Brava Quick Start Guide

• During preparation, be sure to use the proper tray(s) and place them on the shelves as directed.
• The ingredients are placed across zones horizontally during recipe program preparation. 
• The zone is filled completely and ingredients are spread evenly to ensure proper cooking.
• The tray is filled completely and ingredients are spread evenly to ensure proper cooking.  Do not stack ingredients on top of each other.

2. Protein Preparation

• Pat proteins dry with a paper towel prior to cooking and season with salt and/or other seasonings on both sides.
• 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.

• Make sure that the TempSensor is inserted all of the way into the protein and none of the needle is exposed.
• 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 cord should be tucked under the shelf to the left and away from 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.

• 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.
• 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:

• 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.

6. Food Placement and Power Setting:

• 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.
• 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).
• Searing (bottom sear only) on the bottom shelf tends to take about 2-3 minutes per zone per side.

7. Tray Usage:

• 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).
• Use either the glass or metal tray when baking.
• Use the glass tray when cooking ingredients with radically different cooking times.