web analytics
Fontana Gusto Ovens - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

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!

Forno Bravo
See more
See less

Fontana Gusto Ovens

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Fontana Gusto Ovens

    Anyone know anything about these? I have a Casa110 but friends are looking at the Fontana Gusto. Williams-Sonoma advertises it here:

    Fontana Gusto Wood-Fired Outdoor Ovens | Williams-Sonoma

    I could swear there was a posting here about the Fontana Gusto a little while back, but I can't find it.

    Any information, or thoughts, would be appreciated.

    Karl

  • #2
    Re: Fontana Gusto Ovens

    Wow! The ovens come with their own composite stone and convection fan!!! Must be truly authentic!

    Sorry for the jokes... most everything from Williams-Sonoma is hopelessly over-priced and for the same money a FB oven from James would be a much nicer vessel to cook in. Seriously, I doubt these ovens can impart the intense radiating and conductive heat a true brick oven could, although they are pretty.

    Comment


    • #3
      Re: Fontana Gusto Ovens

      Thanks for the replies - jokes and all.

      In terms of price, while an FB oven would be a little cheaper, you have to install it. Not being handy, I spent more than twice the price of the oven installing it. The Fontana Gusto would have been a lot cheaper. Also a lot easier.

      In terms of heat, I couldn't agree with you more, GianniFocaccia. The Fortana Gusto seems to be a white oven, so the heating dynamics would be very different. The deck might be the hottest part. I suspect the profile would be more like an American pizza restaurant oven - something like 600 - 650 degrees.

      The FG is also pretty small - I found specs showing the inside to be 16x32. My Casa is 42" in diameter or 1,385 square inches.

      So, I wouldn't trade my Casa, which I love, for an FG but I'd be interested in any thoughts anyone here has that I can pass on to my friends.

      Karl

      Comment


      • #4
        Re: Fontana Gusto Ovens

        If it is a white oven, what is the advantage over my conventional electric oven in the kitchen? The firebox is so small it's hard to imagine that the cooking chamber can get over 500F in 45 minutes, if at all.

        Comment


        • #5
          Re: Fontana Gusto Ovens

          Good point - it may not be that different from a regular kitchen oven with convection. There is something to be said about moving the oven out doors, of course, in hot weather, to keep the kitchen cooler. I can't find any information on how hot it gets, and it may get hotter than a normal kitchen oven. It might get to 600 or 650 like an American restaurant pizza oven, in which case it might be better than a conventional oven for pizza, if not as good as a Neapolitan style oven. It seems to me unlikely, especially if it has convection fans, that it is getting to 750 - 950 like a Neapolitan oven.

          I think if I wanted a smallish, relatively inexpensive, WFO which did not need much installation, I'd go with a Primavera70. It would be cheaper, and I'd have a real Neapolitan oven.

          Comment


          • #6
            Re: Fontana Gusto Ovens

            I think if I wanted a smallish, relatively inexpensive, WFO which did not need much installation, I'd go with a Primavera70. It would be cheaper, and I'd have a real Neapolitan oven.
            Funny you say that...that was exactly my oven decision. I was 85% sold on the Fontana Gusto, until I stumbled upon this site. I decided to save the $3,000US, and more importantly access the benefits of direct wood-fired cooking.

            I'm sure the Gusto makes good bread and pizzas, but I just don't see it taking anyone's cooking to an appreciable level beyond what a standard oven can do.

            Comment


            • #7
              Re: Fontana Gusto Ovens

              Any oven that has steel which is not stainless is prone to corrosion problems. Particularly if it's outside. Heat will accelerate any corrosion reaction.
              Kindled with zeal and fired with passion.

              Comment

              Working...
              X