4004047
Model 20541-20549: 120V, 60Hz, 1500Watts
Model 20551-20559: 120V, 60Hz, 1500Watts
Manufactured and Distributed by:
Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048
1.847.775.8126 or 1.888.NUWAVE1 (689.2831)
© 2011 Hearthware, Inc. All Rights Reserved.
FOR HOUSEHOLD USE ONLY
Manual Model # 22076
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
Protected under U.S. Patents: 6,201,217; 6,617,554; 6,917,017;
6,936,795; D487,670; D490,648; 7,964,842B2.
International Patents: EP 1 446 981
Other U.S.A. and other International Patents Pending
IMPORTANT SAFEGUARDS
When using electrical products, especially when children are present,
basic safety precautions should always be followed, including the
following:
READ ALL INSTRUCTIONS BEFORE USING
DANGER – To reduce the risk of electrocution:
Read all instructions, safeguards, and warnings before using the
appliance.
Do not place appliance where it can fall or be pulled into water or other
liquids.
Do not reach for an appliance that has fallen into water. Unplug
immediately!
Do not immerse cord, plug, or power head in water or other liquids.
WARNING – To reduce the risk of burns, electrocution, re, or injury :
This appliance should not be used by children. Close supervision is
necessary when this product is used near children.
Use this appliance for its intended purpose as described in this brochure.
Do not use any other accessories or attachments not recommended by the
manufacturer. They may result in re, electrical shock, or personal injury.
Never operate this appliance if it has a damaged cord or plug; not working
properly; has been dropped or damaged; or dropped into water. Return the
appliance to an authorized customer service center for inspection, repair,
or adjustment. Any other servicing should be performed by an authorized
service representative.
Keep the cord away from heated surfaces.
Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
Always unplug power cord by pulling on the plug. DO NOT unplug by
pulling on cord.
Never force the plug into an outlet.
Do not use outdoors.
Do not use or operate where aerosol (spray) products are being used or
where oxygen is being administered.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
Use extreme caution when removing hot liner pan or cooking rack.
To disconnect, turn any control to “off”, then remove plug from wall outlet.
Do not use this appliance for anything other than it is intended.
Check all electrical wiring. Beware of damaged cord or plug.
This appliance is for household use only; it is designed to process
normal household quantities. It is not suitable for continuous or
commercial operation.
Do not disassemble the product. There are no user serviceable parts.
Do not leave the appliance unattended while in use.
Use the handles when lifting the dome from the base.
Do not touch hot surfaces. Use the handles provided or use oven
mitts.
Stop or pause cooking before removing the dome to check or turn
food. The dome and power head should be placed on the dome
holder.
Always remove the dome away from you so the escaping steam is
channeled away from your face.
If the power cord is damaged, it should be replaced by a special cord
or assembly from the manufacturer or its service agent.
Use caution when disposing of hot grease.
Keep this manual handy for easy future reference.
Electric shock hazard. Use with adequate electrical system.
Do not use if cord or plug is damaged.
WARNING: All metal items in the oven, such as the liner pan and
cooking rack can get very hot during cooking. Please be careful
when removing these items from a hot oven. Always wear oven
mitts or use pot holders. Allow liner pan and cooking rack to cool
completely before cleaning. The dome opening may expand
slightly when hot. In rare instances, the power head could detach
itself from the dome completely thereby causing hot air to
escape from between the dome and the power head.
WARNING
SAVE THESE INSTRUCTIONS
Electrical Information:
The cord length of this appliance was selected to reduce Safety
Hazards that may occur with a long cord. Extension cords are
available and may be used if care is exercised in their use. If an
extension cord is used: (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (2) the longer cord should be arranged so that
it does not drape over the counter or table top where it could be
accidentally pulled off the counter or table or tripped over.
Certain models of the appliance may have a polarized plug (one blade is wider
than the other). This plug is intended to 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
proerly, contact a qualied electrician. Do not attempt to modify the plug in any
way.
IMPORTANT SAFEGUARDS
When using electrical products, especially when children are present,
basic safety precautions should always be followed, including the
following:
READ ALL INSTRUCTIONS BEFORE USING
DANGER – To reduce the risk of electrocution:
Read all instructions, safeguards, and warnings before using the
appliance.
Do not place appliance where it can fall or be pulled into water or other
liquids.
Do not reach for an appliance that has fallen into water. Unplug
immediately!
Do not immerse cord, plug, or power head in water or other liquids.
WARNING – To reduce the risk of burns, electrocution, re, or injury :
This appliance should not be used by children. Close supervision is
necessary when this product is used near children.
Use this appliance for its intended purpose as described in this brochure.
Do not use any other accessories or attachments not recommended by the
manufacturer. They may result in re, electrical shock, or personal injury.
Never operate this appliance if it has a damaged cord or plug; not working
properly; has been dropped or damaged; or dropped into water. Return the
appliance to an authorized customer service center for inspection, repair,
or adjustment. Any other servicing should be performed by an authorized
service representative.
Keep the cord away from heated surfaces.
Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
Always unplug power cord by pulling on the plug. DO NOT unplug by
pulling on cord.
Never force the plug into an outlet.
Do not use outdoors.
Do not use or operate where aerosol (spray) products are being used or
where oxygen is being administered.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
Use extreme caution when removing hot liner pan or cooking rack.
To disconnect, turn any control to “off”, then remove plug from wall outlet.
Do not use this appliance for anything other than it is intended.
Check all electrical wiring. Beware of damaged cord or plug.
This appliance is for household use only; it is designed to process
normal household quantities. It is not suitable for continuous or
commercial operation.
Do not disassemble the product. There are no user serviceable parts.
Do not leave the appliance unattended while in use.
Use the handles when lifting the dome from the base.
Do not touch hot surfaces. Use the handles provided or use oven
mitts.
Stop or pause cooking before removing the dome to check or turn
food. The dome and power head should be placed on the dome
holder.
Always remove the dome away from you so the escaping steam is
channeled away from your face.
If the power cord is damaged, it should be replaced by a special cord
or assembly from the manufacturer or its service agent.
Use caution when disposing of hot grease.
Keep this manual handy for easy future reference.
Electric shock hazard. Use with adequate electrical system.
Do not use if cord or plug is damaged.
WARNING: All metal items in the oven, such as the liner pan and
cooking rack can get very hot during cooking. Please be careful
when removing these items from a hot oven. Always wear oven
mitts or use pot holders. Allow liner pan and cooking rack to cool
completely before cleaning. The dome opening may expand
slightly when hot. In rare instances, the power head could detach
itself from the dome completely thereby causing hot air to
escape from between the dome and the power head.
WARNING
SAVE THESE INSTRUCTIONS
Electrical Information:
The cord length of this appliance was selected to reduce Safety
Hazards that may occur with a long cord. Extension cords are
available and may be used if care is exercised in their use. If an
extension cord is used: (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (2) the longer cord should be arranged so that
it does not drape over the counter or table top where it could be
accidentally pulled off the counter or table or tripped over.
Certain models of the appliance may have a polarized plug (one blade is wider
than the other). This plug is intended to 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
proerly, contact a qualied electrician. Do not attempt to modify the plug in any
way.
Table of Contents
Introduction ....................................... 6
Parts & Accessories ....................... 7-9
Owner’s Manual ......................... 10-19
RoHS Compliant .............................. 20
NuWave Supreme Pizza Kit ......... 21-23
Quick & Easy Cooking Guide ....... 24-25
Complete Cookbook (General Tips)... 26
Breakfast ......................................... 28
Appetizers ....................................... 32
Poultry ............................................ 43
Poultry Cont.
Vegetables ....................................... 50
Pizza ............................................... 40
Low-Cal French Toast ........................ 29
Cinnamon Breakfast Twists ............... 29
Easy Quiche Pie .................................. 29
Brown Sugar French Toast ................. 29
Ham & Cheese Strata .......................... 30
Steak & Eggs ....................................... 30
NuWave Mun Sandwich .................. 30
Oven Omelette ..................................... 31
Ham & Eggs Scramble ........................ 31
Chorizo Sausage & Eggs .................... 31
Nest Egg with Manchango ................. 31
Tangy Mild Wings ............................... 32
Stuffed Italian Sausage Mushrooms . 32
Sweet Party Mix .................................. 33
The Best Grilled Cheese Sandwich .... 33
Rumaki ................................................ 33
Teriyaki Chicken .................................. 34
Bacon Wrapped Water Chestnuts ...... 34
Ham & Cheese Pitas ........................... 34
Taco-Flavored Chicken Wings ........... 34
Sweet & Sour Cocktail Meatballs ....... 35
Pigs in a Blanket ................................. 35
Potato Skins ........................................ 36
Jumbo Lump Crab Cakes ................... 36
Shrimp with White Wine ..................... 37
Italian Purses ...................................... 37
Roasted Pumpkin Seeds .................... 37
Prosciutto Wrapped Shrimp Sticks .... 37
Spicy Grilled Shrimp Skewers ............ 38
Chicken Nachos .................................. 38
Baked Party Sweet Onion Dip ............ 38
Skinny Pigs in Blankets ...................... 39
Crab & Parmesan Wontons ................ 39
Hot Artichoke Dip ................................ 39
Cornish Game Hens with Artichokes
& Potatoes ........................................ 44
Chicken Divan ..................................... 44
Oven Fried Chicken Tenders ............... 44
Cilantro Garlic Chicken Breast ........... 45
BBQ Chicken ....................................... 45
Zucchini & Onions Au-Gratin ............. 51
Balsamic Glazed Carrots .................... 51
Italian Onions ...................................... 51
Green Beans Almandine ..................... 51
Corn Soué ........................................ 51
Caramelized Onions ........................... 51
Asparagus with Parmesan Crust ....... 52
Parmesan Fries ................................... 52
Parmesan Basil Tomatoes ................. 52
Roasted Herb Potatoes ...................... 52
Sweet Potato Casserole ..................... 53
Roasted Asparagus ............................ 53
Eggplant Parmesan Casserole ........... 53
Cauliower, Chickpeas & Olives ......... 53
Double Stuffed Potatoes .................... 54
Potatoes Au-Gratin NuWave Style ..... 54
Mixed Vegetables Casserole .............. 54
Mexican Style Corn on the Cob .......... 54
Cheese Stuffed Tomatoes .................. 55
Home-Style Fries ................................ 55
Stuffed Baked Potatoes with Bacon .. 55
Pizza Boats ......................................... 40
Cheesy French Bread .......................... 41
Mini Spinach Calzones ....................... 41
Calzones .............................................. 41
Italian Pizza Patties ............................ 42
Meat Crust Pizza ................................. 42
Mexican Pizza ..................................... 42
Pita Pizza ............................................ 42
Goat Cheese Pizza .............................. 42
Beef ................................................. 56
Baked Reuben Sandwich .................... 56
Grilled Cheeseburgers ........................ 56
Cube Steak with Parsley Butter .......... 56
Fool-proof Standing Rib Roast ........... 57
Meatballs ............................................. 57
London Broil in a Dish ........................ 57
Beef Kabobs ........................................ 57
Beef & Andouille Burgers .................... 58
Beef & Corn Casserole with Noodles 58
Spiced-Crusted New York Strip Steak 58
Homestyle Meatloaf ............................ 59
Jerk-Jerk London Broil ....................... 59
Yankee Pot Roast ................................ 59
Japanese Style Steak ......................... 59
Pepper Steak (Steak Au Poivre) ......... 60
Glazed Beef Ribs ................................. 60
Mexican Dinner ................................... 60
German Style Beef Rollups ................. 60
Beef Brisket ......................................... 61
Corned Beef Brisket ............................ 61
Classic NuWave Pot Roast ................. 61
Boneless Rump Roast ........................ 61
Breaded Chicken Breast ..................... 46
Nut Breading Chicken Breast ............. 46
Chicken Curry ...................................... 46
Chicken Breast Italiano ....................... 46
Lemon Chicken ................................... 46
Thai Turkey Burgers ............................ 47
Rosemary Chicken .............................. 47
Buttery Chicken Breast ....................... 47
Chicken with Mushrooms & Peppers . 47
Thai Chicken ........................................ 47
Lemon Caper Chicken ........................ 48
Oven-Fried Chicken ............................ 48
Low-Fat Crunchy Filled Chicken ........ 49
Turkey Breast Enchiladas ................... 49
Caraway Duck with Raspberry Sauce 49
Chicken with Salsa ............................. 49
Pork ................................................. 62
Asian Marinated Pork Chops ............. 62
Italian Sausage with Peppers ............. 62
Pork in Mole Sauce ............................. 63
Glazed Spare Ribs ................................. 63
Baked Ham in Cola .............................. 63
Air-Fried Pork Chops .......................... 64
Chilied Pork Chops .............................. 64
Thai Pork Tenderloin ........................... 65
Adobo Cutlets ...................................... 65
Pork Chops with Mustard Sauce ........ 65
Kielbasa Casserole with Rice............... 65
Seafood ........................................... 66
Artichoke Topped Tilapia .................... 67
Snapper with a Snap ........................... 67
Ancho Chili Crusted Salmon Tacos .... 67
Bass wtih Fennel ................................. 67
Tuna with Fresh Orange Salsa ........... 68
Simple Sole ......................................... 68
Perrered Tuna with Hoisin Sauce ....... 68
Cheesy Crab Melts .............................. 69
Sweet Chili Scallops ........................... 69
Quick Fish Fillets ................................. 69
Fish & Chips ........................................ 70
Lemon Salmon with Mango Salsa ..... 70
Shellsh Medley .................................. 70
Lobster Termidor ................................ 71
Shrimp with Lemon ............................. 71
Clams & Sausage ................................ 71
Steak & Lobster Tails .......................... 72
Shrimp Scampi .................................... 72
Tuna Noodle Casserole ....................... 72
Crunchy Fish Triangles ....................... 72
Sake-Glazed Tuna ...............................73
Grilled Salmon & Fresh Basil .............. 73
Vegetarian ........................................ 74
Stuffed Peppers with Barley ............... 75
Grilled Vegetables Quesadillas .......... 75
Tomato & Olive Tart ............................ 76
Ricotta Spinach Rolls ......................... 76
Taco Pie ............................................... 76
Peppers with Herbs & Tomatoes ........ 77
Tofu Teriyaki ........................................ 77
Lamb ............................................... 78
Lamb & Ham ........................................ 78
Herb Stuffed Lamb Chops .................. 79
Lamb Kabobs ...................................... 79
Lamb with Pesto ................................. 79
Moroccan Lamb Burgers .................... 80
Curried Lamb ....................................... 80
Lamb Chops with Feta & Tomatoes ... 80
Desserts .......................................... 81
Chocolatey Chocolate Cake ............... 81
White Chocolate Macadamia Cookies 82
White Cake .......................................... 82
Marshmallow Strawberry Shortcake 83
Cinnamon Pecan Bites ....................... 83
Pumpkin Whoopie Cookies ................ 83
Baked Apples ...................................... 84
Caramelized Pineapple Sunds ........ 84
Bread ............................................... 90
Hawaiian Cheese Bread ..................... 90
Traditional White Bread ...................... 90
Zucchini Bran Muns ........................ 91
Garlic & Cheese Crostini ..................... 91
NuWave Cornbread ............................. 91
Wheat & Honey Bread ......................... 91
Dehydration ..................................... 92
Dehydrating Fruit ................................ 92
Dehydrating Vegetables ..................... 92
Trail Mix ............................................... 92
Dehydrated Beef ................................. 93
Spiced Pecans .................................... 93
Stage Cooking .................................. 94
Slow Roasted Pulled Pork .................. 94
Yankee Pot Roast ............................... 95
The Perfect Roasted Chicken ............. 95
Corn Beef & Cabbage .......................... 95
Beef Brisket ......................................... 96
Braised Short Ribs .............................. 96
Country Road Bar Cookies ................. 84
Angel Food Cake ................................. 84
Bread Pudding with Whiskey Sauce .. 85
Almond Tart ........................................ 85
NuWave’s Best Brownies .................... 86
Latin Lace Florentines Cookies .......... 86
Gold Ginger Nut Lemon Squares ....... 87
Easy Lemon Cookies .......................... 87
Top Crust Only Pies ............................ 87
Chocolate Raspberry Cheesecake ..... 88
Chocolate Peanut Butter Cupcakes ... 89
Apple Crisp .......................................... 89
Desserts
Contendio
Introducción ....................................104
Partes & Accessorios .............. 105-107
Maual Del Usario ..................... 108-117
Normas RoHS ................................. 118
Equipo Supremo para Pizza ......119-121
Tabla de Preparación Rápida y Fácil..122
Recetas .......................................... 124
Huevos con Chorizo .......................... 126
Pollo al Romero ................................. 126
Enchiladas de Pechuga de Pavo ...... 126
Pechuga de Pollo a la Mantequilla ... 127
Pollo al Limón .................................... 127
Muslos de Pollo Fritos ....................... 127
Camarones a la Cerveza ....................127
Camarones con Limón ...................... 127
Cangrejo Fundido .............................. 127
Elote Estilo Mexicano ........................ 128
Papas a la Parmesana ...................... 128
Tacos de Salmón Cubierto con
Chile Ancho ........................................ 128
Albóndigas ......................................... 129
Carnitas .............................................. 129
Cerdo en Mole .................................... 129
Cena Mexicana .................................. 129
Helado de Piña Caramelizado .......... 130
Manzana Crujiente ............................ 130
Table of Contents
Introduction ....................................... 6
Parts & Accessories ....................... 7-9
Owner’s Manual ......................... 10-19
RoHS Compliant .............................. 20
NuWave Supreme Pizza Kit ......... 21-23
Quick & Easy Cooking Guide ....... 24-25
Complete Cookbook (General Tips)... 26
Breakfast ......................................... 28
Appetizers ....................................... 32
Poultry ............................................ 43
Poultry Cont.
Vegetables ....................................... 50
Pizza ............................................... 40
Low-Cal French Toast ........................ 29
Cinnamon Breakfast Twists ............... 29
Easy Quiche Pie .................................. 29
Brown Sugar French Toast ................. 29
Ham & Cheese Strata .......................... 30
Steak & Eggs ....................................... 30
NuWave Mun Sandwich .................. 30
Oven Omelette ..................................... 31
Ham & Eggs Scramble ........................ 31
Chorizo Sausage & Eggs .................... 31
Nest Egg with Manchango ................. 31
Tangy Mild Wings ............................... 32
Stuffed Italian Sausage Mushrooms . 32
Sweet Party Mix .................................. 33
The Best Grilled Cheese Sandwich .... 33
Rumaki ................................................ 33
Teriyaki Chicken .................................. 34
Bacon Wrapped Water Chestnuts ...... 34
Ham & Cheese Pitas ........................... 34
Taco-Flavored Chicken Wings ........... 34
Sweet & Sour Cocktail Meatballs ....... 35
Pigs in a Blanket ................................. 35
Potato Skins ........................................ 36
Jumbo Lump Crab Cakes ................... 36
Shrimp with White Wine ..................... 37
Italian Purses ...................................... 37
Roasted Pumpkin Seeds .................... 37
Prosciutto Wrapped Shrimp Sticks .... 37
Spicy Grilled Shrimp Skewers ............ 38
Chicken Nachos .................................. 38
Baked Party Sweet Onion Dip ............ 38
Skinny Pigs in Blankets ...................... 39
Crab & Parmesan Wontons ................ 39
Hot Artichoke Dip ................................ 39
Cornish Game Hens with Artichokes
& Potatoes ........................................ 44
Chicken Divan ..................................... 44
Oven Fried Chicken Tenders ............... 44
Cilantro Garlic Chicken Breast ........... 45
BBQ Chicken ....................................... 45
Zucchini & Onions Au-Gratin ............. 51
Balsamic Glazed Carrots .................... 51
Italian Onions ...................................... 51
Green Beans Almandine ..................... 51
Corn Soué ........................................ 51
Caramelized Onions ........................... 51
Asparagus with Parmesan Crust ....... 52
Parmesan Fries ................................... 52
Parmesan Basil Tomatoes ................. 52
Roasted Herb Potatoes ...................... 52
Sweet Potato Casserole ..................... 53
Roasted Asparagus ............................ 53
Eggplant Parmesan Casserole ........... 53
Cauliower, Chickpeas & Olives ......... 53
Double Stuffed Potatoes .................... 54
Potatoes Au-Gratin NuWave Style ..... 54
Mixed Vegetables Casserole .............. 54
Mexican Style Corn on the Cob .......... 54
Cheese Stuffed Tomatoes .................. 55
Home-Style Fries ................................ 55
Stuffed Baked Potatoes with Bacon .. 55
Pizza Boats ......................................... 40
Cheesy French Bread .......................... 41
Mini Spinach Calzones ....................... 41
Calzones .............................................. 41
Italian Pizza Patties ............................ 42
Meat Crust Pizza ................................. 42
Mexican Pizza ..................................... 42
Pita Pizza ............................................ 42
Goat Cheese Pizza .............................. 42
Beef ................................................. 56
Baked Reuben Sandwich .................... 56
Grilled Cheeseburgers ........................ 56
Cube Steak with Parsley Butter .......... 56
Fool-proof Standing Rib Roast ........... 57
Meatballs ............................................. 57
London Broil in a Dish ........................ 57
Beef Kabobs ........................................ 57
Beef & Andouille Burgers .................... 58
Beef & Corn Casserole with Noodles 58
Spiced-Crusted New York Strip Steak 58
Homestyle Meatloaf ............................ 59
Jerk-Jerk London Broil ....................... 59
Yankee Pot Roast ................................ 59
Japanese Style Steak ......................... 59
Pepper Steak (Steak Au Poivre) ......... 60
Glazed Beef Ribs ................................. 60
Mexican Dinner ................................... 60
German Style Beef Rollups ................. 60
Beef Brisket ......................................... 61
Corned Beef Brisket ............................ 61
Classic NuWave Pot Roast ................. 61
Boneless Rump Roast ........................ 61
Breaded Chicken Breast ..................... 46
Nut Breading Chicken Breast ............. 46
Chicken Curry ...................................... 46
Chicken Breast Italiano ....................... 46
Lemon Chicken ................................... 46
Thai Turkey Burgers ............................ 47
Rosemary Chicken .............................. 47
Buttery Chicken Breast ....................... 47
Chicken with Mushrooms & Peppers . 47
Thai Chicken ........................................ 47
Lemon Caper Chicken ........................ 48
Oven-Fried Chicken ............................ 48
Low-Fat Crunchy Filled Chicken ........ 49
Turkey Breast Enchiladas ................... 49
Caraway Duck with Raspberry Sauce 49
Chicken with Salsa ............................. 49
Pork ................................................. 62
Asian Marinated Pork Chops ............. 62
Italian Sausage with Peppers ............. 62
Pork in Mole Sauce ............................. 63
Glazed Spare Ribs ................................. 63
Baked Ham in Cola .............................. 63
Air-Fried Pork Chops .......................... 64
Chilied Pork Chops .............................. 64
Thai Pork Tenderloin ........................... 65
Adobo Cutlets ...................................... 65
Pork Chops with Mustard Sauce ........ 65
Kielbasa Casserole with Rice............... 65
Seafood ........................................... 66
Artichoke Topped Tilapia .................... 67
Snapper with a Snap ........................... 67
Ancho Chili Crusted Salmon Tacos .... 67
Bass wtih Fennel ................................. 67
Tuna with Fresh Orange Salsa ........... 68
Simple Sole ......................................... 68
Perrered Tuna with Hoisin Sauce ....... 68
Cheesy Crab Melts .............................. 69
Sweet Chili Scallops ........................... 69
Quick Fish Fillets ................................. 69
Fish & Chips ........................................ 70
Lemon Salmon with Mango Salsa ..... 70
Shellsh Medley .................................. 70
Lobster Termidor ................................ 71
Shrimp with Lemon ............................. 71
Clams & Sausage ................................ 71
Steak & Lobster Tails .......................... 72
Shrimp Scampi .................................... 72
Tuna Noodle Casserole ....................... 72
Crunchy Fish Triangles ....................... 72
Sake-Glazed Tuna ...............................73
Grilled Salmon & Fresh Basil .............. 73
Vegetarian ........................................ 74
Stuffed Peppers with Barley ............... 75
Grilled Vegetables Quesadillas .......... 75
Tomato & Olive Tart ............................ 76
Ricotta Spinach Rolls ......................... 76
Taco Pie ............................................... 76
Peppers with Herbs & Tomatoes ........ 77
Tofu Teriyaki ........................................ 77
Lamb ............................................... 78
Lamb & Ham ........................................ 78
Herb Stuffed Lamb Chops .................. 79
Lamb Kabobs ...................................... 79
Lamb with Pesto ................................. 79
Moroccan Lamb Burgers .................... 80
Curried Lamb ....................................... 80
Lamb Chops with Feta & Tomatoes ... 80
Desserts .......................................... 81
Chocolatey Chocolate Cake ............... 81
White Chocolate Macadamia Cookies 82
White Cake .......................................... 82
Marshmallow Strawberry Shortcake 83
Cinnamon Pecan Bites ....................... 83
Pumpkin Whoopie Cookies ................ 83
Baked Apples ...................................... 84
Caramelized Pineapple Sunds ........ 84
Bread ............................................... 90
Hawaiian Cheese Bread ..................... 90
Traditional White Bread ...................... 90
Zucchini Bran Muns ........................ 91
Garlic & Cheese Crostini ..................... 91
NuWave Cornbread ............................. 91
Wheat & Honey Bread ......................... 91
Dehydration ..................................... 92
Dehydrating Fruit ................................ 92
Dehydrating Vegetables ..................... 92
Trail Mix ............................................... 92
Dehydrated Beef ................................. 93
Spiced Pecans .................................... 93
Stage Cooking .................................. 94
Slow Roasted Pulled Pork .................. 94
Yankee Pot Roast ............................... 95
The Perfect Roasted Chicken ............. 95
Corn Beef & Cabbage .......................... 95
Beef Brisket ......................................... 96
Braised Short Ribs .............................. 96
Country Road Bar Cookies ................. 84
Angel Food Cake ................................. 84
Bread Pudding with Whiskey Sauce .. 85
Almond Tart ........................................ 85
NuWave’s Best Brownies .................... 86
Latin Lace Florentines Cookies .......... 86
Gold Ginger Nut Lemon Squares ....... 87
Easy Lemon Cookies .......................... 87
Top Crust Only Pies ............................ 87
Chocolate Raspberry Cheesecake ..... 88
Chocolate Peanut Butter Cupcakes ... 89
Apple Crisp .......................................... 89
Desserts
Contendio
Introducción ....................................104
Partes & Accessorios .............. 105-107
Maual Del Usario ..................... 108-117
Normas RoHS ................................. 118
Equipo Supremo para Pizza ......119-121
Tabla de Preparación Rápida y Fácil..122
Recetas .......................................... 124
Huevos con Chorizo .......................... 126
Pollo al Romero ................................. 126
Enchiladas de Pechuga de Pavo ...... 126
Pechuga de Pollo a la Mantequilla ... 127
Pollo al Limón .................................... 127
Muslos de Pollo Fritos ....................... 127
Camarones a la Cerveza ....................127
Camarones con Limón ...................... 127
Cangrejo Fundido .............................. 127
Elote Estilo Mexicano ........................ 128
Papas a la Parmesana ...................... 128
Tacos de Salmón Cubierto con
Chile Ancho ........................................ 128
Albóndigas ......................................... 129
Carnitas .............................................. 129
Cerdo en Mole .................................... 129
Cena Mexicana .................................. 129
Helado de Piña Caramelizado .......... 130
Manzana Crujiente ............................ 130
Congratulations on the purchase of your NuWave® Elite Infrared
Oven! This book contains detailed instructions and images to help
you get started using this revolutionary product, designed to help
individuals and families “Live Well for Less.” It is also lled with
great recipes and time-saving tips that empower you to prepare
delicious gourmet meals in half the time it would take when using
a regular oven. Cooking is fast and easy with the NuWave® Elite
Infrared Oven from Hearthware®, Inc. This versatile countertop
appliance combines infrared, conduction and convection heat
to save time and energy, while cutting calories and fat from
your diet. Cooking in the NuWave® requires neither preheating
nor defrosting. Just place frozen food in the oven and press the
buttons to program time and temperature. For added convenience,
the oven utilizes a layered cooking system that enables multiple
foods to cook at the same time without mixing or mingling
avors. Preparing foods with the NuWave® Elite Infrared Oven is
a healthy choice. No butters or oils are required when cooking,
and its unique design drains two to three times the amount of fat
drippings when compared with a conventional oven. And because
vegetables cook faster, they retain the essential nutrients that
would have burned away with a standard oven.
We invite you to visit www.NuWaveElite.com for more cooking tips
and shared recipes from NuWave Oven chefs all over the world,
and for information on parts and accessories for your NuWave.
Our mission is to exceed our expectations by providing innovative
new products, using the most advanced technology that allows
consumers to ”Live Well for Less.”
Welcome to the NuWave of Cooking
We value every NuWave Oven customer. You’ve purchased
your oven because you want to save time, money and
energy while enjoying healthier, great tasting meals. To
show our gratitude and lifetime commitment to you, we
have created the NuWaveCookingClub.com exclusively for
our customers. This site will be hosted by our executive
chef and will feature recipes, step-by-step instructional
cooking videos, live chat and more. You can also visit
www.hearthware.com to see more innovative products
developed by the makers of the NuWave Oven. We hope
you enjoy using your NuWave® Elite Infrared Oven.
Introduction6
2-inch Cooking Rack is good for multi-layered cooking.
Parts for the NuWave Elite Infrared Oven
Power Head with easy-to-use
and programmable digital controls.
Dome is BPA-free, transparent,
and light weight. It’s made from
Polyphenylsulfone (PPSU), which
makes it highly durable.
Cooking Rack is reversible to
the heights of 1-inch or 3-inch.
Base is cool to the touch so it can
be used as a serving tray.
Dome Holder is uniquely
designed to securely hold your
NuWave Oven’s dome and power
head assembly.
Optional Extender Ring Kit
Liner Pan is eco-friendly, stainless
steel with no PTFE or PFOA.
3-inch Stainless Steel Extender Ring increases the capacity up to 50%.
5-inch Stainless Steel Extender Ring increases the capacity up to 80%.
10-inch Enamel Baking Pan is easy to clean, eco-friendly, non-stick enamel
with no PTFE or PFOA.
7Parts
Congratulations on the purchase of your NuWave® Elite Infrared
Oven! This book contains detailed instructions and images to help
you get started using this revolutionary product, designed to help
individuals and families “Live Well for Less.” It is also lled with
great recipes and time-saving tips that empower you to prepare
delicious gourmet meals in half the time it would take when using
a regular oven. Cooking is fast and easy with the NuWave® Elite
Infrared Oven from Hearthware®, Inc. This versatile countertop
appliance combines infrared, conduction and convection heat
to save time and energy, while cutting calories and fat from
your diet. Cooking in the NuWave® requires neither preheating
nor defrosting. Just place frozen food in the oven and press the
buttons to program time and temperature. For added convenience,
the oven utilizes a layered cooking system that enables multiple
foods to cook at the same time without mixing or mingling
avors. Preparing foods with the NuWave® Elite Infrared Oven is
a healthy choice. No butters or oils are required when cooking,
and its unique design drains two to three times the amount of fat
drippings when compared with a conventional oven. And because
vegetables cook faster, they retain the essential nutrients that
would have burned away with a standard oven.
We invite you to visit www.NuWaveElite.com for more cooking tips
and shared recipes from NuWave Oven chefs all over the world,
and for information on parts and accessories for your NuWave.
Our mission is to exceed our expectations by providing innovative
new products, using the most advanced technology that allows
consumers to ”Live Well for Less.”
Welcome to the NuWave of Cooking
We value every NuWave Oven customer. You’ve purchased
your oven because you want to save time, money and
energy while enjoying healthier, great tasting meals. To
show our gratitude and lifetime commitment to you, we
have created the NuWaveCookingClub.com exclusively for
our customers. This site will be hosted by our executive
chef and will feature recipes, step-by-step instructional
cooking videos, live chat and more. You can also visit
www.hearthware.com to see more innovative products
developed by the makers of the NuWave Oven. We hope
you enjoy using your NuWave® Elite Infrared Oven.
Introduction6
2-inch Cooking Rack is good for multi-layered cooking.
Parts for the NuWave Elite Infrared Oven
Power Head with easy-to-use
and programmable digital controls.
Dome is BPA-free, transparent,
and light weight. It’s made from
Polyphenylsulfone (PPSU), which
makes it highly durable.
Cooking Rack is reversible to
the heights of 1-inch or 3-inch.
Base is cool to the touch so it can
be used as a serving tray.
Dome Holder is uniquely
designed to securely hold your
NuWave Oven’s dome and power
head assembly.
Optional Extender Ring Kit
Liner Pan is eco-friendly, stainless
steel with no PTFE or PFOA.
3-inch Stainless Steel Extender Ring increases the capacity up to 50%.
5-inch Stainless Steel Extender Ring increases the capacity up to 80%.
10-inch Enamel Baking Pan is easy to clean, eco-friendly, non-stick enamel
with no PTFE or PFOA.
7Parts
NuWave Elite Infrared Oven
Parts and Accessories
Digital Power Head (IRC5) 22065
Black with silver accents
BPA-Free Dome 22069
Base (IRC5) 22067
Black with silver accents
Digital Power Head (IRC5) 22066
White with silver accents
1-inch/3-inch Reversible
Cooking Rack
22070
2-inch Cooking Rack 22071
10-inch Enamel Baking Pan 22024
5-inch Stainless Steel
Extender Ring 22074
3-inch Stainless Steel
Extender Ring 22073
12-inch Stainless Steel
Liner Pan 22072
Dome Holder 22020
Base (IRC5) 22068
White with silver accents
Additional Components
Parts & Accessories8
To order call our Customer service at:
1.888.689.2831 or order online at www.NuWaveElite.com.
Please provide the item name and number to ensure that
your purchase is processed accurately.
Quick & Easy
Cooking Guide 22978
Carrying Case 22080
9Parts & Accessories
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey, Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/sideLobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey, Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
HEARTHWARE, INC.
1755 N. Butterfield Road
Libertyville, IL 60048
U.S.A.
NuWave Elite Infrared Oven
Parts and Accessories
Registration Card 22082
Complete Cookbook
& Manual 22076
Extender Ring Kit 22075
NuWave Supreme Pizza Kit 22104
NuWave Baking Kit 22110
Kit includes
10-inch Enamel Baking Pan
2-inch Cooking Rack
3-inch Stainless Steel Extender Ring
Kit includes
Stainless Steel Pizza Flipper 22042
Silicone Pizza Liner 22105
Stainless Steel Pizza Server 22106
100% Bamboo Cutting Board 22107
Kit includes
8x8-inch Silicone Baking Pan 22111
Silicone Baking Divider 22112
Silicone Cupcake Liner (set of 12) 22113
Silicone Baking Ring 22114
Whip It 22115
Kit includes
Dehydration Adapter 22101
Dehydration Tray (Set of 4) 22102
Dehydration Base 22103
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
Instructional
DVD 22079
Dehydrator Kit 22100
NuWave Elite Infrared Oven
Parts and Accessories
Digital Power Head (IRC5) 22065
Black with silver accents
BPA-Free Dome 22069
Base (IRC5) 22067
Black with silver accents
Digital Power Head (IRC5) 22066
White with silver accents
1-inch/3-inch Reversible
Cooking Rack
22070
2-inch Cooking Rack 22071
10-inch Enamel Baking Pan 22024
5-inch Stainless Steel
Extender Ring 22074
3-inch Stainless Steel
Extender Ring 22073
12-inch Stainless Steel
Liner Pan 22072
Dome Holder 22020
Base (IRC5) 22068
White with silver accents
Additional Components
Parts & Accessories8
To order call our Customer service at:
1.888.689.2831 or order online at www.NuWaveElite.com.
Please provide the item name and number to ensure that
your purchase is processed accurately.
Quick & Easy
Cooking Guide 22978
Carrying Case 22080
9Parts & Accessories
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey, Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/sideLobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey, Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
HEARTHWARE, INC.
1755 N. Butterfield Road
Libertyville, IL 60048
U.S.A.
NuWave Elite Infrared Oven
Parts and Accessories
Registration Card 22082
Complete Cookbook
& Manual 22076
Extender Ring Kit 22075
NuWave Supreme Pizza Kit 22104
NuWave Baking Kit 22110
Kit includes
10-inch Enamel Baking Pan
2-inch Cooking Rack
3-inch Stainless Steel Extender Ring
Kit includes
Stainless Steel Pizza Flipper 22042
Silicone Pizza Liner 22105
Stainless Steel Pizza Server 22106
100% Bamboo Cutting Board 22107
Kit includes
8x8-inch Silicone Baking Pan 22111
Silicone Baking Divider 22112
Silicone Cupcake Liner (set of 12) 22113
Silicone Baking Ring 22114
Whip It 22115
Kit includes
Dehydration Adapter 22101
Dehydration Tray (Set of 4) 22102
Dehydration Base 22103
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
Instructional
DVD 22079
Dehydrator Kit 22100
Connecting Power Head to Dome
Assembling the Full NuWave Oven
NuWave Elite Infrared Oven
Assembly Guide
Lock
Place power head on the rim of the
dome and lock it into place by rotating
the power head clockwise until the
locking lugs are engaged.
Place base tray on a rm stable surface.
Place liner pan inside base tray. When
doing so, make sure the handles are
in the dropped down position. If the
handles are not fully dropped, the dome
may not t over the base properly.
Place dual level cooking rack on
the liner pan according to cooking
requirements.
Place food on the rack.
Place dome over food, connecting to the
base tray. The dome should t evenly
onto the base.
Set cook time and temperature
according to recipe requirements.
BEFORE USING:
Prior to the rst use of your NuWave Oven, wash
dome, liner pan, base, and cooking rack in warm
soapy water or run through a dishwasher cycle.
IMPORTANT - Do not wash or immerse power
head in water or cycle through dishwasher. The
outer surface may be cleaned by wiping carefully
with a damp dishcloth or sponge.
Owner’s Manual10
Step 3
Place the assembled power
head and dome at a 45° angle
on the holder as shown.
Lift dome only by the handles on the
power head. Once the power head and
the dome are assembled, the handles
of the power head will allow you to
lift both together when removing or
checking food. When removing liner
pan while it is still hot, be extremely
careful and always use oven mitts.
For best results, follow the time, power,
and cooking rack height instructions
given in the cooking chart and the
recipe book. No pre-heating required.
How to Install and Use Dome Holder
Make sure the power head is tightly locked onto the
dome. The whole assembly can be easily lifted and
put aside as shown in steps 1, 2 and 3.
Step 1
Place dome holder under
either side of base handle
Step 2
Make sure both feet of the
dome holder are situated
inside the handle, and the
dome holder is resting
horizontally on a at surface.
Cooking Instruction
11
Owner’s Manual
Connecting Power Head to Dome
Assembling the Full NuWave Oven
NuWave Elite Infrared Oven
Assembly Guide
Lock
Place power head on the rim of the
dome and lock it into place by rotating
the power head clockwise until the
locking lugs are engaged.
Place base tray on a rm stable surface.
Place liner pan inside base tray. When
doing so, make sure the handles are
in the dropped down position. If the
handles are not fully dropped, the dome
may not t over the base properly.
Place dual level cooking rack on
the liner pan according to cooking
requirements.
Place food on the rack.
Place dome over food, connecting to the
base tray. The dome should t evenly
onto the base.
Set cook time and temperature
according to recipe requirements.
BEFORE USING:
Prior to the rst use of your NuWave Oven, wash
dome, liner pan, base, and cooking rack in warm
soapy water or run through a dishwasher cycle.
IMPORTANT - Do not wash or immerse power
head in water or cycle through dishwasher. The
outer surface may be cleaned by wiping carefully
with a damp dishcloth or sponge.
Owner’s Manual10
Step 3
Place the assembled power
head and dome at a 45° angle
on the holder as shown.
Lift dome only by the handles on the
power head. Once the power head and
the dome are assembled, the handles
of the power head will allow you to
lift both together when removing or
checking food. When removing liner
pan while it is still hot, be extremely
careful and always use oven mitts.
For best results, follow the time, power,
and cooking rack height instructions
given in the cooking chart and the
recipe book. No pre-heating required.
How to Install and Use Dome Holder
Make sure the power head is tightly locked onto the
dome. The whole assembly can be easily lifted and
put aside as shown in steps 1, 2 and 3.
Step 1
Place dome holder under
either side of base handle
Step 2
Make sure both feet of the
dome holder are situated
inside the handle, and the
dome holder is resting
horizontally on a at surface.
Cooking Instruction
11
Owner’s Manual
If your NuWave Oven included a 3-inch
Extender Ring and or 5-inch Extender
Ring, the Ring can be used for multi-
level cooking or for oversized food items
that may not t under the standard
dome. Generally, foods (such as a ham
or turkey) that exceed 10 lbs. would
require the use of the Extender Ring for
optimal cooking.
• Place foods that require the longest
cooking time on the rack closest to the
heating element (ex. potatoes, carrots),
and place soft vegetables on the lower
racks (ex. mushrooms, tomatoes).
• When choosing the multi-level cooking
option, use food combinations that
take roughly the same amount of time
to prepare. Examples: pork or chicken
and potato wedges; sh and stewed
tomatoes; or frozen beef with baked
potatoes.
• Place tin foil under any foods that
might drip onto other dishes.
Directions
The Extender Ring should be positioned
between the original dome and the base.
The addition of the Extender Ring will
expand the NuWave Oven’s available
cooking space by approximately 440
cubic inches when using the 3-inch ring
and 730 cubic inches using the 5-inch
ring. When adding the Extender Ring
to the NuWave Oven, make sure it ts
snugly onto the dome. When the ring is
placed under the dome incorrectly, the
overlapping edges will not t together
properly. Please use caution when
using the Ring. If improperly used, heat
or steam could escape from the oven
which could cause burns or alter the
necessary cooking times of your foods.
The Extender Ring should only be used
as an accessory item for the NuWave
Oven. It is not intended to serve as a
replacement for the dome, base, or any
other components of the NuWave Oven.
Models Containing 3-inch & 5-inch Extender Ring
• Remember that the infrared rays do
not penetrate the aluminum as heat
circulates throughout the oven.
• If top layer foods nish cooking earlier,
remove rack(s) from above and continue
cooking bottom foods until done.
• Use shallow dishes or light aluminum
pans for cooking.
• To warm bread, place it on the bottom
rack or liner pan and cover. To grill,
place bread on the top rack.
General Rules
Owner’s Manual12
2-inch Rack
The 2-inch Rack for the NuWave Oven
can be used in a variety of ways.
1] It can be the primary rack with or
without the Extender Ring.
2] With the Extender Ring, it can be
positioned on top of or under the 3-inch
rack for more multi-level cooking space.
3] Without the Extender Ring, the 2-inch
rack can also facilitate multi-level
cooking by creating a third cooking
surface between the liner pan and the
bottom of the 3-inch rack.
4] You may use two extra 2-inch racks
above and below the 3-inch rack, which
is especially useful for dehydrating.
Care and Use
Similar to the original dome, the Extender
Ring is constructed from high-impact
Stainless Steel. It should not be cleaned
with any harsh abrasive, but it is
dishwasher safe.
Models Containing Extender Ring Kit
Do not touch the dome or any surface on the cooking
area during operation. The air inside the dome can
reach 420°F (216°C) which makes the surface very
hot and may cause burns. Do not open the dome or
remove the power head while the NuWave Oven is
operating. Turn off the power before removal.
CAUTION
2-inch Cooking Rack
10-inch Enamel Baking Pan
3-inch Stainless Steel Extender Ring
Note: The 2-inch rack is only to be
used in the positions and purposes
shown below. Any other uses may
affect cooking time and quality.
3-inch Cooking Rack 1-inch Cooking Rack 2-inch & 1-inch
Cooking Rack
3-inch & 2-inch
Cooking Rack
2-inch & 3-inch
Cooking Rack
13
Owner’s Manual
If your NuWave Oven included a 3-inch
Extender Ring and or 5-inch Extender
Ring, the Ring can be used for multi-
level cooking or for oversized food items
that may not t under the standard
dome. Generally, foods (such as a ham
or turkey) that exceed 10 lbs. would
require the use of the Extender Ring for
optimal cooking.
• Place foods that require the longest
cooking time on the rack closest to the
heating element (ex. potatoes, carrots),
and place soft vegetables on the lower
racks (ex. mushrooms, tomatoes).
• When choosing the multi-level cooking
option, use food combinations that
take roughly the same amount of time
to prepare. Examples: pork or chicken
and potato wedges; sh and stewed
tomatoes; or frozen beef with baked
potatoes.
• Place tin foil under any foods that
might drip onto other dishes.
Directions
The Extender Ring should be positioned
between the original dome and the base.
The addition of the Extender Ring will
expand the NuWave Oven’s available
cooking space by approximately 440
cubic inches when using the 3-inch ring
and 730 cubic inches using the 5-inch
ring. When adding the Extender Ring
to the NuWave Oven, make sure it ts
snugly onto the dome. When the ring is
placed under the dome incorrectly, the
overlapping edges will not t together
properly. Please use caution when
using the Ring. If improperly used, heat
or steam could escape from the oven
which could cause burns or alter the
necessary cooking times of your foods.
The Extender Ring should only be used
as an accessory item for the NuWave
Oven. It is not intended to serve as a
replacement for the dome, base, or any
other components of the NuWave Oven.
Models Containing 3-inch & 5-inch Extender Ring
• Remember that the infrared rays do
not penetrate the aluminum as heat
circulates throughout the oven.
• If top layer foods nish cooking earlier,
remove rack(s) from above and continue
cooking bottom foods until done.
• Use shallow dishes or light aluminum
pans for cooking.
• To warm bread, place it on the bottom
rack or liner pan and cover. To grill,
place bread on the top rack.
General Rules
Owner’s Manual12
2-inch Rack
The 2-inch Rack for the NuWave Oven
can be used in a variety of ways.
1] It can be the primary rack with or
without the Extender Ring.
2] With the Extender Ring, it can be
positioned on top of or under the 3-inch
rack for more multi-level cooking space.
3] Without the Extender Ring, the 2-inch
rack can also facilitate multi-level
cooking by creating a third cooking
surface between the liner pan and the
bottom of the 3-inch rack.
4] You may use two extra 2-inch racks
above and below the 3-inch rack, which
is especially useful for dehydrating.
Care and Use
Similar to the original dome, the Extender
Ring is constructed from high-impact
Stainless Steel. It should not be cleaned
with any harsh abrasive, but it is
dishwasher safe.
Models Containing Extender Ring Kit
Do not touch the dome or any surface on the cooking
area during operation. The air inside the dome can
reach 420°F (216°C) which makes the surface very
hot and may cause burns. Do not open the dome or
remove the power head while the NuWave Oven is
operating. Turn off the power before removal.
CAUTION
2-inch Cooking Rack
10-inch Enamel Baking Pan
3-inch Stainless Steel Extender Ring
Note: The 2-inch rack is only to be
used in the positions and purposes
shown below. Any other uses may
affect cooking time and quality.
3-inch Cooking Rack 1-inch Cooking Rack 2-inch & 1-inch
Cooking Rack
3-inch & 2-inch
Cooking Rack
2-inch & 3-inch
Cooking Rack
13
Owner’s Manual
Owner’s Manual14
Digital Control Panel on Power Head
Make sure the unit is plugged into a
properly grounded outlet and that the
cord is not touching any hot objects.
Be certain that the liner pan has been
properly placed within the base.
Do not situate the liner pan directly on a
stove burner or other direct heat source.
Damage may result.
Metal or glass dishes, pans, and foil or
any materials used in a conventional
oven may be safely used in the NuWave.
General Use Instructions
Dehydration Kit Assembly
Dehydration Switch
Once the power head is placed on to the
dehydration adapter, the dehydration
switch is activated. This switch will
automatically activate the dehydrator
temperature settings and prevent the
power head from heating pass 200ºF.
Place desired amount of dehydration
trays on dehydration base and turn
clockwise. This will lock the trays into
place. Once the trays are locked in to
the base, put the dehydration adapter
on. The dehydration adapter will
allow you to place the power head on
and activate the dehydration switch.
Now you are ready to dehydrate your
favorite foods.
*Dehydration kit is only for
dehydration. Any other use will
damage kit and void the warranty.
Lock
Control Panel on Power Head
“0” should appear on LCD display when program is clear.
Easy Start
To start cooking, press the COOK TIME button, enter time required, press START.
Default is programed at 420ºF. If cooking at any other temperature, Cook Temp button
will be needed. See
Setting Temperature for details.
Setting Cook Time
Press the COOK TIME Button. The MIN indicator will ash in the lower right corner
of the display panel. Enter the required time in hours and minutes by pressing the
corresponding numerals. For example, 1 hour and 30 minutes would be entered by
pressing 1,3,0. The display panel will show 1:30. If the required time is in minutes, you
only need to enter 1 or 2 numbers. For example, 5 minutes just push 5; for 46 minutes,
push 46. If the number needs to be corrected, clear the entry by pressing pause/clear
button twice. Then re-enter the correct numbers.
Setting Temperature
• Press the COOK TEMPERATURE button.
• “420F” ashes in the display panel.
• Press desired temperature.
• Temperature can be changed by 1ºF increments.
• Temperature ranges from 100ºF to 420ºF.
• Dehydrator attachment temperature ranges from 100ºF to 200ºF.
Start Cooking
Set appropriate temperature and time, then press START to begin cooking. The
remaining cooking time will appear in the display panel, and the colon symbol
between the hours and minutes will blink ON and OFF. The oven will automatically
stop cooking when the time has expired, and a “beep” will alert you to that fact.
Pause/Clear Cooking
To PAUSE the oven, press the PAUSE/CLEAR button once. The remaining cooking time
will stay listed on the display panel but the colon will not blink.
To CLEAR the cooking time, press the PAUSE/CLEAR button twice. The remaining time
will be fully cleared and a “0” will appear.
Directions for the NuWave Elite Oven
Delay Function
After programming your oven, you can delay the program before cooking starts.
Press the Delay button. The DELAY and MIN functions on the LCD will blink. Input delay
time and press START. DELAY will continue to blink. After time expires, DELAY stops
blinking and remains on. It is possible to delay a program for up to 24 hours. If the delay
countdown reaches 0, the oven will “beep” to signal the end.
Sear Function
This function will permit you to sear the outside portions of your food in a short period of
time. The default setting is programmed at 450ºF for 5 minutes. Press the SEAR button.
Advanced Functions
15
Owner’s Manual
Owner’s Manual14
Digital Control Panel on Power Head
Make sure the unit is plugged into a
properly grounded outlet and that the
cord is not touching any hot objects.
Be certain that the liner pan has been
properly placed within the base.
Do not situate the liner pan directly on a
stove burner or other direct heat source.
Damage may result.
Metal or glass dishes, pans, and foil or
any materials used in a conventional
oven may be safely used in the NuWave.
General Use Instructions
Dehydration Kit Assembly
Dehydration Switch
Once the power head is placed on to the
dehydration adapter, the dehydration
switch is activated. This switch will
automatically activate the dehydrator
temperature settings and prevent the
power head from heating pass 200ºF.
Place desired amount of dehydration
trays on dehydration base and turn
clockwise. This will lock the trays into
place. Once the trays are locked in to
the base, put the dehydration adapter
on. The dehydration adapter will
allow you to place the power head on
and activate the dehydration switch.
Now you are ready to dehydrate your
favorite foods.
*Dehydration kit is only for
dehydration. Any other use will
damage kit and void the warranty.
Lock
Control Panel on Power Head
“0” should appear on LCD display when program is clear.
Easy Start
To start cooking, press the COOK TIME button, enter time required, press START.
Default is programed at 420ºF. If cooking at any other temperature, Cook Temp button
will be needed. See
Setting Temperature for details.
Setting Cook Time
Press the COOK TIME Button. The MIN indicator will ash in the lower right corner
of the display panel. Enter the required time in hours and minutes by pressing the
corresponding numerals. For example, 1 hour and 30 minutes would be entered by
pressing 1,3,0. The display panel will show 1:30. If the required time is in minutes, you
only need to enter 1 or 2 numbers. For example, 5 minutes just push 5; for 46 minutes,
push 46. If the number needs to be corrected, clear the entry by pressing pause/clear
button twice. Then re-enter the correct numbers.
Setting Temperature
• Press the COOK TEMPERATURE button.
• “420F” ashes in the display panel.
• Press desired temperature.
• Temperature can be changed by 1ºF increments.
• Temperature ranges from 100ºF to 420ºF.
• Dehydrator attachment temperature ranges from 100ºF to 200ºF.
Start Cooking
Set appropriate temperature and time, then press START to begin cooking. The
remaining cooking time will appear in the display panel, and the colon symbol
between the hours and minutes will blink ON and OFF. The oven will automatically
stop cooking when the time has expired, and a “beep” will alert you to that fact.
Pause/Clear Cooking
To PAUSE the oven, press the PAUSE/CLEAR button once. The remaining cooking time
will stay listed on the display panel but the colon will not blink.
To CLEAR the cooking time, press the PAUSE/CLEAR button twice. The remaining time
will be fully cleared and a “0” will appear.
Directions for the NuWave Elite Oven
Delay Function
After programming your oven, you can delay the program before cooking starts.
Press the Delay button. The DELAY and MIN functions on the LCD will blink. Input delay
time and press START. DELAY will continue to blink. After time expires, DELAY stops
blinking and remains on. It is possible to delay a program for up to 24 hours. If the delay
countdown reaches 0, the oven will “beep” to signal the end.
Sear Function
This function will permit you to sear the outside portions of your food in a short period of
time. The default setting is programmed at 450ºF for 5 minutes. Press the SEAR button.
Advanced Functions
15
Owner’s Manual
Warm Function
After the initial cooking time is complete, you may keep foods warm.
The default setting is programmed at 155ºF for 2 hours. Press the WARM button. The
WARM and MIN FUNCTIONS on the LCD will blink. 2:00 will be displayed, then press
START. To change the time, enter the desired time and proceed. You may program the
oven to keep foods warm for up to 24 hours. Once the initial cooking cycle is nished,
the oven will “beep” twice before switching to the WARM function.
Stage Cook Function
This function is used to program the NuWave Elite to cook at more than one
consecutive setting of time and temperature. Press the STAGE button. STAGE will be
blink on the LCD display, as well as “1”, PROG, COOK, and MIN. For all of the stages,
the default power setting is always registered at 420ºF. To change the temperature,
press the COOK TEMP button. The number in the display will blink. Enter the desired
temperature. Press the COOK TIME button. On the LCD display, MIN will blink. Input
the desired cooking time. You may start with the cook time, followed by the cook
temperature, or vice versa. Press the STAGE button to move onto programming stage
“2.” Repeat the process until all desired stages are programmed. The maximum
number of programmable stages is 5. If at any time you’d like to edit an already
programmed stage, press the STAGE button until desired one is displayed. At that
point, you may change the power level, cook time or both. You may also edit the
already programmed functions: DELAY, SEAR, and/or WARM functions by pressing the
corresponding buttons on the keypad and reprogram as outlined above.
Saving Program into Memory
During initial programming or after your cooking process is complete, press the
MEMORY button to save. PROG will be blink on the LCD and “0” will be displayed. To
save, input a number between 1 and 99. Press the MEMORY button again to save the
entire program at the designated number. You can always edit or overwrite saved
programs.
When using Dehydrator programming, the numbers that the memory can be stored at
are between 1001 to 1020.
Recalling Program Memory
To recall a previously saved program, press the RECALL button. PROG will blink on the
LCD and “0” will be displayed. Press a number between 1 and 99 (or 1001 and 1020) to
Owner’s Manual16
The SEAR and MIN elds on the LCD display will blink while the numeral 5 is displayed.
To change the sear cooking time, press 3,4 or 5, then push START. SEAR, once
selected, SEAR will always be the rst stage in the program.
Reheat Function
The default setting is programmed at 420ºF for 4 minutes. This function is perfect
for reheating single portion-sized foods. To activate the reheat function, make sure
programming is clear. The LCD display will read 0. Press the REHEAT button. This will
activate the default setting. Press START. Alarm will “beep” once time has expired. For
example, if you are warming leftover pizza, simply place the slice on the 3-inch rack,
press REHEAT, then START. If you are warming a rice or noodle dish, place a single
serving amount on an oven safe dish or a piece of foil. If you want the rice or noodles
softer, cover with foil and add a sprinkle of water.
To Dehydrate
The default setting is programmed for 200ºF. This function can be used to dehydrate
foods such as beef jerky, fruits, vegetables, spices, owers, etc. To activate the
dehydrator function, make sure the program is clear (press CLEAR button). The LCD
display will read “0.” Press DEHYD button. If you have the dehydrator accessory
attached to the power head, this will automatically activate the dehydrator
temperature settings. Press the COOK TIME Button. “0” will be displayed in the lower
right corner of the LCD. COOK and MIN elds will ash. Enter the required time in
hours and minutes by pressing the corresponding numerals. For example, 1 hour
and 30 minutes would be entered by pressing 1,3,0. The display panel will show 1:30.
If the required time is in minutes, you need to enter 1 or 2 numbers. For example,
for 5 minutes just push 5; 46 minutes, push 46. The maximum time that can be set
for dehydrating is 99 hours and 59 minutes. If the number needs to be corrected,
clear the entry by pressing the PAUSE/CLEAR button twice, then re-enter the correct
numbers. Press START to start the dehydrating process. Alarm will “beep” when time
has expired.
Additional Information
• When using the standard dome, the oven will operate at normal temperatures of up
to 420ºF.
• When the dehydrator dome is locked onto the Elite, this will prompt the oven to go
into dehydration mode. DEHY will appear on the LCD and the oven will operate at the
temperatures above.
• When releasing the dehydrator dome from the power head, this will disable the
dehydration process.
• Dehydrator temperatures must be programmed and saved in order to become
permanent memory.
CLEANING AND CARE INSTRUCTIONS
Unplug the unit before cleaning. The dome and all other parts, except the power head,
are dishwasher safe. Protect the metal and plastic surfaces; do not use abrasive
cleaners or scouring pads. Clean after each use. The outer surface of the power head
can be cleaned by wiping with a damp cloth.
IMPORTANT - Do not wash or immerse power
head in water or cycle through dishwasher. The
outer surface may be cleaned by wiping carefully
with a damp dishcloth or sponge.
17
Owner’s Manual
recall the stored program. If the program does not require editing, press the START button
to activate. The total time of that program and the last stage will be displayed. In order
to check the duration of functions such as DELAY, SEAR, STAGES or WARM, press the
corresponding buttons on the control panel. For example, in order to see the fourth stage
information, press the STAGE button, followed by 4.
Sear Function
Warm Function
After the initial cooking time is complete, you may keep foods warm.
The default setting is programmed at 155ºF for 2 hours. Press the WARM button. The
WARM and MIN FUNCTIONS on the LCD will blink. 2:00 will be displayed, then press
START. To change the time, enter the desired time and proceed. You may program the
oven to keep foods warm for up to 24 hours. Once the initial cooking cycle is nished,
the oven will “beep” twice before switching to the WARM function.
Stage Cook Function
This function is used to program the NuWave Elite to cook at more than one
consecutive setting of time and temperature. Press the STAGE button. STAGE will be
blink on the LCD display, as well as “1”, PROG, COOK, and MIN. For all of the stages,
the default power setting is always registered at 420ºF. To change the temperature,
press the COOK TEMP button. The number in the display will blink. Enter the desired
temperature. Press the COOK TIME button. On the LCD display, MIN will blink. Input
the desired cooking time. You may start with the cook time, followed by the cook
temperature, or vice versa. Press the STAGE button to move onto programming stage
“2.” Repeat the process until all desired stages are programmed. The maximum
number of programmable stages is 5. If at any time you’d like to edit an already
programmed stage, press the STAGE button until desired one is displayed. At that
point, you may change the power level, cook time or both. You may also edit the
already programmed functions: DELAY, SEAR, and/or WARM functions by pressing the
corresponding buttons on the keypad and reprogram as outlined above.
Saving Program into Memory
During initial programming or after your cooking process is complete, press the
MEMORY button to save. PROG will be blink on the LCD and “0” will be displayed. To
save, input a number between 1 and 99. Press the MEMORY button again to save the
entire program at the designated number. You can always edit or overwrite saved
programs.
When using Dehydrator programming, the numbers that the memory can be stored at
are between 1001 to 1020.
Recalling Program Memory
To recall a previously saved program, press the RECALL button. PROG will blink on the
LCD and “0” will be displayed. Press a number between 1 and 99 (or 1001 and 1020) to
Owner’s Manual16
The SEAR and MIN elds on the LCD display will blink while the numeral 5 is displayed.
To change the sear cooking time, press 3,4 or 5, then push START. SEAR, once
selected, SEAR will always be the rst stage in the program.
Reheat Function
The default setting is programmed at 420ºF for 4 minutes. This function is perfect
for reheating single portion-sized foods. To activate the reheat function, make sure
programming is clear. The LCD display will read 0. Press the REHEAT button. This will
activate the default setting. Press START. Alarm will “beep” once time has expired. For
example, if you are warming leftover pizza, simply place the slice on the 3-inch rack,
press REHEAT, then START. If you are warming a rice or noodle dish, place a single
serving amount on an oven safe dish or a piece of foil. If you want the rice or noodles
softer, cover with foil and add a sprinkle of water.
To Dehydrate
The default setting is programmed for 200ºF. This function can be used to dehydrate
foods such as beef jerky, fruits, vegetables, spices, owers, etc. To activate the
dehydrator function, make sure the program is clear (press CLEAR button). The LCD
display will read “0.” Press DEHYD button. If you have the dehydrator accessory
attached to the power head, this will automatically activate the dehydrator
temperature settings. Press the COOK TIME Button. “0” will be displayed in the lower
right corner of the LCD. COOK and MIN elds will ash. Enter the required time in
hours and minutes by pressing the corresponding numerals. For example, 1 hour
and 30 minutes would be entered by pressing 1,3,0. The display panel will show 1:30.
If the required time is in minutes, you need to enter 1 or 2 numbers. For example,
for 5 minutes just push 5; 46 minutes, push 46. The maximum time that can be set
for dehydrating is 99 hours and 59 minutes. If the number needs to be corrected,
clear the entry by pressing the PAUSE/CLEAR button twice, then re-enter the correct
numbers. Press START to start the dehydrating process. Alarm will “beep” when time
has expired.
Additional Information
• When using the standard dome, the oven will operate at normal temperatures of up
to 420ºF.
• When the dehydrator dome is locked onto the Elite, this will prompt the oven to go
into dehydration mode. DEHY will appear on the LCD and the oven will operate at the
temperatures above.
• When releasing the dehydrator dome from the power head, this will disable the
dehydration process.
• Dehydrator temperatures must be programmed and saved in order to become
permanent memory.
CLEANING AND CARE INSTRUCTIONS
Unplug the unit before cleaning. The dome and all other parts, except the power head,
are dishwasher safe. Protect the metal and plastic surfaces; do not use abrasive
cleaners or scouring pads. Clean after each use. The outer surface of the power head
can be cleaned by wiping with a damp cloth.
IMPORTANT - Do not wash or immerse power
head in water or cycle through dishwasher. The
outer surface may be cleaned by wiping carefully
with a damp dishcloth or sponge.
17
Owner’s Manual
recall the stored program. If the program does not require editing, press the START button
to activate. The total time of that program and the last stage will be displayed. In order
to check the duration of functions such as DELAY, SEAR, STAGES or WARM, press the
corresponding buttons on the control panel. For example, in order to see the fourth stage
information, press the STAGE button, followed by 4.
Sear Function
THE MANUFACTURER WARRANTS
The infrared cooking system including power head, dome,
cooking rack, liner pan, base, and all electrical components
are to be free from defects and workmanship under normal
household use, when operated in accordance with the
Manufacture’s written instructions provided with each unit
for one (1) year from date of purchase. The Manufacturer
will provide the necessary parts and labor to repair any part
of the infrared cooking system at Hearthware, Inc. Service
Department. After the expiration of the warranty, the cost of
the labor and parts will be the responsibility of the owner.
THE WARRANTY DOES NOT COVER
The non-stick coating (if applicable) on any part of the
cooking system. The Limited Warranty is voided if repairs
are made by an unauthorized dealer or the serial number
data plate is removed or defaced. Normal deterioration
of nish due to use or exposure is not covered by this
Warranty. This Limited Warranty does not cover failure,
damages or inadequate performance due to accident, acts
of God (such as lightning), 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
IMPORTANT TIPS:
1. Check the power outlet to ensure proper operation. Do not operate the
unit simultaneously with other major appliances plugged into the same
outlet. Check the cooking temperature if the oven is cooking too slowly.
2. The electrical plug must be properly inserted into the outlet.
3. Always turn off and unplug the oven before washing.
4. Moisture may result inside the dome if food is not removed promptly
after the cooking time has expired. Steam/moisture build up can be
avoided by doing the following:
• Remove food promptly after it is nished cooking.
• If it is desirable to keep the food warm until served, reset cooking time to
a lower temperature.
