NuWave 20636 Guía del usuario
- Categoría
- Pequeños electrodomésticos de cocina
- Tipo
- Guía del usuario
Owner’s Manual
NuWave Pro Plus
Infrared Oven
2
IMPORTANT SAFEGUARDS
When using electrical products, especially when children are present,
basic safety precautions should always be followed, including the
following:
READ ALL INSTRUCTIONS BEFORE USING
DANGER – To reduce the risk of electrocution:
Read all instructions, safeguards, and warnings before using the
appliance.
Do not place appliance where it can fall or be pulled into water or other
liquids.
Do not reach for an appliance that has fallen into water. Unplug
immediately!
Do not immerse cord, plug, or power head in water or other liquids.
WARNING – To reduce the risk of burns, electrocution, fire or injury:
This appliance should not be used by children. Close supervision is
necessary when this product is used near children.
Use this appliance for its intended purpose as described in this brochure.
Do not use any other accessories or attachments not recommended by the
manufacturer. They may result in fire, electrical shock, or personal injury.
Never operate this appliance if it has a damaged cord or plug; not working
properly; has been dropped or damaged; or dropped into water. Return the
appliance to an authorized customer service center for inspection, repair,
or adjustment. Any other servicing should be performed by an authorized
service representative.
Keep the cord away from heated surfaces.
Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
Always unplug power cord by pulling on the plug. DO NOT unplug by
pulling on cord.
Never force the plug into an outlet.
Do not use outdoors.
Do not use or operate where aerosol (spray) products are being used or
where oxygen is being administered.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
Use extreme caution when removing hot Liner Pan or Cooking Rack.
To disconnect, press the Pause/Clear Button twice before unplugging.
Do not use this appliance for anything other than it is intended.
Check all electrical wiring. Beware of damaged cord or plug.
This appliance is for household use only; it is designed to process
normal household quantities. It is not suitable for continuous or
commercial operation.
3
Do not disassemble the product. There are no user serviceable parts.
Do not leave the appliance unattended while in use.
Use the handles when lifting the Dome from the Base.
Do not touch hot surfaces. Use the handles provided or use oven
mitts.
Stop or pause cooking before removing the Dome to check or turn
food. The Dome and power head should be placed on the Dome
holder.
Always remove the Dome away from you so the escaping steam is
channeled away from your face.
If the power cord is damaged, it should be replaced by a special cord
or assembly from the manufacturer or its service agent.
Use caution when disposing of hot grease.
Keep this manual handy for easy future reference.
WARNING
SAVE THESE INSTRUCTIONS
Electrical Information:
The cord length of this appliance was selected to reduce Safety
Hazards that may occur with a long cord. Extension cords are
available and may be used if care is exercised in their use. If an
extension cord is used: (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (2) the longer cord should be arranged so that
it does not drape over the counter or table top where it could be
accidentally pulled off the counter or table or tripped over.
Certain models of the appliance may have a polarized plug (one blade is wider
than the other). This plug is intended to fit into a polarized outlet only one way.
if the plug does not fit fully into the outlet, reverse the plug. If it still does not
fit properly, contact a qualified electrician. Do not attempt to modify the plug in
any way.
Electric shock hazard. Use with adequate electrical system.
Do not use if cord or plug is damaged.
WARNING: All metal items in the oven, such as the Liner Pan
and Cooking Rack, can get very hot during cooking. Please be
careful when removing these items from a hot oven. Always wear
oven mitts or use pot holders. Allow Liner Pan and Cooking Rack
to cool completely before cleaning. The Dome opening may
expand slightly when hot. In rare instances, the power head
could detach itself from the Dome completely, thereby causing
hot air to escape from between the Dome and the power head.
4
Table of Contents
Introduction ......................................... 6
Parts & Accessories ............................ 7-9
Owner’s Manual ............................... 10-18
RoHS Compliant ................................... 19
NuWave Supreme Pizza Kit ................ 20-21
Quick & Easy Cooking Guide ................ 22-23
Complete Cookbook (General Tips) ............ 24
Breakfast ...................................... 26
Appetizers ............................... 30
Poultry .................................. 58
Vegetables .............................. 45
Vegetables Continued
Pizza ..................................... 41
Easy Quiche Pie ................................. 27
Cinnamon Breakfast Twists .............. 27
Oven Omelette .................................... 27
NuWave Muffin Sandwich ................. 28
Low-Cal French Toast ......................... 28
Steak & Eggs ..................................... 28
Ham & Cheese Strata ........................ 29
Nest Egg with Manchango ................ 29
Ham & Eggs Scramble ...................... 29
Sweet Party Mix ................................. 31
Potato Skins ...................................... 31
Shrimp Rumaki .................................. 31
Sweet & Sour Cocktail Meatballs ....... 32
Skinny Pigs in a Blanket ..................... 32
Grilled Cheese................................... 33
Baked Party Sweet Onion Dip ........... 33
Tangy Mild Wings .............................. 33
Prosciutto-Wrapped Shrimp Sticks .... 34
Savory Lil’ Smokies ............................ 34
Ham & Cheese Pitas .......................... 34
Taco-Flavored Chicken Wings ......... 34
Spicy Grilled Shrimp Skewers ........... 35
Jumbo Lump Crab Cakes ................. 35
Hot Artichoke Dip .............................. 36
Italian Purses ................................... 36
Crab & Parmesan Wontons .............. 37
Chicken Nachos ................................ 37
Spicy Buffalo Chicken Sandwiches ... 59
Oven-Fried Chicken ........................ 59
Chicken Tenders with Wasabi Sauce ... 60
Thai Chicken ................................... 60
BBQ Chicken ................................... 60
Chicken with Mushrooms & Peppers . 61
Breaded Chicken Breast .................. 61
Cornish Hens, Artichokes & Potatoes .. 62
Cilantro Garlic Chicken Breast ......... 62
Buttery Chicken Breast .................... 63
Chicken Curry ................................... 63
Caraway Duck with Raspberry Sauce 63
Nutty Breading Chicken Breast ....... 64
Low-Fat Crunchy Filled Chicken ...... 64
Air Fried Honey Ginger Chicken ........ 65
Italian-Style Chicken.......................... 65
Mexican Elote .................................. 46
Haricots Almondine .......................... 46
Zucchini & Onions Au Gratin ............. 46
Italian Pizza Burger .......................... 42
Goat Cheese Pizza ............................ 42
Gorgonzola Pizzettas ........................ 42
Mexican Pizza .................................... 42
Pizza Boats ...................................... 43
Calzones ............................................. 43
Mini Spinach Calzones ..................... 44
Pita Pizza ......................................... 44
Beef ...................................... 66
Glazed Beef Ribs ............................ 67
Honey Citrus Glazed Veal Chops ..... 67
Foolproof Standing Rib Roast .......... 67
London Broil ..................................... 67
Grilled Cheeseburgers ..................... 68
Yankee Pot Roast ............................. 68
Japanese Style Steak ...................... 68
Beef & Andouille Burgers ................. 69
Homestyle Meatloaf ......................... 70
Three-Meat Fajita Dinner ................. 70
Pepper Steak .................................... 71
Corned Beef Brisket ......................... 71
Classic NuWave Pot Roast .............. 71
Beef & Corn Casserole with Noodles .... 72
Baked Reuben Sandwich ................ 72
Japanese Style Steak ...................... 72
Boneless Rump Roast ..................... 73
Dehydration ............................ 38
Dehydrating Fruit .............................. 38
Dehydrating Vegetables ................... 38
Spiced Pecans .................................. 39
Beef Jerky .......................................... 40
Trail Mix ............................................. 40
Asparagus with Parmesan Crust ...... 47
Sweet Potato Casserole ................... 47
Artichoke Feta Tortilla Wraps ........... 48
Stuffed Peppers with Tofu ............... 49
Roasted Vegetables Sandwich ....... 49
Roasted Herb Potatoes .................... 50
Cauliflower, Chickpeas & Olives ....... 50
Roasted Butternut Squash .............. 50
Roasted Asparagus ......................... 50
Stuffed Baked Potatoes with Bacon .. 51
Parmesan Basil Tomatoes ............... 51
Double Stuffed Cheesy Potatoes ...... 52
Ricotta Spinach Rolls ....................... 52
Gratin Dauphinois ............................ 53
Eggplant, Zucchini & Tomato Tian ...... 53
Aparagus, Mushrooms & Potatoes ..... 54
Eggplant Parmesan Casserole ........ 54
Caramelized Onions ......................... 55
Parmesan Fries ................................ 55
Cheese Stuffed Tomatoes ................. 55
Corn Soufflé ...................................... 56
Mixed Vegetables Casserole ........... 56
Broiled Zucchini Slices ..................... 57
Balsamic Glazed Carrots ................... 57
5
Pork ...................................... 74
Baked Ham in Cola ........................... 75
Asian Marinated Pork Chops ............ 75
Pork Chops with Mustard Sauce ...... 76
Adobo Cutlets ................................... 76
Thai Pork Tenderloin ........................ 76
Kielbasa Casserole with Rice.............. 77
Avocado BLTs ................................... 77
Italian Sausage with Peppers ........... 78
Hot Dogs .......................................... 78
Chilied Pork Chops ........................... 79
Glazed Spareribs ............................. 79
Seafood .................................. 80
Tuna Noodle Casserole ..................... 81
Simple Sole ...................................... 81
Shrimp with Lemon .......................... 81
Shellfish Medley ............................... 81
Sweet Chili Scallops ........................ 82
Clams & Sausage ............................. 82
Lemon Salmon with Mango Salsa ..... 83
Grilled Salmon & Fresh Basil ............ 83
Lobster Termidor .............................. 83
Peppered Tuna with Hoisin Sauce ..... 84
Tuna with Fresh Orange Salsa ......... 84
Artichoke Topped Tilapia .................. 85
Bass wtih Fennel .............................. 85
Cheesy Crab Melts ........................... 86
Ancho Chili Crusted Salmon Tacos .... 86
Lamb ..................................... 87
Herb Stuffed Lamb Chops ................ 88
Lamb Chops with Feta & Tomatoes ... 88
Lamb with Pesto ............................... 89
Lamb & Ham ..................................... 89
Lamb Kabobs ................................... 89
Curried Lamb .................................... 89
Desserts ................................. 90
Pumpkin Whoopie Cookies ............ 91
Pound Cake ........................................92
Latin Lace Florentines Cookies ....... 92
Easy Lemon Cookies ....................... 93
Country Road Bar Cookies .............. 93
Bread Pudding with Whiskey Sauce .. 94
Almond Tart ...................................... 94
Angel Food Cake ............................. 95
Apple Crisp......................................... 95
Golden Ginger Nut Lemon Bars ....... 96
Blueberry Streusel Coffee Cake ....... 97
Contendio
Introducción ............................... 102
Partes & Accessorios ......................... 103-105
Maual Del Usario ........................... 106-113
Normas RoHS .............................. 114
Equipo Supremo para Pizza ........... 115-117
Tabla de Preparación Rápida y Fácil ..... 118
Recetas .......................................... 120
Huevos con Chorizo .................... 122
Pollo al Romero ............................ 122
Enchiladas de Pechuga de Pavo ...... 122
Pechuga de Pollo a la Mantequilla ... 123
Pollo al Limón .............................. 123
Muslos de Pollo Fritos .................. 123
Camarones a la Cerveza ..............123
Camarones con Limón ................... 123
Cangrejo Fundido .......................... 123
Elote Estilo Mexicano ..................... 124
Papas a la Parmesana ................... 124
Tacos de Salmón ............................ 124
Albóndigas ........................................ 125
Carnitas ............................................. 125
Cerdo en Mole ............................... 125
Cena Mexicana .............................. 125
Helado de Piña Caramelizado ........ 126
Manzana Crujiente .......................... 126
6
Congratulations on the purchase of your NuWave Oven Pro Plus!
This book contains detailed instructions and images to help you get
started using this revolutionary product, designed to help individuals
and families “Live Well for Less
®
.” It is also filled with great recipes
and time-saving tips that empower you to prepare delicious gourmet
meals in half the time it would take when using a regular oven.
Cooking is fast and easy with the NuWave Oven Pro Plus from
NuWave, LLC. This versatile countertop appliance combines
infrared, conduction and convection heat to save time and energy,
while creating healthier meals by allowing fats and oils to drip away
from the food. Cooking in the NuWave requires neither preheating
nor defrosting. Just place frozen food in the oven and press the
buttons to program time and temperature. For added convenience,
the oven utilizes a layered cooking system that enables multiple
foods to cook at the same time without mixing or mingling flavors.
We invite you to visit www.NuWaveCookingClub.com for more
cooking tips and shared recipes from the NuWave culinary team, as
well as for information on parts and accessories for your NuWave.
Our mission is to exceed expectations by developing innovative
new products, using the most advanced technology, that allow
consumers to “Live Well for Less
®
.”
Welcome to the NuWave of Cooking
Introduction
We value every NuWave Oven customer. You’ve
purchased your oven because you want to save
time, money and energy while enjoying healthier,
great tasting meals. To show our gratitude and
lifetime commitment to you, we have created
NuWaveCookingClub.com exclusively for our
customers. This site is hosted by our Executive Chef
and features recipes, step-by-step instructional
cooking videos and more. You can also visit www.
NuWaveNow.com to see more innovative products
developed by the makers of the NuWave Oven. We
hope you enjoy using your NuWave Oven Pro Plus.
7
Parts for the NuWave
®
Oven Pro Plus
Power Head - Easy-to-use,
programmable digital controls
Dome - Transparent &
lightweight
Cooking Rack - Reversible to
heights of 1-inch or 3-inch
Base - Cool to the touch so it can
also be used as a serving tray
Dome Holder - Uniquely
designed to securely hold your
NuWave Pro Plus Dome and Power
Head assembly
Enamel Liner Pan - Easy clean,
eco-friendly, enamel, no PTFE,
and no PFOA
Parts
8
NuWave
®
Oven Pro Plus Parts
Digital Power Head 26001
Black with Silver Accents
Cool to Touch Base 26004
Black with Silver Accents
1-inch/3-inch Reversible
Cooking Rack
26008
12-inch Enamel
Liner Pan 26010
Power Dome 22050
Dome 22049
Dome Holder 22020
English Quick & Easy
Cooking Guide
BQ20600
Spanish Quick & Easy
Cooking Guide
BQ20600
Quick & Easy Cooking Guide
1-inch
3-inch
3-inch
3-inch
3-inch
1-inch
1-inch
3-inch
3-inch
3-inch
3-inch
145˚F/62˚C+
160˚F/71˚C+
160˚F/71˚C+
160˚F/71˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
16-18 min/lb 20-23 min/lb
5-8 min/side
5-6 min/side N/A
8-9 min/side
5-6 min/side
17-19 min/side
8-10 min/side
10-12 min/side
7-9 min/side
22-25 min/side
12-14 min/side
160˚F/71˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
18-22 min/side
18-22 min/side
22-24 min/side
5-6 min/side
3-4 min/side
4-5 min/side
7-9 min/side
4-5 min/side
6-8 min/side
Roasts 3-7 lbs
Ham
[Precooked]
Sausage
Bacon
Italian, Bratwurst, Etc.
Chops
Tenderloin 2-4 lbs
Spare Ribs
Seafood
Fish, Steaks & Fillets ½ lb
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
3-inch 145˚F/62˚C+ 4-6 min/side 8-13 min/sideCrab Legs
3-inch
1-inch
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
15-17 min/lb Rare 20-21 min/lb Rare
17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
19-20 min/lb Medium 22-23 min/lb Medium
21+ min/lb Well Done 24+ min/lb Well Done
Beef & Lamb Rack Height
Steaks 1-in thick
Roasts 2-10 lbs
Internal Temp.
Fresh
Frozen
160˚F/71˚C+
5-7 min/side 8-9 min/side
Burgers ½-in thick 3-inch
Pork
3-inch
3-inch
1-inch
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
13-14 min/side
11-13 min/side
10-12 min/lb
10-12 min/lb
15-17 min/side
14-15 min/side
14-16 min/lb
14-16 min/lb
10-12 min/lb 14-16 min/lb
Chicken, [Bone-in] Pieces
Chicken, ½-in Boneless/Skinless Breasts
1-inch
1-inch
165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Chicken, Whole 2-5 lbs
Turkey, Whole 8-10 lbs
1-in rack,
3-in SS Ring
165˚F/73˚C+
Turkey
, Whole 11-16 lbs
Turkey, Breasts 5-7 lbs
1-inch 160˚F/71˚C+
13 min at 300˚F N/A
Eggs
Poultry
[Thicker add 2 mins per ½ in]
Roasted,
Onion, Garlic, Peppers,
Zucchini, and Yellow Squash
Home Fries [½-in thick]
Potato, Whole Med. Size
Steamed Broccoli & Cauliflower
Squash
, Acorn, Butternut & Spaghetti
3-inch
3-inch
1-inch
1-inch
1-inch
10 min/side
N/A
N/A
N/A
35-40 min
N/A
30-40 min
10-15 min
25-35 min
15-20 min
Vegetables
[Oven-Safe Dish with Glass Lid or Foil]
Chicken Wings,Tenders & Nuggets
Frozen Vegetables
Frozen Ready-Made Foods
3-inch
3-inch
3-inch
3-inch
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
Onion Rings
Mozzarella Sticks
[In Oven-Safe Dish]
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.
Copyright ©2016 by NuWave, LLC. All rights reserved. www.NuWaveNow.com
Item No. BQ 20600 Rev.04
All cooking times are based on a temperature of 350˚F/176˚C
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
5-6 min/side Rare 10-11 min/side Rare
6-7 min/side Med. Rare 11-12 min/side Med. Rare
7-8 min/side Medium 12-13 min/side Medium
9+ min/side Well Done 14+ min/side Well Done
TIP: Flip larger food items halfway through cooking.
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
26014
HQ-1507-02-A
LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.
Copyright ©2015 by NuWave, LLC. All rights reserved. www.NuWaveNow.com
Asada 3-7 lbs
Jamón
Salchicha
Tocino
Salchica Italiana, Bratwurst, Etc.
Chuleta
Lomo 2-4 lbs
Costilla al gusto
Mariscos
Pescado, Steaks & Fillets 1-pulgada de grueso
Camarones & Vieiras
Cola de Langosta 4 onzas
[Pequeño]
Patas de Cangrejo
Res & Cordero
Hamburguesas de ½-pulgada de grueso
Bistec de 1-pulgada de grueso
Roasts 2-10 lbs
Puerco
Pollo, [Con Hueso] Piezas
Pollo, ½-pulgada Sin Hueso/Sin Piel
Pollo, Completo 2 lbs
Pavo, Completo 8-10 lbs
Pavo, Completo 11-16 lbs
Pavo, Pechuga 5-7 lbs
Aves
[Si es mas gruesa agregue 2 min. por ½ pulg]
Tabla de Preparación Rápida y Fácil
Chicken Tenders & Nuggets
Vegetales Frisados
Alimentos Congelados ya Preparados
Hot Wings - Alitas de Pollo
Onion Rings
Mozzarella Sticks
[En un Plato para Horno]
Asado,
Cebolla, Ajo, Chile Morron Rojo,
Calabacín, y Calabacín Amarillo
Papas Fritas
Papas,
Entera Mediana
Broccoli y Coliflor al Vapor
Vegetales
[Un plato apto para horno con tapa de vidrio o lámina]
Calabaza
1-pulg
3-pulg
3-pulg
3-pulg
3-pulg
1-pulg
1-pulg
3-pulg
3-pulg
3-pulg
3-pulg
16-18 min/lb 20-23 min/lb
5-8 c/lado
5-6 c/lado N/A
8-9 c/lado
5-6 c/lado
17-19 c/lado
8-10 c/lado
10-12 c/lado
7-9 c/lado
22-25 c/lado
12-14 c/lado
18-22 c/lado
18-22 c/lado
22-24 c/lado
5-6 min/lado
3-4 c/lado
4-5 c/lado
7-9 min/lado
4-5 c/lado
6-8 c/lado
3-pulg
4-6 c/lado 8-13 c/lado
3-pulg
1-pulg
15-17 min/lb Rare 20-21 min/lb Rare
17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
19-20 min/lb Medium 22-23 min/lb Medium
21+ min/lb Well Done 24+ min/lb Well Done
Altura de la Parrilla Temp. Interno
Fresca
Congelada
5-7 c/lado 8-9 c/lado
3-pulg
3-pulg
3-pulg
1-pulg
13-14 c/lado
11-13 c/lado
15-17 c/lado
14-15 c/lado
1-pulg
1-pulg
17-21 min/lb 22-24 min/lb
1-in Altura de la Parrilla,
3-pulg Anillo Extendor
3-pulg
3-pulg
1-pulg
1-pulg
1-pulg
10 c/lado
N/A
N/A
N/A
35-40 min
N/A
30-40 min
10-15 min
25-35 min
15-20 min
3-pulg
3-pulg
3-pulg
3-pulg
6-8 min/lado
6-8 min/lado
6-8 min/lado
6-8 min/lado
3-pulg
6-8 min/lado
350˚F/176˚C para todos los alimentos
5-6 c/lado Rare 10-11 c/lado Rare
6-7 c/lado Med. Rare 11-12 c/lado Med. Rare
7-8 c/lado Medium 12-13 c/lado Medium
9+ c/lado Well Done 14+ c/lado Well Done
10-12 min/lb
10-12 min/lb
14-16 min/lb
14-16 min/lb
10-12 min/lb 14-16 min/lb
Huevos 1-pulg
13 min a 300˚F N/A
Sugerencia: Volteé alimentos más
grandes a la mitad de la cocción.
140˚F/60˚C+
180˚F/82˚C+
140˚F/60˚C+
160˚F/71˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
180˚F/82˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
145˚F/62˚C+
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
160˚F/71˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
NuWave
®
Pro Plus Oven
Accessories
Complete Cookbook
& Manual BM20600
Extender Ring Kit
3-PC Kit includes (26012):
10-inch Enamel Baking Pan 22047
2-inch Cooking Rack 26007
3-inch Stainless Steel Extender Ring 26011
2-PC Kit includes (26009):
2-inch Cooking Rack
26007
3-inch Stainless Steel Extender Ring 26011
1
NUWAVE PRO PLUS
INFRARED OVEN
Manual & Complete Cookbook
Parts & Accessories
9
To order, call our Customer Service Line at: 1.877.689.2838, or order online at
www.NuWaveNow.com. Please provide the item name and number to ensure that your
purchase is processed accurately.
NuWave
®
Pro Plus Oven Accessories
NuWave Supreme Pizza Kit 22104
NuWave Pro Plus Baking Kit 26019
Kit includes:
Stainless Steel Pizza Flipper 22042
Silicone Pizza Liner 22105
Stainless Steel Pizza Server 22106
100% Bamboo Cutting Board 22107
Kit includes:
8x8-inch Silicone Baking Pan 22111
Silicone Baking Divider 22112
Silicone Cupcake Liner (set of 12) 22113
Silicone Baking Ring 22114
Stainless Steel Whisk 22115
NuWave Pro Plus Baking Book BC20600
NuWave Pro Plus Carrying Case 26016
NuWave Party Mixer 22193
NuWave Twister 22093
Parts & Accessories
NuWave Oven Pro Plus Baking Book
10
Connecting Power Head to Dome
Assembling the Full NuWave Oven
NuWave
®
Oven Pro Plus
Assembly Guide
Lock
1. Place Power Head on rim of the Dome
2. Lock it into place by rotating the Power
Head clockwise until the locking lugs
are engaged.
Place Base Tray on a firm, stable
surface, but never on a stovetop.
Place Liner Pan inside Base Tray. When
doing so, make sure the handles are
in the dropped down position. If the
handles are not fully dropped, the Dome
may not fit over the Base properly.
Place dual level Cooking Rack in
the Liner Pan according to cooking
requirements.
Place food on Rack.
Place Dome with Power Head over food,
connecting to the Base Tray. The Dome
should fit evenly onto the Base.
Set cook time and temperature
according to recipe requirements.
BEFORE USING:
Prior to the first use of your NuWave Oven,
wash Dome, Liner Pan, Base, and Cooking
Rack in warm soapy water or run through a
dishwasher cycle.
IMPORTANT - Do not wash or immerse Power
Head in water or cycle through dishwasher. The
outer surface may be cleaned by wiping carefully
with a damp dishcloth or sponge.
Owner’s Manual
11
Step 3
Place the assembled Power Head and
Dome at a 45° angle on the holder as
shown.
Note: Do not leave Dome in Dome
Holder for an extended period of time.
Only lift Dome by the handles on
the Power Head. Once the Power
Head and the Dome are assembled,
the handles will allow you to lift both
together when removing or checking
food. When removing Liner Pan after
cooking, be extremely careful and
always use oven mitts.
For best results, follow the time,
temperature, and Cooking Rack height
instructions provided in the cooking
chart and recipe book.
No preheating required.
How to Install and Use Dome Holder
Make sure the Power Head is tightly locked onto the
Dome. The whole assembly can be easily lifted and
put aside as shown in steps 1, 2 and 3.
Step 1
Place Dome Holder under either
side of Base handle.
Step 2
Make sure both feet of the Dome Holder
are situated inside the handle, and the
Dome Holder is resting horizontally on a
flat surface.
Cooking Instructions
Owner’s Manual
12
If your NuWave Oven included a 3-inch
Extender Ring, the Ring can be used
for multi-level cooking or for oversized
food items that may not fit under the
standard Dome. Generally, foods (such
as a ham or turkey) that exceed 10
pounds would require the use of the
Extender Ring for optimal cooking.
• Place foods that require the longest
cooking time on the rack closest to the
heating element (ex. potatoes, carrots),
and place soft vegetables on the lower
racks (ex. mushrooms, tomatoes).
• When choosing the multi-level cooking
option, use food combinations that
take roughly the same amount of time
to prepare. Examples: pork or chicken
and potato wedges; fish and stewed
tomatoes; or frozen beef with baked
potatoes.
Directions
The Extender Ring should be positioned
between the original Dome and the
Base. The addition of the Extender Ring
will expand the NuWave Oven’s available
cooking space by approximately 440
cubic inches when using the 3-inch
Ring. When adding the Extender Ring
to the NuWave Oven, make sure it fits
snugly onto the Dome. When the Ring is
placed under the Dome incorrectly, the
overlapping edges will not fit together
properly. Please use caution when
using the Ring. If improperly used,
heat or steam could escape from Oven
which could cause burns or alter the
necessary cooking times of your foods.
The Extender Ring should only be used
as an accessory item with the NuWave
Oven. It is not intended to serve as a
replacement for the Dome, Base, or any
other components of the NuWave Oven.
Models Containing 3-inch Extender Ring
• If top layer foods finish cooking
earlier, remove rack(s) from above and
continue cooking bottom foods until
done.
• Use shallow or oven-safe dishes for
cooking.
• To warm bread, place it on the bottom
rack or Liner Pan and cover. To bake
bread, place bread on the top rack.
General Rules
Owner’s Manual
13
2-inch Rack
The 2-inch Rack for the NuWave Oven
Pro Plus can be used in a variety of ways.
• It can be the primary rack with or
without the Extender Ring.
• With the Extender Ring, it can be
positioned on top of or under the 3-inch
rack for more multi-level cooking space.
• Without the Extender Ring, the 2-inch
rack can also facilitate multi-level cooking
by creating a third cooking surface
between the Liner Pan and the bottom of
the 3-inch rack.
• You may use two extra 2-inch racks
above and below the 3-inch rack, which
is especially useful for dehydrating.
Care and Use
The Stainless Steel Extender Ring should
not be cleaned with any harsh abrasive,
but it is dishwasher safe.
Models Containing Extender Ring Kit
Do not touch the Dome or any surface on the cooking area
during operation. The air inside the Dome can reach 350°F
(177°C) which makes the surface very hot and may cause
burns. Do not open the Dome or remove the power head
while the NuWave Oven is operating. Turn off the power
before removal.
