Forno Bravo Primavera 60-W-FA User manual

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
1©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Residential Assembled Refractory Ovens, including:
Primavera 60-W-FA, Primavera 70-W-FA,
Napolino 60-W-FA, Napolino 70-W-FA,
Andiamo 60-W-FA, Andiamo 70-W-FA
Strada 60-W-FA
OUTDOOR USE ONLY
Contact the factory, factory representative or a local service company to
perform maintenance and repairs.
For additional copies of this manual and responses to service/maintenance
questions please contact Forno Bravo, LLC.
Forno Bravo, LLC
13525 Blackie Rd.
Castroville, CA 95012
[phone]
[e-mail]
www.fornobravo.com
A MAJOR CAUSE OF OVEN-RELATED FIRE IS FAILURE TO MAINTAIN REQUIRED
CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST
IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH
THESE INSTRUCTIONS.
IF THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT. TO REDUCE
THE RISK OF FIRE, FOLLOW THESE INSTALLATION INSTRUCTIONS.
Forno Bravo, LLC
Installation and Operating Manual

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
2©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
WARNING
READ ALL INSTRUCTIONS BEFORE INSTALLING
AND USING THE APPLIANCE. FAILURE TO FOLLOW
INSTRUCTIONS MAY RESULT IN PROPERTY
DAMAGE, BODILY INJURY, OR EVEN DEATH.
When this oven is not properly installed, a fire may
result. To reduce the risk of fire, follow the installation
instructions. It is essential to use only building and
insulation materials designed for the purpose.
Use proper safety equipment when installing this
oven, including gloves and professional breathing
masks.
Contact your local building or fire oicials for
clarification on any restrictions on installation of this
oven in your area, or need for inspection of the oven
installation.
HOT WHILE IN OPERATION. KEEP CHILDREN, CLOTHING
AND FURNITURE AWAY. CONTACT MAY CAUSE SKIN
BURNS.
DO NOT BURN GARBAGE OR FLAMMABLE FLUIDS.
DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE
SERVING ANOTHER APPLIANCE.
Keep children and pets away from hot oven.
Use firewood for burning 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 or
maintain a fire.
BEWARE of very high temperatures in the oven and
use long oven gloves and mitts to handle pots and
tools. DO NOT put unprotected hands or arms inside
oven while it is lit.
Dispose of ashes using a metal shovel and place in
a metal bin with a tightly fitting lid. The container
should be stored on a non-combustible surface,
away from all combustible materials. Ensure ashes
are completely cold before disposing of them
appropriately.
BEWARE of flying sparks from mouth of oven. Ensure
that no combustible materials are within range of
oven at any time.
DO NOT close the oven door fully while a fire is in the
oven. Closing the door fully will cut o oxygen to the
fire, causing the fire to erupt suddenly when the door
is removed. Always keep door tilted to allow air to
circulate in the oven.
DO NOT use water to dampen or extinguish fire in the
oven.
DO NOT pack required air spaces with insulation or
other materials.
When the curing of the refractories is not done as part
of the manufacturing process, the manufacturer’s
recommended curing process shall be specified.
Follow the instructions for curing the oven. Failure to
follow the curing schedule can cause damage to the
oven, and void the oven warranty.
SAVE THESE INSTRUCTIONS