THE NUWAVE ELITE OVEN
INFRARED COOKING SYSTEM
www.NuWaveElite.com
To obtain warranty service, contact the service department
at this toll free number: 1-888-NUWAVE1 (689-2831) or
Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048, U.S.A.
www.HEARTHWARE.com
Owner’s Manual18
part or system returned under this warranty; Carefully package
the product using adequate padding material to prevent damage
in transit. The original container is ideal for this purpose.
Include in the package the owner’s name, address, daytime
telephone number, a detailed description of the problem, and
your “RGA number.” (Call 1-888-NUWAVE1(689-2831) or e-mail
customerservice@nuwaveoven.com to obtain the RGA (Return
Goods Authorization number). Provide the cooking system
model & serial number and proof of date of purchase (a copy of
the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION
The Manufacturer’s obligation under this Limited Warranty is
limited to repairing or replacing any part of the infrared cooking
system expressly covered by this Limited Warranty which upon
examination is found to be defective under normal use. The
Limited Warranty is applicable only within the continental United
States and only to the original purchaser of the manufacturer’s
authorized channels of distribution. THE LIMITED WARRANTY
MAY NOT BE ALTERED, VARIED OR EXTENDED EXCEPT BY A
WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER.
THE REMEDY OF REPAIR OR REPLACEMENT AS PROVIDED
UNDER THIS LIMITED WARRANTY IS EXCLUSIVE. IN NO
EVENT SHALL THE MANUFACTURER BE LIABLE FOR ANY
CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON,
WHETHER OR NOT OCCASIONED BY NEGLIGENCE OF THE
MANUFACTURER, INCLUDING WITHOUT LIMITATION, DAMAGES
FOR LOSS OF USE, COSTS OF SUBSTITUTION, PROPERTY
DAMAGE, OR OTHER MONEY LOSS.
Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above limitation
exclusions may not apply. This Limited Warranty gives 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 FITNESS FOR A PARTICULAR
PURPOSE TO ANY OTHER PERSON. READ YOUR OWNER’S
MANUAL. IF YOU STILL HAVE ANY QUESTIONS ABOUT
OPERATION OR WARRANTY OF THE PRODUCT, PLEASE
CONTACT HEARTHWARE, INC.
1-888-NUWAVE1(689.2831),
email: customerservice@nuwaveoven.com
19
Owner’s Manual
THE MANUFACTURER WARRANTS
The infrared cooking system including power head, dome,
cooking rack, liner pan, base, and all electrical components
are to be free from defects and workmanship under normal
household use, when operated in accordance with the
Manufacture’s written instructions provided with each unit
for one (1) year from date of purchase. The Manufacturer
will provide the necessary parts and labor to repair any part
of the infrared cooking system at Hearthware, Inc. Service
Department. After the expiration of the warranty, the cost of
the labor and parts will be the responsibility of the owner.
THE WARRANTY DOES NOT COVER
The non-stick coating (if applicable) on any part of the
cooking system. The Limited Warranty is voided if repairs
are made by an unauthorized dealer or the serial number
data plate is removed or defaced. Normal deterioration
of nish due to use or exposure is not covered by this
Warranty. This Limited Warranty does not cover failure,
damages or inadequate performance due to accident, acts
of God (such as lightning), 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
IMPORTANT TIPS:
1. Check the power outlet to ensure proper operation. Do not operate the
unit simultaneously with other major appliances plugged into the same
outlet. Check the cooking temperature if the oven is cooking too slowly.
2. The electrical plug must be properly inserted into the outlet.
3. Always turn off and unplug the oven before washing.
4. Moisture may result inside the dome if food is not removed promptly
after the cooking time has expired. Steam/moisture build up can be
avoided by doing the following:
• Remove food promptly after it is nished cooking.
• If it is desirable to keep the food warm until served, reset cooking time to
a lower temperature.
THE NUWAVE ELITE OVEN
INFRARED COOKING SYSTEM
www.NuWaveElite.com
To obtain warranty service, contact the service department
at this toll free number: 1-888-NUWAVE1 (689-2831) or
Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048, U.S.A.
www.HEARTHWARE.com
Owner’s Manual18
part or system returned under this warranty; Carefully package
the product using adequate padding material to prevent damage
in transit. The original container is ideal for this purpose.
Include in the package the owner’s name, address, daytime
telephone number, a detailed description of the problem, and
your “RGA number.” (Call 1-888-NUWAVE1(689-2831) or e-mail
[email protected] to obtain the RGA (Return
Goods Authorization number). Provide the cooking system
model & serial number and proof of date of purchase (a copy of
the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION
The Manufacturer’s obligation under this Limited Warranty is
limited to repairing or replacing any part of the infrared cooking
system expressly covered by this Limited Warranty which upon
examination is found to be defective under normal use. The
Limited Warranty is applicable only within the continental United
States and only to the original purchaser of the manufacturer’s
authorized channels of distribution. THE LIMITED WARRANTY
MAY NOT BE ALTERED, VARIED OR EXTENDED EXCEPT BY A
WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER.
THE REMEDY OF REPAIR OR REPLACEMENT AS PROVIDED
UNDER THIS LIMITED WARRANTY IS EXCLUSIVE. IN NO
EVENT SHALL THE MANUFACTURER BE LIABLE FOR ANY
CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON,
WHETHER OR NOT OCCASIONED BY NEGLIGENCE OF THE
MANUFACTURER, INCLUDING WITHOUT LIMITATION, DAMAGES
FOR LOSS OF USE, COSTS OF SUBSTITUTION, PROPERTY
DAMAGE, OR OTHER MONEY LOSS.
Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above limitation
exclusions may not apply. This Limited Warranty gives 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 FITNESS FOR A PARTICULAR
PURPOSE TO ANY OTHER PERSON. READ YOUR OWNER’S
MANUAL. IF YOU STILL HAVE ANY QUESTIONS ABOUT
OPERATION OR WARRANTY OF THE PRODUCT, PLEASE
CONTACT HEARTHWARE, INC.
1-888-NUWAVE1(689.2831),
email: [email protected]
19
Owner’s Manual
*RoHS stands for “the Restriction Of the use of certain Hazardous
Substances in electrical and electronic equipment”.
If you want to nd out more about the RoHS Directive, please visit
http://en.wikipedia.org/wiki/RoHS
RoHS Restricted Materials
Maximum Concentration
0.1% by weight
0.1% by weight
0.01% by weight
0.1% by weight
0.1% by weight
0.1% by weight
Lead (Pb)
Mercury (Hg)
Cadmium (Cd)
Hexavalent Chromium (Cr-VI)
Polybrominated Biphenyls (PBB)
Polybrominated Diphenyl Ethers (PBDE)
Material & Toxicological Profile
At Hearthware, Inc., we have taken a great amount of
care in ensuring that our products are safe and secure
for every household. All Nuwave® Elite Infrared Ovens
are built and manufactured in strict compliance with
RoHS* standards. Although US manufacturers are not
bound by law to follow RoHS standards, Hearthware
has made a conscious decision to voluntarily follow
this directive to preserve the safety of its consumers
and the quality of our environment.
Owner’s Manual20
We love baking pizza in the NuWave Oven so much we’ve created these
tools so you can bake the best tasting pizza ever! Achieve hot, fresh,
better than just delivered pizza at home...
AS EASY AS 1 - 2 - 3 when you use your NuWave Oven and the Supreme
Pizza Kit! Whether you prefer your pizza thin, regular or deep dish...your
NuWave Oven, along with the Supreme Pizza Kit will do the trick!
*Your order may contain only some
of the above items. To purchase this
product, call Hearthware Customer
Service at 1-888-689-2831 or order
online at www.NuWaveElite.com
The NuWave Supreme Pizza Kit*
The spring-loaded, easy grip handle
allows you to securely clamp the
10-inch stainless steel rings shut,
safely letting you ip your pizzas,
calzones, quesadillas and much more!
Bake your pizza crust rst without
overcooking your cheese or favorite
toppings. The slick surface will not stick
to cheese, and also attracts unwanted
grease (complies with FDA regulations).
Two great utensils rolled into one! The
NuWave Pizza Server with multiple
stainless steel cutting surfaces and
easy grip handle will have you slicing
and serving your pizza with ease.
The unique bamboo cutting board will
spare damage to your countertops,
save you money and help protect the
environment. This board is multi-
functional with a at side for cutting
pizzas and breads and a grooved side
for cutting fruits, vegetables and other
foods with juices.
The NuWave Stainless Steel Pizza Flipper
The NuWave Silicone Pizza Liner
The NuWave Stainless Steel Pizza Server
The NuWave 100% Bamboo Cutting Board
Frozen, Fresh, Thick or Thin...
21
Supreme Pizza Kit
*RoHS stands for “the Restriction Of the use of certain Hazardous
Substances in electrical and electronic equipment”.
If you want to nd out more about the RoHS Directive, please visit
http://en.wikipedia.org/wiki/RoHS
RoHS Restricted Materials
Maximum Concentration
0.1% by weight
0.1% by weight
0.01% by weight
0.1% by weight
0.1% by weight
0.1% by weight
Lead (Pb)
Mercury (Hg)
Cadmium (Cd)
Hexavalent Chromium (Cr-VI)
Polybrominated Biphenyls (PBB)
Polybrominated Diphenyl Ethers (PBDE)
Material & Toxicological Profile
At Hearthware, Inc., we have taken a great amount of
care in ensuring that our products are safe and secure
for every household. All Nuwave® Elite Infrared Ovens
are built and manufactured in strict compliance with
RoHS* standards. Although US manufacturers are not
bound by law to follow RoHS standards, Hearthware
has made a conscious decision to voluntarily follow
this directive to preserve the safety of its consumers
and the quality of our environment.
Owner’s Manual20
We love baking pizza in the NuWave Oven so much we’ve created these
tools so you can bake the best tasting pizza ever! Achieve hot, fresh,
better than just delivered pizza at home...
AS EASY AS 1 - 2 - 3 when you use your NuWave Oven and the Supreme
Pizza Kit! Whether you prefer your pizza thin, regular or deep dish...your
NuWave Oven, along with the Supreme Pizza Kit will do the trick!
*Your order may contain only some
of the above items. To purchase this
product, call Hearthware Customer
Service at 1-888-689-2831 or order
online at www.NuWaveElite.com
The NuWave Supreme Pizza Kit*
The spring-loaded, easy grip handle
allows you to securely clamp the
10-inch stainless steel rings shut,
safely letting you ip your pizzas,
calzones, quesadillas and much more!
Bake your pizza crust rst without
overcooking your cheese or favorite
toppings. The slick surface will not stick
to cheese, and also attracts unwanted
grease (complies with FDA regulations).
Two great utensils rolled into one! The
NuWave Pizza Server with multiple
stainless steel cutting surfaces and
easy grip handle will have you slicing
and serving your pizza with ease.
The unique bamboo cutting board will
spare damage to your countertops,
save you money and help protect the
environment. This board is multi-
functional with a at side for cutting
pizzas and breads and a grooved side
for cutting fruits, vegetables and other
foods with juices.
The NuWave Stainless Steel Pizza Flipper
The NuWave Silicone Pizza Liner
The NuWave Stainless Steel Pizza Server
The NuWave 100% Bamboo Cutting Board
Frozen, Fresh, Thick or Thin...
21
Supreme Pizza Kit
1. Place the Pizza Liner over the top of
your pizza.
2. Place pizza upside down on the 3-inch
rack. Cook at 420ºF, until crust of pizza is
a light brown in color.
How to Use the NuWave Pizza Flipper &
Pizza Liner with your NuWave Oven
Note
Make sure the reversible rack is positioned
as the 3-inch rack in the NuWave Oven.
5. While gripping the handle, rotate the pizza
and Pizza Liner completely around and set
pizza back on the rack crust side down. The
pizza should now be right side up.
6. Remove the Pizza Liner and cook at 420ºF
for 3-5 minutes or until cheese is melted to
your preference.
3. When using Pizza Flipper, start with the
Pizza Flipper open and slide under the
Pizza Liner and over the top of the crust.
4. Using the handle, close the Pizza Flipper
until pizza is securely held.
Care & Use
The Pizza Flipper, Pizza Liner, Pizza Server
and Bamboo Cutting board should be washed
with mild soap and water. It should not be
cleaned with harsh abrasives. Allow utensils
to dry completely before using or storing,
22
Supreme Pizza Kit
Perfect Pizza Every Time!
Pizza baked in the NuWave Oven is
delicious without exception, so the only
thing left to do is ENJOY!
Slicing & Serving with the NuWave
Stainless Steel Pizza Server
CAUTION
The edges of the spatula and pizza
cutter are sharp. Always cut away from
your body. Serrated edges are sharp,
and should not be used for support.
Rolling Slicer
Hold handle so the Pizza Server is
on top, permitting you to use the
Pizza Cutter.
Serrated Slicer
Both the Pizza Cutter and the Pizza
Server can be used to slice additional
foods such as quesadillas, panini
sandwiches, quiche and much more.
Server
To use the Pizza Server, simply point the
edge of the spatula away from you, and
with a scooping motion lift the pizza or
food and place on a serving dish.
23Supreme Pizza Kit
1. Place the Pizza Liner over the top of
your pizza.
2. Place pizza upside down on the 3-inch
rack. Cook at 420ºF, until crust of pizza is
a light brown in color.
How to Use the NuWave Pizza Flipper &
Pizza Liner with your NuWave Oven
Note
Make sure the reversible rack is positioned
as the 3-inch rack in the NuWave Oven.
5. While gripping the handle, rotate the pizza
and Pizza Liner completely around and set
pizza back on the rack crust side down. The
pizza should now be right side up.
6. Remove the Pizza Liner and cook at 420ºF
for 3-5 minutes or until cheese is melted to
your preference.
3. When using Pizza Flipper, start with the
Pizza Flipper open and slide under the
Pizza Liner and over the top of the crust.
4. Using the handle, close the Pizza Flipper
until pizza is securely held.
Care & Use
The Pizza Flipper, Pizza Liner, Pizza Server
and Bamboo Cutting board should be washed
with mild soap and water. It should not be
cleaned with harsh abrasives. Allow utensils
to dry completely before using or storing,
22
Supreme Pizza Kit
Perfect Pizza Every Time!
Pizza baked in the NuWave Oven is
delicious without exception, so the only
thing left to do is ENJOY!
Slicing & Serving with the NuWave
Stainless Steel Pizza Server
CAUTION
The edges of the spatula and pizza
cutter are sharp. Always cut away from
your body. Serrated edges are sharp,
and should not be used for support.
Rolling Slicer
Hold handle so the Pizza Server is
on top, permitting you to use the
Pizza Cutter.
Serrated Slicer
Both the Pizza Cutter and the Pizza
Server can be used to slice additional
foods such as quesadillas, panini
sandwiches, quiche and much more.
Server
To use the Pizza Server, simply point the
edge of the spatula away from you, and
with a scooping motion lift the pizza or
food and place on a serving dish.
23Supreme Pizza Kit
24
Cooking Guide
25Cooking Guide
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10
min per lb/side
12
min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
1 inch
420˚
420˚or Sear
420˚or Sear
Sear 5 min one side
only then cook at 350˚
3-4
min/side
2
min/side Rare
5-6
min/side
5
min/side Rare
3
min/side Med. Rare
6
min/side Med. Rare
4
min/side Medium
7
min/side Medium
5
min/side Well Done
3-4
min/side Rare
5-6
min/side Med. Rare
7-8
min/side Medium
10-11
min/side Well Done
8
min/side Well Done
13 min/lbs
Rare
23 min/lbs
Rare
15 min/lbs
Med. Rare
25 min/lbs
Med. Rare
18 min/lbs
Medium
27 min/lbs
Medium
20 min/lbs
Well Done
30 min/lbs
Well Done
5-6
min/side Rare
7-8
min/side Med. Rare
9-10
min/side Medium
12-13
min/side Well Done
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 2-10 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2
min/side
3
min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10-13 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
20 min/side
30 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min/lbs 15-17 min/lbs
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Single Serving T.V. Dinners
Individual Pot Pies
Chicken Tenders & Nuggets
Frozen Vegetables
Frozen Ready-Made Foods
1 inch
1 inch
3 inch
1 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
400˚
375˚
350˚
325˚
350˚
350˚
375˚
350˚
350˚
350˚
350˚
375˚
22-25 min/side
16-18 min/side
6-8 min/side
12 min/side
8 min/side
6-8 min/side
9 min/side
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
All-Ready Baked Rolls
Hot Wings
1 inch 325˚
30 min/side
Frozen Pies
Hot Pockets
Bagel Bites
Poppers
Onion Rings
Stued Mushrooms
Mozzarella Sticks
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS.
General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.
Copyright ©2011 by Hearthware, Inc. All rights reserved. www.NuWaveElite.com
[In Oven Safe Dish]
1) Place pizza, cheese side down, on NuWave Silicone Pizza Liner.
2) Bake crust per time indications or until desired doneness.
Thin Crust
Regular Crust
Thick Crust
3 inch
3 inch
3 inch
420˚/ 420˚
420˚/ 420˚
420˚/ 350˚
7-9 min crust side up/ 3-4 min cheese side up
9-11 min crust side up/ 3-5 min cheese side up
12-16 min crust side up/ 3-5 min cheese side up
Deep Dish 3 inch 350˚/ 350˚ 25 min crust side up/ 10 min cheese side up
Quesadilla 3 inch 375˚/ 375˚ 2 min/side
Rack Height Oven Temp. Frozen
Pizza &
Quesadilla
Directions
Roasted,
Onion, Garlic, Red Bell Peppers,
Zucchini, and Yellow Squash
Home Fries
[wedges]
Potato,
Whole Med. Size
Steamed Broccoli & Cauliflower
Squash,
Acron, Butternut & Spagetti
Corn,
in Husk
Corn,
Frozen on Cob
3 inch
3 inch
1 inch
1 inch
1 inch
1 inch
1 inch
400˚
420˚
420˚
420˚
420˚
375˚
420˚
5 min/side
N/A
N/A
N/A
N/A
N/A
N/A
27 mins total
10-12 mins total
10 min/side
10 min/side
3 min/side
5 min/side
4-5 min/side
Rack Height
Oven Temp. Fresh Frozen
Rack Height
Oven Temp. Frozen
Rack Height
Oven Temp. Fresh
Vegetables
[Oven Safe Dish with Glass lid or Foil]
Non-Frozen Ready-Made Foods
3 inch
1 inch
375˚
350˚
4 min/side
15-17 min/side
Grilled Cheese
Canned Rolls/Crescent Rolls
Cinnamon Rolls
Liner Pan
3 inch
3 inch
3 inch
375˚
375˚
400˚
420˚
10-13 min/side
3-5 min/side
4 min total
1 min/side
Toast
Pop Tarts
Hot Dogs
[In Oven Safe Pie Dish]
Quick & Easy Cooking Guide
3) Flip pizza, cheese side up, and remove NuWave Silicone Pizza Liner.
4) Bake pizza 3-5 more minutes or until desired doneness.
24
Cooking Guide
25Cooking Guide
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10
min per lb/side
12
min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
1 inch
420˚
420˚or Sear
420˚or Sear
Sear 5 min one side
only then cook at 350˚
3-4
min/side
2
min/side Rare
5-6
min/side
5
min/side Rare
3
min/side Med. Rare
6
min/side Med. Rare
4
min/side Medium
7
min/side Medium
5
min/side Well Done
3-4
min/side Rare
5-6
min/side Med. Rare
7-8
min/side Medium
10-11
min/side Well Done
8
min/side Well Done
13 min/lbs
Rare
23 min/lbs
Rare
15 min/lbs
Med. Rare
25 min/lbs
Med. Rare
18 min/lbs
Medium
27 min/lbs
Medium
20 min/lbs
Well Done
30 min/lbs
Well Done
5-6
min/side Rare
7-8
min/side Med. Rare
9-10
min/side Medium
12-13
min/side Well Done
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 2-10 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2
min/side
3
min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10-13 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
20 min/side
30 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min/lbs 15-17 min/lbs
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Single Serving T.V. Dinners
Individual Pot Pies
Chicken Tenders & Nuggets
Frozen Vegetables
Frozen Ready-Made Foods
1 inch
1 inch
3 inch
1 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
400˚
375˚
350˚
325˚
350˚
350˚
375˚
350˚
350˚
350˚
350˚
375˚
22-25 min/side
16-18 min/side
6-8 min/side
12 min/side
8 min/side
6-8 min/side
9 min/side
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
6-8 min/side
All-Ready Baked Rolls
Hot Wings
1 inch 325˚
30 min/side
Frozen Pies
Hot Pockets
Bagel Bites
Poppers
Onion Rings
Stued Mushrooms
Mozzarella Sticks
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS.
General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.
Copyright ©2011 by Hearthware, Inc. All rights reserved. www.NuWaveElite.com
[In Oven Safe Dish]
1) Place pizza, cheese side down, on NuWave Silicone Pizza Liner.
2) Bake crust per time indications or until desired doneness.
Thin Crust
Regular Crust
Thick Crust
3 inch
3 inch
3 inch
420˚/ 420˚
420˚/ 420˚
420˚/ 350˚
7-9 min crust side up/ 3-4 min cheese side up
9-11 min crust side up/ 3-5 min cheese side up
12-16 min crust side up/ 3-5 min cheese side up
Deep Dish 3 inch 350˚/ 350˚ 25 min crust side up/ 10 min cheese side up
Quesadilla 3 inch 375˚/ 375˚ 2 min/side
Rack Height Oven Temp. Frozen
Pizza &
Quesadilla
Directions
Roasted,
Onion, Garlic, Red Bell Peppers,
Zucchini, and Yellow Squash
Home Fries
[wedges]
Potato,
Whole Med. Size
Steamed Broccoli & Cauliflower
Squash,
Acron, Butternut & Spagetti
Corn,
in Husk
Corn,
Frozen on Cob
3 inch
3 inch
1 inch
1 inch
1 inch
1 inch
1 inch
400˚
420˚
420˚
420˚
420˚
375˚
420˚
5 min/side
N/A
N/A
N/A
N/A
N/A
N/A
27 mins total
10-12 mins total
10 min/side
10 min/side
3 min/side
5 min/side
4-5 min/side
Rack Height
Oven Temp. Fresh Frozen
Rack Height
Oven Temp. Frozen
Rack Height
Oven Temp. Fresh
Vegetables
[Oven Safe Dish with Glass lid or Foil]
Non-Frozen Ready-Made Foods
3 inch
1 inch
375˚
350˚
4 min/side
15-17 min/side
Grilled Cheese
Canned Rolls/Crescent Rolls
Cinnamon Rolls
Liner Pan
3 inch
3 inch
3 inch
375˚
375˚
400˚
420˚
10-13 min/side
3-5 min/side
4 min total
1 min/side
Toast
Pop Tarts
Hot Dogs
[In Oven Safe Pie Dish]
Quick & Easy Cooking Guide
3) Flip pizza, cheese side up, and remove NuWave Silicone Pizza Liner.
4) Bake pizza 3-5 more minutes or until desired doneness.
The NuWave
Oven Complete
Cookbook
[Photo: Almond Tart, page 81]
This recipe book contains valuable
information that will help you start
incorporating the NuWave® Elite
Infrared Oven into your daily life. We’ve
provided easy-to-prepare recipes, along
with helpful tips at the beginning of
each section that will help you achieve
perfect cooking results every time. Also
visit NuWaveCookingClub.com for other
great tips and instructional videos.
General Tips
Metal containers, aluminum foil or
any oven-safe dish can be used in
the NuWave® Elite Infrared Oven. The
infrared rays will not penetrate through
these materials. Lightweight aluminum
foil works best for lining shallow dishes
and pans. Cover food with aluminum
foil to protect from browning more than
preferred. Keep in mind that heat will
still circulate, but the foil may slow the
cooking time of the food beneath.
Steam build up can occur when cooking
foods that contain a lot of moisture, like
vegetables or sh.
General Tips
When your cooking cycle is complete,
please remember to lift the dome so
that steam is channeled away from your
face.
To keep prepared foods crisp, such
as egg rolls, chicken tenders or pizza,
remove the dome immediately after
cooking.
Timing is the key to perfection with the
NuWave Oven. Keep in mind that all
cooking guidelines are just that, and
may need to be adjusted depending on
the specic situation. When cooking
larger dishes such as roasts or other
foods with varying thickness, suggested
cooking times may need to be extended.
Cook in 2 minute increments and check
after each interval.
[Photo: Tuna Noodle Casserole, page 68]
The NuWave
Oven Complete
Cookbook
[Photo: Almond Tart, page 81]
This recipe book contains valuable
information that will help you start
incorporating the NuWave® Elite
Infrared Oven into your daily life. We’ve
provided easy-to-prepare recipes, along
with helpful tips at the beginning of
each section that will help you achieve
perfect cooking results every time. Also
visit NuWaveCookingClub.com for other
great tips and instructional videos.
General Tips
Metal containers, aluminum foil or
any oven-safe dish can be used in
the NuWave® Elite Infrared Oven. The
infrared rays will not penetrate through
these materials. Lightweight aluminum
foil works best for lining shallow dishes
and pans. Cover food with aluminum
foil to protect from browning more than
preferred. Keep in mind that heat will
still circulate, but the foil may slow the
cooking time of the food beneath.
Steam build up can occur when cooking
foods that contain a lot of moisture, like
vegetables or sh.
General Tips
When your cooking cycle is complete,
please remember to lift the dome so
that steam is channeled away from your
face.
To keep prepared foods crisp, such
as egg rolls, chicken tenders or pizza,
remove the dome immediately after
cooking.
Timing is the key to perfection with the
NuWave Oven. Keep in mind that all
cooking guidelines are just that, and
may need to be adjusted depending on
the specic situation. When cooking
larger dishes such as roasts or other
foods with varying thickness, suggested
cooking times may need to be extended.
Cook in 2 minute increments and check
after each interval.
[Photo: Tuna Noodle Casserole, page 68]
Breakfast
Bacon: Cook at 400 degrees for 3-4
minutes per side, on the 3-inch rack.
For extra crispy bacon, ip and cook for
an additional minute. Sprinkle on brown
sugar for a sweet taste. For easy clean
up, place aluminum foil on the liner pan.
Once the grease solidies, discard the
foil.
There is no boiling water required to
prepare hard boiled eggs: Place eggs on
the 1-inch rack and cook at 400 degrees
for 7 to 8 minutes. Remove the eggs
promptly, letting them cool completely
for 5 minutes. Run under cold water or
place in a bowl of cold water for easy
shell removal. Egg substitutes can be
used in any recipe.
Warm pre-made muns, breads or
pastries: Simply wrap in aluminum foil
and place on the liner pan during the
last 2 minutes of cooking time.
Place bagels, english muns or bread
on the 3-inch rack and cook at 400
degrees for about 3-5 minutes.
[Photo: Easy Quiche Pie]
Tips for Breakfast
Soak favorite bread in egg substitute
and roll in corn ake crumbs. Place
bread on 3-inch rack and bake at 375
degrees for 4 minutes per side. Top with
low-calorie syrup or fruit and you have a
crispy, healthy, and delicious breakfast!
Combine all ingredients except the
bread. Stir until smooth. Arrange bread
slices in one layer in a baking dish.
Pour 1/2 of liquid into the 8 x 8 silicone
baking pan. Add the 4 remaining
pieces of bread. Cover and refrigerate
at least 30 minutes. Place baking dish
on the 1-inch rack and bake at 375
degrees for 10 minutes. Cover with foil
or parchment for the rst 10 minutes,
allowing foil to hang out from oven and
cook for 8 minutes at 375 degrees. If
you seal foil too tight the food will not
cook correctly.
(2 - 4 servings)
Cinnamon Breakfast Twists
1 package refrigerated breadsticks
1/2 cup butter, melted
1 cup sugar
2 teaspoons cinnamon
Mix the sugar and cinnamon in
a medium bowl. Set aside. Pour
melted butter into a pie plate. Dredge
breadsticks in butter one at a time and
then place into the sugar mixture one at
a time. Toss to coat. Hold breadstick by
each end and twist. Set on 3-inch rack
and bake at 350 degrees for 11 minutes,
turning once; this will make the twists
nice and crisp. Bake for 9 minutes if a
softer twist is desired.
(4 servings)
Tips: Brush a beaten egg on breadstick
and sprinkle with sesame seeds, poppy
seeds, or grated cheese.
Low-Cal French Toast
Easy Quiche Pie
1 cup chopped ham
4 large mushrooms, medium chopped
1 cup loosely packed spinach
1 cup shredded swiss cheese
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs
Place ham, mushrooms and spinach
in an oven safe dish, silicone liner or
foil and place on the 3-inch rack. Cook
at 400 degrees for about 4-5 minutes.
While above is cooking, mix Bisquick,
milk, pepper and two eggs. Pour in
NuWave 8x8 silicone baking pan. Stir
cooked ham, mushroom, and spinach in
8x8 baking pan. Sprinkle cheese on top.
Place pan on 1-inch rack. Bake at 350
degrees for 18-20 minutes, or until a
knife can be inserted and center comes
out clean. Let stand 5 minutes before
serving.
(6 servings)
Brown Sugar French Toast
1/2 cup packed brown sugar
1 tablespoon corn syrup
8 slices of white or white bread
6 large eggs
1/4 teaspoon cinnamon
3/4 cup half-and-half
1 teaspoon vanilla
1/2 cup chopped pecans
Breakfast
Breakfast sausage links
400 degrees for 3 minutes per side,
on 3-inch rack.
Breakfast sausage patties
400 degrees for 3-4 minutes per side
on the 3-inch rack.
Eggs, scrambled
Cook at 375 degrees for 5-6 minutes on
3-inch rack. Place in well greased dish,
stirring halfway.
Eggs, sunny-side
Cook at 375 degrees for 3-4 minutes on
3-inch rack in small, buttered dish.
Eggs, baked eggs
Cook at 375 degrees for 7 minutes on
3-inch rack in large greased custard cup.
Everyday Breakfast Foods
29
Complete Cookbook
Breakfast
Bacon: Cook at 400 degrees for 3-4
minutes per side, on the 3-inch rack.
For extra crispy bacon, ip and cook for
an additional minute. Sprinkle on brown
sugar for a sweet taste. For easy clean
up, place aluminum foil on the liner pan.
Once the grease solidies, discard the
foil.
There is no boiling water required to
prepare hard boiled eggs: Place eggs on
the 1-inch rack and cook at 400 degrees
for 7 to 8 minutes. Remove the eggs
promptly, letting them cool completely
for 5 minutes. Run under cold water or
place in a bowl of cold water for easy
shell removal. Egg substitutes can be
used in any recipe.
Warm pre-made muns, breads or
pastries: Simply wrap in aluminum foil
and place on the liner pan during the
last 2 minutes of cooking time.
Place bagels, english muns or bread
on the 3-inch rack and cook at 400
degrees for about 3-5 minutes.
[Photo: Easy Quiche Pie]
Tips for Breakfast
Soak favorite bread in egg substitute
and roll in corn ake crumbs. Place
bread on 3-inch rack and bake at 375
degrees for 4 minutes per side. Top with
low-calorie syrup or fruit and you have a
crispy, healthy, and delicious breakfast!
Combine all ingredients except the
bread. Stir until smooth. Arrange bread
slices in one layer in a baking dish.
Pour 1/2 of liquid into the 8 x 8 silicone
baking pan. Add the 4 remaining
pieces of bread. Cover and refrigerate
at least 30 minutes. Place baking dish
on the 1-inch rack and bake at 375
degrees for 10 minutes. Cover with foil
or parchment for the rst 10 minutes,
allowing foil to hang out from oven and
cook for 8 minutes at 375 degrees. If
you seal foil too tight the food will not
cook correctly.
(2 - 4 servings)
Cinnamon Breakfast Twists
1 package refrigerated breadsticks
1/2 cup butter, melted
1 cup sugar
2 teaspoons cinnamon
Mix the sugar and cinnamon in
a medium bowl. Set aside. Pour
melted butter into a pie plate. Dredge
breadsticks in butter one at a time and
then place into the sugar mixture one at
a time. Toss to coat. Hold breadstick by
each end and twist. Set on 3-inch rack
and bake at 350 degrees for 11 minutes,
turning once; this will make the twists
nice and crisp. Bake for 9 minutes if a
softer twist is desired.
(4 servings)
Tips: Brush a beaten egg on breadstick
and sprinkle with sesame seeds, poppy
seeds, or grated cheese.
Low-Cal French Toast
Easy Quiche Pie
1 cup chopped ham
4 large mushrooms, medium chopped
1 cup loosely packed spinach
1 cup shredded swiss cheese
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs
Place ham, mushrooms and spinach
in an oven safe dish, silicone liner or
foil and place on the 3-inch rack. Cook
at 400 degrees for about 4-5 minutes.
While above is cooking, mix Bisquick,
milk, pepper and two eggs. Pour in
NuWave 8x8 silicone baking pan. Stir
cooked ham, mushroom, and spinach in
8x8 baking pan. Sprinkle cheese on top.
Place pan on 1-inch rack. Bake at 350
degrees for 18-20 minutes, or until a
knife can be inserted and center comes
out clean. Let stand 5 minutes before
serving.
(6 servings)
Brown Sugar French Toast
1/2 cup packed brown sugar
1 tablespoon corn syrup
8 slices of white or white bread
6 large eggs
1/4 teaspoon cinnamon
3/4 cup half-and-half
1 teaspoon vanilla
1/2 cup chopped pecans
Breakfast
Breakfast sausage links
400 degrees for 3 minutes per side,
on 3-inch rack.
Breakfast sausage patties
400 degrees for 3-4 minutes per side
on the 3-inch rack.
Eggs, scrambled
Cook at 375 degrees for 5-6 minutes on
3-inch rack. Place in well greased dish,
stirring halfway.
Eggs, sunny-side
Cook at 375 degrees for 3-4 minutes on
3-inch rack in small, buttered dish.
Eggs, baked eggs
Cook at 375 degrees for 7 minutes on
3-inch rack in large greased custard cup.
Everyday Breakfast Foods
29
Complete Cookbook
10 slices of bread (white or wheat)
1½ cups cubed ham
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese
4 large eggs
1/2 teaspoon salt
1 teaspoon onion powder
1½ cups milk
1 teaspoon dry mustard
1/4 teaspoon red pepper
1½ cups corn akes
4 tablespoons butter, melted
Spray two large custard cups with oil.
Crack one egg into each cup. Gently
break yolk. Salt & pepper with desired
amount. Place the four English mun
halves on the liner pan and place the
eggs on the 3-inch rack. Cook 375
degrees for about 4-5 minutes. When
timer goes off place the slices of
Canadian bacon on the rack next to
the eggs. Finally, place cheese on top
of muns and cook for an additional 2
minutes. Assemble together & enjoy!
(2 servings)
Tips: Replace Canadian bacon with
frozen breakfast sausage patties.
Consult your Quick & Easy Cooking
Guide for correct cooking time.
Trim crust from bread and layer the
10–inch NuWave pan, or an 8x8 pan
silicone baking pan. Press bread to
make it t. If you have extra, that’s ne.
Layer ham and cheeses, alternating
at least once. Mix eggs, milk, and
seasonings together; pour over layers.
Let liquid soak into bread for 2 minutes.
Mix cornakes and melted butter;
sprinkle on top. Bake on 1-inch rack 400
degrees for 10 minutes. Cook at 375
degrees for 6-7 minutes. When strata
starts to brown, cover with foil, loosely,
and nish cooking for 10 minutes. When
done, let sit for 1-2 minutes. Check
readiness with toothpick.
Ham & Cheese Strata
Breakfast
Steak & Eggs
1 (4-ounce or 1/2-inch thick) sirloin
steak seasoned salt
2 large eggs
1 scallion, thinly sliced
1/2 tomato, seeds removed
2 tablespoons grated Parmesan cheese
Crack the eggs in a shallow oven safe
dish, break yolk and place on the liner
pan. Place the steak and tomato on
the 3-inch rack to the side of the eggs.
Season the steak and add the cheese
to the tomatoes. Cook at 420 degrees 4
minutes per side for medium doneness,
for a 1-inch steak.
(1 serving)
Tips: To prepare from frozen, place the
frozen steak on the 3-inch rack and
cook 420 degrees for 7 minutes, add the
eggs and tomato and cook another 7
minutes.
NuWave Mun Sandwich
2 large eggs
2 English muns, split
2 slices Canadian bacon
2 slices American cheese
salt & pepper to taste
[Photo: Ham & Cheese Strata]
30
Complete Cookbook
Mix everything in a shallow oven safe
dish and place on the 3-inch rack. Cook
at 375 degrees for about 6-7 minutes,
stir, and continue to cook for 2 minutes.
(1 serving)
Tips: For a spicy kick, add 3 ounces of
crumbled Chorizo sausage.
Ham & Eggs Scramble
2 large eggs
3 ounces chorizo sausage
2 tablespoons salsa
2 ounces shredded Monterey Jack
cheese
Hot sauce to taste
2 large eggs
3 ounces ham, chopped
2 tablespoons parsley, chopped
2 ounces shredded Cheddar cheese
salt & pepper to taste
Press the sausage around the edge of a
saucer. Crack the eggs in the center and
top with the salsa and cheese. Place on
the 1-inch rack and cook at 375 degrees
for 6-7 minutes or until the eggs are set.
(1 serving)
Chorizo Sausage & Eggs
Nest Egg with Manchango
1 bread slice
1 teaspoon butter or cooking spray
1 egg
3 tablespoons Manchango cheese
(You may substitute)
Cut round out of a slice of bread
(suggestion: use the bottom of a juice
glass), atten and press back into hole.
Butter both sides of bread. Place bread
in oven safe baking pan. Place onto
3-inch rack.
Crack egg into hole and top with black
pepper and Manchango cheese. Bake
at 375 degrees for 5-6 minutes. Serve
with sliced bacon and fresh fruit.
(1 serving)
Tip:
You can use any kind of cheese.
Manchango is salty and very avorful.
You don’t need too much.
10 eggs, beaten
1/2 cup milk
6 ounces shredded Cheddar cheese
1 cup ham or bacon, nely chopped
(can use sausage, cook and drain grease)
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 tablespoon parsley
Oven Omelette
In a medium bowl, beat the eggs and
milk until uffy. Stir in the cheese, meat,
green pepper, and onion. Pour into the
NuWave 8x8-inch silicone pan. Bake on
the 1-inch rack and cook at 350 for 12 to
15 minutes. Let sit with the dome on for
1 minute and then cut into desired sizes.
Breakfast
[Photo: Nest Egg with Manchango]
31Complete Cookbook
10 slices of bread (white or wheat)
1½ cups cubed ham
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese
4 large eggs
1/2 teaspoon salt
1 teaspoon onion powder
1½ cups milk
1 teaspoon dry mustard
1/4 teaspoon red pepper
1½ cups corn akes
4 tablespoons butter, melted
Spray two large custard cups with oil.
Crack one egg into each cup. Gently
break yolk. Salt & pepper with desired
amount. Place the four English mun
halves on the liner pan and place the
eggs on the 3-inch rack. Cook 375
degrees for about 4-5 minutes. When
timer goes off place the slices of
Canadian bacon on the rack next to
the eggs. Finally, place cheese on top
of muns and cook for an additional 2
minutes. Assemble together & enjoy!
(2 servings)
Tips: Replace Canadian bacon with
frozen breakfast sausage patties.
Consult your Quick & Easy Cooking
Guide for correct cooking time.
Trim crust from bread and layer the
10–inch NuWave pan, or an 8x8 pan
silicone baking pan. Press bread to
make it t. If you have extra, that’s ne.
Layer ham and cheeses, alternating
at least once. Mix eggs, milk, and
seasonings together; pour over layers.
Let liquid soak into bread for 2 minutes.
Mix cornakes and melted butter;
sprinkle on top. Bake on 1-inch rack 400
degrees for 10 minutes. Cook at 375
degrees for 6-7 minutes. When strata
starts to brown, cover with foil, loosely,
and nish cooking for 10 minutes. When
done, let sit for 1-2 minutes. Check
readiness with toothpick.
Ham & Cheese Strata
Breakfast
Steak & Eggs
1 (4-ounce or 1/2-inch thick) sirloin
steak seasoned salt
2 large eggs
1 scallion, thinly sliced
1/2 tomato, seeds removed
2 tablespoons grated Parmesan cheese
Crack the eggs in a shallow oven safe
dish, break yolk and place on the liner
pan. Place the steak and tomato on
the 3-inch rack to the side of the eggs.
Season the steak and add the cheese
to the tomatoes. Cook at 420 degrees 4
minutes per side for medium doneness,
for a 1-inch steak.
(1 serving)
Tips: To prepare from frozen, place the
frozen steak on the 3-inch rack and
cook 420 degrees for 7 minutes, add the
eggs and tomato and cook another 7
minutes.
NuWave Mun Sandwich
2 large eggs
2 English muns, split
2 slices Canadian bacon
2 slices American cheese
salt & pepper to taste
[Photo: Ham & Cheese Strata]
30
Complete Cookbook
Mix everything in a shallow oven safe
dish and place on the 3-inch rack. Cook
at 375 degrees for about 6-7 minutes,
stir, and continue to cook for 2 minutes.
(1 serving)
Tips: For a spicy kick, add 3 ounces of
crumbled Chorizo sausage.
Ham & Eggs Scramble
2 large eggs
3 ounces chorizo sausage
2 tablespoons salsa
2 ounces shredded Monterey Jack
cheese
Hot sauce to taste
2 large eggs
3 ounces ham, chopped
2 tablespoons parsley, chopped
2 ounces shredded Cheddar cheese
salt & pepper to taste
Press the sausage around the edge of a
saucer. Crack the eggs in the center and
top with the salsa and cheese. Place on
the 1-inch rack and cook at 375 degrees
for 6-7 minutes or until the eggs are set.
(1 serving)
Chorizo Sausage & Eggs
Nest Egg with Manchango
1 bread slice
1 teaspoon butter or cooking spray
1 egg
3 tablespoons Manchango cheese
(You may substitute)
Cut round out of a slice of bread
(suggestion: use the bottom of a juice
glass), atten and press back into hole.
Butter both sides of bread. Place bread
in oven safe baking pan. Place onto
3-inch rack.
Crack egg into hole and top with black
pepper and Manchango cheese. Bake
at 375 degrees for 5-6 minutes. Serve
with sliced bacon and fresh fruit.
(1 serving)
Tip:
You can use any kind of cheese.
Manchango is salty and very avorful.
You don’t need too much.
10 eggs, beaten
1/2 cup milk
6 ounces shredded Cheddar cheese
1 cup ham or bacon, nely chopped
(can use sausage, cook and drain grease)
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 tablespoon parsley
Oven Omelette
In a medium bowl, beat the eggs and
milk until uffy. Stir in the cheese, meat,
green pepper, and onion. Pour into the
NuWave 8x8-inch silicone pan. Bake on
the 1-inch rack and cook at 350 for 12 to
15 minutes. Let sit with the dome on for
1 minute and then cut into desired sizes.
Breakfast
[Photo: Nest Egg with Manchango]
31Complete Cookbook
Prepared foods from your grocery’s
freezer section make great easy snacks
for appetizers or entertaining, and these
items are prepared to perfection in about
6-8 minutes per side at 350 degrees, with
no defrosting required. Some of the most
popular choices include:
Brown the sausage in the 12-inch
liner pan for 5 minutes at 420 degrees.
Drain the fat. Place the sausage back
in the liner pan. Add all vegetables to
the drained sausage and continue to
cook at 420 degrees for 5 minutes. Let
cool for 5 minutes and add the cheese.
Stuff the mushrooms with the sausage
mixture and place on the 3-inch rack for
3 minutes for medium size mushrooms,
or 5 minutes for large mushrooms.
Cook at 350 degrees. If the mushrooms
are frozen, cook at 350 degrees for 6 to
8 minutes.
Tips for Appetizers
Hot wings
Corn dogs
Bagel bites
Chicken tenders
Poppers
Potato skins
Egg rolls
Pot stickers
French fries
Stuffed Italian
Sausage Mushrooms
24 medium or 12 large Button
mushrooms; washed and cleaned with
a mushroom brush, stems removed
1 lb. bulk Italian sausage
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 cup mozzarella cheese
salt & pepper to taste
Tangy Mild Wings
2 pounds of wings or drumettes
Sauce
1 cup ketchup
1/4 bead molasses
1/4 cup soy sauce
1/2 teaspoon red pepper akes
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons worcestershire sauce
3 tablespoons white vinegar
Mix all the ingredients for sauce. Taste
for salt content. If you like it spicy, add
more cayenne pepper. Reserve extra
sauce for dipping. Run your frozen
wings under cold water. Add wings to
the sauce and coat well. Place on the
3-inch rack and cook on 400 degrees
for 3-4 minutes per side. If frozen,
timing should be adjusted to 5-6
minutes per side. Serve with ranch or
blue cheese dressing. Cut celery and
carrots pieces and serve along with the
wings.
(2-4 servings)
Appetizers
[Photo: Tangy Mild Wings]
32
Complete Cookbook
Cut the bacon into 4 equal pieces and
lay on a piece of shrimp and a slice
of chestnut. Roll and secure with a
toothpick. Place on the 3-inch rack and
cook at 400 degrees for 2-3 minutes per
side.
Tips: Replace shrimp with tofu, chicken
livers or mussels.
The Best Grilled Cheese Sandwich
Shrimp Rumaki
6 slices bacon
24 small shrimp or 12 jumbo shrimp
cut in half
1/4 cup sliced water chestnuts
Sweet Party Mix
2 cups bite-size corn square cereal
2 cups bite-size rice square cereal
1 cup pretzel knots
1/2 cup sliced almonds
1/4 cup packed brown sugar
1½ tablespoons butter
1½ tablespoons light-colored corn syrup
1/4 teaspoon baking soda
1/2 dried cranberries
In a large bowl combine corn cereal, rice
cereal, pretzels, and almonds, then set
aside. In a medium saucepan, combine
brown sugar, butter, and corn syrup.
Cook and stir over medium heat until
mixture boils. Continue boiling at a
moderate, steady rate, without stirring,
for 3 additional minutes. Remove
saucepan from heat; stir in baking soda.
Pour over cereal mixture; stir gently to
coat. Pour mixture in liner pan. Bake at
375 degrees for 5 minutes. Stir mix and
cook for 5 additional minutes. Lay hot
mix on large buttered foil. Once cool,
break up pieces and stir in the dried
fruit. Store in an air-tight container.
(Makes 6 cups)
Tip: Add some ham or turkey for extra
protein, and cook 1 more minute per side.
2 slices wheat or white bread
1 tablespoon of margarine or butter
2 slices of american cheese
Spread butter or margarine on both
sides of bread. Place one piece of bread
on 3-inch rack, buttered side down.
Place cheese on bread and top with
remaining bread, butter side up. Grill at
375 degrees for 2-3 minutes per side.
Appetizers
[Photo: The Best Grilled Cheese Sandwich ]
Prepared foods from your grocery’s
freezer section make great easy snacks
for appetizers or entertaining, and these
items are prepared to perfection in about
6-8 minutes per side at 350 degrees, with
no defrosting required. Some of the most
popular choices include:
Brown the sausage in the 12-inch
liner pan for 5 minutes at 420 degrees.
Drain the fat. Place the sausage back
in the liner pan. Add all vegetables to
the drained sausage and continue to
cook at 420 degrees for 5 minutes. Let
cool for 5 minutes and add the cheese.
Stuff the mushrooms with the sausage
mixture and place on the 3-inch rack for
3 minutes for medium size mushrooms,
or 5 minutes for large mushrooms.
Cook at 350 degrees. If the mushrooms
are frozen, cook at 350 degrees for 6 to
8 minutes.
Tips for Appetizers
Hot wings
Corn dogs
Bagel bites
Chicken tenders
Poppers
Potato skins
Egg rolls
Pot stickers
French fries
Stuffed Italian
Sausage Mushrooms
24 medium or 12 large Button
mushrooms; washed and cleaned with
a mushroom brush, stems removed
1 lb. bulk Italian sausage
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 cup mozzarella cheese
salt & pepper to taste
Tangy Mild Wings
2 pounds of wings or drumettes
Sauce
1 cup ketchup
1/4 bead molasses
1/4 cup soy sauce
1/2 teaspoon red pepper akes
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons worcestershire sauce
3 tablespoons white vinegar
Mix all the ingredients for sauce. Taste
for salt content. If you like it spicy, add
more cayenne pepper. Reserve extra
sauce for dipping. Run your frozen
wings under cold water. Add wings to
the sauce and coat well. Place on the
3-inch rack and cook on 400 degrees
for 3-4 minutes per side. If frozen,
timing should be adjusted to 5-6
minutes per side. Serve with ranch or
blue cheese dressing. Cut celery and
carrots pieces and serve along with the
wings.
(2-4 servings)
Appetizers
[Photo: Tangy Mild Wings]
32
Complete Cookbook
Cut the bacon into 4 equal pieces and
lay on a piece of shrimp and a slice
of chestnut. Roll and secure with a
toothpick. Place on the 3-inch rack and
cook at 400 degrees for 2-3 minutes per
side.
Tips: Replace shrimp with tofu, chicken
livers or mussels.
The Best Grilled Cheese Sandwich
Shrimp Rumaki
6 slices bacon
24 small shrimp or 12 jumbo shrimp
cut in half
1/4 cup sliced water chestnuts
Sweet Party Mix
2 cups bite-size corn square cereal
2 cups bite-size rice square cereal
1 cup pretzel knots
1/2 cup sliced almonds
1/4 cup packed brown sugar
1½ tablespoons butter
1½ tablespoons light-colored corn syrup
1/4 teaspoon baking soda
1/2 dried cranberries
In a large bowl combine corn cereal, rice
cereal, pretzels, and almonds, then set
aside. In a medium saucepan, combine
brown sugar, butter, and corn syrup.
Cook and stir over medium heat until
mixture boils. Continue boiling at a
moderate, steady rate, without stirring,
for 3 additional minutes. Remove
saucepan from heat; stir in baking soda.
Pour over cereal mixture; stir gently to
coat. Pour mixture in liner pan. Bake at
375 degrees for 5 minutes. Stir mix and
cook for 5 additional minutes. Lay hot
mix on large buttered foil. Once cool,
break up pieces and stir in the dried
fruit. Store in an air-tight container.
(Makes 6 cups)
Tip: Add some ham or turkey for extra
protein, and cook 1 more minute per side.
2 slices wheat or white bread
1 tablespoon of margarine or butter
2 slices of american cheese
Spread butter or margarine on both
sides of bread. Place one piece of bread
on 3-inch rack, buttered side down.
Place cheese on bread and top with
remaining bread, butter side up. Grill at
375 degrees for 2-3 minutes per side.
Appetizers
[Photo: The Best Grilled Cheese Sandwich ]
In a small bowl mix the rst ve
ingredients. Set aside. Drain the water
chestnuts and set them on a couple of
paper towels for absorption. Cut each
strip of bacon into three pieces. Wrap a
piece of bacon around a water chestnut
and secure with a toothpick. Place in
a glass baking dish. Repeat until all
of the water chestnuts are used. Pour
soy sauce mixture on top and allow to
marinate for 20 minutes. Place water
chestnuts on the 3-inch rack. Bake at
400 degrees for 4 minutes, per side, or
until bacon is crisp.
(Makes 20 pieces)
Ham & Cheese Pitas
4 pita bread rounds (8-inch)
4 thin slices of ham, cut in half
4 slices sharp cheddar or swiss cheese,
cut in half
1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
1 tablespoon melted butter
paprika for color
Cut the pita rounds across the center,
making 8 half circles. Stuff each half
with the ham, cheese, onions, and
tomato. Using a pastry brush and
lightly butter the outside of each pita
sandwich. Sprinkle with paprika. Place
directly on the 3-inch rack and cook at
375 degrees for 3 minutes per side.
(4 servings)
Bacon Wrapped Water Chestnuts
1/4 cup soy sauce
1/ 3 cup honey
1 tablespoon oil
1 tablespoon ketchup
1/2 teaspoon garlic powder
1 can (5-ounce) of whole water chestnuts
10 strips of bacon
In a large resealable plastic bag,
combine the taco seasoning, oil and
vinegar and hot pepper sauce; add the
chicken. Seal bag and turn to coat. Let
the mixture sit in the refrigerator for 30
minutes. Place chicken on the 3-inch
rack and cook at 400 degrees for 6-7
minutes per side.
(Makes 2½ dozen)
Tips: The great thing about Nuwave is
that you can be serving the rst batch
of wings and cooking the others and
everything remains hot. Serve with
either guacamole or salsa.
Taco-Flavored Chicken Wings
1 pack taco seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce
4 lbs. chicken wings
1 cup guacamole or salsa
Appetizers
Teriyaki Chicken
4 large chicken breasts cut
lengthwise into 10½-inch strips
1/2 cup soy sauce
1/2 cup water
1 teaspoon garlic powder
1 tablespoon lemon pepper
2 tablespoons freshly grated ginger root
Mix everything and marinate for 30
minutes. Thread each strip on a skewer
and place on the 3-inch rack. Cook at
400 degrees for about 7-8 minutes per
side or until lightly browned and the
chicken is cooked.
(20 pieces)
34
Complete Cookbook
Using a fork, mash bread, milk, and egg
yolks in large bowl until smooth. Add
pork, parsley, garlic, salt and pepper,
then mix until incorporated. Add
beef and knead until combined. Form
mixture into 1 1/4 –inch meatballs
(makes about 80). Place meatballs on
3-inch rack and bake at 350 degrees
for 5-6 minutes per side. You will have
to do this in stages unless you have
the extender ring kit. In that case, then
also place a layer on the 1-inch rack.
Once cooked, place meatballs in sauce
to coat, then place in chang dish or in
the liner pan and base. Keep meatballs
warm in the NuWave Oven Elite by
pushing the stage button, select the
temperature (170 degrees), cook time
(the amount of minutes or hours you
want to keep meatballs warm), then
start.
(20 servings)
Sweet & Sour Cocktail Meatballs
4 slices hearty white sandwich bread,
torn into pieces
1/2 cup milk
2 large eggs
1/2 pound ground pork
1/2 cup nely chopped fresh parsley
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons pepper
2 ½ pounds 85 percent lean ground beef
Sauce
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2 ½ cups apricot preserves
1/4 cup packed dark brown sugar
3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1/4 teaspoon red pepper akes
Place all above ingredients in sauce pan
and mix well. Bring to one quick boil. Let
simmer on medium for 15-20 minutes.
Appetizers
Pigs in a Blanket
2 (8-ounce) canned and refrigerated
crescent dinner rolls
48 cocktail-sized sausages
Unroll both cans of the dough; separate
into 16 triangles. Cut each triangle
lengthwise into 3 narrow triangles.
Place sausages on shortest side of each
triangle. Roll up each, starting at shortest
end and rolling to opposite point; place
point side down on liner pan. Bake at
375 degrees for 10 -12 minutes or until
golden brown. Serve warm.
(Makes 48)
[Photo: Sweet & Sour Cocktail Meatballs]
35Complete Cookbook
In a small bowl mix the rst ve
ingredients. Set aside. Drain the water
chestnuts and set them on a couple of
paper towels for absorption. Cut each
strip of bacon into three pieces. Wrap a
piece of bacon around a water chestnut
and secure with a toothpick. Place in
a glass baking dish. Repeat until all
of the water chestnuts are used. Pour
soy sauce mixture on top and allow to
marinate for 20 minutes. Place water
chestnuts on the 3-inch rack. Bake at
400 degrees for 4 minutes, per side, or
until bacon is crisp.
(Makes 20 pieces)
Ham & Cheese Pitas
4 pita bread rounds (8-inch)
4 thin slices of ham, cut in half
4 slices sharp cheddar or swiss cheese,
cut in half
1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
1 tablespoon melted butter
paprika for color
Cut the pita rounds across the center,
making 8 half circles. Stuff each half
with the ham, cheese, onions, and
tomato. Using a pastry brush and
lightly butter the outside of each pita
sandwich. Sprinkle with paprika. Place
directly on the 3-inch rack and cook at
375 degrees for 3 minutes per side.
(4 servings)
Bacon Wrapped Water Chestnuts
1/4 cup soy sauce
1/ 3 cup honey
1 tablespoon oil
1 tablespoon ketchup
1/2 teaspoon garlic powder
1 can (5-ounce) of whole water chestnuts
10 strips of bacon
In a large resealable plastic bag,
combine the taco seasoning, oil and
vinegar and hot pepper sauce; add the
chicken. Seal bag and turn to coat. Let
the mixture sit in the refrigerator for 30
minutes. Place chicken on the 3-inch
rack and cook at 400 degrees for 6-7
minutes per side.
(Makes 2½ dozen)
Tips: The great thing about Nuwave is
that you can be serving the rst batch
of wings and cooking the others and
everything remains hot. Serve with
either guacamole or salsa.
Taco-Flavored Chicken Wings
1 pack taco seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce
4 lbs. chicken wings
1 cup guacamole or salsa
Appetizers
Teriyaki Chicken
4 large chicken breasts cut
lengthwise into 10½-inch strips
1/2 cup soy sauce
1/2 cup water
1 teaspoon garlic powder
1 tablespoon lemon pepper
2 tablespoons freshly grated ginger root
Mix everything and marinate for 30
minutes. Thread each strip on a skewer
and place on the 3-inch rack. Cook at
400 degrees for about 7-8 minutes per
side or until lightly browned and the
chicken is cooked.
(20 pieces)
34
Complete Cookbook
Using a fork, mash bread, milk, and egg
yolks in large bowl until smooth. Add
pork, parsley, garlic, salt and pepper,
then mix until incorporated. Add
beef and knead until combined. Form
mixture into 1 1/4 –inch meatballs
(makes about 80). Place meatballs on
3-inch rack and bake at 350 degrees
for 5-6 minutes per side. You will have
to do this in stages unless you have
the extender ring kit. In that case, then
also place a layer on the 1-inch rack.
Once cooked, place meatballs in sauce
to coat, then place in chang dish or in
the liner pan and base. Keep meatballs
warm in the NuWave Oven Elite by
pushing the stage button, select the
temperature (170 degrees), cook time
(the amount of minutes or hours you
want to keep meatballs warm), then
start.
(20 servings)
Sweet & Sour Cocktail Meatballs
4 slices hearty white sandwich bread,
torn into pieces
1/2 cup milk
2 large eggs
1/2 pound ground pork
1/2 cup nely chopped fresh parsley
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons pepper
2 ½ pounds 85 percent lean ground beef
Sauce
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2 ½ cups apricot preserves
1/4 cup packed dark brown sugar
3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1/4 teaspoon red pepper akes
Place all above ingredients in sauce pan
and mix well. Bring to one quick boil. Let
simmer on medium for 15-20 minutes.
Appetizers
Pigs in a Blanket
2 (8-ounce) canned and refrigerated
crescent dinner rolls
48 cocktail-sized sausages
Unroll both cans of the dough; separate
into 16 triangles. Cut each triangle
lengthwise into 3 narrow triangles.
Place sausages on shortest side of each
triangle. Roll up each, starting at shortest
end and rolling to opposite point; place
point side down on liner pan. Bake at
375 degrees for 10 -12 minutes or until
golden brown. Serve warm.
(Makes 48)
[Photo: Sweet & Sour Cocktail Meatballs]
35Complete Cookbook
Potato Skins
2 baked potatoes, medium size
1/4 cup low-fat sour cream
1 packet of ranch seasoning
1 cup (4-ounces) shredded cheddar
cheese
green onions
cooked bacon pieces
Bake the potatoes at 420 degrees for
27-30 minutes on the 1-inch rack. Let
cool for 5-10 minutes. Cut them half.
Scoop potato out of skins; combine
potatoes with sour cream and salad
dressing seasoning mix. Fill skins with
mixture. Sprinkle with cheese. Place on
the 3-inch rack and bake at 400 degrees
for 3 minutes or until cheese is melted.
Add green onions and bacon (optional).
(2 Servings)
Tip: You can use the same recipe,
substituting a taco seasoning packet
and/or pepper jack cheese.
Remoulaude Sauce
2 tablespoons pickle relish
1/4 cup ketchup
1/2 cup mayonnaise
1 tablespoon lemon juice
Mix all ingredients and serve chilled.
Jumbo Lump Crab Cakes
(16-ounce) jumbo lump crab meat
2/3 cup fresh or canned bread crumbs
2 teaspoons dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay® seasoning
salt & pepper to taste
Mix all ingredients other than the crab
meat. Gently fold in the crab meat,
leaving the meat in chunks. If your
mix seems a little wet add more bread
crumbs. If you like spicier food, add
more cayenne. Form into desired crab
cake sizes. Place on the 3-inch rack.
Cook at 375 degrees for 5-6 minutes per
side.
Tips: Place over gourmet greens, or with
your favorite sauce.
[Photo: Potato Skins]
Appetizers
Place peeled and deveined shrimp on
the bottom of liner pan. Add all other
ingredients on top of the shrimp and
gently mix. Place dome lid on and cook
at 400 degrees for 8-10 minutes.
(6 servings for dinner or 12 servings for
appetizer)
Southern Style Shrimp
with White Wine
2 lbs. 21/15 shrimp
(peeled and deveined)
1 medium onion, chopped
1 teaspoon blackening spice
1 can chopped plum tomatoes
(15.5-ounce, you can also use fresh)
1 tablespoon extra virgin olive oil
3 tablespoons garlic, chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1/4 cup chopped at leaf parsley
salt & pepper to taste
Roasted Pumpkin Seeds
2 ½ cups fresh pumpkin seeds
2 teaspoons olive oil
1/2 teaspoon black pepper
1 tablespoon worcestershire sauce
1 teaspoon all-season salt
1 teaspoon smoked or plain paprika
Rinse seeds thoroughly; dry the seeds
with a paper towel. Place all ingredients
in large bowl and toss. Spread seeds
on the liner pan (You will have to roast
in two batches). Roast seeds at 375
degrees for 8 minutes. Stir the seeds
and roast another 6-8 minutes. For
extra crunch add more time. Cool and
enjoy. Store in an airtight container.
(Makes about 2 cups)
You will need 8, 6-inch bamboo skewers.
Peel, devein, wash, and remove tail of
the shrimp. Uncurl shrimp and wrap
a small slice of prosciutto neatly and
snugly around each to cover. Place
shrimp on 3-inch rack and using pastry
brush, brush oil to coat each side. Cook
at 375 degrees for 3-4 minutes per side.
Sprinkle with black pepper.
(6 servings)
Prosciutto Wrapped Shrimp Sticks
48 uncooked medium shrimp, peeled,
deveined and tail removed
1/2 pound thinly sliced prosciutto
3 tablespoons olive oil
Italian Purses
2 (8-ounce) canned crescent rolls
1/2 pound italian sausage or ground
beef, cooked and crumbled
1/2 cup mozzarella cheese (shredded)
1/2 cup sliced onions
1 tablespoon italian herb seasoning
1 medium tomato, diced
1/8 teaspoon garlic powder
Mix sausage, cheese, italian seasoning,
tomato, and garlic powder in a small
bowl. Set aside. Separate dough into 8
triangles. Place roughly a spoonful of
mixture into center of triangles. Take
each end of triangle and overlap the top.
Pinch the edges to seal in the mixture.
Place 8 crescent roll purses on the liner
pan. Bake at 375 degrees for 10-12
minutes. Repeat for the other eight
purses.
(16 servings)
[Photo: Roasted Pumpkin Seeds]
Appetizers
37Complete Cookbook
Potato Skins
2 baked potatoes, medium size
1/4 cup low-fat sour cream
1 packet of ranch seasoning
1 cup (4-ounces) shredded cheddar
cheese
green onions
cooked bacon pieces
Bake the potatoes at 420 degrees for
27-30 minutes on the 1-inch rack. Let
cool for 5-10 minutes. Cut them half.
Scoop potato out of skins; combine
potatoes with sour cream and salad
dressing seasoning mix. Fill skins with
mixture. Sprinkle with cheese. Place on
the 3-inch rack and bake at 400 degrees
for 3 minutes or until cheese is melted.
Add green onions and bacon (optional).
(2 Servings)
Tip: You can use the same recipe,
substituting a taco seasoning packet
and/or pepper jack cheese.
Remoulaude Sauce
2 tablespoons pickle relish
1/4 cup ketchup
1/2 cup mayonnaise
1 tablespoon lemon juice
Mix all ingredients and serve chilled.
Jumbo Lump Crab Cakes
(16-ounce) jumbo lump crab meat
2/3 cup fresh or canned bread crumbs
2 teaspoons dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay® seasoning
salt & pepper to taste
Mix all ingredients other than the crab
meat. Gently fold in the crab meat,
leaving the meat in chunks. If your
mix seems a little wet add more bread
crumbs. If you like spicier food, add
more cayenne. Form into desired crab
cake sizes. Place on the 3-inch rack.
Cook at 375 degrees for 5-6 minutes per
side.
Tips: Place over gourmet greens, or with
your favorite sauce.
