Owner’s Manual & Complete Recipe Book
PIC
®
DOUBLE
2 • NuWave
™
PIC
®
Double Complete Cookbook
Table of Contents
Introduction, Parts & Accessories 6-7
Important Safeguards 8-9
Owner’s Manual 10-17
Troubleshooting 18-19
1800W/900W Cooking Times 20
Breakfast
21
Scrambled Eggs 22
Omelette 22
Homemade Yogurt 23
Breakfast Potatoes 23
Fried Eggs 24
Homemade Pancakes 24
Crepes
25
Garden Vegetable Frittata 25
Poached Eggs Benedict 26
French Toast 26
Vegetables
27
Green Beans Almondine 28
Grilled Japanese Eggplant with
Feta & Sun-Dried Tomatoes
29
Stir-Fried Tofu & Vegetables 29
Broccoli & Carrot Stir-Fry 30
Artichokes with Butter Sauce 30
Marinated Zucchini
and Summer Squash
31
Ratatouille Stew 31
Sugar Snap Peas and Spinach
with Ginger
32
Grilled Vegetable Medley 32
Grilled Vegetables with
Balsamic -Garlic Sauce
33
Beef
34
Bistro Beef & Mushrooms 35
Hometown Chili 35
Steak au Poivre 36
Grilled Sirloin with
Mushrooms & Red Peppers
36
Korean Beef 36
Spiced Beef with Dumplings 37
Beef Stroganoff over
Buttered Noodles
38
Cajun Rib Eye 39
Bacon, Onion and Cheese
Stuffed Burgers
39
Pork & Chicken
40
Pan-Fried Pork Chops 41
Pork Marsala 41
Sweet & Sour Pork
with Pineapple
42
Black-Eyed Peas with Andouille 42
Sautéed Pork Medallions with
Lemon-Garlic Sauce
43
Pork Tenderloin with
Sautéed Apples
43
Pork Chops with
Red Onion Confit
44
Pork Chops alla Pizzaiola 44
Asian-Marinated Pork Chops 45
Chicken & Mushrooms 45
Herb Chicken 46
Teriyaki Chicken 46
Parmesan Chicken 47
Fried Chicken PIC Style 47
Chicken Burgers 48
Chicken Fajitas 48
Chicken Fried Steak 49
Chicken Breasts with
Oregano Garlic Butter
49
Seafood
50
Seafood Paella 51
Ginger Shrimp 51
Steamed Mussels in
Tomato & Wine
52
Jumbo Louisiana Shrimp with
Andouille & Grits
52
Pan-Seared Tuna with Avocado 53
Chicken Stock 70
Beef Stock 71
Vegetable Beef Soup 71
Creamy Cheddar Soup 72
French Onion Soup 72
Shrimp & Tofu Soup 73
Chunky White
Bean-Tomato Soup
73
Thai Coconut Chicken Soup 74
Chicken Tortilla Soup 74
Chicken Noodle Soup 75
Butter Sauce 75
Hollandaise Sauce 76
Roux 76
Marinara Sauce 77
Cheese Sauce 77
Quick Brown Sauce 78
Basic White Sauce 78
Mushroom Duxelle 79
Mustard Marinade 79
Fondues
80
Chocolate Fondue 81
Cheddar Cheese Fondue 81
S’Mores Fondue 81
Cheddar Chipotle Fondue 81
Brie & Sun-Dried
Tomato Fondue
82
Shabu-Shabu 82
Chicken Fondue 83
Beef Fondue 83
Three Cheese Fondue 84
Creamy Vegetable Fondue 84
Deserts
85
Simple Fudge 86
Classic Cherries Jubilee 86
Peanut Brittle 87
Chocolate Caramel Turtles 87
Pan-Seared Red Snapper 53
Orange Roughy
with Citrus Sauce
54
Fish Tacos 54
Battered Fried Shrimp 55
Fried Catfish 55
Pan-Seared Halibut 56
Pasta
57
How to Cook Pasta 58
Basic Pasta Dough 58
Roasted Red Pepper Sauce
over Tortellini
59
Mushroom Stroganoff 59
Fettuccine Alfredo 60
Beans with Pesto Bulgur 60
Fresh Tomato, Sausage and
Pecorino Pasta
61
Bucatini with Mushrooms 61
Mediterranean Orzo Salad
with Feta Vinaigrette
62
Sausage and Rice 62
Quinoa Tabbouleh 63
Mexican Green Quinoa 63
Mediterranean Bulgur Wheat 63
Barley with Bacon,
Peas and Dill
64
Vegetable Fried Rice 64
Rice Pilaf 65
Spanish Rice 65
Popcorn Rice with Pecans 66
Basic Fresh Herb Risotto 66
Risotto with Peas
and Parmesan
67
Saffron Rice 67
Coconut Rice 68
Wheat Berry Salad 68
Stocks, Soups & Sauces
69
Vegetable Stock 70
4 • NuWave
™
PIC
®
Double Complete Cookbook
Bananas Foster 87
Pears in White Wine
Caramel Sauce
88
Lollipops 88
Panna Cotta with
Amber Crystals
89
Old Fashioned Hard Candy 89
Pressure Cooker
90
#1 Texas Style Chili
91
#2 Short Ribs 91
#3 Corn on the Cob with
Herb and Garlic Butter
92
#4 Italian Chickpea
and Barley Stew
92
#5 Italian Sausage with
Peppers and Onions
93
#6 Creamy Mashed Potatoes 93
#7 Fifteen Minute Risotto 94
#8 Spiced Tomato Rice Soup 95
#9 Beer-Braised
Savoy Cabbage
96
#10 Roasted Bell Pepper Soup 96
#11 Old Fashioned
Potato Soup
97
#12 Farmhouse Chicken
Noodle Soup
97
#13 Balsamic and Fig
Pork Chops
98
#14 Wild Mushroom Sauce 98
#15 Vegetarian Ragu 99
#16 Coconut Flavored Haddock 100
#17 Ratatouille 100
#18 Vegetarian Black
Bean Chili
101
#19 Easy Beef Stew 102
#20 Chicken Masala 103
#21 Refried Beans 103
#22 Beer-Braised Chicken
Thighs with Onions
104
#23 Golden Beets 104
#24 So So Simple
Barbecue Beef Ribs
105
#25 Sloppy Joes 106
#26 Peppered Beef Marsala 106
#27 Beef Stroganoff 107
#28 Maple and Bourbon Beans 108
#29 Barbecue-Style
Brisket Sandwiches
109
#30 Ciopino 110
5.5 Quart Pot
111
#31 BBQ Beef Brisket 112
#32 Chicken Corn Chowder 112
#33 Sausage and Cabbage 113
#34 Lemon Chicken
Thighs with Olives
113
#35 One Pot Chicken
Enchilada Soup
114
#36 One Pot Sicilian Beef 114
#37 Slow Cooker Pork Chops 115
#38 Peppers and Beef 116
#39 Potato Soup with
Onions and Cheddar
116
#40 Easy Weeknight Chili 117
Everyday Pan
118
#41 One Bowl Mung Bean Meal 119
#42 One Pan Mexican Quinoa 119
#43 One Pot Zesty Macaroni 120
#44 Chicken Lo Mein 121
#45 Southwest Pasta 121
#46 Chicken Enchilada Bowls 122
#47 Vegetarian Tagine
122
#48 Rustic Tomato Soup
123
#49 Beef Stew
124
#50 Pot Roast
124
Contenido
125
Manual Del Usario 126-
140
Recetas
141
Caldo de Pollo 141
Huevos Revueltos 141
Caldo de Res 142
Papas Para el Desayuno 142
Cardo Agridulce con Piña
143
Camarones Capeados 143
Chili Tradicional 144
Paella de Mariscos 144
Masa Básica para Pasta 145
Arroz Español 145
Arroz Frito con Verduras 146
Fettuccine Alfredo 146
Table de Matiéres
147
Manual D’Utilisation 148-161
6 • NuWave
™
PIC
®
Double Complete Cookbook
What is Induction Cooking?
Welcome to NuWave™
Precision Induction Cooking
Congratulations on purchasing your NuWave™ Precision Induction Cooktop
(PIC
®
) Double. 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 Double from NuWave, LLC. This versatile countertop
appliance uses induction technology to save time, energy and money. The
NuWave™ Precision Induction Cooktop is efcient, safe, fast and easy to clean.
Also, 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 Double is comprised 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-efcient
than traditional gas or electric ranges. Induction cooking is the most
eco-friendly way to prepare meals because the method releases no gases into
the environment. Induction cooking emits no ame, so less residual heat is
produced in your kitchen. The NuWave™ Precision Induction Cooktop Double
remains cool to the touch where the magnetic surface is not activated.
• Energy Conservation: The magnetic eld, generated by each copper coil,
causes invisible molecules in the cookware to begin vibrating rapidly,
creating heat, so the cookware itself heats the food.
The NuWave™ PIC Double is one of the most energy-efcient cooktops
available today, which means that cooking with the NuWave™ PIC Double
can translate into savings on your monthly utility bills.
• Safety: The NuWave™ PIC Double’s design uses no red hot coils or open
ames, essentially eliminating the risk of re. Automatic shutoff 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 Double. Features 6 different temperature settings that are
adjustable in 5-degree increments. There’s no guessing!
• Easy to Clean: Spills won’t burn and stick to the cooktop surface.
Just wipe and go!
Owner’s Manual
• 7
NuWave™ Precision Induction Cooktop
Double Products and Accessories
To order parts and accessories, call customer service at:
1-877-689-2838, Monday-Friday, 7:00 AM – 8:00 PM CST.
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™ Precision Induction Cooktop:
(30602) NuWave™ PIC
®
Double
(32656) Complete Cookbook / Manual
(32659) Instructional DVD
(32660) Fact Sheet
NuWave™ Ultimate Cookware Set:
(32003) 3.5-quart Stainless Steel Pot
(32004) 3.5-quart Pot Lid
(32005) Stainless Steel Steamer
NuWave™ Cast Iron:
(32021) Cast Iron Grill
(32022) Oil Drip Tray
(32056) Cast Iron Grill Manual
(31201) NuWave
™
Precision Pressure Cooker
(32076) Nuwave
™
Precision Pressure Cooker Manual
Lid (Optional):
Lid (Optional):
Lid (Optional):
Hard-Anodized Aluminum Pans:
9-inch
10.5-inch
12-inch
(32109)/(32809)
(32110)/(32810)
(32114)/(32814)
(32012)
(32004)
(32014)
Stainless Steel Stock Pots & Saucepans:
Everyday Pan:
Stainless Steel Grill Pan:
8.0-quart Steamer Pot Set:
Lid (Optional):
Lid (Optional):
Lid (Optional):
Lid (Optional):
1.5-quart
2.0-quart
3.0-quart
5.5-quart
9.0-quart
10-piece Set
12-inch, 5.0-quart
10.5-inch, 3.5-quart
11-inch, 3.0-quart
8.0-quart Stock Pot
7.0-quart Steamer Insert
Steamer Rack
(32031)
(32032)
(32033)
(32039)
(32034)
(31250)
(32018)
(32020)
(32024)
(32400)
(32401)
(32402)
(32019)
(32004)
(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)/(32709)
(32010)/(32710)
(32011)/(32711)
(32012)
(32004)
(32014)
(32012)
(32004)
(32013)
NuWave™ Duralon
®
Ceramic Non-Stick Cookware:
NuWave™ Precision Pressure Cooker:
(31113) Cast Iron Griddle
(32060) Cast Iron Griddle Manual
(32100) NuWave™ Duralon
®
Ceramic Non-Stick Cookware Manual
(32657) Quick Start Guide
(32158) Registration Card
(32007) Stainless Steel Fondue Insert
(32008) Set of 8 Fondue Forks
(32055) Ultimate Cookware Set Manual
8 • NuWave
™
PIC
®
Double Complete Cookbook
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. Scientic tests have proven inconclusive as to whether the electromagnetic
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 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
pools, spas, sprinklers, hoses, etc.
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
• 9
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.
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 qualied electrician. Do not attempt to modify the plug in any way.
SAVE THESE INSTRUCTIONS
IMPORTANT – FCC Information:
Warning: Changes or modications 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
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.
10 • NuWave
™
PIC
®
Double Complete Cookbook
While the NuWave™ PIC Double 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
Ventilation: Air vents are located on the sides and back of the product to
allow any heat generated by the heating element to escape. This design
feature prevents the unit from overheating and ensures efcient performance
of the NuWave™ PIC Double.
Surface: The NuWave™ PIC Double’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 panels.
Heat Source: Located beneath each of the glass cooking surfaces is
a copper electromagnetic coil that transfers heat directly to
induction-ready cookware.
On/Off Switch: The NuWave™ PIC Double has an on/off switch located
on the back of the unit.
1
2
3
4
5
NuWave™ Precision Induction Cooking
4
3
2
1
1
5
Owner’s Manual
• 11
Induction Cooktop-Compatible Cookware
ATTENTION:
Each heating coil is located inside the thicker silver ring. You may use pans
measuring up to the total width of the NuWave™ PIC Double’s cooking surfaces,
each of which measures 11.5 inches. It may accomodate pans up to 10.5 inches
when using both sides and 12.0 inches when using a single side. However, in these
situations, heat will transfer more slowly to the outer edges. Not recommended for
pans larger than 12.0 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 Double:
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 efciently with the
NuWave™ PIC Double.
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 Double tend to be medium to heavy gauge.
BEFORE USE:
Wipe surface with a cloth soaked in warm,
soapy water.
Cleaning & Care for Your
NuWave™ PIC
®
Double
12 • NuWave
™
PIC
®
Double Complete Cookbook
General Operating Instructions:
General Cleaning Instructions:
• 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 Double. Do not use caustic
cleaning agents and water should not penetrate the interior of the induction cooktop.
• Never immerse the NuWave™ PIC Double, 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 Double, 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 Double 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 Double.
(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 Double, conrm 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 Double 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
• 13
LED Display
To Start Cooking:
Note: Ensure that your NuWave PIC Double is turned on by
ipping the on/off switch located on the back of the PIC.
Control Panel:
LED Display should read “0” when program is clear or power is on.
There are several ways to begin cooking with your NuWave™ PIC Double:
• Select one of the temperature functions (Low - Max/Sear) then press “Start”.
Default cooking time is 1 hour.
• Press “Cook Temp”, then press “Start”. Default cooking will be 375˚F for 1 hour.
• Press “Cook Temp” then set the cooking temperature using the numeric touchpad
and press “Start”. Default time is 1 hour.
• Press “Cook Time” then set the cooking time using the numeric touchpad and press “Start”.
Default cooking temperature is 375˚F.
• Set the temperature and time using the numeric touchpad, then press “Start”.
The NuWave™ PIC Double will automatically stop cooking once time has expired and a “beep”
sound will alert users. The display will always show the current temperature during the cooking cycle.
To display time lapse, press “Cook Time” while cooking.
NOTE: After 3 seconds, the display will revert to the cooking temperature.
NOTE: Due to ETL regulations regarding touchpad control panels, pressing the “Start” button only
will not begin the cooking process.
Pause/Clear Function:
1. To interrupt cooking time, press the “Pause/Clear” button once.
This will pause the NuWave™ PIC Double at the current stage.
2. The temperature will remain listed in the display panel, but the “F” will be blinking.
3. To resume, press “Start.”
4. To clear the cooking mode or display while the NuWave™ PIC Double is in operation,
press the “Pause/Clear” button twice. The screen will be fully cleared and a “0” or the
current time will appear and the unit will turn off.
Setting Clock And am/pm Button:
1. Press the “Clock” button. CLOCK indicator will ash on LED display
and “00:00” will be displayed.
2. Enter digits to match the current time. For example, 1:25 would be entered by pressing “1,2,5”.
3. Once entered, the time will be set as AM as a default.
4. To change to PM, press the “am/pm” button.
5. Press the “Clock” button again to set.
• “End Time” feature will not work unless the clock is set on each control panel.
• If the NuWave™ PIC Double is cut from a power supply or turned off, the clock must be
reprogrammed on each control panel.
Directions for Each Display Panel
Low
Med
Low
Med High
Cook Temp
Clock
Program
Cook Time
End Time
am/pm
1800W
Stage
1
4
7
2
5
8
0
3
6
9
Start
Med
High
Pause
Clear
Max
Sear
LED
Display
Increase Start
Pause/
Clear
Decrease
Watts
Program
Clock
Cook
Time
Stage
End
Time
Cook
Temperature
Number
AM/PM
Low-Max/Sear
14 • NuWave
™
PIC
®
Double Complete Cookbook
Wattage Function:
The PIC Double operates on a default of 1800 watts when using one plate.
1. To change the wattage to 900 watts, press the “1800W” button and light will turn off.
2. To change to 1800 watts, simply press the “1800W” button again and the light will turn on.
NOTE: EACH PLATE CAN USE UP TO 1800W INDIVIDUALLY. WHEN USING BOTH
PLATES, THE PIC DOUBLE WILL AUTOMATICALLY SWITCH TO 900W ON EACH PLATE.
Setting Cooking Temperature:
The NuWave™ PIC Double is defaulted to cook on Med/High (375°F).
• To start, press temperature key “Low” - “Max/Sear,” the TEMP indicator will ash, then press
“Start.” The temperature range will appear on the display panel.
• To start, press the “Cook Temp” button. The TEMP indicator will ash and 375F will be displayed.
To raise or lower the temperature in 5°F increments, press the “+” and “-” buttons until desired
temperature is displayed.
Refer to chart below for setting temperature and preset temperatures.
The minimum temperature is 100°F while the maximum temperature reaches 575°F.
NOTE: Display temperature represents 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.
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
Desired
Temp
Display
220°F
221°F
222°F
223°F
224°F
225°F
220F
220F
220F
225F
225F
225F
Setting Temperature Continued:
The desired cooking temperature can be set by pressing the
numeric touchpad. See right for examples.
1. Press “Cook Temp” button.
2. Press a desired cooking temperature by using the numeric
touchpad. If a number not ending in “5” or “0” is entered, the PIC
Double will automatically set itself to the nearest temperature ending
in a “5” or “0”. For example, when you press “2,2,2” for cooking at
222ºF, the LED display will read 220F.
three times, then press “Start”
press
Fahrenheit to Celsius Conversion:
1. The NuWave™ PIC Double’s LED display is defaulted to display cooking temperature in
Fahrenheit (F) and the F will appear on display panel.
2. To switch the display to Celsius (C), press the “Cook Temp” and “Cook Time”
buttons simultaneously.
3. To close out of the F/C conversion option, press the “Pause/Clear” button until “0”
or the current time appears on the unit’s screen.
• Each control panel can be changed from Fahrenheit/Celsius individually.
Lock And Unlock Function:
The PIC can be locked by pressing
“Low” and “Max/Sear” simultaneously until
“LOCK” is displayed on the LED display.
To unlock, press “Low” and “Max/Sear”
simultaneously until “LOCK” is no longer displayed on the LED display.
• Each control panel locks and unlocks itself independently from the other.
Owner’s Manual
• 15
Setting Cooking Time:
1. Press the “Cook Time” button. The “TIME” indicator will ash.
2. Enter the time in hours and minutes using the numeric touchpad.
• For example, 1 hour and 30 minutes
would be entered by pressing “1,3,0”.
The display panel will show 1:30.
• The time can be adjusted in
1 minute increments by pressing
the “-” or “+” arrows.
• To check the time during the cooking process, press the “Cook Time” button,
the PIC will automatically revert to the temperature in 3 seconds.
3. If the required time is in minutes, you only need to enter 1 or 2 numbers.
• For example, for 5 minutes just enter “5”; for 46 minutes, enter “4,6”.
4. If the number needs to be corrected, clear the entry by pressing “0” button
four times.
• The blinking TIME indicates that the time can be adjusted.
The maximum amount of programmable time is 99 hours and 60 minutes.
• The display shows hours and minutes, but not seconds.
Warm Function:
After the initial cooking is complete, the cooktop can be used to keep the
food warm (between 100ºF - 200ºF). The default setting is programmed at 120ºF for 2 hours.
1. Press the “Low” and “Med/Low” buttons simultaneously.
until the display ashes “WARM”.
The “WARM” indicator will blink.
2. 120F will be displayed, then press “Start”.
3. The PIC can be programmed to keep foods
warm for up to 100 hours.
4. Once the initial cooking cycle is nished, the PIC will “beep” twice before switching
to the WARM function. Warm will always be the last stage in the program.
• The temperature of the WARM function can be increased or decreased by pressing
“+” or “-” buttons or using the numeric touchpad.
• To change the warm time press “Cook Time” button. You can increase/decrease the
cooking time by pressing the “+” or “-” buttons or using the numeric touchpad.
Stage Cook Function:
This function is used when programming or cooking for more
than one time and temperature setting.
1. Press the “Stage” button. “STAGE” will
begin ashing on the display. All the stages
have a default temperature of 375ºF.
2. To change the temperature, press the
“Cook Temp” button. “TEMP” will ash on
the display. Enter the desired temperature.
3. Press the “Cook Time” button.
“TIME”will ash on the display.
Enter the desired cooking time.
• You can also start with the “Cook Time”,
followed by the “Cook Temp”.
5. Press the “Stage” button to move onto programming stage “2”.
6. Repeat the process until all desired stages are programmed, then press the “Start” button.
• There is a maximum number of 10 programmable stages.
