NuWave NuWave Medley XL El manual del propietario

Marca: NuWave

Modelo: NuWave Medley XL

Categoría: Fondues, gourmets

Tipo: El manual del propietario

Owner’s Manual

NuWave Medley

™

16”x12” Digital Skillet

NuWave Brio

Digital Air Fryer

NuWave

Oven

Pro Plus

Super-heated air cooks

your food to crispy,

tender perfection.

The digital touch screen

gives you precise

temperature control.

Cook healthier

meals faster and

more efficiently

with Triple Combo

Cooking Power.

NuWave PIC

(Precision Induction

Cooktop)

Cook faster, safer,

and more efficiently

than you ever could

on your gas or

electric stovetop.

For more about our innovative products, visit:

NuWaveNow.com

NuWave Nutri-Pot

Digital Pressure Cooker

Easily cook rice, poultry, vegetables,

and more all with the press of a

button! The Nutri-Pot’s safety release

valve and hinged lid make for

convenient and safe operation.

NuWave Medley

™

12” x12” Digital Skillet

Coated with Duralon

Healthy

Ceramic Non-Stick coating

for easy cleanup. Includes a

premium Vented Tempered

Glass Lid.

1-877-689-2838

For more about our innovative products, visit:

NuWaveNow.com

NuWave Flavor-Lockers

with Vacuum-Seal Technology

NuWave Nutri-Master

Slow Juicer

Keep food fresh for up to 21 days!

Slow the growth of mold by removing

trapped oxygen with a few easy pumps.

NuWave Duralon

Healthy

Ceramic Non-Stick

Cookware

Coated with Duralon Healthy

Ceramic Non-Stick coating for

easy cleanup, this versatile

cookware is perfect for use in

ovens or on gas, electric, and

even induction cooktops.

For more about our innovative products, visit:

NuWaveNow.com

NuWave Nutri-Master

Slow Juicer

The Nutri-Master, with a low 48 RPM, is both

incredibly quiet and powerful enough to extract

juice from nuts and hard vegetables.

1-877-689-2838

For more about our innovative products, visit:

NuWaveNow.com

Table of Contents

Owner’s Manual

Parts Descriptions &

Duralon Technology

Important Safeguards 8-9

Additional Safeguards 9

Assembly Instructions 10

Operating Instructions 11

Care & Maintenance 11

Product Features 12

Limited Warranty 13

Breakfast 14

Bacon and Sausage 15

Breakfast Hash 16

Potato and Sausage Breakfast

Skillet

Oatmeal with Blueberries,

Cherries, and Apricots

Pain Perdue 19

Silver Dollar Pancakes 20

Poached Eggs 21

Scrambled Eggs 22

Sunny-Side up Eggs 23

Shrimp and Grits 24

Vegetarian 25

Au Gratin Potatoes 26

Ratatouille 27

Smashed Potatoes 28

Sourdough Grilled Cheese

Sandwiches

Vegetable Stir Fry 30

Fonduta 31

Beef 32

Asian Style Braise Short Ribs 33

Beef Bourguignon 34

Bolognese 35

Filet Medallions and Brussels

Sprouts

Meatballs 37

Ribeye with Mushrooms and

Peppers

Texas Chili 39

Pork & Poultry 40

Beer Brats 41

Chicken and Roasted Carrots 42

Chicken Tikka Masala 43

Pork Tenderloin Medallions 44

Sausage and Peppers 45

Seafood 46

Paella 47

Salmon and Asparagus 48

Pasta, Beans & Rice 49

Mac and Cheese with Bacon 50

Boston Baked Beans 51

Rice Pilaf 52

Stocks, Soups & Sauces 53

Chicken Tortilla Soup 54

Gumbo 55

Lentil Soup 56

Marinara Sauce 57

Minestrone 58

Mole Sauce 59

Tomato Bisque 60

Dessert 61

Crème Brûlée 62

Cinnamon Poached Pears 63

Bread Pudding 64

Whoopie Pies 64

Chocolate Fondue 66

Spanish 67

El Manual del Propietario 68-75

Owner’s Manual

PARTS DESCRIPTION

To order parts and accessories, call customer service at: 1-877-689-2838 or email at

help@nuwavenow.com. 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.

NuWave Medley XL 16” x 12”

Digital Skillet

Part #: 31825

Lid

Part #: 32741

Base

Part #: 32740

Digital Temperature Control

Part #: 32742

Congratulations on your NuWave Healthy Non-Stick Medley XL 16” x 12” Digital Skillet

purchase! Our mission is to provide products that promote healthy living and improve the

quality of your life. You now have cookware with technologically advanced Titanium and

Diamond Infused Ceramic Non-Stick surface with Duralon

technology promotes easy

food release and simple cleanup. This coating is extremely convenient because food

easily slides off. Cleanup is simple because the cooked food easily washes clean.

Unlike other traditional cookware, cooking with NuWave Healthy Non-Stick Medley XL

16” x 12” Digital Skillet is healthier because unwanted fats and oils are not necessary.

Ceramic coating, in general, is stronger and more resistant to abrasions than other non-

stick materials. Other electric skilet may contain chemicals such as perfluorooctanoic acid

(“PFOA”) (which has been linked to certain types of cancer) or polytetrafluoroethylene

(“PTFE”) (which may start to degrade at temperatures over 500°F). Our NuWave Healthy

Non-Stick Medley XL16” x 12” Digital Skillet does not contain either, and has been

developed to provide many years of satisfaction and enjoyable cooking!

TOP COAT:

Titanium Infused Ceramic

BASE COAT:

Diamond Infused Ceramic

Cast Aluminum Base

What is Duralon Technology?

Owner’s Manual

1. Do not touch hot surfaces; use the provided handles.

2. To protect against risk of electrical shock, do not immerse cord, plugs or temperature

control probe in water or any other liquid.

3. To avoid possible accidental injury, close supervision is necessary when any appliance

is used by or near children.

4. Unplug from wall outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts.

5. Do not operate any appliance with a damaged cord or plug or after the appliance

has malfunctioned or has been dropped or damaged in any way or is not operating

properly. Return appliance to authorized service facility for examination, repair or

adjustment.

6. The use of attachments not recommended by our company may cause fire, electrical

shock or risk of injury.

7. Do not use outdoors.

8. To avoid the possibility of the skillet being accidentally pulled off surface, do not

let cord hang over edge of surface.

9. Extreme caution must be used when moving an appliance containing hot oil or other

hot liquids.

10. Always attach temperature probe to appliance first, then plug cord into the wall outlet.

To disconnect, push and hold the temperature knob for 2 seconds until the display

shows “OFF”, then remove plug from wall outlet.

11. To avoid damage to cord and possible fire or electrocution hazard, do not let cord

contact hot surfaces, including a stove.

12. When oil is heated to high temperature in any vessel, flammable gases are given off.

Do not expose a flame to these gases as this could be dangerous. Never cover skillet

when heating oil.

13. Do not place on or near a hot burner, or in a heated oven.

14. If this appliance has a polarized plug (one blade is wider than the other), To reduce the

risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If

the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to modify the plug in any way.

15. A short power-supply cord (or detachable power-supply cord) is to be provided to

reduce the risk resulting from becoming entangled in or tripping over a longer cord.

16. Longer detachable power-supply cords or extension cords are available and may be

used if care is exercised in their use.

17. If a long detachable power-supply cord or extension cord is used:

a. The marked electrical rating of the cord or extension cord should be at least as

great as the electrical rating of the appliance.

b. If the appliance is of the grounded type, the extension cord should be a

grounding 3-wire cord.

c. The longer cord should be arranged so that it does not drape over the

countertop or table top where it can be pulled on by children or tripped over

unintentionally.

18. Do not use appliance for other than intended use.

When using electrical appliances, basic safety precautions should always be followed

including the following:

READ ALL INSTRUCTIONS

IMPORTANT SAFEGUARDS

Owner’s Manual

Electric shock hazard. Use with adequate electrical system.

Do not use if cord or plug is damaged.

WARNING: All items in the Skillet can get very hot during cooking.

Please be careful when removing these items from the unit.

Always wear oven mitts or use pot holders. Skillet may retain

residual heat after food has been removed. Allow everything to

cool completely before cleaning.

WARNING

IMPORTANT SAFEGUARDS (Continued)

IMPORTANT INSTRUCTIONS:

1. Add only enough oil to coat the bottom of the skillet. Do not use larger amounts of oil.

2. The steam vent in the cover should always be position to the back of the skillet. Lift the

lid from the back to the front to prevent steam burns.

3. Use pot holders to lift lid or move skillet.

4. Do not lift or move skillet while cooking.

5. Never immerse the temperature probe in water or any other liquid.

6. Temperature display must always shows “OFF” before the unit is unplugged.

7. Do not knock or drop the temperature probe as this can damage the probe.

NOTE: Probe can be hot.

8. Place the NuWave Digital Skillet on a stable, level surface.

9. Never use the NuWave Digital Skillet on a flammable surface (e.g. table cloth, carpet, etc.).

10. Maintain a minimum distance of 3-5 inches from walls and other objects, appliances, etc.

11. Do not use the NuWave Digital Skillet in the proximity of open fires, heaters or other

heat sources.

12. Do not place on a stove top.

13. Ensure that the power cable is not damaged nor compressed beneath the NuWave

Digital Skillet

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

15. Before using the NuWave Digital Skillet confirm that the outlet’s voltage supply meets

the unit voltage needs. Failure to do so may result in damage to the unit, physical

damage or bodily harm.

16. In the event the is damaged, immediately disconnect the NuWave Digital Skillet from

the power supply.