[Photo: Potato Skins]
Appetizers
Place peeled and deveined shrimp on
the bottom of liner pan. Add all other
ingredients on top of the shrimp and
gently mix. Place dome lid on and cook
at 400 degrees for 8-10 minutes.
(6 servings for dinner or 12 servings for
appetizer)
Southern Style Shrimp
with White Wine
2 lbs. 21/15 shrimp
(peeled and deveined)
1 medium onion, chopped
1 teaspoon blackening spice
1 can chopped plum tomatoes
(15.5-ounce, you can also use fresh)
1 tablespoon extra virgin olive oil
3 tablespoons garlic, chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1/4 cup chopped at leaf parsley
salt & pepper to taste
Roasted Pumpkin Seeds
2 ½ cups fresh pumpkin seeds
2 teaspoons olive oil
1/2 teaspoon black pepper
1 tablespoon worcestershire sauce
1 teaspoon all-season salt
1 teaspoon smoked or plain paprika
Rinse seeds thoroughly; dry the seeds
with a paper towel. Place all ingredients
in large bowl and toss. Spread seeds
on the liner pan (You will have to roast
in two batches). Roast seeds at 375
degrees for 8 minutes. Stir the seeds
and roast another 6-8 minutes. For
extra crunch add more time. Cool and
enjoy. Store in an airtight container.
(Makes about 2 cups)
You will need 8, 6-inch bamboo skewers.
Peel, devein, wash, and remove tail of
the shrimp. Uncurl shrimp and wrap
a small slice of prosciutto neatly and
snugly around each to cover. Place
shrimp on 3-inch rack and using pastry
brush, brush oil to coat each side. Cook
at 375 degrees for 3-4 minutes per side.
Sprinkle with black pepper.
(6 servings)
Prosciutto Wrapped Shrimp Sticks
48 uncooked medium shrimp, peeled,
deveined and tail removed
1/2 pound thinly sliced prosciutto
3 tablespoons olive oil
Italian Purses
2 (8-ounce) canned crescent rolls
1/2 pound italian sausage or ground
beef, cooked and crumbled
1/2 cup mozzarella cheese (shredded)
1/2 cup sliced onions
1 tablespoon italian herb seasoning
1 medium tomato, diced
1/8 teaspoon garlic powder
Mix sausage, cheese, italian seasoning,
tomato, and garlic powder in a small
bowl. Set aside. Separate dough into 8
triangles. Place roughly a spoonful of
mixture into center of triangles. Take
each end of triangle and overlap the top.
Pinch the edges to seal in the mixture.
Place 8 crescent roll purses on the liner
pan. Bake at 375 degrees for 10-12
minutes. Repeat for the other eight
purses.
(16 servings)
[Photo: Roasted Pumpkin Seeds]
Appetizers
37Complete Cookbook
Chicken Nachos
2 chicken breast
½ cup red or green peppers, chopped
½ cup sliced onions
1 large chopped tomatoes
1 (7 ounce) can green chilies,
drained and diced
1 can small black olives, sliced
Place chicken breast on 3-inch rack
and cook at 400 degrees for 4-6 per
side if thawed. If frozen 8-9 minutes
a side. Shred the chicken. Spray the
liner pan with non-stick cooking spray.
Place tortilla chips in liner pan and
layer with shredded chicken, cheese
and vegetables. Top with another layer
of cheese. Cook at 400 degrees for 7-8
minutes or until cheese is melted. Serve
with salsa.
Soak wooden skewers in oil, to prevent
burning of the skewers.
Wash, then dry shrimp with a paper
towel. Thread shrimp on skewers and
brush with 1 tablespoon of melted
butter. Season with salt and cayenne
pepper. Warm jelly in saucepan over
medium heat until bubbling. Remove
from heat, whisk in remaining butter,
lime zest, and lime juice. Cover and keep
warm. Place shrimp on 3-inch rack.
Cook at 400 degree for 2-3 minutes per
side. Frozen: cook at 400 degrees for
4-5 minutes per side.
(4 servings)
Spicy Grilled Shrimp Skewers
1 ½ pounds extra-large shrimp, peeled
and deveined
4 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup hot pepper jelly
1 teaspoon grated zest
2 tablespoons juice from 1 lime
Baked Party Sweet Onion Dip
2 large onions, chopped (medium dice)
2 cups parmesan cheese
2 cups low-fat mayonnaise
1/2 teaspoon black pepper
Mix all ingredients in a 10-inch baking
pan. Smooth the ingredients at and
place on the 1-inch rack. Bake at 375
degrees for 10-12 minutes or until the
dish turns brown and bubbly. Serve
with your favorite cracker or bread.
[Photo: Spicy Grilled Shrimp Skewers]
Appetizers
Hot Artichoke Dip
1 cup mayonnaise
1 package (8-ounce) cream cheese,
softened
1 cup of grated parmesan cheese,
divided
2 jars (6-ounce) artichokes hearts,
drained and chopped
In medium bowl, mix the following
ingredients thoroughly: mayonnaise,
cream cheese, 3/4 cup parmesan
cheese, artichokes. Place in oven safe
pan. Place on the 1-inch rack. Sprinkle
remaining parmesan cheese over top.
Bake at 375 degrees for 10-12 minutes
or until golden brown.
(Makes 4 cups)
Spray the liner pan with non-stick spray.
Combine the baking mix and milk in a
bowl until a soft dough forms. Turn onto
a surface lightly sprinkled with baking
mix. Knead 10 times. Roll the dough
into an 8x12-inch rectangle. Cut the
dough into 8 squares. Cut each square
in half to form 2 triangles. Starting from
narrow end, wrap each triangle around
a hot dog half. Place on liner pan. Bake
for 10-12 minutes at 375 degrees. Serve
with spicy mustard for added avor.
(16 servings)
2 ½ cups reduced-fat all-purpose
baking mix
3/4 cup low-fat (1%) milk
8 reduced-fat chicken or turkey
hotdogs, cut in half
Skinny Pigs in Blankets
[Photo: Hot Artichoke Dip]
In a bowl, mix crab meat, sweet onion,
parmesan, parsley, and pepper. Mix until
all ingredients are incorporated. Lay 3
single won-ton wrappers on a dry, clean
surface and place a tablespoon of crab
mixture into center of wrapper. Using
your nger or a pastry brush, lightly
spread water on edges of wonton. Fold
into envelope (point to point should
match up). Press together and place on
the 3-inch rack. Repeat process until
all 24 are done. Cook rst 12 at 375
degrees for 4 minutes per side. Remove
and continue cooking the remaining 12.
(4 servings)
24 wonton wrappers (produce section)
4 ounces lump crab meat or sea legs,
pre-cooked
3 tablespoons sweet onion, grated
2 tablespoons freshly grated parmesan
cheese
2 tablespoons chopped parsley
1/4 teaspoon black pepper
Small bowl of warm water
Crab & Parmesan Wontons
Appetizers
Chicken Nachos
2 chicken breast
½ cup red or green peppers, chopped
½ cup sliced onions
1 large chopped tomatoes
1 (7 ounce) can green chilies,
drained and diced
1 can small black olives, sliced
Place chicken breast on 3-inch rack
and cook at 400 degrees for 4-6 per
side if thawed. If frozen 8-9 minutes
a side. Shred the chicken. Spray the
liner pan with non-stick cooking spray.
Place tortilla chips in liner pan and
layer with shredded chicken, cheese
and vegetables. Top with another layer
of cheese. Cook at 400 degrees for 7-8
minutes or until cheese is melted. Serve
with salsa.
Soak wooden skewers in oil, to prevent
burning of the skewers.
Wash, then dry shrimp with a paper
towel. Thread shrimp on skewers and
brush with 1 tablespoon of melted
butter. Season with salt and cayenne
pepper. Warm jelly in saucepan over
medium heat until bubbling. Remove
from heat, whisk in remaining butter,
lime zest, and lime juice. Cover and keep
warm. Place shrimp on 3-inch rack.
Cook at 400 degree for 2-3 minutes per
side. Frozen: cook at 400 degrees for
4-5 minutes per side.
(4 servings)
Spicy Grilled Shrimp Skewers
1 ½ pounds extra-large shrimp, peeled
and deveined
4 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup hot pepper jelly
1 teaspoon grated zest
2 tablespoons juice from 1 lime
Baked Party Sweet Onion Dip
2 large onions, chopped (medium dice)
2 cups parmesan cheese
2 cups low-fat mayonnaise
1/2 teaspoon black pepper
Mix all ingredients in a 10-inch baking
pan. Smooth the ingredients at and
place on the 1-inch rack. Bake at 375
degrees for 10-12 minutes or until the
dish turns brown and bubbly. Serve
with your favorite cracker or bread.
[Photo: Spicy Grilled Shrimp Skewers]
Appetizers
Hot Artichoke Dip
1 cup mayonnaise
1 package (8-ounce) cream cheese,
softened
1 cup of grated parmesan cheese,
divided
2 jars (6-ounce) artichokes hearts,
drained and chopped
In medium bowl, mix the following
ingredients thoroughly: mayonnaise,
cream cheese, 3/4 cup parmesan
cheese, artichokes. Place in oven safe
pan. Place on the 1-inch rack. Sprinkle
remaining parmesan cheese over top.
Bake at 375 degrees for 10-12 minutes
or until golden brown.
(Makes 4 cups)
Spray the liner pan with non-stick spray.
Combine the baking mix and milk in a
bowl until a soft dough forms. Turn onto
a surface lightly sprinkled with baking
mix. Knead 10 times. Roll the dough
into an 8x12-inch rectangle. Cut the
dough into 8 squares. Cut each square
in half to form 2 triangles. Starting from
narrow end, wrap each triangle around
a hot dog half. Place on liner pan. Bake
for 10-12 minutes at 375 degrees. Serve
with spicy mustard for added avor.
(16 servings)
2 ½ cups reduced-fat all-purpose
baking mix
3/4 cup low-fat (1%) milk
8 reduced-fat chicken or turkey
hotdogs, cut in half
Skinny Pigs in Blankets
[Photo: Hot Artichoke Dip]
In a bowl, mix crab meat, sweet onion,
parmesan, parsley, and pepper. Mix until
all ingredients are incorporated. Lay 3
single won-ton wrappers on a dry, clean
surface and place a tablespoon of crab
mixture into center of wrapper. Using
your nger or a pastry brush, lightly
spread water on edges of wonton. Fold
into envelope (point to point should
match up). Press together and place on
the 3-inch rack. Repeat process until
all 24 are done. Cook rst 12 at 375
degrees for 4 minutes per side. Remove
and continue cooking the remaining 12.
(4 servings)
24 wonton wrappers (produce section)
4 ounces lump crab meat or sea legs,
pre-cooked
3 tablespoons sweet onion, grated
2 tablespoons freshly grated parmesan
cheese
2 tablespoons chopped parsley
1/4 teaspoon black pepper
Small bowl of warm water
Crab & Parmesan Wontons
Appetizers
To cook a regular crust frozen pizza,
place a piece of parchment paper or the
NuWave Silicone Pizza Liner pan on the
bottom, place the pizza upside down on
top of the NuWave Silicone Pizza Liner
and then, cook according to directions.
To nish, ip the pizza cheese side
up and cook for an additional 3 to 5
minutes until the cheese melts.
Tips For Pizza
Pizza Baking Recommendations
Thin Crust - Frozen
Estimated cooking time 7-9minutes
upside down at 420 degrees and
3-4minutes right side up at 420 degrees
Regular Crust - Frozen
Estimated cooking time 9-11 minutes
upside down at 420 degrees and 3-5
minutes right side up, at 420 degrees
Thick Crust - Frozen
Estimated cooking time 12-16 minutes
upside down at 420 degrees and 3-5
minutes right side up on 350 degrees.
Pizza
Spray the bread with oil and spread on
the sauce. Place on the 3-inch rack
and toast 400 degrees for 3 minutes.
Add the cheese and other ingredients
and place on the 1-inch rack. Cook
400 degrees for about 2-3 minutes or
until the cheese is melted and slightly
browned.
Tips: Replace french bread with english
muns.
Pizza Boats
4 (1-inch thick) slices of french bread
3/4 cup pizza sauce
1/2 cup grated parmesan cheese
4 slices provolone or mozzarella cheese
one or more of the following:
sliced pepperoni, mushroom,
black olives, chopped bell
peppers, etc.
Pizza Baking Recommendations
Deep Dish - Frozen
Estimated cooking time 25 minutes
upside down and about 10 minutes
right side up on 350 degrees.
[Photo: Pizza Boats]
40
Complete Cookbook
Pizza
Cheesy French Bread
shredded cheddar cheese
(8-ounce package)
1/2 cup mayonnaise or pizza sauce
1/2 cup broccoli
1 cup ham, pepperoni, etc
1/4 cup sliced black olives
French loaf of bread cut in half.
Spread mayonnaise or pizza sauce on
the bread. If you are using toppings,
place on the bread. Top with cheese.
Place bread on the 3-inch rack. Bake
on 400 degrees for 3 minutes, or until
cheese becomes bubbly and brown.
Spray the 3-inch rack with non-stick
spray. For lling, stir together spinach,
cream cheese, 2 tablespoons of
Parmesan cheese, green onion, and
pepper in a medium bowl. Set aside.
Unroll pizza dough on a lightly oured
surface. Roll the dough into a 15-inch
square. Using a pizza cutter or sharp
knife, cut into 25 (3-inch) squares.
Spoon a slightly rounded teaspoon of
lling onto the center of each square.
In a small bowl, whisk together the egg
white and water. Lift a corner of each
square and stretch dough over to the
opposite corner, making a triangle.
Press edges together with the tine of the
fork. Arrange the calzones on prepared
3-inch rack. Prick tops of calzones with
fork. Brush tops of the calzones with
egg white mixture. Cook at 375 degrees
for 8-10 or until browned. For frozen,
add 2-3 minutes or until browned and
cooked in the middle.
(25 servings)
Mini Spinach Calzones
5 ounce package frozen spinach
(thawed and well-drained)
4 ounce package reduced-fat cream
cheese (Neufchatel, softened)
2 tablespoons parmesan cheese, grated
2 tablespoon green onion, chopped
1/4 teaspoon ground black pepper
1 refrigerated pizza dough
(13.8 ounce package)
1 egg white
1 tablespoon water
1 tablespoon grated parmesan cheese
Spread 1/2 of the pizza sauce on
the bread. Set aside. Mix the next 7
ingredients and form 1/2-inch thick
patties. Place patties on the 3-inch
rack. Cook at 420 degrees for 3-4
minutes. Flip burgers cook for 3
minutes on 420 degrees. Add cheese
and cook additional 1 minute. Top
with extra sauce and top with bun.
Calzones
1 tube of refrigerated pizza dough
1 cup shredded mozzarella or monterey
jack cheese
1/2 cup prepared spaghetti sauce
3/4 lb. cooked italian sausage, or
pepperoni
1/4 cup onions and tomatoes or
any of your favorite vegetables
Roll out the dough so you can cut two,
6-inch disks from it. Spray the two 10-
inch square sheets of foil with oil and
lay the dough on the foil. Place equal
amounts of the ingredients on each
piece of dough and fold over to form
half moon shaped packets. Wrap with
the foil and place on the 1-inch rack.
Cook at 375 degrees for 6-7 minutes per
side or until crust is crisp and browned.
Italian Pizza Patties
1 cup pizza sauce, divided
1 egg, beaten
1/2 cup dry bread crumbs
2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1½ lbs. ground beef
3 slices mozzarella cheese, halved
6 kaiser rolls, halved
41Complete Cookbook
To cook a regular crust frozen pizza,
place a piece of parchment paper or the
NuWave Silicone Pizza Liner pan on the
bottom, place the pizza upside down on
top of the NuWave Silicone Pizza Liner
and then, cook according to directions.
To nish, ip the pizza cheese side
up and cook for an additional 3 to 5
minutes until the cheese melts.
Tips For Pizza
Pizza Baking Recommendations
Thin Crust - Frozen
Estimated cooking time 7-9minutes
upside down at 420 degrees and
3-4minutes right side up at 420 degrees
Regular Crust - Frozen
Estimated cooking time 9-11 minutes
upside down at 420 degrees and 3-5
minutes right side up, at 420 degrees
Thick Crust - Frozen
Estimated cooking time 12-16 minutes
upside down at 420 degrees and 3-5
minutes right side up on 350 degrees.
Pizza
Spray the bread with oil and spread on
the sauce. Place on the 3-inch rack
and toast 400 degrees for 3 minutes.
Add the cheese and other ingredients
and place on the 1-inch rack. Cook
400 degrees for about 2-3 minutes or
until the cheese is melted and slightly
browned.
Tips: Replace french bread with english
muns.
Pizza Boats
4 (1-inch thick) slices of french bread
3/4 cup pizza sauce
1/2 cup grated parmesan cheese
4 slices provolone or mozzarella cheese
one or more of the following:
sliced pepperoni, mushroom,
black olives, chopped bell
peppers, etc.
Pizza Baking Recommendations
Deep Dish - Frozen
Estimated cooking time 25 minutes
upside down and about 10 minutes
right side up on 350 degrees.
[Photo: Pizza Boats]
40
Complete Cookbook
Pizza
Cheesy French Bread
shredded cheddar cheese
(8-ounce package)
1/2 cup mayonnaise or pizza sauce
1/2 cup broccoli
1 cup ham, pepperoni, etc
1/4 cup sliced black olives
French loaf of bread cut in half.
Spread mayonnaise or pizza sauce on
the bread. If you are using toppings,
place on the bread. Top with cheese.
Place bread on the 3-inch rack. Bake
on 400 degrees for 3 minutes, or until
cheese becomes bubbly and brown.
Spray the 3-inch rack with non-stick
spray. For lling, stir together spinach,
cream cheese, 2 tablespoons of
Parmesan cheese, green onion, and
pepper in a medium bowl. Set aside.
Unroll pizza dough on a lightly oured
surface. Roll the dough into a 15-inch
square. Using a pizza cutter or sharp
knife, cut into 25 (3-inch) squares.
Spoon a slightly rounded teaspoon of
lling onto the center of each square.
In a small bowl, whisk together the egg
white and water. Lift a corner of each
square and stretch dough over to the
opposite corner, making a triangle.
Press edges together with the tine of the
fork. Arrange the calzones on prepared
3-inch rack. Prick tops of calzones with
fork. Brush tops of the calzones with
egg white mixture. Cook at 375 degrees
for 8-10 or until browned. For frozen,
add 2-3 minutes or until browned and
cooked in the middle.
(25 servings)
Mini Spinach Calzones
5 ounce package frozen spinach
(thawed and well-drained)
4 ounce package reduced-fat cream
cheese (Neufchatel, softened)
2 tablespoons parmesan cheese, grated
2 tablespoon green onion, chopped
1/4 teaspoon ground black pepper
1 refrigerated pizza dough
(13.8 ounce package)
1 egg white
1 tablespoon water
1 tablespoon grated parmesan cheese
Spread 1/2 of the pizza sauce on
the bread. Set aside. Mix the next 7
ingredients and form 1/2-inch thick
patties. Place patties on the 3-inch
rack. Cook at 420 degrees for 3-4
minutes. Flip burgers cook for 3
minutes on 420 degrees. Add cheese
and cook additional 1 minute. Top
with extra sauce and top with bun.
Calzones
1 tube of refrigerated pizza dough
1 cup shredded mozzarella or monterey
jack cheese
1/2 cup prepared spaghetti sauce
3/4 lb. cooked italian sausage, or
pepperoni
1/4 cup onions and tomatoes or
any of your favorite vegetables
Roll out the dough so you can cut two,
6-inch disks from it. Spray the two 10-
inch square sheets of foil with oil and
lay the dough on the foil. Place equal
amounts of the ingredients on each
piece of dough and fold over to form
half moon shaped packets. Wrap with
the foil and place on the 1-inch rack.
Cook at 375 degrees for 6-7 minutes per
side or until crust is crisp and browned.
Italian Pizza Patties
1 cup pizza sauce, divided
1 egg, beaten
1/2 cup dry bread crumbs
2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1½ lbs. ground beef
3 slices mozzarella cheese, halved
6 kaiser rolls, halved
41Complete Cookbook
Pita Pizza
1 (8 to 9-inch) soft pita bread
2 tablespoons tomato sauce
1/4 cup fresh chopped parsley
6-8 slices pepperoni
1/2 cup shredded mozzarella cheese
Place the pita on 3-inch rack and
spread the tomato sauce over the top.
Top with parsley and pepperoni and
then sprinkle cheese over the top. Cook
400 degrees for 3-4 minutes.
(1 serving)
Goat Cheese Pizza
1 (8 to 10-inch) pre-baked pizza crust
1/2 tablespoons pizza sauce
1 tablespoon fresh chopped basil
2 ounces crumbled goat cheese
2 ounces shredded 4 cheese
Italian blend
Cook crust on 3-inch rack at 400
degrees for 2-3 minutes. Spread the top
of the crust with the sauce and top with
basil and cheeses. Cook at 400 degrees
for 3-4 minutes.
(1-2 servings)
Meat Crust Pizza
4 ounces italian sausage
4 tablespoons prepared pizza sauce
1 teaspoon dried Italian herbs
1 scallion, thinly sliced
1 large white mushroom, sliced
2 ounces shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Press the sausage into a 6-inch disk on
an oven safe dinner plate or pie plate.
Spread on the sauce and spread the
other ingredients over the sauce. Place
on the 3-inch rack and cook at 375
degrees for 9-10 minutes.
(1 serving)
Pizza
Place the tortilla on the 3-inch rack.
Mix the salsa together with the Mexican
spice blend and spread the top of the
tortilla with the salsa. Arrange the
jalapenos and scallions over the sauce.
Top with cheese. Cook at 400 degrees
for 3-4 minutes.
Mexican Pizza
1 (8 to 9-inch) our tortilla
2 tablespoons salsa
1/2 teaspoon taco seasoning or
mexican spice blend
1/8 cup fresh scallions, chopped
1/2 cup shredded cheddar cheese
sliced jalapeno peppers to taste
[Photo: Goat Cheese Pizza]
Poultry should be turned halfway
through the cooking time for even
browning.
To use your favorite dry seasonings
on frozen poultry, run meat under cold
water. Then add seasoning, this will
allow seasonings to adhere.
Brush sauces on fresh poultry so the
seasonings bake right in.
To save time and for extra avor,
marinate poultry in a sealed bag or
container and freeze into separate
servings. When ready to prepare, refer
to the cooking guide for appropriate
cooking times.
To prevent poultry from browning
too fast, place aluminum foil over the
top. Be sure to secure the aluminum
foil to the sides of the rack or extend
the aluminum foil outside the oven to
prevent the internal fan from moving
the aluminum foil around during the
cooking process.
Turkey Tip: Start cooking the turkey,
breast side down for the rst half of the
cooking time. When you ip the turkey
breast side up, if there are giblets in the
turkey, the insides should be thawed
enough to remove them at this time.
During the last 20 to 30 minutes of
cooking, stuff cavity with your favorite
stung and resume cooking.
Tips for Poultry
Poultry: White meat will be white; thigh
meat near the bone will have no pink
color, and the juices will run clear.
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Poultry
[Photo: Breaded Chicken Breast]
Pita Pizza
1 (8 to 9-inch) soft pita bread
2 tablespoons tomato sauce
1/4 cup fresh chopped parsley
6-8 slices pepperoni
1/2 cup shredded mozzarella cheese
Place the pita on 3-inch rack and
spread the tomato sauce over the top.
Top with parsley and pepperoni and
then sprinkle cheese over the top. Cook
400 degrees for 3-4 minutes.
(1 serving)
Goat Cheese Pizza
1 (8 to 10-inch) pre-baked pizza crust
1/2 tablespoons pizza sauce
1 tablespoon fresh chopped basil
2 ounces crumbled goat cheese
2 ounces shredded 4 cheese
Italian blend
Cook crust on 3-inch rack at 400
degrees for 2-3 minutes. Spread the top
of the crust with the sauce and top with
basil and cheeses. Cook at 400 degrees
for 3-4 minutes.
(1-2 servings)
Meat Crust Pizza
4 ounces italian sausage
4 tablespoons prepared pizza sauce
1 teaspoon dried Italian herbs
1 scallion, thinly sliced
1 large white mushroom, sliced
2 ounces shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Press the sausage into a 6-inch disk on
an oven safe dinner plate or pie plate.
Spread on the sauce and spread the
other ingredients over the sauce. Place
on the 3-inch rack and cook at 375
degrees for 9-10 minutes.
(1 serving)
Pizza
Place the tortilla on the 3-inch rack.
Mix the salsa together with the Mexican
spice blend and spread the top of the
tortilla with the salsa. Arrange the
jalapenos and scallions over the sauce.
Top with cheese. Cook at 400 degrees
for 3-4 minutes.
Mexican Pizza
1 (8 to 9-inch) our tortilla
2 tablespoons salsa
1/2 teaspoon taco seasoning or
mexican spice blend
1/8 cup fresh scallions, chopped
1/2 cup shredded cheddar cheese
sliced jalapeno peppers to taste
[Photo: Goat Cheese Pizza]
Poultry should be turned halfway
through the cooking time for even
browning.
To use your favorite dry seasonings
on frozen poultry, run meat under cold
water. Then add seasoning, this will
allow seasonings to adhere.
Brush sauces on fresh poultry so the
seasonings bake right in.
To save time and for extra avor,
marinate poultry in a sealed bag or
container and freeze into separate
servings. When ready to prepare, refer
to the cooking guide for appropriate
cooking times.
To prevent poultry from browning
too fast, place aluminum foil over the
top. Be sure to secure the aluminum
foil to the sides of the rack or extend
the aluminum foil outside the oven to
prevent the internal fan from moving
the aluminum foil around during the
cooking process.
Turkey Tip: Start cooking the turkey,
breast side down for the rst half of the
cooking time. When you ip the turkey
breast side up, if there are giblets in the
turkey, the insides should be thawed
enough to remove them at this time.
During the last 20 to 30 minutes of
cooking, stuff cavity with your favorite
stung and resume cooking.
Tips for Poultry
Poultry: White meat will be white; thigh
meat near the bone will have no pink
color, and the juices will run clear.
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Poultry
[Photo: Breaded Chicken Breast]
Slice chicken in long pieces. Place on a
10-inch round baking pan or 8x8 pan.
Pour cooked broccoli on top of chicken.
In sauce pan, melt butter on medium-
low, then add our and blend. Add milk
and worcestershire sauce and cook
on medium-low heat until thickened,
stirring constantly. Add grated cheese
and heat until melted. Pour sauce over
chicken. Place on the 1-inch rack and
bake at 375 degrees for 20-22 minutes.
Let sit for 5 minutes.
(4 servings)
4 whole chicken breasts, washed
1 package of frozen broccoli (10-ounce)
2 tablespoons our
2 tablespoons butter
1 cup milk
1 teaspoon worcestershire sauce
1 cup grated cheddar or american cheese
Chicken Divan
In a large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and ¼
teaspoon black pepper. Add artichokes
hearts and potatoes; toss to coat. Using
slotted spoons, transfer artichokes to
a bowl. With reserved marinade brush
the hens. Twist wing tips under back.
Place hens on 1-inch rack and spread
potatoes and artichokes around birds.
Cook at 400 degrees for 20-22 minutes
per side. Let hens rest for 5 minutes
and cut down the middle and serve with
potato and artichokes.
(4 servings)
2 tablespoons of lemon juice
3 cloves of garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon kosher salt
2 cans of artichokes hearts-drained
8 ounces of small potatoes or tiny new
potatoes, quartered
2 cornish game hens-washed and dried
with paper towel (1-1 ½ lbs.)
Cornish Game Hens
with Artichokes & Potatoes
Poultry
Blend together.
Tips: If you like a spicier sauce, add
more wasabi. I also use honey mustard
and BBQ sauces. When the timer goes
off, let the chicken sit in the oven with
the dome on for 1 minute. This allows
the meat to rest.
Oven Fried Chicken Tenders
with Wasabi Dipping Sauce
3 boneless, skinless chicken breasts
(1 lb. each, cut crosswise into 1/2-inch
strips)
2/ 3 cup white our
1 teaspoon baking soda
1/2 cup Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra virgin olive oil
Spray the 3-inch rack with non-stick
cooking spray. In a 1 gallon food
storage plastic bag, mix our, baking
soda, cheese, garlic salt, and paprika.
Dip the chicken strips into the egg
and place into bag. Seal bag, shake
and coat chicken. Place chicken on
the 3-inch rack. Repeat until all the
chickens are coated. Drizzle the olive
oil over the chicken (or you could spray
with non-stick olive oil spray). Cook at
350 degrees for 12 minutes. Turn the
chicken half way through the cook time
(if using thicker chicken you will need to
add a few more minutes per side).
(4 servings)
Wasabi Dipping Sauce
1/2 cup mayonnaise
2 teaspoons Wasabi (found in the
refrigerator section at the local market)
44
Complete Cookbook
Place one chicken breast between
sheets of parchment paper or on plastic
wrap. With a meat pounder or rolling
pin, atten the chicken until about 1/2-
inch thick. Place in a large plastic bag.
Repeat with remaining chicken breasts.
In the NuWave Twister or blender, nely
chop garlic, onions and cilantro. Blend
in lemon juice, sugar, soy sauce and
pepper. Pour over chicken. Refrigerate
for 1 to 4 hours. You can also place in
the freezer and have a meal ready at
any time. To cook from the frozen state
arrange chicken on the 3-inch rack.
(If frozen, cook at 400 degrees for 6-7
minutes per side.) Cook at 400 degrees
for 4-5 minutes per side. Keep in mind
these are estimated cooking times
depending on the size of the chicken
breasts.
(6 servings)
Cilantro Garlic Chicken Breast
6 boneless, skinless chicken breasts
(about 6 ounces)
4 cloves garlic, peeled
1 small onion, peeled
1 cup loosely packed fresh cilantro leaves
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon black pepper
1/4 cup lemon or lime juice
Season chicken with salt and pepper.
Place chicken on the 3-inch rack.
Mix all the ingredients for BBQ sauce.
Baste on sauce. Grill at 400 degrees
for 7-8 minutes per side, for fresh. For
frozen, grill 9-11 minutes per side.
When you ip chicken, baste remaining
sauce on chicken.
(4 Servings)
1 whole fryer chicken (2 breasts, 2
thighs, 2 wings, 2 legs)
Sauce
1 cup BBQ sauce (your favorite)
2 tablespoons honey mustard
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1 clove minced garlic
BBQ Chicken
Poultry
[Photo: BBQ Chicken]
Slice chicken in long pieces. Place on a
10-inch round baking pan or 8x8 pan.
Pour cooked broccoli on top of chicken.
In sauce pan, melt butter on medium-
low, then add our and blend. Add milk
and worcestershire sauce and cook
on medium-low heat until thickened,
stirring constantly. Add grated cheese
and heat until melted. Pour sauce over
chicken. Place on the 1-inch rack and
bake at 375 degrees for 20-22 minutes.
Let sit for 5 minutes.
(4 servings)
4 whole chicken breasts, washed
1 package of frozen broccoli (10-ounce)
2 tablespoons our
2 tablespoons butter
1 cup milk
1 teaspoon worcestershire sauce
1 cup grated cheddar or american cheese
Chicken Divan
In a large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and ¼
teaspoon black pepper. Add artichokes
hearts and potatoes; toss to coat. Using
slotted spoons, transfer artichokes to
a bowl. With reserved marinade brush
the hens. Twist wing tips under back.
Place hens on 1-inch rack and spread
potatoes and artichokes around birds.
Cook at 400 degrees for 20-22 minutes
per side. Let hens rest for 5 minutes
and cut down the middle and serve with
potato and artichokes.
(4 servings)
2 tablespoons of lemon juice
3 cloves of garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon kosher salt
2 cans of artichokes hearts-drained
8 ounces of small potatoes or tiny new
potatoes, quartered
2 cornish game hens-washed and dried
with paper towel (1-1 ½ lbs.)
Cornish Game Hens
with Artichokes & Potatoes
Poultry
Blend together.
Tips: If you like a spicier sauce, add
more wasabi. I also use honey mustard
and BBQ sauces. When the timer goes
off, let the chicken sit in the oven with
the dome on for 1 minute. This allows
the meat to rest.
Oven Fried Chicken Tenders
with Wasabi Dipping Sauce
3 boneless, skinless chicken breasts
(1 lb. each, cut crosswise into 1/2-inch
strips)
2/ 3 cup white our
1 teaspoon baking soda
1/2 cup Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra virgin olive oil
Spray the 3-inch rack with non-stick
cooking spray. In a 1 gallon food
storage plastic bag, mix our, baking
soda, cheese, garlic salt, and paprika.
Dip the chicken strips into the egg
and place into bag. Seal bag, shake
and coat chicken. Place chicken on
the 3-inch rack. Repeat until all the
chickens are coated. Drizzle the olive
oil over the chicken (or you could spray
with non-stick olive oil spray). Cook at
350 degrees for 12 minutes. Turn the
chicken half way through the cook time
(if using thicker chicken you will need to
add a few more minutes per side).
(4 servings)
Wasabi Dipping Sauce
1/2 cup mayonnaise
2 teaspoons Wasabi (found in the
refrigerator section at the local market)
44
Complete Cookbook
Place one chicken breast between
sheets of parchment paper or on plastic
wrap. With a meat pounder or rolling
pin, atten the chicken until about 1/2-
inch thick. Place in a large plastic bag.
Repeat with remaining chicken breasts.
In the NuWave Twister or blender, nely
chop garlic, onions and cilantro. Blend
in lemon juice, sugar, soy sauce and
pepper. Pour over chicken. Refrigerate
for 1 to 4 hours. You can also place in
the freezer and have a meal ready at
any time. To cook from the frozen state
arrange chicken on the 3-inch rack.
(If frozen, cook at 400 degrees for 6-7
minutes per side.) Cook at 400 degrees
for 4-5 minutes per side. Keep in mind
these are estimated cooking times
depending on the size of the chicken
breasts.
(6 servings)
Cilantro Garlic Chicken Breast
6 boneless, skinless chicken breasts
(about 6 ounces)
4 cloves garlic, peeled
1 small onion, peeled
1 cup loosely packed fresh cilantro leaves
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon black pepper
1/4 cup lemon or lime juice
Season chicken with salt and pepper.
Place chicken on the 3-inch rack.
Mix all the ingredients for BBQ sauce.
Baste on sauce. Grill at 400 degrees
for 7-8 minutes per side, for fresh. For
frozen, grill 9-11 minutes per side.
When you ip chicken, baste remaining
sauce on chicken.
(4 Servings)
1 whole fryer chicken (2 breasts, 2
thighs, 2 wings, 2 legs)
Sauce
1 cup BBQ sauce (your favorite)
2 tablespoons honey mustard
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1 clove minced garlic
BBQ Chicken
Poultry
[Photo: BBQ Chicken]
Mix everything, except the coriander
and sour cream in a small oven safe
bowl or pan. Place on the 3-inch
rack and cook at 400 degrees for 7-8
minutes. Stir in the cream and sprinkle
with coriander and serve.
(1 serving)
Place the chicken in an appropriate size
shallow pan on 3-inch rack. Pour the
wine and lemon juice over the chicken.
Sprinkle with the seasonings. Cook at
400 degrees for 7-9 minutes per side,
if frozen 10-12 minutes per side. To
make the sauce, pour juices into a bowl
and stir in the cornstarch. Heat 1 to 2
minutes or until thickened.
(4 servings)
*1 lemon yields about 1/4 cup of juice.
Breaded Chicken Breast
1 cup seasoned bread crumbs
2 tablespoons butter
1 egg, beaten
1 (4-6 ounces) boneless chicken breast
2 tablespoons chopped parsley
Place the breadcrumbs in a shallow oval
dish. Dip the chicken in the egg and roll
in the breadcrumbs. Place the chicken
on the 3-inch rack. Place butter on top
of the chicken and cook at 400 degrees
for 4-5 minutes per side. Sprinkle with
parsley and serve.
(1 serving)
Nut Breading Chicken Breast
1 egg, beaten or ¼ cup egg substitute
1/2 cup ground pecans
1 tablespoon wheat germ
1 teaspoon dried Italian seasoning blend
1 (4-6 ounces) chicken breast
2 tablespoons chopped parsley
salt & pepper to taste
Mix the nuts, wheat germ, and
seasonings in a shallow oval dish. Dip
the chicken in the egg and roll in the nut
mixture. Place on the 3-inch rack and
cook 400 degrees for 4-5 minutes per
side. Sprinkle with parsley and serve.
(1 serving)
Chicken Breast Italiano
1 (5-ounce) boneless chicken breast
2 ounces pepperoni sausage, chopped
2 ounces shredded mozzarella
or monterey jack cheese
1 ounce grated Parmesan cheese
1/4 cup prepared spaghetti sauce
Pound the chicken to 3/8-inch thick and
lay on the sausage and cheese. Roll into
a cylinder with the skin stretched over
the top and secure with a toothpick.
Place on the 3-inch rack and cook
at 400 degrees for 4-5 minutes per
side. While chicken is cooking, heat
the sauce. Place the chicken roll in a
serving dish and pour the sauce over.
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish, place
on liner pan or 1-inch rack and melt at
400 degrees for 2-3 minutes.
(1 serving)
Lemon Chicken
4 chicken breasts or thighs
juice of a lemon*
1 cup dry vermouth or white wine
lemon pepper seasoning
1 tablespoon cornstarch
salt & pepper to taste
Chicken Curry
1 (4-6 ounces) chicken breast,
cut into bite size pieces
1 scallion, cut into ½-inch pieces
1/2 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon curry powder or paste
1/4 cup sour cream
1 teaspoon coriander leaves, chopped
salt & pepper to taste
Poultry
46
Complete Cookbook
1 (3-5 lbs.) whole chicken
4 tablespoons fresh chopped rosemary
or 2 tablespoons dried
4 large cloves garlic minced
4 tablespoons olive oil
salt & pepper to taste
Mix everything in a shallow oven safe
pan and place on the 3-inch rack. Cook
at 400 degrees for 7-8 minutes. Stir and
serve.
(1 serving)
Thai Chicken
1 (4-6 ounces) chicken breast, cut into
bite size pieces
2 tablespoons Thai green curry paste
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup shredded raw coconut,
unsweetened
Creamy Chicken Breast
with Mushrooms & Peppers
1 (4-6 ounces) chicken breast
2 large mushrooms sliced
1/2 red, yellow, or green bell pepper,
cut into 1-inch pieces
1/2 cup cream
salt & pepper to taste
Place the chicken in a shallow oval dish.
Add mushrooms and peppers along the
sides of the chicken. Pour sour cream
and seasonings over all ingredients.
Place dish on the 3-inch rack and cook
at 400 degrees for 4-5 minutes for
thawed. Cook 6-7 minutes for frozen.
(1 serving)
Buttery Chicken Breast
1 (4-6 ounces) boneless chicken breast
2 tablespoons butter
4 tablespoons chopped parsley
salt & pepper to taste
Place the chicken in a shallow oval dish
and add the remaining ingredients.
Place on the 3-inch rack and cook at
400 degrees for 4-5 minutes per side.
(1 serving)
Loosen the skin of the chicken by
running a chopstick or plastic spatula
handle between the skin and esh of the
bird. Mix the rosemary, garlic and olive
oil. Pour the mixture under the chicken’s
skin and massage to all areas of the
bird. Place, breast side down, on the
1-inch rack and cook at 375 degrees for
10-12 minutes per pound.
(1 serving)
Rosemary Chicken
Place turkey in a medium bowl. Add
minced onion, cilantro, cumin, chopped
jalapeño and salt. Mix well. Form into
1/2-inch patties. Brush with oil. Place
on the 3-inch rack. Grill burgers on
sear for 4 minutes per side. Spread 2
teaspoons of mayonnaise on each bun.
Top with lettuce and burger.
(4 servings)
1 small onion, minced
2 tablespoons chopped cilantro
1 1/2 teaspoons ground cumin
1 jalapeno, seeds removed, chopped
1/2 teaspoon salt
1 1/4 pounds ground turkey
1 teaspoon canola oil for brushing
8 teaspoons mayonnaise
4 whole-wheat buns, split
4 lettuce leaves
Thai Turkey Burgers
Poultry
[Photo: Thai Turkey Burgers]
47Complete Cookbook
Mix everything, except the coriander
and sour cream in a small oven safe
bowl or pan. Place on the 3-inch
rack and cook at 400 degrees for 7-8
minutes. Stir in the cream and sprinkle
with coriander and serve.
(1 serving)
Place the chicken in an appropriate size
shallow pan on 3-inch rack. Pour the
wine and lemon juice over the chicken.
Sprinkle with the seasonings. Cook at
400 degrees for 7-9 minutes per side,
if frozen 10-12 minutes per side. To
make the sauce, pour juices into a bowl
and stir in the cornstarch. Heat 1 to 2
minutes or until thickened.
(4 servings)
*1 lemon yields about 1/4 cup of juice.
Breaded Chicken Breast
1 cup seasoned bread crumbs
2 tablespoons butter
1 egg, beaten
1 (4-6 ounces) boneless chicken breast
2 tablespoons chopped parsley
Place the breadcrumbs in a shallow oval
dish. Dip the chicken in the egg and roll
in the breadcrumbs. Place the chicken
on the 3-inch rack. Place butter on top
of the chicken and cook at 400 degrees
for 4-5 minutes per side. Sprinkle with
parsley and serve.
(1 serving)
Nut Breading Chicken Breast
1 egg, beaten or ¼ cup egg substitute
1/2 cup ground pecans
1 tablespoon wheat germ
1 teaspoon dried Italian seasoning blend
1 (4-6 ounces) chicken breast
2 tablespoons chopped parsley
salt & pepper to taste
Mix the nuts, wheat germ, and
seasonings in a shallow oval dish. Dip
the chicken in the egg and roll in the nut
mixture. Place on the 3-inch rack and
cook 400 degrees for 4-5 minutes per
side. Sprinkle with parsley and serve.
(1 serving)
Chicken Breast Italiano
1 (5-ounce) boneless chicken breast
2 ounces pepperoni sausage, chopped
2 ounces shredded mozzarella
or monterey jack cheese
1 ounce grated Parmesan cheese
1/4 cup prepared spaghetti sauce
Pound the chicken to 3/8-inch thick and
lay on the sausage and cheese. Roll into
a cylinder with the skin stretched over
the top and secure with a toothpick.
Place on the 3-inch rack and cook
at 400 degrees for 4-5 minutes per
side. While chicken is cooking, heat
the sauce. Place the chicken roll in a
serving dish and pour the sauce over.
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish, place
on liner pan or 1-inch rack and melt at
400 degrees for 2-3 minutes.
(1 serving)
Lemon Chicken
4 chicken breasts or thighs
juice of a lemon*
1 cup dry vermouth or white wine
lemon pepper seasoning
1 tablespoon cornstarch
salt & pepper to taste
Chicken Curry
1 (4-6 ounces) chicken breast,
cut into bite size pieces
1 scallion, cut into ½-inch pieces
1/2 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon curry powder or paste
1/4 cup sour cream
1 teaspoon coriander leaves, chopped
salt & pepper to taste
Poultry
46
Complete Cookbook
1 (3-5 lbs.) whole chicken
4 tablespoons fresh chopped rosemary
or 2 tablespoons dried
4 large cloves garlic minced
4 tablespoons olive oil
salt & pepper to taste
Mix everything in a shallow oven safe
pan and place on the 3-inch rack. Cook
at 400 degrees for 7-8 minutes. Stir and
serve.
(1 serving)
Thai Chicken
1 (4-6 ounces) chicken breast, cut into
bite size pieces
2 tablespoons Thai green curry paste
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup shredded raw coconut,
unsweetened
Creamy Chicken Breast
with Mushrooms & Peppers
1 (4-6 ounces) chicken breast
2 large mushrooms sliced
1/2 red, yellow, or green bell pepper,
cut into 1-inch pieces
1/2 cup cream
salt & pepper to taste
Place the chicken in a shallow oval dish.
Add mushrooms and peppers along the
sides of the chicken. Pour sour cream
and seasonings over all ingredients.
Place dish on the 3-inch rack and cook
at 400 degrees for 4-5 minutes for
thawed. Cook 6-7 minutes for frozen.
(1 serving)
Buttery Chicken Breast
1 (4-6 ounces) boneless chicken breast
2 tablespoons butter
4 tablespoons chopped parsley
salt & pepper to taste
Place the chicken in a shallow oval dish
and add the remaining ingredients.
Place on the 3-inch rack and cook at
400 degrees for 4-5 minutes per side.
(1 serving)
Loosen the skin of the chicken by
running a chopstick or plastic spatula
handle between the skin and esh of the
bird. Mix the rosemary, garlic and olive
oil. Pour the mixture under the chicken’s
skin and massage to all areas of the
bird. Place, breast side down, on the
1-inch rack and cook at 375 degrees for
10-12 minutes per pound.
(1 serving)
Rosemary Chicken
Place turkey in a medium bowl. Add
minced onion, cilantro, cumin, chopped
jalapeño and salt. Mix well. Form into
1/2-inch patties. Brush with oil. Place
on the 3-inch rack. Grill burgers on
sear for 4 minutes per side. Spread 2
teaspoons of mayonnaise on each bun.
Top with lettuce and burger.
(4 servings)
1 small onion, minced
2 tablespoons chopped cilantro
1 1/2 teaspoons ground cumin
1 jalapeno, seeds removed, chopped
1/2 teaspoon salt
1 1/4 pounds ground turkey
1 teaspoon canola oil for brushing
8 teaspoons mayonnaise
4 whole-wheat buns, split
4 lettuce leaves
Thai Turkey Burgers
Poultry
[Photo: Thai Turkey Burgers]
47Complete Cookbook
Lemon Caper Chicken
4 boneless chicken breasts, 1/2-inch
juice of a lemon
1 cup dry vermouth or white wine
3 tablespoons of capers
lemon pepper seasoning
1 tablespoon cornstarch
salt & pepper to taste
Place the chicken in an appropriate
size shallow pan on the 3-inch rack.
Pour the wine and lemon juice over
the chicken. Sprinkle with capers and
seasonings. Cook at 400 degrees for
4-5 minutes per side. To make the
sauce, pour juices into a bowl and stir in
cornstarch. Heat 1 to 2 minutes at 400
degrees or until thickened.
(4 servings)
Poultry
Whisk butter, mustard, garlic, and hot
sauce in a shallow glass dish until well
blended. Add chicken and turn to coat.
Cover and marinate in the refrigerator
for at least 30 minutes, or for up to
8 hours. Whisk our, paprika, thyme,
baking powder, salt and pepper in a
large sealable plastic bag. Shaking
off excess marinade, place one or two
pieces of chicken at a time in the bag
and shake to coat. Shake off excess
our mixture. Place the chicken legs on
the 1-inch rack that has been sprayed
with cooking spray. Spray the chicken
pieces with the spray as well. Bake at
400 degrees for 8-10 minutes per side,
until no longer pink in the center.
Discard any leftover our mixture and
marinade.
1/2 cup buttermilk
1 tablespoon dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds chicken, skins removed
1/2 cup all-purpose our
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt (optional)
1/8 teaspoon pepper to taste
Olive oil cooking spray
Oven-Fried Chicken
Tips: Never thaw poultry on your kitchen
sink, or countertop. Bacteria that can
cause food poisoning multiply rapidly
at room temperature. The refrigerator
is the best place to thaw poultry on a
tray 1 day for every 5 pounds. But, the
beautiful feature of the NuWave Oven is
that it cooks frozen foods incredibly. It
truly is my favorite feature on this oven.
[Photo: Oven Fried Chicken]
Pound the turkey cutlets to 3/8-inch
thickness and place on top cheese and
seasonings. Roll up and lay, seam side
down, around the edge of a pie plate.
Spray with cooking oil and place on
the 3-inch rack. Cook at 375 degrees
for 10-12 minutes per side. Meanwhile,
heat the salsa. Pour the sauce over the
turkey and sprinkle with cilantro.
(4 servings)
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish, on
liner pan or 1-inch rack. Melt at 375
degree for about 2 to 3 minutes.
Purée raspberries in a food processor
or blender. With a exible spatula, push
the berries thru a pasta strainer to
remove the seeds. Mix raspberry puree,
lime juice, ginger and cayenne until
well blended. Taste and add sugar as
desired. Simmer sauce on low and be
careful not to over cook the sauce. If
you cook too long it will taste more like
jam. Serve immediately with duck.
(2-3 servings)
Chicken with Salsa
2 chicken legs and thighs
1½ cups prepared salsa
4 cloves whole garlic
Mexican spice blend
Place the salsa in a shallow dish with
the garlic and place the chicken on top.
Sprinkle seasonings and place on the
3-inch rack. Cook at 400 degrees for 10
minutes.
(2 servings)
Low-Fat Crunchy Filled Chicken
4 boneless chicken breasts
3 ounces low-fat cheddar cheese
1 tablespoon dijon mustard
1 cup crushed corn akes
1 teaspoon dried parsley akes
1/2 cup non-fat buttermilk
Cut a deep 2-inch long slit in the side
of the meaty portion of the breast.
Slice cheese into 4 portions and brush
with mustard. Place 1 piece of cheese
into each slit and secure with wooden
toothpicks. Combine cereal, seasoning,
and parsley. Dip chicken into buttermilk
and roll in cereal mixture. Place chicken
in 8-inch x 8-inch silicone baking pan.
Place pan on 1-inch rack. Cook at 375
degrees for 20-22 minutes.
(4 servings)
Turkey Breast Enchiladas
4 (6-ounce) turkey cutlets
4 slices mozzarella or mexican
white cheese, (about 4 ounces)
1/2 cup prepared salsa
1/2 cup sour cream
chopped cilantro
Mexican style seasoning to taste
Caraway Duck with Raspberry Sauce
1 pint fresh raspberries
1 tablespoon lime juice
1/4 teaspoon ground ginger
cayenne red pepper to taste
sugar to taste
Pierce the skin of each piece of chicken
several times with a fork or knife. Season
on both sides of the pieces and lay on the
1-inch rack. Cook at 400 degrees for 20
minutes per side. While duck is roasting,
prepare the raspberry sauce.
2 legs, 2 thighs, 2 wings,
2 breasts, all cut in half
1 tablespoon crushed caraway seed
salt & pepper to taste
Raspberry Sauce
Poultry
49Complete Cookbook
Lemon Caper Chicken
4 boneless chicken breasts, 1/2-inch
juice of a lemon
1 cup dry vermouth or white wine
3 tablespoons of capers
lemon pepper seasoning
1 tablespoon cornstarch
salt & pepper to taste
Place the chicken in an appropriate
size shallow pan on the 3-inch rack.
Pour the wine and lemon juice over
the chicken. Sprinkle with capers and
seasonings. Cook at 400 degrees for
4-5 minutes per side. To make the
sauce, pour juices into a bowl and stir in
cornstarch. Heat 1 to 2 minutes at 400
degrees or until thickened.
(4 servings)
Poultry
Whisk butter, mustard, garlic, and hot
sauce in a shallow glass dish until well
blended. Add chicken and turn to coat.
Cover and marinate in the refrigerator
for at least 30 minutes, or for up to
8 hours. Whisk our, paprika, thyme,
baking powder, salt and pepper in a
large sealable plastic bag. Shaking
off excess marinade, place one or two
pieces of chicken at a time in the bag
and shake to coat. Shake off excess
our mixture. Place the chicken legs on
the 1-inch rack that has been sprayed
with cooking spray. Spray the chicken
pieces with the spray as well. Bake at
400 degrees for 8-10 minutes per side,
until no longer pink in the center.
Discard any leftover our mixture and
marinade.
1/2 cup buttermilk
1 tablespoon dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds chicken, skins removed
1/2 cup all-purpose our
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt (optional)
1/8 teaspoon pepper to taste
Olive oil cooking spray
Oven-Fried Chicken
Tips: Never thaw poultry on your kitchen
sink, or countertop. Bacteria that can
cause food poisoning multiply rapidly
at room temperature. The refrigerator
is the best place to thaw poultry on a
tray 1 day for every 5 pounds. But, the
beautiful feature of the NuWave Oven is
that it cooks frozen foods incredibly. It
truly is my favorite feature on this oven.
[Photo: Oven Fried Chicken]
Pound the turkey cutlets to 3/8-inch
thickness and place on top cheese and
seasonings. Roll up and lay, seam side
down, around the edge of a pie plate.
Spray with cooking oil and place on
the 3-inch rack. Cook at 375 degrees
for 10-12 minutes per side. Meanwhile,
heat the salsa. Pour the sauce over the
turkey and sprinkle with cilantro.
(4 servings)
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish, on
liner pan or 1-inch rack. Melt at 375
degree for about 2 to 3 minutes.
Purée raspberries in a food processor
or blender. With a exible spatula, push
the berries thru a pasta strainer to
remove the seeds. Mix raspberry puree,
lime juice, ginger and cayenne until
well blended. Taste and add sugar as
desired. Simmer sauce on low and be
careful not to over cook the sauce. If
you cook too long it will taste more like
jam. Serve immediately with duck.
(2-3 servings)
Chicken with Salsa
2 chicken legs and thighs
1½ cups prepared salsa
4 cloves whole garlic
Mexican spice blend
Place the salsa in a shallow dish with
the garlic and place the chicken on top.
Sprinkle seasonings and place on the
3-inch rack. Cook at 400 degrees for 10
minutes.
(2 servings)
Low-Fat Crunchy Filled Chicken
4 boneless chicken breasts
3 ounces low-fat cheddar cheese
1 tablespoon dijon mustard
1 cup crushed corn akes
1 teaspoon dried parsley akes
1/2 cup non-fat buttermilk
Cut a deep 2-inch long slit in the side
of the meaty portion of the breast.
Slice cheese into 4 portions and brush
with mustard. Place 1 piece of cheese
into each slit and secure with wooden
toothpicks. Combine cereal, seasoning,
and parsley. Dip chicken into buttermilk
and roll in cereal mixture. Place chicken
in 8-inch x 8-inch silicone baking pan.
Place pan on 1-inch rack. Cook at 375
degrees for 20-22 minutes.
(4 servings)
Turkey Breast Enchiladas
4 (6-ounce) turkey cutlets
4 slices mozzarella or mexican
white cheese, (about 4 ounces)
1/2 cup prepared salsa
1/2 cup sour cream
chopped cilantro
Mexican style seasoning to taste
Caraway Duck with Raspberry Sauce
1 pint fresh raspberries
1 tablespoon lime juice
1/4 teaspoon ground ginger
cayenne red pepper to taste
sugar to taste
Pierce the skin of each piece of chicken
several times with a fork or knife. Season
on both sides of the pieces and lay on the
1-inch rack. Cook at 400 degrees for 20
minutes per side. While duck is roasting,
prepare the raspberry sauce.
2 legs, 2 thighs, 2 wings,
2 breasts, all cut in half
1 tablespoon crushed caraway seed
salt & pepper to taste
Raspberry Sauce
Poultry
49Complete Cookbook
Store vegetables at home how you
bought them in the grocery. If bought
in refrigerated section they would be
stored in your refrigerator, potatoes
and onions in cool dry area. Roasting
vegetables on the 3-inch rack, closest
rack to power head. For best results
toss in Extra-Virgin Olive Oil. Steaming,
place vegetables in oven safe pan/
dish. Place on 1-inch rack. Cover with
parchment paper or aluminum foil.
Make sure there is and water in pan.
(1/8-inch) If using foil, poke 8-10 slits
in the foil. Refer to your Quick and Easy
Cooking Chart times and temperatures.
Also, you may make a tin foil purse
and place the vegetables in the foil and
cinch four corners to center. Pour 1/4
cup of water in foil purse (1/4 cup per
2 cups of vegetables) leaving a small
opening at top of foil. For additional
avor, substitute vegetable broth or
wine in place of water. For extra crispy
french fries, sear for 1 minute after
cooking time has nished.
Whole potatoes
Half potatoes
Quarter potatoes
Tips for Vegetables
Baking Recommendations
For baked potatoes or sweet potatoes,
wash potatoes thoroughly and place
potatoes on either rack and cook at 420
degrees on 1-inch or 3-inch rack for
the times listed below or until a fork is
easily inserted.
27-30 minutes
18-20 minutes
15-17 minutes
(Based on medium potatoes)
Vegetables
[Photo: Balsamic Glazed Carrots]
Cut both ends of the red onion, peel
skin of onion. Pour 1/4 cup of the Italian
dressing over the onion and place on
1-inch rack. Cook at 400 degrees for
10 minutes. Use Italian dressing to dip
onion in. Serve immediately.
(4-6 servings)
Zucchini & Onions Au-Gratin
1 large yellow onion
1 medium zucchini
1/2 teaspoon salt
1/ 8 teaspoon pepper
1 tablespoon olive oil
1/2 cup shredded cheddar cheese
salt & pepper to taste
Chop onion into 1/2-inch pieces. Place
in liner pan. Drizzle with olive oil. Cook
at 375 degrees for 6-7 minutes, stirring
halfway through. Slice zucchini into
3/8-inch slices. Layer on top of onions.
Season with salt and pepper. Cook at
375 degrees for 3 minutes. Sprinkle with
cheese and cook for an additional 2
minutes at 375 degrees.
(2-4 servings)
Italian Onions
1 large red onion
italian dressing
Green Beans Almandine
12 ounces french green beans,
trimmed and rinsed
2 tablespoons olive oil
juice from 2 fresh lemons
1/2 cup sliced almonds
2 tablespoons butter, melted
Place green beans in an 8x 8-inch
shallow baking dish. Drizzle the oil and
lemon juice over the beans. Cook at 400
degrees for 4-5 minutes, on the 1-inch
rack. Top beans with almonds. Cook at
400 degrees for an additional 2 minutes.
Serve immediately. (6-8 servings)
Place all wet ingredients in a bowl and
add the carrots. Season with salt and
pepper. Place in an oven safe pan.
Place baking pan on 1-inch rack. Cook
at 375 degree for 8 minutes. Stir carrots
and continue cooking for 2 minutes at
375 degrees.
(6 servings)
Balsamic Glazed Carrots
1 lb. fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
salt & pepper to taste
Vegetables
Corn Soué
Notes: Use the 10-inch baking pan or
a round casserole pan that ts in the
NuWave. Keep in mind that if the pan
is bigger, you need less cook time. If
pan is deeper, you should cook longer.
1 package Jiffy corn mix
1 (15-ounce) can regular canned corn,
drained
1 (15 ounce) can cream-style corn,
drained
1½ cup shredded cheddar cheese
1 teaspoon salt
4 eggs, beaten
1/4 cup sugar
Mix all ingredients together. Pour into
the 10-inch baking pan that has been
sprayed with non-stick spray. Place on
1-inch rack. Cook at 375 degrees for
18-20 minutes. When timer goes off let
sit with dome lid on for 2 minutes.
Place all the ingredients for caramelized
onions in an oven safe baking dish.
Bake on 420 degrees for 5-6 minutes.
1/2 lb. sweet onion
2 tablespoons extra virgin olive oil
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Caramelized Onions
51Complete Cookbook
Store vegetables at home how you
bought them in the grocery. If bought
in refrigerated section they would be
stored in your refrigerator, potatoes
and onions in cool dry area. Roasting
vegetables on the 3-inch rack, closest
rack to power head. For best results
toss in Extra-Virgin Olive Oil. Steaming,
place vegetables in oven safe pan/
dish. Place on 1-inch rack. Cover with
parchment paper or aluminum foil.
Make sure there is and water in pan.
(1/8-inch) If using foil, poke 8-10 slits
in the foil. Refer to your Quick and Easy
Cooking Chart times and temperatures.
Also, you may make a tin foil purse
and place the vegetables in the foil and
cinch four corners to center. Pour 1/4
cup of water in foil purse (1/4 cup per
2 cups of vegetables) leaving a small
opening at top of foil. For additional
avor, substitute vegetable broth or
wine in place of water. For extra crispy
french fries, sear for 1 minute after
cooking time has nished.
Whole potatoes
Half potatoes
Quarter potatoes
Tips for Vegetables
Baking Recommendations
For baked potatoes or sweet potatoes,
wash potatoes thoroughly and place
potatoes on either rack and cook at 420
degrees on 1-inch or 3-inch rack for
the times listed below or until a fork is
easily inserted.
27-30 minutes
18-20 minutes
15-17 minutes
(Based on medium potatoes)
Vegetables
[Photo: Balsamic Glazed Carrots]
Cut both ends of the red onion, peel
skin of onion. Pour 1/4 cup of the Italian
dressing over the onion and place on
1-inch rack. Cook at 400 degrees for
10 minutes. Use Italian dressing to dip
onion in. Serve immediately.
(4-6 servings)
Zucchini & Onions Au-Gratin
1 large yellow onion
1 medium zucchini
1/2 teaspoon salt
1/ 8 teaspoon pepper
1 tablespoon olive oil
1/2 cup shredded cheddar cheese
salt & pepper to taste
Chop onion into 1/2-inch pieces. Place
in liner pan. Drizzle with olive oil. Cook
at 375 degrees for 6-7 minutes, stirring
halfway through. Slice zucchini into
3/8-inch slices. Layer on top of onions.
Season with salt and pepper. Cook at
375 degrees for 3 minutes. Sprinkle with
cheese and cook for an additional 2
minutes at 375 degrees.
(2-4 servings)
Italian Onions
1 large red onion
italian dressing
Green Beans Almandine
12 ounces french green beans,
trimmed and rinsed
2 tablespoons olive oil
juice from 2 fresh lemons
1/2 cup sliced almonds
2 tablespoons butter, melted
Place green beans in an 8x 8-inch
shallow baking dish. Drizzle the oil and
lemon juice over the beans. Cook at 400
degrees for 4-5 minutes, on the 1-inch
rack. Top beans with almonds. Cook at
400 degrees for an additional 2 minutes.
Serve immediately. (6-8 servings)
Place all wet ingredients in a bowl and
add the carrots. Season with salt and
pepper. Place in an oven safe pan.
Place baking pan on 1-inch rack. Cook
at 375 degree for 8 minutes. Stir carrots
and continue cooking for 2 minutes at
375 degrees.
(6 servings)
Balsamic Glazed Carrots
1 lb. fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
salt & pepper to taste
Vegetables
Corn Soué
Notes: Use the 10-inch baking pan or
a round casserole pan that ts in the
NuWave. Keep in mind that if the pan
is bigger, you need less cook time. If
pan is deeper, you should cook longer.
1 package Jiffy corn mix
1 (15-ounce) can regular canned corn,
drained
1 (15 ounce) can cream-style corn,
drained
1½ cup shredded cheddar cheese
1 teaspoon salt
4 eggs, beaten
1/4 cup sugar
Mix all ingredients together. Pour into
the 10-inch baking pan that has been
sprayed with non-stick spray. Place on
1-inch rack. Cook at 375 degrees for
18-20 minutes. When timer goes off let
sit with dome lid on for 2 minutes.
Place all the ingredients for caramelized
onions in an oven safe baking dish.
Bake on 420 degrees for 5-6 minutes.
1/2 lb. sweet onion
2 tablespoons extra virgin olive oil
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Caramelized Onions
51Complete Cookbook
Cut potatoes into quarters (if potatoes
are small, cut in half.) and place in a
large bowl. Toss with olive oil, salt,
pepper, herbs and garlic. Place on the
3-inch rack and cook at 375 degrees
for 15 to 17 minutes, depending on the
size of your potatoes. Halfway through
turn the potatoes then resume cooking.
(6 servings)
Asparagus with Parmesan Crust
1 lb. asparagus
1 tablespoon extra virgin olive oil
1 ounce parmesan cheese, shaved
¼ cup balsamic vinegar
black pepper to taste
Wash and trim the asparagus. Toss
the asparagus with olive oil. Place on
the 3-inch rack. Arrange cheese on the
asparagus and cook in the NuWave at
400 degrees for 3-4 minutes (Keep in
mind that cooking times may vary a few
minutes each way depending on the
size of the vegetables). Drizzle balsamic
vinegar over the asparagus and enjoy.
(6 servings)
Parmesan Fries
2 large baking potatoes
1/2 cup parmesan cheese
olive oil to taste
salt & pepper to taste
Cut off ½-inch from the ends of two
large baking potatoes. Cut ½-inch
off the sides to make a square sided
potato. Cut, lengthwise, into ½-inch
fries. Toss with olive oil and salt and
pepper. Lay on 3-inch rack and cook
at 375 degrees for 5 minutes per side
or until crisp, turning halfway. Before
serving, toss with ½ cup of grated
Parmesan cheese.
(2-4 servings)
Roasted Herb Potatoes
2 lbs. small new potatoes
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped or 1 teaspoon
dried (or your favorite herb)
4 cloves garlic, thinly sliced
Trim top 1/3 of tomatoes and discard.
Trim thin slices from the bottoms so
the tomatoes sit securely. Mix together
the remaining ingredients and divide on
tops of the tomatoes. Place on foil on
3-inch rack and cook at 375 degrees for
4 to 6 minutes or until cheese bubbles
and browns and tomatoes are warm.