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
3©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Forno Bravo, LLC Ovens and Fireplaces
THE WARRANTY
Forno Bravo, LLC, a producer and importer
of quality ovens and fireplaces, warrants
its refractory ovens and fireplaces (herein
referred to as Product) to be free from defects
in materials and workmanship on the major
structural Product component (dome, firebox),
for a period of five (5) years from the date
of shipment. Warranty may be invalidated
if Product is not correctly installed, cured,
operated, and maintained according to all
supplied instructions.
Forno Bravo, LLC warrants its Products’
support components (floor, venting system,
gas burner components, factory-installed
finishes, stand, door, and accessories)
to be free from defects in materials and
workmanship for a period of one (1) year from
the date of shipment.
QUALIFICATIONS TO THE WARRANTY
The complete Product Warranty outlined
above does not apply under the following
circumstances:
(1) The Product was not installed in accordance
with Forno Bravo installation instructions and
local building codes.
(2) This Warranty does not apply to any hairline
cracking caused by over-firing or the failure to
follow a proper curing schedule. See Product
Manual for a detailed explanation of this curing
schedule.
(3) The Product has been subjected to
non-standard use, including but not limited
to, tossing or throwing firewood into the
oven with force, addition of non-approved
appliances or burners, burning fuels with
abnormal burning characteristics, including:
driwood, coal, plywood, and wood products
using a binder that may burn at excessive
temperatures, causing damage to the Product.
(4) The Product has been subjected to icing or
wet-mopping the oven while it is still heated
(which can cause damage/cracking to the oven
floor.) Improper chemicals or liquids have been
used to clean or sanitize the interior of the oven.
(5) This Warranty does not cover damage
caused by storing any materials on the top of
a fully assembled oven or on the dome of an
unfinished kit oven.
(6) This Warranty does not apply to normal
wear and tear of the Product, or on parts that
would be worn or replaced under normal
conditions, including:
(a) Normal, minor cracking due to expansion
and contraction stress relief in the refractory
materials of either the dome or floor tiles.
(b) Discoloration of exterior finishes in areas
repeatedly exposed to smoke, as this is
considered normal wear on wood fired pizza
ovens and fireplaces.
(7) This Warranty does not cover damage to, or
failure of the Product, resulting from natural or
other catastrophes, such as flood, fire, wind, or
storm.
(8) In the event that the UL Listing Plate (if
applicable) has been removed, altered, or
obliterated.
LIMITATION ON LIABILITY
It is expressly agreed and understood
that Forno Bravo’s sole obligation, and
Purchaser’s exclusive remedy under this
Warranty, and under any other Warranty,
expressed or implied otherwise, shall be
limited to replacement, repair, or refund up
to the original purchase price of the Product,
excluding shipping costs, as specified above.
Such liability shall not include, and Purchaser
or other third parties, specifically renounces
any rights to recover special, incidental,
consequential, or other damages of any kind
whatsoever, including, but not limited to,
injuries to persons or damage to property,
loss of profits or anticipated profits, damage
to business reputation or goodwill, all costs
incurred receiving, unloading, moving at your
location, and installing Forno Bravo Products,
or loss of use of the Product.
In no event shall Forno Bravo be responsible
for any incidental or consequential damages
caused by defects in its Products, whether
such damage occurs, or is discovered before or
aer replacement or repair, and whether or not
such damage is caused by Forno Bravo. The
duration of any Warranty with respect to this
Product is limited to legitimate claims received
within the duration of the foregoing Warranty.
Warranty of replacement parts or Product shall
only be from the original purchase date of
Product, not the date of repair or replacement
covered under this Warranty. Parts to be
replaced under the Warranty will be repaired or
replaced with new or functionally sound parts
at Forno Bravo’s option.
Note: Some states do not allow the exclusion
or limitation of incidental or consequential
damages, or the duration of an implied
warranty, so the above exclusion or limitations
may not apply to you.
INVESTIGATION OF CLAIMS AGAINST
WARRANTY
Forno Bravo reserves the right to investigate
any and all claims against this Warranty and to
decide upon method of settlement.
Before any Product is returned, Forno Bravo,
or its authorized representative, must provide
Purchaser with written return authorization
and instructions for preparation of the
shipment. Failure to properly package Product
for return may result in Purchaser being billed
by Forno Bravo. Forno Bravo reserves the right
to bill Purchaser for return freight if Product
was found to be damaged through negligence
or Warranty was voided, as outlined in this
Warranty. Reference your original Terms of Sale
Agreement for additional details.
DEALERS HAVE NO AUTHORITY TO ALTER
THIS WARRANTY
Forno Bravo’s employees and dealers have
no authority to make any Warranties, nor
to authorize any remedies in addition to, or
inconsistent with, those stated above.
HOW TO REGISTER A CLAIM AGAINST
WARRANTY
In order for any claim under this Warranty to
be valid, Forno Bravo must be notified of the
claimed defect by either:
• Telephone at 1-800-407-5119, or outside the
U.S. at [phone],
• Writing to Forno Bravo,13525 Blackie Rd,
Castroville, CA 95012, or
• Please fill out our easy-to-use technical
support form for claims against the warranty.
All claims against this Warranty should include
the Product model, original invoice number,
date of installation, a description of the defect,
photographs of the area of concern, and a full
description of the circumstances giving rise to
the Warranty Claim, if known. Please examine
all of the contents of your delivery as soon as
possible aer receipt and inform Forno Bravo
within ten (10) days if any items are missing,
incorrect, or damaged.
Updated 4/5/21
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
4©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Residential Assembled Ovens
Primavera, Napolino, Andiamo, Strada
Table of Contents
1. About Your Oven....................................................................................................5
2. Included Items.......................................................................................................6
3. Optional Oven Tools ..............................................................................................7
4. Moving Your Oven..................................................................................................7
5. Stand Assembly .....................................................................................................7
6. Oven Clearances ....................................................................................................8
7. Curing Your Oven...................................................................................................9
8. Firing and Operation .............................................................................................9
9. Oven Care and Maintenance ...............................................................................10
10. How Your Oven Works .......................................................................................10
11. Types of Wood Fired Cooking ...........................................................................12
12. Oven Management ............................................................................................15
13. Pizza Baking.......................................................................................................17
Appendix 1: Cucina Stand Assembly ......................................................................19
Appendix 2: Dimensions..........................................................................................20