Stage 10 will be displayed as “0.”
• If would like to edit an already programmed stage at any time, press the “Stage”
button until desired stage is displayed. At that point, you may change the
COOK TEMP, COOK TIME or both.
16 • NuWave
™
PIC
®
Double Complete Cookbook
End Time Function:
IMPORTANT: the correct “CLOCK” time must be set before “END TIME” function can be used
(see “Setting Clock Time” on page 13). This feature is designed to allow cooking to end at a specic
time. It is possible to delay the end of a program for up to 24 hours.
1. Press the “End Time” button, “END TIME” indicator will ash
on LED display with AM and “00:00” being displayed.
2. Use the numeric touchpad to input the desired end time.
• For example, 5:00 would be entered by pressing “5,0,0”.
Press “am/pm” button to change from “AM” default if appropriate.
3. After programming the cooking temperature and time, press “Start”.
NOTE: “COOK TIME” cannot overlap with the “END TIME”.
Programming Function:
NOTE: Numbers 1-50 are pre-programmed recipes.
NOTE: Numbers 51-200 are your own programmed recipes.
See Programmable Recipe Example.
NOTE: Programs 1-50 – wattage is automatically set for 1800 watts, if you are using programs 1-50
and you press the “1800W” button it will display “Err” and default back to cook temperature.
NOTE: Programs 51-200 – after you program your appropriate wattage, you are not able to change
the wattage unless you override the programmed recipes. If you press the “1800W” button while
cooking it will display “Err” and default back to cooking temperature.
The “Program” button represents a variety of functions available to users of the NuWave™ PIC
Double, including Memory Entry (the storage of frequently used stage cooking programs), Memory
Recall (retrieval of stage cooking sequences), and Stage Cooking Mode.
Using Pre-Programmed Recipes:
1. Press the “Program” button. “PROG” indicator will
ash and “0” will appear on the display screen.
2. Enter the number associated with the pre-programed
recipe using the numeric touchpad. Exp “3,1” is 31.
3. Then press “Start”.
Programming Your Own Recipes:
1. Enter your stages with temperatures and times,
then press “Program”. Enter the number you wish
to save it as. Exp: “1,3,7” is 137.
2. Press the “Program” button to conrm
the number you selected.
• Up to 10 cooking functions can be stored with each Memory Entry
(10 additional stages of cooking time and temperature).
• If you are unsure of the remaining cooking time at the current stage while the
NuWave™ PIC Double is cooking, press “Cook Time” to display the remaining time.
The display will automatically revert to the cooking temperature after several seconds.
Total Cooking Time:
Before starting a programmed recipe, you can view the total number of cooking stages and
total cooking time.
1. Press the “Program” button, then enter the appropriate recipe number on the numeric touchpad.
2. Then press the “Program” button again.
• The total number of cooking stages will be displayed above “STAGE” and the total
cooking time will be displayed on the LED display.
NOTE: Individual stages may also be edited and saved when displaying the total cooking time.
1. Press the “Stage” button to select which stage to edit.
2. To change the temperature press the “Cook Temp” button and enter the desired temperature
using the numeral keys or the “+” and “-” buttons. To change the time, press the “Cook Time”
button and enter the desired time using the numeral touchpad or the “+” and “-” buttons.
3. Press the “Start” button to begin your edited recipe.
NOTE: You can also save your edited recipe.
1. Press the “Program” button, and “PROG” will ash and a “0” will show on the screen.
2. Enter the desired number for your program using the numeral touchpad or the “+” and “-” buttons.
3. Press the “Program” button again to save your new program.
Owner’s Manual
• 17
Save Function:
You can adjust and save the cooking time or temperature of an existing programmed recipe at
any point during the cooking process. Once cooking is done, “SAVE” will be displayed on the
LED display. At this point, you may choose to
save your new recipe onto the NuWave™ PIC
Double by pressing the “ Program” button
and entering your desired recipe number.
• If you choose to save the adjusted recipe
in a slot that is already taken by another
programmed recipe, the new recipe will override the old recipe.
THIS OPTION IS ONLY AVAILABLE FOR RECIPE SLOTS 51-200.
Golden Beets
Serves: 6-8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 1 minute
Stage 2: 375°F - 20 minutes
Total Cook Time: 21 minutes
Ingredients:
4 large golden or red beets,
washed and trimmed
1 quart water
1 teaspoon salt
½ teaspoon freshly ground
black pepper
Prep Directions:
1. Add beets and water to
Pressure Cooker.
Programming:
Stage 1: Max/Sear - 1 minute
1. Press “Stage” button. Stage
will ash on the display panel.
2. Press “Cook Temp” button and
press “5, 7, 5” buttons or “Max/Sear”
button. “SEAR” will be displayed.
3. Press “Cook Time” button and press
“1” to cook for 1 minute.
Stage 2: 375˚F - 20 minutes
1. Press “Stage” button again, Stage
will ash on the display panel.
2. Press “Cook Temp” button and
press “3, 7, 5” buttons or “Med/High”
button. “375˚F” will be displayed.
3. Press “Cook Time” button and press
“2,0” to cook for 20 minutes.
Cooking Directions:
To cook immediately:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press “Start”.
To save the recipe
1. After entering all your stages,
press “Program”.
2. Enter any number between 51-200
using the numeric touchpad.
Exp: “1,3,7” is program 137.
3. Press Program again to set it.
18 • NuWave
™
PIC
®
Double Complete Cookbook
Troubleshooting
Solution
Error
Message
E2
E3
E4
E5
E6
E7
E8
E9
FULL
E1
The unit is malfunctioning. Contact customer service.
The unit is malfunctioning. Contact customer service.
The unit is malfunctioning. Contact customer service.
An E1 reading typically means that your NuWave™ PIC Double
does not detect cookware on its surface. This can occur for one of
two reasons.
1. The induction coils contained within the NuWave™ PIC Double
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 230ºF, 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 20ºF 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
Double 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” Flashing
“F” or “C” or “Sear”
or “:” Flashing
E1
0
After returning the pot,
NuWave™ PIC Double
will automatically resume
cooking.
Resume cooking by
pressing “Start” button.
Cooking stops.
After removing
cookware
Trouble Shooting
• 19
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 induction 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 specic 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.
20 • NuWave
™
PIC
®
Double Complete Cookbook
Food
Cook Time
1800 Watts
Cook Time
900 Watts
1:44 Min
2:46 Min
4:45 Min
3:00 Min
8:15 Min
8:30 Min
6:43 Min
5:09 Min
7:00 Min
3:44 Min
1:21 Min
4:00 Min
4:50 Min
8:30 Min
1:20 Min
10:00 Min
9:24 Min
16:25 Min
3:00 Min
(per side)
350˚F
(covered)
350˚F
(covered)
275˚F
(covered)
375˚F
(covered)
375˚F
(covered)
375˚F
(covered)
275˚F
(covered)
575˚F/Sear
(covered)
350˚F
(covered)
3:40 Min
(per side)
1:24 Min
2:02 Min
3:21 Min
1:30 Min
8:15 Min
3:46 Min
4:00 Min
4:30 Min
3:33 Min
3:12 Min
0:48 Sec
3:00 Min
2:27 Min
3:46 Min
0:55 Sec
8:00 Min
4:03 Min
7:44 Min
Cook
Temp
350˚F
275˚F
275˚F
275˚F
275˚F
175˚F
140˚F
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
Pancakes
Bacon
2 Fried Eggs
4 Scrambled Eggs
Searing a Ribeye
8 oz. Hamburgers
2 Chicken Breasts
6 oz. Salmon
4 cups Chicken Broth
4 cups Beef Broth
Pre-Made Alfredo Sauce
Pre-Made Marinara Sauce
Cheese Sauce
12 oz. Semi Sweet Chocolate
1 Tbsp. Butter
1 Stick of Butter (8 Tbsp.)
1/2 cup of Diced Onions
1 Tbsp. of Garlic Sautéd
Boiling 1 cup of Water
Boiling 2 cups of Water
Boiling 3 cups of Water
Boiling 4 cups of Water
4 cups Canloa Oil (375˚F)
Raw Pork Sausge Patties
4 Raw Sausage Links
Breakfast
Beef
Chicken
Sweets
Fish
Others
Stocks, Soups
and Sauces
1800 Watt and 900 Watt Cooking Times
Please note: These are general guidelines only.
They are not meant to be recipes. Actual cooking times may vary.
3:50 Min
(per side)
7:00 Min
(per side)
1:30 Min
(per side)
8:00 Min
(per side)
8:00 Min
(per side)
3:00 Min
(per side)
9:30Min
(per side)
4:00Min
(per side)
5:50 Min
(per side)
8:00 Min
(per side)
7:00 Min
(per side)
7:00 Min
(per side)
375˚F
(covered)
300˚F
(covered)
• Add a teaspoon of water for each egg and whip for ufer 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.
22 • NuWave
™
PIC
®
Double 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.
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.
24 • NuWave
™
PIC
®
Double 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.
Breakfast • 25
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.
26 • NuWave
™
PIC
®
Double 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 mufns, 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 mufns 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 mufn with sauce and
garnish with chives.
• 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.
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.
Vegetables
• 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
1/2 cup of
Diced Onions
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp
1800W
6:43 Min
1:20 Min
900W
4:00 Min
0:55 Sec
1 Tbsp. of
Garlic Sautéd
375˚F
(covered)
300˚F
(covered)
28 • NuWave
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Double 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
Cauliower 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.
Vegetables • 29
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.
30 • NuWave
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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.
Vegetables • 31
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.
32 • NuWave
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Double 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.
Vegetables • 33
¼
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)
¼
cup 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.
¼
34 • NuWave
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Double 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.
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
Beef
Tips for Beef
• 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.
Searing a
Ribeye
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp
1800W
900W
8 oz.
Hamburgers
375˚F
(covered)
575˚F/Sear
(covered)
1:30Min
(per side)
5:50Min
(per side)
8:00Min
(per side)
8:00Min
(per side)
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.
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.
• 35
Beef
36 • NuWave
™
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Double Complete Cookbook
Steak au Poivre
Yield: 4
½ cup black peppercorns
4 (6-ounce) tenderloin steaks
2 teaspoons sunower 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.
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
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.
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.
• 37
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.
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.
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).
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.
38 • NuWave
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Double 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.
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.
• 39
Beef
40 • NuWave
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Double 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.
2 Chicken
Breasts
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear
1800W
16:25 Min
900W
7:44 Min
4 cups of
Canola Oil
375˚F
(covered)
8:00Min
(per side)
9:30Min
(per side)
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.
• 41
Pork & Chicken
42 • NuWave
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Double 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.
• 43
Pork & Chicken
Sautéed Pork Medallions
with Lemon-Garlic Sauce
Serves: 4
1 (1-pound) pork tenderloin, trimmed
¼ teaspoon salt, divided
½
8
3
teaspoon 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
½
8
teaspoon 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
3
2
.
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
½
8
1
teaspoon ground cinnamon
½
8
1
teaspoon 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
½
3
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
8
3
teaspoon 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
8
1
teaspoon 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.
44 • NuWave
™
PIC
®
Double Complete Cookbook
Pork Chops with
Red Onion Cont
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 cont.
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.
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.
• 45
Pork & Chicken
46 • NuWave
™
PIC
®
Double 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.
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)
½
3
2
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.
• 47
Pork & Chicken
48 • NuWave
™
PIC
®
Double 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.
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.
• 49
Pork & Chicken
50 • NuWave
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®
Double 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.
Lobster Tails
Flesh turns opaque
and outside shell
turns red.
Scallops
Flesh turns
opaque.
6 oz.
Salmon
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear
1800W
16:25 Min
900W
7:44 Min
4 cups of
Canola Oil
375˚F
(covered)
3:00Min
(per side)
4:00Min
(per side)
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.
• 51
Seafood
52 • NuWave
™
PIC
®
Double 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.
• 53
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.
54 • NuWave
™
PIC
®
Double Complete Cookbook
Orange Roughy with
Citrus Sauce
Serves: 1
4 orange roughy lets
½ cup milk
¼ teaspoon salt
½
3
1
cup 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.
• 55
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 Catsh
Serves: 4
8 (4-ounce) catsh 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 catsh 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 catsh in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catsh turns
golden brown.
7. Transfer to paper towel to drain and
continue to cook remaining catsh.
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.
56 • NuWave
™
PIC
®
Double 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.
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.
Boiling 1 cup
of Water
Boiling 3 cups
of Water
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear 575˚F/Sear575˚F/Sear 575˚F/Sear
1800W
3:00 Min 7:00 Min
4:50 Min 9:24 Min
900W
1:30 Min 3:33 Min
2:27 Min 4:03 Min
Boiling 2 cups
of Water
Boiling 4 cups
of Water
58 • NuWave
™
PIC
®
Double 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 specications 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
Pasta, Grains & Rice
• 59
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.
60 • NuWave
™
PIC
®
Double 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.
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
½
8
1
teaspoon 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 porchini mushrooms
½
3
2
cup boiling water
8 ounces uncooked bucatini pasta, rinsed
3¼ teaspoons salt, divided
1 tablespoon canola oil
¼ cup nley chopped shalltos
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 trufe oil
Directions:
1. Combine porcini mushrooms and
boiling water in medium bowl.
Cover and let sttand for 30 minutes.
2. Drain mushrooms using a strainer,
reserving ¼ cup of liquied.
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, muchroom blend and
garlic and ssauté for 5 minutes.
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.
Pasta, Grains & Rice
• 61
62 • NuWave
™
PIC
®
Double 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.
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
3
2
full 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.
Pasta, Grains & Rice
• 63
64 • NuWave
™
PIC
®
Double 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.
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.
Pasta, Grains & Rice
• 65
66 • NuWave
™
PIC
®
Double 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).
8
Risotto with Peas
and Parmesan
Serves: 4
1 tablespoon olive oil
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.
Pasta, Grains & Rice
• 67
68 • NuWave
™
PIC
®
Double 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 claried butter
or coconut oil
1 cup nely chopped onion
1 clove garlic, minced
1¼ teaspoons kosher salt
½
8
1
teaspoon 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 claried 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.
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.
4 cups of
Chicken Broth
Pre-Made
Alfredo Sauce
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear 275˚F575˚F/Sear 275˚F 175˚F
1800W
8:30 Min 4:45 Min
8:30 Min
4:00 Min 5:09 Min
900W
3:46 Min
3:21 Min
3:46 Min
3:00 Min 4:30 Min
4 cups of
Beef Broth
Pre-Made
Marinara Sauce
Cheese
Sauce
70 • NuWave
™
PIC
®
Double 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.
• 71
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
solidies, remove any
remaining fat from top.
72 • NuWave
™
PIC
®
Double 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.
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.
• 73
Stocks, Soups & Sauces
74 • NuWave
™
PIC
®
Double Complete Cookbook
Thai Coconut Chicken Soup
Yield: 2 quarts
4 cups chicken stock
3 kafr 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.
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.
• 75
Stocks, Soups & Sauces
76 • NuWave
™
PIC
®
Double 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.
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.
• 77
Stocks, Soups & Sauces
78 • NuWave
™
PIC
®
Double 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.
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.
• 79
Stocks, Soups & Sauces
80 • NuWave
™
PIC
®
Double 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
hold at the perfect temperature for
fondue dipping.
Fondues
• 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
12 oz. Semi
Sweet Chocolate
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 140˚F 575˚F/Sear
1800W
10:00 Min
16:25 Min
900W
8:00 Min
7:44 Min
4 cups of
Canola Oil
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, cauliower
orets, apple chunks, pretzels
and broccoli.
• 81
Fondues
82 • NuWave
™
PIC
®
Double 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.
• 83
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.
84 • NuWave
™
PIC
®
Double 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.
Desserts
Tips for Desserts
• Water should never come
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.
1 Tbsp.
Butter
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 275˚F 275˚F
1800W
1:44 Min
3:44 Min
900W
1:24 Min
3:12 Min
1 Stick of
Butter (8Tbsp.)
86 • NuWave
™
PIC
®
Double 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, vanilla, nuts
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.
• 87
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.
88 • NuWave
™
PIC
®
Double 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.
• 89
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.
8
90 • NuWave
™
PIC
®
Double Complete Cookbook
Pressure Cooker
#1 Texas Style Chili
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 2 minutes
Stage 2: 375°F - 15 minutes
Total Cook Time: 17 minutes
Ingredients:
1½ pounds eye of round
2 tablespoons olive oil
1 medium onion, nely chopped
2 celery stalks, nely chopped
1 green bell pepper, nely chopped
3 cloves garlic, nely minced
¼ cup tomato paste
1 cup beef stock
1 bay leaf
3 tablespoons ground chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon dry oregano leaves
1 (15½-ounce) can diced
tomatoes with juice
1 (10½-ounce) can cannellini beans
3 tablespoons fresh parsley, chopped
Kosher salt & black pepper to taste
Prep Directions:
1. Pat meat dry and cut into 1-inch
cubes; set aside.
2. In NuWave Pressure Cooker, heat
oil on Medium-High (375°F).
3. Add meat and brown for
2-3 minutes per side.
4. Add celery, bell peppers, onions and
garlic; cook for 5 minutes, or until soft.
5. Add tomato paste and beef stock;
stir to incorporate.
6. Add bay leaf, remaining dry spices
and tomatoes; stir to incorporate.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to
2 for high pressure.
3. Press Program.
4. Enter 1 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Remove and discard bay leaf and
add parsley and beans.
9. Mix well and serve.
#2 Short Ribs
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 45 minutes
Total Cook Time: 48 minutes
Ingredients:
4 short ribs, bone in
½ cup our
Salt and pepper
½ cup carrots, roughly chopped
½ cup celery, roughly chopped
½ cup onion, diced
½ cup tomatoes, quartered
3 tiger peppers
1 tablespoon ginger, minced
¼ cup olive oil
10 cups chicken broth
1 cup red wine
Prep Directions:
1. Season ribs with salt and pepper
and toss in our.
2. Heat oil in Pressure Cooker on
Max/Sear for 2 minutes.
3. Add 2 short ribs at a time to
Pressure Cooker, browning all sides.
4. Remove browned short ribs and
set aside, repeating process with
remaining ribs.
5. Reduce temperature to
Medium-High (375°F) and add all
remaining ingredients, except
chicken broth and wine, to Pressure
Cooker and sauté for 5 minutes.
6. Add wine to deglaze bottom
of Pressure Cooker.
7. Add ribs back to Pressure Cooker
and add chicken broth.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2 for
high pressure.
3. Press Program.
4. Enter 2 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Serve.
Pressure Cooker • 91
92 • NuWave
™
PIC
®
Double Complete Cookbook
#3 Corn on the Cob with
Herb and Garlic Butter
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 45 minutes
Total Cook Time: 48 minutes
Ingredients:
¾ stick butter, softened
2 cloves garlic, peeled and crushed
1 tablespoon grated lemon zest
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon snipped fresh chives
4 whole corn on the cob
2 cups water
Prep Directions:
1. Mix butter with garlic, lemon zest
and herbs.
2. Tear off 8-inch square piece of
wax paper and transfer butter
mixture to paper.
3. Roll butter into cylinder shape in wax
paper and refrigerate for 30 minutes.
4. Place corn and water in
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 3 on numeric touchpad.
5. Press start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Serve with chilled butter
#4 Italian Chickpea and
Barley Stew
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 15 minutes
Total Cook Time: 18 minutes
Ingredients:
1 cup dry chickpeas, soaked
1 cup pearl barley
1 clove garlic, minced
2 carrots, diced
2 stalks celery, diced
1 large white onion, diced
4 cups water
2 tablespoons olive oil, divided
2 teaspoons salt
1 teaspoon white pepper
Prep Directions:
1. Add chickpeas, barley, garlic,
carrots, celery, onion, water and
1 tablespoon olive oil to
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 4 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Add remaining ingredients.
9. Stir well and serve.
Pressure Cooker • 93
#5 Italian Sausage with
Peppers and Onions
Serves: 6-8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 425°F - 5 minutes
Total Cook Time: 8 minutes
Ingredients:
2 tablespoons olive oil
3 pounds Italian sausage (hot or sweet)
2 medium onions, cut in half
lengthwise and sliced crosswise
2 garlic cloves, crushed
½ large green bell pepper, large diced
½ large red bell pepper, large diced
½ large yellow bell pepper, large diced
1 (15-ounce) can whole plum
tomatoes, crushed by hand
½ teaspoon sugar
1½ cups beef or chicken stock
½ teaspoon ground black pepper
Prep Directions:
1. Heat olive oil in Pressure Cooker
on Max/Sear,
2. Add sausage and brown for about
4 minutes per side.
3. Reserve sausage on platter.
4. Add onions to Pressure Cooker;
sauté for 1-2 minutes, stirring
occasionally.
5. Add garlic and peppers; sauté for
3-4 minutes, stirring occasionally.
Add sugar.
6. Season with black pepper and salt.
7. Return sausage to Pressure Cooker.
8. Add tomatoes and beef stock.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 5 on numeric touchpad.
5. Press Start.
#6 Creamy Mashed Potatoes
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 18 minutes
Total Cook Time: 22 minutes
Ingredients:
3 large russet potatoes, peeled and cut
into 2-inch chunks
6 cups water
½ teaspoon salt
2 tablespoons butter
½ cup heavy whipping cream
Prep Directions:
1. Add potatoes, water and salt to
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 6 on numeric touchpad.