ADDITIONAL SAFEGUARDS

Owner’s Manual

1. Carefully unpack the skillet, make sure the support legs are secure in place.

2. Rinse the skillet base and glass lid in warm, soapy water. Rinse well and dry thoroughly.

3. Place skillet base on a clean, flat, dry surface.

4. Place the lid on top of the base according to directions.

5. Make sure the digital temperature control is facing upward. Insert temperature probe

into the receptacle located on the side of the unit.

6. Plug in unit.

7. Your skillet is now ready for use.

ASSEMBLY INSTRUCTIONS

DIGITAL TEMPERATURE CONTROL INSTRUCTIONS

Insert temperature probe into the receptacle

located on the side of the unit. Once the cord

is plugged in, the screen will display “OFF”

until you turn on the unit

• To adjust the the temperature, turn the dial

up/down to increase/decrease the tempature.

• 5-degree increments between 100ºF and

425ºF.

• Push the knob once (a), 0:30 will show as

a default for 30 minutes.

• To adjsut the time (b), turn the dial up/down.

• 1-minute increments with minimum 0:01

(1 minute) to 9:60 (9 hours and 60 minutes).

Note: Time and Temperature can be adjusted

anytime during the cooking process.

• ON: Push the knob once. The display will

show “350” and will be flashing to indicate

the unit is preheating to 350°F. Once the

unit has reached the set temperature, the

display will stop flashing.

• OFF*: Push and hold the knob for 2 seconds

until the display shows “OFF”.

*Make sure the unit cools down completely before

removing the digital temperature control from the Skillet.

ON/OFF

Temperature Setting

Time Setting

350

0:30

MAKE SURE THE DIGITAL

TEMPERATURE CONTROL IS

SECURELY INSERTED BEFORE

YOU PLUG THE CORD INTO AN

ELECTRICAL OUTLET.

Owner’s Manual

OPERATING INSTRUCTIONS

1. Place your skillet on a clean, flat, dry surface.

2. Make sure the digital temperature control is facing upward. Insert temperature probe

into the receptacle located on the side of the unit.

3. Plug cord into an electrical outlet.

4. Push temperature control knob and turn to desired setting.

5. Your skillet will preheat for approximately 3 minutes, depending on the desired

temperature setting. For faster heating, cover the NuWave Digital Skillet with lid.

6. Place food in the skillet.

NOTE: After preheating, do not leave skillet on without any food inside; over time, this

can damage the NuWave Digital Skillet.

7. Cook food as directed or until desired results are achieved.

8. After use, push the temperature knob for 2 seconds until the display shows “OFF” and

unplug your skillet from the outlet.

NOTE: Probe may remain hot after use. Please use caution.

IMPORTANT - Make sure the NuWave Medley XL

16”x12” Digital Skillet cools down before you remove

the temperature control dial. DO NOT IMMERSE THE

TEMPERATURE CONTOL DIAL in the water or attempt

to cycle through dishwasher. The temperature control

dial may be cleaned when it is unplugged and completely

cool before wiping carefully with a damp dishcloth.

CARE & MAINTENANCE

CAUTION: To prevent personal injury or electric shock, always remove the temperature

control probe before cleaning. Do not immerse temperature probe, cord or plug in water

or other liquid.

1. Push the temperature knob for 2 seconds until the display shows “OFF” and unplug your

skillet from the outlet.

2. Allow unit to cool before cleaning.

3. Once unit has cooled, remove the temperature control dial.

4. The temperature control dial is not immersible. Simply wipe it down with a clean cloth.

5. To clean the skillet, first remove excess food and oil with a clean cloth. Place the lid and

base in the dishwasher or wash with warm soapy water, using a non-abrasive cloth.

6. Dry thoroughly before each use, including the area surrounding the digital control

receivers.

NOTE: DO NOT USE HARSH ABRASIVES.

Owner’s Manual

PRODUCT FEATURES

While the NuWave Digital Skillet is in operation, do not touch

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

the risk of burns. Temperature Probe may retain residual heat

after it has been removed.

WARNING

Lid: Comes with a premium vented tempered glass lid so you can cover your food

and still see it while it cooks.

Duralon

Non-Stick Coating: Made with Duralon

Healthy Ceramic Non-Stick

Coating so there’s no need to add any extra unhealthy fats or oils.

Digital Control Dial: Includes a handy dial so you can easily set and adjust the

cooking time and temperature.

Handles: The heat-resistant handles allow for easy and safe handling of your skillet,

even when hot.

Vent: The premium lid includes a vent to allow steam to escape.

Heating Element: The unique “M” shaped heating element ensures even heating

across the skillet with no cool spots.

4 4

Owner’s Manual

LIMITED WARRANTY

THE MANUFACTURER WARRANTS

The NuWave Medley XL 16”x12” Digital Skillet, including the Base, the Lid, and the control knob

are to be free from manufacturer defects. All electrical components are warranted for 1 year

from the date of purchase, under normal household use, and when operated in accordance with

the Manufacturer’s written instructions.

The Manufacturer will provide the necessary parts and labor to repair any part of the NuWave Digital

Skillet 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

The Limited Warranty is voided if repairs are made by an unauthorized dealer and/or the serial

number data plate is removed and/or defaced. Normal deterioration of finish due to use or

exposure is not covered by this Warranty. This Limited Warranty does not cover failure, damages

or inadequate performance due to accident, acts of God (such as lightning), fluctuations in

electric power, alterations, abuse, misuse, misapplications, corrosive type atmospheres, improper

installation, failure to operate in accordance with the Manufacturer’s written instructions, abnormal

use or commercial use. NuWave, LLC reserves the right to void the Limited Warranty, where

allowable by law, for products purchased from an unauthorized dealer.

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 the owner’s name, address, day time telephone number, a detailed description of the

problem, and your “RGA number.” Call 1-877-689-2838 or e-mail [email protected] to

obtain the RGA number (Return Goods Authorization number). Provide the cooking system model

& serial number and proof of date of purchase (a copy of the receipt) when making claims under

this warranty.

MANUFACTURER’S OBLIGATION

The Manufacturer’s obligation under this Limited Warranty is limited, to the extent allowable by

law, to repairing or replacing any part covered by this Limited Warranty which upon examination

is found to be defective under normal use. The Limited Warranty is applicable only within the

continental United States and only to the original purchaser of the manufacturer’s authorized

channels of distribution. THE LIMITED WARRANTY MA Y NOT BE ALTERED, VARIED OR

EXTENDED EXCEPT BY A WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER.

THE REMEDY OF REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS LIMITED

WARRANTY IS EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE LIABLE FOR

ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON, WHETHER OR

NOT OCCASIONED BY NEGLIGENCE OF THE MANUFACTURER, INCLUDING WITHOUT

LIMITATION, DAMAGES FOR LOSS OF USE, COSTS OF SUBSTITUTION, PROPERTY

DAMAGE, OR OTHER MONEY LOSS.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so

the above limitation exclusions may not apply. This Limited Warranty gives specific legal rights,

and there may also be other rights which vary from state to state. EXCEPT AS OTHERWISE

EXPRESSLY PROVIDED ABOVE, THE MANUFACTURER MAKES NO WARRANTIES

EXPRESSED OR IMPLIED ARISING BY LAW OR OTHERWISE, INCLUDING WITHOUT

LIMITATION, THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A

PARTICULAR PURPOSE TO ANY OTHER PERSON. READ YOUR OWNER’S MANUAL. IF YOU

STILL HAVE ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE PRODUCT,

PLEASE CONTACT NUWAVE, LLC.

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.

Recipes

BREAKFAST

Recipes

Bacon and Sausage (Serves 2)

Directions:

1. Set Skillet to 300ºF and add bacon and or sausage.

2. Cook for 6 minutes per side, until bacon reach desired crispiness.

Tips:

Ensure sausage patties have internal temperature of 165ºF.

Ingredients:

8 ounces sliced bacon or 16 ounces thick sliced bacon

8 (4-ounces each) sausage patties

Recipes

Directions:

1. Blanch potatoes for 10 minutes in boiling water. Drain and set aside.

2. Set Skillet to 375ºF and add oil followed by onion and garlic and sauté until lightly

brown.

3. Add mushrooms and sauté until they lightly sweat.

4. Turn skillet up to 400ºF and add the remaining ingredients except parsley and give

it a quick stir before placing on the lid.

5. Let it cook for about 8-10 minutes or until potatoes are soft.

6. Stir in parsley and serve.

Tips:

Poached eggs are a great final touch to your Breakfast Hash. See page 21 for details.

Ingredients:

2 tablespoons extra virgin olive oil

or butter

1 medium white onion, small diced

1 tablespoon minced garlic (optional)

8 ounces Chimini or portabella

mushrooms, diced

1 pound Yukon gold potatoes, skin on

and small diced

Breakfast Hash (Serves 6-8)

1 pound baby red potatoes, skin on and

small diced

1 green pepper, seeded and medium diced

1 teaspoon dark chili powder (optional)

Salt and black pepper to taste

2 tablespoons fresh Italian parsley, chopped

Recipes

Directions:

1. Blanch potatoes for 10 minutes in boiling water. Drain and set aside.

2. In a small bowl, whisk together eggs and cream. Season with salt and pepper and

set aside.

3. Set Skillet to 400ºF and add oil followed by onions, potatoes, and peppers and

cook for 12 minutes or until brown and crispy.

4. Add in sausage, chives, parsley, salt, and pepper, mix together and cook

4-6 minutes.

5. Pour egg mixture in the skillet, reduce to 300ºF and cover to continue baking for

3-4 minutes or until set.