(4 servings)
Parmesan Basil Tomatoes
4 red tomatoes
2 tablespoons grated parmesan
3 tablespoons fresh chopped basil
2 tablespoons olive oil
cracked pepper to taste
Vegetables
[Photo: Asparagus with Parmesan Crust ]
Streusel Topping
Eggplant Parmesan Casserole
1 large eggplant, thinly-sliced
1 cup shredded parmesan cheese
2-3 basil leaves, torn
1½ tablespoons minced garlic
1 large tomato, thinly sliced
dash of sea Salt
1 cup mozzarella cheese
olive oil
Use a 9 to 10-inch oven safe baking
pan and spread a little olive oil on the
bottom of the pan. Using at least 2
layers, start the layers with the eggplant
and end with the cheese in the order
above. Place dish on 1-inch rack and
cook at 375 degrees for 15-17 minutes.
Let sit for 5 minutes. Serve in slices.
(4-6 servings)
Sweet Potato Casserole
4 sweet potatoes
1/3 cup butter
1/2 cup sugar
(1/4 cup for less sweet)
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon our
Place sweet potatoes on the 3-inch
rack and cook at 420 degrees for
30-33 or until a fork is easily inserted.
Allow to cool for about 15 minutes.
Peel sweet potatoes. Place them in
a medium bowl and mash. Add the
butter, sugar, eggs, salt, vanilla and
our; mix well. Place in a 1½-quart
casserole dish. Place on 1-inch rack
and at 375 degrees for 15-17 minutes.
1/4 cup our
3 tablespoons butter, softened
1/2 cup brown sugar
(1/4 cup for less sweet)
1/4 cup pecans, chopped
To make the streusel topping, combine
our, butter, sugar and pecans and
blend with fork until crumbly. Remove
dome and stir sweet potatoes. Spread
streusel topping on casserole and
continue baking for an additional 10
minutes.
(4-6 servings)
Roasted Asparagus
Toss trimmed asparagus in olive oil,
salt and pepper. Place on the 3-inch
rack and roast at 420 degrees for 2-3
minutes per side.
(4 Servings)
1 pound trimmed asparagus
2 tablespoons of extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Roasted Cauliower, Chickpeas
& Olives
5 ½ cups cauliower orets (about 1
pound)
1 cup pitted spanish green olives
8 cloves garlic, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons fresh at leaf parsley
Toss all the ingredients in a large bowl
and mix evenly to coat. Place on the
liner pan. Roast at 400 degrees for
15-17 minutes. Serve with favorite sh
or chicken if desired. Also, makes a
wonderful vegetarian dish.
(4-6 Servings)
Vegetables
53Complete Cookbook
Cut potatoes into quarters (if potatoes
are small, cut in half.) and place in a
large bowl. Toss with olive oil, salt,
pepper, herbs and garlic. Place on the
3-inch rack and cook at 375 degrees
for 15 to 17 minutes, depending on the
size of your potatoes. Halfway through
turn the potatoes then resume cooking.
(6 servings)
Asparagus with Parmesan Crust
1 lb. asparagus
1 tablespoon extra virgin olive oil
1 ounce parmesan cheese, shaved
¼ cup balsamic vinegar
black pepper to taste
Wash and trim the asparagus. Toss
the asparagus with olive oil. Place on
the 3-inch rack. Arrange cheese on the
asparagus and cook in the NuWave at
400 degrees for 3-4 minutes (Keep in
mind that cooking times may vary a few
minutes each way depending on the
size of the vegetables). Drizzle balsamic
vinegar over the asparagus and enjoy.
(6 servings)
Parmesan Fries
2 large baking potatoes
1/2 cup parmesan cheese
olive oil to taste
salt & pepper to taste
Cut off ½-inch from the ends of two
large baking potatoes. Cut ½-inch
off the sides to make a square sided
potato. Cut, lengthwise, into ½-inch
fries. Toss with olive oil and salt and
pepper. Lay on 3-inch rack and cook
at 375 degrees for 5 minutes per side
or until crisp, turning halfway. Before
serving, toss with ½ cup of grated
Parmesan cheese.
(2-4 servings)
Roasted Herb Potatoes
2 lbs. small new potatoes
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped or 1 teaspoon
dried (or your favorite herb)
4 cloves garlic, thinly sliced
Trim top 1/3 of tomatoes and discard.
Trim thin slices from the bottoms so
the tomatoes sit securely. Mix together
the remaining ingredients and divide on
tops of the tomatoes. Place on foil on
3-inch rack and cook at 375 degrees for
4 to 6 minutes or until cheese bubbles
and browns and tomatoes are warm.
(4 servings)
Parmesan Basil Tomatoes
4 red tomatoes
2 tablespoons grated parmesan
3 tablespoons fresh chopped basil
2 tablespoons olive oil
cracked pepper to taste
Vegetables
[Photo: Asparagus with Parmesan Crust ]
Streusel Topping
Eggplant Parmesan Casserole
1 large eggplant, thinly-sliced
1 cup shredded parmesan cheese
2-3 basil leaves, torn
1½ tablespoons minced garlic
1 large tomato, thinly sliced
dash of sea Salt
1 cup mozzarella cheese
olive oil
Use a 9 to 10-inch oven safe baking
pan and spread a little olive oil on the
bottom of the pan. Using at least 2
layers, start the layers with the eggplant
and end with the cheese in the order
above. Place dish on 1-inch rack and
cook at 375 degrees for 15-17 minutes.
Let sit for 5 minutes. Serve in slices.
(4-6 servings)
Sweet Potato Casserole
4 sweet potatoes
1/3 cup butter
1/2 cup sugar
(1/4 cup for less sweet)
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon our
Place sweet potatoes on the 3-inch
rack and cook at 420 degrees for
30-33 or until a fork is easily inserted.
Allow to cool for about 15 minutes.
Peel sweet potatoes. Place them in
a medium bowl and mash. Add the
butter, sugar, eggs, salt, vanilla and
our; mix well. Place in a 1½-quart
casserole dish. Place on 1-inch rack
and at 375 degrees for 15-17 minutes.
1/4 cup our
3 tablespoons butter, softened
1/2 cup brown sugar
(1/4 cup for less sweet)
1/4 cup pecans, chopped
To make the streusel topping, combine
our, butter, sugar and pecans and
blend with fork until crumbly. Remove
dome and stir sweet potatoes. Spread
streusel topping on casserole and
continue baking for an additional 10
minutes.
(4-6 servings)
Roasted Asparagus
Toss trimmed asparagus in olive oil,
salt and pepper. Place on the 3-inch
rack and roast at 420 degrees for 2-3
minutes per side.
(4 Servings)
1 pound trimmed asparagus
2 tablespoons of extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Roasted Cauliower, Chickpeas
& Olives
5 ½ cups cauliower orets (about 1
pound)
1 cup pitted spanish green olives
8 cloves garlic, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons fresh at leaf parsley
Toss all the ingredients in a large bowl
and mix evenly to coat. Place on the
liner pan. Roast at 400 degrees for
15-17 minutes. Serve with favorite sh
or chicken if desired. Also, makes a
wonderful vegetarian dish.
(4-6 Servings)
Vegetables
53Complete Cookbook
In a large bowl, mix the vegetables,
chestnuts, cheese, celery, mayonnaise,
and onion. Transfer to the 10-inch
greased baking pan or a casserole pan
that will t into the NuWave Oven. Place
on the 1-inch rack and cook at 350
degrees for 15 to 17 minutes. Combine
the crackers and butter, and 2 minutes
before casserole is done sprinkle with
cracker mixture and continue to cook
until brown. Let dome sit on the oven for
1 to 2 minutes before removing the pan.
Double Stuffed Potatoes
4 russet potatoes, skins
thoroughly washed
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1/2 cup shredded cheddar cheese
Cook potatoes on 1-inch rack at 420
degrees for 27-30 minutes. Cool
potatoes for about 15 minutes, or until
you can handle them comfortably. Cut
potatoes in half lengthwise. Carefully
scoop out centers into a medium bowl
leaving a durable shell. Smash the
scooped out potatoes. Add the butter,
salt, pepper, sour cream and ¼ cup of
cheese. Stir with spoon. Fill each potato
shell with equal amounts. Place on
1-inch rack and cook at 375 degrees for
5-6 minutes. Sprinkle with remaining
cheese and bake for an additional 1
minutes at 400 degrees.
(4 servings)
Mixed Vegetable Casserole
1 (15-ounce) can Veg-All®,
drained vegetables
1 (8-ounce) can sliced water
chestnuts, drained
1 cup grated sharp cheddar cheese
1 cup celery, nely chopped
3/4 cup mayonnaise
1 small onion, nely chopped
20 Ritz® crackers, crushed
2 tablespoons melted butter
Wash, slice and place potatoes in
a bowl. Add chopped onion, butter,
cheese, cream and spices. Mix and
place in the 10-inch baking pan. Press
the potatoes down into the pan. Place
on the 1-inch rack and cook at 375
degrees for 18-20 minutes. Let sit for 2
minutes with dome lid on.
(6 servings)
Potatoes Au-Gratin NuWave Style
6 cups small red potatoes, washed
and sliced very thinly
1/2 cup diced red or white onion
2 cloves chopped garlic
4 tablespoons butter
1/2 cup parmesan cheese
1/2 cup heavy cream
3 tablespoons chopped parsley
(if dry add 1 tablespoon)
salt & pepper to taste
Mexican Style Corn on the Cob
(Elote)
4 ears of corn
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated Cotija cheese or Queso
Fresco cheese
4 wedges of lime (optional)
chili powder or paprika to taste
salt & pepper to taste
Place ears of corn on 3-inch rack and
roast at 375 degrees for 3-4 minutes per
side. Take out the corn and immediately
pour butter on each ear then spread
mayonnaise on them. Sprinkle with
cheese, chili powder, salt, and pepper to
taste. Serve with lime wedges.
(2-4 servings)
Vegetables
54
Complete Cookbook
Arrange tomatoes cut side up in a single
layer on the 3-inch rack. Place cheese
and all other ingredients together and
stuff into tomatoes. Bake at 375 degrees
for 4-5 minutes. The cheese will be
bubbly and brown.
(6 servings)
Cheese Stuffed Tomatoes
3 Roma tomatoes
1 cup mozzarella cheese
1/2 cup parmesan cheese
1 tablespoon fresh thyme
1 tablespoon fresh basil
1/4 cup onion, chopped
1 tablespoon garlic, chopped
1/4 teaspoon black pepper
Stuffed Baked Potatoes
with Bacon
6 medium baking potatoes, washed, dried
1 cup milk, slightly heated
1 cup grated sharp cheddar cheese
3 tablespoons butter or maragine
salt and pepper to taste
2 tablespoons chopped green onions
6 slices bacon, fried crisp and crumbled
(NuWave 3-inch rack at 400 degrees for 5
minutes per side)
Bake potatoes 3-inch rack at 420 degrees
for 27 minutes. (Larger potatoes will take
longer). Remove from oven. Cut off slice
from top of each potato and scoop out
the inside. Mash well. Add butter, cheese,
salt, pepper and milk. Mix throughly.
Spoon potato mixture back into potato.
Place on 1-inch rack and bake at 400
degrees for 3-5 minutes. Top with bacon
and green onions.
(6 servings)
Home-Style Fries
2 large potatoes
1 ½ tablespoons olive oil (optional)
1/2 teaspoon salt (kosher)
1/2 teaspoon paprika
1/2 teaspoo black pepper
Cut fries in medium strips (1/2-inch
thick pieces).Toss all seasonings in
medium bowl. Place on 1-inch rack and
air-fry for 6-8 minutes per side at 400
degrees. Flipping is optional.
Vegetables
[Photo: Stuffed Baked Potatoes with Bacon]
In a large bowl, mix the vegetables,
chestnuts, cheese, celery, mayonnaise,
and onion. Transfer to the 10-inch
greased baking pan or a casserole pan
that will t into the NuWave Oven. Place
on the 1-inch rack and cook at 350
degrees for 15 to 17 minutes. Combine
the crackers and butter, and 2 minutes
before casserole is done sprinkle with
cracker mixture and continue to cook
until brown. Let dome sit on the oven for
1 to 2 minutes before removing the pan.
Double Stuffed Potatoes
4 russet potatoes, skins
thoroughly washed
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1/2 cup shredded cheddar cheese
Cook potatoes on 1-inch rack at 420
degrees for 27-30 minutes. Cool
potatoes for about 15 minutes, or until
you can handle them comfortably. Cut
potatoes in half lengthwise. Carefully
scoop out centers into a medium bowl
leaving a durable shell. Smash the
scooped out potatoes. Add the butter,
salt, pepper, sour cream and ¼ cup of
cheese. Stir with spoon. Fill each potato
shell with equal amounts. Place on
1-inch rack and cook at 375 degrees for
5-6 minutes. Sprinkle with remaining
cheese and bake for an additional 1
minutes at 400 degrees.
(4 servings)
Mixed Vegetable Casserole
1 (15-ounce) can Veg-All®,
drained vegetables
1 (8-ounce) can sliced water
chestnuts, drained
1 cup grated sharp cheddar cheese
1 cup celery, nely chopped
3/4 cup mayonnaise
1 small onion, nely chopped
20 Ritz® crackers, crushed
2 tablespoons melted butter
Wash, slice and place potatoes in
a bowl. Add chopped onion, butter,
cheese, cream and spices. Mix and
place in the 10-inch baking pan. Press
the potatoes down into the pan. Place
on the 1-inch rack and cook at 375
degrees for 18-20 minutes. Let sit for 2
minutes with dome lid on.
(6 servings)
Potatoes Au-Gratin NuWave Style
6 cups small red potatoes, washed
and sliced very thinly
1/2 cup diced red or white onion
2 cloves chopped garlic
4 tablespoons butter
1/2 cup parmesan cheese
1/2 cup heavy cream
3 tablespoons chopped parsley
(if dry add 1 tablespoon)
salt & pepper to taste
Mexican Style Corn on the Cob
(Elote)
4 ears of corn
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated Cotija cheese or Queso
Fresco cheese
4 wedges of lime (optional)
chili powder or paprika to taste
salt & pepper to taste
Place ears of corn on 3-inch rack and
roast at 375 degrees for 3-4 minutes per
side. Take out the corn and immediately
pour butter on each ear then spread
mayonnaise on them. Sprinkle with
cheese, chili powder, salt, and pepper to
taste. Serve with lime wedges.
(2-4 servings)
Vegetables
54
Complete Cookbook
Arrange tomatoes cut side up in a single
layer on the 3-inch rack. Place cheese
and all other ingredients together and
stuff into tomatoes. Bake at 375 degrees
for 4-5 minutes. The cheese will be
bubbly and brown.
(6 servings)
Cheese Stuffed Tomatoes
3 Roma tomatoes
1 cup mozzarella cheese
1/2 cup parmesan cheese
1 tablespoon fresh thyme
1 tablespoon fresh basil
1/4 cup onion, chopped
1 tablespoon garlic, chopped
1/4 teaspoon black pepper
Stuffed Baked Potatoes
with Bacon
6 medium baking potatoes, washed, dried
1 cup milk, slightly heated
1 cup grated sharp cheddar cheese
3 tablespoons butter or maragine
salt and pepper to taste
2 tablespoons chopped green onions
6 slices bacon, fried crisp and crumbled
(NuWave 3-inch rack at 400 degrees for 5
minutes per side)
Bake potatoes 3-inch rack at 420 degrees
for 27 minutes. (Larger potatoes will take
longer). Remove from oven. Cut off slice
from top of each potato and scoop out
the inside. Mash well. Add butter, cheese,
salt, pepper and milk. Mix throughly.
Spoon potato mixture back into potato.
Place on 1-inch rack and bake at 400
degrees for 3-5 minutes. Top with bacon
and green onions.
(6 servings)
Home-Style Fries
2 large potatoes
1 ½ tablespoons olive oil (optional)
1/2 teaspoon salt (kosher)
1/2 teaspoon paprika
1/2 teaspoo black pepper
Cut fries in medium strips (1/2-inch
thick pieces).Toss all seasonings in
medium bowl. Place on 1-inch rack and
air-fry for 6-8 minutes per side at 400
degrees. Flipping is optional.
Vegetables
[Photo: Stuffed Baked Potatoes with Bacon]
Always turn beef halfway through
cooking time for even browning.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. Rub with olive oil to achieve
maximum browning.
To save time, marinate in a sealed bag
or container and freeze into separate
servings. For appropriate cooking times,
refer to the guide.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Tips for Beef
Cube Steak with Parsley Butter
1 cube steak
2 tablespoons butter
2 tablespoons minced parsley
Place the steak and butter in a shallow
oven safe dish and place on the 3-inch
rack. Cook at 400 degrees for 2-3
minutes per side. Sprinkle with parsley
before serving.
(1 serving)
Grilled Cheeseburgers
1 pound lean ground beef
(may substitute ½ lb of ground beef
mixed with ½ pound ground turkey)
1 tablespoon worcestershire sauce
1 egg
½ cup dry bread crumbs
½ package dry onion soup mix
4 hamburger buns
4 slices of american cheese
ketchup (optional)
mustard (optional)
sliced onions (optional)
pickle slices (optional)
Place ground beef in large mixing
bowl. Add worcestershire sauce, egg,
bread crumbs and onion soup, then
mix together with hands. Be careful
not to over mix, as this will result in
tough burgers. Divide meat mixture
into four equal amounts. Form into
round patties approximately ¼ inch
thick. Place hamburger patties on
3-inch cooking rack. Cook at 420
degrees for 2-4 minutes per side for
defrosted meat. Frozen timing should
be adjusted to 4-6 minutes per side.
Thicker burgers will take more time.
Add 2 minute increments until desired
tenderness is achieved. Place one slice
of cheese on each hamburger. Cook for
one additional minute to melt cheese.
Remove cheeseburgers and place on
buns. Add desired condiments.
(4 Servings)
Baked Reuben Sandwich
2-4 tablespoons butter, softened
2 slices rye bread
2 ounces thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice swiss or gruyere cheese
1 tablespoon thousand island dressing
Lightly butter one side of each slice of
bread. On the unbuttered side, place
corned beef, sauerkraut, and cheese.
Spread with dressing. Top with second
slice of bread, buttered side up. Cook at
375 degrees for 4-5 minutes per side.
(1 serving)
Beef
[Photo: Baked Reuben Sandwich]
Mix everything and form 2-inch balls.
Place on the 3-inch rack and cook at
375 degrees for 8 to 10 minutes, turning
halfway through.
(6-8 servings)
Place everything in a shallow oven safe
dish and cook on the 1-inch rack at 325
degrees for 15 minutes.
(1 serving)
Fool-proof Standing Rib Roast
1 (5 lbs.) standing rib roast,
if frozen, thaw
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
Let thawed rib roast sit out for
30 minutes. Beef needs to be at
room temperature. Rub roast with
seasonings. Place on 1-inch rack with
the rib side down. Cook on sear for 5
minutes. Cook at 350 degrees for 15
minutes per pound for rare,18 minutes
per pound for medium rare, 20 minutes
per pound for medium, 23 minutes per
pound for well done.
(6-8 servings)
Meatballs
1 lb. ground beef
1 cup bread crumbs
1/2 cup prepared spaghetti sauce
2 cloves garlic, minced
1/2 medium yellow onion, minced
1 tablespoon dry Italian herbs
2 large eggs
1/4 cup grated parmesan cheese
London Broil in a Dish
1 (6-ounce) sirloin steak sliced
into 1/2-inch strips
2 large white mushrooms, sliced
1 tablespoon worcestershire sauce
1 tablespoon butter
salt & pepper to taste
Mix all marinade ingredients in a large
bowl. Add beef; cover and marinate in
refrigerator at least 8 hours, stirring
several times. Drain beef; reserve
marinade for basting. Alternately thread
pineapple, beef and vegetables on each
skewer. Place kabobs on 3-inch cooking
rack. Grill at 400 degrees for 5 minutes
per side. Baste with reserved marinade
when the beef is ipped.
(4 Servings)
Beef Kabobs
1 - 1 ½ pound lean, boneless beef
top round or sirloin steak, cut into 3/4
to 1-inch thick cubes (about 16 pieces)
fresh or canned pineapple chunks
(about 16)
1 large green pepper (seeded and cut
into 8, 1 ½ inch chunks)
8 small mushrooms
2 onions cut into chunks
4 metal or wooden skewers (soak wood
in water for 1/2 hour to avoid burning)
1/2 cup soy sauce
1/4 cup water
3 tablespoons thinly sliced green onions
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons minced garlic
Marinade
Beef
[Photo: Beef Kabobs]
57Complete Cookbook
Always turn beef halfway through
cooking time for even browning.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. Rub with olive oil to achieve
maximum browning.
To save time, marinate in a sealed bag
or container and freeze into separate
servings. For appropriate cooking times,
refer to the guide.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Tips for Beef
Cube Steak with Parsley Butter
1 cube steak
2 tablespoons butter
2 tablespoons minced parsley
Place the steak and butter in a shallow
oven safe dish and place on the 3-inch
rack. Cook at 400 degrees for 2-3
minutes per side. Sprinkle with parsley
before serving.
(1 serving)
Grilled Cheeseburgers
1 pound lean ground beef
(may substitute ½ lb of ground beef
mixed with ½ pound ground turkey)
1 tablespoon worcestershire sauce
1 egg
½ cup dry bread crumbs
½ package dry onion soup mix
4 hamburger buns
4 slices of american cheese
ketchup (optional)
mustard (optional)
sliced onions (optional)
pickle slices (optional)
Place ground beef in large mixing
bowl. Add worcestershire sauce, egg,
bread crumbs and onion soup, then
mix together with hands. Be careful
not to over mix, as this will result in
tough burgers. Divide meat mixture
into four equal amounts. Form into
round patties approximately ¼ inch
thick. Place hamburger patties on
3-inch cooking rack. Cook at 420
degrees for 2-4 minutes per side for
defrosted meat. Frozen timing should
be adjusted to 4-6 minutes per side.
Thicker burgers will take more time.
Add 2 minute increments until desired
tenderness is achieved. Place one slice
of cheese on each hamburger. Cook for
one additional minute to melt cheese.
Remove cheeseburgers and place on
buns. Add desired condiments.
(4 Servings)
Baked Reuben Sandwich
2-4 tablespoons butter, softened
2 slices rye bread
2 ounces thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice swiss or gruyere cheese
1 tablespoon thousand island dressing
Lightly butter one side of each slice of
bread. On the unbuttered side, place
corned beef, sauerkraut, and cheese.
Spread with dressing. Top with second
slice of bread, buttered side up. Cook at
375 degrees for 4-5 minutes per side.
(1 serving)
Beef
[Photo: Baked Reuben Sandwich]
Mix everything and form 2-inch balls.
Place on the 3-inch rack and cook at
375 degrees for 8 to 10 minutes, turning
halfway through.
(6-8 servings)
Place everything in a shallow oven safe
dish and cook on the 1-inch rack at 325
degrees for 15 minutes.
(1 serving)
Fool-proof Standing Rib Roast
1 (5 lbs.) standing rib roast,
if frozen, thaw
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
Let thawed rib roast sit out for
30 minutes. Beef needs to be at
room temperature. Rub roast with
seasonings. Place on 1-inch rack with
the rib side down. Cook on sear for 5
minutes. Cook at 350 degrees for 15
minutes per pound for rare,18 minutes
per pound for medium rare, 20 minutes
per pound for medium, 23 minutes per
pound for well done.
(6-8 servings)
Meatballs
1 lb. ground beef
1 cup bread crumbs
1/2 cup prepared spaghetti sauce
2 cloves garlic, minced
1/2 medium yellow onion, minced
1 tablespoon dry Italian herbs
2 large eggs
1/4 cup grated parmesan cheese
London Broil in a Dish
1 (6-ounce) sirloin steak sliced
into 1/2-inch strips
2 large white mushrooms, sliced
1 tablespoon worcestershire sauce
1 tablespoon butter
salt & pepper to taste
Mix all marinade ingredients in a large
bowl. Add beef; cover and marinate in
refrigerator at least 8 hours, stirring
several times. Drain beef; reserve
marinade for basting. Alternately thread
pineapple, beef and vegetables on each
skewer. Place kabobs on 3-inch cooking
rack. Grill at 400 degrees for 5 minutes
per side. Baste with reserved marinade
when the beef is ipped.
(4 Servings)
Beef Kabobs
1 - 1 ½ pound lean, boneless beef
top round or sirloin steak, cut into 3/4
to 1-inch thick cubes (about 16 pieces)
fresh or canned pineapple chunks
(about 16)
1 large green pepper (seeded and cut
into 8, 1 ½ inch chunks)
8 small mushrooms
2 onions cut into chunks
4 metal or wooden skewers (soak wood
in water for 1/2 hour to avoid burning)
1/2 cup soy sauce
1/4 cup water
3 tablespoons thinly sliced green onions
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons minced garlic
Marinade
Beef
[Photo: Beef Kabobs]
57Complete Cookbook
Place your burger on the 3-inch rack
(that has been sprayed or brushed with
oil) and cook at 400 degrees for 3-4
minutes per side. Place burgers on bun,
add onions and top with mayonnaise.
Cook the noodles according to the
package directions. Drain and rinse.
Brown beef and onions until onions
are cooked through. Add soup, tomato
sauce and corn to beef mixture. Mix
noodles with beef and sauce mixture.
Pour into 12-inch liner pan. Bake at 375
degrees for 15-17 minutes.
(4 servings)
Beef & Andouille Burgers
with Caramelized Onions
& Spicy Mayonnaise
1/2 lb. andouille sausage, cut into
1/4-inch cubes (ask your butcher
where to nd the andouille sausage)
1/2 lb. ground beef chuck or ground
beef (20 percent fat)
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon black pepper
Mix all ingredients together and shape
into 6, 1/2-inch thick patties. Put in
refrigerator while preparing the rest of
the burger ingredients.
½ lb. sweet onion
2 tablespoons extra virgin olive oil
(more to brush on rack)
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Place all the ingredients for caramelized
onions on the 12-inch liner pan and
cook on 400 degrees for 6-7 minutes.
Remove and keep warm.
Caramelized onions
Spicy Mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon cajun or creole
seasoning blend
1/4 teaspoon hot pepper sauce
Beef & Corn Casserole
with Noodles
1 lb ground beef
1/2 cup chopped onions
1 (15-ounce) can cream-style corn
1 (11-ounce) can corn niblet, drained
1 (8-ounce) can tomato sauce
1 can tomato soup
1 (12-ounce) package noodles
(ex. macaroni)
Spiced-Crusted New York
Strip Steaks
4 (6-ounce) beef New York strip
steaks (1-inch steak)
1 teaspoon cayenne pepper
2 teaspoons of dry mustard
2 teaspoons of ground cumin
2 teaspoons of garlic powder
1 teaspoon of kosher salt
2 teaspoons of black pepper (freshly
ground pepper has more kick)
In a small bowl, stir together all
ingredients except steaks. Rub over
both sides of steaks; let stand at room
temperature for 15 minutes. Place 1-inch
thick steaks on the 3-inch rack. For
medium-rare: sear steaks for 3 minutes
per side, then grill at 420 degrees 3
minutes per side. For medium: sear
both sides for 4 minutes, then grill both
sides for 4 minutes at 420 degrees. For
well-done: sear for 5 minutes per side,
then grill at 420 degrees for 5 minutes on
each side. Let meat rest for 5 minutes to
absorb all the juices.
(4 servings)
Beef
58
Complete Cookbook
In a small skillet, heat oil over medium-
high heat. Add onion and garlic. Cook
until soft about 3 minutes. In a large bowl,
combine all of the above ingredients
except the topping ingredients. Mix well.
Pack into a 4-inch x 8-inch loaf pan.
For topping, combine the ketchup and
mustard in a small bowl and spread over
the top of the loaf. Place on the 1-inch
rack and cook at 375 degrees for 30-35
minutes.
Homestyle Meatloaf
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, nely chopped
1½ lbs. lean ground beef
1 large egg
1/2 cup dry bread crumbs
1/2 cup ketchup or chili sauce
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon dried italian seasonings
Yankee Pot Roast
2 ½ - 3 lb. chuck or shoulder roast
3 large potatoes, cleaned and peeled
into quarters
4 large carrots cut on the bias
1 large onion cut in wedges
2-3 sprigs of rosemary
1 teaspoon black pepper
1/2 cup red wine
1 teaspoon pepper
1 teaspoon salt
Low and Slow Method
Place all the vegetables in bag. Place
meat on the vegetables and season with
wine, salt and pepper and rosemary.
Close bag with provided tie. Make a
small slit in the top. With slit facing
up, roast on 1-inch rack. Roast at 275
degrees for 4 hours. Remove and place
on tray, then cut open bag to serve. You
have a complete meal with hardly any
mess.
Fast Method
Place all the vegetables in bag. Place
meat on the vegetables and season with
wine, salt and pepper and rosemary.
Close bag with tie provided. With slit
facing up, roast on 1-inch rack. Roast at
375 for 15 minutes per pound. Remove
and place on tray, then cut open bag to
serve. Once again, you have a complete
meal with hardly any mess.
(4-6 Servings)
Jerk-Jerk London Broil
1½ lbs. top round for London Broil
Jerk Rub:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon ground all-spice
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
Mix all the spices in large, resealable
plastic bag. Press rub on both sides of
the London Broil and place in a resealable
plastic food storage bag. Refrigerate for 4
hours or overnight. Place meat on 3-inch
rack, set temperature on 375 degrees and
cook for 7-8 minutes per side. Let meat
rest for 5 minutes before slicing across
the grain.
(6 servings)
Beef
Japanese Style Steak
1 (4-6 ounce) sirloin steak
1/4 cup miso paste
(available at Asian food stores)
2 tablespoons sake or dry white wine
2 tablespoons pickled ginger slices
Mix the miso and sake and spread over
the steak and marinate for 1 hour in a
shallow dish. Cook on the 3-inch rack
and at 400 degrees for 3-4 minutes per
side and serve with the ginger.
(1 serving)
59Complete Cookbook
Place your burger on the 3-inch rack
(that has been sprayed or brushed with
oil) and cook at 400 degrees for 3-4
minutes per side. Place burgers on bun,
add onions and top with mayonnaise.
Cook the noodles according to the
package directions. Drain and rinse.
Brown beef and onions until onions
are cooked through. Add soup, tomato
sauce and corn to beef mixture. Mix
noodles with beef and sauce mixture.
Pour into 12-inch liner pan. Bake at 375
degrees for 15-17 minutes.
(4 servings)
Beef & Andouille Burgers
with Caramelized Onions
& Spicy Mayonnaise
1/2 lb. andouille sausage, cut into
1/4-inch cubes (ask your butcher
where to nd the andouille sausage)
1/2 lb. ground beef chuck or ground
beef (20 percent fat)
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon black pepper
Mix all ingredients together and shape
into 6, 1/2-inch thick patties. Put in
refrigerator while preparing the rest of
the burger ingredients.
½ lb. sweet onion
2 tablespoons extra virgin olive oil
(more to brush on rack)
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Place all the ingredients for caramelized
onions on the 12-inch liner pan and
cook on 400 degrees for 6-7 minutes.
Remove and keep warm.
Caramelized onions
Spicy Mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon cajun or creole
seasoning blend
1/4 teaspoon hot pepper sauce
Beef & Corn Casserole
with Noodles
1 lb ground beef
1/2 cup chopped onions
1 (15-ounce) can cream-style corn
1 (11-ounce) can corn niblet, drained
1 (8-ounce) can tomato sauce
1 can tomato soup
1 (12-ounce) package noodles
(ex. macaroni)
Spiced-Crusted New York
Strip Steaks
4 (6-ounce) beef New York strip
steaks (1-inch steak)
1 teaspoon cayenne pepper
2 teaspoons of dry mustard
2 teaspoons of ground cumin
2 teaspoons of garlic powder
1 teaspoon of kosher salt
2 teaspoons of black pepper (freshly
ground pepper has more kick)
In a small bowl, stir together all
ingredients except steaks. Rub over
both sides of steaks; let stand at room
temperature for 15 minutes. Place 1-inch
thick steaks on the 3-inch rack. For
medium-rare: sear steaks for 3 minutes
per side, then grill at 420 degrees 3
minutes per side. For medium: sear
both sides for 4 minutes, then grill both
sides for 4 minutes at 420 degrees. For
well-done: sear for 5 minutes per side,
then grill at 420 degrees for 5 minutes on
each side. Let meat rest for 5 minutes to
absorb all the juices.
(4 servings)
Beef
58
Complete Cookbook
In a small skillet, heat oil over medium-
high heat. Add onion and garlic. Cook
until soft about 3 minutes. In a large bowl,
combine all of the above ingredients
except the topping ingredients. Mix well.
Pack into a 4-inch x 8-inch loaf pan.
For topping, combine the ketchup and
mustard in a small bowl and spread over
the top of the loaf. Place on the 1-inch
rack and cook at 375 degrees for 30-35
minutes.
Homestyle Meatloaf
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, nely chopped
1½ lbs. lean ground beef
1 large egg
1/2 cup dry bread crumbs
1/2 cup ketchup or chili sauce
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon dried italian seasonings
Yankee Pot Roast
2 ½ - 3 lb. chuck or shoulder roast
3 large potatoes, cleaned and peeled
into quarters
4 large carrots cut on the bias
1 large onion cut in wedges
2-3 sprigs of rosemary
1 teaspoon black pepper
1/2 cup red wine
1 teaspoon pepper
1 teaspoon salt
Low and Slow Method
Place all the vegetables in bag. Place
meat on the vegetables and season with
wine, salt and pepper and rosemary.
Close bag with provided tie. Make a
small slit in the top. With slit facing
up, roast on 1-inch rack. Roast at 275
degrees for 4 hours. Remove and place
on tray, then cut open bag to serve. You
have a complete meal with hardly any
mess.
Fast Method
Place all the vegetables in bag. Place
meat on the vegetables and season with
wine, salt and pepper and rosemary.
Close bag with tie provided. With slit
facing up, roast on 1-inch rack. Roast at
375 for 15 minutes per pound. Remove
and place on tray, then cut open bag to
serve. Once again, you have a complete
meal with hardly any mess.
(4-6 Servings)
Jerk-Jerk London Broil
1½ lbs. top round for London Broil
Jerk Rub:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon ground all-spice
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
Mix all the spices in large, resealable
plastic bag. Press rub on both sides of
the London Broil and place in a resealable
plastic food storage bag. Refrigerate for 4
hours or overnight. Place meat on 3-inch
rack, set temperature on 375 degrees and
cook for 7-8 minutes per side. Let meat
rest for 5 minutes before slicing across
the grain.
(6 servings)
Beef
Japanese Style Steak
1 (4-6 ounce) sirloin steak
1/4 cup miso paste
(available at Asian food stores)
2 tablespoons sake or dry white wine
2 tablespoons pickled ginger slices
Mix the miso and sake and spread over
the steak and marinate for 1 hour in a
shallow dish. Cook on the 3-inch rack
and at 400 degrees for 3-4 minutes per
side and serve with the ginger.
(1 serving)
59Complete Cookbook
Spread the mustard over the meat and
lay on the vegetables. Roll up and
secure with a toothpick. Spray with
vegetable oil and cook on the 3-inch
rack and cook at 375 degrees for 5-6
minutes.
(1 serving)
Cut all vegetables and meats into
3-inch x ¼-inch long strips. Sprinkle
or roll meats with seasoning mix. On
3-inch rack, place vegetables around
outside and meats on the inside (can
be in shallow piles to t). Cook at 375
degrees for 8 minutes. Open the dome,
turn vegetables and meats over, and
place tortillas below on the liner pan
wrapped well in aluminum foil. Cook
375 degrees for another 8 minutes or
until meats are done. Carefully open
foil and place meats and vegetables on
warmed tortillas. Top with cheese and
salsa. Roll up the tortilla’s and enjoy.
(2 servings)
Pepper Steak (Steak Au Poivre)
1-2 lbs. sirloin steak
1/2 cup crushed peppercorns
4 ounces butter, melted
1/4 teaspoon cayenne pepper
3 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 tablespoon parsley, chopped
salt to taste
Place the butter pepper and
Worcestershire sauce in a 10-inch pie
plate on the liner pan. Salt the meat and
press the pepper into both sides of the
meat and lay on the 3-inch rack. Cook
at 400 degrees for 4 minutes per side.
Cut into 1-inch strips and serve with
remaining sauce.
(4-6 servings)
German Style Beef Rollups
(Mock Roladen)
1 (5-ounce) slice of sirloin pounded
to 3/8” thick
1 tablespoon course ground mustard
1/4 cup white part only of a scallion,
thinly sliced
1 medium garlic pickle, sliced
lengthwise in half
1/2 cup chopped carrot
Mexican Dinner
1 (10-ounce) ank steak, chicken, or pork
1 large spanish onion
1 green pepper
1 red pepper
1 yellow pepper
1 package of taco or fajita seasoning mix
8 ounces package shredded mexican
or cheddar cheese
1 package ready-made tortillas
favorite salsa
salt & pepper to taste
Glazed Beef Ribs
1 rack beef ribs, cut in half
salt & pepper to taste
1/2 cup orange marmalade
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 tablespoon worcestershire sauce
Mix marmalade, mustard, lemon juice
and worcestershire sauce together in a
bowl. Baste ribs with sauce. Place on
1-inch rack. Bake for 375 degrees for 12
minutes per side. Let the meat sit under
the dome for 5 minutes.
(2 Servings)
Beef
[Photo: Boneless Rump Roast]
Rinse off the meat and place everything
in a plastic cooking bag.** Lay on the
1-inch rack. Cook at 300 degrees 1½
hours. Carefully turn bag over and cook
an additional 60 minutes or until meat
is tender.
(4-6 servings)
*Add cloves and peppercorns if your
corned beef does not include seasoning
packet.
**Note: Making slits in the cooking bag
will result in juices escaping from the
bag. Instead gather the open end of the
bag, leave a thumb size opening and tie
with string or ties.
Brush roast with olive oil and season
with fajita seasoning. Place roast on the
3-inch rack and sear both side of meat
for 4-5 minutes per side. Flip rack and
place roast on the 1-inch rack. Cook at
300 degrees for 1 hour. Brush remaining
vegetables with oil and sprinkle fajita
seasoning mix. Turn the roast and place
the vegetables around the edge. Cook
at 325 degrees for 45 minutes or until
vegetables are done. Allow roast to sit
for 5-10 minutes.
(4-6 servings)
Corned Beef Brisket
2-3 lbs. frozen brisket
1 cup beef stock
10 peppercorns*
1/8 teaspoon cloves*
Classic NuWave Pot Roast
2½ lbs. chuck or shoulder roast
1 tablespoon olive oil
fajita seasoning mix
2 potatoes, peeled and cut into quarters
1 cup small carrots
1 large yellow onion, peeled and cut
into quarters
Boneless Rump Roast
4-5 pound boneless rump roast
4-6 cloves whole garlic
1 teaspoon fresh cracked peppercorns
1 large onion cut in slices
4 large russet potatoes cut, quartered
3 carrots peeled, cut into sticks
1/2 cup dry red wine (optional)
1/2 cup beef broth
Make small slits in the top of the roast,
place garlic in the slits (a little portion
will show), then season with fresh
cracked peppercorns. Place sliced
onions on the 1-inch rack. Place roast
on the onions, garlic side down. Roast
at 350 degrees for 15 minutes per
pound, to achieve medium rare - 18
minutes per pound for medium, 22
minutes per pound for well done. Flip
roast half way through cooking process.
Place carrots and potatoes around
the roast and pour red wine and beef
broth over roast and potatoes. Continue
to roast to achieve desired level of
tenderness. Pause the machine and
turn carrots and potatoes. (optional) Let
meat rest for 10 minutes before slicing.
(4-6 servings)
Beef
61Complete Cookbook
[Photo: Glazed Beef Ribs]
Spread the mustard over the meat and
lay on the vegetables. Roll up and
secure with a toothpick. Spray with
vegetable oil and cook on the 3-inch
rack and cook at 375 degrees for 5-6
minutes.
(1 serving)
Cut all vegetables and meats into
3-inch x ¼-inch long strips. Sprinkle
or roll meats with seasoning mix. On
3-inch rack, place vegetables around
outside and meats on the inside (can
be in shallow piles to t). Cook at 375
degrees for 8 minutes. Open the dome,
turn vegetables and meats over, and
place tortillas below on the liner pan
wrapped well in aluminum foil. Cook
375 degrees for another 8 minutes or
until meats are done. Carefully open
foil and place meats and vegetables on
warmed tortillas. Top with cheese and
salsa. Roll up the tortilla’s and enjoy.
(2 servings)
Pepper Steak (Steak Au Poivre)
1-2 lbs. sirloin steak
1/2 cup crushed peppercorns
4 ounces butter, melted
1/4 teaspoon cayenne pepper
3 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 tablespoon parsley, chopped
salt to taste
Place the butter pepper and
Worcestershire sauce in a 10-inch pie
plate on the liner pan. Salt the meat and
press the pepper into both sides of the
meat and lay on the 3-inch rack. Cook
at 400 degrees for 4 minutes per side.
Cut into 1-inch strips and serve with
remaining sauce.
(4-6 servings)
German Style Beef Rollups
(Mock Roladen)
1 (5-ounce) slice of sirloin pounded
to 3/8” thick
1 tablespoon course ground mustard
1/4 cup white part only of a scallion,
thinly sliced
1 medium garlic pickle, sliced
lengthwise in half
1/2 cup chopped carrot
Mexican Dinner
1 (10-ounce) ank steak, chicken, or pork
1 large spanish onion
1 green pepper
1 red pepper
1 yellow pepper
1 package of taco or fajita seasoning mix
8 ounces package shredded mexican
or cheddar cheese
1 package ready-made tortillas
favorite salsa
salt & pepper to taste
Glazed Beef Ribs
1 rack beef ribs, cut in half
salt & pepper to taste
1/2 cup orange marmalade
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 tablespoon worcestershire sauce
Mix marmalade, mustard, lemon juice
and worcestershire sauce together in a
bowl. Baste ribs with sauce. Place on
1-inch rack. Bake for 375 degrees for 12
minutes per side. Let the meat sit under
the dome for 5 minutes.
(2 Servings)
Beef
[Photo: Boneless Rump Roast]
Rinse off the meat and place everything
in a plastic cooking bag.** Lay on the
1-inch rack. Cook at 300 degrees 1½
hours. Carefully turn bag over and cook
an additional 60 minutes or until meat
is tender.
(4-6 servings)
*Add cloves and peppercorns if your
corned beef does not include seasoning
packet.
**Note: Making slits in the cooking bag
will result in juices escaping from the
bag. Instead gather the open end of the
bag, leave a thumb size opening and tie
with string or ties.
Brush roast with olive oil and season
with fajita seasoning. Place roast on the
3-inch rack and sear both side of meat
for 4-5 minutes per side. Flip rack and
place roast on the 1-inch rack. Cook at
300 degrees for 1 hour. Brush remaining
vegetables with oil and sprinkle fajita
seasoning mix. Turn the roast and place
the vegetables around the edge. Cook
at 325 degrees for 45 minutes or until
vegetables are done. Allow roast to sit
for 5-10 minutes.
(4-6 servings)
Corned Beef Brisket
2-3 lbs. frozen brisket
1 cup beef stock
10 peppercorns*
1/8 teaspoon cloves*
Classic NuWave Pot Roast
2½ lbs. chuck or shoulder roast
1 tablespoon olive oil
fajita seasoning mix
2 potatoes, peeled and cut into quarters
1 cup small carrots
1 large yellow onion, peeled and cut
into quarters
Boneless Rump Roast
4-5 pound boneless rump roast
4-6 cloves whole garlic
1 teaspoon fresh cracked peppercorns
1 large onion cut in slices
4 large russet potatoes cut, quartered
3 carrots peeled, cut into sticks
1/2 cup dry red wine (optional)
1/2 cup beef broth
Make small slits in the top of the roast,
place garlic in the slits (a little portion
will show), then season with fresh
cracked peppercorns. Place sliced
onions on the 1-inch rack. Place roast
on the onions, garlic side down. Roast
at 350 degrees for 15 minutes per
pound, to achieve medium rare - 18
minutes per pound for medium, 22
minutes per pound for well done. Flip
roast half way through cooking process.
Place carrots and potatoes around
the roast and pour red wine and beef
broth over roast and potatoes. Continue
to roast to achieve desired level of
tenderness. Pause the machine and
turn carrots and potatoes. (optional) Let
meat rest for 10 minutes before slicing.
(4-6 servings)
Beef
61Complete Cookbook
[Photo: Glazed Beef Ribs]
For even browning, turn pork halfway
through the cooking process.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. To save time, and/or for extra
avor, marinate pork in a sealed bag
or container and freeze into separate
servings. For appropriate cooking times,
refer to the guide.
Place aluminum foil or parchment paper
over the top to prevent the pork from
over browning. Be sure to secure the
foil to the sides of the rack or extend it
outside the oven to prevent the NuWave
Elite Infrared Oven’s internal fan from
moving the foil around during the
cooking process.
1 cup Fresh or canned pineapple
(Drain juice from can)
1/4 cup sliced red onion
3 tablespoons chopped at leaf parsley
salt & pepper to taste.
Tips for Pork
To Cook a Ham
The NuWave® Elite Infrared Oven can
cook up to an 8 lb. ham without bone,
or a 14 Ib. ham if using the NuWave®
Extender Ring.
Place the ham on the 1-inch rack. Add
glaze during the last 20-30 minutes.
If the ham is over browning place
aluminum foil or parchment paper over
the top. Cook 10 minutes per pound at
375 degrees.
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Asian Marinated Pork Chops
with Pineapple Relish
4 (1 to 1½-inch thick) pork chops
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 cup soy sauce
1/4 cup extra virgin olive oil
3 cloves chopped garlic
1 tablespoon brown sugar
Mix all ingredients in a freezer safe
bag and marinate in your freezer or
refrigerator for 2 hours. Place meat on
3-inch rack and cook at 400 degrees for
5-6 minutes per side. For frozen, cook
for 8-9 minutes per side.
Tips: Cook time frozen: 12 minutes
per side. Thawed: 5-6 minutes per
side. Please keep in mind these are
estimates and depending on the size
and thickness cooking time may vary.
Pineapple Relish
(4 servings)
Top pork chops with pineapple relish.
Pork
Place everything in a shallow oven-safe
dish and set on the 3-inch rack. Cook at
400 degrees for 3-4 minutes per side.
(1 serving)
Italian Sausage with Peppers
4 ounces italian sausage
1 red bell pepper, cored and sliced
3 scallions, cut into 1-inch pieces
2 cloves garlic, minced
1 tablespoon olive oil
62
Complete Cookbook
Place the ham on the 1-inch rack, fat
side down. Add half can of cola to cover
the ham. Cook at 375 degrees for 10
minutes per pound. For frozen ham,
cook for 12-14 minutes per pound. Add
brown sugar for the last 15 minutes of
cooking. Pat sugar on the ham and add
the rest of cola. Pour slowly. Bake the
ham for 15 minutes. Let rest with the
dome lid on for 5 minutes.
Pork in Mole Sauce
1 (4-6 ounce) pork chop or cutlet,
1/2-inch thick
2 tablespoons mole sauce*
2 tablespoons sesame seeds
Spread the mole sauce over the surface
of the pork and sprinkle on the seeds.
Place on the 3-inch rack and cook at
375 degrees for 3-4 minutes, turn over
and cook for another 3-4 minutes or
until juices run clear.
(1 serving)
*Mole sauce is available in Mexican
food stores and provides an interesting
taste to pork and chicken recipes.
Baked Ham in Cola
10 lb. ham with bone in.
1 can cola
1 cup brown sugar
Tips: For the better avor, use a ham
with the bone. The bone can be also
used to make soup.
Pork
Tips: Place your bake potatoes on the
2-inch rack* while cooking your ribs.
Medium potatoes will be done when ribs
are done.
*If you dont have a 2-inch rack it’s
available on our website:
www.nuwaveoven.com
Glazed Spare Ribs
1 pork spareribs cut into pieces
that will t on the 1-inch rack
1 cup melted orange marmalade
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 tablespoon worcestershire sauce
season with salt and pepper
Melt marmalade and add mustard,
lemon juice, and worcestershire sauce.
Baste ribs. Place on the 1-inch rack and
cook on sear for 5 minutes per side.
Then cook on 375 degrees for 8-10
minutes per side for thawed and 12-14
minutes per side for frozen. Let the meat
sit under the dome for 5 minutes.
(4 servings)
[Photo: Asian Marinated Pork Chops
with Pineapple Relish]
For even browning, turn pork halfway
through the cooking process.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. To save time, and/or for extra
avor, marinate pork in a sealed bag
or container and freeze into separate
servings. For appropriate cooking times,
refer to the guide.
Place aluminum foil or parchment paper
over the top to prevent the pork from
over browning. Be sure to secure the
foil to the sides of the rack or extend it
outside the oven to prevent the NuWave
Elite Infrared Oven’s internal fan from
moving the foil around during the
cooking process.
1 cup Fresh or canned pineapple
(Drain juice from can)
1/4 cup sliced red onion
3 tablespoons chopped at leaf parsley
salt & pepper to taste.
Tips for Pork
To Cook a Ham
The NuWave® Elite Infrared Oven can
cook up to an 8 lb. ham without bone,
or a 14 Ib. ham if using the NuWave®
Extender Ring.
Place the ham on the 1-inch rack. Add
glaze during the last 20-30 minutes.
If the ham is over browning place
aluminum foil or parchment paper over
the top. Cook 10 minutes per pound at
375 degrees.
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Asian Marinated Pork Chops
with Pineapple Relish
4 (1 to 1½-inch thick) pork chops
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 cup soy sauce
1/4 cup extra virgin olive oil
3 cloves chopped garlic
1 tablespoon brown sugar
Mix all ingredients in a freezer safe
bag and marinate in your freezer or
refrigerator for 2 hours. Place meat on
3-inch rack and cook at 400 degrees for
5-6 minutes per side. For frozen, cook
for 8-9 minutes per side.
Tips: Cook time frozen: 12 minutes
per side. Thawed: 5-6 minutes per
side. Please keep in mind these are
estimates and depending on the size
and thickness cooking time may vary.
Pineapple Relish
(4 servings)
Top pork chops with pineapple relish.
Pork
Place everything in a shallow oven-safe
dish and set on the 3-inch rack. Cook at
400 degrees for 3-4 minutes per side.
(1 serving)
Italian Sausage with Peppers
4 ounces italian sausage
1 red bell pepper, cored and sliced
3 scallions, cut into 1-inch pieces
2 cloves garlic, minced
1 tablespoon olive oil
62
Complete Cookbook
Place the ham on the 1-inch rack, fat
side down. Add half can of cola to cover
the ham. Cook at 375 degrees for 10
minutes per pound. For frozen ham,
cook for 12-14 minutes per pound. Add
brown sugar for the last 15 minutes of
cooking. Pat sugar on the ham and add
the rest of cola. Pour slowly. Bake the
ham for 15 minutes. Let rest with the
dome lid on for 5 minutes.
Pork in Mole Sauce
1 (4-6 ounce) pork chop or cutlet,
1/2-inch thick
2 tablespoons mole sauce*
2 tablespoons sesame seeds
Spread the mole sauce over the surface
of the pork and sprinkle on the seeds.
Place on the 3-inch rack and cook at
375 degrees for 3-4 minutes, turn over
and cook for another 3-4 minutes or
until juices run clear.
(1 serving)
*Mole sauce is available in Mexican
food stores and provides an interesting
taste to pork and chicken recipes.
Baked Ham in Cola
10 lb. ham with bone in.
1 can cola
1 cup brown sugar
Tips: For the better avor, use a ham
with the bone. The bone can be also
used to make soup.
Pork
Tips: Place your bake potatoes on the
2-inch rack* while cooking your ribs.
Medium potatoes will be done when ribs
are done.
*If you dont have a 2-inch rack it’s
available on our website:
www.nuwaveoven.com
Glazed Spare Ribs
1 pork spareribs cut into pieces
that will t on the 1-inch rack
1 cup melted orange marmalade
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 tablespoon worcestershire sauce
season with salt and pepper
Melt marmalade and add mustard,
lemon juice, and worcestershire sauce.
Baste ribs. Place on the 1-inch rack and
cook on sear for 5 minutes per side.
Then cook on 375 degrees for 8-10
minutes per side for thawed and 12-14
minutes per side for frozen. Let the meat
sit under the dome for 5 minutes.
(4 servings)
[Photo: Asian Marinated Pork Chops
with Pineapple Relish]
Chilied Pork Chops
4 loin pork chops (1-inch)
6 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1½ teaspoon salt
2 tablespoons chili powder
2 tablespoons green chilies
2 tablespoons fresh cilantro
Place oil, all herbs and seasonings
into a bowl and mix together. If you are
freezing these, place them in plastic
freezer bag. Place pork chops in mixture
for 1 hour or overnight. Place chops
on your 3-inch rack and cook at 375
degrees for 3-4 minutes per side.
Frozen would be 5-6 minutes per side.
When juices run clear the pork chops
are cooked. Let meat rest for 5 minutes
before cutting. Potatoes or vegetables
are recommended as a side dish.
(4 servings)
Tip
Always date and label items for the
freezer.
Spread dijon mustard thickly on both
sides of pork chops. In a shallow bowl,
combine bread crumbs and seasonings.
Coat pork chops in crumbs. Pat bread
crumbs lightly to allow them to stick.
Place the pork chops on 3-inch rack
and at 375 degrees air-fry for 8 minutes
per side for 3/4 inch-thick chops, or 4-5
minutes for thin chops. Please see Quick
and Easy Cooking guide for frozen times.
(4 servings)
4 (3/4-inch thick) pork chops
1/2 cup dijon mustard
1/2 cup italian bread crumbs
1 teaspoon salt (optional)
1 teaspoon pepper
1/2 teaspoon cayenne pepper
Air-Fried Pork Chops
Tip: Spray the bread crumbs and rack
with non-stick cooking spray. This will
help the breading stay put, and decrease
sticking issues.
Pork
[Photo: Air-Fried Pork Chops]
In a small bowl, combine garlic, ginger,
cilantro, hoisin, lime juice, soy sauce,
sesame oil, and chili sauce. Arrange the
tenderloins in a single layer in a dish
just large enough to hold them. Pour
over the meat, turning to coat. Cover and
refrigerate for 1 to 4 hours. If you plan
to freeze, do in an appropriate plastic
bag. Place tenderloins on the 3-inch
rack and cook at 375 degrees for 15-17
minutes per side if thawed, 22 to 24
minutes per side if frozen (keep in mind
these are estimates). When juices run
clear the tenderloin is cooked (internal
temperature of 170 degrees F). Let meat
rest for 5 minutes before cutting. Slice
meat on the diagonal.
(6 servings)
In a medium saucepan, combine soup,
water, and butter. Bring to a boil, mixing
until smooth. Stir rice into the soup
mixture, cover and let stand 5 minutes.
Stir in sausage, peas, and corn. Place
rice mixture in oven safe dish to t into
the NuWave. Place dish on 1-inch rack
and cook for 350 degrees for 18-20
minutes. Top with cheese and cook 1 to
2 minutes more or until cheese melts.
(4-6 servings)
Thai Pork Tenderloin
2 pork tenderloins (about 12 ounces each)
2 cloves garlic, minced
1 tablespoon chopped ginger root
(1 teaspoon dry ginger root)
2 tablespoons chopped fresh cilantro
3 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet asian chili sauce
Pork Chops with Mustard Sauce
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
1/2 teaspoon dried tarragon
1 (4-6 ounces) pork chop
salt & pepper to taste
Mix the rst ve ingredients and spread
over the surface of the pork. Place the
chop in a shallow dish and Cook at 5-6
minutes per side on the 3-inch rack or
until juices run clear.
(1 serving)
Kielbasa Casserole with Rice
& Vegetables
1 can (10¾ ounce) condensed cream
of celery soup, undiluted
3/ 4 cup water
1 tablespoon butter or margarine
1½ cups instant rice
1 lb. sausage, sliced into 1/2-inch
pieces
1 (10 ounce) package frozen peas,
thawed
1 (10 ounce) package frozen corn,
thawed
1 (4 ounce) cup shredded cheddar
cheese
Pork
Place the cutlet in a shallow oven safe
dish and season with adobo, mixed
with the vinegar. Place the dish on the
3-inch rack and cook at 400 degrees
for 10 minutes, or until juices run clear.
Sprinkle with radishes and serve.
(1 serving)
Adobo Cutlets
1 (4-6 ounces) pork cutlet
2 tablespoons white vinegar
adobo seasoning
(available in Mexican food stores)
chopped radishes for garnish
65Complete Cookbook
Chilied Pork Chops
4 loin pork chops (1-inch)
6 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1½ teaspoon salt
2 tablespoons chili powder
2 tablespoons green chilies
2 tablespoons fresh cilantro
Place oil, all herbs and seasonings
into a bowl and mix together. If you are
freezing these, place them in plastic
freezer bag. Place pork chops in mixture
for 1 hour or overnight. Place chops
on your 3-inch rack and cook at 375
degrees for 3-4 minutes per side.
Frozen would be 5-6 minutes per side.
When juices run clear the pork chops
are cooked. Let meat rest for 5 minutes
before cutting. Potatoes or vegetables
are recommended as a side dish.
(4 servings)
Tip
Always date and label items for the
freezer.
Spread dijon mustard thickly on both
sides of pork chops. In a shallow bowl,
combine bread crumbs and seasonings.
Coat pork chops in crumbs. Pat bread
crumbs lightly to allow them to stick.
Place the pork chops on 3-inch rack
and at 375 degrees air-fry for 8 minutes
per side for 3/4 inch-thick chops, or 4-5
minutes for thin chops. Please see Quick
and Easy Cooking guide for frozen times.
(4 servings)
4 (3/4-inch thick) pork chops
1/2 cup dijon mustard
1/2 cup italian bread crumbs
1 teaspoon salt (optional)
1 teaspoon pepper
1/2 teaspoon cayenne pepper
Air-Fried Pork Chops
Tip: Spray the bread crumbs and rack
with non-stick cooking spray. This will
help the breading stay put, and decrease
sticking issues.
Pork
[Photo: Air-Fried Pork Chops]
In a small bowl, combine garlic, ginger,
cilantro, hoisin, lime juice, soy sauce,
sesame oil, and chili sauce. Arrange the
tenderloins in a single layer in a dish
just large enough to hold them. Pour
over the meat, turning to coat. Cover and
refrigerate for 1 to 4 hours. If you plan
to freeze, do in an appropriate plastic
bag. Place tenderloins on the 3-inch
rack and cook at 375 degrees for 15-17
minutes per side if thawed, 22 to 24
minutes per side if frozen (keep in mind
these are estimates). When juices run
clear the tenderloin is cooked (internal
temperature of 170 degrees F). Let meat
rest for 5 minutes before cutting. Slice
meat on the diagonal.
(6 servings)
In a medium saucepan, combine soup,
water, and butter. Bring to a boil, mixing
until smooth. Stir rice into the soup
mixture, cover and let stand 5 minutes.
Stir in sausage, peas, and corn. Place
rice mixture in oven safe dish to t into
the NuWave. Place dish on 1-inch rack
and cook for 350 degrees for 18-20
minutes. Top with cheese and cook 1 to
2 minutes more or until cheese melts.
(4-6 servings)
Thai Pork Tenderloin
2 pork tenderloins (about 12 ounces each)
2 cloves garlic, minced
1 tablespoon chopped ginger root
(1 teaspoon dry ginger root)
2 tablespoons chopped fresh cilantro
3 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet asian chili sauce
Pork Chops with Mustard Sauce
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
1/2 teaspoon dried tarragon
1 (4-6 ounces) pork chop
salt & pepper to taste
Mix the rst ve ingredients and spread
over the surface of the pork. Place the
chop in a shallow dish and Cook at 5-6
minutes per side on the 3-inch rack or
until juices run clear.
(1 serving)
Kielbasa Casserole with Rice
& Vegetables
1 can (10¾ ounce) condensed cream
of celery soup, undiluted
3/ 4 cup water
1 tablespoon butter or margarine
1½ cups instant rice
1 lb. sausage, sliced into 1/2-inch
pieces
1 (10 ounce) package frozen peas,
thawed
1 (10 ounce) package frozen corn,
thawed
1 (4 ounce) cup shredded cheddar
cheese
Pork
Place the cutlet in a shallow oven safe
dish and season with adobo, mixed
with the vinegar. Place the dish on the
3-inch rack and cook at 400 degrees
for 10 minutes, or until juices run clear.
Sprinkle with radishes and serve.
(1 serving)
Adobo Cutlets
1 (4-6 ounces) pork cutlet
2 tablespoons white vinegar
adobo seasoning
(available in Mexican food stores)
chopped radishes for garnish
65Complete Cookbook
Place sh llets pretty side down,
ipping halfway through cooking time.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors.
To steam sh, place aluminum foil or
parchment paper over the top. Be sure
to secure the foil to the sides of the rack
or extend it outside the oven to prevent
the NuWave® Elite Infrared Oven’s
internal fan from moving foil around
during the cooking process. Roll lemon
on countertop to loosen juices.
Whole Fish
Flesh should be opaque and almost
ready to ake
Shrimp
Flesh turns opaque and outside shell
turns pink to red
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and outside shell
turns to red
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Tips for Seafood Steaming Recommendations
Seafood
[Photo: Bass with Fennel]
66
Complete Cookbook
Place sh in single layer in shallow oven
safe dish. Mix other ingredients except
cilantro and pour over sh. Place dish
on NuWave 3-inch rack and cook at
375 degrees for 3 minutes per side for
thawed and 4-5 minutes per side for
frozen. Sprinkle with cilantro and serve.
(4 servings)
Mix the ingredients except the sh. Place
the sh on the 3-inch rack and spread
the fennel mixture. Cook at 375 degrees
for 3 minutes per side.
(1 serving)
Artichoke Topped Tilapia
4 (6-8 ounce) tilapia lets, rinsed
2 tablespoons olive oil
1 tablespoon italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
1/2 cup grated parmesan cheese
8 pieces of parchment paper
Place each tilapia let on a piece of
parchment paper. Set the remaining
pieces of parchment paper aside.
Mix together the olive oil, italian herb
seasoning and soy sauce. Brush the
exposed side of each let with the olive
oil mixture and place on 3-inch rack.
Cook at 400 degrees for 5-6 minutes.
Place the remaining parchment sheets
over each let and turn over lets on
the rack, discarding the original 4
pieces of parchment paper. Cook at 400
degrees for 2 minutes more or until sh
is just barely cooked. Mix the artichoke
topping with the cheese. Divide this
mixture in an even layer over each let.
Cook at 400 degrees for 1 minute. Serve
lets on parchment paper.
(4 servings)
Snapper with a Snap
4 red snapper lets, about 1½ lbs.
4 cloves garlic, minced
1/2 teaspoon dried pepper akes
1 teaspoon olive oil
1 teaspoon ground cumin
juice of 1 lemon
chopped cilantro
Ancho Chili Crusted Salmon Tacos
4-6 ounce salmon lets
1 tablespoon canola oil
1 teaspoon ground ancho chili powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces shredded cabbage
1/2 cup jalapeno ranch dressing
8 to 12 corn tortillas
Rinse the salmon lets and drain on
paper towel. Brush oil on both sides of
the sh. Place salmon on parchment
paper, skin side up, on 3-inch rack.
Cook at 375 degrees for 5 minutes.
Meanwhile stir together the chili
powder, cumin and brown sugar. Turn
the salmon when the 5 minutes are
up and drizzle the soy sauce over the
top. Sprinkle the brown sugar mixture
over the top of the salmon. Cook at
375 degrees for 5-6 minutes or to
desired tenderness. While the salmon
is cooking, toss together the cabbage
and the dressing. Warm the tortillas
wrapped in foil in the bottom of the oven
for the last 5 minutes while the salmon
cooks. Serve the salmon with the warm
tortillas and cabbage mixture.
(4 servings)
Tip
Salmon is a eshy meaty sh that could
take longer, depending on size.
Bass with Fennel
6 ounces stripped or black bass,
(1-inch thick)
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper to taste
Seafood
67Complete Cookbook
Place sh llets pretty side down,
ipping halfway through cooking time.
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors.
To steam sh, place aluminum foil or
parchment paper over the top. Be sure
to secure the foil to the sides of the rack
or extend it outside the oven to prevent
the NuWave® Elite Infrared Oven’s
internal fan from moving foil around
during the cooking process. Roll lemon
on countertop to loosen juices.
Whole Fish
Flesh should be opaque and almost
ready to ake
Shrimp
Flesh turns opaque and outside shell
turns pink to red
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and outside shell
turns to red
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Tips for Seafood Steaming Recommendations
Seafood
[Photo: Bass with Fennel]
66
Complete Cookbook
Place sh in single layer in shallow oven
safe dish. Mix other ingredients except
cilantro and pour over sh. Place dish
on NuWave 3-inch rack and cook at
375 degrees for 3 minutes per side for
thawed and 4-5 minutes per side for
frozen. Sprinkle with cilantro and serve.