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
5©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
1. About Your Oven
Your Forno Bravo Residential Assembled Wood
Oven is made by hand, with care, in the U.S., using
traditional methods and the highest quality modern
refractories and insulators.
PLEASE READ THIS ENTIRE PAGE. IT CONTAINS
IMPORTANT INFORMATION THAT WILL HELP KEEP
YOUR OVEN OPERATING OPTIMALLY. FAILURE
TO FOLLOW THESE INSTRUCTION CAN DAMAGE
THE OVEN AND POTENTIALLY VOID THE OVEN
WARRANTY.
Variations in Finish
Because your oven is handmade, you will see
variations in the exterior finish and paint, and in the
cooking tiles— which are hand cut to fit your oven.
These variations are normal. We think these ovens
oer authentic handmade charm, and we hope that
you agree with us.
Curing
Unless your oven was cured as part of the
manufacturing process, always follow the curing
schedule provided with your residential assembled
oven. It is vital that you bring your oven up to heat
slowly in order to not damage the oven dome and
vent material. In the event that the inside of your
oven gets wet, follow the Curing Schedule to slowly
dry it out. You should also bring your oven up to heat
slowly aer any period of rain and/or the oven not
being used -- such as the first firing in the spring.
Soot
Over time, as is the case with any wood oven, the
top of the opening to your oven will become black
with soot. While your oven’s vent and terracotta
chimney system does an excellent job of drawing
smoke and hot air 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, or you can allow the opening to naturally
become black. You may also choose to occasionally
re-paint the oven opening. For a touch up kit, please
contact Forno Bravo. Each strategy works equally
well.
Oven Care
Your oven enclosure is sealed and painted to
withstand outdoor weather conditions, including
rain and snow. But you must take care to ensure
that water does not enter the oven cooking area. If
you choose to leave your oven outside permanently,
always place the oven door tightly across the oven
opening, and place the cap on top of the chimney.
Hairline Cracks
Small hairline cracks in your oven dome or vent
can be a normal part of the heat up/cool down
(expansion/ contraction) cycle that all wood ovens
experience. These small cracks will not impact how
well your oven cooks or how long it will last, and a
majority of minor cracks can be ignored. If you have
any questions or concerns, please contact Forno
Bravo.
Water
Water can damage the inside of your oven. Please
ensure that no water enters the oven chamber,
either through the oven door opening or through
the vent. During rain and other wet or damp weather
conditions, use the provided chimney cap to stop
water from going down the chimney, and place the
provided metal door at the oven opening to stop
water from entering through the door. Do not set the
oven at a backward angle, where water could enter
the oven and cause damage.