CAUTION
2-inch Cooking Rack
10-inch Enamel Baking Pan
3-inch Stainless Steel Extender Ring
Note: The 2-inch rack is only to be
used in the positions and purposes
shown below. Any other uses may
affect cooking time and quality.
3-inch Cooking Rack 1-inch Cooking Rack 2-inch & 1-inch
Cooking Rack
3-inch & 2-inch
Cooking Rack
2-inch & 3-inch
Cooking Rack
Owner’s Manual
14
Owner’s Manual
NuWave Pro Plus Black Control Panel Graphic
Directions for the NuWave
®
Oven Pro Plus
• Do not place the Pro Plus or any associated parts directly on your stove top, inside a
conventional oven or in contact with any other direct heat source. Damage may result.
• Make sure the unit is plugged into a properly grounded outlet and that the cord is not
touching any heated objects.
• Be certain that Liner Pan has been properly placed within the Base.
• Metal, glass or silicone dishes and pans, and all other oven-safe materials used in a
conventional oven may be utilized in the NuWave Pro Plus.
• Always place the Dome back onto the Base when finished cooking.
General Use Instructions
Control Panel in Power Source
“0” should appear on LCD display when program is clear.
Quick Start
To start cooking, press the Cook Time Button, enter time as desired, then press Start.
Default is programed at 350ºF. If cooking at any other temperature, Cook Temp Button
will be needed.
Start Cooking
Set appropriate temperature and time, then press Start to begin cooking. The
remaining cooking time will appear in the display panel, and the colon symbol
between the hours and minutes will blink. The oven will automatically stop cooking
when the time has expired, and a “beep” will alert you to that fact.
Pause/Clear Cooking
To pause the Oven, press the Pause/Clear Button once. The remaining cooking time
will stay listed on the display panel but the colon will not blink. To stop or to clear
cooking time, press the Pause/Clear Button twice. Cooking functions will cease
immediately, remaining time will be fully cleared, and a "0” will appear.
15
˚F/˚C Conversion
The default temperature setting is Fahrenheit (˚F) but the NuWave Oven Pro Plus can
display Celsius (˚C) as well.
1. Press and hold Cook Temp for 3 seconds to activate ˚F/˚C conversion mode. The LED
Display will display “350” and TEMP will be flashing.
2. The LED Display will display ˚F, beep once and TEMP will be illuminated for 5 seconds.
If no further action is taken, the Oven will automatically exit ˚F/˚C conversion mode.
3. While in ˚F/˚C conversion mode, press 0 to change the LED display to ˚C at which point
the Oven will give off one single long beep.
4. Press 0 once more to change back to ˚F, if desired.
5. Once the desired temperature setting is set, do not press any buttons for 5 seconds or
press Clear to exit ˚F/˚C conversion mode.
6. The new temperature setting (˚F or ˚C) will become the default setting until changed,
even if the Oven is powered off.
Cook Time Function
1. Press the Cook Time Button. The TIME indicator will flash in the right corner of the
display panel and "0" will be illuminated on the LED display.
2. Enter the time in hours and minutes by pressing the corresponding numerals then
press Start. For example, 1 hour and 30 minutes would be entered by pressing 1,3,0
and the display panel will show 1:30. For 5 minutes just push 5; for 46 minutes,
push 4, 6. If the number needs to be corrected, clear the entry by pressing the
Pause/Clear button twice. Then re-enter the correct numbers and press Start.
3. While cooking, you may change the cooking time at anytime by pressing Cook Time,
TIME will begin flashing. Enter the desired cooking time, the LED display will show
the remaining cooking time, TIME will be illuminated and the colon will be flashing.
NOTE: When cooking at temperatures between 100°F and 324°F, the maximum cooking
time is 9 hours and 59 minutes. When cooking at temperatures between 325°F and 350°F,
the maximum cooking time is 2 hours. If a cooking time longer than 2 hours is entered
when cooking in this temperature range, the NuWave Oven Pro Plus will default back
to 2 hours.
Cook Temp Function
1. The default cooking temperature is 350°F (177°C).
2. To change the cooking temperature, press Cook Temp. The LED Display will display
350°F (177°C) and TEMP will be flashing.
3. Select your desired cooking temperature. The temperature can be adjusted by 1
degree within the NuWave Oven Pro Plus’s temperature range. The minimum
temperature is 100°F (38°C) and the maximum temperature is 350°F (177°C). TEMP
will continue to flash on the LED Display.
4. While cooking, you may change the cooking temperature at any time by pressing Cook
Temp. The colon in the LED Display will disappear, TIME will be illuminated and TEMP
will be flashing. The current cooking temperature will be displayed for 3 seconds.
During that time, you may enter a new cooking temperature of your choice.
5. While cooking, only Cook Time, Cook Temp and Pause/Clear buttons can be used.
6. The cooking temperature cannot be changed after pressing Delay or Reheat.
Owner’s Manual
16
Owner’s Manual
IMPORTANT - Do not wash or immerse Power Head in
water or cycle through dishwasher. The outer surface
may be cleaned by wiping carefully with a damp
dishcloth or sponge.
Delay Function
After setting your temperature and time, you can delay the program before cooking
starts. When entering Delay function, it will always be the first function. The delay function
is only for cook time and delaying start time. When you enter in desired cook time, cook
temperature, then Delay, Delay will be illuminated and Time will blink on the LCD display.
Input delay time and press Start. Delay stops blinking and remains on until time expires.
It is possible to delay a program for up to 9 hours and 59 minutes. If the delay countdown
reaches 0, the Oven will beep to signal the end.
Reheat Function
The default setting is programmed at 350ºF for 4 minutes. This function is perfect
for reheating single portion-sized foods. To activate the reheat function, make sure
programming is clear. The LCD display will read 0. Press the Reheat Button. This will
activate the default setting. Press Start. Oven will “beep” 3 times once time has expired.
For example, if you are warming leftover pizza, simply place the slice on the 3-inch rack,
press Reheat, then Start. If you are warming a rice or noodle dish, place a single-serving
amount in an oven-safe container (glass, metal, silicone). For softer rice or noodles, add
a sprinkle of water and cover with foil.
Warm Function
After the initial cooking time is complete, you may keep foods warm. When entering
Warm function, it will always be the last function. The default setting is programmed at
155° for 2 hours. In “WARM mode, only the TIME can be adjusted.
• If you wish to adjust the time BEFORE the “WARM” function is operating, you can
do this by simply pressing “WARM”, and then enter the desired time on the numeric
keypad, then press “start”.
•
If you wish to adjust the time DURING the “WARM” function, press “WARM”, then
enter the desired time on the numeric keypad. The Pro Plus Oven will automatically
begin countdown.
You may program the oven to keep foods warm for up to 9 hours and 59 minutes. Once
the initial cooking cycle is finished, the oven will “beep” twice before switching to the
Warm function.
CLEANING AND CARE INSTRUCTIONS
Unplug the unit before cleaning. The Dome and all other parts, except the Power Head,
are dishwasher safe. Protect the metal and plastic surfaces; do not use abrasive cleaners
or scouring pads. Clean after each use. The outer surface of the Power Head can be
cleaned by wiping with a damp cloth.
17
THE MANUFACTURER WARRANTS
The infrared cooking system including power head, Dome, Cooking Rack, Liner Pan,
Base, and all electrical components are to be free from defects and workmanship
under normal household use, when operated in accordance with the Manufacturer’s
written instructions provided with each unit for one (1) year from date of purchase.
The Manufacturer will provide the necessary parts and labor to repair any part of the
infrared cooking system at NuWave, LLC Service Department. After the expiration of the
warranty, the cost of the labor and parts will be the sole responsibility of the owner.
THE WARRANTY DOES NOT COVER
The non-stick coating (if applicable) on any part of the cooking system. The Limited
Warranty is voided if repairs are made by an unauthorized dealer or the serial
number data plate is removed or defaced. Normal deterioration of finish due to use or
exposure is not covered by this Warranty. This Limited Warranty does not cover failure,
damages or inadequate performance due to accident, acts of God (such as lightning),
fluctuations in electric power, alterations, abuse, misuse, misapplications, corrosive
type atmospheres, improper installation, failure to operate in accordance with the
Manufacturer’s written instructions, abnormal use or commercial use.
IMPORTANT TIPS:
1. Check the power outlet to ensure proper operation. NuWave Oven uses up to 1500
watts/12.5 amps. Do not operate the unit simultaneously with other major appliances
plugged into the same outlet.
2. Check the cooking temperature if Oven is cooking too slowly.
3. The electrical plug must be properly inserted into the outlet.
4. Always turn off and unplug the oven before washing.
5. Moisture may accumulate inside Dome if food is not promptly removed once cooking
time has expired. Steam/moisture buildup can be avoided through prompt removal of
cooked foods.
6. Do not rest Dome in Dome Holder for extended period of time, as it could warp. Always
replace Dome on Base Tray promptly after removing food.
From the NuWave Chef:
For best results, we recommend that the food (meats, poultry, and fish) is removed
immediately from the oven after cooking to rest. Resting prevents overcooking, and
taking the time to let the food rest will ensure that it is moist, tender, and juicy at the
desired doneness. Remove the food from the oven; place it on a plate or serving platter;
and cover it loosely with a foil. This will allow the juices that were driven to the center
of the food during cooking to be redistributed throughout the food and reabsorbed. Be
careful not to wrap the food too tightly as that may result in sweating and will lead to loss
of moisture you want to keep in the food. Resting times will vary depending on the size
of the food. As a general rule, roasts and whole chickens should rest 15 to 30 minutes
before carving. Steaks, chops, and chicken breasts should rest at least 5 minutes. A
good rule of thumb is rest 1 minute for every 3.5 oz.
THE NUWAVE
®
OVEN PRO PLUS COOKING SYSTEM
To obtain warranty service, contact the service department
at this toll free number: 1-877-689-2838
NuWave, LLC
1755 N. Butterfield Rd.
Libertyville, IL 60048, U.S.A.
www.NuWaveNow.com | help@nuwavenow.com
Owner’s Manual
18
Owner’s Manual
TO OBTAIN SERVICE
The owner shall have the responsibility to: Pay for all services and parts not covered
by the warranty; Prepay the freight to and from Service Department for any part or
system returned under this warranty; Carefully package the product using adequate
padding material to prevent damage in transit. The original container is ideal for this
purpose. Include in the package the owner’s name, address, daytime telephone
number, a detailed description of the problem, and your “RGA number.” (Call
1-877-689-2838) or e-mail help@nuwavenow.com to obtain the RGA (Return Goods
Authorization number). Provide the cooking system model & serial number and proof
of date of purchase (a copy of the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION
The Manufacturer’s obligation under this Limited Warranty is limited to repairing or
replacing any part of the infrared cooking system expressly covered by this Limited
Warranty which upon examination is found to be defective under normal use. The
Limited Warranty is applicable only within the continental United States and only to
the original purchaser of the manufacturer’s authorized channels of distribution. THE
LIMITED WARRANTY MAY NOT BE ALTERED, VARIED OR EXTENDED EXCEPT BY
A WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER. THE REMEDY
OF REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS LIMITED WARRANTY
IS EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE LIABLE FOR ANY
CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON, WHETHER OR
NOT OCCASIONED BY NEGLIGENCE OF THE MANUFACTURER, INCLUDING
WITHOUT LIMITATION, DAMAGES FOR LOSS OF USE, COSTS OF SUBSTITUTION,
PROPERTY DAMAGE, OR OTHER MONEY LOSS.
Some states do not allow the exclusion or limitation of incidental or consequential
damages, so the above limitation exclusions may not apply. This Limited Warranty
gives specific legal rights, and there may also be other rights which vary from
state to state. EXCEPT AS OTHERWISE EXPRESSLY PROVIDED ABOVE, THE
MANUFACTURER MAKES NO WARRANTIES EXPRESSED OR IMPLIED ARISING
BY LAW OR OTHERWISE, INCLUDING WITHOUT LIMITATION, THE IMPLIED
WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE
TO ANY OTHER PERSON. READ YOUR OWNER’S MANUAL. IF YOU STILL HAVE
ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE PRODUCT, PLEASE
CONTACT NuWave, LLC
1-877-689-2838 Monday
email: help@nuwavenow.com
19
*RoHS stands for “the Restriction Of the use of certain Hazardous
Substances in electrical and electronic equipment”.
If you want to find out more about the RoHS Directive, please visit
www.rohsguide.com/rohs-faq.htm
RoHS Restricted Materials
Maximum Concentration
0.1% by weight
0.1% by weight
0.01% by weight
0.1% by weight
0.1% by weight
0.1% by weight
Lead (Pb)
Mercury (Hg)
Cadmium (Cd)
Hexavalent Chromium (Cr-VI)
Polybrominated Biphenyls (PBB)
Polybrominated Diphenyl Ethers (PBDE)
Material & Toxicological Profile
At NuWave, LLC, we have taken a great amount of
care in ensuring that our products are safe and secure
for every household. All NuWave Ovens are built
and manufactured in strict compliance with RoHS*
standards. Although US manufacturers are not bound
by law to follow RoHS standards, NuWave, LLC has
made a conscious decision to voluntarily follow this
directive to preserve the safety of its consumers and
the quality of our environment.
Owner’s Manual
20
We love baking pizza in the NuWave Oven so much we’ve created these
tools so you can bake the best tasting pizza ever! Achieve hot, fresh,
better-than-just-delivered pizza at home...
AS EASY AS 1 - 2 - 3 when you use your NuWave Oven and the Supreme
Pizza Kit! Whether you prefer your pizza thin, regular or deep dish...your
NuWave Oven, along with the Supreme Pizza Kit, will do the trick!
*Your order may contain only some
of the above items. To purchase this
product, call NuWave, LLC Customer
Service at 1-877-689-2838 or order
online at www.NuWaveNow.com
The NuWave Supreme Pizza Kit*
The spring-loaded, easy grip handle
allows you to securely clamp the
10-inch stainless steel rings shut,
safely letting you flip your pizzas,
calzones, quesadillas and much more!
Bake your pizza crust first without
overcooking your cheese or favorite
toppings. The slick surface will not stick
to cheese, and also collects unwanted
grease (complies with FDA regulations).
Two great utensils rolled into one! The
NuWave Pizza Server, with multiple
stainless steel cutting surfaces and
easy grip handle, will have you slicing
and serving your pizza with ease.
The unique bamboo cutting board will
spare damage to your countertops
and help protect the environment.
This board is multi-functional with a
flat side for cutting pizzas and breads
and a grooved side for cutting fruits,
vegetables and other foods with juices.
The NuWave Stainless Steel Pizza Flipper
The NuWave Silicone Pizza Liner
The NuWave Stainless Steel Pizza Server
The NuWave 100% Bamboo Cutting Board
Frozen, Fresh, Thick or Thin...
Supreme Pizza Kit
21
1. Place the Pizza Liner over the top of
your pizza.
2. Place pizza upside down on the 3-inch
rack. Cook at 350ºF, until crust of pizza is
a light brown in color.
How to Use the NuWave Pizza Flipper &
Pizza Liner with your NuWave
®
Oven
Note:
Make sure the reversible rack is positioned as the 3-inch rack in the NuWave Oven.
5. While gripping the handle, rotate the pizza
and Pizza Liner completely around and set
pizza back on the rack crust side down. The
pizza should now be right side up.
6. Remove the Pizza Liner and cook at 350ºF
for 3-5 minutes or until cheese is melted to
your preference.
3. When using Pizza Flipper, start with the
Pizza Flipper open and slide under the
Pizza Liner and over the top of the crust.
4. Using the handle, close the Pizza
Flipper until pizza is securely held.
Care & Use
The Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board should be
washed with mild soap and water. It should not be cleaned with harsh abrasives. Allow
utensils to dry completely before using or storing.
Caution
The edges of the spatula and pizza cutter are sharp. Always cut away from your body.
Serrated edges are sharp, and should not be used for support.
Supreme Pizza Kit
22
©2018 NuWave, LLC • All Rights Reserved • www.nuwavenow.com Item No. 20600-05-OG • 01-11-18
English Quick & Easy Cooking Guide
23
Spanish Quick & Easy Cooking Guide
24
THE
NUWAVE OVEN
COMPLETE
COOKBOOK
24
25
This recipe book contains valuable
information that will help you
start incorporating the NuWave
Oven Pro Plus into your daily life.
We’ve provided easy-to-prepare
recipes, along with helpful tips
at the beginning of each section
that will help you achieve perfect
cooking results every time. Also visit
NuWaveCookingClub.com for other
great tips and instructional videos.
General Tips
Metal containers, aluminum foil or
any oven-safe dish can be used
in the NuWave Oven Pro Plus. The
infrared rays will not penetrate
through these materials. Lightweight
aluminum foil works best for lining
shallow dishes and pans. Cover
food loosely with aluminum foil to
protect from browning more than
preferred. Keep in mind that heat
will still circulate, but the foil may
slow the cooking time of the food
beneath.
General Tips
Steam buildup can occur when
cooking foods that contain a lot
of moisture, like vegetables or
fish. When your cooking cycle
is complete, please remember
to lift the Dome so that steam is
channeled away from your face.
To keep prepared foods crisp,
such as egg rolls, chicken tenders
or pizza, remove the Dome
immediately after cooking.
Timing is the key to perfection with
the NuWave Oven Pro Plus. Keep
in mind that all cooking guidelines
are just that, and may need to be
adjusted depending on the specific
situation.
When cooking larger dishes such
as roasts or other foods with varying
thickness, suggested cooking times
may need to be extended. Cook
in 3-minute increments and check
after each interval.
Using a meat thermometer is
always essential for checking the
internal temperature of the meat.
25
26
Breakfast
Tips for Breakfast
Bacon: Cook at 350˚F on the 3-inch rack for 5-6 minutes per side.
Sprinkle on brown sugar 5 minutes before finished for a sweet taste.
For easy cleanup, place aluminum foil in the Liner Pan. Once the
grease solidifies, discard the foil.
Egg substitutes can be used in any recipe. 1 egg equals ¼ cup egg
substitute.
To warm pre-made muffins, breads or pastries, simply wrap in
aluminum foil and place in the Liner Pan during the last 2 minutes of
cooking time.
Toast bagels, English muffins or bread by placing on the 3-inch rack
and cook at 350˚F for about 3-5 minutes.
26
27
Breakfast
Cinnamon Breakfast Twists
Easy Quiche Pie
Serves: 4
1 (11-ounce) package frozen
breadsticks
1 cup sugar
2 teaspoons cinnamon
Directions:
1. Mix sugar and cinnamon in medium
bowl; set aside.
2. Place breadsticks in sugar mixture
one at a time; toss to coat.
Serves: 6
1 cup ham, chopped
4 large mushrooms, medium
chopped
1 cup loosely packed spinach
1 cup Swiss cheese, shredded
½ cup Bisquick
1 cup milk
½
3
1
teaspoon pepper
2 eggs
Directions:
1. Place ham, mushrooms and
spinach in oven-safe dish,
silicone liner or foil and place on
3-inch rack.
2. Cook at 350°F for 6-8 minutes.
3. While ham mixture is cooking,
mix Bisquick, milk, pepper and
eggs.
4. Pour egg mixture in 8x8-inch
silicone baking pan.
5. Stir cooked ham, mushroom, and
spinach into baking pan.
6. Sprinkle cheese on top.
7. Place pan on 1-inch rack and
bake at 350°F for 18-20 minutes,
or until knife can be inserted and
center comes out clean.
8. Let stand for 5 minutes before
serving.
Oven Omelette
Serves: 4
10 eggs
½ cup milk
6 ounces Cheddar cheese,
shredded
1 cup ham or bacon, finely
chopped
½ cup green pepper, chopped
¼ cup onion, chopped
1 tablespoon parsley
Directions:
1. In medium bowl, beat eggs and
milk until fluffy.
2. Stir in cheese, meat, green
pepper and onion.
3. Pour egg mixture into 8x8-inch
silicone baking pan.
4. Bake on 1-inch rack at 350°F for
12-15 minutes.
5. Let sit inside Dome for 1 minute
and then cut into desired sizes
(Do not cut directly in silicone
pan).
Tip: You can add any type of meat
to this dish. Just finely chop it
and drain the grease.
3. Hold breadstick by each end
and twist.
4. Set on 3-inch rack and bake at
350°F for 12 minutes, turning
once.
Tip: If you prefer softer twists, bake
for 9 minutes.
Tip: For different flavors, brush a
beaten egg onto breadsticks
and sprinkle with sesame
seeds, poppy seeds, or grated
cheese.
Tip: Use butter to add more
cinnamon sugar onto
breadsticks.
28
Low-Cal French Toast
Serves: 6
½ loaf bread
1 (16-ounce) container egg substitute
1 cup corn flakes, crumbed
Directions:
1. Soak favorite bread in egg
substitute.
2. Coat in corn flake crumbs.
3. Place bread on 3-inch rack and
bake at 350°F for 10-12 minutes.
Tip: Top with low-calorie syrup or
fruit and you can have a crispy,
healthy, and delicious breakfast!
NuWave Muffin Sandwich
Serves: 2
2 large eggs
2 English muffins, split in half
2 slices Canadian bacon
2 slices American cheese
Salt & pepper to taste
Directions:
1. Spray two large custard cups
with oil.
2. Crack one egg into each cup.
3. Gently break yolk.
4. Season with salt & pepper.
5. Place English muffin halves in
Liner Pan and place eggs on
3-inch rack.
6. Cook at 350°F for 5-6 minutes.
7. When timer goes off, place
Canadian bacon on rack next to
eggs.
8. Place cheese on muffins and
cook for additional 2 minutes.
9. Assemble sandwiches & enjoy!
Tip: Replace Canadian bacon with
frozen breakfast sausage
patties.
Steak & Eggs
Serves: 1
1 (4-ounce) sirloin steak
Seasoned salt to taste
½ tomato, seeds removed
2 tablespoons Parmesan cheese,
grated
1 tablespoon butter
2 large eggs
1 scallion, thinly sliced
Directions:
1. Crack eggs in shallow, oven-safe
dish.
2. Break yolks and place in liner
pan.
3. Cut ¼ tomato from top, and sliver
from bottom, so tomato can stand
upright.
4. Season steak and add cheese to
tomatoes.
5. Place steak and tomatoes on
3-inch rack.
6. Cook at 350°F for 8-9 minutes per
side for medium doneness.
Tip: When cooking from frozen,
place frozen steak on 3-inch
rack and cook at 350°F for
14-15 minutes. Add eggs and
tomato and cook another 10
minutes.
Ham & Cheese Strata
Serves: 6-8
10 bread slices
1½ cups ham, cubed
6 ounces Swiss cheese, shredded
6 ounces Cheddar cheese,
shredded
4 eggs
½ teaspoon salt
1 teaspoon onion powder
Breakfast
29
Nest Egg with Manchego
Serves: 1
1 bread slice
1 teaspoon butter or cooking spray
1 egg
3 tablespoons Manchego cheese
Directions:
1. Cut round large enough to fit an egg
from bread.
2. Flatten and press back into hole.
3. Butter both bread sides.
4. Place bread in oven-safe baking
pan on 3-inch rack.
5. Crack egg into hole and top with
black pepper and Manchego
cheese.
6. Bake at 350°F for 10-11 minutes.
7. Serve with sliced bacon and fresh
fruit.
Tip: You can substitute any kind of
cheese.
Tip: Use bottom of a juice glass, can
or round cutters to cut bread.
Ham & Eggs Scramble
Serves: 1
2 large eggs
3 ounces ham, chopped
2 tablespoons parsley, chopped
2 ounces Cheddar cheese,
shredded
Salt & pepper to taste
Directions:
1. Mix all ingredients together in
shallow dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.
4. Stir and continue to cook for 2
minutes.
Tip: For a spicy kick, add 3 ounces
crumbled chorizo sausage.
Breakfast
1½ cups milk
1 teaspoon dry mustard
¼ teaspoon red bell pepper
1½ cups corn flakes
4 tablespoons butter, melted
Directions:
1. Trim crust from bread and layer
10-inch baking pan, or 8x8-inch
silicone baking pan.
2. Layer ham and cheeses,
alternating layers.
3. Mix eggs, milk and seasonings
together.
4. Pour egg mixture over layers.
5. Let liquid soak into bread for 2
minutes.
6. Mix cornflakes and melted butter;
sprinkle on top.
7. Bake on 1-inch rack at 350°F for
20 minutes to form crust.
8. When strata starts to brown,
cover loosely with foil and finish
cooking for an additional 10 more
minutes.
9. When done, let sit for 1-2 minutes.
29
30
Tips for Appetizers
Prepared foods from your grocer’s freezer section make great, easy
snacks for appetizers or entertaining. These items are prepared to
perfection on the 3-inch rack at 350˚F for about 6-10 minutes per side.
Some of the most popular choices include:
Hot wings
Corn dogs
Bagel bites
Chicken tenders
Poppers
Potato skins
Egg rolls
Pot stickers
French fries
For the best grilled cheese sandwich, use the 3-inch rack and cook at
350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!
30
Appetizers
31
Stuffed Potato Bites
Serves: 2
2 medium baked potatoes
¼ cup low-fat sour cream
1 packet ranch seasoning
1 cup Cheddar cheese, shredded
Green onions (optional)
Bacon pieces, cooked (optional)
Directions:
1. Bake potatoes on 1-inch rack at
350°F for 35-45 minutes.
2. Let cool for 5-10 minutes.
3. Cut potatoes lengthwise and scoop
out filling from skins.
4. Combine potato filling with sour
cream and seasoning mix.
5. Fill skins with mixture and
sprinkle with cheese.
6. Place skins on 3-inch rack and
bake at 350°F for 6-7 minutes, or
until cheese is melted.
7. Add green onions and bacon.
Sweet Party Mix
Yield: 6 cups
2 cups bite-size corn square cereal
2 cups bite-size rice square cereal
1 cup pretzel knots
½ cup sliced almonds
¼ cup packed brown sugar
1½ tablespoons butter
1½ tablespoons light-colored
corn syrup
¼ teaspoon baking soda
½ cup dried cranberries
Directions:
1. In large bowl, combine corn
cereal, rice cereal, pretzels and
almonds; set aside.
2. In 3-quart sauce pan, combine
brown sugar, butter and corn
syrup.
3. Cook sugar mixture on Medium
(275°F) heat and stir until mixture
boils.
4. Continue boiling at moderate,
steady rate, without stirring, for 3
additional minutes.
5. Remove saucepan from heat and
stir in baking soda.
6. Pour sugar mixture over cereal
mixture; gently stir to coat.
7. Pour cereal mixture into
Liner Pan.
8. Bake at 350°F for 8-9 minutes.
9. Stir and cook for 5 additional
minutes.
10. Lay hot party mix on large
buttered foil.
11. Once cool, break up pieces and
stir in dried fruit.
12. Store in an air-tight container.
Shrimp Rumaki
Serves: 6
6 slices bacon
24 small shrimp or 12 jumbo
shrimp, cut in half
¼ cup sliced water chestnuts
Directions:
1. Cut bacon into 4 equal pieces.
2. Lay each bacon piece onto
shrimp and chestnut slice.
3. Roll and secure with a toothpick.
4. Place shrimp on 3-inch rack and
cook at 350°F for 6-8 minutes
per side.
Tip: Replace shrimp with tofu,
chicken livers or mussels.
Appetizers
32
Skinny Pigs in a Blanket
Yield: 16 pigs in blankets
2½ cups reduced-fat all-purpose
baking mix
¾ cup low-fat milk
8 reduced-fat chicken or turkey
hot dogs, cut in half
Directions:
1. Spray Liner Pan with non-stick
spray.
2. Combine baking mix and milk in
bowl until soft dough forms.
3. Turn onto surface, lightly
sprinkled with baking mix, and
knead.
4. Roll dough into 8x12-inch
rectangle.
5. Cut dough into 8 squares.
6. Cut each square in half to form 2
triangles.
7. Starting from narrow end, wrap
each triangle around hot dog
half.
8. Place in Liner Pan.
9. Bake at 350°F for 15-17 minutes.
Tip: You can serve with spicy
mustard for added flavor.