Ingredients:

4 large eggs

2 tablespoons heavy cream

2 pounds baby red or Yukon potatoes,

skin on and small diced

2 tablespoons extra virgin olive oil

1 green pepper, seeded and small diced

1 small red onion, small diced

Potato and Sausage Breakfast Skillet (Serves 6)

2 tablespoons chives, chopped

2 tablespoons fresh Italian parsley, chopped

4 mild Italian sausage links, precooked

and sliced into medallions

Salt and black pepper to taste

Recipes

Directions:

1. Pour water and salt in skillet, set it to 300ºF and bring to a boil.

2. Add oats and cook for 5 minutes, stirring occasionally.

3. Add agave and dried fruit, stir and serve.

Tips:

Hold Oatmeal at 120ºF. If it is sitting after 4 hours, increase temperature up to 140ºF.

Oatmeal with Blueberries, Cherries, and Apricots

(Serves 8)

Ingredients:

7 cups water

1 teaspoon sea salt

4 cups oats

½ cup agave

1 cup dried fruit (blueberries, cherries, or apricots)

Recipes

Directions:

1. In a large bowl, whisk together eggs, sugar, and milk.

2. Add cinnamon and nutmeg, then whisk to combine.

3. Layer bread slices in a shallow baking dish and pour over egg mixture. Let stand

2-3 minutes or until bread begins to absorb. Turn bread and let bread absorb on the

opposite side for 2-3 minutes more.

4. Set Skillet to 300ºF and add butter and let melt.

5. Add 6 slices of bread to skillet and cook until golden and crisp.

6. Flip and cook until brown on the opposite side.

7. Serve immediately.

Tips:

Serve with powdered sugar, syrup, fresh fruit and bacon if desired.

Ingredients:

3 large eggs

½ cup sugar

3 cups milk

1 teaspoon cinnamon

Pinch of nutmeg

1 loaf challah or brioche bread, cut 1-inch thick slices

¼ stick unsalted butter

Pain Perdue (Serves 4-6)

Recipes

Directions:

1. In a small bowl, whisk together flour, sugar, baking powder, and salt, set aside.

2. In a medium bowl, whisk together milk, oil or butter, and egg.

3. Add wet ingredients to dry ingredients; do not overmix.

4. Set Skillet to 250ºF and 1-2 tablespoons oil.

5. Pour 3 tablespoons batter at a time into Skillet and cook until you see bubbles form

on the pancakes. Flip, then continue to cook until golden brown.

6. Repeat steps 4 and 5 with remaining batter.

Tips:

Have fun with more than just your everyday pancakes:

• Buttermilk: add ½ teaspoon of baking soda and replace milk with buttermilk.

• Berry: add ½ cup mixed berries.

• Greek yogurt and whole grain: replace flour with ½ cup whole-wheat flour, ¼ cup

cornmeal and ¼ cup wheat germ, and ½ teaspoon baking soda. Replace milk with

cup plain Greek yogurt and

cup low-fat milk.

• Chocolate chip: add ½ cup chocolate chips.

• Cinnamon raisin: add ½ teaspoon cinnamon to dry ingredients. Soak ½ cup raisins

in milk that is in the recipe and add to wet ingredients.

Ingredients:

1½ cups flour

2 tablespoons sugar

2 teaspoons baking powder

1¼ cups milk

3 tablespoons canola oil or melted butter

2 eggs

¾ teaspoon salt

2 tablespoons extra virgin olive oil

Silver Dollar Pancakes (Serves 4)

Recipes

Directions:

1. Set Skillet to 420ºF and add water so it is at least 3-inches deep. Bring to a boil.

2. Stir in vinegar. Reduce to 300ºF

3. Break each egg into a small shallow bowl or cup.

4. Lower the bowl with the egg just to the edge of the simmering water and quickly

empty egg into the water.

5. Use a spoon to keep the egg white together if needed. Simmer for 4 minutes or

until yolk is set.

6. Remove eggs with slotted spoon and drain quickly with paper towel.

7. Season with salt and pepper and serve.

Ingredients:

1½ quarts water

2 tablespoons white vinegar

4 large eggs

Sea salt and fresh black pepper to taste

Poached Eggs (Serves 4)

Recipes

Directions:

1. In a small bowl, whisk together eggs and cream. Season with salt and pepper.

2. Set Skillet to 275ºF and add oil.

3. Add eggs and using a rubber spatula, stir to create curds by pushing the eggs from

the edge of the skillet towards the center.

4. Cook for 3-4 minutes or until set.

Ingredients:

4 large eggs

2 tablespoons heavy cream

Sea salt and fresh ground black pepper to taste

2 tablespoons extra virgin olive oil

Scrambled Eggs (Serves 2)

Recipes

Directions:

1. Set Skillet to 225ºF and add butter.

2. Add eggs, cover with lid and cook for 6 minutes or until whites are set.

3. Remove lid, place on plate and season with salt and pepper.

Ingredients:

2 pads butter

4 large eggs

Sea salt and fresh ground black pepper to taste

Sunny-Side Up Eggs (Serves 2)

Recipes

Directions:

1. Add water to Skillet and set to 400ºF.

2. When it reaches a boil, reduce to 300ºF, stir in grits and cook for 5 minutes.

3. Add shrimp and seasonings, reduce to 225ºF, give it one more stir and cook for

5-8 minutes.

4. Add scallions and cheese, cover and turn off.

Ingredients:

4 cups water

1 cup grits

Sea salt to taste

1 pound peeled and deveined shrimp (16-20 count)

1 teaspoon Old Bay seasoning

Pinch of cayenne pepper (optional)

¼ cup scallions chopped

1 cup cheddar cheese, shredded

Shrimp and Grits (Serves 4)

Recipes

VEGETARIAN

Recipes

Directions:

1. Set Skillet to 300ºF and add butter. Stir in flour, salt, and pepper until smooth.

2. Set Skillet to 350ºF, gradually add in milk and bring to a boil, stirring frequently.

3. Stir until thickened. Turn off and stir in cheese until melted.

4. Add potatoes and onion, and cover.

5. Reduce to 275ºF and let bake for 1 hour or until fork tender.

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

1½ teaspoons salt

teaspoon black pepper

2 cups 2% milk

1 cup white cheddar or Gruyere cheese, shredded

5 cups thinly sliced peeled potatoes

½ cup chopped onion

Au Gratin Potatoes (Serves 6-8)

Recipes

Directions:

1. Set Skillet to 425ºF and add oil, onion, garlic, peppers, zucchini, squash, and

tomatoes, then stir together.

2. Add in remaining ingredients and simmer for 30 minutes or until about half of the

liquid has evaporated.

3. Make sure to stir occasionally.

Ingredients:

cup extra virgin olive oil

1 medium red onion, diced

2 tablespoons minced garlic

2 large red peppers, seeded and diced

2 large green peppers, seeded and diced

3 medium zucchini, small diced

2 medium yellow squash, small diced

2 cups fresh tomatoes, small diced

(or 2 cups small whole tomatoes)

Ratatouille (Serves 8-10)

2 tablespoons fresh Italian parsley, chopped

Salt and pepper to taste

Juice and zest from 2 lemons

½ cup white wine

1 tablespoon fresh thyme (or 1 teaspoon

dried thyme)

Recipes

Directions:

1. Set Skillet to 420ºF, add water and salt and bring to a boil.

2. Place in potatoes and let boil for 10 minutes or until fork tender.

3. Unplug Skillet and drain potatoes.

4. While potatoes are still warm, place potatoes one at a time on a cutting board

and firmly mash down so the potato is flattened. Sprinkle sea salt on both sides

of potato.

5. Plug in Skillet, set to 400ºF and add oil or butter.

6. Place each potato in the Skillet with a spatula and brown on both sides.

Ingredients:

3 quarts water

2 tablespoons salt

1½ pounds baby Yukon gold potatoes

2 tablespoons extra virgin olive oil or butter

Sea salt to taste

Smashed Potatoes (Serves 6)

Recipes

Directions:

1. Brush olive oil on one side of the bread.

2. Place cheese on other side of bread.

3. Sandwich together and set Skillet to 390ºF. Place bread in Skillet and toast for

2-4 minutes a side and press down slightly.

4. Turn the Skillet off and cover if you wish to melt the cheese more.

Tips:

Use Prosciutto or ham for a non-vegetarian dish.

Ingredients:

2 tablespoons extra virgin olive oil

4 (½-inch thick) pieces of sourdough bread

4 slices Gruyere or Swiss Cheese

Sourdough Grilled Cheese Sandwiches (Serves 2)

Recipes

Directions:

1. Set Skillet to 420ºF and add sesame seed oil followed by garlic and onions. Cook

for 1-2 minutes or until fragrant.

2. Add in carrots and celery and sauté for 2 minutes.

3. Add in order, peppers, mushrooms, and zucchini and cook for 3-5 minutes or until

vegetables are bright in color.

4. Add in the bok choy followed by rice vinegar, soy sauce, sesame seeds, and chili

flakes. Stir to incorporate.

5. Continue cooking for 6 minutes stirring frequently.

Ingredients:

2 tablespoons sesame seed oil

1 medium white onion, peeled and sliced

1 teaspoon fresh garlic, chopped

2 carrots, peeled and sliced

-inch bias

3 stalks celery, rinsed and cut ½-inch bias

1 red pepper, seeded and sliced into 1-inch strips

1 green pepper, seeded and sliced into 1-inch strips

1 yellow pepper, seeded and sliced into 1-inch strips

2 portabella mushrooms, cut into 1-inch cubes

1 medium green zucchini, thinly sliced

Vegetable Stir Fry (Serves 4-6)

1 cup sliced baby bok choy

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame seeds

1 teaspoon chili flakes (optional)

Recipes

1 cup sliced baby bok choy

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame seeds

1 teaspoon chili flakes (optional)

Directions:

1. Set Skillet to 400ºF, add butter and shallot and sauté for 2-3 minutes, until

translucent.