5. Press start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Add butter and cream to
Pressure Cooker and whisk
vigorously to incorporate.
9. Season potatoes with salt and
pepper to taste and serve.
6. Once cooking has nished quick
release pressure cooker.
7. Unlock push plate and remove lid.
8. Serve.
94 • NuWave
™
PIC
®
Double Complete Cookbook
#7 Fifteen Minute Risotto
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 6 minutes
Total Cook Time: 10 minutes
Ingredients:
4 cups chicken stock
¼ cup olive oil
1 medium yellow onion, diced
Salt to taste
2 cups Arborio rice
½ cup white wine
2 tablespoons butter
1 cup parmesan cheese, grated
Fresh thyme or parsley (optional)
Prep Directions:
1. Add stock to Pressure Cooker and
heat on Medium (275°F) for
12-15 minutes, until warm.
2. Once warm, transfer stock to bowl
and cover to keep warm.
3. Add olive oil, onion and pinch of
salt to Pressure Cooker and sauté,
uncovered, at 300°F for about 2-3
minutes, until onions are translucent.
4. Stir in rice and continue to cook
for about 3 minutes, until rice
is lightly toasted.
5. Return stock to Pressure Cooker
and add wine. Stir well.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 7 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Mix well and serve.
Tip: If you’d like mushrooms in
your risotto, add 3 sliced, medium
mushrooms to Pressure Cooker with
olive oil, onion and salt.
Pressure Cooker • 95
#8 Spiced Tomato Rice Soup
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 425°F - 14 minutes
Total Cook Time: 18 minutes
Ingredients:
1 yellow onion, chopped
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
Salt to taste
¼ teaspoon cayenne pepper
2 pounds diced tomatoes or 2
(10.5-ounce) cans diced tomatoes
¼ cup tomato paste
4 cups vegetable broth
½
3
1
cup white rice
1 bay leaf
Cilantro or parsley (optional)
Prep Directions:
1. Add oil to Pressure Cooker and heat
on Medium (275°F).
2. Add onion and sauté for 2-3 minutes
until golden brown.
3. Stir in ginger, coriander, paprika, salt
and cayenne pepper.
4. Cook for 45 seconds or until it
becomes aromatic.
5. Add tomatoes, tomato paste and
vegetable broth. Mix well.
6. Add rice and bay leaf. Mix well.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 8 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Discard bay leaf.
9. Mix well and serve.
Tip: Add color by garnishing with a
sprinkle of cilantro or parsley.
96 • NuWave
™
PIC
®
Double Complete Cookbook
#9 Beer-Braised
Savoy Cabbage
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 5 minutes
Total Cook Time: 8 minutes
Ingredients:
1 medium savoy cabbage, halved
and sliced in strips
1 tablespoon butter
1 medium onion, sliced
¾ cup light beer
Prep Directions:
1. Melt butter in Pressure Cooker on
Medium-High (375°F).
2. Add onions and cook, stirring
occasionally, for about 5 minutes.
3. Add cabbage and beer to
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 9 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Mix well and serve.
#10 Roasted Bell
Pepper Soup
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 6 minutes
Total Cook Time: 10 minutes
Ingredients:
4 tablespoons olive oil, divided
3 red bell peppers, seeded
and quartered
3 garlic cloves, peeled and crushed
1 onion, peeled and chopped
1 ripe tomato, chopped
3 saffron strands
1 tablespoon basil leaves, shredded
4 cups vegetable or chicken broth
Salt and freshly ground black pepper
4 tablespoon light cream or
crème fraiche
Croutons for garnish
Prep Directions:
1. Add 2 tablespoons olive oil to
Pressure Cooker and heat
on Max/Sear
2. Add bell peppers and sauté for
8 minutes, or until skins have
begun to char.
3. Remove peppers from
Pressure Cooker with slotted
spoon and let cool.
4. Wipe Pressure Cooker clean.
5. Add remaining olive oil, garlic and
onion, and sauté on Medium-Low
(275°F) for 3 minutes, or until soft.
6. Return chopped bell peppers
to Pressure Cooker.
7. Add tomatoes, saffron, shredded
basil, and broth.
8. Add seasoning to taste and bring to
boil on Max/Sear.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 10 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Transfer Pressure Cooker
contents to emulsion blender,
puree and strain.
9. Stir well, season to taste and
drizzle with cream.
10. Garnish with fresh basil and
croutons and serve.
Pressure Cooker • 97
#12 Farmhouse Chicken
Noodle Soup
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 8 minutes
Stage 2: 375°F - 20 minutes
Total Cook Time: 28 minutes
Ingredients:
1 tablespoon vegetable oil
#11 Old Fashioned
Potato Soup
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 375°F - 8 minutes
Total Cook Time: 14 minutes
Ingredients:
1 tablespoon extra-virgin olive oil
1 onion, diced
1 stalk celery, diced
4 medium potatoes, peeled and diced
6 cups vegetable stock
2 teaspoons salt
½ teaspoon white pepper
1 cup whole plain yogurt
¼ cup fresh chives, chopped
Prep Directions:
1. Add olive oil to Pressure Cooker and
heat on High (425°F)
2. Add onions and celery and sauté for
about 5 minutes.
3. Add potatoes and vegetable stock.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 11 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Transfer Pressure Cooker contents
to immersion blender and puree
until smooth.
9. Mix in yogurt and season with salt
and pepper.
10. Garnish with chives and serve.
1 onion, nely chopped
3 garlic cloves, minced
8 cups water
4 carrots, peeled and cut into
½-inch slices
2 stalks celery, ½ inch thick
2 tablespoons soy sauce
2 teaspoons fresh thyme, minced
1 whole chicken (up to 4 pounds)
¼ cup fresh parsley, minced
Salt and pepper to taste
8 ounces dried wide egg noodles,
precooked
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium (275F).
2. Add onions and cook for about
5 minutes until soft.
3. Add garlic and stir for 30 seconds.
4. Stir in water, carrots, celery, soy
sauce and thyme while scraping
up any bits from bottom of
Pressure Cooker.
5. Add chicken.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 12 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Carefully transfer chicken to work
surface and remove and discard
any skin.
9. Shred chicken and discard bones.
10. Transfer shredded chicken to
mixing bowl and season with
parsley, salt and pepper.
11. Heat stock on High (425°F).
12. Stir in noodles and cook for
5 minutes.
13. Add shredded chicken to
Pressure Cooker and continue
to cook until hot.
14. Mix well and serve.
Tip: Skim excess fat from surface
of soup if desired.
98 • NuWave
™
PIC
®
Double Complete Cookbook
#13 Balsamic and Fig
Pork Chops
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 8 minutes
Total Cook Time: 11 minutes
Ingredients:
4 bone-in pork loin chops
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 teaspoon olive oil
2 medium onions, peeled and minced
4 cloves garlic, peeled and minced
1 teaspoon fresh thyme
3 tablespoons balsamic vinegar
2 tablespoons dry white wine
½ cup chicken broth
1½ cups dried gs
Prep Directions:
1. Sprinkle chops with salt and pepper.
2. Add butter and oil to
Pressure Cooker and heat on
Medium-Low (175°F).
3. Working in batches, brown pork
chops in Pressure Cooker, turning
with tongs as necessary.
4. Transfer chops to plate
once cooked.
5. Add onions, garlic and thyme to
Pressure Cooker and sauté for
about 5 minutes, until soft.
6. Add balsamic vinegar, wine, and
broth and stir to deglaze
Pressure Cooker.
7. Return pork chops to Pressure
Cooker and top with gs.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 13 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Serve.
#14 Wild Mushroom Sauce
Yield: 3.5 cups
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 5 minutes
Total Cook Time: 8 minutes
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, nely chopped
1 cup dried porcini mushrooms, washed
and coarsely chopped
1 pound fresh white mushrooms,
washed, sliced
1 cup boiling homemade chicken stock
1 (14.5-ounce) can tomatoes, drained
and chopped
2 tablespoons tomato paste
¼ teaspoon dried rosemary
¼ teaspoon dried sage
¼ teaspoon freshly ground
black pepper
Salt to taste
2 tablespoons chopped fresh parsley
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium (275°F).
2. Add onion and garlic and cook for
about 2 minutes, stirring often, until
vegetables begin to soften.
3. Add mushrooms and cook for about
5 minutes, stirring often, until soft.
4. Stir in broth, tomatoes,
tomato paste, rosemary, sage,
salt and pepper.
Pressure Cooker • 99
#15 Vegetarian Ragu
Yield: 6 cups
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 40 minutes
Total Cook Time: 44 minutes
Ingredients:
2 tablespoons olive oil
1 onion, nely chopped
2 garlic cloves, minced
1 carrot, peeled and nely chopped
1 bell pepper, seeded
and nely chopped
4 zucchinis, coarsely chopped
3 pounds ripe tomatoes, coarsely chop
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 14 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Stir in parsley and serve
1 bay leaf
½ teaspoon dried marjoram
½ teaspoon fresh basil, chopped
Salt to taste
10 cups vegetable stock
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium-High (375°F) until oil begins
to smoke.
2. Add onions, garlic, carrot, bell
pepper and zucchinis and cook,
stirring occasionally for
about10 minutes.
3. Stir in tomatoes, bay leaf, marjoram,
basil, salt, and stock.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 15 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Mix well and serve.
100 • NuWave
™
PIC
®
Double Complete Cookbook
#16 Coconut Flavored
Haddock
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 5 minutes
Total Cook Time: 5 minutes
Ingredients:
4 haddock lets
1 teaspoon melted butter
Saffron strands
3 scallions, trimmed and
roughly chopped
1 red chili pepper, seeded
and chopped
Salt to taste
Paprika to taste
1¼ cups coconut milk
2 cups boiling water
2 cups rice
¾ cup corn
¾ cup dried apricots, chopped
2 tablespoons chopped fresh cilantro
Prep Directions:
1. Melt butter in Pressure Cooker
on Medium (275°F)
2. Add haddock to Pressure Cooker
and brown for 3 minutes per side.
3. Sprinkle saffron, salt, paprika and
red pepper onto haddock and add
coconut milk.
4. Scatter chopped scallions atop sh.
5. Pour boiling water into
Pressure Cooker.
6. Add rice and top with
corn and apricots.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 16 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Flake sh into bite-size pieces
and stir into rice.
9. Add cilantro, stir lightly and serve.
#17 Ratatouille
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Total Cook Time: 4 minutes
Ingredients:
3 tablespoons olive oil
1 (12-ounce) eggplant
1 onion, peeled and cut into wedges
1 fennel bulb, trimmed and sliced
2 acorn squash, peeled,
seeded and chopped
½ dried chilies, crushed
4 garlic cloves, peeled and chopped
1 red bell pepper, seeded
and cut in chunks
Pressure Cooker • 101
#18 Vegetarian
Black Bean Chili
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 200°F - 45 minutes
Stage 3: 175°F - 10 minutes
Total Cook Time: 1 hour and 1 minute
Ingredients:
3 tablespoons vegetable oil
9 garlic cloves, minced
1 onion, chopped
1 yellow bell pepper,
seeded and cut in chunks
10 ounces ripe tomatoes, chopped
2 tablespoons tomato paste
½
3
2
cup red wine
½
3
2
cup tomato juice
Salt and black pepper to taste
2 tablespoons fresh basil, shredded
Parmesan cheese for garnish
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium-High (375°F).
2. Add eggplant, onion, fennel, squash
and chilies and sauté for 3 minutes.
3. Add bell peppers and tomatoes and
sauté for 1 minute.
4. Blend tomato paste with red wine
then stir in tomato juice and pour
over vegetables.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 17 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Salt and pepper to taste.
3 tablespoons chili powder
2 tablespoons ground cumin
1-3 teaspoons canned chipotle chili
in adobo sauce, minced
2½ cups vegetable broth
2½ cups water
1 (28-ounce) can crushed tomatoes
2½ cups (1 pound) dried black beans,
picked over and rinsed
1 pound white mushrooms,
trimmed and quartered
2 bay leaves
2 red bell peppers, stemmed, seeded,
and cut into ½-inch pieces
½ cup fresh cilantro, minced
Salt and pepper to taste
3 tablespoons tequila (optional)
1 tablespoon lime juice (optional)
1 tablespoon honey (optional)
Lime zest (optional)
Prep Directions:
1. Add oil to Pressure Cooker and
heat on High (425°F)
2. Add onion and garlic and cook for
5 minutes, or until soft.
3. Stir in remaining ingredients, except
cilantro and optional ingredients,
and cook for 30 seconds,
or until fragrant.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 18 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Add cilantro and season with salt
and pepper to taste.
9. Stir in tequila, lime juice, honey
and lime zest, if desired.
10. Serve.
102 • NuWave
™
PIC
®
Double Complete Cookbook
#19 Easy Beef Stew
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 425°F - 15 minutes
Total Cook Time: 21 minutes
Ingredients:
2 cups cooked roast beef,
cut into 1-inch chunks
1 medium onion, chopped
1 can (28 ounces) whole
stewed tomatoes
¼ teaspoon onion powder
¼ teaspoon celery seeds
½
8
1
teaspoon paprika
2 tablespoons sea salt
1 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cups beef stock
1 (24-ounce) bag frozen
mixed vegetables
2 pounds potatoes, diced
1 tablespoon all-purpose our
Prep Directions:
1. Add all ingredients, except our,
to Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 19 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Stir in our to thicken.
9. Serve.
Pressure Cooker • 103
7. Unlock push plate and remove lid.
8. Add our and peas to Pressure
Cooker and stir to thicken.
9. Season with salt and pepper
and serve.
#21 Refried Beans
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 12 minutes
Total Cook Time: 16 minutes
Ingredients:
1 pound dried pinto beans,
presoaked for 4 hours
¼ cup bacon fat
2 onions, nely chopped
2 garlic cloves, crushed
1 jalapeno chile, seeded and minced
½ cup packed cilantro stems
and leaves, chopped
1 mild poblano, pasilla, or Anaheim
chile, seeded and chopped
1½ teaspoons ground cumin
Prep Directions:
1. Add bacon fat, onions and garlic
to Pressure Cooker and sauté on
Medium-High (375°F)
for 2-3 minutes.
2. Drain and rinse presoaked beans
and add to Pressure Cooker.
3. Add remaining ingredients.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 21 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Season to taste and serve.
#20 Chicken Masala
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: 375°F - 3 minutes
Stage 2: Max/Sear - 6 minutes
Stage 3: 425°F - 5 minutes
Stage 4: 175°F - 5 minutes
Total Cook Time: 19 minutes
Ingredients:
1 pound boneless, skinless
chicken breasts, diced
1 tablespoon vegetable oil
1 onion peeled and diced
1 stalk celery, nely diced
1 large carrot, peeled and grated
1½ tablespoons garam masala
1 clove garlic, peeled and minced
½ cup chicken broth
3 tomatoes, chopped
1 cup coconut milk
½
3
1
cup our plus more for
dredging chicken
1 cup frozen peas
1 teaspoon salt
¼ teaspoon pepper
Prep Directions:
1. Dredge chicken breasts in our
and set aside.
2. Heat olive oil in Pressure Cooker on
Medium-High (375°F).
3. Working in batches, cook chicken
for 3 minutes per side, setting
cooked chicken aside.
4. Add masala, celery, carrots, onions,
and garlic to Pressure Cooker and
sauté for 1 minute.
5. Add chicken stock, coconut milk and
tomatoes and stir to combine.
6. Return chicken to Pressure Cooker.
7. Bring to boil on Max/Sear.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 20 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
104 • NuWave
™
PIC
®
Double Complete Cookbook
#22 Beer-Braised Chicken
Thighs with Onions
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 375°F - 11 minutes
Total Cook Time: 17 minutes
Ingredients:
6 large bone-in chicken thighs,
skin removed
2 tablespoons olive oil
1 tablespoon butter
2 thinly sliced yellow onions
1 tablespoon brown sugar
1 tablespoon all-purpose our
1 bottle lager beer
2 tablespoons coarse-grain mustard
1 tablespoon tomato paste
1 bay leaf
Freshly ground pepper
Salt
Prep Directions:
1. Heat olive oil in Pressure Cooker
on Medium-High (375°F).
2. Working in batches, cook chicken for
about 3 minutes per side, setting
aside cooked chicken for later.
3. Add butter to Pressure Cooker and
melt on Medium-Low (175°F).
4. Add onions and sugar and
cook for about 7 minutes,
stirring occasionally.
5. Add remaining ingredients
to Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 22 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
#23 Golden Beets
Serves: 6-8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 1 minutes
Stage 2: 375°F - 20 minutes
Total Cook Time: 21 minutes
Ingredients:
4 large golden or red beets,
washed and trimmed
1 quart water
1 teaspoon salt
½ teaspoon freshly ground
black pepper
Prep Directions:
1. Add beets and water to
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 23 on numeric touchpad.
5. Press start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Season with salt and pepper to
taste and serve.
7. Unlock push plate and remove lid.
8. Remove bay leaf.
9. Season to taste and serve.
Pressure Cooker • 105
#24 So So Simple
Barbecue Beef Ribs
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 25 minutes
Total Cook Time: 29 minutes
Ingredients:
4 pounds beef ribs, trimmed
of visible fat
1 cup barbecue sauce
8 cups water
Prep Directions:
1. Add ribs to Pressure Cooker
2. Cover with barbecue sauce
and pour water over ribs.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 24 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Season to taste and serve.
106 • NuWave
™
PIC
®
Double Complete Cookbook
#26 Peppered Beef Marsala
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 7 minutes
Stage 2: 375°F - 15 minutes
Total Cook Time: 22 minutes
Ingredients:
2 pounds round steak, cut into portions
and pounded to ¼ inch thickness
2 teaspoons coarsely ground
black pepper
½ cup all-purpose our
½ teaspoon salt
2 tablespoons butter
1 onion, nely chopped
½ pound fresh mushrooms, washed
and thickly sliced
1 green bell pepper, and thinly sliced
½ cup marsala wine
2 tablespoons tomato paste
3 cups water
Prep Directions:
1. Combine our and salt in shallow
dish and set aside.
2. Rub and press the coarsely ground
black pepper into beef.
3. Coat each piece of meat in
seasoned our and set aside.
4. Melt butter in Pressure Cooker on
Medium-High (375°F).
5. Add meat and cook for about 3
minutes per side, until browned
on all sides.
6. Remove beef and set aside.
7. Add onions, mushrooms and
peppers to Pressure Cooker
and cook for 3 minutes,
stirring constantly.
8. Add wine to deglaze bottom of
Pressure Cooker.
9. Add tomato paste and water,
stirring to blend.
10. Return meat to Pressure Cooker.
11. Press Max/Sear and bring to boil.
#25 Sloppy Joes
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 425˚F - 2 minutes
Stage 2: 375°F - 6 minutes
Total Cook Time: 8 minutes
Ingredients:
1 tablespoon peanut oil
1 onion, peeled and diced
2 carrots, thinly sliced
2 garlic cloves, peeled and minced
1½ pounds lean ground beef
½ cup beef stock
¼ cup tomato paste
1 teaspoon sugar
1 teaspoon salt
½ teaspoon pepper
½
8
1
teaspoon red pepper akes
1 teaspoon mustard powder
1 tablespoon Worcestershire sauce
½
8
1
teaspoon ground cinnamon
½
8
1
teaspoon ground cloves
6 hamburger buns
Prep Directions:
1. Add oil, onion and carrots to
Pressure Cooker and sauté on
Medium-High (375°F) for 5 minutes,
or until soft.
2. Add garlic and sauté for 1 minutes.
3. Add remaining ingredients,
except buns.
4. Press Max/Sear and bring to a boil.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 25 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Reduce heat to Medium-Low
(175°F) and summer until
sauce thickens.
9. Serve on buns.
Pressure Cooker • 107
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 26 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Season beef with salt and pepper
to taste and serve.
#27 Beef Stroganoff
Serves: 3-4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 7 minutes
Stage 2: 375°F - 18 minutes
Total Cook Time: 25 minutes
Ingredients:
1½ pounds beef bottom round,
sliced into 1x½-inch strips
3 tablespoons canola oil, divided
½ cup nely chopped shallots
½ pound mushrooms
¼ cup dry sherry
1½ cups low-sodium beef broth
2 tablespoons tomato paste
½ cup sour cream, room temperature
1 pound egg noodles, cooked
Sweet paprika (optional)
Salt
Prep Directions:
1. Season beef strips lightly with salt.
2. Heat 2 tablespoons oil in Pressure
Cooker on Medium-High (375°F).
3. Add seasoned beef to Pressure
Cooker and brown until cooked.
4. Transfer cooked beef to plate and
add shallots and remaining oil to
Pressure Cooker.
5. Cook shallots for about 2 minutes,
stirring often.
6. Add mushrooms and cook for about
5 minutes, until soft.
7. Add sherry and cook for 1 minute.
8. Add broth and tomato paste and
stir to combine.
9. Return beef to Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 27 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Whisk in sour cream.
9. Divide noodles between
serving bowls.
10. Season stroganoff to taste with
salt, pepper and paprika and
serve over noodles.
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2. Carefully transfer bacon to paper
towel, reserving any fat inside
Pressure Cooker.
