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help to decide the type of oven to buy - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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help to decide the type of oven to buy

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  • help to decide the type of oven to buy

    This the the first time on this forum
    I am little confuse which type of oven to buy
    either the Premio2G110 or the CASA2g110 FOR $500 LESS or another option ?
    Which one hold heat longer ? does any one have any expererince on these ones ?
    I mainly will use it for roast like lamb, turkeys, vegies, some pizza
    Also my desing will be a bottle shape oven, so I need the (vent)pipe to be the top center (not at the front), so need to buy a elbow pipe ? single sor doble pipe ?
    If like to be like a fireplace at the same time, could I pt the cooking floor height at 40" same high as the counter ?
    Thank you for your help

  • #2
    Re: help to decide the type of oven to buy

    The Premio has a significantly thicker casting, floor, and insulation and so it has more thermal mass and insulation and should regain heat better than the Casa. It may take longer to heat up; I don't know.

    I have a Casa2g110 I bought before the Premio was available. It takes about an hour to clear the dome for Pizza and about 1.5 to two hours to fully heat saturate. (You then need to let it cool down to your baking or roasting temperature). It holds heat long enough for at least two batches (7.5 kilos each) of bread followed by roasting lamb or turkey (it's big enough for two of either one, or one of each) and veggies, so, unless you really need to do a lot of cooking the Casa is probably all you need. With a little planning, I always have more heat than I have food to cook and typically run around trying to find something to stick in the oven after I finish whatever I planned to cook. That said, if I were to buy now I'd buy the Premio just to have the additional thermal mass and insulation, but it would be probably be overkill.

    With regard to height, it depends on how tall you are. You don't want to be bending over all the time, nor do you want to reach up. You want to be able to see into the oven easily. I think elbow height is about right for most people. If you do a search, I believe you will find lots of threads on this site about height.

    I'll let someone else comment on the vent, except to say that the vent needs to be in the front. Whether you can pipe the vented gasses back over the center (this may be what is called a beaver tail) is something others on this site can help you with, but I wouldn't do it unless someone with experience assures you it will work. The basic design of the front vented igloo oven has been around for a couple of thousand years and it works.

    Good luck.

    Karl

    Comment


    • #3
      Re: help to decide the type of oven to buy

      Hi Doug,

      Are you sure you're on the right forum???

      Comment


      • #4
        Re: help to decide the type of oven to buy

        Hi Doug

        Both ovens are great for what you are looking to bake. If you are planning on doing a lot bread baking as well as pizza then the Premio would be a good choice as it has a double insulated door as well as extra insulation. They both have incredible heat retention so there is no comparison really. All of our ovens are made of the same material so one is not superior over the oven its just a matter of preference.

        Comment


        • #5
          Re: help to decide the type of oven to buy

          Ree Ree B,

          You're talking to the wrong guy, the guy you want is in center field, the guy you're talking to is in the same park, with a bowling ball.

          Comment


          • #6
            Convention is great, because it cuts down baking time. But, you will have to start taking notes. Lets say your recipe says, 40 mins. In the convection will only take 25.

            I had a fancy one, with all the digital buttons in the front, the minute the digital screen started acting weird, displaying wrong numbers, I couldn't trust it anymore. So I bought one at IKEA, simple, just a regular, no convection oven, and It does its job. Its all about how much can you afford, but a $400 its more than enough, if you are only baking occasionally.

            This one has a feature that if you bake non stop for a couple of days, it will go into sabath mode, it will quit working for two days, its resting, the manual said, after the 48 hours period, it was back like normal. It freaked me out at first, but its something too considered if you will be baking non stop.

            Comment


            • #7
              Convention is great, because it cuts down baking time. But, you will have to start taking notes. Lets say your recipe says, 40 mins. In the convection will only take 25.

              I had a fancy one, with all the digital buttons in the front, the minute the digital screen started acting weird, displaying wrong numbers, I couldn't trust it anymore. So I bought one at IKEA, simple, just a regular, no convection oven, and It does its job. Its all about how much can you afford, but a $400 its more than enough, if you are only baking occasionally.

              This one has a feature that if you bake non stop for a couple of days, it will go into sabath mode, it will quit working for two days, its resting, the manual said, after the 48 hours period, it was back like normal. It freaked me out at first, but its something too considered if you will be baking non stop.

              Comment


              • #8
                Convention is great, because it cuts down baking time. But, you will have to start taking notes. Lets say your recipe says, 40 mins. In the convection will only take 25.

                I had a fancy one, with all the digital buttons in the front, the minute the digital screen started acting weird, displaying wrong numbers, I couldn't trust it anymore. So I bought one at IKEA, simple, just a regular, no convection oven, and It does its job. Its all about how much can you afford, but a $400 its more than enough, if you are only baking occasionally.

                This one has a feature that if you bake non stop for a couple of days, it will go into sabath mode, it will quit working for two days, its resting, the manual said, after the 48 hours period, it was back like normal. It freaked me out at first, but its something too considered if you will be baking non stop.

                Comment

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