(4 servings)
Mix the ingredients except the sh. Place
the sh on the 3-inch rack and spread
the fennel mixture. Cook at 375 degrees
for 3 minutes per side.
(1 serving)
Artichoke Topped Tilapia
4 (6-8 ounce) tilapia lets, rinsed
2 tablespoons olive oil
1 tablespoon italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
1/2 cup grated parmesan cheese
8 pieces of parchment paper
Place each tilapia let on a piece of
parchment paper. Set the remaining
pieces of parchment paper aside.
Mix together the olive oil, italian herb
seasoning and soy sauce. Brush the
exposed side of each let with the olive
oil mixture and place on 3-inch rack.
Cook at 400 degrees for 5-6 minutes.
Place the remaining parchment sheets
over each let and turn over lets on
the rack, discarding the original 4
pieces of parchment paper. Cook at 400
degrees for 2 minutes more or until sh
is just barely cooked. Mix the artichoke
topping with the cheese. Divide this
mixture in an even layer over each let.
Cook at 400 degrees for 1 minute. Serve
lets on parchment paper.
(4 servings)
Snapper with a Snap
4 red snapper lets, about 1½ lbs.
4 cloves garlic, minced
1/2 teaspoon dried pepper akes
1 teaspoon olive oil
1 teaspoon ground cumin
juice of 1 lemon
chopped cilantro
Ancho Chili Crusted Salmon Tacos
4-6 ounce salmon lets
1 tablespoon canola oil
1 teaspoon ground ancho chili powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces shredded cabbage
1/2 cup jalapeno ranch dressing
8 to 12 corn tortillas
Rinse the salmon lets and drain on
paper towel. Brush oil on both sides of
the sh. Place salmon on parchment
paper, skin side up, on 3-inch rack.
Cook at 375 degrees for 5 minutes.
Meanwhile stir together the chili
powder, cumin and brown sugar. Turn
the salmon when the 5 minutes are
up and drizzle the soy sauce over the
top. Sprinkle the brown sugar mixture
over the top of the salmon. Cook at
375 degrees for 5-6 minutes or to
desired tenderness. While the salmon
is cooking, toss together the cabbage
and the dressing. Warm the tortillas
wrapped in foil in the bottom of the oven
for the last 5 minutes while the salmon
cooks. Serve the salmon with the warm
tortillas and cabbage mixture.
(4 servings)
Tip
Salmon is a eshy meaty sh that could
take longer, depending on size.
Bass with Fennel
6 ounces stripped or black bass,
(1-inch thick)
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper to taste
Seafood
67Complete Cookbook
In a medium bowl combine the orange
peel, chopped oranges, tomato, cilantro,
green onion, walnuts, lime juice, 1/4
teaspoon salt, and 1/4 teaspoon black
pepper. Set aside.
(4 servings)
Tuna with Fresh Orange Salsa
4 fresh or frozen tuna steaks,
rinse steaks and pat dry
1 teaspoon orange peel, nely shredded
4 medium oranges, peeled, sectioned,
and coarsely chopped
1 large tomato, seeded and chopped
1/4 cup snipped fresh cilantro
2 tablespoons green onion, chopped
2 tablespoons walnuts, chopped
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 tablespoon olive oil
In a small bowl combine cumin, 1/2
teaspoon of salt, and ¼ teaspoon black
pepper. Brush sh with olive oil and
sprinkle with cumin mixture. Place
sh on the 3-inch rack and cook at
375 degrees for 3 minutes per side or
thawed and 4-5 per side for frozen.
Spoon salsa over the sh, and serve.
Salsa
Peppered Tuna with
Hoisin Sauce
4 (5-6 ounces) pieces of tuna
1 teaspoon szechuan
1 teaspoon peppercorns, crushed
1 teaspoon black pepper, crushed
2 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon lemon juice
Mix the above spices and spread
over tuna.
Hoisin Sauce
2 tablespoons soy sauce
2 tablespoons hoisin Sauce
1 tablespoon honey or molasses
1 clove garlic, minced
2 tablespoons fresh lime Juice
1/2 teaspoon grated fresh ginger
1/2 teaspoon chili paste, more to taste
2 tablespoons peanut oil or sesame oil
In a small bowl mix ingredients for
dipping sauce. Place tuna pieces on the
3-inch rack that have been spread with
the oil and pepper mixture. Cook at 375
degrees for 3 minutes per side (if you
use thicker pieces (1-inch) cook for 4
to 5 minutes per side). Place the Hoisin
sauce in a small dipping bowl.
(4 servings)
Simple Sole
1 (5-ounce) let of sole
1 tablespoon lemon juice
2 tablespoons butter
salt & pepper to taste
Place the sh in a shallow oven safe
dish and add the other ingredients.
Place on the 3-inch rack and cook at
375 degrees for 5 minutes. No ipping.
(1 serving)
Seafood
68
Complete Cookbook
Rinse the scallops and drain on paper
towel. Mix together the olive oil, soy
sauce, chili powder and cumin. Just
prior to cooking, toss the scallops in
the marinade. Place the scallops on
the 3-inch rack. Cook at 400 degrees
for 2 minutes per side, or to desired
readiness.
(4 servings)
Cheesy Crab Melts
7 ounces jumbo lump crab meat
1/2 cup shredded cheddar, brie
or asiago cheese
1/4 cup celery, nely chopped
1/4 cup red bell pepper, nely chopped
1/4 cup green onion, nely chopped
1/4 cup mayonnaise
1 teaspoon russian-style mustard
or dijon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 english muns
Pick through crab to make sure there
are no shells. Squeeze out any extra
liquid from crab meat. Combine all other
ingredients except english muns.
Gently fold all together. Cut english
muns in half horizontally. Place on the
3-inch rack. Spread crab mixture evenly
over muns. Bake at 375 degrees for
3-4 minutes per side, or until cheese is
bubbly.
(6 pieces)
Sweet Chili Scallops
16 to 18 ounces sea scallops
1/8 cup olive oil
1 tablespoon soy sauce
1 tablespoon sweet chili powder
1 tablespoon ground cumin
Combine breadcrumbs, parsley, and
paprika in shallow dish. Combine yogurt
and mustard. Dip sh in yogurt mixture,
and dredge in breadcrumb mix. Spray
3-inch rack and place sh on top. For
fresh sh, cook on 400 degrees for 3-4
minutes per side; 5-7 minutes if frozen.
The sh should be aky and moist.
Squeeze fresh lemon over cooked dish.
(4 servings)
4 (6-ounce) orange roughy llets
1/4 cup ne, dry breadcrumbs
1 teaspoon fresh chopped parsley
1/2 teaspoon paprika
1/4 cup plain yogurt
1 teaspoon fry mustard
non-stick cooking spray
Quick Fish Fillets
Seafood
[Photo: Quick Fish Fillets]
In a medium bowl combine the orange
peel, chopped oranges, tomato, cilantro,
green onion, walnuts, lime juice, 1/4
teaspoon salt, and 1/4 teaspoon black
pepper. Set aside.
(4 servings)
Tuna with Fresh Orange Salsa
4 fresh or frozen tuna steaks,
rinse steaks and pat dry
1 teaspoon orange peel, nely shredded
4 medium oranges, peeled, sectioned,
and coarsely chopped
1 large tomato, seeded and chopped
1/4 cup snipped fresh cilantro
2 tablespoons green onion, chopped
2 tablespoons walnuts, chopped
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 tablespoon olive oil
In a small bowl combine cumin, 1/2
teaspoon of salt, and ¼ teaspoon black
pepper. Brush sh with olive oil and
sprinkle with cumin mixture. Place
sh on the 3-inch rack and cook at
375 degrees for 3 minutes per side or
thawed and 4-5 per side for frozen.
Spoon salsa over the sh, and serve.
Salsa
Peppered Tuna with
Hoisin Sauce
4 (5-6 ounces) pieces of tuna
1 teaspoon szechuan
1 teaspoon peppercorns, crushed
1 teaspoon black pepper, crushed
2 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon lemon juice
Mix the above spices and spread
over tuna.
Hoisin Sauce
2 tablespoons soy sauce
2 tablespoons hoisin Sauce
1 tablespoon honey or molasses
1 clove garlic, minced
2 tablespoons fresh lime Juice
1/2 teaspoon grated fresh ginger
1/2 teaspoon chili paste, more to taste
2 tablespoons peanut oil or sesame oil
In a small bowl mix ingredients for
dipping sauce. Place tuna pieces on the
3-inch rack that have been spread with
the oil and pepper mixture. Cook at 375
degrees for 3 minutes per side (if you
use thicker pieces (1-inch) cook for 4
to 5 minutes per side). Place the Hoisin
sauce in a small dipping bowl.
(4 servings)
Simple Sole
1 (5-ounce) let of sole
1 tablespoon lemon juice
2 tablespoons butter
salt & pepper to taste
Place the sh in a shallow oven safe
dish and add the other ingredients.
Place on the 3-inch rack and cook at
375 degrees for 5 minutes. No ipping.
(1 serving)
Seafood
68
Complete Cookbook
Rinse the scallops and drain on paper
towel. Mix together the olive oil, soy
sauce, chili powder and cumin. Just
prior to cooking, toss the scallops in
the marinade. Place the scallops on
the 3-inch rack. Cook at 400 degrees
for 2 minutes per side, or to desired
readiness.
(4 servings)
Cheesy Crab Melts
7 ounces jumbo lump crab meat
1/2 cup shredded cheddar, brie
or asiago cheese
1/4 cup celery, nely chopped
1/4 cup red bell pepper, nely chopped
1/4 cup green onion, nely chopped
1/4 cup mayonnaise
1 teaspoon russian-style mustard
or dijon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 english muns
Pick through crab to make sure there
are no shells. Squeeze out any extra
liquid from crab meat. Combine all other
ingredients except english muns.
Gently fold all together. Cut english
muns in half horizontally. Place on the
3-inch rack. Spread crab mixture evenly
over muns. Bake at 375 degrees for
3-4 minutes per side, or until cheese is
bubbly.
(6 pieces)
Sweet Chili Scallops
16 to 18 ounces sea scallops
1/8 cup olive oil
1 tablespoon soy sauce
1 tablespoon sweet chili powder
1 tablespoon ground cumin
Combine breadcrumbs, parsley, and
paprika in shallow dish. Combine yogurt
and mustard. Dip sh in yogurt mixture,
and dredge in breadcrumb mix. Spray
3-inch rack and place sh on top. For
fresh sh, cook on 400 degrees for 3-4
minutes per side; 5-7 minutes if frozen.
The sh should be aky and moist.
Squeeze fresh lemon over cooked dish.
(4 servings)
4 (6-ounce) orange roughy llets
1/4 cup ne, dry breadcrumbs
1 teaspoon fresh chopped parsley
1/2 teaspoon paprika
1/4 cup plain yogurt
1 teaspoon fry mustard
non-stick cooking spray
Quick Fish Fillets
Seafood
[Photo: Quick Fish Fillets]
Place salmon on the 3-inch rack and
cook at 375 degrees for 3-4 minutes per
side, for thawed. Frozen is 4-6 minutes
per side for medium rare. For well done,
add 2 minutes. Place mango salsa over
the salmon and enjoy.
(4 servings)
Lemon Salmon with Mango Salsa
4-6 ounces salmon llets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon dijon mustard
1/2 teaspoon black pepper
In a small bowl, whisk together lemon
juice, olive oil, lemon zest, mustard, and
pepper. Place sh in a baking dish and
pour marinade over sh. Marinate and
refrigerate for 20 minutes. While sh is
marinating prepare salsa.
Mango Salsa
1 ripe and peeled mango, diced
2 green onions, nely chopped
1/4 cup red bell pepper, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
Shellsh Medley
4 littleneck clams
4 large shrimp
4 mussels
2 squid, cleaned and cut into 1-inch rings
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup clam juice
1 tablespoon hot sauce
dash of minced parsley
Scrub the clams and mussels. Mix
everything in a pie plate and place on
the 3-inch rack. Cook at 400 degrees
for 10 minutes or until the clams and
mussels are opened.
(2 servings)
Slice the potatoes with the skin on to
prepare thin fries about ½- inch thick.
Toss with oil and sprinkle kosher salt
on fries. Place on the 3-inch rack and
cook for 4 minutes at 400 degree per
side. While fries are cooking, prepare
the sh. In a bowl, whisk together the
our, baking powder, corn akes, salt,
cayenne pepper, and old bay seasoning.
Whisk in the beer until the batter is
completely smooth and free of any
lumps. Refrigerate for 15 minutes. Note:
The batter can be made up to 1 hour
ahead of time. Dredge the sh in batter
and shake off excess. Remove the fries
(keep warm with foil) and place sh on
the 3-inch rack, cooking at 400 degrees
for 8-9 minutes per side. When sh is
done cooking, place fries on top of it
and cook for 2 more minutes at 400
degrees to give the fries a good zap.
Serve with malt vinegar.
(Serves 2 )
Tips: If batter is extra thick or sh is
extra thick you may have to cook longer
in 2 minute increments.
Fries
1 tablespoon olive oil
2 large russet potatoes
kosher salt, sprinkle
Batter
1 cup our
1/2 cup ne chopped corn akes or
bread crumbs
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
dash old bay seasoning
1/2 bottle brown beer, cold (you may
substitute for any preferred beer variety)
1 1/2 pounds rm-eshed white sh
(tilapia, pollock, cod), cut into 1-ounce
strips
Fish & Chips
Seafood
70
Complete Cookbook
Mix everything in a shallow dish and
place on the 3-inch rack. Cook at 375
degrees for 6-7 minutes.
(1 serving)
Lobster Thermidor
1 (4-6 ounces) lobster tail, remove from
shell and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons minced shallot
1/2 teaspoon dry mustard
chopped parsley
Clams & Sausage
1 sausage, crumbled
8 littleneck clams or
1 can (8 ounces) whole clams
1 clove garlic, minced
chopped cilantro
lemon slices
tabasco sauce to taste
Scrub the clams in the shell and mix
with the other ingredients except for the
lemon slices. Place lemon slices in a
shallow bowl. Place in the liner pan and
cook at 420 degrees for 8-10 minutes
or until the clams open and the sausage
is cooked. Serve with the lemon slices.
(1 serving)
Place everything in a shallow oven safe
dish and set on the 3-inch rack. Cook
at 400 degrees for 6 minutes, stirring
halfway.
(2 servings)
Shrimp with Lemon
12 large shrimp, peeled and deveined
juice of half lemon
2 tablespoons olive oil
1 teaspoon lemon pepper
Seafood
[Photo: Fish & Chips]
Place salmon on the 3-inch rack and
cook at 375 degrees for 3-4 minutes per
side, for thawed. Frozen is 4-6 minutes
per side for medium rare. For well done,
add 2 minutes. Place mango salsa over
the salmon and enjoy.
(4 servings)
Lemon Salmon with Mango Salsa
4-6 ounces salmon llets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon dijon mustard
1/2 teaspoon black pepper
In a small bowl, whisk together lemon
juice, olive oil, lemon zest, mustard, and
pepper. Place sh in a baking dish and
pour marinade over sh. Marinate and
refrigerate for 20 minutes. While sh is
marinating prepare salsa.
Mango Salsa
1 ripe and peeled mango, diced
2 green onions, nely chopped
1/4 cup red bell pepper, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
Shellsh Medley
4 littleneck clams
4 large shrimp
4 mussels
2 squid, cleaned and cut into 1-inch rings
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup clam juice
1 tablespoon hot sauce
dash of minced parsley
Scrub the clams and mussels. Mix
everything in a pie plate and place on
the 3-inch rack. Cook at 400 degrees
for 10 minutes or until the clams and
mussels are opened.
(2 servings)
Slice the potatoes with the skin on to
prepare thin fries about ½- inch thick.
Toss with oil and sprinkle kosher salt
on fries. Place on the 3-inch rack and
cook for 4 minutes at 400 degree per
side. While fries are cooking, prepare
the sh. In a bowl, whisk together the
our, baking powder, corn akes, salt,
cayenne pepper, and old bay seasoning.
Whisk in the beer until the batter is
completely smooth and free of any
lumps. Refrigerate for 15 minutes. Note:
The batter can be made up to 1 hour
ahead of time. Dredge the sh in batter
and shake off excess. Remove the fries
(keep warm with foil) and place sh on
the 3-inch rack, cooking at 400 degrees
for 8-9 minutes per side. When sh is
done cooking, place fries on top of it
and cook for 2 more minutes at 400
degrees to give the fries a good zap.
Serve with malt vinegar.
(Serves 2 )
Tips: If batter is extra thick or sh is
extra thick you may have to cook longer
in 2 minute increments.
Fries
1 tablespoon olive oil
2 large russet potatoes
kosher salt, sprinkle
Batter
1 cup our
1/2 cup ne chopped corn akes or
bread crumbs
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
dash old bay seasoning
1/2 bottle brown beer, cold (you may
substitute for any preferred beer variety)
1 1/2 pounds rm-eshed white sh
(tilapia, pollock, cod), cut into 1-ounce
strips
Fish & Chips
Seafood
70
Complete Cookbook
Mix everything in a shallow dish and
place on the 3-inch rack. Cook at 375
degrees for 6-7 minutes.
(1 serving)
Lobster Thermidor
1 (4-6 ounces) lobster tail, remove from
shell and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons minced shallot
1/2 teaspoon dry mustard
chopped parsley
Clams & Sausage
1 sausage, crumbled
8 littleneck clams or
1 can (8 ounces) whole clams
1 clove garlic, minced
chopped cilantro
lemon slices
tabasco sauce to taste
Scrub the clams in the shell and mix
with the other ingredients except for the
lemon slices. Place lemon slices in a
shallow bowl. Place in the liner pan and
cook at 420 degrees for 8-10 minutes
or until the clams open and the sausage
is cooked. Serve with the lemon slices.
(1 serving)
Place everything in a shallow oven safe
dish and set on the 3-inch rack. Cook
at 400 degrees for 6 minutes, stirring
halfway.
(2 servings)
Shrimp with Lemon
12 large shrimp, peeled and deveined
juice of half lemon
2 tablespoons olive oil
1 teaspoon lemon pepper
Seafood
[Photo: Fish & Chips]
Brush steaks with olive oil and sprinkle
with pepper (no salt – it dries out steak).
Place on 3-inch rack and cook 1- inch
steaks on sear for 3 minutes per side
for medium rare. (Refer to Quick and
Easy Cooking Guide for other times and
temperatures). When you turn steak add
lobster tails and cook for 6-7 minutes.
Remove steak and let rest for 5 minutes.
In the meantime, place butter in oven
safe dish and melt for 1-2 minutes,
leaving lobster on the 3-inch rack. When
lobster and butter are done, steak will
be rested.
(2 servings)
2 rib-eye steaks (6-8 ounces)
1 tablespoon olive oil
1/2 teaspoon black pepper
2 4-5-ounce lobster tails
3 tablespoons butter
1 teaspoon fresh parsley
Steak & Lobster Tails
Cook egg noodles, drain, rinse and
reserve. In medium bowl add tuna,
cream of mushroom soup, sour cream,
peas or green beans, and egg noodles.
Place mixture in 8x8-inch square pan
or 10-inch baking pan. Top with cheese
and breadcrumbs. Place on 1-inch rack
and bake at 375 for 20-22 minutes. If
cheese and breadcrumbs are getting
too brown, cover with foil or parchment
paper. Let casserole cool for 5-10
minutes. Enjoy!
(4-6 Servings)
1 can tuna, drained
1 can cream of mushroom soup
6 ounces cooked egg noodles
1/2 cup of peas or green beans
1/2 cup sour cream
1 cup cheddar cheese, shredded
1/4 cup bread crumbs
Tuna Noodle Casserole
Place peeled and deveined shrimp on
the bottom of liner pan. Add all other
ingredients on top of shrimp and gently
mix. Place dome lid on and cook at
400 degrees for 9 minutes. At 4 or 5
minutes, pause the oven and stir recipe,
then resume cooking. Have some nice
crusty bread on the side to soak up
butter sauce.
(Entree, 4-6 servings)
(Appetizer, 12 servings)
2lbs shrimp, peeled and deveined
2 tbsp. chopped garlic
4 tbsp. unsalted butter
1/2 cup dry white wine
1/2 lemon lemon juice, squeezed
2 tbsp. chopped at leaf parsley
salt to taste
pepper to taste
Shrimp Scampi
Wash and cut llet into triangles. Dip
in milk. Mix breadcrumbs and ranch
dressing. Dip llets in breadcrumbs and
cover both sides. Place on the 3-inch
rack that has been lined with parchment
paper. Spray the llet with non-stick
cooking spray. Cook on 400 degrees for
3-4 minutes per side. If you use thicker
sh, set timing according to cooking
guide.
(4 servings)
1/2 pounds tilapia llets,
cut into triangles
3 tablespoons of milk
1/2 cup seasoned bread crumbs
1½ tablespoons of dry ranch salad
dressing mix
parchment paper
Crunchy Fish Triangles
Seafood
72
Complete Cookbook
Combine all ingredients except salmon
in a zip-top plastic bag. Stir well. Add
salmon and seal bag. Marinate in
refrigerator 30-60 minutes. Remove
salmon from bag, discard marinade.
Place salmon on 3-inch rack. Grill at
375 degrees for 4 minutes per side, for
medium rare, or 5 minutes per side for
medium.
(4 servings)
3 tablespoons lemon juice
1/4 cup fresh basil leaves, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon worcestershire sauce
1 garlic clove, minced
1/4 teaspoon black pepper
1½ pounds salmon lets
Grilled Salmon & Fresh Basil
To make sauce, bring sake, vinegar,
soy sauce, honey, ginger, and wasabi
to a boil in small pan. Reduce heat
and simmer, stirring occasionally, until
sauce thickens, about 5 minutes. Keep
sauce warm. Sprinkle tuna with salt
and pepper. Spray 3-inch rack with
non-stick cooking spray. Place tuna on
rack and sear for 3 minutes each side,
for medium rare; 4 minutes per side for
medium; 5 minutes per side for well
done. Top with sauce and scallions.
(4 Servings)
3 tablespoons of sake or white wine
1 tablespoon rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon of fresh grated ginger
2 teaspoons wasabi
4 (5-ounce) tuna steaks
1/2 teaspoon salt
1/4 teaspoon pepper
3 scallions, sliced thin
Sake-Glazed Tuna
Seafood
[Photo: Grilled Salmon & Fresh Basil]
73Complete Cookbook
Brush steaks with olive oil and sprinkle
with pepper (no salt – it dries out steak).
Place on 3-inch rack and cook 1- inch
steaks on sear for 3 minutes per side
for medium rare. (Refer to Quick and
Easy Cooking Guide for other times and
temperatures). When you turn steak add
lobster tails and cook for 6-7 minutes.
Remove steak and let rest for 5 minutes.
In the meantime, place butter in oven
safe dish and melt for 1-2 minutes,
leaving lobster on the 3-inch rack. When
lobster and butter are done, steak will
be rested.
(2 servings)
2 rib-eye steaks (6-8 ounces)
1 tablespoon olive oil
1/2 teaspoon black pepper
2 4-5-ounce lobster tails
3 tablespoons butter
1 teaspoon fresh parsley
Steak & Lobster Tails
Cook egg noodles, drain, rinse and
reserve. In medium bowl add tuna,
cream of mushroom soup, sour cream,
peas or green beans, and egg noodles.
Place mixture in 8x8-inch square pan
or 10-inch baking pan. Top with cheese
and breadcrumbs. Place on 1-inch rack
and bake at 375 for 20-22 minutes. If
cheese and breadcrumbs are getting
too brown, cover with foil or parchment
paper. Let casserole cool for 5-10
minutes. Enjoy!
(4-6 Servings)
1 can tuna, drained
1 can cream of mushroom soup
6 ounces cooked egg noodles
1/2 cup of peas or green beans
1/2 cup sour cream
1 cup cheddar cheese, shredded
1/4 cup bread crumbs
Tuna Noodle Casserole
Place peeled and deveined shrimp on
the bottom of liner pan. Add all other
ingredients on top of shrimp and gently
mix. Place dome lid on and cook at
400 degrees for 9 minutes. At 4 or 5
minutes, pause the oven and stir recipe,
then resume cooking. Have some nice
crusty bread on the side to soak up
butter sauce.
(Entree, 4-6 servings)
(Appetizer, 12 servings)
2lbs shrimp, peeled and deveined
2 tbsp. chopped garlic
4 tbsp. unsalted butter
1/2 cup dry white wine
1/2 lemon lemon juice, squeezed
2 tbsp. chopped at leaf parsley
salt to taste
pepper to taste
Shrimp Scampi
Wash and cut llet into triangles. Dip
in milk. Mix breadcrumbs and ranch
dressing. Dip llets in breadcrumbs and
cover both sides. Place on the 3-inch
rack that has been lined with parchment
paper. Spray the llet with non-stick
cooking spray. Cook on 400 degrees for
3-4 minutes per side. If you use thicker
sh, set timing according to cooking
guide.
(4 servings)
1/2 pounds tilapia llets,
cut into triangles
3 tablespoons of milk
1/2 cup seasoned bread crumbs
1½ tablespoons of dry ranch salad
dressing mix
parchment paper
Crunchy Fish Triangles
Seafood
72
Complete Cookbook
Combine all ingredients except salmon
in a zip-top plastic bag. Stir well. Add
salmon and seal bag. Marinate in
refrigerator 30-60 minutes. Remove
salmon from bag, discard marinade.
Place salmon on 3-inch rack. Grill at
375 degrees for 4 minutes per side, for
medium rare, or 5 minutes per side for
medium.
(4 servings)
3 tablespoons lemon juice
1/4 cup fresh basil leaves, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon worcestershire sauce
1 garlic clove, minced
1/4 teaspoon black pepper
1½ pounds salmon lets
Grilled Salmon & Fresh Basil
To make sauce, bring sake, vinegar,
soy sauce, honey, ginger, and wasabi
to a boil in small pan. Reduce heat
and simmer, stirring occasionally, until
sauce thickens, about 5 minutes. Keep
sauce warm. Sprinkle tuna with salt
and pepper. Spray 3-inch rack with
non-stick cooking spray. Place tuna on
rack and sear for 3 minutes each side,
for medium rare; 4 minutes per side for
medium; 5 minutes per side for well
done. Top with sauce and scallions.
(4 Servings)
3 tablespoons of sake or white wine
1 tablespoon rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon of fresh grated ginger
2 teaspoons wasabi
4 (5-ounce) tuna steaks
1/2 teaspoon salt
1/4 teaspoon pepper
3 scallions, sliced thin
Sake-Glazed Tuna
Seafood
[Photo: Grilled Salmon & Fresh Basil]
73Complete Cookbook
Egg substitutes may be used in all
recipes.
To prepare rice, place appropriate
amounts of rice, hot boiling water, butter
and salt in a covered dish according to
directions. Place the dish on the liner
pan. Cook at 420 degrees for around
20-25 minutes until tender
To prepare instant rice, use twice the
amount that the recipe stipulates. Put
the instant rice in a pan, bringing the
recommended amount of water to a
boil. Pour over the rice, cover and let
stand for 5 minutes. Proceed with the
recipe, assuming about 30 percent
less cooking time will be needed. To
check for readiness, examine rice in the
center-bottom area. This is typically the
last to be cooked.
When cooking casseroles, prepare them
in an oven-safe dish, cover and place
on the 1-inch rack. Cook for roughly
30 percent less time than stipulated
in the original recipe. If melting or
Tips for Vegetarian Dishes
broiling, remove the foil and bake for an
additional 5 to 10 minutes according to
preference. Casseroles cook best when
less than 3 inches deep. If they need to
be cooked more than 20 minutes, cover
with aluminum foil or parchment paper
to avoid over-browning.
TVP Note
Textured Vegetable Protein (TVP) is a
soy product that comes in a variety of
forms and avors. It is high in protein
and has little or no carbohydrates. To
bread poultry, meat or vegetables, place
the TVP in a food processor or blender
and grind until ne. Add 2 tablespoons
of butter to 1 cup of ne TVP and cook
in the NuWave for 5 to 6 minutes or
until crunchy. Refrigerate until used as
breading, or simply sprinkle over recipes
to create a crunchy texture. TVP also
comes in small dice-sized chunks that
can be used as croutons in salads and
soups. Keep a supply on hand to use
as a replacement for bread crumbs,
crackers, corn akes or other high
carbohydrate ingredients.
Vegetarian
[Photo: Grilled Vegetable Quesadillas]
In a medium saucepan combine the
broth, mushrooms, and barley. Bring to
boiling; reduce heat. Simmer, covered,
for 12 to 15 minutes or until barley is
tender. Drain thoroughly. Cut peppers
in half lengthwise; remove seeds and
membranes. In a medium mixing bowl
stir together the egg, 1/2 cup of the
cheese, the tomato, zucchini, bread
crumbs, basil, rosemary, onion salt, and
bottled hot pepper sauce. Stir in cooked
barley mixture. Place peppers, cut side
up, on the 1-inch rack. Spoon barley
mixture into the pepper halves. Cook at
375 degrees for 10-12 minutes. Sprinkle
remaining cheese over the peppers.
Bake at (sear) 420 degrees for 1 minute.
(4 servings)
Cut the vegetables and place in the
bowl. Toss them with olive oil, salt
and pepper. Spread on the 3-inch
rack and cook at 375 degrees for 3-5
minutes. Turn vegetables and cook an
additional 3-5 minutes. Remove and
arrange the vegetables on four of the
our tortillas. Top with cheese and
cilantro and the remaining tortillas.
Lightly spray the tortilla tops with non-
stick cooking spray. Place two tortillas
at a time on the 3-inch rack and cook
for an additional 2 minutes or until the
cheese is melted. Cook the remaining
two and serve with your favorite salsa.
(4 servings)
Stuffed Peppers with Barley
1 cup reduced-sodium chicken
or vegetable broth
1 cup sliced fresh mushrooms
2/3 cups quick-cooking barley
2 large red, yellow, or green peppers
(about 1lb.)
1 egg, beaten
3/4 cup shredded mozzarella cheese
1 large tomato, peeled, seeded,
and chopped
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1/2 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
several dashes bottled hot pepper sauce
Tip: Try eggplant as a substitute
for the peppers.
Grilled Vegetable Quesadillas
8 our tortillas (6-inch)
1 small zucchini, sliced lengthwise
into 4 slices
1 small yellow squash, sliced
lengthwise into 4 slices
1 red bell pepper seeded
and cut into 8 pieces
1 green bell pepper, seeded
and cut into 8 pieces
1 small red onion cut into slices
2 cloves garlic, sliced
1 cup shredded pepper-jack cheese
1/4 cup cilantro, chopped
1/4 cup olive oil
kosher salt and black pepper to taste
Vegetarian
75Complete Cookbook
Egg substitutes may be used in all
recipes.
To prepare rice, place appropriate
amounts of rice, hot boiling water, butter
and salt in a covered dish according to
directions. Place the dish on the liner
pan. Cook at 420 degrees for around
20-25 minutes until tender
To prepare instant rice, use twice the
amount that the recipe stipulates. Put
the instant rice in a pan, bringing the
recommended amount of water to a
boil. Pour over the rice, cover and let
stand for 5 minutes. Proceed with the
recipe, assuming about 30 percent
less cooking time will be needed. To
check for readiness, examine rice in the
center-bottom area. This is typically the
last to be cooked.
When cooking casseroles, prepare them
in an oven-safe dish, cover and place
on the 1-inch rack. Cook for roughly
30 percent less time than stipulated
in the original recipe. If melting or
Tips for Vegetarian Dishes
broiling, remove the foil and bake for an
additional 5 to 10 minutes according to
preference. Casseroles cook best when
less than 3 inches deep. If they need to
be cooked more than 20 minutes, cover
with aluminum foil or parchment paper
to avoid over-browning.
TVP Note
Textured Vegetable Protein (TVP) is a
soy product that comes in a variety of
forms and avors. It is high in protein
and has little or no carbohydrates. To
bread poultry, meat or vegetables, place
the TVP in a food processor or blender
and grind until ne. Add 2 tablespoons
of butter to 1 cup of ne TVP and cook
in the NuWave for 5 to 6 minutes or
until crunchy. Refrigerate until used as
breading, or simply sprinkle over recipes
to create a crunchy texture. TVP also
comes in small dice-sized chunks that
can be used as croutons in salads and
soups. Keep a supply on hand to use
as a replacement for bread crumbs,
crackers, corn akes or other high
carbohydrate ingredients.
Vegetarian
[Photo: Grilled Vegetable Quesadillas]
In a medium saucepan combine the
broth, mushrooms, and barley. Bring to
boiling; reduce heat. Simmer, covered,
for 12 to 15 minutes or until barley is
tender. Drain thoroughly. Cut peppers
in half lengthwise; remove seeds and
membranes. In a medium mixing bowl
stir together the egg, 1/2 cup of the
cheese, the tomato, zucchini, bread
crumbs, basil, rosemary, onion salt, and
bottled hot pepper sauce. Stir in cooked
barley mixture. Place peppers, cut side
up, on the 1-inch rack. Spoon barley
mixture into the pepper halves. Cook at
375 degrees for 10-12 minutes. Sprinkle
remaining cheese over the peppers.
Bake at (sear) 420 degrees for 1 minute.
(4 servings)
Cut the vegetables and place in the
bowl. Toss them with olive oil, salt
and pepper. Spread on the 3-inch
rack and cook at 375 degrees for 3-5
minutes. Turn vegetables and cook an
additional 3-5 minutes. Remove and
arrange the vegetables on four of the
our tortillas. Top with cheese and
cilantro and the remaining tortillas.
Lightly spray the tortilla tops with non-
stick cooking spray. Place two tortillas
at a time on the 3-inch rack and cook
for an additional 2 minutes or until the
cheese is melted. Cook the remaining
two and serve with your favorite salsa.
(4 servings)
Stuffed Peppers with Barley
1 cup reduced-sodium chicken
or vegetable broth
1 cup sliced fresh mushrooms
2/3 cups quick-cooking barley
2 large red, yellow, or green peppers
(about 1lb.)
1 egg, beaten
3/4 cup shredded mozzarella cheese
1 large tomato, peeled, seeded,
and chopped
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1/2 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
several dashes bottled hot pepper sauce
Tip: Try eggplant as a substitute
for the peppers.
Grilled Vegetable Quesadillas
8 our tortillas (6-inch)
1 small zucchini, sliced lengthwise
into 4 slices
1 small yellow squash, sliced
lengthwise into 4 slices
1 red bell pepper seeded
and cut into 8 pieces
1 green bell pepper, seeded
and cut into 8 pieces
1 small red onion cut into slices
2 cloves garlic, sliced
1 cup shredded pepper-jack cheese
1/4 cup cilantro, chopped
1/4 cup olive oil
kosher salt and black pepper to taste
Vegetarian
75Complete Cookbook
15 small oil-cured black olives, pitted
and chopped
1 large shallot, minced
1 tablespoon thyme, minced
or 1 teaspoon dried
1 tablespoon fennel seeds,
nely crushed
1 tablespoon olive oil
4 (12x17-inch) sheets phyllo
(at room temperature)
1/2 cup shredded havarti cheese
1/4 cup basil, chopped
Frost the inside of a 8-9-inch pie dish
with the potatoes. Crumble the veggie
burgers evenly over the bottom. Spoon
the salsa evenly over the crumbled
burgers. Sprinkle the cheese over that.
Tent the dish with foil and cook on
3-inch rack and cook at 350 degrees
for 10 minutes. Remove the foil tent
and continue cooking for 3 to 5 minutes
or until cheese is bubbling and golden
brown.
(4-6 servings)
Sauce
Sauté onion and garlic in olive oil until
vegetables are tender. Add tomato
sauce, seasonings, mushrooms, and
simmer. Cook spinach according to
package directions. Drain and squeeze
out excess water. Blend together
spinach, cheeses and pepper. Spread
mixture evenly along entire length of
each noodle. Roll each one and place on
its side in the liner pan, which has been
lightly greased. Cover with sauce. Bake
at 375 degrees for 10-12 minutes or
until heated through.
(4-6 servings)
Tomato & Olive Tart
Place tomato slices on 2-3 layers of
paper towels. Cover with more paper
towels and blot gently. Let stand for 10
minutes. Combine the olives, shallot,
thyme, fennel, and olive oil in a small
bowl. Spray the 10-inch baking pan
with non-stick spray, or use an 8 x
8-inch square pan sprayed. Lay one
layer of Phyllo dough in pan and spray
with olive oil. Repeat for the next three
layers. Roll the edges of the phyllo in to
make a rim and spray olive oil. Arrange
the tomatoes across the phyllo. Sprinkle
the olive mixture on top of the tomatoes
evenly. Bake on the 1- inch rack and
cook at 375 degrees for 7-8 minutes
or until the edges become brown and
tomatoes are soft. Sprinkle the cheese
over tart and bake at 400 degrees for
1-2 minutes. Remove and add basil. Cut
tart into 6 pieces. Serve hot.
Taco Pie
2 cups prepared mashed potatoes, (cooled)
4 veggie burgers
1 cup salsa
1½ cups mexican blend shredded cheese
Ricotta Spinach Rolls
1 medium onion, nely chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 cups tomato sauce
1 teaspoon oregano
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/4 cup chopped mushrooms (optional)
8 lasagna noodles, cooked and drained
Sauce
1 (10 ounce) package frozen
chopped spinach
1 cup ricotta or cottage cheese
2 tablespoons parmesan cheese
dash pepper
Filling
Vegetarian
76
Complete Cookbook
Arrange peppers cut side up in a
single layer on the 3-inch rack. Place
tomatoes, capers and garlic in pepper
cavities. Sprinkle with basil, bread
crumbs, salt and pepper. Drizzle olive
oil over top. Cook at 375 degrees for 10
minutes. Keep in mind the cooking time
could be a couple minutes more or less
depending on the size of the peppers.
(6 servings)
Tofu Teriyaki
12 ounces rm tofu
1/4 cup each of honey & soy sauce
1 teaspoon ginger powder
hot sauce of choice, to taste
1 clove fresh minced garlic
1 tablespoon sesame oil
3 drops liquid smoke
Slice the tofu like a loaf of bread in
about 3/4-inch thick slices. Place
the slices in a single layer on paper
towel to drain. Mix together the honey,
soy sauce, ginger, hot sauce, garlic,
sesame oil and liquid smoke. Brush
the tops of the tofu slices with the
marinade. Place brushed side down on
the 3-inch rack. Brush the tops of the
slices with the marinade. Cook at 350
degrees for 10 minutes per side.
(4-6 servings)
Summer Fresh Peppers with
Fresh Herbs & Tomatoes
3 red or yellow bell peppers,
halved lengthwise and seeded
3 medium tomatoes, cored
and cut in wedges
1 tablespoon capers
3 cloves of garlic, thinly sliced
1/4 cup fresh basil, shredded
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Vegetarian
[Photo: Tomato & Olive Tart]
15 small oil-cured black olives, pitted
and chopped
1 large shallot, minced
1 tablespoon thyme, minced
or 1 teaspoon dried
1 tablespoon fennel seeds,
nely crushed
1 tablespoon olive oil
4 (12x17-inch) sheets phyllo
(at room temperature)
1/2 cup shredded havarti cheese
1/4 cup basil, chopped
Frost the inside of a 8-9-inch pie dish
with the potatoes. Crumble the veggie
burgers evenly over the bottom. Spoon
the salsa evenly over the crumbled
burgers. Sprinkle the cheese over that.
Tent the dish with foil and cook on
3-inch rack and cook at 350 degrees
for 10 minutes. Remove the foil tent
and continue cooking for 3 to 5 minutes
or until cheese is bubbling and golden
brown.
(4-6 servings)
Sauce
Sauté onion and garlic in olive oil until
vegetables are tender. Add tomato
sauce, seasonings, mushrooms, and
simmer. Cook spinach according to
package directions. Drain and squeeze
out excess water. Blend together
spinach, cheeses and pepper. Spread
mixture evenly along entire length of
each noodle. Roll each one and place on
its side in the liner pan, which has been
lightly greased. Cover with sauce. Bake
at 375 degrees for 10-12 minutes or
until heated through.
(4-6 servings)
Tomato & Olive Tart
Place tomato slices on 2-3 layers of
paper towels. Cover with more paper
towels and blot gently. Let stand for 10
minutes. Combine the olives, shallot,
thyme, fennel, and olive oil in a small
bowl. Spray the 10-inch baking pan
with non-stick spray, or use an 8 x
8-inch square pan sprayed. Lay one
layer of Phyllo dough in pan and spray
with olive oil. Repeat for the next three
layers. Roll the edges of the phyllo in to
make a rim and spray olive oil. Arrange
the tomatoes across the phyllo. Sprinkle
the olive mixture on top of the tomatoes
evenly. Bake on the 1- inch rack and
cook at 375 degrees for 7-8 minutes
or until the edges become brown and
tomatoes are soft. Sprinkle the cheese
over tart and bake at 400 degrees for
1-2 minutes. Remove and add basil. Cut
tart into 6 pieces. Serve hot.
Taco Pie
2 cups prepared mashed potatoes, (cooled)
4 veggie burgers
1 cup salsa
1½ cups mexican blend shredded cheese
Ricotta Spinach Rolls
1 medium onion, nely chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 cups tomato sauce
1 teaspoon oregano
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/4 cup chopped mushrooms (optional)
8 lasagna noodles, cooked and drained
Sauce
1 (10 ounce) package frozen
chopped spinach
1 cup ricotta or cottage cheese
2 tablespoons parmesan cheese
dash pepper
Filling
Vegetarian
76
Complete Cookbook
Arrange peppers cut side up in a
single layer on the 3-inch rack. Place
tomatoes, capers and garlic in pepper
cavities. Sprinkle with basil, bread
crumbs, salt and pepper. Drizzle olive
oil over top. Cook at 375 degrees for 10
minutes. Keep in mind the cooking time
could be a couple minutes more or less
depending on the size of the peppers.
(6 servings)
Tofu Teriyaki
12 ounces rm tofu
1/4 cup each of honey & soy sauce
1 teaspoon ginger powder
hot sauce of choice, to taste
1 clove fresh minced garlic
1 tablespoon sesame oil
3 drops liquid smoke
Slice the tofu like a loaf of bread in
about 3/4-inch thick slices. Place
the slices in a single layer on paper
towel to drain. Mix together the honey,
soy sauce, ginger, hot sauce, garlic,
sesame oil and liquid smoke. Brush
the tops of the tofu slices with the
marinade. Place brushed side down on
the 3-inch rack. Brush the tops of the
slices with the marinade. Cook at 350
degrees for 10 minutes per side.
(4-6 servings)
Summer Fresh Peppers with
Fresh Herbs & Tomatoes
3 red or yellow bell peppers,
halved lengthwise and seeded
3 medium tomatoes, cored
and cut in wedges
1 tablespoon capers
3 cloves of garlic, thinly sliced
1/4 cup fresh basil, shredded
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Vegetarian
[Photo: Tomato & Olive Tart]
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. To save time, marinate in a
sealed bag or container and freeze into
separate servings. When ready to use,
refer to the cooking guide.
Soak lamb in 1 cup milk, 1 cup to
tone down gameness. Use a meat
thermometer to be sure the lamb is
properly cooked.
When the lamb roast is within 41º F
(5º C) of its internal temperature (see
internal temperatures below) remove
from the oven, and allow the meat to
rest for 15 to 20 minutes. While doing
so, the meat’s internal temperature will
increase by several degrees.
Mix everything in a shallow dish and
place on the 3-inch rack. Cook at 400
degrees for 5-6 minutes, stir and cook
another 5-6 minutes.
(1 serving)
Tips for Lamb
Lamb Cuts
Lamb Roasts
(Boneless)
Roasting Recommendations
120º-140ºF (60ºC)
140º-150ºF (66ºC)
150º-160ºF (71ºC)
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Rare
Medium-Rare
Medium-Well
135º-145ºF (63ºC)
145º-150ºF (66ºC)
(Temperatures listed below are based
on internal temperatures)
Lamb & Ham
6 ounces leg of lamb
cut into 1-inch cubes
2 ounces smoked ham, diced
1/2 green pepper, cored and chopped
1 clove garlic, minced
2 tablespoons olive oil
salt & pepper to taste
Lamb
[Photo: Herb Stuffed Lamb Chops]
Divide ingredients into four servings and
slide onto metal or bamboo skewers,
alternating meat and vegetables. Place
on the 3-inch rack and brush with sauce
or seasoning. Cook at 375 degrees for
7-8 minutes, then turn and brush the
other side with sauce or seasoning and
cook an additional 7-8 minutes.
(4 servings)
Herb Stuffed Lamb Chops
6 lamb chops (2-inch thick)
1 stick soft un-salted butter
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
or 1½ teaspoons dried
1 large shallot, chopped
1/4 teaspoon ground black pepper
1 teaspoon salt
Mix garlic, herbs, shallots, salt, and
pepper with the softened butter. Place
butter mixture in 3/4-inch cut pockets
of the lamb. Secure with toothpicks.
Place the lamb chops on the 3-inch
rack. Cook at 420 degrees for 5-6
minutes per side for thawed. If frozen
cook for 5-6 minutes per side, for
medium rare lamb. Follow the “Quick
and Easy Cooking Guide” for additional
times and temperatures.
(6 servings)
Lamb with Pesto
1 (6-ounce) lamb steak from
the leg (1-inch thick)
3 tablespoons pesto sauce
Place the basil, nuts, and garlic in your
food processor or blender. With the
machine running slowly pour in the oil
until it forms into a thick paste. Add
more oil if too thick. Season and store in
a jar with a thin lm of mayonnaise on
top to prevent discoloration. Reserve left
over pesto for future cooking.
(1 serving)
Place the steak on the 3-inch rack and
spread on half the pesto sauce. Cook
at 400 degrees for 4 minutes. Turn over
and spread on the remaining sauce and
cook for another 4 minutes.
Pesto Sauce
2 cups packed fresh, basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
salt to taste
Lamb Kabobs
2 lbs. leg of lamb, trimmed of fat,
and cut into 2-inch cubes
1 large green bell pepper, cored
and cut into 8 equal pieces
1 red onion quartered
8 large white mushrooms
4 roma style tomatoes, cut in half
and seeded
barbecue sauce
Lamb
[Photo: Lamb Kabobs]
79Complete Cookbook
To use your favorite dry seasonings on
frozen meat, run meat under cold water.
This will allow seasonings to adhere.
Brush sauces on fresh meats to infuse
avors. To save time, marinate in a
sealed bag or container and freeze into
separate servings. When ready to use,
refer to the cooking guide.
Soak lamb in 1 cup milk, 1 cup to
tone down gameness. Use a meat
thermometer to be sure the lamb is
properly cooked.
When the lamb roast is within 41º F
(5º C) of its internal temperature (see
internal temperatures below) remove
from the oven, and allow the meat to
rest for 15 to 20 minutes. While doing
so, the meat’s internal temperature will
increase by several degrees.
Mix everything in a shallow dish and
place on the 3-inch rack. Cook at 400
degrees for 5-6 minutes, stir and cook
another 5-6 minutes.
(1 serving)
Tips for Lamb
Lamb Cuts
Lamb Roasts
(Boneless)
Roasting Recommendations
120º-140ºF (60ºC)
140º-150ºF (66ºC)
150º-160ºF (71ºC)
* Using a meat thermometer is essential
for checking the internal temperature of
the meat.
Rare
Medium-Rare
Medium-Well
135º-145ºF (63ºC)
145º-150ºF (66ºC)
(Temperatures listed below are based
on internal temperatures)
Lamb & Ham
6 ounces leg of lamb
cut into 1-inch cubes
2 ounces smoked ham, diced
1/2 green pepper, cored and chopped
1 clove garlic, minced
2 tablespoons olive oil
salt & pepper to taste
Lamb
[Photo: Herb Stuffed Lamb Chops]
Divide ingredients into four servings and
slide onto metal or bamboo skewers,
alternating meat and vegetables. Place
on the 3-inch rack and brush with sauce
or seasoning. Cook at 375 degrees for
7-8 minutes, then turn and brush the
other side with sauce or seasoning and
cook an additional 7-8 minutes.
(4 servings)
Herb Stuffed Lamb Chops
6 lamb chops (2-inch thick)
1 stick soft un-salted butter
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
or 1½ teaspoons dried
1 large shallot, chopped
1/4 teaspoon ground black pepper
1 teaspoon salt
Mix garlic, herbs, shallots, salt, and
pepper with the softened butter. Place
butter mixture in 3/4-inch cut pockets
of the lamb. Secure with toothpicks.
Place the lamb chops on the 3-inch
rack. Cook at 420 degrees for 5-6
minutes per side for thawed. If frozen
cook for 5-6 minutes per side, for
medium rare lamb. Follow the “Quick
and Easy Cooking Guide” for additional
times and temperatures.
(6 servings)
Lamb with Pesto
1 (6-ounce) lamb steak from
the leg (1-inch thick)
3 tablespoons pesto sauce
Place the basil, nuts, and garlic in your
food processor or blender. With the
machine running slowly pour in the oil
until it forms into a thick paste. Add
more oil if too thick. Season and store in
a jar with a thin lm of mayonnaise on
top to prevent discoloration. Reserve left
over pesto for future cooking.
(1 serving)
Place the steak on the 3-inch rack and
spread on half the pesto sauce. Cook
at 400 degrees for 4 minutes. Turn over
and spread on the remaining sauce and
cook for another 4 minutes.
Pesto Sauce
2 cups packed fresh, basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
salt to taste
Lamb Kabobs
2 lbs. leg of lamb, trimmed of fat,
and cut into 2-inch cubes
1 large green bell pepper, cored
and cut into 8 equal pieces
1 red onion quartered
8 large white mushrooms
4 roma style tomatoes, cut in half
and seeded
barbecue sauce
Lamb
[Photo: Lamb Kabobs]
79Complete Cookbook
Mix all the ingredients in the lamb
section and form into four 4-inch
burgers. You can make these the day
ahead, if you want. This helps to infuse
avors. Spray non-stick cooking spray
on the 3-inch rack and place burgers on
the rack. Cook at 400 degree for 4 to 5
minutes per side. If you want well-done,
cook for 7 to 8 minutes. Place on your
favorite bun and place salsa on burger
along with mayonnaise.
(4 servings)
In shallow dish, mix olive oil, garlic
and lemon juice. Add the lamb chops
and turn to coat on all sides. Place in
refrigerator for 60 minutes. In a small
bowl, mix feta, tomatoes, olives, and
parsley. Set aside. Place lamb chops
directly on 3-inch rack, sprinkle with
salt and pepper. Cook at 400 degrees
for 5-6 minutes, turning over halfway.
When chops are done, spoon equal
portion of feta mixture on each chop
and cook at 420 degrees (sear) for 1
minute or until cheese melts.
(4 servings)
Moroccan Lamb Burgers
11/3 lbs. ground lamb (you can use
beef or turkey)
1 clove garlic, minced
1 jalapeno chile, seeded and minced
2 tablespoons fresh cilantro, chopped
1 large shallot
3/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
2 large orange, peel and pith cut away
(cut oranges into 1/3-inch cubes)
1 cup chopped red onion
1/4 cup chopped pitted green olives
Salsa
Curried Lamb
6 ounces leg of lamb cut into
1-inch cubes
1/2 green pepper, sliced thick
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry paste
(available at Asian markets)
1 tablespoon lemon juice
4 tablespoons sour cream
Mix everything, except the juice and
sour cream, in a shallow oven safe dish.
Place on the 1-inch rack and cook at
375 degrees for 8 minutes. Stir and
cook for another 8 minutes. Stir in the
juice and sour cream and serve.
(1 serving)
Lamb Chops with Feta
& Tomatoes
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1-inch thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted kalamata olives
1 tablespoon chopped parsley
salt & pepper to taste
Lamb
[Photo: Curried Lamb]
80
Complete Cookbook
Chocolatey Chocolate Cake
2 cups sugar
1¾ cups all-purpose our
3/4 cup cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Combine sugar, our, cocoa, baking
powder, baking soda and salt in large
bowl. Add eggs, milk, oil and vanilla.
Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Divide batter into two 8 x 8 silicone
baking pans. Place one cake pan on 1
inch rack. Bake 350 degrees for 30 to 32
minutes. Insert toothpick. Cake is done
if toothpick is removed cleanly. Remove
cake, and cool on wire rack. Repeat with
2nd layer.
(8-10 servings)
Melt butter. Stir in cocoa. Alternately
add powdered sugar and milk. Beat
with mixer to spreading consistency.
Add vanilla and mix well. May add small
amount of additional milk if needed, for
desired consistency.
Frosting
1 stick (1/2 cup) butter
1/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1¼ teaspoon vanilla extract
Dessert
[Photo: Chocolatey Chocolate Cake]
When converting your own recipe to
NuWave oven methods always use the
extender ring, 1-inch rack and bake
at 300 degrees the rst time. You can
always adjust from there. Keep in mind
the heating element is at the top, so
crust will need to be baked rst. With
that in mind, certain recipes may have
two steps, like a bar cookie for example.
The use of glass and ceramic pans
will increase cooking time. Recipes in
this book have been tested in silicone
and metal pans. For multi-layer baking
using the silicone baking ring, recipe
temperatures will typically need to be
set at 250 degrees rather than 300.
Remember to adjust accordingly when
using your own recipes. Because
the NuWave retains the moisture in
baked goods, your recipe will stay
fresh and moist longer than recipes
made in conventional ovens when
stored properly. For converting recipes
requiring a 9x13-inch pan, you can
usually substitute two pans using our
8x8-inch square silicone baking pan,
with divider in place, slicing into nger
size bars.
For cakes, cookies, muns and more
adding the extender ring will control
even browning. Depending on the
recipe directions, place cookies around
perimeter of the liner pan (try not to
place directly under power head). For
bottom crust pies, bake crust alone for
15 to 20 minutes, at 350 degrees. Add
the pie lling and cook remaining time
as directed. If a recipe calls for a glaze,
spread it on during the last 5 minutes to
prevent overcooking. For better results
while preparing desserts and breads,
reduce the temperature to 300 degrees.
Place the dish on the 1-inch rack.
Revert to the original directions instead
of decreasing the time by 20 percent.
Tips for Desserts
Mix all the ingredients in the lamb
section and form into four 4-inch
burgers. You can make these the day
ahead, if you want. This helps to infuse
avors. Spray non-stick cooking spray
on the 3-inch rack and place burgers on
the rack. Cook at 400 degree for 4 to 5
minutes per side. If you want well-done,
cook for 7 to 8 minutes. Place on your
favorite bun and place salsa on burger
along with mayonnaise.
(4 servings)
In shallow dish, mix olive oil, garlic
and lemon juice. Add the lamb chops
and turn to coat on all sides. Place in
refrigerator for 60 minutes. In a small
bowl, mix feta, tomatoes, olives, and
parsley. Set aside. Place lamb chops
directly on 3-inch rack, sprinkle with
salt and pepper. Cook at 400 degrees
for 5-6 minutes, turning over halfway.
When chops are done, spoon equal
portion of feta mixture on each chop
and cook at 420 degrees (sear) for 1
minute or until cheese melts.
(4 servings)
Moroccan Lamb Burgers
11/3 lbs. ground lamb (you can use
beef or turkey)
1 clove garlic, minced
1 jalapeno chile, seeded and minced
2 tablespoons fresh cilantro, chopped
1 large shallot
3/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
2 large orange, peel and pith cut away
(cut oranges into 1/3-inch cubes)
1 cup chopped red onion
1/4 cup chopped pitted green olives
Salsa
Curried Lamb
6 ounces leg of lamb cut into
1-inch cubes
1/2 green pepper, sliced thick
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry paste
(available at Asian markets)
1 tablespoon lemon juice
4 tablespoons sour cream
Mix everything, except the juice and
sour cream, in a shallow oven safe dish.
Place on the 1-inch rack and cook at
375 degrees for 8 minutes. Stir and
cook for another 8 minutes. Stir in the
juice and sour cream and serve.
(1 serving)
Lamb Chops with Feta
& Tomatoes
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1-inch thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted kalamata olives
1 tablespoon chopped parsley
salt & pepper to taste
Lamb
[Photo: Curried Lamb]
80
Complete Cookbook
Chocolatey Chocolate Cake
2 cups sugar
1¾ cups all-purpose our
3/4 cup cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Combine sugar, our, cocoa, baking
powder, baking soda and salt in large
bowl. Add eggs, milk, oil and vanilla.
Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Divide batter into two 8 x 8 silicone
baking pans. Place one cake pan on 1
inch rack. Bake 350 degrees for 30 to 32
minutes. Insert toothpick. Cake is done
if toothpick is removed cleanly. Remove
cake, and cool on wire rack. Repeat with
2nd layer.
(8-10 servings)
Melt butter. Stir in cocoa. Alternately
add powdered sugar and milk. Beat
with mixer to spreading consistency.
Add vanilla and mix well. May add small
amount of additional milk if needed, for
desired consistency.
Frosting
1 stick (1/2 cup) butter
1/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1¼ teaspoon vanilla extract
Dessert
[Photo: Chocolatey Chocolate Cake]
When converting your own recipe to
NuWave oven methods always use the
extender ring, 1-inch rack and bake
at 300 degrees the rst time. You can
always adjust from there. Keep in mind
the heating element is at the top, so
crust will need to be baked rst. With
that in mind, certain recipes may have
two steps, like a bar cookie for example.
The use of glass and ceramic pans
will increase cooking time. Recipes in
this book have been tested in silicone
and metal pans. For multi-layer baking
using the silicone baking ring, recipe
temperatures will typically need to be
set at 250 degrees rather than 300.
Remember to adjust accordingly when
using your own recipes. Because
the NuWave retains the moisture in
baked goods, your recipe will stay
fresh and moist longer than recipes
made in conventional ovens when
stored properly. For converting recipes
requiring a 9x13-inch pan, you can
usually substitute two pans using our
8x8-inch square silicone baking pan,
with divider in place, slicing into nger
size bars.
For cakes, cookies, muns and more
adding the extender ring will control
even browning. Depending on the
recipe directions, place cookies around
perimeter of the liner pan (try not to
place directly under power head). For
bottom crust pies, bake crust alone for
15 to 20 minutes, at 350 degrees. Add
the pie lling and cook remaining time
as directed. If a recipe calls for a glaze,
spread it on during the last 5 minutes to
prevent overcooking. For better results
while preparing desserts and breads,
reduce the temperature to 300 degrees.
Place the dish on the 1-inch rack.
Revert to the original directions instead
of decreasing the time by 20 percent.
Tips for Desserts
Chop macadamia nuts, add to vanilla
chips and set aside. Combine sugar
and butter until creamy. Beat in the egg
and vanilla. In a separate bowl combine
our and baking soda; gradually add to
creamed ingredients and mix well. Stir in
macadamia nuts and vanilla chips. Place
1-inch rack in liner pan and place the
extender ring on base tray. Place silicone
baking ring on 1-inch rack. Drop dough
by heaping teaspoonfuls on silicone ring.
Place 3-inch extender ring on base. Bake
at 350 degrees for 14 minutes. Open
dome and let the cookies sit for 1 minute
then remove to wire rack for cooling.
(54 servings)
2/3 cup sugar
1 egg
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose
our
1/2 teaspoon baking soda
1 jar (3½ ounces) macadamia nuts,
chopped
1 cup vanilla or white chocolate chips
White Chocolate
Macadamia Cookies
White Cake
1/4 cup butter, softened
1/4 cup shortening
1½ cups sugar
4 egg whites
1½ teaspoons vanilla extract
2¼ cups cake our
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
In a small bowl, cream butter, shortening
and sugar until light and uffy. Gradually
add egg whites, beating well after each
addition. Beat in vanilla. In a separate
bowl combine the our, baking powder
and salt. Add to creamed mixture
alternately with buttermilk. Pour into two
8x8-inch silicone baking pans. Place
3-inch ring on base. Bake at 300 degrees
for 35 minutes or until a toothpick
inserted near the center comes out
clean. Cool on wire rack. Repeat with 2nd
layer.
(8-10 servings)
Dessert
[Photo: Cinnamon Pecan Bites]
[Photo: Bread Pudding with Whiskey Sauce]
Pumpkin Whoopie Cookies
1 cup vegetable oil
2 cups packed light brown sugar
2 large eggs
1 cup pumpkin puree, canned or fresh
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose our
Spray liner pan with non-stick cooking
spray. In a large bowl mix together
vegetable oil and brown sugar until
smooth. Add in eggs until blended. Add
in pumpkin puree, pumpkin pie spice,
vanilla, baking powder, baking soda
and salt. Whip until light and uffy.
Gently fold in the our with a rubber
spatula. Be careful not to over mix.
Using small cookie scoop, drop pieces
on liner pan about 2 inches apart. Place
3-inch extender ring on base. Bake
at 350 degrees for 10-12 minutes, or
until cookies spring back when lightly
touched. Cool completely before lling.
(24 servings)
Cream Cheese Filling
1 (8-ounce) package cream cheese,
softened
1 cup butter, softened
4 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
In a large bowl of an electric mixer,
cream butter and cream cheese on
medium speed, scraping sides of bowl.
Mix on low speed and add powdered
sugar and vanilla, then beat until light
and uffy. Spread the at side of the
cookies with cookies lling. Top with
another pumpkin cookie, pressing down
very lightly to seal.
Tips: If you don’t have pumpkin pie spice
on hand, mix 1 1/2 teaspoon cinnamon,
1 teaspoon nutmeg, 1 teaspoon ginger
and 1/2 teaspoon allspice.
Mix the milk, cream, butter and sugar
and place in a 9-inch cake pan. Place
pan on the 1-inch rack and cook at 375
degrees for 3 minutes. Cut the cinnamon
rolls into quarters and distribute the
pieces in the warm caramel in the pan
leaving space in between each piece.
Cook at 375 degrees for 7-8 minutes.
Sprinkle the pecans over the pan and
cook for an additional 2-3 minutes.
(8 servings)
2/ 3 cup milk
2 tablespoons cream
4 tablespoons unsalted butter, melted
1 cup brown sugar
1 small tube cinnamon roll dough
1/2 cup chopped pecans
Cinnamon Pecan Bites
Dessert
83Complete Cookbook
Chop macadamia nuts, add to vanilla
chips and set aside. Combine sugar
and butter until creamy. Beat in the egg
and vanilla. In a separate bowl combine
our and baking soda; gradually add to
creamed ingredients and mix well. Stir in
macadamia nuts and vanilla chips. Place
1-inch rack in liner pan and place the
extender ring on base tray. Place silicone
baking ring on 1-inch rack. Drop dough
by heaping teaspoonfuls on silicone ring.
Place 3-inch extender ring on base. Bake
at 350 degrees for 14 minutes. Open
dome and let the cookies sit for 1 minute
then remove to wire rack for cooling.
(54 servings)
2/3 cup sugar
1 egg
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose
our
1/2 teaspoon baking soda
1 jar (3½ ounces) macadamia nuts,
chopped
1 cup vanilla or white chocolate chips
White Chocolate
Macadamia Cookies
White Cake
1/4 cup butter, softened
1/4 cup shortening
1½ cups sugar
4 egg whites
1½ teaspoons vanilla extract
2¼ cups cake our
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
In a small bowl, cream butter, shortening
and sugar until light and uffy. Gradually
add egg whites, beating well after each
addition. Beat in vanilla. In a separate
bowl combine the our, baking powder
and salt. Add to creamed mixture
alternately with buttermilk. Pour into two
8x8-inch silicone baking pans. Place
3-inch ring on base. Bake at 300 degrees
for 35 minutes or until a toothpick
inserted near the center comes out
clean. Cool on wire rack. Repeat with 2nd
layer.
(8-10 servings)
Dessert
[Photo: Cinnamon Pecan Bites]
[Photo: Bread Pudding with Whiskey Sauce]
Pumpkin Whoopie Cookies
1 cup vegetable oil
2 cups packed light brown sugar
2 large eggs
1 cup pumpkin puree, canned or fresh
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose our
Spray liner pan with non-stick cooking
spray. In a large bowl mix together
vegetable oil and brown sugar until
smooth. Add in eggs until blended. Add
in pumpkin puree, pumpkin pie spice,
vanilla, baking powder, baking soda
and salt. Whip until light and uffy.
Gently fold in the our with a rubber
spatula. Be careful not to over mix.
Using small cookie scoop, drop pieces
on liner pan about 2 inches apart. Place
3-inch extender ring on base. Bake
at 350 degrees for 10-12 minutes, or
until cookies spring back when lightly
touched. Cool completely before lling.
(24 servings)
Cream Cheese Filling
1 (8-ounce) package cream cheese,
softened
1 cup butter, softened
4 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
In a large bowl of an electric mixer,
cream butter and cream cheese on
medium speed, scraping sides of bowl.
Mix on low speed and add powdered
sugar and vanilla, then beat until light
and uffy. Spread the at side of the
cookies with cookies lling. Top with
another pumpkin cookie, pressing down
very lightly to seal.
Tips: If you don’t have pumpkin pie spice
on hand, mix 1 1/2 teaspoon cinnamon,
1 teaspoon nutmeg, 1 teaspoon ginger
and 1/2 teaspoon allspice.
