3. The oven was reoriented every fifteen minutes based on the solar tracking table, Fig. 3.
4. When the water began to boil, the oven was re-oriented to an optimal position, and user operation ceased. The period of time during which the water continued to boil was then recorded.
5. When the temperature dropped three degrees below the boiling point (96° in San Juan), the oven was covered with mobile components, Fig. 1. It took 100 min for the water temperature to reach 96 °C, and the temperature remained above 80 °C for 3 h 30 min. The temperature remained above 96 °C for 1h 20 min, and the temperature took 4 h to reach the ambient temperature. The time without a user´s intervention above 80 °C was of 2 h 40 min.