3. Add onions to Pressure Cooker and
sauté on Medium (275°F) for about
30 seconds, just until fragrant.
4. Add water, beans and oil to
Pressure Cooker
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 28 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Drain beans and return bacon to
Pressure Cooker
9. Stir in ketchup, syrup and
brown sugar.
10. Add bourbon and season with salt.
11. Stir until combined and serve.
#28 Maple and
Bourbon Beans
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 375°F - 3 minutes
Total Cook Time: 9 minutes
Ingredients:
4 bacon strips, coarsely chopped
1 large onion, chopped
2 garlic cloves, nely chopped
6 cups water
1 pound great northern beans,
soaked and drained
1 tablespoon vegetable oil
½ cup ketchup
½ cup maple avored syrup
3 tablespoons light brown sugar
3 tablespoons bourbon
whiskey (optional)
Salt to taste
Prep Directions:
1. Add bacon to Pressure Cooker and
cook on Medium (275°F) for about
6 minutes, stirring occasionally,
until crispy and browned, about
6 minutes.
#29 Barbecue-Style
Brisket Sandwiches
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 7 minutes
Stage 2: 375°F - 1 hour
Stage 3: 350°F - 30 minutes
Total Cook Time: 1 hour and 37 minutes
Ingredients:
3½ pound at cut beef brisket
½ cup ketchup
¼ cup brown sugar
¼ cup Worcestershire sauce
¼ apple cider vinegar
1 tablespoon chili powder
1½ teaspoons sweet paprika
4 garlic cloves, minced
Freshly ground black pepper
1 yellow onion, chopped
1 tablespoon canola oil
8 Soft hamburger buns
Sliced red onions
2½ quarts water
Pickles and pickled hot peppers
for garnish (optional)
Salt
Prep Directions:
1. Trim excess fat off meat and pat dry.
2. Season both sides with salt and
cut meat in half, crosswise
and set aside.
3. In bowl, whisk together ketchup,
sugar, Worcestershire sauce,
vinegar, chili powder, paprika, garlic
and black pepper to make sauce.
4. Brush the brisket pieces on
all sides with sauce.
5. Add onion to Pressure Cooker and
sauté on Medium-Low (175°F) for
about 3 minutes, until soft.
6. Add water to Pressure Cooker.
7. Place 1 brisket piece atop onions
and pour half of the remaining
sauce over the meat.
8. Place remaining brisket piece
in Pressure Cooker and top with
remaining sauce.
9. Bring to boil on Max/Sear.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 29 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Using tongs, lift out the meat and
transfer to carving board and let it
rest for 5 minutes.
9. Skim sauce with large spoon,
removing as much fat as possible.
10. Thinly slice meat across the grain
and divide it evenly amongst buns.
11. Garnish sandwiches with pickles
and serve with remaining sauce.
Pressure Cooker • 109
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#30 Cioppino
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 425°F - 6 minutes
Total Cook Time: 6 minutes
Ingredients:
2 tablespoons olive oil
1 fennel, fronds removed and saved
½ medium onion, thinly sliced
or julienned
1(15½-ounce) can whole peeled plum
tomatoes, crushed by hand
½ cup white wine
½ cup vegetable juice
2 fresh bay leaves
2 sprigs fresh oregano, leaves only
2 sprigs fresh marjoram
2 sprigs fresh thyme
2 cloves garlic, smashed
3 clams
15 mussels
12 medium shrimp, peeled,
cleaned and deveined
1 (4-ounce) llet of cod
½ cup crab meat (optional)
Kosher salt & black pepper to taste
Prep Directions:
1. Cut fennel bulbs in quarters, remove
core and thinly slice or julienne.
2. Add oil to Pressure Cooker and
heat on High (425°F).
3. Add fennel and sauté for 2 minutes
to start caramelization.
4. Add onion to fennel and continue to
cook for additional 5 minutes, or until
vegetables completely caramelize.
5. Add cracked pepper, pinch salt
and garlic.
6. Add tomatoes, wine, vegetable juice,
and fresh herbs.
7. Add clams, mussels, shrimp, cod
and crab meat to Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 30 on numeric touchpad.
5. Press Start.
6. Once cooking has nished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Remove bay leaf and transfer to
soup terrine and serve.
5.5 Qt. Pot
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#31 BBQ Beef Brisket
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: 200°F - 6 hours
Stage 2: 175°F - 1 hour
Total Cook Time: 7 hours
Ingredients:
4 medium onions, sliced and divided
5 pound beef brisket, trimmed of fat
2 cups barbecue sauce
1 quart water
Prep Directions:
1. Place 3 sliced onions in lightly oiled
5.5-quart stock pot.
2. Add brisket to pot and top with
remaining onions.
3. Mix barbecue sauce with water and
pour into pot.
4. Cover pot with lid.
5. Press Program.
6. Enter 31 on numeric touchpad.
7. Press Start.
Serving Directions:
1. Let brisket sit in pot for 15 minutes
before slicing.
2. Skim fat from top of pot and
reserve onion sauce.
3. Slice brisket and top with sauce.
4. Serve with beans.
#32 Chicken Corn Chowder
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 220°F - 3 hours
Stage 2: 175°F - 2 hours
Stage 3: 160°F - 15 minutes
Total Cook Time: 5 hours and 15 minutes
Ingredients:
1 pound boneless, skinless chicken
breasts, cut into 1-inch chunks
1 large potato, cut into 1-inch chunks
2 cups corn
4 scallions, chopped
½ red bell pepper
¼ teaspoon ground black pepper
1 teaspoon fresh garlic
1½ tablespoons chipotle seasoning
½ teaspoon chili powder (optional)
½ cup chicken broth
4 cups whole milk
½
3
1
cup dehydrated potato akes
1 cup shredded sharp cheddar cheese
Prep Directions:
1. Add all ingredients, except
potato akes and cheese,
to 5.5-quart stock pot.
2. Cover pot with lid.
3. Press Program.
4. Enter 32 on numeric touchpad
5. Press Start.
6. During stage 3, open lid and
stir in potato akes to thicken
and replace lid.
Serving Directions:
1. Top with shredded cheese and serve.
5.5 Qt. Pot • 113
#33 Sausage and Cabbage
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 200°F - 6 hours
Stage 2: 175°F - 2 hours
Total Cook Time: 8 hours
Ingredients:
1 small head cabbage,
coarsely shredded
1 large onion, coarsely chopped
2 cups apple juice
4 cups water
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
3 large potatoes, diced
3 large carrots, diced
2 pounds kielbasa sausage
Salt and pepper to taste
Prep Directions:
1. Layer cabbage, onion, potatoes,
carrots, and sausage in
5.5-quart stock pot.
2. Whisk together juice, water,
mustard, vinegar and pour into pot.
3. Cover pot with lid.
4. Press Program.
5. Enter 33 on numeric touchpad.
6. Press Start.
Serving Directions:
1. Season with salt and pepper
and serve.
#34 Lemon Chicken
Thighs with Olives
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 210°F - 2 hours
Stage 2: 175°F - 30 minutes
Total Cook Time:
2 hours and 30 minutes
Ingredients:
8 boneless, skinless chicken thighs
¾ teaspoon salt
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced
6 cups chicken broth
2 tablespoons fresh lemon juice
¼ cup all-purpose our
½ teaspoon ground cumin
¾ cup pitted green olives
Prep Directions:
1. Sprinkle chicken thighs evenly
with salt and ½ teaspoon pepper;
set aside.
2. Heat 1 tablespoon oil in 5.5-quart
stock pot on Medium-High (375°F).
3. Working in batches, cook chicken
for 3-5 minutes per side.
4. Return all cooked chicken to
stock pot and add lemon slices.
5. In a small dish, whisk broth,
juice, our and cumin together
and add to pot.
6. Top chicken with olives and
remaining ¼ teaspoon pepper.
7. Cover pot with lid.
8. Press Program.
9. Enter 34 on numeric touchpad.
10.Press Start.
Serving Directions:
1. Season with salt and pepper
and serve.
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#35 One Pot Chicken
Enchilada Soup
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: 200°F - 5 hours
Stage 2: 175°F - 1 hour
Total Cook Time: 6 hours
Ingredients:
1 medium yellow onion, diced
1 medium sweet bell pepper, diced
2 cloves garlic, minced
2 cups frozen corn
1 (10-ounce) can diced tomatoes
and green chilies
1 (10-ounce) can enchilada sauce
4 cups chicken broth
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 pound boneless, skinless
chicken breasts, diced
1 (15-ounce) can black beans,
drained and rinsed
½ cup light sour cream
Shredded cheese
Tortilla chips
Prep Directions:
1. Add all ingredients, except sour
cream, cheese and chips,
to 5.5-quart stock pot.
2. Cover pot with lid.
3. Press Program.
4. Enter 35 on numeric touchpad.
5. Press Start.
Serving Directions:
1. Top with sour cream, shredded
cheese and tortilla chips and serve.
#36 One Pot Sicilian Beef
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 200°F - 2 hours
Total Cook Time: 2 hours and 6 minutes
Ingredients:
½ cup all-purpose our
1 teaspoon salt, divided
¼ teaspoon black pepper
2½ pounds stew beef, trimmed
4 tablespoons vegetable oil, divided
1 pound fresh mushrooms, quartered
1 large green bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2¾ cups beef broth
1 (26-ounce) jar spaghetti sauce
1 (28-ounce) can diced tomatoes
Prep Directions:
1. In shallow dish, combine our,
½ teaspoon salt and black pepper.
2. Roll beef in our mixture,
coating completely.
3. Heat 3 tablespoons oil in a 5.5-quart
stock pot on High (425°F) until hot.
4. Add beef to pot and brown on all
sides for about 5 minutes.
5. Remove beef from pot and set aside.
6. Add mushrooms, bell pepper, onion,
garlic, and remaining 1 tablespoon
oil to pot and cook 5 minutes, stirring
occasionally, until onions are tender.
7. Add remaining ingredients and
return beef to pot.
8. Cover pot with lid.
9. Press Program.
10. Enter 36 on numeric touchpad.
11. Press Start
Tip: Stir beef occasionally and check
to see if it is fork tender.
#37 Slow Cooker
Pork Chops
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: 220°F - 30 minutes
Stage 2: 200°F - 4 hours
Total Cook Time:
4 hours and 30 minutes
Ingredients:
4 thick cut pork chops
1 cup apple cider vinegar
8 medium red potatoes,
diced and divided
3 (26-ounce) cans cream
of mushroom soup
1 cup milk
1 pound fresh mushrooms, diced
1 small onion, diced
1 teaspoon garlic powder
(or 2 garlic cloves, minced)
Fresh parsley, cut
Salt and pepper to taste
Prep Directions:
1. Marinate pork in apple cider
vinegar overnight, or up to 24 hours.
2. Place 4 diced potatoes
in 5.5-quart stock pot.
3. Place pork chops atop potatoes.
4. Add onions and mushrooms.
5. Add remaining potatoes to pot,
placing them beside pork chops.
6. Pour in cream of mushroom soup
and mix to coat.
7. Cover pot with lid.
8. Press Program.
9. Enter 37 on numeric touchpad.
10. Press Start.
Tip: Stir beef occasionally and check
to see if it is fork tender.
5.5 Qt. Pot • 115
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Double Complete Cookbook
#38 Peppers and Beef
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 175°F - 20 minutes
Total Cook Time: 24 minutes
Ingredients:
1 pound extra lean ground beef
½ cup uncooked rice
1 (15-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1 cup beef broth
2 medium sweet bell peppers,
seeded and chopped
1 small yellow onion, chopped
2 tablespoons packed brown sugar
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon minced garlic (1 clove)
1 cup shredded Italian cheese blend
Prep Directions:
1. Place beef in 5.5-quart stock pot
and cook on Medium-High (375°F)
for 8 minutes, breaking beef into
small pieces with wooden spoon.
2. Drain excess fat and add rice
to cooked beef.
3. Cook for 2-3 minutes, stirring
occasionally, until rice is
golden brown.
4. Add remaining ingredients, except
cheese, and stir well.
5. Cover pot with lid.
6. Press Program.
7. Enter 38 on numeric touchpad.
8. Press Start.
Serving Directions:
1. Add cheese and serve.
Tip: Stir at least twice until the liquid is
absorbed and the rice is tender.
Tip: If cooking with brown rice, add
20 minutes to cooking time.
#39 Potato Soup with
Onions and Cheddar
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 225°F - 30 minutes
Stage 3: 175°F - 5 minutes
Total Cook Time: 41 minutes
Ingredients:
2 tablespoons unsalted butter or oil
1 garlic clove, nely minced
4 celery stalks, thinly sliced
3 scallions, thinly sliced
10 ounces pearl onions, peeled
2 pounds russet potatoes,
cut into ¼-inch slices
6 cups vegetable broth
½ cup fresh parsley, nely minced
½ cup milk
1 cup sharp cheddar cheese, grated
Salt and freshly ground
white pepper to taste
Prep Directions:
1. Heat butter in 5.5-quart stock pot
on Medium (275°F).
2. Add garlic, celery and scallions and
sauté for 1-2 minutes.
3. Stir in onions and potatoes,
tossing to coat.
4. Add broth, milk, and parsley.
5. Cover pot with lid.
6. Press Program.
7. Enter 39 on numeric touchpad.
8. Press Start.
Serving Directions:
1. Season with salt and
pepper and serve.
Tip: Put liquid into blender for
a smoother soup.
#40 Easy Weeknight Chili
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 175°F - 5 minutes
Stage 2: 350°F - 5 minutes
Stage 3: 220°F - 15 minutes
Stage 4: 175°F - 5 minutes
Total Cook Time: 30 minutes
Ingredients:
2 tablespoons vegetable oil
1 onion, chopped ne
2 tablespoons chili powder
2 teaspoons ground cumin
4 garlic cloves, minced
Salt and pepper
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1 cup low-sodium chicken broth
2 (15-ounce) cans kidney beans, rinsed
Shredded cheese (optional)
Prep Directions
1. Heat oil in 5.5-quart stock pot
on Medium-High (375°F)
until simmering.
2. Press Program.
3. Enter 40 on numeric touchpad.
4. Press Start.
5. Add onion and cook for 5 minutes.
(Stage 1)
6. Stir in chili powder, cumin, garlic,
and salt and cook until fragrant.
7. Add beef and cook, breaking
up meat with wooden spoon, for
5 minutes. (Stage 2)
8. Stir in tomatoes and broth, stir and
scrape up any browned bits stuck to
bottom of pan.
9. Cover pot with lid.
Serving Directions:
1. Top with cheese and serve.
Tip: Use 85% lean ground beef
for best results.
5.5 Qt. Pot • 117
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Everyday Pan
#41 One Bowl
Mung Bean Meal
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 100°F - 3 minutes
Total Cook Time: 9 minutes
Ingredients:
1 cup mung beans, sprouted
3 cups water or broth
4 green onions, white and pale
green end only, chopped
2 ribs celery, trimmed and sliced
cross-wise into c-shapes
1 apple, diced
1 ripe avocado, sliced
½
3
1
cup almonds, chopped
¼ cup olive oil
3 tablespoons Italian parsley,
loosely packed and chopped
2 tablespoons lemon juice
Sea salt and freshly ground black
pepper to taste
Prep Directions:
1. Pour water or broth into Everyday
Pan and bring to boil on Max/Sear.
2. Add mung beans.
3. Cover pan with lid.
4. Press Program.
5. Enter 41 on numeric touchpad.
6. Press Start.
Serving Directions:
1. Remove Everyday Pan from heat
and let beans sit for 6-8 minutes
and drain.
2. Mix mung beans with green onions,
celery, apple, avocado, almonds,
olive oil, parsley, lemon juice and
salt and pepper.
3. Toss well and serve.
#42 One Pan Mexican Quinoa
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 200°F - 20 minutes
Total Cook Time: 23 minutes
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeños, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans,
drained and rinsed
1 (14.5-ounce) can re-roasted
diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
½ teaspoon cumin
Kosher salt and freshly ground
black pepper to taste
Avocado, halved, seeded, peeled
and diced for garnish
Juice of 1 lime for garnish
2 tablespoons fresh cilantro leaves,
chopped for garnish
Prep Directions:
1. Heat olive oil in Everyday Pan
on Medium-High (375°F).
2. Add garlic and jalapeño and cook,
stirring frequently, for about 1 minute
until fragrant.
3. Stir in quinoa, vegetable broth,
beans, tomatoes, corn, chili powder
and cumin; season with salt and
pepper to taste.
4. Cover pan with lid.
5. Press Program.
6. Enter 42 on numeric touchpad.
7. Press Start.
Serving Directions:
1. Stir in avocado, lime juice and cilantro.
2. Serve immediately.
Everyday Pan • 119
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#43 One Pot Zesty Macaroni
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 350°F - 5 minutes
Stage 2: Max/Sear - 4 minutes
Stage 3: 220°F - 13 minutes
Stage 4: 175°F - 2 minutes
Total Cook Time: 24 minutes
Ingredients:
1 pound ground turkey
2 cups elbow pasta, uncooked
2 cups salsa
1½ cups chicken broth
1 (15-ounce) can tomato sauce
1 Roma tomato, diced
1 cup corn, frozen
1 cup canned black beans, rinsed
½ cup shredded cheddar cheese
2 tablespoons fresh cilantro
leaves, chopped
1 avocado, halved, seeded,
peeled and diced
Prep Directions:
1. Press Program.
2. Enter 43 on numeric touchpad.
3. Press Start.
4. Add oil to Everyday Pan
5. Add ground turkey and brown
for 5 minutes (stage 1)
6. Add remaining ingredients, except
for cheese, avocado and cilantro.
7. Cover pot with lid.
Serving Directions:
1. After nal stage has nished, stir in
tomatoes, corn, and black beans
and gently toss to combine.
2. Stir in cheese until
completely melted.
3. Top with avocado and cilantro and
serve immediately.
Everyday Pan • 121
#44 Chicken Lo Mein
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 175°F - 20 minutes
Total Cook Time: 26 minutes
Ingredients:
½ pound boneless skinless chicken
breast, cut into small chunks
1 (14-16-ounce) box of linguini or
fettuccini pasta
4 medium carrots, peeled and cut into
thin 3-inch strips
1 medium red bell pepper, cut into thin
3-inch strips
1 bunch green onions,
cut into 3-inch strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper akes
4 cups chicken or vegetable broth
2 teaspoons extra-virgin olive oil
Prep Directions:
1. Add all ingredients to
Everyday Pan and stir.
2. Cover Pan with lid.
3. Press Program.
4. Enter number 44 on
numeric touchpad.
5. Press Start
Serving Directions:
1. Remove Everyday Pan from PIC.
2. Remove lid and cool for 5 minutes
before serving.
Tip: Stir lo mein occasionally during
cooking process.
#45 Southwest Pasta
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: 175°F - 14 minutes
Stage 2: 150°F - 5 minutes
Total Cook Time: 19 minutes
Ingredients:
1 (13.5-ounce) box of
whole wheat rotini
2 cups corn kernels, frozen
1 medium green bell pepper,
cut into thin strips
½ medium red onion, sliced
1 (15-ounce) can tomatoes and chilies
¼ cup taco seasoning
1 teaspoon salt
2 teaspoons extra-virgin olive oil
4 cups fat-free chicken
(or vegetable) broth
1 (15-ounce) can black beans,
drained and rinsed
¼ cup Mexican cheese blend, plus
more for topping (Optional)
Prep Directions:
1. Add all ingredients, except
beans and cheese, to
Everyday Pan and stir.
2. Cover pan with lid.
3. Press Program.
4. Enter 45 on numeric touchpad.
5. Press Start.
Serving Directions:
1. Remove pan from PIC.
2. Remove lid and stir in black
beans and cheese.
3. Let pasta rest for 5 minutes to warm
beans, melt the cheese, and absorb
excess liquid before serving.
Tip: If you use a different type of pasta
you will need to adjust your
cooking time.
122 • NuWave
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#46 Chicken
Enchilada Bowls
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 175°F - 20 minutes
Total Cook Time: 26 minutes
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 pound boneless, skinless chicken
breasts, cut into chunks
½ teaspoon salt
½ teaspoon ground black pepper
1 cup rice, uncooked long grain
white rice
2 cups chicken broth
1 (14.5-ounce) can diced
tomatoes and chilies
1 (10-ounce) can enchilada sauce
1 cup corn, frozen
2 teaspoons cumin
1 (15-ounce) can black beans,
drained and rinsed
1 cup Mexican blend cheese, shredded
Lettuce, shredded (optional)
Tomatoes, diced (optional)
Green onions, diced (optional)
Sour cream (optional)
Prep Directions:
1. Add oil to Everyday Pan and heat on
Medium-High (375°F) for 1 minute.
2. Add onion, chicken, salt, and
pepper to pan and cook for about
5 minutes, stirring occasionally,
until onion softens and chicken
is no longer pink.
3. Add rice to pan and cook for
3-4 minutes, stirring occasionally.
4. Add chicken broth, tomatoes and
chilies, enchilada sauce,
frozen corn, and cumin.