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
6©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
2. Included Items
Refractory wood oven and chimney;
Metal stand (except no stand version). Some
assembly required;
Steel door with dial thermometer;
Chimney cap;
Forno Bravo CD ROM with cooking and operation eBooks.
Optional Accessories
(not included with the oven)
Pizza peels and oven tools;
Infrared thermometer;
Oven bakeware.
Primavera on a stand
Naplolino on a stand
Andiamo
Strada on a stand
Primavera with no stand

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
7©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
3.Optional Oven Tools
Forno Bravo provides optional oven tools that will
make your wood fired oven more fun and functional.
To see the full selection visit our online store at:
https://www.fornobravo.com/product-category/oven-
tools-cooking-accessories/?post_type=product
4.Moving Your Residential
Assembled Oven
TAKE CARE WHEN LIFTING AND MOVING THE
OVEN. The Residential Assembled ovens weigh
roughly 450-600 lbs., and require at least four to six
strong men to li and move. We recommend using
a forkli, crane or other mechanical equipment to
move the oven and set it in place.
DO NOT TURN THE OVEN ON ITS SIDE. The
Residential Assembled ovens are not designed to be
turned on their side and you will cause significant
damage to the oven if you do so.
Be sure that you have enough manpower to safely
move the oven and set it in place. Failure to do so
could cause serious bodily injury.
The best way to move and li the oven using manual
labor is to slide two or three pieces of 2x4 lumber
under the oven and have the movers li from both
sides.
5. Stand Assembly
Residential Assembled ovens ordered with a stand
are built into the stand tray and are shipped with the
the stand legs, support brackets, and wood storage
shelf.
Residential Assembled ovens ordered without a stand
are designed to be placed on a customer provided
stand, a Forno Bravo Cucina Stand or BBQ island.
TAKE CARE WHEN ATTACHING THE LEGS AND
WOOD STORE TO THE OVEN. The oven is very
heavy. Be sure that you have enough manpower to
safely place the oven in the stand. Failure to do so
could cause serious bodily injury.
Oven Weight
(lbs.)
Primavera 60 450
Primavera 70 600
Napolino 60 450
Napolino 70 600
Andiamo 60 450
Andiamo 70 600
Strada 60 315

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
8©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Attaching the Stand
Place two or four pieces of 2x4 lumber under the
oven. Then with at least five people, li the oven
using the 2x4's
Attach the stand legs with the included bolts.
6. Oven Clearances
It is essential to maintain clearance space between
the oven components and any combustible material,
such as walls and ceilings. Failure to maintain these
clearances can result in fire.
Combustible Wall Clearance
The oven must have a minimum 1" (25 mm) clearance
to combustibles from all sides, and 14" (356 mm)
clearance to combustibles from the top.
If building materials will contact the oven, they
must be completely noncombustible. Please note
that standard drywall (or sheet rock) is considered a
combustible.
If the oven is build into a permanent enclosure, the
area directly above the doorway and 6" (152 mm) to
each side of the doorway must be covered with non-
combustible material.
Non-combustible construction, such as a decorative
stone covering, may contact the oven and must then
maintain 1" (25 mm) clearance to combustibles.
If the space between the legs of the stand is used for
wood storage, it is recommended that it be a covered
container or box to prevent the possibility of sparks
or embers from making contact with the stored
wood. An 8-1/2" (eight and one-half inch) air space
clearance is required between the bottom of the oven
and any wood storage container.

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
9©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
Floor Hearth Extension
The minimum floor hearth extension areas from
the oven door opening to combustible floors are as
follows:
• 30" (762 mm) to each side of the door opening
• 36" (914 mm) in front of the door opening
7. Curing Your Oven
Unless your Residential Assembled oven was cured as
part of the manufacturing process, you will need to
cure the oven. Although it may appear that your oven
is dry, there is moisture in the oven dome, cooking
floor, mortars and concrete that must work its way
out. It is important that you cure your oven slowly,
by building a series of five increasingly larger fires,
starting with a low temperature. These fires bake the
moisture out of your oven slowly, without creating
steam that can damage the oven pieces.
If you begin building large fires in your oven right
away, you will compromise your oven's longevity, and
cause damage, including cracking.
For an accurate reading of the oven’s surface
temperatures, you can use the optional digital
infrared thermometer.
Day 1. Maintain a fire temperature of 300°F
throughout the day and as long as possible into the
evening. Close the oven door at the end of the day.
Day 2. Repeat at 350°F.
Important Note: While it is diicult to maintain
consistent, low temperature fires, it is critical for
proper curing that you do not go above these
temperatures during the first two days. The
temperature of the oven will vary at dierent spots—
particularly at first. Do not exceed the recommended
temperature at the hottest spot, typically the top of
the dome directly above the fire.
Day 3. Repeat at 400°F.
Day 4. Repeat at 450°F.
Day 5. Repeat at 500°F.
Close the oven door every evening to preserve
dryness and heat.
Small hairline cracks can occur with normal
heating and cooling. They will not aect the
performance or longevity of the oven. If cracks of
1/8" or more develop, contact Forno Bravo.
Important Notes
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 products not specified for use with this
oven.
DO NOT USE liquid fuel (firelighter fluid, gasoline,
lantern oil, kerosene or similar liquids) to start or
maintain a fire.
Never use water to lower the temperature inside the
oven, or to extinguish the fire.
8. Firing and Operation
Start your fire in the center of the oven cooking
floor using a taste-free, odor-free fire starter and dry
kindling. Build your fire up slowly, adding wood to
the back and sides as the fire grows.
Continue to add wood until the oven reaches the
desired temperature. Then, move the fire to one side
and brush the oven floor. Only use a copper or brass
brush, and do not use steel wire brushes, natural
fiber brushes or wet clothes to clean the oven floor.

