Manufactured and Distributed by:
Hearthware, Inc.
1755 Butterfield Road, Libertyville, IL 60048, U.S.A.
Customer Service Hours:
Monday-Friday: 8:00 AM - 6:00 PM (CST)
1-847-775-8123 or 1-888-NUWAVE1 (689-2831)
T H E N U W AV E
®
OV E N
COMPLETE COOKBOOK
MANUALS + RECIPES + TIPS
FOR HOUSEHOLD USE ONLY
Protected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795; D487,670; D490,648.
International Patents: EP 1 446 981 Other U.S.A. and other International Patents Pending
Models 20201~20204, 20301~20304, 20315~20316: 120V, 60Hz, 1500Watts
Models 20221~20299, 20321~20399 : 120V, 60Hz, 1500Watts
Models 20205~20210, 20305~20310 : 230V, 50Hz, 1500Watts
Models 20213, 20214, 20313, 20314 : 220V, 60Hz, 1500Watts
© 2011 Hearthware, Inc. All Rights Reserved IRC-01/14-W17-H
Manufactured and Distributed by:
Hearthware, Inc.
1755 Butterfield Road, Libertyville, IL 60048, U.S.A.
Customer Service Hours:
Monday-Friday: 8:00 AM - 6:00 PM (CST)
1-847-775-8123 or 1-888-NUWAVE1 (689-2831)
T H E N U W AV E
®
OV E N
COMPLETE COOKBOOK
MANUALS + RECIPES + TIPS
FOR HOUSEHOLD USE ONLY
Protected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795; D487,670; D490,648.
International Patents: EP 1 446 981 Other U.S.A. and other International Patents Pending
Models 20201~20204, 20301~20304, 20315~20316: 120V, 60Hz, 1500Watts
Models 20221~20299, 20321~20399 : 120V, 60Hz, 1500Watts
Models 20205~20210, 20305~20310 : 230V, 50Hz, 1500Watts
Models 20213, 20214, 20313, 20314 : 220V, 60Hz, 1500Watts
© 2011 Hearthware, Inc. All Rights Reserved IRC-01/14-W17-H
WELCOME TO THE NUWAVE OF COOKING
Congratulations on the purchase of your NuWave
®
Pro Infrared
Oven. This book contains detailed instructions and images to help
you get started using your NuWave Oven. It is also filled with great
recipes and time-saving tips to help you prepare delicious gourmet
meals in half the time it would take when using a regular oven.
Cooking is fast and easy with the NuWave
®
Pro Infrared Oven from
Hearthware
®
Home Products. This versatile countertop appliance
combines infrared, conduction and convection heat to save time,
energy and even calories.
The NuWave
®
requires neither pre-heating nor defrosting. Just place
frozen food in the oven and press the buttons to program time and
power level. For analog oven, simply turn dial to desired cooking
time. For added convenience, the oven utilizes a layered cooking
system that enables multiple foods to cook at the same time without
mixing or mingling flavors.
The NuWave
®
Pro Infrared Oven is also a healthy choice. No fats or
oils are required for cooking meat or poultry in the NuWave
®
Pro
Infrared Oven, and its unique design drains two to three times the
amount of fat drippings compared to a conventional oven. And
because vegetables are cooked faster, they retain the essential
nutrients that would have boiled away with a conventional stove top
or oven.
We invite you to visit www.nuwaveoven.net for more cooking tips and
shared recipes from NuWave Oven chefs all over the world and for
more information on parts and accessories for your NuWave.
Our mission is to exceed our customers’ expectations by providing
innovative new products using the most advanced technology
available today.
THE NUWAVE
®
PRO OVEN
Power Head with easy-to-use
controls
Dome is transparent, light
weight, and highly durable
Cooking Rack
Reversible (1” or 4” Height)
Liner Pan, “Easy clean,”
Eco-friendly, non-stick enamel
(No PTFE and No PFOA)
Base can also 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:
3” Extender Ring
increases the capacity
up to 50%
10” Baking Pan
“Easy clean”
Eco-friendly
non-stick enamel
(No PTFE and No PFOA)
2” Cooking Rack
multi-layered cooking
1 • THE NUWAVE COMPLETE COOKBOOK
PARTS AND ACCESSORIES • 2
C
O
O
K
I
N
G
C
L
U
B
.
C
O
M
TH E I N FR AR E D OV E N
We value every NuWave customer. You’ve purchased
your NuWave 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
®
Pro Infrared Oven.
WELCOME TO THE NUWAVE OF COOKING
Congratulations on the purchase of your NuWave
®
Pro Infrared
Oven. This book contains detailed instructions and images to help
you get started using your NuWave Oven. It is also filled with great
recipes and time-saving tips to help you prepare delicious gourmet
meals in half the time it would take when using a regular oven.
Cooking is fast and easy with the NuWave
®
Pro Infrared Oven from
Hearthware
®
Home Products. This versatile countertop appliance
combines infrared, conduction and convection heat to save time,
energy and even calories.
The NuWave
®
requires neither pre-heating nor defrosting. Just place
frozen food in the oven and press the buttons to program time and
power level. For analog oven, simply turn dial to desired cooking
time. For added convenience, the oven utilizes a layered cooking
system that enables multiple foods to cook at the same time without
mixing or mingling flavors.
The NuWave
®
Pro Infrared Oven is also a healthy choice. No fats or
oils are required for cooking meat or poultry in the NuWave
®
Pro
Infrared Oven, and its unique design drains two to three times the
amount of fat drippings compared to a conventional oven. And
because vegetables are cooked faster, they retain the essential
nutrients that would have boiled away with a conventional stove top
or oven.
We invite you to visit www.nuwaveoven.net for more cooking tips and
shared recipes from NuWave Oven chefs all over the world and for
more information on parts and accessories for your NuWave.
Our mission is to exceed our customers’ expectations by providing
innovative new products using the most advanced technology
available today.
THE NUWAVE
®
PRO OVEN
Power Head with easy-to-use
controls
Dome is transparent, light
weight, and highly durable
Cooking Rack
Reversible (1” or 4” Height)
Liner Pan, “Easy clean,”
Eco-friendly, non-stick enamel
(No PTFE and No PFOA)
Base can also 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:
3” Extender Ring
increases the capacity
up to 50%
10” Baking Pan
“Easy clean”
Eco-friendly
non-stick enamel
(No PTFE and No PFOA)
2” Cooking Rack
multi-layered cooking
1 • THE NUWAVE COMPLETE COOKBOOK
PARTS AND ACCESSORIES • 2
C
O
O
K
I
N
G
C
L
U
B
.
C
O
M
TH E I N FR AR E D OV E N
We value every NuWave customer. You’ve purchased
your NuWave 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
®
Pro Infrared Oven.
INSTRUCTIONAL MATERIALS:
The NuWave Oven Complete Cookbook 22055
The NuWave 25 Gourmet Recipe Cards 22037
The NuWave Quick & Easy Cooking Guide 22048
The NuWave Instructional DVD 22040
COMPONENTS:
Dome 22016
1” / 4” Reversible
Cooking Rack 22009
12” Enamel Liner Pan
22011
Dome
Holder
22020
PARTS AND ACCESSORIES
• 4
3 • THE NUWAVE COMPLETE COOKBOOK
OWNER’S MANUALS:
Extender Ring Kit
Owner’s Manual 22054
The NuWave Supreme Pizza Kit
Owner’s Manual 22108
Registration Card 22053
BASE:
ANALOG (IRC2) 22061
White with red accents
DIGITAL (IRC3) 22062
White with blue accents
DIGITAL (IRC3) 22063
White with red accents
DIGITAL (IRC3) 22064
Black with silver accents
POWER HEADS:
ANALOG (IRC2) 22056
White with red accents
DIGITAL (IRC3) 22057
White with blue accents
DIGITAL (IRC3) 22058
White with red accents
DIGITAL (IRC3) 22059
Black with silver accents
HEARTHWARE HOME PRODUCTS
880 Lakeside Drive
Gurnee, IL 60031
U.S.A.
22
22
E
X
T
E
N
D
E
D
W
A
R
R
A
N
T
Y
YEARYEAR
NUWAVE OVEN PARTS AND ACCESSORIES
ADDITIONAL COMPONENTS:
Extender Ring Kit (Pan, Rack & Ring) 22030
10” Enamel Baking Pan (only) 22024
2” Cooking Rack (only) 22010
3” Extender Ring (only) 22012
PIZZA ACCESSORIES:
The NuWave Supreme Pizza Kit
(Pizza Flipper, Liner, Server
and Bamboo Cutting Board)
22104
The NuWave Stainless Steel Pizza Flipper 22042
The NuWave Silicone Pizza Liner 22105
The NuWave Stainless Steel Pizza Server 22106
The NuWave 100% Bamboo Cutting Board 22107
(see pages 18-20 for more details)
*To order call our Customer service at: 1-888-689-2831
or order online at: www.nuwaveoven.net. Please
provide the item name and number to ensure that your
purchase is processed accurately.
Additional 2-Year Extended
Warranty Coverage 22023
Electrical Components only
The NuWave
Twister Blender
22091
The NuWave
Carrying Case
22028
The NuWave
Party Mixer
22191
The NuWave
Mini Oven
20201
ADDITIONAL NUWAVE PRODUCTS:
INSTRUCTIONAL MATERIALS:
The NuWave Oven Complete Cookbook 22055
The NuWave 25 Gourmet Recipe Cards 22037
The NuWave Quick & Easy Cooking Guide 22048
The NuWave Instructional DVD 22040
COMPONENTS:
Dome 22016
1” / 4” Reversible
Cooking Rack 22009
12” Enamel Liner Pan
22011
Dome
Holder
22020
PARTS AND ACCESSORIES
• 4
3 • THE NUWAVE COMPLETE COOKBOOK
OWNER’S MANUALS:
Extender Ring Kit
Owner’s Manual 22054
The NuWave Supreme Pizza Kit
Owner’s Manual 22108
Registration Card 22053
BASE:
ANALOG (IRC2) 22061
White with red accents
DIGITAL (IRC3) 22062
White with blue accents
DIGITAL (IRC3) 22063
White with red accents
DIGITAL (IRC3) 22064
Black with silver accents
POWER HEADS:
ANALOG (IRC2) 22056
White with red accents
DIGITAL (IRC3) 22057
White with blue accents
DIGITAL (IRC3) 22058
White with red accents
DIGITAL (IRC3) 22059
Black with silver accents
HEARTHWARE HOME PRODUCTS
880 Lakeside Drive
Gurnee, IL 60031
U.S.A.
22
22
E
X
T
E
N
D
E
D
W
A
R
R
A
N
T
Y
YEARYEAR
NUWAVE OVEN PARTS AND ACCESSORIES
ADDITIONAL COMPONENTS:
Extender Ring Kit (Pan, Rack & Ring) 22030
10” Enamel Baking Pan (only) 22024
2” Cooking Rack (only) 22010
3” Extender Ring (only) 22012
PIZZA ACCESSORIES:
The NuWave Supreme Pizza Kit
(Pizza Flipper, Liner, Server
and Bamboo Cutting Board)
22104
The NuWave Stainless Steel Pizza Flipper 22042
The NuWave Silicone Pizza Liner 22105
The NuWave Stainless Steel Pizza Server 22106
The NuWave 100% Bamboo Cutting Board 22107
(see pages 18-20 for more details)
*To order call our Customer service at: 1-888-689-2831
or order online at: www.nuwaveoven.net. Please
provide the item name and number to ensure that your
purchase is processed accurately.
Additional 2-Year Extended
Warranty Coverage 22023
Electrical Components only
The NuWave
Twister Blender
22091
The NuWave
Carrying Case
22028
The NuWave
Party Mixer
22191
The NuWave
Mini Oven
20201
ADDITIONAL NUWAVE PRODUCTS:
TABLE OF CONTENTS +
+ THE NUWAVE COMPLETE COOKBOOK
Desserts Continued ..................... 76
Lemon Drizzle Coffee Cake .....76
English Toffee Bars ..................76
Lemon Squares ........................76
Right Side Up, Upside
Down Pineapple Cake.............. 77
Nana’s Shortbread Cookies .....77
Carmelized Pineapple Sundaes ....77
Bread Pudding w/ Whiskey ......78
Almond Tart .............................. 78
Top Crust Only Pies .................78
Easy Low-Fat Apple Pie ...........79
Easy Low-Fat Cherry Pie ........ 79
Snacks ...........................................80
Taco-Flavored Chicken Wings ... 81
Chicken Nachos .......................81
Taco Pie Casserole ..................81
Pecan Hot Dip ..........................82
Sweet Potato Chips ................. 82
Zucchini Bran Muffins ...............82
Hawaiian Cheese Bread ......... 83
Sausage Balls ......................... 83
Pesto Sauce .............................83
Hollandaise Sauce ...................83
Dehydrated Beef ......................84
Trail Mix ....................................84
Spiced Pecans .........................84
CONTENIDO
Manual Del Usario ...................85-97
Normas RoHS ............................... 98
NuWave Supreme Pizza Kit .. 99-101
Introducción ................................102
Tabla de Preparacion
Rapida y Facil .......................103-104
Recomendaciones ...............105-107
Recetas .................................107-112
Huevos con Chorizo .............. 107
Cangrejo Fundido .................. 107
Elote Estilo Mexicano ............ 108
Papas a la Parmesana .......... 108
Camarones a la Cerveza .......108
Albóndigas .............................. 108
Cena Mexicana ......................109
Pollo al Romero .....................109
Pechuga de Pollo
a la Mantequilla ..................... 109
Pollo al Limón ........................ 110
Muslos de Pollo Fritos ........... 110
Camarones con Limón .......... 110
Enchiladas de Pechuga de Pavo 110
Cerdo en Mole ....................... 110
Pizza Mexicana ...................... 111
Calzones ................................ 111
Carnitas .................................. 111
Helado de Piña Caramelizado .. 111
Manzana Crujiente ................ 112
Tacos de Salmón ................... 112
Poultry Continued ........................ 56
Creamy Chicken Breast with
Mushroom & Peppers ............ 56
Buttery Chicken Breast ..........56
Chicken Curry ........................ 56
Rosemary Chicken ................ 56
Chicken Servings with Salsa . 57
Lemon Caper Chicken ........... 57
Oven Fried Chicken Tenders
w/ Wasabi Dipping Sauce ......57
Crunchy Filled Chicken ......... 58
Turkey Breast Enchiladas ...... 58
Caraway Duck with
Raspberry Sauce ................... 58
Pork ............................................... 59
Adobo Cutlets .........................59
Pork in Mole Sauce ................60
Baked Ham in Cola ................60
Asian Marinated Pork Chops . 60
Glazed Spareribs .................. 61
Chilled Pork Chops ............... 61
Italian Sausage with Peppers ...61
Thai Pork Tenderloin ............. 62
Pork Chops w/ Mustard Sauce .62
Kielbasa Casserole w/ Rice ..... 62
Seafood ......................................... 63
Artichoke Topped Tilapia ........64
Snapper with a Snap ............. 64
Ancho Chili Crusted Salmon ..64
Bass with Fennel ....................64
Tuna w/ Fresh Orange Salsa.65
Peppered Tuna w/ Hoisin ...... 65
Cheesy Crab Melts ................ 66
Sweet Chili Scallops .............. 66
Simple Sole ............................66
Shrimp in Spiced Beer ...........66
Shrimp with Lemon ................ 66
Shrimp Dijon .......................... 67
Lemon Salmon w/ Mango ..... 67
Lobster Tail with Crawfish ...... 68
Lobster Thermidor ..................68
Clams & Sausage ..................68
Shellfish Medley .....................68
Grilled Calamari ..................... 68
Vegetarian ..................................... 69
Stuffed Peppers with Barley .. 70
Grilled Vegetable Quesadillas .. 70
Tomato and Olive Tart .............. 71
Tofu Teriyaki ...........................71
Taco Pie ................................. 71
Ricotta Spinach Rolls .............72
Peppers w/ Herbs & Tomatoes .72
Desserts ........................................ 73
Cinnamon Pecan Bites .......... 73
Pound Cake ........................... 74
Apple Crisp ............................. 74
Baked Apples ......................... 75
Jen’s Brownies ....................... 75
TABLE OF CONTENTS
Introduction .....................................1
Parts & Accessories ....................2-4
Owner’s Manual .........................5-16
RoHS Compliant ........................... 17
NuWave Supreme Pizza Kit ....18-20
Quick & Easy Cooking Guide. 21-22
General Tips ..................................23
Breakfast ....................................... 24
Ham and Cheese Strata ....... 25
Joe’s Special Scramble ..........25
Ham and Eggs Scramble.........25
Scrambled Lox .......................25
Chorizo Sausage & Eggs .......25
Steak and Eggs ..................... 26
NuWave Muffin Sandwich ..... 26
Oven Omelette ...................... 26
Boiled Grapefruit ................... 26
Breakfast Casserole .............. 27
Cinnamon Breakfast Twists ...27
Low-Cal French Toast ............27
Brown Sugar French Toast ....28
Banana Bread ....................... 28
Appetizers ..................................... 29
Baked Party Sweet Onion Dip.. 29
Rumaki ...................................29
Baked Brie ............................ 30
Stuffed Italian Sausage
Mushrooms ............................ 30
Chicken Kabobs with
Peanut Sauce ........................ 31
Baked Reuben Sandwich .......31
Ham & Cheese Pitas ............. 31
Buffalo Chicken Wings .............31
Water Chestnuts w/ Bacon ... 32
Chinese Style Ribs ................ 32
Jumbo Lumb Crab Cakes ......32
Crab Melt ............................... 33
Sesame Cheese Pillows ........33
Teriyaki Chicken .....................33
Southern Style Shrimp with
White Wine ............................ 33
Pizza .............................................. 34
Mexican Pizza ........................34
Pita Pizza ...............................35
Goat Cheese Pizza ................35
Meat Crust Pizza ................... 35
Cheesy French Bread ........... 35
Pizza Boats ............................35
Mini Spinach Calzones ..........36
Calzones ................................36
Italian Pizza Patties ............... 36
Vegetables .................................... 37
Zucchini & Onions au Gratin ..38
Mexican Style Corn (Elote) ... 38
Italian Onions ........................ 38
Haricots Amandine ................ 38
Vegetables Continued ................. 38
Balsamic Glazed Carrots ......38
Asparagus with Parmesan ....39
Asparagus .............................39
Parmesan Fries .................... 39
Roasted Herb Potatoes ........ 39
Eggplant Casserole .............. 40
Potatoes Au-Gratin ............... 40
Sweet Potato Casserole .......40
Double Stuffed Potatoes .......41
Roasted Garlic Pate ..............41
Mixed Vegetable Casserole ..41
Corn Soufflé ..........................42
Parmesan Basil Tomatoes ....42
Cheese Stuffed Tomatoes .... 42
Beef ................................................43
Steak Diane ..........................43
Cube Steak w/ Parsley Butter. 44
Fool-Proof Standing Rib
Roast .................................... 44
Meatballs .............................. 44
Japanese Style Steak ...........44
Sicilian Style Steak ...............44
London Broil in a Dish ..........44
Beef & Andouille Burger .......45
Beefy Italian Skillet ...............45
Steak with Roasted Garlic
and Chili Rub ........................46
Beef and Corn Casserole .....46
Homestyle Meatloaf ..............46
Pepper Steak ........................47
German Style Beef Rollups ..47
Korean Style Ribs .................47
Mexican Dinner .....................47
Meat Loaf Italiana .................47
Beef Brisket .......................... 48
Corned Beef Brisket ............. 48
Classic NuWave Pot Roast .. 48
Mock Chinese Casserole ..... 48
Lamb ..............................................49
Herb Stuffed Lamb Chops ....50
Lamb and Ham .....................50
Lamb with Pesto ...................50
Lamb Kabob ......................... 50
Moroccan Lamb Burgers ...... 51
Curried Lamb ........................ 51
Lamb Chops w/ Feta ............... 51
Poultry ........................................... 52
Stuffed Chicken w/ Goat Cheese
and Red Pepper Sauce ........53
Cilantro Garlic Chicken ........ 54
Chicken & Dumpling
Casserole ............................. 54
Breaded Chicken Breast .......55
Nut Breading Chicken Breast .55
Thai Chicken .........................55
Chicken Breast Italiano .........55
Lemon Chicken .................... 55
TABLE OF CONTENTS +
+ THE NUWAVE COMPLETE COOKBOOK
Desserts Continued ..................... 76
Lemon Drizzle Coffee Cake .....76
English Toffee Bars ..................76
Lemon Squares ........................76
Right Side Up, Upside
Down Pineapple Cake.............. 77
Nana’s Shortbread Cookies .....77
Carmelized Pineapple Sundaes ....77
Bread Pudding w/ Whiskey ......78
Almond Tart .............................. 78
Top Crust Only Pies .................78
Easy Low-Fat Apple Pie ...........79
Easy Low-Fat Cherry Pie ........ 79
Snacks ...........................................80
Taco-Flavored Chicken Wings ... 81
Chicken Nachos .......................81
Taco Pie Casserole ..................81
Pecan Hot Dip ..........................82
Sweet Potato Chips ................. 82
Zucchini Bran Muffins ...............82
Hawaiian Cheese Bread ......... 83
Sausage Balls ......................... 83
Pesto Sauce .............................83
Hollandaise Sauce ...................83
Dehydrated Beef ......................84
Trail Mix ....................................84
Spiced Pecans .........................84
CONTENIDO
Manual Del Usario ...................85-97
Normas RoHS ............................... 98
NuWave Supreme Pizza Kit .. 99-101
Introducción ................................102
Tabla de Preparacion
Rapida y Facil .......................103-104
Recomendaciones ...............105-107
Recetas .................................107-112
Huevos con Chorizo .............. 107
Cangrejo Fundido .................. 107
Elote Estilo Mexicano ............ 108
Papas a la Parmesana .......... 108
Camarones a la Cerveza .......108
Albóndigas .............................. 108
Cena Mexicana ......................109
Pollo al Romero .....................109
Pechuga de Pollo
a la Mantequilla ..................... 109
Pollo al Limón ........................ 110
Muslos de Pollo Fritos ........... 110
Camarones con Limón .......... 110
Enchiladas de Pechuga de Pavo 110
Cerdo en Mole ....................... 110
Pizza Mexicana ...................... 111
Calzones ................................ 111
Carnitas .................................. 111
Helado de Piña Caramelizado .. 111
Manzana Crujiente ................ 112
Tacos de Salmón ................... 112
Poultry Continued ........................ 56
Creamy Chicken Breast with
Mushroom & Peppers ............ 56
Buttery Chicken Breast ..........56
Chicken Curry ........................ 56
Rosemary Chicken ................ 56
Chicken Servings with Salsa . 57
Lemon Caper Chicken ........... 57
Oven Fried Chicken Tenders
w/ Wasabi Dipping Sauce ......57
Crunchy Filled Chicken ......... 58
Turkey Breast Enchiladas ...... 58
Caraway Duck with
Raspberry Sauce ................... 58
Pork ............................................... 59
Adobo Cutlets .........................59
Pork in Mole Sauce ................60
Baked Ham in Cola ................60
Asian Marinated Pork Chops . 60
Glazed Spareribs .................. 61
Chilled Pork Chops ............... 61
Italian Sausage with Peppers ...61
Thai Pork Tenderloin ............. 62
Pork Chops w/ Mustard Sauce .62
Kielbasa Casserole w/ Rice ..... 62
Seafood ......................................... 63
Artichoke Topped Tilapia ........64
Snapper with a Snap ............. 64
Ancho Chili Crusted Salmon ..64
Bass with Fennel ....................64
Tuna w/ Fresh Orange Salsa.65
Peppered Tuna w/ Hoisin ...... 65
Cheesy Crab Melts ................ 66
Sweet Chili Scallops .............. 66
Simple Sole ............................66
Shrimp in Spiced Beer ...........66
Shrimp with Lemon ................ 66
Shrimp Dijon .......................... 67
Lemon Salmon w/ Mango ..... 67
Lobster Tail with Crawfish ...... 68
Lobster Thermidor ..................68
Clams & Sausage ..................68
Shellfish Medley .....................68
Grilled Calamari ..................... 68
Vegetarian ..................................... 69
Stuffed Peppers with Barley .. 70
Grilled Vegetable Quesadillas .. 70
Tomato and Olive Tart .............. 71
Tofu Teriyaki ...........................71
Taco Pie ................................. 71
Ricotta Spinach Rolls .............72
Peppers w/ Herbs & Tomatoes .72
Desserts ........................................ 73
Cinnamon Pecan Bites .......... 73
Pound Cake ........................... 74
Apple Crisp ............................. 74
Baked Apples ......................... 75
Jen’s Brownies ....................... 75
TABLE OF CONTENTS
Introduction .....................................1
Parts & Accessories ....................2-4
Owner’s Manual .........................5-16
RoHS Compliant ........................... 17
NuWave Supreme Pizza Kit ....18-20
Quick & Easy Cooking Guide. 21-22
General Tips ..................................23
Breakfast ....................................... 24
Ham and Cheese Strata ....... 25
Joe’s Special Scramble ..........25
Ham and Eggs Scramble.........25
Scrambled Lox .......................25
Chorizo Sausage & Eggs .......25
Steak and Eggs ..................... 26
NuWave Muffin Sandwich ..... 26
Oven Omelette ...................... 26
Boiled Grapefruit ................... 26
Breakfast Casserole .............. 27
Cinnamon Breakfast Twists ...27
Low-Cal French Toast ............27
Brown Sugar French Toast ....28
Banana Bread ....................... 28
Appetizers ..................................... 29
Baked Party Sweet Onion Dip.. 29
Rumaki ...................................29
Baked Brie ............................ 30
Stuffed Italian Sausage
Mushrooms ............................ 30
Chicken Kabobs with
Peanut Sauce ........................ 31
Baked Reuben Sandwich .......31
Ham & Cheese Pitas ............. 31
Buffalo Chicken Wings .............31
Water Chestnuts w/ Bacon ... 32
Chinese Style Ribs ................ 32
Jumbo Lumb Crab Cakes ......32
Crab Melt ............................... 33
Sesame Cheese Pillows ........33
Teriyaki Chicken .....................33
Southern Style Shrimp with
White Wine ............................ 33
Pizza .............................................. 34
Mexican Pizza ........................34
Pita Pizza ...............................35
Goat Cheese Pizza ................35
Meat Crust Pizza ................... 35
Cheesy French Bread ........... 35
Pizza Boats ............................35
Mini Spinach Calzones ..........36
Calzones ................................36
Italian Pizza Patties ............... 36
Vegetables .................................... 37
Zucchini & Onions au Gratin ..38
Mexican Style Corn (Elote) ... 38
Italian Onions ........................ 38
Haricots Amandine ................ 38
Vegetables Continued ................. 38
Balsamic Glazed Carrots ......38
Asparagus with Parmesan ....39
Asparagus .............................39
Parmesan Fries .................... 39
Roasted Herb Potatoes ........ 39
Eggplant Casserole .............. 40
Potatoes Au-Gratin ............... 40
Sweet Potato Casserole .......40
Double Stuffed Potatoes .......41
Roasted Garlic Pate ..............41
Mixed Vegetable Casserole ..41
Corn Soufflé ..........................42
Parmesan Basil Tomatoes ....42
Cheese Stuffed Tomatoes .... 42
Beef ................................................43
Steak Diane ..........................43
Cube Steak w/ Parsley Butter. 44
Fool-Proof Standing Rib
Roast .................................... 44
Meatballs .............................. 44
Japanese Style Steak ...........44
Sicilian Style Steak ...............44
London Broil in a Dish ..........44
Beef & Andouille Burger .......45
Beefy Italian Skillet ...............45
Steak with Roasted Garlic
and Chili Rub ........................46
Beef and Corn Casserole .....46
Homestyle Meatloaf ..............46
Pepper Steak ........................47
German Style Beef Rollups ..47
Korean Style Ribs .................47
Mexican Dinner .....................47
Meat Loaf Italiana .................47
Beef Brisket .......................... 48
Corned Beef Brisket ............. 48
Classic NuWave Pot Roast .. 48
Mock Chinese Casserole ..... 48
Lamb ..............................................49
Herb Stuffed Lamb Chops ....50
Lamb and Ham .....................50
Lamb with Pesto ...................50
Lamb Kabob ......................... 50
Moroccan Lamb Burgers ...... 51
Curried Lamb ........................ 51
Lamb Chops w/ Feta ............... 51
Poultry ........................................... 52
Stuffed Chicken w/ Goat Cheese
and Red Pepper Sauce ........53
Cilantro Garlic Chicken ........ 54
Chicken & Dumpling
Casserole ............................. 54
Breaded Chicken Breast .......55
Nut Breading Chicken Breast .55
Thai Chicken .........................55
Chicken Breast Italiano .........55
Lemon Chicken .................... 55
OWNER’S MANUAL • 6
5 • THE NUWAVE COMPLETE COOKBOOK
14. Do not disassemble the product. There are no user serviceable parts.
15. Do not leave the appliance unattended while in use.
16. Use the handles when lifting the dome from the base.
17. Do not touch hot surfaces. Use the handles provided or use oven mitts.
18. 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.
19. Always remove the dome away from you so the escaping steam is
channeled away from your face.
20. If the power cord is damaged, it should be replaced by a special
cord or assembly from the manufacturer or its service agent.
21. Use caution when disposing of hot grease.
22. Keep this manual handy for easy future reference.
23. Do not use this appliance for anything other than it is intended.
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 fit into a polarized outlet only one
way. If the plug does not fit fully into the outlet, reverse the plug. If it still does
not fit properly, contact a qualified electrician. Do not attempt to modify the plug
in any way.
W A R N I N G
IMPORTANT SAFEGUARDS
When using electrical products, especially when children are present,
basic safety precautions should always be followed.
READ ALL INSTRUCTIONS BEFORE USING
DANGER – To reduce the risk of electrocution:
1. Read all instructions, safeguards, and warnings before using the
appliance.
2. Do not place appliance where it can fall or be pulled into water or other
liquids.
3. Do not reach for an appliance that has fallen into water. Unplug
immediately!
4. Do not immerse cord, plug, or power head in water or other liquids.
WARNING – To reduce the risk of burns, electrocution, fire, or injury:
1. This appliance should not be used by children. Close supervision is
necessary when this product is used near children.
2. Do not use this appliance for anything other than its intended use.
Do not use any other accessories or attachments not recommended
by the manufacturer. They may result in fire, electrical shock, or
personal injury.
3. Never operate this appliance if it has a damaged cord or plug, is 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.
4. Keep the cord away from heated surfaces.
5. Always unplug power cord by pulling on the plug. DO NOT unplug by
pulling on the cord.
6. Never force the plug into an outlet.
7. Do not operate outdoors or operate where aerosol (spray) products are
being used or where oxygen is being administered.
8. Do not let the cord hang over the edge of the table or counter.
9. Do not place on or near hot gas or electric burner or in a heated oven.
10. Do not move the appliance while it contains hot food. Use extreme
caution when removing hot liner pan or cooking rack.
11. Before removing plug from the wall, turn the unit off first.
12. Check all electrical wiring. Beware of damaged cord or plug.
13. This appliance is for household use only; it is designed to process
normal household quantities. It is not suitable for continuous or
commercial operation.
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.
OWNER’S MANUAL • 6
5 • THE NUWAVE COMPLETE COOKBOOK
14. Do not disassemble the product. There are no user serviceable parts.
15. Do not leave the appliance unattended while in use.
16. Use the handles when lifting the dome from the base.
17. Do not touch hot surfaces. Use the handles provided or use oven mitts.
18. 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.
19. Always remove the dome away from you so the escaping steam is
channeled away from your face.
20. If the power cord is damaged, it should be replaced by a special
cord or assembly from the manufacturer or its service agent.