5. Stir well.
6. Cover pan with lid.
7. Press Program.
#47 Vegetarian Tagine
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 225°F - 5 minutes
Stage 2: 200°F - 15 minutes
Stage 3: 175°F - 10 minutes
Total Cook Time: 30 minutes
Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 stalk celery, diced
1 carrot, diced
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon fresh ginger, grated
(or ¼ teaspoon ground ginger)
2 teaspoons salt
1 (14.5-ounce) can diced tomatoes
1 small butternut squash, peeled and
cut into chunks (2 cups)
2 cups cauliower orets
2 cups low sodium vegetable broth
2 cups cooked chickpeas,
rinsed and drained
¼ cup raisins or currants
3 cups cooked couscous
Prep Directions:
1. Heat oil in Everyday Pan on
Medium (275°F).
2. Add onions and garlic and cook
for 3 minutes.
3. Add celery, carrots, paprika,
cinnamon, cumin, ginger and salt.
8. Enter 46 on numeric touchpad.
9. Press Start.
Serving Directions:
1. Remove Everyday Pan from PIC.
2. Add black beans and
stir to combine.
3. Top with cheese.
4. Cover and let rest for 5 minutes.
5. Serve warm with optional toppings.
Everyday Pan • 123
#48 Rustic Tomato Soup
Yield: 8 cups
Pre-Programmed Cooking Stages:
Stage 1: 425°F - 6 minutes
Stage 2: 220°F - 4 hours
Total Cook Time: 4 hours and 6 minutes
Ingredients:
1 tablespoon olive oil
2 garlic cloves, peeled and smashed
1 medium onion, peeled and chopped
1 medium carrot, peeled and sliced
1 celery stalk, chopped
1 teaspoon kosher salt, divided
¾ teaspoons freshly ground
black pepper, divided
2 pounds plum tomatoes, chopped
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable stock
Prep Directions:
1. Add oil to Everyday Pan
and heat on 350°F.
2. Once oil is hot, add garlic,
onion, carrot, celery and pinch
of salt and pepper.
4. Cook for additional 5 minutes,
until veggies are soft and
spices are fragrant.
5. Add tomatoes, butternut squash,
cauliower, and vegetable broth,
and stir to combine.
6. Cover pan with lid.
7. Press Program.
8. Enter 47 on numeric touchpad.
9. Press Start.
10. When Stage 3 begins, stir in
chickpeas and raisins
Serving Directions:
1. Remove lid and stir well.
2. Serve over couscous.
3. Sauté vegetables for 8-10 minutes,
stirring occasionally, until soft
and golden.
4. Add remaining ingredients and
stir to combine.
5. Cover pan with lid.
6. Press Program.
7. Enter 48 on numeric touchpad.
8. Press Start.
Serving Directions:
1. Transfer Everyday Pan contents
to emulsion blender and blend, in
batches, until smooth.
2. Adjust seasoning to taste and serve.
124 • NuWave
™
PIC
®
Double Complete Cookbook
#49 Beef Stew
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 220°F - 2 hours
Stage 2: 175°F - 4 hours
Total Cook Time: 6 hours
Ingredients:
1½ pounds beef chuck,
cut into 1-inch cubes
1 teaspoon kosher salt
¼ teaspoons freshly
ground black pepper
1 small onion, peeled
and nely chopped
1 carrot, peeled and cut
into ½-inch rounds
1 celery stalk, thinly sliced
4 small red potatoes, quartered
4 garlic cloves, peeled
4 ounces crimini mushrooms,
halved (or quartered)
1 teaspoon dried Herbes de Provence
1 bay leaf
½ cup dry red wine
¼ cup tomato paste
1½ cups beef stock
1½ tablespoons cornstarch
1 cup green peas
3 tablespoons fresh Italian
parsley, chopped
Prep Directions:
1. Place all ingredients, except
cornstarch, peas and parsley,
in Everyday Pan
2. Cover pan with lid.
3. Press Program.
4. Enter 49 on numeric touchpad.
5. Press Start.
Serving Directions:
1. Remove lid and stir in cornstarch,
peas and parsley.
2. Taste and adjust seasoning
accordingly and serve.
#50 Pot Roast
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: 250°F - 30 minutes
Stage 2: 220°F - 3 hours
Total Cook Time: 3 hours and 30 minutes
Ingredients:
1 medium onion, peeled and sliced
1 leek, greens removed, thinly sliced
1 carrot, peeled and sliced
1 celery stalk, sliced
1 medium turnip, cut into wedges
4 cup beef broth
1 tablespoon red wine vinegar
1 (2½-pound) chuck roast
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Prep Directions:
1. Place onion, leek, carrot, celery and
turnip in Everyday Pan.
2. Add broth and vinegar.
3. Season beef with salt and pepper and
place atop vegetables.
4. Cover pan with lid.
5. Press Program.
6. Enter 50 on numeric touchpad.
7. Press Start.
Serving Directions:
1. Remove lid and transfer
beef to serving platter.
2. Skim fat from top of cooking liquid,
if necessary.
3. Slice beef and add back
to Everyday Pan.
4. Let beef sit in liquid just long
enough to heat through.
Manual de Instrucciones y Recetario Completo
Manual de Instrucciones y Recetario Completo
PIC
®
DOUBLE
126 • NuWave
™
PIC
®
Double Complete Cookbook
¿Que es la Cocina por Induccion?
Bienvenido a la Cocina del
NuWave™ Precision Induction
Felicidades por la compra de su NuWave™ Precision Induction Cooktop (PIC
®
) Double.
Este libro contiene instrucciones detalladas e imágenes que le ayudarán para 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 al utilizar una estufa regular. Cocinar es rápido y fácil con el
Precision Induction Cooktop Double de NuWave, LLC Este versátil electrodoméstico
de barra utiliza la tecnología de inducción para ahorrar tiempo, energía y dinero.
El NuWave™ Precision Induction Cooktop es eciente, seguro, rápido y fácil de limpiar.
Y, ya que puede programar los tiempos y las temperaturas desde tibio hasta abrasador,
usted puede preparar casi cualquier platillo sin el riesgo de cocinarlo de más o de menos.
El Nuwave PIC está compuesto por una serie de bobinas de inducción (basada en
principios magnéticos). Estas bobinas generan campos magnéticos que producen una
reacción cálida en las cacerolas y sartenes de acero o base de erro. De esta manera, el
calor es generado en los recipientes y no en la supercie del cooktop, lo cual es mucho
más eciente 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 Double permanece
fresco al tocarlo donde la supercie magnética no es activada.
Benecios Adicionales:
• Conservación de Energía: El campo magnético generado por las bobinas de cobre
produce moléculas invisibles en los recipientes, las cuales comienzan a vibrar
rápidamente creando calor, de tal forma que el recipiente por sí mismo calienta
los alimentos. El NuWave™ PIC Double es uno de los cooktops más ecientes en
energía disponibles en la actualidad, lo cual signica que cocinar con el PIC Double
se puede traducir en ahorros en sus recibos mensuales.
• Seguridad: El diseño del NuWave™ PIC Double no requiere de bobinas o amas
abiertas, eliminando 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 supercie permanece fría al tocarla.
• Cocine Rápido: Calienta inmediatamente y la temperatura es precisa en el
NuWave™ PIC Double. Cuenta con 6 ajustes de temperatura diferentes que se
regulan en incrementos de 5°. ¡No tendrá que adivinar!
• Ligero y Portátil: Porque pesa sólo 5.7 libras, usted puede llevar el NuWave™ PIC
Double 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 supercie del
cooktop. ¡Sólo límpielo y listo!
Para ordenar partes y accesorios llame a nuestro número de servicio al cliente al
1-877-689-2838 de Lunes a Viernes de 7:00 AM a 8:00 PM CST.
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.
NuWave™ Precision Induction Cooktop
Double Productos y Accesorios
(31201) Olla a Presión NuWave™ Precision
(32061) Manual de la Olla a Presión NuWave™ Precision
NuWave™ 2 Utensilios de Cerámica Antiadherente Duralon
®
:
NuWave™Olla a Presión Precision:
NuWave™ Precision Induction Cooktop:
(30501~30532) NuWave™ PIC
®
Double
(32456) Recetario / Manual Completo
(32459) DVD Instructivo
(32460) Ficha Técnica
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
(32056) Manual de la Parrilla de Hierro Fundido
Tapas (Opcional):Cacerolas de Aluminio Anodizado:
(31113) Plancha de Hierro Fundido
(32060) Manual de la Plancha de Hierro Fundido
(32100) Manual para los Utensilios de Cerámica Antiadherente NuWave™
(32457) Guía de Inicio Rápido
(32158) Tarjeta de Registro
(31117) Estuche Portátil a la Medida
(32462) Mando a Distancia
(
32007) Inserto para Fondue
(32008) Juego de 8 Tenedores para Fondue
(32055) Manual de lo Último Juego de Utensilios
Tapas (Opcional):
Tapas (Opcional):
9-pulgadas
10.5-pulgadas
12-pulgadas
(32109)
(32110)
(32114)
(32012)
(32004)
(32014)
Ollas y Cacerolas de Acero Inoxidable:
Cacerola de Uso Diario:
Cacerola con Parrilla de Acero Inoxidable:
Tapas (Opcional):
Tapas (Opcional):
Tapas (Opcional):
1.5-quart
2.0-quart
3.0-quart
5.5-quart
9.0-quart
Juego de 10 piezas
12-inch, 5.0-quart
11-inch, 3.0-quart
(32031)
(32032)
(32033)
(32039)
(32034)
(31250)
(32018)
(32024)
(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
(32015)
(32016)
(32017)
(32009)
(32010)
(32011)
(32012)
(32004)
(32014)
(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)
• 127Manual Del Usario
128 • NuWave
™
PIC
®
Double Complete Cookbook
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 ni ninguna parte del aparato 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 supercie del mismo.
2. Pruebas cientícas han comprobado una indenición de si el campo eléctrico afectará
la función de un marcapasos. Por favor consulte a su médico antes de utilizarse.
ADVERTENCIA – Para reducir el riesgo de quemaduras,
electrocución, incendio y lesiones:
1. Este aparato no está diseñado para uso continuo.
2. Este aparato incluye una función de calentamiento. Las supercies pueden alcanzar
temperaturas altas. No toque las supercies calientes. El aparato puede conservar
calor residual después de retirar el recipiente. El uso de agarradores u otras medidas
de seguridad alternativas son altamente recomendables.
3. Este electrodoméstico no deberá ser utilizado por niños. Tenga aún más cuidado
cuando utilice el producto cerca de niños.
4. No lo coloque sobre ninguna parrilla de gas o eléctrica, o dentro de un horno caliente.
5. No coloque sobre el cooktop 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 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 supercies 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 en una supercie plana y estable,
lejos de fuentes de agua como albercas, spas, rociadores, mangueras, etc.
13. No mueva el aparato mientras esté caliente.
ADVERTENCIA
IMPORTANT – Información de la FCC:
Advertencia: Los cambios y modicaciones 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.
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 reloj externo.
18. Limpie el aparato con precaución. Al limpiar una supercie 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
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 clasicación eléctrica
marcada deberá ser al menos tan alta como la del aparato y (2) el cable más
largo deberá ser acomodado para que no cuelgue de la mesa o barra, de
donde podría ser accidentalmente jalado o alguien podría tropezarse.
• Ciertos modelos de este aparato 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 calicado. No intente modicar la clavija de
ninguna manera.
GUARDE ESTAS INSTRUCCIONES
• 129Manual Del Usario
130 • NuWave
™
PIC
®
Double Complete Cookbook
Cocinando con el NuWave™ Precision Induction
PRECAUCIÓN
Mientras el NuWave™ PIC Double esté funcionando no
toque la supercie 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.
Ventilación: Los respiraderos están localizados en la parte trasera del producto para
permitir escapar cualquier calor generado por el elemento caliente. Esta característica
del diseño impide que el calor se transera a la supercie, asegurando un desempeño
eciente del NuWave™ PIC Double.
Supercie: La supercie de vidrio resistente al calor del NuWave™ PIC Double se
mantiene fría al tacto y se limpia fácilmente con un simple trapo o paño húmedo
Panel de Control con Display: Panel de control claro, luminoso y fácil de leer.
Supercie Caliente: Las bobinas electromagnéticas localizadas debajo de la supercie
de vidrio transeren el calor generado directamente al recipiente de inducción.
Switch Encendido/Apagado: El NuWave™ PIC Double tiene un switch de encendido/
apagado localizado en el lado derecho del PIC.
1
2
3
4
5
4
3
2
1
1
5
Recipientes Compatibles con el Induction Cooktop
ATENCIÓN:
Las bobinas de calor están localizadas dentro del anillo dorado más grueso.
Puede usar recipientes que midan hasta el ancho total del NuWave™ PIC
Double, el cual es de 12.3 pulgadas; sin embargo, en estos casos el calor
traspasará más lentamente a las orillas. No utilice recipientes que midan más
de 12.3 pulgadas
Ejemplos de recipientes compatibles:
• Todos los recipientes NuWave™ • 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 Double:
1. Un imán es por lo general un gran indicador. Si se adhiere a la parte de
abajo de un recipiente quiere decir que la cacerola o sartén es regularmente
para inducción. Sin embargo, tenga en cuenta que existen casos en los que
las propiedades magnéticas de un recipiente pueden no ser sucientemente
fuertes para que funcione ecientemente con el NuWave™ PIC Double.
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 ni
intente utilizar el lavavajillas. La supercie exterior
puede ser limpiada con cuidado con un paño 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 Double tienden a ser de
un calibre mediano a pesado.
ANTES DE USARSE:
Limpie la supercie con un trapo que haya
sido humedecido en agua jabonosa tibia.
Instrucciones de Limpieza y Cuidado para su NuWave™ PIC
®
Double
• 131Manual Del Usario
132 • NuWave
™
PIC
®
Double Complete Cookbook
Instrucciones Generales de Operacion:
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 supercie exterior puede ser limpiada con cuidado con un trapo húmedo o esponja.
• Quite el cable de conexión antes de limpiar el NuWave™ PIC Double. No utilice
ningún agente limpiador cáustico y asegúrese de que el agua no penetre al interior
del induction cooktop.
• Nunca sumerja el NuWave™ PIC Double, sus cables o clavija en agua u otros líquidos.
• Limpie la supercie 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 inamable, ácida o alcalina cerca del
NuWave™ PIC Double, 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 Double luciendo como nuevo, tome medidas
para asegurarse de que la parte de abajo de sus recipientes no rayen el vidrio de la
supercie del aparato, aunque una supercie 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 supercie estable, nivelada y no metálica.
• Nunca utilice el cooktop en una supercie inamable (por ejemplo un mantel, alfombra, etc.)
• No bloquee las ranuras de ventilación del induction cooktop. De esa forma el aparato se
sobrecalentaría. 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 NuWave™ PIC Double
• No utilice el induction cooktop cerca de fuegos abiertos, calentadores u otras
fuentes de calor.
• No lo coloque sobre una 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 supercies calientes.
• Antes de conectar el NuWave™ PIC Double, conrme 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 supercie 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 supercie de vidrio,
desconecte inmediatamente el NuWave™ PIC Double del suministro de energía.
CONSEJOS IMPORTANTES:
1. Revise el contacto de energía para asegurar un funcionamiento adecuado.
No opere la unidad con otros electrodomésticos grandes en el mismo contacto de
energía. Revise los ajustes si la unidad está cocinando demasiado lento.
2. La clavija debe estar conectada correctamente en el contacto.
3. Siempre apague y desconecte la unidad antes de limpiarla.
• Coloque el cooktop en una supercie estable, nivelada y no metálica.
• Nunca utilice el cooktop en una supercie inamable (por ejemplo un mantel, alfombra, etc.)
• No bloquee las ranuras de ventilación del induction cooktop. De esa forma el aparato se
sobrecalentaría. 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 NuWave™ PIC Double
• No utilice el induction cooktop cerca de fuegos abiertos, calentadores u otras
fuentes de calor.
• No lo coloque sobre una 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 supercies calientes.
• Antes de conectar el NuWave™ PIC Double, conrme 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 supercie 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 supercie de vidrio,
desconecte inmediatamente el NuWave™ PIC Double del suministro de energía.
LED Display
Para comenzar a cocinar:
NOTA: Asegúrese de encender el NuWave™ PIC Double
oprimiendo el switch que está del lado zaga del aparato.
Panel de Control:
“0” deberá aparecer cuando el programa sea borrado
o cuando se encienda.
Existen varias formas para comenzar a cocinar con su NuWave™ PIC Double:
• Seleccione una de las funciones de temperatura (Low - Max/Sear), luego presione “Start”.
El tiempo automático es de 1 hora.
• Presione “Cook Temp”, luego presione “Start”. El cocinado automático será a 375˚F por 1 hora.
• Presione “Cook Temp”, luego programe la temperatura utilizando el teclado numérico
touch y presione “Start”. El tiempo automático es de 1 hora.
• Presione “Cook Time” luego programe el tiempo utilizando el teclado numérico touch y
presione “Start”. La temperatura automática es de 375˚F.
• Programe la temperatura y el tiempo utilizando el teclado numérico touch, luego presione “Start”.
El NuWave™ PIC Double automáticamente dejará de cocinar una vez que el tiempo ha expirado
y un pitido avisará al usuario. La pantalla siempre mostrará la temperatura corriente durante el ciclo
de uso y cocción. Para mostrar lapso de tiempo, presioneé “Cook Time” mientras se cocina.
• NOTA: Después de 3 segundo, la pantalla revertirá a la temperatura de cocción.
• NOTA: Debido a las regulaciones de ETL en materia de controles táctiles, al presionar “Start”
solamente no comenzará el proceso de cocción.
Función de Pausa/Borrar:
1. Para interrumpir el tiempo de cocinado, presione el botón “Pause/Clear” una vez. Esto
pospondrá el NuWave™ PIC Double en el punto donde se encuentre.
2. La temperatura seguirá mostrándose en el panel del display, pero una “F” parpadeará.
3. Para reanudar presione “Start.”
4. Para BORRAR el modo de cocinado o el display mientras el NuWave™ PIC Double
está funcionando, presione el botón “Pause/Clear” dos veces. La pantalla se borrará
completamente, aparecerá un “0” o la hora actual, y la unidad se apagará.
Ajuste del Reloj y Botón AM/PM:
1. Presione el botón “Clock”. El indicador CLOCK aparecerá en el display LED y aparecerá “00:00”.
2. Ingrese los dígitos que correspondan a la hora actual. Por ejemplo, 1:25 se ingresaría
presionando “1,2,5”.
3. Una vez que la hora haya sido ingresada, un AM se mostrará automáticamente.
4. Para cambiarlo presione el botón “am/pm”.
5. Presione el botón “Clock” una vez más para jarlo.
• “End Time” no funcionará a menos que usted determine la hora actual y
un “0” sea mostrado en el display.
• Si el NuWave™ PIC Double es desconectado, necesitará volver a programar el reloj.
Direcciones Para el Panel de la Pantalla
• 133Manual Del Usario
Low
Med
Low
Med High
Cook Temp
Clock
Program
Cook Time
End Time
am/pm
1800W
Stage
1
4
7
2
5
8
0
3
6
9
Start
Med
High
Pause
Clear
Max
Sear
LED
Display
Increase Start
Pause/
Clear
Decrease
Watts
Program
Clock
Cook
Time
Stage
End
Time
Cook
Temperature
Number
AM/PM
Low-Max/Sear
134 • NuWave
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®
Double Complete Cookbook
Conversión de Fahrenheit a Centígrados:
1. El display LED del NuWave™ PIC Double’s está programado para mostrar
automáticamente la temperatura en Fahrenheit(F). F aparecerá en el panel del display.
2. Para cambiar el display a Centígrados (C), presione los botones
“Cook Temp” y “Cook Time” al mismo tiempo.
3. Para salir de la opción de conversión F/C, presione el botón “Pause/Clear” hasta que
aparezca un “0” o la hora actual en la pantalla de la unidad.
Función de Bloquear y Desbloquear:
El PIC puede ser bloqueado al presionar
“Low” y “Sear/Max” al mismo tiempo hasta
que aparezca LOCK en el display LED.
Para desbloquearlo, presione
“Low” y “Sear/Max” al mismo tiempo hasta
que LOCK ya no aparezca en el display LED.
• Cada cerraduras del panel de control y desbloquea en sí independientemente de la otra.
Función de Potencia en Watts:
El PIC Double funciona automáticamente a 1800 watts cuando utiliza un solo lado.
1. Para cambiar la potencia en watts a 900 watts, presione el botón “1800W”.
2. Para cambiar a 1800 watts, solamente presione el botón “1800W” otra vez y la luz se encenderá.
NOTA: CADA LADO PUEDE UTILIZAR HASTA 1800W INDIVIDUALMENTE. CUANDO UTILICE
AMBOS LADOS, EL PIC DOUBLE AUTOMÁTICAMENTE CAMBIARÁ A 900W EN CADA UNO.
Programando la Temperatura:
Este aparato está programado para cocinar en Med/High (375°F).
1. Para reiniciarlo presione la tecla de temperatura “Low” - “Max/Sear”, el indicador TEMP
aparecerá, luego oprima “Start”. El rango de temperatura se mostrará en el panel del display.
2. Para iniciar, presione el botón “Cook Temp”. El indicador TEMP aparecerá y mostrará 375F.
3. Para aumentar o disminuir la temperatura en rangos de 5°F, presione los botones
“+” o “-” hasta que la temperatura deseada se muestre.
Utilice como referencia la tabla de abajo para establecer la temperatura y los niveles.
