Installation and
Operating Manual
Forno Bravo
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
14
©Forno Bravo, LLC 2021. All Rights Reserved.
Ver. 3.1
of your oven, and sliding in a free standing cast iron
grill into the oven, you can enjoy wonderful grilling –
with top and bottom heat. Meats and vegetables get
very good grill marks that seal in moisture, giving you
food that is crisp and not dried out. With heat from
the grill itself, from the coals below it, and the heat
radiating from oven dome above, your brick oven can
cook faster than a traditional grill, leaving your food
more moist and tender.
Browning
Your Forno Bravo oven reflects heat down from
a live fire to brown and sear foods. You can sear
meats, before adding them to casseroles to cook,
and you can brown vegetables as evenly and quickly
as you can with the broiler in your conventional
oven. If your recipe calls for browning multiple
batches of vegetables, such as Eggplant Parmesan or
Ratatouille, you can spread out and use your entire
cooking floor to quickly do the job.
Sautéing
If your recipe calls for sautéing something (anything),
such as onions and garlic, celery and carrots, or
ground beef, you can use a metal pan to do the job in
your Forno Bravo oven. Preheat the pans for a minute
or two, and then add your olive oil, and return the
pan for a few seconds. Add your chopped vegetables,
or anything else you need to sauté, and return the
pan for a few minutes. You can either slightly sauté
vegetables until they are soft and translucent, or
leave them in a while 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
Many wood fired oven dishes, such as Coq au Vin,
Chicken Fricassee and baked vegetable dishes can
be cooked in a single pan, without having to use your
conventional oven cook top. 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 – where you want them.
A Clay Pot in a Brick Oven
Use a covered clay pot, such as a Romertopf or Forno
Bravo terracotta pot, in your Forno Bravo oven to
roast a moist and tender chicken. Fully fire your oven,
let the temperature fall to about 650°F, and then
add your covered dish. Your roast stays moist for a
long time, you have more room for error between a
chicken that is not quite done, or is already dried out.
