Bella Outdoor Living Grande Series User manual

Bella Grande Series Owner’s Manual ©Forno Bravo, October 2018
Operations and Owner’s Manual
Bella Grande Series Wood Fired Pizza Oven
Cart and Countertop Models
ASSEMBLY INSTRUCTIONS and
IMPORTANT SAFEGUARDS
Proudly Made in the USA

Bella Grande Series Owner’s Manual ©Forno Bravo, October 2018 2
Customer service for Bella Outdoor Living is managed by our sister company,
Forno Bravo, a global leader in the design, manufacture, and support
of wood and gas fired pizza ovens for businesses and homes.
For assistance with your Bella Wood Fired Oven,
or for more information on this product,
please contact us in one of the following ways:
Website: www.BellaOutdoorLiving.com
www.FornoBravo.com
Telephone: [phone]
or outside the U.S.A. at [phone]
Mail: 251 W. Market Street, Salinas, CA 93901
Email: [e-mail]

Bella Grande Series Owner’s Manual ©Forno Bravo, October 2018 3
WE WANT YOU TO ASSEMBLE AND USE YOUR OVEN AS SAFELY AS POSSIBLE.
THE PURPOSE OF THIS SAFETY ALERT SYMBOL ⚠IS TO ATTRACT YOUR ATTENTION
TO POSSIBLE HAZARDS AS YOU ASSEMBLE AND USE YOUR OVEN.
WHEN YOU SEE THE SAFETY ALERT SYMBOL, PAY CLOSE ATTENTION TO THE
INFORMATION WHICH FOLLOWS.
⚠READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE
ASSEMBLING & OPERATING YOUR OVEN.
⚠WARNINGS & INSTRUCTIONS
Only use the oven on a hard, level, non-combustible, stable surface (concrete, stone, etc.) capable of supporting the weight
of the oven. Never use on wooden or other combustible surfaces.
Maintain proper clearance of 3 meters (apx. 10’) between the oven and combustible materials (bushes, trees, wooden
decks, fences, buildings, etc.) at all times when the oven is in use. BEWARE of flying sparks from the oven mouth.
Do not place the oven under a roof covering, awning, overhang, or other enclosed area.
FOR OUTDOOR USE ONLY. Do not operate the oven indoors or in an enclosed area. In windy weather, place the oven in an
outdoor area that is protected from the wind.
Do not use petrol, kerosene, or alcohol for lighting wood. Use of any of these or similar products will cause an explosion,
possibly leading to severe bodily injury.
Never add charcoal lighting fluid to hot, or even warm coals, to start or “freshen up” a fire in the oven, as flashback or an
explosion may occur, causing severe burns.
Use firewood for burning only. DO NOT use charcoal, charcoal pre-treated with lighter fluid, pressure-treated lumber,
chipped wood products, sappy wood (such as pine,) laminated wood, or any material other than dry, untreated, medium or
hard firewood in your oven. Use extreme caution when adding wood during cooking.
The oven will be extremely hot during use. Use caution when reaching into the oven. To protect yourself from burns, always
wear shoes, long oven mitts or gloves, and protective clothing with long sleeves while operating this oven. Avoid touching
hot surfaces and be very careful when removing the oven door.
Place the oven in an area where children and pets cannot come into contact with the unit. Close supervision is necessary
when the oven is in use. Do not leave the oven unattended when it is in use.
Lock the caster wheels before use. Never move the oven when it is in use, or when it contains hot coals or ashes.
Do not store or use the oven near petrol or other flammable liquids, or where gases or flammable vapors may be present.
Improper installation, amendment, service, or maintenance may cause property damage, personal injury, or death.
Use caution when assembling and operating your oven to avoid scrapes or cuts from any sharp edges on the metal parts.
This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities,
or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the oven
by a person responsible for their safety.
USE CAUTION AND DUE CARE WHEN OPERATING THE OVEN.
SAVE THIS MANUAL FOR FUTURE REFERENCE.
PLEASE READ AND FOLLOW ALL SAFETY WARNINGS
AND INSTRUCTIONS IN THIS MANUAL
TO AVOID PERSONAL INJURY OR PROPERTY DAMAGE.