21. Use caution when disposing of hot grease.
22. Keep this manual handy for easy future reference.
23. Do not use this appliance for anything other than it is intended.
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 fit into a polarized outlet only one
way. If the plug does not fit fully into the outlet, reverse the plug. If it still does
not fit properly, contact a qualified electrician. Do not attempt to modify the plug
in any way.
W A R N I N G
IMPORTANT SAFEGUARDS
When using electrical products, especially when children are present,
basic safety precautions should always be followed.
READ ALL INSTRUCTIONS BEFORE USING
DANGER – To reduce the risk of electrocution:
1. Read all instructions, safeguards, and warnings before using the
appliance.
2. Do not place appliance where it can fall or be pulled into water or other
liquids.
3. Do not reach for an appliance that has fallen into water. Unplug
immediately!
4. Do not immerse cord, plug, or power head in water or other liquids.
WARNING – To reduce the risk of burns, electrocution, fire, or injury:
1. This appliance should not be used by children. Close supervision is
necessary when this product is used near children.
2. Do not use this appliance for anything other than its intended use.
Do not use any other accessories or attachments not recommended
by the manufacturer. They may result in fire, electrical shock, or
personal injury.
3. Never operate this appliance if it has a damaged cord or plug, is 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.
4. Keep the cord away from heated surfaces.
5. Always unplug power cord by pulling on the plug. DO NOT unplug by
pulling on the cord.
6. Never force the plug into an outlet.
7. Do not operate outdoors or operate where aerosol (spray) products are
being used or where oxygen is being administered.
8. Do not let the cord hang over the edge of the table or counter.
9. Do not place on or near hot gas or electric burner or in a heated oven.
10. Do not move the appliance while it contains hot food. Use extreme
caution when removing hot liner pan or cooking rack.
11. Before removing plug from the wall, turn the unit off first.
12. Check all electrical wiring. Beware of damaged cord or plug.
13. This appliance is for household use only; it is designed to process
normal household quantities. It is not suitable for continuous or
commercial operation.
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.
OWNER’S MANUAL • 8
7 • THE NUWAVE COMPLETE COOKBOOK
PARTS/ASSEMBLY DIAGRAM
Digital Control Panel
NuWave Oven Pro
Analog Control Dials
NuWave Oven
5
OFF
10
15
20
25
30
35
40
45
50
55
60
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
Power Head with
easy to use controls
Handles
Dome is
transparent, light
weight, and
highly durable
Cooking Rack
Reversible
(1” or 4” Height)
Liner Pan,
“Easy clean,”
Eco-friendly,
non-stick enamel
(No PTFE
and No PFOA)
Base can also be
used as a serving
tray
Dome Holder
is uniquely designed
to securely hold your
NuWave oven’s
dome and power
head assembly
Optional
3” Extender Ring
Increases the capacity
of the NuWave oven
up to 50%.
(see illustration on pg.10)
BEFORE USING:
Before using wash dome, liner pan, base, and
cooking rack in warm soapy water or clean in
the dishwasher.
IMPORTANT - Do not wash or immerse
power head in water or in dishwasher. The
outer surface can be cleaned by wiping
carefully with a damp dishcloth or sponge.
ASSEMBLY:
• Place base tray on a firm stable surface.
• Place liner pan inside base tray. When placing
liner pan inside the base tray, make sure the
handles are positioned at the dropped down
position. If the handles are not fully dropped
down, the dome may not fit over the base
properly. (see illustration on pg. 9)
• Place dual level cooking rack on the liner pan
according to cooking requirements.
• Place food on the cooking rack.
• Place dome over food and on to base tray.
The dome should fit on to the base evenly.
• Place power head into the rim of the dome
and lock it into place by rotating the power head
clockwise until the locking lugs are engaged.
• Set cook time and power level
according to cooking requirements.
GENERAL USE INSTRUCTIONS:
• Make sure the unit is safely plugged into a
properly grounded outlet and that the cord is
not touching any hot objects.
• Make sure that the liner pan has been placed
within the base.
• Do not place the liner pan directly onto a stove burner or direct heat source.
Damage may result.
• Metal or glass dishes, pans, and foil or anything used in a regular oven may
be safely used within the NuWave Oven.
1
1
2
2
OWNER’S MANUAL • 8
7 • THE NUWAVE COMPLETE COOKBOOK
PARTS/ASSEMBLY DIAGRAM
Digital Control Panel
NuWave Oven Pro
Analog Control Dials
NuWave Oven
5
OFF
10
15
20
25
30
35
40
45
50
55
60
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
Power Head with
easy to use controls
Handles
Dome is
transparent, light
weight, and
highly durable
Cooking Rack
Reversible
(1” or 4” Height)
Liner Pan,
“Easy clean,”
Eco-friendly,
non-stick enamel
(No PTFE
and No PFOA)
Base can also be
used as a serving
tray
Dome Holder
is uniquely designed
to securely hold your
NuWave oven’s
dome and power
head assembly
Optional
3” Extender Ring
Increases the capacity
of the NuWave oven
up to 50%.
(see illustration on pg.10)
BEFORE USING:
Before using wash dome, liner pan, base, and
cooking rack in warm soapy water or clean in
the dishwasher.
IMPORTANT - Do not wash or immerse
power head in water or in dishwasher. The
outer surface can be cleaned by wiping
carefully with a damp dishcloth or sponge.
ASSEMBLY:
• Place base tray on a firm stable surface.
• Place liner pan inside base tray. When placing
liner pan inside the base tray, make sure the
handles are positioned at the dropped down
position. If the handles are not fully dropped
down, the dome may not fit over the base
properly. (see illustration on pg. 9)
• Place dual level cooking rack on the liner pan
according to cooking requirements.
• Place food on the cooking rack.
• Place dome over food and on to base tray.
The dome should fit on to the base evenly.
• Place power head into the rim of the dome
and lock it into place by rotating the power head
clockwise until the locking lugs are engaged.
• Set cook time and power level
according to cooking requirements.
GENERAL USE INSTRUCTIONS:
• Make sure the unit is safely plugged into a
properly grounded outlet and that the cord is
not touching any hot objects.
• Make sure that the liner pan has been placed
within the base.
• Do not place the liner pan directly onto a stove burner or direct heat source.
Damage may result.
• Metal or glass dishes, pans, and foil or anything used in a regular oven may
be safely used within the NuWave Oven.
1
1
2
2
OWNER’S MANUAL • 10
9 • THE NUWAVE COMPLETE COOKBOOK
COOKING INSTRUCTIONS
Lift dome only by the handles on the power head. Once
the power head and the dome is 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. The retractable
handles are provided for this purpose.
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.
Retractable Handles
HOW TO OPEN POWER HEAD AND DOME ASSEMBLY
Make sure the power head is tightly locked on to the dome, then 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 placed inside the handle,
and the dome holder is resting horizontally on a flat surface.
Step 3: Place the assembled power head and dome at a 45° angle on
the dome holder as shown.
C A U T I O N
Do not touch the dome or any surface on the cooking
area during operation. The air inside the dome can
reach 342°F (172°C) which makes the surface very hot
and may cause burns.
Do not open the dome or remove the power head while
it is still operating. Turn the cook time dial to “OFF” first
to turn off the power before removal, or if digital oven,
push “PAUSE”.
MODELS CONTAINING 3” RING
If your oven included a 3” Extender Ring,
the Extender Ring for the NuWave Oven
can be used for multi-level cooking with
the various racks or with oversized food
items that might not normally fit under the
standard dome. Generally, any food item
(such as a ham or turkey) that exceeds
10 lbs. would require the use of the
Extender Ring for optimal cooking.
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 adding the
Extender Ring to the NuWave Oven, make sure the Extender Ring fits snugly
onto the dome. When the ring is placed under the dome incorrectly the
overlapping edges will not fit together properly. Please use caution when using
the ring. If improperly used, heat or steam could escape from the oven possibly
burning your skin or altering the cooking time. The Extender Ring should only
be used as an accessory item to the NuWave Oven and not be used as a
replacement for the dome, base, or any other components of the NuWave
Oven.
MODELS CONTAINING
EXTENDER RING KIT:
2” Rack:
The 2” 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 the 4” Rack or under
the 4” rack for more multi-level cooking space.
3. Without the Extender Ring, the 2” Rack can also facilitate multi-level cooking
by creating a third cooking surface between the liner pan and under the 4” rack.
4. You may use two extra 2” racks above and below the 4” rack, especially good
for dehydrating.
Note: The 2” rack is only to be used in the positions and purposes shown on
page 11. Any other uses may affect cooking time and quality.
CARE & USE:
Similar to the original dome, the Extender Ring is constructed from high-impact
Lexan polycarbonate. It should not be cleaned with any harsh abrasive but it is
also dishwasher safe.The rack is dishwasher safe but should not be cleaned
with any harsh abrasives.
10” Baking Pan
3” Extender Ring
2” Rack
OWNER’S MANUAL • 10
9 • THE NUWAVE COMPLETE COOKBOOK
COOKING INSTRUCTIONS
Lift dome only by the handles on the power head. Once
the power head and the dome is 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. The retractable
handles are provided for this purpose.
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.
Retractable Handles
HOW TO OPEN POWER HEAD AND DOME ASSEMBLY
Make sure the power head is tightly locked on to the dome, then 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 placed inside the handle,
and the dome holder is resting horizontally on a flat surface.
Step 3: Place the assembled power head and dome at a 45° angle on
the dome holder as shown.
C A U T I O N
Do not touch the dome or any surface on the cooking
area during operation. The air inside the dome can
reach 342°F (172°C) which makes the surface very hot
and may cause burns.
Do not open the dome or remove the power head while
it is still operating. Turn the cook time dial to “OFF” first
to turn off the power before removal, or if digital oven,
push “PAUSE”.
MODELS CONTAINING 3” RING
If your oven included a 3” Extender Ring,
the Extender Ring for the NuWave Oven
can be used for multi-level cooking with
the various racks or with oversized food
items that might not normally fit under the
standard dome. Generally, any food item
(such as a ham or turkey) that exceeds
10 lbs. would require the use of the
Extender Ring for optimal cooking.
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 adding the
Extender Ring to the NuWave Oven, make sure the Extender Ring fits snugly
onto the dome. When the ring is placed under the dome incorrectly the
overlapping edges will not fit together properly. Please use caution when using
the ring. If improperly used, heat or steam could escape from the oven possibly
burning your skin or altering the cooking time. The Extender Ring should only
be used as an accessory item to the NuWave Oven and not be used as a
replacement for the dome, base, or any other components of the NuWave
Oven.
MODELS CONTAINING
EXTENDER RING KIT:
2” Rack:
The 2” 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 the 4” Rack or under
the 4” rack for more multi-level cooking space.
3. Without the Extender Ring, the 2” Rack can also facilitate multi-level cooking
by creating a third cooking surface between the liner pan and under the 4” rack.
4. You may use two extra 2” racks above and below the 4” rack, especially good
for dehydrating.
Note: The 2” rack is only to be used in the positions and purposes shown on
page 11. Any other uses may affect cooking time and quality.
CARE & USE:
Similar to the original dome, the Extender Ring is constructed from high-impact
Lexan polycarbonate. It should not be cleaned with any harsh abrasive but it is
also dishwasher safe.The rack is dishwasher safe but should not be cleaned
with any harsh abrasives.
10” Baking Pan
3” Extender Ring
2” Rack
11 • THE NUWAVE COMPLETE COOKBOOK
OWNER’S MANUAL • 12
GENERAL RULES :
• Place foods that need a long time to cook on the rack closest to the heating
element like potatoes, carrots, etc. and place soft vegetables on the lower
racks, like mushrooms, tomatoes, etc. -OR- Reverse the order and place
longer cooking foods on liner pan and NuWave until almost done. Then place
faster foods above and continue until all levels are done.
• Use food combinations that take about the same time for each to cook. For
example: pork or chicken and potato wedges; fish and stewed tomatoes; or
frozen beef with baked potatoes.
• Place tin foil under any foods that might drip onto other foods.
• Remember that the infrared rays do not penetrate the aluminum but the heat
will circulate throughout the oven.
• If top layers are done earlier, remove rack(s) from above and continue cooking
bottom foods until done.
• Use shallow dishes or light aluminum pans for cooking.
• For warming bread, place it on the bottom rack or liner pan and cover. For
grilling bread, place it on the top rack
.
DIRECTIONS FOR DIGITAL NUWAVE OVENS
EASY START:
Oven is preset to cook at Power Level 10
To start cooking, press COOK TIME button, enter time required, and press
START. If cooking at any other power level other than HI (10), Power Level
button will be needed. See “Setting Power Level”.
CONTROL PANEL ON POWER HEAD - “0” should appear in window when
program is clear.
SETTING COOK TIME:
Press the COOK TIME button. The MIN indicator will flash 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 130. The display panel will show 1:30. If required
time is in minutes, you only need to enter 1 or 2 numbers. For example, 5
minutes, just push 5; 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.
START COOKING:
Press START to begin cooking. The remaining cooking time will appear in the
display panel and the colon between the hours and minutes will blink ON and
OFF. The oven will automatically stop cooking when the time has expired and
will beep to alert you that it has stopped.
PAUSE/CLEAR COOKING:
To PAUSE the cooking time, press the PAUSE / CLEAR button one time. The
remaining cooking time will stay in the display panel but the colon will not be
blinking.
During the cooking, to CLEAR the cooking time, press the PAUSE / CLEAR
button twice. The remaining cook time will be fully cleared and a “0” will appear.
Display
Panel
Cook Time
Start
Pause / Clear
Power Level
Reheat
11 • THE NUWAVE COMPLETE COOKBOOK
OWNER’S MANUAL • 12
GENERAL RULES :
• Place foods that need a long time to cook on the rack closest to the heating
element like potatoes, carrots, etc. and place soft vegetables on the lower
racks, like mushrooms, tomatoes, etc. -OR- Reverse the order and place
longer cooking foods on liner pan and NuWave until almost done. Then place
faster foods above and continue until all levels are done.
• Use food combinations that take about the same time for each to cook. For
example: pork or chicken and potato wedges; fish and stewed tomatoes; or
frozen beef with baked potatoes.
• Place tin foil under any foods that might drip onto other foods.
• Remember that the infrared rays do not penetrate the aluminum but the heat
will circulate throughout the oven.
• If top layers are done earlier, remove rack(s) from above and continue cooking
bottom foods until done.
• Use shallow dishes or light aluminum pans for cooking.
• For warming bread, place it on the bottom rack or liner pan and cover. For
grilling bread, place it on the top rack
.
DIRECTIONS FOR DIGITAL NUWAVE OVENS
EASY START:
Oven is preset to cook at Power Level 10
To start cooking, press COOK TIME button, enter time required, and press
START. If cooking at any other power level other than HI (10), Power Level
button will be needed. See “Setting Power Level”.
CONTROL PANEL ON POWER HEAD - “0” should appear in window when
program is clear.
SETTING COOK TIME:
Press the COOK TIME button. The MIN indicator will flash 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 130. The display panel will show 1:30. If required
time is in minutes, you only need to enter 1 or 2 numbers. For example, 5
minutes, just push 5; 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.
START COOKING:
Press START to begin cooking. The remaining cooking time will appear in the
display panel and the colon between the hours and minutes will blink ON and
OFF. The oven will automatically stop cooking when the time has expired and
will beep to alert you that it has stopped.
PAUSE/CLEAR COOKING:
To PAUSE the cooking time, press the PAUSE / CLEAR button one time. The
remaining cooking time will stay in the display panel but the colon will not be
blinking.
During the cooking, to CLEAR the cooking time, press the PAUSE / CLEAR
button twice. The remaining cook time will be fully cleared and a “0” will appear.
Display
Panel
Cook Time
Start
Pause / Clear
Power Level
Reheat
DIRECTIONS FOR ANALOG NUWAVE OVENS
SETTING COOKING TIME:
Cook time dial is located on the front of the power head. You can turn the cook
time dial to the desired cooking time. The power indicator light will come on. As
time lapses, the dial will return to “OFF” position. The maximum cooking time is
one hour. During cooking, you can add or reduce the cooking time by turning
the cook time dial. Same as with all mechanical timers, for accuracy, turn the
cook time dial past the desired time, then turn it back to the desired
setting. For example: If the desired time setting is 5 minutes, then turn the cook
time dial to 10 minutes, then turn back to 5.
Important: For U.S.A. models, before checking or removing food, turn the cook
time dial to “OFF” to turn off the heating power. DO NOT OPEN OR REMOVE
POWER HEAD WHILE IT IS STILL OPERATING.
OWNER’S MANUAL • 14
13 • THE NUWAVE COMPLETE COOKBOOK
SETTING THE POWER LEVEL:
• Press the POWER LEVEL button.
• The default “HI” setting is indicated in the display panel (power level 10).
• PWR indicator flashes in the display panel. To override the default and change
the power level, just press the desired cooking power: 1 (low power) to
9 (near high power). The power is entered as a single digit.
To reset to HI, press 0.
• Verify the correct power setting on the control panel.
• If power setting needs to be corrected, re-enter the required number.
• To check power level during cooking, press POWER LEVEL once and setting will
appear on the display panel for a few seconds. Remaining cooking time will then
re-appear.
NOTE: Maximum allowed cook time for HI power is 2 hours. If cooking time is
set to more than that, it will automatically revert back to 2:00 hours. Simply add
more time after the initial 2 hours has expired. For lower power settings,
maximum allowed time is 9 hours 59 minutes.
*Do not press Power Level unless you want to change the Default setting
(power level 10).
REHEAT FUNCTION:
This can be used to reheat single portion sized foods. To activate the reheat
function, make sure program is clear (PAUSE / CLEAR button). LCD will read
0. Press REHEAT button and then press the START button. This will program
power level HI for 4 minutes. Alarm will beep when time has expired. Example,
if you are reheating left over pizza, simply place the slice on the 4” rack, press
REHEAT, and then START. If you reheat a rice or noodle dish, place the single
serving amount on an oven safe dish or on a piece of foil. If you want the rice
or noodles softer, cover with foil and add a sprinkle of water.
Power Level Oven Temperature Press Button Panel Display
10(HI) 342°F (172°C) 0 (High) PHI
9 325°F (163°C) 9 P90
8 300°F (149°C) 8 P80
7 275°F (135°C) 7 P70
6 250°F (121°C) 6 P60
5 225°F (107°C) 5 P50
4 175°F (79°C) 4 P40
3 150°F (66°C) 3 P30
2 116°F (47°C) 2 P20
1 106°F (41°C) 1 (Low) P10
SETTING COOKING POWER LEVEL:
• Power level dial is located on the front of the power head.
• Turn the power level dial to the desired power setting, from
1 to 10 (HI).
• You can adjust the power higher or lower during cooking.
* Power Setting is different from Digital Oven.
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
TO START COOKING:
Set the cook time dial to desired setting (As with any timer, you may want to
turn the dial past the desired time and then turn back to desired setting).
TO PAUSE/END COOKING:
Turn the cook time dial to “OFF”, bell rings, and cooking stops.
Note: For some models, when the power head is lifted and the safety switch
located in the handles is activated, the unit will automatically shut off for your
safety. To reactivate the unit, put back the power head properly in position, and
turn the cook time dial back to “OFF” first, then set it to the remaining cook time.
Cooking will resume.
5
OFF
10
15
20
25
30
35
40
45
50
55
60
5
OFF
10
15
20
25
30
35
40
45
50
55
60
5
OFF
10
15
20
25
30
35
40
45
50
55
60
DIRECTIONS FOR ANALOG NUWAVE OVENS
SETTING COOKING TIME:
Cook time dial is located on the front of the power head. You can turn the cook
time dial to the desired cooking time. The power indicator light will come on. As
time lapses, the dial will return to “OFF” position. The maximum cooking time is
one hour. During cooking, you can add or reduce the cooking time by turning
the cook time dial. Same as with all mechanical timers, for accuracy, turn the
cook time dial past the desired time, then turn it back to the desired
setting. For example: If the desired time setting is 5 minutes, then turn the cook
time dial to 10 minutes, then turn back to 5.
Important: For U.S.A. models, before checking or removing food, turn the cook
time dial to “OFF” to turn off the heating power. DO NOT OPEN OR REMOVE
POWER HEAD WHILE IT IS STILL OPERATING.
OWNER’S MANUAL • 14
13 • THE NUWAVE COMPLETE COOKBOOK
SETTING THE POWER LEVEL:
• Press the POWER LEVEL button.
• The default “HI” setting is indicated in the display panel (power level 10).
• PWR indicator flashes in the display panel. To override the default and change
the power level, just press the desired cooking power: 1 (low power) to
9 (near high power). The power is entered as a single digit.
To reset to HI, press 0.
• Verify the correct power setting on the control panel.
• If power setting needs to be corrected, re-enter the required number.
• To check power level during cooking, press POWER LEVEL once and setting will
appear on the display panel for a few seconds. Remaining cooking time will then
re-appear.
NOTE: Maximum allowed cook time for HI power is 2 hours. If cooking time is
set to more than that, it will automatically revert back to 2:00 hours. Simply add
more time after the initial 2 hours has expired. For lower power settings,
maximum allowed time is 9 hours 59 minutes.
*Do not press Power Level unless you want to change the Default setting
(power level 10).
REHEAT FUNCTION:
This can be used to reheat single portion sized foods. To activate the reheat
function, make sure program is clear (PAUSE / CLEAR button). LCD will read
0. Press REHEAT button and then press the START button. This will program
power level HI for 4 minutes. Alarm will beep when time has expired. Example,
if you are reheating left over pizza, simply place the slice on the 4” rack, press
REHEAT, and then START. If you reheat a rice or noodle dish, place the single
serving amount on an oven safe dish or on a piece of foil. If you want the rice
or noodles softer, cover with foil and add a sprinkle of water.
Power Level Oven Temperature Press Button Panel Display
10(HI) 342°F (172°C) 0 (High) PHI
9 325°F (163°C) 9 P90
8 300°F (149°C) 8 P80
7 275°F (135°C) 7 P70
6 250°F (121°C) 6 P60
5 225°F (107°C) 5 P50
4 175°F (79°C) 4 P40
3 150°F (66°C) 3 P30
2 116°F (47°C) 2 P20
1 106°F (41°C) 1 (Low) P10
SETTING COOKING POWER LEVEL:
• Power level dial is located on the front of the power head.
• Turn the power level dial to the desired power setting, from
1 to 10 (HI).
• You can adjust the power higher or lower during cooking.
* Power Setting is different from Digital Oven.
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
TO START COOKING:
Set the cook time dial to desired setting (As with any timer, you may want to
turn the dial past the desired time and then turn back to desired setting).
TO PAUSE/END COOKING:
Turn the cook time dial to “OFF”, bell rings, and cooking stops.
Note: For some models, when the power head is lifted and the safety switch
located in the handles is activated, the unit will automatically shut off for your
safety. To reactivate the unit, put back the power head properly in position, and
turn the cook time dial back to “OFF” first, then set it to the remaining cook time.
Cooking will resume.
5
OFF
10
15
20
25
30
35
40
45
50
55
60
5
OFF
10
15
20
25
30
35
40
45
50
55
60
5
OFF
10
15
20
25
30
35
40
45
50
55
60
OWNER’S MANUAL • 16
15 • THE NUWAVE COMPLETE COOKBOOK
CLEANING AND CARE INSTRUCTIONS
GENERAL INSTRUCTIONS:
• Unplug the unit before cleaning.
• 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 it with a damp cloth.
IMPORTANT TIPS:
1. Check the power outlet for proper operation. Do not operate the unit with
other major appliances in the same power outlet. Check power level if the
unit cooks too slowly.
2. Check to see if electrical plug is properly plugged into the outlet.
3. Always turn off and unplug the unit before washing.
4. Moisture may build up inside the dome when cooked food is not removed
soon after cook time has expired. The steam/moisture build up can be
avoided by doing the following:
• Remove food soon after it is done cooking.
• If it is desirable to keep the food warm until served,
reset cooking time at low power (1 or 2).
THE MANUFACTURER WARRANTS:
The infrared cooking system including power head, dome, cooking rack,
liner pan, base, and all electrical components 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 Home Products 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
finish due to use or exposure is not covered by this Warranty. This Limited
Warranty does not cover failure, damages or inadequate performance due
to accident, acts of God (such as lightning), fluctuations in electric power,
alterations, abuse, misuse, misapplications, corrosive type atmospheres,
improper installation, failure to operate in accordance with the
Manufacturer’s written instructions, abnormal use or commercial use.
TO OBTAIN SERVICE:
The owner shall have the obligation and responsibility to: Pay for all services
and parts not covered by the warranty; Prepay the freight to and from Service
Department for any part or system returned under this warranty; Carefully
package the product using adequate padding material to prevent damage in
transit. The original container is ideal for this purpose. Include in the package
owner’s name, address, daytime telephone number, a detailed description of
the problem, and your RETURN GOODS AUTHORIZATION NUMBER
(RGA number). Call 1-888-NUWAVE1(689-2831) or e-mail
customerservice@hearthware.com to obtain the RGA number. Provide the
cooking system model & serial number and proof of date of purchase
(a copy of the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION:
The Manufacturer’s obligation under this Limited Warranty is limited to repairing
or replacing any part of the 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 manufacturer’s authorized channels of
distribution. The limited warranty may not be altered, varied or extended except
by written instrument executed by the manufacturer. The remedy of repair or
replacement as provided under this limited warranty is exclusive. In no event
shall the manufacturer be liable for any consequential or incidental damages to
any person, whether or not occassioned by negligence of the manufacturer,
including without limitation, damages for loss of use, costs of substitution,
property damage, or other money loss.
Some states do not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation exclusions may not apply. This
Limited Warranty gives specific legal rights, and there may also be other rights
which vary from state to state. Except as otherwise expressly provided above,
the manufacturer makes no warranties expressed or implied arising by law or
otherwise, including without limitation, the implied warranties of merchantability
and fitness for a particular purpose to any other person.
READ YOUR OWNER’S MANUAL: If you still have any questions about
operation or warranty of the product, please contact Hearthware Home Products
OWNER’S MANUAL • 16
15 • THE NUWAVE COMPLETE COOKBOOK
CLEANING AND CARE INSTRUCTIONS
GENERAL INSTRUCTIONS:
• Unplug the unit before cleaning.
• 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 it with a damp cloth.
IMPORTANT TIPS:
1. Check the power outlet for proper operation. Do not operate the unit with
other major appliances in the same power outlet. Check power level if the
unit cooks too slowly.
2. Check to see if electrical plug is properly plugged into the outlet.
3. Always turn off and unplug the unit before washing.
4. Moisture may build up inside the dome when cooked food is not removed
soon after cook time has expired. The steam/moisture build up can be
avoided by doing the following:
• Remove food soon after it is done cooking.
• If it is desirable to keep the food warm until served,
reset cooking time at low power (1 or 2).
THE MANUFACTURER WARRANTS:
The infrared cooking system including power head, dome, cooking rack,
liner pan, base, and all electrical components 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 Home Products 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
finish due to use or exposure is not covered by this Warranty. This Limited
Warranty does not cover failure, damages or inadequate performance due
to accident, acts of God (such as lightning), fluctuations in electric power,
alterations, abuse, misuse, misapplications, corrosive type atmospheres,
improper installation, failure to operate in accordance with the
Manufacturer’s written instructions, abnormal use or commercial use.
TO OBTAIN SERVICE:
The owner shall have the obligation and responsibility to: Pay for all services
and parts not covered by the warranty; Prepay the freight to and from Service
Department for any part or system returned under this warranty; Carefully
package the product using adequate padding material to prevent damage in
transit. The original container is ideal for this purpose. Include in the package
owner’s name, address, daytime telephone number, a detailed description of
the problem, and your RETURN GOODS AUTHORIZATION NUMBER
(RGA number). Call 1-888-NUWAVE1(689-2831) or e-mail
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 manufacturer’s authorized channels of
distribution. The limited warranty may not be altered, varied or extended except
by written instrument executed by the manufacturer. The remedy of repair or
replacement as provided under this limited warranty is exclusive. In no event
shall the manufacturer be liable for any consequential or incidental damages to
any person, whether or not occassioned by negligence of the manufacturer,
including without limitation, damages for loss of use, costs of substitution,
property damage, or other money loss.
Some states do not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation exclusions may not apply. This
Limited Warranty gives specific legal rights, and there may also be other rights
which vary from state to state. Except as otherwise expressly provided above,
the manufacturer makes no warranties expressed or implied arising by law or
otherwise, including without limitation, the implied warranties of merchantability
and fitness for a particular purpose to any other person.
READ YOUR OWNER’S MANUAL: If you still have any questions about
operation or warranty of the product, please contact Hearthware Home Products
at 1-888-NUWAVE1(689-2831) or e-mail [email protected]
17 • THE NUWAVE COMPLETE COOKBOOK
At Hearthware Home Products, we have taken a
great amount of care in ensuring that our products are
safe and secure for every household. All Nuwave
®
Pro
Infrared Ovens are built and manufactured in strictest
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 environment.
*RoHS stands for "the Restriction of the use of certain Hazardous
Substances in electrical and electronic equipment".
If you want to find out more about the RoHS Directive, please visit
http://en.wikipedia.org/wiki/RoHS
FROZEN, FRESH, THIN OR THICK...
We love baking pizza in the NuWave
Oven so much, we’ve created these
tools to be used with your NuWave
Oven 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 with the NuWave
Pizza Accessories! Whether you prefer
your pizza thin, regular or even deep
dish thick...your NuWave Oven, along
with these NuWave Pizza Accessories
will do the trick!
The NuWave Supreme Pizza Kit*
The NuWave Stainless Steel Pizza
Flipper The spring-loaded, easy grip
handle allows you to securely clamp
the 10” stainless steel rings shut,
safely letting you flip your pizzas,
calzones, quesadillas and Much More!
The NuWave Silicone Pizza Liner
Allows you to bake your pizza crust
first without overcooking your cheese
or favorite toppings. The slick surface
will not stick to the cheese, but will
attract unwanted grease. (Complies
with FDA Regulations)
The NuWave Stainless Steel Pizza
Server Two great utensils rolled into
one! The NuWave Pizza Server with
the multiple stainless steel cutting
surfaces and easy grip handle will
have you slicing and serving your
pizza with ease.
The NuWave 100% Bamboo Cutting
Board The unique bamboo cutting
board will save your counter tops,
save you money and help save the
environment. Also, this board is
multi-functional with a flat side for
cutting pizzas and breads and a
grooved side for using with foods with
juices.
*Your order may contain only some of the
above items. To purchase this product, call our
Customer Service at 1-888-689-2831 or order
online at www.nuwaveoven.net
SUPREME PIZZA KIT + PAGES 18-20
17 • THE NUWAVE COMPLETE COOKBOOK
At Hearthware Home Products, we have taken a
great amount of care in ensuring that our products are
safe and secure for every household. All Nuwave
®
Pro
Infrared Ovens are built and manufactured in strictest
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 environment.
*RoHS stands for "the Restriction of the use of certain Hazardous
Substances in electrical and electronic equipment".
If you want to find out more about the RoHS Directive, please visit
http://en.wikipedia.org/wiki/RoHS
FROZEN, FRESH, THIN OR THICK...
We love baking pizza in the NuWave
Oven so much, we’ve created these
tools to be used with your NuWave
Oven 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 with the NuWave
Pizza Accessories! Whether you prefer
your pizza thin, regular or even deep
dish thick...your NuWave Oven, along
with these NuWave Pizza Accessories
will do the trick!
The NuWave Supreme Pizza Kit*
The NuWave Stainless Steel Pizza
Flipper The spring-loaded, easy grip
handle allows you to securely clamp
the 10” stainless steel rings shut,
safely letting you flip your pizzas,
calzones, quesadillas and Much More!