2. Add bay leaves, pour in wine and deglaze, stirring constantly.

3. Once all liquid is reduced, add cream and bring to a boil.

4. Reduce to 320ºF, then add cheese, salt, and pepper and stir until cheese melts.

5. Reduce Skillet to 110ºF and serve with bread cubes.

Tips:

• Use bamboo skewers for easy dipping.

Ingredients:

1 tablespoon butter

1 shallot, finely minced

1 cup heavy cream

2 bay leaves

½ cup white wine

3½ cups grated Fontina

Salt and white pepper to taste

5 thick slices of sourdough bread cut into cubes, slightly toasted

Fonduta (Northern Italian Style Fondue) (Serves 4-6)

Recipes

BEEF

Recipes

Directions:

1. Set Skillet to 400ºF and place oil in Skillet, followed by the beef. Sear on all sides

until browned.

2. Add remaining ingredients.

3. Reduce to 300ºF, cover and cook for 2 hours or until beef is fork tender.

Tips:

• You can strain and skim fat from source.

• Serve with your favorite Asian noodles such as Soba.

Ingredients:

1 tablespoon canola oil

3 pounds short ribs, trimmed off fat, cut into 3-4-inch portions

¼ cup sesame seed oil

1½ ounces chopped ginger

2 tablespoons sesame seeds

8 ounces bottled teriyaki sauce

1 cup rice vinegar

1 quart water

Asian Style Braised Short Ribs (Serves 6-8)

Recipes

Directions:

1. Set Skillet to 425ºF and place oil in Skillet, followed by the beef. Sear on all sides

until browned then set aside.

2. Sauté red onions, pearl onions, and kohlrabi for 8 minutes.

3. Add beef, then the wine and let it deglaze in the pan. Reduce wine by half.

4. Stir in beef broth and bring to a boil.

5. Reduce to 300ºF, cover with lid, and let simmer for 35 minutes. Make sure to

stir occasionally.

6. Add potatoes and continue to simmer at 300ºF, cover with lid and cook for 30

minutes or until potatoes and beef are tender.

7. Season with salt and pepper.

Ingredients:

2 tablespoons extra virgin olive oil

2 pounds large stew meat (top sirloin),

cut into 1½-inch cubes

1 large red onion, small diced

2 cups dry red wine

1 pound Yukon gold potatoes, skin on,

medium diced

2 whole kohlrabi, peeled and diced

Beef Bourguignon (Serves 4-6)

2 bay leaves

2 tablespoons fresh Italian parsley, chopped

1 cup pearl onions, peeled

1 quart (32 ounces) beef broth

1 tablespoon sea salt

1 tablespoon pepper

Recipes

Directions:

1. Set Skillet to 375ºF and add oil followed by onions, carrots, celery, garlic and let

sweat for 10-12 minutes then take veggies out and set aside.

2. Add beef and pork, set Skillet to 400ºF and cook until brown. Leave the fat in.

3. Add veggie mix along with tomatoes, wine, and sugar. Season with salt and pepper.

Stir to incorporate.

4. Reduce to 225ºF, cover and let simmer for 45 minutes to 1 hour. Stir occasionally.

6. Top with parsley and serve over pasta.

Tips:

• Use a food processor to shred the carrots and celery.

• Use a potato masher to evenly break lumps of meat.

• Do not do skim off the fat while cooking, this is what makes it a true Bolognese.

Ingredients:

cup extra virgin olive oil

1 cup of very finely diced white onion

½ cup small diced celery

1 cup shredded carrots

1 tablespoon fresh garlic, minced

2 pounds ground beef, chuck

½ pound ground pork or veal

Bolognese (Serves 6-8)

2 cups white wine

2 (28-ounce) cans crushed tomatoes

2 tablespoons fresh Italian parsley

Salt and pepper

1 tablespoon sugar

Recipes

Directions:

1. In a bowl, mix together Brussels sprouts, 2 tablespoons extra virgin olive oil, salt,

and pepper.

2. Set Skillet to 400ºF and add remaining oil followed by filets and sear 8 minutes

per side.

3. When you flip the steaks, add in the Brussels sprouts to sear during the 8 minutes.

4. Take out filets and set aside.

5. Pour in chicken stock with Brussels sprouts and let simmer for 8 minutes.

6. Serve with filets.

Ingredients:

4 tablespoons extra virgin olive oil, divided

4 (6-ounce) filets, seasoned with salt and pepper

1 pound Brussels sprouts, cut in half

½ cup chicken stock or water

Sea salt and pepper to taste

Filet Medallions and Brussels Sprouts (Serves 4)

Recipes

Meatball Ingredients:

2 pounds ground chuck

1½ pounds ground pork

2 eggs

½ cup parmesan cheese

2 tablespoons fresh Italian parsley, chopped

1 cup Japanese panko crumbs,

soaked in ¼ cup milk for 10 minutes

Salt and black pepper to taste

Directions:

1. Mix together meatball ingredients and form 3-4 ounce balls. This should make

12-16 meatballs.

2. Set Skillet to 375ºF and add oil followed by the meatballs and sear all sides.

Set meatballs aside.

3. Unplug the Skillet and pour out excess oil.

4. Plug Skillet back in and set to 240ºF.

5. Add chicken stock and marinara sauce and stir to incorporate.

6. Carefully add in the meatballs, reduce to 225ºF, cover and let simmer for 1 hour.

Tips:

If sauce bubbles too much, reduce the temperature.

Meatballs (Serves 6)

Braising Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons minced garlic

2 cups chicken stock

2 cups marinara sauce

Sea salt and pepper to taste

Recipes

Directions:

1. Season each side of the Ribeye steak with salt and pepper and set aside.

2. Set Skillet to 420ºF and add oil.

3. Place in Ribeyes, followed by the mushrooms and peppers, skin side down,

and cook for 6 minutes a side.

4. Remove Ribeyes to let rest for 5 minutes while peppers and mushrooms are

still roasting.

5. Serve immediately.

Ingredients:

2 tablespoons extra virgin olive oil

2 (8-ounce each) Ribeye steaks

1 pound Crimini mushrooms, whole

2 red bell peppers, seeded and quartered

2 teaspoons Kosher salt

2 tablespoons fresh cracked black pepper

Ribeye with Mushrooms and Peppers (Serves 2)

Recipes

Directions:

1. In a bowl, mix dry spices to beef and let sit for a minimum of 10 minutes.

2. Set Skillet to 400ºF, add bacon and cook until brown and crispy.

3. Reduce to 300ºF and add in beef to brown all sides.

4. Add onion, garlic, and jalapeños and sauté for 8 minutes.

5. Add tomato paste and stir to incorporate.

6. Add beer and tomatoes, cover and let simmer for 10 minutes.

7. Add broth, stir to incorporate, cover and let simmer for 30 minutes or until

beef is tender.

Tips:

Serve with shredded cheddar cheese, sour cream, or chopped chives.

Ingredients:

1 (3-4 pound) beef chuck roast, trim off fat

and cut into 1-inch cubes

2 tablespoons barbeque rub

¼ teaspoon cayenne pepper

½ tablespoon dried oregano

½ tablespoon ground cumin

Sea salt to taste

8 slices bacon, cut into small pieces

1 large white onion, diced

Texas Chili (Serves 6)

2 jalapeños, minced (optional)

2 cloves garlic, peeled and minced

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes

½ cup lager beer

32 ounces low sodium beef broth

2 cups water

Recipes

PORK & POULTRY

Recipes

Ingredients:

1 pound brats

3 cans favorite beer

3 large white onions, thinly sliced

1 tablespoon minced garlic

1 tablespoon black pepper

1 teaspoon red pepper flakes (optional)

Beer Brats (Serves 4-6)

Directions:

1. Set Skillet to 400ºF and add brats. Sear for 2-4 minutes per side.

2. Add in garlic, onion, and pepper, and continue cooking for 2 minutes.

3. Pour in beer, cover with lid and reduce to 275ºF.

4. Simmer for 30 minutes or until brats have internal temperature of 165ºF.

Tips:

Serve with sauerkraut.

Recipes

Directions:

1. Set Skillet to 425ºF and add oil, followed by the carrots and saute for 4 minutes.

2. Add chicken, then sear on all sides for 6 minutes per side.

3. Add lemon juice and wine, reduce to 350ºF, cover with lid and cook for 10 minutes

or until center of chicken reaches 165ºF.

Ingredients:

2 tablespoons extra virgin olive oil

4 (6 ounce) boneless chicken breasts

1 pound whole baby carrots, peeled and sliced in half leaving small portion

of greens on top

2 whole garlic cloves

Juice of 1 lemon

½ cup white wine

Salt and pepper to taste

Chicken and Roasted Carrots (Serves 4)

Recipes

Directions:

1. In a small bowl, whisk together the yogurt, 1 tablespoon of the peanut oil, lime juice,

and garlic. Add in the chicken to incorporate the marinade. Set aside.

2. In a separate bowl, whisk together the curry powder, cayenne, and grated ginger.

3. Set Skillet to 400ºF and add 1 tablespoon peanut oil, followed by the chicken and

cook for 6-8 minutes per side. Take chicken out of Skillet, let rest for at least 5

minutes and slice into 1½ inch slices.

4. Set Skillet to 375ºF and add butter along with onion and cook for 5 minutes until

light brown stirring frequently.

5. Reduce to 275ºF and stir in the spice and ginger mixture.

6. Add tomato puree, water, heavy cream, and salt and bring to a boil.

7. Reduce to 250ºF and simmer for 10 minutes or until thickened slightly.

8. Add in chicken and continue cooking for 5 minutes. Stir in black pepper, chopped

cilantro, and salt.