Bella Grande Series Owner’s Manual ©Forno Bravo, October 2018 4
Operations and Owner’s Manual
Bella Grande Series Wood Fired Pizza Oven
Cart and Countertop Models
Table of Contents
1. Parts List ...............................................................5
2. Assembly Steps.....................................................6
3. Precautionary Safety Messages..........................12
4. Firing Your Oven .................................................12
5. Firewood and Fuels.............................................13
6. Oven Clearances.................................................14
7. Oven Door –Baking Function..............................14
8. Water...................................................................14
9. Soot.....................................................................15
10. Maintenance and Cleaning Instructions...............15
11. Pizza Baking –Vera Pizza Napoletana ...............16
12. Other Styles of Cooking in Your Bella Oven........18
13. Bakeware to Avoid...............................................20
14. Other Resources .................................................21
15. Limited Warranty .................................................22

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1. Parts List
Item
No.
Oven Components
Countertop & Cart Models
Qty
1
Oven
1
2
Door
1
3
Smokestack
1
4
Spark Arrestor
1
5*
8-32 x 1-1/2" Screws
4
6*
#6 x 1/2" Self-Tapping Screws
3
Item
No.
Cart Components
Qty
7
Storage Tray
1
8
Locking Swivel Casters
2
9
Non-Locking Swivel Casters
2
10
Left Front/Right Rear Leg
2
11
Right Front/Left Rear Leg
2
12
Equipment Hooks
2
13
Handles
2
14*
1/4-20 x 1/2" Screws
60
15*
1/4" Split Washers
60
* Items: 5, 6, 14, & 15 are not shown
For the Bella Grande32/36 Cart Model assembly instructions, proceed to Step 1 (Page 6) of this manual.
For the Bella Grande32/36 Countertop Model assembly instructions, proceed to Step 4 (Page 9) of this manual.

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2. Assembly Steps
General Notes:
Choose a flat, cleared assembly area.
⚠This oven is best assembled with two or more people.
Unpack the parts and place them on the cardboard box or a furniture blanket to
prevent scratches.
Step 1:
Place the Storage Tray (Item #7) upside down on cardboard or a furniture blanket to
reduce scratching.
Place the four Swivel Casters (Items #8 & 9) on the raised corners of the storage tray.
Position the Locking Swivel Casters (Item #8) on the short end of the tray (same side)
at location “A” & “B”.
With a Phillips Head Screwdriver (not included,) attach the casters to the bottom side of
the storage tray using 1/4”Split Washers (Item #15) and 1/4-20 x 1/2”Screws (Item
#14) –Use four washers and four screws per caster.
(Assembly order should be: 1. Tray, 2. Caster, 3. Washer, 4. Screw)
B
A
B

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Step 2:
Turn the Storage Tray (Item #7) over to rest on the attached swivel casters. Lock two
of the casters (Item #8) to reduce movement while finishing the assembly.
Attach the four Cart Legs (Items #10 & 11) to the Storage Tray (Item #7) using 1/4”
Split Washers (Item #15) and 1/4-20 x 1/2” Screws (Item #14) –Use four washers
and four screws per leg.
oPay close attention to the direction of the legs before attaching them! The
triangular connecting piece of metal should be pointing up. Legs are positioned
diagonally across from each other. Warning: Failure to position the legs this
way will prevent you from attaching the equipment hooks and handles in Step 3.
Item #10 contains the Left Front & Right Rear legs. (“A” & “C” positions.)
Item #11 contains the Right Front & Left Rear legs. (“B” & “D” positions.)
A
B
C
D