Tip: You can make this using
premade crescent dinner rolls.
Sweet & Sour Cocktail Meatballs
Serves: 20
4 slices hearty white sandwich
bread, torn into pieces
½ cup milk
2 large eggs
½ pound ground pork
½ cup fresh parsley, finely chopped
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons pepper
2½ pounds lean ground beef
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2½ cups apricot preserves
¼ cup packed dark brown sugar
3 tablespoons Worcestershire
sauce
2 tablespoons Dijon mustard
¼ teaspoon red pepper flakes
Directions:
1. Using fork, mash bread, milk
and egg yolks in large bowl until
smooth.
2. Add pork, parsley, garlic, salt and
pepper; mix until incorporated.
3. Add beef and knead until
combined.
4. Form mixture into 1¼-inch
meatballs (makes about 80).
5. Place meatballs on 3-inch rack
and bake at 350°F for 7-8
minutes per side.
6. While meatballs bake, place
tomato sauce, apricot preserves,
brown sugar, Worcestershire
sauce, mustard and red pepper
flakes in 3-quart sauce pan and
mix well.
7. Heat sauce at 275˚F to achieve
simmer.
8. Let simmer for 15-20 minutes.
9. Place meatballs in sauce to coat,
then place in chafing dish or in
Liner Pan to serve.
Tip: Unless you have the Extender
Ring Kit, you will need to bake
the meatballs in stages. With
the Extender Ring Kit, both the
1-inch and 2-inch racks to
place the meatballs on each
layer.
Appetizers
33
Tangy Mild Wings
Serves: 2-4
2 pounds chicken wings
1 cup ketchup
¼ bead molasses
¼ cup soy sauce
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
3 tablespoons Worcestershire
sauce
3 tablespoons white vinegar
Directions:
1. Mix all ingredients except chicken.
2. Add wings to sauce and coat
well. Reserve extra sauce for
dipping.
3. Place chicken on 3-inch rack and
cook on 350°F for 7-9 minutes
per side for fresh or 8-10 minutes
per side for frozen.
4. Serve with carrots, celery and
Ranch or Blue cheese dressing.
Tip: Add more cayenne pepper if
desired.
Grilled Cheese
Serves: 1
2 slices wheat or white bread
1 tablespoon margarine or butter
2 slices American cheese
Directions:
1. Spread butter or margarine on
both sides of bread.
2. Place one piece on 3-inch rack,
buttered side down.
3. Place cheese atop bread and top
with remaining slice, buttered
side up.
4. Grill at 350°F for 3-4 minutes per
side.
Tip: Add your favorite meat such
as ham, salami or turkey.
Baked Party Sweet Onion Dip
Yield: 6 cups
2 large onions, medium diced
2 cups Parmesan cheese, shredded
2 cups low-fat mayonnaise
½ teaspoon black pepper
Directions:
1. Mix all ingredients together in
10-inch baking pan.
2. Smooth ingredients flat and place
on 1-inch rack.
3. Bake at 350°F for 12-14 minutes,
or until the dish turns brown and
bubbly.
4. Serve with your favorite crackers
or bread.
Tip: You can substitute the
ingredients with low fat cheese
and mayonnaise.
Tip: Vidallia onions work the best and
are available year-round.
33
Appetizers
34
Savory Lil’ Smokies
Yield: 50 sausages
¾ cup chili sauce
¾ cup grape jelly
4 teaspoons red wine
2 teaspoons dry mustard
1½ teaspoons soy sauce
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound little smoky sausages
Directions:
1. Combine all ingredients, except
sausages, into bowl and mix well
until smooth.
2. Add sausages to sauce; coat well.
3. Pour sauce and sausages into
Liner Pan.
4. Bake at 350°F for 6-7 minutes per
side.
5. Serve with toothpicks.
Prosciutto-Wrapped
Shrimp Sticks
Yield: 6 skewers
48 medium shrimp, uncooked
¾ pound thinly sliced prosciutto
3 tablespoons olive oil
8 (6-inch) bamboo skewers
Directions:
1. Peel, devein, wash and remove
tails from shrimp.
2. Uncurl shrimp and wrap small
slice prosciutto neatly and snugly
around each to cover.
3. Place shrimp on bamboo
skewers; place skewers on
3-inch rack.
4. Using pastry brush, brush oil to
coat each side.
5. Cook at 350°F for 5-7 minutes per
side.
6. Sprinkle with black pepper.
Ham & Cheese Pitas
Serves: 4
4 (8-inch) pita bread rounds
4 thin slices ham, cut in half
4 slices sharp Cheddar or Swiss
cheese, cut in half
1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
1 tablespoon melted butter
Paprika
Directions:
1. Cut pita rounds across center,
making 8 half circles.
2. Stuff each half with ham, cheese,
onions and tomatoes.
3. Using pastry brush, lightly butter
each piece.
4. Sprinkle with paprika.
5. Place directly on 3-inch rack and
cook at 350°F for 7 minutes per
side, or until cheese has melted.
Taco-Flavored Chicken Wings
Yield: 30 wings
4 pounds chicken wings
1 pack taco seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce
1 cup guacamole or salsa (optional)
Directions:
1. In large, resealable plastic bag,
combine taco seasoning, oil and
vinegar with hot pepper sauce.
2. Add chicken to sauce.
3. Seal bag and turn over to coat.
4. Let mixture sit in refrigerator for
30 minutes.
5. Place chicken on 3-inch rack and
cook at 350°F for 8-10 minutes
per side.
Tip: Serve with either guacamole
or salsa.
Appetizers
35
Jumbo Lump Crab Cakes
Yield: 4 large crab cakes
16 ounces jumbo lump crab meat
½
8
1
cup fresh or canned white
bread crumbs
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ teaspoon cayenne pepper
1 teaspoon crab seasoning
Salt & pepper for taste
Directions:
1. Mix all ingredients except crab
meat.
2. Gently fold in crab meat, leaving
meat in chunks. Add more bread
crumbs if desired.
3. Form into desired crab cake
sizes.
4. Place on 3-inch rack and cook at
350 °F for 8-9 minutes.
Tip: Place over gourmet greens or
with your favorite sauce.
Spicy Grilled Shrimp Skewers
Serves: 4
1½ pounds extra-large shrimp,
peeled and deveined
4 tablespoons unsalted butter,
melted and divided
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup hot pepper jelly
1 teaspoon grated zest
2 tablespoons lime juice
4 wooden skewers
Directions:
1. Wash and dry shrimp with paper
towel.
2. Thread shrimp on skewers and
brush with 1 tablespoon melted
butter.
3. Season shrimp with salt and
cayenne pepper.
4. Warm jelly in saucepan over
Medium (275°F) heat until
bubbling.
5. Remove jelly from heat and whisk
in remaining butter, lime zest and
lime juice.
6. Cover sauce and keep warm.
7. Place shrimp on 3-inch rack and
cook at 350°F for 5-6 minutes per
side for fresh or 7-8 minutes per
side for frozen.
Tip: Adding fresh lime juice helps
cut through the spice and
sugar of hot pepper jelly for a
tangy, balanced glaze.
Tip: Soak wooden skewers in oil, to
prevent burning.
35
Appetizers
36
Hot Artichoke Dip Italian Purses
Yield: 4 cups
1 cup mayonnaise
¼ cup minced fresh garlic clove
1 (8-ounce) package cream
cheese, softened
1 cup Parmesan cheese, grated
and divided
2 cups Monterey Jack cheese,
shredded
2 (6-ounce) jars artichokes hearts,
drained, divided and chopped
Directions:
1. In medium bowl, mix garlic,
mayonnaise, cream cheese,
¾ cup Parmesan cheese, 1 cup
Monterey Jack cheese and
artichokes.
2. Place in oven-safe dish.
3. Place on 1-inch rack and sprinkle
remaining Parmesan and
Monterey Jack cheese over top.
4. Bake at 350°F for 28-30 minutes,
or until golden brown.
Yield: 16 purses
2 (8-ounce) canned crescent rolls
½ pound Italian sausage or ground
beef, cooked and crumbled
½ cup Mozzarella cheese,
shredded
½ cup onions, sliced
1 tablespoon Italian herb seasoning
1 medium tomato, diced
½
teaspoon garlic powder
Directions:
1. Mix meat, cheese, onions, Italian
seasoning, tomato and garlic
powder in a small bowl; set
aside.
2. Separate dough into 8 triangles.
3. Place mixture by spoonful into
each triangle.
4. Take each end of triangle and
overlap top.
5. Pinch edges to seal in mixture.
6. Place 8 crescent roll purses on
Liner Pan.
7. Bake at 350°F for 16-18 minutes.
8. Repeat for remaining eight purses.
36
Appetizers
37
Chicken NachosCrab & Parmesan Wontons
Serves: 2
2 chicken breasts, pounded to
1-inch thickness
½ cup red or green peppers,
chopped
½ cup onions, sliced
1 large tomato, chopped
1 (7-ounce) can green chiles,
drained and diced
1 can small black olives, sliced
Directions:
1. Place chicken breast on 3-inch
rack.
2. Cook at 350°F for 10-12 minutes
per side for fresh or 14-16
minutes per side for frozen.
3. Shred chicken.
4. Spray Liner Pan with non-stick
cooking spray.
5. Place tortilla chips in Liner Pan
and layer with shredded chicken,
cheese and vegetables.
6. Top with second cheese layer.
7. Cook chips at 350°F for 11-12
minutes or until cheese is melted.
8. Serve with salsa.
Serves: 4
24 wonton wrappers
4 ounces lump crab meat,
pre-cooked
3 tablespoons Vidalia onion, grated
2 tablespoons Parmesan cheese,
grated
2 tablespoons parsley, chopped
¼ teaspoon black pepper
Small bowl warm water
Directions:
1. In bowl, mix crab meat, onion,
Parmesan, parsley and pepper.
2. Lay 3 single wonton wrappers
on dry, clean surface and place
tablespoon crab mixture into
wrapper.
3. Using your finger or pastry brush,
lightly spread water on wonton
edges.
4. Fold into envelope, making sure
points match up.
5. Press together and place on
3-inch rack.
6. Repeat process until all 24 are
done.
7. Cook in batches at 350°F for 6-8
minutes per side.
37
Appetizers
38
Dehydration & Nuts
Tips for Dehydration & Nuts
Roasting Nuts:
Use pan on 3-inch rack and cook at 350˚F.
Pecan or almond pieces, 3-4 minutes.
Coconut, unsweetened and shredded, 1-2 minutes.
Whole nuts can be roasted in two layers: For example, start one layer
in Liner Pan for 6 minutes and then place another pan, filled with nuts,
on 3-inch rack and continue for another 5 minutes. This doubles the
capacity!
Dehydrating:
Alternate all foods when dehydrating.
Non-stick cooking spray will help avoid sticking. When dehydrating,
keep Dome open slightly to let moisture escape. Remove Dome
promptly once your cycle has completed to ensure that moisture does
not build up.
Adding foods to the 3-inch rack as well can increase amounts made.
You need to alternate racks occasionally for even dehydrating times.
Store all dehydrated foods in air-tight container in cool pantry.
Fruits should be washed (minus bananas) and patted dry.
Rub fresh lemon over apples to avoid browning.
Dehydrating Fruits
Bananas - ¼-inch thick, 150˚F for 4 hours
Pineapple - ¼-inch thick, 120˚F for 8 hours
Apples - ¼-inch thick, 150˚F for 4 hours
Apricots - Pit and halve, 150˚F for 4½ - 5 hours
Strawberries - Cut in half, 150˚F for 2½ - 3 hours
Dehydrating Vegetables
Asparagus - Dehydrate at 120˚F for 4½ hours
Green Beans - Dehydrate at 120˚F for 5½ hours
Mushrooms - Dehydrate at 120˚F for 4 - 5½ hours
Summer squash - Cut ¼-inch slices, dehydrate at 120˚F for 4½ - 5 hours
Tomatoes - Halve and removes seeds, dehydrate at 120˚F for 7½ - 8 hours
Sweet Peppers - Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours
Herbs - Wash and dry. Leave on stems and place on racks. Place herbs on racks
and dehydrate at 120˚F for 1 hour for more delicate herbs like thyme, and cook
for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent
herbs from flying around.
39
Spiced Pecans
Yield: 2 cups
1 package taco seasoning mix
5 tablespoons sugar, divided
¼ teaspoon cayenne pepper, divided
2 teaspoons cinnamon
¼ cup orange juice
2 cups pecan halves
Directions:
1. Spray Liner Pan with oil.
2. In small saucepan, combine
1 tablespoon seasoning mix, 4
tablespoons sugar, ⅛ teaspoon
cayenne pepper and cinnamon;
mix well.
3. Stir in orange juice.
4. Bring to boil over Medium
(275°F) heat.
5. Once boil is reached, remove
pan from heat.
6. Add pecans; stir until pecans are
well coated.
7. Spread pecans evenly in Liner Pan.
8. Cook at 350°F for 7-8 minutes.
9. Immediately remove Dome and
stir pecans.
10. Continue cooking at 350°F for
additional 7-8 minutes.
11. While pecans cook, in small
bowl, combine remaining
seasoning mix, 1 tablespoon
sugar and ⅛ teaspoon
cayenne pepper.
12. Remove pecans from Oven.
13. Place pecans in bowl with
seasoning mixture and toss. If
pecans stick together, gently
break them apart; continue to
toss.
14. Spread pecans out on cooling
rack.
15. Gently shake to remove any
residual seasoning mixture.
16. Store in airtight container.
39
40
Dehydration & Nuts
Trail Mix
Yield: 11 cups
1 cup dried cranberries
1 cup dried blueberries
1 cup dried pineapple
1 cup dried apple pieces
1 cup peanuts
1 cup cashews
1 cup almonds
1 cup mini marshmallows
1 cup chocolate chips
1 cup peanut butter chips
1 cup white chocolate chips
Directions:
1. Dehydrate berries at 150°F for
2½-3 hours.
2. Dehydrate pineapple at 120°F for
8 hours.
3. Dehydrate apples at 150°F for
4 hours.
4. Mix all ingredients together in
large bowl.
5. To store, place in sandwich bags or
airtight containers.
Beef Jerky
Yield: 1 pound
1 pound lean beef sliced thin (sliced
lengthwise with the grain)
¼ cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
3 tablespoons liquid smoke
Cayenne pepper to taste
Directions:
1. Place all ingredients in plastic
bag and marinate overnight.
2. Place beef pieces in Liner Pan and
3-inch rack, ensuring that no
pieces are touching.
3. Dehydrate at 175°F for about
3 hours.
4. Tent Dome during last 5 minutes.
5. Pat jerky with paper towel to
remove excess moisture.
6. Cool, and store.
40
Dehydration & Nuts
41
Tips for Pizza
To cook a regular crust frozen pizza, place the pizza upside down
inside the NuWave Silicone Pizza Liner and then cook according to
directions. You can also use parchment paper instead of the Silicone
Pizza Liner. To finish, flip the pizza so it is cheese side up and cook for
an additional 3-5 minutes, until the cheese melts.
• Thin Crust
Cook on 3-inch rack at 350°F for
18-20 minutes upside down, and
right side up for 3-4 minutes.
• Regular Crust
Cook on 3-inch rack at 350°F for
20-22 minutes upside down, and
right side up for 5-7 minutes.
• Thick Crust
Cook on 3-inch rack at 350°F for
22-26 minutes upside down, and
right side up for 5-7 minutes.
• Deep Dish
Cook on 3-inch rack at 350°F for
30 minutes upside down, and
right side up for 15 minutes.
41
Pizza
42
Gorgonzola PizzettasItalian Pizza Burger
Serves: 4
4 (7-inch) flatbreads or pita breads
1½ cups part-skim ricotta cheese
16 grape or cherry tomatoes, halved
¼ cup sliced basil
½ cup Gorgonzola cheese, crumbled
Directions:
1. Place 1 pita on 3-inch rack.
2. Top pita with tomatoes, basil and
cheese.
3. Cook on 350°F for 8-10 minutes.
4. Repeat for remaining pita.
Tip: Get creative and add broiled
shrimp, chicken or other
vegetables.
Serves: 5-6
½ cup pizza sauce, divided
1 egg, beaten
½ cup dry bread crumbs
2 teaspoons onion, dried & minced
½ teaspoon dried oregano
¼ teaspoon salt
½
8
1
teaspoon pepper
1½ pounds ground beef
3 slices Mozzarella cheese, cut into
half moons
6 Kaiser rolls, cut into half moons
Directions:
1. In bowl, mix egg, breadcrumbs,
onion, oregano, salt, pepper and
ground beef.
2. Form beef mixture into ½-inch
thick patties.
3. Place patties on 3-inch rack and
cook at 350°F for 7-8 minutes.
4. Flip burgers and cook at 350°F
for additional 4 minutes.
5. Add cheese to burgers and cook
for 1 minute.
6. Assemble burgers by placing
each on bottom roll, pizza sauce
on top and top roll.
Goat Cheese Pizza
Serves: 1-2
1 (8–10-inch) pizza crust,
pre-baked
3 tablespoons tomato sauce
1 tablespoon basil, freshly chopped
2 ounces goat cheese, crumbled
2 ounces four cheese Italian blend,
crumbled
Directions:
1. Cook crust on 3-inch rack at
350°F for 5 minutes.
2. Spread sauce, cheese and basil
onto crust.
3. Cook at 350°F for 8-10 minutes.
Mexican Pizza
Serves: 1
1 (8-9-inch) flour tortilla
2 tablespoons tomato sauce
½ teaspoon taco seasoning or
Mexican spice blend
cup fresh scallions, chopped
½ cup shredded Cheddar cheese
Jalapeño peppers to taste
Directions:
1. Place tortilla on 3-inch rack.
2. Mix sauce together with spice
blend and spread onto tortilla.
3. Arrange jalapeños and scallions
over sauce.
4. Top with cheese.
5. Cook at 350°F for 8-10 minutes.
Pizza
½
43
Pizza Boats
Serves: 3-4
4 (6-inch long) slices French bread
¾ cup pizza sauce
½ cup Parmesan cheese, grated
4 slices provolone or Mozzarella
cheese
Directions:
1. Spray bread with oil and add
pizza sauce.
2. Place bread on 1-inch rack and
toast at 350°F for 6 minutes.
3. Add cheese and any desired
toppings.
4. Cook at 350°F for 8-10 minutes,
or until cheese is melted and
slightly browned.
Tip: Replace French bread with
English muffins.
Tip: Change up the flavor by adding
sliced pepperoni, mushrooms,
black olives, chopped bell
peppers, etc.
Calzones
Serves: 2
1 tube refrigerated pizza dough
1 cup Mozzarella or Monterey Jack
cheese, shredded
½ cup premade spaghetti sauce
¾ pound cooked Italian sausage or
pepperoni
½
8
1
cup onions, diced
½
8
1
cup tomatoes, diced
Directions:
1. Roll dough and cut into 2 (6-inch)
disks.
2. Spray 2 (10-inch) square aluminum
foil sheets with oil and lay dough
onto foil.
3. Place remaining ingredients in equal
amounts onto each disk.
4. Fold over to form half moon shaped
packets.
5. Wrap in foil and place on 1-inch
rack.
6. Cook at 350°F for 10-12 minutes per
side, or until the crust is crispy and
brown.
Tip: If made in advance and frozen,
add 3-4 minutes to cooking time.
43
Pizza
44
Pita Pizza
Serves: 1
1 package (8-9-inch) soft pita bread
2 tablespoons tomato sauce
¼ cup parsley, freshly chopped
6-8 slices pepperoni
½ cup shredded Mozzarella cheese
Directions:
1. Place pita on 3-inch rack and
spread tomato sauce on top.
2. Top with parsley and pepperoni.
3. Sprinkle cheese over pita.
4. Cook at 350°F for 8-10 minutes.
Mini Spinach Calzones
Serves: 12
1 (5-ounce) package frozen spinach,
thawed and well-drained
1 (4-ounce) package reduced-fat
cream cheese, softened
3 tablespoons Parmesan cheese,
grated and divided
2 tablespoons green onion, chopped
¼ teaspoon ground black pepper
1 (13.8-ounce) package refrigerated
pizza dough
1 egg white
1 tablespoon water
Non-stick cooking spray
Directions:
1. Spray 1-inch rack with non-stick
spray.
2. Stir together spinach, cream
cheese, 2 tablespoons Parmesan
cheese, green onion and pepper in
medium bowl; set aside.
3. Unroll pizza dough on lightly floured
surface.
4. Roll dough into 15-inch square.
5. Using pizza cutter or sharp knife,
cut dough into 25 (3-inch) squares.
6. Spoon filling by teaspoonful onto
each square.
7. In small bowl, whisk together egg
white and water.
8. Lift corner of each square and
stretch dough over to opposite
corner, making a triangle.
9. Press edges together with fork tine.
10. Arrange calzones on prepared
1-inch rack.
11. Prick calzones with fork.
12. Brush calzones with egg white
mixture.
13. Cook at 350°F for 12 minutes or
until browned.
Tip: If prepared in advance and frozen,
add 3-4 minutes to cooking time.
Pizza
45
Tips for Vegetables
Glass, oven-safe dishes are denser than metal, foil and silicone.
Metal and foil also reflect heat so this will heat faster than glass,
which absorbs heat. Silicone will absorb the heat instead of reflect,
however it is thinner than oven-safe glass, so silicone will decrease
the cooking time compared to an oven-safe glass dish.
Keep in mind that cooking times may vary by several minutes
depending on the size of the vegetables.
Always select the freshest produce. Always wash vegetables
thoroughly.
Different types of cooking vessels will affect cooking times in different
ways. Foods cooked in denser dishes require longer cooking times.
Foods cooked in larger, shallow dishes require shorter cooking times.
Foods cooked in deeper dishes require longer cooking times.
Vegetables
45
46
Zucchini & Onions Au Gratin
Serves: 2-4
1 large yellow onion, cut into ½-inch
pieces
1 medium zucchini, cut into ½-inch
slices
1 tablespoon olive oil
½ cup Cheddar cheese, shredded
Salt & pepper to taste
Directions:
1. Place onion in Liner Pan and
drizzle with olive oil.
2. Cook at 350°F for 10-11 minutes,
stirring halfway through cooking
process.
3. Layer zucchini onto onions.
4. Season with salt and pepper.
5. Cook at 350°F for 4-5 minutes.
6. Sprinkle with cheese and cook
at 350°F for additional 2 minutes.
Mexican Elote
Serves: 2-4
4 ears of corn
¼ cup melted butter
¼ cup mayonnaise
½ cup Cotija cheese or Queso
Fresco, grated
Chili powder or paprika to taste
Salt & pepper to taste
4 lime wedges (optional)
Directions:
1. Place corn on 3-inch rack and
roast at 350°F for 7-8 minutes
per side.
2. Remove corn and immediately
pour butter on each ear.
3. Spread mayonnaise on corn.
4. Sprinkle corn with cheese, chili
powder, salt and pepper to taste.
5. Serve with lime wedges.
Haricots Almondine
Serves: 6-8
12 ounces French green beans,
trimmed and rinsed
2 tablespoons olive oil
¼ cup lemon juice
½ cup almonds, sliced
2 tablespoons butter, melted
1 cup crispy fried onion ringlets
Directions:
1. Place green beans in 8x8-inch
oven-safe dish and place
dish on 1-inch rack.
2. Drizzle oil and lemon juice over
beans.
3. Cook at 350°F for 8-10 minutes.
4. Top beans with almonds and
onions.
5. Cook at 350°F for additional 3-4
minutes.
6. Serve immediately.
Vegetables
47
Sweet Potato Casserole with
Streusel Topping
Serves: 4-6
4 sweet potatoes
½
3
1
cup and 3 tablespoons butter
½ cup sugar
½ cup brown sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla
¼ cup and 1 teaspoon flour
¼ cup pecans, chopped
Directions:
1. Place sweet potatoes on 3-inch
rack and cook at 350°F for 40
minutes.
2. Let sweet potatoes cool for about
15 minutes.
3. Peel sweet potatoes.
4. Place them in medium bowl and
mash.
5. Add cup butter, sugar, eggs,
salt, vanilla and flour; mix well.
6. Place mixture in 1½-quart
casserole dish.
7. Place dish on 1-inch rack and
bake at 350°F for 20-22 minutes.
8. Combine ¼ cup flour, 3
tablespoons butter, brown sugar
and pecans; mix well.
9. Remove Dome and stir casserole.
10. Spread streusel topping on
casserole.
11. Continue to bake for additional
12 minutes.
Asparagus with Parmesan Crust
Serves: 6
1 pound asparagus
1 tablespoon extra virgin olive oil
1 ounce Parmesan cheese, shaved
¼ cup balsamic vinegar
Black pepper to taste
Directions:
1. Wash and trim asparagus.
2. Toss asparagus in olive oil and
place on 3-inch rack.
3. Sprinkle cheese on asparagus
and cook at 350°F for 7-8
minutes.
4. Drizzle balsamic vinegar over
asparagus and enjoy.
Tip: Cooking time may vary
depending on the size of the
vegetables.
VegetablesVegetables
48
Stuffed Peppers with Tofu
Serves: 4
1 cup brown rice
1 (12-ounce) package extra firm tofu,
drained and diced
1¾ cups marinara sauce, divided
Salt & pepper to taste
4 bell peppers, ¼ tops cut off and
seeds removed
2 cups Mozzarella cheese, shredded
and divided
8 (½-inch) slices tomato
Directions:
1. Cook brown rice per package
directions.
2. Arrange peppers in baking dish.
3. Using wooden spoon or spatula,
press ¼ cup rice into each pepper
half.
4. Layer with marinara sauce and 1
cup Mozzarella cheese.
5. Press 3 tablespoons tofu into
pepper halves.
6. Place 1 tomato slice on each
pepper.
7. Top peppers with remaining cheese.
8. Place baking dish on the 1-inch rack.
9. Cover and bake at 350°F for 18
minutes.
10. Uncover and bake at 350°F for 2-3
minutes or until tops are brown.
Tip: If cheese becomes too brown, tent
with foil or parchment paper.
Tip: You can also place remaining
cheese on the last 4 minutes of
baking.
Tip: If you want to add meat to this
dish, simply add ½ pound cooked
and crumbled Italian sausage.
Artichoke Feta Tortilla Wraps
with Chive Sauce
Yield: 24 Rolls
1 (14-ounce) can artichoke hearts,
drained and finely chopped
½ cup cream cheese
3 green onions, thinly chopped
½
3
cup Parmesan or Romano
cheese, grated
¼ cup feta cheese, crumbled
3 tablespoons pre-made pesto
8 (8-inch) whole tortillas
1 (7-ounce) jar sweet red peppers,
drained and cut into strips
1 (8-ounce) carton plain fat-free
yogurt
1 tablespoon chives, roughly
chopped
Directions:
1. Coat 8x8-inch silicone pan with
cooking spray; set aside.
2. In large bowl, stir together
artichoke hearts, cream cheese,
green onions, Parmesan cheese,
feta cheese and pesto.
3. Place 2 tablespoons filling onto
each tortilla.
4. Top with red pepper strips and
roll up.
5. Arrange rolls in prepared baking
dish. If desired, lightly coat rolls
with cooking spray.
6. Place silicone pan on 3-inch rack
cook at 350°F for 10-12 minutes,
or until heated through.
7. While wraps are cooking, mix
yogurt and chives in separate
bowl; set aside.
8. Once cooked, cut each roll
into thirds and arrange on serving
platter.
9. Serve with yogurt and chive
sauce.
Vegetables
49
Roasted Vegetables SandwichRoasted Spaghetti Squash
Serves: 4
1 cup plain fat-free Greek-style
yogurt
1½ tablespoons tahini
1 tablespoon fresh lemon juice
½ teaspoon ground cumin
1 teaspoon garlic, minced
½ teaspoon salt, divided
3 tablespoons olive oil
½ teaspoon Spanish smoked
paprika
12 large button mushrooms
2 tomatoes, halved horizontally
1 (1½-pound) eggplant, cut
lengthwise into 8 wedges
1 head of radicchio, quartered
1 medium onion, quartered
¼ teaspoon black pepper
Fresh parsley, chopped (optional)
4 Kaiser Rolls
1. Combine yogurt, tahini, lemon
juice, cumin, garlic and ¼
teaspoon salt in bowl and stir
with whisk; set aside in
refrigerator.
