Installation and
Operating Manual
Forno Bravo
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
11
©Forno Bravo, LLC 2021. All Rights Reserved.
Ver. 3.1
It is this unique cooking ability that let's you bake
Italian pizza, hearth bread and great roasts in your
oven, and that makes wood fired cooking unlike any
other type of cooking.
Live Fire
When cooking with a live fire, your Forno Bravo oven
cooks simultaneously in three ways, as shown in the
three graphics below.
With reflective heat, flame from a live fire is bounced
off the dome onto your food. This reflective heat
cooks food, such as pizza, and also recharges the
cooking floor, putting heat back into the floor to
replace heat that is lost through cooking.
Because your Forno Bravo oven breathes, drawing in
cold air through the lower half of the oven opening
and exhausting hot air out the top half of the
opening, it is constantly moving hot, moist air across
the top of your food. While modern convection ovens
use fans and heat coils to move hot, dry air within the
oven, nothing can compare with natural convection.
Finally, heat stored in the cooking floor is transferred
directly into food that is set on top of it. This is true
for bread and pizza, which are set directly on the
cooking floor, as well as for pots and pans which are
placed on it.
Hot or Warm Coals
There are many dishes that do not need, or want,
the high heat of a live fire and a very hot 700ºF oven.
For cooler styles of cooking, let your fire die down
and allow your oven to cool. You can use the heat of
the coals and a hot oven to roast, brown, sear, and
grill, and to ensure that your oven will retain enough
heat for longer periods of cooking. You can use hot or
warm coals either on the side of the oven, or directly
under your food—as shown below.
Retained Heat
For baking bread and other dishes at temperatures
where you would normally cook in a conventional
oven, your oven will cook for hours with retained
heat. You can rake out the coals from the fire, and
then close the oven door to let the oven temperature
moderate.
With this type of cooking, you can bake bread,
desserts and small roasts, and as the oven
temperature falls, you can slow cook beans, soups
and stews, and long-cooking meats and ribs.
Reflected Heat
Convection
Conductive Heat