La mínima es de 100°F mientras que la temperatura máxima alcanza 575°F.
NOTA: La temperatura en el Display representa la de1.5L de aceite en la Olla de Acero Inoxidable
de 3.5-quart NuWave™. El termómetro para la prueba se colocó en el origen (mitad) de la Olla de
Acero Inoxidable de 3.5-quart NuWave™ y a una medida equidistante entre la base de la olla y la
supercie del aceite.
Temperatura
Deseada
Visualización
220°F
221°F
222°F
223°F
224°F
225°F
220F
220F
220F
225F
225F
225F
Programando la Temperatura (Continúa):
Como alternativa, la temperatura de cocción deseada puede
programarse presionando las teclas numerales.
Vea los ejemplos a la derecha.
1. Presione el botón “Cook Temp”.
2. Presione una temperatura deseada utilizando las teclas numerales.
Tome en cuenta que el PIC Double se programará
automáticamente a la temperatura más cercana que termine en un
5” o un “0”. Por ejemplo, cuando usted presione 2,2,2 para cocinar
a 222ºF, la pantalla LED mostrará 220F.
o tres veces a continuación, pulse “Start” presione
100°F (38°C)
175°F (79°C)
275°F (135°C)
375°F (191°C)
425°F (218°C)
575°F (302°C)
Botón a
Presionar
Rango de
Temperatura
Ejemplos
Low
Med Low
Med
Med High
High
Max/Sear
Tibio
Fuego Lento
Baño María
Mezclar/Freir
Hervir/Saltear
Dorar
100F / 38C
175F / 79C
275F / 135C
375F / 191C
425F / 218C
SEAR
Display
Setting Cooking Time:
1. Presione el botón “Cook Time”. El indicador TIME parpadeará.
2. Ingrese el tiempo en horas y minutos presionando los números correspondientes.
• Por ejemplo, 1 hora y 30 minutos
se ingresarían presionando “1,3,0”.
El panel del display mostrará 1:30.
• Se puede ajustar el tiempo en i
ncrementos de 1 minuto
presionando las echas “+“ o “-”.
• Para revisar el tiempo durante la cocción presione el botón “Cook Time”,
el PIC regresará automáticamente a la temperatura en 3 segundos.
3. Si el tiempo requerido es en minutos sólo necesita ingresar 1 ó 2 números.
• Por ejemplo, para 5 minutos sólo presione “5”; para 46 minutos presione “4,6”.
4. Si necesita corregir el número, borre el que ingresó presionando
el botón “0” cuatro veces.
• TIME parpadeando indica que usted puede ajustar el tiempo.
El tiempo máximo es de 99 horas y 60 minutos.
• El display muestra horas y minutos, pero no segundos
Función de Mantener Caliente:
Después de que el tiempo de cocinado inicial sea completado, usted podrá utilizar su
cooktop para mantener su comida caliente (100°F-200°F). La conguración automática
está programada a 120°F por 2 horas.
1. Presione los botones “Low” y “Med/Low”
al mismo tiempo hasta que aparezca
WARM. El indicador WARM parpadeará.
2. Se mostrará 120F, luego presione “Start”.
3. Para cambiar el tiempo, ingrese el tiempo
deseado y continúe. Usted podrá programar
el PIC para mantener sus alimentos calientes hasta por 100 horas.
4. Cuando el ciclo de cocinado inicial se termine, el PIC “sonará” dos veces antes de
cambiar a la función WARM. Esta función siempre será la última etapa en el programa.
• Para cambiar la temperatura de la función WARM, usted puede aumentarla o disminuirla
presionando los botones “+” o “-” o utilizando el teclado numérico.
• Para cambiar el tiempo, presione el botón “Cook Time”. Usted puede aumentar o disminuir
el tiempo presionando los botones “+” o “-” o utilizando el teclado numérico.
Función de Cocción por Etapas:
Esta función se utiliza para guardar, programar o cocinar en más de una sola conguración
consecutiva de tiempo y temperatura.
1. Presione el botón “Stage”. “STAGE” se
mostrará. Para todas las etapas la
temperatura automática será siempre 375°F.
2. Para cambiar la temperatura, presione el
botón “Cook Temp”. “TEMP” parpadeará.
Ingrese la temperatura deseada.
3. Presione el botón “Cook Time”.
TIME parpadeará en el display..
4. Ingrese el tiempo de cocción deseado.
Puede comenzar por el “Tiempo” seguido
por la “Temperatura.
5. Presione el botón “Stage” para ir a la etapa de programación “2”.
6. Repita el proceso hasta que todas las etapas deseadas sean programadas.
• El número máximo de etapas programables es de 10. La etapa 10 se mostrará como “0”.
• Si en algún momento desea editar una etapa que ya fue programada, presione el botón
“Stage” hasta que se muestre la que desea, en ese momento usted podrá cambiar la
Temperatura (COOK TEMP), el Tiempo (COOK TIME), o ambos.
• 135Manual Del Usario
136 • NuWave
™
PIC
®
Double Complete Cookbook
Función de Fin:
IMPORTANTE: la hora correcta (CLOCK) debe ser ajustada antes de que la función de Fin
(END TIME) sea utilizada (vea “Setting Clock Time” en la página 13). Esta característica está
diseñada para permitir que el cocinado pare en un futuro. Es posible retrasar el n de un
programa hasta por 24 horas.
1. Presione el botón “End Time”, el indicador END TIME aparecerá
en el display LED, se mostrarán AM y “00:00” también.
2. Utilice las teclas numerales para ingresar la hora
deseada para nalizar.
• Por ejemplo, 5:00 se ingresaría presionando “5,0,0”.
Presione el botón “am/pm” para cambiar del AM automático si fuera necesario
3. Después de programar la temperatura y tiempo, presione “Start”.
NOTA: “COOK TIME” no puede ser mayor que “END TIME”.
Función de Programación:
NOTA: Los números del 1 al 50 son recetas pre-programadas.
NOTA: Los números del 51 al 200 son sus propias recetas programadas.
Vea el ejemplo de Programación de Receta
NOTA: Programas 1-50 –La potencia en watts está automáticamente programada a 1800 watts,
si usted utiliza programas del 1 al 50 y presiona el botón de Potencia en Watts se desplegará
“Err” y regresará a Temperatura automáticamente.
NOTA: Programas 51-200 – Una vez programada la potencia en watts adecuada, usted no podrá
cambiarla a menos de que elimine las recetas. Si usted presiona el botón de Potencia en Watts
mientras esté cocinando, se desplegará “Err” y regresará a Temperatura automáticamente.
El botón “Program” representa una variedad de funciones disponibles para los usuarios del
NuWave™ PIC Double, incluyendo la Memoria de Entrada (el almacenamiento de programas
de cocción por etapas utilizados frecuentemente), la Memoria de Recuperación (recuperación
de secuencias de cocción por etapas) y el Modo de Cocción por Etapas.
Uso de las Recetas Pre-Programadas:
1. Presione el botón “Program”. El indicador “PROG”
parpadeará y aparecerá un “0” en el área del display.
2. Luego ingrese el número asociado con la receta pre-programada
utilizando el teclado numérico. Por ejemplo “3,1” es 31.
3. Luego presione “Start”.
Programación de sus Propias Recetas:
1. Ingrese sus etapas, cada una con sus temperaturas y tiempos,
luego presione “Program”. Ingrese el número con el que la
desee guardar. Por ejemplo, “1,3,7” es 137.
2. Presione el botón “Program” para conrmar el número que seleccionó.
• Se pueden almacenar hasta 10 funciones de cocción en cada Memoria de Entrada (10
etapas adicionales de tiempo de cocción y temperatura).
• Si no está seguro del tiempo de cocción restante mientras el NuWave™ PIC Double está
cocinando, presione “Cook Time” para mostrarlo. El display volverá a mostrar la
temperatura automáticamente después de algunos segundos.
Tiempo Total:
Antes de comenzar con una receta programada usted podrá visualizar el número total de
etapas y el tiempo total:
1. Presione el botón “Program” y luego ingrese en el teclado el número de receta asignado.
2. Presione el botón “Program” una vez más.
• El número total de etapas se mostrará sobre “STAGE” y el tiempo total se mostrará en el display LED.
NOTA: Las etapas individuales también podrán cambiarse y guardarse al mostrarse el tiempo total.
1. Presione el botón “Stage” para seleccionar la etapa a cambiar.
2. Para cambiar la temperatura presione el botón “Cook Temp” e ingrese la temperatura deseada
utilizando las teclas numéricas o los botones “+” y “-”.Para cambiar el tiempo presione el botón
“Cook Time” e ingrese el tiempo deseado utilizando las teclas numéricas o los botones “+” y “-”.
3. Presione el botón “Start” para comenzar con su receta editada.
NOTA: Usted también puede guardar su receta editada.
1. Presione el botón “Program”. Aparecerá PROG y se mostrará un 0 en la pantalla.
2. Ingrese el número deseado para su programa utilizando las teclas numéricas
o los botones “+” y “-”.
3. Presione el botón “Program” nuevamente para guardar su nuevo programa.
• 137Manual Del Usario
Ejemplo de Programación de Receta.
Betabel
Porciones: 6-8
Etapas de Cocción Pre.Programadas:
Etapa 1: Max/Sear - 1 minuto
Etapa 2: 375°F - 20 minutos
Tiempo de Cocción Total: 21 minutos
Ingredientes:
4 betabeles grandes amarillos o rojos,
lavados y limpiados
1 litro de agua
1 cucharadita de sal
½ cucharadita de pimienta negra
recién molida
Instrucciones:
1. Ponga los betabeles y el agua en la
olla de presión.
Programación:
Etapa1: Max/Sear - 1 minuto
1. Presione el botón “Stage”.
Aparecerá Stage en el panel
del display.
2. Presione el botón “Cook Temp” y
presione los botones “5,7,5” o
el botón “Max/Sear”.
Se mostrará “SEAR”.
3. Presione el botón “Cook Time”
y presione “1” para cocinar por
un minuto.
Función de Guardar:
Usted puede modicar y guardar el tiempo o temperatura de una receta programada ya
existente en cualquier momento durante su proceso
de cocción. Una vez que haya cocinado, aparecerá
SAVE en el display LED. En ese momento usted
podrá guardar su receta en el NuWave PIC Double
presionando el botón “Program” e ingresando el
número de receta deseado.
Si usted decide guardar la receta modicada en un espacio que ya está siendo ocupado
por otra receta programada, la nueva receta anulará la anterior.
ESTA OPCIÓN SÓLO ESTÁ DISPONIBLE PARA LOS ESPACIOS DEL 51 AL 200.
Etapa 2: 375˚F - 20 minutos
1. Presione el botón “Stage” una vez
más. Aparecerá Stage en el panel
del display.
2. Presione el botón “Cook Temp” y
presione los botones “3,7,5” o
el botón “Med/High”.
Se mostrará “375°F”.
3. Presione el botón “Cook Time”
y presione “2,0” para cocinar
por 20 minutos.
Para guarder la receta:
1. Después de ingresar todas las
etapas presione “Program”.
2. Ingrese cualquier número entre 51 y
200 utilizando el teclado numérico.
Por ejemplo: “1,3,7” programan 137.
3. Presione “Program” una vez más
para establecerlo.
Instrucciones para Cocinar:
Para cocinar inmediatamente:
1. Tape y asegure.
2. Gire el regulador de presión al
2 para una presión alta.
3. Presione “Start”.
138 • NuWave
™
PIC
®
Double Complete Cookbook
Solución de Problemas
Solución
Mensaje
de Error
Sonido Pantalla 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
E1
0
Al colocar nuevamente el
recipiente, el NuWave™
PIC Double reanudará el
cocinar.
Reanude presionando
“Start”
El tiempo de cocinado ha
concluido
Solución
Mensaje
de Error
E2
E3
E4
E5
E6
E7
E8
E9
FULL
E1
Mal funcionamiento de la unidad. Contacte a servicio al cliente.
Mal funcionamiento de la unidad. Contacte a servicio al cliente.
Mal funcionamiento de la unidad. Contacte a servicio al cliente.
Un E1 por lo regular signica que el NuWave™ PIC Double no detecta
algún recipiente en su supercie. Esto puede ocurrir por una de dos
razones:
1. Las bobinas de inducción que contiene el NuWave™ PIC Double
trabajarán sólo cuando estén en contacto directo con un recipiente.
Para mantener la efectividad del aparato, siempre asegúrese de que
esté sobre una supercie 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
Double se apagará.
Después de retirar el
recipiente
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 inducción 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. Contenido del Paquete: 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 [email protected] 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 especícos 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 [email protected]
• 139Manual Del Usario
140 • NuWave
™
PIC
®
Double Complete Cookbook
Food
Cook Time
1800 Watts
Cook Time
900 Watts
3:40 Min
9:30 Min
1:44 Min
2:46 Min
4:45 Min
3:00 Min
8:15 Min
8:30 Min
6:43 Min
5:50 Min
5:09 Min
7:00 Min
7:00 Min
12:45 Min
3:44 Min
1:21 Min
4:00 Min
4:50 Min
7:00 Min
8:30 Min
1:20 Min
8:00 Min
10:00 Min
9:24 Min
16:25 Min
3 Min
8:00 Min
1:24 Min
2:02 Min
3:21 Min
1:30 Min
8:15 Min
3:46 Min
4:00 Min
1:30 Min
4:30 Min
3:33 Min
5:00 Min
8:50 Min
3:12 Min
0:48 Sec
3:00 Min
2:27 Min
7:00 Min
3:46 Min
0:55 Sec
8:00 Min
8:00 Min
4:03 Min
7:44 Min
Cook
Temp
350˚F
350˚F
350˚F
350˚F
275˚F
275˚F
375˚F
375˚F
275˚F
275˚F
275˚F
275˚F
375˚F
300˚F
175˚F
140˚F
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
575˚F/Sear
Pancakes
Bacon
2 Fried Eggs
4 Scrambled Eggs
Searing a Ribeye
8 oz. Hamburgers
2 Chicken Breasts
4 oz. Salmon
4 cups Chicken Broth
4 cups Beef Broth
Pre-Made Alfredo Sauce
Pre-Made Marinara Sauce
Cheese Sauce
12 oz. Semi Sweet Chocolate
1 Tbsp. Butter
1 Stick of Butter (8 Tbsp.)
1/2 cup of Diced Onions
1 Tbsp. of Garlic Sautéd
1 cup of Water Boiled
2 cups of Water Boiled
3 cups of Water Boiled
4 cups of Water Boiled
4 cups Canloa Oil (375˚F)
Raw Pork Sausge Patties
4 Raw Sausage Links
Breakfast
Beef
Chicken
Sweets
Fish
Others
Stocks, Soups
and Sauces
1800 Watt and 900 Watt Cooking Times
Please note: These are general guidelines only.
They are not meant to be recipes. Cook times may vary.
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.
• 141Recetas
142 • NuWave
™
PIC
®
Double 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.
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.
• 143Recetas
144 • NuWave
™
PIC
®
Double 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.
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 supercie para amasar
con el ¼ de taza de harina restante.
Ponga la masa sobre la supercie.
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 supercie 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.
• 145Recetas
146 • NuWave
™
PIC
®
Double 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.
Fettuccine 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.
Mode d’emploi et Livre de recettes complet
Mode d’emploi et Livre de recettes complet
PIC
®
DOUBLE
148 • NuWave
™
PIC
®
Double Complete Cookbook
Qu’est-ce que la cuisson à induction?
Bienvenue dans la cuisson à induction
de précision NuWave™
Nous vous félicitons d’avoir acheté la plaque de cuisson à induction Double NuWave™
(PIC
®
). Ce manuel contient des images et des instructions détaillées pour vous aider
à vous familiariser avec votre plaque de cuisson. Il renferme également de bonnes
recettes et des astuces de gain de temps pour vous aider à préparer de délicieux repas
gastronomiques en bien moins de temps qu’il ne vous en faudrait avec une cuisinière
classique. Cuisiner devient simple et rapide avec la plaque de cuisson à induction de
précision Double de NuWave, LLC. Cet appareil portable aux fonctions multiples utilise
la technologie de l’induction pour économiser du temps, de l’énergie et de l’argent. La
plaque de cuisson à induction de précision NuWave™ est efcace, sûre, rapide et facile à
nettoyer. De plus, grâce aux fonctions de programmation des temps et des températures
de « réchauffer » à « saisir », vous pouvez préparer presque tout type de nourriture sans
risquer de la faire trop ou pas assez cuire.
La PIC Double NuWave™ se compose d’une série de bobines d’induction (basées
sur les principes magnétiques). Ces bobines génèrent des champs magnétiques qui
produisent une réaction de chaleur dans les poêles et casseroles à base d’acier et de
fer. De cette façon, la chaleur est générée dans les ustensiles et non à la surface de la
plaque de cuisson, ce qui consomme beaucoup moins d’énergie qu’avec des appareils
électriques ou à gaz classiques. La cuisson à induction est la manière la plus écologique
de préparer des repas car cette méthode de libère pas de toxines dans l’environnement.
La cuisson à induction n’émet pas de amme, elle produit donc moins de chaleur
résiduelle dans votre cuisine. La plaque de cuisson à induction de précision Double
NuWave™ reste froide au toucher quand la surface magnétique n’est pas activée.
Avantages complémentaires :
• Économies d’énergie : Le champ magnétique, généré par les bobines de cuivre,
pousse les molécules invisibles dans l’ustensile de cuisine à vibrer rapidement,
créant de la chaleur an que l’ustensile lui-même réchauffe la nourriture. La PIC
Double NuWave™ est l’une des plaques de cuisson les plus éco-énergétiques
disponibles aujourd’hui, ce qui signie que la cuisson avec la PIC Double peut se
traduire par des économies sur vos factures mensuelles.
• Sécurité : La PIC Double NuWave™ est conçue sans bobines chaudes rouges
ni ammes apparents, ce qui élimine presque entièrement le risque d’incendie.
Les fonctions d’arrêt automatique améliorent encore la sécurité de la plaque de
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surface reste froide au toucher.
• Cuisson rapide : La plaque chauffe immédiatement et la température est précise
avec la PIC Double NuWave™. Elle présente 6 réglages différents pour la
température, ajustables par paliers de 5 degrés. Plus de perte de temps!
• Légère et portative : La PIC Double NuWave™ ne pèse que 2,5 kg, vous pouvez
donc l’emmener partout avec vous ! Utilisation en intérieur ou en extérieur - partout
avec une prise de courant standard américaine.
• Facile à nettoyer : Les projections ne brûleront pas et ne colleront pas à la
surface de la plaque de cuisson. Un coup de chiffon suft!
Produits et accessoires Double de la plaque de
cuisson à induction de précision NuWave™
Pour commander des pièces et des accessoires, appelez le service client
au 1-877-689-2838, lundi - vendredi, 7h00 - 20h00 UTC-6.
Vous pouvez également commander en ligne sur : www.NuWaveNow.com.
Veuillez fournir les noms et numéros d’articles corrects an d’assurer un traitement
précis de votre commande.
(31201) Cocotte-minute de précision NuWave™
(32061) Manuel cocotte-minute de précision NuWave™
Cocotte-minute de précision NuWave™ :
Couvercles (Option):
Couvercles (Option):
Couvercles (Option):
Poêles aluminium hautement anodisé :
Poêles et casseroles acier inoxydable
Poêle Quotidienne:
Poêle À Frire Acier Inoxydable:
Couvercles (Option):
Couvercles (en option):
Couvercles (en option):
Poêles acier inoxydable Plus :
Poêles acier inoxydable série Chef :
Ustensiles de cuisine antiadhésifs en céramique Duralon
®
NuWave™:
Plaque de cuisson à induction de précision NuWave™ :
(30501~30532) NuWave™ PIC
®
Double
(32456) Guide / livre de cuisine complet
(32459) DVD d’instructions
(32460) Fiche d’informations
Batterie cuisine Ultimate NuWave™ :
32003) Casserole acier inoxydable 3,5 litres
(32004) Couvercle de casserole 3,5 litres
(32005) Cuiseur vapeur acier inoxydable
Fonte de NuWave™:
(32023) Gril en fonte
(32022) Bac récepteur d’huile
(32056) Manuel gril en fonte
((31113) Gril en fonte
(32060) Manuel guide en fonte
(32100) Manuel ustensiles de cuisine antiadhésifs en céramique Duralon
®
NuWave™
(32457) Guide démarrage rapide
(32158) Carte d’enregistrement
(31117) Boîte de transport sur mesure
(
32462) Télécommande
(32007) Insert fondue acier inoxydable
(32008) Jeu de 8 fourchettes à fondue
(32055) Manuel batterie de cuisine Ultimate
9-inch
10.5-inch
12-inch
(32109)
(32110)
(32114)
(32012)
(32004)
(32014)
1.5-quart
2.0-quart
3.0-quart
5.5-quart
9.0-quart
10-piece set
12-inch, 5.0-quart
11-in, 3.0-quart
(32031)
(32032)
(32033)
(32039)
(32034)
(31250)
(32018)
(32024)
(32019)
(32025)
(32036)
(32037)
(32038)
(32040)
(32004)
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)
Ensemble cuiseur vapeur 8 litres:
Couvercles (en option):
8.0-quart Stock Pot
7.0-quart Steamer Insérer
Steamer Rack
(32400)
(32401)
(32402)
(32403)
• 149
• 149
Manual D’Utilisation
150 • NuWave
™
PIC
®
Double Complete Cookbook
MESURES DE PROTECTION
IMPORTANTES
Lors de l’utilisation d’appareils électriques, veillez à toujours suivre
les consignes de sécurité élémentaires, y compris:
LIRE TOUTES LES INSTRUCTIONS
AVANT UTILISATION
DANGER – Pour réduire le risque d’électrocution:
1. Lisez toutes les instructions, consignes de sécurité et mises en garde avant
d’utiliser l’appareil.
