These cook in jars with little or no water, or they can be added to beans and grains. Potatoes and sweet potatoes cook well on the rack, if lightly oiled. Otherwise, put them in jars. Winter squash cooks in its own skin. Corn on the cob steam-bakes in its own sheath.
Bread cooks best in dark, one-pound coffee cans.
Oil the cans. Let dough rise in the cooker without collectors attached, then add the collectors when you re ready to bake. Bake the crust first. Try jams, cinnamon rolls, cake, corn bread, cookies, and other munchies, as well. When the food is cooked, you can fold the collectors down over the glass.