Mix the milk, cream, butter and sugar
and place in a 9-inch cake pan. Place
pan on the 1-inch rack and cook at 375
degrees for 3 minutes. Cut the cinnamon
rolls into quarters and distribute the
pieces in the warm caramel in the pan
leaving space in between each piece.
Cook at 375 degrees for 7-8 minutes.
Sprinkle the pecans over the pan and
cook for an additional 2-3 minutes.
(8 servings)
2/ 3 cup milk
2 tablespoons cream
4 tablespoons unsalted butter, melted
1 cup brown sugar
1 small tube cinnamon roll dough
1/2 cup chopped pecans
Cinnamon Pecan Bites
Dessert
83Complete Cookbook
Core apples using an apple corer or
melon ball scoop. Using a sharp knife,
score and peel about a third of the
way down the apples (this prevents
the apples from bursting). Arrange
the apples in a 10” baking pan. In a
small bowl combine all of the rest of
the ingredients and mix. Spoon into
the center of the apples, letting the
remainder drizzle over. Place on the
3-inch rack and bake at 400 degrees for
10-12 minutes. Let cool for 5 minutes.
The jelly will be very hot. Check to make
sure the apples are tender (cooking
times vary depending on the size of
apples).
Baked Apples
4 medium apples (Use any of your
favorite apples)
1/4 cup maple syrup
1/4 cup apricot jam or your favorite jam
1/4 cup apple juice or water
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
4 (1-inch thick) slices fresh pineapple,
trimmed leaving in the core
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons heavy cream
4 scoops vanilla bean ice cream
or vanilla frozen yogurt
1 cup hot fudge sauce, warmed
Caramelized Pineapple Sundæs
Place the pineapple on the 3-inch
rack. Sprinkle the tops of each slice
with sugar and cinnamon. Drizzle a
little cream over the tops. Cook at 400
degrees for 2-3 minutes or until sugar
bubbles and turns golden. Place the
pineapple slices on serving dishes and
top with ice cream and warm fudge
sauce.
(4 servings)
2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
1/4 cup chopped macadamia nuts
1/2 cup white chocolate chips
1/2 cup sweetened aked coconut
1 (14-ounce) can sweetened
condensed milk
Combine rst 3 ingredients in a medium
bowl. Press mixture onto bottom of 8x8-
inch silicone baking pan. Place 3-inch
extender ring on base tray. Place pan on
1-inch rack. Bake at 350 degrees for 15
minutes. Remove from oven. Sprinkle
macadamia nuts, white chocolate
morsels, and coconut over hot crust.
Pour condensed milk evenly over top.
Bake additional 20 to 25 minutes or until
lightly browned and edges are bubbly.
Let cool 1 hour on a wire rack. Slice
each loaf into nger size bars.
(12 servings)
Tip: Place silicone divider in 8x8-inch
pan and slice into nger size bars.
If macadamia nuts are not available, try
butter toffee peanuts.
Country Road Bar Cookies
Angel Food Cake (Box)
1 box mix (prepared)
metal tube pan
Follow directions on Angel Food box
then pour batter into ungreased tube
pan. Cut through batter with sharp knife
to remove large air bubbles.
Place 3-inch Extender Ring on base
tray. Place the 1-inch rack in the liner
pan. Place tube pan on rack. Bake 350
degrees for 20 minutes, then lower
the temperature to 300 and bake for
additional 20 minutes. Remove pan
from oven and hang upside down on
top of wine bottle until completely cool.
Loosen cake from tube and sides of pan
using a knife or spatula with up and
down strokes. Gently remove cake.
Dessert
84
Complete Cookbook
1/2 cup sugar
1/4 cup water
1/4 cup butter
1 shot glass whiskey
Mix all the ingredients and cook until
dissolved. Remove from heat and add
whiskey to individual taste.
(6 servings)
Bread Pudding with
Whiskey Sauce
10 slices white bread (day old)
4 tablespoons white sugar
3½ cups milk
4 eggs, separated
1 tablespoon vanilla
1 tablespoon salt
2 sticks butter
1 cup raisins
Break bread into the oven safe casserole
dish, no bigger than 1½ qt. Soften bread
with a small amount of milk. Beat sugar
and egg yolks. Add milk and stir well.
Add vanilla and salt. Pour milk mixture
over the bread. Fold in raisins. Cut butter
into chunks and fold in. Place pan of
bread pudding on the 1-inch rack. Bake
on 375 degrees for 10 minutes with foil
loosely covering the top. (allowing air
to get in sides) remove foil and bake for
another 8 minutes at 375 degrees. Check
by sticking knife in center; if it comes out
clean it’s done.
Whiskey Sauce
Almond Tart
10-12 ounces ginger snaps,
broken into pieces
1 stick unsalted butter, cut into pieces
12 ounces chopped almonds
4 eggs
3/4 cup light corn syrup
1/4 cup honey
1/2 cup sugar
1 tablespoon rum
1 teaspoon pure vanilla extract
dash of salt
Process the cookie pieces and butter
pieces together in the bowl of a food
processor tted with a steel blade until
the crumbs begin to soften together.
Press into a 9-inch tart pan, along the
sides and bottom. Sprinkle the almonds
evenly over the bottom of the crust.
Beat together the eggs, corn syrup and
honey until pale in color. Beat in the
sugar, rum, vanilla and salt. Pour over
the almonds and bake on 1-inch rack
at 350 degrees for 5 minutes. Tent the
tart with foil and bake at 350 degrees
for 30 minutes. Remove the foil tent and
bake at 350 degrees for an additional 15
minutes. Serve warm with sweetened
whipped topping if desired.
(8 servings)
Dessert
[Photo: Angel Food Cake]
Core apples using an apple corer or
melon ball scoop. Using a sharp knife,
score and peel about a third of the
way down the apples (this prevents
the apples from bursting). Arrange
the apples in a 10” baking pan. In a
small bowl combine all of the rest of
the ingredients and mix. Spoon into
the center of the apples, letting the
remainder drizzle over. Place on the
3-inch rack and bake at 400 degrees for
10-12 minutes. Let cool for 5 minutes.
The jelly will be very hot. Check to make
sure the apples are tender (cooking
times vary depending on the size of
apples).
Baked Apples
4 medium apples (Use any of your
favorite apples)
1/4 cup maple syrup
1/4 cup apricot jam or your favorite jam
1/4 cup apple juice or water
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
4 (1-inch thick) slices fresh pineapple,
trimmed leaving in the core
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons heavy cream
4 scoops vanilla bean ice cream
or vanilla frozen yogurt
1 cup hot fudge sauce, warmed
Caramelized Pineapple Sundæs
Place the pineapple on the 3-inch
rack. Sprinkle the tops of each slice
with sugar and cinnamon. Drizzle a
little cream over the tops. Cook at 400
degrees for 2-3 minutes or until sugar
bubbles and turns golden. Place the
pineapple slices on serving dishes and
top with ice cream and warm fudge
sauce.
(4 servings)
2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
1/4 cup chopped macadamia nuts
1/2 cup white chocolate chips
1/2 cup sweetened aked coconut
1 (14-ounce) can sweetened
condensed milk
Combine rst 3 ingredients in a medium
bowl. Press mixture onto bottom of 8x8-
inch silicone baking pan. Place 3-inch
extender ring on base tray. Place pan on
1-inch rack. Bake at 350 degrees for 15
minutes. Remove from oven. Sprinkle
macadamia nuts, white chocolate
morsels, and coconut over hot crust.
Pour condensed milk evenly over top.
Bake additional 20 to 25 minutes or until
lightly browned and edges are bubbly.
Let cool 1 hour on a wire rack. Slice
each loaf into nger size bars.
(12 servings)
Tip: Place silicone divider in 8x8-inch
pan and slice into nger size bars.
If macadamia nuts are not available, try
butter toffee peanuts.
Country Road Bar Cookies
Angel Food Cake (Box)
1 box mix (prepared)
metal tube pan
Follow directions on Angel Food box
then pour batter into ungreased tube
pan. Cut through batter with sharp knife
to remove large air bubbles.
Place 3-inch Extender Ring on base
tray. Place the 1-inch rack in the liner
pan. Place tube pan on rack. Bake 350
degrees for 20 minutes, then lower
the temperature to 300 and bake for
additional 20 minutes. Remove pan
from oven and hang upside down on
top of wine bottle until completely cool.
Loosen cake from tube and sides of pan
using a knife or spatula with up and
down strokes. Gently remove cake.
Dessert
84
Complete Cookbook
1/2 cup sugar
1/4 cup water
1/4 cup butter
1 shot glass whiskey
Mix all the ingredients and cook until
dissolved. Remove from heat and add
whiskey to individual taste.
(6 servings)
Bread Pudding with
Whiskey Sauce
10 slices white bread (day old)
4 tablespoons white sugar
3½ cups milk
4 eggs, separated
1 tablespoon vanilla
1 tablespoon salt
2 sticks butter
1 cup raisins
Break bread into the oven safe casserole
dish, no bigger than 1½ qt. Soften bread
with a small amount of milk. Beat sugar
and egg yolks. Add milk and stir well.
Add vanilla and salt. Pour milk mixture
over the bread. Fold in raisins. Cut butter
into chunks and fold in. Place pan of
bread pudding on the 1-inch rack. Bake
on 375 degrees for 10 minutes with foil
loosely covering the top. (allowing air
to get in sides) remove foil and bake for
another 8 minutes at 375 degrees. Check
by sticking knife in center; if it comes out
clean it’s done.
Whiskey Sauce
Almond Tart
10-12 ounces ginger snaps,
broken into pieces
1 stick unsalted butter, cut into pieces
12 ounces chopped almonds
4 eggs
3/4 cup light corn syrup
1/4 cup honey
1/2 cup sugar
1 tablespoon rum
1 teaspoon pure vanilla extract
dash of salt
Process the cookie pieces and butter
pieces together in the bowl of a food
processor tted with a steel blade until
the crumbs begin to soften together.
Press into a 9-inch tart pan, along the
sides and bottom. Sprinkle the almonds
evenly over the bottom of the crust.
Beat together the eggs, corn syrup and
honey until pale in color. Beat in the
sugar, rum, vanilla and salt. Pour over
the almonds and bake on 1-inch rack
at 350 degrees for 5 minutes. Tent the
tart with foil and bake at 350 degrees
for 30 minutes. Remove the foil tent and
bake at 350 degrees for an additional 15
minutes. Serve warm with sweetened
whipped topping if desired.
(8 servings)
Dessert
[Photo: Angel Food Cake]
1/2 cup (1 stick) butter or margarine,
melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose our plus 3
tablespoons
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Stir together butter, sugar and vanilla in
bowl. Add eggs; beat well with spoon.
Stir together our, cocoa, baking powder
and salt in separate bowl. Gradually add
dry ingredients to egg mixture, beating
until well blended. Stir in nuts, if desired.
Spread batter evenly in 8x8-inch silicone
baking pan. Place 3-inch extender ring
on base. Place pan on 1-inch rack.
(12 servings)
NuWave’s Best Brownies
Brownie Chocolate Frosting:
3 tablespoons butter or margarine,
softened
3 tablespoons cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and
vanilla in small bowl until blended.
Add powdered sugar and milk. Beat to
spreading consistency. Frost brownies
when completely cooled.
Latin Lace Florentines Cookies
3/4 cup quick-cooking oats
3/4 cup all-purpose our
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1¼ sticks) unsalted
butter, melted
1/4 cup half & half cream or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces ne-quality bittersweet
chocolate, chopped (Look for
bittersweet chocolate with a minimum
of 60% cocoa solids)
In a large bowl, whisk together the oats,
our, sugar, cinnamon, chili powder,
baking soda and salt. Stir in almonds.
In a separate bowl, combine butter,
half-and-half (or milk), corn syrup and
vanilla extract. Add wet ingredients to
dry ingredients a little at a time until
combined. Place heaping teaspoons
of batter onto liner pan about 3 inches
apart. Bake on 350 degrees for 14
minutes or until crisp around the edges.
While cookies are cooling, melt the
chocolate in a metal bowl set over a
pan of simmering water. Drizzle the
chocolate in a zigzag pattern over the
tops of the cooled cookies.
(48 servings)
Dessert
[Photo: NuWave’s Best Brownies]
86
Gold Ginger Nut Lemon Squares
2 cups all-purpose our
1/2 cup powdered sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold butter
1/2 cup golden raisins
1½ cups white chocolate chips
1 cup coarsely ground almonds, divided
10-ounce lemon curd
3 tablespoons nely chopped
crystallized (candied) ginger
Prepare lemon curd and set aside.
Combine our, sugar, baking soda and
salt in a large bowl; cut in butter with
a pastry blender until crumbly. Toss in
half the almonds. Reserve 1 cup our
mixture. Place remaining our mixture
onto bottom of 8X8-inch silicone
baking pan and press evenly. Place
3-inch extender ring on base. Bake at
350 degrees for 20 minutes or until
lightly browned. Remove from oven.
Spread lemon curd over crust, leaving
a 1/4-inch border. Mix raisins, almonds
and ginger with reserved our mixture
and sprinkle evenly over the top. Bake
additional 15 to 20 minutes or until
lightly browned. Cut into squares.
(16 servings)
Lemon curd Ingredients
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 cup sugar
2 eggs
1/2 cup unsalted butter, cubed
In a 2-quart saucepan, combine lemon
juice, lemon zest, sugar, eggs, and
butter. Cook over medium-low heat until
thick enough to hold marks from whisk,
and rst bubble appears on surface.
Tip: Make lemon curd ahead of time and
store up to one week.
Easy Lemon Cookies
1 (18¼-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration
Pour cake mix into a large bowl. Stir in
eggs, oil, lemon juice and lemon zest
until well blended. Refrigerate at least
15 minutes, and up to overnight to
make the dough easier to handle. Roll
heaping teaspoons of dough into balls
and roll in powdered sugar. Place cookie
dough around perimeter of liner pan,
with pieces about 1 inch apart. Bake at
300 degrees for 10 minutes. Once the
cookies have cooled, completely dust
with powdered sugar one more time.
(36 servings)
Tip: For multi-level baking
Place 3-inch Extender Ring on NuWave
Oven base. Place cookies in liner pan
as directed above. Place the 3-inch
rack over the cookies on the liner pan.
Place silicone baking ring on 3-inch
rack and place over cookies on liner
pan. Arrange cookies around edge
of rack. Bake at 250 degrees for 15
minutes. Do not place cookies directly
under heating element.
Dessert
87Complete Cookbook
1/2 cup (1 stick) butter or margarine,
melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose our plus 3
tablespoons
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Stir together butter, sugar and vanilla in
bowl. Add eggs; beat well with spoon.
Stir together our, cocoa, baking powder
and salt in separate bowl. Gradually add
dry ingredients to egg mixture, beating
until well blended. Stir in nuts, if desired.
Spread batter evenly in 8x8-inch silicone
baking pan. Place 3-inch extender ring
on base. Place pan on 1-inch rack.
(12 servings)
NuWave’s Best Brownies
Brownie Chocolate Frosting:
3 tablespoons butter or margarine,
softened
3 tablespoons cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and
vanilla in small bowl until blended.
Add powdered sugar and milk. Beat to
spreading consistency. Frost brownies
when completely cooled.
Latin Lace Florentines Cookies
3/4 cup quick-cooking oats
3/4 cup all-purpose our
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1¼ sticks) unsalted
butter, melted
1/4 cup half & half cream or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces ne-quality bittersweet
chocolate, chopped (Look for
bittersweet chocolate with a minimum
of 60% cocoa solids)
In a large bowl, whisk together the oats,
our, sugar, cinnamon, chili powder,
baking soda and salt. Stir in almonds.
In a separate bowl, combine butter,
half-and-half (or milk), corn syrup and
vanilla extract. Add wet ingredients to
dry ingredients a little at a time until
combined. Place heaping teaspoons
of batter onto liner pan about 3 inches
apart. Bake on 350 degrees for 14
minutes or until crisp around the edges.
While cookies are cooling, melt the
chocolate in a metal bowl set over a
pan of simmering water. Drizzle the
chocolate in a zigzag pattern over the
tops of the cooled cookies.
(48 servings)
Dessert
[Photo: NuWave’s Best Brownies]
86
Gold Ginger Nut Lemon Squares
2 cups all-purpose our
1/2 cup powdered sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold butter
1/2 cup golden raisins
1½ cups white chocolate chips
1 cup coarsely ground almonds, divided
10-ounce lemon curd
3 tablespoons nely chopped
crystallized (candied) ginger
Prepare lemon curd and set aside.
Combine our, sugar, baking soda and
salt in a large bowl; cut in butter with
a pastry blender until crumbly. Toss in
half the almonds. Reserve 1 cup our
mixture. Place remaining our mixture
onto bottom of 8X8-inch silicone
baking pan and press evenly. Place
3-inch extender ring on base. Bake at
350 degrees for 20 minutes or until
lightly browned. Remove from oven.
Spread lemon curd over crust, leaving
a 1/4-inch border. Mix raisins, almonds
and ginger with reserved our mixture
and sprinkle evenly over the top. Bake
additional 15 to 20 minutes or until
lightly browned. Cut into squares.
(16 servings)
Lemon curd Ingredients
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 cup sugar
2 eggs
1/2 cup unsalted butter, cubed
In a 2-quart saucepan, combine lemon
juice, lemon zest, sugar, eggs, and
butter. Cook over medium-low heat until
thick enough to hold marks from whisk,
and rst bubble appears on surface.
Tip: Make lemon curd ahead of time and
store up to one week.
Easy Lemon Cookies
1 (18¼-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration
Pour cake mix into a large bowl. Stir in
eggs, oil, lemon juice and lemon zest
until well blended. Refrigerate at least
15 minutes, and up to overnight to
make the dough easier to handle. Roll
heaping teaspoons of dough into balls
and roll in powdered sugar. Place cookie
dough around perimeter of liner pan,
with pieces about 1 inch apart. Bake at
300 degrees for 10 minutes. Once the
cookies have cooled, completely dust
with powdered sugar one more time.
(36 servings)
Tip: For multi-level baking
Place 3-inch Extender Ring on NuWave
Oven base. Place cookies in liner pan
as directed above. Place the 3-inch
rack over the cookies on the liner pan.
Place silicone baking ring on 3-inch
rack and place over cookies on liner
pan. Arrange cookies around edge
of rack. Bake at 250 degrees for 15
minutes. Do not place cookies directly
under heating element.
Dessert
87Complete Cookbook
Chocolate Raspberry Cheesecake
Crust Ingredients
1½ cups graham cracker crumbs
5 tablespoons butter
1 teaspoon honey
1/4 cup sugar
Filling Ingredients
5 (8-ounce) bars cream cheese, room
temperature
2 tablespoon our
1 tablespoon confectioners’ sugar
1½ cups sugar
3/4 teaspoon vanilla
2 egg yolks at room temperature
4 eggs, room temperature
1 cup fresh raspberries (divided in half)
1 (10-ounce) chocolate bar broken into
bite-size pieces
Crust Directions
Mix ingredients together with hands
until well blended and crumbs appear
moist. Heavily coat 10-inch spring form
pan with cooking spray. Pour crust into
pan. With hands, spread evenly across
the bottom and pat down rmly.
Baking Directions
Place rst four ingredients in large
mixing bowl and beat on high until
they are completely blended. Add
vanilla and 2 yolks, beat again. Add
eggs one at a time, beating well. Fold
in ½ cup raspberries. Pour half the
batter into greased 10-inch spring
form pan. Sprinkle ½ cup raspberries
and chocolate pieces and top with
remaining batter. Place 3-inch extender
ring on NuWave Oven base tray. Place
the cake on the 1-inch rack and bake
at 225 degrees until center is set. When
done, cake feels bouncy to the touch
and a toothpick tests clean. Let cool in
oven. Do not remove the dome. This will
prevent the top from cracking. Cool to
room temperature, then refrigerate for
3 hours.
Dessert
Dessert
[Photo: Chocolate Raspberry Cheesecake]
Chocolate Peanut Butter Cupcakes
2/3 cup powdered sugar
1/2 cup creamy peanut butter
10 tablespoons (1¼ sticks) butter or
margarine, softened
1 1/4 teaspoons vanilla extract (divided)
1 2/3 cups all-purpose our
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1½ cups granulated sugar
2 eggs
Peanut Butter Filling
In bowl, with mixer on medium speed,
mix confectioners’ sugar, peanut butter,
2 tablespoons butter, and 1/4 teaspoon
vanilla until blended. Roll into 24 balls
using two teaspoons or small cookie
scoop. Place balls on waxed paper;
cover and set aside.
Frosting
8 ounces cream cheese, room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3¼ cups powdered sugar
1 cup Cool Whip
Cupcake Batter
In a small bowl, combine sour cream,
and 1 teaspoon vanilla; set aside. In
separate bowl; combine our, cocoa
powder, baking soda, and salt; set
aside. In large bowl, blend granulated
sugar and remaining 8 tablespoons
butter until just blended. Add eggs, 1 at
a time, beating well after each addition.
Beat 1 to 2 minutes more or until light
and uffy. Add our mixture alternately
with sour cream mixture. Beat just until
ingredients are combined. Fill 1 heaping
measuring tablespoon batter into each
silicone cupcake liner. Top with 1 rolled
peanut butter ball and remaining batter.
Place cupcakes around perimeter of
liner pan. Place 3 inch extender ring on
base. Bake cupcakes at 300 degrees for
20 minutes or until toothpick inserted in
cupcake comes out clean. Cool on wire
rack.
(24 servings)
Cream together the butter, cream cheese
and peanut butter until light and uffy.
Add powdered sugar in small increments
until creamy.
Apple Crisp
4 apples peeled, cored, and sliced
1/8-inch thick
1/2 cup our
1/2 cup brown sugar, rmly packed
1/2 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
3/4 teaspoon cinnamon
Grease a 9-inch round cake pan. Place
sliced apples in the pan. In a medium
bowl, combine our, brown sugar,
oatmeal, and softened butter until
well mixed. Set aside. In a small dish
mix granulated sugar and cinnamon.
Sprinkle over the apples. Pat the
oatmeal mixture on top. Place on the
1-inch rack and cook at 350 degrees
for 20 minutes, or until apples are
tender and juices are bubbly.
(8 servings)
Dessert
Dessert
89Complete Cookbook
Chocolate Raspberry Cheesecake
Crust Ingredients
1½ cups graham cracker crumbs
5 tablespoons butter
1 teaspoon honey
1/4 cup sugar
Filling Ingredients
5 (8-ounce) bars cream cheese, room
temperature
2 tablespoon our
1 tablespoon confectioners’ sugar
1½ cups sugar
3/4 teaspoon vanilla
2 egg yolks at room temperature
4 eggs, room temperature
1 cup fresh raspberries (divided in half)
1 (10-ounce) chocolate bar broken into
bite-size pieces
Crust Directions
Mix ingredients together with hands
until well blended and crumbs appear
moist. Heavily coat 10-inch spring form
pan with cooking spray. Pour crust into
pan. With hands, spread evenly across
the bottom and pat down rmly.
Baking Directions
Place rst four ingredients in large
mixing bowl and beat on high until
they are completely blended. Add
vanilla and 2 yolks, beat again. Add
eggs one at a time, beating well. Fold
in ½ cup raspberries. Pour half the
batter into greased 10-inch spring
form pan. Sprinkle ½ cup raspberries
and chocolate pieces and top with
remaining batter. Place 3-inch extender
ring on NuWave Oven base tray. Place
the cake on the 1-inch rack and bake
at 225 degrees until center is set. When
done, cake feels bouncy to the touch
and a toothpick tests clean. Let cool in
oven. Do not remove the dome. This will
prevent the top from cracking. Cool to
room temperature, then refrigerate for
3 hours.
Dessert
Dessert
[Photo: Chocolate Raspberry Cheesecake]
Chocolate Peanut Butter Cupcakes
2/3 cup powdered sugar
1/2 cup creamy peanut butter
10 tablespoons (1¼ sticks) butter or
margarine, softened
1 1/4 teaspoons vanilla extract (divided)
1 2/3 cups all-purpose our
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1½ cups granulated sugar
2 eggs
Peanut Butter Filling
In bowl, with mixer on medium speed,
mix confectioners’ sugar, peanut butter,
2 tablespoons butter, and 1/4 teaspoon
vanilla until blended. Roll into 24 balls
using two teaspoons or small cookie
scoop. Place balls on waxed paper;
cover and set aside.
Frosting
8 ounces cream cheese, room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3¼ cups powdered sugar
1 cup Cool Whip
Cupcake Batter
In a small bowl, combine sour cream,
and 1 teaspoon vanilla; set aside. In
separate bowl; combine our, cocoa
powder, baking soda, and salt; set
aside. In large bowl, blend granulated
sugar and remaining 8 tablespoons
butter until just blended. Add eggs, 1 at
a time, beating well after each addition.
Beat 1 to 2 minutes more or until light
and uffy. Add our mixture alternately
with sour cream mixture. Beat just until
ingredients are combined. Fill 1 heaping
measuring tablespoon batter into each
silicone cupcake liner. Top with 1 rolled
peanut butter ball and remaining batter.
Place cupcakes around perimeter of
liner pan. Place 3 inch extender ring on
base. Bake cupcakes at 300 degrees for
20 minutes or until toothpick inserted in
cupcake comes out clean. Cool on wire
rack.
(24 servings)
Cream together the butter, cream cheese
and peanut butter until light and uffy.
Add powdered sugar in small increments
until creamy.
Apple Crisp
4 apples peeled, cored, and sliced
1/8-inch thick
1/2 cup our
1/2 cup brown sugar, rmly packed
1/2 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
3/4 teaspoon cinnamon
Grease a 9-inch round cake pan. Place
sliced apples in the pan. In a medium
bowl, combine our, brown sugar,
oatmeal, and softened butter until
well mixed. Set aside. In a small dish
mix granulated sugar and cinnamon.
Sprinkle over the apples. Pat the
oatmeal mixture on top. Place on the
1-inch rack and cook at 350 degrees
for 20 minutes, or until apples are
tender and juices are bubbly.
(8 servings)
Dessert
Dessert
89Complete Cookbook
Traditional White Bread
1 (1/4-ounce) package active dry yeast
1½ tablespoons white sugar
1¼ cups warm
1½ tablespoon butter
1½ teaspoons salt
3¼ cups bread our
In a large bowl, dissolve yeast and
sugar in warm water. Stir in melted
butter and salt. Mix well. Stir in our a
little at a time and mix. When the dough
has pulled together, turn it out onto
a lightly oured surface. Knead until
smooth and elastic, about 8 minutes.
Lightly oil a bread pan, place the dough
in the pan. Seam side down. Place on
liner pan. Proof at 150 degrees until
doubled in size. Bake at 325 degrees for
27 minutes. Bake until golden brown
and the bottom of the loaf sounds
hollow when tapped.
(1 loaf)
Cut bread diagonally into 1-inch slices
to within 1-inch of the bottom. Repeat
in opposite direction. Cut swiss cheese
into 1/4-inch slices; cut slices into
small pieces. Insert into bread. Combine
the onion, butter, garlic, and salt and
spoon over bread. Wrap in foil and place
on 1-inch rack and cook at 400 degrees
bake for 10-12 minutes. The cheese
should be melted and onions softened.
(10-12 servings)
1 loaf hawaiian sweet bread
1 block swiss cheese (8 ounce)
1 small red onion, sliced
½ stick butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
Hawaiian Cheese Bread
Bread
Dough Does Not Rise
Is the yeast you’re using too old? You
may need a fresh stock.
The water used may have been too
cool to activate the yeast or so hot
that it killed it. Water should be room
temperature.
If the dough is too stiff, it may require
further softening.
The rising point may be too cool.
Keep in mind that mixing or kneading
for too long causes tough dough, and
results in bread not rising.
Bread Falls While Cooking in The Oven
It is possible that the dough rose too
much or became too light.
Tops of the Bread Loaves Are Cracked
This can occur when bread cools too
rapidly, usually the result of a draft.
Your dough may also be too stiff or
not mixed well.
Bread Is Doughy On the Bottom
This is a common occurrence when
loaves are not removed from pans and
allowed to cool on racks after baking.
Make this a habit.
Bread Has Holes in It
Your loaves may develop holes if air
was not completely pressed out of
dough when loaves were shaped. Be
sure to do so prior to baking.
Bread Smells & Tastes of Yeast
It is possible that expected rising
periods were simply too long.
Your bread may need some buttermilk.
Mix 1 tablespoon of vinegar to 8
ounces of milk.
Tips for Bread
90
Complete Cookbook
Mix the cereal and milk, let stand until
soggy. Mix all remaining ingredients,
then pour into the greased mun tins.
Place on liner pan and bake at 350
degrees for 20 minutes.
Tips: Add 2 tablespoons of cocoa
powder and 1/2 cup chocolate chips
for a sweet touch.
Zucchini Bran Muns
1¾ cups our
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1 cup All-Bran® cereal
1 cup milk
1 cup grated zucchini
Wheat & Honey Bread
1/2 cup water
1 teaspoon sugar
1 pinch ground ginger (optional)
2 packages active dry yeast
1/3 cup honey
3 cups whole wheat our
3-4 cups all-purpose our
1 tablespoon of favorite herb
2 teaspoons salt
1/4 cup vegetable oil
1¾ cups warm water
1/4 cup raisins
Place the 1/2 cup water, sugar and
ginger in a large bowl. Sprinkle the
yeast, and stir the mixture to dissolve
the ingredients. Let the mixture stand
for 10 minutes or until it becomes
bubbly. Stir in honey, salt, and oil, the
1¾ cups of water, and whole-wheat
our. Beat the ingredients until smooth.
Stir in enough of the all-purpose our
to make a dough that is easy to handle.
Turn the dough onto a lightly oured
surface and knead for 6-10 minutes,
or until it becomes elastic. Form the
dough into a ball, and place it in an
oiled bowl, turning dough over. Place
bowl on the liner pan and allow to proof
on power level 2 for 45 minutes. Dough
should double in size. Punch down
dough, and divide it in half. Flatten each
half into a rectangle measuring about
9 x 18-inches. At this point, add the
raisins or herbs. Fold the rectangle in
thirds to make another rectangle that
measures 9 x 6 inches. Starting from
the longer side with the unsealed end,
roll into 9-inch cylinder, taking care
not to trap air bubbles. Place dough
in a 9x5-inch greased bread pan. Let
the bread rise on power level 2 for 45
minutes in the bread pan. Bread dough
should double in size. Place loaf pan
on 1-inch rack and bake for 25-27
minutes or until golden brown. If the top
becomes overly brown, you may have
to cover with foil or parchment paper.
(2 loaves)
Garlic & Cheese Crostini
24 (1/3-inch thick) baguette slices
(from a baguette at least 14 inches long)
1/4 cup olive oil, divided
3/4 cup of grated pecorino romano
(other cheese can be used)
5 large cloves garlic, minced
2 tablespoons nely chopped
at-leaf parsley
Arrange bread slices on 3-inch rack,
brush tops with olive oil (3 tablespoons).
Stir together remaining olive oil, cheese,
garlic, and ½ teaspoon black pepper in
a small bowl. Sprinkle each slice with 1
teaspoon of cheese mixture, mounding
it slightly. Cook at 375 degrees for 4-5
minutes until cheese starts to melt.
Sprinkle with parsley and serve.
(24 servings)
NuWave Cornbread
2 Jiffy Cornbread mix
1 10-inch NuWave Liner Pan
Non-stick spray
Spray 10-inch pan with non-stick spray.
Prepare 2 box mixes as per directions
on box. Pour into 10-inch pan and tap
to bring air bubbles to surface. Bake
at 350 degrees on 1-inch rack for 20
minutes. Let bread rest for 1-2 minutes
with dome lid on.
(12 servings)
Bread
91Complete Cookbook
Traditional White Bread
1 (1/4-ounce) package active dry yeast
1½ tablespoons white sugar
1¼ cups warm
1½ tablespoon butter
1½ teaspoons salt
3¼ cups bread our
In a large bowl, dissolve yeast and
sugar in warm water. Stir in melted
butter and salt. Mix well. Stir in our a
little at a time and mix. When the dough
has pulled together, turn it out onto
a lightly oured surface. Knead until
smooth and elastic, about 8 minutes.
Lightly oil a bread pan, place the dough
in the pan. Seam side down. Place on
liner pan. Proof at 150 degrees until
doubled in size. Bake at 325 degrees for
27 minutes. Bake until golden brown
and the bottom of the loaf sounds
hollow when tapped.
(1 loaf)
Cut bread diagonally into 1-inch slices
to within 1-inch of the bottom. Repeat
in opposite direction. Cut swiss cheese
into 1/4-inch slices; cut slices into
small pieces. Insert into bread. Combine
the onion, butter, garlic, and salt and
spoon over bread. Wrap in foil and place
on 1-inch rack and cook at 400 degrees
bake for 10-12 minutes. The cheese
should be melted and onions softened.
(10-12 servings)
1 loaf hawaiian sweet bread
1 block swiss cheese (8 ounce)
1 small red onion, sliced
½ stick butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
Hawaiian Cheese Bread
Bread
Dough Does Not Rise
Is the yeast you’re using too old? You
may need a fresh stock.
The water used may have been too
cool to activate the yeast or so hot
that it killed it. Water should be room
temperature.
If the dough is too stiff, it may require
further softening.
The rising point may be too cool.
Keep in mind that mixing or kneading
for too long causes tough dough, and
results in bread not rising.
Bread Falls While Cooking in The Oven
It is possible that the dough rose too
much or became too light.
Tops of the Bread Loaves Are Cracked
This can occur when bread cools too
rapidly, usually the result of a draft.
Your dough may also be too stiff or
not mixed well.
Bread Is Doughy On the Bottom
This is a common occurrence when
loaves are not removed from pans and
allowed to cool on racks after baking.
Make this a habit.
Bread Has Holes in It
Your loaves may develop holes if air
was not completely pressed out of
dough when loaves were shaped. Be
sure to do so prior to baking.
Bread Smells & Tastes of Yeast
It is possible that expected rising
periods were simply too long.
Your bread may need some buttermilk.
Mix 1 tablespoon of vinegar to 8
ounces of milk.
Tips for Bread
90
Complete Cookbook
Mix the cereal and milk, let stand until
soggy. Mix all remaining ingredients,
then pour into the greased mun tins.
Place on liner pan and bake at 350
degrees for 20 minutes.
Tips: Add 2 tablespoons of cocoa
powder and 1/2 cup chocolate chips
for a sweet touch.
Zucchini Bran Muns
1¾ cups our
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1 cup All-Bran® cereal
1 cup milk
1 cup grated zucchini
Wheat & Honey Bread
1/2 cup water
1 teaspoon sugar
1 pinch ground ginger (optional)
2 packages active dry yeast
1/3 cup honey
3 cups whole wheat our
3-4 cups all-purpose our
1 tablespoon of favorite herb
2 teaspoons salt
1/4 cup vegetable oil
1¾ cups warm water
1/4 cup raisins
Place the 1/2 cup water, sugar and
ginger in a large bowl. Sprinkle the
yeast, and stir the mixture to dissolve
the ingredients. Let the mixture stand
for 10 minutes or until it becomes
bubbly. Stir in honey, salt, and oil, the
1¾ cups of water, and whole-wheat
our. Beat the ingredients until smooth.
Stir in enough of the all-purpose our
to make a dough that is easy to handle.
Turn the dough onto a lightly oured
surface and knead for 6-10 minutes,
or until it becomes elastic. Form the
dough into a ball, and place it in an
oiled bowl, turning dough over. Place
bowl on the liner pan and allow to proof
on power level 2 for 45 minutes. Dough
should double in size. Punch down
dough, and divide it in half. Flatten each
half into a rectangle measuring about
9 x 18-inches. At this point, add the
raisins or herbs. Fold the rectangle in
thirds to make another rectangle that
measures 9 x 6 inches. Starting from
the longer side with the unsealed end,
roll into 9-inch cylinder, taking care
not to trap air bubbles. Place dough
in a 9x5-inch greased bread pan. Let
the bread rise on power level 2 for 45
minutes in the bread pan. Bread dough
should double in size. Place loaf pan
on 1-inch rack and bake for 25-27
minutes or until golden brown. If the top
becomes overly brown, you may have
to cover with foil or parchment paper.
(2 loaves)
Garlic & Cheese Crostini
24 (1/3-inch thick) baguette slices
(from a baguette at least 14 inches long)
1/4 cup olive oil, divided
3/4 cup of grated pecorino romano
(other cheese can be used)
5 large cloves garlic, minced
2 tablespoons nely chopped
at-leaf parsley
Arrange bread slices on 3-inch rack,
brush tops with olive oil (3 tablespoons).
Stir together remaining olive oil, cheese,
garlic, and ½ teaspoon black pepper in
a small bowl. Sprinkle each slice with 1
teaspoon of cheese mixture, mounding
it slightly. Cook at 375 degrees for 4-5
minutes until cheese starts to melt.
Sprinkle with parsley and serve.
(24 servings)
NuWave Cornbread
2 Jiffy Cornbread mix
1 10-inch NuWave Liner Pan
Non-stick spray
Spray 10-inch pan with non-stick spray.
Prepare 2 box mixes as per directions
on box. Pour into 10-inch pan and tap
to bring air bubbles to surface. Bake
at 350 degrees on 1-inch rack for 20
minutes. Let bread rest for 1-2 minutes
with dome lid on.
(12 servings)
Bread
91Complete Cookbook
Asparagus
Dehydrate at 120 degrees for 4.5 hours
Green beans
Dehydrate at 120 degrees for 5.5 hours
Mushrooms
Dehydrate at 120 degrees for 4 to 5.5
hours
Summer squash
Cut 1/4-inch slices, dehydrate at 120
degrees for 4.5 to 5 hours
Tomatoes
Cut in half and removes seeds,
dehydrate at 120 degree for 7.5 to 8
hours
Sweet Peppers
Cut into ½-inch long strips, dehydrate
at 120 degrees for 7 hours
Herbs
Wash and dry. Leave on stems and
place on racks. Place herbs on racks
and dehydrate at 120 degrees for 1 hour
for more delicate herbs like thyme, and
cook for 1.5 hours for hardier herbs
like rosemary. Place rack over herbs to
avoid herbs from ying around.
Dehydrating Fruits
Nuts: Use pan on 3-inch rack and cook
at 350 degrees.
Pecan or almond pieces - 3-4 minutes.
Coconut
Unsweetened and shredded 1-2
minutes
Whole nuts can be roasted on two
layers: For example, start one layer on
the liner pan for 6 minutes and then
place another pan, lled with nuts, on
the 3-inch rack and continue for another
5 minutes. This doubles the capacity!
Alternate all foods when dehydrating.
Non-stick cooking spray will help avoid
sticking. When dehydrating, keep the
dome open slightly to let moisture
escape. Do not let the dome stay on
when the oven is off, this will cause
moisture build up.
If using the dehydrating kit, no need for
non-stick cooking spray. You will use
the same times and temperatures you
will just be able to do triple the amount.
Store all dehydrated foods in air-tight
container in cool pantry.
Tips for Dehydrating
Dehydrating Vegetables
These are my favorite fruits to dehydrate.
Please keep in mind that fruits should be
washed (minus bananas) and patted dry.
I rub fresh lemon over apples to avoid
browning. You have to alternate fruits
from racks.
Bananas
1/4-inch thick, 150 degrees for 4 hours
Pineapple
1/4-inch thick, 120 degrees for 8 hours
Apples
1/4-inch thick, 150 degrees for 4 hours
Apricots
Pit and halve, 150 degrees for 4.5 to 5
hours
Strawberries
Cut in half, 150 degrees for 2.5 to 3 hours
Dehydration & Nuts
Use NuWave to dehydrate the fruit. Mix
all ingredients together in a large bowl.
Great to take along on hikes, a day in
the park or on road trips.
To store, place in sandwich bags
or airtight containers.
ENJOY!
Trail Mix
1 cup dried cranberries
1 cup dried blueberries
1 cup dried pineapple
1 cup dried apple pieces
1 cup peanuts
1 cup cashews
1 cup almonds
1 cup mini marshmallows
1 cup chocolate chips
1 cup peanut butter chips
1 cup white chocolate chips
92
Complete Cookbook
Dehydration & Nuts
Dehydrated Beef
1 lb. lean beef sliced thin
(no more than 1/4-inch thick)
1/4 cup soy sauce
3 tablespoons worcestershire sauce
1 tablespoon garlic powder
3 tablespoons liquid smoke
cayenne pepper to taste
Place all ingredients in plastic bag
and marinate overnight. Place pieces
of meat on liner pan and 3-inch rack.
Do not allow meat to touch or it will
slow the dehydrating. Dehydrate at
175 degrees for about 3 hours (about 2
hours and 45 minutes if less than 1/4-
inch thick).Tent the dome during the last
5 minutes. Pat excess moisture with
paper towel, cool, and store.
Spray liner pan with oil. In small
saucepan, combine 1 tablespoon of
the seasoning mix, 4 tablespoons
sugar, the cinnamon and 1/8 teaspoon
cayenne pepper; mix well. Stir in orange
juice. Bring to a boil over medium
heat. Remove from heat. Add pecans.
Stir until the pecans are well coated.
Spread evenly in liner pan. Cook at 350
degrees for 7-8 minutes. Immediately
remove dome and stir pecans. Continue
cooking at 350 degrees for 7-8 minutes.
Meanwhile, in small bowl, combine
remaining seasoning mix, remaining
tablespoon of sugar, and remaining 1/8
teaspoon cayenne. Remove pecans
from oven. Place pecans in bowl and
toss. Some pecans will stick together.
Gently break them apart; continue to
toss. Spread out pecans over a cooling
rack. Gently shake to remove any
residual seasoning mixture. Store in an
airtight container.
Spiced Pecans
1 package taco seasoning mix
5 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon cayenne pepper
1/4 cup orange juice
2 cups pecan halves
[Photo: Spiced Pecans]
Asparagus
Dehydrate at 120 degrees for 4.5 hours
Green beans
Dehydrate at 120 degrees for 5.5 hours
Mushrooms
Dehydrate at 120 degrees for 4 to 5.5
hours
Summer squash
Cut 1/4-inch slices, dehydrate at 120
degrees for 4.5 to 5 hours
Tomatoes
Cut in half and removes seeds,
dehydrate at 120 degree for 7.5 to 8
hours
Sweet Peppers
Cut into ½-inch long strips, dehydrate
at 120 degrees for 7 hours
Herbs
Wash and dry. Leave on stems and
place on racks. Place herbs on racks
and dehydrate at 120 degrees for 1 hour
for more delicate herbs like thyme, and
cook for 1.5 hours for hardier herbs
like rosemary. Place rack over herbs to
avoid herbs from ying around.
Dehydrating Fruits
Nuts: Use pan on 3-inch rack and cook
at 350 degrees.
Pecan or almond pieces - 3-4 minutes.
Coconut
Unsweetened and shredded 1-2
minutes
Whole nuts can be roasted on two
layers: For example, start one layer on
the liner pan for 6 minutes and then
place another pan, lled with nuts, on
the 3-inch rack and continue for another
5 minutes. This doubles the capacity!
Alternate all foods when dehydrating.
Non-stick cooking spray will help avoid
sticking. When dehydrating, keep the
dome open slightly to let moisture
escape. Do not let the dome stay on
when the oven is off, this will cause
moisture build up.
If using the dehydrating kit, no need for
non-stick cooking spray. You will use
the same times and temperatures you
will just be able to do triple the amount.
Store all dehydrated foods in air-tight
container in cool pantry.
Tips for Dehydrating
Dehydrating Vegetables
These are my favorite fruits to dehydrate.
Please keep in mind that fruits should be
washed (minus bananas) and patted dry.
I rub fresh lemon over apples to avoid
browning. You have to alternate fruits
from racks.
Bananas
1/4-inch thick, 150 degrees for 4 hours
Pineapple
1/4-inch thick, 120 degrees for 8 hours
Apples
1/4-inch thick, 150 degrees for 4 hours
Apricots
Pit and halve, 150 degrees for 4.5 to 5
hours
Strawberries
Cut in half, 150 degrees for 2.5 to 3 hours
Dehydration & Nuts
Use NuWave to dehydrate the fruit. Mix
all ingredients together in a large bowl.
Great to take along on hikes, a day in
the park or on road trips.
To store, place in sandwich bags
or airtight containers.
ENJOY!
Trail Mix
1 cup dried cranberries
1 cup dried blueberries
1 cup dried pineapple
1 cup dried apple pieces
1 cup peanuts
1 cup cashews
1 cup almonds
1 cup mini marshmallows
1 cup chocolate chips
1 cup peanut butter chips
1 cup white chocolate chips
92
Complete Cookbook
Dehydration & Nuts
Dehydrated Beef
1 lb. lean beef sliced thin
(no more than 1/4-inch thick)
1/4 cup soy sauce
3 tablespoons worcestershire sauce
1 tablespoon garlic powder
3 tablespoons liquid smoke
cayenne pepper to taste
Place all ingredients in plastic bag
and marinate overnight. Place pieces
of meat on liner pan and 3-inch rack.
Do not allow meat to touch or it will
slow the dehydrating. Dehydrate at
175 degrees for about 3 hours (about 2
hours and 45 minutes if less than 1/4-
inch thick).Tent the dome during the last
5 minutes. Pat excess moisture with
paper towel, cool, and store.
Spray liner pan with oil. In small
saucepan, combine 1 tablespoon of
the seasoning mix, 4 tablespoons
sugar, the cinnamon and 1/8 teaspoon
cayenne pepper; mix well. Stir in orange
juice. Bring to a boil over medium
heat. Remove from heat. Add pecans.
Stir until the pecans are well coated.
Spread evenly in liner pan. Cook at 350
degrees for 7-8 minutes. Immediately
remove dome and stir pecans. Continue
cooking at 350 degrees for 7-8 minutes.
Meanwhile, in small bowl, combine
remaining seasoning mix, remaining
tablespoon of sugar, and remaining 1/8
teaspoon cayenne. Remove pecans
from oven. Place pecans in bowl and
toss. Some pecans will stick together.
Gently break them apart; continue to
toss. Spread out pecans over a cooling
rack. Gently shake to remove any
residual seasoning mixture. Store in an
airtight container.
Spiced Pecans
1 package taco seasoning mix
5 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon cayenne pepper
1/4 cup orange juice
2 cups pecan halves
[Photo: Spiced Pecans]
Stage Cooking
Slow Roasted Pulled Pork
1 (5 -7 lb.) pork butt roast
Brining Solution
1/2 cup salt
1/2 cup light brown sugar
2 quarts cold water
3 tablespoon dry rub mix
2 bay leaves
Add salt to cold water and stir very well
until all the salt is completely dissolved.
Then add the brown sugar and dry rub
and stir well to combine. Rinse the pork
shoulder in cold water and place into a
2 gallon Ziploc bag (or a container big
enough so the shoulder is completely
covered in brine solution). Let sit
covered over night. Drain pork from
brine and pat dry.
Dry Rub
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar
Mix all dry rub together. Pat the rub
on both sides of the pork. Place pork
butt on the 1-inch rack.
Stage 1
Cook temperature: 250 degrees.
Cook time: 1.5 hours per pound.
Push stage button.
Stage 2
Cook temperature: 300 degrees.
Cook time: 1 hour.
Push stage button.
Let the pork sit for 30-45 minutes
before pulling apart.
Tip
You want the meat to be at 200
degrees. This allows the pork to
shred at its best. Normally, you
would only cook pork to 170-180
degrees for a slicing roast.
Remove any visible fat from meats
before adding them to the slow cooker.
If meat has been browned, be sure to
drain off any rendered fat rst.
Refrigerate leftovers within 2 hours of
cooking completion.
Alternatively, prepare everything the day
before, cover and refrigerate overnight,
and wait until morning to start slow
cooking.
Stage cooking tends to mellow
seasoning so be sure to taste your
dish to see if you need to add salt and
pepper. Add fresh herbs near the end,
as they have a tendency to blacken
when cooked for any length of time.
Do not lift the dome until you are
ipping food. Otherwise, heat will
escape and cooking time will be
prolonged.
A roast with the bone in will cook faster
than a boneless roast. The bone carries
the heat to the inside of the roast.
It’s important to let a roast (beef, pork,
lamb, or poultry) sit for a period before
carving. This will allow juices to absorb
back into the meat. If you carve a roast
too soon, much of its natural juices will
spill out onto the carving board.
*When mincing garlic add small
amount of salt, this stops the garlic
from rolling around the cutting board.
Stage Cooking Tips
94
Complete Cookbook
Stage Cooking
The Perfect Roasted Chicken
The Perfect Roasted Chicken Cont.
1 (3½-4 lb.) whole chicken, rinsed and
patted dry
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoons black pepper
1/2 teaspoons kosher salt
2 sprigs of fresh thyme or 1 teaspoon
dry
1 lemon cut in half
1 onion-quartered
3 cloves garlic
Place garlic, squeezed lemon, and onion
in the cavity of the bird. Rub chicken
with all seasonings and oil. Place on
1-inch rack, breast side up. Fold wings
under legs.
Low and Slow Method
Season with wine, salt, pepper, rosemary,
and water. Let sit overnight. Drain liquid.
Stage 1
Place meat on the 1-inch rack.
Cook temperature: 175 degrees.
Cook time: 3 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 1 hour.
Press stage button.
Place all cut vegetables around the roast.
Stage 3
Cook temperature: 300 degrees.
Cook time: 1 hour.
Press stage button.
(4-6 Servings)
Yankee Pot Roast
1 (2½-3 lb.) chuck or shoulder
roast
3 large potatoes, peeled and in quarters
4 large carrots cut on the bias
1 large onion cut in wedges
2-3 sprigs of rosemary
1 teaspoon black pepper
1/2 cup red wine
1 teaspoon pepper
1 teaspoon salt
1 cup water
Corn Beef & Cabbage
Place the corn beef fatty side up in
cooking bag. Add seasoning packet, water,
bouillon cube, and potatoes. Secure bag
with a twist tie. Place on the 1-inch rack.
Stage 1
Cook temperature: 175 degrees.
Cook time: 3 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 2 hours
Press stage button.
Add cabbage to bag. Re- tie.
Stage 3
Cook temperature: 325 degrees.
Cook time: 1 hour.
Press stage button.
Allow beef to sit for 15 minutes before
slicing.
1 (3½-4 lb) corn beef (pack of
seasoning comes with the corn beef)
6 small red potatoes cut in half
1 head cabbage cut in wedges
1 cup water
1 bouillon cup
1 large cooking bag
Stage 1
Cook temperature: 175 degrees.
Cook time: 4 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 1 hour.
Push stage button.
Stage 3
Cook temperature: 325 degrees.
Cook time: 45 minutes.
Press stage button.
95Complete Cookbook
Stage Cooking
Slow Roasted Pulled Pork
1 (5 -7 lb.) pork butt roast
Brining Solution
1/2 cup salt
1/2 cup light brown sugar
2 quarts cold water
3 tablespoon dry rub mix
2 bay leaves
Add salt to cold water and stir very well
until all the salt is completely dissolved.
Then add the brown sugar and dry rub
and stir well to combine. Rinse the pork
shoulder in cold water and place into a
2 gallon Ziploc bag (or a container big
enough so the shoulder is completely
covered in brine solution). Let sit
covered over night. Drain pork from
brine and pat dry.
Dry Rub
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar
Mix all dry rub together. Pat the rub
on both sides of the pork. Place pork
butt on the 1-inch rack.
Stage 1
Cook temperature: 250 degrees.
Cook time: 1.5 hours per pound.
Push stage button.
Stage 2
Cook temperature: 300 degrees.
Cook time: 1 hour.
Push stage button.
Let the pork sit for 30-45 minutes
before pulling apart.
Tip
You want the meat to be at 200
degrees. This allows the pork to
shred at its best. Normally, you
would only cook pork to 170-180
degrees for a slicing roast.
Remove any visible fat from meats
before adding them to the slow cooker.
If meat has been browned, be sure to
drain off any rendered fat rst.
Refrigerate leftovers within 2 hours of
cooking completion.
Alternatively, prepare everything the day
before, cover and refrigerate overnight,
and wait until morning to start slow
cooking.
Stage cooking tends to mellow
seasoning so be sure to taste your
dish to see if you need to add salt and
pepper. Add fresh herbs near the end,
as they have a tendency to blacken
when cooked for any length of time.
Do not lift the dome until you are
ipping food. Otherwise, heat will
escape and cooking time will be
prolonged.
A roast with the bone in will cook faster
than a boneless roast. The bone carries
the heat to the inside of the roast.
It’s important to let a roast (beef, pork,
lamb, or poultry) sit for a period before
carving. This will allow juices to absorb
back into the meat. If you carve a roast
too soon, much of its natural juices will
spill out onto the carving board.
*When mincing garlic add small
amount of salt, this stops the garlic
from rolling around the cutting board.
Stage Cooking Tips
94
Complete Cookbook
Stage Cooking
The Perfect Roasted Chicken
The Perfect Roasted Chicken Cont.
1 (3½-4 lb.) whole chicken, rinsed and
patted dry
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoons black pepper
1/2 teaspoons kosher salt
2 sprigs of fresh thyme or 1 teaspoon
dry
1 lemon cut in half
1 onion-quartered
3 cloves garlic
Place garlic, squeezed lemon, and onion
in the cavity of the bird. Rub chicken
with all seasonings and oil. Place on
1-inch rack, breast side up. Fold wings
under legs.
Low and Slow Method
Season with wine, salt, pepper, rosemary,
and water. Let sit overnight. Drain liquid.
Stage 1
Place meat on the 1-inch rack.
Cook temperature: 175 degrees.
Cook time: 3 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 1 hour.
Press stage button.
Place all cut vegetables around the roast.
Stage 3
Cook temperature: 300 degrees.
Cook time: 1 hour.
Press stage button.
(4-6 Servings)
Yankee Pot Roast
1 (2½-3 lb.) chuck or shoulder
roast
3 large potatoes, peeled and in quarters
4 large carrots cut on the bias
1 large onion cut in wedges
2-3 sprigs of rosemary
1 teaspoon black pepper
1/2 cup red wine
1 teaspoon pepper
1 teaspoon salt
1 cup water
Corn Beef & Cabbage
Place the corn beef fatty side up in
cooking bag. Add seasoning packet, water,
bouillon cube, and potatoes. Secure bag
with a twist tie. Place on the 1-inch rack.
Stage 1
Cook temperature: 175 degrees.
Cook time: 3 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 2 hours
Press stage button.
Add cabbage to bag. Re- tie.
Stage 3
Cook temperature: 325 degrees.
Cook time: 1 hour.
Press stage button.
Allow beef to sit for 15 minutes before
slicing.
1 (3½-4 lb) corn beef (pack of
seasoning comes with the corn beef)
6 small red potatoes cut in half
1 head cabbage cut in wedges
1 cup water
1 bouillon cup
1 large cooking bag
Stage 1
Cook temperature: 175 degrees.
Cook time: 4 hours.
Press stage button.
Stage 2
Cook temperature: 225 degrees.
Cook time: 1 hour.
Push stage button.
Stage 3
Cook temperature: 325 degrees.
Cook time: 45 minutes.
Press stage button.
95Complete Cookbook
Beef Brisket
1 (2-3 lb.) frozen brisket
2 bay leaves
5 garlic cloves
1 cup beef stock
salt & pepper to taste
Place brisket on the 1-inch rack. Pour
all ingredients over beef.
Stage 1
Cook temperature: 175 degrees.
Cook time: 120 minutes.
Press stage button. Flip after this stage.
Stage 2
Cook temperature: 250 degree.
Cook time: 120 minutes.
Press stage button.
Stage 3
Cook temperature: 300 degrees.
Cook time: 60 minutes.
Press stage button.
(4-6 servings)
[Photo: Beef Brisket]
Stage Cooking
4½ lbs. of 3-inch long beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups red wine
1 14.5-ounce can of diced tomatoes in
juice
1 6-ounce package of sliced button
mushrooms
1/2 cup nely chopped onion
4 garlic cloves, peeled whole
6 fresh thyme sprigs or 1 teaspoon dry
thyme
1 tablespoon dry parsley
Egg noodles - optional
Sprinkle ribs with salt and pepper
in the liner pan. Add all other
ingredients and stir.
Stage 1
Sear for 5 minutes.
Stage 2
Turn oven down to 200 degrees and
braise for 3 hours.
Stage 3
Flip the ribs. Cook an additional 3
hours at 225 degrees until meat is
tender.
Serve over boiled egg noodles with
sauce.
(4 servings)
Braised Short Ribs
Horno Infrarrojo de The NuWave Elite
Libro de recetas & Manual Completos
Beef Brisket
1 (2-3 lb.) frozen brisket
2 bay leaves
5 garlic cloves
1 cup beef stock
salt & pepper to taste
Place brisket on the 1-inch rack. Pour
all ingredients over beef.
Stage 1
Cook temperature: 175 degrees.
Cook time: 120 minutes.
Press stage button. Flip after this stage.
Stage 2
Cook temperature: 250 degree.
Cook time: 120 minutes.
Press stage button.
Stage 3
Cook temperature: 300 degrees.
Cook time: 60 minutes.
Press stage button.
(4-6 servings)
[Photo: Beef Brisket]
Stage Cooking
4½ lbs. of 3-inch long beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups red wine
1 14.5-ounce can of diced tomatoes in
juice
1 6-ounce package of sliced button
mushrooms
1/2 cup nely chopped onion
4 garlic cloves, peeled whole
6 fresh thyme sprigs or 1 teaspoon dry
thyme
1 tablespoon dry parsley
Egg noodles - optional
Sprinkle ribs with salt and pepper
in the liner pan. Add all other
ingredients and stir.
Stage 1
Sear for 5 minutes.
Stage 2
Turn oven down to 200 degrees and
braise for 3 hours.
Stage 3
Flip the ribs. Cook an additional 3
hours at 225 degrees until meat is
tender.
Serve over boiled egg noodles with
sauce.
(4 servings)
Braised Short Ribs
Horno Infrarrojo de The NuWave Elite
Libro de recetas & Manual Completos
El largo del cable de este dispositivo fue seleccionado para reducir los Peligros
de Seguridad que pueden ocurrirse con un cable largo. Los cables de extensión
están disponibles y pueden ser utilizados si se ejerce el cuidado en su uso. Si un
cable de extensión está siendo utilizado: (1) el valor eléctrico marcado del cable
de extensión deberá ser al menos como el valor eléctrico del dispositivo, y (2)
un cable más largo deberá ser conectado para que no se cuelgue del mostrador
o del borde de la mesa donde podría ser tirado accidentalmente y uno podría
tropezar con él.
Algunos modelos del dispositivo pueden tener un enchufe polarizado (un
lo es más ancho que el otro). Este enchufe está intencionado para encajar
en una salida polarizada solamente de un sentido. Si el enchufe no encaja
completamente en la salida, revertir el enchufe. Si aún no encaja adecuamente,
contactarse con un electricista calicado. No intentar modicar el enchufe de
ninguna manera.
Leer todas las instrucciones, medidas preventivas, y advertencias antes del uso del
dispositivo.
No ubicar dispositivos donde pueden crse o pueden ser tirados al agua u otros líquidos.
No alcanzar dispositivos que se hayan caído al agua. ¡Desenchufar inmediatamente!
No sumergir el cable, el enchufe o cabeza de energía en el agua u otros líquidos.
PELIGRO – Para reducir el riesgo de electrocución:
IMPORTANTES MEDIDAS PREVENTIVAS
Al utilizar productos eléctricos, especialmente cuando los niños están presentes, las
precauciones básicas de seguridad deberán ser siempre seguidas, incluyendo las
siguientes
LEER TODAS LAS INSTRUCCIONES ANTES DEL USO
Este dispositivo no deberá ser utilizado por niños. Una supervisión cercana será
necesaria cuando este producto esté cerca de niños.
Usar este dispositivo para su propósito intencionado como se describe en este folleto.
No usar ningún otro accesorio no recomendado por el fabricante. Esto puede resultar en
fuego, choque eléctrico o lesiones personales.
Nunca operar este dispositivo si tiene un cable o enchufe dañado; si no está funcionando
apropiadamente; si se ha caído o se ha dañado; o si se ha caído al agua. Devolver
el dispositivo a un centro autorizado de servicio al cliente para la inspección, la
reparación o el ajuste. Cualquier otro tipo de mantenimiento deberá ser realizado por un
representativo autorizado de servicio.
Mantener el cable fuera de las supercies calientes.
Desenchufar de la salida cuando no está en uso y antes de la limpieza. Permitir enfriarse
antes de ensamblar o sacar partes.
Siempre desenchugar el cable de energía tirando el enchufe. NO desenchufar tirando el
cable.
Nunca forzar el enchufe en una salida.
No usar a la intemperie.
No usar u operar donde se estén utilizando productos de rosol (spray) o donde el
oxígeno esté siendo administrado.
No dejar que el cable se cuelgue sobre el borde de una mesa o escritorio, o que toque
supercies calientes.
No ubicar sobre o cerca de un quemador eléctrico o de gas o en un horno calentado.
Una precaución extrema debe ser usada al mover un dispositivo que contenga aceite
caliente u otros líquidos calientes.
Tener extrema precaución al remover una olla o parrilla de cocción caliente.
Para desconectar, girar cualquier control a “off”, luego remover el enchufe de la salida de
pared.
No usar este dispositivo para cualquier otra que no sea su intención.
Revisar todo el cableado eléctrico. Tener cuidado de cables o enchufes dañados.
Este dispositivo es solamente para el uso residencial; está diseñado para procesar
cantidades residenciales normales. No es apropiado para una operación continua o
comercial.
No desensamblar el producto. No hay partes reparables por el usuario.
No dejar el dispositivo desatendido durante el uso.
Usar las manijas al levantar la cúpula de la base.
No tocar supercies calientes. Usar las manijas provistas o usar guantes para el horno.
Detener o interrumpir la cocción antes de remover la cúpula para revisar o dar vuelta
la comida. La cúpula y la cabeza de energía deberán estar ubicadas en el soporte de la
cúpula.
Siempre remover la cúpula lejos de usted para que el vapor de escape esté canalizado
lejos de su cara.
Si el cable de energía está dañado, deberá ser reemplazado por un cable o ensamblaje
especial del fabricante o su agente de servicio.
Tener precaución al desechar aceite caliente.
Mantener este manual a mano para futuras referencias
ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución, fuego o lesiones:
Peligro de descarga eléctrica. Usar con el sistema eléctrico adecuado.
No usar si el cable o el enchufe está dañado.
ADVERTENCIA: Todos los ítems en el horno, tales como la olla y la
parrilla de cocción, pueden volverse muy calientes durante la cocción.
Por favor tener cuidado al remover estos ítems de un horno caiente.
Siempre utilizar los guantes para el horno o usar los soportes de olla.
Permitir que la olla y la parrilla de cocción se enfríen completamente
antes de la limpieza. La abertura de la cúpula puede expandirse
ligerante al estar caliente. En casos excepcionales, la cabeza de
energía puede separarse completamente de la cúpula para escaparse
de entre la cúpula que genera aire caliente y la cabeza de energía.
WARNING
GUARDAR ESTAS INSTRUCCIONES
Información Eléctrica
El largo del cable de este dispositivo fue seleccionado para reducir los Peligros
de Seguridad que pueden ocurrirse con un cable largo. Los cables de extensión
están disponibles y pueden ser utilizados si se ejerce el cuidado en su uso. Si un
cable de extensión está siendo utilizado: (1) el valor eléctrico marcado del cable
de extensión deberá ser al menos como el valor eléctrico del dispositivo, y (2)
un cable más largo deberá ser conectado para que no se cuelgue del mostrador
o del borde de la mesa donde podría ser tirado accidentalmente y uno podría
tropezar con él.
Algunos modelos del dispositivo pueden tener un enchufe polarizado (un
lo es más ancho que el otro). Este enchufe está intencionado para encajar
en una salida polarizada solamente de un sentido. Si el enchufe no encaja
completamente en la salida, revertir el enchufe. Si aún no encaja adecuamente,
contactarse con un electricista calicado. No intentar modicar el enchufe de
ninguna manera.
Leer todas las instrucciones, medidas preventivas, y advertencias antes del uso del
dispositivo.
No ubicar dispositivos donde pueden crse o pueden ser tirados al agua u otros líquidos.
No alcanzar dispositivos que se hayan caído al agua. ¡Desenchufar inmediatamente!
No sumergir el cable, el enchufe o cabeza de energía en el agua u otros líquidos.
PELIGRO – Para reducir el riesgo de electrocución:
IMPORTANTES MEDIDAS PREVENTIVAS
Al utilizar productos eléctricos, especialmente cuando los niños están presentes, las
precauciones básicas de seguridad deberán ser siempre seguidas, incluyendo las
siguientes
LEER TODAS LAS INSTRUCCIONES ANTES DEL USO
Este dispositivo no deberá ser utilizado por niños. Una supervisión cercana será
necesaria cuando este producto esté cerca de niños.