2. Combine oil and paprika in
separate bowl.
3. Brush oil mixture evenly over
mushrooms, tomatoes, eggplant,
radicchio and onion.
4. Grill vegetables at 350˚F on
1-inch rack for 18-20 minutes.
5. Stir vegetables halfway through
cooking process.
6. Place vegetables on platter;
sprinkle with chopped parsley if
desired.
7. Add sauce and serve with Kaiser
rolls or Greek pita bread.
Serves: 4-5
1 spaghetti squash, cut in half
crosswise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake spaghetti squash on 1-inch
rack at 350°F for 25 minutes.
5. To assemble, use fork to gently
remove stands.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Cut ¼-inch thick sliver off end
of the spaghetti squash so it
can stand upright.
Tip: Pour a small amount of olive oil,
about ⅛ teaspoon, in the bulb
of the squash. Using your
finger, spread the oil along the
stem and around the bulb. Pour
off any remaining oil.
Tip: Depending on the size of the
squash, you may have to bake
in batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Vegetables
50
Roasted Herb Potatoes
Roasted Cauliflower,
Chickpeas, & Olives
Roasted Butternut Squash
Serves: 6
2 pounds small new potatoes
2 tablespoons olive oil
1 tablespoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped
4 cloves garlic, thinly sliced
Directions:
1. Cut potatoes into 1-inch pieces (if
potatoes are small, leave whole).
2. Place in large bowl and toss with
olive oil, salt, pepper, herbs and
garlic.
3. Place potatoes on 3-inch rack and
cook at 350°F for 20-22 minutes.
4. Pause halfway through cooking
process and turn potatoes.
5. Finish cooking process by hitting
Start Button.
Tip: You can use 1 teaspoon of your
favorite dried herb.
Serves: 4-6
5½ cups cauliflower florets
1 cup Spanish green olives, pitted
8 cloves garlic, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
3 tablespoons fresh flat leaf parsley
Directions:
1. Toss all ingredients in large bowl
and mix evenly to coat.
2. Place ingredients in Liner Pan.
3. Roast at 350°F for 20-22 minutes.
Serves: 4-5
1 butternut squash, cut in half
lengthwise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake butternut squash on 1-inch
rack at 350°F for 35 minutes.
5. To assemble, medium dice cooked
squash.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Pour a small amount of oil, about
⅛ teaspoon, in the bulb of the
squash. Using your finger, spread
the oil along the stem and around
the bulb. Pour off any remaining
oil.
Tip: Depending on the size of the
squash, you may have to bake in
batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Roasted Asparagus
Serves: 4
1 pound trimmed asparagus
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Toss trimmed asparagus in olive
oil, salt and pepper.
2. Place asparagus on 3-inch rack.
3. Roast at 350°F for 6-8 minutes.
Vegetables
51
Stuffed Baked Potatoes with
Bacon
Serves: 6
6 medium baking potatoes, washed
and dried
1 cup milk, slightly heated
1 cup sharp Cheddar cheese, grated
3 tablespoons butter or margarine
Salt & pepper to taste
2 tablespoons green onions, chopped
6 slices bacon, fried and crumbled
Directions:
1. Punch holes in potatoes with fork.
2. Bake potatoes on 1-inch rack at
350˚F for 35-45 minutes.
3. Remove potatoes from oven and
cool for about 15 minutes, until you
can handle them comfortably.
4. Slice off top of each potato and
scoop out inside.
5. Mash well. Add butter, cheese, salt,
pepper and milk; mix thoroughly.
6. Spoon potato mixture back into
potato skins.
7. Bake on 1-inch rack at 350°F for
6-8 minutes.
8. Garnish with bacon and green
onions.
Tip: Cook bacon on 3-inch rack
at 350°F for 5-6 minutes
per side.
Tip: Larger potatoes will take
longer.
Parmesan Basil Tomatoes
Serves: 4
4 red tomatoes
2 tablespoons Parmesan cheese,
grated
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
Cracked black pepper to taste
Directions:
1. Trim top third from tomatoes just to
remove vine pit.
2. Trim thin slices from bottoms so
tomatoes can stand upright.
3. Mix remaining ingredients together.
4. Divide mixture evenly into tomatoes.
5. Place tomatoes on foil on 3-inch
rack.
6. Cook at 350°F for 8-10 minutes, or
until cheese bubbles and tomatoes
are warm.
51
Vegetables
52
Double Stuffed Cheesy
Potatoes
Serves: 4
4 russet potatoes, thoroughly
washed
2 tablespoons butter
½ teaspoon salt
½
8
teaspoon pepper
¼ cup sour cream
½ cup Cheddar cheese, shredded
and divided
Directions:
1. Cook potatoes on 3-inch rack at
350°F for 35-45 minutes.
2. Cool potatoes for 15 minutes,
or until you can handle them
comfortably.
3. Cut potatoes in half, lengthwise.
4. Carefully scoop centers into
medium bowl, leaving a durable
shell.
5. Smash scooped potato centers.
6. Add butter, salt, pepper, sour
cream and ¼ cup cheese; stir
with spoon.
7. Fill each potato shell with filling in
equal amounts.
8. Place on 1-inch rack and cook at
350°F for 8-10 minutes.
9. Sprinkle with remaining cheese
and bake at 350°F for additional
1-2 minutes.
Ricotta Spinach Rolls
Serves: 4-6
8 lasagna noodles, cooked and
drained
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce
1 teaspoon oregano
½ teaspoon thyme leaves
½ teaspoon basil
¼ cup mushrooms, chopped (optional)
1 (10-ounce) package frozen chopped
spinach
1 cup ricotta or cottage cheese
2 tablespoons Parmesan cheese
Dash black pepper
Directions:
1. Prepare noodles as per directions
on package.
2. Sauté onion and garlic in butter until
vegetables are tender.
3. Add tomato sauce, seasonings,
mushrooms and simmer for 7-8
minutes or until it starts to bubble;
set aside.
4. Cook spinach according to package
directions. Drain and squeeze out
excess water.
5. Blend together spinach, cheeses
and pepper.
6. Place spinach mixture evenly at one
end of each noodle.
7. Roll each noodle and place on its
side in lightly greased liner.
8. Cover noodles with prepared sauce.
9. Bake at 350°F for 15-20 minutes or
until heated through.
Vegetables
53
Gratin Dauphinois
Eggplant, Zucchini, & Tomato
Tian
Serves: 6
6 cups small red potatoes, washed
and thinly sliced
½ cup white onion, finely diced
2 cloves garlic, finely minced
4 tablespoons butter
½ cup Parmesan cheese, shredded
½ cup heavy cream
3 tablespoons fresh parsley,
finely chopped
Salt & pepper to taste
Directions:
1. Wash, slice, and place potatoes in
bowl.
2. Add onion and cheese to potatoes.
3. In 10-inch baking pan, layer potato
mixture so that entire baking pan is
covered.
4. In sauce pan, heat butter, cream,
salt and pepper; pour mixture over
potatoes.
5. Gently shake baking pan to release
any bubbles.
6. Place pan on 1-inch rack and cook
at 350°F for 35-45 minutes.
7. Let pan sit for 2 minutes inside
Dome.
Tip: Substitute fresh parsley with 1½
tablespoons dried parsley.
Tip: If necessary, cover the dish with
foil towards the end of the cooking
process to prevent overbrowning.
Tip: Change the flavor by adding
nutmeg and grated Gruyere
cheese.
Serves: 6
½ cup fresh or dry bread crumbs
½ cup Parmesan cheese, grated
2 tablespoons flat leaf parsley
1½ teaspoons fresh oregano,
chopped
2 cloves garlic
1 small Japanese eggplant, cut
diagonally into ¼-inch slices
2 medium zucchinis, cut diagonally
into ¼-inch thick slices
2 large plum tomatoes cut into
¼–inch slices
1½ tablespoons extra-virgin olive oil,
divided
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup vegetable stock or chicken
Directions:
1. In blender, blend bread crumbs,
cheese, garlic and herbs.
2. Layer eggplant, zucchini and
tomatoes in tian.
3. Top with bread crumb mixture.
4. Pour stock over bread topping.
5. Bake at 300°F on 1-inch rack
for 20 minutes.
Tip: Tian is a French word referring
to a shallow cooking vessel. A
glass, ceramic or silicone baking
dish can also work well for this
recipe.
Tip: Try to find eggplant, zucchinis,
and plum tomatoes that all have
the same diameter. This makes it
easy to layer them in an even
circle in the Tian.
Vegetables
54
Roasted Asparagus,
Mushrooms & Potatoes
Serves: 2-3
10 stalks asparagus, woody ends
of stalks broken
3 large portabello mushroom caps,
woody stems removed
3 Yukon Gold potatoes, cut in
crosswise in ¼-inch thick rounds
½ cup Parmesan cheese, grated
2 tablespoons fresh rosemary,
roughly chopped
Extra-virgin olive oil as needed
Kosher salt & black pepper
as needed
Directions:
1. Grab asparagus stalk and apply
pressure to bottom. It will
naturally snap where woody part
ends.
2. Grab remaining asparagus and
cut all ends at same length.
3. In large bowl, add asparagus, oil,
salt and black pepper; toss to
coat.
4. Place asparagus on 3-inch rack.
5. Brush off any dirt clinging to
mushrooms.
6. Grasp stem and pull it free from
cap with your thumbs.
7. Place portabello mushrooms on
clean surface.
8. Lightly drizzle mushrooms with
oil, salt and pepper; rub to coat.
9. Fill each cap with 2 tablespoons
cheese.
10. Place caps on 3-inch rack, next
to asparagus.
11. In same bowl, add potatoes, oil,
salt, pepper and rosemary; toss
to coat.
12. Place potatoes on 3-inch rack,
next to asparagus and
mushrooms.
13. Cook at 350°F for 26-28 minutes,
pausing every 8 minutes to
remove cooked vegetables.
14. Remove asparagus after 8
minutes. Remove mushrooms
after 16 minutes. Cook potatoes
for entire 24 minutes.
15. Hold vegetables in warm place,
covered with foil, until all
vegetables have cooked.
Tip: You can clean out the gills of
the mushrooms by scraping it
out using a tip of a spoon.
Tip: Use a small amount of olive oil
because the mushrooms
absorb it.
Tip: You can cut potatoes in any
shape you choose. Keep
in mind cooking times will vary
depending on the cut size you
use. They can be cut in
wedges, halves or quarters.
Eggplant Parmesan Casserole
Serves: 4-6
1 large eggplant, outer skin
removed and thinly sliced
1 tablespoon olive oil
1 cup Parmesan cheese, shredded
2-3 basil leaves, sliced
1½ tablespoons garlic, minced
1 large tomato, thinly sliced
Dash sea salt
1 cup Mozzarella cheese
Directions:
1. Spread olive oil over 9-inch or
10-inch oven-safe baking pan.
2. Using at least 2 layers, layer all
ingredients in order listed above.
3. Place dish on 1-inch rack and
cook at 350°F for 18-22 minutes.
4. Let sit for 5 minutes. Serve in
slices.
Vegetables
55
Caramelized Onions
Serves: 4
1 (½-pound) Vidalia onion, halved and
cut into slices
2 tablespoons extra virgin olive oil
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Directions:
1. Place all ingredients in oven-safe
baking dish.
2. Bake at 350°F on 3-inch rack for
8-10 minutes.
Parmesan Fries
Serves: 2-4
2 large baking potatoes, with ½ inch
removed from each end
½ cup Parmesan cheese, grated
Olive oil to taste
Salt & pepper to taste
Directions:
1. Cut potatoes (rinsed in water then
drained), lengthwise, into
½-inch fries.
2. Toss with olive oil, salt and pepper.
3. Lay fries onto 3-inch rack and cook
at 325°F for 12-14 minutes, flipping
halfway through cooking process.
4. Toss with cheese and serve.
Cheese Stuffed Tomatoes
Serves: 6
3 Roma tomatoes
1 cup Mozzarella cheese
½ cup Parmesan cheese
1 tablespoon fresh thyme
1 tablespoon fresh basil
¼ cup onion, chopped
1 tablespoon garlic, chopped
¼ teaspoon black pepper
Directions:
1. Cut thin slice off bottom of each
tomato.
2. Cut ¾-inch slice off stem of each
tomato.
3. Scoop out pulp, leaving ½-inch
thick shell.
4. Arrange tomatoes right side up in
single layer on 3-inch rack.
5. Mix remaining ingredients.
6. Distribute stuffing evenly and fill
each tomato.
7. Bake at 350°F for 7-8 minutes.
55
Vegetables
56
Corn Soufflé
Serves: 8
1 package cornbread mix
1 (15-ounce) can regular corn, drained
1 (15-ounce) can cream-style corn,
drained
1½ cups Cheddar cheese, shredded
1 teaspoon salt
4 eggs, beaten
¼ cup sugar
Directions:
1. Mix all ingredients together.
2. Pour into 10-inch baking pan that
has been sprayed with non-stick
spray.
3. Place pan on 1-inch rack.
4. Cook at 350°F for 25-30 minutes.
5. When timer goes off, let soufflé sit
inside Dome for 2 minutes.
6. Serve and enjoy.
Tip: If you use a larger pan, you will
need less cooking time.
Tip: If possible, use freshly sliced corn
off of the cob.
Mixed Vegetable Casserole
Serves: 8
1 (15-ounce) can mixed vegetables,
drained
1 (8-ounce) can water chestnuts,
sliced and drained
1 cup sharp Cheddar cheese,
grated
1 cup celery, finely chopped
¾ cup mayonnaise
1 small onion, finely chopped
20 Ritz
®
crackers, crushed
2 tablespoons melted butter
Directions:
1. In large bowl, mix vegetables,
chestnuts, cheese, celery,
mayonnaise and onion.
2. Transfer mixture to 10-inch
greased baking pan or casserole
pan that will fit into NuWave
Oven.
3. Place pan on 1-inch rack and
cook at 350°F for 15-17 minutes.
4. Combine crackers and butter.
5. 2 minutes before casserole is
done, sprinkle with cracker
mixture.
6. Continue to cook until brown.
7. Let casserole sit inside Dome for
1-2 minutes before removing.
56
Vegetables
57
Broiled Zucchini Slices Balsamic Glazed Carrots
Serves: 12
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary,
roughly chopped
½
8
teaspoon black pepper
½
8
teaspoon salt
3 zucchinis or yellow squashes, cut
lengthwise into ¼-inch slices
Directions:
1. In 9-inch fry pan, cook garlic in
hot oil over Medium (275°F) heat
for 30 seconds or until fragrant.
2. Stir in rosemary, pepper and salt.
3. Drizzle mixture over zucchini;
toss to coat.
4. Arrange zucchini on 3-inch rack.
5. Cook at 350°F for 8-10 minutes
per side.
Serves: 6
1 pound fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions:
1. Place all ingredients in bowl and
add carrots.
2. Season with salt and pepper.
3. Place in oven-safe dish on
1-inch rack.
4. Cook at 350°F for 11-12 minutes.
5. Stir carrots and continue cooking
at 350°F for 2 minutes.
57
Vegetables
58
Poultry
Tips for Poultry
Poultry should be turned halfway through the cooking process for even
browning. When adding your favorite dry seasonings to frozen poultry,
lightly brush with oil or sprinkle cold water on it beforehand; this will
allow seasonings to adhere.
Brush sauces onto fresh poultry so the seasonings bake right in.
To save time and to add extra flavor, marinate poultry in a sealed bag
or container and freeze into separate servings. When ready to prepare,
refer to the Quick & Easy Cooking Guide for appropriate cooking times.
To prevent poultry from browning too fast, place aluminum foil over the
top. Be sure to secure the aluminum foil to the sides of the Cooking
Rack or extend the aluminum foil outside of the oven. This will prevent
the internal fan from blowing the aluminum foil around during the
cooking process.
Turkey Tip: Start cooking the turkey, breast side down, for the first half
of the cooking process. When you flip the turkey breast side up, if
there are giblets inside the turkey, they should be thawed enough for
easy removal at this time. During the last 20-30 minutes of the cooking
process, stuff the cavity with your favorite stuffing and resume cooking.
Poultry: When completely cooked, white meat will be white; thigh meat
near the bone will have no pink color, and the juices will run clear.
*Using a meat thermometer is essential for checking the internal temperature of
the meat to ensure that it has been thoroughly cooked to 165˚F.
58
59
Poultry
Spicy Buffalo Chicken Sandwiches Oven-Fried Chicken
Serves: 4
3 tablespoons butter, melted
½ cup buffalo-style hot sauce, divided
4 hoagie rolls, split
½
3
cup ranch dressing
½ teaspoon Creole seasoning
1½ cups carrots, matchstick cut
1½ cups celery, diagonally sliced
¼ cup onion, finely chopped
12 large deli-fried chicken strips
(1¼ pounds)
1 (4-ounce) package Blue cheese,
crumbled
Directions:
1. Stir together butter and 2 teaspoons
hot sauce.
2. Brush butter mixture onto cut sides
of rolls.
3. Place rolls cut side up in Liner Pan.
4. Stir together ranch dressing, 2-3
teaspoons hot sauce and Creole
seasoning.
5. Add carrots, celery and onion; toss
to coat.
6. Arrange chicken on bottom halves
of rolls.
7. Drizzle remaining hot sauce onto
rolls.
8. Layer chicken evenly with carrot
mixture and cheese.
9. Top with remaining roll halves.
10. Cook at 300°F for 10-12 minutes
11. Serve with additional hot sauce.
Tip: You can change flavors by adding
shredded Parmesan cheese,
Swiss cheese or Blue cheese
dressing.
Serves: 4
½ cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2-3½ pounds chicken, fresh, skin
removed and cut into legs, breast,
thighs and wings
½ cup all-purpose flour
1½ teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
½
8
teaspoon salt (optional)
½
8
teaspoon pepper to taste
Non-stick cooking spray
Directions:
1. Whisk butter, mustard, garlic and
hot sauce in shallow glass dish until
well blended.
2. Add chicken. Mix to make sure meat
is thoroughly coated.
3. Cover and marinate in refrigerator
for at least 30 minutes, or up to 8
hours.
4. Put flour, paprika, thyme, baking
powder, salt and pepper in large
sealable plastic bag.
5. Shaking off excess marinade, place
one or two chicken parts at a time in
bag; shake to coat.
6. Shake off excess flour mixture.
7. Place chicken parts on 1-inch rack
that has been sprayed with cooking
spray.
8. Cook chicken at 350°F for 13-14
minutes per side.
Tip: If you do not have buttermilk,
try mixing 1 teaspoon vinegar for
every 1 quart of the milk that you
already have.
60
Thai ChickenChicken Tenders with Wasabi
Dipping Sauce
BBQ Chicken
Serves: 1
1 (4 – 6-ounce) chicken breast, cut
into bite size pieces
2 tablespoons Thai green curry paste
2 tablespoons fresh ginger, grated
2 tablespoons garlic, minced
2 tablespoons olive oil
¼ cup raw coconut, unsweetened
and shredded
Directions:
1. Mix all ingredients in shallow bowl.
2. Place chicken mixture on 3-inch
rack.
3. Cook at 350°F for 11-13 minutes.
4. Stir and serve.
Serves: 4
3 (1-pound) boneless, skinless
chicken breasts, cut crosswise
into ½-inch strips
½
3
2
cup white flour
1 teaspoon baking soda
½ cup Parmesan cheese
½ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra-virgin olive oil
½ cup mayonnaise
2 teaspoons wasabi
Directions:
1. Spray 3-inch rack with non-stick
cooking spray.
2. In 1-gallon food storage plastic
bag, mix flour, baking soda,
cheese, garlic salt and paprika.
3. Dip chicken strips into egg and
place in bag.
4. Seal bag; shake to coat chicken.
5. Place chicken on 3-inch rack.
6. Repeat coating process until all
chicken pieces are coated.
7. Drizzle olive oil over chicken.
8. Cook at 350°F for 12-14 minutes,
turning chicken halfway through
cooking process.
9. Let chicken rest for 1 minute
before serving.
10. Mix mayonnaise and wasabi for
dipping sauce.
Tip: If using thicker chicken, you
will need to add a few more
minutes per side.
Tip: For a spicier dipping sauce,
add more wasabi. You can also
use honey mustard or BBQ
sauce.
Serves: 4
1 whole fryer chicken
(2 breasts, 2 thighs, 2 wings, 2 legs)
1 cup BBQ sauce
2 tablespoons honey mustard
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 clove garlic, minced
Directions:
1. Place chicken pieces on 3-inch
rack.
2. Mix remaining ingredients in bowl
and baste onto chicken.
3. Grill at 350°F for 11-13 minutes
per side.
4. When flipping chicken pieces,
baste on remaining sauce.
Tip: If cooking from frozen, grill for
14-15 minutes per side.
Poultry
61
Creamy Chicken Breast with
Mushrooms & Peppers
Serves: 1
1 (4 – 6-ounce) chicken breast
2 large mushrooms, sliced
½ bell pepper, cut into 1-inch pieces
½ cup sour cream
Salt & pepper to taste
Directions:
1. Place chicken in oven-safe dish.
2. Add mushrooms and peppers
alongside chicken.
3. Spread sour cream over all
ingredients.
4. Season with salt and pepper.
5. Place dish on 3-inch rack and cook
at 350°F for 11-13 minutes per side.
Tip: If chicken is frozen, cook for
14-15 minutes per side.
Breaded Chicken Breast
Serves: 1
1 cup seasoned bread crumbs
2 tablespoons butter
1 egg, beaten
1 (4 – 6-ounce) boneless chicken
breast
2 tablespoons parsley, chopped
Directions:
1. Place bread crumbs in shallow oval
dish.
2. Dip chicken in egg and roll in bread
crumbs.
3. Place chicken on 3-inch rack.
4. Place butter on chicken and cook at
350°F for 11-13 minutes per side.
5. Sprinkle with parsley and serve.
61
Poultry
62
Cornish Game Hens with
Artichokes & Potatoes
Serves: 4
2 tablespoons lemon juice
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cans artichoke hearts, drained
8 ounces small potatoes, quartered
2 (1½-pound) Cornish game
hens, washed and dried with
paper towel
Directions:
1. In large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and
black pepper.
2. Add artichoke hearts and potatoes;
toss to coat.
3. Using slotted spoon, transfer
artichokes to bowl.
4. With reserved marinade, brush
game hens.
5. Twist wing tips under back.
6. Place hens on 1-inch rack and
spread potatoes and artichokes
around birds.
7. Cook at 350°F for 15-18 minutes
per side (28-32 minutes per side
if frozen).
8. Let hens rest for 5 minutes.
9. Cut hens down middle and serve
with potato and artichokes.
Cilantro Garlic Chicken Breast
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
4 cloves garlic, peeled
1 small onion, peeled
1 cup loosely packed fresh cilantro
leaves
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon black pepper
¼ cup lemon or lime juice
Directions:
1. Place one chicken breast
between parchment paper sheets
or on plastic wrap.
2. With meat pounder or rolling pin,
flatten chicken to be about
½-inch thick.
3. Place chicken in large plastic
bag. Repeat with remaining
chicken breasts.
4. Using blender, finely chop garlic,
onions and cilantro.
5. Blend in lemon juice, sugar, soy
sauce and pepper.
6. Pour sauce over chicken.
7. Refrigerate for 1-4 hours.
8. Arrange chicken on 3-inch rack.
9. Cook at 350°F for 11-13 minutes
per side.
62
Poultry
63
Buttery Chicken Breast
Serves: 1
1 (4 – 6-ounce) boneless chicken
breast
2 tablespoons butter
4 tablespoons parsley, chopped
Salt & pepper to taste
Directions:
1. Place chicken in 8x8-inch silicone
baking pan.
2. Add butter, parsley, salt and
pepper to pan and place on
3-inch rack.
3. Cook at 350°F for 11-13 minutes
per side.
Chicken Curry
Serves: 1
1 (4 – 6-ounce) chicken breast, cut
into bite size pieces
1 scallion, cut into ½-inch pieces
½ green bell pepper, small diced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon curry powder or paste
¼ cup sour cream
1 teaspoon coriander leaves,
chopped
Salt & pepper to taste
Directions:
1. Mix chicken, scallion, green
pepper, garlic, ginger, curry, salt
and pepper in small bowl.
2. Place chicken on 3-inch rack and
cook at 350°F for 11-13 minutes.
3. Stir in cream and sprinkle with
coriander and serve.
Caraway Duck with
Raspberry Sauce
Serves: 2-3
1 whole duck (2 legs, 2 thighs, 2
wings, 2 breasts, all cut in half)
1 tablespoon caraway seed, crushed
Salt & pepper to taste
1 pint fresh raspberries
1 tablespoon lime juice
¼ teaspoon ground ginger
Cayenne pepper to taste
Sugar to taste
Directions:
1. Using fork or knife, pierce skin of
each duck piece several times.
2. Season duck on all sides with
caraway.
3. Lay duck on 1-inch rack and cook at
350°F for 30-35 minutes per side,
upside down first.
4. While duck cooks, purée
raspberries in blender.
5. Using flexible spatula, push berries
through mesh strainer to remove
seeds.
6. Mix raspberry puree, lime juice,
ginger and cayenne until well
blended.
7. Add sugar as desired.
8. Simmer sauce on Low (100°F),
being careful not to overcook.
9. Serve immediately with duck.
Tip: If you cook the sauce for too long,
it will taste more like jam.
Poultry
64
Poultry
Nutty Breading Chicken Breast
Serves: 1
1 egg, beaten
½ cup pecans, ground
1 tablespoon wheat germ
1 teaspoon Italian seasoning blend,
dried
1 (4 – 6-ounce) boneless chicken
breast
2 tablespoons parsley, chopped
Salt & pepper to taste
Directions:
1. Mix pecans, wheat germ and
seasonings in shallow oval dish.
2. Dip chicken in egg and roll in nut
mixture.
3. Place chicken on 3-inch rack and
cook at 350°F for 11-13 minutes
per side.
4. Sprinkle with parsley and serve.
Tip: You can substitute real eggs
with ¼ cup egg substitute.
Low-Fat Crunchy Filled Chicken
4 boneless chicken breasts
3 ounces low-fat Cheddar cheese,
sliced
1 tablespoon Dijon mustard
1 cup corn flakes, crushed
1 teaspoon parsley flakes, dried
½ cup non-fat buttermilk
Directions:
1. Cut deep 2-inch slit into meaty
portion of chicken.
2. Slice cheese into 4 portions and
brush with mustard.
3. Place 1 cheese slice into each slit
and secure with wooden
toothpicks.
4. Combine cereal, seasoning and
parsley.
5. Dip chicken into buttermilk and roll
in cereal mixture.
6. Place chicken in 8x8-inch silicone
baking pan.
7. Place pan on 1-inch rack and cook
at 350°F for 27-29 minutes.
Tip: Save the leftover cornflakes from
the bottom of the cereal box for
this recipe to cut down on waste.
64
Poultry
65
Air-Fried Honey Ginger Crusted
Chicken
Italian-Style Chicken
Serves: 4
4 (4-ounce) boneless, skinless
chicken breasts
1 tablespoon honey
1 tablespoon orange juice
½ teaspoon ground ginger
¼ teaspoon black pepper
Dash red pepper flakes (optional)
¾ cup crushed corn flakes
½ teaspoon dried parsley flakes
Directions:
1. Spray shallow 10-inch baking
pan with non-stick spray.
2. In small bowl, combine honey,
orange juice, ginger, black
pepper and red pepper flakes.
3. Brush mixture over chicken
breasts.
4. Combine corn flakes and parsley
and pat onto chicken.
5. Place chicken in prepared baking
dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes
per side.