Installation and
Operating Manual
Forno Bravo
[e-mail]
www.fornobravo.com
Residential Assembled Ovens
Primavera, Napolino. Andiamo, Strada
10 ©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
You can monitor your oven temperature using an
optional digital infrared thermometer.
DO NOT over fire your oven, or build a fire where
flame exits the oven door opening.
BEWARE of very high temperatures in the oven and
use long oven gloves and mitts to handle pots and
tools. DO NOT put unprotected hands or arms inside
oven while it is lit.
BEWARE of flying sparks from mouth of oven. Ensure
that no combustible materials are within range of
oven at any time.
DO NOT close the oven door fully while a fire is in the
oven. Closing the door fully will cut o oxygen to the
fire, causing the fire to erupt suddenly when the door
is removed.
Never use gasoline, gasoline-type lantern fuel,
kerosene, charcoal lighter fluid, or similar liquids to
start or “freshen up” a fire in the oven. Keep all such
liquids well away from the oven when in use.
Keep the oven door opening free of all combustible
materials when the oven is in operation.
Disposal of Ashes. Ashes should be placed in a
metal container with a tight-fitting lid. The closed
container of ashes should be placed on a non-
combustible floor, or on the ground, well away from
all combustible materials pending disposal. When
the ashes are disposed by burial in soil, or otherwise
locally dispersed, they should be retained in the
closed container until all cinders have thoroughly
cooled.
Wood can be safely stacked in the area under the
oven.
For more information on Oven Management and
Wood Fired Cooking, refer to the Forno Bravo Wood
Fired eCookbook Series—including Wood Fired
Cooking, Wood Fired Pizza and Wood Fired Hearth
Bread—included on the CD ROM provided with this
oven.
9. Oven Care and
Maintenance
Your Residential Assembled oven enclosure is
sealed and painted to withstand outdoor weather
conditions, including rain and snow. But you must
take care to ensure that water does not enter the
oven cooking area. If you choose to leave your oven
outside permanently, always place the oven door
tightly across the oven opening, and insure the cap is
in place on top of the chimney.
Your oven requires very little on-going maintenance
or cleaning. The oven operates at very high
temperatures, which acts as an automatic “self-
cleaning” mode, burning o all spilled or stuck-on
foods.
If stuck-on food is a problem during cooking, you can
remove it with the optional brass oven brush.
Clean the ashes out of your oven before you light a
new fire. Old, cold ashes will get in the way of food
baking.
10. How Your Oven Works
Wood fired ovens use heat retained in the refractory
dome and cooking floor, along with the option of
a live fire or hot coals to create a range of dierent
cooking environments. Your Residential Assembled
oven can work with a live fire, hot or warm coals and
retained heat.

