Bella Grande Series
Owner’s Manual ©Forno Bravo, October 2018
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Type of Cooking
Temperatures
Notes on Fire, Food Types, & Tools
Browning
450°F
– 600°F
Fire: Small to mid-sized fire with coals.
Type: Meats and vegetables.
Tools: The reflected heat from the fire acts
like a broiler for searing and browning.
Cast iron skillets work well for this style.
Sautéing
450°F
– 600°F
Fire: Small to mid-sized fire with coals.
Type: Onions, garlic, carrots, ground beef.
Tools: Metal or cast iron pan.
Tips: Preheat the pan for a minute or two,
add your olive oil, and return the pan for a
few seconds. Add chopped vegetables, or
anything else you need to sauté, and
return the pan to the oven for a few
minutes.
You can either slightly sauté vegetables
until they are soft and translucent, or leave
them in longer to brown the vegetables
and build up the browned bits that you can
reduced into a sauce with a splash of wine.
You can leave your pan in even longer to
caramelize your onions.
Combination Cooking
400°F
– 600°F
Fire: Small to mid-sized fire with coals. Hot
to start, cooler temps to finish baking.
Type: Coq au Vin, Chicken Fricassee, and
baked vegetable dishes.
Tools: Cook in a single oven-safe pan.
Tips: Add your ingredients in layers,
sautéing and browning them as needed.
Add your liquid ingredients at the end, and
cover your pan to bake. (This not only
keeps you out of the kitchen and reduces
the number of pans you have to clean, it
also holds all of the flavors of your
ingredients in your pan and in your food.)
Summary of Contents for Grande Series
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