NuWave PIC TITANIUM El manual del propietario

Marca: NuWave

Modelo: PIC TITANIUM

Categoría: Fondues, gourmets

Tipo: El manual del propietario

• 1

PIC® TITANIUM

Owner’s Manual

2 • NuWave® PIC® Titanium Complete Cookbook

Table of Contents

Introduction, Parts & Accessories 5-6

Important Safeguards 7-8

Owner’s Manual 9-13

Troubleshooting 14-15

Cooking Tips 16

Breakfast 17

Scrambled Eggs 18

Omelette 18

Homemade Yogurt 19

Breakfast Potatoes 19

Fried Eggs 20

Homemade Pancakes 20

Crepes 21

Garden Vegetable Frittata 21

Poached Eggs Benedict 22

French Toast 22

Vegetables 23

Green Beans Almondine 24

Grilled Japanese Eggplant with

Feta & Sun-Dried Tomatoes

Stir-Fried Tofu & Vegetables 25

Broccoli & Carrot Stir-Fry 26

Artichokes with Butter Sauce 26

Marinated Zucchini

and Summer Squash

Ratatouille Stew 27

Sugar Snap Peas and Spinach

with Ginger

Grilled Vegetable Medley 28

Grilled Vegetables with

Balsamic -Garlic Sauce

Beef 30

Bistro Beef & Mushrooms 31

Hometown Chili 31

Steak au Poivre 32

Korean Beef 32

Spiced Beef with Dumplings 33

Grilled Sirloin with

Mushrooms & Red Peppers

Beef Stroganoff over

Buttered Noodles

Cajun Rib Eye 35

Bacon, Onion and Cheese

Stuffed Burgers

Pork & Chicken 36

Pan-Fried Pork Chops 37

Pork Marsala 37

Sweet & Sour Pork

with Pineapple

Black-Eyed Peas with Andouille 38

Sautéed Pork Medallions with

Lemon-Garlic Sauce

Pork Tenderloin with

Sautéed Apples

Pork Chops with

Red Onion Cont

Pork Chops alla Pizzaiola 40

Asian-Marinated Pork Chops 41

Chicken & Mushrooms 41

Herb Chicken 42

Teriyaki Chicken 42

Parmesan Chicken 43

Fried Chicken PIC Style 43

Chicken Burgers 44

Chicken Fajitas 44

Chicken Fried Steak 45

Chicken Breasts with

Oregano Garlic Butter

Seafood 46

Seafood Paella 47

Ginger Shrimp 47

Steamed Mussels in

Tomato & Wine

Jumbo Louisiana Shrimp with

Andouille & Grits

• 3

Beef Stock 67

Vegetable Beef Soup 67

Creamy Cheddar Soup 68

French Onion Soup 68

Shrimp & Tofu Soup 69

Chunky White

Bean-Tomato Soup

Thai Coconut Chicken Soup 70

Chicken Tortilla Soup 70

Chicken Noodle Soup 71

Butter Sauce 71

Hollandaise Sauce 72

Roux 72

Marinara Sauce 73

Cheese Sauce 73

Quick Brown Sauce 74

Basic White Sauce 74

Mushroom Duxelle 75

Mustard Marinade 75

Fondues 76

Chocolate Fondue 77

Cheddar Cheese Fondue 77

S’Mores Fondue 77

Cheddar Chipotle Fondue 77

Brie & Sun-Dried

Tomato Fondue

Shabu-Shabu 78

Chicken Fondue 79

Beef Fondue 79

Three Cheese Fondue 80

Creamy Vegetable Fondue 80

Deserts 81

Simple Fudge 82

Classic Cherries Jubilee 82

Peanut Brittle 83

Chocolate Caramel Turtles 83

Bananas Foster 83

Pan-Seared Red Snapper 49

Orange Roughy

with Citrus Sauce

Fish Tacos 50

Battered Fried Shrimp 51

Fried Catsh 51

Pan-Seared Halibut 52

Pasta 53

How to Cook Pasta 54

Basic Pasta Dough 54

Roasted Red Pepper Sauce

over Tortellini

Mushroom Stroganoff 55

Fettuccine Alfredo 56

Beans with Pesto Bulgur 56

Fresh Tomato, Sausage and

Pecorino Pasta

Bucatini with Mushrooms 57

Mediterranean Orzo Salad

with Feta Vinaigrette

Sausage and Rice 58

Quinoa Tabbouleh 59

Mexican Green Quinoa 59

Mediterranean Bulgur Wheat 59

Barley with Bacon,

Peas and Dill

Vegetable Fried Rice 60

Rice Pilaf 61

Spanish Rice 61

Popcorn Rice with Pecans 62

Basic Fresh Herb Risotto 62

Risotto with Peas

and Parmesan

Saffron Rice 63

Coconut Rice 64

Wheat Berry Salad 64

Stocks, Soups & Sauces 65

Chicken Stock 66

Owner’s Manual • 3

4 • NuWave® PIC® Titanium Complete Cookbook

Pears in White Wine

Caramel Sauce

Lollipops 84

Panna Cotta with

Amber Crystals

Old Fashioned Hard Candy 85

Contenido 86

Introduccíon 87

Partes & Accessorios 88

Manual Del Usario 89-97

Consejos para la Cocina 98

Recetas 99

Caldo de Pollo 99

Huevos Revueltos 99

Caldo de Res 100

Papas Para el Desayuno 100

Cerdo Agridulce con Piña 101

Camarones Capeados 101

Chili Tradicional 102

Paella de Mariscos 102

Masa Básica para Pasta 103

Arroz Español 103

Arroz Frito con Verduras 104

Fetuchini Alfredo 104

Table des Matiéres 105

Manual D’Utilisation 106-116

• 5

What is Induction Cooking?

Congratulations on purchasing your NuWave Precision Induction Cooktop (PIC®)

Titanium. This book contains detailed instructions and images to help you get

started using your Cooktop. It is also lled with great recipes and time-saving

tips to help you prepare delicious gourmet meals in a fraction of the time it would

take when using a regular stovetop. Cooking is fast and easy with the Precision

Induction Cooktop Titanium from NuWave, LLC. This versatile countertop

appliance uses induction technology to save time, energy, and money. The

NuWave Precision Induction Cooktop Titanium is efcient, safe, fast, and easy to

clean. And because you can program times and temperatures from warm to sear,

you can make almost any kind of food without the risk of under or overcooking.

The NuWave PIC Titanium is comprised of a series of induction coils (based

on magnetic principles). These coils generate magnetic elds that produce a

warming reaction in steel and iron-based pots and pans. In this way, heat is

generated in the cookware and not on the cooktop surface, which is much more

energy-efcient than traditional gas or electric ranges. Induction cooking is the

most eco-friendly way to prepare meals because the method releases no toxins

into the environment. Induction cooking emits no ame, so less residual heat is

produced in your kitchen. The NuWave Precision Induction Cooktop Titanium

remains cool to the touch where the magnetic surface is not activated.

Additional Benets:

• Energy Conservation: The magnetic eld, generated by the copper coils,

causes invisible molecules in the cookware to begin vibrating rapidly, creating

heat, so the cookware itself heats the food.

The NuWave PIC Titanium is one of the most energy-efcient cooktops

available today, which means that cooking with the PIC Titanium can

translate into savings on your monthly utility bills.

• Safety: The NuWave PIC Titanium’s design uses no red hot coil or open

ames, essentially eliminating the risk of re. Automatic shut-off features

enhance the cooktop’s safety. Simply Touch and Go! Users can also take

the ice cube challenge! Induction technology warms the pan, but the surface

remains cool to the touch.

• Fast Cooking: Heating is immediate and temperature is precise with the

NuWave PIC Titanium. Features 6 different temperature settings that are

adjustable in 5-degree increments. There’s no guessing!

• Lightweight & Portable: Because it weighs only 5.4 pounds, you can take the

NuWave PIC Titanium anywhere you go! Use it indoors or out - anywhere

with a standard U.S. electrical outlet.

• Easy to Clean: Spills won’t burn and stick to the cooktop surface.

Just wipe and go!

Welcome to NuWave®

Precision Induction Cooking

Owner’s Manual • 5

6 • NuWave® PIC® Titanium Complete Cookbook

NuWave® Precision Induction Cooktop

Titanium Products and Accessories:

NuWave® Precision Induction Cooktop:

(30342~30346) (30351~30354) NuWave PIC® Titanium

(BM 30300) Complete Cookbook / Manual

(BF 30300) Fact Sheet

(BQ 30300) Quick Start Guide

(31111) Carrying Case PIC

To order parts and accessories, call customer service at:1-877-689-2838. You may also order online

at: www.NuWaveNow.com. Please provide the correct item name and number to ensure that your

order is processed accurately.

(31201) Pressure Cooker

(BM 31200) Pressure Cooker Manual

Lid (Optional):

Hard-Anodized Aluminum Pans:

Copper Pro Pans:

9-inch

10.5-inch

12-inch

8-inch

9.5-inch

11-inch

(32109)

(32110)

(32114)

(32701)

(32702)

(32703)

(32012)

(32004)

(32014)

(32704)

(32705)

Stainless Steel Stock Pots & Saucepans:

Everyday Pan:

Stainless Steel Grill Pan:

8.0-quart Steamer Pot Set:

Lid (Optional):

1.5-quart

2.0-quart

3.0-quart

5.5-quart

9.0-quart

10-piece Set

10.5-inch, 3.5-quart

12-inch, 5.0-quart

11-inch, 3.0-quart

8.0-quart Stock Pot

7.0-quart Steamer Insert

Steamer Rack

(32031)

(32032)

(32033)

(32039)

(32034)

(31250)

(32020)

(32018)

(32024)

(32400)

(32401)

(32402)

(32004)

(32019)

(32025)

(32403)

(32036)

(32037)

(32038)

(32040)

(32004)

Stainless Steel Plus Pans:

Stainless Steel Chef Series Pans:

9-inch

10.5-inch

12-inch

9-inch

10.5-inch

11.5-inch

(32015)

(32016)

(32017)

(32009)

(32010)

(32011)

(32012)

(32004)

(32014)

(32012)

(32004)

(32013)

NuWave Duralon® Ceramic Non-Stick Cookware:

NuWave® Precision Pressure Cooker:

(31113) Cast Iron Griddle

(BM 31113) Cast Iron Griddle Manual

(BM 32100) NuWave Duralon® Ceramic Non-Stick Cookware Manual

(32007) Stainless Steel Fondue Insert

(32008) Set of 8 Fondue Forks

(BM 31120) Ultimate Cookware Set Manual

NuWave® Ultimate Cookware Set:

(32003) 3.5-quart Stainless Steel Pot

(32004) 3.5-quart Pot Lid

(32005) Stainless Steel Steamer

NuWave® Cast Iron:

(32023) Cast Iron Grill

(32022) Oil Drip Tray

(BM 31104) Cast Iron Grill Manual

• 7

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

WARNING – For individuals with pacemakers:

1. This appliance emits an electromagnetic eld that is strongest within two feet

of the cooking surface.

2. Scientic tests have proven inconclusive as to whether the electrical eld

will disrupt the function of a pacemaker. Please consult your doctor or medical

professional for guidance before use.

WARNING – To reduce the risk of burns, electrocution, re, or injury:

1. This appliance is not meant for continuous use.

2. This appliance includes a heating function. Surfaces may develop high

temperatures. Do not touch hot surfaces. Cooktop may retain residual heat

after cookware has been removed. The use of pot holders or alternative safety

measures is highly recommended.

3. This appliance should not be used by children. Close supervision is necessary

when this product is used near children.

4. Do not place on any gas or electric burner or in a heated oven.

5. Do not place metallic objects such as knives, forks, spoons, or lids on the

cooktop as they may become hot.

6. This appliance is not intended for commercial use.

7. Use this appliance for its intended purpose as described in this manual.

Do not use any other accessories or attachments not recommended by the

manufacturer. They may result in re, electrical shock, or personal injury.

8. Never operate this appliance if it has a damaged cord or plug, is not working

properly, has been dropped or damaged, or dropped in water. Contact

customer service for inspection, repair, or adjustment.

9. Do not operate a broken cooktop. If cooktop should break, cleaning solutions

and spillovers may penetrate the appliance and create a risk of electric shock.

10. Keep cord away from heated surfaces. Do not let the cord hang over the

edge of the table or counter. Never force the plug into an outlet. Always

unplug power cord by pulling on the plug. Turn the unit off before removing

the plug from the wall.

11. Do not operate where aerosol (spray) products are being used or where

oxygen is being administered.

12. Use proper judgment and caution while using cooktop in outdoor

environments and public areas. This appliance should never be set up

around unattended children or those unaware of its presence. The appliance

should be situated on at, stable surfaces, away from water sources such as

READ ALL INSTRUCTIONS

BEFORE USING

DANGER – To reduce the risk of electrocution:

1. Read all instructions, safeguards and warnings before using the appliance.

2. Do not place appliance where it can fall or be pulled into water or other liquids.

3. Do not reach for an appliance that has fallen into water. Unplug immediately.

4. Do not immerse cord, plug, or any portion of appliance in water or other

liquids.

Owner’s Manual • 7

8 • NuWave® PIC® Titanium Complete Cookbook

pools, spas, sprinklers, hoses, etc.

13. Do not move the appliance while hot.

14. This appliance is for household use only; it is designed to process normal

household quantities. It is not suitable for continuous or commercial

operation.

15. Do not disassemble the product. There are no user serviceable parts.

16. Do not leave the appliance unattended while in use.

17. This appliance is not intended for operation by means of an external timer or

separate remote-control system.

18. Clean cooktop with caution. Cleaning a hot surface with wet applications can

cause steam and some cleaners can produce dangerous fumes. Unplug from

outlet before cleaning.

19. Use caution when disposing of hot grease.

20. Keep this manual handy for future reference.

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 t into a polarized outlet only

one way. If the plug does not t fully into the outlet, reverse the plug. If it still

does not t properly, contact a qualied electrician. Do not attempt to modify

the plug in any way.

SAVE THESE INSTRUCTIONS

WARNING

IMPORTANT – FCC Information:

Warning: Changes or modications to this unit not expressly approved by the party

responsible for compliance could void the user’s authority to operate the equipment.

Note: The device complies with part 18 of the FCC Rules.

Correct Disposal of This Product

This marking indicates that this product should not be disposed of with other

household wastes throughout the EU. To prevent possible harm to the environment

or human health from uncontrolled waste disposal, recycle it responsibly to promote

the sustainable reuse of material resources. To return your used device, please

use return and collection systems or contact the retailer where the product was

purchased. They can handle environmentally safe recycling.



WARNING: All items on the cooktop can get very hot during

cooking. Please be careful when removing these items from

the unit. Always wear oven mitts or use pot holders. Cooktop

may retain residual heat after cookware has been removed.

Allow everything to cool completely before cleaning.

Electric shock hazard. Use with adequate electrical system.

Do not use if cord or plug is damaged.

• 9

NuWave® PIC Titanium Cooking

Ventilation: Air vents are located on the back of the product to allow any heat

generated by the heating element to escape. This design feature prevents

heat transfer to the cooking surface and ensures efcient performance of the

NuWave PIC Titanium.

Surface: The NuWave PIC Titanium’s heat-resistant glass surface stays cool to

the touch and cleans easily with the simple wipe of a damp cloth.

Control Panel with LED Display: Clearly lit, easy-to-read control panel.

Heat Source: Electro-magnetic coils located below the glass surface transfer

generated heat directly to induction-ready cookware.

While the NuWave PIC Titanium is in operation, do not touch

the appliance’s surface as it may become very hot, leading

to the risk of burns. Cooktop may retain residual heat after

cookware has been removed.

Do not remove pots and pans during cooking process.

Push “Pause/Clear” button to turn off power before removal.

CAUTION

Owner’s Manual • 9

10 • NuWave® PIC® Titanium Complete Cookbook

Induction Cooktop-Compatible Cookware:

Cleaning & Care for Your

NuWave® PIC® Titanium:

ATTENTION:

The heating surface is located inside the thicker silver ring. The minimum

diameter of acceptable cookware is 3 inches. Always place cookware in the

center of heating center. You may use pans measuring up to the total width of the

NuWave PIC Titanium, which measures 12 inches, however in these situations,

heat will transfer more slowly to the outer edges. Not recommended for pans

larger than 12 inches.

Examples of compatible cookware:

• All NuWave Cookware • NuWave Duralon® Ceramic Non-Stick Cookware

• Cast iron • Enameled iron and steel • Stainless steel with magnetic base

Non-induction-compatible cookware:

• Copper • Glass • Aluminum • Pottery type vessels

How do I check my cookware for induction compatibility?

Three simple ways to check if your existing pots and pans, or future cookware

purchases, are compatible with the NuWave PIC Titanium:

1. A magnet is typically a great indicator. If it sticks to the bottom of a piece of

cookware, this typically means the pot or pan is induction-ready. However be

cautioned that there are instances when a cooking vessel’s magnetic properties

may not be strong enough for the pot to work efciently with the NuWave PIC

Titanium.

2. Place a small amount of water in a particular pot or pan.

If induction compatible, water will begin to boil.

3. An induction-ready symbol may be printed on the

bottom of the cookware.

IMPORTANT - Do not immerse unit in water or

attempt to cycle through dishwasher. The outer

surface may be cleaned by wiping carefully with

a damp dishcloth or sponge. Make sure unit has

cooled completely prior to cleaning.

As induction technology is based on magnetic principles, compatible cookware

must have a ferrous (iron-based, magnetic) bottom. Some types of cookware

are made of naturally magnetic metals (such as pure iron), while others are

rendered magnetic by “sandwiching” a thin layer of a ferrous metal within the

base. This layer will be acted upon by the magnetic eld of the induction cooktop

to distribute heat. Tri-ply, high-quality stainless steel and cast iron cookware will

work with induction cooktops. Copper, glass, and aluminum cookware will not

work unless they have a sandwiched magnetic base. Pots that function optimally

with the NuWave PIC Titanium tend to be medium to heavy gauge.

BEFORE USE:

Wipe surface with a cloth soaked in warm,

soapy water.

• 11

General Operating Instructions:

General Cleaning Instructions:

• Unplug the unit before cleaning.

• Clean after each use.

• Make sure unit has cooled completely prior to cleaning.

• The outer surface may be cleaned by wiping carefully with a damp dishcloth or

sponge.

• Remove the power plug prior to cleaning the NuWave PIC Titanium. Do not

use caustic cleaning agents and water should not penetrate the interior of the

induction cooktop.

• Never immerse the NuWave PIC Titanium, its cables or plug in water or

other liquids.

• Wipe the glass surface with a damp cloth or use a mild, non-abrasive soap

solution. Make sure the unit has cooled completely before cleaning.

• Wipe casing and operating panel with a soft cloth dampened with water or a

mild detergent.

• Do not use oil-based cleansing products as their use may damage plastic parts

or the casing/operating panel.

• Do not use ammable, acidic or alkaline materials or substances near the

NuWave PIC Titanium, as this may reduce the service life of the induction

cooktop or pose a re risk when the induction cooktop is in use.

• In order to keep your NuWave PIC Titanium looking like new, take measures

to ensure that the bottom of cookware does not scrape the unit’s glass surface,

although a scratched surface will not impair the use of the induction cooktop.

• Make sure to properly clean the unit before storing it in a cool, dry place.

• Place the cooktop on a stable, level, non-metallic surface.

• Never use the cooktop on a ammable surface (e.g. table cloth, carpet, etc.).

• Do not block the ventilation slots of the induction cooktop. This may cause the unit

to overheat. Maintain a minimum distance of 3-5 inches from walls and other

objects, appliances, etc.

• Do not place devices or objects that are sensitive to magnetic elds on top of or next

to the NuWave PIC Titanium (e.g. credit cards, cell phones, radios, TVs,

video recorders, etc.).

• Do not use the induction cooktop in the proximity of open res, heaters or other heat

sources.

• Do not place on stove top.

• Ensure that the power cable is not damaged or compressed beneath the induction

cooktop.

• The power cable must not come into contact with sharp edges and/or hot surfaces.

• Prior to connecting the NuWave PIC Titanium, conrm that the voltage needs

indicated in this manual correspond to the voltage supply in your home. A wrong

connection may lead to the unit’s damage and possible injury to persons.

• The cooktop’s surface is designed from temperature-resistant glass. In the event

that damage to the unit is observed, even a small crack on the glass surface,

immediately disconnect the NuWave PIC Titanium from the power supply.

IMPORTANT TIPS:

1. Check power outlets to ensure proper operation. Do not use in an outlet

where other major appliances are engaged. Check settings if the unit is

cooking too slowly.

2. The electrical plug must be properly plugged into the outlet.

3. Always turn off and unplug the unit before wiping.

Owner’s Manual • 11

12 • NuWave® PIC® Titanium Complete Cookbook

Directions for the Display Panel

Wattage Function:

The default wattage of the PIC Titanium is 1800 watts. To change the cooktop’s wattage, press “Watts”

once. The red light will illuminate above “600” indicating that the PIC Titanium is now set to 600 watts.

Press “Watts” once more and the red light above “900” will illuminate, indicating the PIC Titanium is

now set to 900 watts. Press “Watts” again and the red light above “1800” will illuminate, indicating that

the PIC Titanium is now set to the default 1800 watts.

Easy Start:

The NuWave PIC Titanium is preset to cook on Med/High (375°F) for 1 hour. To begin

cooking, press “Start” button, after placing an induction-ready pot on the surface. If cooking at a

power level other than “Med/High,” press “Low,” “Max/Sear” or press the “-” or “+” buttons to

increase or decrease temperature in 5°F increments. See the Panel Display Chart on the bottom

of this page for more details.

Control Panel:

“0” should appear when program is clear or power is on.

To Start Cooking:

There are several ways to begin cooking with your NuWave PIC Titanium :

• Press “Start.” Default temperature is 375°F and 1 hour cooking.

• Set temperature and press “Start.” Default is 1 hour cooking.

• Set cooking time and press “Start.” Default temperature is 375°F.

• Set temperature and time, then press “Start.”

The NuWave PIC Titanium will automatically stop cooking once time has expired and a “beep” sound

will alert users. The display will always show current temperature during the cooking cycle. To display

time lapse, press “Time” and a countdown will appear, marking the duration before the cycle or stage

is complete.

Setting Temperature:

This appliance is preset to cook on Med/High (375°F). To reset, press the desired temperature key

then press “Start.” The temperature range will appear on the display panel. To raise or lower the

temperature in 5°F increments, press the “+” or “-” buttons until desired temperature is displayed.

Refer to chart below for preset temperatures. The minimum is 100°F while the maximum temperature

reaches 575°F.

NOTE: Display temperature represents the center temperature of 1.5L of oil in the NuWave 3.5-quart

Stainless Steel Pot. Thermometer location for test at the origin (middle) of the NuWave 3.5-quart

Stainless Steel Pot and an equidistant length between the pot base and top of the oil.

F° to C°: The NuWave PIC Titanium’s LED screen is defaulted to display cooking temperature in

Fahrenheit(F). To switch the display to Celsius(C), press the “Prog” button, followed by “-”. Press

“-” again to convert to Celsius. To return to Fahrenheit, press “-” once more. To close out of the F/C

conversion option, press the “Pause/Clear” button until a “0” appears on the unit’s screen.

100°F (38°C)

175°F (79°C)

275°F (135°C)

375°F (191°C)

425°F (218°C)

575°F (302°C)

Press Button Range Temperature Examples

Low

Med/Low

Med

Med/High

High

Max/Sear

Warm

Simmer

Steam

Stir/Deep Fry

Boil/Saute

Sear

100F / 38C

175F / 79C

275F / 135C

375F / 191C

425F / 218C

SEAR

Panel Display

Low-Max/Sear

Program Time Wattage Wattage

Indicator Decrease LED

Display Increase Pause/Clear Start

• 13

Delay Function:

The purpose of this function is to allow for set programs to start at a later time.

To delay a program, press “Prog,” then press the “Time” button. A “0” will ash in the lower

right corner of the display panel. Press the “+” button until the desired amount of time you

wish to delay the program start is reached (for more information, review SETTING TIME

on the top of this page). Then press “Prog” again to set cooking program. The amount

of time selected for delay is included in the programmed stages. To continue to the next

stage, enter the cooking temperature. Continue with step #2 from the “PROGRAMMING

FUNCTION” instructions. Once ready for the countdown to begin, press “Start.” When

delay countdown reaches “0,” the NuWave PIC Titanium will beep twice to signal the end.

At this point, the cooking time will start and the temperature will be displayed.

Programming Function (Stage Cooking):

• Press the “Prog” button.

• “Pro” will appear in the display panel.

1. Input the desired set temperature, ranging from “Low” to “Max/Sear.” If you

need to increase or decrease the temperature, press the “-” or “+” buttons.

2. Press the “Time” button. 00:00 will appear on the display, then press the “-” or

“+” buttons until you reach the desired time. See above section “SETTING

TIME” for detailed information on how to enter minutes and hours.

•To add additional stages, repeat steps 1 and 2 and then press “Start” to begin your

program. You may program up to 10 stages (delay is considered a stage).

•If you need to change any part of the program, press the “Pause/Clear” button twice to

start over.

Example: In order to boil for 5 minutes before reducing to simmer for 20 minutes, press

“Prog,” then press the “Max/Sear” button. Press the “Time” button once, then press “+”

until you reach 5. Press “Med/Low” next, then press “Time” twice, then “+” until you reach

20. Finally, press “Start.”

NOTE: Maximum programmable cook time is 99 hours and 60 minutes.

Pause / Clear Function:

To interrupt cooking time, press the “Pause/Clear” button once. This will pause the

NuWave PIC Titanium at whatever might be the current stage. The temperature will

remain listed in the display panel, but the “F” will be blinking. To resume, press “Start.” To

CLEAR the cooking mode or display while the NuWave PIC Titanium is in operation, press

the “Pause/Clear” button twice. The screen will be fully cleared, a “0” will appear and the

unit will turn off.

Setting Cooking Time:

Press the “Time” button. A “0” will ash in the far right corner of the display panel. Press

the “+” button until you reach the desired amount of time. Examples: To program 5

minutes press “Time” once, then press “+” until you see 00:05 on the display. Then press

“Start.” For 20 minutes, press “Time” twice, then press the “+” button until you see 00:20,

then press “Start.” For 2 hours and 30 minutes, press “Time” twice before pressing “+”

until you reach 3, then press “Time” again. Press “+” until you reach 2 (the display will

show 02:30), then press “Start.”

• The blinking “0” indicates the digit you can adjust. The maximum time is

99 hours and 60 minutes.

• The display shows hours and minutes, but not seconds.

Owner’s Manual • 13

14 • NuWave® PIC® Titanium Complete Cookbook

Troubleshooting

Solution

Error

Message

FULL

The unit is malfunctioning. Contact customer service.

An E1 reading typically means that your NuWave PIC Titanium does

not detect cookware on its surface. This can occur for one of two

reasons.

1. The induction coils contained within the NuWave PIC Titanium will

only work when they are in direct contact with a piece of cookware. To

maintain your appliance’s effectiveness, always ensure that it rests on

a at surface and that contact is consistent with your cookware.