Tip: If chicken is frozen, cook for
14-15 minutes per side.
Tip: Chicken is completely cooked
when juices run clear.
Tip: These are approximate times.
Actual time will vary, depending
on the size of the chicken.
Serves: 4-6
8 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon cracked black pepper
salt
1 (3-pound) whole chicken
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 tablespoons chopped oregano
4 large cloves garlic, minced
Directions:
1. Rub chicken with 2 tablespoons
olive oil, salt and pepper.
2. Run a chopstick or spatula
handle between the skin and
flesh of the chicken.
3. Mix rosemary, garlic, thyme,
oregano and remaining olive oil in
separate bowl.
4. Place herb mixture underneath
chicken skin and massage
chicken, ensuring herbs reach all
parts of the chicken.
5. Place chicken, breast side down,
on 1-inch rack and cook at 350°F
for 30 minutes.
6. Turn chicken over and baste with
juices from Liner Pan.
7. Cook at 350°F for additional 30
minutes.
65
Poultry
66
Beef
Tips for Beef
Turning beef halfway through cooking time allows for even browning.
To use your favorite dry seasonings on frozen meat, sprinkle cold water
on it beforehand; this will allow seasonings to adhere.
Brush sauces on fresh meats to infuse flavors. Rub with olive oil to
achieve maximum browning.
To save time, marinate in a sealed bag or container and freeze into
separate servings.
For appropriate cooking times, refer to the Quick & Easy Cooking Guide.
* Using a meat thermometer is essential for checking the internal
temperature of the meat.
66
67
Beef
Foolproof Standing Rib RoastGlazed Beef Ribs
Serves: 6-8
1 (5-pound) standing rib roast,
thawed
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
Directions:
1. Rub roast with seasonings.
2. Place on 1-inch rack with rib side
down.
3. Cook at 350°F for 15-17 minutes per
pound for rare doneness.
4. Flip roast halfway through cooking
process.
5. Let stand for 10 minutes before
slicing.
Tip: For medium-rare doneness,
cook for 17-19 minutes per pound.
Tip: For medium doneness, cook for
20-22 minutes per pound.
Tip: For well-done roast, cook for 27
minutes, or more, per pound.
Serves: 2
1 rack beef ribs, cut in half
Salt & pepper to taste
½ cup orange marmalade
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
Directions:
1. Mix marmalade, mustard, lemon
juice and Worcestershire sauce
together in bowl.
2. Baste ribs with sauce.
3. Place ribs on 1-inch rack and
cook at 350°F for 20-25 minutes
per side.
4. Let meat rest under Dome for 5
minutes.
Tip: Bottled BBQ sauce may be
substituted for glaze.
Tip: Melt marmalade by keeping it
at room temperature for 30
minutes.
London Broil
Serves: 1
1 (6-ounce) sirloin steak sliced, cut
into ½-inch strips
2 large white mushrooms, sliced
1 tablespoon Worcestershire sauce
1 tablespoon butter
Salt & pepper to taste
Directions:
1. Place all ingredients in shallow
oven-safe dish.
2. Cook on 1-inch rack at 325°F for
15 minutes.
Honey Citrus Glazed Veal Chops
Serves: 4
3 tablespoons fresh lime juice
2 tablespoons fresh ginger root, grated
½ teaspoon lime zest
4 (8-ounce) veal rib chops,
cut 1-inch thick
Directions:
1. Stir together lime juice, honey,
ginger and lime zest in small bowl.
2. Place veal chops in glass dish.
3. Brush lime mixture onto veal.
4. Refrigerate for 1 hour, covered.
5. Place veal on the 3-inch rack, cook
at 350°F for 12-15 minutes per side
for fresh or 15-20 minutes for frozen.
68
Yankee Pot Roast
Serves: 4-6
2½-3 pounds chuck or shoulder
roast
3 large potatoes, cleaned and
peeled into quarters
4 large carrots, cut on bias
1 large onion, cut in wedges
2-3 sprigs rosemary
1 teaspoon black pepper
½ cup red wine
1 teaspoon pepper
1 teaspoon salt
1 oven roasting bag
Directions:
1. Place all vegetables in oven bag.
2. Place meat on vegetables and
season with wine, salt, pepper
and rosemary.
3. Close bag with provided tie and
make small slit on top.
4. With slit facing up, roast on
1-inch rack at 275°F for 4 hours.
5. Remove bag and place on tray.
6. Cut open to serve.
Japanese Style Steak
Serves: 1
1 (4 – 6-ounce) sirloin steak
¼ cup miso paste
2 tablespoons sake or dry white
wine
2 tablespoons pickled ginger slices
Directions:
1. Mix miso and sake and spread
over steak.
2. Let steak marinate for 1 hour in
shallow dish.
3. Cook on 3-inch rack at 350°F
for 6-7 minutes per side to
achieve medium-rare.
4. Serve with ginger slices.
Tip: You can get miso paste at your
local international supermarket.
Grilled Cheeseburgers
Serves: 4
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 egg
½ cup dry bread crumbs
½ package dry onion soup mix
4 hamburger buns
4 slices American cheese
Directions:
1. Place ground beef in large mixing
bowl.
2. Add Worcestershire sauce, egg,
bread crumbs and onion soup
mix.
3. Mix together with hands. Be
careful not to over mix, as this will
result in tough burgers.
4. Divide meat mixture into four
equal amounts.
5. Form beef into round patties
approximately ¼-inch thick.
6. Place hamburger patties on
3-inch rack and cook at 350°F
for 5-7 minutes per side for fresh
patties or 10-11 minutes per side
for frozen patties.
7. Place one cheese slice on
each hamburger and cook
for one additional minute to melt
cheese.
8. Remove cheeseburgers and
place on buns.
9. Add desired condiments.
Tip: You may substitute ground
turkey for ground beef.
Tip: If burgers are thicker than
¼-inch, add 2 minute
increments to cooking time until
desired tenderness is achieved.
Beef
69
Beef & Andouille Burgers
with Caramelized Onions
& Spicy Mayonnaise
Serves: 6
½ pound Andouille sausage, cut
into ¼-inch cubes
½ pound ground 20% fat beef
chuck or ground beef
¾ cup pecans, toasted and
chopped
1 teaspoon salt
¼ teaspoon black pepper
½ pound sweet onion
3 tablespoons extra virgin olive oil,
divided
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
¾ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
¼ teaspoon hot pepper sauce
Directions:
1. Mix sausage, beef, pecans, salt
and black pepper together and
shape into 6 (½-inch thick) patties.
2. Store burgers in refrigerator while
preparing remaining ingredients.
3. Place sweet onion, 2 tablespoons
olive oil, garlic and brown sugar
in Liner Pan.
4. Cook onion mixture at 350°F for
10-11 minutes.
5. Remove and keep warm.
6. Place burgers on 3-inch rack and
cook at 350°F for 5-7 minutes per
side.
7. While burgers are cooking, mix
together mayonnaise, lemon
juice, Creole seasoning, hot
pepper sauce and 1 tablespoon
olive oil and place in refrigerator.
8. Place burgers on bun, add
caramelized onions and top with
spicy mayonnaise.
Tip: Your local butcher should carry
Andouille sausage. They
should also be able to cut it to
the specific size.
Tip: You can make these burgers
ahead of time and freeze them.
Just add 2-3 minutes to the
cooking time.
69
Beef
70
Beef
Homestyle Meatloaf
Serves: 8
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1½ pounds lean ground beef
1 large egg
½ cup dry bread crumbs
1 tablespoon Worcestershire sauce
1 tablespoon dried Italian
seasonings
½ cup ketchup or chili sauce
1 tablespoon Dijon mustard
Directions:
1. In small skillet, heat oil over
Medium-High (375°F) heat.
2. Add onion and garlic to skillet.
3. Cook for 3 minutes, or until onion
softens.
4. In large bowl, combine beef,
egg, bread crumbs,
Worcestershire sauce and Italian
seasoning. Mix well.
5. Pack mixture into 4x8-inch loaf
pan.
6. In separate small bowl, combine
ketchup and mustard.
7. Spread topping over loaf.
8. Place loaf on 1-inch rack and
cook at 350°F for 45-50 minutes.
Tip: If the meat starts to brown too
quickly, loosely cover with foil.
Classic NuWave Pot Roast
Serves: 4-6
2½ pounds chuck or shoulder roast
1 tablespoon olive oil
Fajita seasoning mix
2 potatoes, peeled and cut into
quarters
1 cup small carrots
1 large yellow onion, peeled and
cut into quarters
Directions:
1. Brush roast with olive oil and add
fajita seasoning.
2. Cook at 300°F for 1 hour.
3. Brush remaining vegetables with
oil and sprinkle fajita seasoning
mix.
4. Turn roast and add vegetables
around edges.
5. Cook at 325°F for 45 minutes or
until vegetables are done.
6. Allow roast to sit for 5-10 minutes.
Beef
70
71
Three-Meat Fajita Dinner
Serves: 2
10 ounces meat (flank steak,
chicken or pork)
1 large Spanish onion
1 green pepper
1 red pepper
1 yellow pepper
1 package taco or fajita seasoning
mix
1 (8-ounce) package shredded
Mexican or Cheddar cheese
1 package ready-made tortillas
1 (8-ounce) ready-made salsa mix
Salt & pepper for taste
Directions:
1. Cut all vegetables and meats into
3 x ¼-inch strips.
2. Sprinkle seasoning mix onto
meats.
3. On 3-inch rack, place vegetables
around outside and meats on
inside.
4. Cook pork and chicken at 350˚F
for 10-15 minutes per side. Cook
flank steak at 350˚F for 6-7
minutes per side for medium
doneness.
5. Remove Dome and flip
vegetables and meats.
6. Wrap tortillas in aluminum foil and
place in Liner Pan.
7. Replace Dome; cook at 350°F for
another 10-12 minutes until
meats are done.
8. Carefully open foil and place
meats and vegetables on
warmed tortillas.
9. Top with cheese and salsa.
10. Roll up tortillas and enjoy.
Beef
Corned Beef Brisket
Pepper Steak
Serves: 4-6
1 (3½ – 4-pound) corned beef brisket
6 small red potatoes, cut in half
1 head cabbage, cut in wedges
1 cup water
1 bouillon cube
1 oven roasting bag
Directions:
1. Rinse meat and place corned beef
fatty side up in cooking bag.
2. Add seasoning packet, water,
bouillon cube and potatoes.
3. Secure bag with twist tie.
4. Lay bag on 1-inch rack.
5. Cook at 325°F for 1 hour.
6. Carefully turn bag over and cook at
350°F for additional 30 minutes or
until meat is tender.
Tip: Making slits in the cooking bag
will result in juices escaping.
Gather the open end of the bag
and leave a thumb-size hole and
tie with string.
Tip: Serve with potatoes, cabbage
and rye bread for that St. Patrick’s
Day touch!
Tip: Add ⅛ teaspoon cloves and 10
peppercorns if it is not included in
the seasoning pack.
Serves: 4-6
1-2 pounds sirloin steak
Salt for taste
½ cup peppercorns, crushed
Directions:
1. Salt steak and press
peppercorns into both sides.
2. Lay steak on 3-inch rack and
cook at 350°F for 8-10 minutes
per side for medium doneness.
71
Beef
72
Beef
Baked Reuben Sandwich
Serves: 1
2-4 tablespoons butter, softened
2 slices rye bread
2 ounces corned beef, thinly sliced
¼ cup sauerkraut, squeezed dry
1 slice Swiss or Gruyere cheese
1 tablespoon Thousand Island
dressing
Directions:
1. Lightly butter each slice of bread
on one side.
2. Place corned beef, sauerkraut
and cheese on unbuttered bread
slice side.
3. Spread dressing onto corned
beef.
4. Top with second bread slice,
buttered side up.
5. Cook at 350°F for 7-9 minutes per
side.
Beef & Corn Casserole
with Noodles
Serves: 4
1 (12-ounce package)
macaroni noodles
1 pound ground beef
½ cup onions, small diced
1 (11-ounce) can tomato soup
1 (8-ounce) can tomato sauce
1 (15-ounce) can cream-style corn
1 (11-ounce) can corn niblets, drained
Directions:
1. Cook noodles according to package
directions. Drain and rinse.
2. Brown beef and onions until onions
are cooked through.
3. Add soup, tomato sauce and corn
to beef mixture.
4. Mix noodles with beef and sauce
mixture.
5. Pour into Liner Pan.
6. Bake at 350°F for 20-25 minutes.
72
Beef
73
Beef
Boneless Rump Roast
Serves: 4-6
4 – 5-pound boneless rump roast
4-6 cloves whole garlic
1 teaspoon fresh cracked
peppercorns
1 large onion cut in slices
4 large russet potatoes, quartered
3 carrots peeled, cut into sticks
½ cup beef broth
½ cup dry red wine (optional)
Directions:
1. Make small slits in roast and
place garlic in slits (a little portion
will show).
2. Season roast with fresh cracked
peppercorns.
3. Place sliced onions on 1-inch
rack.
4. Place roast, garlic side down, on
onions.
5. Roast at 350°F for 15 minutes per
pound to achieve medium-rare;
18 minutes per pound for
medium and 22 minutes per
pound for well-done.
6. Flip roast halfway through
cooking process.
7. Place carrots and potatoes
around roast and pour red wine
and beef broth over roast and
potatoes.
8. Continue to roast remaining
half to achieve desired level of
tenderness.
9. Pause the machine and turn
carrots and potatoes (optional).
10. Let meat rest for 10 minutes
before slicing.
73
Beef
74
Pork
Tips for Pork
For even browning, turn pork halfway through cooking process.
To use your favorite dry seasonings on frozen meat, sprinkle cold water
on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh meats to infuse flavors.
To save time, and to add extra flavor, marinate pork in a sealed bag or
container and freeze into separate servings. For appropriate cooking
times, refer to the Quick & Easy Cooking Guide.
Place aluminum foil or parchment paper loosely over the pork to
prevent overbrowning. Be sure to secure foil to sides of rack or extend
it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s
internal fan from blowing the foil around during the cooking process.
To Cook a Ham
The NuWave Pro Plus Infrared Oven can cook up to an 8-pound
boneless ham, or a 14-pound ham if using the NuWave
®
Extender Ring.
Place ham on the 1-inch rack. Add glaze during the last 10 minutes. If
the ham is over browning, place aluminum foil or parchment paper over
the top. Cook at 300°F for 12-14 minutes per pound.
• Using a meat thermometer is essential for checking the internal
temperature of the meat to ensure that it has been thoroughly cooked.
Today’s pork is very lean and should not be overcooked. To check
accurate doneness, use a digital cooking thermometer. The National
Pork Board follows the guidance of the U.S. Department of Agriculture,
which recommends cooking roasts, tenderloins and chops to an
internal temperature of 145°F, followed by a three-minute rest time,
resulting in a flavorful, tender and juicy eating experience. Ground
pork, like all ground meat, should be cooked to 160°F. Pre-cooked ham
can be reheated to 140°F or enjoyed cold.
75
Asian Marinated Pork Chops
with Pineapple Relish
Baked Ham in Cola
Serves: 4
4 (1 – 1½-inch thick) pork chops
1 teaspoon ground ginger
¼ teaspoon black pepper
¼ cup soy sauce
¼ cup extra virgin olive oil
3 cloves garlic, chopped
1 tablespoon brown sugar
1 cup fresh or canned pineapple
¼ cup red onion, sliced
3 tablespoons flat leaf parsley,
chopped
Salt & pepper to taste
Directions:
1. Mix ginger, black pepper, soy
sauce, oil, garlic and brown sugar
in freezer-safe bag.
2. Place pork in marinade.
3. Let pork marinate in freezer or
refrigerator for 2 hours.
4. Place pork on 3-inch rack and cook
at 350°F for 8-10 minutes per side.
5. While pork cooks, mix pineapple,
onion, parsley, salt and pepper
together to make pineapple relish.
6. When pork is finished, top with
pineapple relish.
Serves: 25
1 (10-pound) bone-in ham
1 can cola
1 cup brown sugar
Directions:
1. Place ham on 1-inch rack, fat
side down.
2. Add half can cola to cover ham.
3. Cook at 300°F for 12-14 minutes
per pound.
4. Pat sugar on ham and add
remaining cola, pouring slowly.
5. Bake for additional 15 minutes.
6. Let ham rest inside Dome for 5
minutes.
Tip: For frozen ham, cook for 18-20
minutes per pound.
Tip: With the Extender Ring, you
can make up to a 14-pound
ham.
Tip: If you like your ham breaded,
add 2 teaspoons dry mustard,
1 teaspoon fresh ground
pepper and 1½ cups plain
breadcrumbs along with sugar
and remaining cola. The
cooking times will not change
when adding extra ingredients.
75
Pork
76
Pork
Thai Pork TenderloinPork Chops with Mustard
Sauce
Serves: 6
2 (12-ounce) pork tenderloins
2 cloves garlic, minced
1 tablespoon ginger root, chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet Asian
chili sauce
Directions:
1. In small bowl, combine all
ingredients except for pork.
2. Arrange tenderloins in single layer
in dish just large enough to hold
them.
3. Pour sauce over meat, turning to
coat.
4. Cover and refrigerate for 1-4 hours.
5. Place tenderloins on 3-inch rack
and cook at 350°F for 12-14
minutes per side if fresh or 18-22
minutes per side if frozen.
6. Let meat rest for 5 minutes before
cutting. Slice meat diagonally.
Tip: You can substitute 1 teaspoon
dried ginger root for fresh.
Tip: For a less spicy version, use 1
tablespoon Asian chili sauce.
Serves: 1
1 (4 – 6-ounce) pork chop
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
½ teaspoon dried tarragon
Salt & pepper to taste
Directions:
1. Mix butter, mustard, cream,
tarragon, salt and pepper;
spread mixture over pork.
2. Place chop in oven-safe dish and
place dish on 3-inch rack.
3. Cook at 350°F for 10-12 minutes
per side, or until juices run clear.
Adobo Cutlets
Serves: 1
1 (4-6 ounce) pork cutlet
1 tablespoon white vinegar
Adobo seasoning
Chopped radishes
Directions:
1. Place cutlet in oven-safe dish and
season with adobo and vinegar.
2. Place dish on 3-inch rack and cook
at 350°F for 12-14 minutes, or until
juices run clear.
3. Sprinkle with radishes and serve.
76
Pork
77
Pork
Kielbasa Casserole with
Rice & Vegetables
Avocado BLTs
Serves: 4-6
1 (10½-ounce) can condensed cream
of celery soup, undiluted
¾ cups water
1 tablespoon butter or margarine
1½ cups instant rice
1 pound sausage, sliced into ½-inch
pieces
1 (10-ounce) package frozen peas,
thawed
1 (10-ounce) package frozen corn,
thawed
1 cup Cheddar cheese, shredded
Directions:
1. In 3-quart saucepan, combine soup,
water and butter.
2. Bring to boil on Medium-High
(375°F), mixing until smooth.
3. Stir rice into soup mixture; cover
and let stand for 5 minutes.
4. Stir in sausage, peas and corn.
5. Place mixture in oven-safe dish and
place in Liner Pan.
6. Cook at 350°F for 20-22 minutes.
7. Top with cheese and cook for
additional 1-2 minutes, or until
cheese melts.
Serves: 4
½ pound bacon slices
1 whole baguette, cut into 4 equal
pieces and split open
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 cup salad greens
4 plum tomatoes, cut lengthwise
2 avocados, halved, pitted
and thinly sliced
Salt & pepper to taste
Directions:
1. Cook bacon on 3-inch rack at 350°F
for 10 minutes.
2. Brush bread crust with olive oil and
rub garlic inside bread.
3. Lay bread, crust side up, onto
3-inch rack at 350˚F and grill for
3-4 minutes.
4. Remove bread and build sandwich
with greens, tomatoes and
avocados.
5. Season with salt and pepper.
77
Pork
78
Hot DogsItalian Sausage with Peppers
Serves: 4
4 Hot dogs
4 Hot dog buns
Directions:
1. Place hot dogs on 3-inch rack and
cook at 350°F for 6 minutes per
side.
2. Place hot dog in hot dog bun and
add desired condiments.
Tip: If hot dogs are frozen, cook for
10 minutes per side.
Serves: 1
4 ounces Italian sausage
1 red bell pepper, stem and seeds
removed and sliced
3 scallions, cut into 1-inch crosscut
slices
2 cloves garlic, minced
1 tablespoon olive oil
Directions:
1. Place all ingredients in shallow
oven-safe dish and set on 3-inch
rack.
2. Cook at 350°F for 5-8 minutes per
side.
Tip: If sausage is frozen, cook for
8-10 minutes per side.
78
Pork
79
Glazed SpareribsChilied Pork Chops
Serves: 4
1 rack pork spareribs
1 cup orange marmalade, melted
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
Salt & pepper to taste
Directions:
1. Melt marmalade by keeping it at
room temperature for 30 minutes.
2. Add mustard, lemon juice and
Worcestershire sauce to
marmalade.
3. Baste ribs and place on 3-inch rack.
4. Cook at 350°F for 18-22 minutes
per side.
5. Let meat sit inside Dome for 5
minutes.
6. Season with salt and pepper.
Tip: For frozen ribs, cook for 22-24
minutes per side.
Serves: 4
4 (1-inch) loin pork chops
6 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1½ teaspoons salt
2 tablespoons chili powder
2 tablespoons green chilies
2 tablespoons fresh cilantro
Directions:
1. Place oil, herbs and seasonings
into bowl and mix.
2. Place pork chops in mixture for 1
hour or overnight.
3. Place chops on 3-inch rack and
cook at 350°F for 10-12 minutes
per side.
4. Let meat rest for 5 minutes before
cutting.
Tip: Cook for 14-16 minutes per side
if frozen.
79
Pork
80
Seafood
Tips for Seafood
Place fish fillets presentation side down, flipping halfway through
cooking time.
To use your favorite dry seasonings on frozen fish, sprinkle cold water
on it beforehand; this will allow seasonings to adhere.
Brush sauces on fresh fish to infuse flavors.
To steam fish, place aluminum foil or parchment paper over the top. Be
sure to secure the foil to the sides of the rack or extend it outside the
oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from
moving foil around during the cooking process.
Roll lemon on countertop to loosen juices and render the most juice
from your lemon.
80
81
Shrimp with Lemon
Shellfish Medley
Serves: 2
12 large shrimp, peeled and
deveined
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon lemon pepper
Directions:
1. Place all ingredients in shallow
oven-safe dish.
2. Set dish on 3-inch rack.
3. Cook at 350°F for 6-8 minutes,
stirring halfway through cooking
process.
Serves: 2
4 littleneck clams
4 large shrimp
4 mussels
2 squids, cleaned and cut into
1-inch rings
2 cloves garlic, minced
2 tablespoons olive oil
¼ cup clam juice
1 tablespoon hot sauce
Dash parsley, minced
Directions:
1. Scrub clams and mussels.
2. Mix all ingredients in oven-safe
dish and place on 3-inch rack.
3. Cook at 350°F for 12-14 minutes,
or until clams and mussels open.
Tip: Pause halfway through cooking
process and shake seafood in
baking dish. This will help open
the clams and mussels.
Tip: If clams and mussels have not
opened, do not eat.
Tuna Noodle Casserole
Serve: 4-6
2 (5-ounce) cans tuna, drained
2 cups egg noodles, cooked
1 (10½-ounce) can cream of
mushroom soup
½ cup water
1 cup frozen peas or green beans,
thawed
½ cup sour cream
1 cup Cheddar cheese, shredded
and divided
¼ cup bread crumbs
Directions:
1. Cook noodles according to
directions; drain.
2. In medium bowl, add tuna, soup,
sour cream, peas or green
beans, ¾ cup cheese and
noodles.
3. Place tuna mixture in 10-inch
baking pan.
4. Cook on 1-inch rack at 350°F for
20-22 minutes.
5. Once cooking time is complete,
place remaining ¼ cup cheese
and bread crumbs on top.
6. Cook for another 2 minutes.
7. Let casserole cool for 5-10
minutes.
Tip: Substitute oven-fried onions for
bread crumbs.
Simple Sole
Serves: 1
1 (5-ounce) filet of sole
1 tablespoon lemon juice
2 tablespoons butter
Salt & pepper to taste
Directions:
1. Place all ingredients in oven-safe dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.
Seafood
82
Sweet Chili Scallops
Serves: 4
16-18 ounces sea scallops
½
8
1
cup olive oil
1 tablespoon soy sauce
1 tablespoon sweet chili powder
1 tablespoon ground cumin
Directions:
1. Rinse scallops and drain on
paper towel.
2. Mix together olive oil, soy sauce,
chili powder and cumin.
3. Just prior to cooking, toss
scallops in marinade.
4. Place scallops on 3-inch rack.
5. Cook at 350°F for 3-4 minutes per
side.
Tip: If scallops are frozen, cook at
350°F for 4-5 minutes per side.
Seafood
Clams & Sausage
Serves: 1
1 sausage, crumbled
8 littleneck clams, cleaned
1 clove garlic, minced
Chopped cilantro to taste
Lemon slices as needed
Hot sauce to taste
Directions:
1. Mix clams with sausage, garlic,
cilantro and hot sauce.
2. Place lemon slices in shallow
bowl; set aside.
3. Place clams in Liner Pan and
cook at 350°F for 10-12 minutes,
or until clams open and sausage
is cooked.
4. Serve with lemon slices.
Tip: If you can’t find littleneck clams,
substitute 1 (8-ounce) can
whole clams.
82
Seafood
83
Lobster Thermidor
Serves: 1
1 (4-6 ounce) lobster tail, shell
removed and cut into 1-inch
pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons shallot, minced
½ teaspoon dry mustard
Chopped parsley
Directions:
1. Mix all ingredients in oven-safe
dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 10-11 minutes.
Seafood
Grilled Salmon & Fresh BasilLemon Salmon with
Mango Salsa
Serves: 4
3 tablespoons lemon juice
¼ cup fresh basil leaves, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 garlic clove, minced
¼ teaspoon black pepper
4 (6-ounce) pounds salmon filets
Directions:
1. Combine lemon juice, basil,
olive oil, soy sauce,
Worcestershire sauce, garlic and
pepper in resealable plastic bag;
mix well.
2. Add salmon to marinade and
seal bag.
3. Marinate in refrigerator for 30-60
minutes.
4. Remove salmon from bag;
discard excess marinade.
5. Place salmon on 3-inch rack.
6. Cook at 350°F for 5-6 minutes.
Serves: 4
Salmon Ingredients:
4 (6-ounce) salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
½ teaspoon black pepper
Salsa Ingredients:
1 ripe mango, peeled and diced
2 green onions, finely chopped
¼ cup red bell pepper, chopped
2 tablespoons fresh cilantro,
chopped
2 tablespoons lime juice
Directions:
1. In small bowl, whisk together
lemon juice, olive oil, lemon zest,
mustard and pepper.
2. Place fish in baking dish and
pour marinade over fish.
3. Marinate and refrigerate for 20
minutes.
4. While fish is marinating, mix all
salsa ingredients together in
small bowl; refrigerate until ready
to serve.
5. Place salmon on 3-inch rack and
cook at 350°F for 5-6 minutes per
side.
6. Pour mango salsa over salmon
and serve.
Tip: For frozen salmon, cook for 7-9
minutes per side.
Tip: For well-done salmon, add 2
minutes to cooking time.
Seafood
84
Seafood
Peppered Tuna with
Hoisin Sauce
Serves: 4
Tuna Ingredients:
4 (5–6-ounce) tuna steaks,
½-inch thick
1 teaspoon peppercorns, crushed
2 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon lemon juice
Sauce Ingredients:
2 tablespoons soy sauce
2 tablespoons Hoisin Sauce
1 tablespoon honey or molasses
1 clove garlic, minced
2 tablespoons fresh lime juice
½ teaspoon fresh ginger, grated
½ teaspoon chili paste
2 tablespoons peanut oil or
sesame oil
Directions:
1. Mix all tuna ingredients and
spread over tuna.