The NuWave Silicone Pizza Liner
Allows you to bake your pizza crust
first without overcooking your cheese
or favorite toppings. The slick surface
will not stick to the cheese, but will
attract unwanted grease. (Complies
with FDA Regulations)
The NuWave Stainless Steel Pizza
Server Two great utensils rolled into
one! The NuWave Pizza Server with
the multiple stainless steel cutting
surfaces and easy grip handle will
have you slicing and serving your
pizza with ease.
The NuWave 100% Bamboo Cutting
Board The unique bamboo cutting
board will save your counter tops,
save you money and help save the
environment. Also, this board is
multi-functional with a flat side for
cutting pizzas and breads and a
grooved side for using with foods with
juices.
*Your order may contain only some of the
above items. To purchase this product, call our
Customer Service at 1-888-689-2831 or order
online at www.nuwaveoven.net
SUPREME PIZZA KIT + PAGES 18-20
TO SLICE AND SERVE WITH
THE NUWAVE STAINLESS STEEL PIZZA SERVER.
NOTE: The edges of the spatula and
pizza cutter can be sharp. Always cut
away from you
CAUTION: serrated edges can be sharp,
do not use serrated edge for support.
Rolling Slicer:
Hold handle so the Pizza Server is
on the top and you are able to cut
with the Pizza Cutter.
Serrated Slicer:
Both the Pizza Cutter and the Pizza
Server can be used to slice foods
such as pizzas, quesadillas, panini
sandwiches, quiche and much more.
Slice in a back-n-forth motion to slice
foods.
Server:
To use the Pizza Server, simply have the
edge of the spatula pointed away from
you and with a scooping motion lift the
pizza or food out and place on a
serving dish.
CARE & USE:
For the Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board,
wash with mild soap and water. It should not be cleaned with any harsh
abrasive. Before using or storing, utensils must be completely dry.
Perfect Pizza Every Time!
Pizza baked in the NuWave
Oven comes out perfect every
time, so the only thing left to
do is ENJOY!
HOW TO PROPERLY USE THE NUWAVE PIZZA FLIPPER
AND PIZZA LINER IN YOUR NUWAVE OVEN
NOTE: Make sure the reversible rack is
positioned as the 4” rack in
the NuWave Oven.
1. Place the Pizza Liner over the top of your
pizza.
2. Place pizza upside down on the 4” rack.
Cook on power level HI, until crust of pizza
is a light brown in color.
3. When using Pizza Flipper, start with Pizza
Flipper open and slide the flipper under the
Pizza Liner and over the top of the crust.
4. Using the handle, close the Pizza Flipper
until pizza is able to be held firm.
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 on power
level HI for 3-5 minutes or until cheese is
melted to your desire.
The NuWave Complete Supreme Pizza Kit:
The NuWave Stainless
Steel Pizza Flipper
The NuWave Silicone
Pizza Liner
The NuWave Stainless
Steel Pizza Server
The NuWave 100%
Bamboo Cutting Board
19 • THE NUWAVE COMPLETE COOKBOOK SUPREME PIZZA KIT • 20
TO SLICE AND SERVE WITH
THE NUWAVE STAINLESS STEEL PIZZA SERVER.
NOTE: The edges of the spatula and
pizza cutter can be sharp. Always cut
away from you
CAUTION: serrated edges can be sharp,
do not use serrated edge for support.
Rolling Slicer:
Hold handle so the Pizza Server is
on the top and you are able to cut
with the Pizza Cutter.
Serrated Slicer:
Both the Pizza Cutter and the Pizza
Server can be used to slice foods
such as pizzas, quesadillas, panini
sandwiches, quiche and much more.
Slice in a back-n-forth motion to slice
foods.
Server:
To use the Pizza Server, simply have the
edge of the spatula pointed away from
you and with a scooping motion lift the
pizza or food out and place on a
serving dish.
CARE & USE:
For the Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board,
wash with mild soap and water. It should not be cleaned with any harsh
abrasive. Before using or storing, utensils must be completely dry.
Perfect Pizza Every Time!
Pizza baked in the NuWave
Oven comes out perfect every
time, so the only thing left to
do is ENJOY!
HOW TO PROPERLY USE THE NUWAVE PIZZA FLIPPER
AND PIZZA LINER IN YOUR NUWAVE OVEN
NOTE: Make sure the reversible rack is
positioned as the 4” rack in
the NuWave Oven.
1. Place the Pizza Liner over the top of your
pizza.
2. Place pizza upside down on the 4” rack.
Cook on power level HI, until crust of pizza
is a light brown in color.
3. When using Pizza Flipper, start with Pizza
Flipper open and slide the flipper under the
Pizza Liner and over the top of the crust.
4. Using the handle, close the Pizza Flipper
until pizza is able to be held firm.
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 on power
level HI for 3-5 minutes or until cheese is
melted to your desire.
The NuWave Complete Supreme Pizza Kit:
The NuWave Stainless
Steel Pizza Flipper
The NuWave Silicone
Pizza Liner
The NuWave Stainless
Steel Pizza Server
The NuWave 100%
Bamboo Cutting Board
19 • THE NUWAVE COMPLETE COOKBOOK SUPREME PIZZA KIT • 20
Scallops and/or Lobster turn opaque
when cooking is complete.
Bring large pot of water to a boil.
Drop in lobsters head first. Cook for
2 minutes before placing in NuWave
Oven.
Cut in half, remove seeds and
membrane, place in shallow dish,
brush with oil.
Rack Fresh Frozen Internal Meat Temperature
Height Time Time (by thermometer) / Notes:
COOKING GUIDE • 22
21 • THE NUWAVE COMPLETE COOKBOOK
Rack Fresh Frozen Internal Meat Temperature
Height Time Time (by thermometer) / Notes:
Beef / Lamb:
Patties (
1
/
2” thick) 4 inch 4-5 min/side 6-7 min/side 150˚F (65˚C)
Patties (1” thick) 4 inch 6 min/side 11 min/side 150˚F (65˚C)
Steaks (1” thick) 4 inch 5-6 min/side 11 min/side Rare 135˚-140˚F (60˚C)
6-7 min/side 13 min/side Med. Rare 140˚-150˚F (66˚C)
7-8 min/side 14 min/side Medium 150˚-160˚F (71˚C)
9-10 min/side 18 min/side Well-Done 160˚-170˚F (77˚C)
Steaks (2” thick) 4 inch 7 min/side 15-17 min/side Rare 135˚-140˚F (60˚C)
9 min/side 17-19 min/side Med. Rare 140˚-150˚F (66˚C)
10 min/side 20-22 min/side Medium 150˚-160˚F (71˚C)
12 min/side 23-25 min/side Well-Done 160˚-170˚F (77˚C)
Roasts 3-5 lbs 1 inch 15 min/lb. 25 min/lb. Rare 120˚-129˚F (54˚C)
(Let rest 10 minutes 18 min/lb. 28 min/lb. Med. Rare 130˚-139˚F (60˚C)
before serving) 20 min/lb. 30 min/lb. Medium 140˚-149˚F (65˚C)
23 min/lb. 33 min/lb. Well-Done 150˚-159˚F (71˚C)
Pork:
Bacon 4 inch 8 minutes For Extra Crispy, flip & cook an additional 2 minutes.
Ham 1 inch 15 min/lb. Apply glaze before last 5 minutes of the cooking time.
Sausage Links 4 inch 4 min/side 5 min/side
Patties 4 inch 5 min/side 7 min/side 165˚F (74˚C)
Italian, Bratwurst 4 inch 5 min/side 8 min/side 165˚F (74˚C)
Chops 4 inch 5 min/side 10-12 min/side 160˚-170˚F (71˚-77˚C)
Roasts 3-7 lbs 1 inch 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)
Tenderloins, small 4 inch 10-12 min/side 20 min/side 160˚-170˚F (71˚-77˚C)
Spare Ribs Either 15 min/side 25 min/side 160˚-170˚F (71˚-77˚C)
Country Style Ribs 4 inch 13 min/side 20 min/side 160˚-170˚F (71˚-77˚C)
Hot Dogs 4 inch 6 min/side 10 min/side 150˚F (65˚C)
Chicken:
Pieces: 4 inch 10 min/side 13 min/side 170˚F (76˚C)
Breasts, Legs, Thighs
Whole 1 inch 15 min/lb. 23-25 min/lb. 180˚F (82˚C)
Breasts
1
/
2 inch thick
Boneless/Skinless 4 inch 7-8 min/side 10 min/side 170˚F (76˚C)
Eggs:
Boiled 1 inch 8-11 min. Cook time based on doneness, let cool,
rinse with cool water, peel, serve.
Turkey:
Whole (8-10 lb.) 1 inch 15-17 min/lb. 20-22 min/lb. 180˚F (82˚C)
Breasts (5-7 lb.) 1 inch 12 min/lb. 15 min/lb. 180˚F (82˚C)
Legs 1 inch 23 min/side 30 min/side 180˚F (82˚C)
Wings 1 inch 15 min/side 23 min/side 180˚F (82˚C)
Poultry:
Cornish Hen 1 inch 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)
Whole
(1-1
1
/
2 lb.)
Duck 1 inch 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)
Whole (5-6 lb.)
Seafood:
Fish: Fillets 4 inch 3-4 min/side 5-7 min/side 150˚F (65˚C)
(
1
/
2” thick)
Fish: Steaks and 4 inch 4-5 min/side 7-9 min/side 150˚F (65˚C)
Fillets (1” thick)
Whole Fish 4 inch 15 min/side 25 min/side 150˚F (65˚C)
(3-4” thick)
Shrimp 4 inch 3-4 min/side 4-6 min/side
Cooking time may vary with size.
(Medium
21
/
25 size)
Scallops, Sea 4 inch 4 min/side 5 min/side
Scallops, Bay 4 inch 3 min/side 3-4 min/side
Lobster Tails 4oz. 4 inch 4 min/side 6 min/side
Lobster, Live Maine 4 inch 13-16 min/lb.
Vegetables / Fruits:
Corn on the Cob Either 7-8 min/side Alternative, season to taste and wrap in foil.
Root Vegetables Either 20-30 min. Cut into 2 inch cubes. spray with oil.
Potatoes: Whole Either 45-47 min. 8 ounces each
1
/
2 Lengthwise Either 30 min.
French Fries Either 20 min.
Roasted Onions 4 inch 20 min.
Cut
1
/
2 inch top, brush with oil.
Roasted Garlic 4 inch 25 min.
Steamed Broccoli 4 inch 5-8 min.
Varies with thickness.
Squash Either 30-35 min.
Eggplant Whole Either 30 min.
Eggplant 4 inch 12-15 min.
(
1
/
2” slices)
Baked Apples Either 18-20 min.
Remove core.
Baked Pears Either 20-25 min. Cut in half, remove core.
Pizza / Quesadillas: Frozen
Thin Crust 4 inch 15-18 min. (+)
Regular Crust 4 inch 18-20 min. (+)
Thick Crust 4 inch 20-25 min. (+)
Quesadilla 4 inch 4 min/side
1) Place pizza, cheese side down on NuWave Pizza Liner.
2) Bake crust per time indicated to left or until desired doneness.
3) Flip pizza, cheese side up and remove NuWave Pizza Liner.
4) Bake pizza 3-5 more minutes or until desired doneness.
Scallops and/or Lobster turn opaque
when cooking is complete.
Bring large pot of water to a boil.
Drop in lobsters head first. Cook for
2 minutes before placing in NuWave
Oven.
Cut in half, remove seeds and
membrane, place in shallow dish,
brush with oil.
Rack Fresh Frozen Internal Meat Temperature
Height Time Time (by thermometer) / Notes:
COOKING GUIDE • 22
21 • THE NUWAVE COMPLETE COOKBOOK
Rack Fresh Frozen Internal Meat Temperature
Height Time Time (by thermometer) / Notes:
Beef / Lamb:
Patties (
1
/
2” thick) 4 inch 4-5 min/side 6-7 min/side 150˚F (65˚C)
Patties (1” thick) 4 inch 6 min/side 11 min/side 150˚F (65˚C)
Steaks (1” thick) 4 inch 5-6 min/side 11 min/side Rare 135˚-140˚F (60˚C)
6-7 min/side 13 min/side Med. Rare 140˚-150˚F (66˚C)
7-8 min/side 14 min/side Medium 150˚-160˚F (71˚C)
9-10 min/side 18 min/side Well-Done 160˚-170˚F (77˚C)
Steaks (2” thick) 4 inch 7 min/side 15-17 min/side Rare 135˚-140˚F (60˚C)
9 min/side 17-19 min/side Med. Rare 140˚-150˚F (66˚C)
10 min/side 20-22 min/side Medium 150˚-160˚F (71˚C)
12 min/side 23-25 min/side Well-Done 160˚-170˚F (77˚C)
Roasts 3-5 lbs 1 inch 15 min/lb. 25 min/lb. Rare 120˚-129˚F (54˚C)
(Let rest 10 minutes 18 min/lb. 28 min/lb. Med. Rare 130˚-139˚F (60˚C)
before serving) 20 min/lb. 30 min/lb. Medium 140˚-149˚F (65˚C)
23 min/lb. 33 min/lb. Well-Done 150˚-159˚F (71˚C)
Pork:
Bacon 4 inch 8 minutes For Extra Crispy, flip & cook an additional 2 minutes.
Ham 1 inch 15 min/lb. Apply glaze before last 5 minutes of the cooking time.
Sausage Links 4 inch 4 min/side 5 min/side
Patties 4 inch 5 min/side 7 min/side 165˚F (74˚C)
Italian, Bratwurst 4 inch 5 min/side 8 min/side 165˚F (74˚C)
Chops 4 inch 5 min/side 10-12 min/side 160˚-170˚F (71˚-77˚C)
Roasts 3-7 lbs 1 inch 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)
Tenderloins, small 4 inch 10-12 min/side 20 min/side 160˚-170˚F (71˚-77˚C)
Spare Ribs Either 15 min/side 25 min/side 160˚-170˚F (71˚-77˚C)
Country Style Ribs 4 inch 13 min/side 20 min/side 160˚-170˚F (71˚-77˚C)
Hot Dogs 4 inch 6 min/side 10 min/side 150˚F (65˚C)
Chicken:
Pieces: 4 inch 10 min/side 13 min/side 170˚F (76˚C)
Breasts, Legs, Thighs
Whole 1 inch 15 min/lb. 23-25 min/lb. 180˚F (82˚C)
Breasts
1
/
2 inch thick
Boneless/Skinless 4 inch 7-8 min/side 10 min/side 170˚F (76˚C)
Eggs:
Boiled 1 inch 8-11 min. Cook time based on doneness, let cool,
rinse with cool water, peel, serve.
Turkey:
Whole (8-10 lb.) 1 inch 15-17 min/lb. 20-22 min/lb. 180˚F (82˚C)
Breasts (5-7 lb.) 1 inch 12 min/lb. 15 min/lb. 180˚F (82˚C)
Legs 1 inch 23 min/side 30 min/side 180˚F (82˚C)
Wings 1 inch 15 min/side 23 min/side 180˚F (82˚C)
Poultry:
Cornish Hen 1 inch 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)
Whole
(1-1
1
/
2 lb.)
Duck 1 inch 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)
Whole (5-6 lb.)
Seafood:
Fish: Fillets 4 inch 3-4 min/side 5-7 min/side 150˚F (65˚C)
(
1
/
2” thick)
Fish: Steaks and 4 inch 4-5 min/side 7-9 min/side 150˚F (65˚C)
Fillets (1” thick)
Whole Fish 4 inch 15 min/side 25 min/side 150˚F (65˚C)
(3-4” thick)
Shrimp 4 inch 3-4 min/side 4-6 min/side
Cooking time may vary with size.
(Medium
21
/
25 size)
Scallops, Sea 4 inch 4 min/side 5 min/side
Scallops, Bay 4 inch 3 min/side 3-4 min/side
Lobster Tails 4oz. 4 inch 4 min/side 6 min/side
Lobster, Live Maine 4 inch 13-16 min/lb.
Vegetables / Fruits:
Corn on the Cob Either 7-8 min/side Alternative, season to taste and wrap in foil.
Root Vegetables Either 20-30 min. Cut into 2 inch cubes. spray with oil.
Potatoes: Whole Either 45-47 min. 8 ounces each
1
/
2 Lengthwise Either 30 min.
French Fries Either 20 min.
Roasted Onions 4 inch 20 min.
Cut
1
/
2 inch top, brush with oil.
Roasted Garlic 4 inch 25 min.
Steamed Broccoli 4 inch 5-8 min.
Varies with thickness.
Squash Either 30-35 min.
Eggplant Whole Either 30 min.
Eggplant 4 inch 12-15 min.
(
1
/
2” slices)
Baked Apples Either 18-20 min.
Remove core.
Baked Pears Either 20-25 min. Cut in half, remove core.
Pizza / Quesadillas: Frozen
Thin Crust 4 inch 15-18 min. (+)
Regular Crust 4 inch 18-20 min. (+)
Thick Crust 4 inch 20-25 min. (+)
Quesadilla 4 inch 4 min/side
1) Place pizza, cheese side down on NuWave Pizza Liner.
2) Bake crust per time indicated to left or until desired doneness.
3) Flip pizza, cheese side up and remove NuWave Pizza Liner.
4) Bake pizza 3-5 more minutes or until desired doneness.
23 • THE NUWAVE COMPLETE COOKBOOK
GENERAL TIPS
This recipe book contains valuable
information to help you get started
incorporating the NuWave
®
Pro Infrared
Oven into your daily life. We’ve
provided easy-to-prepare recipes, along
with helpful tips at the beginning of each
section for perfect results every time.
Look for the following icons next to
recipes for additional tips, heart healthy
recipes and/or recipes that save even
more time.
Additional time-saving tips.
Heart healthy recipes.
Tips for using your
NuWave Infrared Oven.
Our executive chef’s
own favorite recipes.
Metal containers, aluminum foil and
any oven-safe dish can be used in the
NuWave
®
Pro Infrared Oven. The
infrared rays will not penetrate
through the metal.
Dark metal pans will produce the best
browning results with baked goods
such as cookies and rolls.
Lightweight aluminum foil works the best
with shallow dishes and pans.
Cover food with aluminum foil to protect
food from browning. Heat will still
circulate, but it may slow the cooking
time of the food beneath it.
Steam can build up when you cook
foods that contain a lot of moisture, like
vegetables or fish. Please remember to
always lift the dome away from you so
the steam is channeled away from your
face.
To keep foods crisp, like egg rolls,
chicken tenders or pizza, remove the
dome immediately after cooking.
The key to perfection with the
NuWave Oven is timing. When a
food is not completely cooked,
remember the cook time can be up to
half the time of a regular oven so a
“quick 10 minutes” can cook an Italian
sausage. When cooking larger foods
such as a roast, if it is not cooked to
perfection, (due to the thickness of
the food ) either cook in 3-4 minute
increments or simply slice into
medallion slices and cook for about
2-3 minute increments.
TIPS FOR BREAKFAST
Bacon: Cook for 8-9 minutes on a 4”
rack. For extra crispy bacon, flip and
cook for an additional 2 minutes.
Sprinkle on brown sugar for a sweet
taste. For easy clean-up, place
aluminum foil on the liner pan. Once
the grease solidifies, discard the
aluminum foil.
Hard boiled eggs, no boiling water
required: Place eggs on the 1” rack
and cook on Power Level 9 for 10
minutes. Remove the eggs promptly,
letting them cool completely for about
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 in place of raw eggs.
Warm pre-made muffins, breads or
pastries: Simply wrap them in
aluminum foil and place on the liner
pan during the last 2 minutes of
cooking time.
Place bagels, English muffins or
bread on the 4” rack and cook on HI
for about 4 minutes.
Quick Reference for Everyday
Breakfast Foods
Breakfast sausage links:
8 minutes on 4” rack.
Breakfast sausage patties:
10 minutes on 4” rack.
Eggs, scrambled:
7-10 minutes on 4” rack
Place in well greased dish,
stir halfway.
Eggs, sunny-side :
7 minutes on 1” rack in small, Teflon,
buttered pan or 7 minutes on 4” rack
in large greased custard cup.
BREAKFAST • 24
23 • THE NUWAVE COMPLETE COOKBOOK
GENERAL TIPS
This recipe book contains valuable
information to help you get started
incorporating the NuWave
®
Pro Infrared
Oven into your daily life. We’ve
provided easy-to-prepare recipes, along
with helpful tips at the beginning of each
section for perfect results every time.
Look for the following icons next to
recipes for additional tips, heart healthy
recipes and/or recipes that save even
more time.
Additional time-saving tips.
Heart healthy recipes.
Tips for using your
NuWave Infrared Oven.
Our executive chef’s
own favorite recipes.
Metal containers, aluminum foil and
any oven-safe dish can be used in the
NuWave
®
Pro Infrared Oven. The
infrared rays will not penetrate
through the metal.
Dark metal pans will produce the best
browning results with baked goods
such as cookies and rolls.
Lightweight aluminum foil works the best
with shallow dishes and pans.
Cover food with aluminum foil to protect
food from browning. Heat will still
circulate, but it may slow the cooking
time of the food beneath it.
Steam can build up when you cook
foods that contain a lot of moisture, like
vegetables or fish. Please remember to
always lift the dome away from you so
the steam is channeled away from your
face.
To keep foods crisp, like egg rolls,
chicken tenders or pizza, remove the
dome immediately after cooking.
The key to perfection with the
NuWave Oven is timing. When a
food is not completely cooked,
remember the cook time can be up to
half the time of a regular oven so a
“quick 10 minutes” can cook an Italian
sausage. When cooking larger foods
such as a roast, if it is not cooked to
perfection, (due to the thickness of
the food ) either cook in 3-4 minute
increments or simply slice into
medallion slices and cook for about
2-3 minute increments.
TIPS FOR BREAKFAST
Bacon: Cook for 8-9 minutes on a 4”
rack. For extra crispy bacon, flip and
cook for an additional 2 minutes.
Sprinkle on brown sugar for a sweet
taste. For easy clean-up, place
aluminum foil on the liner pan. Once
the grease solidifies, discard the
aluminum foil.
Hard boiled eggs, no boiling water
required: Place eggs on the 1” rack
and cook on Power Level 9 for 10
minutes. Remove the eggs promptly,
letting them cool completely for about
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 in place of raw eggs.
Warm pre-made muffins, breads or
pastries: Simply wrap them in
aluminum foil and place on the liner
pan during the last 2 minutes of
cooking time.
Place bagels, English muffins or
bread on the 4” rack and cook on HI
for about 4 minutes.
Quick Reference for Everyday
Breakfast Foods
Breakfast sausage links:
8 minutes on 4” rack.
Breakfast sausage patties:
10 minutes on 4” rack.
Eggs, scrambled:
7-10 minutes on 4” rack
Place in well greased dish,
stir halfway.
Eggs, sunny-side :
7 minutes on 1” rack in small, Teflon,
buttered pan or 7 minutes on 4” rack
in large greased custard cup.
BREAKFAST • 24
Ham and Cheese Strata
- I make this every Christmas morning. You can
make this ahead and let it sit covered in your
refrigerator, the day ahead. Pop in the NuWave
and you have a great hot meal any time.
10 slices of bread
(white or wheat your choice)
1½ cups cubed ham
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese
4 large eggs
½ teaspoon salt
1 teaspoon onion powder
1½ cups milk
1 teaspoon dry mustard
¼ teaspoon red pepper
1½ cups corn flakes
4 tablespoons butter, melted
Trim crust from the bread and layer the
10” baking pan or an 8” x 8” pan that
has been greased (you can press the
bread to make it fit. If you have extra
that’s okay). Layer ham and cheeses,
alternating at least once. Mix eggs,
milk and seasonings together and pour
over layers. Let it soak in. Mix
corn flakes and melted butter and
sprinkle on top. Bake on the 1” rack
for 40 minutes on power level HI. If it
starts to brown, cover the top with foil,
loosely. When the timer goes off, let it
sit for 1 to 2 minutes. Check doneness
with a toothpick.
Joe’s Special Scramble
2 large eggs
½ cup frozen spinach prepared
as directed on the package
½ cup cottage cheese
3 ounces ground beef, crumbled
and NuWave 5 to 6 minutes
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes or until the eggs
are set. Stir and serve.
(1 serving)
Steak and Eggs
1 (4 ounce or
1
/
2” thick) sirloin steak
seasoned salt
2 large eggs
1 scallion, thinly sliced
½ tomato, seeds removed
2 tablespoons grated Parmesan
cheese
Crack the eggs in a shallow dish and
place on the liner pan. Place the
steak and tomato on the 4” rack to the
side of the eggs. Season the steak
and add the cheese to the tomatoes.
Cook on power level HI for 10
minutes.
Tips: To prepare from frozen, place
the frozen steak on the 4” rack and
cook on HI for 8 minutes, add the
eggs and tomato and cook another 10
minutes.
(1 serving)
NuWave Muffin Sandwich
2 large eggs
2 English muffins, split
2 slices Canadian bacon
2 slices American cheese
salt & pepper to taste
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 muffin halves on the liner pan
and place the eggs on the 4” rack.
Cook on power level HI for about 7
minutes. When timer goes off place
the slices of Canadian bacon on the
rack next to the eggs. Finally, place
cheese on top of muffins and cook for
an additional 2 minutes. Assemble
together & enjoy!
Tips: Replace Canadian bacon with
frozen breakfast sausage patties.
Consult your Quick & Easy Cooking
Guide for correct cooking time.
(2 servings)
BREAKFAST • 26
25 • THE NUWAVE COMPLETE COOKBOOK
Ham and Eggs Scramble
2 large eggs
3 ounces ham, chopped
2 tablespoons parsley, chopped
2 ounces shredded Cheddar
cheese
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for about 7 minutes, stir and
serve.
Tips: For a spicy kick, add 3 ounces
of crumbled chorizo sausage.
(1 serving)
Scrambled Lox
2 large eggs
2 ounces lox
2 tablespoons cream cheese
1 scallion, thinly sliced
1 tablespoon capers
½ cup shredded Swiss cheese
salt & pepper to taste
Mix everything in a shallow dish and
place on the 1” rack. Cook on power
level HI for about 8 minutes or until
the eggs are barely set. Stir and
serve.
(1 serving)
Chorizo Sausage and Eggs
2 large eggs
3 ounces chorizo sausage
2 tablespoons salsa
2 ounces shredded Monterey
Jack cheese
hot sauce 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” rack and
cook on power level HI for 10 minutes
or until the eggs are set.
(1 serving)
Oven Omelette
- Use the 10” baking pan, or if you don’t have
one use a 9” square pan. This is a quick and
easy dish. Enjoy!
10 eggs, beaten
½ cup milk
6 ounces shredded Cheddar
cheese
1 cup ham or bacon, finely
chopped (can use sausage,
cook and drain grease)
½ cup green pepper, chopped
¼ cup onion, chopped
1 tablespoon parsley
In a medium bowl, beat the eggs and
milk until fluffy. Stir in the cheese,
meat, green pepper, and onion. Pour
into the greased pan. Bake on the 1”
rack and cook on power level HI for
12 to 15 minutes. Let sit with the
dome on for 1 minute and then cut
into desired sizes. In the round pan,
cut the omelette in a pie shape.
Broiled Grapefruit
2 grapefruits, cut in half and
sectioned with a knife, leaving
sections undisturbed
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar
Divide the vanilla between the centers
of the grapefruit. Sprinkle brown
sugar on top of each half. Place on
foil on 4” rack. Cook on power level
HI for 8 to 10 minutes.
(2 servings)
Ham and Cheese Strata
- I make this every Christmas morning. You can
make this ahead and let it sit covered in your
refrigerator, the day ahead. Pop in the NuWave
and you have a great hot meal any time.
10 slices of bread
(white or wheat your choice)
1½ cups cubed ham
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese
4 large eggs
½ teaspoon salt
1 teaspoon onion powder
1½ cups milk
1 teaspoon dry mustard
¼ teaspoon red pepper
1½ cups corn flakes
4 tablespoons butter, melted
Trim crust from the bread and layer the
10” baking pan or an 8” x 8” pan that
has been greased (you can press the
bread to make it fit. If you have extra
that’s okay). Layer ham and cheeses,
alternating at least once. Mix eggs,
milk and seasonings together and pour
over layers. Let it soak in. Mix
corn flakes and melted butter and
sprinkle on top. Bake on the 1” rack
for 40 minutes on power level HI. If it
starts to brown, cover the top with foil,
loosely. When the timer goes off, let it
sit for 1 to 2 minutes. Check doneness
with a toothpick.
Joe’s Special Scramble
2 large eggs
½ cup frozen spinach prepared
as directed on the package
½ cup cottage cheese
3 ounces ground beef, crumbled
and NuWave 5 to 6 minutes
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes or until the eggs
are set. Stir and serve.
(1 serving)
Steak and Eggs
1 (4 ounce or
1
/
2” thick) sirloin steak
seasoned salt
2 large eggs
1 scallion, thinly sliced
½ tomato, seeds removed
2 tablespoons grated Parmesan
cheese
Crack the eggs in a shallow dish and
place on the liner pan. Place the
steak and tomato on the 4” rack to the
side of the eggs. Season the steak
and add the cheese to the tomatoes.
Cook on power level HI for 10
minutes.
Tips: To prepare from frozen, place
the frozen steak on the 4” rack and
cook on HI for 8 minutes, add the
eggs and tomato and cook another 10
minutes.
(1 serving)
NuWave Muffin Sandwich
2 large eggs
2 English muffins, split
2 slices Canadian bacon
2 slices American cheese
salt & pepper to taste
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 muffin halves on the liner pan
and place the eggs on the 4” rack.
Cook on power level HI for about 7
minutes. When timer goes off place
the slices of Canadian bacon on the
rack next to the eggs. Finally, place
cheese on top of muffins and cook for
an additional 2 minutes. Assemble
together & enjoy!
Tips: Replace Canadian bacon with
frozen breakfast sausage patties.
Consult your Quick & Easy Cooking
Guide for correct cooking time.
(2 servings)
BREAKFAST • 26
25 • THE NUWAVE COMPLETE COOKBOOK
Ham and Eggs Scramble
2 large eggs
3 ounces ham, chopped
2 tablespoons parsley, chopped
2 ounces shredded Cheddar
cheese
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for about 7 minutes, stir and
serve.
Tips: For a spicy kick, add 3 ounces
of crumbled chorizo sausage.
(1 serving)
Scrambled Lox
2 large eggs
2 ounces lox
2 tablespoons cream cheese
1 scallion, thinly sliced
1 tablespoon capers
½ cup shredded Swiss cheese
salt & pepper to taste
Mix everything in a shallow dish and
place on the 1” rack. Cook on power
level HI for about 8 minutes or until
the eggs are barely set. Stir and
serve.
(1 serving)
Chorizo Sausage and Eggs
2 large eggs
3 ounces chorizo sausage
2 tablespoons salsa
2 ounces shredded Monterey
Jack cheese
hot sauce 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” rack and
cook on power level HI for 10 minutes
or until the eggs are set.
(1 serving)
Oven Omelette
- Use the 10” baking pan, or if you don’t have
one use a 9” square pan. This is a quick and
easy dish. Enjoy!
10 eggs, beaten
½ cup milk
6 ounces shredded Cheddar
cheese
1 cup ham or bacon, finely
chopped (can use sausage,
cook and drain grease)
½ cup green pepper, chopped
¼ cup onion, chopped
1 tablespoon parsley
In a medium bowl, beat the eggs and
milk until fluffy. Stir in the cheese,
meat, green pepper, and onion. Pour
into the greased pan. Bake on the 1”
rack and cook on power level HI for
12 to 15 minutes. Let sit with the
dome on for 1 minute and then cut
into desired sizes. In the round pan,
cut the omelette in a pie shape.