2. An E1 message may also occur if your chosen cookware is not

induction-ready.

The unit’s voltage is too low. Minimum = 85 volts

The unit’s voltage is too high. Maximum = 144 volts

Overheating, or air ventilation is obstructed. If internal temperature

exceeds 230°F, operation will cease and a “beep” noise will be

produced. Press “Pause/Clear” twice. Wait for the unit to cool.

In programming mode, when the total entered time reaches the

appliance’s limit of 99:60, no additional stages can be inputted.

Overheating, if unit exceeds a temperature 20°F higher than sear,

the appliance will turn off. Contact customer service.

The unit is malfunctioning. Contact customer service.

• When any of the above error messages display on the LED, the unit will “beep” at

least once.

• The fan will run up to a maximum of 60 seconds after pressing the “Pause/Clear

button once. Continue cooking by pressing the “Start” button within 45 minutes.

• The unit will turn off after 45 minutes if no buttons (such as “Start”) are pressed.

When the unit shuts off, it will clear all previous cooking history.

• After pressing the “Pause/Clear” button twice or cooking has stopped, the fan will run up

to a maximum of 60 seconds until the unit cools. At that point the NuWave PIC Titanium will

turn off.

Beep sound Display Reference

Initial

< 10 seconds

11- 70 seconds

After 70 seconds

Single beep

None

Yes

None

“F” or “C” or “Sear”

or “:” Flashing

“F” or “C” or “Sear”

or “:” Flashing

After returning the pot,

NuWave PIC Titanium

will automatically

resume cooking.

Resume cooking by

pressing “Start” button.

Cooking stops.

After removing

cookware

• 15

Troubleshooting

THE MANUFACTURER WARRANTS: The induction cooktop and all electrical

components 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

responsibility of the owner.

THE WARRANTY DOES NOT COVER: Any 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

nish due to use or exposure is not covered by this Warranty. This Limited Warranty does

not cover shipping costs, failure, damages, or inadequate performance due to accident,

acts of God (such as lightning), uctuations 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.

TO OBTAIN SERVICE: The owner shall have the obligation and 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 owner’s name, address, daytime

telephone number, a detailed description of the problem, and your

RETURN GOODS AUTHORIZATION NUMBER (RGA number):

Call 1-877-689-2838 or e-mail help@nuwavenow.com to obtain the RGA 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 induction cooktop 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 manufacturer’s authorized channels of distribution.

The Limited Warranty may not be altered, varied or extended except by 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 specic 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 tness

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 at 1-877-689-2838 or

e-mail help@nuwavenow.com.

16 • NuWave® PIC® Titanium Complete Cookbook • 16

Cooking Tips

This recipe book contains valuable information designed to assist

in the incorporation of the NuWave PIC Titanium into daily life.

We’ve provided easy-to-prepare recipes along with helpful tips at

the beginning of each section for perfect results everytime.

Here are a few general suggestions to help you start cooking:

• Place a garbage bowl next to your cutting board for discarding

food scraps.

• Flexible cutting boards are very convenient. Just chop and lift

- no mess, no spills.

• Glass measuring cups are optimal for liquids while plastic

measuring cups work well for dried ingredients.

• After you have juiced lemons, put them in the garbage

disposal to freshen the surrounding air.

• Pay close attention to butter as it’s melting. Butter melts when

its internal temperature reaches a range between 82.4°F and

96.8°F. This means it melts fast, so be prepared to remove it

from the PIC quickly.

• Some of the enclosed recipes suggest prepping and/or

cooking items in the NuWave® Oven. Contact customer

service for more information or to place an order.

Delicious Details!

1 square of baker’s chocolate = 1 ounce

4 pecks = 1 bushel

8 tablespoons = 1/2 cup

1 pound of chopped nuts = 2 cups

1/2 cup of butter = 1 stick

2 cups granulated sugar = 1 pound

2 cups butter = 1 pound

16 uid ounce = 1 pint

1 cup = 1/2 pint

1 kilo = 2.2 pounds

1 kilo = 36 ounces

• 17

• Add a teaspoon of water for each egg and whip for ufer results. Heat pan

on high for 1 minute to ensure fast cooking.

• Cool down boiled eggs by placing them in a bowl of ice cubes while running

eggs under water. This will help peel eggs with ease.

• If, while cracking, a small egg shell fragment gets into the mix, take a larger

piece of the shell and place it into the egg mixture. The larger shell will serve

as a magnet, drawing the small fragment towards it.

• To prevent cheese from adhering to grater, spray utensil with non-stick

cooking spray.

• Spilled egg on PIC surface? Wipe clean, in seconds with hot soapy water.

Breakfast

Tips for Eggs

When storing your eggs, keep refrigerated, as they can lose more freshness

in one day at room temperature than they can in one week in the fridge. Eggs

should be kept in their original cartons in order to keep their moisture and avoid

getting odors from other foods. Keep them on the fridge shelf, not in the door to

avoid frequent temperature uctuations.

18 • NuWave® PIC® Titanium Complete Cookbook

Scrambled Eggs

Serves: 2

4 eggs

1/3 cup milk

1/2 teaspoon of salt

1/4 teaspoon black pepper

1 tablespoon butter or

non-stick cooking spray

Directions:

1. In medium bowl, combine eggs, milk,

salt and black pepper.

2. Beat eggs with rotary or

electric beater.

3. Pour egg mixture into

large sauté pan.

4. Cook eggs on Medium (275°F),

without stirring, until mixture begins

to set on bottom and around edges.

5. Using spatula or wooden spoon, lift

and fold partially cooked egg mixture

so that uncooked portion ows

underneath.

6. Cook for 2-3 additional minutes until

eggs are cooked through and still

glossy.

Omelette

Serves: 1-2

2-3 eggs

1 tablespoon cold water

Salt and pepper to taste

1 tablespoon butter

Directions:

1. Whisk eggs in bowl with salt, pepper

and cold water.

2. Heat small sauté pan on

High (425˚F). Add butter and cook

until butter starts to melt.

3. Reduce heat to Medium (275˚F) and

add egg mixture all at once.

4. Swirl with rubber spatula and cook

eggs until almost set.

5. Occasionally tilt pan and lift and fold

partially cooked egg mixture so that

uncooked portion ows underneath.

6. Using spatula fold the omelette in half

or thirds.

7. Flip over onto plate to serve.

Tip: Sprinkle the omelette with shredded

cheese, ham, bacon and

vegetables.

• Make sure vegetables are small for

even cooking.

• 19

Breakfast Potatoes

Serves: 4

2 cups coarsely chopped tiny new

potatoes or round red potatoes

½ cup chopped onion

½ cup chopped green or

red bell pepper

2 tablespoons olive oil

½ teaspoons salt

½ teaspoon pepper

½ cup shredded cheddar cheese

(optional)

Directions:

1. In medium sauce pot, add potatoes

and enough water to cover.

2. Season with salt to taste and heat on

Medium-High (375˚F) until water boils

3. Once water boils, cook potatoes for

an additional 4-5 minutes.

4. Drain potatoes to remove any

excess water.

5. In large sauté pan, heat olive oil

over Medium (275°F).

6. Add potatoes, onions, and bell

peppers to skillet.

7. Cook for 15-20 minutes until tender,

stirring occasionally.

8. Season with salt and pepper and

sprinkle with cheese before serving.

Homemade Yogurt

Yield: 1 quart or 8 Yogurt Jars

1 quart whole milk

1 packet (5 grams) yogurt starter

(powdered culture)

Directions:

1. Pour milk into medium sauce pot.

2. Press High (425°F) to bring milk up

to 180°F (or until milk starts to boil)

then let milk cool down to 108-112°F.

3. Dissolve powdered culture into milk,

mix well.

4. Pour mixture into yogurt jars.

5. Place yogurt jars in pot then ll pot

with water to ensure water covers at

least ¼ of the jars throughout

cooking process.

6. Press Low (100°F) and then press

“+” until display shows 130°F to

heat water (this allows milk to

maintain 110°F inside yogurt jars).

7. Continue heating for 4-4½ hours

or until yogurt has reached

desired rmness.

8. Refrigerate to stop incubation.

9. Fruit and nuts can be added to

yogurt before serving.

Tip: For the best results, use

Jump-Start yogurt starter.

Breakfast • 19

20 • NuWave® PIC® Titanium Complete Cookbook

Homemade Pancakes

Serves: 4

1½ cups self-rising our

1 teaspoon baking powder

2 tablespoons white sugar

2 eggs, lightly beaten

1 cup milk

2 ounces butter

Pinch salt

Maple syrup

Butter

Directions:

1. Sift our, baking powder, and salt

into bowl.

2. Make a well in center of bowl.

3. Mix eggs, milk, and melted butter in

small bowl.

4. Pour egg mixture into well all at

once, whisking to form

smooth batter.

5. Cover the bowl and let sit for

10 minutes.

6. Lightly brush sauté pan or griddle

with canola oil and heat on

Medium-High (375°F).

7. Pour ¼ cup batter into pan. Swirl

gently to form pancake.

8. Cook until bubbles form or bottom

gets golden brown and ends

begin to dry.

9. Flip pancake and cook other side

for 30 seconds.

10. Transfer to plate and repeat with

remaining batter.

11. Serve with butter and maple syrup.

Tip: Use buttermilk in place of regular

milk for buttermilk pancakes.

• Add ½ cup shredded potatoes for

potato pancakes.

Fried Eggs

Serves: 2

2 teaspoons olive oil, butter

non-stick spray

4 eggs

1-2 teaspoons water

Directions:

1. In large sauté pan, melt oil or butter

on Medium (275°F).

2. Break eggs into skillet.

3. When whites are set, add water.

4. Cover skillet and cook eggs for

3-4 minutes or until yolks begin

to thicken.

• 21

Breakfast • 21

Garden Vegetable Frittata

Serves: 6

2 tablespoons olive oil

6 small red potatoes, sliced

2 cups torn fresh spinach

1 bunch green onions, sliced

1 cup grape tomatoes, sliced

1 cup asparagus, diced

1 teaspoon crushed garlic

Salt and pepper to taste

6 eggs

½ cup milk

1 cup shredded Asiago cheese

Directions:

1. Heat olive oil in medium sauté pan

on Medium (275°F).

2. Add potatoes to pan, cover and cook

for 6-8 minutes.

3. Uncover pan and mix in spinach,

green onions, tomatoes,

asparagus and garlic.

4. Season vegetables with salt and

pepper and cook for 1-2 minutes,

until spinach is wilted.

5. In separate bowl, beat eggs and milk

together and pour into sauté pan.

6. Sprinkle eggs with cheese and

reduce PIC to Low (100°F).

7. Cover pan and cook for 5-7 minutes.

Crepes

Serves: 4

2 large eggs

¾ cup milk

½ cup water

1 cup our

3 tablespoons melted butter

Butter to coat the pan

Directions:

1. Combine eggs, milk, water, our and

melted butter in blender and pulse

for 10 seconds.

2. Refrigerate batter for 1 hour.

3. Coat small non-stick pan with butter

and heat on Medium (275°F).

4. Pour 1 ounce batter into center of

pan and swirl to spread evenly.

5. Cook for 30 seconds and ip.

6. Cook for additional 10 seconds

and transfer crepe to cutting

board to cool.

7. Repeat steps 4-6 with

remaining batter.

8. Once cool, you can store crepes

in refrigerator for several days or in

freezer for up to 2 months.

Tip: For savory crepes, add ¼

teaspoon salt and ¼ cup chopped

herbs to batter.

Tip: For sweet crepes, add 2½

tablespoons sugar, 1 teaspoon

vanilla extract and 2 tablespoons

liqueur to batter.

22 • NuWave® PIC® Titanium Complete Cookbook

Poached Eggs Benedict

Serves: 4

Water, enough to ll fry pan

2 tablespoons white vinegar

1 tablespoon salt

8 slices Canadian bacon

8 large eggs

3 large egg yolks

1 tablespoon fresh lemon juice

1 stick unsalted butter,

melted and divided

2 teaspoons hot water,

plus extra as needed

½ teaspoon cayenne pepper

Salt and pepper to taste

4 English mufns, split in half

and toasted

3 tablespoons chopped chives

Directions:

1. Cook bacon in large sauté pan

on Medium (275°F) until

well-browned on each side.

2. Transfer bacon to paper towel-lined

plate and cover with foil to keep

warm; set aside.

3. Fill large fry pan to brim with water.

4. Add vinegar and salt and bring to

gentle simmer on Medium (275°F).

5. Crack egg into cup and carefully

slide into simmering liquid. Quickly

repeat with remaining eggs.

6. Using slotted spoon, carefully corral

eggs whites around yolks.

7. Poach eggs for 3-5 minutes, turning

them occasionally with slotted

spoon, until whites are rm.

8. Using slotted spoon, remove eggs

and transfer to kitchen towel.

9. Lightly dab eggs with towel to

remove excess water.

10. Arrange English mufns on

individual plates and top with bacon

and eggs; keep warm and set aside

until sauce is ready.

French Toast

Serves: 4

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons butter

4 eggs

¼ cup milk

½ teaspoon vanilla extract

8 slices challah, brioche, or white bread

½ cup maple syrup, warmed

Directions:

1. In small bowl, combine cinnamon,

nutmeg, and sugar and set aside.

2. Melt butter in large sauté pan on

Medium (275°F).

3. Whisk together cinnamon mixture,

eggs, milk and vanilla and pour

into shallow dish.

4. Dip bread in egg mixture,

coating both sides.

5. Cook slices on skillet for 3-4 minutes

per side, until golden brown.

6. Serve with warm syrup.

11. Blend egg yolks and lemon juice

together in blender until smooth

and frothy.

12. Add half melted butter and continue

to blend for about 1½ minutes, until

mixture thickens.

13. Blend in hot water and remaining

butter for about 1 minute.

14. Blend additional water, 1 teaspoon

at a time, as needed until sauce

coats back of a spoon.

15. Stir in cayenne pepper and season

with salt and pepper.

16. Top each mufn with sauce and

garnish with chives.

• 23

• To avoid losing the vibrant colors of

vegetables, those that grow above

ground should not be covered

during the cooking process.

• Store purchased vegetables in

the same manner in which you

bought them from the grocery. For

example, potatoes should never be

stored in the refrigerator.

• Do not cook with or eat potatoes

that have roots growing from

them. This usually means they

are past their prime and could be

detrimental to your health.

Vegetables

• Save vegetable scraps such as

carrot peels, celery stalks and

onions as ingredients for soup and

stew stock. Freeze until needed.

• Steaming vegetables is a great

way to retain their nutrients. It

helps preserves color and ensures

the intake of maximum vitamins.

To steam, place water in a pot and

bring it to boil. Insert steam basket

in pot, situated above water line.

Place vegetables in basket and

cook until they reach al dente (rm

to the bite) consistency.

Tips for Vegetables

24 • NuWave® PIC® Titanium Complete Cookbook

Perfectly Cooked Vegetables

in the Induction Steam Basket

Guidelines below are for al dente (rm to the bite). Place water in 8-quart

stock pot. Bring 2 cups water to boil while covered on Max/Sear. Cut

temperature to medium-high (375°F) once rolling boil has developed.

Uncover and add Stainless Steel Steamer Basket. Place vegetables in basket.

Cook vegetables for listed time, or add 2-4 minutes for softer vegetables.

Asparagus 3-5 minutes

Broccoli 4-5 minutes for orets

6 minutes for stalks

Cauliower 4-5 minutes

Zucchini 3 minutes Cut into ½ inch pieces

Red, Yellow & Green Peppers 3 minutes Cut into ½ inch strips

Carrots 5-6 minutes Cut in ½ inch slices

Cabbage 10-12 minutes Cut into 6 wedges

Parsnips 5-6 minutes Cut into ½ inch pieces

Collard Greens & Spinach 2-3 minutes Chopped

Kohlrabi 6-7 minutes Peel & cut into ½ inch slices

Sugar Snap Peas 3-4 minutes

Pea 2-3 minutes

Leeks 3-4 minutes Cut into ½ inch slices

Turnips 8-9 minutes Peel & cut into ½ inch slices

Summer Squash 15 minutes Cut in half & remove seeds

Vegetables Time Special Preparations

Green Beans Almondine

Serves: 4

8 ounces green beans

2 tablespoons slivered almonds

2 tablespoons butter

1 tablespoon lemon juice

Ice water bath

Directions:

1. Wash and trim green beans to

desired length.

2. Blanch green beans in boiling salted

water for 3-4 minutes or until still

crisp, but not raw.

3. Drain beans and place in ice water

bath to stop cooking process;

set aside.

4. In large sauté pan, cook and stir

almonds in melted butter on Medium

(275°F) until almonds turn golden,

while not letting butter brown.

5. Remove blanched beans from ice

bath and add to almonds.

6. Continue to cook until green beans

reach desired temperature.

7. Remove from heat and

add lemon juice.

• 25

Vegetables • 25

Grilled Japanese Eggplant

with Feta & Sun-dried

Tomatoes

Serves: 4

4 Japanese eggplants, stemmed and

halved lengthwise

1 tablespoon salt

¼ cup oil-packed sun-dried tomatoes,

chopped and drained

3 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

2 tablespoons olive oil for grilling

1 clove minced garlic

1 tablespoon fresh-chopped

Italian parsley

½ cup crumbled Feta cheese

Directions:

1. Place eggplant halves in large

colander and toss with salt.

2. Let eggplant stand for 30 minutes

then pat dry.

3. Meanwhile, stir tomatoes, lemon

juice, 1 tablespoon oil, garlic and

parsley in medium bowl.

4. Stir in Feta cheese and season with

fresh ground pepper.

5. Prepare grill pan or sauté pan by

placing on PIC and warm on

Max/Sear for 3-5 minutes.

6. Turn PIC down to

Medium-High (375°F).

7. Brush eggplant with oil and place on

grill pan or sauté pan.

8. Grill eggplant for 3 minutes per side,

until tender.

9. Place eggplant on platter and serve

with prepared Feta topping.

Tip: Use a mandolin to cut the eggplant

evenly into 1-inch strips

Stir-Fried Tofu & Vegetables

Serves: 4

½ cup natural peanut butter

¾ cup hot water

¼ cup cider vinegar

4 tablespoons soy sauce

2 tablespoons molasses

½ teaspoon crushed red pepper akes

4 teaspoons canola oil

1 pound rm tofu, cut into small pieces

2 tablespoons garlic, minced

2 teaspoons gingerroot, divided

1-1½ pounds broccoli

1 cup red onion

1 red pepper, cut in strips

1 yellow pepper, cut in strips

1 cup peanuts, unsalted

Directions:

1. In bowl, mix peanut butter, hot water,

vinegar, soy sauce, molasses and

red pepper akes until smooth;

set aside.

2. Add 2 tablespoons oil to wok or large

sauté pan and heat on High (425°F).

3. Add tofu and stir on High (425°F)

for 5 minutes or until edges start

to brown.

4. Transfer tofu to bowl using slotted

spoon; set aside.

5. If wok or large sauté pan is dry, add

2 teaspoons oil.

6. Stir-fry garlic and ginger for 30

seconds, stirring constantly.

7. Add broccoli and stir-fry

for 2 minutes.

8. Add peppers, peanuts and sauce.

9. Cook for 3-5 minutes on

High (425°F).

10. Serve over rice.

26 • NuWave® PIC® Titanium Complete Cookbook

Broccoli & Carrot Stir-Fry

Serves: 4

¼ cup vegetable broth or

chicken stock

1 tablespoon balsamic vinegar

1 teaspoon cornstarch

1 tablespoon cooking oil

1 teaspoon grated fresh ginger

1½ cups carrots, thinly sliced

2 cups broccoli orets

1 teaspoon grated fresh garlic

Directions:

1. To make sauce, stir together broth,

vinegar, and cornstarch in small

bowl; set aside.

2. Pour oil into wok or large sauté pan

and heat on Max/Sear.

3. Add ginger to pan and stir-fry for

15 seconds while constantly

moving pan.

4. Add carrots and stir-fry for 1 minute.

5. Add broccoli and garlic and stir-fry

for 3-4 minutes.

6. Add prepared sauce and cook until

thick and bubbly, stirring constantly.

7. Serve with your favorite meat

or over rice.

Artichokes with

Butter Sauce

Serves: 2

2 (10-ounce) artichokes

1 full lemon plus 1 tablespoon, juiced

and separated

¼ cup butter

1 teaspoon herbs (dill, tarragon, or

oregano)

Directions:

1. Wash artichokes, trim stems and

remove loose outer leaves.

2. Cut off 1 inch from top and snip off

sharp leaf tips.

3. Brush cut leaves with lemon juice.

4. In large stock pot, bring large

amount of water, enough to cover

artichokes, to boil on Max/Sear.

5. Add salt and artichokes to boiling

water.

6. Reduce heat to Medium (275°F).

7. Simmer covered artichokes for

20-25 minutes or until leaves

pull out easily.

8. Drain artichokes upside down on

paper towels.

9. Melt butter on Medium-Low (175°F)

and stir in herbs and 1 tablespoon

lemon juice.

10. Transfer butter sauce to bowl and

dip artichokes leaves in butter.

• 27

Vegetables • 27

Marinated Zucchini and

Summer Squash

Serves: 4-6

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped, fresh thyme

Salt and freshly ground black

pepper to taste

¼ cup extra-virgin olive oil

1 pound zucchini, trimmed and sliced

diagonally into ¼-inch slices

1 pound yellow crookneck squash,

trimmed and sliced diagonally

into ¼-inch slices

Directions:

1. Whisk vinegar, lemon juice, garlic,

and thyme in large bowl and season

with salt and pepper.

2. Gradually whisk oil into

vinegar mixture.

3. Spoon 3 tablespoons marinade

into small bowl and set aside.

4. Add zucchini and squash

to remaining marinade and

toss to coat.

5. Transfer vegetables to

large baking dish.

6. Cover dish and let vegetables

marinate at room temperature for 3

hours, or refrigerate for up to 1 day.

7. Heat large sauté pan on

Medium-High (375°F).

8. Sauté vegetables for about

8 minutes,

turning occasionally.

9. Transfer vegetables to serving

platter and drizzle with

reserved marinade.

Ratatouille Stew

Serves: 4-6

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 yellow onion, diced

1 small eggplant, diced

1 small yellow squash, diced

1 small zucchini, diced

Kosher salt and cracked black pepper

to taste

½ cup fresh basil leaves, chopped,

plus extra for garnish

1 (15-ounce) can diced tomatoes

1 cup chicken broth

Directions:

1. Heat oil in medium stock pot on

Medium-High (375°F).

2. Add garlic and onions to pot

and cook for 3-5 minutes,

stirring constantly.

3. Add eggplant, squash and zucchini

and season with salt and pepper.

4. Cook for 5 minutes,

stirring frequently.

5. Stir in basil and cook for

1 additional minute.

6. Stir in tomatoes and chicken broth

and bring to boil on Max/Sear.

7. Reduce PIC to 220°F and simmer

for 10 minutes.

8. Remove pot from PIC and

let cool slightly.

9. Garnish with chopped basil and

serve with side of bread.

28 • NuWave® PIC® Titanium Complete Cookbook

Sugar Snap Peas and

Spinach with Ginger

Serves: 2

Kosher salt

Ice

Water

1 pound sugar snap peas stem end

and strings removed

Extra-virgin olive oil

1 (1-inch) piece of ginger,

nely chopped

2 cloves garlic, smashed

1 scallion, thinly sliced

½ pound baby spinach, washed but

not dried, and stems removed

Directions:

1. Bring a medium stock pot of well-

salted water to a boil on Max/Sear.

2. Set up bowl of well-salted ice water.

3. Blanch the snap peas in boiling

water until they are cooked,

but still crunchy and then

immediately plunge them into the

salted ice water.

4. Remove snap peas from ice

water and reserve.

5. Coat large sauté pan with oil.

6. Add ginger, garlic, and scallions

to pan and cook at 350°F until the

scallions are soft and translucent.

7. Add snap peas to pan and

toss to coat.

8. Add spinach and toss with the peas

until the spinach starts to wilt.

9. Remove pan from the PIC and

season vegetables with salt.

10. Toss or stir the spinach to

nish wilting and transfer to

a serving bowl.

Tip: Serve with Asian-Marinated

Pork Chops

Grilled Vegetable Medley

Serves: 4-6

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

10 small tomatoes, sliced

1 red onion, sliced

1 crookneck squash, sliced

1 zucchini, sliced

½ cup fresh basil leaves, chopped

¼ cup olive oil

Salt and black pepper to taste

Directions:

1. Add peppers, tomatoes, onion,

squash, zucchini and basil to bowl

and toss with olive oil.

2. Season vegetables with salt and

pepper to taste.

3. Let vegetables sit for 10 minutes.

4. While vegetables marinate, heat

grill pan or sauté pan on

Medium-High (375°F).

5. Transfer vegetables to pan and

cook for 8 minutes, or until tender,

stirring occasionally.

6. Serve vegetables immediately.

• 29

Vegetables • 29

Grilled Vegetables with

Balsamic-Garlic Sauce

Serves: 6-8

1 cup extra-virgin olive oil

¼ cup balsamic vinegar

3 tablespoons minced fresh

Italian herbs

1 tablespoon minced garlic

1½ teaspoons salt

¾ teaspoon freshly ground

black pepper

1 pound yellow squash or zucchini,

ends trimmed and sliced lengthwise

into ¼-inch slices

2 large red onions, sliced

crosswise into -inch slices and

secured with toothpicks

1 large eggplant, ends trimmed and

sliced lengthwise into -inch slices

1-2 fennel bulbs, sliced lengthwise into

¼-inch wedges

Sea salt (optional)

¼cup nely grated Parmesan cheese

(optional)

Directions:

1. Heat grill pan or large sauté pan

on Medium-High (375°F).

2. Add olive oil, balsamic vinegar,

herbs, garlic, salt and pepper to

mixing bowl and whisk to combine.

3. Lightly brush zucchini slices on both

sides with marinade.

4. Place zucchini on hot grill and cook

for 3-4 minutes per side.

5. Transfer zucchini to serving platter

and sprinkle with sea salt.

6. Repeat steps 3-5 with remaining

vegetables, tting as many onto

grill as possible.

7. Garnish with Parmesan cheese

and serve.

Tip: We recommend using oregano,

basil, marjoram or parsley for

your herbs.

30 • NuWave® PIC® Titanium Complete Cookbook

• Internal meat temperature*

according to taste preferences:

Rare: 135°F-140°F

Medium-rare: 140°F-150°F

Medium: 150°F-160°F

Well-done: 160°F-170°F

• Meat should be thawed in the

refrigerator.

• Cut meat across the grain. If you’re

not sure how to do this, consult

your butcher.

• Inexpensive cuts of meat may be

marinated to promote tenderness.

Beef

• When it comes to searing meat, the

cut is not ready to be ipped if it is

sticking to pan.

• Let all meats (chicken, beef, lamb,

pork, etc.) sit for 3-5 minutes after

cooking time is complete, but

before cutting.

• 1 pound of raw ground beef equals

2 cups of cooked meat.