Installation and
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Forno Bravo
[e-mail]
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Residential Assembled Ovens
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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
o 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.
Reected Heat Convection Conductive Heat

Installation and
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Residential Assembled Ovens
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12 ©Forno Bravo, LLC 2021. All Rights Reserved. Ver. 3.1
11. Types of Wood Fired
Cooking
Your Forno Bravo oven is capable of an almost
endless variety of cooking styles. With almost
all types of cooking, you should bring your oven
fully up to heat, and then prepare it for the type
of cooking you want to do by moving the fire and
coals to one side of the oven, and then letting the
oven temperature reach the range where you will be
cooking. How long you fire your oven depends on
how much cooking you will be doing, and how long
you want your oven to hold its heat.
Remember that you can only take out heat from the
oven that you put in. If you are going to be cooking a
lot of pizza for a large party, or baking lots of bread or
a large roast, fire your oven longer. If you are making
pizza for the family for a mid-week meal, you can fire
your oven for a shorter time—typically only until the
dome goes white.
The main cooking styles are:
Fire-in-the-Oven Cooking
Fire-in-the-oven cooking (650°F and up) is used
for baking pizza, pizza-like flatbreads and certain
types of appetizers, all of which cook in a couple of
minutes. Your Forno Bravo Pizza Oven can be pizza-
ready in about 45 minutes. The goal with this type of
cooking is to completely fill the floor and dome with
heat, build up a large sized bed of coals and maintain
a large fire where the flame reaches to top of the
dome.
There are two ways to know that an oven is ready
to cook pizza. First, when the oven dome itself has
gone clear, and there is no visible black soot. At this
point, you should move the fire to one side, while
continuing to maintain a large fire going with the
flame reaching the middle of the oven.
Alternatively, if you are using an infrared
thermometer, the floor should read approximately
650°F-700°F. Pizzas are baked right on the floor next
to the fire. Leave the oven completely open, and add
one piece of wood every 15-20 minutes to maintain a
large flame.
For a visual description of how your Forno Bravo
oven absorbs, holds and uses heat to cook, see our
Wood Fired Cooking eBook.

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Roasting (at higher heat than
baking)
When you want to sear meats, brown vegetables
or casseroles before covering them with a lid or
with liquid, or you want a dish to cook completely
before the outside burns or becomes too brown, you
should use a roasting temperature of between 600°F
and 450°F. This range is lower than for high heat
fire-in-the-oven pizza cooking, but higher than for
traditional baking. In order to roast, first bring your
oven up to pizza temperature, and then allow it to
drop in temperature and the fire to burn down but
not out. Push the coals to one side.
The fully fired oven combined with a low fire, enables
you to sear and brown dishes, and then allows
the oven to slowly drop in temperature for longer
cooking. There should be no visible black on the
dome, a medium sized bed of coals and a small flame
of 2"-4" high. The door may be le o for shorter
roasting times (under one hour) or positioned inside
the arch opening to help regulate the heat for hours
of roasting. Add small pieces of wood as needed to
maintain temperature.
Baking (at conventional oven
temperatures)
Baking (500°F and lower) is used for baking bread,
desserts, smaller roast meats, beans and legumes,
and pasta dishes. Aer fully firing your oven, carefully
rake out the hot coals and brush out the oven. If you
wish, you can swab the deck with a damp, not wet,
towel. As the temperature falls, your oven will cook
gently and consistently using the heat retained in the
oven dome and floor.
With this type of cooking, you can bake either one
fully loaded batch of bread, or multiple batches of
dierent types of bread, but with smaller quantities.
Read the Forno Bravo Wood Fired Bread
eCookbook for more information on bread baking
techniques and recipes.
Grilling
Your wood fired oven makes a great grill. By raking a
layer of hot coals across the cooking floor at the front

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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 so 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.