Tips:

• Serve with Naan (Indian flatbread) or cooked basmati rice.

• Make sure chicken is 165ºF in center.

Ingredients:

1 (3-pound) chicken, cut into pieces

¼ cup plain whole-milk Greek style yogurt

2 tablespoons peanut oil, divided

2 teaspoons fresh lime or lemon juice

1 clove garlic, peeled and minced

Sauce Ingredients:

5 teaspoons curry powder

½ teaspoon cayenne

1 tablespoon grated peeled fresh ginger

4 tablespoons unsalted butter

1 large white onion, finely chopped

1½ cups canned tomato puree

¾ cup water

½ cup heavy cream or half and half

1¼ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ cup chopped fresh cilantro

Sprigs of cilantro for garnish

Chicken Tikka Masala (Serves 4)

Recipes

Directions:

1. Set Skillet to 400ºF and add oil followed by pork tenderloin and sear for 6 minutes

per side.

2. Add mushrooms, garlic, rosemary, and wine and continue cooking for 8 minutes

until pork reaches 165ºF.

Tips:

Smashed Potatoes is the perfect complement to your Pork Tenderloin Medallions. See

page 28 for details.

Ingredients:

2 tablespoons extra virgin olive oil

1 pound pork tenderloin, cut into 1½-inch medallions

1 pound Crimini mushrooms, quartered

3 whole cloves of garlic peeled

Salt and pepper to taste

3 sprigs fresh rosemary

½ cup white wine

Pork Tenderloin Medallions (Serves 4)

Recipes

Directions:

1. Set Skillet to 400ºF and place oil in Skillet, followed by the Italian sausage. Sear on

all sides, then set aside.

2. Add onion, peppers, and garlic and sauté for 5 minutes.

3. Cut links into 1-inch coins and place back in Skillet.

4. Add tomatoes, oregano, chili and wine, then reduce to 275ºF.

5. Cover with lid and simmer for 35 minutes or until sausage is fully cooked.

6. Add lemon juice, parsley and top with salt and pepper.

Ingredients:

2 tablespoons extra virgin olive oil

2 pounds Italian sausage (about 10 links)

1 red onion, diced into 1-inch squares

2 red peppers, seeded and large diced

1 green pepper, seeded and large diced

2 cloves garlic, smashed and finely chopped

1 (28 ounce) can tomatoes

1 teaspoon oregano

1 teaspoon chili flakes (optional)

¼ cup white wine

Sausage and Peppers (Serves 4-6)

Juice of 1 lemon

¼ cup fresh Italian parsley

Pinch of salt (optional)

Fresh cracked black pepper

Recipes

SEAFOOD

Recipes

Directions:

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt,

and pepper.

2. Mix in chicken, cover and refrigerate overnight.

3. Set Skillet to 300ºF and add 2 tablespoons olive oil then garlic, and bell pepper and

sauté for 3 minutes.

4. Add rice, saffron, bay leaf, red pepper flakes, lemon zest, and stir to incorporate.

5. Set Skillet to 350ºF, then add chicken and chicken stock and mix to incorporate.

6. Cover and let simmer for 10-15 minutes or until chicken reaches 165ºF.

7. Add in shrimp and mussels and continue cooking for 8-10 minutes or until rice is

tender. Stir frequently.

8. Add parsley and serve.

Ingredients:

4 tablespoons extra virgin olive oil, divided

1 tablespoon paprika

2 teaspoons dried oregano

Sea salt and black pepper to taste

2 pounds boneless skinless, chicken breasts,

cut into 2-inch pieces

3 cloves garlic, peeled and crushed

1 Spanish onion, chopped

1 red bell pepper, seeded and coarsely chopped

2 cups uncooked short-grain white rice

Paella (Serves 6)

1 pinch saffron threads

1 bay leaf

1 teaspoon crushed red pepper flakes

1-quart chicken stock

2 lemons, zested

1 pound shrimp, peeled and deveined

1 pound of mussels

½ cup fresh Italian leaf parsley, chopped

Recipes

Directions:

1. Set Skillet to 400ºF and add butter.

2. Once melted, place lemons open side down directly in Skillet.

3. Place salmon skin side down, and cook for 6 minutes.

4. Flip salmon, add asparagus, and sprinkle with salt and pepper.

5. Reduce to 350ºF and continue cooking for 6 minutes.

Ingredients:

2 tablespoons butter

1 lemon, cut in half

2 (6-ounce) salmon fillets (skin on)

6 pieces asparagus

Salt and pepper to taste

Salmon and Asparagus (Serves 2)

Recipes

PASTA, BEANS

& RICE

Recipes

Directions:

1. Set Skillet to 375ºF, add bacon and cook until crispy.

2. Take out bacon and place on paper towels.

3. Set Skillet to 275ºF and add butter and flour and stir until well combined.

4. Gradually whisk in milk. Bring to a gentle simmer and cook for 8 minutes, stirring

continuously until thickened.

5. Add cheese, garlic, and salt and stir to combine.

6. Fold in cooked noodles and bacon, then cover with lid.

7. Cook at 275ºF for 5 minutes.

8. Top with toasted breadcrumbs and serve.

Tips:

• To cook the noodles with ease, place 4-quarts of cold water and 1 pound of pasta to

Skillet and set to 420ºF to bring to a boil. Cook for 18 minutes with lid. Stir and toss

with 1 tablespoon of olive oil and a pinch of salt.

• To toast breadcrumbs, set Skillet to 275ºF, add 1 tablespoon butter, then mix

breadcrumbs and stir continuously until evenly browned.

Ingredients:

8 ounces sliced bacon, cut into

small pieces

2 pounds cooked cavatapi

(12 ounces dried pasta)

½ cup butter

½ cup flour

4 cups whole milk

Mac and Cheese with Bacon (Serves 6)

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

½ teaspoon granulated garlic

½ teaspoon salt

2 cups toasted Japanese style

breadcrumbs

Recipes

Directions:

1. Set Skillet to 275ºF and place in bacon and onion and cook for 3-4 minutes or until

fat starts to render.

2. Add in remaining ingredients, stir to incorporate and cover.

3. Reduce to 205ºF and cook for 1½ hours.

Tips:

If you want to make beans from the dry state, soak 1 pound of navy beans overnight

in cold water. Place the water and beans in the Skillet, set the Skillet to 275ºF and let

simmer for 1½ hours or until tender. Drain beans, set aside and proceed with step 1.

Ingredients:

3 (28-ounce) cans northern beans, drained

8 ounces sliced bacon, cut into small pieces

1 onion, finely diced

2 ounces molasses

2 teaspoons salt

1 teaspoon ground black pepper

Boston Baked Beans (Serves 4-6)

2 teaspoons dry mustard

4 ounces ketchup

2 teaspoons Worcestershire sauce

½ cup packed brown sugar

1½ cups water

Recipes

Directions:

1. Set Skillet to 400ºF and add butter, olive oil then, onions and sauté for 7 minutes or

until lightly browned.

2. Reduce to 300ºF and rice and stir to incorporate.

3. Add chicken stock, salt, and cayenne pepper to Skillet and mix to incorporate.

4. Cover and continue cooking at 300ºF for 35 minutes, then turn off.

5. Fold in peas, parsley and allow to rest for 10 minutes. Fluff with fork and serve.

Ingredients:

2 tablespoons butter

2 tablespoons extra virgin olive oil

½ white onion, chopped fine

2 cups long grain white rice

3 cups chicken stock

1½ teaspoons sea salt

2 cups frozen peas

2 cups chopped parsley

¼ teaspoon cayenne pepper (optional)

Rice Pilaf (Serves 8)

Recipes

STOCKS, SOUPS

& SAUCES

Recipes

Directions:

1. Set Skillet to 375ºF and add oil along with onion and garlic and cook for 7 minutes

until golden stirring frequently.

2. Scoop out onion and garlic and press down to keep in as much oil as possible.

Transfer to a blender. Process until smooth.

3. Add onion puree back in and sauté for 6 minutes to form a paste, stirring

continuously.

4. Reduce to 225ºF, add broth, tomatoes, and epazote and simmer for 15 minutes.

Add salt if needed.

5. Add chicken to the simmering broth and stir.

6. Divide tortillas between serving bowls, top with soup and serve with avocado,

cream, and limes.

Ingredients:

1 large dried pasilla (ancho) chile, stemmed

and seeded

1 (15-ounce) can diced tomatoes

(preferably fire-roasted)

2 tablespoons extra virgin olive oil

1 medium white onion, cut into ¼-inch slices

3 garlic cloves, peeled

2 quarts chicken broth

1 large epazote sprig (optional)

Chicken Tortilla Soup (Serves 4-6)

Sea salt to taste

2 cups shredded cooked rotisserie chicken

1 large ripe avocado, pitted, flesh scooped

from skin and cut into ¼-inch cubes

½ cup Mexican crema, sour cream, or crème

fraiche for garnish

4 cups tortilla chips or tortillas dried

overnight in an oven

1 large lime, cut into 6 wedges for garnish

Recipes

Directions:

1. Set Skillet to 275ºF and add oil and flour. Stir the mixture constantly for 10-12

minutes or until dark brown in color.

2. Add onion and continue cooking until onion is translucent. Next, add garlic along

with the water stirring constantly.

3. Mix in Worcestershire and hot sauce, followed by the andouille sausage.

4. Place in chicken, followed by the wine and salt. Mix together and cover with lid.

5. Let simmer for 1½ hours or until chicken has reached 165ºF.

Tips:

Serve with rice and filé powder.