2. Place tuna pieces on 3-inch rack.
3. Cook at 350°F for 5-6 minutes per
side.
4. In small bowl, mix all sauce
ingredients.
5. Place sauce in small dipping
bowl and serve with tuna.
Tip: For thicker tuna, cook for 6-7
minutes per side.
Tip: Serve on top of Wonton crisps
with sliced tuna and sauce.
Tuna with Fresh Orange Salsa
Serves: 4
4 (5–6-ounce) tuna steaks,
½-inch thick
½ teaspoon ground cumin
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Salsa Ingredients:
1 teaspoon orange peel, finely
shredded
4 medium oranges, peeled,
sectioned, and coarsely chopped
1 large tomato, seeded and
chopped
¼ cup fresh cilantro, snipped
2 tablespoons green onion,
chopped
2 tablespoons walnuts,
chopped and toasted
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
1. In small bowl, combine cumin,
salt and pepper.
2. Brush fish with olive oil and
sprinkle with cumin mixture.
3. Place fish on 3-inch rack and
cook at 350°F for 5-6 minutes
per side.
4. While fish cooks, mix all salsa
ingredients in medium bowl.
5. Spoon salsa over fish, and serve.
Tip: For frozen tuna, cook for 7-9
minutes per side.
Tip: Fish should break apart with
a fork easily when tested for
doneness.
Seafood
85
Seafood
Bass with FennelArtichoke Topped Tilapia
Serves: 1
6 ounces stripped or black bass,
1-inch thick
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
Salt & pepper to taste
Directions:
1. Mix fennel, olive oil, lemon juice,
salt and pepper.
2. Place bass on 3-inch rack and
spread fennel mixture onto fish.
3. Cook at 350°F for 8-10 minutes
per side in an oven-safe dish.
Tip: Bones can be removed with
needle nose pliers.
Tip: Filets can be cooked with or
without the skin. If skin-on,
make two shallow slices in the
skin to reduce shrinkage while
fish is cooking.
Serves: 4
4 (6 – 8-ounce) tilapia filets
2 tablespoons olive oil
1 tablespoon Italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
½ cup grated Parmesan cheese
Directions:
1. Mix together olive oil, Italian
herb seasoning and soy sauce;
set aside.
2. Mix together artichoke and
cheese; set aside.
3. Place filets on silicone pizza liner.
4. Brush each filet on exposed side
with olive oil mixture.
5. Spread artichoke mixture in even
layer over each filet.
6. Place filets on 3-inch rack cook at
350°F for 10-12 minutes.
Tip: If cooking from frozen, cook at
350°F for 13-15 minutes.
85
Seafood
86
Ancho Chili Crusted Salmon
Tacos
Serves: 4
4 (6-ounce) salmon filets
1 tablespoon canola oil
1 teaspoon ground ancho chili
powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces cabbage, shredded
½ cup jalapeño ranch dressing
8-12 corn tortillas
Directions:
1. Place salmon on parchment
paper on 3-inch rack.
2. Brush salmon with oil on both
sides.
3. Cook at 350°F for 5-6 minutes.
4. Meanwhile, stir together chili
powder, cumin and brown sugar.
5. After 5 minutes, flip salmon and
drizzle with soy sauce.
6. Sprinkle brown sugar mixture
onto salmon.
7. Cook at 350°F for 5-6 minutes, or
to desired tenderness.
8. While salmon cooks, toss
together cabbage and dressing.
9. Wrap tortillas in foil and warm
in Liner Pan for last 5 minutes of
cooking process.
10. Serve salmon with warm tortillas
and cabbage salad.
Cheesy Crab Melts
Serves: 6
7 ounces jumbo lump crab meat
½ cup Cheddar or Asiago
cheese, shredded
¼ cup celery, finely chopped
¼ cup red bell pepper, finely
chopped
¼ cup green onion, finely chopped
¼ cup mayonnaise
1 teaspoon Russian-style mustard
or Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
3 English muffins, cut in half
Directions:
1. Pick through crab to ensure there
are no shells.
2. Squeeze out any extra liquid from
crab meat.
3. Combine all ingredients except
English muffins; gently fold
mixture together.
4. Pre-toast English muffins on
3-inch rack.
5. Spread crab mixture evenly over
muffins.
6. Bake at 350°F for 6-8 minutes per
side, or until cheese is bubbly.
Tip: Substitute crab meat with
7 ounces tuna.
86
SeafoodSeafood
87
Tips for Lamb
To use your favorite dry seasonings on frozen meat, sprinkle
cold water on it or lightly brush oil on beforehand; this will allow
seasonings to adhere. Brush sauces on fresh meats to infuse flavors.
To save time, marinate in a sealed bag or container and freeze into
separate servings. When ready to use, refer to the cooking guide.
Soak lamb in 1 cup milk, to tone down gaminess.
Use a meat thermometer to ensure lamb is properly cooked.
Roasting Recommendations
(Temperatures listed below are based on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC)
Lamb Roasts 145º-150ºF (66ºC)
(Boneless)
Rare 120º-140ºF (60ºC)
Medium-Rare 140º-150ºF (66ºC)
Medium-Well 150º-160ºF (71ºC)
* Using a meat thermometer is essential for checking the internal
temperature of the meat.
Lamb
87
88
Herb Stuffed Lamb Chops
Yield: 6 lamb chops
6 (2-inch) lamb chops
1 stick soft, unsalted butter
3 cloves garlic, minced
1 tablespoon fresh parsley,
chopped
1 tablespoon fresh tarragon,
chopped
1 large shallot, chopped
¼ teaspoon ground black pepper
1 teaspoon salt
Directions:
1. Mix garlic, herbs, shallots, salt
and pepper with butter.
2. Place butter mixture inside
lamb pockets.
3. Secure with toothpicks.
4. Place lamb chops on 3-inch rack.
5. Cook at 350°F for 8-10 minutes
per side for medium-rare
doneness.
Tip: You can use 1½ teaspoons dry
tarragon instead of fresh.
Tip: Have your butcher cut a 2-inch
pocket into side of lamb. You
can also cut pocket yourself.
Lay meat down and cut a
¾-inch pocket through the side.
Lamb Chops with
Feta & Tomatoes
Serves: 4
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 (1-inch) lamb chops
4 ounces feta cheese, crumbled
¼ cup chopped ripe tomatoes
4-6 kalamata olives, pitted
1 tablespoon parsley, chopped
Salt & pepper to taste
Directions:
1. In shallow dish, mix olive oil,
garlic and lemon juice.
2. Add lamb chops, turning to coat
all sides.
3. Place in refrigerator for 15
minutes.
4. In small bowl, mix feta, tomatoes,
olives and parsley; set aside.
5. Place lamb chops directly on
3-inch rack and sprinkle with salt
and pepper.
6. Cook at 350°F for 8-10 minutes,
flipping halfway through cooking
process.
7. When chops are done, spoon
feta mixture in equal portions
onto each chop.
8. Cook at 350°F for 1-3 minutes, or
until cheese melts.
88
Lamb
89
Curried Lamb
Serves: 1
6 ounces leg of lamb, cut into
1-inch cubes
½ green pepper, thickly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry paste
1 tablespoon lemon juice
4 tablespoons sour cream
Directions:
1. Mix lamb, pepper, garlic, ginger
and curry paste in oven-safe dish.
2. Place dish on 1-inch rack and cook
at 350°F for 10-12 minutes.
3. Stir and cook for another 8 minutes.
4. Stir in juice and sour cream and
serve.
Lamb KabobLamb with Pesto
Serves: 4
2 pounds leg of lamb, trimmed
and cut into 2-inch cubes
1 large green bell pepper, cored
and cut into 8 equal pieces
1 red onion, quartered
8 large white mushrooms
4 Roma tomatoes, cut in half
and seeded
Barbeque sauce
Directions:
1. Divide ingredients into four
servings and slide onto metal or
bamboo skewers, alternating meat
and vegetables.
2. Place kabobs on 3-inch rack and
brush with sauce or seasoning.
3. Cook at 350°F for 10-12 minutes.
4. Flip kabobs and brush other side
with sauce or seasoning.
5. Cook for additional 7-8 minutes.
Serves: 1
1 (6-ounce) sirloin chop
½ cup packed fresh basil leaves
1 tablespoon toasted pine nuts
2 cloves garlic
½ cup olive oil
Salt to taste
Directions:
1. Place basil, nuts and garlic
in blender.
2. Slowly pour in oil until it forms
into thick paste.
3. Add salt and blend until sauce
reaches desired thickness.
4. Place steak on 3-inch rack and
cover with half pesto sauce.
5. Cook at 350°F for 4 minutes.
6. Flip steak and add remaining
sauce.
7. Cook for additional 4 minutes.
Tip: Add more oil if sauce is
too thick.
Lamb & Ham
Serves: 1
6 ounces leg of lamb, cut into
1-inch cubes
2 ounces smoked ham, diced
½ green pepper, cored and chopped
1 clove garlic, minced
2 tablespoons olive oil
Salt & pepper to taste
Directions:
1. Mix everything in oven-safe dish
and place on 3-inch rack.
2. Cook at 350°F for 8-10 minutes.
3. Stir and cook for additional 8-10
minutes.
Lamb
Lamb Chops with
Feta & Tomatoes
90
Tips for Dessert
Many recipes in this section call for the use of the Silicone Baking Ring,
8x8-inch Silicone Baking Pan, and Silicone Cupcake Liners, all of which can
be found in the NuWave Baking Kit. If you’d like to purchase the NuWave
Baking Kit and take your baking to the next level, visit www.NuWaveNow.com.
When converting your own recipe to NuWave Pro Plus Oven methods, it is
recommended to use the Extender Ring, 1-inch rack and bake at 300˚F the
first time. You can always adjust from there.
The use of glass and ceramic pans will increase the required cooking time.
Recipes in this book have been tested in silicone and metal pans.
For multi-layer baking, use the Silicone Baking Ring. Recipe temperatures
will typically need to be set at 250˚F rather than 300˚F. Remember to adjust
accordingly when using your own recipes.
Because the NuWave retains the moisture in baked goods, your recipe will
stay fresh longer than recipes made in conventional ovens when stored
properly.
For converting recipes requiring a 9x13-inch pan, you can usually
substitute two pans using our 8x8-inch square silicone baking pan, with
divider in place, slicing into finger size bars.
For cakes, cookies, muffins and more, adding the Extender Ring will control
even browning. Depending on recipe directions, place cookies around
perimeter of the Liner Pan (avoid placing cookies directly under Power
Head).
For bottom crust pies, bake crust alone at 350˚F for 15-20 minutes. Add pie
filling and cook remaining time as directed.
If a recipe calls for a glaze, spread it on during the last 5 minutes to prevent
overcooking.
Always check for doneness with a toothpick or fork. If additional time is
needed only use 3-5 minutes increments.
The Silicone Baking Ring can be used for any foods you want to prevent
from sticking to the rack.
Recipes that call for baking in our NuWave Silicone 8x8-inch Pan will
require more time if you are using a smaller pan. Check for doneness with
toothpick and 3-5 minutes at a time until desired doneness is reached.
Desserts
91
Pumpkin Whoopie Cookies
Yields: 24 cookies
1 cup vegetable oil
2 cups packed light brown sugar
2 large eggs
1 cup pumpkin puree, canned
or fresh
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
Directions:
1. Spray Liner Pan with non-stick
cooking spray.
2. In large bowl, mix together
vegetable oil and brown sugar
until smooth.
3. Add in eggs until blended. Add
in pumpkin puree, pumpkin pie
spice, vanilla, baking powder,
baking soda and salt. Whip until
light and fluffy.
4. Gently fold in flour with rubber
spatula. Be careful not to
over mix.
5. Using small cookie scoop, drop
pieces on Liner Pan about 2
inches apart.
6. Place Extender Ring on
Base.
7. Bake at 350˚F for 12-14
minutes, or until cookies spring
back when lightly touched.
8. Cool completely before filling.
Cream Cheese Filling Ingredients:
1 (8-ounce package) cream
cheese, softened
1 cup butter, softened
4½ cups powdered sugar
2 teaspoons pure vanilla extract
Cream Cheese Filling Directions:
1. In large bowl of electric mixer,
cream butter and cream cheese
on medium speed, scraping
sides of bowl.
2. Mix on low speed and add
powdered sugar and vanilla, then
beat until light and fluffy.
3. Spread flat side of the cookies
with cookies filling. Top with
another pumpkin cookie,
pressing down very lightly
to seal.
Tip: If you don’t have pumpkin
pie spice on hand, mix:
1½ teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon allspice
Store in single layers and
keep refrigerated.
91
Desserts
92
Latin Lace
Florentine Cookies
Yield: 48 Cookies
¾ cup quick-cooking oats
¾ cup all-purpose flour
¾ cup granulated sugar
1 teaspoon ground cinnamon
¾ teaspoon chili powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sliced almonds
10 tablespoons (1 ¼ sticks)
unsalted butter, melted
¼ cup half-and-half cream or
whole milk
¼ cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet
chocolate, chopped (look
for bittersweet chocolate with a
minimum of 60% cocoa solids)
Directions:
1. In large bowl, whisk together
oats, flour, sugar, cinnamon,
chili powder, baking soda and
salt.
2. Stir in almonds; set aside.
3. In separate bowl, combine
butter, half-and-half (or milk),
corn syrup and vanilla extract.
4. Add wet ingredients to dry
ingredients a little at a time until
combined.
5. Place heaping teaspoons of
batter onto Liner Pan 3 inches
apart.
6. Bake at 300˚F for 14 minutes or
until crisp around the edges.
7. Transfer cookies to cooling rack.
8. Place wax paper below rack to
catch chocolate drizzle.
9. While cookies are cooling, melt
chocolate in metal bowl set
over pan of simmering water.
10. Drizzle chocolate in zigzag
pattern over tops of cooled
cookies.
Pound Cake
Yield: 1 Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter,
softened
3 cups sugar
2 teaspoons pure vanilla extract
6 large eggs
1 cup heavy cream
Directions:
1. Sift together flour, baking powder
and salt; set aside.
2. Cream butter and sugar together
until fluffy on medium-high speed.
3. Mix in vanilla extract and add
eggs one at a time, beating well
after each addition.
4. Gradually add flour mixture
to butter mixture alternating with
heavy cream.
5. Pour batter into silicone bundt
pan.
6. Place Extender Ring on Base.
7. Place bundt pan on 1-inch rack.
8. Bake at 300˚F for 30 minutes.
9. Reduce temperature to 275˚F
and bake for 45 minutes without
opening the NuWave.
10. Check for doneness with a
knife. If more time is needed, do
not add more than 5 minutes at
a time.
11. Remove from NuWave; let cool
in pan for 15 minutes.
12. Invert cake onto cake plate.
Tip: Replace vanilla extract with
almond or lemon extract to
change it up.
Desserts
93
Country Road Bar Cookies
Easy Lemon Cookies
Serves: 12
2 cups graham cracker crumbs
½
3
1
cup melted butter
¼ cup granulated sugar
½ cup chopped macadamia nuts
½ cup white chocolate chips
½ cup sweetened flaked coconut
1 (14-oz.) can sweetened
condensed milk
Directions:
1. Combine first 3 ingredients in
medium bowl.
2. Press mixture onto bottom of
8x8-inch silicone baking pan.
3. Place 3-inch Extender Ring on
Base Tray. Place pan on 1-inch
rack.
4. Bake at 300˚F for 15 minutes.
5. Remove from oven.
6. Sprinkle macadamia nuts, white
chocolate morsels and coconut
over hot crust.
7. Pour condensed milk evenly
over top.
8. Bake additional 20-25 minutes,
or until lightly browned and
edges are bubbly.
9. Let cool for 1 hour on wire rack.
Slice each loaf into finger size
bars.
Tip: Place silicone divider in
8x8-inch pan and slice into
finger size bars. If macadamia
nuts are not available, try butter
toffee peanuts.
Yield: 36 Cookies
1 package (18¼ ounces) lemon
cake mix
1 egg
½ cup butter (softened)
1 tablespoon lemon juice
Grated zest from 1 lemon
Powdered sugar for decoration
Directions:
1. Pour cake mix into large bowl.
2. Mix in egg, butter, lemon juice
and lemon zest until well
blended.
3. Refrigerate dough for at least 15
minutes, or overnight if desired.
4. Roll heaping teaspoons of dough
into balls and roll in powdered
sugar.
5. Place cookie dough around
perimeter of Liner Pan, with
pieces about 1 inch apart.
6. Bake at 300˚F for 10 minutes.
7. Once cookies have cooled
completely, dust with powdered
sugar one more time.
For multi-level baking:
1. Place Extender Ring on NuWave
Oven Base.
2. Place cookies in Liner Pan as
directed above.
3. Place 1-inch rack over cookies in
Liner Pan.
4. Place Silicone Baking Ring on
Cooking Rack.
5. Arrange cookies on Silicone
Baking Ring.
6. Bake at 300˚F for 15 minutes.
Tip: Do not place cookies directly
under heating element.
Desserts
94
Bread Pudding with
Whiskey Sauce
Serves: 6
10 slices day old white bread
4 tablespoons white sugar
3½ cups milk
4 eggs, separated
1 tablespoon vanilla
½ teaspoon salt
2 sticks butter
1 cup raisins
Whiskey Sauce Ingredients:
½ cup sugar
¼ cup water
¼ cup butter
1 shot glass Whiskey
Directions:
1. Break bread into oven-safe
casserole dish, no bigger than
1½ quarts.
2. Soften bread with small amount
of milk.
3. Beat sugar and egg yolks.
4. Add milk and stir well.
5. Add vanilla and salt.
6. Pour milk mixture over bread.
Fold in raisins.
7. Cut butter into chunks and
fold in.
8. Place pan on 1-inch rack and
bake at 350˚F for 30 minutes.
9. Check by sticking knife in center;
if it comes out clean, it’s done.
Whiskey Sauce Directions:
1. Mix all ingredients and heat
until dissolved.
2. Remove from heat and add a
spoonful of Whiskey Sauce to
each pudding serving.
Almond Tart
Serves: 8
10-12 ounces ginger snaps,
broken into pieces
1 stick unsalted butter, cut into
cubes
12 ounces chopped almonds
4 eggs
¾ cup light corn syrup
¼ cup honey
½ cup sugar
1 tablespoon rum
1 teaspoon pure vanilla extract
dash of salt
Directions:
1. Process cookie pieces and
butter pieces together in food
processor, fitted with steel blade,
until crumbs begin to soften
together.
2. Press into 9-inch tart pan, along
sides and bottom.
3. Sprinkle almonds evenly over
bottom of crust.
4. In medium bowl, beat together
eggs, corn syrup and honey
until pale in color.
5. Mix in sugar, rum, vanilla and
salt.
6. Pour mixture over almonds and
place pan on 1-inch rack.
7. Bake at 350˚F for 5 minutes.
8. Tent tart with foil, continue baking
for 30 minutes.
9. Remove foil tent, continue to
bake at 350˚F for additional
15 minutes.
94
Desserts
95
Angel Food Cake (Box) Apple Crisp
Serves: 10-12
4 apples, peeled & cored
½
8
1
-inch thick
½ cup flour
½ cup brown sugar, firmly packed
½ cup quick cooking oatmeal
¼ cup butter, softened
¼ cup granulated sugar
¾ teaspoon cinnamon
1. Slice apples into -in slices and
place in lightly buttered 8x8-inch
baking dish.
2. In medium bowl, combine flour,
brown sugar, oatmeal, and butter
until well mixed; set aside.
3. In small dish, mix granulated
sugar and cinnamon.
4. Sprinkle sugar mixture evenly
over apples.
5. Pat oatmeal mixture onto apples.
6. Place pan on 1-inch rack and
bake at 300˚F for 25 minutes, or
until apples are tender and juices
are bubbly.
7. Cool on wire rack.
Desserts
Serves: 10-12
1 cake mix box (prepared)
1 metal tube pan
Water
Directions:
1. Prepare mix as directed on
package.
2. Pour batter into ungreased pan.
3. Cut through batter with sharp
knife to remove large air
bubbles.
4. Place Extender Ring on
base tray.
5. Place tube pan on 1-inch rack.
6. Bake at 300˚F for 20 minutes.
7. Lower temperature to 250˚F
and bake for additional
20 minutes.
8. Remove pan from oven and
hang upside down on top of
wine bottle until completely cool.
9. Loosen cake from tube and
sides of pan using a knife or
spatula with up-and-down
strokes.
10. Gently remove cake.
½
8
1
96
Golden Ginger Nut Lemon Bars
Serves: 8-10
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cold butter
½ cup golden raisins
1½ cups white chocolate chips
1 cup coarsely ground almonds,
divided
3 tablespoons finely chopped
crystallized ginger
10 ounces lemon curd
Lemon Curd Ingredients:
½ cup fresh lemon juice
1 tablespoon grated lemon zest
½ cup sugar
2 eggs
½ cup unsalted butter, cubed
Lemon Curd Directions:
1. In 2-quart saucepan, combine
lemon juice, lemon zest, sugar,
eggs and butter.
2. Cook over medium-low heat until
thick enough to hold marks from
whisk and first bubble appears
on surface.
Ginger Bar Directions:
1. Prepare lemon curd and set
aside.
2. Combine flour, sugar, baking
soda and salt in a large bowl; cut
in butter with a pastry blender
until crumbly.
3. Toss in half the almonds.
4. Reserve 1 cup flour mixture.
5. Press remaining flour mixture
onto bottom of 8x8-inch silicone
baking pan and press evenly.
6. Place Extender Ring on Base.
7. Place pan on 1-inch rack.
8. Bake at 350˚F for 15-18 minutes
or until lightly browned.
9. Remove from oven.
10. Spread lemon curd over crust,
leaving ¼-inch border.
11. Mix raisins, almonds and ginger
with reserved flour mixture and
sprinkle evenly over the top.
12. Bake additional 12-15 minutes,
or until lightly browned.
13. Open Dome and remove
promptly when time is
completed.
14. Allow to cool slightly and cut
into squares.
Tip: Make lemon curd ahead of time
and store up to one week.
96
Desserts
97
Blueberry Streusel
Coffee Cake
Serves: 8-10
Cake Ingredients:
2 cups and 3 tablespoons
all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
½ cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans
Streusel Topping Ingredients:
½ cup sugar
cup all-purpose flour
¼ cup cold butter
Streusel Directions:
1. Combine sugar and flour in bowl.
2. Cut in butter until crumbly; set
aside.
Cake Directions:
1. In large mixing bowl, combine
the flour, sugar, baking powder
and salt.
2. Add egg, milk and butter.
3. Beat mixture well.
4. Fold in blueberries and pecans.
5. Spread into greased 9-inch
spring form baking pan.
6. Sprinkle streusel topping over
batter.
7. Place Extender Ring on NuWave
Oven Base.
8. Place 1-inch rack in Base Tray.
9. Place baking pan on 1-inch rack.
10. Bake at 300˚F for 30 minutes.
11. Cool for 15 minutes and serve
warm.
97
Desserts
98
99
HORNO INFRARROJO DE
NUWAVE
®
PRO PLUS
Libro de Recetas & Manual Completos
100
IMPORTANTES MEDIDAS DE SEGURIDAD
Cuando utilice productos eléctricos, especialmente cuando haya
niños presentes, se deben tomar precauciones básicas, incluyendo
las siguientes:
LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE
PELIGRO – Para reducir el riesgo de electrocución:
• Lea todas las instrucciones, medidas de seguridad y advertencias antes
de utilizar el electrodoméstico.
• No coloque el aparato donde se pueda caer o sumergir en agua u otros
líquidos.
• No trate de sacarlo si se ha sumergido en agua. ¡Desconéctelo
inmediatamente!
• No sumerja el cable, la clavija o la fuente de potencia en agua u otros
líquidos.
ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución,
fuego o lesiones:
• Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado cuando
utilice el producto cerca de niños.
• Utilice este electrodoméstico para su propósito planeado como se describe en su
folleto.
• No utilice cualquier otro accesorio o aditamento no recomendado por el fabricante.
Podrían ocasionar fuego, descarga eléctrica o lesiones personales.
• Nunca opere este electrodoméstico si tiene el cable o la clavija dañados, si no
funciona adecuadamente, si ha sido dañado o si se ha sumergido en agua. En
cualquiera de estos casos, devuelva el electrodoméstico a un centro de servicio al
cliente autorizado para su revisión, reparación o ajuste. Cualquier otro servicio deberá
ser realizado por un representante de servicio autorizado.
• Mantenga el cable alejado de superficies calientes.
• Desconecte del contacto cuando ya no esté en uso y hágalo antes de limpiarlo.
Déjelo enfriar antes de abrirlo o desarmarlo.
• Siempre desconecte el aparato jalando la clavija. NO lo desconecte jalando el cable.
• Nunca force la clavija en un enchufe.
• No lo utilice al aire libre.
• No lo utilice donde se estén usando productos aerosoles, así como en lugares donde
el oxígeno sea reducido.
• No deje el cable colgando en la orilla de una mesa o una barra, o tocando superficies
calientes.
• No colocar sobre o cerca de un calentador de gas o eléctrico o dentro de un horno
caliente.
• Extreme precauciones cuando mueva el electrodoméstico si contiene aceite u otros
líquidos calientes.
• Tome especial precaución cuando saque la cacerola o la rejilla calientes.
• Para desconectar el aparato presione el botón Pause/Clear dos veces antes de
hacerlo.
• No utilice este electrodoméstico para otro uso que no sea para el que está diseñado.
• Revise todo el cableado. Tenga cuidado con cables o clavijas dañados.
• Este electrodoméstico es para uso doméstico únicamente; está diseñado para
procesar cantidades normales de una casa. No es conveniente para un uso continuo u
operación comercial.
101
• No desarme el producto. Las partes no sirven por sí solas.
• No deje el electrodoméstico desatendido si está en uso.
• Use las asas cuando levante el domo de la base.
• No toque las superficies calientes. Utilice las asas o use guantes
para hornear.
• Detenga o pause el horno antes de quitar el domo para revisar o
voltear la comida. El domo y la fuente de potencia deberán colocarse
en el sujetador del domo.
• Siempre quite el domo lejos de usted para que el vapor que escape
se mantenga alejado de su cara.
• Si el cable está dañado, deberá ser cambiado por uno especial del
fabricante o su agente de servicio.
• Tenga cuidado con la grasa caliente.
• Mantenga este manual a la mano para su fácil consulta en el futuro.
Riesgo de descarga eléctrica. Úsese con un sistema eléctrico adecuado. No
se use si el cable o la clavija están dañados.
ADVERTENCIA: Todos los productos metálicos en el horno, como la
cacerola y la rejilla, se pueden calentar mucho durante el uso. Por favor
tenga cuidado cuando retire estas partes de un horno caliente. Siempre
utilice guantes para hornear o agarraderas de ollas. Deje enfriar la cacerola
y la rejilla por completo antes de limpiarlas. Al abrir el domo, éste se puede
expandir ligeramente cuando está caliente. En raras ocasiones, la fuente de
potencia podría separarse por sí sola del domo completamente, causando así
el escape de aire caliente entre esas partes.
ADVERTENCIA
GUARDE ESTAS INSTRUCCIONES
Información Eléctrica
El largo del cable de este electrodoméstico fue seleccionado para reducir los
Riesgos de Seguridad que puedan ocurrir con un cable largo. Existen cables
de extensión disponibles, los cuales pueden ser utilizados si esto se hace con
cuidado. Si un cable de extensión es utilizado: (1) la clasificación eléctrica
marcada deberá ser al menos tan grande como la del aparato y (2) el cable
más largo deberá ser arreglado para que no se doble sobre la mesa o barra
donde podría ser accidentalmente jalado o tropezarse.
Ciertos modelos de electrodomésticos pueden tener una clavija polarizada
(una cuchilla es más gruesa que la otra). Esta clavija está diseñada para ser
usada en una entrada polarizada de una sola forma. Si la clavija no entra
completamente en el contacto, voltéela. Si aún así no cabe apropiadamente,
contacte a un electricista capacitado. No intente modificar la clavija de
ninguna manera.