2. Ne placez pas l’appareil dans un endroit où il peut tomber ou glisser dans l’eau
ou d’autres liquides..
3. Ne touchez pas un appareil tombé dans l’eau. Débranchez-le immédiatement.
4. N’immergez pas le cordon, la prise ni aucune partie de l’appareil dans l’eau ou
d’autres liquides
AVERTISSEMENT – Pour les personnes portant un pacemaker:
1. Cet appareil émet un champ électromagnétique plus fort dans les 60 cm autour
de la surface de cuisson.
2. Les textes scientiques n’ont pas prouvé qu’un champ électromagnétique
puisse perturber le fonctionnement d’un pacemaker. Veuillez consulter votre
médecin ou un professionnel de santé avant utilisation.
AVERTISSEMENT – Pour réduire les risques de brûlure, d’électrocution,
d’incendie ou de blessure:
1. Cet appareil n’est pas destiné à un usage continu
2. Cet appareil comprend une fonction chauffage. Les surfaces peuvent
atteindre de hautes températures. Ne touchez pas les surfaces chaudes. La
plaque peut présenter une chaleur résiduelle après que vous ayez ôté les
ustensiles de cuisine. L’utilisation de maniques ou d’autres mesures de
sécurité est fortement conseillée.
3. Cet appareil ne doit pas être utilisé par des enfants. Il est très important
d’être très attentif lors de l’utilisation de ce produit à proximité des enfants
4. Ne pas placer sur un brûleur à gaz ou électrique ni dans un four chaud.
5. Ne pas poser d’objets métalliques comme des couteaux, fourchettes,
cuillères ou couvercles sur la plaque de cuisson, car ils peuvent chauffer.
6. Cet appareil n’est pas destiné à un usage commercial.
7. Utiliser cet appareil aux ns prévues comme décrit dans ce manuel. Ne pas
utiliser pas d’autres accessoires ou pièces qui ne soient pas recommandées
par le fabricant. Cela peut causer un incendie, une décharge électrique ou
des blessures corporelles.
8. Ne jamais faire fonctionner cet appareil si le cordon ou la prise sont
endommagés, s’il ne fonctionne pas correctement, s’il est tombé ou abîmé,
ou s’il est tombé dans l’eau. Contacter le service client pour un contrôle, une
réparation ou un réglage.
9. Ne pas faire fonctionner une plaque de cuisson cassée. Si la plaque de
cuisson est cassée, les solutions nettoyantes et les projections peuvent
pénétrer l’appareil et créer un risque de décharge électrique.
10. Maintenir le cordon à l’écart des surfaces chauffées. Ne pas laisser le cordon
pendre de la table ou du comptoir. Ne jamais forcer la che dans une prise
de courant. Toujours débrancher le cordon électrique en tirant sur la prise.
Éteindre l’unité avant d’ôter la che du mur.
11. Ne pas utiliser dans les endroits où des produits aérosols (sprays) sont
utilisés ou en cas d’administration d’oxygène.
12. Utiliser prudence et discernement lors de l’utilisation de la plaque de cuisson
en extérieur et dans les endroits publics. Cet appareil ne doit jamais être
disposé à proximité d’enfants non surveillés ou non conscients de sa
IMPORTANT – Informations FCC:
Avertissement: Les changements ou modications apportés à cette unité et
non approuvés expressément par le service responsable de la conformité peuvent
annuler l’autorité de l’utilisateur à exploiter l’équipement.
Note : L’appareil est conforme à la partie 18 de la réglementation FCC.
AVERTISSEMENT: Tous les articles placés sur la plaque peuvent devenir
très chauds pendant la cuisson. Soyez prudent quand vous ôtez ces articles
de l’unité. Portez toujours des gants de cuisine ou utiliser des maniques. La
plaque peut présenter une chaleur résiduelle après que vous ayez ôté les
ustensiles de cuisine. Laissez tout refroidir complètement avant de nettoyer.
Danger de choc électrique. Utiliser avec un système électrique adéquat.
Ne pas utiliser si le cordon ou la prise sont endommagés.
AVERTISSEMENT
Élimination appropriée de ce produit
Ce signe indique que ce produit ne doit pas être jeté avec les autres déchets
ménagers aux États-Unis. Par mesure de prévention pour l’environnement et pour
la santé humaine des dommages liés à l’élimination incontrôlée des déchets, il doit
être recyclé de manière responsable an d’encourager la réutilisation durable des
ressources matérielles. Pour renvoyer votre appareil usagé, veuillez utiliser les
systèmes de retour et de ramassage ou contacter le commerçant chez qui le produit
a été acheté. Il peut se charger du recyclage écologique.
CONSERVER CES INSTRUCTIONS
Informations électriques
• La longueur du cordon de cet appareil a été décidée pour réduire les risques de
sécurité pouvant survenir avec un cordon long. Des rallonges sont disponibles et
peuvent être utilisées avec précaution. En cas d’utilisation d’une rallonge: (1) la
puissance électrique de la rallonge doit être au moins aussi haute que la puissance
électrique de l’appareil, et (2) la rallonge doit être arrangée de manière à ne pas
s’enrouler autour du comptoir ou de la table, où l’on pourrait accidentellement le
tirer ou trébucher dessus.
• Certains modèles d’appareils peuvent présenter une che polarisée (une broche est
plus large que l’autre). Cette che est destinée à entrer dans une prise polarisée
dans un seul sens. Si la che n’entre pas correctement dans la prise, inverser la
che. Si elle n’entre toujours pas correctement, contacter un électricien qualié.
Ne pas essayer de modier la che.
présence. L’appareil doit être placé sur une surface plane et stable, à l’écart
de toute source d’eau comme piscine, spa, arroseur, tuyau, etc.
13. Ne pas déplacer l’appareil quand il est chaud
14. Cet appareil est à usage domestique uniquement ; il est conçu pour traiter
des quantités domestiques normales. Il ne convient pas à une utilisation
continue ou commerciale.
15. Ne pas démonter le produit. Aucune pièce n’est réparable par l’utilisateur.
16. Ne pas laisser l’appareil sans surveillance pendant l’utilisation.
17. Cet appareil n’est pas destiné à fonctionner avec un minuteur externe.
18. Nettoyer la plaque de cuisson avec précaution. Nettoyer une surface chaude
avec un chiffon humide peut former de la vapeur et certains nettoyants
peuvent produire des émanations dangereuses. Débrancher l’alimentation
avant de nettoyer.
19. Faire attention lors de l’élimination de graisse chaude.
20. Garder ce manuel à portée de main pour référence ultérieure.
• 151
Manual D’Utilisation
152 • NuWave
™
PIC
®
Double Complete Cookbook
Plaque de cuisson à induction
de précision NuWave™
Ventilation: Les ventilateurs sont situés à l’arrière du produit an de permettre à toute
chaleur générée par l’élément chauffant de s’échapper. Cette caractéristique empêche
le transfert de chaleur vers la surface de cuisson et assure une performance efcace
de la PIC Double NuWave™.
Surface: La surface en verre résistant à la chaleur de la PIC Double NuWave
TM
reste
froide au toucher et se nettoie facilement et simplement à l’aide d’un chiffon humide.
Afchage LED: Panneau de commande bien éclairé, facile à lire.
Source de Chaleur: Les bobines électromagnétiques situées sous la surface de verre
transfèrent la chaleur générée directement vers l’ustensile de cuisine à induction.
Interrupteur marche / arrêt: La PIC Double NuWave
TM
possède un interrupteur
marche / arrêt situé sur son côté droit.
1
2
3
4
5
Quand la PIC Double NuWave
TM
est en fonctionnement, ne touchez
pas la surface de l’appareil car elle peut devenir très chaude et
provoquer des risques de brûlures. La plaque peut présenter
une chaleur résiduelle après que vous ayez ôté les ustensiles de
cuisine.
Ne pas ôter les poêles et casseroles pendant la cuisson.
Appuyer sur le bouton « Pause / Effacer » pour couper
l’alimentation avant de les ôter.
MISE EN GARDE
4
3
2
1
1
5
Ustensiles de cuisine compatibles avec la plaque
de cuisson à induction
ATTENTION:
Les bobines chauffantes sont situées à l’intérieur du cercle doré le plus épais. Vous pouvez
utiliser des poêles mesurant jusqu’à la largeur totale de la PIC Double NuWave™,
c’est-à-dire 31 centimètres, mais la chaleur sera dans ce cas transmise plus lentement aux
bords extérieurs. Non conseillé pour les poêles de plus de 31 centimètres de diamètre.
Exemples d’ustensiles compatibles:
• Tous les ustensiles de cuisine NuWave™
• Les ustensiles de cuisine antiadhésifs en céramique Duralon
®
NuWave™
• La fonte • L’acier et le fer émaillés • L’acier inoxydable avec base magnétique
Batterie de cuisine compatible non induction:
• En Cuivre • En verre • En Aluminium • Vases en Poterie
Comment vérier la compatibilité avec l’induction de mes ustensiles de cuisine ?
Il existe trois façons simples de vérier si vos poêles et vos casseroles, ou vos futurs
achats, sont compatibles avec la PIC Double NuWave™ :
1. Vous pouvez la plupart du temps utiliser un aimant. S’il se colle sur le fond d’un ustensile
decuisine, cela veut généralement dire que la poêle ou la casserole est utilisable avec
l’induction. Soyez prudent cependant, car il existe des cas dans lesquels les propriétés
magnétiques des récipients ne sont pas assez fortes pour fonctionner efcacement avec la
Pic Double NuWave™.
2. Mettez un peu d’eau dans une poêle ou une
casserole. Si elle est compatible avec l’induction,
l’eau va commencer à bouillir.
3. Un symbole « adapté à l’induction »
peut être imprimé sur le fond de l’ustensile.
IMPORTANT - N’immergez pas l’unité dans l’eau,
n’essayez pas de la faire passer au lave-vaisselle. La
surface externe peut être nettoyée en l’essuyant avec
précaution à l’aide d’une éponge ou d’une lavette
humide. Assurez-vous que l’unité ait entièrement
refroidi avant de la nettoyer.
La technologie à induction étant basée sur des principes magnétiques, les ustensiles de
cuisine compatibles doivent avoir un fond ferreux (à base d’acier, magnétique). Certains
ustensiles sont fait de métaux naturellement magnétiques (comme l’acier pur), d’autres
sont rendus magnétiques en insérant une ne couche de métal ferreux dans leur base.
Le champ magnétique de la plaque de cuisson à induction agira sur cette couche pour
distribuer la chaleur. Les ustensiles en fonte et en acier inoxydable trois couches de
haute qualité fonctionneront avec les plaques de cuisson à induction. Les ustensiles
en cuivre, verre et aluminium ne fonctionneront pas, à moins de posséder une base
magnétique. Les casseroles qui fonctionnent de manière optimale avec la PIC Double
NuWave™ ont tendance à être de taille moyenne à grande.
AVANT UTILISATION
Essuyez la surface avec un chiffon trempé dans de
l’eau tiède et savonneuse.
Nettoyer et entretenir votre PIC
®
Double NuWave™
• 153
Manual D’Utilisation
154 • NuWave
™
PIC
®
Double Complete Cookbook
Instructions Générales d’Utilisation
Instructions Generales de Nettoyage
• Nettoyez après chaque utilisation.
• Assurez-vous que l’unité ait entièrement refroidi avant de la nettoyer.
• La surface externe peut être nettoyée en l’essuyant avec précaution à l’aide d’une
éponge ou d’une lavette humide.
• Ôtez la prise d’alimentation avant de nettoyer la Double NuWave™.
N’utilisez pas d’agents nettoyants, l’eau ne doit pas pénétrer à l’intérieur
de la plaque de cuisson à induction.
• N’immergez jamais la PIC Double NuWave™, ses câbles ni sa prise
dans de l’eau ni d’autres liquides.
• Essuyez la surface avec un chiffon humide ou utilisez une solution savonneuse douce
et non abrasive. Assurez-vous que l’unité ait entièrement refroidi avant de la nettoyer.
• Essuyez le revêtement et le tableau de commande à l’aide d’un chiffon doux imbibé
d’eau ou de détergent doux.
• N’utilisez pas de produits d’entretien à base d’huile car cela pourrait endommager les
parties en plastique ou le tableau de commande/revêtement.
• N’utilisez pas de matière ni de substance inammable, acide ou alcaline à proximité de
la PIC Double NuWave™, cela peut raccourcir la durée de vie de la plaque de
cuisson à induction ou créer un risque d’inammation lors de l’utilisation
de la plaque de cuisson.
• Pour que votre PIC Double NuWave™ ait toujours l’air neuve, assurez-vous que le
fond des ustensiles n’érae pas la surface en verre de l’unité, bien qu’une surface
éraée n’empêche pas l’utilisation de la plaque de cuisson à induction.
• Assurez-vous de nettoyer correctement l’unité avant de la ranger dans
un endroit frais et sec.
• Placez la plaque de cuisson sur une surface plane, stable et non métallique.
• N’utilisez jamais la plaque de cuisson sur une surface inammable (par ex. nappe, tapis, etc.).
• N’obstruez pas les fentes de ventilation de la plaque de cuisson à induction. Cela pourrait entraîner
une surchauffe. Maintenez une distance minimum de 7 à 12 centimètres des murs et autres objets,
appareils, etc.
• Ne placez pas d’appareils ni d’objets sensibles aux champs magnétiques au-dessus ou près de
la PIC Double NuWave™.
(par ex. cartes de crédits, téléphones mobiles, radios, télévisions, magnétoscopes, etc.).
• N’utilisez pas la plaque de cuisson à induction à proximité de feux ouverts, de radiateurs
ni d’autres sources de chaleur.
• Ne la placez pas sur la cuisinière.
• Assurez-vous que le câble d’alimentation ne soit pas endommagé ni compressé sous la
plaque de cuisson à induction.
• Le câble d’alimentation ne doit pas entrer en contact avec des arêtes tranchantes ni
des surfaces chaudes.
• Avant de brancher la PIC Double NuWave™, vériez que le besoin en voltage indiqué dans ce
manuel corresponde à l’apport en voltage de votre domicile.
Un mauvais branchement peut entraîner l’endommagement de l’unité et
d’éventuelles blessures corporelles.
• La surface de la plaque de cuisson est conçue à partir de verre résistant à de hautes températures.
En cas de dommage à l’unité, même une petite ssure sur la surface du verre, déconnectez
immédiatement la PIC Double NuWave™ de l’alimentation électrique.
CONSEILS IMPORTANTS:
1. Vérier les prises de courant pour assurer un bon fonctionnement. Ne pas utiliser sur
une prise où d’autres appareils majeurs sont branchés. Vérier les réglages si l’unité
fonctionne trop lentement.
2. La prise électrique doit être correctement connectée à la prise de courant.
3. Toujours éteindre et débrancher l’unité avant de la nettoyer.
Afchage LED
Démarrage facile:
NOTE : assurez-vous que votre PIC Double NuWave soit allumée
en touchant le bouton marche/arrêt à l’arrière de l’unité.
Panneau de contrôle:
« 0 » doit s’afcher quand aucun programme n’est
sélectionné ou que l’unité est allumée.
Il existe plusieurs moyens de cuisiner avec votre NuWave™ PIC Double :
• Sélectionnez l’une des fonctions de température (Minimum - Maximum/Saisir), puis appuyez
sur « Démarrer ». Le délai de cuisson par défaut est d’une heure.
• Appuyez sur « Cook Temp » (Température de caisson), puis sur « Start » (Démarrer). La cuisson
par défaut se fait pendant 1 heure à 375˚F.
• Appuyez sur « Cook Temp », puis réglez la température de caisson à l’aide du pavé numérique
et appuyez sur « Start » (Démarrer). Le délai de cuisson par défaut est d’une heure.
• Appuyez sur « Cook Time » (Délai de cuisson), puis réglez le délai de cuisson à l’aide des
touches numériques et appuyez sur « Start » (Démarrer).La température par défaut est de 375˚F.
• Réglez la température et l’heure à l’aide du pavé numérique et appuyez sur « Start » (Démarrer).
La double plaque de cuisson à induction NuWave™ cessera automatiquement de chauffer lorsque
le temps s’épuisera et qu’un bip sonore alertera les utilisateurs. L’afchage montrera toujours la
température courante pendant le cycle de cuisson. Pour voir le laps de temps, appuyer sur
« Temps de cuisson » (Cooking time) pendant la cuisson.
NOTE : Après 3 secondes, l’afchage reviendra à la température de cuisson.
NOTE : En raison des règlements d’ETL relativement aux panneaux de contrôle tactiles, appuyer
uniquement sur le bouton « Démarrer » (Start) ne débutera pas le processus de cuisson.
Fonction Pause / Effacer :
1. Pour interrompre le temps de cuisson, appuyez sur le bouton « Pause / Effacer » une fois.
Cela arrêtera la PIC Double NuWave™ quelle que soit l’étape en cours.
2. La température restera afchée sur le tableau, mais le F clignotera.
3. Pour reprendre, appuyez sur « Démarrer ».
4. Pour effacer le mode de cuisson ou pour afcher pendant que la PIC Double NuWave™
est en fonctionnement, appuyez sur le bouton « Pause / Effacer » deux fois. L’écran sera
entièrement effacé, un 0 ou l’heure actuelle s’afcheront et l’unité s’éteindra.
Régler l’horloge et bouton matin / soir:
1. Appuyez sur le bouton « Horloge ». L’indicateur HORLOGE va clignoter sur l’afchage
LED et 00:00 va apparaître.
2. Entrez les chiffres correspondant à l’heure actuelle. Par exemple, pour 1h25, tapez “1,2,5”.
3. Une fois l’heure entrée, le réglage SOIR s’afche par défaut.
4. Pour modier le réglage, appuyez sur le bouton « matin/soir ».
5. Appuyez à nouveau sur le bouton « Horloge » pour faire le réglage.
• « L’heure de n » ne fonctionnera pas tant que vous n’aurez pas réglé l’heure
actuelle et que « 0 » ne sera pas afché.
• Si la PIC Double NuWave™ est éteinte ou débranchée de l’alimentation électrique,
vous devrez reprogrammer l’horloge.
Indications Pour le Panneau d’afchage
• 155
Manual D’Utilisation
Low
Med
Low
Med High
Cook Temp
Clock
Program
Cook Time
End Time
am/pm
1800W
Stage
1
4
7
2
5
8
0
3
6
9
Start
Med
High
Pause
Clear
Max
Sear
LED
Display
Increase Start
Pause/
Clear
Decrease
Watts
Program
Clock
Cook
Time
Stage
End
Time
Cook
Temperature
Number
AM/PM
Low-Max/Sear
156 • NuWave
™
PIC
®
Double Complete Cookbook
Conversion Fahrenheit / Celsius:
1. La PIC Double NuWaveTM afche par défaut la température de cuisson en degrés
Fahrenheit (F). F apparaît sur le tableau d’afchage.
2. Pour passer l’afchage en degrés Celsius (C), appuyez sur les boutons
« Température de cuisson » et sur « Temps de cuisson » en même temps.
3. Pour fermer l’option conversion F/C, appuyez sur « Pause / Effacer » jusqu’à ce que 0 ou
l’heure actuelle s’afche sur l’écran.
Fonction verrouillage et déverrouillage :
La PIC peut être verrouillée en appuyant sur
« Doux » et « Saisir/Max » ensemble jusqu’à ce
que VERROUILLAGE s’afche sur le tableau.
Pour déverrouiller, appuyez sur « Doux » et « Saisir/Max »
ensemble jusqu’à ce que VERROUILLAGE disparaisse.
• Chaque verrous du panneau de commande et se déverrouille indépendamment de l’autre.
Fonction puissance :
Le PIC Double fonctionne par défaut sur 1 800 watts lorsqu’une seule plaque est utilisée.
1. Pour changer la puissance à 900 watts, appuyez sur le bouton « 1800W ».
2. Pour régler sur 1 800 watts, appuyez simplement une nouvelle fois sur le bouton « 1800W».
Le voyant se met à clignoter.
NOTE : CHAQUE PLAQUE PEUT UTILISER JUSQU’À 1800 W INDIVIDUELLEMENT. LORSQUE
VOUS DEVEZ UTILISER LES DEUX PLAQUES, LE PIC DOUBLE PASSE AUTOMATIQUEMENT
À 900 W SUR CHAQUE PLAQUE.
Régler la température:
Cet appareil est réglé pour cuire à feu moyen/fort (375°F).
1. Pour refaire le réglage, appuyez sur la touche « Doux - Max/Saisir », l’indicateur TEMP va
clignoter, puis appuyez sur « Démarrer ». La plage de température va apparaître à l’écran.