Ingredients:

¾ cup extra virgin olive oil

1½ cups flour

1 cup chopped onion

1 teaspoon minced garlic

4 cups water

2 cups cut up andouille sausage

1 (2-3-pound) chicken, cut into small parts

2½ tablespoons Worcestershire sauce

Gumbo (Serves 8)

1½ teaspoons Louisiana hot sauce

2½ teaspoons sea salt

4 cups white wine

½ teaspoon filé powder

Recipes

Directions:

1. Set Skillet to 375ºF and add bacon and onion. Cook until bacon renders its fat.

2. Add in celery and carrots and mix together and cook until translucent.

3. Add in lentils, sauté together.

4. Pour in the liquid, season with salt and pepper, and bring to a boil.

5. Reduce the temperature to 275ºF, cover with lid and cook for 45 minutes or until

lentils are tender.

Ingredients:

1 cup bacon, cut into small pieces

1 small white onion, diced

½ cup diced celery

½ cup diced carrots

1 pound bag lentils

8 cups water or chicken stock

Salt and pepper to taste

Lentil Soup (Serves 6)

Recipes

Directions:

1. Set Skillet to 350ºF and add oil, onion, and garlic, then sauté for 3-4 minutes.

2. Add tomato paste and stir to incorporate and darken slightly.

3. Reduce to 275ºF and add crushed tomatoes, salt, sugar, and pepper then cover.

4. Simmer for 2 hours, stirring occasionally.

5. Fold in basil and let cool or serve immediately.

Tips:

If sauce bubbles too much, reduce the temperature.

Ingredients:

3 tablespoons exttra virgin olive oil

1 small white onion, diced

2 tablespoons minced garlic

½ cup fresh basil, finely chopped

1 (6-ounce) can tomato paste

5 (28-ounce) cans whole peeled tomatoes, crushed by hand

2 tablespoons sea salt

2 tablespoons sugar

Fresh cracked black pepper to taste

Marinara Sauce (Serves 6-8)

Recipes

Directions:

1. Set Skillet to 375ºF and add oil, onion, garlic, peppers, zucchini, squash,

cauliflower, and tomatoes, then stir together.

2. Add in remaining ingredients, reduce to 320ºF and simmer for 30 minutes stirring

occasionally.

Ingredients:

⅟

cup extra virgin olive oil

1 medium red onion, diced

2 tablespoons minced garlic

2 large red peppers, seeded and diced

2 large green peppers, seeded and diced

3 medium zucchini, small diced

2 medium yellow squash, small diced

2 cups cauliflower florets

2 cups fresh tomatoes, small diced

(or 2 cups small whole tomatoes)

Minestrone (Serves 6-8)

4 cups tomato juice

2 cups kale, chopped

2 tablespoons fresh Italian parsley, chopped

Salt and pepper to taste

1 tablespoon fresh thyme (or 1 teaspoon

dried thyme)

Recipes

Directions:

1. Set Skillet to 375ºF and toast guajillo, ancho, and chipotle chilies directly in the

Skillet stirring constantly for 4 minutes or until warm and aromatic.

2. Add bread and tortilla strips and brown for 3 minutes or until lightly browned.

3. Pour chicken broth into Skillet.

4. Let it soak for 5 minutes or until soft.

5. Place tomatoes and tomatillos in Skillet and continue cooking for 8 minutes or until

soft. Place in blender. Reserve and set aside.

6. Add lard to Skillet along with onion, garlic, almonds, raisins, cumin seeds, thyme,

cinnamon, cinnamon sticks, and allspice berries. Cook and stir 8 minutes or until

onion are soft and golden. Remove cinnamon sticks and whole spices and add

remaining onion mixture to blender and blend until smooth.

7. Pour chili puree back into Skillet and stir in chocolate, sugar, and salt. Bring mixture

to a simmer and stir for 15 minutes or until chocolate is melted and sauce is

thickened and slightly reduced.

Ingredients:

2 cups chicken broth

2 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

3 dried chipotle chilies, stemmed and seeded

1 slice white bread, torn into pieces

2 corn tortillas, cut into 1-inch strips

2 tomatoes, cut in half crosswise

5 tomatillos, cut in half crosswise

1 tablespoon lard

1 white onion, halved and thinly sliced

½ clove garlic, peeled and sliced

cup chopped almonds

Mole Sauce (Serves 8)

¼ cup raisins

2 tablespoons cumin seeds

1 tablespoon dried thyme

3 cinnamon sticks

5 whole cloves

6 whole allspice berries

5 ounces dark chocolate, coarsely chopped

(Mexican chocolate works the best)

1 cup chicken broth

3 tablespoons white sugar

1 teaspoon sea salt

Recipes

Directions:

1. Blend all ingredients in a food processor and pour into Skillet.

2. Set Skillet to 225ºF cover with lid and cook for 20 minutes.

Tips:

• Serve with toast, croutons, or Parmesan cheese.

• Pulse a few times in a food processor for a rustic bisque.

Ingredients:

2 (28-ounce) cans peeled plum tomatoes

1 small bunch (⅟

ounce)

fresh basil

1-2 cloves peeled garlic

2 tablespoons extra virgin olive oil

¼ cup Mascarpone cheese or heavy cream

Tomato Bisque (Serves 4)

Recipes

DESSERT

Recipes

Directions:

1. Set Skillet to 190ºF and add milk with vanilla. This will be just below a simmer.

2. In a separate bowl, whip yolks and sugar together until pale and foamy.

3. Unplug the skillet and temper yolk mixture by slowly adding hot milk to the egg

mixture.

4. Return egg/milk mixture back into the Skillet with the remaining milk in the Skillet.

5. Set Skillet to 225ºF and using a thermometer, bring milk temperature to 175ºF

stirring constantly.

6. Pour mixture into 4-ounce ramekins and fill to top.

7. Wipe skillet out and add water to make sure there is 2½ inches of water in the

Skillet. Set Skillet to 220ºF.

8. Place ramekins into Skillet.

9. Cover with lid and cook for 2½ hours or until they are set.

Tips:

Sprinkle sugar on the top and broil in the oven for a couple minutes to give

a finishing touch.

Ingredients:

3 vanilla beans, split and scrapped (or 1 tablespoon vanilla extract)

1 quart milk or half and half

16 egg yolks

¾ cup sugar

Crème Brûlée (Serves 4-6)

Recipes

Directions:

1. Set Skillet to 420ºF, add water, wine, and sugar and bring to a boil.

2. Add cinnamon sticks, then carefully add pears.

3. Reduce to 275ºF, cover and cook for 45 minutes or until you can pierce all the way

through with a skewer.

4. Turn Skillet off and let pears cool in liquid.

5. Serve with your favorite ice cream.

Tips:

Poached pears are a great compliment for any salad.

Ingredients:

6 Bosc pears, peeled

2 cups cold water

1 (750-ml) bottle white wine

1 cup sugar

6 cinnamon sticks

Pinch of salt

Cinnamon Poached Pears (Serves 6)

Recipes

Directions:

1. In a mixing bowl, mix together half and half and eggs.

2. Mix in cinnamon, salt, sugar, and nutmeg.

3. Fold bread, walnuts, and fruit into egg mixture and let rest for 10 minutes.

4. Set Skillet to 250ºF and add butter.

5. Once melted, place bread mixture into skillet, pat down to ensure it’s even at 1½-2

inches thick and to remove all air bubbles.

6. Let bread mixture sit for 1 minute, then press down again.

7. Set the Skillet to 275ºF, cover with lid and cook for 45 minutes.

8. Uncover Skillet and cook for additional 5 minutes, or until toothpick comes out clean

Tips:

Blueberries, cherries, apricots, or even dried cranberries are great fruits to use.

Ingredients:

1 pound egg, challah or brioche bread, cut into 1-inch cubes

8 eggs, beaten

1 quart half and half

¼ cup sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of salt

¼ cup shelled walnuts, chopped

½ cup dried fruit

1 tablespoon butter

Bread Pudding (Serves 8-10)

Recipes

Directions:

1. In a small bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt;

set aside.

2. In a medium bowl, whisk together butter, melted chocolate, eggs, and vanilla.

3. Gradually add wet ingredients to dry ingredients and mix together, being careful not

to overmix.

4. Set Skillet to 250°F and add 1-2 tablespoons oil.

5. Pour 3 tablespoons batter at a time into Skillet and cook for 2-3 minutes, until they

are spring form to the touch.

6. Once cooked, place pies on a cooling rack and let cool flat side up.

7. Repeat steps 5-6 with remaining batter.

8. While pies cool, prepare filling by adding sugar and butter to stand mixer and mix

on low speed for 3 minutes, or until wet and blended.

9. Increase speed to medium and continue mixing for additional 3 minutes.

10. Add vanilla and cream and continue to beat on medium speed for 1 minute. Add

more cream if necessary for the perfect spreading consistency.

11. Once pies are cool, spread filling onto flat side of half of the pies.

12. Top with remaining pies by pressing lightly to make each pie.

Ingredients:

1 cup all-purpose flour

1 cup sugar

¼ cup natural cocoa powder

½ teaspoon baking powder

¾ teaspoon fine salt

½ cup (1 stick) unsalted butter

1 cup semisweet chocolate chips, melted

3 large eggs

1 teaspoon vanilla extract

2 tablespoons canola oil

Filling Ingredients:

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1-2 tablespoons whipping cream

Whoopie Pies (Yield 18 pies)

Recipes

El Manual del Propietario

NuWave Medley

™

16”x12” Skillet Digital

Ingredients:

2 cups heavy cream

1 pound semisweet chocolate chips

1 tablespoon vanilla extract

1 tablespoon brandy

Chocolate Fondue (Serves 4)

Directions:

1. Set Skillet to 120ºF, add cream and heat for about 2 minutes, or until it is hot to the

touch.

