Begin by bringing a pot of beans or soup to a boil. With the lid on, put the pot into the haybox. Do not open it until the food is cooked (about one hour and 15 minutes for rice or three hours for beans).
Encourage the participants to examine and ask questions about the cooker.
Stimulate discussion by asking the following questions:
* How does the retained heat cooker work?
* What heat retention principles does it employ?
* What are the fuel saving advantages of the cooker?
Points to cover when explaining the haybox cooker include:
* Stop the air flow (convection) with a lid on the pot and with a tightly enclosed box, bag or basket
* Stop conduction and radiation with insulation (straw, sawdust, feathers, etc.) packed tightly around the pot. Approximately four inches of most insulating materials will be sufficient. Stress the use of locally available insulating materials.
* The haybox does not work for small amounts of food. There must be sufficient mass of food for it to store enough heat to work properly.
* The haybox does not work well at high altitudes. The initial temperature of boiling water at high altitudes is not enough to store adequate heat.
* The foods for which the haybox is most suitable include those needing long, slow cooking periods (such as beans, grains, root vegetables, tough meats, stews, soups, long cooking sauces, etc.).