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Step 3:
Line up the Handle (Item #13) with the upper two pre-drilled holes on the upper outside
portion of the legs (short side of the cart.)
Attach the handle to the Cart Legs (Items #10 & 11) using 1/4” Split Washers (Item
#15) and 1/4-20 x1/2” Screws (Item #14) inserted from the outside of the leg –Use
two washers and two screws per leg. Repeat on the other side of the cart.
Line up the two Equipment Hooks (Item #12) with the lower two pre-drilled holes
(below the attached handle.)
Attach the hooks to the Cart Legs (Items #10 & 11) using 1/4” Split Washers (Item
#15) and 1/4-20 x1/2” Screws (Item #14) inserted from the outside of the leg –Use
two washers and two screws per leg. Repeat on the other side of the cart.

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Step 4:
Important Warning ⚠:
The Bella Grande32/36 Pizza Oven weighs over 300 lbs. and lifting it is a two to four person
job. Keep the oven upright when moving it. Tipping the oven or turning it on its side may result
in significant damage to the unit. This damage is not covered under the warranty.
Place the Oven (Item #1) on the Assembled Cart (Items #7-13.)
Fasten the oven to the cart using 1/4” Split Washers (Item #15) and 1/4-20 x 1/2”
Screws (Item #14) inserted from below the triangular metal tab on each leg into the
bottom of the oven –Use three washers and three screws per leg.
For the Grande32/36 Countertop Model, use two to four people to place the oven on
the prepared counter. Be sure the counter is sturdy enough to support 350 lbs.
minimum. Reminder: Keep the oven upright when moving it to avoid damage to the unit.
Heavy Item!
Use enough manpower to
lift the oven (2-4 people.)
DO NOT tip or turn the
oven on its side!

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Step 5:
Note: This step applies to both the Cart and Countertop models.
Assemble the Chimney by attaching the Spark Arrestor (Item #4) to the top of the
Smokestack (Item #3) using the three #6 x 1/2" Self-Tapping Screws (Item #6) in the
pre-drilled holes.
To connect the Assembled Chimney (Items #3 & 4) onto the Oven (Item #1), fasten
the bottom flange of the Smokestack (Item #3) onto the top of the oven using four 8-32
x 1-1/2" Screws (Item #5).

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View of the Assembled Pizza Oven and Cart

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The Pizza Oven is now ready for use. No curing is required.
3. Precautionary Safety Messages ⚠:
As this oven uses a naked flame, it is advisable to keep a well-maintained fire
extinguisher close by for added safety.
Ensure the oven is not overloaded with firewood and that burning logs cannot roll out.
DO NOT OVER-FIRE. The oven temperature should not exceed 800°F.“Over-firing” by
exceeding this temperature, or having flames spill out the front of the oven, may cause
personal injury and/or damage to the pizza oven which is not covered under the
warranty.
Due to the intense heat, please use due care when operating this oven.
These units have been designed as ovens for cooking purposes, not as a general wood
fire for outdoor heating.
Recommended maximum cooking temperature is 750°F.
See Page 3 of this manual for additional warnings and instructions on using your oven.
4. Firing Your Oven:
When firing up your oven, it is recommended that you gradually heat the oven to the
desired temperature. Maximum airflow is recommended to get your fire going, so do not
place the door over the mouth of the oven when lighting your fire.
Start your fire in the center of the oven’s cooking floor using dry kindling and a taste-
free, odor-free fireblock or fire starter. Build your fire up slowly, adding wood to the back
and sides as the fire grows. Once the fire is burning consistently, add wood as required
(just a few pieces of wood will be needed.) Let the fire burn for about 15−20 minutes, or
until the fire has settled with minimal smoke output, and the oven is at the desired heat.
To prepare for cooking, move the fire to one side of the oven and brush the oven floor.
Only use a copper or brass brush. Do not use steel wire brushes, natural fiber brushes,
or wet cloths to clean the oven floor.
Cooking should commence when the coals have formed, and the oven floor and dome
have reached the desired temperatures.
Always check the temperature gauge, or use a point-and-shoot infrared thermometer to
ensure the oven is maintaining the desired temperature. Note: Shooting an infrared
thermometer directly into the flames will give varying and less helpful readings.

