1. Proper Tray Usage
During preparation, be sure to use the proper tray(s) and place them on the shelves as directed. When doing back-to-back cooks, cool down hot trays with cool running water between cooks.
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The ingredients are placed across zones horizontally as indicated during recipe program preparation. |
The ingredients are placed incorrectly on the tray and not according to the on- screen instructions. |
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The zone is filled completely and ingredients are spread evenly to ensure proper cooking. |
The zone is partially filled and ingredients are scattered, which could yield inconsistent results or overcooking. |
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The tray is filled completely and ingredients are spread evenly to ensure proper cooking. Do not stack ingredients on top of each other. |
The tray is partially filled and ingredients are scattered, which could yield inconsistent results or overcooking. |
2. Protein Preparation
Pat proteins dry with a paper towel prior to cooking and season with salt and/or other seasonings on both sides.
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Proteins should be cooked from a starting temperature between 35° and 55 °F (2° to 13°C). |
In recipe programs for proteins that use the TempSensor, meat must be at least 1” thick to ensure proper cooking. |
3. TempSensor Usage
The TempSensor is a precision tool that will allow the Brava to cook your proteins to your preferred level of doneness.
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Make sure that the TempSensor is inserted all of the way into the protein and none of the needle is exposed. |
The TempSensor needle is not fully inserted and left exposed. |
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The TempSensor should be probed into the thickest part of the protein, on the left side of the tray, and not at an angle. |
The TempSensor needle is left exposed, probed at an angle, and not in the center of protein. |
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The TempSensor cord should be tucked under the shelf to the left and away from the lamps above. |
The TempSensor cord is not tucked under the shelf on left and exposed to the lamps above. |
4. TempSensor Placement Examples
Below are some examples of TempSensor placements in a variety of different proteins. Note the angle and position is always the same in each scenario.
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Whole Chicken Insert TempSensor horizontally through thickest part of chicken breast toward breastbone. It’s okay if it touches breastbone. |
Tri-tip Insert TempSensor horizontally through center of the tri-tip. |
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Salmon Insert TempSensor horizontally through center of the salmon. |
Fresh Sausage Insert TempSensor lengthwise through center of the sausage. |
5. Experimenting with Brava
Things to Remember
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You may use TempSensor in Manual modes like Bake, Sear, Reheat, Air Fry, and Pro Cook. |
Refer to the substitution list if you want to replace an ingredient. |
Food Placement and Power Setting
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The closer your food is to the lamp, the more exponentially powerful the lamp is. |
Foods thicker than 2” should be cooked on bottom shelf. |
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Top sear tends to take 3-5 minutes per zone to sear the top surface of proteins less than 2”. |
You may only run 1 lamp at a time on sear (100% power). You cannot sear 2 zones at the same time. You must sear 1 zone, then move on to searing the next zone(s). |
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Searing (bottom sear only) on the bottom shelf tends to take about 2-3 minutes per zone per side. |
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Tray Usage
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Use the metal tray when cooking ingredients with similar cooking times. |
The Metal tray will generally deliver a better bottom sear than glass tray (except for salmon skin). |
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Use either the glass or metal tray when baking. |
Use the glass tray when cooking ingredients with radically different cooking times. |
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