* A meat thermometer is essential for

checking internal temperature.

Tips for Beef

• 31

Bistro Beef & Mushrooms

Serves: 4

4 beef sirloin steaks, cut ½-inch thick

1 tablespoon Dijon mustard or coarse

grain brown mustard

¼ cup dry red wine or sherry

1 tablespoon Worcestershire sauce

½ cup beef broth

2 tablespoons butter

2 tablespoon all-purpose our

2 (4-ounce) packages sliced button,

Shiitake or Portobello mushrooms

2 teaspoons fresh thyme

½ teaspoons salt

½ teaspoon pepper

Directions:

1. Trim fat from steaks. Spread

mustard evenly over both sides.

2. In large sauté pan or grill pan, sear

steak on both sides for 3-4 minutes

on Max/Sear for medium-rare.

3. In medium saucepan, heat red

wine and Worcestershire on

Medium (275°F) heat for 3 minutes

or until au sec.

4. Add broth and butter to sauce.

5. Once butter has melted, in small

increments, pour in our and stir with

silicone spatula until sauce thickens.

6. Cook for 1 minute or until our taste

has been removed.

7. Add mushrooms, thyme, salt and

pepper and cook for 2 minutes to

incorporate avors.

8. Slice beef in ½-inch slices on bias

and add to mushroom sauce

9. Simmer for 5 minutes.

10. Serve with egg noodles or rice.

Tip: Au sec is a French culinary term

meaning nearly dry. The liquid has

been reduced until nearly gone.

You may cut temperature down

to Medium-Low (175°F) heat to

slow down the speed of the liquid

reducing.

• 31

Beef

Hometown Chili

Serves: 6-8

2 pounds ground beef

1 cup chopped yellow onion

1 cup chopped celery

2 tablespoons chopped garlic

2 cans light red kidney beans

4 (15-ounce) whole tomatoes

3 tablespoons chili seasoning

2 cups cold water

3 tablespoons fresh parsley, minced

½ teaspoon black pepper

½ teaspoon salt

1 cup grated cheese (optional)

½ cup chopped green onions (optional)

1 cup crackers (optional)

Directions:

1. In large stock pot, cook ground beef

and 1 tablespoon chili seasoning on

Medium High (375°F).

2. Drain any fat and add the meat back

to large stock pot

3. Add onions, celery, and garlic. Sauté

with ground beef for about 2 minutes

until onions are translucent, stirring

every 30 seconds.

4. Add kidney beans, tomatoes,

remaining chili seasoning, water,

parsley, salt and pepper.

5. Turn PIC to High (425°F) and bring

to boil.

6. Turn PIC down to

Medium-Low (175°F) and let

simmer for 45 minutes.

7. Serve with cheese, chopped onions,

and crackers.

Tip: If you don’t have fresh parsley,

substitute 1 tablespoon dry parsley.

32 • NuWave® PIC® Titanium Complete Cookbook

Steak au Poivre

Yield: 4

½ cup black peppercorns

4 (6-ounce) tenderloin steaks

2 teaspoons sunower oil

½ cup French brandy or cognac

1 cup heavy cream

1 tablespoon unsalted butter

Salt to taste

Directions:

1. Coarsely grind peppercorns and

spread onto a plate.

2. Press meat into peppercorns,

covering both sides completely.

3. Heat oil in large sauté pan

on Medium-High (375°F).

4. Add steaks to pan and cook for 2-4

minutes per side.

5. Remove pan from PIC and

add brandy.

6. Return pan to PIC and cook on

Medium-High (375°F) for

1-2 minutes, until liquid has

reduced by half.

7. Remove steaks from pan

and set aside.

8. Add cream and butter to pan

and cook until cream reduces

to thick sauce.

9. Return steaks to pan and let

sit until warm.

10. Serve steaks and cover in sauce.

Korean Beef

Serves: 4-6

½ cup soy sauce

¼ cup rice vinegar

3 scallions, nely chopped, plus

additional chopped scallions for garnish

2 tablespoons rmly packed

brown sugar

1 (2-inch) piece fresh ginger,

nely chopped

1½ tablespoons toasted sesame oil

2 teaspoons red pepper akes

2 (¾ pound) skirt steaks

1½ pounds skirt steak, in two pieces

Vegetable oil

1½ ounces cellophane noodles

Kosher salt and freshly ground black

pepper to taste

Directions:

1. Combine soy sauce, vinegar,

scallions, sugar, ginger, sesame oil

and pepper akes in bowl, whisking

well to blend.

2. Set aside ¼ cup marinade and pour

rest into re-sealable plastic bag.

3. Add skirt steak to bag and seal.

4. Place bag in refrigerator and let

steak marinate for at least 4 hours,

or overnight, turning bag often.

5. Fill large, deep sauce pot with

enough vegetable oil until it’s

2 inches deep.

6. Heat medium stock pot

Medium-High (375°F) until

oil reaches 375°F.

7. Pull apart noodle clusters, forming

clumps of about 10 strands.

8. Working in batches, fry noodles in oil

for about 5 seconds per side, until

they puff up and turn white.

9. Using slotted spoon, transfer cooked

noodles to paper towels to drain.

10. Remove skirt steak from marinade

and pat dry with paper towels.

11. In large sauté pan, heat 1½

tablespoons oil on High (425°F).

• 33

Beef

Spiced Beef with Dumplings

Serves: 4-6

1 (3-pound) boneless chuck roast

2 tablespoons olive oil

1 (16-ounce) can tomatoes

1¾ cup water, divided

¼ cup red wine

2 tablespoons beef bouillon

Salt to taste

2 cloves garlic, minced

1 (8-count) package refrigerated

biscuits

1 tablespoon minced parsley

2 tablespoons cornstarch

Directions:

1. Trim excess fat from roast.

2. Heat oil in large stock pot on

Medium (275°F).

3. Brown roast on all sides.

4. Add tomatoes, 1½ cups water, red

wine, bouillon, salt and garlic to

large stock pot.

5. Cook on Medium-Low (175°F) for

2-2½ hours or until tender.

6. Place biscuits on roast and sprinkle

with parsley.

Grilled Sirloin with

Mushrooms & Red Peppers

Serves: 4

4 (6 – 7-ounce) sirloin steaks

1 tablespoon olive oil

1 medium red bell pepper, cut

into strips

6 ounces sliced button mushrooms

1 small onion, thinly sliced

½ teaspoon salt

½ teaspoon pepper

Directions:

1. Add olive oil to grill pan or large

sauté pan and heat on Max/Sear for

20 seconds or until it smokes.

2. Brush vegetables with olive oil and

place on grill.

3. Grill vegetables for 2-3 minutes,

4. Season steak with black pepper

and add to grill.

5. Sear on each side for 4-5 minutes

for medium-rare, 6-7 minutes for

medium or 8-10 minutes for

well-done.

6. Serve steaks over grilled vegetables.

Tip: Create crosshatch marks by

rotating steaks 90° halfway through

cooking process on each side.

12. Season meat with salt and pepper

and add to skillet.

13. Reduce PIC to Medium-High

(375°F) for 2-3 minutes per side.

14. Transfer steak to platter and cover

loosely with foil. Let steak rest for

5 minutes.

15. Repeat steps 11-14 with remaining

oil and skirt steak.

16. Cut steak into thin slices,

cutting against the grain.

17. Toss beef with reserved marinade

until well coated.

18. Crumble fried noodles and divide

equally onto plates and top with

sliced beef.

19. Garnish with chopped scallions.

7. Cover and steam dumplings for

on Medium-Low (175°F) 15 minutes,

shaking pot occasionally.

8. Remove meat and dumplings and

place on platter.

9. Bring cooking liquid and

remaining water up to boil on

Medium-High (375°F).

10. Gradually add cornstarch by

continually stirring it into

cooking liquid.

11. Continue to stir until gravy is thick.

34 • NuWave® PIC® Titanium Complete Cookbook

Beef Stroganoff over

Buttered Noodles

Serves: 4-6

13 cups beef stock

1 carrot, chopped

6 sprigs fresh thyme, divided

1 bay leaf

2 pounds chuck roast, cut

into 2-inch cubes

Kosher salt and freshly

ground black pepper

6 tablespoons extra-virgin

olive oil, divided

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter, divided

1 pound mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus

more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley

leaves, plus more for garnish

1 (1-pound) package wide egg noodles

Directions:

1. Heat beef stock in a large stock pot

on High (425°F) heat with the carrot,

3 thyme sprigs, and bay leaf.

2. Pat the beef dry and season it with

salt and pepper.

3. Coat large stock pot in

3 tablespoons olive oil and heat

on High (425°F).

4. Cook meat in batches in pan

until browned on all sides. Do not

overcrowd the meat.

5. Lower temperature to

Medium (275°F) and return

all meat to stock pot.

6. Add onions and cook for about

5 minutes, until they soften.

7. Add cognac and continue cooking

for about 5 minutes, until alcohol

has burned off.

8. Add beef stock to pan, discarding

carrot, thyme and bay leaf.

9. Partially cover stock pot and cook at

220°F for 1½-2 hours.

10. In separate large sauté pan, melt

3 tablespoons butter at 350°F and

add remaining olive oil.

11. Add mushrooms, garlic and

remaining thyme sprigs and

cook until mushrooms are

browned. Remove pan from

heat and set aside.

12. Once meat is nished cooking,

remove from heat and fold in

cooked mushrooms, sour cream,

mustard and parsley.

13. Taste beef mixture and add salt

and pepper as needed.

14. Bring large stock pot of salted

water to boil on Max/Sear and

add noodles.

15. Cook noodles until tender, then

drain and toss with remaining

butter and season with salt

and pepper.

16. Serve stroganoff over noodles and

garnish with sour cream and parsley.

• 35

Beef

Cajun Rib Eye

Serves: 1

3 tablespoons paprika

2 tablespoons granulated garlic

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon black pepper

1 tablespoon dried thyme

1 (24-ounce) bone-in rib eye steak

1 yellow onion, cut into thick slices

10 cloves garlic

Vegetable oil, for marinating

Directions:

1. Combine paprika, granulated garlic,

salt, cayenne pepper, onion powder,

oregano, black pepper and thyme in

medium bowl and mix well.

2. Place steak on a cutting board and

make several punctures on both

sides using a fork.

3. Coat steak with prepared spice

blend and puncture steak again

with fork, making as many holes

as possible.

4. Combine remaining spice

blend, onion, garlic and oil in

deep container.

5. Add steak to container, ensuring it’s

fully immersed in marinade.

6. Cover container with plastic wrap

and refrigerate for at least 24 hours.

7. Heat large sauté pan on

High (425°F).

8. Remove steak from marinade,

letting excess oil drip off, and place

on hot grill pan.

9. Cook steak for 4 minutes per side

for medium-rare.

Tip: Make sure you add enough oil to

the marinade so that the steak can

be completely submerged.

Bacon, Onion and Cheese

Stuffed Burgers

Serves:8

1½ pounds ground beef

1 clove garlic, minced

1 teaspoon cayenne pepper sauce

Salt and freshly ground black

pepper to taste

4 strips bacon, diced

½ onion, chopped

1 cup grated sharp cheddar cheese

4 burger buns

Lettuce, tomato, pickles for toppings

Directions:

1. Combine beef, garlic, hot sauce, salt

and pepper in bowl and mix well.

2. Form beef mixture into 8 even,

½-inch patties and set aside.

3. Heat large sauté pan on

Medium (275°F) and fry bacon

until crispy.

4. Transfer bacon to paper towel-lined

plate to drain and cool; set aside.

5. Sauté onions on same skillet on

Medium (275°F) for about 5 minutes,

until tender.

6. Transfer onions, bacon and cheese

to bowl and mix well.

7. Form cheese mixture into

4 even balls and place in center of

4 beef patties.

8. Top each cheese-covered patty with

additional beef patty and crimp

edges together until sealed.

9. Cook burgers on

Medium-High (375°F) for

4 minutes per side.

10. Serve in buns with your

favorite toppings.

36 • NuWave® PIC® Titanium Complete Cookbook

Pork & Chicken

Tips for Pork & Chicken

• Poultry is ready to serve once the

internal temperature* reaches

170-180°F, or when juices run clear.

• Pork is ready to eat when the

internal temperature* approaches

160-170°F, or once juices run clear.

• To cut raw meat more easily, it may

help to thoroughly chill it rst.

• 1 pound of raw chicken equals 2

cups of cooked meat.

• When it comes to searing meat, the

cut is not ready to be ipped if it is

sticking to pan.

• When adding raw meat to hot oil,

wear a hot pad or glove and/or

use tongs to prevent burns.

• Let all meats (chicken, beef, lamb,

pork, etc.) sit for 3-5 minutes after

cooking time is complete before

cutting.

• Meat should be thawed in the

refrigerator.

* A meat thermometer is essential for

checking internal temperature.

• 37

Pork Marsala

Serves: 4

1 pound pork tenderloin, well trimmed

1 teaspoon olive oil

1 tablespoon minced garlic

1 teaspoon tomato paste

½ cup dry Marsala

½ cup red wine

12 ounces button mushrooms

Salt and Pepper to taste

1 tablespoon chopped fresh parsley

Directions:

1. Cut pork diagonally into cutlets

¼-inch thick or pound cutlets to

thickness of ¼-inch.

2. Heat large sauté pan on High (425°F)

for about 1 minute and add cutlets.

3. Sear on sides, sealing in juices

and brown for about 1 minute and

30 seconds per side.

4. Remove cutlets from pan.

5. Heat oil on Medium (275°F) heat and

add the garlic and sauté for 1 minute.

6. In separate container, combine

tomato paste Marsala and red wine.

Add mixture to pan.

7. Add mushrooms. Turn down to

Medium-Low (175°F) heat and

simmer for 3-5 minutes.

8. Return reserved cutlets to pan, and

heat them through on Medium-Low

(175°F) heat.

9. Before serving, sprinkle with parsley.

Pan-fried Pork Chops

Serves: 4

4 bone-in or center cut pork chops,

about ¾-inch thick

1 cup all-purpose our

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

½ teaspoon cayenne (optional)

3 slices bacon, chopped

½ cup vegetable oil or olive oil

Directions:

1. In medium sauté pan, cook bacon

on Medium-High (375°F) for

6 minutes or until fat renders and

bacon is crisp.

2. While bacon cooks, mix all spices

with our.

3. Pat pork chops dry with paper towel.

4. Cut 2 slits at the ends to keep the

chop from curling when cooked.

5. Season both sides with our and

spice mixture and shake off any

excess.

6. Using slotted spoon, transfer

bacon to paper towel and reserve

for later use.

7. Add olive oil to bacon render and

heat on Medium-High (375°F) for

2 minutes.

8. Cook chops for 5-7 minutes per side

until well browned and the internal

temperature has reached 160°F.

Tip: Boneless chicken cutlets or

breasts can be used in place of

pork chops.

• 37

Pork & Chicken

38 • NuWave® PIC® Titanium Complete Cookbook

Sweet & Sour Pork with

Pineapple

Serves: 4

6 tablespoon unsalted butter, divided

2 pounds celery root, peeled and cut

into 1-inch cubes

2 cups water

1 tablespoon salt, divided

¼ cup milk

2 teaspoons garlic, minced

1 pound baby bok choy, trimmed and

sliced crosswise

1½ pounds boneless pork loin, trimmed

and cut into cubes

1 (10-ounce) can fresh pineapple

chunks

1/3 cup honey

2 tablespoons sherry vinegar

White pepper to taste

Directions:

1. Melt 2 tablespoons butter in large

sauté pan on Medium-High (375°F).

2. Add celery root and cook for 5

minutes, stirring to coat with butter.

3. Add water and ½ teaspoon salt.

Bring to boil.

4. Reduce heat to a simmer on

Medium–Low (175°F), let simmer for

30 minutes or until tender.

5. Strain, reserving ¼ cup cooking

liquid.

6. Puree in food processor with

reserved cooking liquid, milk and

1 tablespoon butter.

7. Return to pan to keep warm.

8. In large sauté pan heat 3

tablespoons butter on High (425°F).

9. Sauté garlic for 1 minute until tender,

stirring constantly.

10. Add bok choy and ½ teaspoon salt

and cook on Medium-High (375°F)

for 4-5 minutes, stirring until just

tender. Set aside and keep warm.

11. In same fry pan, add

1 tablespoon butter.

12. Cook pork on Medium-High (375°F)

heat until brown and

cooked through.

13. Remove pork with slotted spoon

and add to bok choy.

14. In same fry pan, add pineapple with

juice, honey, vinegar and remaining

salt and cook on Medium-High

(375°F).

15. Bring to a rolling boil.

16. Add pork and bok choy into sauce.

17. Serve with celery root puree

along side.

Black-Eyed Peas with

Andouille

Serves: 6

½ pound Andouille sausage, cut into

¼-inch thick slices

½ cup onion, diced

½ green bell pepper, diced

½ red bell pepper, diced

3 cups black-eyed peas, cooked

1 cup chicken stock or water

½ teaspoon kosher salt

½ teaspoon black pepper

Directions:

1. Heat large sauté pan on

Medium-High (375°F).

2. Add sausage and cook for 5 minutes,

or until browned on both sides.

3. Transfer sausage to bowl

and set aside.

4. In same skillet, add onion and bell

peppers and cook for 5 minutes,

or until wilted.

5. Add peas, chicken stock, sausage,

salt and pepper and cook for

5 minutes.

6. When completely cooked, serve

with a bowl of rice.

• 39

Pork & Chicken

Sautéed Pork Medallions

with Lemon-Garlic Sauce

Serves: 4

1 (1-pound) pork tenderloin, trimmed

¼ teaspoon salt, divided

3teaspoon black pepper, divided

2 teaspoons olive oil, divided

2 cloves garlic, minced

½ cup dry white wine

½ cup chicken broth, low-sodium

Grated zest from 1 lemon

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

Directions:

1. Cut pork into 12 (1-inch) slices.

2. Season both sides of pork with

8teaspoon salt and

¼ teaspoon pepper.

3. Heat 1 teaspoon oil in large sauté

pan on Medium-High (375°F).

4. Add pork and cook for 1½ minutes

per side, until internal temperature

reaches 145°F.

5. Transfer pork to serving platter and

cover to keep warm.

6. Heat remaining oil in pan on

Medium-High (375°F).

7. Add garlic and cook for about

30 seconds, stirring constantly.

8. Add wine and broth to pan.

9. Increase temperature to

High (425°F) and cook for about 5

minutes, stirring with wooden spoon

until liquid reduces by ½

10. Turn off PIC and stir in lemon zest,

lemon juice, parsley and remaining

salt and pepper.

11. Drizzle sauce onto pork

medallions and serve.

Tip: You can substitute 1½ teaspoons

dried parsley if you don’t have

fresh available.

Tip: For a different avor, use sage or

rosemary instead of parsley.

Pork Tenderloin with

Sautéed Apples

Serves: 4

¼ teaspoon ground coriander

¼ teaspoon freshly

ground black pepper

1teaspoon ground cinnamon

1teaspoon ground nutmeg

½ teaspoon salt, divided

1 pound pork tenderloin, trimmed and

cut crosswise into 12 pieces

Non-stick cooking spray

2 tablespoons butter

2 cups thinly sliced, unpeeled apples

1 cup thinly sliced shallots

¼ cup apple cider

1 teaspoon fresh thyme leaves

Directions:

1. Combine rst 4 ingredients in a bowl

along with ½

3teaspoon salt and

sprinkle evenly over pork.

2. Coat large sauté pan in non-stick

cooking spray and heat on

Medium-High (375°F).

3. Add pork to pan and cook for

3 minutes per side.

4. Remove pork from pan

and keep warm.

5. Reduce temperature to

Medium (275°F).

6. Melt butter in pan and add apple

slices, shallots and ½

1teaspoon salt

and sauté for 4 minutes.

7. Add apple cider to pan and cook

for 2 minutes.

8. Stir in thyme.

9. Serve pork with apples.

40 • NuWave® PIC® Titanium Complete Cookbook

Pork Chops with

Red Onion Cont

Serves: 2

1 red onion, thinly sliced

1-2 tablespoons butter

Salt and pepper to taste

Splash balsamic or red wine vinegar

2 pork chops

Pinch sugar

Directions:

1. Melt butter in medium sauté

pan at 150°F.

2. Add onions and season with

salt and pepper.

3. Cook onions for about 15 minutes,

stirring occasionally.

4. Add vinegar and cook for about

1 minute until liquid evaporates.

5. Remove pan from PIC and

set sauce aside

6. Sprinkle pork chops with salt,

pepper and sugar.

7. Cook chops in medium sauté pan

on Medium (275°F) for about

5 minutes per side.

8. Serve chops and top with

red onion cont.

Tip: If your pork chops do not have

much fat, you may need to add

some oil or butter to the pan

when cooking.

Pork Chops alla Pizzaiola

Serves: 4

2 tablespoons olive oil

2 (12-ounce) bone-in pork chops

Salt and freshly ground black

pepper to taste

1 small onion, thinly sliced

1 (15-ounce) can diced tomatoes

1 teaspoon Herbes de Provence

¼ teaspoon dried red pepper akes

1 tablespoon chopped parsley

Directions:

1. Heat oil in large sauté pan on

Medium (275°F).

2. Season pork chops with salt and

pepper and add to fry pan.

3. Cook chops for about

3 minutes per side.

4. Transfer chops to plate and cover

with foil to keep warm.

5. Add onion to same pan and sauté on

Medium (275°F) for about 4 minutes.

6. Add tomatoes, with juices, Herbes

de Provence and red pepper akes.

7. Cover pan and simmer for about

15 minutes

8. If desired, season sauce with salt

and more red pepper akes and

return chops to pan.

9. Coat chops with sauce and serve.

10. Pour sauce onto chops and season

with parsley.

Tip: Cook pork until internal

temperature reads 160°F.

• 41• 41

Pork & Chicken

Chicken & Mushrooms

Serves: 6

6 (6-ounce) boneless, skinless

chicken breasts

½ cup our

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

3-4 cloves garlic, peeled and

roughly chopped

1 pound mushrooms, cut into slices

¼ cup balsamic vinegar

1 cup chicken broth/stock

¼ teaspoon thyme

Directions:

1. In large sauté pan, heat the oil on

Medium-High (375°F).

2. Dredge chicken pieces in our,

mixed with salt and pepper, shaking

off excess our.

3. Add chicken to large sauté pan and

cook for 3 minutes on each side or

until brown.

4. Add garlic, turn chicken pieces

over and scatter mushrooms

over chicken.

5. Cook ingredients for about 3

minutes, shaking skillet to distribute

mushrooms.

6. Add vinegar, broth, and thyme.

7. Cover large sauté pan and cook

chicken on Medium-Low (175°F)

for 10-12 minutes, turning chicken

once as it cooks, until the center is

fully cooked.

8. Remove chicken and place on

platter; keep warm.

9. Cook mushrooms for additional 4-5

minutes on Medium-High (375°F) to

thicken sauce.

10. Pour sauce over chicken and serve

with rice.

Asian-Marinated

Pork Chops

Serves: 2

¼ cup soy sauce

2 tablespoons rice wine vinegar

1 teaspoon Asian chili paste

2 teaspoons nely chopped ginger

1 clove garlic, minced ne

2 scallions, thin sliced

Zest from 1 orange

2 (¾-inch) boneless pork chops

Canola oil

Directions:

1. In large bowl, combine soy sauce,

rice wine vinegar, chili paste, ginger,

garlic, scallions, and orange zest.

2. Add pork chops to bowl and

toss to coat.

3. Let the chops sit in the marinade for

a few minutes.

4. Coat large sauté pan with oil and

heat on High (425°F).

5. Remove the chops from the

marinade, shaking off any excess

and reserve the marinade.

6. Add chops to pan and sear on

Max/Sear for 4-5 minutes per side.

7. Transfer pork chops to plate and

drain any excess oil from pan.

8. Add remaining marinade to

sauté pan and heat on

Max/Sear until boiling.

9. Turn off PIC and spoon marinade

onto pork chops.

Tip: Serve with Sugar Snap Peas and

Spinach with Ginger.

42 • NuWave® PIC® Titanium Complete Cookbook

Herb Chicken

Serves: 4

4 (6-ounce) boneless, skinless

chicken breasts

¼ cup our

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon fresh thyme

1 tablespoon fresh chopped rosemary

1 tablespoon fresh chopped oregano

2-3 cloves garlic, peeled and nely

chopped

½ cup white wine

¾ cup chicken stock or broth

¼ cup fresh chopped Italian parsley or

chervil

Directions:

1. Heat large sauté pan on

Medium-High (375°F).

2. Dredge chicken in our, which has

been seasoned with salt and pepper;

shake off the excess our.

3. Add chicken to fry pan and brown on

both sides for color; set aside.

4. Add herbs, garlic and wine to large

sauté pan.

5. Bring cooking liquid to simmer on

Medium-High (375°F).

6. When cooking liquid is brought

back up to temperature,

add chicken to fry pan.

7. Add chicken stock and bring back to

simmer on Medium-Low (175°F).

8. Cover and cook chicken for

about 10-12 minutes or until internal

temperature reaches 170°F.

9. Before serving dish, sprinkle with

fresh parsley or chervil.

Tip: If you don’t have fresh thyme,

rosemary or oregano, you can

substitute with 1 teaspoon dried

thyme, rosemary or oregano.

Teriyaki Chicken

Serves: 2-3

¾ cup low-sodium soy sauce

¼ cup honey

1¼ teaspoons peeled, grated fresh

ginger

1 pound boneless, skinless chicken

breasts or thighs

Freshly ground black pepper to taste

4 teaspoons vegetable oil

2 medium scallions, thinly sliced

Directions:

1. Add soy sauce and honey to small

saucepan and simmer on

Medium (275°F) for about

5 minutes, stirring often.

2. Add ginger and stir to combine.

3. Remove pan from PIC

and set aside.

4. Heat vegetable oil in large sauté pan

on High (425°F) until simmering.

5. Season chicken with pepper and

add to pan.

6. Fry chicken for about 3 minutes per

side, until both sides are browned.

7. Reduce PIC to Medium (275°F).

8. Slowly pour reserved sauce into

pan, ipping chicken occasionally to

coat, and cook for about 3 minutes.

9. Transfer chicken to cutting board,

letting excess sauce drip

back into pan.

10. Continue to cook sauce on

Medium (275°F) for about

3 minutes, until sauce thickens.

11. Slice chicken crosswise into

½-inch pieces.

12. Transfer chicken to serving dish

and pour sauce onto chicken.

13. Garnish with scallions and serve.

Tip: If you’re using chicken breasts,

pound the chicken until they’re ½

inch thick.

• 43

Pork & Chicken

Parmesan Chicken

Serves: 4-6

4-6 boneless, skinless chicken breasts

1 cup all-purpose our

1 teaspoon kosher salt

½ teaspoon freshly ground

black pepper

2 extra-large eggs

1 tablespoon water

1¼ cups seasoned dry bread crumbs

½ cup freshly grated parmesan, plus

extra for garnish

1 tablespoon unsalted butter

1 tablespoon olive oil

Salad greens, washed and spun dry

Directions:

1. Using mallet or rolling pin, pound

chicken breasts until they are ¼-inch

thick and set aside.