2. Add chocolate chips and whisk until smooth and completely melted.

3. Whisk in vanilla and brandy and continue cooking for 2-3 minutes.

4. Reduce Skillet to 100ºF and serve.

Tips:

Use strawberries, pineapple pieces, brownies, marshmallows, and even cookies

for dipping.

El Manual del Propietario

NuWave Medley

™

16”x12” Skillet Digital

El Manual del Propietario

¿Qué es la Tecnología Duralon?

DESCRIPCIONES DE PIEZAS

Para ordenar partes y accesorios llame a Servicio al Cliente: 1-877-689-2838 o escriba a

help@nuwavenow.com. También puede ordenar en línea en www.NuWaveNow.com.

Proporcione por favor el nombre y número correctos del artículo para asegurarnos de

que su orden sea tomada de forma precisa.

NuWave Medley XL 16”x12”

Skillet Digital

Part #: 31825

Tapa

Part #: 32741

Base

Part #: 32740

Perilla de Control de Temperatura

Part #: 32742

¡Felicidades por la compra de su NuWave Healthy Medley XL 16” x 12” Skillet Digital!

Nuestra misión es proveer productos que promuevan una vida sana y mejoren la calidad

de la misma. Usted tiene ahora un utensilio de cocina con tecnología avanzada y

superficie con Duralon antiadherente de Cerámica con Titanio y Diamante inyectados,

esta tecnología logra una comida más fácil y una limpieza sencilla. Este recubrimiento es

realmente cómodo porque los alimentos se deslizan fácilmente. La limpieza es sencilla

porque los mismos alimentos ayudan.

A diferencia de otros utensilios tradicionales, cocinar con el NuWave Healthy Medley XL

16” x 12” Skillet Digital Antiadherente es más sano, ya que no son necesarios grasas o

aceites. La cubierta de cerámica, en general, es más fuerte y resistente a las abrasiones

que otros materiales antiadherentes. Otros Skillets eléctricos pueden contener químicos

como el ácido perfluoroctanoico (“PFOA”), el cual ha sido relacionado con algunos tipos

de cáncer. O el politetrafluoretileno (“PTFE”), el cual se puede comenzar a degradar

a temperaturas arriba de 500°F. Nuestro NuWave Healthy Medley XL 16” x 12” Skillet

Digital Antiadherente no contiene ninguno de ellos y ha sido desarrollado para dar

muchos años de satisfacción y cocina para disfrutar.

CUBIERTA DE ARRIBA:

Cerámica con Titanio Inyectado

CUBIERTA DE LA BASE:

Cerámica con Diamante Inyectado

Base de aluminio fundido

El Manual del Propietario

IMPORTANTES MEDIDAS DE SEGUIRDAD

Cuando utilice aparatos eléctricos siempre se deben tomar precauciones básicas

de seguridad, incluyendo las siguientes:

LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE

1. No toque las superficies calientes. Utilice las agarraderas.

2. Para evitar una descarga eléctrica, no sumerja el cable, las clavijas o la sonda de

control de temperatura en agua o algún otro líquido.

3. Es necesaria una supervisión de cerca cuando el aparato sea utilizado por o cerca

de un niño, para evitar así posibles lesiones por accidente.

4. Desconecte del contacto de pared cuando no esté en uso y antes de limpiarlo. Deje

enfriar antes de armar o quitar las partes.

5. No utilice ningún aparato con un cable o clavija dañados o después de que

haya fallado, se haya caído o dañado de cualquier forma o no esté funcionando

debidamente. Devuelva el aparato a un centro de servicio autorizado para una

revisión, reparación o ajuste.

6. El uso de accesorios no recomendados por nuestra compañía podría provocar un

incendio, descarga eléctrica o riesgo de lesión.

7. No lo utilice en exteriores.

8. No deje el cable colgar de una mesa o barra para evitar la posibilidad de que la

sartén sea tirada accidentalmente resultando en un daño a la sartén o una lesión

personal.

9. Se deben extremar precauciones cuando mueva aparatos que contengan aceite u

otros líquidos calientes.

10. Siempre Conecte la sonda de temperatura al aparato primero y luego conecte el

enchufe de la pared. Para desconectar, empuje y sostenga la perilla de temperatura

por 2 segundos hasta que la pantalla muestre “OFF”, luego quite el enchufe de la

toma de corriente.

11. Para evitar daños al cable y un posible incendio o riesgo de electrocución, no

permita que el cable tenga contacto con superficies calientes, incluyendo la estufa.

12. Cuando el aceite se calienta a alta temperatura, en cualquier recipiente, emite

gases inflamables. No exponga una flama a estos gases ya que podría ser

peligroso. Nunca tape la sartén cuando caliente aceite.

13. Nunca lo coloque sobre o cerca de un quemador caliente de gas o eléctrico, ni

dentro de un horno caliente.

14. Si este aparato tiene una clavija polarizada (un lado es más ancho que el otro),

entonces está diseñado para caber en un contacto polarizado de una sola forma. Si

la clavija no entra completamente, inténtelo al revés. Si aún así no entra, contacte a

un electricista calificado. No intente modificar la clavija de ninguna manera.

15. Se puede utilizar un cable de alimentación más corto (o un cable de alimentación

desmontable) para reducir el riesgo de que se enrede o alguien se tropiece con el

cable largo.

16. Existen cables desmontables más largos o extensiones que pueden utilizarse

cuidadosamente.

El Manual del Propietario

IMPORTANTES MEDIDAS DE SEGUIRDAD (Continuación)

Riesgo de descarga eléctrica. Úsese con un sistema eléctrico

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

ADVERTENCIA: Todos los productos en el Skillet 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.

ADVERTENCIA

INSTRUCCIONES IMPORTANTES

1. Agregue solamente aceite suficiente para cubrir el fondo del sartén, no utilice grandes

cantidades de aceite.

2. La ventilación de vapor en la cubierta deberá ser siempre posicionada hacia atrás del

Skillet. Levante la tapa de atrás hacia adelante para prevenir quemaduras con vapor.

3. Utilice agarradores para retirar la tapa o mover la sartén.

4. No levante o mueva la sartén mientras esté cocinando.

5. Nunca sumerja la sonda de temperatura en agua ni en ningún otro líquido.

6. La sonda de Temperatura siempre debe mostrar “OFF” antes de que la unidad sea

desconectada.

7. No golpee o deje caer la sonda de temperatura, ya que puede dañarse.

NOTA: La sonda puede calentarse.

8. Coloque el NuWave Electric Skillet en una superficie estable, nivelada y no metálica.

9. Nunca utilice el NuWave Electric Skillet en una superficie inflamable (por ejemplo un

mantel, alfombra, etc.)

10. Manténgalo a una distancia mínima de 3-5 pulgadas de paredes, otros objetos o

electrodomésticos, etc.

11. No utilice el NuWave Electric Skillet cerca de fuegos abiertos, calentadores u otras

fuentes de calor.

12. No lo coloque sobre una estufa.

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

induction cooktop.

14. El cable de corriente no debe estar en contacto con orillas filosas y/o superficies

calientes.

17. Si se utiliza una extensión para el cable :

a. EL rango eléctrico marcado de la extensión deberá ser al menos tan grande

como el rango del aparato.

b. Si el aparato es de tipo tierra, la extensión deberá ser de tierra de 3 cables.

c. La extensión larga deberá ser arreglada de tal forma que no cuelgue y pu-

eda ser jalada por niños o alguien pueda tropezarse.

18. No utilice el aparato para otros fines que no sean para los que está diseñado.

SALVAGUARDAS ADICIONALES

El Manual del Propietario

SALVAGUARDAS ADICIONALES (Continuación)

15. Antes de utilizar el NuWave Skillet Eléctrico confirme que el voltaje de salida del

contacto alcance el voltaje requerido. El no hacerlo podría dañar la unidad o lastimar a

alguien.

16. En el caso de que se observe daños en la unidad, desconecte inmediatamente el

NuWave - Electric Skillet de la red eléctrica.

PRECAUCIÓN: Para prevenir lesiones personales o una descarga eléctrica, siempre

retire la sonda de temperatura antes de limpiar. No sumerja la sonda de temperatura, el

cable o la clavija en agua u otro líquido.

1. Empuje la perilla de temperatura por 2 segundos hasta que la pantalla muestre “OFF”

y desenchufe su sartén de la toma de corrientePermita que se enfríe antes de limpiar.

2. Una vez que el aparato se ha enfriado retire la perilla de control de temperatura.

3. La perilla de control de temperatura no es sumergible. Simplemente límpiela con un

trapo.

4. El control de temperatura no es sumergible. Simplemente Limpie con un paño limpio.

5. Seque completamente antes de cada uso. Para limpiar la sartén, primero quite el

exceso de alimentos y aceite con un paño limpio. Coloque la tapa y la base en el

lavavajillas o lave con agua tibia jabonosa con un paño no abrasivo.

6. Seque completamente antes de cada uso, incluyendo el área alrededor de los

receptores de control digital.

NOTA: NO UTLICE ABRASIVOS FUERTES.

LIMPIEZA Y MANTENIMIENTO

IMPORTANTE – Asegúrese de que el NuWave Medley

XL 16”x12” Skillet Digital se enfríe bien antes de retirar

la perilla de control de temperatura. NO SUMERJA

LA PERILLA DE CONTROL DE TEMPERATURA en

agua ni intente lavarlo en el lavavajillas. La perilla de

control de temperatura puede ser limpiada cuando esté

desconectada y completamente fría antes de limpiarla

con un trapo.