102
¡Felicidades por la compra de su NuWave Pro Plus Infrared Oven! Este
libro contiene instrucciones detalladas e imágenes que le ayudarán a
comenzar a usar este revolucionario producto, diseñado para ayudar a
las personas y las familias a “Vivir Bien por Menos
®
”. También está lleno
de grandes recetas y consejos para ahorrar tiempo que lo facultaran
para preparar deliciosas comidas gourmet en la mitad de tiempo que le
llevaría utilizando un horno convencional.
Cocinar es rápido y fácil con el NuWave Pro Plus Infrared Oven de
NuWave, LLC. Este versátil electrodoméstico de barra combina el calor
del infrarrojo, de la conducción y de la convección para ahorrar tiempo
y energía, mientras crea comidas más saludables permitiendo que
las grasas y aceites goteen lejos de la comida. Cocinar en el NuWave
no requiere de precalentar o descongelar. Sólo coloque la comida
congelada en el horno y presione los botones para programar el tiempo
y la temperatura. Para mayor comodidad, el horno utiliza un sistema de
cocción por capas que permite cocinar varios platillos al mismo tiempo
sin mezclar sabores.
Lo invitamos a visitar www.NuWaveCookingClub.com para encontrar
más consejos y recetas de los chefs de NuWave equipo culinario de
todo el mundo, así como información de partes y accesorios de su
NuWave. Nuestra misión es exceder las expectativas desarrollando
productos innovadores, utilizando la tecnología más avanzada que
permita a los consumidores “Vivir Bien por Menos
®
”.
Bienvenido a la Cocina con el NuWave
Introducción
Nosotros valoramos a cada cliente NuWave Oven.
Usted ha adquirido su horno porque desea ahorrar
tiempo, dinero y energía mientras disfruta de platillos
con gran sabor y más saludables. Para mostrarle
nuestra gratitud y nuestro compromiso vitalicio con
usted hemos creado NuWaveCookingClub.com
exclusivamente para nuestros clientes. Este sitio
es presentado por nuestro Chef Ejecutivo e incluye
recetas, videos instructivos de cocina paso a paso y
más. Usted también puede visitar www.NuWaveNow.
com para ver más productos innovadores
desarrollados por los creadores del NuWave Oven.
Esperamos que usted disfrute utilizando su NuWave
Pro Plus Infrared Oven.
103
Partes del NuWave
®
Pro Plus Infrared Oven
Fuente de Potencia - Fácil
de usar, controles digitales
programables
Domo - Domo transparente
y ligero
Rejilla para Cocinar - Ajustable
a alturas de 1ó 3 pulgadas
Base - Fresca al contacto así
que también puede usarse como
bandeja
Asa para el Domo - Con diseño
único para sujetar de forma
segura el domo y el ensamble
de la fuente de potencia de su
NuWave Oven
Cacerola Esmaltada - Fácil de
limpiar, ecológica, esmaltada,
sin PTFE o PPOA
Partes
104
Partes del NuWave
®
Pro Plus
Infrared Oven
Fuente de Potencia Digital
Negra con Detalles Plateados 26001
Base Fresca al Contacto
Negro con Detalles Plateados 26004
Rejilla para Cocinar
Ajustable 1 ó 3 pulgadas
26008
Cacerola Esmaltada de 12
pulgadas 26010
Domo 22049
Domo de Poder 22050
Asa para el Domo 22020
Guía de Cocina Rápida y
Fácil en Español
BQ 20600
Guía de Cocina Rápida
y Fácil en Inglís
BQ 20600
Quick & Easy Cooking Guide
1-inch
3-inch
3-inch
3-inch
3-inch
1-inch
1-inch
3-inch
3-inch
3-inch
3-inch
145˚F/62˚C+
160˚F/71˚C+
160˚F/71˚C+
160˚F/71˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
16-18 min/lb 20-23 min/lb
5-8 min/side
5-6 min/side N/A
8-9 min/side
5-6 min/side
17-19 min/side
8-10 min/side
10-12 min/side
7-9 min/side
22-25 min/side
12-14 min/side
160˚F/71˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
18-22 min/side
18-22 min/side
22-24 min/side
5-6 min/side
3-4 min/side
4-5 min/side
7-9 min/side
4-5 min/side
6-8 min/side
Roasts 3-7 lbs
Ham
[Precooked]
Sausage
Bacon
Italian, Bratwurst, Etc.
Chops
Tenderloin 2-4 lbs
Spare Ribs
Seafood
Fish, Steaks & Fillets ½ lb
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
3-inch 145˚F/62˚C+ 4-6 min/side 8-13 min/sideCrab Legs
3-inch
1-inch
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
15-17 min/lb Rare 20-21 min/lb Rare
17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
19-20 min/lb Medium 22-23 min/lb Medium
21+ min/lb Well Done 24+ min/lb Well Done
Beef & Lamb Rack Height
Steaks 1-in thick
Roasts 2-10 lbs
Internal Temp.
Fresh
Frozen
160˚F/71˚C+
5-7 min/side 8-9 min/side
Burgers ½-in thick 3-inch
Pork
3-inch
3-inch
1-inch
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
13-14 min/side
11-13 min/side
10-12 min/lb
10-12 min/lb
15-17 min/side
14-15 min/side
14-16 min/lb
14-16 min/lb
10-12 min/lb 14-16 min/lb
Chicken, [Bone-in] Pieces
Chicken, ½-in Boneless/Skinless Breasts
1-inch
1-inch
165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Chicken, Whole 2-5 lbs
Turkey, Whole 8-10 lbs
1-in rack,
3-in SS Ring
165˚F/73˚C+
Turkey
, Whole 11-16 lbs
Turkey, Breasts 5-7 lbs
1-inch 160˚F/71˚C+
13 min at 300˚F N/A
Eggs
Poultry
[Thicker add 2 mins per ½ in]
Roasted,
Onion, Garlic, Peppers,
Zucchini, and Yellow Squash
Home Fries [½-in thick]
Potato, Whole Med. Size
Steamed Broccoli & Cauliflower
Squash
, Acorn, Butternut & Spaghetti
3-inch
3-inch
1-inch
1-inch
1-inch
10 min/side
N/A
N/A
N/A
35-40 min
N/A
30-40 min
10-15 min
25-35 min
15-20 min
Vegetables
[Oven-Safe Dish with Glass Lid or Foil]
Chicken Wings,Tenders & Nuggets
Frozen Vegetables
Frozen Ready-Made Foods
3-inch
3-inch
3-inch
3-inch
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
Onion Rings
Mozzarella Sticks
[In Oven-Safe Dish]
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.
Copyright ©2016 by NuWave, LLC. All rights reserved. www.NuWaveNow.com
Item No. BQ 20600 Rev.04
All cooking times are based on a temperature of 350˚F/176˚C
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
5-6 min/side Rare 10-11 min/side Rare
6-7 min/side Med. Rare 11-12 min/side Med. Rare
7-8 min/side Medium 12-13 min/side Medium
9+ min/side Well Done 14+ min/side Well Done
TIP: Flip larger food items halfway through cooking.
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
26014
HQ-1507-02-A
LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.
Copyright ©2015 by NuWave, LLC. All rights reserved. www.NuWaveNow.com
Asada 3-7 lbs
Jamón
Salchicha
Tocino
Salchica Italiana, Bratwurst, Etc.
Chuleta
Lomo 2-4 lbs
Costilla al gusto
Mariscos
Pescado, Steaks & Fillets 1-pulgada de grueso
Camarones & Vieiras
Cola de Langosta 4 onzas
[Pequeño]
Patas de Cangrejo
Res & Cordero
Hamburguesas de ½-pulgada de grueso
Bistec de 1-pulgada de grueso
Roasts 2-10 lbs
Puerco
Pollo, [Con Hueso] Piezas
Pollo, ½-pulgada Sin Hueso/Sin Piel
Pollo, Completo 2 lbs
Pavo, Completo 8-10 lbs
Pavo, Completo 11-16 lbs
Pavo, Pechuga 5-7 lbs
Aves
[Si es mas gruesa agregue 2 min. por ½ pulg]
Tabla de Preparación Rápida y Fácil
Chicken Tenders & Nuggets
Vegetales Frisados
Alimentos Congelados ya Preparados
Hot Wings - Alitas de Pollo
Onion Rings
Mozzarella Sticks
[En un Plato para Horno]
Asado,
Cebolla, Ajo, Chile Morron Rojo,
Calabacín, y Calabacín Amarillo
Papas Fritas
Papas,
Entera Mediana
Broccoli y Coliflor al Vapor
Vegetales
[Un plato apto para horno con tapa de vidrio o lámina]
Calabaza
1-pulg
3-pulg
3-pulg
3-pulg
3-pulg
1-pulg
1-pulg
3-pulg
3-pulg
3-pulg
3-pulg
16-18 min/lb 20-23 min/lb
5-8 c/lado
5-6 c/lado N/A
8-9 c/lado
5-6 c/lado
17-19 c/lado
8-10 c/lado
10-12 c/lado
7-9 c/lado
22-25 c/lado
12-14 c/lado
18-22 c/lado
18-22 c/lado
22-24 c/lado
5-6 min/lado
3-4 c/lado
4-5 c/lado
7-9 min/lado
4-5 c/lado
6-8 c/lado
3-pulg
4-6 c/lado 8-13 c/lado
3-pulg
1-pulg
15-17 min/lb Rare 20-21 min/lb Rare
17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
19-20 min/lb Medium 22-23 min/lb Medium
21+ min/lb Well Done 24+ min/lb Well Done
Altura de la Parrilla Temp. Interno
Fresca
Congelada
5-7 c/lado 8-9 c/lado
3-pulg
3-pulg
3-pulg
1-pulg
13-14 c/lado
11-13 c/lado
15-17 c/lado
14-15 c/lado
1-pulg
1-pulg
17-21 min/lb 22-24 min/lb
1-in Altura de la Parrilla,
3-pulg Anillo Extendor
3-pulg
3-pulg
1-pulg
1-pulg
1-pulg
10 c/lado
N/A
N/A
N/A
35-40 min
N/A
30-40 min
10-15 min
25-35 min
15-20 min
3-pulg
3-pulg
3-pulg
3-pulg
6-8 min/lado
6-8 min/lado
6-8 min/lado
6-8 min/lado
3-pulg
6-8 min/lado
350˚F/176˚C para todos los alimentos
5-6 c/lado Rare 10-11 c/lado Rare
6-7 c/lado Med. Rare 11-12 c/lado Med. Rare
7-8 c/lado Medium 12-13 c/lado Medium
9+ c/lado Well Done 14+ c/lado Well Done
10-12 min/lb
10-12 min/lb
14-16 min/lb
14-16 min/lb
10-12 min/lb 14-16 min/lb
Huevos 1-pulg
13 min a 300˚F N/A
Sugerencia: Volteé alimentos más
grandes a la mitad de la cocción.
140˚F/60˚C+
180˚F/82˚C+
140˚F/60˚C+
160˚F/71˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
145˚F/62˚C+
180˚F/82˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
140˚F/60˚C+
145˚F/62˚C+
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
160˚F/71˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
165˚F/73˚C+
125-130˚F/51-54˚C
130-135˚F/54-57˚C
135-140˚F/57-60˚C
155˚F/68˚C+
Accesorios para el NuWave
®
Pro Plus
Infrared Oven
Manual y Recetario
Completo BM 20600
Kit del Aro Extensor
El Kit incluye (26012):
Cacerola Esmaltada de 10 pulgadas 22047
Rejilla para cocinar de 2 pulgadas 26007
Aro Extensor de Acero Inoxidable de 3 pulgadas 26011
El Kit incluye (26009):
Rejilla para cocinar de 2 pulgadas 26007
Aro Extensor de Acero Inoxidable de 3 pulgadas 26011
Partes y Accesorios
1
NUWAVE PRO PLUS
INFRARED OVEN
Manual & Complete Cookbook
105
Partes y Accesorios
Para ordenar llame a nuestra Línea de Atención al Cliente al 1.877.689.2838
u ordene en línea en www.NuWaveNow.com. Favor de proporcionar el nombre y el
número del producto para asegurar que su compra sea procesada correctamente.
Accesorios para el NuWave
®
Pro Plus Infrared Oven
Kit Pizza Supreme del NuWave 22104
Kit para Hornear del NuWave Pro Plus 26019
El Kit incluye:
Pinza de Acero Inoxidable para Pizza 22042
Funda de Silicón para Pizza 22105
Servidor de Acero Inoxidable para Pizza 22106
Tabla para Cortar 100% de Bambú 22107
El Kit incluye:
Molde para Hornear de Silicón de 22111
8x8 pulgadas
Divisor para Hornear de Silicón 22112
Moldes de Silicón para Panquecillos 22113
(juego de 12)
Batidor 22115
Aro de Silicón para Hornear 22115
Libro para Hornear del NuWave Pro Plus BC20600
Estuche Portátil del
NuWave
Pro Plus 26016
NuWave Party Mixer 22191
NuWave Twister 22091
NuWave Oven Pro Plus Baking Book
106
Uniendo la Fuente de Potencia al Domo
Ensamblando el NuWave Oven Completo
Guía de Ensamble del NuWave
®
Pro Plus Infrared Oven
Lock
1. Coloque la Fuente de Potencia en el
borde del Domo
2. Asegúrelos girando la Fuente de
Potencia en sentido de las manecillas
del reloj hasta que los seguros
embonen.
Coloque la Base sobre una superficie
firme y estable.
Coloque la Cacerola dentro de la Base.
Cuando lo haga asegúrese de que las
asas estén en la posición hacia abajo.
Si las asas no están completamente
abajo, el Domo podría no embonar
adecuadamente en la base.
Coloque la Rejilla para Cocinar de nivel
dual sobre la cacerola en la forma en la
que se necesite.
Coloque la comida en la rejilla.
Coloque el Domo y Fuente de Potencia
al Domo sobre la comida, uniéndolo
a la Base. El Domo deberá embonar
suavemente en la base.
Programe el tiempo de cocinado
y la temperatura de acuerdo a las
indicaciones de la receta.
ANTES DE USARSE:
Antes de usar su NuWave Oven por primera vez,
lave el domo, la cacerola, la base y la rejilla con
agua tibia con jabón o lávelos en el lavavajillas.
IMPORTANTE- No lave ni sumerja la Fuente de
Potencia en agua ni utilice el lavavajillas. La superficie
externa puede ser limpiada cuidadosamente con un
paño húmedo o una esponja.
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107
Paso 3
Coloque el ensamble de la Fuente de
Potencia y el Domo en un ángulo de 45°
sobre el asa como se muestra.
Nota: No deje el Domo sujetado a la Asa
por un periodo de tiempo prolongado.
Levante el Domo solamente de los
agarres de la Fuente de Potencia. Una
vez que la Fuente de Potencia y el
Domo estén ensamblados, los agarres
le permitirán levantar ambos juntos para
quitarlos o revisar la comida. Cuando
quite la cacerola después de cocinar sea
extremadamente cuidadoso y siempre
utilice guantes para hornear.
Para mejores resultados, siga las
instrucciones acerca del tiempo,
nivel de potencia y altura de la
Rejilla proporcionadas en la tabla de
preparación y el libro de recetas. No
requiere de precalentamiento.
Cómo Instalar y usar el Asa para el Domo
Asegúrese de que la Fuente de Potencia esté
firmemente asegurada en el Domo. Entonces el
ensamble completo podrá ser levantado fácilmente
y separado como se muestra en los pasos 1, 2 y 3.
Paso 1
Coloque el Asa para el Domo debajo de
cualquiera de los agarres de la base.
Paso 2
Asegúrese de que ambas puntas del
Asa para el Domo estén puestas dentro
del agarre y que el Asa para el Domo
esté apoyada horizontalmente en una
superficie plana
.
Instrucciones para Cocinar
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108
Si su NuWave Oven incluye un Aro
Extensor de 3 pulgadas, éste puede ser
utilizado para cocinar en multiniveles
o para piezas de comida demasiado
grandes que no cabrían dentro del
domo estándar. Generalmente las
piezas (como jamón o pavo) que
excedan las 10 libras requerirán de
usar el Aro Extensor para cocinarlas
óptimamente.
• Coloque los alimentos que requieran
de mayor tiempo de cocción en la rejilla
que esté más cerca del elemento de calor
(como papas o zanahorias) y coloque las
verduras suaves en las rejillas inferiores
(como champiñones o tomates).
• Cuando elija la opción de cocinar en
multiniveles, use combinaciones de
alimentos que tomen aproximadamente el
mismo tiempo para prepararse. Ejemplos:
cerdo o pollo y rodajas de papa;
pescado y tomates guisados; o carne de
res congelada con papas al horno.
Instrucciones
El Aro Extensor deberá ser colocado
entre el domo original y la base. La
incorporación del Aro Extensor ampliará
el espacio disponible para cocinar
del NuWave Oven aproximadamente
440 pulgadas cúbicas cuando utilice
el Aro de 3 pulgadas. Cuando añada
el Aro Extensor al NuWave Oven
asegúrese de que se ajuste bien al
domo. Si el Aro es puesto en el domo
incorrectamente, las orillas no se
ajustarán adecuadamente. Por favor sea
cuidadoso cuando use el Aro, ya que si
se utiliza inadecuadamente, el calor o el
vapor podrían escapar del horno lo cual
podría provocar quemaduras o alterar
los tiempos de cocinado necesarios
para sus alimentos. El Aro Extensor sólo
deberá ser utilizado como un accesorio
para el NuWave Oven, no está diseñado
para servir como un reemplazo del
domo, la base u otro componente del
NuWave Oven.
Modelos que contienen el Aro Extensor de 3 pulgadas
• Si los alimentos del nivel superior
terminan de cocinarse más rápido, quite
la rejilla(s) de arriba y continúe cocinando
los alimentos de la parte inferior hasta que
estén listos.
• Para cocinar utilice platos poco
profundos o recipientes aptos para horno.
• Para calentar pan, colóquelo en la rejilla
inferior o en la cacerola y cúbralo. Para
tostarlo colóquelo en la rejilla superior.
Reglas Generales
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109
Rejilla de 2 pulgadas
La Rejilla de 2 pulgadas para el
NuWave Pro Plus Oven puede ser
usada en una variedad de formas.
• Puede ser la rejilla principal con o
sin el Aro Extensor.
• Con el Aro Extensor puede ser
colocada encima o debajo de la rejilla
de 3 pulgadas para dar más espacio
para cocinar en multiniveles.
• Sin el Aro Extensor la rejilla de 2
pulgadas puede también facilitar el
cocinar en multiniveles creando una
tercera superficie para cocinar entre la
cacerola y la parte inferior de la rejilla
de 3 pulgadas.
• Usted puede utilizar dos rejillas de
2 pulgadas extras sobre y debajo
de la rejilla de 3 pulgadas, la cual es
especialmente útil para deshidratar.
Cuidado y Uso
El Aro Extensor de Acero Inoxidable no
debe ser limpiado con ningún limpiador
cáustico, pero es seguro para lavar
en el lavavajillas.
Modelos que contienen el Kit del Aro Extensor
No toque el domo ni alguna otra superficie del área de cocinar
mientras esté funcionando. El aire dentro del domo puede
alcanzar una temperatura de Pro Plus 350˚F (182˚C), por lo
que la superficie se encuentra muy caliente y puede causar
quemaduras. No abra el domo o quite la fuente de potencia
mientras el NuWave Oven esté funcionando. Apáguelo antes de
retirarlo.
PRECAUCIÓN
Rejilla para
Cocinar de
2 pulgadas
Cacerola
Esmaltada de 10 pulgadas
Aro Extensor de Acero Inoxidable de 3 pulgadas
Nota: La rejilla de 2 pulgadas sólo
se puede usar en las posiciones y
para los propósitos mostrados abajo.
Cualquier otro uso podría afectar la
calidad y tiempo de la cocción.
Rejilla para Cocinar de 3 pulgadas
Rejilla para Cocinar de 1 pulgada Rejillas para Cocinar de
2 y 1 pulgadas
Rejillas para Cocinar
de 3 y 2 pulgadas
Rejillas para Cocinar
de 2 y 3 pulgadas
Maual Del Usario
110
Panel de Control Digital en la Fuente de Potencia
Instrucciones para el NuWave
®
Pro Plus Infrared Oven
• No coloque el Pro Plus o cualquier otra parte relacionada directamente en su estufa,
dentro de un horno convencional o en contacto con alguna otra fuente de calor, ya
que se puede dañar.
• Asegúrese de que la unidad esté bien conectada a una salida de tierra y que el
cable no esté en contacto con ningún objeto caliente.
• Asegúrese de que la cacerola haya sido colocada correctamente dentro de la base.
• Los platos de metal, vidrio o silicón, así como las cacerolas y cualquier material apto
para hornear que sea usado en un horno convencional, podrán también ser utilizados
en el NuWave Pro Plus.
• Siempre coloque pronto nuevamente el domo en la base después de retirar la comida.
Instrucciones Generales de Uso
Panel de Control en la Fuente de Potencia
Debe aparecer “0” en el display LCD cuando el programa esté borrado.
Inicio Rápido
Para comenzar a cocinar, presione el botón COOK TIME, ingrese el tiempo deseado
y presione Start. Automáticamente está programado a 350°F. Si va a cocinar a otra
temperatura se necesitará utilizar el botón COOK TEMP.
Comience a Cocinar
Ajuste el tiempo y temperatura apropiados, luego presione Start para comenzar a cocinar.
El tiempo de cocinar restante aparecerá en el panel display y el símbolo de dos puntos
entre las horas y los minutos parpadeará. El horno parará de cocinar automáticamente
cuando el tiempo se haya terminado y “sonará” para avisar sobre esta acción.
Pausa/Borrar
Para pausar el Horno, presione el botón Pause/Clear una vez. El tiempo restante
permanecerá exhibido en el panel display pero los dos puntos no parpadearán.
Para detener o borrar el tiempo de cocinar, presione el botón Pause/Clear dos veces.
Las funciones se interrumpirán inmediatamente, el tiempo restante será borrado
completamente y un “0” aparecerá.
Maual Del Usario
NuWave Pro Plus Black Control Panel Graphic
111
Maual Del Usario
Conversión ˚F/˚C
La temperatura automática está en Fahrenheit (˚F) pero el NuWave Oven Pro Plus puede
mostrar Centígrados (˚C) también.
1. Mantenga presionado Cook Temp por 3 segundos para activar el modo de conversión
˚F/˚C. El Display LED mostrará “350” y aparecerá TEMP.
2. El display LED mostrará ˚F, sonará una vez y se iluminará TEMP por 5 segundos.
Si no realiza alguna acción, el Horno automáticamente abandonará el modo de
conversión ˚F/˚C.
3. Una vez que se encuentre en el modo de conversión ˚F/˚C, presione 0 para cambiar el
display LED a °C, en ese momento el horno producirá un sonido largo.
4. Presione 0 una vez más para regresar a ˚F, si así lo desea.
5. Una vez que haya elegido el tipo de grados deseado, no presione ningún botón por 5
segundos o presione Clear para salir del modo de conversión ˚F/˚C.
6. El nuevo ajuste de temperatura (˚F o ˚C) será ahora el automático hasta que se
cambie otra vez, aún cuando el Horno sea apagado.
Función de Tiempo
1. Presione el botón de Cook Time. El indicador de tiempo se iluminará en la esquina
derecha del display LED.
2. Ingrese el tiempo en horas y minutos presionando los números correspondientes,
luego presione Start. Por ejemplo, 1 hora y 30 minutos se ingresaría presionando 1,3
y 0, el panel display mostrará 1:30. Para 5 minutos sólo presione 5; para 46 minutos
presione 4 y 6. Si necesita corregir el número, borre el que ingresó presionando el
botón de Pause/Clear dos veces. Después ingrese nuevamente los números correctos
y presione Start.
3. Usted podrá cambiar el tiempo en cualquier momento mientras cocina al presionar
Cook Time. TIME se iluminará. Ingrese el tiempo deseado, el display LED mostrará el
tiempo restante. TIME estará iluminado y aparecerán los dos puntos (:).
NOTA: Cuando se cocine a una temperatura entre 100°F y 324°F, el tiempo máximo podrá
ser de 9 horas y 59 minutos. Cuando se cocine a una temperatura entre 325°F y 350°F,
el tiempo máximo podrá ser de 2 horas. Si se ingresa un tiempo mayor a 2 horas cuando
se cocine en este último rango de temperatura, el NuWave Oven Pro Plus regresará
automáticamente a 2 horas.
Función de Temperatura
1. La temperatura automática es de 350°F (177°C).
2. Para cambiar la temperatura presione Cook Temp. El display LED mostrará
350°F (177°C) y aparecerá TEMP.
3. Seleccione la temperatura deseada. La temperatura puede ser ajustada por 1
grado dentro del rango del NuWave Oven Pro Plus. La temperatura mínima es de
100°F (38°C) y la máxima es de 350°F (177°C). TEMP seguirá mostrándose en el
display LED.
4. Usted podrá cambiar la temperatura en cualquier momento mientras cocina al
presionar Cook Temp. Los dos puntos (:) en el display LED desaparecerán, se
iluminará TIME y aparecerá TEMP. La temperatura actual se mostrará por 3 segundos,
durante ese tiempo, usted podrá ingresar una nueva temperatura a su elección.
5. Mientras esté cocinando sólo podrá utilizar los botones Cook Time, Cook Temp y
Pause/Clear.
6. La temperatura no podrá ser cambiada una vez que presione Delay o Reheat.
112
IMPORTANTE- No lave ni sumerja la Fuente de Potencia en agua
ni utilice el lavavajillas. La superficie externa puede ser limpiada
cuidadosamente con un paño húmedo o una esponja.
Maual Del Usario
Función de Demora
Después de ajustar la temperatura y el tiempo, usted puede demorar el programa antes
de comenzar a cocinar. Cuando se introduce en el tiempo de cocción, la temperatura
cocinar, el Delay, Delay se iluminará y la hora parpadeará en la pantalla LCD. Tiempo
de Delay de entrada y pulse Iniciar. Cuando el botón Delay sea presionado, se iluminará
Delay y parpadeará Time en el display LCD. Ingrese el tiempo de demora y presione
Start. Delay dejará de parpadear y permanecerá encendido hasta que el tiempo
concluya. Es posible demorar un programa hasta por 9 horas y 59 minutos. Cuando la
cuenta regresiva llegue a 0, el horno sonará para avisar del fin.
Función de Recalentado
Automáticamente está programado a 350°F por 4 minutos. Esta función es perfecta para
recalentar porciones individuales de alimentos. Para activar la función de recalentado,
asegúrese de que la programación previa haya sido borrada. El Display LCD se leerá
en 0. Presione el botón Reheat y se activará el programa automático. Presione Start. El
Horno “sonará” 3 veces cuando haya terminado. Por ejemplo, si usted desea recalentar
sobrantes de pizza, solamente coloque la rebanada en la rejilla de 3 pulgadas, presione
Reheat y luego Start. Si desea calentar un plato de arroz o fideos, coloque una porción
individual en un recipiente apto para horno (de vidrio, metal o silicón). Para que su
arroz o fideos queden más suaves, rocíelos con un poco de agua y cúbralos con papel
aluminio.
FUNCIÓN CALIENTE “WARM”
Después de que se completa el tiempo de cocción inicial, puede mantener los alimentos
calientes. Al entrar en la función caliente “WARM”, siempre va hacer la última operación.
La configuración por defecto está programado a 155°F durante 2 horas. En modo de
calentamiento “WARM”, sólo el tiempo puede ser ajustado.
• Si desea ajustar el tiempo antes de que la función de calentar está funcionando,
puede hacerlo pulsando simplemente "WARM”, a continuación, introduzca el tiempo
deseado en el teclado numérico, y finalmente pulse “START” para comenzar.
• Si desea ajustar el tiempo durante la función de calentar, pulse "WARM", a
continuación, introduzca el tiempo deseado en el teclado numérico. El Pro Plus horno
comenzará automáticamente la cuenta atrás.