Broiled Grapefruit
2 grapefruits, cut in half and
sectioned with a knife, leaving
sections undisturbed
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar
Divide the vanilla between the centers
of the grapefruit. Sprinkle brown
sugar on top of each half. Place on
foil on 4” rack. Cook on power level
HI for 8 to 10 minutes.
(2 servings)
BREAKFAST • 28
Brown Sugar French Toast
¼ cup butter
½ cup packed brown sugar
1 tablespoon corn syrup
round loaf of bread
(about 8 to 9”)
3 large eggs
¾ cup half-and-half
1 teaspoon vanilla
¼ teaspoon salt
Melt butter with brown sugar and corn
syrup in a small saucepan over
moderate heat. Stir until smooth.
Pour into an 8” X 8” glass-baking dish
or a 9” pie plate that has been
sprayed with oil. Trim crust and cut
bread into 1” slices. Arrange bread
slices in one layer in a baking dish.
In a medium bowl, whisk together
eggs, half-and-half, vanilla, and salt.
Pour evenly over bread. Cover and
refrigerate at least 30 minutes. Place
baking dish on 1” rack. NuWave on
power level HI for 30 minutes.
(2 servings)
Banana Bread
- Throw this together with the bananas that
are turning on you. I make and freeze, so this
way I always have something in my freezer if
someone stops by. I slice the frozen bread
and heat slices for 1 to 2 minutes depending
on the size of your slice.
3-4 Bananas (depending on their
size; slightly mushy)
2 cups sifted all purpose flour
¾ teaspoon salt
1½ teaspoons baking soda
1½ cups sugar
¾ cup shortening
3 large eggs
Measure and sift the flour (sifting the
flour is very important as it helps
lighten up the bread). Add baking
soda and salt to the flour. Mix well.
Set dry ingredients aside. Cream
shortening and gradually add sugar
until light and fluffy. Add eggs, one at
a time, beating after each addition.
Mash bananas with a potato masher,
then add bananas to the creamed
mixture and blend. Add dry
ingredients all at once. Stir enough
to moisten the flour. Bake in a loaf
pan that has been oiled and floured.
Bake on the 1” rack for 45 minutes
on power level HI. Check bread at
40 minutes by hitting the PAUSE
button. If bread is getting too brown,
cover with foil and resume baking.
Let the bread sit for 1 to 2 minutes
before taking off the dome. Check
with a toothpick, if it comes out
clean your bread is done.
27 • THE NUWAVE COMPLETE COOKBOOK
Breakfast Casserole
- Fuel up for the day with this thyme – flavored
ham and potato casserole. Change it up by
adding another fresh herb such as basil,
oregano, or tarragon.
1 lb. tiny new potatoes cut into
¼” slices
1
/
3 cup thinly sliced leek
¾ cup lower-fat and
lower-sodium cooked ham,
chopped
3 ounces reduced-fat Swiss
cheese, cut into small pieces
1¼ cups fat-free milk
1 tablespoon all purpose flour
¾ cup refrigerated or frozen
egg product, thawed
2 teaspoons snipped thyme
or ½ teaspoon dried thyme,
crushed
¼ teaspoon black pepper
In a covered large saucepan cook the
sliced potatoes in a small amount of
boiling lightly salted water about
10 minutes or until tender. Add the
leeks during the last 5 minutes. Drain
the potato mixture. Coat a 2 quart
rectangular baking dish with cooking
spray. Place potato mixture in the
bottom of the prepared baking dish.
Sprinkle with the ham and Swiss
cheese. In a medium bowl, stir the
milk into the flour until smooth. Stir in
the egg product, thyme and pepper.
Pour egg mixture over potato mixture.
Bake on the 4” rack on power level HI
for 15 to 17 minutes or until a knife
inserted near the center comes out
clean. Serve immediately.
Nutrition facts per serving:
180 calories, 4g total fat,
1g saturated fat, 16mg cholesterol,
445mg sodium, 23g carbohydrates,
1g dietary fiber, 13 protein.
Cinnamon Breakfast Twists
1 package refrigerated
breadsticks
½ 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 in sugar mixture one
at a time. Toss to coat. Hold
breadstick by each end and twist.
Set on 4” rack and bake on power
level HI 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
Soak favorite bread in egg substitute
and roll in corn flake crumbs. Place
bread on 4” rack and bake on power
level HI for 10 to 15 minutes, turning
halfway. If you want to make enough
for a large family, start one batch on
the liner pan. When those are ready
to be turned, place the 4” rack in
place and continue as above. Top
with low-calorie syrup or fruit and you
have a crispy, healthy, and delicious
breakfast!
BREAKFAST • 28
Brown Sugar French Toast
¼ cup butter
½ cup packed brown sugar
1 tablespoon corn syrup
round loaf of bread
(about 8 to 9”)
3 large eggs
¾ cup half-and-half
1 teaspoon vanilla
¼ teaspoon salt
Melt butter with brown sugar and corn
syrup in a small saucepan over
moderate heat. Stir until smooth.
Pour into an 8” X 8” glass-baking dish
or a 9” pie plate that has been
sprayed with oil. Trim crust and cut
bread into 1” slices. Arrange bread
slices in one layer in a baking dish.
In a medium bowl, whisk together
eggs, half-and-half, vanilla, and salt.
Pour evenly over bread. Cover and
refrigerate at least 30 minutes. Place
baking dish on 1” rack. NuWave on
power level HI for 30 minutes.
(2 servings)
Banana Bread
- Throw this together with the bananas that
are turning on you. I make and freeze, so this
way I always have something in my freezer if
someone stops by. I slice the frozen bread
and heat slices for 1 to 2 minutes depending
on the size of your slice.
3-4 Bananas (depending on their
size; slightly mushy)
2 cups sifted all purpose flour
¾ teaspoon salt
1½ teaspoons baking soda
1½ cups sugar
¾ cup shortening
3 large eggs
Measure and sift the flour (sifting the
flour is very important as it helps
lighten up the bread). Add baking
soda and salt to the flour. Mix well.
Set dry ingredients aside. Cream
shortening and gradually add sugar
until light and fluffy. Add eggs, one at
a time, beating after each addition.
Mash bananas with a potato masher,
then add bananas to the creamed
mixture and blend. Add dry
ingredients all at once. Stir enough
to moisten the flour. Bake in a loaf
pan that has been oiled and floured.
Bake on the 1” rack for 45 minutes
on power level HI. Check bread at
40 minutes by hitting the PAUSE
button. If bread is getting too brown,
cover with foil and resume baking.
Let the bread sit for 1 to 2 minutes
before taking off the dome. Check
with a toothpick, if it comes out
clean your bread is done.
27 • THE NUWAVE COMPLETE COOKBOOK
Breakfast Casserole
- Fuel up for the day with this thyme – flavored
ham and potato casserole. Change it up by
adding another fresh herb such as basil,
oregano, or tarragon.
1 lb. tiny new potatoes cut into
¼” slices
1
/
3 cup thinly sliced leek
¾ cup lower-fat and
lower-sodium cooked ham,
chopped
3 ounces reduced-fat Swiss
cheese, cut into small pieces
1¼ cups fat-free milk
1 tablespoon all purpose flour
¾ cup refrigerated or frozen
egg product, thawed
2 teaspoons snipped thyme
or ½ teaspoon dried thyme,
crushed
¼ teaspoon black pepper
In a covered large saucepan cook the
sliced potatoes in a small amount of
boiling lightly salted water about
10 minutes or until tender. Add the
leeks during the last 5 minutes. Drain
the potato mixture. Coat a 2 quart
rectangular baking dish with cooking
spray. Place potato mixture in the
bottom of the prepared baking dish.
Sprinkle with the ham and Swiss
cheese. In a medium bowl, stir the
milk into the flour until smooth. Stir in
the egg product, thyme and pepper.
Pour egg mixture over potato mixture.
Bake on the 4” rack on power level HI
for 15 to 17 minutes or until a knife
inserted near the center comes out
clean. Serve immediately.
Nutrition facts per serving:
180 calories, 4g total fat,
1g saturated fat, 16mg cholesterol,
445mg sodium, 23g carbohydrates,
1g dietary fiber, 13 protein.
Cinnamon Breakfast Twists
1 package refrigerated
breadsticks
½ 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 in sugar mixture one
at a time. Toss to coat. Hold
breadstick by each end and twist.
Set on 4” rack and bake on power
level HI 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
Soak favorite bread in egg substitute
and roll in corn flake crumbs. Place
bread on 4” rack and bake on power
level HI for 10 to 15 minutes, turning
halfway. If you want to make enough
for a large family, start one batch on
the liner pan. When those are ready
to be turned, place the 4” rack in
place and continue as above. Top
with low-calorie syrup or fruit and you
have a crispy, healthy, and delicious
breakfast!
29 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR APPETIZERS
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 8 minutes per
side, with no defrosting required.
Some of the most popular choices
include:
Hot wings
Corn dogs
Bagel bites
Chicken tenders
Poppers
Potato skins
Egg rolls
Pot stickers
French fries
For the best grilled cheese sandwich,
use the 4” rack and cook on HI for
3 to 4 minutes per side. Add some
ham or turkey for extra protein!
Baked Party Sweet Onion Dip
- This is the easiest recipe. It takes after the
artichoke dip. You can substitute a low-fat
cheese and mayonnaise. Sweet onions work
the best and are available year round.
2 large onions, chopped
medium dice
2 cups Parmesan cheese
2 cups low-fat mayonnaise
½ teaspoon black pepper
Mix all ingredients in your 10” baking
pan. Smooth the ingredients flat and
place on the 1” rack. On power level
HI, cook for 15 minutes or until it turns
brown and bubbly. Serve with your
favorite cracker or bread.
Rumaki
6 slices bacon
24 small shrimp or 12 jumbo
shrimp cut in half
¼ cup sliced water chestnuts
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 4” rack and
cook on power level HI for 8 minutes.
Tips: Replace shrimp with tofu, chick-
en livers or mussels.
APPETIZERS • 30
Baked Brie
- This is a creamy spread that can be served
at almost any time, for brunch, as an
appetizer or for a dessert. Let your
imagination run wild for the toppings.
Try hot pepper jelly, mango salsa, cranberry
pear relish, or your other favorite jams or
jellies. Serve with crackers, breads, fruit or
raw vegetables. Use our 10” baking pan or
any oven safe dish.
1-7 ounces round of Brie cheese
1
/
3 cup peach or apricot jam
1
/
3 cup cranberry sauce
2 tablespoons toasted almonds
Place brie on the 12” liner pan. In a
bowl, combine peach jam, cranberry
sauce and nuts. Spoon over the brie.
Bake on the 1” rack on power level HI
for 4 to 5 minutes (cooking depends
how thick the rind on the brie is). Let
rest for 5 minutes and serve with your
favorite crackers or bread.
(4-8 servings)
Topping Suggestions:
Pecan and Brown Sugar
In a small bowl, combine ½ cup of packed
brown sugar and ¼ cup chopped pecans.
Spoon over brie and bake for 4 to 5
minutes on power level HI. Let rest for 5
minutes and serve with your favorite
crackers or bread.
Fig and Port Topping
In a medium saucepan, combine 1 cup
chopped dried figs with ½ cup orange
juice and ½ cup port. Bring to a boil for
4 minutes. Spoon over brie and bake for
4 to 5 minutes on power level HI.
Strawberry Salsa Topping
In a medium bowl, combine 1 cup
coarsely chopped fresh strawberries,
1 chopped green onion, 2 teaspoons
chopped jalapeno pepper, 1 tablespoon
olive oil and 1 tablespoon orange juice.
Bake brie for 4 to 5 minutes on power
level HI and spoon over before serving.
Stuffed Italian Sausage
Mushrooms
- This recipe is done in the 12” liner pan and
finished on the 4” rack. I make these a day
ahead if I’m having people over. They
freeze great! Either way they turn out
beautiful.
24 medium or 12 large Button
mushrooms or your favorite
type; 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
Brown the sausage in the 12” liner
pan for 7 minutes on power level HI.
Drain the fat. Place the sausage
back in the liner pan. Add all
vegetables to the drained sausage
and continue to cook on power level
HI for 5 minutes. Let cool for
5 minutes and add the cheese. Stuff
the mushrooms with the sausage
mixture and place on the 4” rack for
3 minutes for medium size
mushrooms, or 5 minutes for large
mushrooms on power level HI. If the
mushrooms are frozen, cook on
power level HI for 8 to 10 minutes.
29 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR APPETIZERS
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 8 minutes per
side, with no defrosting required.
Some of the most popular choices
include:
Hot wings
Corn dogs
Bagel bites
Chicken tenders
Poppers
Potato skins
Egg rolls
Pot stickers
French fries
For the best grilled cheese sandwich,
use the 4” rack and cook on HI for
3 to 4 minutes per side. Add some
ham or turkey for extra protein!
Baked Party Sweet Onion Dip
- This is the easiest recipe. It takes after the
artichoke dip. You can substitute a low-fat
cheese and mayonnaise. Sweet onions work
the best and are available year round.
2 large onions, chopped
medium dice
2 cups Parmesan cheese
2 cups low-fat mayonnaise
½ teaspoon black pepper
Mix all ingredients in your 10” baking
pan. Smooth the ingredients flat and
place on the 1” rack. On power level
HI, cook for 15 minutes or until it turns
brown and bubbly. Serve with your
favorite cracker or bread.
Rumaki
6 slices bacon
24 small shrimp or 12 jumbo
shrimp cut in half
¼ cup sliced water chestnuts
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 4” rack and
cook on power level HI for 8 minutes.
Tips: Replace shrimp with tofu, chick-
en livers or mussels.
APPETIZERS • 30
Baked Brie
- This is a creamy spread that can be served
at almost any time, for brunch, as an
appetizer or for a dessert. Let your
imagination run wild for the toppings.
Try hot pepper jelly, mango salsa, cranberry
pear relish, or your other favorite jams or
jellies. Serve with crackers, breads, fruit or
raw vegetables. Use our 10” baking pan or
any oven safe dish.
1-7 ounces round of Brie cheese
1
/
3 cup peach or apricot jam
1
/
3 cup cranberry sauce
2 tablespoons toasted almonds
Place brie on the 12” liner pan. In a
bowl, combine peach jam, cranberry
sauce and nuts. Spoon over the brie.
Bake on the 1” rack on power level HI
for 4 to 5 minutes (cooking depends
how thick the rind on the brie is). Let
rest for 5 minutes and serve with your
favorite crackers or bread.
(4-8 servings)
Topping Suggestions:
Pecan and Brown Sugar
In a small bowl, combine ½ cup of packed
brown sugar and ¼ cup chopped pecans.
Spoon over brie and bake for 4 to 5
minutes on power level HI. Let rest for 5
minutes and serve with your favorite
crackers or bread.
Fig and Port Topping
In a medium saucepan, combine 1 cup
chopped dried figs with ½ cup orange
juice and ½ cup port. Bring to a boil for
4 minutes. Spoon over brie and bake for
4 to 5 minutes on power level HI.
Strawberry Salsa Topping
In a medium bowl, combine 1 cup
coarsely chopped fresh strawberries,
1 chopped green onion, 2 teaspoons
chopped jalapeno pepper, 1 tablespoon
olive oil and 1 tablespoon orange juice.
Bake brie for 4 to 5 minutes on power
level HI and spoon over before serving.
Stuffed Italian Sausage
Mushrooms
- This recipe is done in the 12” liner pan and
finished on the 4” rack. I make these a day
ahead if I’m having people over. They
freeze great! Either way they turn out
beautiful.
24 medium or 12 large Button
mushrooms or your favorite
type; 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
Brown the sausage in the 12” liner
pan for 7 minutes on power level HI.
Drain the fat. Place the sausage
back in the liner pan. Add all
vegetables to the drained sausage
and continue to cook on power level
HI for 5 minutes. Let cool for
5 minutes and add the cheese. Stuff
the mushrooms with the sausage
mixture and place on the 4” rack for
3 minutes for medium size
mushrooms, or 5 minutes for large
mushrooms on power level HI. If the
mushrooms are frozen, cook on
power level HI for 8 to 10 minutes.
APPETIZERS • 32
Water Chestnuts Wrapped
in Bacon
¼ cup soy sauce
1
/
3 cup honey
1 tablespoon oil
1 tablespoon ketchup
½ teaspoon garlic powder
1 (5 ounce) can of whole water
chestnuts
about 10 strips of bacon
In a small bowl mix the first five
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 4” rack. Bake on power level
HI for 4 minutes. Turn water chestnuts
and bake for an additional 4 to
5 minutes.
(20 pieces)
Chinese Style Ribs
1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, &
garlic powder
2 lbs. baby back ribs, cut into
individual pieces
Mix all the ingredients and marinate
the ribs for at least an hour. Spread
the ribs on the 4” rack and cook on
power level HI for 20 minutes, turning
if needed.
(20 pieces)
Tips: Use equal parts pineapple juice
and soy sauce. Marinate well and
then roll in seasoned bread crumbs.
Jumbo Lump Crab Cakes
- This recipe makes four large cakes or eight
medium size cakes. If you want to make
small cakes for appetizers, form smaller
cakes.
16 ounces jumbo lump crab meat
2
/
3 cup fresh white or canned
bread crumbs
2 teaspoons dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ 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 4” rack and
cook on power level HI for 7 to 8
minutes. No need to turn.
Tips: Place over gourmet greens, or
with your favorite sauce.
Remoulaude Sauce:
2 tablespoons pickle relish
¼ cup ketchup
½ cup mayonnaise
1 tablespoon lemon juice
Mix all ingredients and serve chilled.
Chicken Kabobs
with Peanut Sauce
- Make this marinade before you go to work or
start your day. Come home and place kabobs
on the NuWave for a delicious meal!
4 boneless, skinless chicken
breast halves (about 1½ lbs)
¼ cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
¼ teaspoon ground ginger
1 clove
Cut the chicken into ¾” pieces (for
ease in cutting, partially freeze
chicken). Mix the chicken, soy sauce,
vegetable oil, brown sugar, ginger,
and garlic in a medium plastic or
glass bowl. Cover and refrigerate at
least 2 hours.
Peanut Sauce:
1 small onion, finely chopped
1 tablespoon vegetable oil
1
/
3 cup peanut butter
1
/
3 cup water
1 tablespoon lemon juice
¼ teaspoon ground coriander
3-4 dashes red pepper sauce
Remove the chicken from the marinade
and reserve the marinade. Thread four to
five chicken pieces on each of fourteen to
sixteen 6” or 8” metal skewers. Brush
with chicken marinade. In batches, place
the kabobs on the 4” rack and cook for 4
to 5 minutes per side, or until juices run
clear. Place on a serving tray with peanut
sauce in the middle of the tray. Enjoy!
31 • THE NUWAVE COMPLETE COOKBOOK
Baked Reuben Sandwich
2-4 tablespoons butter, softened
2 slices rye bread
2 ounces thinly sliced corned beef
¼ 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 on power level HI for 4
minutes. Flip sandwich and cook an
additional 4 minutes on power level
HI.
(1 serving)
Ham and Cheese Pitas
4 pita bread rounds (8”)
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, lightly
butter the outside of each pita
sandwich and sprinkle with paprika.
Place directly on the 4” rack and cook
on power level HI until outside is
brown and the cheese has melted for
about 3 to 5 minutes.
(4 servings)
Buffalo Chicken Wings
1 jar buffalo hot sauce
¼ cup butter, melted
2 dozen split chicken wings
Combine hot sauce and butter and
marinate wings at least 2 hours.
Place wings on the 4” rack and cook
on power level HI for 20 to 25
minutes, turning halfway.
(20 pieces)
APPETIZERS • 32
Water Chestnuts Wrapped
in Bacon
¼ cup soy sauce
1
/
3 cup honey
1 tablespoon oil
1 tablespoon ketchup
½ teaspoon garlic powder
1 (5 ounce) can of whole water
chestnuts
about 10 strips of bacon
In a small bowl mix the first five
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 4” rack. Bake on power level
HI for 4 minutes. Turn water chestnuts
and bake for an additional 4 to
5 minutes.
(20 pieces)
Chinese Style Ribs
1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, &
garlic powder
2 lbs. baby back ribs, cut into
individual pieces
Mix all the ingredients and marinate
the ribs for at least an hour. Spread
the ribs on the 4” rack and cook on
power level HI for 20 minutes, turning
if needed.
(20 pieces)
Tips: Use equal parts pineapple juice
and soy sauce. Marinate well and
then roll in seasoned bread crumbs.
Jumbo Lump Crab Cakes
- This recipe makes four large cakes or eight
medium size cakes. If you want to make
small cakes for appetizers, form smaller
cakes.
16 ounces jumbo lump crab meat
2
/
3 cup fresh white or canned
bread crumbs
2 teaspoons dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ 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 4” rack and
cook on power level HI for 7 to 8
minutes. No need to turn.
Tips: Place over gourmet greens, or
with your favorite sauce.
Remoulaude Sauce:
2 tablespoons pickle relish
¼ cup ketchup
½ cup mayonnaise
1 tablespoon lemon juice
Mix all ingredients and serve chilled.
Chicken Kabobs
with Peanut Sauce
- Make this marinade before you go to work or
start your day. Come home and place kabobs
on the NuWave for a delicious meal!
4 boneless, skinless chicken
breast halves (about 1½ lbs)
¼ cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
¼ teaspoon ground ginger
1 clove
Cut the chicken into ¾” pieces (for
ease in cutting, partially freeze
chicken). Mix the chicken, soy sauce,
vegetable oil, brown sugar, ginger,
and garlic in a medium plastic or
glass bowl. Cover and refrigerate at
least 2 hours.
Peanut Sauce:
1 small onion, finely chopped
1 tablespoon vegetable oil
1
/
3 cup peanut butter
1
/
3 cup water
1 tablespoon lemon juice
¼ teaspoon ground coriander
3-4 dashes red pepper sauce
Remove the chicken from the marinade
and reserve the marinade. Thread four to
five chicken pieces on each of fourteen to
sixteen 6” or 8” metal skewers. Brush
with chicken marinade. In batches, place
the kabobs on the 4” rack and cook for 4
to 5 minutes per side, or until juices run
clear. Place on a serving tray with peanut
sauce in the middle of the tray. Enjoy!
31 • THE NUWAVE COMPLETE COOKBOOK
Baked Reuben Sandwich
2-4 tablespoons butter, softened
2 slices rye bread
2 ounces thinly sliced corned beef
¼ 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 on power level HI for 4
minutes. Flip sandwich and cook an
additional 4 minutes on power level
HI.
(1 serving)
Ham and Cheese Pitas
4 pita bread rounds (8”)
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, lightly
butter the outside of each pita
sandwich and sprinkle with paprika.
Place directly on the 4” rack and cook
on power level HI until outside is
brown and the cheese has melted for
about 3 to 5 minutes.
(4 servings)
Buffalo Chicken Wings
1 jar buffalo hot sauce
¼ cup butter, melted
2 dozen split chicken wings
Combine hot sauce and butter and
marinate wings at least 2 hours.
Place wings on the 4” rack and cook
on power level HI for 20 to 25
minutes, turning halfway.
(20 pieces)
33 • THE NUWAVE COMPLETE COOKBOOK
Crab Melt
2 cups cooked crab meat
(tuna or shrimp)
¼ cup mayonnaise
½ cup diced celery
¼ cup chopped green onions
1 teaspoon lemon juice
4 slices firm white bread, lightly
toasted
½ cup grated Monterey Jack
cheese
salt & pepper to taste
Mix crab, mayonnaise, celery, green
onion, and lemon juice. Add salt and
pepper to taste. Divide the mixture
among the toast slices. Top each with
grated cheese. Place directly on the
4” rack and cook on power level HI for
4 minutes or until well heated and
cheese melts.
(4 servings)
Sesame Cheese Pillows
1 package refrigerated
breadsticks
8 Swiss cheese slices
1 egg, beaten
4 tablespoons sesame seeds
Separate breadsticks. On a floured
surface, press breadsticks to make
one (¼” x 8”) sheet. You may have to
dip your fingers into flour to prevent
them from sticking to the breadstick
dough. Cut cheese into strips that will
fit on top of breadstick, leaving about
1
/
8” around the perimeter. Layer the
breadstick and cheese as you would
a sandwich. Cut into eight equal
pieces. Crimp edges with the tines of
a fork. Brush each pillow with beaten
egg. Sprinkle sesame seeds on top.
Continue until all of the breadsticks
are used. Carefully place each pillow
on the baking pan. Set on the 4” rack
and cook on power level HI for
8 minutes.
Tips: Place in a piece of sliced
Canadian bacon, or cooked meat
such as sausage, chicken, shredded
beef, etc. for a filling treat.
(20 pieces)
Teriyaki Chicken
4 large chicken breasts cut
lengthwise into 10½” strips
1 cup soy sauce
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 4” rack.
Cook on power level HI for about 8
minutes or until lightly browned and
the chicken is cooked.
(20 pieces)
Southern Style Shrimp
with White Wine
- This whole recipe is done in and served in
the 12” liner pan. I love to prepare this recipe
when my friends are over. It’s easy, tasty, and
everyone loves the shrimp. Keep in mind
this recipe can be used either for dinner or
for an appetizer.
2 lbs. 21/15 shrimp
(peeled and de-veined)
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
½ cup dry white wine
2 tablespoons lemon juice
¼ cup chopped flat leaf parsley
salt & pepper to taste
Place peeled and de-veined shrimp
on the bottom liner pan. Add all other
ingredients on top of the shrimp and
gently mix. Place dome lid on and
cook on power level HI for 10
minutes.
(6 servings for dinner or 12 servings for
appetizer)
PIZZA • 34
TIPS FOR PIZZA
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 finish, flip the pizza
cheese side up and cook for an
additional 3 to 5 minutes until the
cheese melts.
Pizza Baking
Recommendations
Thin Crust - Frozen
Estimated cooking time
15-18 minutes upside down
and 3-5 minutes right side up.
Regular Crust - Frozen
Estimated cooking time
18-20 minutes upside down
and 3-5 minutes right side up.
Thick Crust - Frozen
Estimated cooking time
20-25 minutes upside down
and 3-5 minutes right side up.
Deep Dish - Frozen
Estimated cooking time
35 minutes upside down and
about 10 minutes right side up.
Mexican Pizza
1 (8-9") flour tortilla
2 tablespoons tomato sauce
½ teaspoon taco seasoning or
Mexican spice blend
1
/
8 cup fresh scallions, chopped
½ cup shredded Cheddar cheese
sliced jalapeno peppers to taste
Place the tortilla on the 4” rack. Mix
the sauce together with the Mexican
spice blend and spread the top of the
tortilla with the sauce. Arrange the
jalapenos and scallions to taste over
the sauce. Top with cheese. Cook
on power level HI for 10 minutes.
33 • THE NUWAVE COMPLETE COOKBOOK
Crab Melt
2 cups cooked crab meat
(tuna or shrimp)
¼ cup mayonnaise
½ cup diced celery
¼ cup chopped green onions
1 teaspoon lemon juice
4 slices firm white bread, lightly
toasted
½ cup grated Monterey Jack
cheese
salt & pepper to taste
Mix crab, mayonnaise, celery, green
onion, and lemon juice. Add salt and
pepper to taste. Divide the mixture
among the toast slices. Top each with
grated cheese. Place directly on the
4” rack and cook on power level HI for
4 minutes or until well heated and
cheese melts.
(4 servings)
Sesame Cheese Pillows
1 package refrigerated
breadsticks
8 Swiss cheese slices
1 egg, beaten
4 tablespoons sesame seeds
Separate breadsticks. On a floured
surface, press breadsticks to make
one (¼” x 8”) sheet. You may have to
dip your fingers into flour to prevent
them from sticking to the breadstick
dough. Cut cheese into strips that will
fit on top of breadstick, leaving about
1
/
8” around the perimeter. Layer the
breadstick and cheese as you would
a sandwich. Cut into eight equal
pieces. Crimp edges with the tines of
a fork. Brush each pillow with beaten
egg. Sprinkle sesame seeds on top.
Continue until all of the breadsticks
are used. Carefully place each pillow
on the baking pan. Set on the 4” rack
and cook on power level HI for
8 minutes.
Tips: Place in a piece of sliced
Canadian bacon, or cooked meat
such as sausage, chicken, shredded
beef, etc. for a filling treat.
(20 pieces)
Teriyaki Chicken
4 large chicken breasts cut
lengthwise into 10½” strips
1 cup soy sauce
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 4” rack.
Cook on power level HI for about 8
minutes or until lightly browned and
the chicken is cooked.
(20 pieces)
Southern Style Shrimp
with White Wine
- This whole recipe is done in and served in
the 12” liner pan. I love to prepare this recipe
when my friends are over. It’s easy, tasty, and
everyone loves the shrimp. Keep in mind
this recipe can be used either for dinner or
for an appetizer.
2 lbs. 21/15 shrimp
(peeled and de-veined)
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
½ cup dry white wine
2 tablespoons lemon juice
¼ cup chopped flat leaf parsley
salt & pepper to taste
Place peeled and de-veined shrimp
on the bottom liner pan. Add all other
ingredients on top of the shrimp and
gently mix. Place dome lid on and
cook on power level HI for 10
minutes.
(6 servings for dinner or 12 servings for
appetizer)
PIZZA • 34
TIPS FOR PIZZA
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 finish, flip the pizza
cheese side up and cook for an
additional 3 to 5 minutes until the
cheese melts.
Pizza Baking
Recommendations
Thin Crust - Frozen
Estimated cooking time
15-18 minutes upside down
and 3-5 minutes right side up.
Regular Crust - Frozen
Estimated cooking time
18-20 minutes upside down
and 3-5 minutes right side up.
Thick Crust - Frozen
Estimated cooking time
20-25 minutes upside down
and 3-5 minutes right side up.
Deep Dish - Frozen
Estimated cooking time
35 minutes upside down and
about 10 minutes right side up.
Mexican Pizza
1 (8-9") flour tortilla
2 tablespoons tomato sauce
½ teaspoon taco seasoning or
Mexican spice blend
1
/
8 cup fresh scallions, chopped
½ cup shredded Cheddar cheese
sliced jalapeno peppers to taste
Place the tortilla on the 4” rack. Mix
the sauce together with the Mexican
spice blend and spread the top of the
tortilla with the sauce. Arrange the
jalapenos and scallions to taste over
the sauce. Top with cheese. Cook
on power level HI for 10 minutes.
35 • THE NUWAVE COMPLETE COOK-
Mini Spinach Calzones
- Great to serve for an appetizer or for dinner.
You can make these ahead of time to freeze and
pull out when you need them. One of my
favorite features is being able to cook from
frozen on my Nuwave Oven.
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
¼ teaspoon ground black pepper
1 refrigerated pizza dough
(13.8 ounce package)
1 egg white
1 tablespoon water
1 tablespoon grated Parmesan
cheese
Spray the 4” rack with non-stick spray.
For filling, 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 floured surface. Roll
the dough into a 15” square. Using a
pizza cutter or sharp knife, cut into 25
(3”) squares. Spoon a slightly rounded
teaspoon of filling 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 4”
rack. Prick tops of calzones with fork.
Brush tops of the calzones with egg
white mixture. Cook on power level HI
for 10 minutes or until browned. For
frozen, add 3 to 4 minutes or until
browned and cooked in the middle.
Nutritional facts per appetizer:
56 calories, 2g total fat,1g saturated fat,
4mg cholesterol, 125mg sodium,
8g carbohydrates, 2g protein.
(25 servings)
Calzones
1 tube of refrigerated pizza dough
1 cup shredded Mozzarella or
Monterey Jack cheese
½ cup prepared spaghetti sauce
3
/
4 lb. cooked Italian sausage, or
pepperoni
¼ cup onions and tomatoes or
any of your favorite vegetables
Roll out the dough so you can cut
two, 6" disks from it. Spray the two
10" 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" rack.
Cook on power level HI for 15
minutes or until crust is crisp and
browned.
