Quick Start Guide

1. Proper Tray Usage
2. Protein Protection
3. TempSensor Usage
4. TempSensor Placement Examples
5. Experimenting with Brava
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
Pat proteins dry with a paper towel prior to cooking and season with salt and/or
other seasonings on both sides.
The TempSensor is a precision tool that will allow the Brava to cook your proteins to
your preferred level of doneness.
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.
Things to Remember
Food Placement and Power Setting
The ingredients are placed across
zones horizontally as indicated during
recipe program preparation
The zone is lled completely and
ingredients are spread evenly to ensure
proper cooking.
The tray is lled completely and
ingredients are spread evenly to ensure
proper cooking. Do not stack
ingredients on top of each other.
Proteins should be cooked from a
starting temperature between 35° and
55 ° F ( 2° to 13°C ).
M ake sure that the TempSensor is
inserted all of the way into the protein
and none of the needle is exposed.
Whole Chicken
I nsert TempSensor horizontally through
thickest part of chicken breast toward
breastbone. I t ’ s okay if it touches
breastbone
Y ou may use TempSensor in M anual
modes like Bake, Sear, Reheat, A ir Fry,
and Pro C ook
The TempSensor should be probed into
the thickest part of the protein, on the
left side of the tray, and not at an angle
Salmon
I nsert TempSensor horizontally through
center of the salmon
The closer your food is to the lamp, the
more exponentially powerful the lamp
is.
Top sear tends to take 3 - 5 minutes per
zone to sear the top surface of proteins
less than 2” .
Searing (bottom sear only) on the
bottom shelf tends to take about 2 - 3
minutes per zone per side.
The TempSensor cord should be
tucked under the shelf to the left and
away from the lamps above
The ingredients are placed incorrectly
on the tray and not according to the on-
screen instructions.
The zone is partially lled and
ingredients are scattered, which could
yield inconsistent results or
overcooking
The tray is partially lled and
ingredients are scattered, which could
yield inconsistent results or
overcooking
I n recipe programs for proteins that
use the TempSensor, meat must be at
least 1” thick to ensure proper cooking
The TempSensor needle is not fully
inserted and left exposed.
T ri - tip 
I nsert TempSensor horizontally through
center of the tri-tip
Refer to the substitution list if you want
to replace an ingredient
The TempSensor needle is left
exposed, probed at an angle, and not in
the center of protein.
F resh Sa u sa g e
I nsert TempSensor lengthwise through
center of the sausage
Foods thicker than 2” should be cooked
on bottom shelf.
Y ou may only run 1 lamp at a time on
sear ( 1 00% power). Y ou cannot sear 2
zones at the same time. Y ou must sear
1 zone, then move on to searing the
next zone(s).
The TempSensor cord is not tucked
under the shelf on left and exposed to
the lamps above.
6 . Tray Usage
U se the metal tray when cooking
ingredients with similar cooking times
U se either the glass or metal tray when
baking
The M etal tray will generally deliver a
better bottom sear than glass tray
(except for salmon skin).
U se the glass tray when cooking
ingredients with radically different
cooking times.
Qu ic k Start Gu i d e