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Additional firewood can be added as necessary to sustain the required heat. To
maintain the most consistent oven temperature, use your metal pizza peel to place any
new wood inside of the oven away from the active fire for a few minutes. When the
wood has warmed, move it over onto the coals, where it will light quickly with a
minimum of smoke. Never toss or throw wood into the oven or directly onto the fire.
An open oven mouth (i.e. no door covering the opening) allows extra air flow. This is
useful when lighting the fire, or for boosting the fire when adding firewood. Partially
blocking the mouth of the oven with the door will reduce the flame size, intensity, and
heat, allowing for a more controlled cooking temperature.
⚠DO NOT completely cover the mouth of the oven with the door when there is a live
flame inside the oven. This will cut off oxygen to the fire, and can cause the fire to erupt
suddenly when the door is removed. Gasses from the fire can also create pressure
build up behind the light-weight door, causing it to blow out like a projectile.
⚠BEWARE of very high temperatures in the oven. Use long, heat-resistant gloves or
mitts that are rated as flame-retardant and non-combustible up to a minimum of 800°F
when handling pots and tools. DO NOT put unprotected hands or arms inside of the
oven while it is lit.
5. Firewood and Fuels:
The efficiency of the oven depends on the quality of the firewood used. Only dry wood
should be used, as damp wood produces excessive smoke and will delay the oven
reaching the desired operating temperature. Double-split wood in lengths of 12”−16” and
2”−5” diameter is preferred. Visit www.fornobravo.com/tech-resources/choosing-the-right-
wood/ to learn more about firewood types, properties, and recommendations.
Use solid wood fuels only. DO NOT use charcoal, pressure treated lumber, chipped wood
products, sappy wood (such as pine,) laminated wood, or any material other than dry,
medium or hard firewood.
⚠DO NOT use liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene, or similar
liquids) to start, “freshen up,” or maintain the fire. These types of fuels can cause
explosions or flashbacks to occur, resulting in severe burns.

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6. Oven Clearances:
The Bella Grande32/36 is designed for outdoor use only. ⚠BEWARE of flying sparks
from the mouth of the oven. It is essential to maintain clearance space between the oven
components and any combustible material, such as walls, ceilings, awnings, canopies,
foliage, or construction materials. The oven must have a minimum 10 feet (apx. 3 meters)
clearance to combustibles from all sides and top when in use. See Page 3 for specific
details. Failure to maintain these clearances can result in fire.
Please note that the oven’s steel exterior can be hot to the touch, similar to a BBQ. The
exterior of the oven can reach in excess of 220°F, while its single walled chimney can
exceed 500°F. Do not touch the exterior of the oven or chimney without wearing heat-
resistant, protective gloves. Do not move or store the oven until the exterior and interior of
the oven has cooled down to less than 100°F.
7. Oven Door –Baking Function:
The oven door is used when baking. The door should be removed when cooking pizza.
Use safety gloves rated to 800°F when removing the door to avoid contact with the hot
surface. Place the door on the storage tray of the pizza oven stand for safe keeping.
⚠NEVER close the oven door completely when a fire is burning in the oven. Among other
risks, closing the door fully will cut off oxygen to the fire, and can cause the fire to erupt
suddenly when the door is removed, increasing the possibility of injury.
8. Water:
Water can damage the inside of your oven. You must ensure that no water enters the oven
chamber, either through the oven door opening, or through the chimney.
Always place the provided metal door in the oven opening when not in use to stop
water from entering through the opening into the oven chamber.
Do not install the oven at a backward-leaning angle, where water could enter the oven
and pool, causing damage.
Do not ice or wet-mop the oven floor.