2. Combine our, salt, and pepper

on dinner plate.

3. Beat eggs with water and transfer to

second dinner plate.

4. Combine bread crumbs with

parmesan on third plate.

5. Coat chicken breasts with our

mixture, then dredge in egg mixture,

then coat in bread crumb mixture.

6. Heat butter and olive oil in large

sauté pan on Medium-Low (175°F).

7. Add 2-3 chicken breasts and cook

for 2-3 minutes per side.

8. Repeat step 7 with remaining

chicken breasts, adding more butter

and oil if necessary.

9. Top each chicken breast with

parmesan cheese and serve with

salad greens.

Tip: Toss the salad greens in ¼ cup

freshly squeezed lemon juice, ½

cup olive oil, ½ teaspoon kosher

salt and ¼ teaspoon black pepper.

Fried Chicken PIC Style

Serves: 1-2

1½ pounds bone-in chicken pieces

(breasts, thighs, and drumsticks)

2/3 cup all-purpose our

3 teaspoons poultry seasoning or

paprika

3 teaspoons dried basil or marjoram

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black or white pepper

7 cups canola or vegetable oil

Directions:

1. Combine our and all spices in

4-quart plastic container. Shake to

evenly mix ingredients.

2. Add canola or vegetable oil to

medium stock pot.

3. Heat over Medium-High (375°F)

for 12-15 minutes, until oil

reaches 350˚F.

4. Add chicken pieces to seasoned

our, shaking plastic container each

time to coat.

5. Cook chicken 10-12 minutes

per side.

6. Cook chicken until internal

temperature reaches 165-170˚F.

Tip: Be careful not to overcrowd pan.

If necessary, cook in two

or three batches.

• This recipe can be altered to fry 4

pounds of chicken. To do so,

double the dry seasoning and

increase our to 3 cups.

• Ideal oil temperature for chicken is

350˚F and should be checked with

a digital thermometer.

44 • NuWave® PIC® Titanium Complete Cookbook

Chicken Fajitas

Serves: 6

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1½ teaspoons seasoned salt

1½ teaspoons dried oregano

1½ teaspoons ground cumin

1 teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon paprika

½ teaspoon crushed red pepper akes

(optional)

1½ pounds boneless skinless chicken

breasts, cut into thin strips

½ medium red pepper, julienned

½ medium green pepper, julienned

4 green onions, thinly sliced

½ cup chopped onion

6 (8-inch) our tortillas

Shredded cheddar cheese

Salsa

Guacamole

Sour cream

Directions:

1. Combine 2 tablespoons oil, lemon

juice and spices in large, re-sealable

plastic bag.

2. Add chicken to bag, ensuring

all sides of chicken are coated in

marinade, and seal.

3. Add oil to large sauté pan and

sauté peppers and onions on

Medium (275°F) until tender.

4. Remove vegetables and keep warm.

5. In same skillet, cook chicken on

Medium (275°F) for 5-6 minutes.

6. Return vegetables to pan and

continue cooking until

heated through.

7. Add fajitas to tortillas and serve with

cheese, salsa, guacamole

and sour cream.

Chicken Burgers

Serves: 4-5

1 pound boneless, skinless chicken

breasts or tenders

2 cups fresh bread crumbs, divided

½ cup low-fat milk

3 tablespoons grated sweet onion

¼ teaspoon cayenne pepper

¾ teaspoon kosher salt

Freshly ground black pepper

1 teaspoon olive oil

Directions:

1. Remove all excess fat and

cartilage from chicken.

2. Cut chicken into 1-inch cubes and

chop until coarsely ground and

transfer to mixing bowl.

3. Using a rubber spatula, fold in milk,

½ cup bread crumbs, onion,

cayenne, salt and pepper.

4. Place remaining bread crumbs on

dinner plate or cookie sheet.

5. Divide chicken mixture into 4 or 5

even portions and shape into patties.

6. Coat each patty with bread crumbs

and set aside.

7. Heat olive oil in large sauté pan on

Medium-High (375°F).

8. Add patties to hot large sauté pan

and cook for about 5 minutes per

side, until golden brown.

9. Serve immediately.

Tip: You can use pulse the chicken

using a blender to properly ground.

• 45

Pork & Chicken

12. Slowly add water,

stirring constantly.

13. Return steaks to skillet and bring to

boil on Medium-High (375°F).

14. Once boiling, reduce PIC to

Low (100°F) and place onions

atop steaks.

15. Cover pan and let steaks simmer

for 30 minutes.

Chicken Breasts with

Oregano Garlic Butter

Serves: 4

1 garlic clove, minced

¼ teaspoon salt

5 tablespoons unsalted butter, softened

1 tablespoon chopped fresh oregano

¼ teaspoon dried hot red pepper akes

4 bone-in chicken breasts

1 tablespoon olive oil

Directions:

1. Mash garlic and salt into a paste in a

bowl using a large, heavy knife.

2. Mash together garlic paste, butter,

oregano, and red pepper akes with

a fork until well blended; set aside.

3. Pat chicken dry.

4. Cut 2-inch pocket horizontally in side

of each chicken breast and ll each

pocket with 2 teaspoons oregano

garlic butter.

5. Season chicken with

salt and pepper.

6. Heat oil in large sauté pan on

Medium (275°F) until hot,

but not smoking.

7. Add chicken to sauté pan, skin side

down, and cook for 8-10 minutes.

8. Flip chicken and cover sauté pan.

Cook for about 10 more minutes.

9. Spread remaining oregano garlic

butter onto chicken skin and serve.

Chicken Fried Steak

Serves: 4

1½ cups, plus 2 tablespoons

all-purpose our

½ teaspoon freshly ground black

pepper, divided

8 (4-ounce) tenderized beef round

steaks (have butcher run them

through cubing machine)

1 teaspoon house seasoning (¼ cup

black pepper mixed with 1 cup salt)

1 teaspoon seasoned salt

¾ cup vegetable oil, divided

1½ teaspoons salt

4 cups hot water

1 bunch green onions or 1 medium

yellow onion, sliced

Directions:

1. Combine 1½ cups our and ¼

teaspoon pepper in a small bowl.

2. Sprinkle 1 side of the steaks with

house seasoning and the other side

with seasoned salt.

3. Dredge seasoned steaks through

our mixture and set aside.

4. Heat ½ cup oil in large sauté pan on

Medium-High (375°F).

5. Add 2 steaks to pan and fry for 5-6

minutes per side until browned.

6. Transfer each cooked steak to paper

towel-lined plate to drain.

7. Add remaining oil to skillet and

repeat steps 5-6 with

remaining steaks.

8. Cover steaks to keep warm

and set aside.

9. Add remaining our to oil in

skillet, scraping bottom with a

wooden spoon.

10. Stir in remaining black

pepper and salt.

11. Reduce PIC to Medium (275°F)

and cook, stirring frequently, for

about 5-6 minutes until our is

medium brown.

46 • NuWave® PIC® Titanium Complete Cookbook

Seafood

Tips for Seafood

• Always smell seafood prior to

purchase to ensure freshness.

• When buying whole sh, make

sure eyes are clear. Cloudy eyes

typically signify older sh.

• Rinse seafood prior to cooking.

• Thaw in refrigerator on lowest

shelf. If there is a spill, other foods

won’t be contaminated.

• Peeling shrimp? Use fresh lemon

juice to remove lingering smell from

hands.

• The perfect temperature for melting

butter is 100°F (Low).

Cooked Seafood Guidelines

Whole Fish

Flesh should be opaque

and ready to ake.

Shrimp

Flesh is opaque and

shell turns from red to pink.

Scallops

Flesh turns opaque

Lobster Tails

Flesh turns opaque and

outside shell turns red.

• 47

Seafood Paella

Serves: 6-8

2 teaspoons butter

1 cup onion, diced

Salt and black pepper to taste

1 cup long-grain rice

1 small green pepper, seeded and

nely chopped

1 small red pepper, seeded and nely

chopped

1 tablespoon garlic, minced

½ teaspoon saffron threads, crumbled

2 ½ cups sh stock or base

1 (6 – 8-ounce) lobster tail, removed

from shell and chopped into large

pieces

½ pound king crab legs, shelled,

chopped into large pieces

12 ounces Tilapia llets, cut into large

pieces

4 ounces sea scallops, raw

4 ounces large shrimp, raw, pealed

and deveined

4 ounces mussels, pre-cooked

4 ounces clams, pre-cooked

4 ounces squid, pre-cooked and

pre-chopped

4 ounces octopus, pre-cooked and

pre-chopped

Directions:

1. In medium stock pot, melt butter

on Medium (275°F) for about

30 seconds.

2. Sauté onion in butter on Medium

(275°F) for 2 minutes or until onion

has softened.

3. Season with salt and pepper to taste.

4. Add rice and cook by stirring

occasionally for 30 seconds.

5. Add bell peppers, garlic, saffron

and 2 cups broth.

6. Bring mixture to boil on Medium-High

(375°F) covered.

7. Once boiling, lower heat to

Medium (275°F) and let simmer for

10-15 minutes.

8. Add seafood mix.

9. Cook for 15-20 more minutes

uncovered, or until most liquid has

been absorbed and rice is tender.

Tip: Do not brown rice.

Tip: You can use any type of bell

pepper.

Ginger Shrimp

Serves: 4

1½ pounds shrimp, peeled

and deveined

1 tablespoon olive oil, divided

2 tablespoons grated fresh ginger

1 cup chopped green onions

1½ cups chicken stock

2 tablespoons cold water

1 tablespoon cornstarch

Directions

1. Heat 1½ teaspoons oil in large

sauté pan on High (375°F).

2. Sauté shrimp on High (375°F) for

4 minutes or until they turn pink.

3. Remove shrimp and set aside.

4. Heat remaining oil on

Medium-Low (175°F).

5. Add ginger and onions, and sauté

until the onions are tender.

6. Add chicken stock and bring to a boil

on Max/Sear.

7. Mix together cold water and

cornstarch and stir mixture into

sauté pan.

8. Return shrimp to skillet and bring

everything to temperature on

Medium-High (375°F).

9. Serve over rice.

• 47

Seafood

48 • NuWave® PIC® Titanium Complete Cookbook

Jumbo Louisiana Shrimp

with Andouille & Grits

Serves: 6

30 jumbo raw shrimp, peeled

and deveined

2 tablespoons extra virgin olive oil

1 tablespoon Creole spice

½ teaspoon salt

6 tablespoons Andouille sausage,

small diced

1 tablespoon shallot, minced

1 tablespoon garlic, minced

2 tablespoons paquillo peppers,

small diced

1 tablespoon chopped thyme

4 cups shrimp stock or vegetable stock

2 tablespoons butter

1 teaspoon fresh lemon juice

2 cups tomatoes, diced

1 cup uncooked grits

Directions:

1. Cook grits according to

package directions.

2. Add olive oil to large sauté pan and

heat on Medium (275°F).

3. Season shrimp with Creole spice

and salt.

4. Sauté shrimp in pan until

they turn pink.

5. Remove shrimp and set aside.

6. Add Andouille, shallot, garlic,

paquillo peppers and thyme to pan.

7. Sauté for 2 minutes, or until shallots

become soft.

8. Add stock to pan and

bring to simmer.

9. Add butter, shrimp, lemon juice and

tomatoes and cook for additional

2-4 minutes.

10. Serve over grits.

Steamed Mussels in

Tomato & Wine

Serves: 4

2 pounds mussels

2 cups white wine

1 (14½-ounce) can Italian-style

chopped tomatoes

½ stick butter, cut into quarters

4 cloves garlic, roughly chopped

¼ cup fresh basil leaves, loosely

packed and roughly chopped

2 shallots, roughly chopped

Directions:

1. Rinse and scrub mussels in

cold water.

2. Fill large stock pot 1-inch deep with

water and add mussels.

3. Bring covered pot to boil on High

(425°F) for 5-7 minutes, or until

shells open.

4. Drain half cooking liquid and reserve

remaining liquid in pot with mussels.

5. Discard any mussels that

did not open.

6. Add remaining ingredients and

cook on Medium-Low (175°F) for

15 minutes.

7. Serve mussels in large bowl with hot

crusty bread and salad.

Tip: It is not necessary to remove the

entire beard of the mussel, as they

add avor to the cooking stock.

Tip: You can sporadically shake the

pot back and forth to help the

mussels cook.

• 49• 49

Seafood

Pan-Seared Tuna with

Avocado

Serves: 1

2 big handfuls fresh cilantro leaves,

nely chopped

½ jalapeño, sliced

1 teaspoon grated fresh ginger

1 garlic clove, grated

2 limes, juiced

2 tablespoons soy sauce

Pinch sugar

Sea salt and freshly ground black

pepper to taste

¼ cup extra-virgin olive oil, divided

1 (6-ounce) block sushi-quality tuna

1 ripe avocado, halved, peeled, pitted

and sliced

Directions:

1. Combine cilantro, jalapeño, ginger,

garlic, lime juice, soy sauce, sugar,

salt, pepper and 2 tablespoons olive

oil in mixing bowl; set aside.

2. Heat remaining oil in medium sauté

pan on Medium-High (375°F).

3. Season tuna generously with salt

and pepper and transfer to hot pan.

4. Add half of the prepared sauce and

cook tuna for 1 minute per side.

5. Serve seared tuna with sliced

avocado and remaining sauce.

(375°F) covered.

Pan-Seared

Red Snapper

Serves: 1

1 orange, peeled and cut into segments

1 pink grapefruit, peeled and cut into

segments

1 celery stalk, peeled and thinly sliced

1 tablespoon fresh mint, nely sliced

2 teaspoons chives, chopped

Coarse salt and ground white

pepper to taste

2 teaspoons canola oil

2 (¾-pound) red snapper lets with skin

Directions:

1. Remove sh from refrigerator

15minutes before cooking.

2. Pat each let dry on both sides with

paper towel and score skin with

sharp knife. Do not pierce the esh.

3. Cut orange and grapefruit segments

into thirds.

4. Add fruit and celery to bowl and toss

with mint and herbs; set aside.

5. Heat large sauté pan on

High (375°F).

6. Season esh side of sh with

salt and pepper.

7. Drizzle oil onto sh and transfer to

pan, skin side down and cook for

2 minutes.

8. Season skin with salt and pepper

and ip sh over.

9. Cook for additional 2 minutes and

transfer sh to plates.

10. Top each let with prepared

citrus relish and garnish with

fresh mint.

50 • NuWave® PIC® Titanium Complete Cookbook

Orange Roughy with

Citrus Sauce

Serves: 1

4 orange roughy lets

½ cup milk

¼ teaspoon salt

1cup all-purpose our

1½ tablespoons olive oil

1 tablespoon minced garlic

3 tablespoons fresh lime juice

2 tablespoons lemon juice

1 tablespoon orange juice

1 tablespoon chopped parsley

2 tablespoons thinly sliced green onion

1 tablespoon butter

Directions:

1. Pour milk into bowl and soak sh in

milk for 10 minutes.

2. Remove sh from milk and sprinkle

with salt.

3. Dredge sh in our and set aside.

4. Heat 2 tablespoons oil in large sauté

pan on Medium-High (375°F).

5. Once hot, add sh to pan and cook

for about 3 minutes, until golden.

6. Flip sh and cook for 3-4 more

minutes, until cooked through.

7. Remove sh from pan and transfer

to serving platter.

8. Wipe fry pan clean and reduce PIC

to Low (100°F).

9. Add remaining oil and garlic to pan

and cook for 30 seconds.

10. Add lime juice, lemon juice,

orange juice, parsley and

green onions to pan.

11. Add butter and mix until creamy.

12. Pour sauce over sh and serve.

Fish Tacos

Serves: 6-8

1 pound white aky sh, such as

haddock or cod

¼ cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeño, coarsely chopped

¼ cup chopped fresh cilantro leaves

8 our tortillas

Directions:

1. Place sh in medium dish.

2. Whisk together oil, lime juice, chili

powder, jalapeño and cilantro and

pour over sh.

3. Let sh marinate for 15-20 minutes.

4. While sh marinates, heat medium

sauté pan on Medium-High (375°F).

5. Remove sh from marinade and

place on hot grill, esh side down.

6. Grill sh for 4 minutes, then ip and

grill for additional 30 seconds.

7. Remove sh from grill and let rest for

5 minutes.

8. While sh rests, place tortillas on

pan and grill for 20 seconds.

9. Divide sh among tortillas and

garnish with your favorite toppings.

Tip: Top your tacos with tomato salsa,

shredded cabbage, hot sauce,

sour cream, and/or

chopped cilantro.

• 51• 51

Seafood

Battered Fried Shrimp

Serves: 4-6

2 pounds uncooked shrimp, peeled

and deveined, tails left on

1 cup all-purpose our

½ teaspoon sugar

½ teaspoon salt

1 cup ice water

1 egg

1 large bottle vegetable oil, portioned

into 6 cups and 2 tablespoons

Directions:

1. Heat oil in a large stock pot on

Medium (350°F).

2. In large bowl, mix our, sugar

and salt.

3. Add ice water, egg and 2

tablespoons oil to our mixture

to make batter.

4. Dry shrimp thoroughly.

5. Holding shrimp by tails with tongs,

dip them into batter one at a time.

6. Carefully place shrimp in pot and

fry for about 2 minutes or until

golden brown.

7. Transfer to paper towel to drain,

keeping shrimp in a warm location.

8. Continue to cook remaining shrimp.

9. Serve immediately.

Tip: Test you oil by using a toothpick.

Drop the toothpick in the oil; if it

fries, then the oil is hot enough.

Fried Catsh

Serves: 4

8 (4-ounce) catsh lets

½ cup buttermilk

1/3 cup all-purpose our

1/3 cup cornmeal

1 teaspoon black pepper

1 teaspoon salt

3 cups canola oil or olive oil

Directions:

1. Place catsh in medium,

shallow bowl.

2. Pour buttermilk over sh and let sit

for 15-20 minutes.

3. Meanwhile, in another medium bowl,

add all dry ingredients and

stir together.

4. Dip sh into cornmeal mixture to coat

completely; place in single layer on

plate, ensuring that they do not

overlap.

5. Heat oil in medium stock pot

on 350°F.

6. Place catsh in oil, being careful not

to overcrowd, and cook for 5-6

minutes or until catsh turns

golden brown.

7. Transfer to paper towel to drain and

continue to cook remaining catsh.

Tip: If you don’t have buttermilk, mix

together regular milk and 1

tablespoon vinegar.

• Fry only 2-3 pieces at a time, so

as to not overcrowd the pot.

52 • NuWave® PIC® Titanium Complete Cookbook

Pan-Seared Halibut

Serves: 4

2 tablespoons grapeseed oil

4 (6-ounce) halibut lets

1 tablespoon salt

1 tablespoon cracked black pepper

2 sprigs fresh thyme

Juice from 1 lemon, divided

1 tablespoon olive oil

1½ cups halved heirloom tomatoes

1 teaspoon chopped garlic

2 tablespoons chopped parsley

Directions:

1. Heat grapeseed oil in large sauté

pan on Medium-High (375°F).

2. Season sh with salt and pepper

and place in hot pan.

3. Cook sh for 3-4 minutes per side.

4. Combine thyme with ½ lemon juice

in small bowl and baste

sh with sauce.

5. Transfer sh to serving

platter to rest.

6. Add olive oil to same pan used to

cook sh and stir in tomatoes, garlic

and remaining lemon juice.

7. Cook sauce for 2 minutes.

8. Stir in parsley and pour

sauce onto sh.

Tip: This procedure will work great

with any type of white sh.

• 53

Pasta, Grains

& Rice

Tips for Pasta, Grains & Rice

• Under dry conditions, rice can be

stored for up to 1 year at room

temperature.

• Rinsing rice gives it a lighter

consistency

• If you forget to presoak beans,

place them in 3 cups water for

every 1 cup of beans, then bring to

a boil on Max/Sear for 2 minutes.

Remove from heat, cover and soak

beans for 1 hour.

• Fresh pasta cooks more quickly

than dry pasta.

• Some pasta, such as lasagna,

manicotti and cannelloni, can be

used without being precooked.

These are called no-bake pasta.

• Not sure which type of pasta will

complement the dish? As a rule of

thumb, small pastas, such as orzo,

are ideal for clear or hearty soups.

Curved, twisted or tube-shaped

pastas, such as penne, are perfect

for tomato sauces. Ridged pastas,

such as rigatoni, are best used

with meat sauces. Smooth pastas,

such as fettuccine, complement

cream sauces.

54 • NuWave® PIC® Titanium Complete Cookbook

• Bow Ties 2 - 3 minutes

• Fettuccine 1½ - 2 minutes

• Lasagna 2 - 3 minutes

• Linguine 1½ - 2 minutes

• Spaghetti 1½ - 2 minutes

• Ravioli 6 - 8 minutes

• Tortellini 8 - 10 minutes

Basic Pasta Dough

Yield: 1 pound

2 cup all-purpose our, divided

½ teaspoon salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 teaspoon olive oil

Directions:

1. In large bowl, stir together 1¾ cups

of our and salt.

2. Make well in center of our mixture.

3. In separate bowl, beat egg yolks,

egg, water and oil.

4. Pour egg mixture into bowl with our,

stirring to incorporate.

5. On clean surface, sprinkle remaining

our and remove dough from bowl.

6. Knead dough for 8-10 minutes, until

smooth and elastic.

7. Cover and let dough rest for

30 minutes.

8. Flour working surface and divide

dough into 4 equal portions.

9. Roll each portion into round

shape and cut into your

favorite pasta shape.

10. Let stand uncovered for

20 minutes.

11. Boil water on Max/Sear and

cook according to guide,

“How to Cook Pasta”.

Tip: 1 pound of uncooked pasta

serves 6-8 people

How to Cook Pasta

Fill large saucepan or stock pot, with

3 quarts of water for every 4-8 ounces

of pasta. Bring to a boil on “Sear.”

You may add 1 teaspoon salt and

1 tablespoon olive or cooking oil to

prevent pasta from sticking (optional).

Add pasta a little at a time so water

continues boiling. Reduce heat to

Medium-High (375°) and continue

boiling uncovered, stirring occasionally

according to the specications below,

or until pasta is al dente (rm). Drain

in colander. When cooking dry pasta,

check package directions because they

tend to vary by brand. When preparing

pasta salad, cool noodles with cold

water then add a small amount of oil to

prevent from sticking.

To store noodles, spread on wire

cooling rack; let noodles dry overnight

or until completely dry. Place in an

airtight container and refrigerate for

up to 3 days or freeze up to 2 months.

The time needed to dry pasta will vary,

depending on size and shape of pasta.

Cooking Times

for Homemade Pasta

• 55

Pasta, Grains & Rice • 55

Mushroom Stroganoff

Serves: 4

8 ounces wide egg noodles

2 tablespoons butter

2 medium onions, cut into ¼-inch slices

4½ cups mushrooms, sliced

1 clove garlic, minced

2 tablespoons all-purpose our

1 vegetable bouillon cube, crumbled

¾ cup water

1 (8-ounce) carton sour cream

Salt & pepper to taste

1 tablespoon fresh chives (optional)

Directions:

1. In large stock pot, heat

water for pasta.

2. Meanwhile, in large sauté pan, melt

butter on Medium-High (375°F).

3. Sauté onion for 3-4 minutes until

tender, stirring occasionally.

4. Stir in mushrooms and garlic.

5. Cook for 5 minutes, or until

vegetables are tender,

stirring occasionally.

6. Add our to mushrooms; continue to

cook to remove raw taste.

7. Deglaze with bouillon and water

8. Bring to simmer and lower

temperature to Medium-Low (175°F);

cook for 10 minutes.

9. Cook egg noodles according to

package directions.

10. Add sour cream and season with

salt and pepper.

11. Continue cooking for 2-3 minutes to

incorporate avors.

12. Pour sauce over pasta and sprinkle

with chives.

Roasted Red Pepper Sauce

over Tortellini

Serves: 6

2 (9-ounce) packages cheese or

meat tortellini

4 red peppers, roasted

2 tablespoons butter

1 cup onion, small diced

4 cloves garlic, minced

1 tablespoon fresh thyme

1 tablespoon fresh oregano

2 teaspoons sugar

Directions:

1. In medium stock pot, cook tortellini

according to package directions.

2. Meanwhile, using food processor,

process red peppers until smooth;

set aside.

3. In medium saucepan, heat butter

until melted.

4. Sauté onion and garlic until fragrant

and tender.

5. Add pureed pepper, thyme, oregano,

and sugar.

6. Cook and stir until heated through.

7. Pour sauce over tortellini; toss and

coat.

Tip: If you don’t have freshly roasted

red peppers, substitute with 2 jars

of roasted red peppers.

• If you don’t have fresh thyme,

substitute with 1 teaspoon dried.

If you don’t have fresh oregano,

substitute with ½ teaspoon dried.

56 • NuWave® PIC® Titanium Complete Cookbook

Beans with Pesto Bulgur

Serves: 6

¾ cup dry cranberry beans, lima beans

or pinto beans

2 tablespoons olive oil

6 cups water, divided

1 cup vegetable stock

¾ cup bulgur wheat

¾ cup red pepper, chopped

¼ cup green onion, thinly sliced

1/3 cup refrigerated pesto sauce

Directions:

1. Pour beans onto clean counter to

sort. Remove any stones, debris

and old beans.

2. Rinse beans.

3. Soak beans in 3 cups water and let

soak for 6-8 hours or overnight.

4. In large stock pot, combine soaked

beans, oil and 3 cups water.

5. Bring to boil on Max/Sear.

6. Reduce heat to Medium- Low

(175°F) and let simmer.

7. Drain and rinse beans; set aside and

keep warm.

8. In same large stock pot, bring stock

to boil on Max/Sear.

9. Incorporate bulgur wheat into

cooking liquid by stirring.

10. Cover and cook on Medium-low

(175°F) for 15 minutes.

11. Add red pepper, green onions and

pesto and cook for 5 minutes.

12. Pour out any excess water.

13. Add beans and bring back to

temperature on Medium (275°F)

until majority of water has been

absorbed and heated through.

Tip: Cook beans for 1-1½ hours.

• If you are short on time, use 1

(15-ounce) can pinto beans, rinsed

and drained instead of dry beans.

Fettuccine Alfredo

Serves: 4

12 ounces dried fettuccine

¾ cup heavy whipping cream

½ cup butter

¾ cup grated Parmesan cheese

Salt & pepper to taste

Pinch nutmeg

Directions:

1. Cook fettuccine according to

package directions.

2. Meanwhile, in separate saucepan,

bring butter and cream to simmer on

Medium (275°F) for 3 minutes,

stirring sporadically.

3. Drain and return fettuccine

to saucepan.

4. Remove sauce from heat.

5. Add warm sauce, cheese, salt,

pepper and nutmeg to fettuccine;

coat well.