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Warming and Melting
You can place any type of dish, cup or pan at the
mouth of your oven to warm a sauce or stock, melt
butter, and make flavored olive oils. Try putting 1 Tbs.
of fresh rosemary into a quarter cup to olive oil and
leave at the entry to your oven to warm through. You
can use the flavored oil for dipping, or for vegetable
dishes.
Bakeware to Avoid
White porcelain pans tend to crack in a wood fired oven.
Be careful with terracotta-looking pans mass-
produced in Asia. They might not withstand the
temperature of your wood fired oven. You probably
would not worry about the cost of the pan, but if it
cracks, it probably will ruin your meal.
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.
Making Wood Coals for
External Grilling
Nothing tastes better than food cooked over real
wood coals, and your brick oven is an eicient source
of those coals.
That is why many Italian outdoor kitchens include
an attached open grill, which can be used either with
its own fire, or with coals from the brick oven. If you
have a conventional charcoal grill, use your Forno
Bravo oven shovel to move hot coals to your grill.
Finally, try experimenting with dierent pot and
pans. A grill pan pre-heated in your oven gives
your food nice sear marks, and terracotta pans
and steel pans give roast potatoes a dierent
texture and flavor.
12. Oven Management
Remember to leave enough time to fully fire your
oven before you need it for cooking. If you are
cooking just for your family, or for an aer work meal,
you can fire your oven for as little as 40 minutes, and
still easily bake three or four pizzas. If you are holding
a larger party, or want to have retained heat for other
baking, fire your oven for 90 minutes, or longer.
Build your fire in the center (le to right and front to back)
of the oven using 7-9 sticks of dry kindling, one to two
odor-free, non-toxic fire starters, and two to three pieces
of seasoned medium or hardwood. Alternatively, you can
light your fire with a butane torch. It can be easier and
faster than the traditional match or lighter. Try to avoid
wax and sawdust fireplace starters, as they could leave a
taste in your food.

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Once the fire gets going, add 2-3 pieces of wood
so that the flame reaches the center and front of
the dome, without lapping too far out of the oven
opening. Use seasoned wood that is roughly 3"-4" in
diameter, and roughly 12" long. Your firewood should
not smolder or smoke before catching fire, and
should burn easily and quickly. Once the fire is well
established, continue adding more wood, and wait
for about 20 minutes.
Aer about 20 minutes, a small spot at the top center
of the oven dome should start to turn clear (or white)
and then begin expanding outward. This “whitening”
is the sign that dome is reaching the desired cooking
temperature.
This change occurs when the carbon accumulated on
the oven dome reaches about 700°F, and turns from
black to clear.
Once the whitening has started, begin building the
fire toward the walls of the oven by adding pieces
of wood on either side of the fire, and in the back.
This wider fire will help drive the necessary heat
across the entire cooking floor, and evenly spread
heat across the dome. Within a few minutes, you will
see the whitening spreading across the dome to the
sides.
Aer roughly 45 minutes, the entire cooking dome
will turn clear, and the cooking surface will have
reached the desired 700°F+ for cooking pizza. Push
the fire to the side of the oven, brush the floor, and
you are ready to start baking pizzas.
Use a copper/brass brush designed for use with a
wood oven. Do not use a steel BBQ grill brush, which
will scratch your cooking floor.
Also, we do not recommend using a damp towel to
clean the floor. The cool, wet towel will take heat
out of your cooking floor, and it is not necessary. A
well-made pizza oven brush will be able to get all of
the ashes o the part of the floor where you will be
making pizza. This is a dierent strategy that when
you are baking wood fired bread, where the towel is
good both for cleaning the floor and for moderating
the floor temperature for bread.
You want a live fire the entire time you are cooking
pizza. The heat of the fire bounces o the dome and
down to help cook your pizza and also to restore
heat to your cooking floor. Your flame should roughly
reach the apex of your dome, or even past it.
Add a new piece of wood every 15-20 minutes when
you are cooking pizza. Your fire should be hot enough
where a 2-3" diameter piece of wood will quickly
combust and add heat to the oven and flame in the
dome.