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Water is not required to clean the cooking floor. The oven operates at very high
temperatures. The high heat acts as an automatic “self-cleaning” mode, burning off all
spilled or stuck-on foods. If stuck-on food is a problem during cooking, you can remove
it with a copper or brass oven brush. As a preventative measure, non-dough based
foods should be placed on appropriate cookware before being placed in the oven.
9. Soot:
Over time, the top of the opening to your oven will darken with soot. While your Bella’s
vent and chimney system do an excellent job of drawing smoke out of the oven chamber,
soot is an unavoidable part of any wood oven. You can occasionally clean the oven
opening with soap and water (with the door firmly in place,) or you can allow the opening
to naturally become black.
10. Maintenance and Cleaning Instructions:
⚠To prevent a possible burn injury, always allow the oven to completely cool before
cleaning it.
Use warm soapy water and a soft cloth to clean the exterior of the oven. Do not use
oven cleaner, as it may damage the surface coating. Wipe the stainless steel with the
grain to reduce external scratching of the finish.
Do not dispose of ash residue or unburnt charcoal briquettes until they have completely
cooled. Do clean the ashes out of your oven before you light a new fire. Old, cold ashes
will get in the way of baking food.
Disposal of Ashes: Ashes should be placed in a metal container with a tight-fitting lid.
Pending disposal, the closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials.
Creosote: When wood is burned slowly, it produces tar and other organic vapors. The
vapors combine with expelled moisture and condense in a relatively cool oven flue of a
slow burning fire, accumulating as creosote. When ignited, this creosote makes an
extremely hot fire.
Inspect your chimney for creosote buildup regularly. We recommend that you sweep
your chimney no less than once per year, minimum, or as often as is required, based
on the type and volume of use. Have your chimney cleaned by a professional chimney
sweep if you are unsure about the process or your ability to clean it. Use a plastic,

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wood, or steel brush. Do not use a brush that will scratch the stainless steel liner of
your chimney. Scrub the spark arrestor with a wire brush. You should also remove the
chimney cap for cleaning. Be sure to replace the spark arrestor and cap on the chimney
after the cleaning is complete and before lighting a fire in your oven again.
11. Pizza Baking –Vera Pizza Napoletana:
Your oven is fired, the cooking floor is clean, you’ve assembled your first pizza, and you
are ready to go!
Preparing: Test to make sure your pizza is not stuck on your peel by moving your peel
forward and backward using short jerks —it should slide around easily.
If it does stick, gently lift up one side of the pizza using your fingers, and toss just a little
bit of flour underneath. Slide your peel back and forth, and that should loosen it up.
(Use flour sparingly to reduce burning.)
If your pizzas consistently stick to the peel, use more flour underneath your pizza
dough before you start applying the sauce and toppings. Also, if you have a group of
people assembling pizzas, there is a high probability a pizza will stick to the peel if it
sits for a while before you cook it. Be sure to check before trying to put it in the oven.
Placing: Next, choose a target roughly centered between the fire and dome wall —at
least 6" away from the edge of the fire. The best way to place your pizza is to push your
peel toward your spot, then stop it just short of that spot, allowing the pizza to slide off the
peel. Pull the peel backward as the pizza slides forward.
You will know that your oven is hot enough to bake correctly when the cornicione
(raised outer rim) of the fresh pizza puffs up almost immediately.
Turning: After about 60 seconds, slide your turning peel under the pizza, and rotate the
pizza 180 degrees, so that the side that was furthest from the fire is now facing it. Forno
Bravo’s round, metal turning peel has a hand glide that allows you to smoothly reach into
the oven and slip the peel under the pizza to move it.
If your pizza is burning on the side facing the fire, turn it sooner. After another 45-90
seconds, your pizza should be done. You can also try turning your pizza twice, rotating
it in thirds. Experiment, and stick with what works best for you.