6. Serve immediately.

• 57

Pasta, Grains & Rice • 57

Fresh Tomato, Sausage

and Pecorino Pasta

Serves: 3-4

8 ounces uncooked penne pasta

8 ounces sweet Italian sausage,

casings removed

2 teaspoons olive oil

1 cup sliced onion

2 teaspoons minced garlic

1¼ pounds tomatoes, chopped

6 tablespoons grated Pecorino

Romano cheese, divided

¼ teaspoon salt

1teaspoon black pepper

¼ cup fresh basil

Directions:

1. Prepare pasta according to package

directions, drain and set aside.

2. Heat large sauté pan on

Medium-High (375°F).

3. Add sausage and olive oil to pan

and cook for 4 minutes, stirring to

crumble sausage.

4. Add garlic to pan and cook for

2 minutes.

5. Stir in tomatoes and cook for

2 minutes.

6. Remove pan from PIC.

7. Stir in prepared pasta, 2 tablespoons

cheese, salt and pepper.

8. Top pasta with remaining cheese

and garnish with basil.

Bucatini with Mushrooms

Serves: 4

½ cup dried porcini mushrooms

2cup boiling water

8 ounces uncooked bucatini pasta, rinsed

3¼ teaspoons salt, divided

1 tablespoon canola oil

¼ cup nely chopped shallots

2 (4-ounce) packages exotic mushroom

blend, coarsely chopped

2 garlic cloves, minced

2 tablespoons dry sherry

2 ounces parmesan cheese, divided

¼ cup heavy whipping cream

1 teaspoon nely chopped fresh sage

½ teaspoon cracked black pepper

1 teaspoon trufe oil

Fresh sage sprigs (optional)

Directions:

1. Combine porcini mushrooms and

boiling water in medium bowl.

Cover and let stand for 30 minutes.

2. Drain mushrooms using a strainer,

reserving ¼ cup of liquid.

3. Chop mushrooms and set aside.

4. Bring medium stock pot of water to

boil on Max/Sear and add pasta,

along with 1 tablespoon salt, and

cook for 10 minutes.

5. Drain pasta and reserve ¼ cup

cooking liquid.

6. Add oil to large sauté pan and heat

on Medium-High (375°F).

7. Add shallots, mushroom blend and

garlic and sauté for 5 minutes,

stirring frequently.

8. Add porcini mushrooms, sherry and

¼ teaspoon salt and cook for 1

minute, until liquid evaporates.

9. Stir in pasta, reserved porcini liquid,

reserved cooking liquid, ¼ cup grated

cheese, cream, sage and pepper.

10. Drizzle pasta with oil and toss.

11. Portion pasta evenly on each plate

and top with remaining parmesan

and garnish with sage sprigs.

58 • NuWave® PIC® Titanium Complete Cookbook

Mediterranean Orzo Salad

with Feta Vinaigrette

Serves: 4

1 cup uncooked orzo

2 cups baby spinach, chopped

½ cup sun-dried tomatoes, drained

and chopped

3 tablespoons chopped red onion

3 tablespoons chopped, pitted

Kalamata olives

¼ teaspoon salt

½ teaspoon freshly ground

black pepper

1 (6-ounce) jar marinated

artichoke hearts

¾ cup feta cheese, crumbled

and divided

Directions:

1. Bring water to boil on Max/Sear in

a medium sauté pan and cook orzo

according to package directions.

2. Drain orzo and rinse with cold water.

3. Combine orzo, spinach, sun-dried

tomatoes, red onion, olives, salt and

pepper in large bowl and set aside.

4. Drain and coarsely chop artichokes,

reserving liquid from can.

5. Add artichokes, artichoke liquid and

½ cup feta cheese to orzo mixture,

tossing gently.

6. Serve orzo and garnish with

remaining feta cheese.

Sausage and Rice

Serves: 4-6

1 (16-ounce) package smoked sausage

1 medium green bell pepper, chopped

1 small onion, chopped

1 garlic clove, minced

1 cup chicken broth

2 (3½-ounce) bags quick-cooking

brown rice

½ teaspoon salt

¼ teaspoon pepper

Chopped parsley for garnish

Direction:

1. Cut sausage into ½-inch slices.

2. Sauté sausage in large sauté pan on

Medium-High (375°F) for

8-10 minutes, until lightly browned.

3. Remove sausage and drain on

paper towels, reserving 1 tablespoon

drippings in pan. Set sausage aside.

4. Add bell pepper, onion and garlic to

pan and sauté on

Medium-High (375°F) for

4 minutes, until tender.

5. Add chicken broth to pan and bring

to boil on Max/Sear.

6. Add rice, sausage, salt and pepper

to pan and reduce PIC to

Medium-Low (175°F).

7. Cover pan and cook for 5 minutes,

until rice is tender.

8. Garnish with parsley and serve.

• 59

Pasta, Grains & Rice • 59

Quinoa Tabbouleh

Serves: 4

2 cups water

1 cup quinoa

1 pinch salt

¼ cup olive oil

½ teaspoon sea salt

¼ cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

Directions:

1. Bring water to boil in a medium

sauce pot on Max/Sear.

2. Add quinoa and pinch of

salt to water.

3. Reduce temperature to Low (100°F),

cover pan and simmer for

15 minutes.

4. Remove pan from PIC and

allow quinoa to come to

room temperature.

5. While quinoa cools, combine

remaining ingredients in large bowl

and mix well.

6. Stir in cooled quinoa.

Mexican Green Quinoa

Serves: 4

1 cup quinoa

2 cups baby spinach

½ cup loosely packed fresh

cilantro leaves

Juice of 1 lime

½ small jalapeño, seeded

1 tablespoon extra-virgin olive oil

1 clove garlic

¾ teaspoon kosher salt

2 tablespoons parmesan or Cotija

cheese, divided

Mediterranean

Bulgur Wheat

Serves: 2

1 cup bulgur wheat

2½ cups boiling water

Olive oil to taste

Chopped, dried apricots

Olives

Salt and pepper to taste

Directions:

1. Toast 1 cup bulgur in medium dry

sauté pan on Medium (275°F) for

about 5 minutes, until fragrant.

2. Transfer bulgur to heat-safe bowl.

3. Pour boiling water over bulgur

wheat and cover bowl tightly

with plastic wrap.

4. Let bulgur wheat stand for

15 minutes, then uncover and toss

with olive oil, apricots, olives, salt

and pepper.

Directions:

1. Fill medium saucepan ½

2full with

water and bring to boil on Max/Sear.

2. Place quinoa in ne mesh

strainer and rinse.

3. Add quinoa to boiling water and

lower temperature to

Medium (275°F) and simmer for

about 12 minutes.

4. Strain quinoa and rinse

under cold water.

5. Drain quinoa and set aside to dry.

6. Combine spinach, cilantro, lime

juice, jalapeño, oil and garlic in

food processor and pulse

until nely chopped.

7. Combine quinoa, spinach mixture

and salt in medium sauce pot and

cook on Medium-Low (175°F) for

about 3 minutes, stirring frequently.

8. Stir in 1 tablespoon cheese.

9. Transfer quinoa to serving dish and

top with remaining cheese.

60 • NuWave® PIC® Titanium Complete Cookbook

Barley with Bacon,

Peas and Dill

Serves: 4

¾ cup whole hulled barley, rinsed

3½ cups water

1¼ teaspoon kosher salt, divided

4 slices bacon, sliced into ½-inch strips

1 tablespoon unsalted butter

1 large yellow onion, quartered

and thinly sliced

1½ cups frozen peas, thawed

1 tablespoon nely chopped fresh dill

2 teaspoons fresh lemon juice

½ teaspoon freshly ground

black pepper

Directions:

1. Bring barley, water and ½ teaspoon

salt to a boil in medium saucepan on

High (425°F).

2. Once boiling, reduce heat to

Medium-Low (175°F), cover and

simmer for about 50 minutes, until

barley is chewy but tender.

3. Add bacon in a single layer to large

non-stick sauté pan on

Medium (275°F) and cook for about

6 minutes, stirring occasionally,

until golden brown and crisp.

4. Remove the skillet from the PIC and

transfer the bacon with a slotted

spoon to paper towels to drain;

reserve the bacon drippings

in the skillet.

5. Heat skillet on Medium (275°F) and

melt butter in bacon drippings.

6. Add onion and ¼ teaspoon salt to

pan and cook for about 25 minutes,

stirring occasionally.

7. Add peas to skillet and stir for about

1 minute, until heated through.

8. Drain cooked barley and stir

into pea mixture.

9. Stir in dill, lemon juice, ½ teaspoon

each of salt and pepper.

10. Transfer to serving bowl and

top with bacon.

Vegetable Fried Rice

Serves: 4

1 teaspoon toasted sesame oil

or cooking oil

1 egg, beaten

1 tablespoon vegetable oil

½ pound fresh asparagus spears,

cut into 1-inch pieces

¼ cup fresh mushrooms, sliced

¼ cup celery, cut on bias

2 tablespoons green onion, thinly

sliced

2 cloves garlic, minced

3 tablespoons reduced-sodium

soy sauce

2 tablespoons white wine or water

2 cups precooked brown rice, chilled

Dash red pepper

Directions:

1. In large sauté pan or wok, heat

1 teaspoon sesame oil on

Medium (275°F).

2. Add egg and cook for 1 minute or

until egg is set.

3. Remove and transfer egg to bowl;

keep warm.

4. In same wok, heat vegetable oil on

High (425°F).

5. Stir-fry asparagus, mushrooms,

celery and garlic for about 3 minutes,

stirring constantly.

6. Stir in soy sauce, wine and red

pepper.

7. Add cooked rice and cook for about

2 minutes, stirring constantly.

8. Stir in eggs.

9. Portion fried rice evenly

into each bowl.

• 61

Pasta, Grains & Rice • 61

Rice Pilaf

Serves: 4

1 tablespoon olive oil

½ cup onion, nely chopped

½ cup fresh mushrooms, thinly sliced

¼ cup celery, nely diced

1 garlic clove, minced

¾ cup long grain rice, un-cooked

and parboiled

1 ½ teaspoons instant chicken or

vegetable bouillon

¼ teaspoon black pepper

1½ cups water

Directions:

1. In a medium saucepan, heat

olive oil on High (425°F) for

45 seconds or until warm.

2. Sauté onion, mushrooms, celery and

garlic for 2-3 minutes.

3. Carefully stir in rice, bouillon,

pepper and water.

4. Bring rice to boil and reduce heat to

Medium (275°F).

5. Cover and simmer for 12-14 minutes

or until rice is tender and liquid is

absorbed.

6. Portion pilaf evenly into each bowl.

Tip: Use the Stainless Steel Steamer

Basket to steam your favorite

vegetables while preparing rice,

saving you time!

Spanish Rice

Serves: 6-8

¾ cup long-grain rice, uncooked

1 tablespoon olive oil

½ cup onion, nely chopped

½ cup green pepper, chopped

1 clove garlic, minced

1 teaspoon chili powder

1 (28-ounce) can diced tomatoes,

un-drained

1 (4 ounce) can diced green chili

peppers, drained

1 cup water

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon bottled hot pepper sauce

(optional)

½ cup shredded Cheddar cheese

(optional)

Directions:

1. In large sauté pan with lid, heat oil

on Medium-High (375°F).

2. Sauté onion, green pepper and garlic

for 2-3 minutes.

3. Add chili powder and cook for

1 minute.

4. Stir in tomatoes, rice, chili peppers,

water, salt, black pepper and

hot sauce.

5. Bring to boil.

6. Reduce heat to Medium-Low (175°F)

and let simmer, covered, for 20

minutes or until the rice is tender and

most liquid has been absorbed.

62 • NuWave® PIC® Titanium Complete Cookbook

Popcorn Rice with Pecans

Serves: 6

1 tablespoon unsalted butter

1 teaspoon garlic, minced

1 cup popcorn rice

2½ cups water

½ teaspoon salt

1 cup pecans, chopped

Directions:

1. In medium saucepan, melt butter on

Medium-Low (175°F).

2. Add garlic and cook for 1 minute,

stirring occasionally.

3. Add rice and cook for 1 minute,

stirring constantly.

4. Add water and salt; bring to boil on

High (425°F).

5. Reduce heat to Medium-Low (175°F)

and cook, covered, for 18 minutes

until tender.

6. Let stand for 5 minutes and stir in

pecans.

7. Portion rice evenly into each bowl.

Tip: You can buy popcorn rice at

specialty stores. If you can’t nd

popcorn rice, you can use basmati

as a substitute.

Basic Fresh Herb Risotto

Serves: 4

1 tablespoon extra-virgin olive oil

1 medium onion, chopped (½ cup)

1½ cups Arborio rice

Freshly ground black pepper

½ cup water

4 cups chicken broth, kept warm

in a saucepan

1 tablespoon butter, softened

1 cup nely shredded

parmesan cheese

½ cup fresh parsley, basil, dill

or mint, chopped

Directions:

1. Heat oil in medium stock pot on

Medium (275°F).

2. Once hot, add onions for about

3 minutes, stirring occasionally.

3. Add rice and cook for 2 minutes

while stirring.

4. Add black pepper and water to pot

and continue to cook, while stirring,

until liquid has almost completely

boiled away.

5. Ladle ½ cup of broth into pot and

continue to cook, stirring frequently,

until just about evaporated.

6. Repeat step 5 with remaining broth.

This should take about 20 minutes.

7. Stir in butter, cheese and herbs.

8. Serve immediately.

Tip: If the broth isn’t evaporating,

turn the PIC up to

Medium-High (375°F).

• 63

Pasta, Grains & Rice

Risotto with Peas

and Parmesan

Serves: 4

1 tablespoon olive oil

1 small onion, nely chopped

2 cloves garlic, nely chopped

1 cup uncooked Arborio rice

2 cups chicken broth or stock

1 cup low fat evaporated milk

½ cup frozen peas, thawed

¼-½ teaspoon lemon zest (optional)

Salt and ground black pepper to taste

¼ cup nely shredded

parmesan cheese

Directions:

1. Heat oil in medium sauce pot on

Medium-High (375°F).

2. Add onion and cook for about 3

minutes, stirring occasionally.

3. Stir in garlic and cook until aromatic.

4. Add rice and cook for 1 minute,

stirring frequently.

5. Add broth and evaporated milk

and reduce temperature to

Medium (275°F).

6. Cook rice for 20-25 minutes,

stirring frequently.

7. Remove pan from PIC and stir in

peas and lemon zest.

8. Season with salt and pepper and top

with parmesan.

Saffron Rice

Serves: 4

1 cup basmati rice

2 cups chicken stock

1 tablespoon butter (optional)

1 tablespoon dried onion akes

½ teaspoon salt

1 pinch saffron, crumbled

Directions:

1. Rinse rice well and drain.

2. Add all ingredients to medium

saucepan and bring to

boil on Max/Sear.

3. Once boiling, reduce temperature to

Medium (275°F) and simmer for

15-20 minutes.

4. In a medium sauce pot, add

the rinsed rice and remaining

ingredients.

5. Bring to a boil on Max/sear and

reduce heat to simmer on

(275°F) heat.

6. Simmer for 15 to 20 minutes or

until stock is absorbed and

rice is tender.

7. Fluff with fork and serve.

Tip: You can substitute long grain rice

for basmati rice and minced onion

for onion akes.

Tip: Adjust the temperature as needed

to ensure stock comes to simmer.

64 • NuWave® PIC® Titanium Complete Cookbook

Wheat Berry Salad

Serves: 4

1½ cups hard wheat berries

¾ cup chopped walnuts

2 stalks celery, nely chopped

½ cup tart dried cherries, chopped

1 scallion, chopped

½ cup nely chopped parsley leaves

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and freshly ground black pepper to

taste

Directions:

1. Add wheat berries to a medium

sauce pot with enough water to

cover wheat berries by 2 inches.

2. Bring water to boil on Max/Sear and

cook wheat berries for 1 hour.

3. Drain wheat berries and let cool.

4. Add walnuts to dry medium

sauté pan and toast on

Medium-High (375°F)

for 2-3 minutes.

5. In large bowl, combine wheat

berries, walnuts, celery, dried

cherries, scallions, parsley, olive oil

and lemon juice.

6. Season salad with salt and pepper

and toss to combine.

Coconut Rice

Serves: 4

3 tablespoons claried butter

or coconut oil

1 cup nely chopped onion

1 clove garlic, minced

1¼ teaspoons kosher salt

1teaspoon cayenne

2 cups basmati long grain rice

½ cup grated, unsweetened coconut

2 cups unsweetened coconut water*

1¾ cups water

3 cardamom pods

5 whole cloves

1 stick cinnamon

Directions:

1. Melt claried butter or coconut oil

in medium sauté pan on

Medium-Low (175°F).

2. Add onion to pan and cook for

8-10 minutes, until golden.

3. Add garlic, cayenne and salt and

cook for 1 minute.

4. Stir in rice and cook for 3 minutes,

stirring occasionally.

5. Add grated coconut to rice and stir in

coconut water and water.

6. Stir in cardamom pods, cloves and

cinnamon and increase temperature

to Medium (275°F) and bring

to simmer.

7. Cover pan and lower temperature to

Low (100°F) and simmer for

15 minutes.

8. Remove pan from PIC and let rice

steam in residual heat, still covered,

for 10 more minutes.

9. Uncover pan and remove cardamom

pods, cloves and cinnamon stick

from pan.

10. Fluff rice with fork and serve.

• 65

Stocks, Soups

& Sauces

Tips for Stocks, Soups & Sauces

• When preparing stocks, make

double batches and freeze for later

use.

• Freeze small amounts of prepared

stock in ice cube trays for quick

and easy seasonings.

• Over salted stocks, soups or

sauces? Add 1 teaspoon sugar

for every 2 liters of liquid. You

may also peel a white potato and

cut into chunks before adding to

liquid. Allow potato to cook for 10

minutes.

• Stocks should be brought to a boil

only once.

• Cloudy chicken stock? Add a froth

of three egg whites to hot soup and

let it form a raft. Skim raft for clear

soup.

• To remove fat, place soup or stock

in refrigerator. Fat will rise to the

top for easy extraction.

• Save vegetable scraps such as

carrot peels, celery stalks and

onions as ingredients for soup and

stew stock. Freeze until needed.

66 • NuWave® PIC® Titanium Complete Cookbook

Chicken Stock

Yield: 3¼ quarts

1 (3½-pound) whole chicken, rinsed

and giblets discarded

2 carrots, cut into large chunks

3 celery stalks, cut into large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

2 teaspoons fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

3 quarts cold water, or just enough to

cover chicken in large stock pot

Directions:

1. Place chicken and vegetables in

large stock pot and heat on

Medium (275°F).

2. Add enough water to pot to

cover chicken.

3. Add thyme, bay leaves and

peppercorns to pot and slowly cook

until boiling.

4. Lower temperature to

Medium-Low (175°F) and simmer

for 1-1½ hours, partially covered,

until chicken is cooked.

5. Carefully remove chicken and

transfer to cutting board to cool.

6. Discard skin and bones and

hand-shred meat and store in

storage container.

7. Carefully strain stock through a ne

sieve into a separate pot.

8. Use stock immediately, or cover and

refrigerate stock for up to 1 week.

Tip: Skim any impurities that rise to the

surface of the pot as it simmers.

Tip: Add more water as necessary to

the pot to keep chicken completely

covered while simmering.

Tip: Use the shredded chicken to make

the Chicken Noodle Soup recipe.

Vegetable Stock

Yield: 7 cups

4 medium yellow onions, unpeeled

4 medium carrots

3 medium potatoes

2 medium parsnips, turnips or

rutabagas, cut

1 small head cabbage

8 cups water

½ teaspoon whole peppercorns

4 stems fresh parsley

4 bay leaves

½ teaspoon basil,

½ teaspoon marjoram

½ teaspoon rosemary

2 pieces cheesecloth

1 piece twine

Directions:

1. Wash all the vegetables and cut off

root and stem ends.

2. Cut all vegetables in one large,

rough chop.

3. Place vegetables in a large stock pot

and add water.

4. Place peppercorns and herbs in

cheesecloth and tie into bundle to

make bouquet garni.

5. Tie bouquet garni to stock pot handle

for easy removal.

6. Bring to boil on Max/Sear.

7. Turn down to Medium- Low (175°F)

and let simmer for 1 hour.

8. Strain through colander, lined

with cheesecloth.

9. Store in refrigerator for 3 days or

freezer for up to 6 months.

Tip: Bouquet garni is a French cooking

term, meaning a bunch of herbs

tied together in a bundle for

avoring a dish as it cooks.

• Freeze stock in ice cube trays.

Once frozen, place in a heavy

freezer bag to store.

• 67

Stocks, Soups & Sauces

Vegetable Beef Soup

Serves: 8

1½ pounds boneless beef chuck

roast, cubed

1 tablespoon olive oil

4 cups water

3 (10 ounce) can beef broth stock

1 teaspoon dried oregano, crushed

½ teaspoon dried marjoram, crushed

¼ teaspoon black pepper

2 bay leaves

2 cups tomatoes, chopped and peeled

1 (10-ounce) package frozen whole

kernel corn

1½ cups medium potatoes, peeled and

medium diced

1 cup frozen green beans

1 cup sliced carrots

1 cup sliced celery

½ cup onion, medium diced

Directions:

1. In large stock pot, heat oil on

High (425°F).

2. In batches, brown meat on all

sides, making sure not to overcrowd

pot. Once browned, set aside

and keep warm.

3. Return meat to pot and stir in water,

beef stock, oregano, marjoram,

pepper and bay leaves.

4. Bring to boil on High (425°F).

5. Reduce heat to Medium-Low (175°F)

and let simmer for 1 hour, covered.

6. Discard bay leaves and skim

fat if necessary.

7. Stir in tomatoes, corn, potatoes,

green beans, carrots, celery,

and onion.

8. Return to boil on High (425°F).

9. Reduce heat to Medium (275°F)

and let simmer for 20 minutes, or

until vegetables are tender.

Beef Stock

Yield: 1 gallon

4 pounds meaty beef bones

1 cup tomato paste

3 carrots, washed and cut into

large pieces

2 stalks celery with leaves, washed

and cut into large pieces

1 large onion, washed and cut into

large pieces

1 gallon and 1½ cups cold

water, divided

10 whole peppercorns

8 sprigs fresh parsley

4 bay leaves

2 pieces cheesecloth

1 piece twine

Directions:

1. Place bones in large shallow

roasting pan.

2. Bake bones at 450°F for 30 minutes,

or until well browned and charred,

turning once.

3. Cover bone with tomato paste and

cook for additional 15 minutes, or

until paste chars.

4. Transfer bones to a large stock pot.

5. Add vegetables to roasting pan and

cook at 450°F for 15 minutes.

6. Transfer vegetables to stock pot.

7. Add ½ cup water to roasting pan and

scrape all brown bits off.

8. Pour liquid into the stock pot and add

remaining water.

9. In cheesecloth, place peppercorns

and herbs and tie with twine.

10. Tie cheesecloth to handle of stock

pot and let bouquet garni cook

with bones and vegetables.

11. Bring stock to boil on Max/Sear.

12. Turn PIC down to Medium-Low

(175°F) and let stock simmer

for 3½ hours covered.

13. Strain stock through strainer

that has been covered

with cheesecloth.

14. Cool in refrigerator. Once it

solidies, remove any

remaining fat from top.

68 • NuWave® PIC® Titanium Complete Cookbook

French Onion Soup

Serves: 4

2 tablespoons butter or margarine

2 cups yellow onion, thinly sliced

2 tablespoons our

4 cups beef stock or broth

¼ cup dry sherry

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

6 slices French bread, toasted

1 cup shredded Swiss, Gruyere, or

Jarlsberg cheese

Directions:

1. In medium stock pot, melt butter

on Medium (275°F).

2. Add onions and cook, covered, for

20 minutes or until onions are tender

and caramelized, stirring sparsely.

3. Dust onions with our and stir.

4. Bring temperature down to

Medium-Low (175°F) and heat for

6 minutes to remove raw our taste.

5. Stir in broth, sherry, Worcestershire

sauce and pepper and bring to boil

6. Increase heat to Medium (275°F)

and let simmer for

10 minutes, uncovered.

7. Meanwhile add cheese to bread and

broil for 1-2 minutes, or until the

cheese melts.

8. Serve onion soup with bread

round on top.

Tip: Instead of using a broiler,

you can toast bread using

the NuWave Oven.

Cook on the 4-inch rack

on Power Level HI for

4 minutes per side.

Creamy Cheddar Soup

Serves: 4

1 small onion, chopped

2 large pimentos, chopped

3 tablespoons butter

3 tablespoons all-purpose our

1½ cups chicken stock

1½ cups half-and–half

¾ cup grated sharp Cheddar cheese

Salt and pepper to taste

Dash cayenne pepper (optional)

Directions:

1. In medium sauté pan, melt butter

on Medium-High (375°F).

2. Sauté onion and pimentos for

5-7 minutes.

3. Turn PIC down to Medium (275°F)

and add stock and half and half.

4. Once heated, gradually add our and

cook for 2 minutes, or until raw our

taste has been removed.

5. Bring temperature down to

Medium-Low (175°F).

6. Add cheese and stir until melted.

7. Add salt, black pepper and cayenne

pepper to taste.

• 69

Stocks, Soups & Sauces

Chunky White

Bean-Tomato Soup

Serves: 4

4 slices bacon, cut into 1-inch pieces

1 medium onion, chopped

3 cups reduced-sodium chicken broth

2 (15-ounce) cans navy or Great

Northern beans, drained and rinsed

1 (15- ounce) can diced tomatoes

½ teaspoon dried thyme

½ teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

Directions:

1. Heat medium stock pot on

Medium-High (375°F) until hot.

2. Add bacon and cook for 5 minutes

or until it begins to brown,

stirring frequently.

3. Add onion and cook for 5 minutes or

until tender, stirring occasionally.

4. Remove any excess pan drippings.

5. Stir in remaining ingredients.

6. Turn PIC up to High (425°F)

and bring to boil.

7. Reduce to Medium-Low (175°F)

and simmer for 5-10 minutes

to blend avors.

8. With potato masher, mash

beans about 15 times to slightly

thicken soup.

Shrimp & Tofu Soup

Serves: 4

8 ounces raw shrimp, cleaned,

peeled and deveined

3½ cups shrimp or chicken stock

6 ounces mushrooms

¼ cup rice vinegar or white vinegar

½ tablespoon soy sauce

1 teaspoon sugar

1 teaspoon fresh ginger

½ teaspoon black pepper

8 ounces rm tofu, drained and cut

into bite-size pieces

1 tablespoon cornstarch

1 tablespoon cold water

½ cup frozen peas

½ cup shredded carrot

2 tablespoons green onion, thinly sliced

Directions

1. Thaw shrimp if frozen; set aside.

2. In large sauté pan, combine chicken

broth, mushrooms, vinegar, soy

sauce, sugar, ginger, and pepper.

3. Bring to boil on High (425°F).

4. Once boil starts, reduce heat to

Medium-Low (175°F) and simmer

for 2 minutes, covered.

5. Stir in shrimp and tofu.

6. Return mixture to boil on

High (425°F).

7. Once boil starts, reduce heat to

Medium-Low (175°F) and let

simmer for 3 minutes, or until

shrimp turns pink.