Italian Pizza Patties
- Make these pizza flavored patties, and watch
the kids devour them! Serve them on buns for
pizza-like cheeseburgers.
1 cup pizza sauce (divided)
1 egg, beaten
½ cup dry bread crumbs
2 teaspoons dried minced onion
½ teaspoon dried oregano
¼ teaspoon salt
1
/
8 teaspoon pepper
1½ lbs. ground beef
3 slices Mozzarella cheese
(halved)
Spread mayonnaise or pizza sauce
on the bread. If you are using
toppings, place on the bread. Top
with cheese. Place bread on the 4”
rack that has been sprayed with
non-stick spray. Cook on power level
HI for 5 to 6 minutes, or until cheese
becomes bubbly and brown.
Pita Pizza
1 (8-9”) soft pita bread
2 tablespoons tomato sauce
¼ cup fresh chopped parsley
6-8 slices pepperoni
½ cup shredded Mozzarella
cheese
Place the pita on 4” rack and spread
the tomato sauce over the top. Top
with parsley and pepperoni and then
sprinkle cheese over the top. Cook
on power level HI for 6 to 8 minutes.
(1 serving)
Goat Cheese Pizza
1 (8-10") pre-baked pizza crust
3 tablespoons tomato sauce
1 tablespoon fresh chopped basil
2 ounces crumbled goat cheese
2 ounces shredded 4 cheese
Italian blend
Cook crust on 4” rack on power level
HI for 3 minutes. Spread the top of
the crust with the sauce and top with
basil and cheeses. Cook on power
level HI for 8 to 10 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” 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 4” rack and cook on
power level HI for 10 minutes.
(1 serving)
Cheesy French Bread
- This is fun for the kids to build their own
cheesy bread. My kids liked just cheese, one
liked pepperoni and broccoli. It’s a great way
for them to try new vegetables. I started
putting different vegetables in the pizza sauce
and blending. I felt better that they were
getting some veggies. I have found if you
give them many different choices they will
always try. Good Luck.
1 shredded Cheddar or favorite
cheese (8 ounce package)
½ cup mayonnaise or pizza
sauce
Kid’s favorite items to top their bread:
½ cup broccoli
1 cup ham, pepperoni, etc
¼ 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 4”
rack that has been sprayed with
non-stick spray. Cook on power level
HI for 5 to 6 minutes, or until cheese
becomes bubbly and brown.
Pizza Boats
4 (1" thick) slices of French bread
3
/
4 cup pizza sauce
½ cup grated Parmesan cheese
4 slices Provolone or Mozzarella
cheese to cover the bread
one or more of the following:
sliced pepperoni, mushroom,
black olives, chopped bell
peppers, etc.
Spray the bread with oil and spread
on the sauce. Place on the 4” rack
and toast on power level HI for
4 minutes. Add the cheese and other
ingredients and place on the 1" rack.
Cook on power level HI for about 8
minutes or until the cheese is melted
and slightly browned.
Tips: Replace French bread with
English muffins.
PIZZA • 36
35 • THE NUWAVE COMPLETE COOK-
Mini Spinach Calzones
- Great to serve for an appetizer or for dinner.
You can make these ahead of time to freeze and
pull out when you need them. One of my
favorite features is being able to cook from
frozen on my Nuwave Oven.
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
¼ teaspoon ground black pepper
1 refrigerated pizza dough
(13.8 ounce package)
1 egg white
1 tablespoon water
1 tablespoon grated Parmesan
cheese
Spray the 4” rack with non-stick spray.
For filling, 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 floured surface. Roll
the dough into a 15” square. Using a
pizza cutter or sharp knife, cut into 25
(3”) squares. Spoon a slightly rounded
teaspoon of filling 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 4”
rack. Prick tops of calzones with fork.
Brush tops of the calzones with egg
white mixture. Cook on power level HI
for 10 minutes or until browned. For
frozen, add 3 to 4 minutes or until
browned and cooked in the middle.
Nutritional facts per appetizer:
56 calories, 2g total fat,1g saturated fat,
4mg cholesterol, 125mg sodium,
8g carbohydrates, 2g protein.
(25 servings)
Calzones
1 tube of refrigerated pizza dough
1 cup shredded Mozzarella or
Monterey Jack cheese
½ cup prepared spaghetti sauce
3
/
4 lb. cooked Italian sausage, or
pepperoni
¼ cup onions and tomatoes or
any of your favorite vegetables
Roll out the dough so you can cut
two, 6" disks from it. Spray the two
10" 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" rack.
Cook on power level HI for 15
minutes or until crust is crisp and
browned.
Italian Pizza Patties
- Make these pizza flavored patties, and watch
the kids devour them! Serve them on buns for
pizza-like cheeseburgers.
1 cup pizza sauce (divided)
1 egg, beaten
½ cup dry bread crumbs
2 teaspoons dried minced onion
½ teaspoon dried oregano
¼ teaspoon salt
1
/
8 teaspoon pepper
1½ lbs. ground beef
3 slices Mozzarella cheese
(halved)
Spread mayonnaise or pizza sauce
on the bread. If you are using
toppings, place on the bread. Top
with cheese. Place bread on the 4”
rack that has been sprayed with
non-stick spray. Cook on power level
HI for 5 to 6 minutes, or until cheese
becomes bubbly and brown.
Pita Pizza
1 (8-9”) soft pita bread
2 tablespoons tomato sauce
¼ cup fresh chopped parsley
6-8 slices pepperoni
½ cup shredded Mozzarella
cheese
Place the pita on 4” rack and spread
the tomato sauce over the top. Top
with parsley and pepperoni and then
sprinkle cheese over the top. Cook
on power level HI for 6 to 8 minutes.
(1 serving)
Goat Cheese Pizza
1 (8-10") pre-baked pizza crust
3 tablespoons tomato sauce
1 tablespoon fresh chopped basil
2 ounces crumbled goat cheese
2 ounces shredded 4 cheese
Italian blend
Cook crust on 4” rack on power level
HI for 3 minutes. Spread the top of
the crust with the sauce and top with
basil and cheeses. Cook on power
level HI for 8 to 10 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” 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 4” rack and cook on
power level HI for 10 minutes.
(1 serving)
Cheesy French Bread
- This is fun for the kids to build their own
cheesy bread. My kids liked just cheese, one
liked pepperoni and broccoli. It’s a great way
for them to try new vegetables. I started
putting different vegetables in the pizza sauce
and blending. I felt better that they were
getting some veggies. I have found if you
give them many different choices they will
always try. Good Luck.
1 shredded Cheddar or favorite
cheese (8 ounce package)
½ cup mayonnaise or pizza
sauce
Kid’s favorite items to top their bread:
½ cup broccoli
1 cup ham, pepperoni, etc
¼ 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 4”
rack that has been sprayed with
non-stick spray. Cook on power level
HI for 5 to 6 minutes, or until cheese
becomes bubbly and brown.
Pizza Boats
4 (1" thick) slices of French bread
3
/
4 cup pizza sauce
½ cup grated Parmesan cheese
4 slices Provolone or Mozzarella
cheese to cover the bread
one or more of the following:
sliced pepperoni, mushroom,
black olives, chopped bell
peppers, etc.
Spray the bread with oil and spread
on the sauce. Place on the 4” rack
and toast on power level HI for
4 minutes. Add the cheese and other
ingredients and place on the 1" rack.
Cook on power level HI for about 8
minutes or until the cheese is melted
and slightly browned.
Tips: Replace French bread with
English muffins.
PIZZA • 36
VEGETABLES • 38
Zucchini and Onions au Gratin
1 large yellow onion
1 medium zucchini
½ teaspoon salt
1
/
8 teaspoon pepper
1 tablespoon olive oil
½ cup shredded Cheddar cheese
salt & pepper to taste
Chop onion into ½” pieces. Place in
liner pan. Drizzle with olive oil. Cook
on power level HI for 10 minutes,
stirring halfway through. Slice zucchini
into
3
/
8” slices. Layer on top of onions.
Season with salt and pepper. Cook
on power level HI for 5 minutes.
Sprinkle with cheese and cook for an
additional 2 to 4 minutes.
(2-4 servings)
Mexican Style Corn on the
Cob (Elote)
4 ears of corn
¼ cup melted butter
¼ cup mayonnaise
½ 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 4” rack and
roast on power level HI for 7-8
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)
Italian Onions
1 large red onion
Italian dressing
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 4" rack. Cook on power
level HI for 15 to 20 minutes. Use
Italian dressing to dip onion in. Serve
immediately.
(4-6 servings)
Haricots Amandine
12 ounces French green beans,
trimmed and rinsed
2 tablespoons olive oil
juice from 2 fresh lemons
½ cup sliced almonds
2 tablespoons butter, melted
1 cup crispy canned or bagged
prepared fried onion ringlets
Place green beans in an 8” x 8”
shallow baking dish. Drizzle the oil
and lemon juice over the beans.
Cook on power level HI on 1" rack for
7 minutes. Top beans with almonds,
butter and onions. Cook on HI for an
additional 3 minutes. Serve
immediately.
(6-8 servings)
Balsamic Glazed Carrots
1 lb. fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons Balsamic vinegar
1 tablespoon brown sugar
salt & pepper to taste
Place all wet ingredients in a bowl
and add the carrots. Season with salt
and pepper. Place in the 12” liner pan
and cook in the NuWave for 12
minutes on power level HI.
(6 servings)
TIPS FOR VEGETABLES
Place vegetables directly under the
NuWave
®
Pro Infrared Oven power
head when roasting. For steaming,
loosely wrap the vegetables, with a
sprinkle of water, in aluminum foil to
circulate steam around the
vegetables. To prepare vegetables
that are steamed with a roasted
flavor, remove the aluminum foil for
the last two minutes of cooking time.
For succulent steamed spinach, place
spinach, a pat (1 ounce) of butter, salt
and pepper inside aluminum foil.
Add a sprinkle of water. Seal the
edges. Place on 1” rack and cook on
power level HI for about 10 minutes
or until tender.
Place aluminum foil on top of
vegetables if they begin to brown too
quickly.
Baking Recommendations
For baked potatoes or sweet
potatoes, wash potatoes thoroughly
and place potatoes on either rack and
heat on HI for the times listed below
or until a fork is easily inserted.
(Based on medium potatoes)
Whole potatoes: 45-47 minutes
Half potatoes: 25-30 minutes
Quarter potatoes: 15-25 minutes
(Vegetables listed below are all fresh.
Cooking time will vary depending on
size of vegetable)
Corn on the Cob: 5 min/per side
Root Vegetables: 20-30 minutes
Broccoli: 5-8 minutes
Acorn Squash 30 minutes
Butternut Squash 35 minutes
Eggplant whole 30 minutes
Eggplant ½” slices 12-15 minutes
37 • THE NUWAVE COMPLETE COOKBOOK
VEGETABLES • 38
Zucchini and Onions au Gratin
1 large yellow onion
1 medium zucchini
½ teaspoon salt
1
/
8 teaspoon pepper
1 tablespoon olive oil
½ cup shredded Cheddar cheese
salt & pepper to taste
Chop onion into ½” pieces. Place in
liner pan. Drizzle with olive oil. Cook
on power level HI for 10 minutes,
stirring halfway through. Slice zucchini
into
3
/
8” slices. Layer on top of onions.
Season with salt and pepper. Cook
on power level HI for 5 minutes.
Sprinkle with cheese and cook for an
additional 2 to 4 minutes.
(2-4 servings)
Mexican Style Corn on the
Cob (Elote)
4 ears of corn
¼ cup melted butter
¼ cup mayonnaise
½ 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 4” rack and
roast on power level HI for 7-8
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)
Italian Onions
1 large red onion
Italian dressing
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 4" rack. Cook on power
level HI for 15 to 20 minutes. Use
Italian dressing to dip onion in. Serve
immediately.
(4-6 servings)
Haricots Amandine
12 ounces French green beans,
trimmed and rinsed
2 tablespoons olive oil
juice from 2 fresh lemons
½ cup sliced almonds
2 tablespoons butter, melted
1 cup crispy canned or bagged
prepared fried onion ringlets
Place green beans in an 8” x 8”
shallow baking dish. Drizzle the oil
and lemon juice over the beans.
Cook on power level HI on 1" rack for
7 minutes. Top beans with almonds,
butter and onions. Cook on HI for an
additional 3 minutes. Serve
immediately.
(6-8 servings)
Balsamic Glazed Carrots
1 lb. fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons Balsamic vinegar
1 tablespoon brown sugar
salt & pepper to taste
Place all wet ingredients in a bowl
and add the carrots. Season with salt
and pepper. Place in the 12” liner pan
and cook in the NuWave for 12
minutes on power level HI.
(6 servings)
TIPS FOR VEGETABLES
Place vegetables directly under the
NuWave
®
Pro Infrared Oven power
head when roasting. For steaming,
loosely wrap the vegetables, with a
sprinkle of water, in aluminum foil to
circulate steam around the
vegetables. To prepare vegetables
that are steamed with a roasted
flavor, remove the aluminum foil for
the last two minutes of cooking time.
For succulent steamed spinach, place
spinach, a pat (1 ounce) of butter, salt
and pepper inside aluminum foil.
Add a sprinkle of water. Seal the
edges. Place on 1” rack and cook on
power level HI for about 10 minutes
or until tender.
Place aluminum foil on top of
vegetables if they begin to brown too
quickly.
Baking Recommendations
For baked potatoes or sweet
potatoes, wash potatoes thoroughly
and place potatoes on either rack and
heat on HI for the times listed below
or until a fork is easily inserted.
(Based on medium potatoes)
Whole potatoes: 45-47 minutes
Half potatoes: 25-30 minutes
Quarter potatoes: 15-25 minutes
(Vegetables listed below are all fresh.
Cooking time will vary depending on
size of vegetable)
Corn on the Cob: 5 min/per side
Root Vegetables: 20-30 minutes
Broccoli: 5-8 minutes
Acorn Squash 30 minutes
Butternut Squash 35 minutes
Eggplant whole 30 minutes
Eggplant ½” slices 12-15 minutes
37 • THE NUWAVE COMPLETE COOKBOOK
Eggplant Parmesan Casserole
olive oil
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
Use a 9”-10” 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”
rack and cook on power level HI for
20 minutes. Slice in serving slices and
enjoy!
(4-6 servings)
Potatoes Au-Gratin
Nuwave Style
- This recipe is done in our 10” baking pan.
You can put this in any pan you would put in
your conventional oven. The thinner you can
cut the red potatoes the better. You can also
use Yukon gold potatoes. This is a great
side-dish with any meal.
6 cups small red potatoes,
washed and sliced very thinly
½ cup diced red or white onion
2 cloves chopped garlic
4 tablespoons butter
½ cup Parmesan cheese
½ cup heavy cream
3 tablespoons chopped parsley
(if you dry add 1 tablespoon)
salt & pepper to taste
Wash slice and place potatoes in a
bowl. Add chopped onion, butter,
cheese, cream and spices. Mix and
place in the 10” baking pan. Press the
potatoes down into the pan. Place on
the 1” rack and cook on power level
HI for 20 minutes. Let sit for 2 minutes
with dome lid on.
(6 servings)
Sweet Potato Casserole
4 sweet potatoes
1
/
3 cup butter
½ cup sugar
(¼ cup for less sweet)
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon flour
Place sweet potatoes on the 4” rack
and cook on power level HI for about
45 minutes, or until a fork is easily
inserted. Allow to cool for about
15 minutes. Peel sweet potatoes.
Place the sweet potatoes in a medium
bowl and mash. Add the butter,
sugar, eggs, salt, vanilla and flour;
mix well. Place in a 1½ quart
casserole dish. Place on 1” rack
and cook on power level HI for 20
minutes.
Streusel Topping:
¼ cup flour
3 tablespoons butter, softened
½ cup brown sugar
(¼ cup for less sweet)
¼ cup pecans, chopped
To make the streusel topping,
combine flour, 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 15 minutes.
(4-6 servings)
Asparagus with
Parmesan Crust
- This recipe is an excellent way to take
advantage of the freshness of the season.
When choosing asparagus, always look for
the tips to be closed. This ensures freshness.
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
4” rack. Arrange cheese on the
asparagus and cook in the NuWave on
power level HI for 5 to 6 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)
Asparagus
1 lb. fresh asparagus
olive oil to taste
garlic powder to taste
salt & pepper to taste
Italian or Greek dressing
for dipping (optional)
Wash and trim 1 lb. of fresh
asparagus and spread over the 4"
rack. Spray with oil and season with
garlic powder, salt, and pepper. Cook
on power level HI for 5 minutes.
(4-6 servings)
Tips: Sprinkle sesame seeds on
asparagus before cooking.
39 • THE NUWAVE COMPLETE COOKBOOK
Parmesan Fries
2 large baking potatoes
½ cup Parmesan cheese
olive oil to taste
salt & pepper to taste
Cut off ½” from the ends of two large
baking potatoes. Cut ½” off the sides
to make a square sided potato. Cut,
lengthwise, into ½” fries. Toss with
olive oil and salt and pepper. Lay on
4" rack and cook on power level HI
for 20 minutes or until crisp, turning
halfway. Before serving, toss with ½
cup of grated Parmesan cheese.
(2-4 servings)
Roasted Herb Potatoes
- These roasted potatoes will become your
replacement for French fries. Sometimes I cut
them into strips and serve them with a garlic
mayonnaise as an appetizer.
3 lbs. small new potatoes
2 tablespoons olive oil
1 tablespoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped or 1 teaspoon
dried (use your favorite herb)
4 cloves garlic, thinly sliced
Cut potatoes into 1” pieces (if
potatoes are small, leave whole)
and place in a large bowl. Toss with
olive oil, salt, pepper, herbs and
garlic. Place on the 4” rack and cook
on power level HI for 20 to 25
minutes, depending on the size of
your potatoes. Halfway through, push
the PAUSE button, turn the potatoes,
and then hit START button to resume
cooking.
(6 servings)
VEGETABLES • 40
Eggplant Parmesan Casserole
olive oil
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
Use a 9”-10” 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”
rack and cook on power level HI for
20 minutes. Slice in serving slices and
enjoy!
(4-6 servings)
Potatoes Au-Gratin
Nuwave Style
- This recipe is done in our 10” baking pan.
You can put this in any pan you would put in
your conventional oven. The thinner you can
cut the red potatoes the better. You can also
use Yukon gold potatoes. This is a great
side-dish with any meal.
6 cups small red potatoes,
washed and sliced very thinly
½ cup diced red or white onion
2 cloves chopped garlic
4 tablespoons butter
½ cup Parmesan cheese
½ cup heavy cream
3 tablespoons chopped parsley
(if you dry add 1 tablespoon)
salt & pepper to taste
Wash slice and place potatoes in a
bowl. Add chopped onion, butter,
cheese, cream and spices. Mix and
place in the 10” baking pan. Press the
potatoes down into the pan. Place on
the 1” rack and cook on power level
HI for 20 minutes. Let sit for 2 minutes
with dome lid on.
(6 servings)
Sweet Potato Casserole
4 sweet potatoes
1
/
3 cup butter
½ cup sugar
(¼ cup for less sweet)
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon flour
Place sweet potatoes on the 4” rack
and cook on power level HI for about
45 minutes, or until a fork is easily
inserted. Allow to cool for about
15 minutes. Peel sweet potatoes.
Place the sweet potatoes in a medium
bowl and mash. Add the butter,
sugar, eggs, salt, vanilla and flour;
mix well. Place in a 1½ quart
casserole dish. Place on 1” rack
and cook on power level HI for 20
minutes.
Streusel Topping:
¼ cup flour
3 tablespoons butter, softened
½ cup brown sugar
(¼ cup for less sweet)
¼ cup pecans, chopped
To make the streusel topping,
combine flour, 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 15 minutes.
(4-6 servings)
Asparagus with
Parmesan Crust
- This recipe is an excellent way to take
advantage of the freshness of the season.
When choosing asparagus, always look for
the tips to be closed. This ensures freshness.
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
4” rack. Arrange cheese on the
asparagus and cook in the NuWave on
power level HI for 5 to 6 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)
Asparagus
1 lb. fresh asparagus
olive oil to taste
garlic powder to taste
salt & pepper to taste
Italian or Greek dressing
for dipping (optional)
Wash and trim 1 lb. of fresh
asparagus and spread over the 4"
rack. Spray with oil and season with
garlic powder, salt, and pepper. Cook
on power level HI for 5 minutes.
(4-6 servings)
Tips: Sprinkle sesame seeds on
asparagus before cooking.
39 • THE NUWAVE COMPLETE COOKBOOK
Parmesan Fries
2 large baking potatoes
½ cup Parmesan cheese
olive oil to taste
salt & pepper to taste
Cut off ½” from the ends of two large
baking potatoes. Cut ½” off the sides
to make a square sided potato. Cut,
lengthwise, into ½” fries. Toss with
olive oil and salt and pepper. Lay on
4" rack and cook on power level HI
for 20 minutes or until crisp, turning
halfway. Before serving, toss with ½
cup of grated Parmesan cheese.
(2-4 servings)
Roasted Herb Potatoes
- These roasted potatoes will become your
replacement for French fries. Sometimes I cut
them into strips and serve them with a garlic
mayonnaise as an appetizer.
3 lbs. small new potatoes
2 tablespoons olive oil
1 tablespoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped or 1 teaspoon
dried (use your favorite herb)
4 cloves garlic, thinly sliced
Cut potatoes into 1” pieces (if
potatoes are small, leave whole)
and place in a large bowl. Toss with
olive oil, salt, pepper, herbs and
garlic. Place on the 4” rack and cook
on power level HI for 20 to 25
minutes, depending on the size of
your potatoes. Halfway through, push
the PAUSE button, turn the potatoes,
and then hit START button to resume
cooking.
(6 servings)
VEGETABLES • 40
41 • THE NUWAVE COMPLETE COOKBOOK
Cheese Stuffed Tomatoes
- This recipe is an excellent way to take
advantage of the freshness of the season.
These are good any time of the year. I use
the tomatoes as a side dish or as an
appetizer. We all have these items in our
pantry.
3 Roma tomatoes or any of your
favorite type.
1 cup Mozzarella cheese
½ cup Parmesan cheese
1 tablespoon fresh thyme or
dried (use have amount for
dried herbs)
1 tablespoon fresh basil
¼ cup onion, chopped
1 tablespoon garlic, chopped
¼ teaspoon black pepper
Arrange tomatoes cut side up in a
single layer on the 4” rack. Place
cheese and all other ingredients
together and stuff into tomatoes.
Cook in your NuWave oven on power
level HI for 6 minutes. The cheese will
be bubbly and brown.
(6 servings)
Mixed Vegetable Casserole
- I’m not sure where I got this recipe, it’s not
mine originally, and I’m usually a stickler for
have to make do with what’s on hand.
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, finely chopped
¾ cup mayonnaise
1 small onion, finely chopped
20 Ritz
®
crackers, crushed
2 tablespoons melted butter
In a large bowl, mix the vegetables,
chestnuts, cheese, celery,
mayonnaise and onion. Transfer to
the 10” greased baking pan or a
casserole pan that will fit into the
NuWave. Place on the 1” rack and
on power level HI, bake 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 oven for
1 to 2 minutes before removing the
pan.
Corn Soufflé
- I grew up with this recipe. When corn was in
season we’d use fresh. This is one of those
comfort foods.
Notes: Use the 10” baking pan or a
round casserole pan that fits 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
¼ cup sugar
Mix all ingredients together and mix
well. Pour into the 10” baking pan that
has been sprayed with non-stick
spray. You can also use a casserole
pan or an 8” x 8” pan. Place on
1” rack and cook on power level HI
for 30 minutes. If you are using a
casserole pan or an 8” x 8” pan, cook
for 35 minutes. When timer goes off
let sit with dome lid on for 2 minutes.
Parmesan Basil Tomatoes
4 red tomatoes
2 tablespoons grated Parmesan
3 tablespoons fresh chopped
basil
2 tablespoons olive oil
cracked pepper to taste
Trim top third 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 4" rack
and cook on power level HI until
cheese bubbles and browns and
tomatoes are warm, about 7 to 9
minutes. (4 servings)
Double Stuffed Potatoes
4 russet potatoes, skins
thoroughly washed
2 tablespoons butter
½ teaspoon salt
1
/
8 teaspoon pepper
¼ cup sour cream
½ cup shredded Cheddar cheese
Cook potatoes on 4” rack until a fork
is easily inserted about 45 to 60
minutes on power level HI. Cool
potatoes for about 15 minutes 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
1
/
4 cup of
cheese. Stir with spoon. Fill each
potato shell with equal amounts.
Place on 4” rack and cook on power
level HI for 10 minutes. Sprinkle with
remaining stuffed cheese and bake
for an additional 2 minutes.
(4 servings)
Roasted Garlic Pate
8 cloves fresh garlic
2 tablespoons olive oil
2 tablespoons extra virgin olive oil
salt & pepper to taste
Trim the tops and bottoms of the
garlic heads and toss in a plastic bag
with the oil. Place in the liner pan and
sprinkle with salt and pepper to taste.
Cook on power level HI for 20 to 30
minutes or until garlic is soft and
golden brown. Cool until it can be
handled and squeeze the soft garlic
cloves into a bowl. Mash with a fork
adding the extra virgin olive oil as
you mash. Re-season with salt and
pepper to taste. Serve with French
bread slices.
(8 servings)
VEGETABLES • 42
41 • THE NUWAVE COMPLETE COOKBOOK
Cheese Stuffed Tomatoes
- This recipe is an excellent way to take
advantage of the freshness of the season.
These are good any time of the year. I use
the tomatoes as a side dish or as an
appetizer. We all have these items in our
pantry.
3 Roma tomatoes or any of your
favorite type.
1 cup Mozzarella cheese
½ cup Parmesan cheese
1 tablespoon fresh thyme or
dried (use have amount for
dried herbs)
1 tablespoon fresh basil
¼ cup onion, chopped
1 tablespoon garlic, chopped
¼ teaspoon black pepper
Arrange tomatoes cut side up in a
single layer on the 4” rack. Place
cheese and all other ingredients
together and stuff into tomatoes.
Cook in your NuWave oven on power
level HI for 6 minutes. The cheese will
be bubbly and brown.
(6 servings)
Mixed Vegetable Casserole
- I’m not sure where I got this recipe, it’s not
mine originally, and I’m usually a stickler for
have to make do with what’s on hand.
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, finely chopped
¾ cup mayonnaise
1 small onion, finely chopped
20 Ritz
®
crackers, crushed
2 tablespoons melted butter
In a large bowl, mix the vegetables,
chestnuts, cheese, celery,
mayonnaise and onion. Transfer to
the 10” greased baking pan or a
casserole pan that will fit into the
NuWave. Place on the 1” rack and
on power level HI, bake 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 oven for
1 to 2 minutes before removing the
pan.
Corn Soufflé
- I grew up with this recipe. When corn was in
season we’d use fresh. This is one of those
comfort foods.
Notes: Use the 10” baking pan or a
round casserole pan that fits 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
¼ cup sugar
Mix all ingredients together and mix
well. Pour into the 10” baking pan that
has been sprayed with non-stick
spray. You can also use a casserole
pan or an 8” x 8” pan. Place on
1” rack and cook on power level HI
for 30 minutes. If you are using a
casserole pan or an 8” x 8” pan, cook
for 35 minutes. When timer goes off
let sit with dome lid on for 2 minutes.
Parmesan Basil Tomatoes
4 red tomatoes
2 tablespoons grated Parmesan
3 tablespoons fresh chopped
basil
2 tablespoons olive oil
cracked pepper to taste
Trim top third 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 4" rack
and cook on power level HI until
cheese bubbles and browns and
tomatoes are warm, about 7 to 9
minutes. (4 servings)
Double Stuffed Potatoes
4 russet potatoes, skins
thoroughly washed
2 tablespoons butter
½ teaspoon salt
1
/
8 teaspoon pepper
¼ cup sour cream
½ cup shredded Cheddar cheese
Cook potatoes on 4” rack until a fork
is easily inserted about 45 to 60
minutes on power level HI. Cool
potatoes for about 15 minutes 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
1
/
4 cup of
cheese. Stir with spoon. Fill each
potato shell with equal amounts.
Place on 4” rack and cook on power
level HI for 10 minutes. Sprinkle with
remaining stuffed cheese and bake
for an additional 2 minutes.
(4 servings)
Roasted Garlic Pate
8 cloves fresh garlic
2 tablespoons olive oil
2 tablespoons extra virgin olive oil
salt & pepper to taste
Trim the tops and bottoms of the
garlic heads and toss in a plastic bag
with the oil. Place in the liner pan and
sprinkle with salt and pepper to taste.
Cook on power level HI for 20 to 30
minutes or until garlic is soft and
golden brown. Cool until it can be
handled and squeeze the soft garlic
cloves into a bowl. Mash with a fork
adding the extra virgin olive oil as
you mash. Re-season with salt and
pepper to taste. Serve with French
bread slices.
(8 servings)
VEGETABLES • 42
Japanese Style Steak
1 (4-6 ounce) sirloin steak
¼ 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 4” rack
on power level HI for 5 minutes per
side and serve with the ginger.
(1 serving)
Sicilian Style Steak
1 (4-6 ounce) sirloin or rib steak
2 teaspoons grated Parmesan
cheese
1 canned anchovy filet
¼ cup canned, chopped tomato
1 tablespoon capers
1 tablespoon olive oil
Cook the steak on the 4”rack on
power level HI for 5 minutes per side.
Meanwhile mix the other ingredients.
Spread the mixture over the steak
and cook another 3 minutes.
(1 serving)
London Broil in a Dish
1 (6 ounce) sirloin steak sliced
into ½” strips
2 large white mushrooms, sliced
1 tablespoon Worcestershire
sauce
1 tablespoon butter
salt & pepper to taste
Place everything in a shallow dish
and cook on the 4” rack on power
level HI for 10 minutes.
(1 serving)
BEEF • 44
Cube Steak with Parsley
Butter
1 cube steak
2 tablespoons butter
2 tablespoons minced parsley
Place the steak and butter in a
shallow dish and place on the 4” rack.
Cook on power level HI for 5 to 7
minutes depending on how well done
you like your steak. Sprinkle with
parsley before serving.
(1 serving)
Fool-proof Standing Rib
Roast
- Follow this method for a rib roast that is
wonderfully browned on the outside and
medium rare on the inside. For medium to
well done beef follow the Quick and Easy
Cooking Guide for estimated times.
1 (5 lbs.) standing rib roast,
thawed if frozen
1 teaspoon onion powder
1 teaspoon Kosher salt
1 teaspoon black pepper
Let thawed rib roast sit out for ½ hour.
Beef needs to be at room temperature.
Rub roast with seasonings. Place on 1”
rack. Rib side down. Cook on power
level HI for 15 minutes a pound for
rare,18 minutes a pound for medium
rare, 20 minutes a pound for medium,
23 minutes per pound for well done.
(6-8 servings)
Meatballs
1 lb. ground beef
1 cup bread crumbs
½ cup prepared spaghetti sauce
2 cloves garlic, minced
½ medium yellow onion, minced
1 tablespoon dry Italian herbs
2 large eggs
¼ cup grated Parmesan cheese
Mix everything and form 2" balls.
Place on the 4" rack and cook on
power level HI for 8 to 10 minutes,
turning halfway.
(6-8 servings)
TIPS FOR BEEF
Always turn beef halfway through the
cooking time for even browning.
To use your favorite dry seasonings on
frozen meat, sprinkle a little water on
top of the meat and then add your
seasonings. This will allow the
seasonings to stick to the meat.
Brush sauces on fresh meat so the
seasonings bake right in.