Es posible programar el horno para mantener los alimentos calientes hasta 9 horas y 59
minutos. Una vez finalizado el ciclo inicial de cocción, el horno hará un ruido pitido "bip"
dos veces antes de cambiar a la función de calentar.
INSTRUCCIONES DE CUIDADO Y LIMPIEZA
Desconecte la unidad antes de limpiarla. El Domo y todas las otras partes, excepto la
Fuente de Potencia, son aptos para el lavavajillas. Proteja las superficies de metal y
plástico no utilizando limpiadores cáusticos o fibras. Limpie después de cada uso. La
superficie exterior de la Fuente de Potencia puede ser limpiada con un paño húmedo.
113
Maual Del Usario
LA GARANTÍA DEL FABRICANTE
El sistema para cocinar mediante luz infrarroja incluye una fuente de potencia, domo,
rejilla para cocinar, cacerola, base, y todos los componentes eléctricos se encuentran
libres de defectos y manufactura bajo un uso doméstico normal, siempre y cuando sea
manejado de acuerdo a las instrucciones escritas del Fabricante incluidas con cada
unidad para un (1) año a partir de la fecha de compra. El fabricante proporcionará
las partes necesarias y la mano de obra para reparar cualquier parte del sistema
para cocinar mediante luz infrarroja en el Departamento de Servicio de NuWave, LLC
Después de la fecha de caducidad de la garantía, el costo de las partes o mano de obra
será exclusivo responsabilidad del dueño.
LA GARANTÍA NO CUBRE
La cubierta anti-adherible (si aplica) de cualquier parte del sistema. La Garantía Limitada
será inválida si alguien no autorizado realiza una reparación o la placa del número de
serie es retirada o estropeada. .
(Continúa en la página siguiente)
CONSEJOS IMPORTANTES:
1. Revise el contacto de electricidad para un buen funcionamiento. El NuWave Oven
utiliza hasta 1500 vatios/12.5 amperios. No opere la unidad simultáneamente con otros
electrodomésticos más grandes en el mismo contacto.
2. Revise la temperatura si la unidad cocina demasiado lento.
3. La clavija debe estar conectada correctamente en el contacto.
4. Siempre apague y desconecte el aparato antes de limpiarlo.
5. Se puede acumular vapor dentro del domo si no se retira pronto una vez que el tiempo
de cocinar haya terminado. El vapor y empañamiento se pueden evitar sacando la
comida pronto.
Se Lo Recomienda Nuestro Chef:
Para mejor resultados, recomendamos que la comida (carne, pollo, y pescado) se
retire inmediatamente del horno después de la cocción para que descanse. Esto evita
la cocción excesiva, y tomarse el tiempo para dejar que el resto de la comida y se
asegure de que esté húmeda, tierna, jugosa y en el punto de cocción deseado. Retire
el alimento del horno; colóquelo en un plato o una bandeja para servir; y cúbralo con un
papel de aluminio. Esto permitirá que los jugos sean redistribuidos por todo el alimento
y reabsorbidos después que fueron conducidos al centro de los alimentos durante la
cocción. Tenga cuidado de no envolver la comida con demasiada fuerza por que puede
dar lugar a la sudación y dará lugar a la pérdida de humedad que desea mantener en la
comida. Tiempos de reposo pueden variar dependiendo del tamaño de la comida. Como
regla general, los asados y pollos enteros deben descansar de 15 a 30 minutos antes de
cortarlo. Filetes, chuletas y pechugas de pollo deben descansar por lo menos 5 minutos.
Una buena regla general es 1 minuto de descanso por cada 3,5 oz.
EL NUWAVE
®
PRO PLUS OVEN CON SISTEMA DE COCCIÓN POR INFRARROJO
Para obtener el servicio de garantía contacte al departamento de servicio
a su número gratuito:
1-877.689.2838
NuWave, LLC
1755 N. Butterfield Rd.
Libertyville, IL 60048 U.S.A
www.NuWaveNow.com | [email protected]
114
Maual Del Usario
El deterioro normal del acabado por el uso o la exposición no está cubierto por esta
garantía. La Garantía Limitada no cubre fallas, daños o funciones inadecuadas causadas
por accidentes, fenómenos naturales (cómo relámpagos), irregularidades en la energía
eléctrica, alteraciones, abuso, malversación, mal empleo, ambientes corrosivos,
instalación inapropiada, falla de operación de acuerdo con las instrucciones escritas del
Fabricante, uso anormal o comercial
PARA OBTENER EL SERVICIO
El propietario tendrá la obligación y responsabilidad de: Pagar todos los servicios y
partes no cubiertas por la garantía; Prepagar el costo de envío redondo al Departamento
de Servicio para cualquier parte o sistema devuelto bajo esta garantía; Empacar
cuidadosamente el producto utilizando material de relleno adecuado para prevenir
daños durante el tránsito. El empaque original es ideal para este propósito. Incluya en
este empaque el nombre del propietario, dirección, teléfono para localizarlo durante el
día, una descripción detallada del problema y su “Número RGA”. (Llame al 1-877-689-
2838 o envíe un correo electrónico a help@nuwavenow.com para obtener su Número
RGA (Autorización de Devolución de Productos)).
Proporcione el modelo y número de serie del sistema para cocinar, así como prueba del
día de compra (copia del recibo) cuando reclame bajo esta garantía.
OBLIGACIONES DEL FABRICANTE
La obligación del Fabricante bajo esta Garantía Limitada se restringe a reparar
o reemplazar cualquier parte del sistema para cocinar mediante luz infrarroja
expresamente cubierta por esta Garantía Limitada bajo previa revisión y detección de
que el defecto surgió bajo un uso normal. La Garantía Limitada es aplicable únicamente
dentro de los Estados Unidos y sólo para los compradores originales dentro de los
canales de distribución autorizados por el Fabricante.
LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADA O RENOVADA
EXCEPTO QUE SE HAGA MEDIANTE UN INSTRUMENTO ESCRITO HECHO POR EL
FABRICANTE. EL REMEDIO PARA REPARAR O REEMPLAZAR PROPORCIONADO
POR ESTA GARANTÍA LIMITADA ES EXCLUSIVO. BAJO NINGUNA CIRCUNSTANCIA
EL FABRICANTE SERÁ RESPONSABLE POR ALGUNA CONSECUENCIA O DAÑO
CAUSADO A ALGUNA PERSONA, AÚN SI ESTE ES CAUSADO POR NEGLIGENCIA DEL
FABRICANTE, INCLUYENDO NO LIMITES, DAÑOS POR PERDIDA DE USO, COSTOS DE
SUSTITUCIÓN, DAÑOS A LA PROPIEDAD U OTRAS PÉRDIDAS DE DINERO.
Algunos estados no permiten la exclusión o limitación de daños incidentales o
consiguientes, así que la limitación arriba mencionada podría no aplicar. Esta Garantía
Limitada otorga derechos legales específicos, y puede haber también otros derechos
que pueden variar de acuerdo al estado.
EXCEPTO POR LO QUE SE EXPRESE DE LO CONTRARIO ARRIBA, EL FABRICANTE
NO GARANTIZA EXPRESA O IMPLÍCITAMENTE ALGO QUE SURJA DE LA LEY O
DE LO CONTRARIO, INCLUYE SIN LIMITACIÓN, LAS GARANTÍAS IMPLICADAS
DE MERCANTILISMO Y BUENA FORMA PARA UN PROPÓSITO PARTICULAR PARA
CUALQUIER OTRA PERSONA. LEA SU MANUAL DE USUARIO. SI USTED AÚN TIENE
DUDAS SOBRE EL FUNCIONAMIENTO O LA GARANTÍA DEL PRODUCTO, POR FAVOR
CONTACTE A NUWAVE, LLC.
1-877-689-2838,
correo electrónico: help@nuwavenow.com
115
*RoHS representa “la Restricción Del uso de ciertas Substancias
Peligrosas en equipos eléctricos y electrónicos”.
Si desea saber más acerca de la directiva RoHS, por favor visite
www.rohsguide.com/rohs-faq.htm
Materiales Restringidos de RoHS
Concentración Máxima
0.1% por peso
0.1% por peso
0.01% por peso
0.1% por peso
0.1% por peso
0.1% por peso
Plomo (Pb)
Mercurio (Hg)
Cadmio (Cd)
Cromo Hexavalente (Cr-VI)
Bifeniles Polibrominados (PBB)
Éteres Difenílicos Polibrominados (PBDE)
Material & Perfill Toxicológico
En NuWave, LLC hemos tenido un gran cuidado en
asegurarnos de que nuestros productos sean seguros
y confiables para todo hogar. Todos los NuWave® Pro
Plus Infrared Oven están hechos y fabricados bajo
estricto cumplimiento de las normas RoHS. Aunque los
fabricantes estadounidenses no están obligados por
ley a seguir las normas RoHS, NuWave LLC ha tomado
una decisión consciente al seguir voluntariamente esta
directiva para mantener la seguridad de sus clientes y
la calidad de nuestro medio ambiente.
Normas RoHS
116
A nosotros nos encanta tanto hornear pizza en el NuWave Oven que hemos
creado estos utensilios para que usted hornee pizza con el mejor sabor
siempre. Obtenga una pizza caliente y recién hecha mejor aún que las de
entrega a casa…
¡TAN FÁCIL COMO EN UN DOS POR TRES cuando utiliza su NuWave Oven y el Kit
Pizza Supreme! Como sea que prefiera su pizza; delgada, regular o muy
gruesa… ¡su NuWave Oven junto con su Kit Pizza Supreme harán magia!
* Su orden puede incluir sólo algunos de
los productos arriba mencionados. Para
adquirir este producto llame a Servicio a
Clientes de NuWave, LLC al
1-877-689-2838 u ordene en línea en
www.NuWaveNow.com
El Kit NuWave Pizza Supreme*
El resorte y mango de fácil agarre le
permitirán sujetar de forma segura los aros
de acero inoxidable de 10 pulgadas
cerrados, ¡permitiéndole voltear sus pizzas,
calzones, quesadillas y muchos más de
forma segura!
Hornee la costra de su pizza primero
para no cocinar de más el queso o sus
ingredientes favoritos. La superficie suave
no se pegará al queso y también recopilar
la grasa no deseada (cumple con las
normas FDA).
¡Dos grandes utensilios en uno! El
Servidor para Pizza NuWave le permitirá
rebanar y servir su pizza fácilmente
por sus múltiples superficies cortantes
de acero inoxidable y su mango de fácil
agarre.
La exclusiva tabla para cortar de
bambú evitará daños a su barra, le
ahorrará dinero y ayudará a proteger
el medio ambiente. Esta tabla es
multifuncional con un lado plano
para rebanar pizzas y pan y un lado
acanalado para cortar frutas, verduras
u otros alimentos jugosos.
La Pinza de Acero Inoxidable para Pizza NuWave
La Funda de Silicón para Pizza NuWave
El Servidor de Acero Inoxidable para
Pizza NuWave
La Tabla para Cortar 100%
de Bambú NuWave
Congeladas, Frescas, Gruesas o Delgadas…
Equipo Supremo para Pizza
117
1. Coloque la Funda encima de su pizza.
2. Coloque la pizza boca abajo sobre
la rejilla de 3 pulgadas. Cocine a 350°F
hasta que la costra de la pizza obtenga un
color café claro.
Cómo utilizar la Pinza y la Funda
para Pizza en su NuWave
®
Oven
Nota
Asegúrese de que la rejilla reversible esté en la posición de 3 pulgadas dentro el NuWave Oven.
5. Sujetando el mango voltee la pizza con la
Funda completamente y coloque la pizza de
vuelta en la rejilla con la costra hacia abajo.
La pizza deberá estar ahora boca arriba.
6. Quite la Funda para Pizza y cocine a
350°F por 3-5 minutos o hasta que el queso
se derrita de acuerdo a su preferencia.
3. Cuando utilice la Pinza comience
abriéndola y luego deslícela por debajo
de la Funda y sobre la costra.
4. Cierre la Pinza utilizando el mango
hasta que la pizza quede bien sujeta.
Uso y Cuidado
La Pinza, Funda, Servidor y Tabla de Bambú
deberán ser lavados con jabón neutro y
agua. No utilice limpiadores cáusticos. Deje
secar los utensilios completamente antes de
usarlos o guardarlos.
Equipo Supremo para Pizza
118
©2018 NuWave, LLC • All Rights Reserved • www.nuwavenow.com Item No. 20600-05-OG • 01-11-18
Tabla de Preparación Rápida y Fácil en Inglés
119
Tabla de Preparación Rápida y Fácil en Español
120
120
LIBRO DE COCINA
COMPLETO DEL
HORNO NUWAVE
121
Este libro de recetas contiene
información valiosa que te ayudará a
empezar a incorporar el Horno Infrarrojo
de NuWave Pro Plus en tu vida diaria.
Hemos provisto recetas fáciles de
preparar, junto con consejos útiles
en el comienzo de cada sección que
te ayudarán a lograr los resultados
perfectos de cocción en todo momento.
Tambien visitar NuWaveCookingClub.
com para otros excelentes consejos y
vídeos instructivos.
Consejos Generales
Los contenedores metálicos, papel de
aluminio o cualquier plato apto para el
horno pueden ser usados en el Horno
Infrarrojo NuWave Pro Plus. Los rayos
infrarrojos no penetrarán a través de
estos materiales. El papel de aluminio de
peso liviano trabaja mejor para proteger
platos poco profundos y ollas. Cubrir
la comida con papel de aluminio para
proteger del oscurecimiento más que
preferido. Tener en cuenta que el calor
circulará de todas maneras, pero el
aluminio hará que el tiempo de cocción
de la comida abajo sea más lento.
Consejos Generales
Puede generarse la acumulación de
vapor al cocinar comida que contenga
mucha humedad, como verduras o
pescado.
Cuando tu ciclo de cocción está
completo, por favor acordarse de
levantar la cúpula para que el vapor se
canalice lejor de tu cara.
Para mantener crujiente la comida
preparada, tales como rollos de huevo,
pollo o pizza, remover la cúpula
inmediatamente después de la cocción.
El tiempo es la clave para la perfección
con el Horno NuWave. Tener en cuenta
que todas las pautas son solamente
pautas, y puede ser necesario
ajutarlas dependiendo de la situación
específica. Al cocinar platos más
grandes tales como asado u otros tipos
de comida con grosor variante, los
tiempos sugeridos de cocción pueden
necesitar ser extendidos. Cocinar con
incrementos de 3-4 minutos y revisar
después de cada intervalo.
121
122
4 cucharadas de romero
4 cabezas grandes de ajo, molidas
4 cucharadas de mantequilla
un pollo de 3 libras
sal y pimienta al gusto
Pollo al Romero
Afloje el pellejo utilizando un palillo
chino o una espátula de plástico,
introduciéndola entre la piel y la carne.
Mezcle el romero, el ajo y la mantequilla
hasta que se derrita. Vierta la mezcla
de mantequilla debajo del pellejo y de
masaje a todo el pollo. Colóquelo, con
la pechuga boca abajo, en la rejilla de
1-pulgada y cocine a nivel a 350˚F por
20 minutos. Después voltee y bañe
con el jugo, colóquelo en la cacerola y
cocine por otros 25 minutos.
Alternativa
Para derretir mantequilla en el NuWave
coloquela en un recipiente apto para
hornear y póngalo en la cacerola o en
la rejilla de 1-pulgada. Hornee a 350˚F
por alrededor de 3-4 minutos.
(4-6 porciones)
Comprima el chorizo en las orillas
de un plato. Rompa los huevos al
centro y añada la salsa y el queso en
la parte de arriba. Coloque el plato
en la rejilla de 1-pulgada y cocine a
350˚F por 10 minutos o hasta que los
huevos estén listos.
(1 porción)
Huevos con Chorizo
2 huevos grandes
3 onzas de chorizo
2 cucharadas de salsa
2 onzas de queso Monterrey jack
rayado
salsa picante al gusto
Aplane las chuletas hasta alcanzar un
grosor de 3/8 pulgadas y coloque sobre
ellas elqueso y el sazonador. Enróllelas
y colóquelas, con la abertura hacia
abajo, alrededor de la orilla de un
plato para pay. Rocíe con aceite de
cocina, coloque en la rejilla de 3” y
cocine a 350˚F por 10 minutos.
Mientras tanto, caliente la salsa por
un minuto. Vierta la salsa sobre el
pavo y espolvoree el cilantro.
(4 porciones)
Enchiladas de Pechuga de Pavo
4.4 onzas de chuletas de
pechuga de pavo
4 rebanadas de queso Mozzarella
o queso blanco
mexicano, alrededor de 4 onzas
sazonador estilo mexicano al
gusto
½ taza de salsa preparada
½ taza de crema agria
cilantro picado
Recetas
123
Coloque el pollo en un recipiente de
tamaño adecuado sobre la rejilla de
3-pulgada. Agregue el vino y el jugo
de limón sobre él. Espolvoree con el
sazonador. Hornee a 350˚F por 35
minutos volteándolo una vez. Para
hacer la salsa ponga los jugos en
un tazón y revuelva con la maizena.
Caliente por 1-2 minutos o hasta que
espese.
(4 porciones)
Pollo al Limón
4 pechugas o muslos de pollo
jugo de un limón
1 taza de vermouth seco o vino blanco
sazonador de pimienta limón
sal y pimienta al gusto
1 cucharada de maizena
4 muslos grandes u 8 pequeños
taza de leche descremada
½ taza de pan rallado
2-4 cucharadas de margarina
Coloque el pollo en un plato ovalado
no profundo y agregue los otros
ingredientes. Coloque el plato en la rejilla
de 3-pulgada y cocine a 350˚F por 8
minutos.
(1 porción)
Sumerja cada muslo en la leche y
luego páselo por el pan. Colóquelos
expandidos en una cacerola engrasada
y rocíe con mantequilla. Coloque la
cacerola en la rejilla de 1-pulgada y
hornee a 350˚F por 15 minutos. Voltee
el pollo y cocine por otros 15 minutos o
hasta que el jugo se seque.
(4 porciones)
Muslos de Pollo Fritos
Pechuga de Pollo a la
Mantequilla
4-6 onzas de pechuga
2 cucharadas de mantequilla
4 cucharaditas de perejil picado
sal y pimienta al gusto
2 tazas de cangrejo cocido
(atún o camarón)
¼ taza de mayonesa
½ taza de apio picado
¼ taza de cebollitas picadas
1 cucharadita de jugo de limón
sal y pimienta al gusto
4 rebanadas de pan blanco ligeramente
tostadas
½ taza de queso Monterey gratinado
Coloque todos los ingredientes en un
plato para pay y póngalo en la rejilla
de 3-pulgads. Hornee a 350˚F por 7
minutos. Congelado: 12 minutos.
*El tiempo de cocción puede variar de
acuerdo al tamaño de los camarones.
Camarones grandes: pelados y limpios.
Sírvalos calientes o fríos. Camarones
pequeños para pelarse y comerse: Sin
pelar, sírvalos frescos.
(4 porciones)
12 camarones grandes, pelados y limpios
jugo de medio limón
2 cucharadas de aceite de oliva
1 cucharadita de pimienta-limón
Camarones con Limón
Coloque todo en un tazón y póngalo en la
rejilla de 3-pulgada. Cocine a 350˚F por 6
minutos, revuelva levemente.
(2 porciones)
Cangrejo Fundido
Mezcle el cangrejo, la mayonesa, el apio,
las cebolletas y el jugo de limón. Agregue
sal y pimienta al gusto. Divida la mezcla
entre las 4 rebanadas de pan y ponga
también el queso encima de cada una de
ellas. Coloquelas directamente en la rejilla
de 3-pulgadas y hornee a 350˚F por 4
minutos o hasta que se calienten bien y el
queso se derrita.
(4 porciones)
Camarones a la Cerveza
1 libra de camarones crudos*
4 dientes de ajo machacados
1 taza de cerveza
1 cucharada de sazonador Old Bay
Recetas
124
Corte ½ pulgada a los cuatro extremos
de las papas para hacerlas en forma
rectangular. Corte (a lo largo) papas
de ½-pulgada y agrégueles aceite de
oliva, sal y pimienta. Colóquelas en la
rejilla de 3-pulgada y hornee a 350˚F
por 20 minutos o hasta que queden
crujientes (voltéelas a la mitad del
tiempo). Antes de servirlas agrégueles
el queso Parmesano.
(2-4 porciones)
Papas a la Parmesana
2 papas para hornear grandes
aceite de oliva al gusto
sal y pimienta al gusto
½ taza de queso Parmesano
Enjuague los filetes de salmón y
séquelos con una toalla de papel.
Cepíllelos con el aceite por ambos
lados. Coloque los filetes sobre papel
pergamino en la rejilla de 3-pulgadas
con la piel hacia arriba. Cocine por
5 minutos a 350˚F. Mientras tanto,
revuelva el chile en polvo con el
comino y el azúcar. Voltee el salmón
cuando pasen los 5 minutos y agregue
la salsa de soya encima. Rocíe
encima la mezcla de azúcar y cocine
a potencia alta nuevamente hasta
el que alcance el cocimiento que se
desee, alrededor de 8 ó 10 minutos
más. Mientras el salmón se cocina,
mezcle la col con el aderezo. Caliente
las tortillas envueltas en papel aluminio
colocándolas en la parte de abajo
del horno en los últimos 5 minutos de
cocinado del salmón. Sirva el salmón
con las tortillas y la mezcla de col.
(4 porciones)
Tacos de Salmón Cubierto con
Chile Ancho
24 onzas de filete de salmón
1 cucharada de aceite canola
1 cucharadita de chile ancho en polvo
1 cucharada de comino
2 cucharadas de azúcar morena
1 cucharadita de salsa de soya
6 onzas de col rayada
½ taza de aderezo ranch con jalapeño
8 a 12 tortillas de maíz
Coloque los elotes en la rejilla de
3-pulgada yáselos a 350˚F por 5
minutos de cada lado. Saque los elotes
e inmediatamente únteles la mantequilla
y la mayonesa. Espolvoree el queso, el
chile en polvo, sal y pimienta al gusto.
Sirva con trozos de limón.
(2-4 porciones)
Elote Estilo Mexicano
4 elotes
¼ taza de mantequilla derretida
¼ taza de mayonesa
½ taza de queso Cotija rallado o queso
fresco
4 cuartos de limón (opcional)
chile en polvo o pimentón dulce al gusto
sal y pimienta al gusto
Recetas
125
Puede encontrar el mole en tiendas de
comida mexicana, éste da un suculento
e interesante sabor a la carne de cerdo
y a las recetas de pollo. Extienda el
mole sobre la superficie de la chuleta
y espolvoree el ajonjolí. Colóquela en
la rejilla de 3-pulgada y cocine a 350˚F
por 5 minutos, voltee y cocine por otros
5 minutos.
(1 porción)
Corte todos los vegetales y la carne
en tiras de 3-pulgada x ¼-pulgada.
Espolvoree la carne con el sazonador.
Coloque en la rejilla de 3-pulgadas los
vegetales alrededor y la carne al centro,
puede encimarlos un poco. Hornee a
350˚F por 8 minutos. Quite el domo y
voltee las verduras y la carne. Coloque
las tortillas debajo en la cacerola bien
envueltas en papel aluminio. Hornee
nuevamente a 350˚F por otros 8
minutos o hasta que la carne esté lista.
Con cuidado abra el papel aluminio
y coloque las verduras y la carne en
las tortillas calientes, agregue queso y
salsa. Enróllelas y disfrute.
Alternativa
Las Quesadillas se pueden preparar
de forma similar: Coloque la tortilla en
papel aluminio y ponga encima los
ingredientes de la receta que más le
gusten. Ponga otra tortilla encima y
cierre el papel aluminio. Coloque en la
cacerola o en la rejilla de 1-pulgada y
hornee a 350˚F por 8 minutos. Si desea
preparar más al mismo tiempo, vaya
cambiando paquetes de tortillas
en los diferentes niveles durante el
tiempo de cocción.
(2 porciones)
Unte las chuletas con las especies
y colóquelas dentro de un plato no
profundo en la rejilla de 3-pulgada.
Hornee a 350˚F por 15 minutos.
Pase la carne a una tabla de cortar y
macháquela con un mazo hasta que
queden como tiritas. Regrese la carne
al plato y cocine por otros 8 minutos.
(2 porciones)
Mezcle todos los ingredientes y forma
bolitas de 1-pulgada. Colóquelas en la
rejilla de 3-pulgada y hornee a 350˚F
por 10-12 minutos (volteándolas si lo
desea).
(6-8 porciones)
Cerdo en Mole
1 chuleta de cerdo de 4-6 onzas
2 cucharadas de mole
2 cucharadas de semillas de ajonjolí
Carnitas
2 (4 onzas) de chuletas de cerdo
o bistec de paleta
1 cucharadita de orégano en polvo
1 cucharadita de sal de ajo
1 cucharadita de comino en polvo
Cena Mexicana
1 onzas de arrachera, pollo o cerdo
1 cebolla española grande
1 pimiento verde
1 pimiento rojo
1 pimiento amarillo
sal y pimienta al gusto
1 paquete de sazonador mezclado para
tacos o fajitas
8 onzas de queso Mexicano o Cheddar
rayado
1 paquete de tortillas
salsa de su elección
Albóndigas
1 libra de carne molida
1 taza de crutones
½ taza de salsa de spaghetti preparada
2 dientes de ajo picados
½ cebolla amarilla mediana, picada
1 cucharada de hierbas italianas secas
2 huevos grandes
¼ taza de queso Parmesano rayado
Recetas
126
4 manzanas peladas, sin hueso y
rebanadas a un grosor de ⅛-pulgada
½ taza de harina
½ taza de azúcar morena
½ taza de avena instantánea
¼ taza de mantequilla suavizada
¼ taza de azúcar granulada
¾ cucharadita de canela
Manzana Crujiente
Engrase un recipiente redondo para
pastel de 9” y coloque en él las
rebanadas de manzana. En un tazón
mediano ponga la harina, el azúcar
morena, la avena y la mantequilla y
mezcle bien. Por otro lado, en otro plato
pequeño mezcle el azúcar granulada
y la canela y espolvoréelas sobre las
manzanas. Coloque la mezcla de
avena encima. Ponga el recipiente
en la rejilla de 1-pulgada y hornee a
350˚F por 40 minutos o hasta que las
manzanas queden suaves y el jugo esté
burbujeante.
(8 porciones)
Coloque la piña en la rejilla de
3-pulgada. Espolvoree cada rebanada
con azúcar y canela. Ponga un poco
de crema sobre ellas. Cocine a 350˚F
por 4 ó 5 minutos o hasta que el
azúcar burbujee y se dore. Coloque
las rebanadas en platos para servir y
póngales encima el helado y la salsa
de caramelo.
(4 porciones)
Helado de Piña Caramelizado
4 rebanadas de piña fresca sin
hueso (de 1” de grosor)
½ taza de azúcar morena
½ cucharadita de canela
2 cucharadas de crema espesa
4 bolas de helado de vainilla o de
yogurt de vainilla
1 taza de salsa de caramelo tibia
Recetas
126
127
128
FOR HOUSEHOLD USE ONLY
Model 20601-20604: 120V, 60Hz, 1500Watts
Model 20611-20699: 120V, 60Hz, 1500Watts
For patent information please go to: www.nuwavenow.com/legal/patent
Item No. BM20600
Rev. 11-OG
01-11-17
Designed and Developed in U.S.A. by:
NuWave, LLC
1795 N. Buttereld Rd.
Libertyville, IL 60048, U.S.A.
Customer Service:
1-877-689-2838 • help@nuwavenow.com
Made in China
©2018 NuWave, LLC • All Rights Reserved.
www.nuwavenow.com
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NuWave 20636 Guía del usuario
- Categoría
- Pequeños electrodomésticos de cocina
- Tipo
- Guía del usuario
En otros idiomas
- English: NuWave 20636 User guide
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