8. In separate small container, stir

together cornstarch and cold

water to make slurry.

9. Stir slurry into soup and cook until

slightly thick.

10. Stir in peas, carrots and green

onions and cook for 2 minutes,

or until heat thoroughly.

Tip: Slurry is a cold liquid mixed

with cornstarch until smooth

and glossy.

70 • NuWave® PIC® Titanium Complete Cookbook

Thai Coconut Chicken Soup

Yield: 2 quarts

4 cups chicken stock

3 kafr lime leaves, fresh or dried,

hand torn

2 small Thai chilies, halved lengthwise

2 cloves garlic, crushed

1 (3-inch) piece fresh ginger, peeled

and cut into 4 chunks

1 stalk lemongrass, white part only,

cracked open

1½ cups shredded cooked chicken

1 (13-ounce) can unsweetened

coconut milk

1 (8-ounce) can straw

mushrooms, rinsed

2 tablespoons Thai sh sauce

1½ teaspoons sugar

Juice of 4 limes

Kosher salt and freshly ground black

pepper to taste

¼ cup chopped fresh cilantro leaves

Directions:

1. Add chicken stock to a medium

stock pot and bring to boil on

Medium (275°F).

2. Add lime leaves, chilies, garlic,

ginger and lemongrass to pot

and cover.

3. Lower temperature to

Medium-Low (175°F) and simmer

for 10 minutes.

4. Uncover pot and stir in chicken,

coconut milk, mushrooms,

sh sauce, sugar and lime juice.

5. Simmer soup for about 5 minutes,

until chicken is heated through.

6. Season soup with salt and pepper.

7. Pour soup into bowls and garnish

with cilantro.

Chicken Tortilla Soup

Serves: 4-6

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapeños, nely diced

6 cups low-sodium chicken broth

1 (14.5-ounce) can re roasted

diced tomatoes

1 (14.5-ounce) can black beans,

rinsed and drained

3 boneless, skinless chicken breasts

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black

pepper to taste

1 cup roughly chopped fresh

cilantro leaves

1 (8-inch) our tortilla, grilled and cut

into thin strips

1 avocado, pitted and sliced

1 cup shredded Monterrey cheese

Directions:

1. Heat vegetable oil in large saucepan

or pot on Medium (275°F).

2. Add onions to pan and cook for

2 minutes.

3. Add garlic and jalapeños and cook

for 1 minute.

4. Add chicken broth, tomatoes and

beans to large saucepan or pot and

bring to boil on Max/Sear.

5. Once broth is boiling, lower

temperature to Medium-Low (175°F)

and add chicken.

6. Cook for 20-25 minutes and remove

chicken from pot to cool.

7. Add lime juice and cilantro to pot

and keep warm.

8. Shred chicken and portion into

serving bowls.

9. Ladle soup into each bowl and

garnish with lime wedge, tortilla

strips, avocado and cheese.

• 71

• 71Stocks, Soups & Sauces

Chicken Noodle Soup

Serves: 4

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into

½-inch slices

2 celery ribs, halved lengthwise and cut

into ½-inch slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1½ cups shredded, cooked chicken

Kosher salt and freshly ground

black pepper

1 handful fresh at-leaf parsley,

nely chopped

Directions:

1. Coat large stock pot with oil and

heat on Medium (275°F).

2. Add onion, garlic, carrots, celery,

thyme and bay leaf to pot and

cook for about 6 minutes,

stirring constantly.

3. Add chicken stock to pot and bring

to a boil on Max/Sear.

4. Add noodles and reduce

temperature to Medium-Low (175°F)

to simmer for 5 minutes.

5. Fold in chicken and continue to

simmer to about 2 minutes.

6. Season with salt and pepper and

sprinkle with chopped parsley.

Butter Sauce

Yield: ¾ cup

¼ cup white wine vinegar

¼ cup dry white wine

2 purple shallots, peeled and

nely chopped

4 whole black peppercorns

12 tablespoons unsalted butter,

chilled and cubed

2 tablespoons fresh lemon juice

Salt and freshly ground white

pepper to taste

Directions:

1. Combine vinegar, wine, shallots

and peppercorns in small

saucepan and bring to a boil

on Medium (275°F), stirring

occasionally.

2. Cook for about 3 minutes, or until

liquid reduces to about

2 tablespoons.

3. Strain vinegar mixture into small

sauté pan, discarding shallots

and peppercorns.

4. Heat sauté pan on Low (100°F).

5. Add butter, 1 cube at a time, to pan,

whisking constantly.

6. Once butter has melted, add

another cube and repeat until all

butter is incorporated.

7. Remove pan from PIC and whisk in

lemon juice, salt and pepper.

Tip: It’s important to chill the butter

before adding it to the vinegar

reduction. If the butter is warm it

may melt too quickly, making it

harder to incorporate into the liquid

and causing the mixture to split

Tip: Do not use salted butter.

72 • NuWave® PIC® Titanium Complete Cookbook

Roux

Yield: 3-4 tablespoons

3 tablespoons unsalted butter

3 tablespoons our

Directions:

1. In a small or medium sauté pan, melt

butter on Medium (275°F).

2. Add our in stages and mix with

wooden spoon.

3. Continue stirring until it forms a

slurry or clumps.

4. Cook roux for about 5 minutes to

remove starch and nutty aroma.

Tip: If you want a medium colored roux,

cook for 7-8 minutes. For a dark

roux, cook for 10-12 minutes.

• To make a sauce, add 1 cup

of warm milk or stock and whisk

until smooth. If too thick, add small

amounts of liquid.

• To make a cheese sauce, add

1 cup of grated cheese and 1

cup of warm milk or stock. Stir until

smooth.

Hollandaise Sauce

Yield: 1 cup

4 egg yolks

½ cup butter

½ teaspoons salt

½ teaspoon hot sauce

1 tablespoon lemon juice

Directions:

1. In small or medium saucepan,

melt butter on Medium (275°F);

set aside.

2. Blend egg yolks in small saucepan

on Low (100°F).

3. Increase temperature to

Medium-Low (175˚F)

4. Pour hot butter into egg mixture in

steady stream, whisking until

sauce thickens.

5. Remove sauce from heat and add

remaining ingredients.

6. Stir well until sauce cools a bit.

Tip: If the sauce curdles, beat in a little

heavy cream.

• 73

• 73Stocks, Soups & Sauces

Marinara Sauce

Yield: 3 quarts

4 tablespoons olive oil

1 medium onion, diced

1 green pepper, diced

2 tablespoons garlic, minced

3 tablespoons fresh basil

1 tablespoon dried thyme

1 tablespoon dried oregano

½ cup red wine

2 (28-ounce) cans diced tomatoes

2 (29-ounce) cans tomato sauce

2 tablespoons sugar

1 teaspoon salt

½ teaspoon pepper

Directions:

1. Heat oil in large stock pot on

Medium (275°F).

2. Add onions, bell pepper and garlic

and cook until onion is translucent,

stirring occasionally.

3. Add herbs and continue to stir for 30

seconds, allowing oils to release.

4. Add wine and cook for 1 minute

until alcohol has evaporated.

5. Add diced tomatoes, tomato sauce,

sugar, salt and pepper.

5. Turn PIC up to Medium-High (375°F)

and bring to boil.

6. Reduce PIC to Medium-Low (175°F)

and let simmer for 30 minutes,

stirring occasionally.

Tip: You can brown Italian sausage or

ground beef and add to sauce for a

great meat sauce.

Cheese Sauce

Yield: 1 ½ cups

3 tablespoons butter

3 tablespoons our

1 cup milk

½ teaspoon white pepper (optional)

½ teaspoon dry mustard (optional)

1 cup shredded cheese

Directions:

1. Melt butter in medium saucepan on

Low (100°F).

2. Add our and stir with spatula to

make roux.

3. Change temperature to

Medium-Low (175°F) and cook our

for about 5 minutes, or until starchy

taste is gone.

4. Stir in liquid until mixture thickens.

5. Add white pepper and mustard;

blend well.

6. Remove from heat and add cheese,

stirring until melted.

Tip: Exchange the milk for a cup of

chicken stock. It will pair better

with chicken dishes.

74 • NuWave® PIC® Titanium Complete Cookbook

Basic White Sauce

Yield: 1 cup

3 tablespoons butter

3 tablespoons all-purpose our

1 cup milk

¼ teaspoon salt

¼ teaspoon white pepper

Directions:

1. Melt butter in medium sauce pot on

Medium-Low (175°F).

2. Stir in our to make roux.

3. Cook on Medium-Low (175°F) for

5 minutes, stirring constantly.

Do not allow roux to brown.

4. In separate 2-quart saucepan,

heat milk to boiling point on

Medium-High (375°F).

5. Stir milk into roux gradually,

beating briskly until sauce is

thick and smooth.

6. Simmer for 4 minutes,

stirring occasionally.

7. Season with salt and pepper.

Tip: Keep sauce warm before serving

by holding PIC on

Low (100°F).

Quick Brown Sauce

Yield: 1½ cups

3 tablespoon butter

3 tablespoons our

1½ cups beef stock or beef bouillon

½ teaspoon thyme

1 teaspoon fresh parsley

Salt and pepper to taste

Directions:

1. Melt butter in a small sauce pot

on Medium-Low (175°F).

2. Increase temperature to Medium

(275°F) and gradually add our

to incorporate.

3. Reduce heat to Medium-Low (175°F)

and simmer for several minutes to

remove raw our taste.

4. In separate saucepan,

heat beef stock.

5. Gradually add beef stock to

roux, continuing to stir until

sauce thickens.

6. Add herbs, and simmer

for 2-3 minutes.

7. Check sauce for seasoning and add

salt and pepper if needed.

• 75

• 75Stocks, Soups & Sauces

Mushroom Duxelle

Serves: 4

8 ounces sliced mushrooms

1 tablespoon olive oil

1 medium onion, sliced

2 cloves garlic, minced

¼ cup chopped Italian parsley

1 cup dry red wine

Salt and pepper to taste

Directions:

1. In medium sauté pan, heat the

olive oil on Medium-High (375°F).

2. Add the onions and sauté

for 2 minutes.

3. Add mushrooms, garlic and parsley;

stir for 2 minutes, or until

mushrooms soften.

4. Add wine and cook until wine is

au sec or cooked into vegetables.

5. Season with salt and pepper.

Tip: This dish pairs perfectly with steak,

chicken and rice.

Mustard Marinade

Serves: 6-8

¼ cup olive oil

¼ cup white wine vinegar

1-2 garlic cloves, grated

1 teaspoon dried oregano,

sage or parsley

2 tablespoons Dijon mustard

Directions:

1. Combine all ingredients in medium

saucepan.

2. Bring pan to slow boil on

Medium-High (375°F).

3. Turn PIC down to Medium-Low

(175°F) and let simmer for

10 minutes, stirring occasionally.

4. Let marinade cool completely.

5. Pour over meat and refrigerate for

2 hours or over night.

76 • NuWave® PIC® Titanium Complete Cookbook

• By setting the cooktop to “Low,”

you can keep prepared fondue

warm without the risk of scorching

or burning.

• Prepare all fondue food dippers

before melting fondue sauce.

• Remove cheese from refrigerator

and let it warm to room

temperature before melting on

the PIC. This also lessens the

amount of time the cheese will be

exposed to heat.

• Cheese is optimally melted on

Medium/Low (175°F), but can differ

depending on the type of cheese.

• The temperature at which

chocolate melts ranges between

110˚F -120°F. Once chocolate has

melted, reduce heat to 110°F to

Fondues

hold at the perfect temperature for

fondue dipping.

• If chocolate should become

separated, add warm heavy

whipping cream or 1 teaspoon

melted butter per 4 ounces of

chocolate, then stir to reintegrate.

• Water or any cold liquid should

never come into contact with

chocolate. It may harden and

become grainy.

• When using a double boiler, make

sure no steam or condensation

seeps into chocolate.

• Get creative when coming up with

ideas for dipping. Fruit, cakes,

fresh coconut, mini cream puffs,

mini donuts, and vanilla wafers are

all delicious, and there are many

more possibilities out there!

Tips for Fondues

• 77

Chocolate Fondue

Serves: 4-6

12 ounces milk, semi-sweet

or sweet cooking chocolate

½ cup half-and-half

¼ teaspoon cinnamon

4 cups of assorted dippers

Directions:

1. Heat chocolate and half-and-half

in medium sauce pot/pan on

Medium-Low (175°F), stirring

constantly, until chocolate is

melted and smooth.

2. Set PIC to low (100°F)

and push “+” button twice.

3. Hold fondue at 120°F and

add cinnamon.

4. If the chocolate becomes too thick,

add more half and half to thin it out.

Cheddar Chipotle Fondue

Yield: 2-3 cups

2 cups shredded sharp Cheddar cheese

½ cup dry white wine

½ cup whipping cream

2 tablespoons Dijon mustard

1 tablespoon chipotle peppers in

adobo sauce, pureed

Directions:

1. Mix all ingredients in medium

sauce pot/pan.

2. Cook on Medium–Low (175°F),

stirring constantly.

3. Serve in fondue pot over Low

(100°F) heat.

4. Serve with bread, meat or vegetables.

S’Mores Fondue

Yield: 4 cups

1½ cups milk

1 (12-ounce) bag semisweet

chocolate chips

1½ cups marshmallow crème

1 cup graham cracker crumbs

3 red apples, sliced

3 green apples, sliced

Directions:

1. Heat milk in medium sauce pot/pan

on Medium-Low (175°F) until

just simmering.

2. Remove milk from heat.

3. Add chocolate chips and let stand

for 1 minute; stir until melted.

4. Whisk in marshmallow crème.

5. Pour mixture into fondue pot and

return to PIC on Low (100°F)

to keep warm.

6. Place graham cracker crumbs in

serving bowl.

7. Dip apple slices into warm chocolate

mixture then dip apples in graham

cracker crumbs.

Cheddar Cheese Fondue

Yield: 2 cups

¾ cup chicken broth (or ¾ cup water)

2 tablespoons Dijon mustard

1 tablespoon cornstarch

2 cups shredded Cheddar cheese

Directions:

1. In medium sauce pot/pan, bring

broth to boil on High (425°F).

2. Once broth is boiling, reduce heat to

Medium (275°F).

3. In separate small bowl, mix mustard

and cornstarch thoroughly.

4. Add mustard, cornstarch and cheese

to hot broth; stir with wire whisk until

well blended.

5. Cook for 10 minutes, or until cheese

is completely melted and mixture is

well blended, stirring constantly.

6. Pour cheese into fondue pot and

place on Low (100°F).

7. Serve with bell peppers, cauliower

orets, apple chunks, pretzels

and broccoli.

• 77

Fondues

78 • NuWave® PIC® Titanium Complete Cookbook

Shabu-Shabu

Serves: 4-6

6 cups vegetable stock

5 green onions, thinly sliced

1 tablespoon grated ginger

2 cloves garlic, crushed

1 whole red chili pepper, seeded and

thinly sliced

4 tablespoons soy sauce

6 cups assorted vegetables, cleaned

and cut

Salt and pepper to taste

Directions

1. In large sauce pot/pan, warm

the vegetable stock over

Medium (275°F) heat.

2. Add chopped green onions, ginger,

garlic, and chili pepper, and bring to

boil on High (425°F).

3. Reduce heat to Medium-Low (175°F)

and let simmer for 30 minutes.

4. Arrange vegetables on plate and

keep refrigerated until fondue

stock is ready.

5. Strain and transfer stock to

sauce pot/pan and keep on

Medium-Low (175°F) heat.

6. Dip vegetables using fork or skewer.

7. Serve with your favorite dip.

Tip: Shiitake mushrooms, green

onions, rm tofu, tomato wedges,

leafy dark green lettuce are ideal

vegetables to dip.

Tip: Change up the recipe by adding

beef, chicken, pork, lamb and

seafood.

Brie & Sun-Dried Tomato

Fondue

Serves: 4

3 tablespoons dry packed

sun-dried tomatoes

8 ounces Brie cheese, trimmed of

rind and cubed

1 tablespoon cornstarch

1 tablespoon butter

1 shallot, minced

½ cup dry white wine

1 tablespoon granulated sugar

Directions:

1. Soak sun-dried tomatoes in boiling

water and cover for 10 minutes.

2. Drain tomatoes and pat dry.

3. Chop tomatoes into small pieces;

set aside.

4. In bowl, toss cubed Brie with

cornstarch until well coated;

set aside.

5. In large saucepan, melt butter over

Medium (275°F).

6. Add shallots and sauté

until softened.

7. Add wine and heat until

just simmering.

8. Reduce heat to

Medium-Low (175°F).

9. Add Brie mixture by handfuls to

saucepan, stirring constantly until

cheese is melted.

10. Stir in sun-dried tomatoes and

sugar; mix well.

11. Transfer to fondue pot and

serve immediately.

• 79• 79

Fondues

Chicken Fondue

Serves: 8

¼ cup Italian dressing

1 medium onion, small diced

2 cans chicken broth

½ cup apple juice

2 tablespoons corn starch

2 pounds boneless skinless chicken

breasts, cut into thin strips

3 cups assorted vegetables

1 cup mayonnaise

1 small garlic clove, nely chopped

1 tablespoon lemon juice

1 tablespoon Italian dressing mix

Directions:

1. Heat ¼ cup Italian dressing in

medium sauce pot/pan over

Medium-High (375°F) heat.

2. Add onions and cook until crisp and

tender, stirring occasionally.

3. Add broth, apple juice, and

cornstarch; stir until well blended.

4. Bring mixture to boil over

High (425°F).

5. Turn heat down to

Medium-High (375°F).

6. Using long-handled fork or skewer,

dip chicken and vegetables, in

batches, into boiling broth mixture.

7. Cook chicken for 3 minutes and cook

vegetables for 1-2 minutes.

8. Mix mayonnaise, garlic, lemon

juice and Italian dressing mix to

make sauce.

9. Remove chicken and vegetables

from pot and dip in sauce.

Beef Fondue

Serves: 6-8

3 pounds boneless beef sirloin

or tenderloin

Cooking oil (canola, olive oil,

or vegetable)

½ pint low fat sour cream

½ cup low fat mayonnaise

¼ cup prepared mustard

1 tablespoon fresh horseradish

1 tablespoon nely chopped onion

Directions:

1. Trim any fat from meat and cut into

bite-size cubes.

2. Keep beef refrigerated until 20

minutes before cooking.

3. Fill medium sauce pot/pan halfway

with cooking oil.

4. Heat oil to 375°F over

Medium-High heat.

5. While oil is heating, mix sour cream,

mayonnaise, mustard, horseradish

and onion in a small bowl

to make sauce.

6. Place meat on spears or skewers

and place in hot oil for 1-3 minutes,

depending on desired doneness.

7. Dip beef into prepared sauce.

80 • NuWave® PIC® Titanium Complete Cookbook

Three Cheese Fondue

Serves: 4-6

1 cup white wine

1 tablespoon butter

1 tablespoon all-purpose our

7 ounces Gruyere cheese, cubed

7 ounces sharp Cheddar

cheese, cubed

7 ounces Swiss cheese, cubed

Directions:

1. Bring wine to boil in small saucepan

on Max/Sear.

2. In medium sauté pan, melt butter

on Medium-Low (175˚F).

3. Whisk in our and cook for about

5 minutes, stirring constantly.

4. Whisk wine into our mixture, and

stir slowly until smooth.

5. Slowly add cheese cubes, stirring

until cheese is completely melted.

6. Lower temperature to 120˚F.

Creamy Vegetable Fondue

Serves: 4-6

¼ cup milk

¼ cup white wine

1 (8-ounce) package shredded

Cheddar cheese

1 (8-ounce) package shredded

Monterey Jack cheese

1 (8-ounce) package shredded

cream cheese, softened

¼ cup chopped green onions

¼ cup frozen spinach, thawed

and drained

1 teaspoon ground dry mustard

1 teaspoon ground cayenne pepper

1 teaspoon garlic powder

1 teaspoon coarsely ground

black pepper

Directions:

1. Combine milk, white wine, and

cheese in medium saucepan

on Medium (275˚F).

2. Cook cheese mixture for about

10 minutes, stirring frequently,

until melted.

3. Stir in green onions, spinach,

mustard, cayenne, garlic powder

and black pepper.

4. Continue cooking for about 10

minutes, until all ingredients are

well blended.

5. Reduce temperature to 120˚F to

keep warm.

• 81

Desserts

Tips for Desserts

• Water should never come into contact

with chocolate. It may harden and

become grainy.

• Need buttermilk? Add 1 tablespoon of

white vinegar to 8 ounces of milk and

stir.

• 1 square of baker’s chocolate = 1 ounce.

82 • NuWave® PIC® Titanium Complete Cookbook

Simple Fudge

Yield: 2 pounds

1½ cups sugar

1 (5-ounce) can evaporated milk

½ cup butter

2 cups small marshmallows

1 cup semi-sweet chocolate pieces

½ cup walnuts (optional)

½ teaspoon vanilla

Directions:

1. Line 8x8x2-inch baking pan with foil,

extending foil over edges.

2. Butter foil; set pan aside.

3. Butter sides of medium saucepan.

4. In saucepan, combine sugar,

evaporated milk, and butter.

5. Cook and stir on

Medium-High (375°F) for 10 minutes

until mixture boils.

6. Reduce heat to Medium (275°F) and

cook for additional 6 minutes,

stirring constantly.

7. Remove saucepan from heat.

8. Add marshmallows and chocolate;

melt until mixture is combined.

9. Beat by hand for 1 minute.

10. Spread fudge evenly

in prepared pan.

11. Cover and chill for 2-3 hours

or until rm.

12. When fudge is rm, use foil to lift

fudge from pan.

13. Cut into squares.

14. Store tightly covered in refrigerator

for up to 1 month.

Classic Cherries Jubilee

Serves: 6

½ cup white sugar

2 tablespoons cornstarch

¼ cup water

¼ cup orange juice

1 pound Bing or other dark, sweet

cherries, rinsed and pitted (you may

substitute frozen, pitted cherries)

½ teaspoon nely grated orange zest

½ teaspoon vanilla extract

¼ cup brandy

3 cups vanilla ice cream

Directions:

1. Whisk sugar and cornstarch in a

medium sauce pot.

2. Stir in water and orange juice,

bringing to boil on Medium (275°F),

whisking until thickened.

3. Stir in cherries and orange zest,

returning to boil before

reducing heat.

4. Simmer for 10 minutes.

5. While cherries are cooking, spoon

ice cream into serving bowls.

6. Remove cherries from heat and stir

in cherry extract.

7. Pour in brandy and ignite with a long

lighter.

8. Gently shake pan until blue ame

has extinguished itself.

9. Spoon cherries atop ice cream.

• 83• 83

Desserts

Peanut Brittle

Yield: 2 pounds

2 cups raw peanuts

1 ½ cups sugar

2/3 cup Karo syrup, light

2 teaspoons baking soda

1 teaspoon vanilla

candy thermometer

Directions:

1. Place NuWave Silicone Pizza

Liner on baking sheet pan or use

buttered 9x13-inch baking dish;

set aside.

2. In medium sauté pan, cook peanuts,

syrup, and sugar on Medium (275°F)

until candy thermometer reaches

296°F (147°C).

3. Remove from heat.

4. Stir in baking soda and vanilla.

5. Spread evenly in prepared

pan to cool.

6. Once cool, break into desired pieces.

Chocolate Caramel Turtles

Yield: 35 turtles

1 (16-ounce) package caramels

2 tablespoons water

¾ pound pecan halves

1 (6-ounce) package semi-sweet

chocolate chips

Directions:

1. Melt caramels and water in medium

sauce pot on Medium-Low

(275°F), stirring until melted.

2. Arrange pecans in 36 groups 2

inches apart on greased cookie

sheet or parchment paper.

3. Drop melted caramel by teaspoon

onto nuts and let cool.

4. Melt chocolate chips and drizzle

enough over nuts to coat caramel.

5. Let cool for 30 minutes.

6. Transfer to air-tight container and

store in refrigerator for up to 1 month.

Bananas Foster

Serves: 6

6 rm, ripe bananas, peeled and sliced

in half lengthwise

6 scoops vanilla ice cream

1 stick butter

¾ cup brown sugar

¾ cup rum

Dash cinnamon

Directions

1. In large sauté pan, melt brown

sugar and butter on Medium (275°F).

2. Add bananas and roll in brown sugar

and butter mixture.

3. Sprinkle bananas with cinnamon

and sauté for about 2 minutes

or until tender.

4. Add rum, wait a few seconds,

then ambé.

5. Baste bananas until ame dies.

6. Remove from heat.

7. Place two slices over ice cream

and spoon sauce on top.

8. Serve immediately.

Tip: Peanuts will start to pop

when ready.

84 • NuWave® PIC® Titanium Complete Cookbook

Lollipops

Yield: 18 lollipops

18 lollipop sticks

¼ stick butter

½ ounce light corn syrup

¾ ounce sugar

Few drops food coloring

Candy Decoration (optional)

Directions:

1. Lightly butter baking sheet and

arrange lollipop sticks on

baking sheet.

2. Combine butter, corn syrup, and

sugar in small sauce pot.

3. Bring to boil on

Medium-High (375°F) ,

stirring occasionally.

4. Reduce heat to Medium (275°F) and

continue cooking, stirring frequently

until mixture reaches 270°F

internal temperature.

5. Stir in food coloring.

6. Drop mixture by tablespoonfuls over

each lollipop stick at ends.

7. If desired, while lollipops are hot,

press on candy decorations.

8. To decorate when cooled, crush

candy decoration undersides with

corn syrup and press onto lollipops.

9. Cool lollipops thoroughly before

removing from baking sheet.

Pears in White Wine

Caramel Sauce

Serves: 4

2 pounds ripe pears

2 cups dry white wine

1 cup white sugar

Directions:

1. Peel pears and cut them lengthwise

into 8 wedges.

2. Using small knife, remove

pear seeds.

3. Place pears in large shallow serving

dish and pour wine over pears.

4. Let marinate for 30 minutes at

room temperature.

5. Place sugar in medium stock pot

on Medium (275°F), stirring often.

6. Cook for 15 minutes until sugar

melts completely into

caramel sauce.

7. Pour caramel sauce over pears to

cover completely.

8. Cover and refrigerate for at

least 3 hours.

9. Using slotted spoon, place pears

onto platter. Reserve liquid.

10. Place marinating liquid in small

saucepan and reduce same sauce

on Medium-High (375°F) to ¾ cup.

11. Drizzle warm sauce over

pears and serve.

• 85• 85

Desserts

Panna Cotta with

Amber Crystals

Serves: 4

1¾ cups heavy cream

7½ tablespoons sugar, divided

3 tablespoons cold water

1½ teaspoons powdered gelatin

Directions:

1. Place cream and 3½ tablespoons

sugar in medium sauce pot.

2. Cook mixture on

Medium-Low (175°F) for

3-4 minutes or until sugar is

completely dissolved.

3. Place cold water in cup and sprinkle

gelatin over water;

let sit for 1 minute.

4. Add dissolved gelatin to warm cream

mixture and beat well.

5. Cook on Medium-Low (175°F) for 2

minutes, stirring constantly.