2. Pour démarrer, appuyez sur le bouton « Cuisson/Température ». L’indicateur TEMP va |
clignoter et 375F va s’afcher
3. Pour augmenter ou réduire la température par paliers de 5°F, appuyez sur les
boutons « + » et « - » jusqu’à afchage de la temperature désirée
Reportez-vous au tableau ci-dessous pour le réglage de la température et pour les températures
préréglées. Le minimum est 100°F, la température maximum atteint 575°F.
NOTE : La température afchée représente la température d’1,5 L d’huile dans la casserole en
acier inoxydable 3,5 litres NuWave™. Le thermomètre du test est placé à l’origine (milieu) de
la casseroleen acier inoxydable 3,5 litres NuWave™ à équidistance de la base de la casserole
et de la surface de l’huile.
100°F (38°C)
175°F (79°C)
275°F (135°C)
375°F (191°C)
425°F (218°C)
575°F (302°C)
Appuyer sur Plage de température Exemples
Doux
Moyen Doux
Moyen
Moyen Fort
Fort
Max/Sasir
Chaud
Mijoter
Vapeur
Mélanger/Frire
Bouillir/Sauter
Saisir
100F / 38C
175F / 79C
275F / 135C
375F / 191C
425F / 218C
SEAR
Afchage tableau
Tempér ature
désirée
Afchage
220°F
221°F
222°F
223°F
224°F
225°F
220F
220F
220F
225F
225F
225F
Suite des réglages de température:
La température de cuisson peut également se régler à l’aide des
touches numériques. Voir ci-contre pour les exemples.
1. Appuyez sur le bouton « Température de cuisson ».
2. Tapez la température de cuisson désirée à l’aide des touches
numériques. Gardez en tête que la PIC Double se réglera
automatiquement sur la température la plus proche nissant par
« 5 » ou par « 0 ». Par exemple, si vous tapez 2,2,2 pour cuisiner
à 222°F, l’écran LED afchera 220F.
ttrois fois, puis sur « Démarrer »
Appuyez sur
Régler le temps de cuisson:
1. Appuyez sur le bouton Temps de cuisson. L’indicateur TEMPS va clignoter.
2. Entrez le temps en heures et en minutes en vous servant des touches numériques.
• Par exemple, pour 1 heure et 30 minutes,
entrez 1,3,0. L’écran afchera 1:30.
• Avec les èches « - » ou « + »,
le temps peut s’ajuster par
tranches d’1 minute.
• Pour vérier le temps en cours de cuisson, appuyez sur le bouton Temps de cuisson,
la PIC reviendra à la température en 3 secondes.
3. Si le temps requis est en minutes, vous n’avez qu’un ou deux chiffres à entrer.
• Par exemple, pour 5 minutes vous n’appuyez que sur 5 ; pour 46 sur 4,6 .
4. Si les chiffres doivent être corrigés, effacez en appuyant sur « 0 » quatre fois.
• Le TEMPS clignotant indique que vous pouvez régler le temps.
Le temps maximum est 99 heures et 60 minutes.
• Les heures et les minutes sont afchées, mais pas les secondes.
Fonction Chaud:
Après avoir terminé la cuisson, vous pouvez utiliser votre plaque de cuisson pour garder votre
nourriture au chaud (100°F - 200°C). Le réglage par défaut est programmé à 120°F pour 2 heures.
1. Appuyez sur les boutons « Doux » et « Moyen/Doux »
en même temps jusqu’à ce que CHAUD apparaisse.
L’indicateur CHAUD va clignoter
2. 120F va s’afcher, appuyez ensuite sur « Démarrer ».
3. Pour modier le temps, entrez le temps désiré
et continuez. Vous pouvez programmer la PIC pour
garder votre nourriture au chaud jusqu’à 100 heures.
4. Une fois le cycle initial de cuisson terminé, la PIC va biper deux fois avant de passer en
mode CHAUD. Le mode Chaud sera toujours la dernière étape du programme..
• Pour modier la température du mode CHAUD, vous pouvez augmenter / réduire la
température à l’aide des boutons « + » et « - » ou des touches numériques.
• Pour modier le temps de cuisson, appuyez sur le bouton Temps de cuisson,
puis augmenter / réduisez le temps de cuisson à l’aide des boutons « + » et « - » ou
des touches numériques.
Fonction étapes de cuisson:
Cette fonction est utilisée pour stocker, programmer ou cuire
pour plus d’un réglage de temps et de température consécutif.
1. Appuyez sur le bouton « Étape ». « ÉTAPE »
va se mettre à clignoter. Pour toutes les étapes,
la température par défaut est toujours de 375°F.
2. Pour modier la température, appuyez sur le
bouton « Température de cuisson », « TEMP »
va clignoter. Entrez la température désirée.
3. Appuyez sur le bouton « Temps de cuisson ».
Sur l’afchage LED, TEMPS va clignoter.
4. Entre le temps de cuisson désiré. Vous pouvez
commencer avec le Temps de cuisson, suivi
de la Température de cuisson.
5. Appuyez sur le bouton « Étape » pour passer à la programmation de l’étape 2.
6. Répétez la procédure jusqu’à avoir programmé toutes les étapes désirées.
• Le nombre maximum d’étapes programmables est de 10.
L’étape 10 s’afchera sous « 0 ».
• Si, à tout moment, vous souhaitez modier une étape déjà programmée, appuyez sur
le bouton « Étape » jusqu’à ce que l’étape désirée apparaisse. Là, vous pourrez changer
la TEMPÉRATURE DE CUISSON, le TEMPS DE CUISSON ou les deux.
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158 • NuWave
™
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Double Complete Cookbook
Fonction Heure de n:
IMPORTANT: l’heure exacte à l’HORLOGE doit être réglée avant de pouvoir utiliser la fonction HEURE
DE FIN (voir Réglage de l’horloge en page 152). Cette fonction est conçue pour pouvoir mettre n à la
caisson à un moment ultérieur. Il est possible de repousser la n d’un programme jusqu’à 24 heures.
1. Appuyez sur le bouton « Heure de n », l’indicateur HEURE DE FIN
va clignoter sur le tableau LED et SOIR et 00:00 vont apparaître.
2. Utilisez les touches numériques pour entrer l’heure de n désirée.
• Par exemple, pour 5h00, tapez 5,0,0
Appuyez sur le bouton « matin/soir » pour modier
le réglage SOIR par défaut si nécessaire.
3. Après avoir programmé le temps et la température de cuisson, appuyez sur « Démarrer ».
NOTE : Le TEMPS DE CUISSON et l’HEURE DE FIN ne peuvent pas se chevaucher.
Fonction Programmation:
NOTE : Les numéros 1-50 sont des recettes préprogrammées.
NOTE : Les numéros 51-200 sont vos propres recettes programmées.
Voir un exemple de recette programmable.
NOTE: Programmes 1-50 – la puissance est automatiquement congurée sur 1800 watts,si vous
utilisez les programmes 1-50 et que vous appuyez sur la touche de la puissance, le message
« ERR » s’afche et la puissance se congure par défaut sur la température de cuisson.
NOTE: Programmes 51-200 – après avoir conguré le niveau de puissance de votre choix, vous ne
pourrez plus revenir en arrière à moins de passer outre les recettes programmées. Si vous appuyez
sur la touche de la puissance pendant une cuisson, le message « ERR » s’afche et
la puissance se congure par défaut sur la température de cuisson.
Le bouton « Programme » représente une variété de fonctions disponibles aux utilisateurs de
la PIC Double NuWave™, y compris l’Entrée mémoire (le stockage de programmes de cuisson
à étapes fréquemment utilisés), le Rappel en mémoire (récupération des séquences de cuisson
par étapes) et le Mode de cuisson par étapes.
Utiliser des recettes préprogrammées:
1. Appuyez sur le bouton « Programme ». L’indicateur « PROG »
va clignoter et « 0 » va apparaître dans la zone d’afchage.
2. Ensuite, entrez le numéro associé à la recette préprogrammée à
l’aide du pavé numérique. Par ex. 3,1 pour 31.
3. Puis appuyez sur « Démarrer ».
Programmer vos propres recettes :
1. Entrez vos étapes ainsi que les temps et températures, puis
appuyez sur « Programme ». Entrez le numéro sous lequel vous
souhaitez sauvegarder la recette. Ex. : 1, 3,7 pour 137.
2. Appuyez sur le bouton « Programme » pour conrmer le numéro sélectionné.
• Jusqu’à 10 modes de cuissons peuvent être stockés dans chaque Entrée mémoire
(10 étapes supplémentaires de temps de cuisson et de température).
• Si vous n’êtes pas certain du temps de cuisson restant à l’étape actuelle au cours de la cuisson
avec la PIC Double NuWave
™
, appuyez sur « Temps de cuisson » pour afcher le temps restant.
L’afchage reviendra automatiquement à la température de cuisson après quelques secondes.
Temps de cuisson total :
Avant de commencer une recette programmée, vous pouvez afficher le nombre total d’étapes de
cuisson et le temps total de cuisson.
1. Appuyez sur le bouton « Programme », puis saisissez le numéro de recette approprié
sur le pavé numérique.
2. Puis appuyez à nouveau sur le bouton « Programme ».
• Le nombre total d’étapes de cuisson s’affiche au-dessus de « STAGE » et le temps total de
cuisson s’affiche sur l’écran LED.
NOTE: Les différentes étapes peuvent aussi être modifiées et enregistrées séparément lors de
l’affichage du temps de cuisson total.
1. Appuyez sur le bouton « Stage » pour sélectionner quelle étape modifier.
2. Pour changer la température, appuyez sur le bouton « Cook Temp » et saisissez la température
désirée avec les touches chiffrées ou les boutons « + » et « – ». Pour modifier le temps de cuisson,
appuyez sur le bouton « Cook Time » et saisissez la durée désirée avec les touches chiffrées ou
les boutons « + » et « – ».
3. Appuyez le bouton « Start » pour commencer la recette que vous avez modifiée.
NOTE: Vous pouvez également enregistrer votre recette modifiée.
1. Appuyez sur le bouton « Program» et « PROG » clignotera et un « 0 » s’affichera à l’écran.
2. Saisissez le numéro désiré de votre programme en utilisant les touches chiffrées ou les
boutons « + » et « – ».
3. Appuyez à nouveau sur le bouton « Program » pour enregistrer votre nouveau programme.
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Manual D’Utilisation
Fonction Save:
Vous pouvez régler et enregistrer la durée cuisson ou la température d’une recette
programmée existante à tout moment pendant la cuisson. Une fois la cuisson terminée,
« SAVE » s’affichera sur l’écran LED. À ce
stade, vous pouvez choisir d’enregistrer votre
nouvelle recette dans le NuWave™ PIC Double
en appuyant sur le bouton « Program »
et en saisissant le numéro de la recette
que vous souhaitez.
• Si vous choisissez d’enregistrer la recette ajustée à un emplacement de la mémoire déjà
pris par un autre programme de recette, la nouvelle recette remplacera l’ancienne recette.
CETTE OPTION EST DISPONIBLE UNIQUEMENT POUR LES EMPLACEMENTS MEMOIRE
DES RECETTES 51 A 200.
Exemple de recette programmable
Betteraves dorées
Pour : 6-8 personnes
Étapes de cuisson préprogrammées :
Étape 1 : Max/Saisir - 1 minute
Étape 2 : 375°F - 20 minutes
Temps de cuisson total : 21 minutes
Ingrédients :
4 grosses betteraves rouges ou
dorées, lavées et coupées
1 litre d’eau
1 cuillère à café de sel
½ cuillère à café de poivre noir
fraîchement moulu
Préparation :
1. Mettez les betteraves et l’eau
dans votre cocotte-minute.
Programmer:
Étape 1 : Max/Saisir - 1 minute
1. Appuyez sur le bouton « Étape ».
Étape va clignoter sur l’écran.
2. Appuyez sur le bouton
« Température de cuisson » puis
sur « 5, 7, 5 » ou « Max/Saisir ».
« SAISIR » va apparaître.
3. Appuyez sur « Temps de cuisson »
puis sur « 1 » pour faire
cuire 1 minute
Cuissson:
Pour cuire immédiatement :
1. Couvrez et verrouillez le couvercle.
2. Réglez le régulateur de pression à 2,
pour une forte pression.
3. Appuyez sur « Démarrer ».
Étape 2 : 375˚F - 20 minutes
1. Appuyez à nouveau sur « Étape »,
Étape va clignoter sur l’écran.
2. Appuyez sur le bouton
« Température de cuisson » puis
sur « 3, 7, 5 » ou « Moyen/Fort ».
« 375°F » va apparaître.
3. Appuyez sur
« Temps de cuisson » puis sur
« 2,0 » pour faire cuire 20 minutes.
Pour sauvegarder la recette
1. Après avoir entré toutes vos étapes,
appuyez sur « Programmes ».
2. Entrez n’importe quel nombre entre
51 et 200 à l’aide du pavé numérique.
Ex. : « 1, 3,7 » est le programme 137.
3. Appuyez à nouveau sur Programme
pour l’enregistrer.
160 • NuWave
™
PIC
®
Double Complete Cookbook
Résolution des problèmes
Après avoir ôté
les ustensiles
Bip sonore Afchage Référence
Initial
< 10 secondes
11-70 secondes
Après 70 secondes
Bip unique
Aucun
Oui
Aucun
« F », « C »
ou « Saisir »
« F », « C », « Saisir
» ou « : » clignotant
E1
0
Après avoir reposé la
casserole, la PIC Double
NuWaveTM reprendra
automatiquement la cuisson.
Reprise de la cuisson en
appuyant sur le bouton
« Démarrer ».
La cuisson s’arrête.
Solution
Message
d’erreur
E2
E3
E4
E5
E6
E7
E8
E9
PLEIN
E1
L’unité ne fonctionne pas correctement. Contactez le service client.
L’unité ne fonctionne pas correctement. Contactez le service client.
L’unité ne fonctionne pas correctement. Contactez le service client.
Un afchage E1 signie en général que votre PIC Double NuWaveTM ne
détecte pas d’ustensile sur sa surface. Cela peut se produire pour deux
raisons.
1. Les bobines d’induction à l’intérieur de la PIC Double NuWaveTM ne
fonctionneront que si elles sont en contact direct avec un ustensile de cuisine.
Pour maintenir l’efcacité de votre appareil, placez-le toujours sur une surface
plane et assurez-vous que la surface soit bien en contact avec votre ustensile.
2. Un message E1 peut également apparaître si votre ustensile n’est pas
compatible pour la cuisson à induction.
Le voltage de l’unité est trop faible. Minimum = 85 volts
Le voltage de l’unité est trop fort. Maximum = 144 volts
Surchauffe, ou système de ventilation obstrué. Si la température interne
excède 230°F, l’appareil va cesser de fonctionner et produire un bip.
Appuyez sur « Pause / Effacer » deux fois. Attendez que l’unité refroidisse.
En mode programmation, quand le total des temps entrés atteint la limite de
99h60 de l’appareil, il n’est plus possible d’ajouter d’autres étapes.
Surchauffe, si l’unité dépasse une température de plus de 20°F que la
température de saisie, l’appareil s’éteindra. Contactez le service client.
L’unité ne fonctionne pas correctement. Contactez le service client.
• Si l’un des messages d’erreur ci-dessus s’afche, l’unité émettra un « bip » au moins une fois.
• Le ventilateur tournera au maximum 60 secondes après avoir appuyé une fois
sur le bouton « Pause / Effacer ». Continuez la cuisson en appuyant
sur « Démarrer » dans les 45 minutes suivantes.
• L’unité s’éteindra après 45 minutes si aucun bouton (comme « Démarrer ») n’a été touché.
Quand elle s’éteindra, l’unité effacera toute l’historique de cuisson
• Après avoir appuyé deux fois sur le bouton « Pause / Effacer » ou après l’arrêt de la cuisson,
le ventilateur tournera au maximum 60 secondes jusqu’à ce que l’unité refroidisse. À ce
moment-là, la PIC Double NuWave™ s’arrêtera.
LES GARANTIES DU FABRICANT: La plaque de cuisson à induction et tous les
composants électriques sont exempts de tout défaut et sont de qualité dans des
conditions d’utilisation domestique normales, selon les instructions écrites fournies par
le fabricant avec chaque unité, pour un (1) an à partir de la date d’achat. Le fabricant
fournira les pièces et la main d’œuvre nécessaires à la réparation de toute partie du
système de cuisson à induction via le service après-vente de NuWave, LLC.
Après expiration de la garantie, le prix de la main d’œuvre et des pièces relèvera
de la responsabilité du propriétaire.
LA GARANTIE NE COUVRE PAS: Tout revêtement (le cas échéant) sur toute partie du
système de cuisson. La garantie limitée est annulée si des réparations sont effectuées
par un vendeur non autorisé ou si la plaque de données du numéro de série est ôtée ou
déformée. La détérioration normale de la nition due à l’usure ou à l’exposition n’est pas
couverte par cette garantie. Cette garantie limitée ne couvre pas les frais d’envoi, les
pannes, dommages ou performances inadéquates dues à des accidents, intempéries
(comme la foudre), uctuations de l’alimentation électrique, altérations, abus, mauvaises
utilisations, mauvaises applications, atmosphères de type corrosives, mauvaises
installations, incapacités d’utilisation selon les instructions écrites du fabricant,
utilisations anormales ou utilisations commerciales.
POUR FAIRE HONORER LA GARANTIE: Le propriétaire aura l’obligation et la
responsabilité de : prendre en charge tous les services et pièces non couverts par la
garantie ; prépayer le port vers et depuis le service après-vente pour tout système ou
pièce retourné dans le cadre de cette garantie, emballer avec soin le produit à l’aide de
matériaux de rembourrage adéquats an d’empêcher des dommages pendant le transport.
Le carton d’origine du produit est idéal. Inclure dans le paquet : nom du propriétaire,
adresse, numéro de téléphone en journée, description détaillée du problème et votre
NUMÉRO D’AUTORISATION DE RETOUR DE BIENS (numéro RGA) :
Appelez le 1-877-689-2838 ou envoyez un e-mail à help@nuwavenow.com pour obtenir
un numéro RGA. Fournissez le modèle, le numéro de série et une preuve de la date
d’achat (copie du reçu) du système de cuisson lorsque vous déposer une réclamation
dans le cadre de cette garantie..
OBLIGATION DU FABRICANT:
L’obligation du fabricant dans le cadre de cette garantie se limite aux réparations ou au
remplacement de toute pièce de la plaque de cuisson expressément couverte par cette
garantie limitée qui, lors d’un examen, se révèlera défectueuse dans le cadre d’une
utilisation normale. La garantie limitée n’est applicable qu’aux États-Unis continentaux et
seulement pour l’acheteur original dans les canaux de distribution autorisés du fabricant.
La garantie limitée ne peut être altérée, variée ni prolongée sauf par autorisation écrite
du fabricant. Le recours de réparation ou de remplacement fourni dans le cadre de cette
garantie limitée est exclusif. En aucun cas le fabricant ne peut être tenu pour responsable
de tout dommage, par conséquence ou incident sur toute personne, occasionné ou non
par négligence du fabricant, y compris mais sans s’y limiter, les dommages pour perte
d’utilisation, coûts de substitution, dommages matériels ou autres pertes d’argent.
Certains états n’autorisent pasl’exclusion ou la limitation des dommages par conséquence
ou incident, les exclusions de limitation ci-dessus peuvent donc ne pas s’appliquer. Cette
garantie limitée donne des droits juridiques spéciques, et éventuellement d’autres droits
pouvant varier d’un état à un autre. Sauf si expressément exprimé autrement ci-dessus,
le fabricant ne fait aucune garantie explicite ou implicite découlant de la loi ou d’autres
sources, y compris mais sans s’y limiter, les garanties tacites de commercialisation et de
compatibilité d’utilisation pour un objectif particulier pour toute autre personne.
LECTURE DE VOTRE GUIDE DE L’UTILISATEUR: Si vous avez encore des questions
sur le fonctionnement ou la garantie du produit, veuillez contacter NuWave, LLC au
1-877-689-2838 ou par e-mail à l’adresse help@nuwavenow.com.
• 161
Manual D’Utilisation
162 • NuWave
™
PIC
®
Double Complete Cookbook
Thank you for your purchase! We value every NuWave™ customer. You’ve
made the decision to buy the NuWave™ Precision Induction Cooktop Double
because you want to save time, money and energy while enjoying great tasting
meals cooked to perfection.
Our mission is to exceed customers’ expectations by providing innovative new
products using the most advanced technology available today.
To show our gratitude and lifetime commitment to you, we have created
www.nuwavecookingclub.com exclusively for our customers. This site is hosted
by our culinary team and features recipes, step-by-step instructional cooking
videos, helpful tips, tricks and more.
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.
32656 RD-1509-05-A
FOR HOUSEHOLD USE ONLY
Designed and Developed in U.S.A. by:
NuWave, LLC
1755 N. Buttereld Rd.
Libertyville, IL 60048, U.S.A.
Customer Service Hours:
Monday-Friday: 7:00 AM - 8:00 PM (CST)
1-877-689-2838 (1-877-NUWAVE8)
help@nuwavenow.com
www.NuWaveNow.com
Model 30602: 120V, 60Hz, 1800 Watts
For patent information please visit: www.nuwavenow.com/legal/patent
© 2015 NuWave, LLC All Rights Reserved