El Manual del Propietario

INSTRUCCIONES DE ENSAMBLE

1. Desempaque la sartén con cuidado y asegúrese de que las patas de la base estén

seguras.

2. Enjuague la base de la sartén y la tapa de vidrio en agua jabonosa tibia.

3. Coloque la base de la sartén en una superficie limpia, plana y seca.

4. Coloque la cubierta encima de la base de acuerdo a las instrucciones.

5. Asegúrese de que el control de temperatura digital este hacia arriba. Inserte la sonda

de temperatura en el recipiente ubicado en el lado de la unidad

6. Conecte el aparato.

7. Su sartén está ahora listo para utilizarse.

INSTRUCCIONES DEL CONTROL DE TEMPERATURA DIGITAL

Inserte el dispositivo de temperatura en el

orificio localizado de un lado del aparato. Una

vez que conecte la clavija, la pantalla mostrará

“OFF” hasta que la unidad sea encendida.

• Para ajustar la temperatura gire la perilla

para aumentarla o disminuirla.

• Incrementos de 5-grados entre 100ºF y 425ºF.

• Presione la perilla una vez (a), se mostrará

automáticamente 0:30 de 30 minutos.

• Para ajustar el tiempo (b), gire la perilla.

• Incrementos de 1 minuto con un mínimo de

0:01 (1 minuto) hasta 9:60 (9 horas y

60 minutos).

• ON: Presione la perilla una vez. El display

mostrará 350 (350°F) para indicar que la

unidad está ahora encendida.

• OFF*: Presione la perilla y sostenga por

2 segundos hasta que el display esté

completamente apagado .

*Asegúrese de la unidad se enfríe completamente antes

de retirarlo de que el control de temperatura digital.

ON/OFF

Ajuste de Temperatura

Ajuste de Tiempo

ASEGÚRESE DE HABER

INSTERTADO BIEN EL

CONTROL DE TEMPERATURA

ANTES DE CONECTAR EL

APARATO A LA CORRIENTE

ELÉCTRICA.

350

0:30

El Manual del Propietario

INSTRUCCIONES DE OPERACION

1. Coloque su sartén en una superficie limpia, plana y seca.

2. Asegúrese de que el control de temperatura digital este hacia arriba. Inserte la sonda

de temperatura en el recipiente ubicado en el lado de la unidad

3. Conecte el cable a un contacto eléctrico.

4. Gire la perilla de control de temperatura hasta donde lo desee, la luz del indicador

permanecerá encendida.

5. Su sartén se precalentará de 3 minutos aproximadamente, dependiendo de la

temperatura elegida. Para calentarla más rápido, coloque la tapa de vidrio sobre la base.

6. Coloque la comida en la sartén.

NOTA: Después de precalentarla, no deje la sartén encendida sin comida dentro;

después de un tiempo podría dañarse.

7. Cocine el platillo como se indica o hasta alcanzar los resultados deseados.

8. Después de uso, empuje la perilla de temperatura por 2 segundos hasta que la

pantalla muestre “OFF” y desenchufe su sartén de la toma de corriente.

NOTA: La sonda puede continuar caliente después de usarse. Tome precaución.

El Manual del Propietario

CARACTERÍSTICAS DEL PRODUCTO

Tapa: Viene con una tapa ventilada de vidrio templado premium para que usted pueda

tapar sus alimentos y ver como se cocinan.

Cubierta Antiadherente de Duralon

: Hecha con Cerámica Saludable Antiadherente

Duralon para que no haya necesidad de añadir ningún aceite o grasa extra.

Parilla de Control Digital: : Incluye una perilla manual para que pueda determinar y

ajustar la tiempo y temperatura fácilmente.

Manijas: Las manijas resistentes al calor permiten un manejo fácil y seguro de su

Skillet aún cuando esté caliente.

Ventilación: La tapa premium incluye una ventilación para permitir que el vapor salga

Elemento Caliente: El elemento caliente único con forma “M” asegura que el calor se

reparta en todo el Skillet sin puntos frios.

No toque la superficie del NuWave Digital Skillet mientras

esté funcionando, ya que puede estar muy caliente y provocar

quemaduras. La Sonda de la sartén puede conservar calor residual

después de que haya sido retirada.

CAUTION

4 4

El Manual del Propietario

LAS GARANTÍAS DEL FABRICANTE

El NuWave Medley XL de 16”x12” Skillet Digital, incluyendo la base, tapa, perilla de control de

temperatura debe estar libre de defectos del fabricante. Todos los componentes eléctricos están

garantizados por un año a partir de la fecha de compra, bajo uso doméstico normal y cuando son

operados de acuerdo con las instrucciones escritas del fabricante.

El fabricante proporcionará las piezas y mano de obra necesarias para reparar cualquier parte

de la Freidora de Aire Digital en el Departamento de Servicio de NuWave, LLC. Después de la

expiración de la garantía, el costo de la mano de obra y las piezas serán responsabilidad del

propietario.

LO QUE LA GARANTÍA NO CUBRE

La Garantía Limitada se invalida si hay una reparación hecha por un distribuidor no autorizado

o si se retira o maltrata la placa del número de serie. El deterioro normal del acabado, por uso

o exposición, no está cubierto por esta Garantía. Esta Garantía Limitada tampoco cubre fallas,

daños o desempeño inadecuado por accidentes, desastres naturales (como relámpagos),

variaciones en la potencia eléctrica, alteraciones, abuso, mal uso, ambientes corrosivos,

instalación inadecuada, o falla en la operación de acuerdo con las instrucciones escritas por el

Fabricante, uso no normal o comercial.

PARA OBTENER SERVICIO

El propietario tendrá la obligación y responsabilidad de: Pagar por todos los servicios y partes no

cubiertas por la garantía; Prepagar el envío al y desde el Departamento de Servicio para cualquier

parte o sistema devuelto bajo esta garantía; Empacar cuidadosamente el producto utilizando el

material de relleno adecuado para prevenir cualquier daño durante el tránsito. El empaque original

es ideal para este propósito. Incluya en el empaque el nombre del propietario, dirección, teléfono

durante el día, una descripción detallada del problema y su “número RGA” escriba a help@

nuwavenow.com para obtener el RGA (Número de Autorización de Devolución del Producto).

Proporcione el modelo del producto, el número de serie y comprobante de la fecha de compra

(una copia del recibo) cuando reclame su garantía.

OBLIGACIONES DEL FABRICANTE

Las obligaciones del Fabricante bajo esta Garantía Limitada están restringidas a la reparación o

reemplazo de cualquier parte cubierta por esta Garantía Limitada que sea encontrada defectuosa,

una vez revisada, bajo un uso normal. La Garantía Limitada aplica únicamente en los Estados

Unidos y sólo para el comprador original en los canales de distribución autorizados por el fabricante.

LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADA O EXTENDIDA EXCEPTO

POR UN INSTRUMENTO POR ESCRITO REALIZADO POR EL FABRICANTE. LA SOLUCIÓN DE

REPARACIÓN O REEMPLAZO INCLUIDA EN ESTA GARANTÍA ES EXCLUSIVA. EN NINGÚN CASO

EL FABRICANTE SERÁ RESPONSABLE DE NINGÚN DAÑO RELEVANTE O FORTUITO A ALGUNA

PERSONA, SEA O NO OCASIONADO POR LA NEGLIGENCIA DEL FABRICANTE, INCLUYENDO

SIN LÍMITE DAÑOS POR PÉRDIDA POR USO, COSTO DE REEMPLAZO, DAÑO A LA PROPIEDAD,

U OTRAS PÉRDIDAS MONETARIAS.

Algunos estados no permiten la exclusión o limitación de daños relevantes o fortuitos, así que la exclusión

mencionada podría no aplicar. Esta Garantía Limitada proporciona derechos legales específicos y podrían

haber otros derechos que varíen entre estado y estado. EXCEPTO POR LO QUE YA SE EXPRESÓ DE

FORMA DIFERENTE, EL FABRICANTE NO GARANTIZA EXPRESA O IMPLÍCITAMENTE POR LEY U

OTRAS, INCLUYENDO SIN LIMITACIONES, LAS GARANTÍAS IMPLÍCITAS DE COMERCIALIZACIÓN Y

EJERCICIO PARA UN PROPÓSITO PARTICULAR A CUALQUIER OTRA PERSONA. LEA EL MANUAL

DEL USUARIO. SI TUVIERA ALGUNA DUDA SOBRE EL FUNCIONAMIENTO O LA GARANTÍA DEL

PRODUCTO, CONTACTE A NUWAVE, LLC.

LEA EL MANUAL DEL PROPIETARIO: Si aún tiene alguna pregunta sobre el funcionamiento

o la garantía del producto, comuníquese con NuWave, LLC al: 1-877-689-2838 o por correo

electrónico help@nuwavenow.com.

GARANTIA LIMITADA

www.nuwavenow.com

Item No. BM 31825

Rev. 05-AA

03-28-2018

Model: 31825, 120V, 60Hz, 1500 Watts

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

Designed & Developed in USA by:

NuWave, LLC

1795 N. Butterfield Road

Libertyville, IL 60048, U.S.A.

Customer Service:

1-877-689-2838 • help@nuwavenow.com

Made in China

NuWave NuWave Medley XL El manual del propietario

Marca: NuWave

Modelo: NuWave Medley XL

Categoría: Fondues, gourmets

Tipo: El manual del propietario

Descargar PDF

informe

En otros idiomas

English: NuWave NuWave Medley XL Owner's manual

NuWave NuWave Medley XL El manual del propietario

NuWave NuWave Medley XL El manual del propietario

En otros idiomas

Documentos relacionados

Otros documentos