6. Divide mixture evenly into 4 or

5-ounce ramekins.

7. Refrigerate for 2 hours.

8. To make crystals, place 4

tablespoons sugar in

small non-stick sauté pan.

9. Cook on Medium-High (375°F) until

sugar dissolves into smooth

caramel-colored liquid. Stir with

wooden spoon to prevent lumps.

10. Place 2 layers wax paper

on at surface.

11. Using long-handled spoon,

drizzle hot caramel on wax paper

in thin lines.

12. Once caramel hardens, place

another wax paper piece on

top and, using rolling pin, crush

into crystals.

13. Sprinkle crystals over Panna Cotta.

Old Fashioned Hard Candy

Yield: 1½ pounds

2 cups white sugar

1 cup water

¾ cup light corn syrup

½ teaspoon peppermint extract

1 drop red food coloring (optional)

½ cup confectioners’ sugar

Directions:

1. In medium stock pot,

combine sugar, water and

corn syrup.

2. Cook until sugar dissolves,

stirring constantly.

3. Then, cook without stirring at 300°F

for several minutes. If sugar crystals

form on sides of pan, wipe them off

with damp brush.

4. Remove from heat and add

peppermint extract and enough food

coloring to color; stir only to mix.

5. Pour into 2 well-buttered

9-inch pans.

6. Set one pan over saucepan

containing hot water.

7. As soon as other pan is cool enough

to handle, cut it with scissors

into 1-inch strips, then snip strips

into pieces.

8. Drop the pieces onto buttered

baking sheet.

9. Toss in small amount of powdered

sugar to keep from sticking together.

10. Repeat with the second

pan of candy.

86 • NuWave® PIC® Titanium Complete Cookbook

PIC® TITANIUM

El manual del propietario

• 87

¿Qué es la Cocina por Inducción?

Felicidades por la compra de su NuWave Precision Induction Cooktop (PIC®)

Titanium. Este libro contiene instrucciones detalladas e imágenes que le ayudarán a

empezar a utilizar su Cooktop. También está lleno de grandiosas recetas y consejos

para ahorrar tiempo, los cuales le ayudarán a preparar deliciosas comidas gourmet

en fracciones de tiempo de lo que le tomaría utilizando una estufa regular. Cocinar es

rápido y fácil con el Precision Induction Cooktop Titanium de NuWave, LLC.

Este versátil electrodoméstico de barra utiliza la tecnología de inducción para ahorrar

tiempo, energía y dinero. El NuWave Precision Induction Cooktop Titanium es

eciente, seguro, rápido y fácil de limpiar. Y, ya que puede programar los tiempos y

las temperaturas desde tibio hasta abrasador, usted preparará casi cualquier platillo

sin el riesgo de cocinarlo de más o de menos.

El NuWave PIC Titanium está compuesto por una serie de bobinas de inducción

(basada en principios magnéticos). Estas bobinas generan campos magnéticos

que inducen una reacción cálida en las cacerolas y sartenes de acero o base de

erro. De esta manera el calor es generado en los utensilios y no en la supercie

del cooktop, lo cual es mucho más eciente en energía que las estufas tradicionales

de gas o eléctricas. La cocina por inducción es la forma más ecológica de preparar

alimentos porque este método no libera toxinas en el ambiente. La inducción no

emite ama alguna, así que se produce menos calor residual en su cocina. El

NuWave Precision Induction Cooktop Titanium permanece frío al tocarlo donde la

supercie magnética no es activada.

Benecios Adicionales:

• Conservación de Energía: Ahora usted puede vivir bien por menos con el

NuWave Precision Induction Cooktop Titanium. El NuWave PIC Titanium utiliza

tecnología de inducción. El secreto está en una serie interna de bobinas de

cobre. Estas bobinas generan un campo magnético dentro de sus cacerolas y

sartenes. El campo magnético produce moléculas invisibles que comienzan a

vibrar rápidamente, creando así el calor para que los recipientes por sí solos

calienten los alimentos. El NuWave PIC Titanium es uno de los cooktops

más ecientes en energía que se encuentran disponibles hoy en día, lo que

signica que cocinar con él resultará en ahorros en sus recibos mensuales de

electricidad.

• Seguridad: El diseño del NuWave PIC Titanium no requiere de bobinas o amas

abiertas, eliminando esencialmente así el riesgo de incendio. Sus características

de apagado automático aumentan la seguridad del aparato. Solamente

prográmelo y olvídese de él. Los usuarios también pueden hacer el reto del cubo

de hielo. La tecnología de inducción calienta el sartén, pero la supercie del

NuWave PIC Titanium permanece fría al tocarla.

• Cocine Rápido: Calienta inmediatamente y la temperatura es precisa en el

NuWave PIC Titanium. Cuenta con 6 ajustes de temperatura diferentes que se

regulan en incrementos de 5°. ¡No tendrá que adivinar!`

• Ligero y Portátil: Porque pesa sólo 5.4 libras, usted puede llevar el NuWave PIC

Titanium a donde sea que vaya. Utilícelo en interiores o exteriores- en cualquier

lugar donde haya un contacto eléctrico estándar (E.U.A.)

• Fácil de Limpiar: Los derrames no se quemaran y pegarán en la supercie del

cooktop. ¡Sólo límpielo y listo!

Manual Del Usario • 87

Bienvenido a la Cocina del

NuWave® Precision Induction

88 • NuWave® PIC® Titanium Complete Cookbook

NuWave® Precision Induction Cooktop Titanium

Productos y Accesorios

NuWave® Precision Induction Cooktop:

(30342~30346) (30351~30354) NuWave PIC® Titanium

(BM 30300) Recetario / Manual Completo

(BF 30300) Ficha Técnica (BQ 30300) Guía de Inicio Rápido

(31111) Estuche de transporte para el PIC

Para ordenar partes y accesorios llame a nuestro número de servicio al cliente al 1-877-689-2838. Usted

también puede ordenar en línea en: www.NuWaveNow.com. Por favor proporcione el nombre correcto del

artículo y el número de unidades para asegurarse de que su compra sea procesada correctamente.

(31201) Olla a Presión

(BM 31200) Manual de la Olla a Presión

NuWave® 2 Utensilios de Cerámica Antiadherente Duralon®:

NuWave® Olla a Presión Precision:

Tapas (Opcional):

Cacerolas de Aluminio Anodizado:

Copper Pro Sartén Antiadherente y Saludable:

(31113) Plancha de Hierro Fundido

(BM 31113) Manual de la Plancha de

Hierro Fundido

(BM 32100) Manual para los Utensilios de Cerámica Antiadherente NuWave

(32007) Inserto para Fondue

(32008) Juego de 8 Tenedores para Fondue

(BM 31120) Manual de lo Último Juego de Utensilios

Tapas (Opcional):

9-pulgadas

10.5-pulgadas

12-pulgadas

8-pulgadas

9.5-pulgadas

11-pulgadas

(32109)

(32110)

(32114)

(32701)

(32702)

(32703)

(32012)

(32004)

(32014)

(32704)

(32705)

Ollas y Cacerolas de Acero Inoxidable:

Cacerola de Uso Diario:

Cacerola con Parrilla de Acero Inoxidable:

Tapas (Opcional):

1.5-quart

2.0-quart

3.0-quart

5.5-quart

9.0-quart

Juego de 10 piezas

10.5-pulgadas, 3.5-quart

12-pulgadas, 5.0-quart

11-inch, 3.0-quart

(32031)

(32032)

(32033)

(32039)

(32034)

(31250)

(32020)

(32018)

(32024)

(32004)

(32019)

(32025)

(32036)

(32037)

(32038)

(32040)

(32004)

Cacerolas de Acero Inoxidable :

Cacerolas de Acero Inoxidable de la Serie del Chef:

9-pulgadas

10.5-pulgadas

12-pulgadas

9-pulgadas

10.5-pulgadas

11.5-pulgadas

(32706)

(32707)

(32708)

(32009)

(32010)

(32011)

(32704)

(32705)

(32012)

(32004)

(32013)

Juego de Olla de Vapor 8.0-quart: Tapas (Opcional):

Olla 8.0-quart

Inserto para vapor 7.0-quart

Rejilla para vapor

(32400)

(32401)

(32402)

(32403)

NuWave® El Último Juego de Utensilios:

(32003) Jarra de Acero Inoxidable de 3.5-quart

(32004) Tapa para la Jarra de 3.5-quart

(32005) Vaporera de Acero Inoxidable

Parrila de Hierro NuWave®:

(32023) Parrilla de Hierro Fundido

(32022) Charola para Drenar Aceite

(BM 31104) Manual de la Parrilla de Hierro Fundido

• 89

Manual Del Usario • 89

IMPORTANTES MEDIDAS DE

SEGURIDAD

Cuando utilice aparatos eléctricos siempre se deben tomar precauciones básicas de

seguridad, incluyendo las siguientes:

LEA TODAS LAS INSTRUCCIONES

ANTES DE USARSE

PELIGRO – Para reducir el riesgo de electrocución:

1. Lea todas las instrucciones, medidas de seguridad y advertencias antes de

utilizar el electrodoméstico.

2. No coloque el aparato donde se pueda caer o sumergir en agua u otros líquidos.

3. No trate de sacarlo si se ha sumergido en agua. Desconéctelo inmediatamente.

4. No sumerja el cable, la clavija o la fuente de potencia en agua u otros líquidos.

ADVERTENCIA – Para personas con marcapasos:

1. Este aparato emite un campo electromagnético que es muy fuerte dentro de dos

pies de la supercie del mismo.

2. Pruebas cientícas han comprobado una indenición de si el campo eléctrico

afectará la función de un marcapasos. Por favor consulte a su médico antes de

usarse.

ADVERTENCIA – Para reducir el riesgo de quemaduras,

electrocución, incendio y lesiones:

1. Este aparato no está diseñado para un uso contínuo.

2. Este aparato incluye una función de calentamiento. Las supercies pueden

alcanzar temperaturas altas. No toque las supercies calientes. El aparato

puede conservar calor residual después de retirar el recipiente. El uso de

agarradores u otras medidas de seguridad son altamente recomendables.

3. Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado

cuando utilice el producto cerca de niños.

4. No lo coloque sobre o cerca de parrillas de gas o eléctricas, o dentro de un

horno caliente.

5. No coloque en la supercie objetos metálicos como cuchillos, tenedores,

cucharas o tapas ya que se pueden calentar.

6. Este aparato no está diseñado para uso comercial.

7. Utilice este electrodoméstico para el propósito para el que está diseñado

como se describe en este manual. No utilice otros accesorios o aditamentos

no recomendados por el fabricante, ya que ello podría provocar un incendio, una

descarga eléctrica o lesiones personales.

8. Nunca utilice un este electrodoméstico si tiene el cable o la clavija dañados, si no

funciona adecuadamente, si se cayó o ha sido dañado, o si se ha sumergido en

agua. Contacte a servicio al cliente para su revisión, reparación o ajuste.

9. No utilice un aparato roto. En caso de una ruptura, los limpiadores o derrames

pueden penetrar el aparato creando el riesgo de una descarga eléctrica.

10. Mantenga el cable lejos de supercies calientes. No deje el cable colgando

de las orillas de mesas o barras. Nunca forcé la clavija en un contacto. Siempre

desconecte jalando la clavija. Apague el aparato antes de desconectarlo del

contacto.

11. No lo utilice donde se estén usando productos aerosoles, así como en lugares

donde el oxígeno sea reducido.

12. Utilice un juicio apropiado y cuidado cuando utilice el aparato al aire libre

o espacios públicos. Este aparato nunca deberá ser puesto donde haya

niños sin cuidar o alguien que no sepa de su presencia. Debe ser colocado

90 • NuWave® PIC® Titanium Complete Cookbook

ADVERTENCIA

IMPORTANT – Información de la FCC:

Advertencia: Los cambios y modicaciones a esta unidad que no sean aprobados

explícitamente por la parte responsable podrían invalidar la autoridad del usuario para

operar el equipo.

Nota: El equipo cumple con la parte 18 del Reglamento FCC.

ADVERTENCIA: TTodos los productos en el aparato se pueden calentar

mucho durante el uso. Por favor tenga cuidado cuando retire esos artículos

de la unidad. Siempre utilice guantes para hornear o agarraderas. El

aparato puede conservar calor residual después de retirar el recipiente.

Permita que todo se enfríe completamente antes de limpiar.

Riesgo de descarga eléctrica. Úsese con un sistema eléctrico

adecuado. No se use si el cable o la clavija están dañados.

Desecho Correcto del Producto

Esta marca indica que este producto no debe desecharse junto con otros residuos

domésticos en los EUA. Para prevenir posibles daños al medio ambiente o la salud

por parte de residuos descontrolados, recíclelo responsablemente para fomentar

la reutilización sustentable de recursos materiales. Para devolver su aparato usado

por favor utilice sistemas de recolección y devolución o contacte al detallista donde

el producto fue comprado. Ellos pueden encargarse del reciclado seguro para el

medio ambiente.



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 clasicación

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 calicado. No intente modicar la clavija de

ninguna manera.

GUARDE ESTAS INSTRUCCIONES

en una supercie plana y estable, lejos de fuentes de agua como albercas,

spas, rociadores, mangueras, etc.

13. No mueva el aparato mientras esté caliente.

14. 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.

15. No desarme el producto. Las partes no sirven por sí solas.

16. No deje el electrodoméstico desatendido si está en uso.

17. Este aparato no está diseñado para utilizarse por medio de un contador

externo o un sistema de control remoto por separado.

18. Limpie el aparato con precaución. Al limpiar una supercie caliente con

aplicaciones húmedas se puede provocar vapor y algunos limpiadores

pueden producir humo peligroso. Desconecte del contacto antes de limpiar.

19. Tome precaución cuando deseche el aceite caliente.

20. Mantenga este manual a la mano para una referencia en el futuro.

• 91

3 1

Cocinando con el NuWave® PIC Titanium

Ventilación: Los respiraderos están localizados en la parte trasera del producto

para permitir escapar el calor generado por cualquier elemento caliente. Esta

característica del diseño impide que el calor se transera a la supercie para

cocinar, asegurando un desempeño eciente del NuWave PIC Titanium.

Supercie: La supercie de vidrio resistente al calor del NuWave PIC Titanium

se mantiene fría al tacto y se limpia fácilmente con un simple trapo o paño

húmedo.

Panel de Control con Display LED: Panel de control claro, luminoso y fácil de

leer.

Supercie Caliente: Las bobinas electro magnéticas localizadas debajo de la

supercie de vidrio transeren el calor generado directamente al utensilio de

inducción.

PRECAUCIÓN

Mientras el NuWave PIC Titanium esté funcionando no toque

la supercie del aparato ya que puede calentarse mucho y

haber riesgo de quemaduras. El cooktop puede conservar

calor residual después de retirar los utensilios.

No quite las cacerolas o sartenes durante el proceso de

cocinado. Oprima el botón “Pause/Clear” para apagar antes

de retirarlos.

Manual Del Usario • 91

92 • NuWave® PIC® Titanium Complete Cookbook

Recipientes Compatibles con el Induction Cooktop:

Instrucciones de Limpieza y Cuidado para su NuWave® PIC® Titanium:

ATENCIÓN:

La supercie térmica está localizada dentro del anillo plata mayor. El diámetro mínimo

de utensilios de cocina aceptable es 3 pulgadas. Siempre coloque los utensilios en el

centro del círculo cucción. Puede usar recipientes que midan hasta el ancho total del

NuWave PIC Titanium, el cual es de 12 pulgadas; sin embargo, en estos casos el calor

traspasará más lentamente a las orillas. No recomendado recipientes que midan más de

12 pulgadas.

Ejemplos de recipientes compatibles:

• Todos los recipientes NuWave Precision • Hierro fundido

• Nu-Wave Duralon® Utensilios de Cocina de Cerámica Antiadherente

• Hierro y acero esmaltados

• Acero inoxidable con base magnética

Recipientes no compatibles con la inducción:

• Cobre • Vidrio • Aluminio • Recipientes tipo cerámica

¿Cómo puedo comprobar la compatibilidad de mis recipientes con la inducción?

Existen tres sencillas formas de comprobar si sus cacerolas y sartenes actuales, o sus

futuras compras, son compatibles con el NuWave PIC Titanium:

1. Un imán es por lo general un gran indicador. Si se adhiere a la parte de abajo de

un recipiente signica que la cacerola o sartén es para inducción. Sin embargo,

tenga en cuenta que existen casos en los que las propiedades magnéticas de un

recipiente pueden no ser sucientemente fuertes para que funcione

ecientemente con el NuWave PIC Titanium.

2. Coloque una pequeña cantidad de agua en una cacerola o un sartén.

Si son compatibles con la inducción el agua comenzará a hervir.

3. Un símbolo de compatibilidad con inducción puede estar impreso en la

parte de abajo del recipiente.

IMPORTANTE - No sumerja la unidad en agua o

utilice el lavavajillas. La supercie exterior puede

ser limpiada con cuidado con un trapo húmedo o

una esponja. Asegúrese de que la unidad se haya

enfriado completamente antes de limpiarla.

Ya que la tecnología de inducción está basada en principios magnéticos, los recipientes

compatibles deben tener un fondo ferroso (base de erro, magnético). Algunos tipos de

recipientes están hechos de metales magnéticos naturales (como erro puro), mientras

otros están diseñados para ser magnéticos al “hacer sándwich” una delgada capa de un

metal ferroso entre la base. Esta capa actuará sobre el campo magnético del induction

cooktop para distribuir el calor. Los utensilios de triple acero inoxidable de alta calidad y

hierro fundido funcionan en los induction cooktops. Recipientes de cobre, vidrio y aluminio

no funcionarán a menos de que tengan una base magnética de sándwich. Las cacerolas

que funcionan de forma óptima en el NuWave PIC Titanium tienden a ser de un calibre

mediano a pesado.

ANTES DE USARSE:

Limpie la supercie con un trapo

que haya sido humedecido en agua jabonosa tibia.

• 93

Instrucciones Generales de Operación:

Instrucciones Generales de Limpieza:

Desconecte la unidad antes de limpiarla.

• Limpie después de cada uso.

• Asegúrese de que la unidad se haya enfriado completamente antes de limpiarla.

• La supercie exterior puede ser limpiada con cuidado con un trapo húmedo o esponja.

• Quite el cable de conexión antes de limpiar el NuWave PIC Titanium. No utilice

ningún agente limpiador cáustico y asegúrese de que el agua no penetre al interior del

induction cooktop.

• Nunca sumerja el NuWave PIC Titanium, sus cables o la clavija en agua u otros

líquidos.

• Limpie la supercie de vidrio con un trapo húmedo o detergente ligero sin soluciones

jabonosas abrasivas. Asegúrese de que la unidad se haya enfriado completamente

antes de limpiarla.

• Limpie la cubierta y el panel de operación con un trapo suave y humedecido con agua

o detergente ligero.

• No utilice ningún producto limpiador con base de aceite para evitar dañar las partes

plásticas o la cubierta/panel de operación.

• No utilice ningún material o sustancia inamable, ácida o alcalina cerca del NuWave

PIC Titanium, ya que puede reducir su tiempo de vida y representa un riesgo de

incendio cuando el induction cooktop está siendo utilizado.

• Con el n de mantener su NuWave PIC Titanium luciendo como nuevo, asegúrese de

que la parte de abajo de sus recipientes no rayen el vidrio de la supercie del aparato,

aunque una supercie rayada no afectará el funcionamiento del induction cooktop.

• Asegúrese de limpiar correctamente la unidad antes de guardarla en un lugar seco y

fresco.

• Coloque el cooktop en una supercie estable, nivelada y no metálica.

• Nunca utilice el cooktop en una supercie inamable (por ejemplo un mantel, alfombra, etc.)

• No bloquee las ranuras de ventilación del induction cooktop. De esa forma se

sobrecalentaría el cooktop. Manténgalo a una distancia mínima de 3-5 pulgadas de paredes,

otros objetos o electrodomésticos, etc.

• No coloque aparatos u objetos que sean sensibles a los campos magnéticos sobre o junto

al PIC Titanium (p.e., tarjetas de crédito, teléfonos celulares, radios, TVs, grabadoras de

video, etc.).

• No coloque el induction cooktop junto a fuegos abiertos, calentadores u otras fuentes de

calor.

• No coloque en la parte superior de la estufa.

• Asegúrese de que el cable de corriente no esté dañado o quede presionado debajo del

induction cooktop.

• El cable de corriente no debe estar en contacto con orillas losas y/o supercies calientes.

• Antes de conectar el NuWave PIC Titanium, conrme que el voltaje indicado en este manual

corresponde al voltaje suministrado en su casa. Una conexión errónea podría dañar el

aparato y posiblemente lesionar a alguien.

• La supercie del cooktop está hecha de vidrio resistente a la temperatura. En caso de

observar un daño en la unidad, aún sea una pequeña grieta en la supercie de vidrio,

desconecte inmediatamente el NuWave PIC Titanium del suministro de energía.

CONSEJOS IMPORTANTES:

1. Revise el contacto de energía para un funcionamiento apropiado. No opere la unidad

con otros electrodomésticos grandes en el mismo contacto de energía. Revise el nivel de

potencia si la unidad cocina demasiado lento.

2. Revise que la clavija esté correctamente conectada en el contacto.

3. Siempre apague y desconecte la unidad antes de limpiarla.

• 93Manual Del Usario

94 • NuWave® PIC® Titanium Complete Cookbook

Instrucciones para el Panel del Display

Función de Potencia en Watts:

La potencia en watts automática para el PIC Titanium es de 1800 watts. Para cambiarla presione “Watts”

una vez. La luz roja se iluminará sobre el “600” indicando que el PIC Titanium está ahora programado a

600 watts. Presione “Watts” una vez más y la luz roja se iluminará sobre el “900”, indicando que el PIC

Titanium está ahora programado a 900 watts. Presione “Watts” otra vez y la luz roja se iluminará sobre el

“1800”, indicando que el PIC Titanium está ahora programado a 1800 watts.

Comienzo Rápido:

El NuWave PIC Titanium está pre-programado para cocinar a temperatura alta (375°F) por 1 hora. Para

empezar a cocinar presione el botón de “Start” después de colocar un recipiente para inducción en la

supercie. Si desea cocinar a cualquier otro nivel de potencia que no sea Alto necesitará presionar “Low”

o “Max/Sear” u oprimir los botones “-” ó “+” para aumentar o disminuir la temperatura en rangos de 5°F.

Vea la Tabla del Panel del Display en la parte inferior de esta página para más detalles.

Panel de Control:

“0” deberá aparecer cuando el programa sea borrado o cuando se encienda.

Para Empezar a Cocinar:

ay varias maneras de comenzar a cocinar con su NuWave PIC Titanium:

• Presione “Start” con una temperatura preprogramada de 375°F y una hora como tiempo.

• Programe la temperatura y presione “Start”. El tiempo estándar es de 1 hora.

• Programe el tiempo y presione “Start”. La temperatura estándar es de 375°F.

• Programe la temperatura y el tiempo, luego presione “Start”.

El NuWave PIC Titanium dejará de cocinar automáticamente una vez que el tiempo haya concluido y

avisará a los usuarios por medio de un sonido. El display siempre mostrará la temperatura actual durante

el ciclo de cocción. Para mostrar el tiempo faltante, presione “Time” y un contador regresivo aparecerá,

marcando la duración antes del ciclo o si la etapa es completada.

Programando la Temperatura:

Este electrodoméstico está pre-programado para cocinar a temperatura alta (375°F). Para restablecer,

presióne la tecla de la temperatura deseada y pulse “Start”. El rango de temperatura se mostrará en el

panel del display. Para subir o bajar la temperatura en incrementos de 5°F presione los botones “+” ó “-”

hasta que la temperatura deseada se muestre. Utilice como referencia la tabla de abajo para establecer

las temperaturas. La mínima es de 100°F mientras que la temperatura máxima alcanza 575°F.

NOTA: La temperatura mostrada representa la temperatura de 1.5 L de aceite en el recipiente de

NuWave Olla de Acero Inoxidable de 3.5-quart. La posición del termómetro para prueba es al inicio (en

medio) del recipiente de NuWave Olla de Acero Inoxidable de 3.5-quart y una distancia equidistante

entre la base del recipiente y la parte de arriba del aceite.

F° a C°: La Pantalla está programada paran mostrar la temperatura en Farenheit (F). Para cambiarla

a Centígrados (C) presione el botón “Prog” seguido de “-”. Presione “-” nuevamente para convertir \

Centígrados. Para regresar a Farenheit presione “-” una vez más. Para cerrar la opción de conversion de

temperature presione el botón “Pause/Clear” hasta que aparezca un “0” en la pantalla.

100°F (38°C)

175°F (79°C)

275°F (135°C)

375°F (191°C)

425°F (218°C)

575°F (302°C)

Low

Med/Low

Med

Med/High

High

Max/Sear

Bajo

Tibio

Hervir

Freir

Saltear

Dorar

100F / 38C

175F / 79C

275F / 135C

375F / 191C

425F / 218C

SEAR

Botón a

Presionar Rango de

Temperatura EjemplosDisplay

Bajo-Max/Dorar

Programar Tiempo Vatios Indicador

de Vatios

Decrecimiento

Pantalla

LED

Incrementar

Pausa/Aclarar Inicio

• 95

Programando el Tiempo:

Presione el botón de “Time”. Un “0” parpadeará en la esquina inferior derecha del panel

de display. Presione el botón “+” hasta encontrar el tiempo deseado. Por ejemplo, para 5

minutos presione “Time” una vez, luego presione “+” hasta ver 00:05 luego “Start”. Para

20 minutos, presione “Time” dos veces luego presione “+” hasta ver 00:20 luego presione

“Start”. Para 2 horas y 30 minutos, presione “Time” dos veces luego presione “+” hasta

encontrar 3, luego presione “Time” otra vez. Presione “+” hasta encontrar 2 (el display

mostrará 02:30), luego presione “Start”.

• El “0” parpadeando indica el dígito que se puede ajustar. El tiempo máximo es 99

horas y 60 minutos.

• El display muestra horas y minutos, pero no segundos.

Función de Pausa/Borrar:

Para interrumpir el tiempo de cocinado, presione el botón “Pause/Clear” una vez. Esto

pospondrá el NuWave PIC Titanium en el punto donde se encuentre. La temperatura

permanecerá mostrándose en el panel de display, pero una “F” parpadeará. Para

reanudar presione “Start”. Para BORRAR el modo de cocinado o el display mientras el

NuWave PIC Titanium está funcionando, presione el botón “Pause/Clear” dos veces. La

pantalla se borrará completamente, aparecerá un “0” y la unidad se apagará.

Función de Programación (Fase de Cocinado):

• Presione el botón “Prog”.

• “Pro” aparecerá en el panel de display.

1. Ingrese la temperatura deseada desde “Low” hasta “Max/Sear”. Si necesita aumentar o

disminuir la temperatura presione los botones de “-” o “+”.