To save time, marinate meat in a
sealed bag or container and freeze
into separate servings. For appropriate
cooking times, refer to the cooking
guide for frozen meat.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Steak Diane
2 lbs. sirloin or strip steak,
(1" thick)
4 tablespoons butter
1 tablespoon Cognac or Brandy
2 tablespoons Sweet Sherry
1 tablespoon chives, minced
salt & pepper to taste
Place butter, Brandy, Sherry, and
chives in a 10" pie plate and set on
the liner pan. Season the meat and
place on 4" rack. Cook on power
level HI for 5-6 minutes per side or to
desired temperature and transfer to
serving plate. Pour sauce over
steaks. Cut the steak into 1" thick
slices and serve with remaining
sauce.
Frozen: 11 minutes per side
(4 servings)
43 • THE NUWAVE COMPLETE COOKBOOK
Japanese Style Steak
1 (4-6 ounce) sirloin steak
¼ 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 4” rack
on power level HI for 5 minutes per
side and serve with the ginger.
(1 serving)
Sicilian Style Steak
1 (4-6 ounce) sirloin or rib steak
2 teaspoons grated Parmesan
cheese
1 canned anchovy filet
¼ cup canned, chopped tomato
1 tablespoon capers
1 tablespoon olive oil
Cook the steak on the 4”rack on
power level HI for 5 minutes per side.
Meanwhile mix the other ingredients.
Spread the mixture over the steak
and cook another 3 minutes.
(1 serving)
London Broil in a Dish
1 (6 ounce) sirloin steak sliced
into ½” strips
2 large white mushrooms, sliced
1 tablespoon Worcestershire
sauce
1 tablespoon butter
salt & pepper to taste
Place everything in a shallow dish
and cook on the 4” rack on power
level HI for 10 minutes.
(1 serving)
BEEF • 44
Cube Steak with Parsley
Butter
1 cube steak
2 tablespoons butter
2 tablespoons minced parsley
Place the steak and butter in a
shallow dish and place on the 4” rack.
Cook on power level HI for 5 to 7
minutes depending on how well done
you like your steak. Sprinkle with
parsley before serving.
(1 serving)
Fool-proof Standing Rib
Roast
- Follow this method for a rib roast that is
wonderfully browned on the outside and
medium rare on the inside. For medium to
well done beef follow the Quick and Easy
Cooking Guide for estimated times.
1 (5 lbs.) standing rib roast,
thawed if frozen
1 teaspoon onion powder
1 teaspoon Kosher salt
1 teaspoon black pepper
Let thawed rib roast sit out for ½ hour.
Beef needs to be at room temperature.
Rub roast with seasonings. Place on 1”
rack. Rib side down. Cook on power
level HI for 15 minutes a pound for
rare,18 minutes a pound for medium
rare, 20 minutes a pound for medium,
23 minutes per pound for well done.
(6-8 servings)
Meatballs
1 lb. ground beef
1 cup bread crumbs
½ cup prepared spaghetti sauce
2 cloves garlic, minced
½ medium yellow onion, minced
1 tablespoon dry Italian herbs
2 large eggs
¼ cup grated Parmesan cheese
Mix everything and form 2" balls.
Place on the 4" rack and cook on
power level HI for 8 to 10 minutes,
turning halfway.
(6-8 servings)
TIPS FOR BEEF
Always turn beef halfway through the
cooking time for even browning.
To use your favorite dry seasonings on
frozen meat, sprinkle a little water on
top of the meat and then add your
seasonings. This will allow the
seasonings to stick to the meat.
Brush sauces on fresh meat so the
seasonings bake right in.
To save time, marinate meat in a
sealed bag or container and freeze
into separate servings. For appropriate
cooking times, refer to the cooking
guide for frozen meat.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Steak Diane
2 lbs. sirloin or strip steak,
(1" thick)
4 tablespoons butter
1 tablespoon Cognac or Brandy
2 tablespoons Sweet Sherry
1 tablespoon chives, minced
salt & pepper to taste
Place butter, Brandy, Sherry, and
chives in a 10" pie plate and set on
the liner pan. Season the meat and
place on 4" rack. Cook on power
level HI for 5-6 minutes per side or to
desired temperature and transfer to
serving plate. Pour sauce over
steaks. Cut the steak into 1" thick
slices and serve with remaining
sauce.
Frozen: 11 minutes per side
(4 servings)
43 • THE NUWAVE COMPLETE COOKBOOK
Homestyle Meatloaf
- An old standby and still a favorite. You can
use any ground meat you want, pork, turkey,
veal or chicken.
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1½ lbs. lean ground beef
1 large egg
½ cup dry bread crumbs
½ cup ketchup or chili sauce
1 tablespoon Worcestershire
sauce
1 tablespoon Dijon mustard
or any mustard
1 tablespoon dried Italian
seasonings
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” x 8” loaf pan. For topping, combine
ketchup and mustard in a small bowl
and spread over the top of the loaf.
Place on the 1” rack and cook on
power level HI for 35 minutes (if the
meat starts to get too brown, loosely
cover with foil). Pop in a couple baked
potatoes on the 4” rack, at the same
time as meatloaf and when loaf is
done, add another 7 minutes to the
potatoes. This will allow your
meatloaf to sit and rest.
BEEF • 46
Steak with Roasted Garlic
and Chili Rub
- To give your steak an Italian, instead of a
Southwestern flavor, substitute equal amounts
of dried basil for the chili powder and dried
thyme for the cumin.
1½ lbs. boneless sirloin steak
4 large cloves of garlic, peeled
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
Wrap garlic in tin foil and place on
4” rack and roast on power level HI
for 15 minutes. Take softened garlic
from the oven, and when cooled,
mash in small bowl and add all other
spices. Rub garlic and spices on
both sides of the steak. Place on
the 4” rack and on HI cook
6 to 7 minutes per side for medium
rare. Refer to Quick and Easy
Cooking Guide for recommended
cooking times.
Beef and Corn Casserole
with Noodles
1 lb ground beef
½ cup chopped onions
1 can cream-style corn
(15 ounce)
1 can corn nibblets-drained
(11 ounce)
1 can tomato sauce (8 ounce)
1 can tomato soup
1 package noodles (12 ounce,
such as macaroni noodles)
Cook the noodles according to the
package directions. Drain and rinse.
Brown beef and onions until beef is
browned and onions are cooked
through. Add soup, tomato sauce
and corn to beef mixture. Mix
noodles with beef and sauce mixture.
Pour into 12” liner pan. On the 1”
rack, cook for 20 minutes on power
level HI.
(1 pie plate)
45 • THE NUWAVE COMPLETE COOKBOOK
Beef and Andouille Burgers
with Caramelized Onions
and a Spicy Mayonnaise
- My neighbor down in New Orleans had us
over for a BBQ and I’ll never forget this
burger. He graciously gave me the recipe
which I’m sharing with you.
½ lb. Andouille sausage, cut into
¼” cubes (ask your butcher
where to find the Andouille
sausage)
½ lb. ground beef chuck or
ground beef (20 percent fat)
¾ cup pecans, toasted, chopped
1 teaspoon salt
¼ teaspoon black pepper
Mix all ingredients together and
shape into 6½” thick patties. Put in
refrigerator while fixing the rest of
burger.
Carmelized onions:
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” liner
pan and cook on power level HI for
10 minutes. Remove and keep warm.
Spicy Mayonnaise:
¾ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
¼ teaspoon hot pepper sauce
Place your burger on the 4” rack (that
has been sprayed or brushed with oil)
and cook on power level HI for 4 to 5
minutes per side. Place burgers on
bun, add onions and top with
mayonnaise.
Beefy Italian Skillet
- Slowly simmer beef round steak in an
herb-packed tomato and mushroom sauce
for entrée fork tender. This is great comfort
food.
1 lb. boneless beef round steak
2 cups fresh mushrooms, sliced
1 cup onions, chopped
1 cup green sweet pepper,
coarsely chopped
½ cup celery (1 stalk), chopped
2 cloves garlic, chopped
1-14½ ounce can tomatoes
(un-drained and cut up)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper
8 ounces dried whole wheat
or regular spaghetti
2 tablespoons grated Parmesan
cheese
Trim the fat from meat. Cut into four
even serving-size pieces. Lightly coat
your 12” liner pan with non-stick
cooking spray. Add meat to pan.
Cook on power level HI for 5 minutes
each side on the 4” rack. Add all
vegetables and seasonings to meat.
Remove meat and vegetables and
turn rack over to 1”. Cook meat and
vegetables on the 1” rack on power
level HI with foil for 40 minutes. While
cooking meat, cook your spaghetti
according to package directions.
Serve meat and vegetables over
spaghetti and sprinkle with Parmesan
cheese.
(4 servings)
Homestyle Meatloaf
- An old standby and still a favorite. You can
use any ground meat you want, pork, turkey,
veal or chicken.
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1½ lbs. lean ground beef
1 large egg
½ cup dry bread crumbs
½ cup ketchup or chili sauce
1 tablespoon Worcestershire
sauce
1 tablespoon Dijon mustard
or any mustard
1 tablespoon dried Italian
seasonings
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” x 8” loaf pan. For topping, combine
ketchup and mustard in a small bowl
and spread over the top of the loaf.
Place on the 1” rack and cook on
power level HI for 35 minutes (if the
meat starts to get too brown, loosely
cover with foil). Pop in a couple baked
potatoes on the 4” rack, at the same
time as meatloaf and when loaf is
done, add another 7 minutes to the
potatoes. This will allow your
meatloaf to sit and rest.
BEEF • 46
Steak with Roasted Garlic
and Chili Rub
- To give your steak an Italian, instead of a
Southwestern flavor, substitute equal amounts
of dried basil for the chili powder and dried
thyme for the cumin.
1½ lbs. boneless sirloin steak
4 large cloves of garlic, peeled
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
Wrap garlic in tin foil and place on
4” rack and roast on power level HI
for 15 minutes. Take softened garlic
from the oven, and when cooled,
mash in small bowl and add all other
spices. Rub garlic and spices on
both sides of the steak. Place on
the 4” rack and on HI cook
6 to 7 minutes per side for medium
rare. Refer to Quick and Easy
Cooking Guide for recommended
cooking times.
Beef and Corn Casserole
with Noodles
1 lb ground beef
½ cup chopped onions
1 can cream-style corn
(15 ounce)
1 can corn nibblets-drained
(11 ounce)
1 can tomato sauce (8 ounce)
1 can tomato soup
1 package noodles (12 ounce,
such as macaroni noodles)
Cook the noodles according to the
package directions. Drain and rinse.
Brown beef and onions until beef is
browned and onions are cooked
through. Add soup, tomato sauce
and corn to beef mixture. Mix
noodles with beef and sauce mixture.
Pour into 12” liner pan. On the 1”
rack, cook for 20 minutes on power
level HI.
(1 pie plate)
45 • THE NUWAVE COMPLETE COOKBOOK
Beef and Andouille Burgers
with Caramelized Onions
and a Spicy Mayonnaise
- My neighbor down in New Orleans had us
over for a BBQ and I’ll never forget this
burger. He graciously gave me the recipe
which I’m sharing with you.
½ lb. Andouille sausage, cut into
¼” cubes (ask your butcher
where to find the Andouille
sausage)
½ lb. ground beef chuck or
ground beef (20 percent fat)
¾ cup pecans, toasted, chopped
1 teaspoon salt
¼ teaspoon black pepper
Mix all ingredients together and
shape into 6½” thick patties. Put in
refrigerator while fixing the rest of
burger.
Carmelized onions:
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” liner
pan and cook on power level HI for
10 minutes. Remove and keep warm.
Spicy Mayonnaise:
¾ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
¼ teaspoon hot pepper sauce
Place your burger on the 4” rack (that
has been sprayed or brushed with oil)
and cook on power level HI for 4 to 5
minutes per side. Place burgers on
bun, add onions and top with
mayonnaise.
Beefy Italian Skillet
- Slowly simmer beef round steak in an
herb-packed tomato and mushroom sauce
for entrée fork tender. This is great comfort
food.
1 lb. boneless beef round steak
2 cups fresh mushrooms, sliced
1 cup onions, chopped
1 cup green sweet pepper,
coarsely chopped
½ cup celery (1 stalk), chopped
2 cloves garlic, chopped
1-14½ ounce can tomatoes
(un-drained and cut up)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper
8 ounces dried whole wheat
or regular spaghetti
2 tablespoons grated Parmesan
cheese
Trim the fat from meat. Cut into four
even serving-size pieces. Lightly coat
your 12” liner pan with non-stick
cooking spray. Add meat to pan.
Cook on power level HI for 5 minutes
each side on the 4” rack. Add all
vegetables and seasonings to meat.
Remove meat and vegetables and
turn rack over to 1”. Cook meat and
vegetables on the 1” rack on power
level HI with foil for 40 minutes. While
cooking meat, cook your spaghetti
according to package directions.
Serve meat and vegetables over
spaghetti and sprinkle with Parmesan
cheese.
(4 servings)
BEEF • 48
Pepper Steak
(steak au poivre)
1-2 lbs. sirloin steak
salt to taste
½ cup crushed peppercorns
4 ounces butter, melted
¼ teaspoon cayenne pepper
3 tablespoons Worcestershire
sauce
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Place the butter pepper and
Worcestershire sauce in a 10” pie
plate on the liner pan. Salt the meat
and press the pepper into both sides
of the meat and lay on the 4” rack.
Cook on power level HI for 5 to 6
minutes, turn over and cook another
5 to 6 minutes. Cut into 1” 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
¼ cup white part only of a
scallion, thinly sliced
1 medium garlic pickle, sliced
lengthwise in half
½ cup chopped carrot
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 4”
rack on power level HI for 8 minutes.
(1 serving)
Korean Style Ribs
2 meaty ribs from a prime roast
4 tablespoons Korean style
barbecue sauce
(available at Asian food stores)
Place the ribs and sauce in a plastic
bag and marinate for one hour. Place
the ribs on the 4” rack and cook on
power level HI for 5 minutes per side.
(1 serving)
47 • THE NUWAVE COMPLETE COOKBOOK
Mexican Dinner
1 (10 ounce) flank 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 tortilla’s
favorite salsa
salt & pepper to taste
Cut all vegetables and meats into
3” x ¼” long strips. Sprinkle or roll
meats with seasoning mix. On 4”
rack, place vegetables around outside
and meats on inside (can be in
shallow piles to fit). cook on power
level HI 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 on power level HI 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)
Meat Loaf Italiana
1½ lbs. ground beef
2 large eggs
3
/
4 cup fine dry bread crumbs
2 tablespoons Italian style herb
blend
1 cup spaghetti sauce
2 slices bacon
Mix everything, except the bacon and
pat mixture into loaf shape pan and
place on 1" rack. Lay the bacon on
top of the mixture and cook on power
level HI for 35 minutes.
Tips: Add ½ cup of Mozzarella
cheese to the center of the mixture.
(6-8 servings)
Beef Brisket
2-3 lbs. frozen brisket
6 bay leaves
10 garlic cloves
2 tablespoons turmeric
1 cup beef stock
salt & pepper to taste
Place everything in a plastic cooking
bag** and lay on the 4" rack. Cook
on power level HI for 1½ hours.
Carefully turn bag over and cook an
additional 60 minutes or until meat is
tender.
**Note: Making slits in the cooking
bag will result in juices escaping from
the bag. Gather the open end of the
bag, leave a thumb size opening and
tie with string or ties.
(4-6 servings)
Corned Beef Brisket
2-3 lbs. frozen brisket
1 cup beef stock
10 peppercorns*
1
/
8 teaspoon cloves*
*Add cloves and peppercorns if your
corned beef does not include
seasoning packet.
Rinse off the meat and place
everything in a plastic cooking bag.**
Lay on the 4" rack. Cook on power
level HI for 1½ hours. Carefully turn
bag over and cook an additional 60
minutes or until meat is tender.
**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.
(4-6 servings)
Tips: Serve with potatoes, cabbage
and rye bread for that St. Patrick's
Day touch!
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
Brush roast with olive oil and season
with fajita seasoning. Place Roast on
the 1” rack, fatty side up and cook on
power level HI for one hour. Brush
remaining vegetables with oil and
sprinkle fajita seasoning mix. Turn the
roast and place the vegetables
around the roast. Cook on power level
7 for 30 minutes. Let roast sit at least
10 minutes before serving and enjoy!
(4-6 servings)
Mock Chinese Casserole
1½ lbs. ground beef
½ cup celery, chopped
1 cup onion, chopped
½ cup sliced mushrooms
1 cup instant rice
1 can cream of mushroom soup
1 cup water
¼ cup soy sauce
1 can or small bag Chow Mein
noodles
Brown ground beef and vegetables
together. Drain the excess fat. Add
rice, soup, water and soy sauce.
Bring to a bubbling boil around edges
of the pan. Place in the 10” baking
pan. On the 1” rack cook for
15 minutes on power level HI. Place
Chow Mein noodles over the top.
Cook for an additional 2 minutes on
power level HI.
BEEF • 48
Pepper Steak
(steak au poivre)
1-2 lbs. sirloin steak
salt to taste
½ cup crushed peppercorns
4 ounces butter, melted
¼ teaspoon cayenne pepper
3 tablespoons Worcestershire
sauce
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Place the butter pepper and
Worcestershire sauce in a 10” pie
plate on the liner pan. Salt the meat
and press the pepper into both sides
of the meat and lay on the 4” rack.
Cook on power level HI for 5 to 6
minutes, turn over and cook another
5 to 6 minutes. Cut into 1” 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
¼ cup white part only of a
scallion, thinly sliced
1 medium garlic pickle, sliced
lengthwise in half
½ cup chopped carrot
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 4”
rack on power level HI for 8 minutes.
(1 serving)
Korean Style Ribs
2 meaty ribs from a prime roast
4 tablespoons Korean style
barbecue sauce
(available at Asian food stores)
Place the ribs and sauce in a plastic
bag and marinate for one hour. Place
the ribs on the 4” rack and cook on
power level HI for 5 minutes per side.
(1 serving)
47 • THE NUWAVE COMPLETE COOKBOOK
Mexican Dinner
1 (10 ounce) flank 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 tortilla’s
favorite salsa
salt & pepper to taste
Cut all vegetables and meats into
3” x ¼” long strips. Sprinkle or roll
meats with seasoning mix. On 4”
rack, place vegetables around outside
and meats on inside (can be in
shallow piles to fit). cook on power
level HI 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 on power level HI 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)
Meat Loaf Italiana
1½ lbs. ground beef
2 large eggs
3
/
4 cup fine dry bread crumbs
2 tablespoons Italian style herb
blend
1 cup spaghetti sauce
2 slices bacon
Mix everything, except the bacon and
pat mixture into loaf shape pan and
place on 1" rack. Lay the bacon on
top of the mixture and cook on power
level HI for 35 minutes.
Tips: Add ½ cup of Mozzarella
cheese to the center of the mixture.
(6-8 servings)
Beef Brisket
2-3 lbs. frozen brisket
6 bay leaves
10 garlic cloves
2 tablespoons turmeric
1 cup beef stock
salt & pepper to taste
Place everything in a plastic cooking
bag** and lay on the 4" rack. Cook
on power level HI for 1½ hours.
Carefully turn bag over and cook an
additional 60 minutes or until meat is
tender.
**Note: Making slits in the cooking
bag will result in juices escaping from
the bag. Gather the open end of the
bag, leave a thumb size opening and
tie with string or ties.
(4-6 servings)
Corned Beef Brisket
2-3 lbs. frozen brisket
1 cup beef stock
10 peppercorns*
1
/
8 teaspoon cloves*
*Add cloves and peppercorns if your
corned beef does not include
seasoning packet.
Rinse off the meat and place
everything in a plastic cooking bag.**
Lay on the 4" rack. Cook on power
level HI for 1½ hours. Carefully turn
bag over and cook an additional 60
minutes or until meat is tender.
**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.
(4-6 servings)
Tips: Serve with potatoes, cabbage
and rye bread for that St. Patrick's
Day touch!
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
Brush roast with olive oil and season
with fajita seasoning. Place Roast on
the 1” rack, fatty side up and cook on
power level HI for one hour. Brush
remaining vegetables with oil and
sprinkle fajita seasoning mix. Turn the
roast and place the vegetables
around the roast. Cook on power level
7 for 30 minutes. Let roast sit at least
10 minutes before serving and enjoy!
(4-6 servings)
Mock Chinese Casserole
1½ lbs. ground beef
½ cup celery, chopped
1 cup onion, chopped
½ cup sliced mushrooms
1 cup instant rice
1 can cream of mushroom soup
1 cup water
¼ cup soy sauce
1 can or small bag Chow Mein
noodles
Brown ground beef and vegetables
together. Drain the excess fat. Add
rice, soup, water and soy sauce.
Bring to a bubbling boil around edges
of the pan. Place in the 10” baking
pan. On the 1” rack cook for
15 minutes on power level HI. Place
Chow Mein noodles over the top.
Cook for an additional 2 minutes on
power level HI.
49 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR LAMB
To use your favorite dry seasonings
on frozen meat, sprinkle a little water
on top of the meat and then add your
seasonings. This will allow the
seasonings to stick to the meat.
Brush sauces on fresh lamb so the
seasonings bake right in. To save
time, marinate meat in a sealed bag
or container and freeze into separate
servings. When ready to use, refer to
the cooking guide to cook frozen
meat.
Lamb is thoroughly cooked when the
exterior appears crispy and dark
brown in color and the meat begins to
split apart. 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
Roasting Recommendations below),
remove from the oven, place an
aluminum foil tent loosely over it,
allowing the meat to rest for 15 to 20
minutes. As the meat rests, the
internal temperature will increase
by several degrees.
Roasting Recommendations
(Temperatures listed below are based
on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC)
Lamb Roasts 145º-150ºF (66ºC)
(Boneless)
rare 120º-140ºF (60ºC)
medium-rare 140º-150ºF (66ºC)
medium-well 150º-160ºF (71ºC)
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Lamb with Pesto
1 (6 ounce) lamb steak from the
leg (1” thick)
3 tablespoons pesto sauce
Place the steak on the 4” rack and
spread on half the pesto sauce. Cook
on power level HI for 8 minutes. Turn
over and spread on the remaining
sauce and cook for another 8
minutes.
(1 serving)
Pesto Sauce:
2 cups packed fresh, basil leaves
1
/
3 cup pine nuts
2 cloves garlic
½ cup olive oil
salt to taste
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 film of
mayonnaise on top to prevent
discoloration.
Lamb Kabob
2 lbs. leg of lamb, trimmed of
fat, and cut into 2" 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
Divide ingredients into four servings
and slide onto metal or bamboo
skewers, alternating meat and
vegetables. Place on the 4" rack
and brush with sauce or seasoning.
Cook on power level HI for 10
minutes, then turn and brush the
other side with sauce or seasoning
and cook an additional 5 minutes.
(4 servings)
Herb Stuffed Lamb Chops
- Lamb Chops are something more people
should cook. The earthiness of the meat paired
with the fresh herbs round this meal into a
wonderful dinner. Have your butcher cut a 2”
pocket into the side of the lamb. You can also
cut pocket yourself. Lay meat chop side down
and depending on the size of the chop cut a
pocket ¾” through the side of the lamb. I love
thyme or tarragon with lamb. Some people like
rosemary, so use the herbs you like.
6 each lamb chops (2” 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
¼ teaspoon ground black pepper
1 teaspoon salt
Mix garlic, herbs, shallots, salt and
pepper with the softened butter. Place
butter mixture in pockets of lamb.
Secure with toothpicks. Spray
non-stick cooking spray on the 4” rack
and place the lamb chops on the rack.
Cook on power level HI for 9 minutes
per side for medium rare. If you want
well-done, cook for 12 minutes per
side.
(6 servings)
Lamb & Ham
6 ounces leg of lamb cut into
1” cubes
2 ounces smoked ham, diced
½ green pepper, cored and
chopped
1 clove garlic, minced
2 tablespoons olive oil
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 8 minutes, stir and cook
another 8 minutes.
(1 serving)
LAMB • 50
49 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR LAMB
To use your favorite dry seasonings
on frozen meat, sprinkle a little water
on top of the meat and then add your
seasonings. This will allow the
seasonings to stick to the meat.
Brush sauces on fresh lamb so the
seasonings bake right in. To save
time, marinate meat in a sealed bag
or container and freeze into separate
servings. When ready to use, refer to
the cooking guide to cook frozen
meat.
Lamb is thoroughly cooked when the
exterior appears crispy and dark
brown in color and the meat begins to
split apart. 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
Roasting Recommendations below),
remove from the oven, place an
aluminum foil tent loosely over it,
allowing the meat to rest for 15 to 20
minutes. As the meat rests, the
internal temperature will increase
by several degrees.
Roasting Recommendations
(Temperatures listed below are based
on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC)
Lamb Roasts 145º-150ºF (66ºC)
(Boneless)
rare 120º-140ºF (60ºC)
medium-rare 140º-150ºF (66ºC)
medium-well 150º-160ºF (71ºC)
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Lamb with Pesto
1 (6 ounce) lamb steak from the
leg (1” thick)
3 tablespoons pesto sauce
Place the steak on the 4” rack and
spread on half the pesto sauce. Cook
on power level HI for 8 minutes. Turn
over and spread on the remaining
sauce and cook for another 8
minutes.
(1 serving)
Pesto Sauce:
2 cups packed fresh, basil leaves
1
/
3 cup pine nuts
2 cloves garlic
½ cup olive oil
salt to taste
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 film of
mayonnaise on top to prevent
discoloration.
Lamb Kabob
2 lbs. leg of lamb, trimmed of
fat, and cut into 2" 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
Divide ingredients into four servings
and slide onto metal or bamboo
skewers, alternating meat and
vegetables. Place on the 4" rack
and brush with sauce or seasoning.
Cook on power level HI for 10
minutes, then turn and brush the
other side with sauce or seasoning
and cook an additional 5 minutes.
(4 servings)
Herb Stuffed Lamb Chops
- Lamb Chops are something more people
should cook. The earthiness of the meat paired
with the fresh herbs round this meal into a
wonderful dinner. Have your butcher cut a 2”
pocket into the side of the lamb. You can also
cut pocket yourself. Lay meat chop side down
and depending on the size of the chop cut a
pocket ¾” through the side of the lamb. I love
thyme or tarragon with lamb. Some people like
rosemary, so use the herbs you like.
6 each lamb chops (2” 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
¼ teaspoon ground black pepper
1 teaspoon salt
Mix garlic, herbs, shallots, salt and
pepper with the softened butter. Place
butter mixture in pockets of lamb.
Secure with toothpicks. Spray
non-stick cooking spray on the 4” rack
and place the lamb chops on the rack.
Cook on power level HI for 9 minutes
per side for medium rare. If you want
well-done, cook for 12 minutes per
side.
(6 servings)
Lamb & Ham
6 ounces leg of lamb cut into
1” cubes
2 ounces smoked ham, diced
½ green pepper, cored and
chopped
1 clove garlic, minced
2 tablespoons olive oil
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 8 minutes, stir and cook
another 8 minutes.
(1 serving)
LAMB • 50
POULTRY • 52
Moroccan Lamb Burgers
- I love the international flavor of this burger.
With the mildly spicy North African flavors
this burger is a crowd pleaser.
1
1
/
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
¾ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground cumin
Salsa:
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”
cubes)
1 cup chopped red onion
¼ cup chopped pitted green
olives (I use Greek)
Mix all the ingredients in the lamb
section and form into four 4” burgers.
You can make these the day ahead,
if you want. This helps to marry
flavors. Spray non-stick cooking spray
on the 4” rack and place burgers on
the rack. Cook on power level HI for
4 to 5 minutes per side. If you want
well-done, cook for 7 to 8 minutes.
Place on your favorite bun
(I recommend cracked wheat) and
place salsa on burger along with
mayonnaise.
(4 servings)
Curried Lamb
6 ounces leg of lamb cut into
1” cubes
½ green pepper, sliced thick
2 cloves garlic, minced
2 tablespoons grated fresh ginger
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 dish. Place
on the 4” rack and cook on power level
HI for 10 minutes, stir and cook for
another 10 minutes. Stir in the juice
and sour cream and serve.
(1 serving)
Lamb Chops with Feta and
Tomatoes
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
¼ cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt & pepper to taste
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 15 minutes. In a small
bowl, mix feta, tomatoes, olives, and
parsley. Set aside. Place lamb chops
directly on 4" rack, sprinkle with salt
and pepper. Cook on power level HI
until done to taste, approx. 8 to 10
minutes, turning over halfway.
When chops are done, spoon equal
portion of feta mixture on each chop
and cook on HI for 1 to 3 minutes or
until cheese melts.
(4 servings)
51 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR POULTRY
Poultry should be turned halfway
through the cooking time for even
browning.
To use your favorite dry seasonings
on frozen poultry, sprinkle a little
water on top of the poultry and then
add your seasonings. This will allow
the seasonings to stick to the poultry.
Brush sauces on fresh poultry so the
seasonings bake right in.
To save time and for extra flavor,
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 first half of
the cooking time. When you flip 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 stuffing and resume
cooking.
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 • 52
Moroccan Lamb Burgers
- I love the international flavor of this burger.
With the mildly spicy North African flavors
this burger is a crowd pleaser.
1
1
/
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
¾ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground cumin
Salsa:
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”
cubes)
1 cup chopped red onion
¼ cup chopped pitted green
olives (I use Greek)
Mix all the ingredients in the lamb
section and form into four 4” burgers.
You can make these the day ahead,
if you want. This helps to marry
flavors. Spray non-stick cooking spray
on the 4” rack and place burgers on
the rack. Cook on power level HI for
4 to 5 minutes per side. If you want
well-done, cook for 7 to 8 minutes.
Place on your favorite bun
(I recommend cracked wheat) and
place salsa on burger along with
mayonnaise.
(4 servings)
Curried Lamb
6 ounces leg of lamb cut into
1” cubes
½ green pepper, sliced thick
2 cloves garlic, minced
2 tablespoons grated fresh ginger
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 dish. Place
on the 4” rack and cook on power level
HI for 10 minutes, stir and cook for
another 10 minutes. Stir in the juice
and sour cream and serve.
(1 serving)
Lamb Chops with Feta and
Tomatoes
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
¼ cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt & pepper to taste
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 15 minutes. In a small
bowl, mix feta, tomatoes, olives, and
parsley. Set aside. Place lamb chops
directly on 4" rack, sprinkle with salt
and pepper. Cook on power level HI
until done to taste, approx. 8 to 10
minutes, turning over halfway.
When chops are done, spoon equal
portion of feta mixture on each chop
and cook on HI for 1 to 3 minutes or
until cheese melts.
(4 servings)
51 • THE NUWAVE COMPLETE COOKBOOK
TIPS FOR POULTRY
Poultry should be turned halfway
through the cooking time for even
browning.
To use your favorite dry seasonings
on frozen poultry, sprinkle a little
water on top of the poultry and then
add your seasonings. This will allow
the seasonings to stick to the poultry.
Brush sauces on fresh poultry so the
seasonings bake right in.
To save time and for extra flavor,
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 first half of
the cooking time. When you flip 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 stuffing and resume
cooking.
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.
53 • THE NUWAVE COMPLETE COOKBOOK POULTRY • 54
Stuffed Chicken with Goat Cheese
and Red Pepper Sauce
- I love this recipe for the bigger chicken breasts
you can find at the market. If you want to use
thinner chicken breasts, have the butcher pound
the chicken breast to about a ¼” thick. This is
perfect to make and freeze. I always make a
couple extra dinners to have on hand. This way
after a hard day you can pull out of the freezer
and have a great healthy meal in no time.
Remember, Nuwave cooks from a frozen state
and spares no flavor or juices.
