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22 | nuwavenow.com
Probe Temperature Guide
Meats Temp. Rare
Med
Rare
Med
Med
Well
Well
Chicken, breast
Turkey, breast
Duck, breast
360°F
°
165°F
Chicken, whole
Turkey, whole
Duck, whole
360°F 165°F
Chicken, thigh
Turkey, thigh
Duck, thigh
360°F 165°F
Steak, 1-inch thick*
450°F 125°F 130°F 135°F 145°F 165°F
Burgers, ½ lb.*
450°F 125°F 130°F 135°F 145°F 165°F
Roast Beef (bone-in)*
Roast Beef (boneless)*
350°F 125°F 130°F 135°F 145°F 165°F
Lamb (bone-in)*
Lamb (boneless) *
350°F 125°F 135°F 145°F 150°F 160°F
Pork (bone-in)*
Pork (boneless)*
350°F 145°F 150°F 165°F
Salmon, Tuna, Halibut, Swordfish*
450°F 145°F 150°F 160°F
Fish Steaks, 1-inch thick*
450°F 145°F 150°F 160°F
Sausage
450°F 160°F
Times may vary. Consuming raw or undercooked meats, poultry, or seafood may increase your
risk of food borne illness.
*To reduce the risk, cook your food to USDA-safe Temperatures.
Menu
The Menu button represents Memory Entry
(the storage of frequently used cooking
Presets, and Memory Recall (the retrieval
of these Presets). They can eliminate the
guesswork of cooking as everything is
preprogrammed for you and add a new level
of convenience.
There are two types of Presets:
• NuWave Presets. These Presets were
programmed by NuWave and go along
with the recipes that NuWave has
developed. In the Menu, they appear
in numbers 1–100. The user cannot
permanently change these Presets, nor
can they be overwritten.
• User-Defined Presets. These are the
Presets that you can create, either
from scratch or based on an existing
Preset, such as one of the NuWave
Presets. You can create and save 50 of
these in numbers 101–150. They are
changeable and can be overwritten.
BASIC FUNCTIONS
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