2. Presione el botón de “Time” y 00:00 aparecerá en el display, presione los botones de

“-” o “+” hasta encontrar el tiempo deseado. Vea la sección de arriba “PROGRAMANDO

EL TIEMPO” para información detallada de cómo ingresar los minutos y las horas.

• Para añadir diferentes etapas, repita los pasos 1 y 2 y luego presione “Start” para

comenzar su programa. Usted podrá programar hasta 10 fases (Demora es considerada

una fase).

• Si necesita cambiar cualquier parte del programa presione el botón “Pause / Clear” dos

veces y empiece de nuevo.

Ejemplo: Para hervir por 5 minutos baje a fuego lento (simmer) por 20 minutos, presione

“Prog”, luego presione el botón “Max/Sear”. Presione el botón de“Time” una vez, luego

presione ”+” hasta llegar a 5. Presione “Low”, luego presione “Time” dos veces y “+” hasta

llegar a 20, luego presione “Start”

NOTA: El tiempo máximo para programar es de 99 horas con 60 minutos.

Función de Demora:

El propósito de esta función es permitirle establecer programas que comiencen más

tarde. Para demorar un programa presione “Prog”, luego presione el botón “Time”.

Un “0” se mostrará en la esquina inferior derecha del panel de display. Presione el

botón “+” hasta encontrar el tiempo deseado en demorar (para más información revise

Programando el Tiempo en la parte de arriba de esta página). Luego presione “Prog” otra

vez para establecer el programa de cocinado. El tiempo seleccionado para la demora

es incluido en las fases programadas. Para continuar con la siguiente etapa, introduzca

la temperatura de cocción. Continúe con el paso #2 de las instrucciones de “Función

de Programación”. Una vez que esté listo para empezar la cuenta regresiva presione

“Start”. Cuando la cuenta regresiva de demora llega a 0, el NuWave PIC Titanium suena

dos veces para avisar el n. En este momento el tiempo de cocinado comenzará y la

temperatura será mostrada en el display.

Manual Del Usario

96 • NuWave® PIC® Titanium Complete Cookbook

Solución de Problemas

Sonido Display Referencia

Inicial

< 10 segundos

11- 70

segundos

Después de 70

segundos

Uno solo

Ninguno

Sí

Ninguno

“F” o “C” o “Sear” o “:”

Intermitente

“F” o “C” o “Sear” o “:”

Intermitente

Al colocar nuevamente el

recipiente, el NuWave PIC

Titanium reanudará el cocinar.

Reanude presionando

“Start”.

El tiempo de cocinado ha

concluido

Solución

Mensaje

de Error

FULL

Mal funcionamiento de la unidad. Contacte a servicio al cliente.

Un E1 por lo regular signica que el NuWave PIC Titanium no detecta

algún recipiente en su supercie. Esto puede ocurrir por una de dos

razones:

1. Las bobinas de inducción que contiene el NuWave PIC Titanium

trabajarán sólo cuando estén en contacto directo con un recipiente.

Para mantener la efectividad del aparato, siempre asegúrese de que

esté sobre una supercie plana y que el contacto con el recipiente sea

consistente.

2. Un mensaje de E1 también puede aparecer si su recipiente elegido

no es para inducción.

El voltaje de la unidad es demasiado bajo. El mínimo es 85 volts.

El voltaje de la unidad es demasiado alto. El máximo es 144 volts.

Sobrecalentamiento o ductos de ventilación obstruidos. Si la temperatura

interna excede 230°F, cualquier operación se detendrá y se producirá un

sonido. Presione “Pause/Clear” dos veces. Espere a que la unidad se enfríe.

En el modo de programación si el tiempo seleccionado excede el límite

del aparato, que es de 99:59, entonces no se podrán programar más

fases.

Sobrecalentamiento. Si el aparato excede una temperatura de 20°F arriba de

la de Dorar, éste se apagará automáticamente. Contacte a servicio al cliente.

La unidad no funciona correctamente. Contacte a servicio al cliente.

• Cuando cualquiera de los mensajes de error anteriores aparezcan en el LED, la unidad

sonará al menos una vez.

• El ventilador trabajará por 60 segundos adicionales después de presionar el botón “Pause/

Clear” una vez. Para continuar cocinando presione el botón “Start” dentro de los siguientes

45 minutos.

• La unidad se apagará después de 45 minutos si ningún botón (como “Start”) es presionado.

Cuando el aparato se apague se borrará toda la historia de cocinado previa.

• Después de presionar el botón “Pause/Clear” dos veces, el ventilador trabajará por 60

segundos adicionales hasta que la unidad se enfríe. En ese momento el NuWave PIC

Titanium se apagará.

Después de recitar el

recipiente

• 97

EL FABRICANTE GARANTIZA: Que el induction cooktop y todos sus componentes

eléctricos estarán libres de defectos y mano de obra bajo un uso doméstico normal

siempre y cuando sea manejado de acuerdo a las instrucciones escritas proporcionadas

por el Fabricante en cada unidad por un (1) año a partir de la fecha de compra. El

Fabricante proporcionará las partes necesarias y mano de obra para reparar cualquier

parte del sistema de cocción por infrarrojo en el Departamento de Servicio de NuWave,

LLC. Después de la expiración de la garantía, el costo de la mano de obra y las partes

será responsabilidad del propietario.

LA GARANTÍA NO CUBRE: Ninguna cubierta (si aplica) ni ninguna parte del sistema

de cocinado. La Garantía Limitada se invalida si se realiza alguna reparación por un

representante no autorizado o si la placa de número de serie es retirada o dañada.

El deterioro normal del acabado debido al uso o la exposición no es cubierto por

esta Garantía. Esta Garantía Limitada no cubre los gastos de envio, fallas, daños o

desempeños inadecuados ocasionados por algún accidente, catástrofe natural (como

un rayo), uctuaciones en la corriente de energía, alteraciones, abusos, mal empleo o

aplicación, ambientes de tipo corrosivo, instalación incorrecta, falla al operarlo de acuerdo

a las instrucciones escritas del Fabricante, o uso anormal o comercial.

PARA OBTENER SERVICIO: El propietario tendrá la obligación y responsabilidad de:

pagar por todos los servicios y partes que no estén cubiertas por la garantía; pre-pagar el

envío hacia y desde el Departamento de Servicio para cualquier parte o sistema devuelto

bajo esta garantía; empacar cuidadosamente el producto utilizando material de relleno

adecuado para prevenir algún daño durante el tránsito. El empaque original es ideal

para este propósito. Incluya en el empaque el nombre del propietario, dirección, número

de teléfono durante el día, una descripción detallada del problema y su Número de

Autorización de Devolución de Producto (Número RGA):

Llame al 1-877-689-2838 o envíe un correo a help@nuwavenow.com para obtener su

número RGA. Proporcione el modelo del sistema de cocinado y el número de serie

así como una prueba de la fecha de compra (una copia del recibo) cuando solicite la

aplicación de esta garantía.

OBLIGACIÓN DEL FABRICANTE: La obligación del Fabricante bajo esta Garantía

Limitada se limita a reparar o cambiar cualquier parte del induction cooktop expresamente

cubierta por esta Garantía Limitada, la cual, previa inspección sea detectada como

defecto por uso normal. La Garantía Limitada es aplicada sólo dentro de USA continental

y únicamente para el comprador original en los canales de distribución autorizados por el

fabricante. La Garantía Limitada no puede ser alterada, variada o extendida excepto por

un instrumento escrito y suscrito por el fabricante. La forma de reparación o sustitución

proporcionada bajo esta garantía limitada es exclusiva. En ningún caso el fabricante será

responsable por algún daño incidental o consecuente a alguna persona, ocasionado o

no por la negligencia del fabricante, incluyendo, sin limitación, daños por merma 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

consecuentes, así que las exclusiones limitantes mencionadas pueden no aplicar. Esta

Garantía Limitada otorga derechos legales especícos y podría haber otros derechos que

varíen de estado a estado. Excepto por lo estipulado anteriormente, el fabricante no hace

garantías expresas o implícitas surgidas de la ley u otros, incluyendo sin limitación, las

garantías implícitas de comercialización y aptitud para un propósito particular a cualquier

otra persona.

LEA SU MANUAL DEL USUARIO: Si usted tiene aún cualquier pregunta sobre el

manejo o garantía del producto, contacte a NuWave, LLC al 1-877-689-2838 o envíe un

correo a help@nuwavenow.com Manual Del Usario

98 • NuWave® PIC® Titanium Complete Cookbook

Consejos para la Cocina

Este recetario contiene información valiosa diseñada para ayudarle a incorporar

el NuWave Precision Induction Cooktop Titanium a su vida diaria. Hemos

proporcionado recetas fáciles de preparar así como consejos útiles al inicio de

cada sección para resultados perfectos siempre.

Aquí están algunas sugerencias generales para ayudarle a comenzar a cocinar:

• Coloque un tazón para residuos junto a su tabla de cortar para los desechos

de comida.

• Las tablas de cortar exibles son muy prácticas. Sólo corte y retire- sin

ensuciar ni derramar.

• Las tazas para medir de vidrio son óptimas para líquidos mientras que la de

plástico funcionan bien para ingredientes secos.

• Después de exprimir limones, póngalos en el triturador para refrescar el aire

del ambiente.

• Ponga especial atención a la mantequilla ya que se derrite. La mantequilla

se derrite cuando su temperatura interna alcanza un rango entre 82.4°F y

96.8°F. Esto signica que se derrite pronto, así que esté listo para quitarla de

la PIC rápidamente.

• Algunas de las recetas incluidas sugieren preparar y/o cocinar en el NuWave

Oven. Contacte a nuestro Servicio al Cliente para mayor información o para

colocar un pedido.

¡Detalles Deliciosos!

1 cuadro de chocolate para hornear = 1 onza

4 pecks= 1 bushel

8 cucharadas= ½ taza

1 libra de nueces picadas= 2 tazas

½ taza de mantequilla= 1 barra

2 tazas de azúcar granulada= 1 libra

2 tazas de mantequilla= 1 libra

16 onzas líquidas= 1 pinta

1 taza= ½ pinta

• 99

Huevos Revueltos

Porciones:4

8 huevos

1/3 taza de leche, crema light,

o mitad y mitad

½ cucharadita de sal

¼ cucharadita de pimienta negra

1 cucharada de mantequilla o

aceite antiadherente en aerosol

En un tazón mediano mezcle todos

los ingredientes excepto la

mantequilla. Mezcle en una batidora

el eltrica o mesclelos manualmente.

En un sartén grande derrita la

mantequilla a fuego alto (425º) y

luego vierta la mezcla de huevo.

Cocine a esa temperatura sin mover

hasta que la mezcla se comience a

cocer por la parte de abajo y en las

orillas.

Con una espátula o cuchara de

madera levante y doble a la mitad la

mezcla de tal manera que la parte

cruda se vaya al interior. Cocine por 2

ó 3 minutos hasta que el huevo esté

bien cocido pero aún brilloso.

Caldo de Pollo

Rinde ½ galón

3 libras de pollo con hueso (no

pellejos)

3 tallos de apio con hojas, en

trozos

2 zanahorias en trozos

1 cebolla grande con cáscara en

trozos

½ cucharadita de pimientas

negras enteras

4 ramitas de perejil

2 hojas de laurel

½ galón de agua más una taza

1 papel ltro

1 cordón

Coloque los huesos de pollo lavados

en una caldera grande. Agregue las

verduras y el agua. Haga el bouquet

(papel ltro amarrado con las

pimientas y las hierbas adentro), lo

amarra al asa de la olla para sacarlo

más fácilmente.

Cocine el caldo a fuego alto hasta

que hierva (SEAr) al inicio de la

cocción. Baje el fuego (175º) y déjelo

cocer a fuego lento hasta completar

2½ horas.

Cuélelo en papel ltro y escurridor.

Déjelo enfriar en el refrigerador y

retire la grasa si lo desea. No

agregue sal al caldo, eso se hará

cuando prepare una salsa o sopa.

Consejos: Sólo hierva el caldo una

vez, esto previene que quede turbio.

Refrigere hasta por 3 días o congele

hasta por 6 meses.

• 99Recetas

100 • NuWave® PIC® Titanium Complete Cookbook

Caldo de Res

Rinde ½ galón

4 libras de carne de res con

hueso (corte de pierna de res)

½ taza de agua

3 zanahorias en trozos

2 tallos de apio con hojas, en

trozos

10 pimientas enteras

8 ramitas de perejil fresco

4 hojas de laurel

1 galón de agua fría más una

taza

1 papel ltro

1 cordón

Coloque la carne en una cacerola

grande para horno. Hornee a 450º

por 45 minutos o hasta que estén

bien dorada, volteándo la carne una

vez. Coloque luego los huesos en

una olla grande. Vierta la ½ taza de

agua en la cacerola en que horneo

los huesos y raspe todos los restos

del dorado. Agregue la mezcla de

agua a la caldera. Añada las verduras

y agua.

En el papel ltro coloque las

pimientas y las hierbas y amarre con

el cordón. Sujételo al asa de la olla y

deje que las hierbas se cocinen junto

con los huesos y las verduras. Cocine

a fuego alto hasta que hierva (SEAr)

y luego baje a fuego lento y termine

de cocinar hasta completar 3½ horas.

Si el caldo hierve durante el fuego

lento baje más la llama (100º).

Cuele el caldo en un colador cubierto

con papel ltro.

Enfríe en el refrigerador y quite la

capa de grasa formada si así lo

desea.

Papas Para el Desayuno

Porciones:4

2 tazas de papas cambray

frescas o papas rojas, en trozos

½ taza de cebolla picada

½ taza de pimiento verde o rojo

picado

2 cucharadas de aceite de olivo

½ taza de queso Cheddar

rayado (opcional)

½ cucharadita de sal

½ cucharadita de pimienta

En un sartén grande antiadherente

cocine las papas, la cebolla y el

pimiento con el aceite de olivo a

fuego medio (275º) tapado por 20-25

minutos moviendo ocasionalmente

hasta que se suavicen. Sazone con

sal y pimienta y añada el queso

encima para servir.

Consejo: Usted puede reemplazar las

papas frescas por 1½ taza de hash

browns congeladas o refrigeradas.

El caldo se mantiene en buenas

condiciones por 3 días en el

refrigerador o por 6 meses en el

congelador.

Consejos:

Congélelo en charolas de cubos de

hielo y saque uno cuando desee dar

un poco de sabor extra a sus

verduras o salsas.

• 101

Camarones Capeados

Porciones: 4-6

1 taza de harina sin preparar

½ cucharadita de azúcar

½ cucharadita de sal

1 taza de agua helada

2 cucharadas de manteca derreti

da o aceite de olivo

2 libras de camarones sin cocinar,

pelados y desvenados, con cola

1 botella grande de aceite vegetal

para freir

En un tazón grande revuelva la harina

con el azúcar y la sal. Bata con agua

helada, huevo y 2 cucharadas de

aceite. Seque los camarones

perfectamente.

Caliente el aceite para freír en una

olla grande y pesada hasta que

marque usando el botón medio/alto

(375º), toma 2½ minutos para

calentarse. Tomando los camarones

de la cola, sumérjalos en la mezcla

que batió. Con cuidado colóquelos en

la olla y fríalos hasta que se doren.

No los cocine de más; el truco es 2

minutos. Escúrralos en toallas de

papel y sírvalos de inmediato.

Cerdo Agridulce con Piña

Porciones: 4

6 onzas de mantequilla sin sal,

dividida

3 libras de tallo de apio, pelado y

cortado en pedacitos de 1

pulgada

2 tazas de agua

1 cucharada de sal, dividida

¼ taza de leche

2 cucharaditas de ajo picado

1 libra (4) de col china pequeña,

limpias y rebanadas

11/2 libras de lomo de cerdo sin

hueso, limpio y cortado en cubos

10 onzas de piña en trozos

1/3 taza de miel

2 cucharadas de vinagre de jerez

Pimienta blanca al gusto

Derrita 2 cucharadas de mantequilla en

una cacerola mediana a temperatura

media-alta (375º). Agregue el tallo de

apio y cocine por 5 minutos moviéndolo

para cubrirlo con la mantequilla. Añada

agua y 1½ cucharadita de sal y déjelo

hervir. Baje el fuego (175º) y tápelo

por 30 minutos o hasta que estén

suaves. Cuele y guarde ¼ de taza del

líquido. Hágalo puré en el procesador

de alimentos con el líquido que

guardó, la leche y una cucharada de

mantequilla. Regréselo a la cacerola

y manténgalo caliente. En un sartén

grande caliente 3 cucharadas de aceite

de olivo a fuego alto (425º) y salteé el

ajo hasta que se suavice moviéndolo

por un minuto, agregue la col china y

½ cucharadita de sal; cocine a fuego

medio (375º) moviendo hasta que se

suavice, de 4 a 5 minutos. Manténgalo

caliente. En otro sartén grande

agregue 1 cucharadita de aceite de

olivo y cocine la carne de cerdo a

fuego medio (375º) hasta que se dore y

esté cocida. Sáquela con una cuchara

calada y añádala a la col china. En

el sartén de la carne agregue la piña

con su jugo, la miel, el vinagre y la sal

restante y a fuego medio (375º) déjelo

hervir. Agregue el cerdo y la col china

a la misma salsa. Sirva con el puré de

tallo de apio.

• 101Recetas

102 • NuWave® PIC® Titanium Complete Cookbook

Chili Tradicional

2 libras de carne de res molida

(sirloin)

1 taza de cebolla amarilla picada

1 taza de apio picado

2 cucharadas de ajo picado

2 latas de frijoles rojos ligeros

4 (15 onzas) de tomate entero con

jugo

2 tazas de agua fría

3 cucharadas de sazonador para

chilli McCormick

3 cucharadas de perejil fresco

picado o 1 cucharada del seco

½ cucharadita de pimienta negra

½ cuharadita de sal

1 taza de queso rayado (opcional)

½ taza de cebollitas cambray

picadas (opcional)

1 taza de galletas saladas

En una caldera grande a fuego alto

(SEAr) dore la carne molida con una

cucharada del sazonador para chili.

Escurra toda la grasa. Agregue la

cebolla, el apio y el ajo y saltéelos

junto con la carne molida a

temperatura media (375º) hasta que la

cebolla esté transparente, moviendo

cada 30 segundos. Esto llevará

alrededor de 2 minutos. Agregue las

dos latas de frijoles rojos, los tomates,

el sazonador para chili, el agua, el

apio, sal y pimienta. Suba la

temperatura a fuego alto (425º) y

espere a que hierva, luego baje la

ama y cocine a fuego lento por 45

minutos. Sirva con queso, cebolla

picada y galletas saladas.

Paella de Mariscos

Porciones: 6-8

2 cucharaditas de mantequilla

1 taza de cebolla picada

Sal y pimienta negra al gusto

1 taza de arroz de grano grande

1 pimiento verde pequeño, sin semilla y

picado namente

1 pimiento rojo pequeño, sin semilla y

picado namente

1 cucharada de ajo picado

½ cucharadita de hilos de azafrán

desmoronados

2 ½ tazas de caldo o fondo de pescado

1 (6 – 8-onzas) cola de langosta sin

concha, partida en trozos grandes

½ libra de patas de cangrejo King Crab,

desconchadas y partidas en trozos grandes

12 onzas de letes de Tilapia cortados en

trozos grandes

4 onzas de vieira cruda

4 onzas de camarones grandes crudos,

pelados y desvenados

4 onzas de mejillones precocidos

4 onzas de almejas precocidas

4 onzas de calamar precocido y prepicado

4 onzas de pulpo precocido y prepicado

Modo de preparación:

1. Derrita la mantequilla en una cacerola de

3.5 cuartos a temperatura media (275°F)

por 30 segundos.

2. Salteé la cebolla en la mantequilla a la

misma temperatura por 2 minutos o hasta

que la cebolla se haya suavizado.

3. Sazone con sal y pimienta al gusto.

4. Agregue el arroz y cocine moviéndolo

ocasionalmente cada 30 segundos.

5. Agregue los pimientos, el ajo, el azafrán

y las 2 tazas de caldo.

6. Ponga esta mezcla a hervir en Medium-

High (375°F) tapándola.

7. Una vez que hierva, baje la temperatura

a 275° y déjela a fuego lento por 10-15

minutos.

8. Agregue la mezcla de mariscos.

9. Cocine por otros 15-20 minutos sin tapar

o hasta que la mayoría del líquido se haya

absorbido y el arroz esté blando.

• 103

Arroz Español

Porciones: 6-8

½ taza de cebolla namente

picada

½ taza de pimiento verde picado

(dulce)

1 diente de ajo picado

1 cucharada de aceite de olivo

1 cucharadita de chili en polvo

1 28 onzas de tomates enlatados

cortados y sin escurrir

¾ taza de arroz de grano grande

sin cocinar

1 4 onzas lata de chiles verdes

en cubos sin escurrir

1 cucharada de salsa picante de

botella (opcional)

½ taza de queso Cheddar rayado

(opcional)

En un sartén grande cocine la cebolla

con el pimiento y el ajo a fuego alto

(425º) por 2-3 minutos. Agregue el

chili en polvo y cocine por un minuto

más. Revuelva con los tomates

enlatados, arroz, chiles, y la salsa

picante, 1 taza de agua, ¼

cucharadita de sal y 1/8 cucharadita de

pimienta negra. Deje hervir y luego

reduzca la ama y cocine a fuego

lento, tapándolo, por alrededor de 20

minutos o hasta que el arroz esté

tierno y la mayoría del líquido se haya

absorbido.

Consejos:

Cambie el chili en polvo por algún

curry y cúrcuma y obtendrá un gran

arroz estilo Hindú.

Masa Básica para Pasta

Rinde 1 Libra

2 tazas de harina sin preparar

½ cucharadita de sal

2 yemas de huevo batidas

1 huevo batido

1/3 taza de agua

1 cucharadita de aceite de olivo

En un tazón grande mezcle 1¾ taza

de la harina y la sal. Haga un hueco

en el centro de la mezcla de harina.

En un tazón pequeño revuelva las

yemas de huevo y el huevo completo,

el agua y el aceite. Agregue la mezcla

de huevo a la mezcla de harina;

mezcle bien.

Espolvoree la supercie para amasar

con el ¼ de taza de harina restante.

Ponga la masa sobre la supercie.

Amase la masa hasta que quede

suave y elástica (De 8 a 10 minutos).

Cúbrala y déjela reposar por 10

minutos.

Divida la masa en 4 porciones

iguales. En una supercie ligeramente

harinada extienda cada porción de

masa en un área de 12x9 pulgadas

hasta que quede aproximadamente

1/16 de pulgada. Déjela reposar sin

cubrir por 20 minutos. Espolvoree

ligeramente la masa con harina.

Suavemente enrolle la masa en

espiral; corte tiras de ¼ de pulgada

de ancho. Mueva las hebras para

separarlas; córtelas en largos de 2 a

3 pulgadas.

Hierva agua a fuego alto (425º) y

cocine de acuerdo a la guía.

Para guardar los deos cortados,

espárzalos en una rejilla para

enfriarlos. Déjelos enfriar toda la

noche o hasta que se sequen por

completo. Colóquelos en un

recipiente al vacío y refrigérelos hasta

por tres días o congélelos hasta por 8

meses.

Consejos: Usted no necesita una

máquina para pasta. Enrolle la masa

al grosor deseado y luego corte a

mano.

• 103

Recetas

104 • NuWave® PIC® Titanium Complete Cookbook

Arroz Frito con Verduras

Porciones: 4

1 cucharadita de aceite de

ajonjolí tostado o aceite para

cocinar

1 huevo batido

½ libra de espárragos frescos

cortados en pedazos de

1 pulgada

¼ taza de champiñones frescos

rebanados

¼ taza de apio cortado en

diagonal (1 ramo)

2 cucharadas de cebolla verde

rebanada namente

2 dientes de ajo picados

1 cucharada de aceite de olivo

3 cucharadas de salsa de soya

baja en sodio

2 cucharadas de vino blanco o

agua

Un poquito de pimiento rojo

2 tazas de arroz cocido frío

En un sartén o wok grande caliente 1

cucharada del aceite de ajonjolí a

temperatura media (275º). Agregue el

huevo levantando e inclinando el

sartén o wok hasta formar una capa

delgada en el fondo del recipiente (tal

vez el huevo no alcance a cubrir todo

el recipiente).

Cocine por 1 minuto o hasta que el

huevo se cuaje, voltee el recipiente

sobre una charola para hornear y

corte en tiras delgadas y cortas.

Póngalo a un lado.

En el mismo recipiente caliente el

aceite restante a fuego alto (425º) y

saltee los espárragos con los

champiñones, el apio y el ajo por 3

minutos, moviendo las verduras todo

el tiempo. Revuelva con la salsa de

soya, el vino y el pimiento rojo.

Agregue el arroz cocido. Cocine y

mueva por alrededor de 2 minutos.

Fetuchini Alfredo

Porciones: 4

½ taza de crema entera para batir

1 cucharada de mantequilla

6 onzas de fetuchini seco

¾ taza de queso Parmesano

rayado

½ cucharadita de pimienta negra

Es muy importante que deje la crema

y la mantequilla a temperatura

ambiente por 30 minutos. Mientras

tanto, cueza el fetuchini siguiendo las

instrucciones del empaque. Escúrralo

y regréselo a la cacerola.

En otra cacerola a fuego lento (175º)

cocine la mantequilla y la crema

(hasta que aparezcan pequeñas

burbujas alrededor de la cacerola), no

deje que se sobre caliente o la salsa

se cortará. Mueva la salsa de crema

constantemente por 2 minutos.

Agregue la salsa caliente, el queso

Parmesano y la pimienta negra al

Fetuchini cubriéndolo bien. Sirva de

inmediato.

Añada y revuelva también el huevo.

Consejos: Asegúrese de que el arroz

cocido esté totalmente frío antes de

comenzar para que los granos de

arroz no se peguen mientras saltea.

Agregue el arroz cocido. Cocine y

mueva por alrededor de 2 minutos.

Añada y revuelva también el huevo.

Consejos: Asegúrese de que el arroz

cocido esté totalmente frío antes de

comenzar para que los granos de

arroz no se peguen mientras saltea.

• 105

106 • NuWave® PIC® Titanium Complete Cookbook

Item No. BM 30300

Rev. 12

Model 30342~30346, 30351~30354: 120V, 60Hz, 1800 Watts

For patent information please go to: www.nuwavenow.com/legal/patent

Designed & Developed in USA:

Nuwave, LLC

1755 N. Buttereld Rd.

Libertyville, IL 60048, U.S.A.

1-877-689-2838 • help@nuwavenow.com

Made in China

You can also visit www.NuWaveNow.com to learn more about the revolutionary products

developed by the makers of the NuWave® Oven line, the NuWave® Precision Induction

Cooktop line, the NuWave® Flavor-Lockers Storage System, NuWave® Duralon® Fry Pans,

NuWave® Duralon® Cookware, ALSET® LED lighting, and other great accessories.

www.nuwavenow.com

FOR HOUSEHOLD USE ONLY

NuWave PIC TITANIUM El manual del propietario

Marca: NuWave

Modelo: PIC TITANIUM

Categoría: Fondues, gourmets

Tipo: El manual del propietario

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