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If the bottom is ready, but the top is not quite done, you can lift your pizza up with your
peel for the last few seconds, holding it closer to the dome. The heat of the dome will
act like a broiler, and quickly finish baking your pizza.
Multiple Pizzas: If you are cooking multiple pizzas, not all of the pizzas can be placed
directly across from the fire. You will want to think in zones. Start your pizzas in the zone
closest to the fire, then move them to the outer zone to finish baking. You will find a
rhythm where you will take one pizza out, move a pizza from the starting zone to the
finishing zone, and place a new pizza in the starting zone.
Hint: Don’t forget to keep adding wood to your fire to keep the flame active for best
results. You can warm the wood slightly by placing it in the oven away from the flames
for a few minutes before gently placing it on the coals. This will cause the wood to light
quickly with little smoke, and will help keep oven temperatures consistent.
Finishing: The perfect pizza is bubbling on top with completely melted and browned
cheese, has a brown outer crust, and a dark brown or “leopard spotted” bottom. The crust
is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot.
Throw on some fresh basil and a drizzle of quality olive oil. Then using a pizza cutting
wheel, cut your pizza into six or eight pieces, and enjoy!

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12. Other Styles of Cooking in Your Bella Wood Fired Pizza Oven:
Type of Cooking
Temperatures
Notes on Fire, Food Types, & Tools
Pizza
(Vera Pizza Napoletano)
650°F –750°F
See Section 11 above for detailed
directions.
Roasting
450°F –600°F
Fire: Medium-sized bed of coals and a
small flame of 2”−4” high.
Type: Used to sear meats, and brown
vegetables or casseroles before covering
with a lid or liquid to finish cooking
completely.
Tools: Cast iron pan or good terracotta pot.
Baking
500°F and lower
Fire: After fully firing your oven, carefully
rake out the hot coals and brush out the
cooking floor. Monitor your temperatures
and add small pieces of wood as needed.
Type: Breads, desserts, smaller roasts,
beans, legumes, and pasta dishes.
Tools: Place bread and doughs directly on
the cooking floor, and other items in a
temperature-safe pan. See our eBooks for
baking recipes and techniques.
Grilling
Hot Coals
Fire: Fire the oven, then rake a layer of hot
coals across the cooking floor.
Type: Meats and vegetables.
Tools: Place a free standing cast iron grill
into the oven over the coals (The Tuscan
Grill is available in the online store.) Allow
it to heat up before placing food on top.
Tips: Your food will cook faster in a Bella
oven than a traditional grill, leaving it moist
and tender. (It cooks 3 ways –heat of the
grill, coals underneath, & hot dome above.)
Be careful not to overcook your food.

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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.)

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Type of Cooking
Temperatures
Notes on Fire, Food Types, & Tools
Clay Pot in a Bella Oven
400°F –600°F
Fire: Fully fire your oven and let the
temperature fall to about 650°F, then add
your covered dish. Allow temps to fall as
the food cooks.
Type: Tender, Moist Whole Chicken, etc.
Tools: Use a covered clay pot such as a
Forno Bravo terracotta pot, with
seasonings and liquid in the pan, along
with the bird. See the Community
Cookbook for recipes for this type of dish.
Warming and Melting
Mouth of the Oven
Fire: Place dish at the front of the oven
away from the direct heat and let warm.
Type: Warm a sauce or stock, melt butter,
or make flavored olive oils for dipping.
Tools: Small heat-safe dish, cup, or pan.
TIP FROM OUR CHEFS:If you are cooking pizza sequentially for a large gathering, after
you finish each pizza, pull some coals out onto the cooking floor to quickly “recharge it.”
When your next pizza is prepared and ready to go in, simply push the coals back to the
side, give the floor a quick brush off, and begin cooking again.
13. Bakeware to Avoid:
White porcelain pans tend to crack in wood fired ovens. Be careful with terracotta-looking
pans mass-produced in Asia. They might not withstand the temperature of your wood fired
oven. High quality, Italian terracotta pans that are guaranteed to work well in your oven are
available in the Forno Bravo online store.
In general, be careful with any ceramic pan that you would be sad to lose. Better safe than
sorry. The combination of high heat, flame, and being moved around with a pizza peel can
be rough on any pan.