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Vera Pizza Napoletana
A quick word on oven temperature. There has been
a lot of discussion on oven temperature ever since
Forno Bravo first translated the original Verace Pizza
Napoletana document a number of years ago. Since
then we have received many emails and phone calls
asking our opinion on cooking temperature, and
whether the 900°F mentioned in the document is
essential.
First, it is worth noting that there are multiple
documents and web sites that mention Pizza
Napoletana, and that there really is not a “correct”
temperature. The VPN association in the U.S. says
800°F, and other Italian sites mentions 750°F.
Our thinking is that there is more to temperature than
a single number. As a pizzaiolo, you have to manage
dome and cooking floor temperature, as well air
temperature and the heat of your flame. Focusing on
one a single number misses the point, and everyone
we have spoken with in the Pizza Napoletana
community concurs. It’s sort of like saying “mine goes
to 11.”
What everyone does agree on is that a high heat,
wood- fired oven is the best and only way to bake an
authentic pizza, and that the quality of your finished
pizza relies on the technique you use when making
your dough and dough balls, the quality of the
ingredients you use, and how delicately you shape
and assemble your pizza – along with how well you
manage your oven.
13. Pizza Baking
Your oven is fired, the dome is white, and the cooking
floor is clean. You have assembled your first pizza,
and you are ready to go. Test to make sure you pizza
is not stuck on your peel by moving your peel forward
and backward using short jerks - it should slide easily
around. If it does stick, li it up on one side using
your fingers, and throw a little flour underneath. Slide
your peel back and forth, and that should loosen it
up.
If your pizzas consistently stick to the peel, use
more flour underneath your pizza dough before you
start decorating. Also, if you have a group of people
assembling pizzas, and one sits for a while before
you place it in the oven, there is a large chance it will
stick.
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
that spot, allowing the pizza to slide o 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 of the fresh pizza pus
up almost immediately.
Aer about 60 seconds, slide your turning peel under
the pizza and turn it 180 degrees, so that the side that
was furthest from the fire is now facing it. The Forno
Bravo round turning peel has a hand glide that allows
you to rotate the peel under the pizza in order to
easily rotate it.
If your pizza is burning on the side facing the fire, you
should turn it sooner. Aer 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.
Optionally, you can li your pizza up for the last few
seconds with your peel, holding it closer to the dome.
The reflecting heat of the dome will quickly finish
baking your pizza if the top is not quite done.
If you have a larger oven that can hold four or more
pizzas, not all of the pizzas of the pizzas can be placed
directly across from the fire. In that case, you should
start you 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,

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move a pizza from the starting zone to the finishing
zone, and place a new pizza in the starting zone.
The perfect pizza is bubbling on top with completely
melted and browned cheese, and has a brown outer
crust, and a dark brown bottom. The crust is crunchy
on the outside and so and delicate on the inside.
Everything is steaming hot. Throw on some fresh
basil, use a pizza cutting wheel to cut your pizza into
six or eight pieces and you have done it.
Don’t forget to keep adding wood to your fire to keep
the flame active.

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Appendix 1. Cucina Stand
Assembly
The Cucina stand is an optional modular metal stand
frame for creating a “built-in” look for the Forno Bravo
residential ovens. The stand consists of a metal stand
frame and hearth tray, along with pre-cut and pre-drilled
backer board panels that face the outside and inside of the
stand and form the bottom of the hearth tray. The stand is
designed to hold a customer-installed concrete hearth and
decorative finish, such as stucco, stone or brick.
Assembly Instructions
1. Bolt the metal frame together and set it in place.
2. Screw the backer panels to the outside of the frame.
Do not worry if there are gaps between the panels. The
stand will be covered with a decorative finish.
3. Lay the top tray panel into the hearth tray and support it
with a customer supplied support built using
2" x 4" (5 cm x 10cm)lumber. The support will hold the
tray panel and concrete in place while the wet concrete
is curing. Cut the 2" x 4" (5 cm x 10cm) lumber to make
a “T” under the panel, where to top of the support
touches the bottom of the panel.
4. Place a grid of 1/4" (6.3 mm)rebar running in both
directions every 10" (304 cm), in the center of the tray
(equal amounts of concrete above and below the rebar
grid).
5. Mix and pour standard pre-mix concrete to fill the tray,
and leave it to cure for 24 hours.
6. Remove the support.
7. Place the oven on top of the concrete hearth.
For additional information, watch the installation video.
Do not place an assembled Forno Bravo oven inside the
stand tray. The stand is not designed to accurately fit
the size of any assembled oven and you will damage
the oven enclosure if you try to make it fit. Pour a
concrete hearth and place the assembled oven on top
of the cured concrete.
Gas option: a minimum of 19 3/4" w x 19 3/4" h (50.1 cm
w x 50.1 cm h) opening is required for air flow to burner
assembly.

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Appendix 2: Oven Dimensions
Primavera 60-W-FA..................................................................................................................................21
Primavera 70-W-FA..................................................................................................................................25
Napolino 60-W-FA....................................................................................................................................29
Napolino 70-W-FA....................................................................................................................................33
Andiamo 60-W-FA....................................................................................................................................37
Andiamo 70-W-FA....................................................................................................................................38
Strada 60-W-FA.........................................................................................................................................39