Usar este dispositivo para su propósito intencionado como se describe en este folleto.
No usar ningún otro accesorio no recomendado por el fabricante. Esto puede resultar en
fuego, choque eléctrico o lesiones personales.
Nunca operar este dispositivo si tiene un cable o enchufe dañado; si no está funcionando
apropiadamente; si se ha caído o se ha dañado; o si se ha caído al agua. Devolver
el dispositivo a un centro autorizado de servicio al cliente para la inspección, la
reparación o el ajuste. Cualquier otro tipo de mantenimiento deberá ser realizado por un
representativo autorizado de servicio.
Mantener el cable fuera de las supercies calientes.
Desenchufar de la salida cuando no está en uso y antes de la limpieza. Permitir enfriarse
antes de ensamblar o sacar partes.
Siempre desenchugar el cable de energía tirando el enchufe. NO desenchufar tirando el
cable.
Nunca forzar el enchufe en una salida.
No usar a la intemperie.
No usar u operar donde se estén utilizando productos de rosol (spray) o donde el
oxígeno esté siendo administrado.
No dejar que el cable se cuelgue sobre el borde de una mesa o escritorio, o que toque
supercies calientes.
No ubicar sobre o cerca de un quemador eléctrico o de gas o en un horno calentado.
Una precaución extrema debe ser usada al mover un dispositivo que contenga aceite
caliente u otros líquidos calientes.
Tener extrema precaución al remover una olla o parrilla de cocción caliente.
Para desconectar, girar cualquier control a “off”, luego remover el enchufe de la salida de
pared.
No usar este dispositivo para cualquier otra que no sea su intención.
Revisar todo el cableado eléctrico. Tener cuidado de cables o enchufes dañados.
Este dispositivo es solamente para el uso residencial; está diseñado para procesar
cantidades residenciales normales. No es apropiado para una operación continua o
comercial.
No desensamblar el producto. No hay partes reparables por el usuario.
No dejar el dispositivo desatendido durante el uso.
Usar las manijas al levantar la cúpula de la base.
No tocar supercies calientes. Usar las manijas provistas o usar guantes para el horno.
Detener o interrumpir la cocción antes de remover la cúpula para revisar o dar vuelta
la comida. La cúpula y la cabeza de energía deberán estar ubicadas en el soporte de la
cúpula.
Siempre remover la cúpula lejos de usted para que el vapor de escape esté canalizado
lejos de su cara.
Si el cable de energía está dañado, deberá ser reemplazado por un cable o ensamblaje
especial del fabricante o su agente de servicio.
Tener precaución al desechar aceite caliente.
Mantener este manual a mano para futuras referencias
ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución, fuego o lesiones:
Peligro de descarga eléctrica. Usar con el sistema eléctrico adecuado.
No usar si el cable o el enchufe está dañado.
ADVERTENCIA: Todos los ítems en el horno, tales como la olla y la
parrilla de cocción, pueden volverse muy calientes durante la cocción.
Por favor tener cuidado al remover estos ítems de un horno caiente.
Siempre utilizar los guantes para el horno o usar los soportes de olla.
Permitir que la olla y la parrilla de cocción se enfríen completamente
antes de la limpieza. La abertura de la cúpula puede expandirse
ligerante al estar caliente. En casos excepcionales, la cabeza de
energía puede separarse completamente de la cúpula para escaparse
de entre la cúpula que genera aire caliente y la cabeza de energía.
WARNING
GUARDAR ESTAS INSTRUCCIONES
Información Eléctrica
¡Felicidades en la compra de tu Horno Infrarrojo NuWave Elite! Este libro contiene
instrucciones e imágenes detalladas para ayudarte a empezar a usar este
producto revolucionario, diseñado para ayudar a individuos y familias a “Vivir
Bien por Menos”. También está lleno con excelentes recetas y consejos que
ahorran tiempo que te permiten preparar comida deliciosa gourmet en la mitad
del tiempo que podría tomarse al utilizar un horno regular. Cocinar es rápido y
fácil con el Horno Infrarrojo de NuWave Elite de Hearthware, Inc. Este dispositivo
versátil de mostrador combina calor infrarrojo, de conducción y de convección
para ahorrar tiempo y energía, disminuyendo calorías y grasa de su dieta.
Cocinar en el NuWave no requiere ni precalentamiento ni descongelamiento.
Solo colocar la comida congelada en el horno y presionar los botones para
programar el tiempo y la temperatura. Para mayor conveniencia, el horno utiliza
un sistema de capas de cocción que permite que múltiples tipos de comida
se cocinen al mismo tiempo sin que se mezclen o que se fundan los sabores.
Preparar comida con el Horno Infrarrojo NuWave Elite es una selección sana.
No se requiere ni manteca ni aceite al cocinar, y su único diseño desecha la
cantidad de grasa dos o tres veces mayor que un horno convencional. Y, como
las verduras se cocinan más rápido, retienen los nutrientes esenciales que
podrían haberse quemado con un horno estándar.
Nosotros te invitamos a visitar www.NuWaveElite.com para más consejos
de cocina y recetas compartidas de los chefs del Horno NuWave en todo el
mundo, y para la información sobre partes y accesorios para tu NuWave.
Nuestra misión es la de exceder nuestras expectativas proviendo nuevos
productos innovadores, usando la tecnología más avanzada que permite a los
consumidores a “Vivir Bien por Menos”.
Nosotros valoramos a cada cliente del Horno
NuWave. Tú has comprado tu horno porque quieres
ahorrar tiempo, dinero y energía disfrutando de
comida más sana y de excelentes sabores. Para
mostrarte nuestra gratitud y compromiso de toda
la vida, hemos creado el nuwavecookingclub.
com exclusivamente para nuestros clientes. Este
sitio será presentado por nuestro chef ejecutivo
y contendrá recetas, videos de cocina instructivo
de paso a paso, chat vivo y más. También puedes
visitar www.hearthware.com para ver más productos
innovadores desarrollados por los inventadores del
Horno NuWave. Esperamos que disfrutes del uso de
tu Horno Infrarrojo NuWave Elite.
Bienvenido al Horno NuWave Elite
Parrilla de Cocción de 2 Pulgadas es buena para la cocción de multi-capas.
Partes para el Horno Infrarrojo NuWave Elite
Cabeza de Energía con
controles digitales fáciles de usar
y programables.
Cúpula es libre de BPA, transpar-
ente y de peso liviano. Está hecho
de polifenilsulfona (PPSU), que la
hace altamente durable.
Parrilla de Cocción es
reversible para las alturas de
1 pulgada o 3 pulgadas.
Base es fresca para tocar para
que pueda servir como una
bandeja de servicio.
Soporte de Cúpula está
únicamente diseñado para
soportar con seguridad la cúpula
y el ensamblaje de la cabeza de
energía de tu Horno NuWave.
Equipo de Anillo Extendedor (Opcional)
Olla es ecológica, acero inoxidable
con no PTFE o PFOA.
Anillo Extendedor de Acero Inoxidable de 3 Pulgadas aumenta la capacidad
hasta 50%.
Anillo Extendedor de Acero Inoxidable de 5 Pulgadas aumenta la capacidad
hasta 80%
Olla de Horno Esmaltada de 10 Pulgadas es fácil de limpiar, ecológica,
con esmalte no pegajoso con no PTFE o PFOA.
104
IntroducciónIntroducción
105
¡Felicidades en la compra de tu Horno Infrarrojo NuWave Elite! Este libro contiene
instrucciones e imágenes detalladas para ayudarte a empezar a usar este
producto revolucionario, diseñado para ayudar a individuos y familias a “Vivir
Bien por Menos”. También está lleno con excelentes recetas y consejos que
ahorran tiempo que te permiten preparar comida deliciosa gourmet en la mitad
del tiempo que podría tomarse al utilizar un horno regular. Cocinar es rápido y
fácil con el Horno Infrarrojo de NuWave Elite de Hearthware, Inc. Este dispositivo
versátil de mostrador combina calor infrarrojo, de conducción y de convección
para ahorrar tiempo y energía, disminuyendo calorías y grasa de su dieta.
Cocinar en el NuWave no requiere ni precalentamiento ni descongelamiento.
Solo colocar la comida congelada en el horno y presionar los botones para
programar el tiempo y la temperatura. Para mayor conveniencia, el horno utiliza
un sistema de capas de cocción que permite que múltiples tipos de comida
se cocinen al mismo tiempo sin que se mezclen o que se fundan los sabores.
Preparar comida con el Horno Infrarrojo NuWave Elite es una selección sana.
No se requiere ni manteca ni aceite al cocinar, y su único diseño desecha la
cantidad de grasa dos o tres veces mayor que un horno convencional. Y, como
las verduras se cocinan más rápido, retienen los nutrientes esenciales que
podrían haberse quemado con un horno estándar.
Nosotros te invitamos a visitar www.NuWaveElite.com para más consejos
de cocina y recetas compartidas de los chefs del Horno NuWave en todo el
mundo, y para la información sobre partes y accesorios para tu NuWave.
Nuestra misión es la de exceder nuestras expectativas proviendo nuevos
productos innovadores, usando la tecnología más avanzada que permite a los
consumidores a “Vivir Bien por Menos”.
Nosotros valoramos a cada cliente del Horno
NuWave. Tú has comprado tu horno porque quieres
ahorrar tiempo, dinero y energía disfrutando de
comida más sana y de excelentes sabores. Para
mostrarte nuestra gratitud y compromiso de toda
la vida, hemos creado el nuwavecookingclub.
com exclusivamente para nuestros clientes. Este
sitio será presentado por nuestro chef ejecutivo
y contendrá recetas, videos de cocina instructivo
de paso a paso, chat vivo y más. También puedes
visitar www.hearthware.com para ver más productos
innovadores desarrollados por los inventadores del
Horno NuWave. Esperamos que disfrutes del uso de
tu Horno Infrarrojo NuWave Elite.
Bienvenido al Horno NuWave Elite
Parrilla de Cocción de 2 Pulgadas es buena para la cocción de multi-capas.
Partes para el Horno Infrarrojo NuWave Elite
Cabeza de Energía con
controles digitales fáciles de usar
y programables.
Cúpula es libre de BPA, transpar-
ente y de peso liviano. Está hecho
de polifenilsulfona (PPSU), que la
hace altamente durable.
Parrilla de Cocción es
reversible para las alturas de
1 pulgada o 3 pulgadas.
Base es fresca para tocar para
que pueda servir como una
bandeja de servicio.
Soporte de Cúpula está
únicamente diseñado para
soportar con seguridad la cúpula
y el ensamblaje de la cabeza de
energía de tu Horno NuWave.
Equipo de Anillo Extendedor (Opcional)
Olla es ecológica, acero inoxidable
con no PTFE o PFOA.
Anillo Extendedor de Acero Inoxidable de 3 Pulgadas aumenta la capacidad
hasta 50%.
Anillo Extendedor de Acero Inoxidable de 5 Pulgadas aumenta la capacidad
hasta 80%
Olla de Horno Esmaltada de 10 Pulgadas es fácil de limpiar, ecológica,
con esmalte no pegajoso con no PTFE o PFOA.
104
IntroducciónIntroducción
105
Horno Infrarrojo NuWave Elite
Partes y Accesorios
Cabeza de Energía Digital (IRC5) 22065
Negro con acentos plateados
Cúpula libre de BPA 22069
Base (IRC5) 22067
Negro con acentos plateados
Cabeza de Energía Digital (IRC5) 22066
Blanco con acentos plateados
Parrilla de Cocción Reversible
de 1 Pulgada / 3 Pulgadas
22070
Parrilla de Cocción de 2
Pulgadas 22071
Olla de Horno Esmaltada de 10
Pulgadas 22024
Anillo Extendedor de
Acero Inoxidable de 5
Pulgadas 22074
Anillo Extendedor de Acero
Inoxidable de 3 Pulgadas 22073
Olla de Acero Inoxidable de
12 Pulgadas 22072
Soporte de Cúpula 22020
Base (IRC5) 22068
Blanco con acentos plateados
Componentes Adicionales
Para ordenar, llamar a nuestro servicio de cliente a:
1.888.689.2831 o pedir online en www.NuWaveElite.com
Por favor proveer el nombre y el número del producto para
asegurar que su compra se procese adecuadamente.
Guía de Cocina
Rápida & Fácil 22978
Estuche de transporte 22080
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey, Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/sideLobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey, Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
HEARTHWARE, INC.
1755 N. Butterfield Road
Libertyville, IL 60048
U.S.A.
Horno Infrarrojo NuWave Elite
Partes y Accesorios
Tarjeta de Registro 22082
Libro de Cocina & Manual
Completos 22076
Equipo de Anillo Extendedor 22075
Equipo de NuWave Supreme Pizza 22104
Equipo de Horno NuWave 22110
El equipo incluye
Olla de Horno Esmaltada de 10 Pulgadas
Parrilla de Cocción de 2 Pulgadas
Anillo Extendedor de Acero Inoxidable de 3
Pulgadas
El equipo incluye
Pinza para Pizza de acero inoxidable 22042
Forro para Pizza 22105
Servidor para Pizza de acero inoxidale 22106
La 100% nueva Tabla para cortar de Bambo 22107
El equipo incluye
Olla de Horno Siliconada de 8x8 Pulgadas 22111
Divididor de Horno Siliconado 22112
Molde de Cupcake Siliconado (juego de 12) 22113
Anillo de Horno Siliconado 22114
Batidora 22115
El equipo incluye
Adaptador de Deshidratación 22101
Bandeja de Deshidratación (juego de 4) 22102
Base de Deshidratación 22103
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
DVD Instructivo
22079
Equipo de Deshidratadora 22100
106
Partes y AccesoriosPartes y Accesorios
107
Horno Infrarrojo NuWave Elite
Partes y Accesorios
Cabeza de Energía Digital (IRC5) 22065
Negro con acentos plateados
Cúpula libre de BPA 22069
Base (IRC5) 22067
Negro con acentos plateados
Cabeza de Energía Digital (IRC5) 22066
Blanco con acentos plateados
Parrilla de Cocción Reversible
de 1 Pulgada / 3 Pulgadas
22070
Parrilla de Cocción de 2
Pulgadas 22071
Olla de Horno Esmaltada de 10
Pulgadas 22024
Anillo Extendedor de
Acero Inoxidable de 5
Pulgadas 22074
Anillo Extendedor de Acero
Inoxidable de 3 Pulgadas 22073
Olla de Acero Inoxidable de
12 Pulgadas 22072
Soporte de Cúpula 22020
Base (IRC5) 22068
Blanco con acentos plateados
Componentes Adicionales
Para ordenar, llamar a nuestro servicio de cliente a:
1.888.689.2831 o pedir online en www.NuWaveElite.com
Por favor proveer el nombre y el número del producto para
asegurar que su compra se procese adecuadamente.
Guía de Cocina
Rápida & Fácil 22978
Estuche de transporte 22080
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/side
Lobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey, Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey,
Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
Quick & Easy Cooking Guide
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
3 inch
1 inch
3 inch
3 inch
3 inch
3 inch
3 inch
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Sear then
cook at 375˚
375˚
375˚
400˚
400˚
10 min per lb/side 12 min per lb/side
3 min/side
3 min/side N/A
4 min/side
4-5 min/side
3-4 min/side
15-17 min/side
4 min/side
5 min/side
5-6 min/side
5-6 min/side
1 inch
22-24 min/side
Sear 3 min/side
5-6 min/side
Sear then
cook at 375˚
Sear 2 min/side
8-10 min/side
Sear then
cook at 375˚
Sear 2 min/side
10-12 min/side
Sear 3 min/side
9-10 min/side
Sear 3 min/side
12-14 min/side
Sear 2 min/side
12-14 min/side
2 min/side
3 min/side
2 min/side
2 min/side
3 min/side
4 min/side
3 min/side
3 min/side
3 inch 400˚ 6-7 min/side 8-9 min/side
Roasts 3-7 lbs
Ham
Sausage
Bacon
Patties
Italian, Bratwurst, Etc.
Chops
Tenderloins
Spare Ribs
Seafood
Fish, Fillets 1/2 inch thick
Fish, Steaks & Fillets 1 inch thick
Shrimp & Scallops
Lobster Tails 4 oz
[Small]
Lobster Tails 10 oz [Large]
3 inch 400˚ 10-12 min/side 13-14 min/sideLobster*, Whole [Claws & all]
Country Style Ribs
3 inch
3 inch
3 inch
3 inch
420˚
420˚or Sear
420˚or Sear
350˚
3-4 min/side
2 min/side Rare
1 min/side
5-6 min/side
5 min/side Rare
3 min/side Med. Rare 6 min/side Med. Rare
4 min/side Medium 7 min/side Medium
5 min/side Well Done
3-4 min/side Rare
5-6 min/side Med. Rare
7-8 min/side Medium
10-11 min/side Well Done
8 min/side Well Done
5-6 min/side Rare
7-8 min/side Med. Rare
9-10 min/side Medium
12-13 min/side Well Done
1 min/side
Beef & Lamb Rack Height
Patties 1/2 inch thick
Patties 1 inch thick
Steaks 1 inch thick
Steaks 2 inch thick
Roasts 3-5 lbs
Oven Temp.
Fresh
Frozen
3 inch 420˚
2 min/side 3 min/side
Pork
3 inch
3 inch
No Extender Ring
1 inch
1 inch
1 inch
1 inch
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min/side
4-5 min/side
9-10 min per pound
9-10 min per pound
9-10 min per pound
9-10 min per pound
10 min/side
6-7 min/side
12-14 min per pound
12-14 min per pound
12-14 min per pound
12-14 min per pound
10 min per pound
15-17 min/side
30 min/side
20 min/side
12-14 min per pound
18-20 min/side
45 min/side
30 min/side
Chicken, [Bone-in] Pieces
Chicken, 1/2 inch Boneless/Skinless
1 inch 375˚ 10-12 min per pound 15-17 min per pound
Chicken, Whole
Turkey, Whole 8-10 lbs
(1) 3 inch Ring
375˚
Turkey,
Whole 11-16 lbs
(1) 3 or 5 inch Ring
375˚ Turkey,
Whole 17-24 lbs
(2) 3 or 5 inch Ring
375˚ Turkey, Whole 25-30 lbs
Turkey, Breasts
Turkey,
Legs
Cornish Hen, Whole 1 - 1 1/2 lbs
Duck, Whole 5-6 lbs
1 inch 400˚
7-8 min total
Eggs
Poultry
[Thicker add 2 mins per 1/2 inch]
[*Fresh Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]
HEARTHWARE, INC.
1755 N. Butterfield Road
Libertyville, IL 60048
U.S.A.
Horno Infrarrojo NuWave Elite
Partes y Accesorios
Tarjeta de Registro 22082
Libro de Cocina & Manual
Completos 22076
Equipo de Anillo Extendedor 22075
Equipo de NuWave Supreme Pizza 22104
Equipo de Horno NuWave 22110
El equipo incluye
Olla de Horno Esmaltada de 10 Pulgadas
Parrilla de Cocción de 2 Pulgadas
Anillo Extendedor de Acero Inoxidable de 3
Pulgadas
El equipo incluye
Pinza para Pizza de acero inoxidable 22042
Forro para Pizza 22105
Servidor para Pizza de acero inoxidale 22106
La 100% nueva Tabla para cortar de Bambo 22107
El equipo incluye
Olla de Horno Siliconada de 8x8 Pulgadas 22111
Divididor de Horno Siliconado 22112
Molde de Cupcake Siliconado (juego de 12) 22113
Anillo de Horno Siliconado 22114
Batidora 22115
El equipo incluye
Adaptador de Deshidratación 22101
Bandeja de Deshidratación (juego de 4) 22102
Base de Deshidratación 22103
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
DVD Instructivo
22079
Equipo de Deshidratadora 22100
106
Partes y AccesoriosPartes y Accesorios
107
Conectar la Cabeza de Energía
con la Cúpula
Ensamblar todo el Horno NuWave
Horno Infrarrojo NuWave Elite
Guía de Ensamblaje
Cerradura
Colocar la cabeza de energía en el
borde de la cúpula y cerrarla en el sitio
rotando la cabeza de energía en el
sentido de las agujas del reloj hasta que
los arrastres de cierre encajen entre sí.
Colocar la bandeja de base en una supercie
rme y estable
Colocar la olla dentro de la bandeja de
base. Al hacer esto, asegurarse de que las
manijas estén en la posición de hacia abajo
si las manijas no están completamente
hacia abajo, la cúpula no podrá encajar
adecuadamente en la base.
Colocar la parrilla de cocción de doble nivel
en la olla según los requisitos de cocción.
Colocar comida en la parrilla.
Colocar la cúpula sobre la comida,
conectándola con la bandeja de base. La
cúpula deberá encajar equitativamente en
la base.
Congurar el tiempo y la temperatura de
cocción según los requisitos de receta.
ANTES DE USO:
Anteriormente al primer uso de tu Horno NuWave,
limpiar la cúpula, la olla, la base y la parrilla de
cocción en agua tibia enjabonada o mediante el
ciclo de lavavajillas.
IMPORTANTE - No limpiar o sumergir la cabeza
de energía en agua o en el ciclo de lavavajillas.
La supercie exterior debe ser limpiada pasando
cuidadosamente un trapo húmedo o esponja.
Paso 3
Coloque la cabeza de energía
y la cúpula ensambladas a un
ángulo de 45° en el soporte
como se muestra.
Levantar la cúpula solamente de las
manijas en la cabeza de energía. Una
vez que la cabeza de energía y la cúpula
estén ensambladas, las manijas de la
cabeza de energía te permitirán levantar
ambas juntas al remover o revisar la
comida. Al remover la olla mientras está
caliente, tener extremo cuidado y siempre
usar los guantes de horno.
Para mejores resultados, cumplir con las
instrucciones del tiempo, la potencia y la
altura de la parrilla de cocción dadas en
la tabla de cocina y el libro de recetas. No
se requiere el pre-calentamiento.
Cómo Instalar y Usar el Soporte de la Cúpula
Asegurarse de que la cabeza de energía esté bien
cerrada en la cúpula. Todo el ensamblaje puede
ser fácilmente levantado y dejarse de lado como se
muestra en los pasos 1, 2 y 3.
Paso 1
Colocar el soporte de la
cúpula debajo de cualquier
lado de la manija de la base.
Paso 2
Asegurarse de que ambos pies
del soporte de cúpula estén
situados dentro de la manija,
y que el soporte de la cúpula
esté horizontal sobre una
supercie llana.
Instrucciones de Cocción
108
Maual Del UsarioMaual Del Usario
109
Conectar la Cabeza de Energía
con la Cúpula
Ensamblar todo el Horno NuWave
Horno Infrarrojo NuWave Elite
Guía de Ensamblaje
Cerradura
Colocar la cabeza de energía en el
borde de la cúpula y cerrarla en el sitio
rotando la cabeza de energía en el
sentido de las agujas del reloj hasta que
los arrastres de cierre encajen entre sí.
Colocar la bandeja de base en una supercie
rme y estable
Colocar la olla dentro de la bandeja de
base. Al hacer esto, asegurarse de que las
manijas estén en la posición de hacia abajo
si las manijas no están completamente
hacia abajo, la cúpula no podrá encajar
adecuadamente en la base.
Colocar la parrilla de cocción de doble nivel
en la olla según los requisitos de cocción.
Colocar comida en la parrilla.
Colocar la cúpula sobre la comida,
conectándola con la bandeja de base. La
cúpula deberá encajar equitativamente en
la base.
Congurar el tiempo y la temperatura de
cocción según los requisitos de receta.
ANTES DE USO:
Anteriormente al primer uso de tu Horno NuWave,
limpiar la cúpula, la olla, la base y la parrilla de
cocción en agua tibia enjabonada o mediante el
ciclo de lavavajillas.
IMPORTANTE - No limpiar o sumergir la cabeza
de energía en agua o en el ciclo de lavavajillas.
La supercie exterior debe ser limpiada pasando
cuidadosamente un trapo húmedo o esponja.
Paso 3
Coloque la cabeza de energía
y la cúpula ensambladas a un
ángulo de 45° en el soporte
como se muestra.
Levantar la cúpula solamente de las
manijas en la cabeza de energía. Una
vez que la cabeza de energía y la cúpula
estén ensambladas, las manijas de la
cabeza de energía te permitirán levantar
ambas juntas al remover o revisar la
comida. Al remover la olla mientras está
caliente, tener extremo cuidado y siempre
usar los guantes de horno.
Para mejores resultados, cumplir con las
instrucciones del tiempo, la potencia y la
altura de la parrilla de cocción dadas en
la tabla de cocina y el libro de recetas. No
se requiere el pre-calentamiento.
Cómo Instalar y Usar el Soporte de la Cúpula
Asegurarse de que la cabeza de energía esté bien
cerrada en la cúpula. Todo el ensamblaje puede
ser fácilmente levantado y dejarse de lado como se
muestra en los pasos 1, 2 y 3.
Paso 1
Colocar el soporte de la
cúpula debajo de cualquier
lado de la manija de la base.
Paso 2
Asegurarse de que ambos pies
del soporte de cúpula estén
situados dentro de la manija,
y que el soporte de la cúpula
esté horizontal sobre una
supercie llana.
Instrucciones de Cocción
108
Maual Del UsarioMaual Del Usario
109
Si tu Horno NuWave incluye un
Anillo de Extendedor de 3 Pulgadas
o de 5 Pulgadas, el Anillo puede ser
usado para la cocción de multi-nivel
o para los productos de comida
sobredimensionados que pueden no
encajar debajo de la cúpula estándar.
Generalmente, la comida (tales como
jamón y pavo) que exceden 10 libras
podrían requerir el uso del Anillo
Extendedor para una cocción óptima.
• Colocar la comida que requiera el
mayor tiempo de cocción en la parrilla,
lo más cerca posible al elemento de
calor (ej. papas, zanahorias), y colocar
verduras suaves en las parrillas
inferiores (ej. hongos, tomates).
• Al seleccionar la opción de cocción
de multi-nivel, usar las combinaciones
de comida que toma aproximadamente
la misma cantidad de tiempo para
Direcciones
El Anillo Extendedor deberá estar ubicado
entre la cúpula original y la base. La
adición del Anillo Extendedor expandirá
el espacio de cocción disponible del
Horno NuWave por aproximadamente
440 pulgadas cuadradas al usar el
anillo de 3 pulgadas y 730 pulgadas
cuadradas al usar el de 5 pulgadas. Al
añadir el Anillo Extendedor al Horno
NuWave, asegurarse de que encaje
exactamente en la cúpula. Cuando el
anillo está ubicado incorrectamente bajo
la cúpula, los bordes superpuestos no se
encajarán adecuadamente. Por favor tener
precaución al usar el Anillo. Si se utiliza
inadecuadamente, el calor o el vapor
puede escaparse del horno que podría
causar quemaduras o alterar el tiempo de
cocción necesario para tu comida. El Anillo
Extendedor deberá ser usado solamente
como un ítem de accesorio para el Horno
NuWave. No está intencionado para
servir como un reemplazo para la cúpula,
o cualquier otro componente del Horno
NuWave.
Modelos que Contienen el Anillo Extendedor de 3 Pulgadas & 5 Pulgadas
prepararse. Ejemplos: cerdo o pollo y
patatas; pescado y tomates estofados;
o carne congelada con papas
horneadas.
• Colocar en papel de aluminio cualquier
comida que podrá gotear en otros
platos.
• Recordar que los rayos infrarrojos no
penetran el aluminio mientras que el
calor circula en todo el horno.
• Si la comida de la capa superior
termina de cocinarse antes, remover
la(s) parrilla(s) de arriba y continuar la
cocción de la comida de abajo hasta
que se nalice.
• Usar platos poco profundos u ollas
ligeras de aluminio para la cocción.
• Para calentar pan, colocarlo en la
parrilla inferior o la olla y cubrir. Para
asar, colocar el pan sobre la parrilla
superior.
Reglas Generales
Parrilla de 2 Pulgadas
La Parrilla de 2 pulgadas para el Horno
NuWave puede ser usada en una
variedad de maneras.
1] Puede ser la parrilla principal con o
sin el Anillo Extendedor.
2] Con el Anillo Extendedor, puede estar
ubicada en la parte superior o debajo
de la parrilla de 3 pulgadas para mayor
espacio de cocción de multi-nivel.
3] Sin el Anillo Extendedor, la parrilla
de 2 pulgadas también puede facilitar
la cocción de multi-nivel creando una
tercera supercie de cocción entre la
olla y la parte inferior de la parrilla de 3
pulgadas.
4] Puedes usar dos parrillas de
2 pulgadas por arriba y debajo
de la parrilla de 3 pulgadas, que
es especialmente útil para la
deshidratación.
Cuidado y Uso
Similar a la cúpula original, el Anillo
Extendedor está construido con el Acero
Inoxidable de alto impacto. No deberá
ser limpiado con un abrasivo áspero,
pero es apto para la lavavajillas.
Modelos que Contienen el Equipo de Anillo Extendedor
No tocar la cúpula o cualquier supercie en el área
de cocción durante la operación. El aire dentro de
la cúpula puede llegar a 420°F (216°C) que hace
que la supercie esté muy caliente y puede causar
quemaduras. No abrir la cúpula o remover la cabeza de
energía mientras que el Horno NuWave esté operando.
Apagar la cabeza de energía antes de remover.
PRECAUCIÓN
Parrilla de Cocción
de 2 pulgadas
Olla de Horno Esmaltada de 10 pulgadas
Anillo Extendedor de Acero
Inoxidable de 3 pulgadas
Nota: La parrilla de 2 pulgadas debe
ser usada solamente en las posiciones
y para los propósitos mostrados abajo.
Cualquier otro tipo de uso puede afectar
el tiempo y la calidad de cocción.
Parrilla de Cocción de 3 pulgadas
Parrilla de Cocción de 1 pulgada
Parrilla de Cocción de 2
pulgadas & 1 pulgada
Parrilla de Cocción de 3
pulgadas & 2 pulgadas
Parrilla de Cocción de 2
pulgadas & 3 pulgadas
110
Maual Del UsarioMaual Del Usario
111
Si tu Horno NuWave incluye un
Anillo de Extendedor de 3 Pulgadas
o de 5 Pulgadas, el Anillo puede ser
usado para la cocción de multi-nivel
o para los productos de comida
sobredimensionados que pueden no
encajar debajo de la cúpula estándar.
Generalmente, la comida (tales como
jamón y pavo) que exceden 10 libras
podrían requerir el uso del Anillo
Extendedor para una cocción óptima.
• Colocar la comida que requiera el
mayor tiempo de cocción en la parrilla,
lo más cerca posible al elemento de
calor (ej. papas, zanahorias), y colocar
verduras suaves en las parrillas
inferiores (ej. hongos, tomates).
• Al seleccionar la opción de cocción
de multi-nivel, usar las combinaciones
de comida que toma aproximadamente
la misma cantidad de tiempo para
Direcciones
El Anillo Extendedor deberá estar ubicado
entre la cúpula original y la base. La
adición del Anillo Extendedor expandirá
el espacio de cocción disponible del
Horno NuWave por aproximadamente
440 pulgadas cuadradas al usar el
anillo de 3 pulgadas y 730 pulgadas
cuadradas al usar el de 5 pulgadas. Al
añadir el Anillo Extendedor al Horno
NuWave, asegurarse de que encaje
exactamente en la cúpula. Cuando el
anillo está ubicado incorrectamente bajo
la cúpula, los bordes superpuestos no se
encajarán adecuadamente. Por favor tener
precaución al usar el Anillo. Si se utiliza
inadecuadamente, el calor o el vapor
puede escaparse del horno que podría
causar quemaduras o alterar el tiempo de
cocción necesario para tu comida. El Anillo
Extendedor deberá ser usado solamente
como un ítem de accesorio para el Horno
NuWave. No está intencionado para
servir como un reemplazo para la cúpula,
o cualquier otro componente del Horno
NuWave.
Modelos que Contienen el Anillo Extendedor de 3 Pulgadas & 5 Pulgadas
prepararse. Ejemplos: cerdo o pollo y
patatas; pescado y tomates estofados;
o carne congelada con papas
horneadas.
• Colocar en papel de aluminio cualquier
comida que podrá gotear en otros
platos.
• Recordar que los rayos infrarrojos no
penetran el aluminio mientras que el
calor circula en todo el horno.
• Si la comida de la capa superior
termina de cocinarse antes, remover
la(s) parrilla(s) de arriba y continuar la
cocción de la comida de abajo hasta
que se nalice.
• Usar platos poco profundos u ollas
ligeras de aluminio para la cocción.
• Para calentar pan, colocarlo en la
parrilla inferior o la olla y cubrir. Para
asar, colocar el pan sobre la parrilla
superior.
Reglas Generales
Parrilla de 2 Pulgadas
La Parrilla de 2 pulgadas para el Horno
NuWave puede ser usada en una
variedad de maneras.
1] Puede ser la parrilla principal con o
sin el Anillo Extendedor.
2] Con el Anillo Extendedor, puede estar
ubicada en la parte superior o debajo
de la parrilla de 3 pulgadas para mayor
espacio de cocción de multi-nivel.
3] Sin el Anillo Extendedor, la parrilla
de 2 pulgadas también puede facilitar
la cocción de multi-nivel creando una
tercera supercie de cocción entre la
olla y la parte inferior de la parrilla de 3
pulgadas.
4] Puedes usar dos parrillas de
2 pulgadas por arriba y debajo
de la parrilla de 3 pulgadas, que
es especialmente útil para la
deshidratación.
Cuidado y Uso
Similar a la cúpula original, el Anillo
Extendedor está construido con el Acero
Inoxidable de alto impacto. No deberá
ser limpiado con un abrasivo áspero,
pero es apto para la lavavajillas.
Modelos que Contienen el Equipo de Anillo Extendedor
No tocar la cúpula o cualquier supercie en el área
de cocción durante la operación. El aire dentro de
la cúpula puede llegar a 420°F (216°C) que hace
que la supercie esté muy caliente y puede causar
quemaduras. No abrir la cúpula o remover la cabeza de
energía mientras que el Horno NuWave esté operando.
Apagar la cabeza de energía antes de remover.
PRECAUCIÓN
Parrilla de Cocción
de 2 pulgadas
Olla de Horno Esmaltada de 10 pulgadas
Anillo Extendedor de Acero
Inoxidable de 3 pulgadas
Nota: La parrilla de 2 pulgadas debe
ser usada solamente en las posiciones
y para los propósitos mostrados abajo.
Cualquier otro tipo de uso puede afectar
el tiempo y la calidad de cocción.
Parrilla de Cocción de 3 pulgadas
Parrilla de Cocción de 1 pulgada
Parrilla de Cocción de 2
pulgadas & 1 pulgada
Parrilla de Cocción de 3
pulgadas & 2 pulgadas
Parrilla de Cocción de 2
pulgadas & 3 pulgadas
110
Maual Del UsarioMaual Del Usario
111
Digital Control Panel on Power Head
Asegurarse de que la unidad esté
enchufada a una salida adecuadamente
puesta a tierra y que el cable no esté
tocando ningún objeto caliente.
Estar seguro de que la olla haya sido
adecuadamente colocada dentro de la
base.
No ubicar la olla directamente en un
hornillo y otra fuente de calor directo.
Esto dará lugar a daños.
Los platos metálicos o de vidrio, las
ollas, el aluminio u otros materiales
utilizados en un horno convencional
pueden ser usados con seguridad en el
NuWave.
Instrucciones Generales de Uso
Ensamblaje del Equipo de
Deshidratación
Interruptor de Deshidratación
Una vez que la cabeza de energía
esté ubicada en el adaptador de
deshidratación, el interruptor de
deshidratación está activado. Este
interruptor activará automáticamente
la conguración de la temperatura de
deshidratación y prevendrá la cabeza de
energía del calor superior a 200°F.
Colocar la cantidad deseada de
bandejas de deshidratación en la
base de deshidratación y girar en el
sentido de las agujas del reloj. Esto
encajará las bandejas en el lugar. Una
vez que las bandejas estén encajadas
en la base, encender el adaptador
de deshidratación. El adaptador de
deshidratación te permitirá colocar
la cabeza de energía y activar el
interruptor de deshidratación. Ahora
estás listo para deshidratar tu comida
favorita.
*El equipo de deshidratación es
solamente para la deshidratación.
Cualquier otro uso dañará el equipo y
invalidará la garantía.
Cerradura
Panel de Control en la Cabeza de Energía
Debe aparecer un “0” en la pantalla LCD cuando el programa está descongurado.
Inicio Fácil
Para comenzar a cocinar, presionar el botón de TIEMPO DE COCCIÓN (COOK TIME),
ingresar el tiempo requerido, presionar INICIO (START). Por defecto, está programado a
420°F. Para cocinar a cualquier otra temperatura, se necesitará el botón de Temperatura
de Cocción (Cook Temp). Ver Conguración de Temperatura para los detalles.
Conguración de Tiempo de Cocción
Presionar el Botón de TIEMPO DE COCCIÓN (COOK TIME). El indicador MIN brillará
en la esquina inferior derecha del panel visualizador. Ingresar el tiempo requerido en
horas y minutos presionando los numerales correspondientes. Por ejemplo, 1 hora y
30 minutos se ingresa pressionando 1,3,0. El panel visualizador mostrará 1:30. Si el
tiempo requerido es en minutos, solo necesitas ingresar 1 o 2 números. Por ejemplo,
para 5 minutos solo ingresar 5; para 46 minutos, ingresar 46. Si el número necesita ser
corregido, borrar la entrada presionando dos veces el botón de pausar/limpiar (pause/
clear). Luego re-ingresar los números correctos.
Conguración de Temperatura
• Presionar el botón de TEMPERATURA DE COCCIÓN (COOK TEMPERATURE).
• Brillará un “420F” en el panel visualizador.
• Presionar la temperatura deseada
• La temperatura puede ser cambiada por incrementos de 1°F.
• El rango de la temperatura es entre 100°F y 420°F.
• El rango de la temperatura de los accesorios de deshidratación es entre 100°F y 200°F.
Empezar a Cocinar
Congurar la temperatura y el tiempo apropiados, luego presionar INICIO (START) para
empezar a cocinar. El tiempo restante de cocción aparecerá en el panel visualizador, y
el símbolo de dos puntos entre las horas y los minutos parpadeará ON y OFF. El horno
detendrá automáticamente la cocción cuando expire el tiempo, y un “bip” te alertará
sobre el hecho.
Pausar/Borrar Cocción
Para PAUSAR (PAUSE) el horno, presionar el botón PAUSAR/BORRAR (PAUSE/CLEAR)
una sola vez. El tiempo restante de cocción se mantendrá en el panel visualizador pero
el símbolo de dos puntos no parpadeará. Para BORRAR (CLEAR) el tiempo de cocción,
presionar el botón PAUSAR/BORRAR (PAUSE/CLEAR) dos veces. El tiempo restante se
borrará completamente y aparecerá un “0”.
Direcciones para el Horno NuWave Elite
Función de Aplazamiento
Después de programar tu horno, puedes aplazar el programa antes de que comience
la cocción. Presionar el botón de Aplazamiento (Delay). Parpadearán las funciones de
APLAZAMIENTO (DELAY) y MIN en la pantalla LCD. Ingresar el tiempo de aplazamiento
y presionar INICIO (START). Continuará parpadeando el APLAZAMIENTO (DELAY).
Cuando el tiempo expire, el APLAZAMIENTO (DELAY) dejará de parpadear y se mantendrá
prendido. Es posible aplazar un programa hasta 24 horas. Si la cuenta regresiva llega a 0,
el horno emitirá un “bip” para señalar el nal.
Esta función te permitirá dorar las porciones restantes de tu comida en un período corto
Funciones Avanzadas
112
Maual Del UsarioMaual Del Usario
113
Digital Control Panel on Power Head
Asegurarse de que la unidad esté
enchufada a una salida adecuadamente
puesta a tierra y que el cable no esté
tocando ningún objeto caliente.
Estar seguro de que la olla haya sido
adecuadamente colocada dentro de la
base.
No ubicar la olla directamente en un
hornillo y otra fuente de calor directo.
Esto dará lugar a daños.
Los platos metálicos o de vidrio, las
ollas, el aluminio u otros materiales
utilizados en un horno convencional
pueden ser usados con seguridad en el
NuWave.
Instrucciones Generales de Uso
Ensamblaje del Equipo de
Deshidratación
Interruptor de Deshidratación
Una vez que la cabeza de energía
esté ubicada en el adaptador de
deshidratación, el interruptor de
deshidratación está activado. Este
interruptor activará automáticamente
la conguración de la temperatura de
deshidratación y prevendrá la cabeza de
energía del calor superior a 200°F.
Colocar la cantidad deseada de
bandejas de deshidratación en la
base de deshidratación y girar en el
sentido de las agujas del reloj. Esto
encajará las bandejas en el lugar. Una
vez que las bandejas estén encajadas
en la base, encender el adaptador
de deshidratación. El adaptador de
deshidratación te permitirá colocar
la cabeza de energía y activar el
interruptor de deshidratación. Ahora
estás listo para deshidratar tu comida
favorita.
*El equipo de deshidratación es
solamente para la deshidratación.
Cualquier otro uso dañará el equipo y
invalidará la garantía.
Cerradura
Panel de Control en la Cabeza de Energía
Debe aparecer un “0” en la pantalla LCD cuando el programa está descongurado.
Inicio Fácil
Para comenzar a cocinar, presionar el botón de TIEMPO DE COCCIÓN (COOK TIME),
ingresar el tiempo requerido, presionar INICIO (START). Por defecto, está programado a
420°F. Para cocinar a cualquier otra temperatura, se necesitará el botón de Temperatura
de Cocción (Cook Temp). Ver Conguración de Temperatura para los detalles.
Conguración de Tiempo de Cocción
Presionar el Botón de TIEMPO DE COCCIÓN (COOK TIME). El indicador MIN brillará
en la esquina inferior derecha del panel visualizador. Ingresar el tiempo requerido en
horas y minutos presionando los numerales correspondientes. Por ejemplo, 1 hora y
30 minutos se ingresa pressionando 1,3,0. El panel visualizador mostrará 1:30. Si el
tiempo requerido es en minutos, solo necesitas ingresar 1 o 2 números. Por ejemplo,
para 5 minutos solo ingresar 5; para 46 minutos, ingresar 46. Si el número necesita ser
corregido, borrar la entrada presionando dos veces el botón de pausar/limpiar (pause/
clear). Luego re-ingresar los números correctos.
Conguración de Temperatura
• Presionar el botón de TEMPERATURA DE COCCIÓN (COOK TEMPERATURE).
• Brillará un “420F” en el panel visualizador.
• Presionar la temperatura deseada
• La temperatura puede ser cambiada por incrementos de 1°F.
• El rango de la temperatura es entre 100°F y 420°F.
• El rango de la temperatura de los accesorios de deshidratación es entre 100°F y 200°F.
Empezar a Cocinar
Congurar la temperatura y el tiempo apropiados, luego presionar INICIO (START) para
empezar a cocinar. El tiempo restante de cocción aparecerá en el panel visualizador, y
el símbolo de dos puntos entre las horas y los minutos parpadeará ON y OFF. El horno
detendrá automáticamente la cocción cuando expire el tiempo, y un “bip” te alertará
sobre el hecho.
Pausar/Borrar Cocción
Para PAUSAR (PAUSE) el horno, presionar el botón PAUSAR/BORRAR (PAUSE/CLEAR)
una sola vez. El tiempo restante de cocción se mantendrá en el panel visualizador pero
el símbolo de dos puntos no parpadeará. Para BORRAR (CLEAR) el tiempo de cocción,
presionar el botón PAUSAR/BORRAR (PAUSE/CLEAR) dos veces. El tiempo restante se
borrará completamente y aparecerá un “0”.
Direcciones para el Horno NuWave Elite
Función de Aplazamiento
Después de programar tu horno, puedes aplazar el programa antes de que comience
la cocción. Presionar el botón de Aplazamiento (Delay). Parpadearán las funciones de
APLAZAMIENTO (DELAY) y MIN en la pantalla LCD. Ingresar el tiempo de aplazamiento
y presionar INICIO (START). Continuará parpadeando el APLAZAMIENTO (DELAY).
Cuando el tiempo expire, el APLAZAMIENTO (DELAY) dejará de parpadear y se mantendrá
prendido. Es posible aplazar un programa hasta 24 horas. Si la cuenta regresiva llega a 0,
el horno emitirá un “bip” para señalar el nal.
Esta función te permitirá dorar las porciones restantes de tu comida en un período corto
Funciones Avanzadas
112
Maual Del UsarioMaual Del Usario
113
Función de Mantener Cálido
Después de que el tiempo inicial de cocción esté completo, podrías mantener cálida
la comida. La conguración por defecto está programada a 155°F durante 2 horas.
Presionar el botón de MANTENER (WARM). Las FUNCIONES DE MANTENER (WARM)
y MIN parpadearán en la pantalla LCD. Se visualizará un 2:00, luegro presionar INICIO
(START). Para cambiar el tiempo, ingresar el tiempo deseado y proceder. Podrás
programar el horno para mantener cálida la comida de hasta 24 horas. Una vez que se
termine el ciclo inicial de cocción, el horno emitirá un “bip” dos veces antes de pasar a la
función de MANTENER (WARM).
Función de Cocción por Etapas
Esta función se utiliza para programar el NuWave Elite para cocinar en más de una
sola conguración consecutiva de tiempo y temperatura. Presionar el botón de ETAPA
(STAGE). Parpadeará el ETAPA (STAGE) en la pantalla LCD, junto con un “1”, PROG,
COCCIÓN (COOK), y MIN. Para todas las etapas, la conguración de potencia por defecto
está siempre registrada a 420°F. Para cambiar la temperatura, presionar el botón de
TEMPERATURA DE COCCIÓN (COOK TEMP). Parpadeará el número en la pantalla.
Ingresar la temperatura deseada. Presionar el botón de TIEMPO DE COCCIÓN (COOK
TIME). Parpadeará el MIN en la pantalla LCD. Ingresar el tiempo deseado de cocción.
Podrás empezar con el tiempo de cocción, seguido por la temperatura de cocción, o
vice versa. Presionar el botón ETAPA (STAGE) para moverse a la etapa de programación
“2”. Repetir el proceso hasta que todas las etapas deseadas estén programadas. El
número máximo de etapas programables es de 5. Si en algún momento te gustaría
editar una etapa ya programada, presionar el botón ETAPA (STAGE) hasta que se
visualice la etapa deseada. En ese punto, podrás cambiar el nivel de potencia, el tiempo
de cocción o ambos. También podrás editar las funciones ya programadas: funciones
de APLAZAMIENTO (DELAY), DORAR (SEAR), y/o MANTENER (WARM) presionando los
botones correspondientes en el teclado y reprogramar como se ha mostrado arriba.
Guardar Programa en la Memoria
Durante la programación inicial o después de que el proceso de cocción esté completo,
presionar el botón de MEMORIA (MEMORY) para guardar. Parpadeará el PROG en la
de tiempo. La conguración por defecto está programada a 450°F durante 5 minutos.
Presionar el botón de DORAR (SEAR). Las áreas de DORAR (SEAR) y MIN parpadearán
mientras que el numeral 5 esté visualizado. Para cambiar el tiempo de cocción para
dorar, presionar 3, 4 o 5, luego presionar INICIO (START). Una vez que está seleccionado
el DORAR (SEAR), éste siempre será la primera etapa en el programa.
Función de Recalentamiento
La conguración por defecto está programada a 420°F durante 4 minutos. Esta función
es perfecta para recalentar comida de tamaño de una porción. Para activar la función de
recalentamiento, asegurarse de que la programación esté limpia. La pantalla LCD leerá
un 0. Presionar el botón de RECALENTAMIENTO (REHEAT). Esto activará la conguración
por defecto. Presionar INICIO (START). La alarma emitirá un “bip” una vez que el tiempo
expire. Por ejemplo, si estás calentando una pizza sobrante, simplemente colocar la
porción en la parrilla de 3 pulgadas, presionar RECALENTAMIENTO (REHEAT), luego
INICIO (START). Si estás calentando un plato de arroz o deo, colocar una cantidad
pequeña en un plato seguro para horno o una pieza de aluminio. Si quieres que el arroz o
el deo esté mas suave, cubrir con aluminio y añadir una pizca de agua.
Para Deshidratar
La conguración por defecto está programada para 200°F. Esta función puede ser usada
para deshidratar comida tales como carne seca, frutas, verduras, especies, ores, etc.
Para activar la función de deshidratación, asegurarse de que el programa esté limpia
(presionar el botón BORRAR (CLEAR)). La pantalla LCD leerá un “0”. Presionar el botón
DESHID (DEHYD). Si tienes algún accesorio de deshidratación añadido a la cabeza
de energía, esto activará automáticamente la conguración de la temperatura de
deshidratación. Presionar el botón TIEMPO DE COCCIÓN (COOK TIME). Se visualizará
un “0” en la esquina inferior derecha de la pantalla. Parpadearán las áreas de COCCIÓN
(COOK) y MIN. Ingresar el tiempo requerido en horas y minutos presionando los
numerales correspondientes. Por ejemplo, 1 hora y 30 minutos se ingresará presionando
1,3,0. El panel visualizador mostrará 1:30. Si el tiempo requerido es en minutos, necesitas
ingresar 1 o 2 números. Por ejemplo, para 5 minutos solamente ingresar 5; para 46
minutos, 46. El tiempo máximo que puede ser congurado para la deshidratación es de
99 horas y 59 minutos. Si el número necesita ser corregido, borrar la entrada presionando
dos veces el botón PAUSAR/BORRAR (PAUSE/CLEAR), luego re-ingresar los números
correctos. Presionar INICIO (START) para comenzar el proceso de deshidratación. La
alarma emitirá un “bip” cuando expire el tiempo.
Información Adicional
• Al usar la cúpula estándar, el horno operará a temperaturas normales de hasta 420°F.
• Cuando la cúpula de deshidratación está encajada en el Elite, esto hará que el horno
vaya en el modo de deshidratación. Aparecerá el DESHID (DEHYD) en la pantalla LCD y el
horno operará a temperaturas más altas.
• Al desensamblar la cúpula de deshidratación de la cabeza de energía, esto desactivará
el proceso de deshidratación.
• Las temperaturas de deshidratación deben ser programadas y guardadas para
permanecer en la memoria
INSTRUCCIONES DE LIMPIEZA Y CUIDADO
Desenchufar la unidad antes de limpiar. La cúpula y todas las otras partes, excepto la
cabeza de energía, son aptas para la lavavajillas. Proteger las supercies metálicas y
plásticas; no usar limpiadores abrasivos o estropajos. Limpiar después de cada uso. La
supercie exterior de la cabeza de energía puede ser limpiada pasando un trapo húmedo.
pantalla LCD y se visualizará un “0”. Para guardar, ingresar un número entre 1 y 99.
Presionar de nuevo el botón de MEMORIA (MEMORY) para guardar el programa entero en
el número designado. Siempre puedes editar o sobreescribir programas guardados.
Al usar la programación de deshidratación, los números que la memoria puede
almacenar son entre 1001 y 1020.
Recordar la Memoria del Programa
Para recordar un programa previamente guardado, presionar el botón RECORDAR
(RECALL). Parpadeará el PROG en la pantalla LCD y se visualizará un “0”. Preseionar
un número entre 1 y 99 (o 10012 y 1020) para recordar un programa almacenado. Si
el programa no requiere edición, presionar el botón INICIO (START) para activarlo. Se
visualizarán el tiempo total y la última etapa de ese programa. Para revisar la duración
de las funciones tales como APLAZAMIENT (DELAY), DORAR (SEAR), ETAPA (STAGE) o
MANTENER (WARM), presionar los botones correspondientes en el panel de control. Por
ejemplo, para ver la información de la cuarta etapa, presionar el botón ETAPA (STAGE),
seguido por 4.
Función de Dorar Rápidamente a Fuego muy Vivo
114
Maual Del UsarioMaual Del Usario
115
Función de Mantener Cálido
Después de que el tiempo inicial de cocción esté completo, podrías mantener cálida
la comida. La conguración por defecto está programada a 155°F durante 2 horas.
Presionar el botón de MANTENER (WARM). Las FUNCIONES DE MANTENER (WARM)
y MIN parpadearán en la pantalla LCD. Se visualizará un 2:00, luegro presionar INICIO
(START). Para cambiar el tiempo, ingresar el tiempo deseado y proceder. Podrás
programar el horno para mantener cálida la comida de hasta 24 horas. Una vez que se
termine el ciclo inicial de cocción, el horno emitirá un “bip” dos veces antes de pasar a la
función de MANTENER (WARM).
Función de Cocción por Etapas
Esta función se utiliza para programar el NuWave Elite para cocinar en más de una
sola conguración consecutiva de tiempo y temperatura. Presionar el botón de ETAPA
(STAGE). Parpadeará el ETAPA (STAGE) en la pantalla LCD, junto con un “1”, PROG,
COCCIÓN (COOK), y MIN. Para todas las etapas, la conguración de potencia por defecto
está siempre registrada a 420°F. Para cambiar la temperatura, presionar el botón de
TEMPERATURA DE COCCIÓN (COOK TEMP). Parpadeará el número en la pantalla.
Ingresar la temperatura deseada. Presionar el botón de TIEMPO DE COCCIÓN (COOK
TIME). Parpadeará el MIN en la pantalla LCD. Ingresar el tiempo deseado de cocción.
Podrás empezar con el tiempo de cocción, seguido por la temperatura de cocción, o
vice versa. Presionar el botón ETAPA (STAGE) para moverse a la etapa de programación
“2”. Repetir el proceso hasta que todas las etapas deseadas estén programadas. El
número máximo de etapas programables es de 5. Si en algún momento te gustaría
editar una etapa ya programada, presionar el botón ETAPA (STAGE) hasta que se
visualice la etapa deseada. En ese punto, podrás cambiar el nivel de potencia, el tiempo
de cocción o ambos. También podrás editar las funciones ya programadas: funciones
de APLAZAMIENTO (DELAY), DORAR (SEAR), y/o MANTENER (WARM) presionando los
botones correspondientes en el teclado y reprogramar como se ha mostrado arriba.
Guardar Programa en la Memoria
Durante la programación inicial o después de que el proceso de cocción esté completo,
presionar el botón de MEMORIA (MEMORY) para guardar. Parpadeará el PROG en la
de tiempo. La conguración por defecto está programada a 450°F durante 5 minutos.
Presionar el botón de DORAR (SEAR). Las áreas de DORAR (SEAR) y MIN parpadearán
mientras que el numeral 5 esté visualizado. Para cambiar el tiempo de cocción para
dorar, presionar 3, 4 o 5, luego presionar INICIO (START). Una vez que está seleccionado
el DORAR (SEAR), éste siempre será la primera etapa en el programa.
Función de Recalentamiento
La conguración por defecto está programada a 420°F durante 4 minutos. Esta función
es perfecta para recalentar comida de tamaño de una porción. Para activar la función de
recalentamiento, asegurarse de que la programación esté limpia. La pantalla LCD leerá
un 0. Presionar el botón de RECALENTAMIENTO (REHEAT). Esto activará la conguración
por defecto. Presionar INICIO (START). La alarma emitirá un “bip” una vez que el tiempo
expire. Por ejemplo, si estás calentando una pizza sobrante, simplemente colocar la
porción en la parrilla de 3 pulgadas, presionar RECALENTAMIENTO (REHEAT), luego
INICIO (START). Si estás calentando un plato de arroz o deo, colocar una cantidad
pequeña en un plato seguro para horno o una pieza de aluminio. Si quieres que el arroz o
el deo esté mas suave, cubrir con aluminio y añadir una pizca de agua.
Para Deshidratar
La conguración por defecto está programada para 200°F. Esta función puede ser usada
para deshidratar comida tales como carne seca, frutas, verduras, especies, ores, etc.
Para activar la función de deshidratación, asegurarse de que el programa esté limpia
(presionar el botón BORRAR (CLEAR)). La pantalla LCD leerá un “0”. Presionar el botón
DESHID (DEHYD). Si tienes algún accesorio de deshidratación añadido a la cabeza
de energía, esto activará automáticamente la conguración de la temperatura de
deshidratación. Presionar el botón TIEMPO DE COCCIÓN (COOK TIME). Se visualizará
un “0” en la esquina inferior derecha de la pantalla. Parpadearán las áreas de COCCIÓN
(COOK) y MIN. Ingresar el tiempo requerido en horas y minutos presionando los
numerales correspondientes. Por ejemplo, 1 hora y 30 minutos se ingresará presionando
1,3,0. El panel visualizador mostrará 1:30. Si el tiempo requerido es en minutos, necesitas
ingresar 1 o 2 números. Por ejemplo, para 5 minutos solamente ingresar 5; para 46
minutos, 46. El tiempo máximo que puede ser congurado para la deshidratación es de
99 horas y 59 minutos. Si el número necesita ser corregido, borrar la entrada presionando
dos veces el botón PAUSAR/BORRAR (PAUSE/CLEAR), luego re-ingresar los números
correctos. Presionar INICIO (START) para comenzar el proceso de deshidratación. La
alarma emitirá un “bip” cuando expire el tiempo.
Información Adicional
• Al usar la cúpula estándar, el horno operará a temperaturas normales de hasta 420°F.
• Cuando la cúpula de deshidratación está encajada en el Elite, esto hará que el horno
vaya en el modo de deshidratación. Aparecerá el DESHID (DEHYD) en la pantalla LCD y el
horno operará a temperaturas más altas.
• Al desensamblar la cúpula de deshidratación de la cabeza de energía, esto desactivará
el proceso de deshidratación.
• Las temperaturas de deshidratación deben ser programadas y guardadas para
permanecer en la memoria
INSTRUCCIONES DE LIMPIEZA Y CUIDADO
Desenchufar la unidad antes de limpiar. La cúpula y todas las otras partes, excepto la
cabeza de energía, son aptas para la lavavajillas. Proteger las supercies metálicas y
plásticas; no usar limpiadores abrasivos o estropajos. Limpiar después de cada uso. La
supercie exterior de la cabeza de energía puede ser limpiada pasando un trapo húmedo.
pantalla LCD y se visualizará un “0”. Para guardar, ingresar un número entre 1 y 99.
Presionar de nuevo el botón de MEMORIA (MEMORY) para guardar el programa entero en
el número designado. Siempre puedes editar o sobreescribir programas guardados.
Al usar la programación de deshidratación, los números que la memoria puede
almacenar son entre 1001 y 1020.
Recordar la Memoria del Programa
Para recordar un programa previamente guardado, presionar el botón RECORDAR
(RECALL). Parpadeará el PROG en la pantalla LCD y se visualizará un “0”. Preseionar
un número entre 1 y 99 (o 10012 y 1020) para recordar un programa almacenado. Si
el programa no requiere edición, presionar el botón INICIO (START) para activarlo. Se
visualizarán el tiempo total y la última etapa de ese programa. Para revisar la duración
de las funciones tales como APLAZAMIENT (DELAY), DORAR (SEAR), ETAPA (STAGE) o
MANTENER (WARM), presionar los botones correspondientes en el panel de control. Por
ejemplo, para ver la información de la cuarta etapa, presionar el botón ETAPA (STAGE),
seguido por 4.
Función de Dorar Rápidamente a Fuego muy Vivo
114
Maual Del UsarioMaual Del Usario
115
GARANTÍAS DEL FABRICANTE
El sistema de cocción infrarroja que incluye la cabeza de energía, cúpula, parrilla de
cocción, olla, base y todos los componentes eléctricos debe estar libre de defectos y
trabajado bajo un uso residencial normal, al operarse de acuerdo con las instrucciones
escritas del Fabricante provistas con cada unidad para un (1) año de la fecha de la
compra. El Fabricante proveerá las partes y labor necesarias para reparar cualquier
parte del sistema de cocción infrarroja en el Departamento de Servicio de Hearthware,
Inc. Después de la expiración de la garantía, el costo del trabajo y las partes serán la
responsabilidad del propietario.
LA GARANTÍA NO CUBRE
La cobertura no pegajosa (si se aplica) de cualquier parte del sistema de cocción.
La Garantía Limitada se invalidará si se hacen reparaciones por un comerciante no
autorizado o la placa de los datos del número serial está removida o desgurada.
El deterioro normal debido al uso o la exposición no se cubre con esta Garantía.
Esta Garantía Limitada no cubre falla, daños o funcionamiento incorrecto debidos
a accidentes, actos de Dios (tales como relámpagos), uctuaciones en la potencia
CONSEJOS IMPORTANTES:
1. Revisar la salida de energía para asegurar una operación correcta. No operar la unidad
simultáneamente con otros dispositivos mayores enchufados en la misma salida. Revisar
la temperatura de cocción si el horno está cocinando demasiado lento.
2. El enchufe eléctrico debe estar correctamente insertado en la salida.
3. Siempre apagar y desenchufar el horno antes de limpiar.
4. Puede generarse humedad dentro de la cúpula si la comida no se remueve
inmediatamente después de que haya expirado el tiempo de cocción. La acumulación de
vapor / humedad puede evitarse haciendo lo siguiente:
• Remover la comida inmediatamente despues de que haya nalizado la cocción.
•Si se desea mantener cálida la comida hasta que se sirva, recongurar el tiempo de
cocción a una temperatura menor.
SISTEMA DE COCCIÓN INFRARROJA
DEL HORNO NUWAVE ELITE
www.NuWaveElite.com
Para obtener el servicio de garantía, contactarse al departamento de servicio a este
número gratuito: 1-888-NUWAVE1 (689-2831) o Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048, U.S.A.
www.HEARTHWARE.com
eléctrica, alteraciones, abuso, mal uso, mal aplicaciones, atmósferas de tipo corrosiv
o,
instalación inadecuada, falla en operar de acuerdo a las instrucciones escritas del
Fabricante, uso anormal o uso comercial.
PARA OBTENER EL SERVICIO
El propietario debe tener la obligación y la responsabilidad de:
Pagar por todos los servicios y las partes no cubiertas por la garantía; Prepagar el
transporte al y desde el Departamento de Servicio para la parte o el sistema devuelto
bajo esta garantía; envolver cuidadosamente el producto usando el material adecuado
de relleno para prevenir daños en el tránsito. El contenedor original es ideal para este
propósito.
Incluir en el paquete el nombre, domicilio, número de teléfono del propietario, una
descripción detallada del problema, y tu “número RGA”. (Llamar a 1-888-NUWAVE1 (689-
2831) o e-mail a customerservice@nuwaveoven.com para obtener el RGA (Return Goods
Authorization number – número de Autorización de Devolución de Bienes). Proveer el
modelo y el número serial del sistema de cocción y la prueba de la fecha de la compra
(una copia del recibo) al realizar reclamos bajo esta garantía.
OBLIGACIÓN DEL FABRICANTE
La obligación del Fabricante bajo esta Garantía Limitada está limitada a reparar o
reemplazar cualquier parte del sistema de cocción infrarroja expresamente cubierta
por esta Garantía Limitada que, después de una examinación, resulta defectuosa bajo
el uso normal. La Garantía Limitada es aplicable solamente dentro de los Estados
Unidos continentales y solamente para el comprador original de los canales autorizados
de distribución del fabricante. LA GARANTÍA LIMITADA NO PODRÁ SER ALTERADA,
VARIADA O EXTENDIDA EXCEPTO POR UN INSTRUMENTO ESCRITO EJECUTADO POR
EL FABRICANTE. EL REMEDIO DE REPARACIONES O REEMPLAZOS COMO SE PROVEE
BAJO ESTA GARANTÍA LIMITADA ES EXCLUSIVO. EN NINGÚN CASO EL FABRICANTE
DEBERÁ SER RESPONSABLE DE DAÑOS CONSIGUIENTES O INCIDENTALES A
CUALQUIER PERSONA, HAYAN SIDO OCASIONADOS O NO POR NEGLIGENCIA DEL
FABRICANTE, INCLUYENDO SIN LIMITACIÓN, DAÑOS POR PÉRDIDO DE USO, COSTOS DE
SUSTITUCIÓN, DAÑO DE PROPIEDAD, U OTRA PÉRDIDA DE DINERO.
Algunos estados no permiten la exclusión o limitación de daños incidentales o
consiguientes, por lo tanto las exclusiones de limitación de arriba pueden no aplicarse.
Esta Garantía Limitada genera derechos legales especícos, y puede haber otros
derechos que varíen de estado a estado. EXCEPTO QUE SE PROVEA EXPRESAMENTE
DE OTRA MANERA ARRIBA, EL FABRICANTE NO REALIZA GARANTÍAS EXPRESAS O
IMPLÍCITAS LEVANTADAS POR LEY O DE ALGUNA OTRA MANERA, INCLUYENDO SIN
LIMITACIÓN, LAS GARANTÍAS IMPLÍCITAS DE COMERCIABILIDAD Y APTITUD PARA UN
PROPÓSITO PARTICULAR PARA CUALQUIER OTRA PERSONA. LEER SU MANUAL DE
PROPIETARIO. SI AÚN TIENE CUALQUIER TIPO DE CUESTIONES SOBRE LA OPERACIÓN O
LA GARANTÍA DEL PRODUCTO, POR FAVOR CONTACTARSE A HEARTHWARE, INC.