4 boneless chicken breasts
(on the thicker side or ¼” flatten
chicken breasts)
4 ounces mild Goat cheese
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
or ½ teaspoon of dry thyme
1 tablespoon fresh basil, chopped
or ½ teaspoon dry basil
2 cloves garlic, chopped
pepper to taste
In a small bowl, add all ingredients and
mix. Place chicken breast on the
cutting board with breast side up and
cut a 3” pocket in the side of the breast.
Stuff breast with cheese mixture. Fasten
the slit with toothpicks. For thinner
breasts, lay the flatten breasts on the
cutting board and place the cheese in
the middles of the breast and roll the
chicken and secure with toothpicks.
Chicken and Dumpling
Casserole
- This recipe is done in the 10” baking pan.
It can be done in a pie dish or any oven safe
dish that you would use in a conventional
oven. The ease of this recipe and the taste
speaks for itself.
4 boneless, skinless chicken
breasts (5-6 ounce, ½” thick)
1 can cream of mushroom or
celery or any soup you like
2
/
3 cup white flour
1 teaspoon baking powder
¼ cup Parmesan cheese, grated
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons extra virgin olive oil
1 large egg
salt & pepper to taste
Wash and dry the boneless, skinless
chicken breast. Baste the cream of
mushroom soup over chicken. In a
bowl mix the rest of the ingredients.
Spread mixture over chicken and
soup mixture. Place 10” baking pan
(or what ever pan you are using on
the 1” rack) and cook on power level
HI for 16 minutes. Please keep in
mind that if you’re using thicker
chicken breasts or chicken with bones
you will have to adjust your cooking
time accordingly. Let dome sit for
1 minute before opening.
(4 servings)
Cilantro Garlic Chicken Breast
- This sounds like a lot of cilantro and garlic,
the result is a tangy. I serve with fresh slices
of tomato and cucumbers.This recipe freezes
wonderfully.
6 boneless, skinless chicken
breasts (about 6 ounce)
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
¼ cup lemon or lime juice
Place one chicken breast between
sheets of parchment paper or on
plastic wrap (I cut open a plastic bag).
With a meat pounder or rolling pin,
flatten chicken until about ½” thick.
Place in a large plastic bag. Repeat
with remaining chicken breasts. In the
NuWave Twister or blender, finely
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 4” rack.
Cook on power level HI for 8 minutes
per side (if thawed out, cook on
power level HI for 6 minutes
per side). Keep in mind these
are estimated cooking
times depending
on the size
of the chicken
breasts.
(6 servings)
Cooking instructions for thicker
chicken breasts:
Place on the 4” rack and brush with
olive oil and sprinkle with paprika.
Cook on power level HI for
16 minutes for thawed, larger
thicker breasts. Cook for 24 minutes
for a frozen breast. No need to turn
the chicken.
Cooking instructions for thinner
breasts:
Place on the 4” rack and brush with
olive oil and sprinkle with paprika.
Cook on power level HI for 12
minutes for thawed breast and
20 minutes for frozen chicken.
No need to turn the Chicken.
Easy Red Pepper Sauce:
Cut 2 cups of red peppers in half.
Remove seeds. Place on the 4” rack
and cook on power level HI for 12
minutes. Skin will peel off. Place the
peppers in the NuWave Twister or a
blender and add 1 teaspoon garlic
and ½ cup chicken stock; salt and
pepper to taste. Blend and place in
the bottom liner pan. Heat on power
level HI for 3 minutes. Place the
chicken on sauce and serve. The liner
pan can also be served as a tray.
(6 servings)
53 • THE NUWAVE COMPLETE COOKBOOK POULTRY • 54
Stuffed Chicken with Goat Cheese
and Red Pepper Sauce
- I love this recipe for the bigger chicken breasts
you can find at the market. If you want to use
thinner chicken breasts, have the butcher pound
the chicken breast to about a ¼” thick. This is
perfect to make and freeze. I always make a
couple extra dinners to have on hand. This way
after a hard day you can pull out of the freezer
and have a great healthy meal in no time.
Remember, Nuwave cooks from a frozen state
and spares no flavor or juices.
4 boneless chicken breasts
(on the thicker side or ¼” flatten
chicken breasts)
4 ounces mild Goat cheese
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
or ½ teaspoon of dry thyme
1 tablespoon fresh basil, chopped
or ½ teaspoon dry basil
2 cloves garlic, chopped
pepper to taste
In a small bowl, add all ingredients and
mix. Place chicken breast on the
cutting board with breast side up and
cut a 3” pocket in the side of the breast.
Stuff breast with cheese mixture. Fasten
the slit with toothpicks. For thinner
breasts, lay the flatten breasts on the
cutting board and place the cheese in
the middles of the breast and roll the
chicken and secure with toothpicks.
Chicken and Dumpling
Casserole
- This recipe is done in the 10” baking pan.
It can be done in a pie dish or any oven safe
dish that you would use in a conventional
oven. The ease of this recipe and the taste
speaks for itself.
4 boneless, skinless chicken
breasts (5-6 ounce, ½” thick)
1 can cream of mushroom or
celery or any soup you like
2
/
3 cup white flour
1 teaspoon baking powder
¼ cup Parmesan cheese, grated
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons extra virgin olive oil
1 large egg
salt & pepper to taste
Wash and dry the boneless, skinless
chicken breast. Baste the cream of
mushroom soup over chicken. In a
bowl mix the rest of the ingredients.
Spread mixture over chicken and
soup mixture. Place 10” baking pan
(or what ever pan you are using on
the 1” rack) and cook on power level
HI for 16 minutes. Please keep in
mind that if you’re using thicker
chicken breasts or chicken with bones
you will have to adjust your cooking
time accordingly. Let dome sit for
1 minute before opening.
(4 servings)
Cilantro Garlic Chicken Breast
- This sounds like a lot of cilantro and garlic,
the result is a tangy. I serve with fresh slices
of tomato and cucumbers.This recipe freezes
wonderfully.
6 boneless, skinless chicken
breasts (about 6 ounce)
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
¼ cup lemon or lime juice
Place one chicken breast between
sheets of parchment paper or on
plastic wrap (I cut open a plastic bag).
With a meat pounder or rolling pin,
flatten chicken until about ½” thick.
Place in a large plastic bag. Repeat
with remaining chicken breasts. In the
NuWave Twister or blender, finely
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 4” rack.
Cook on power level HI for 8 minutes
per side (if thawed out, cook on
power level HI for 6 minutes
per side). Keep in mind these
are estimated cooking
times depending
on the size
of the chicken
breasts.
(6 servings)
Cooking instructions for thicker
chicken breasts:
Place on the 4” rack and brush with
olive oil and sprinkle with paprika.
Cook on power level HI for
16 minutes for thawed, larger
thicker breasts. Cook for 24 minutes
for a frozen breast. No need to turn
the chicken.
Cooking instructions for thinner
breasts:
Place on the 4” rack and brush with
olive oil and sprinkle with paprika.
Cook on power level HI for 12
minutes for thawed breast and
20 minutes for frozen chicken.
No need to turn the Chicken.
Easy Red Pepper Sauce:
Cut 2 cups of red peppers in half.
Remove seeds. Place on the 4” rack
and cook on power level HI for 12
minutes. Skin will peel off. Place the
peppers in the NuWave Twister or a
blender and add 1 teaspoon garlic
and ½ cup chicken stock; salt and
pepper to taste. Blend and place in
the bottom liner pan. Heat on power
level HI for 3 minutes. Place the
chicken on sauce and serve. The liner
pan can also be served as a tray.
(6 servings)
POULTRY • 5655 • THE NUWAVE COMPLETE COOKBOOK
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
¼ cup prepared spaghetti sauce
Pound the chicken to
3
/
8” 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 4” rack and cook on
power level HI for 13 minutes. 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” rack and melt on
power level HI for about 3 to 4 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
Place the chicken in an appropriate
size shallow pan on 4" rack. Pour the
wine and lemon juice over the chicken.
Sprinkle with the seasonings. Cook on
power level HI for 35 minutes, flipping
once. To make the sauce, pour juices
into a bowl and stir in the cornstarch.
Heat 1 to 2 minutes or until thickened.
(4 servings)
Tips: 1 lemon yields about
¼ cup of juice.
Breaded Chicken Breast
1 cup seasoned bread crumbs
2 tablespoons butter
1 egg, beaten
1 (4-6 ounce) boneless chicken
breast
2 tablespoons chopped parsley
Place the bread crumbs in a shallow
oval dish. Dip the chicken in the egg
and roll in the bread crumbs. Place
the butter on top and cook on power
level HI on the 4” rack for 8 minutes.
Sprinkle with parsley and serve.
(1 serving)
Nut Breading Chicken Breast
1 egg, beaten or ¼ cup egg
substitute
½ cup ground pecans
1 tablespoon wheat germ
1 teaspoon dried Italian
seasoning blend
1 (4-6 ounce) 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 4” rack
and cook on power level HI for 8
minutes. Sprinkle with parsley and
serve.
(1 serving)
Thai Chicken
1 (4-6 ounce) 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
¼ cup shredded raw coconut,
unsweetened
Mix everything in a shallow bowl and
place on the 4” rack. Cook on power
level HI for 15 minutes, stir and serve.
(1 serving)
Rosemary Chicken
1 (3 lb.) whole chicken
4 tablespoons fresh chopped
rosemary or 2 tablespoons dried
4 large cloves garlic minced
4 tablespoons olive oil
salt & pepper to taste
Loosen the skin of the chicken by
running a chopstick or plastic spatula
handle between the skin and flesh 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” rack and cook on
power level HI for 20 minutes. Turn
the bird over and baste with the juices
in the liner pan and cook for another
25 minutes.
(1 serving)
Creamy Chicken Breast
with Mushrooms & Peppers
1 (4-6 ounce) chicken breast
2 large mushrooms sliced
½ red, yellow, or green bell
pepper, cut into 1” pieces
½ cup cream
salt & pepper to taste
Place the chicken in a shallow oval
dish. Add mushrooms and pepper
along the sides of the chicken. Pour
sour cream and seasonings over all
ingredients. Place dish on the 4” rack
and cook on power level HI for 13 to
15 minutes.
(1 serving)
Buttery Chicken Breast
1 (4-6 ounce) 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 4” rack and
cook on power level HI for 8 minutes.
(1 serving)
Chicken Curry
1 (4-6 ounce) chicken breast,
cut into bite size pieces
1 scallion, cut into
1
/
2” pieces
½ green bell pepper, diced
2 cloves garlic, minced
2 tablespoons fresh
ginger, grated
1 tablespoon curry powder
or paste
¼ cup sour cream
1 teaspoon coriander leaves,
chopped
salt & pepper to taste
Mix everything, except the coriander
and sour cream in a small bowl.
Place on the 4” rack and cook on
power level HI for 15 minutes. Stir in
the cream and sprinkle with coriander
and serve.
(1 serving)
POULTRY • 5655 • THE NUWAVE COMPLETE COOKBOOK
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
¼ cup prepared spaghetti sauce
Pound the chicken to
3
/
8” 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 4” rack and cook on
power level HI for 13 minutes. 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” rack and melt on
power level HI for about 3 to 4 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
Place the chicken in an appropriate
size shallow pan on 4" rack. Pour the
wine and lemon juice over the chicken.
Sprinkle with the seasonings. Cook on
power level HI for 35 minutes, flipping
once. To make the sauce, pour juices
into a bowl and stir in the cornstarch.
Heat 1 to 2 minutes or until thickened.
(4 servings)
Tips: 1 lemon yields about
¼ cup of juice.
Breaded Chicken Breast
1 cup seasoned bread crumbs
2 tablespoons butter
1 egg, beaten
1 (4-6 ounce) boneless chicken
breast
2 tablespoons chopped parsley
Place the bread crumbs in a shallow
oval dish. Dip the chicken in the egg
and roll in the bread crumbs. Place
the butter on top and cook on power
level HI on the 4” rack for 8 minutes.
Sprinkle with parsley and serve.
(1 serving)
Nut Breading Chicken Breast
1 egg, beaten or ¼ cup egg
substitute
½ cup ground pecans
1 tablespoon wheat germ
1 teaspoon dried Italian
seasoning blend
1 (4-6 ounce) 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 4” rack
and cook on power level HI for 8
minutes. Sprinkle with parsley and
serve.
(1 serving)
Thai Chicken
1 (4-6 ounce) 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
¼ cup shredded raw coconut,
unsweetened
Mix everything in a shallow bowl and
place on the 4” rack. Cook on power
level HI for 15 minutes, stir and serve.
(1 serving)
Rosemary Chicken
1 (3 lb.) whole chicken
4 tablespoons fresh chopped
rosemary or 2 tablespoons dried
4 large cloves garlic minced
4 tablespoons olive oil
salt & pepper to taste
Loosen the skin of the chicken by
running a chopstick or plastic spatula
handle between the skin and flesh 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” rack and cook on
power level HI for 20 minutes. Turn
the bird over and baste with the juices
in the liner pan and cook for another
25 minutes.
(1 serving)
Creamy Chicken Breast
with Mushrooms & Peppers
1 (4-6 ounce) chicken breast
2 large mushrooms sliced
½ red, yellow, or green bell
pepper, cut into 1” pieces
½ cup cream
salt & pepper to taste
Place the chicken in a shallow oval
dish. Add mushrooms and pepper
along the sides of the chicken. Pour
sour cream and seasonings over all
ingredients. Place dish on the 4” rack
and cook on power level HI for 13 to
15 minutes.
(1 serving)
Buttery Chicken Breast
1 (4-6 ounce) 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 4” rack and
cook on power level HI for 8 minutes.
(1 serving)
Chicken Curry
1 (4-6 ounce) chicken breast,
cut into bite size pieces
1 scallion, cut into
1
/
2” pieces
½ green bell pepper, diced
2 cloves garlic, minced
2 tablespoons fresh
ginger, grated
1 tablespoon curry powder
or paste
¼ cup sour cream
1 teaspoon coriander leaves,
chopped
salt & pepper to taste
Mix everything, except the coriander
and sour cream in a small bowl.
Place on the 4” rack and cook on
power level HI for 15 minutes. Stir in
the cream and sprinkle with coriander
and serve.
(1 serving)
POULTRY • 58
57 • THE NUWAVE COMPLETE COOK-
Chicken Servings 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 4” rack. Cook on power level
HI for about 15 minutes.
(2 servings)
Lemon Caper Chicken
4 boneless chicken breasts
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 4" rack. Pour the
wine and lemon juice over the
chicken. Sprinkle with the seasonings.
Tent with foil and cook on power level
HI for 15 minutes. Flip the chicken,
pour some of the sauce from the pan
on the chicken including some of the
capers. Tent again with foil and cook
on power level HI for 15 minutes or
until juices run clear. To make the
sauce, pour juices into a bowl and stir
in the cornstarch. Heat 1 to 2 minutes
or until thickened and pour over top.
(4 servings)
Tips: Warmer lemons produce more
juice. To heat lemons in the NuWave,
place lemon on the 4” rack and heat
on power level HI for about 2 to 3
minutes.
Oven Fried Chicken Tenders
with a Wasabi Dipping Sauce
- This chicken allows you to feel like you’re
eating fried chicken but without all the fats.
It gives you the nice crunch that seems to
satisfy the need for the crunch factor in
our diets. You can serve this with any sauce.
3 boneless, skinless chicken
breasts (about 1 lb. each, cut
crosswise into ½” strips)
2
/
3 cup white flour
1 teaspoon baking soda
½ cup Parmesan cheese
½ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra virgin olive oil
Spray the 4” rack with non-stick
cooking spray. In a 1 gallon food
storage plastic bag, mix flour, baking
soda, cheese, garlic salt, and paprika.
Dip the chicken strips into egg and
place into bag. Seal bag, shake and
coat chicken. Place chicken on the 4”
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 on
power level HI 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:
½ cup mayonnaise
2 teaspoons Wasabi (found in the
refrigerator section at the local
market)
Mix 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.
Low-Fat Crunchy Filled
Chicken
4 boneless chicken breasts
3 ounces low-fat Cheddar cheese
1 tablespoon Dijon mustard
1 cup crushed corn flakes
1 teaspoon dried parsley flakes
½ cup non-fat buttermilk
Cut a deep 2” 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 baking dish
which has been sprayed with non-stick
spray and place on 4" rack. Cook on
power level HI for 45 minutes, turn
over halfway thru to evenly brown.
(4 servings)
Turkey Breast Enchiladas
4 (6 ounce) turkey cutlets
4 slices Mozzarella or Mexican
white cheese, (about 4 ounce)
½ cup prepared salsa
½ cup sour cream
chopped cilantro
Mexican style seasoning to taste
Pound the turkey cutlets to
3
/
8”
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 4” rack and cook on
power level HI for 10 minutes.
Meanwhile, heat the salsa. Pour the
sauce over the turkey and sprinkle
with cilantro.
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish,
place on liner pan or 1” rack and melt
on power level HI for about 3 to 4
minutes.
(4 servings)
Caraway Duck with
Raspberry Sauce
2 legs, 2 thighs, 2 wings,
2 breasts cut in half
1 tablespoon crushed
caraway seed
salt & pepper to taste
Raspberry Sauce:
1 pint fresh raspberries
1 tablespoon lime juice
¼ 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” rack, skin
side up. Cook on power level HI for
30 minutes each side. While duck is
baking, prepare the raspberry sauce.
Raspberry Sauce. Purée raspberries
in a food processor or blender. With
a flexible 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)
POULTRY • 58
57 • THE NUWAVE COMPLETE COOK-
Chicken Servings 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 4” rack. Cook on power level
HI for about 15 minutes.
(2 servings)
Lemon Caper Chicken
4 boneless chicken breasts
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 4" rack. Pour the
wine and lemon juice over the
chicken. Sprinkle with the seasonings.
Tent with foil and cook on power level
HI for 15 minutes. Flip the chicken,
pour some of the sauce from the pan
on the chicken including some of the
capers. Tent again with foil and cook
on power level HI for 15 minutes or
until juices run clear. To make the
sauce, pour juices into a bowl and stir
in the cornstarch. Heat 1 to 2 minutes
or until thickened and pour over top.
(4 servings)
Tips: Warmer lemons produce more
juice. To heat lemons in the NuWave,
place lemon on the 4” rack and heat
on power level HI for about 2 to 3
minutes.
Oven Fried Chicken Tenders
with a Wasabi Dipping Sauce
- This chicken allows you to feel like you’re
eating fried chicken but without all the fats.
It gives you the nice crunch that seems to
satisfy the need for the crunch factor in
our diets. You can serve this with any sauce.
3 boneless, skinless chicken
breasts (about 1 lb. each, cut
crosswise into ½” strips)
2
/
3 cup white flour
1 teaspoon baking soda
½ cup Parmesan cheese
½ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra virgin olive oil
Spray the 4” rack with non-stick
cooking spray. In a 1 gallon food
storage plastic bag, mix flour, baking
soda, cheese, garlic salt, and paprika.
Dip the chicken strips into egg and
place into bag. Seal bag, shake and
coat chicken. Place chicken on the 4”
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 on
power level HI 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:
½ cup mayonnaise
2 teaspoons Wasabi (found in the
refrigerator section at the local
market)
Mix 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.
Low-Fat Crunchy Filled
Chicken
4 boneless chicken breasts
3 ounces low-fat Cheddar cheese
1 tablespoon Dijon mustard
1 cup crushed corn flakes
1 teaspoon dried parsley flakes
½ cup non-fat buttermilk
Cut a deep 2” 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 baking dish
which has been sprayed with non-stick
spray and place on 4" rack. Cook on
power level HI for 45 minutes, turn
over halfway thru to evenly brown.
(4 servings)
Turkey Breast Enchiladas
4 (6 ounce) turkey cutlets
4 slices Mozzarella or Mexican
white cheese, (about 4 ounce)
½ cup prepared salsa
½ cup sour cream
chopped cilantro
Mexican style seasoning to taste
Pound the turkey cutlets to
3
/
8”
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 4” rack and cook on
power level HI for 10 minutes.
Meanwhile, heat the salsa. Pour the
sauce over the turkey and sprinkle
with cilantro.
Tips: To heat sauce in the NuWave,
place sauce in an oven safe dish,
place on liner pan or 1” rack and melt
on power level HI for about 3 to 4
minutes.
(4 servings)
Caraway Duck with
Raspberry Sauce
2 legs, 2 thighs, 2 wings,
2 breasts cut in half
1 tablespoon crushed
caraway seed
salt & pepper to taste
Raspberry Sauce:
1 pint fresh raspberries
1 tablespoon lime juice
¼ 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” rack, skin
side up. Cook on power level HI for
30 minutes each side. While duck is
baking, prepare the raspberry sauce.
Raspberry Sauce. Purée raspberries
in a food processor or blender. With
a flexible 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)
59 • THE NUWAVE COMPLETE COOKBOOK
To Cook a Ham: The NuWave
®
Pro
Infrared Oven can cook up to an 8 lb.
ham without the bone, and a 14 Ib.
ham with the NuWave
®
extender ring.
Place the ham on the 1” rack. For
best results, flip the ham halfway
through the cooking process. Add
glaze during the last 5 minutes of
cooking. Baste ham with the juices
right in the liner pan. If browning too
fast, place aluminum foil over the top.
Cook 15 minutes per pound on power
level 8.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Adobo Cutlets
1 (4-6 ounce) pork cutlet
2 tablespoons white vinegar
adobo seasoning
(available in Mexican food stores)
chopped radishes for garnish
Place the cutlet in a shallow dish and
season with adobo mixed with the
vinegar. Place the dish on the 4”
rack and cook on power level HI for
15 minutes or until juices run clear.
Sprinkle with radishes and serve.
(1 serving)
PORK • 60
TIPS FOR PORK
For even browning, turn pork halfway
through the cooking process.
To use your favorite dry seasonings
on frozen pork, sprinkle a little water
on top of the pork and then add your
seasonings. This will allow the
seasonings to stick to the pork.
Brush sauces on fresh pork so the
seasonings bake right in. To save
time, marinate pork in a sealed bag or
container and freeze into separate
servings. When ready to use, refer to
the cooking guide.
Place aluminum foil over the top to
prevent the pork from browning too
fast. Be sure to secure the aluminum
foil to the sides of the rack or extend
the aluminum foil outside the oven to
prevent the NuWave Pro Infrared
Oven’s internal fan from moving the
aluminum foil around during the
cooking process
Pork in Mole Sauce
1 (4-6 ounce) pork chop or cutlet
2 tablespoons mole sauce
2 tablespoons sesame seeds
*Mole sauce is available in Mexican
food stores and provides an
interesting taste to pork and chicken
recipes. Spread the sauce over the
surface of the pork and sprinkle on
the seeds. Place on the 4” rack and
cook on power level HI for 10
minutes, turn over and cook for
another 5 minutes or until juices run
clear.
(1 serving)
Baked Ham in Cola
- This Southern style ham has become
very popular in the last 20 years.
10 lb. ham with bone in.
1 can cola
1 cup brown sugar
2 teaspoon dry mustard
1 teaspoon freshly ground
pepper
1½ cup bread crumbs, plain
Place the ham on the 1”rack, fat
side down. Add half can of cola to
cover the ham. Cook on power level
HI for 15 minutes per pound; frozen
ham 20 minutes per pound. Baste the
ham every 15 minutes. Remember to
hit PAUSE before opening the oven
and START to resume cooking. Mix
brown sugar, mustard, pepper and
bread crumbs together and add the
mixture to the ham at the last
15 minutes of cooking. Pat down
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
Tips: For the better flavor, use a
ham with the bone. The bone can
be also used to make soup.
Asian Marinated Pork Chops
with Pineapple Relish
- Use a 1 to 1½” boneless or bone-in chop.
This is an excellent recipe to freeze and pull
out to cook in the NuWave. I also substitute
chicken, shrimp and beef.
4 (1 to 1½” thick) pork chops
1 teaspoon ground ginger
¼ teaspoon black pepper
¼ cup soy sauce
¼ 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
in your refrigerator for 2 hours. Place
meat on 4” rack and cook on power
level HI for 12 minutes per side for
frozen.
(4 servings)
Tips: Cook time frozen: 12 minutes
per side. Thawed: 6 to 7 minutes per
side. Please keep in mind these are
estimates and depending on the size
and thickness cooking time may vary.
Pineapple Relish:
1 cup Fresh or canned pineapple
(juice drained from can)
¼ cup sliced red onion
3 tablespoons chopped
flat leaf parsley
top with pineapple relish
salt & pepper to taste
59 • THE NUWAVE COMPLETE COOKBOOK
To Cook a Ham: The NuWave
®
Pro
Infrared Oven can cook up to an 8 lb.
ham without the bone, and a 14 Ib.
ham with the NuWave
®
extender ring.
Place the ham on the 1” rack. For
best results, flip the ham halfway
through the cooking process. Add
glaze during the last 5 minutes of
cooking. Baste ham with the juices
right in the liner pan. If browning too
fast, place aluminum foil over the top.
Cook 15 minutes per pound on power
level 8.
* Using a meat thermometer is
essential for checking the internal
temperature of the meat.
Adobo Cutlets
1 (4-6 ounce) pork cutlet
2 tablespoons white vinegar
adobo seasoning
(available in Mexican food stores)
chopped radishes for garnish
Place the cutlet in a shallow dish and
season with adobo mixed with the
vinegar. Place the dish on the 4”
rack and cook on power level HI for
15 minutes or until juices run clear.
Sprinkle with radishes and serve.
(1 serving)
PORK • 60
TIPS FOR PORK
For even browning, turn pork halfway
through the cooking process.
To use your favorite dry seasonings
on frozen pork, sprinkle a little water
on top of the pork and then add your
seasonings. This will allow the
seasonings to stick to the pork.
Brush sauces on fresh pork so the
seasonings bake right in. To save
time, marinate pork in a sealed bag or
container and freeze into separate
servings. When ready to use, refer to
the cooking guide.
Place aluminum foil over the top to
prevent the pork from browning too
fast. Be sure to secure the aluminum
foil to the sides of the rack or extend
the aluminum foil outside the oven to
prevent the NuWave Pro Infrared
Oven’s internal fan from moving the
aluminum foil around during the
cooking process
Pork in Mole Sauce
1 (4-6 ounce) pork chop or cutlet
2 tablespoons mole sauce
2 tablespoons sesame seeds
*Mole sauce is available in Mexican
food stores and provides an
interesting taste to pork and chicken
recipes. Spread the sauce over the
surface of the pork and sprinkle on
the seeds. Place on the 4” rack and
cook on power level HI for 10
minutes, turn over and cook for
another 5 minutes or until juices run
clear.
(1 serving)
Baked Ham in Cola
- This Southern style ham has become
very popular in the last 20 years.
10 lb. ham with bone in.
1 can cola
1 cup brown sugar
2 teaspoon dry mustard
1 teaspoon freshly ground
pepper
1½ cup bread crumbs, plain
Place the ham on the 1”rack, fat
side down. Add half can of cola to
cover the ham. Cook on power level
HI for 15 minutes per pound; frozen
ham 20 minutes per pound. Baste the
ham every 15 minutes. Remember to
hit PAUSE before opening the oven
and START to resume cooking. Mix
brown sugar, mustard, pepper and
bread crumbs together and add the
mixture to the ham at the last
15 minutes of cooking. Pat down
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
Tips: For the better flavor, use a
ham with the bone. The bone can
be also used to make soup.
Asian Marinated Pork Chops
with Pineapple Relish
- Use a 1 to 1½” boneless or bone-in chop.
This is an excellent recipe to freeze and pull
out to cook in the NuWave. I also substitute
chicken, shrimp and beef.
4 (1 to 1½” thick) pork chops
1 teaspoon ground ginger
¼ teaspoon black pepper
¼ cup soy sauce
¼ 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
in your refrigerator for 2 hours. Place
meat on 4” rack and cook on power
level HI for 12 minutes per side for
frozen.
(4 servings)
Tips: Cook time frozen: 12 minutes
per side. Thawed: 6 to 7 minutes per
side. Please keep in mind these are
estimates and depending on the size
and thickness cooking time may vary.
Pineapple Relish:
1 cup Fresh or canned pineapple
(juice drained from can)
¼ cup sliced red onion
3 tablespoons chopped
flat leaf parsley
top with pineapple relish
salt & pepper to taste
PORK • 62
Glazed Spareribs
1 pork spareribs cut into pieces
that will fit on the 4” 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 4”
rack and cook on power level HI for
15 minutes per side (frozen is 25
minutes per side). Let the meat sit
under the dome for 5 minutes.
(4 servings)
Tips: Place your bake potatoes on
the 2” rack* while cooking your ribs.
Medium potatoes will be done when
ribs are done.
*If you don’t have a 2” rack,
it’s available on our website:
www.nuwaveoven.net.
Chilied Pork Chops
4 loin pork chops (1”)
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 and all herbs and
seasonings into a bowl and mix.
If you are freezing, do in plastic
freezer bag. Place pork chops in
mixture and for 1 hour or overnight.
Place chops on your 4” rack and cook
on power level HI for 5 to 6 minutes
per side if thawed (10 to 12 minutes
per side if frozen. Keep in mind these
are estimates). 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)
Italian Sausage with Peppers
4 ounces Italian sausage
1 red bell pepper, cored and
sliced
3 scallions, cut into 1” pieces
2 cloves garlic, minced
1 tablespoon olive oil
Place everything in a shallow oven
safe dish and set on the 4” rack.
Cook on power level HI for 5 minutes.
Turn the sausage over and cook an
additional 5 minutes.
(1 serving)
61 • THE NUWAVE COMPLETE COOKBOOK
Thai Pork Tenderloin
- An easy preparation for tender full-flavored
tenderloin. Marinate a few of these and have
ready in the freezer for a quick easy meal.
Serve with broccoli and stir-fried rice. This
makes wonderful leftovers for sandwiches.
For a less spicy version, use 1 tablespoon
of Asian chili sauce.
2 each pork tenderloins
(about 12 ounce each)
2 cloves garlic, minced
1 tablespoon chopped gingerroot
(1 teaspoon dry gingerroot)
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
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 the tenderloins. Pour over the
meat, turning to coat. Cover and
refrigerate for 1 to 4 hours. If you are
freezing, do in a plastic freezer bag.
Place tenderloins on your 4” rack and
cook on power level HI for 12 minutes
per side if thawed, cook 18 to
22 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 for cutting. Slice meat
on the diagonal.
(6 servings)
Pork Chops with Mustard
Sauce
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
½ teaspoon dried tarragon
1 (4-6 ounce) pork chop
salt & pepper to taste
Mix the first five ingredients and
spread over the surface of the pork.
Place the chop in a shallow dish and
cook on power level HI on the 4” rack
for 15 minutes or until juices run clear.
(1 serving)
Kielbasa Casserole with Rice
and 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 ½”
pieces
1 (10 ounce) package frozen
peas, thawed
1 (10 ounce) package frozen
corn, thawed
1 (4 ounce) cup shredded
Cheddar cheese
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 fit into the NuWave. Place
dish on liner pan and cook on power
level HI for 20 minutes. Top with
cheese and cook 1 to 2 minutes more
or until cheese melts.
(4-6 servings)
PORK • 62
Glazed Spareribs
1 pork spareribs cut into pieces
that will fit on the 4” 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 4”
rack and cook on power level HI for
15 minutes per side (frozen is 25
minutes per side). Let the meat sit
under the dome for 5 minutes.
(4 servings)
Tips: Place your bake potatoes on
the 2” rack* while cooking your ribs.
Medium potatoes will be done when
ribs are done.
*If you don’t have a 2” rack,
it’s available on our website:
www.nuwaveoven.net.
Chilied Pork Chops
4 loin pork chops (1”)
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 and all herbs and
seasonings into a bowl and mix.
If you are freezing, do in plastic
freezer bag. Place pork chops in
mixture and for 1 hour or overnight.
