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Sugar may be caramelized in a pot/pan, or in a box cooker. The usual temperatures in standard cookbooks, etc. are a bit too high; the slow heating of solar cookers means more time is spent at a given temperature, so various stages of caramelization actually happen at lower temperatures than on a conventional stovetop. Roughly, browning (in a box cooker) begins at 140 °C (284 °F) and 149 °C (300.2 °F) to 157 °C (314.6 °F) is hot enough to burn it.