1-888-NUWAVE1(689.2831),
email: customerservice@nuwaveoven.com
IMPORTANTE - No limpiar o sumergir la cabeza
de energía en agua o el ciclo de lavavajillas. La
supercie exterior puede ser limpiada pasando
cuidadosamente un trapo húmedo o esponja.
116
Maual Del UsarioMaual Del Usario
117
GARANTÍAS DEL FABRICANTE
El sistema de cocción infrarroja que incluye la cabeza de energía, cúpula, parrilla de
cocción, olla, base y todos los componentes eléctricos debe estar libre de defectos y
trabajado bajo un uso residencial normal, al operarse de acuerdo con las instrucciones
escritas del Fabricante provistas con cada unidad para un (1) año de la fecha de la
compra. El Fabricante proveerá las partes y labor necesarias para reparar cualquier
parte del sistema de cocción infrarroja en el Departamento de Servicio de Hearthware,
Inc. Después de la expiración de la garantía, el costo del trabajo y las partes serán la
responsabilidad del propietario.
LA GARANTÍA NO CUBRE
La cobertura no pegajosa (si se aplica) de cualquier parte del sistema de cocción.
La Garantía Limitada se invalidará si se hacen reparaciones por un comerciante no
autorizado o la placa de los datos del número serial está removida o desgurada.
El deterioro normal debido al uso o la exposición no se cubre con esta Garantía.
Esta Garantía Limitada no cubre falla, daños o funcionamiento incorrecto debidos
a accidentes, actos de Dios (tales como relámpagos), uctuaciones en la potencia
CONSEJOS IMPORTANTES:
1. Revisar la salida de energía para asegurar una operación correcta. No operar la unidad
simultáneamente con otros dispositivos mayores enchufados en la misma salida. Revisar
la temperatura de cocción si el horno está cocinando demasiado lento.
2. El enchufe eléctrico debe estar correctamente insertado en la salida.
3. Siempre apagar y desenchufar el horno antes de limpiar.
4. Puede generarse humedad dentro de la cúpula si la comida no se remueve
inmediatamente después de que haya expirado el tiempo de cocción. La acumulación de
vapor / humedad puede evitarse haciendo lo siguiente:
• Remover la comida inmediatamente despues de que haya nalizado la cocción.
•Si se desea mantener cálida la comida hasta que se sirva, recongurar el tiempo de
cocción a una temperatura menor.
SISTEMA DE COCCIÓN INFRARROJA
DEL HORNO NUWAVE ELITE
www.NuWaveElite.com
Para obtener el servicio de garantía, contactarse al departamento de servicio a este
número gratuito: 1-888-NUWAVE1 (689-2831) o Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048, U.S.A.
www.HEARTHWARE.com
eléctrica, alteraciones, abuso, mal uso, mal aplicaciones, atmósferas de tipo corrosiv
o,
instalación inadecuada, falla en operar de acuerdo a las instrucciones escritas del
Fabricante, uso anormal o uso comercial.
PARA OBTENER EL SERVICIO
El propietario debe tener la obligación y la responsabilidad de:
Pagar por todos los servicios y las partes no cubiertas por la garantía; Prepagar el
transporte al y desde el Departamento de Servicio para la parte o el sistema devuelto
bajo esta garantía; envolver cuidadosamente el producto usando el material adecuado
de relleno para prevenir daños en el tránsito. El contenedor original es ideal para este
propósito.
Incluir en el paquete el nombre, domicilio, número de teléfono del propietario, una
descripción detallada del problema, y tu “número RGA”. (Llamar a 1-888-NUWAVE1 (689-
2831) o e-mail a customerservice@nuwaveoven.com para obtener el RGA (Return Goods
Authorization number – número de Autorización de Devolución de Bienes). Proveer el
modelo y el número serial del sistema de cocción y la prueba de la fecha de la compra
(una copia del recibo) al realizar reclamos bajo esta garantía.
OBLIGACIÓN DEL FABRICANTE
La obligación del Fabricante bajo esta Garantía Limitada está limitada a reparar o
reemplazar cualquier parte del sistema de cocción infrarroja expresamente cubierta
por esta Garantía Limitada que, después de una examinación, resulta defectuosa bajo
el uso normal. La Garantía Limitada es aplicable solamente dentro de los Estados
Unidos continentales y solamente para el comprador original de los canales autorizados
de distribución del fabricante. LA GARANTÍA LIMITADA NO PODRÁ SER ALTERADA,
VARIADA O EXTENDIDA EXCEPTO POR UN INSTRUMENTO ESCRITO EJECUTADO POR
EL FABRICANTE. EL REMEDIO DE REPARACIONES O REEMPLAZOS COMO SE PROVEE
BAJO ESTA GARANTÍA LIMITADA ES EXCLUSIVO. EN NINGÚN CASO EL FABRICANTE
DEBERÁ SER RESPONSABLE DE DAÑOS CONSIGUIENTES O INCIDENTALES A
CUALQUIER PERSONA, HAYAN SIDO OCASIONADOS O NO POR NEGLIGENCIA DEL
FABRICANTE, INCLUYENDO SIN LIMITACIÓN, DAÑOS POR PÉRDIDO DE USO, COSTOS DE
SUSTITUCIÓN, DAÑO DE PROPIEDAD, U OTRA PÉRDIDA DE DINERO.
Algunos estados no permiten la exclusión o limitación de daños incidentales o
consiguientes, por lo tanto las exclusiones de limitación de arriba pueden no aplicarse.
Esta Garantía Limitada genera derechos legales especícos, y puede haber otros
derechos que varíen de estado a estado. EXCEPTO QUE SE PROVEA EXPRESAMENTE
DE OTRA MANERA ARRIBA, EL FABRICANTE NO REALIZA GARANTÍAS EXPRESAS O
IMPLÍCITAS LEVANTADAS POR LEY O DE ALGUNA OTRA MANERA, INCLUYENDO SIN
LIMITACIÓN, LAS GARANTÍAS IMPLÍCITAS DE COMERCIABILIDAD Y APTITUD PARA UN
PROPÓSITO PARTICULAR PARA CUALQUIER OTRA PERSONA. LEER SU MANUAL DE
PROPIETARIO. SI AÚN TIENE CUALQUIER TIPO DE CUESTIONES SOBRE LA OPERACIÓN O
LA GARANTÍA DEL PRODUCTO, POR FAVOR CONTACTARSE A HEARTHWARE, INC.
1-888-NUWAVE1(689.2831),
email: [email protected]
IMPORTANTE - No limpiar o sumergir la cabeza
de energía en agua o el ciclo de lavavajillas. La
supercie exterior puede ser limpiada pasando
cuidadosamente un trapo húmedo o esponja.
116
Maual Del UsarioMaual Del Usario
117
*RoHS signica “the Restriction Of the use for certain Hazardous Subtances
in electrical and electronic equipment” (la Restricción del Uso para algunos
Sustancias Peligrosas en equipos eléctricos o electrónicos)
Si quieres encontrar más información sobre el Directivo de RoHS, por favor visitar
http://en.wikipedia.org/wiki/RoHS
Materiales Restringidos de RoHS
Concentración Máxima
0.1% por peso
0.1% por peso
0.01% por peso
0.1% por peso
0.1% por peso
0.1% por peso
Plomo (Pb)
Mercurio (Hg)
Cadmio (Cd)
Cromo Hexavalente (Cr-VI)
Bifeniles Polibrominados (PBB)
Éteres Difenílicos Polibrominados (PBDE)
Material & Perfill Toxicológico
En Hearthware, Inc., hemos tomado una gran cantidad
de cuidado para asegurarnos de que nuestros
productos estén aptos y seguros para todo el uso
residencial. Todos los Hornos Infrarrojos NuWave
Elite están construidos y fabricados en estricto
cumplimiento con los estándares RoHS*. Aunque los
fabricantes US no están atados por ley para cumplir
con los estándares RoHS, Hearthware ha tomado
una decisión consciente para seguir voluntariamente
este directivo para preservar la seguridad de sus
consumidores y la calidad de nuestro medio ambiente.
Como nos encanta hornear pizza en el Horno NuWave, hemos creado
estas herramientas para que ¡tú puedas hornear la pizza del mejor
sabor! Puedes lograr pizza caliente, fresca, mucho mejor que una pizza
solamente repartida a domicilio...
TAN FÁCIL COMO 1 – 2 – 3, ¡al usar tu Horno NuWave y el Equipo
Supremo de Pizza! Si preeres que tu pizza sea na, regular o de plato
hondo... ¡tu Horno NuWave, junto con el Equipo Supremo de Pizza hará
todo el truco!trick!
*Tu pedido puede contener solamente algunos de los productos mencionados
anteriormente. Para comprar este producto, llamar al Servicio al Cliente de
Hearthware a 1-888-689-2831 o pedir online en www.NuWaveElite.com
Equipo Supremo de Pizza NuWave*
La manija fácil de agarrar, con
carga de resorte, te permite sujetar
con seguridad los anillos de acero
inoxidable de 10 pulgadas, haciendo
que ¡puedas aletear tus pizzas,
calzones, quesadillas y mucho más!
Hornear tu masa de pizza primero sin
sobrecocinar tu queso o tus favoritos
ingredientes. La supercie pulida no
se pegará al queso, y también atrrá
la grasa no deseada (cumple con las
regulaciones FDA).
¡Dos excelentes utensilios en uno
solo! El Servidor de Pizza NuWave con
múltiples supercies de corte de acero
inoxidable y manija fácil de agarrar te
permitirá cortar y servir tu pizza con
facilidad.
La única tabla de corte de bambú
reducirá daños a tu mostrador, ahorrar
dinero y ayudarte a proteger el medio
ambiente. Esta tabla es multi-funcional
con un lado llano para cortar pizzas y
pan y un lado acanalado para cortar
frutas, verduras y otros tipos de comida
con jugo.
Aleta de Pizza NuWave de Acero Inoxidable
Protector de Pizza NuWave de Silicona
Servidor de Pizza NuWave de Acero Inoxidable
Tabla de Corte NuWave de 100% Bambú
Congelada, Fresca, Gruesa o Fina...
118
Equipo Supremo para PizzaNormas RoHS
119
*RoHS signica “the Restriction Of the use for certain Hazardous Subtances
in electrical and electronic equipment” (la Restricción del Uso para algunos
Sustancias Peligrosas en equipos eléctricos o electrónicos)
Si quieres encontrar más información sobre el Directivo de RoHS, por favor visitar
http://en.wikipedia.org/wiki/RoHS
Materiales Restringidos de RoHS
Concentración Máxima
0.1% por peso
0.1% por peso
0.01% por peso
0.1% por peso
0.1% por peso
0.1% por peso
Plomo (Pb)
Mercurio (Hg)
Cadmio (Cd)
Cromo Hexavalente (Cr-VI)
Bifeniles Polibrominados (PBB)
Éteres Difenílicos Polibrominados (PBDE)
Material & Perfill Toxicológico
En Hearthware, Inc., hemos tomado una gran cantidad
de cuidado para asegurarnos de que nuestros
productos estén aptos y seguros para todo el uso
residencial. Todos los Hornos Infrarrojos NuWave
Elite están construidos y fabricados en estricto
cumplimiento con los estándares RoHS*. Aunque los
fabricantes US no están atados por ley para cumplir
con los estándares RoHS, Hearthware ha tomado
una decisión consciente para seguir voluntariamente
este directivo para preservar la seguridad de sus
consumidores y la calidad de nuestro medio ambiente.
Como nos encanta hornear pizza en el Horno NuWave, hemos creado
estas herramientas para que ¡tú puedas hornear la pizza del mejor
sabor! Puedes lograr pizza caliente, fresca, mucho mejor que una pizza
solamente repartida a domicilio...
TAN FÁCIL COMO 1 – 2 – 3, ¡al usar tu Horno NuWave y el Equipo
Supremo de Pizza! Si preeres que tu pizza sea na, regular o de plato
hondo... ¡tu Horno NuWave, junto con el Equipo Supremo de Pizza hará
todo el truco!trick!
*Tu pedido puede contener solamente algunos de los productos mencionados
anteriormente. Para comprar este producto, llamar al Servicio al Cliente de
Hearthware a 1-888-689-2831 o pedir online en www.NuWaveElite.com
Equipo Supremo de Pizza NuWave*
La manija fácil de agarrar, con
carga de resorte, te permite sujetar
con seguridad los anillos de acero
inoxidable de 10 pulgadas, haciendo
que ¡puedas aletear tus pizzas,
calzones, quesadillas y mucho más!
Hornear tu masa de pizza primero sin
sobrecocinar tu queso o tus favoritos
ingredientes. La supercie pulida no
se pegará al queso, y también atrrá
la grasa no deseada (cumple con las
regulaciones FDA).
¡Dos excelentes utensilios en uno
solo! El Servidor de Pizza NuWave con
múltiples supercies de corte de acero
inoxidable y manija fácil de agarrar te
permitirá cortar y servir tu pizza con
facilidad.
La única tabla de corte de bambú
reducirá daños a tu mostrador, ahorrar
dinero y ayudarte a proteger el medio
ambiente. Esta tabla es multi-funcional
con un lado llano para cortar pizzas y
pan y un lado acanalado para cortar
frutas, verduras y otros tipos de comida
con jugo.
Aleta de Pizza NuWave de Acero Inoxidable
Protector de Pizza NuWave de Silicona
Servidor de Pizza NuWave de Acero Inoxidable
Tabla de Corte NuWave de 100% Bambú
Congelada, Fresca, Gruesa o Fina...
118
Equipo Supremo para PizzaNormas RoHS
119
1. Colocar el Protector de Pizza sobre la
parte superior de tu pizza.
2. Colocar la pizza al revés en la parrilla de
3 pulgadas. Cocinar a 420°F, hasta que la
masa de la pizza tome un color de marrón
claro.
Cómo usar la Aleta de Pizza & el Protector
de Pizza NuWave con tu Horno NuWave
Nota
Asegurarse de que la parrilla reversible esté
colocada como la parrilla de 3 pulgadas en
el Horno NuWave.
5. Agarrando la manija, rotar la pizza y
el Protector de Pizza completamente y
colocar la pizza de nuevo sobre la parrilla
con el lado de la masa hacia abajo. La
pizza debe estar ahora correctamente con
el lado superior hacia arriba.
6. Remover el Protector de Pizza y cocinar
a 420°F durante 3-5 minutos o hasta que el
queso se derrita a tu gusto.
3. Al usar la Aleta de Pizza, empezar
abriendo la Aleta de Pizza y deslizar por
debajo del Protector de Pizza y sobre la
parte superior de la masa.
4. Usando la manija, cerrar la Aleta de
Pizza hasta que la pizza esté seguramente
contenida.
Cuidado & Uso
La Aleta de Pizza, el Protector de Pizza,
el Servidor de Pizza y la tabla de Corte de
Bambú deberán ser limpiados con jabón
suave y agua. No deben limpiarse con
abrasivos ásperos. Permitir que los utensilios
se sequen completamente antes del uso o
almacenamiento.
¡Pizza Perfecta para Todo el Tiempo!
La pizza horneada en el Horno NuWave
es deliciosa sin excepciones, por lo tanto
¡lo único que queda es DISFRUTAR!
Cortar & Servir con el Servidor de
Pizza NuWave de Acero Inoxidable
PRECAUCIÓN
Los bordes de la espátula y el cortador
de pizza son losos. Siempre cortar
lejos de tu cuerpo. Los bordes dentados
son losos y no deberán ser usados
como soporte.
Cortador Rodante
Sujetar la manija para que el
Servidor de Pizza esté en la parte
superior, permitiendo que puedas
usar el Cortador de Pizza.
Cortador Dentado
Tanto el Cortador de Pizza como el
Servidor de Pizza pueden ser usados
para cortar comida adicional tales
como quesadillas, sandwiches de
panini, quiche y mucho más.
Servidor
Para usar el Servidor de Pizza,
simplemente apuntar el borde de la
espátula lejos de ti, y con un movimiento
de pala levantar la pizza o comida y
colocar en un plato para servir.
120
Equipo Supremo para PizzaEquipo Supremo para Pizza
121
1. Colocar el Protector de Pizza sobre la
parte superior de tu pizza.
2. Colocar la pizza al revés en la parrilla de
3 pulgadas. Cocinar a 420°F, hasta que la
masa de la pizza tome un color de marrón
claro.
Cómo usar la Aleta de Pizza & el Protector
de Pizza NuWave con tu Horno NuWave
Nota
Asegurarse de que la parrilla reversible esté
colocada como la parrilla de 3 pulgadas en
el Horno NuWave.
5. Agarrando la manija, rotar la pizza y
el Protector de Pizza completamente y
colocar la pizza de nuevo sobre la parrilla
con el lado de la masa hacia abajo. La
pizza debe estar ahora correctamente con
el lado superior hacia arriba.
6. Remover el Protector de Pizza y cocinar
a 420°F durante 3-5 minutos o hasta que el
queso se derrita a tu gusto.
3. Al usar la Aleta de Pizza, empezar
abriendo la Aleta de Pizza y deslizar por
debajo del Protector de Pizza y sobre la
parte superior de la masa.
4. Usando la manija, cerrar la Aleta de
Pizza hasta que la pizza esté seguramente
contenida.
Cuidado & Uso
La Aleta de Pizza, el Protector de Pizza,
el Servidor de Pizza y la tabla de Corte de
Bambú deberán ser limpiados con jabón
suave y agua. No deben limpiarse con
abrasivos ásperos. Permitir que los utensilios
se sequen completamente antes del uso o
almacenamiento.
¡Pizza Perfecta para Todo el Tiempo!
La pizza horneada en el Horno NuWave
es deliciosa sin excepciones, por lo tanto
¡lo único que queda es DISFRUTAR!
Cortar & Servir con el Servidor de
Pizza NuWave de Acero Inoxidable
PRECAUCIÓN
Los bordes de la espátula y el cortador
de pizza son losos. Siempre cortar
lejos de tu cuerpo. Los bordes dentados
son losos y no deberán ser usados
como soporte.
Cortador Rodante
Sujetar la manija para que el
Servidor de Pizza esté en la parte
superior, permitiendo que puedas
usar el Cortador de Pizza.
Cortador Dentado
Tanto el Cortador de Pizza como el
Servidor de Pizza pueden ser usados
para cortar comida adicional tales
como quesadillas, sandwiches de
panini, quiche y mucho más.
Servidor
Para usar el Servidor de Pizza,
simplemente apuntar el borde de la
espátula lejos de ti, y con un movimiento
de pala levantar la pizza o comida y
colocar en un plato para servir.
120
Equipo Supremo para PizzaEquipo Supremo para Pizza
121
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Dorar (Sear) despues
cocinar a 375˚
Dorar (Sear) despues
cocinar a 350˚
Dorar (Sear) despues
cocinar a 375˚
Dorar (Sear) despues
cocinar a 375˚
375˚
375˚
400˚
400˚
10 min/lbs 12 min/lbs
3 min
c/lado
3 min c/lado N/A
4 min
c/lado
4-5 min c/lado
3-4 min c/lado
15-17 min c/lado
4 min c/lado
5 min c/lado
5-6 min c/lado
5-6 min c/lado
1 pulg
22-24 min c/lado
Dorar (Sear) 3 min c/lado
5-6 min c/lado
Dorar (Sear) 3 min c/lado
9-10 min c/lado
Dorar (Sear) 3 min c/lado
12-14 min c/lado
Dorar (Sear) 2 min c/lado
8-10 min c/lado
Dorar (Sear) 2 min c/lado
10-12 min c/lado
Dorar (Sear) 2 min c/lado
12-14 min c/lado
2 min
c/lado
3 min c/lado
2 min c/lado
2 min c/lado
3 min c/lado
4 min c/lado
3 min c/lado
3 min c/lado
3 pulg 400˚ 6-7 min c/lado 8-9 min c/lado
Asada 3-7 lbs
Jamón
Salchicas
Tocino
Trozo
Salchica Italiana, Bratwurst, Ect.
Chuleta
Lomo
Costilla al gusto
Mariscos
Pescado, Filetes 1/2 pulgada de grueso
Pescado, Steaks & Fillets 1 inch thick
Camarones & Callos de Hacha
Cola de Langosta 4 onzas
[Pequeño]
Cola de Langosta 10 onzas [Grande]
3 pulg 400˚ 10-12 min c/lado 13-14 min c/lado
Langosta*, Entera
Costilla Estilo Country
3 pulg
3 pulg
3 pulg
3 pulg
420˚
420˚or Sear
420˚or Sear
3-4 min c/lado
2 min c/lado Rare
5-6 min/side
5 min/side Rare
3 min c/lado Med. Rare 6 min/side Med. Rare
4 min c/lado Medium 7 min c/lado Medium
5 min c/lado Well Done
3-4 min c/lado Rare
5-6 min c/lado Med. Rare
7-8 min c/lado Medium
10-11 min c/lado Well Done
8 min c/lado Well Done
5-6 min c/lado Rare
7-8 min c/lado Med. Rare
9-10 min c/lado Medium
12-13 min c/lado Well Done
Res & Cordero Altura de la Parrilla
Trozo de 1/2 pulgada de grueso
Trozo de 1 pulgada de grueso
Bistec de 1 pulgada de grueso
Bistec de 2 pulgada de grueso
Roasts 2-10 lbs
Temp. del Horno
Fresca
Congelada
3 pulg 420˚
2 min c/lado 3 min/side
Puerco
3 pulg
3 pulg
Sin el Anillo Extendor
1 pulg
1 pulg
1 pulg
1 pulg
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min
c/lado
4-5 min c/lado
9-10 min/lbs
9-10 min/lbs
9-10 min/lbs
9-10 min/lbs
10-13 min
c/lado
6-7 min c/lado
12-14 min/lbs
12-14 min/lbs
12-14 min/lbs
12-14 min/lbs
10 min/lbs
15-17 min
c/lado
20 min c/lado
30 min c/lado
12-14 min/lbs
18-20 min
c/lado
45 min c/lado
30 min c/lado
Pollo, [Con Hueso] Piezas
Pollo, 1/2 pulgada Sin Hueso/Sin Piel
1 pulg 375˚ 10-12 min/lbs 15-17 min/lbs
Pollo, Completo
Pavo, Completo 8-10 lbs
(1) 3 pulg Anillo Extendor
375˚
Pavo,
Completo 11-16 lbs
(1) 3 o 5 pulg Anillo Extendor
375˚ Pavo,
Completo 17-24 lbs
(2) 3 o 5 pulg Anillo Extendor
375˚ Pavo,
Completo 25-30 lbs
Pavo, Pechuga
Pavo,
Piernas
Godomiz, Completo 1 - 1 1/2 lbs
Pato, Completo 5-6 lbs
1 pulg 400˚
7-8 min total
Huevos
Aves
[Si es mas gruesa agregue 2 min. por 1/2 pulg]
[*Las langostas frescas: Traiga una olla grande de agua a hervir. Meta de cabeza Primero. Cocine por 2 minutos antes de colocarlo en NuWave Oven]
Tabla de Preparación Rápida y Fácil
13 min/lbs Rare 23 min/lbs Rare
15 min/lbs Med. Rare 25 min/lbs Med. Rare
18 min/lbs Medium 27 min/lbs Medium
20 min/lbs Well Done 30 min/lbs Well Done
LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.
Copyright ©2011 by Hearthware, Inc. All rights reserved. www.NuWaveElite.com
1) Coloque la pizza en el sartén de silicon en su nuwave oven.
2) Hornée el, pan por tiempo indicado o hasta su preferencia.
3) Voltée la pizza con el queso bocariba y remueva el sartén de silicon.
4) Hornée la pizza 3-5 munitos más o nasta su preferencia.
Comidas Preparadas para una Persona
Pot Pies Individual
Chicken Tenders & Nuggets
Vegetales Frisados
Alimentos Congelados ya Preparados
1 pulg
1 pulg
3 pulg
1 pulg
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
400˚
375˚
350˚
325˚
350˚
350˚
375˚
350˚
350˚
350˚
350˚
375˚
22-25 min
c/lado
16-18 min
c/lado
6-8 min
c/lado
12 min
c/lado
8 min
c/lado
6-8 min
c/lado
9 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
Rollos de Pan ya Horniados
Hot Wings - Alitas de Pollo
1 pulg
325˚
30 min
c/lado
Pies Congelados
Hot Pockets
Bagel Bites
Poppers - Chiles Enpanizados
Onion Rings
Champiñones Rellenos
Mozzarella Sticks
[En un Plato para Horno]
[En un Plato para Horno]
Altura de la Parrilla
Altura de la Parrilla
Altura de la Parrilla
Asado,
Cebolla, Ajo, Chile Morron Rojo,
Calabacín, y Calabacín Amarillo
Papas Fritas
Papas,
Entera Mediana
Broccoli y Coliflor al Vapor
Elote,
en Cascara
Elote,
Entero
3 pulg
3 pulg
1 pulg
1 pulg
1 pulg
1 pulg
1 pulg
400˚
420˚
420˚
420˚
420˚
375˚
420˚
5 min
c/lado
N/A
N/A
N/A
N/A
N/A
N/A
27 mins total
10-12 mins total
10 min
c/lado
10 min
c/lado
3 min
c/lado
5 min
c/lado
4-5 min/side
Fresca
Fresca
Congelada
Congelada
Vegetales
Alimentos ya Preparados
3 pulg
1 pulg
375˚
350˚
4 min
c/lado
15-17 min
c/lado
Pan Tostado con Queso
Rollitos en Bote [Crudo]
Rollitos de Canela
La Cacerola
3 pulg
3 pulg
3 pulg
375˚
375˚
350˚
420˚
10-13 min
c/lado
3-5 min
c/lado
4 min
total
1 min
c/lado
Pan Tostado
Pop Tarts
Hot Dogs
Tabla de Preparación Rápida y Fácil
[Un plato apto para horno con tapa de vidrio o lámina]
Calabacín
Temp. del Horno
Temp. del Horno
Temp. del Horno
Corteza Delgada
Corteza Regular
Corteza Gruesa
Deep Dish
Quesadilla
Pizza &
Quesadilla
Direcciones
Altura de la Parrilla
Temp. del Horno
3 pulg
3 pulg
3 pulg
420˚/ 420˚
420˚/ 420˚
420˚/ 350˚
3 pulg 350˚/ 350˚
3 pulg 375˚/ 375˚
Congelada
7-9 min costra hacia arriba/ 3-4 min queso hacia arriba
9-11 min costra hacia arriba/ 3-5 min queso hacia arriba
12-16 min costra hacia arriba/ 3-5 min queso hacia arriba
25 min costra hacia arriba/ 10 min queso hacia arriba
2 min c/lado
122
Tabla de Preparación Rápida y FácilTabla de Preparación Rápida y Fácil
123
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
375˚
400˚
400˚
400˚
400˚
375˚
375˚
Dorar (Sear) despues
cocinar a 375˚
Dorar (Sear) despues
cocinar a 350˚
Dorar (Sear) despues
cocinar a 375˚
Dorar (Sear) despues
cocinar a 375˚
375˚
375˚
400˚
400˚
10 min/lbs 12 min/lbs
3 min
c/lado
3 min c/lado N/A
4 min
c/lado
4-5 min c/lado
3-4 min c/lado
15-17 min c/lado
4 min c/lado
5 min c/lado
5-6 min c/lado
5-6 min c/lado
1 pulg
22-24 min c/lado
Dorar (Sear) 3 min c/lado
5-6 min c/lado
Dorar (Sear) 3 min c/lado
9-10 min c/lado
Dorar (Sear) 3 min c/lado
12-14 min c/lado
Dorar (Sear) 2 min c/lado
8-10 min c/lado
Dorar (Sear) 2 min c/lado
10-12 min c/lado
Dorar (Sear) 2 min c/lado
12-14 min c/lado
2 min
c/lado
3 min c/lado
2 min c/lado
2 min c/lado
3 min c/lado
4 min c/lado
3 min c/lado
3 min c/lado
3 pulg 400˚ 6-7 min c/lado 8-9 min c/lado
Asada 3-7 lbs
Jamón
Salchicas
Tocino
Trozo
Salchica Italiana, Bratwurst, Ect.
Chuleta
Lomo
Costilla al gusto
Mariscos
Pescado, Filetes 1/2 pulgada de grueso
Pescado, Steaks & Fillets 1 inch thick
Camarones & Callos de Hacha
Cola de Langosta 4 onzas
[Pequeño]
Cola de Langosta 10 onzas [Grande]
3 pulg 400˚ 10-12 min c/lado 13-14 min c/lado
Langosta*, Entera
Costilla Estilo Country
3 pulg
3 pulg
3 pulg
3 pulg
420˚
420˚or Sear
420˚or Sear
3-4 min c/lado
2 min c/lado Rare
5-6 min/side
5 min/side Rare
3 min c/lado Med. Rare 6 min/side Med. Rare
4 min c/lado Medium 7 min c/lado Medium
5 min c/lado Well Done
3-4 min c/lado Rare
5-6 min c/lado Med. Rare
7-8 min c/lado Medium
10-11 min c/lado Well Done
8 min c/lado Well Done
5-6 min c/lado Rare
7-8 min c/lado Med. Rare
9-10 min c/lado Medium
12-13 min c/lado Well Done
Res & Cordero Altura de la Parrilla
Trozo de 1/2 pulgada de grueso
Trozo de 1 pulgada de grueso
Bistec de 1 pulgada de grueso
Bistec de 2 pulgada de grueso
Roasts 2-10 lbs
Temp. del Horno
Fresca
Congelada
3 pulg 420˚
2 min c/lado 3 min/side
Puerco
3 pulg
3 pulg
Sin el Anillo Extendor
1 pulg
1 pulg
1 pulg
1 pulg
400˚
400˚
375˚
375˚
375˚
400˚
400˚
N/A
7-8 min
c/lado
4-5 min c/lado
9-10 min/lbs
9-10 min/lbs
9-10 min/lbs
9-10 min/lbs
10-13 min
c/lado
6-7 min c/lado
12-14 min/lbs
12-14 min/lbs
12-14 min/lbs
12-14 min/lbs
10 min/lbs
15-17 min
c/lado
20 min c/lado
30 min c/lado
12-14 min/lbs
18-20 min
c/lado
45 min c/lado
30 min c/lado
Pollo, [Con Hueso] Piezas
Pollo, 1/2 pulgada Sin Hueso/Sin Piel
1 pulg 375˚ 10-12 min/lbs 15-17 min/lbs
Pollo, Completo
Pavo, Completo 8-10 lbs
(1) 3 pulg Anillo Extendor
375˚
Pavo,
Completo 11-16 lbs
(1) 3 o 5 pulg Anillo Extendor
375˚ Pavo,
Completo 17-24 lbs
(2) 3 o 5 pulg Anillo Extendor
375˚ Pavo,
Completo 25-30 lbs
Pavo, Pechuga
Pavo,
Piernas
Godomiz, Completo 1 - 1 1/2 lbs
Pato, Completo 5-6 lbs
1 pulg 400˚
7-8 min total
Huevos
Aves
[Si es mas gruesa agregue 2 min. por 1/2 pulg]
[*Las langostas frescas: Traiga una olla grande de agua a hervir. Meta de cabeza Primero. Cocine por 2 minutos antes de colocarlo en NuWave Oven]
Tabla de Preparación Rápida y Fácil
13 min/lbs Rare 23 min/lbs Rare
15 min/lbs Med. Rare 25 min/lbs Med. Rare
18 min/lbs Medium 27 min/lbs Medium
20 min/lbs Well Done 30 min/lbs Well Done
LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.
Copyright ©2011 by Hearthware, Inc. All rights reserved. www.NuWaveElite.com
1) Coloque la pizza en el sartén de silicon en su nuwave oven.
2) Hornée el, pan por tiempo indicado o hasta su preferencia.
3) Voltée la pizza con el queso bocariba y remueva el sartén de silicon.
4) Hornée la pizza 3-5 munitos más o nasta su preferencia.
Comidas Preparadas para una Persona
Pot Pies Individual
Chicken Tenders & Nuggets
Vegetales Frisados
Alimentos Congelados ya Preparados
1 pulg
1 pulg
3 pulg
1 pulg
1 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
3 pulg
400˚
375˚
350˚
325˚
350˚
350˚
375˚
350˚
350˚
350˚
350˚
375˚
22-25 min
c/lado
16-18 min
c/lado
6-8 min
c/lado
12 min
c/lado
8 min
c/lado
6-8 min
c/lado
9 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
6-8 min
c/lado
Rollos de Pan ya Horniados
Hot Wings - Alitas de Pollo
1 pulg
325˚
30 min
c/lado
Pies Congelados
Hot Pockets
Bagel Bites
Poppers - Chiles Enpanizados
Onion Rings
Champiñones Rellenos
Mozzarella Sticks
[En un Plato para Horno]
[En un Plato para Horno]
Altura de la Parrilla
Altura de la Parrilla
Altura de la Parrilla
Asado,
Cebolla, Ajo, Chile Morron Rojo,
Calabacín, y Calabacín Amarillo
Papas Fritas
Papas,
Entera Mediana
Broccoli y Coliflor al Vapor
Elote,
en Cascara
Elote,
Entero
3 pulg
3 pulg
1 pulg
1 pulg
1 pulg
1 pulg
1 pulg
400˚
420˚
420˚
420˚
420˚
375˚
420˚
5 min
c/lado
N/A
N/A
N/A
N/A
N/A
N/A
27 mins total
10-12 mins total
10 min
c/lado
10 min
c/lado
3 min
c/lado
5 min
c/lado
4-5 min/side
Fresca
Fresca
Congelada
Congelada
Vegetales
Alimentos ya Preparados
3 pulg
1 pulg
375˚
350˚
4 min
c/lado
15-17 min
c/lado
Pan Tostado con Queso
Rollitos en Bote [Crudo]
Rollitos de Canela
La Cacerola
3 pulg
3 pulg
3 pulg
375˚
375˚
350˚
420˚
10-13 min
c/lado
3-5 min
c/lado
4 min
total
1 min
c/lado
Pan Tostado
Pop Tarts
Hot Dogs
Tabla de Preparación Rápida y Fácil
[Un plato apto para horno con tapa de vidrio o lámina]
Calabacín
Temp. del Horno
Temp. del Horno
Temp. del Horno
Corteza Delgada
Corteza Regular
Corteza Gruesa
Deep Dish
Quesadilla
Pizza &
Quesadilla
Direcciones
Altura de la Parrilla
Temp. del Horno
3 pulg
3 pulg
3 pulg
420˚/ 420˚
420˚/ 420˚
420˚/ 350˚
3 pulg 350˚/ 350˚
3 pulg 375˚/ 375˚
Congelada
7-9 min costra hacia arriba/ 3-4 min queso hacia arriba
9-11 min costra hacia arriba/ 3-5 min queso hacia arriba
12-16 min costra hacia arriba/ 3-5 min queso hacia arriba
25 min costra hacia arriba/ 10 min queso hacia arriba
2 min c/lado
122
Tabla de Preparación Rápida y FácilTabla de Preparación Rápida y Fácil
123
[Foto: Manzana Crujiente, página 130]
Este libro de recetas contiene
información valiosa que te ayudará
a empezar a incorporar el Horno
Infrarrojo de NuWave Elite en tu vida
diaria. Hemos provisto recetas fáciles
de preparar, junto con consejos útiles
en el comienzo de cada sección que
te ayudarán a lograr los resultados
perfectos de cocción en todo momento.
Tambien visitar NuWaveCookingClub.
com para otros excelentes consejos y
vídeos instructivos.
Consejos Generales
Los contenedores metálicos, papel de
aluminio o cualquier plato apto para el
horno pueden ser usados en el Horno
Infrarrojo NuWave Elite. Los rayos
infrarrojos no penetrarán a través de
estos materiales. El papel de aluminio de
peso liviano trabaja mejor para proteger
platos poco profundos y ollas. Cubrir
la comida con papel de aluminio para
proteger del oscurecimiento más que
preferido. Tener en cuenta que el calor
circulará de todas maneras, pero el
aluminio hará que el tiempo de cocción
de la comida abajo sea más lento.
Consejos Generales
Puede generarse la acumulación de
vapor al cocinar comida que contenga
mucha humedad, como verduras o
pescado.
Cuando tu ciclo de cocción está
completo, por favor acordarse de
levantar la cúpula para que el vapor se
canalice lejor de tu cara.
Para mantener crujiente la comida
preparada, tales como rollos de huevo,
pollo o pizza, remover la cúpula
inmediatamente después de la cocción.
El tiempo es la clave para la perfección
con el Horno NuWave. Tener en cuenta
que todas las pautas son solamente
pautas, y puede ser necesario
ajutarlas dependiendo de la situación
especíca. Al cocinar platos más
grandes tales como asado u otros tipos
de comida con grosor variante, los
tiempos sugeridos de cocción pueden
necesitar ser extendidos. Cocinar con
incrementos de 3-4 minutos y revisar
después de cada intervalo.
[Foto: Albóndigas, página 129]
Libro de Cocina
Completo del
Horno NuWave
124 Consejos Generales
[Foto: Manzana Crujiente, página 130]
Este libro de recetas contiene
información valiosa que te ayudará
a empezar a incorporar el Horno
Infrarrojo de NuWave Elite en tu vida
diaria. Hemos provisto recetas fáciles
de preparar, junto con consejos útiles
en el comienzo de cada sección que
te ayudarán a lograr los resultados
perfectos de cocción en todo momento.
Tambien visitar NuWaveCookingClub.
com para otros excelentes consejos y
vídeos instructivos.
Consejos Generales
Los contenedores metálicos, papel de
aluminio o cualquier plato apto para el
horno pueden ser usados en el Horno
Infrarrojo NuWave Elite. Los rayos
infrarrojos no penetrarán a través de
estos materiales. El papel de aluminio de
peso liviano trabaja mejor para proteger
platos poco profundos y ollas. Cubrir
la comida con papel de aluminio para
proteger del oscurecimiento más que
preferido. Tener en cuenta que el calor
circulará de todas maneras, pero el
aluminio hará que el tiempo de cocción
de la comida abajo sea más lento.
Consejos Generales
Puede generarse la acumulación de
vapor al cocinar comida que contenga
mucha humedad, como verduras o
pescado.
Cuando tu ciclo de cocción está
completo, por favor acordarse de
levantar la cúpula para que el vapor se
canalice lejor de tu cara.
Para mantener crujiente la comida
preparada, tales como rollos de huevo,
pollo o pizza, remover la cúpula
inmediatamente después de la cocción.
El tiempo es la clave para la perfección
con el Horno NuWave. Tener en cuenta
que todas las pautas son solamente
pautas, y puede ser necesario
ajutarlas dependiendo de la situación
especíca. Al cocinar platos más
grandes tales como asado u otros tipos
de comida con grosor variante, los
tiempos sugeridos de cocción pueden
necesitar ser extendidos. Cocinar con
incrementos de 3-4 minutos y revisar
después de cada intervalo.
[Foto: Albóndigas, página 129]
Libro de Cocina
Completo del
Horno NuWave
124 Consejos Generales
4 cucharadas de romero
4 cabezas grandes de ajo, molidas
4 cucharadas de mantequilla
un pollo de 3 libras
sal y pimienta al gusto
Coloque el pollo en un recipiente de
tamaño adecuado sobre la rejilla de
3-pulgada. Agregue el vino y el jugo
de limón sobre él. Espolvoree con el
sazonador. Hornee a 350 grados por
35 minutos volteándolo una vez. Para
hacer la salsa ponga los jugos en
un tazón y revuelva con la maizena.
Caliente por 1-2 minutos o hasta que
espese.
(4 porciones)
Pollo al Romero
Aoje el pellejo utilizando un palillo
chino o una espátula de plástico,
introduciéndola entre la piel y la carne.
Mezcle el romero, el ajo y la mantequilla
hasta que se derrita. Vierta la mezcla
de mantequilla debajo del pellejo y de
masaje a todo el pollo. Colóquelo, con
la pechuga boca abajo, en la rejilla de
1-pulgada y cocine a nivel alto por 20
minutos. Después voltee y bañe con el
jugo, colóquelo en la cacerola y cocine
por otros 25 minutos.
Alternativa
Para derretir mantequilla en el NuWave
coloquela en un recipiente apto para
hornear y póngalo en la cacerola o en
la rejilla de 1-pulgada. Hornee a 350
grados por alrededor de 3-4 minutos.
(4-6 porciones)
Pollo al Limón
4 pechugas o muslos de pollo
jugo de un limón
1 taza de vermouth seco o vino blanco
sazonador de pimienta limón
sal y pimienta al gusto
1 cucharada de maizena
4 muslos grandes u 8 pequeños
1/3 taza de leche descremada
½ taza de pan rallado
2-4 cucharadas de margarina
Coloque el pollo en un plato ovalado no
profundo y agregue los otros ingredientes.
Coloque el plato en la rejilla de 3-pulgada
y cocine a 350 grados 8 minutos.
(1 porción)
Comprima el chorizo en las orillas de
un plato. Rompa los huevos al centro
y añada la salsa y el queso en la parte
de arriba. Coloque el plato en la rejilla
de 1-pulgada y cocine a 350 grados
por 10 minutos o hasta que los huevos
estén listos.
(1 porción)
Sumerja cada muslo en la leche y
luego páselo por el pan. Colóquelos
expandidos en una cacerola engrasada
y rocíe con mantequilla. Coloque la
cacerola en la rejilla de 1-pulgada y
hornee a 350 grados por 15 minutos.
Voltee el pollo y cocine por otros 15
minutos o hasta que el jugo se seque.
(4 porciones)
Muslos de Pollo Fritos
Huevos con Chorizo
2 huevos grandes
3 onzas de chorizo
2 cucharadas de salsa
2 onzas de queso monterrey jack
rayado
salsa picante al gusto
Pechuga de Pollo a la Mantequilla
4-6 onzas de pechuga
2 cucharadas de mantequilla
4 cucharaditas de perejil picado
sal y pimienta al gusto
Aplane las chuletas hasta alcanzar un
grosor de 3/8” y coloque sobre ellas el
queso y el sazonador. Enróllelas y
colóquelas, con la abertura hacia
abajo, alrededor de la orilla de un
plato para pay. Rocíe con aceite de
cocina, coloque en la rejilla de 3” y
cocine a 350 grados 10 minutos.
Mientras tanto, caliente la salsa por
un minuto. Vierta la salsa sobre el
pavo y espolvoree el cilantro.
(4 porciones)
Enchiladas de Pechuga de Pavo
4.4 onzas de chuletas de
pechuga de pavo
4 rebanadas de queso mozzarella
o queso blanco
mexicano, alrededor de 4 onzas
sazonador estilo mexicano al
gusto
½ taza de salsa preparada
½ taza de crema agria
cilantro picado
2 tazas de cangrejo cocido
(atún o camarón)
¼ taza de mayonesa
½ taza de apio picado
¼ taza de cebollitas picadas
1 cucharadita de jugo de limón
sal y pimienta al gusto
4 rebanadas de pan blanco ligeramente
tostadas
½ taza de queso monterey gratinado
Coloque todos los ingredientes en un
plato para pay y póngalo en la rejilla de
3-pulgads. Hornee a 350 grados por 7
minutos. Congelado: 12 minutos
*El tiempo de cocción puede variar de
acuerdo al tamaño de los camarones.
Camarones grandes: pelados y limpios.
Sírvalos calientes o fríos. Camarones
pequeños para pelarse y comerse: Sin
pelar, sírvalos frescos.
(4 porciones)
12 camarones grandes, pelados y limpios
jugo de medio limón
2 cucharadas de aceite de oliva
1 cucharadita de pimienta-limón
Camarones con Limón
Coloque todo en un tazón y póngalo en la
rejilla de 3-pulgada. Cocine a 350 grados
por 6 minutos, revuelva levemente.
(2 porciones)
Cangrejo Fundido
Mezcle el cangrejo, la mayonesa, el apio,
las cebolletas y el jugo de limón. Agregue
sal y pimienta al gusto. Divida la mezcla
entre las 4 rebanadas de pan y ponga
también el queso encima de cada una de
ellas. Coloquelas directamente en la rejilla
de 3-pulgadas y hornee a 350 grados por
4 minutos o hasta que se calienten bien y
el queso se derrita.
(4 porciones)
Camarones a la Cerveza
1 libra de camarones crudos*
4 dientes de ajo machacados
1 taza de cerveza
1 cucharada de sazonador Old Bay
[Foto: Pollo al Romero]
126
RecetasRecetas
127
4 cucharadas de romero
4 cabezas grandes de ajo, molidas
4 cucharadas de mantequilla
un pollo de 3 libras
sal y pimienta al gusto
Coloque el pollo en un recipiente de
tamaño adecuado sobre la rejilla de
3-pulgada. Agregue el vino y el jugo
de limón sobre él. Espolvoree con el
sazonador. Hornee a 350 grados por
35 minutos volteándolo una vez. Para
hacer la salsa ponga los jugos en
un tazón y revuelva con la maizena.
Caliente por 1-2 minutos o hasta que
espese.
(4 porciones)
Pollo al Romero
Aoje el pellejo utilizando un palillo
chino o una espátula de plástico,
introduciéndola entre la piel y la carne.
Mezcle el romero, el ajo y la mantequilla
hasta que se derrita. Vierta la mezcla
de mantequilla debajo del pellejo y de
masaje a todo el pollo. Colóquelo, con
la pechuga boca abajo, en la rejilla de
1-pulgada y cocine a nivel alto por 20
minutos. Después voltee y bañe con el
jugo, colóquelo en la cacerola y cocine
por otros 25 minutos.
Alternativa
Para derretir mantequilla en el NuWave
coloquela en un recipiente apto para
hornear y póngalo en la cacerola o en
la rejilla de 1-pulgada. Hornee a 350
grados por alrededor de 3-4 minutos.
(4-6 porciones)
Pollo al Limón
4 pechugas o muslos de pollo
jugo de un limón
1 taza de vermouth seco o vino blanco
sazonador de pimienta limón
sal y pimienta al gusto
1 cucharada de maizena
4 muslos grandes u 8 pequeños
1/3 taza de leche descremada
½ taza de pan rallado
2-4 cucharadas de margarina
Coloque el pollo en un plato ovalado no
profundo y agregue los otros ingredientes.
Coloque el plato en la rejilla de 3-pulgada
y cocine a 350 grados 8 minutos.
(1 porción)
Comprima el chorizo en las orillas de
un plato. Rompa los huevos al centro
y añada la salsa y el queso en la parte
de arriba. Coloque el plato en la rejilla
de 1-pulgada y cocine a 350 grados
por 10 minutos o hasta que los huevos
estén listos.
(1 porción)
Sumerja cada muslo en la leche y
luego páselo por el pan. Colóquelos
expandidos en una cacerola engrasada
y rocíe con mantequilla. Coloque la
cacerola en la rejilla de 1-pulgada y
hornee a 350 grados por 15 minutos.
Voltee el pollo y cocine por otros 15
minutos o hasta que el jugo se seque.
(4 porciones)
Muslos de Pollo Fritos
Huevos con Chorizo
2 huevos grandes
3 onzas de chorizo
2 cucharadas de salsa
2 onzas de queso monterrey jack
rayado
salsa picante al gusto
Pechuga de Pollo a la Mantequilla
4-6 onzas de pechuga
2 cucharadas de mantequilla
4 cucharaditas de perejil picado
sal y pimienta al gusto
Aplane las chuletas hasta alcanzar un
grosor de 3/8” y coloque sobre ellas el
queso y el sazonador. Enróllelas y
colóquelas, con la abertura hacia
abajo, alrededor de la orilla de un
plato para pay. Rocíe con aceite de
cocina, coloque en la rejilla de 3” y
cocine a 350 grados 10 minutos.
Mientras tanto, caliente la salsa por
un minuto. Vierta la salsa sobre el
pavo y espolvoree el cilantro.
(4 porciones)
Enchiladas de Pechuga de Pavo
4.4 onzas de chuletas de
pechuga de pavo
4 rebanadas de queso mozzarella
o queso blanco
mexicano, alrededor de 4 onzas
sazonador estilo mexicano al
gusto
½ taza de salsa preparada
½ taza de crema agria
cilantro picado
2 tazas de cangrejo cocido
(atún o camarón)
¼ taza de mayonesa
½ taza de apio picado
¼ taza de cebollitas picadas
1 cucharadita de jugo de limón
sal y pimienta al gusto
4 rebanadas de pan blanco ligeramente
tostadas
½ taza de queso monterey gratinado
Coloque todos los ingredientes en un
plato para pay y póngalo en la rejilla de
3-pulgads. Hornee a 350 grados por 7
minutos. Congelado: 12 minutos
*El tiempo de cocción puede variar de
acuerdo al tamaño de los camarones.
Camarones grandes: pelados y limpios.
Sírvalos calientes o fríos. Camarones
pequeños para pelarse y comerse: Sin
pelar, sírvalos frescos.
(4 porciones)
12 camarones grandes, pelados y limpios
jugo de medio limón
2 cucharadas de aceite de oliva
1 cucharadita de pimienta-limón
Camarones con Limón
Coloque todo en un tazón y póngalo en la
rejilla de 3-pulgada. Cocine a 350 grados
por 6 minutos, revuelva levemente.
(2 porciones)
Cangrejo Fundido
Mezcle el cangrejo, la mayonesa, el apio,
las cebolletas y el jugo de limón. Agregue
sal y pimienta al gusto. Divida la mezcla
entre las 4 rebanadas de pan y ponga
también el queso encima de cada una de
ellas. Coloquelas directamente en la rejilla
de 3-pulgadas y hornee a 350 grados por
4 minutos o hasta que se calienten bien y
el queso se derrita.
(4 porciones)
Camarones a la Cerveza
1 libra de camarones crudos*
4 dientes de ajo machacados
1 taza de cerveza
1 cucharada de sazonador Old Bay
[Foto: Pollo al Romero]
126
RecetasRecetas
127
Puede encontrar el mole en tiendas de
comida mexicana, éste da un suculento
e interesante sabor a la carne de cerdo
y a las recetas de pollo. Extienda el
mole sobre la supercie de la chuleta
y espolvoree el ajonjolí. Colóquela en
la rejilla de 3-pulgada y cocine a 350
grados por 5 minutos, voltee y cocine
por otros 5 minutos.
(1 porción)
Corte todos los vegetales y la carne
en tiras de 3-pulgada x 1/4-pulgada.
Espolvoree la carne con el sazonador.
Coloque en la rejilla de 4-pulgadas los
vegetales alrededor y la carne al centro,
puede encimarlos un poco. Hornee a
350 grados por 8 minutos. Quite el domo
y voltee las verduras y la carne. Coloque
las tortillas debajo en la cacerola bien
envueltas en papel aluminio. Hornee
nuevamente a 350 grados por otros 8
minutos o hasta que la carne esté lista.
Con cuidado abra el papel aluminio y
coloque las verduras y la carne en las
tortillas calientes, agregue queso y
salsa. Enróllelas y disfrute.
Alternativa
Las Quesadillas se pueden preparar
de forma similar: Coloque la tortilla
en papel aluminio y ponga encima los
ingredientes de la receta que más le
gusten. Ponga otra tortilla encima y
cierre el papel aluminio. Coloque en la
cacerola o en la rejilla de 1-pulgada y
hornee a 350 grados por 8 minutos. Si
desea preparar más al mismo tiempo,
vaya cambiando paquetes de tortillas
en los diferentes niveles durante el
tiempo de cocción.
(2 porciones)
Unte las chuletas con las especies
y colóquelas dentro de un plato no
profundo en la rejilla de 3-pulgada.
Hornee a 350 grados por 15 minutos
por libra. Pase la carne a una tabla
de cortar y macháquela con un mazo
hasta que queden como tiritas.
Regrese la carne al plato y cocine por
otros 8 minutos.
(2 porciones)
Mezcle todos los ingredientes y forma
bolitas de 1-pulgada. Colóquelas
en la rejilla de 3-pulgada y hornee
a 350 grados por 10-12 minutos
(volteándolas si lo desea).
(6-8 porciones)
Corte ½ pulgada a los cuatro extremos
de las papas para hacerlas en forma
rectangular. Corte (a lo largo) papas de
½-pulgada y agrégueles aceite de oliva,
sal y pimienta. Colóquelas en la rejilla
de 3-pulgada y hornee a 350 grados
por 20 minutos o hasta que queden
crujientes (voltéelas a la mitad del
tiempo). Antes de servirlas agrégueles
el queso parmesano.
(2-4 porciones)
Papas a la Parmesana
2 papas para hornear grandes
aceite de oliva al gusto
sal y pimienta al gusto
½ taza de queso parmesano
Cerdo en Mole
1 chuleta de cerdo de 4-6 onzas
2 cucharadas de mole
2 cucharadas de semillas de ajonjolí
Carnitas
2 (4 onzas) de chuletas de cerdo
o bistec de paleta
1 cucharadita de orégano en polvo
1 cucharadita de sal de ajo
1 cucharadita de comino en polvo
Cena Mexicana
1 onzas de arrachera, pollo o cerdo
1 cebolla española grande
1 pimiento verde
1 pimiento rojo
1 pimiento amarillo
sal y pimienta al gusto
1 paquete de sazonador mezclado para
tacos o fajitas
8 onzas de queso mexicano o cheddar
rayado
1 paquete de tortillas
salsa de su elección
Albóndigas
1 libra de carne molida
1 taza de crutones
½ taza de salsa de spaghetti preparada
2 dientes de ajo picados
½ cebolla amarilla mediana, picada
1 cucharada de hierbas italianas secas
2 huevos grandes
¼ taza de queso parmesano rayado
Enjuague los letes de salmón y
séquelos con una toalla de papel.
Cepíllelos con el aceite por ambos
lados. Coloque los letes sobre papel
pergamino en la rejilla de 3-pulgadas
con la piel hacia arriba. Cocine por 5
minutos a 350 grados. Mientras tanto,
revuelva el chile en polvo con el comino
y el azúcar. Voltee el salmón cuando
pasen los 5 minutos y agregue la
salsa de soya encima. Rocíe encima la
mezcla de azúcar y cocine a potencia
alta nuevamente hasta el que alcance
el cocimiento que se desee, alrededor
de 8 ó 10 minutos más. Mientras el
salmón se cocina, mezcle la col con el
aderezo. Caliente las tortillas envueltas
en
papel aluminio colocándolas en la
parte de abajo del horno en los últimos
5 minutos de cocinado del salmón.
Sirva el salmón con las tortillas y la
mezcla de col.
(4 porciones)
Tacos de Salmón Cubierto con
Chile Ancho
24 onzas de lete de salmón
1 cucharada de aceite canola
1 cucharadita de chile ancho en polvo
1 cucharada de comino
2 cucharadas de azúcar morena
1 cucharadita de salsa de soya
6 onzas de col rayada
½ taza de aderezo ranch con jalapeño
8 a 12 tortillas de maíz
Coloque los elotes en la rejilla de
3-pulgada yáselos a 350 grados por 5
minutos de cada lado. Saque los elotes
e inmediatamente únteles la mantequilla
y la mayonesa. Espolvoree el queso, el
chile en polvo, sal y pimienta al gusto.
Sirva con trozos de limón.
(2-4 porciones)
Elote Estilo Mexicano
4 elotes
¼ taza de mantequilla derretida
¼ taza de mayonesa
½ taza de queso cotija rallado o queso
fresco
4 cuartos de limón (opcional)
chile en polvo o pimentón dulce al gusto
sal y pimienta al gusto
[Foto: Cena Mexicana]
128
129RecetasRecetas
Puede encontrar el mole en tiendas de
comida mexicana, éste da un suculento
e interesante sabor a la carne de cerdo
y a las recetas de pollo. Extienda el
mole sobre la supercie de la chuleta
y espolvoree el ajonjolí. Colóquela en
la rejilla de 3-pulgada y cocine a 350
grados por 5 minutos, voltee y cocine
por otros 5 minutos.
(1 porción)
Corte todos los vegetales y la carne
en tiras de 3-pulgada x 1/4-pulgada.
Espolvoree la carne con el sazonador.
Coloque en la rejilla de 4-pulgadas los
vegetales alrededor y la carne al centro,
puede encimarlos un poco. Hornee a
350 grados por 8 minutos. Quite el domo
y voltee las verduras y la carne. Coloque
las tortillas debajo en la cacerola bien
envueltas en papel aluminio. Hornee
nuevamente a 350 grados por otros 8
minutos o hasta que la carne esté lista.
Con cuidado abra el papel aluminio y
coloque las verduras y la carne en las
tortillas calientes, agregue queso y
salsa. Enróllelas y disfrute.
Alternativa
Las Quesadillas se pueden preparar
de forma similar: Coloque la tortilla
en papel aluminio y ponga encima los
ingredientes de la receta que más le
gusten. Ponga otra tortilla encima y
cierre el papel aluminio. Coloque en la
cacerola o en la rejilla de 1-pulgada y
hornee a 350 grados por 8 minutos. Si
desea preparar más al mismo tiempo,
vaya cambiando paquetes de tortillas
en los diferentes niveles durante el
tiempo de cocción.
(2 porciones)
Unte las chuletas con las especies
y colóquelas dentro de un plato no
profundo en la rejilla de 3-pulgada.
Hornee a 350 grados por 15 minutos
por libra. Pase la carne a una tabla
de cortar y macháquela con un mazo
hasta que queden como tiritas.
Regrese la carne al plato y cocine por
otros 8 minutos.
(2 porciones)
Mezcle todos los ingredientes y forma
bolitas de 1-pulgada. Colóquelas
en la rejilla de 3-pulgada y hornee
a 350 grados por 10-12 minutos
(volteándolas si lo desea).
(6-8 porciones)
Corte ½ pulgada a los cuatro extremos
de las papas para hacerlas en forma
rectangular. Corte (a lo largo) papas de
½-pulgada y agrégueles aceite de oliva,
sal y pimienta. Colóquelas en la rejilla
de 3-pulgada y hornee a 350 grados
por 20 minutos o hasta que queden
crujientes (voltéelas a la mitad del
tiempo). Antes de servirlas agrégueles
el queso parmesano.
(2-4 porciones)
Papas a la Parmesana
2 papas para hornear grandes
aceite de oliva al gusto
sal y pimienta al gusto
½ taza de queso parmesano
Cerdo en Mole
1 chuleta de cerdo de 4-6 onzas
2 cucharadas de mole
2 cucharadas de semillas de ajonjolí
Carnitas
2 (4 onzas) de chuletas de cerdo
o bistec de paleta
1 cucharadita de orégano en polvo
1 cucharadita de sal de ajo
1 cucharadita de comino en polvo
Cena Mexicana
1 onzas de arrachera, pollo o cerdo
1 cebolla española grande
1 pimiento verde
1 pimiento rojo
1 pimiento amarillo
sal y pimienta al gusto
1 paquete de sazonador mezclado para
tacos o fajitas
8 onzas de queso mexicano o cheddar
rayado
1 paquete de tortillas
salsa de su elección
Albóndigas
1 libra de carne molida
1 taza de crutones
½ taza de salsa de spaghetti preparada
2 dientes de ajo picados
½ cebolla amarilla mediana, picada
1 cucharada de hierbas italianas secas
2 huevos grandes
¼ taza de queso parmesano rayado
Enjuague los letes de salmón y
séquelos con una toalla de papel.
Cepíllelos con el aceite por ambos
lados. Coloque los letes sobre papel
pergamino en la rejilla de 3-pulgadas
con la piel hacia arriba. Cocine por 5
minutos a 350 grados. Mientras tanto,
revuelva el chile en polvo con el comino
y el azúcar. Voltee el salmón cuando
pasen los 5 minutos y agregue la
salsa de soya encima. Rocíe encima la
mezcla de azúcar y cocine a potencia
alta nuevamente hasta el que alcance
el cocimiento que se desee, alrededor
de 8 ó 10 minutos más. Mientras el
salmón se cocina, mezcle la col con el
aderezo. Caliente las tortillas envueltas
en
papel aluminio colocándolas en la
parte de abajo del horno en los últimos
5 minutos de cocinado del salmón.
Sirva el salmón con las tortillas y la
mezcla de col.
(4 porciones)
Tacos de Salmón Cubierto con
Chile Ancho
24 onzas de lete de salmón
1 cucharada de aceite canola
1 cucharadita de chile ancho en polvo
1 cucharada de comino
2 cucharadas de azúcar morena
1 cucharadita de salsa de soya
6 onzas de col rayada
½ taza de aderezo ranch con jalapeño
8 a 12 tortillas de maíz
Coloque los elotes en la rejilla de
3-pulgada yáselos a 350 grados por 5
minutos de cada lado. Saque los elotes
e inmediatamente únteles la mantequilla
y la mayonesa. Espolvoree el queso, el
chile en polvo, sal y pimienta al gusto.
Sirva con trozos de limón.
(2-4 porciones)
Elote Estilo Mexicano
4 elotes
¼ taza de mantequilla derretida
¼ taza de mayonesa
½ taza de queso cotija rallado o queso
fresco
4 cuartos de limón (opcional)
chile en polvo o pimentón dulce al gusto
sal y pimienta al gusto
[Foto: Cena Mexicana]
128
129RecetasRecetas
4 manzanas peladas, sin hueso y
rebanadas a un grosor de 1/8-pulgada
½ taza de harina
½ taza de azúcar morena
½ taza de avena instantánea
¼ taza de mantequilla suavizada
¼ taza de azúcar granulada
3/4 cucharadita de canela
Manzana Crujiente
Engrase un recipiente redondo para
pastel de 9”y coloque en él las
rebanadas de manzana. En un tazón
mediano ponga la harina, el azúcar
morena, la avena y la mantequilla y
mezcle bien. Por otro lado, en otro plato
pequeño mezcle el azúcar granulada
y la canela y espolvoréelas sobre
las manzanas. Coloque la mezcla de
avena encima. Ponga el recipiente en
la rejilla de 1-pulgada y hornee a 350
grados por 40 minutos o hasta que las
manzanas queden suaves y el jugo esté
burbujeante.
(8 porciones)
Coloque la piña en la rejilla de 3-pulgada.
Espolvoree cada rebanada con azúcar y
canela. Ponga un poco de crema sobre
ellas. Cocine a 350 grados por 4 ó 5
minutos o hasta que el azúcar burbujee y
se dore. Coloque las rebanadas en platos
para servir y póngales encima el helado y
la salsa de caramelo.
(4 porciones)
Helado de Piña Caramelizado
4 rebanadas de piña fresca sin
hueso (de 1” de grosor)
½ taza de azúcar morena
½ cucharadita de canela
2 cucharadas de crema espesa
4 bolas de helado de vainilla o de
yogurt de vainilla
1 taza de salsa de caramelo tibia
[Foto: Helado de Piña Caramelizado]
130 Recetas
4 manzanas peladas, sin hueso y
rebanadas a un grosor de 1/8-pulgada
½ taza de harina
½ taza de azúcar morena
½ taza de avena instantánea
¼ taza de mantequilla suavizada
¼ taza de azúcar granulada
3/4 cucharadita de canela
Manzana Crujiente
Engrase un recipiente redondo para
pastel de 9”y coloque en él las
rebanadas de manzana. En un tazón
mediano ponga la harina, el azúcar
morena, la avena y la mantequilla y
mezcle bien. Por otro lado, en otro plato
pequeño mezcle el azúcar granulada
y la canela y espolvoréelas sobre
las manzanas. Coloque la mezcla de
avena encima. Ponga el recipiente en
la rejilla de 1-pulgada y hornee a 350
grados por 40 minutos o hasta que las
manzanas queden suaves y el jugo esté
burbujeante.
(8 porciones)
Coloque la piña en la rejilla de 3-pulgada.
Espolvoree cada rebanada con azúcar y
canela. Ponga un poco de crema sobre
ellas. Cocine a 350 grados por 4 ó 5
minutos o hasta que el azúcar burbujee y
se dore. Coloque las rebanadas en platos
para servir y póngales encima el helado y
la salsa de caramelo.
(4 porciones)
Helado de Piña Caramelizado
4 rebanadas de piña fresca sin
hueso (de 1” de grosor)
½ taza de azúcar morena
½ cucharadita de canela
2 cucharadas de crema espesa
4 bolas de helado de vainilla o de
yogurt de vainilla
1 taza de salsa de caramelo tibia
[Foto: Helado de Piña Caramelizado]
130 Recetas
4004047
Model 20541-20549: 120V, 60Hz, 1500Watts
Model 20551-20559: 120V, 60Hz, 1500Watts
Manufactured and Distributed by:
Hearthware, Inc.
1755 N. Buttereld Road, Libertyville, IL 60048
1.847.775.8126 or 1.888.NUWAVE1 (689.2831)
© 2011 Hearthware, Inc. All Rights Reserved.
FOR HOUSEHOLD USE ONLY
Manual Model # 22076
The NuWave® Elite Infrared Oven
Complete Cookbook & Manual
Protected under U.S. Patents: 6,201,217; 6,617,554; 6,917,017;
6,936,795; D487,670; D490,648; 7,964,842B2.
International Patents: EP 1 446 981
Other U.S.A. and other International Patents Pending