Place chops on your 4” rack and cook
on power level HI for 5 to 6 minutes
per side if thawed (10 to 12 minutes
per side if frozen. Keep in mind these
are estimates). 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)
Italian Sausage with Peppers
4 ounces Italian sausage
1 red bell pepper, cored and
sliced
3 scallions, cut into 1” pieces
2 cloves garlic, minced
1 tablespoon olive oil
Place everything in a shallow oven
safe dish and set on the 4” rack.
Cook on power level HI for 5 minutes.
Turn the sausage over and cook an
additional 5 minutes.
(1 serving)
61 • THE NUWAVE COMPLETE COOKBOOK
Thai Pork Tenderloin
- An easy preparation for tender full-flavored
tenderloin. Marinate a few of these and have
ready in the freezer for a quick easy meal.
Serve with broccoli and stir-fried rice. This
makes wonderful leftovers for sandwiches.
For a less spicy version, use 1 tablespoon
of Asian chili sauce.
2 each pork tenderloins
(about 12 ounce each)
2 cloves garlic, minced
1 tablespoon chopped gingerroot
(1 teaspoon dry gingerroot)
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
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 the tenderloins. Pour over the
meat, turning to coat. Cover and
refrigerate for 1 to 4 hours. If you are
freezing, do in a plastic freezer bag.
Place tenderloins on your 4” rack and
cook on power level HI for 12 minutes
per side if thawed, cook 18 to
22 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 for cutting. Slice meat
on the diagonal.
(6 servings)
Pork Chops with Mustard
Sauce
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
½ teaspoon dried tarragon
1 (4-6 ounce) pork chop
salt & pepper to taste
Mix the first five ingredients and
spread over the surface of the pork.
Place the chop in a shallow dish and
cook on power level HI on the 4” rack
for 15 minutes or until juices run clear.
(1 serving)
Kielbasa Casserole with Rice
and 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 ½”
pieces
1 (10 ounce) package frozen
peas, thawed
1 (10 ounce) package frozen
corn, thawed
1 (4 ounce) cup shredded
Cheddar cheese
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 fit into the NuWave. Place
dish on liner pan and cook on power
level HI for 20 minutes. Top with
cheese and cook 1 to 2 minutes more
or until cheese melts.
(4-6 servings)
SEAFOOD • 64
63 • THE NUWAVE COMPLETE COOKBOOK
Steaming Recommendations
Whole Fish
Flesh should be opaque and
almost ready to flake
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
Place fish fillets pretty side down,
flipping halfway through cooking time.
To use your favorite dry seasonings
on frozen fish, sprinkle a little water
on top of the fish and then add your
seasonings. This will allow the
seasonings to stick to the fish.
To steam fish, place aluminum foil
over the top of the fish. Be sure to
secure the aluminum foil to the sides
of the rack or extend the aluminum
foil outside the oven to prevent the
NuWave
®
Pro Infrared Oven’s internal
fan from moving the aluminum foil
around during the cooking process.
Place lemons on the 4” rack and heat
on power level HI for 2 to 3 minutes
to get the most lemon juice.
Melt butter on power level HI for 4 to
6 minutes.
Ancho Chili Crusted Salmon
Tacos
24 ounces salmon filets
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
½ cup jalapeno ranch dressing
8 to 12 corn tortillas
Rinse the salmon filets and drain on
paper towel. Brush with the oil on
both sides. Place salmon on
parchment paper skin side up on 4”
rack. Cook for 5 minutes on power
level HI. 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 on power level HI to desired
doneness, about 8 to 10 minutes
more. 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)
Bass with Fennel
6 ounces stripped or black bass,
(1” thick)
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper to taste
Mix the ingredients except the fish.
Place the fish on the 4” rack and
spread on the fennel mixture. Cook
on power level HI for 8 minutes.
(1 serving)
Artichoke Topped Tilapia
4 (6-8 ounce) tilapia filets, rinsed
2 tablespoons olive oil
1 tablespoon Italian herb
seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
½ cup grated Parmesan cheese
8 pieces of parchment paper;
same size of each tilapia filet
Place each tilapia filet on a piece of
parchment paper. Set the remainder
of parchment papers aside. Mix
together the olive oil, Italian herb
seasoning and soy sauce. Brush the
exposed side of each filet with the
olive oil mixture and place on 4" rack.
Cook on power level HI for 7 minutes.
Place the remaining parchment
sheets over each filet and turn over
each filet on the rack and discard the
original 4 pieces of parchment paper.
Cook on power level HI for 3 minutes
more or until fish is just barely
cooked. Mix the artichoke topping
with the cheese. Divide this mixture
in an even layer over each filet. Cook
on power level HI for 2 minutes more.
Serve filets on parchment paper.
(4 servings)
Snapper with a Snap
4 red snapper filets,
about 1½ lbs.
4 cloves garlic, minced
½ teaspoon dried pepper flakes
1 teaspoon olive oil
1 teaspoon ground cumin
juice of 1 lemon
chopped cilantro
Place fish in single layer in shallow
pan. Mix other ingredients except
cilantro and pour over fish. Place
dish on 4" rack and NuWave on
power level HI for 10 to 12 minutes.
Sprinkle with cilantro and serve.
Frozen: Cook 16 to 18 minutes
(4 servings)
SEAFOOD • 64
63 • THE NUWAVE COMPLETE COOKBOOK
Steaming Recommendations
Whole Fish
Flesh should be opaque and
almost ready to flake
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
Place fish fillets pretty side down,
flipping halfway through cooking time.
To use your favorite dry seasonings
on frozen fish, sprinkle a little water
on top of the fish and then add your
seasonings. This will allow the
seasonings to stick to the fish.
To steam fish, place aluminum foil
over the top of the fish. Be sure to
secure the aluminum foil to the sides
of the rack or extend the aluminum
foil outside the oven to prevent the
NuWave
®
Pro Infrared Oven’s internal
fan from moving the aluminum foil
around during the cooking process.
Place lemons on the 4” rack and heat
on power level HI for 2 to 3 minutes
to get the most lemon juice.
Melt butter on power level HI for 4 to
6 minutes.
Ancho Chili Crusted Salmon
Tacos
24 ounces salmon filets
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
½ cup jalapeno ranch dressing
8 to 12 corn tortillas
Rinse the salmon filets and drain on
paper towel. Brush with the oil on
both sides. Place salmon on
parchment paper skin side up on 4”
rack. Cook for 5 minutes on power
level HI. 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 on power level HI to desired
doneness, about 8 to 10 minutes
more. 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)
Bass with Fennel
6 ounces stripped or black bass,
(1” thick)
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper to taste
Mix the ingredients except the fish.
Place the fish on the 4” rack and
spread on the fennel mixture. Cook
on power level HI for 8 minutes.
(1 serving)
Artichoke Topped Tilapia
4 (6-8 ounce) tilapia filets, rinsed
2 tablespoons olive oil
1 tablespoon Italian herb
seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
½ cup grated Parmesan cheese
8 pieces of parchment paper;
same size of each tilapia filet
Place each tilapia filet on a piece of
parchment paper. Set the remainder
of parchment papers aside. Mix
together the olive oil, Italian herb
seasoning and soy sauce. Brush the
exposed side of each filet with the
olive oil mixture and place on 4" rack.
Cook on power level HI for 7 minutes.
Place the remaining parchment
sheets over each filet and turn over
each filet on the rack and discard the
original 4 pieces of parchment paper.
Cook on power level HI for 3 minutes
more or until fish is just barely
cooked. Mix the artichoke topping
with the cheese. Divide this mixture
in an even layer over each filet. Cook
on power level HI for 2 minutes more.
Serve filets on parchment paper.
(4 servings)
Snapper with a Snap
4 red snapper filets,
about 1½ lbs.
4 cloves garlic, minced
½ teaspoon dried pepper flakes
1 teaspoon olive oil
1 teaspoon ground cumin
juice of 1 lemon
chopped cilantro
Place fish in single layer in shallow
pan. Mix other ingredients except
cilantro and pour over fish. Place
dish on 4" rack and NuWave on
power level HI for 10 to 12 minutes.
Sprinkle with cilantro and serve.
Frozen: Cook 16 to 18 minutes
(4 servings)
65 • THE NUWAVE COMPLETE COOK-
Tuna with Fresh Orange Salsa
- A penetrating, earthy cumin rub on the tuna
perfectly complements the vibrant, orange
and walnut salsa.
4 fresh or frozen tuna steaks,
rinse steaks and pat dry
1 teaspoon orange peel,
finely shredded
4 medium oranges, peeled,
sectioned, and coarsely
chopped
1 large tomato,
seeded and chopped
¼ cup snipped fresh cilantro
2 tablespoons green onion,
chopped
2 tablespoons walnuts, chopped
1 tablespoon lime juice
½ teaspoon ground cumin
1 tablespoon olive oil
In a small bowl combine cumin, ½
teaspoon of salt, and ¼ teaspoon
black pepper. Brush fish with olive oil
and sprinkle with cumin mixture.
Place fish on the 4” rack and cook on
power level HI for 4 to 5 minutes per
side (if fish is thicker or thinner than
an inch, refer to the Quick and Easy
Cooking Guide). Fish should fork
easily when tested. Spoon salsa over
the fish, and serve.
(4 servings)
Salsa:
In a medium bowl combine the
orange peel, chopped oranges,
tomato, cilantro, green onion, walnuts,
lime juice, ¼ teaspoon salt, and ¼
teaspoon black pepper. Set aside.
Nutrition facts per serving:
262 calories, 12g total fat,
2g saturated fat,
43mg cholesterol, 343mg sodium,
11g carbohydrates, 3g dietary fiber,
28g protein.
Peppered Tuna with
Hoisin Sauce
- I love cooking with these Asian flavors.
Serve as a dinner or top Wonton crisps with a
slice of this tuna and a dollop of Hoisin sauce
and serve on a platter as an elegant party
snack.
4 each 5-6 ounce pieces of tuna
(½” pieces)
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
½ teaspoon grated fresh ginger
½ teaspoon chili paste,
or more to taste
2 tablespoons peanut oil
or sesame oil
(4 servings)
In a small bowl mix ingredients in a
small bowl for dipping sauce. Place
tuna pieces on the 4” rack that have
been spread with the oil and pepper
mixture. Cook on power level HI for
4 minutes per side (if you use thicker
pieces (1”) it’s 5 to 6 minutes per
side). Place the Hoisin sauce in a
small dipping bowl.
Tips: I love asparagus with this meal.
Just coat them with extra virgin olive
oil and sprinkle kosher salt. Place
them on the 4” rack and cook on
power level HI for 3 minutes (if
asparagus are thicker, add an extra
minute).
SEAFOOD • 66
Simple Sole
1 (5 ounce) filet of sole
1 tablespoon lemon juice
2 tablespoons butter
salt & pepper to taste
Place the fish in a shallow dish and
add the other ingredients. Place on the
4” rack and cook on power level HI for
5 minutes.
(1 serving)
Shrimp in Spiced Beer
1 lb** shrimp
4 cloves garlic, minced
1 cup beer
1 tablespoon Old Bay
®
seasoning
Place everything in an oven safe dish
and place on 4" rack. Cook on power
level HI for 8 minutes (frozen: 12
minutes).
**Cooking time may vary depending
on size of shrimp. Large Shrimp: Peel
and de-vein. Serve hot or cold. Small
‘peel and eat’ shrimp: leave shell on
and serve.
(4 servings)
Shrimp with Lemon
12 large shrimp, peeled
and deveined
juice on half lemon
2 tablespoons olive oil
1 teaspoon lemon pepper
Place everything in a shallow bowl
and set on the 4” rack. Cook on
power level HI for 6 minutes, stirring
halfway.
(2 servings)
Cheesy Crab Melts
- This recipe can use canned tuna and is great
as a sandwich. Having lived in New Orleans
for 20 plus years, I always use jumbo lump
crab meat. I became spoiled! You may use
whatever kind of crab you want.
7 ounces jumbo lump crab meat
½ cup shredded Cheddar, Brie
or Asiago cheese
¼ cup celery, finely chopped
¼ cup red bell pepper,
finely chopped
¼ cup green onion,
finely chopped
¼ cup mayonnaise
1 teaspoon Russian-style
mustard or Dijon
½ teaspoon salt
¼ teaspoon black pepper
3 English muffins
Pick through crab to make sure there
are no shells. If using crab meat that
has any liquid, please squeeze out
any extra liquid. Combine all other
ingredients except English muffins.
Gently fold all together. Cut English
muffins in half horizontally. Place on
the 4” rack. Spread crab mixture
evenly over muffins. Bake on power
level HI for 5 to 6 minutes, 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
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
4” rack. Cook for 4 minutes on power
level HI, turn the scallops and cook
3 more minutes on power level HI,
or to desired doneness.
(4 servings)
65 • THE NUWAVE COMPLETE COOK-
Tuna with Fresh Orange Salsa
- A penetrating, earthy cumin rub on the tuna
perfectly complements the vibrant, orange
and walnut salsa.
4 fresh or frozen tuna steaks,
rinse steaks and pat dry
1 teaspoon orange peel,
finely shredded
4 medium oranges, peeled,
sectioned, and coarsely
chopped
1 large tomato,
seeded and chopped
¼ cup snipped fresh cilantro
2 tablespoons green onion,
chopped
2 tablespoons walnuts, chopped
1 tablespoon lime juice
½ teaspoon ground cumin
1 tablespoon olive oil
In a small bowl combine cumin, ½
teaspoon of salt, and ¼ teaspoon
black pepper. Brush fish with olive oil
and sprinkle with cumin mixture.
Place fish on the 4” rack and cook on
power level HI for 4 to 5 minutes per
side (if fish is thicker or thinner than
an inch, refer to the Quick and Easy
Cooking Guide). Fish should fork
easily when tested. Spoon salsa over
the fish, and serve.
(4 servings)
Salsa:
In a medium bowl combine the
orange peel, chopped oranges,
tomato, cilantro, green onion, walnuts,
lime juice, ¼ teaspoon salt, and ¼
teaspoon black pepper. Set aside.
Nutrition facts per serving:
262 calories, 12g total fat,
2g saturated fat,
43mg cholesterol, 343mg sodium,
11g carbohydrates, 3g dietary fiber,
28g protein.
Peppered Tuna with
Hoisin Sauce
- I love cooking with these Asian flavors.
Serve as a dinner or top Wonton crisps with a
slice of this tuna and a dollop of Hoisin sauce
and serve on a platter as an elegant party
snack.
4 each 5-6 ounce pieces of tuna
(½” pieces)
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
½ teaspoon grated fresh ginger
½ teaspoon chili paste,
or more to taste
2 tablespoons peanut oil
or sesame oil
(4 servings)
In a small bowl mix ingredients in a
small bowl for dipping sauce. Place
tuna pieces on the 4” rack that have
been spread with the oil and pepper
mixture. Cook on power level HI for
4 minutes per side (if you use thicker
pieces (1”) it’s 5 to 6 minutes per
side). Place the Hoisin sauce in a
small dipping bowl.
Tips: I love asparagus with this meal.
Just coat them with extra virgin olive
oil and sprinkle kosher salt. Place
them on the 4” rack and cook on
power level HI for 3 minutes (if
asparagus are thicker, add an extra
minute).
SEAFOOD • 66
Simple Sole
1 (5 ounce) filet of sole
1 tablespoon lemon juice
2 tablespoons butter
salt & pepper to taste
Place the fish in a shallow dish and
add the other ingredients. Place on the
4” rack and cook on power level HI for
5 minutes.
(1 serving)
Shrimp in Spiced Beer
1 lb** shrimp
4 cloves garlic, minced
1 cup beer
1 tablespoon Old Bay
®
seasoning
Place everything in an oven safe dish
and place on 4" rack. Cook on power
level HI for 8 minutes (frozen: 12
minutes).
**Cooking time may vary depending
on size of shrimp. Large Shrimp: Peel
and de-vein. Serve hot or cold. Small
‘peel and eat’ shrimp: leave shell on
and serve.
(4 servings)
Shrimp with Lemon
12 large shrimp, peeled
and deveined
juice on half lemon
2 tablespoons olive oil
1 teaspoon lemon pepper
Place everything in a shallow bowl
and set on the 4” rack. Cook on
power level HI for 6 minutes, stirring
halfway.
(2 servings)
Cheesy Crab Melts
- This recipe can use canned tuna and is great
as a sandwich. Having lived in New Orleans
for 20 plus years, I always use jumbo lump
crab meat. I became spoiled! You may use
whatever kind of crab you want.
7 ounces jumbo lump crab meat
½ cup shredded Cheddar, Brie
or Asiago cheese
¼ cup celery, finely chopped
¼ cup red bell pepper,
finely chopped
¼ cup green onion,
finely chopped
¼ cup mayonnaise
1 teaspoon Russian-style
mustard or Dijon
½ teaspoon salt
¼ teaspoon black pepper
3 English muffins
Pick through crab to make sure there
are no shells. If using crab meat that
has any liquid, please squeeze out
any extra liquid. Combine all other
ingredients except English muffins.
Gently fold all together. Cut English
muffins in half horizontally. Place on
the 4” rack. Spread crab mixture
evenly over muffins. Bake on power
level HI for 5 to 6 minutes, 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
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
4” rack. Cook for 4 minutes on power
level HI, turn the scallops and cook
3 more minutes on power level HI,
or to desired doneness.
(4 servings)
Lobster Tail with Crawfish Meat
1 (4-6 ounce) lobster tail,
removed from shell and cut
into 1” pieces
3 ounces crawfish
2 tablespoons butter
2 tablespoons dry Sherry
2 tablespoons grated Parmesan
cheese
If cooked while frozen, cook for
5 minutes before adding other
ingredients. Mix everything in a
shallow dish and place on the 4” rack.
Cook on power level HI for 10 minutes,
stirring once.
(1 serving)
Lobster Thermidor
1 (4-6 ounce) lobster tail,
removed from shell and
cut into 1” pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons minced shallot
½ teaspoon dry mustard
chopped parsley
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes, stirring once.
(1 serving)
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 the
lemon slices in a shallow bowl. Place
on the 4” rack and cook on power
level HI for 10 minutes or until the
clams open and the sausage is
cooked. Serve with the lemon slices.
(1 serving)
Shellfish Medley
4 littleneck clams
4 large shrimp
4 mussels
2 squid, cleaned and cut
into 1” rings
2 cloves garlic, minced
2 tablespoons olive oil
¼ 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 4” rack. Cook on power level HI
for 15 minutes or until the clams and
mussels are opened.
(2 servings)
Grilled Calamari
4 medium squid, cleaned
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon parsley, chopped
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes, stirring once.
Sprinkle with parsley and serve.
(2 servings)
SEAFOOD • 68
67 • THE NUWAVE COMPLETE COOKBOOK
Shrimp Dijon Chef Jennifer’s
Style
- This recipe is done in the 12” liner pan and
cooked on the 1” rack. I make this a day
ahead if I’m having people over. It freezes
great! I serve this as an entrée over rice, and
as an appetizer with bread rounds or
crackers. This recipe has a lot of garlic, so if
you don’t want that much garlic scale back.
Here’s a tip; if you open up the garlic bulb
and it smells very strong cut back, the same
goes for onions. I was taught to cook with
my senses. Enjoy!
2 lbs. 21/25 peeled and de-veined
shrimp (the below needs to be
brought to a boil in saucepan
or stove top)
5-6 cloves garlic, chopped
2 sticks butter
1 cup dry white wine
¼ fresh parsley, chopped
1 lemon, juiced
black pepper to taste
1¾ Italian bread crumbs
Wash and peel and de-vein shrimp.
Pat dry and place in the 12” liner pan
(use already peeled and de-veined
shrimp to save time). In a sauce pot,
add garlic, butter, wine, parsley,
lemon, and pepper. Bring to one quick
boil. Reduce and simmer for 5
minutes. Remove from the heat and
add bread crumbs. Mix well. Place
crumb mixture on top of the shrimp.
Place on the 1” rack and cook for
20 minutes on power level HI. Check
for salt and add as needed.
(6 servings for dinner or 12 servings
for appetizer)
Tips: When adding salt, use salted
butter for better flavor. Asparagus is
a good side dish.
Lemon Salmon with a Mango
Salsa
- This is a perfect for a quick weeknight meal.
Papaya or pineapple can be used in place of
mango.
4-6 ounces salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
½ teaspoon black pepper
In a small bowl, whisk together lemon
juice, olive oil, lemon zest, mustard
and pepper. Place fish in a baking
dish and pour marinade over fish.
Marinate refrigerated for 20 minutes.
While fish is marinating prepare salsa.
Mango Salsa:
1 ripe and peeled mango, diced
2 green onions, finely chopped
¼ cup red bell pepper, chopped
2 tablespoons fresh cilantro,
chopped
2 tablespoons lime juice
Place salmon on the 4” rack and cook
on power level HI for 5 to
6 minutes per side (cook time may
vary depending on the size of the
fillet. About 1” thick are
recommended). Place mango salsa
over the salmon and Enjoy.
(4 servings)
Lobster Tail with Crawfish Meat
1 (4-6 ounce) lobster tail,
removed from shell and cut
into 1” pieces
3 ounces crawfish
2 tablespoons butter
2 tablespoons dry Sherry
2 tablespoons grated Parmesan
cheese
If cooked while frozen, cook for
5 minutes before adding other
ingredients. Mix everything in a
shallow dish and place on the 4” rack.
Cook on power level HI for 10 minutes,
stirring once.
(1 serving)
Lobster Thermidor
1 (4-6 ounce) lobster tail,
removed from shell and
cut into 1” pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons minced shallot
½ teaspoon dry mustard
chopped parsley
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes, stirring once.
(1 serving)
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 the
lemon slices in a shallow bowl. Place
on the 4” rack and cook on power
level HI for 10 minutes or until the
clams open and the sausage is
cooked. Serve with the lemon slices.
(1 serving)
Shellfish Medley
4 littleneck clams
4 large shrimp
4 mussels
2 squid, cleaned and cut
into 1” rings
2 cloves garlic, minced
2 tablespoons olive oil
¼ 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 4” rack. Cook on power level HI
for 15 minutes or until the clams and
mussels are opened.
(2 servings)
Grilled Calamari
4 medium squid, cleaned
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon parsley, chopped
salt & pepper to taste
Mix everything in a shallow dish and
place on the 4” rack. Cook on power
level HI for 10 minutes, stirring once.
Sprinkle with parsley and serve.
(2 servings)
SEAFOOD • 68
67 • THE NUWAVE COMPLETE COOKBOOK
Shrimp Dijon Chef Jennifer’s
Style
- This recipe is done in the 12” liner pan and
cooked on the 1” rack. I make this a day
ahead if I’m having people over. It freezes
great! I serve this as an entrée over rice, and
as an appetizer with bread rounds or
crackers. This recipe has a lot of garlic, so if
you don’t want that much garlic scale back.
Here’s a tip; if you open up the garlic bulb
and it smells very strong cut back, the same
goes for onions. I was taught to cook with
my senses. Enjoy!
2 lbs. 21/25 peeled and de-veined
shrimp (the below needs to be
brought to a boil in saucepan
or stove top)
5-6 cloves garlic, chopped
2 sticks butter
1 cup dry white wine
¼ fresh parsley, chopped
1 lemon, juiced
black pepper to taste
1¾ Italian bread crumbs
Wash and peel and de-vein shrimp.
Pat dry and place in the 12” liner pan
(use already peeled and de-veined
shrimp to save time). In a sauce pot,
add garlic, butter, wine, parsley,
lemon, and pepper. Bring to one quick
boil. Reduce and simmer for 5
minutes. Remove from the heat and
add bread crumbs. Mix well. Place
crumb mixture on top of the shrimp.
Place on the 1” rack and cook for
20 minutes on power level HI. Check
for salt and add as needed.
(6 servings for dinner or 12 servings
for appetizer)
Tips: When adding salt, use salted
butter for better flavor. Asparagus is
a good side dish.
Lemon Salmon with a Mango
Salsa
- This is a perfect for a quick weeknight meal.
Papaya or pineapple can be used in place of
mango.
4-6 ounces salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
½ teaspoon black pepper
In a small bowl, whisk together lemon
juice, olive oil, lemon zest, mustard
and pepper. Place fish in a baking
dish and pour marinade over fish.
Marinate refrigerated for 20 minutes.
While fish is marinating prepare salsa.
Mango Salsa:
1 ripe and peeled mango, diced
2 green onions, finely chopped
¼ cup red bell pepper, chopped
2 tablespoons fresh cilantro,
chopped
2 tablespoons lime juice
Place salmon on the 4” rack and cook
on power level HI for 5 to
6 minutes per side (cook time may
vary depending on the size of the
fillet. About 1” thick are
recommended). Place mango salsa
over the salmon and Enjoy.
(4 servings)
VEGETARIAN • 7069 • THE NUWAVE COMPLETE COOK-
TIPS FOR VEGETARIAN
DISHES
Egg substitutes may be used in place
of raw eggs 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
covered dish right on the liner pan.
Cook on HI for around 30 minutes
until tender. For extra flavor, add
1
/
2
onion (finely chopped) to the rice
mixture.
For instant rice, use twice the amount
of instant rice that the recipe calls for.
Put the instant rice in a pan, bring the
recipe’s amount of water to a boil,
pour over the rice, cover and let stand
for 5 minutes. Proceed with the
recipe, figuring about 30 percent less
cooking time than needed. Test for
doneness in the center-bottom area of
the rice. This rice is the last to be
cooked.
For casseroles, place the casserole
dish in an oven-safe dish, cover and
place on the 1” rack. Cook for about
20 percent less time than the original
recipe. If melting or broiling, simply
take off the foil and bake for an
additional 5 to 10 minutes depending
on doneness and appearance.
Casseroles cook the best when
they’re less than 3” deep. If they need
to be cooked more than 20 minutes,
cover with aluminum foil to avoid
over-browning.
TVP Note: Textured Vegetable
Protein (TVP) is a soy product that
comes in a variety of forms and
flavors. It is high in protein and has
little or no carbohydrates. For
breading poultry, meat or vegetables,
place the TVP in a food processor or
blender and grind until fine. Add 2
tablespoons of butter to 1 cup of fine
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 give 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 and
replace bread crumbs, crackers, corn
flakes or other high carbohydrate
breading ingredients
.
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
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” rack. Spoon barley mixture
into the pepper halves. Cover and
bake on power level HI for 15 to 20
minutes or until filling is heated
through. Sprinkle remaining
cheese over the peppers.
Bake on power level HI
uncovered for 2 to 3
minutes.
(4 servings)
Alternative:
Try eggplant as
a substitute for
the peppers.
Grilled Vegetable Quesadillas
- Colorful grilled vegetables and Pepper-Jack
cheese make a lively and satisfying filling for
these quesadillas.
8 flour tortillas (6”)
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
¼ cup cilantro, chopped
¼ cup olive oil
Kosher salt and black pepper
to taste
Cut the vegetables and place in the
bowl. Toss them with olive oil, salt and
pepper. Spread on the 4”rack and
cook on power level HI for 5 minutes.
Turn vegetables and cook an
additional 5 minutes. Remove.
Arrange the vegetables on four of the
flour 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 4” rack and
cook for 3 minutes or until the cheese
is melted. Cook the remaining two
and serve with your favorite salsa.
(4 servings)
VEGETARIAN • 7069 • THE NUWAVE COMPLETE COOK-
TIPS FOR VEGETARIAN
DISHES
Egg substitutes may be used in place
of raw eggs 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
covered dish right on the liner pan.
Cook on HI for around 30 minutes
until tender. For extra flavor, add
1
/
2
onion (finely chopped) to the rice
mixture.
For instant rice, use twice the amount
of instant rice that the recipe calls for.
Put the instant rice in a pan, bring the
recipe’s amount of water to a boil,
pour over the rice, cover and let stand
for 5 minutes. Proceed with the
recipe, figuring about 30 percent less
cooking time than needed. Test for
doneness in the center-bottom area of
the rice. This rice is the last to be
cooked.
For casseroles, place the casserole
dish in an oven-safe dish, cover and
place on the 1” rack. Cook for about
20 percent less time than the original
recipe. If melting or broiling, simply
take off the foil and bake for an
additional 5 to 10 minutes depending
on doneness and appearance.
Casseroles cook the best when
they’re less than 3” deep. If they need
to be cooked more than 20 minutes,
cover with aluminum foil to avoid
over-browning.
TVP Note: Textured Vegetable
Protein (TVP) is a soy product that
comes in a variety of forms and
flavors. It is high in protein and has
little or no carbohydrates. For
breading poultry, meat or vegetables,
place the TVP in a food processor or
blender and grind until fine. Add 2
tablespoons of butter to 1 cup of fine
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 give 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 and
replace bread crumbs, crackers, corn
flakes or other high carbohydrate
breading ingredients
.
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
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” rack. Spoon barley mixture
into the pepper halves. Cover and
bake on power level HI for 15 to 20
minutes or until filling is heated
through. Sprinkle remaining
cheese over the peppers.
Bake on power level HI
uncovered for 2 to 3
minutes.
(4 servings)
Alternative:
Try eggplant as
a substitute for
the peppers.
Grilled Vegetable Quesadillas
- Colorful grilled vegetables and Pepper-Jack
cheese make a lively and satisfying filling for
these quesadillas.
8 flour tortillas (6”)
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
¼ cup cilantro, chopped
¼ cup olive oil
Kosher salt and black pepper
to taste
Cut the vegetables and place in the
bowl. Toss them with olive oil, salt and
pepper. Spread on the 4”rack and
cook on power level HI for 5 minutes.
Turn vegetables and cook an
additional 5 minutes. Remove.
Arrange the vegetables on four of the
flour 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 4” rack and
cook for 3 minutes or until the cheese
is melted. Cook the remaining two
and serve with your favorite salsa.
(4 servings)
VEGETARIAN • 72
Ricotta Spinach Rolls
8 lasagna noodles, cooked and
drained
Sauce:
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce
1 teaspoon oregano
½ teaspoon thyme leaves
½ teaspoon basil
¼ cup chopped mushrooms
(optional)
Filling:
1 (10 ounce) package frozen
chopped spinach
1 cup Ricotta or Cottage cheese
2 tablespoons Parmesan cheese
dash pepper
To prepare the Sauce:
Saute onion and garlic in butter 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
lightly greased. Cover with sauce.
Bake in NuWave on power level HI for
15 minutes or until heated through.
(4-6 servings)
Summer Fresh Peppers with
Fresh Herbs and Tomatoes
- I love the freshness and the simple ease of
this dish. If you have a garden full of peppers,
make these and freeze and pull out in
January and start counting the days until
we will be out in our gardens again, too.
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
¼ cup fresh basil, shredded
½ cup dry bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
Arrange peppers cut side up in a
single layer on the 4” rack. Place
tomatoes, capers and garlic in pepper
cavities. Sprinkle with basil, bread
crumbs, salt and pepper. Drizzle olive
oil over top. Cook in your Nuwave
oven on power level HI for 20
minutes. Keep in mind the cooking
time could be a couple minutes more
or less depending on the size of the
peppers.
(6 servings)
71 • THE NUWAVE COMPLETE COOKBOOK
Tomato and Olive Tart
- One bite of this French tart and you’ll feel like
you’re in Provence. All the flavors of the
Mediterranean - tomatoes, shallots, olives,
fennel, thyme, and garlic - top sheets of
flakey phyllo dough. I use plum tomatoes,
because they are firm, meaty, and hold up
well in cooking.
3 Plum tomatoes, thinly sliced
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,
finely crushed
1 tablespoon olive oil
4 (12” x 17”) sheets phyllo
(at room temperature)
½ cup shredded Havarti cheese
¼ cup basil, chopped
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” baking
pan with non-stick spray, or use an
8” x 8” 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” rack and cook on power
level HI for 10 minutes or until the
edges become brown and tomatoes
are soft. Sprinkle the cheese over tart
and bake for 2 more minutes on
power level HI. Remove and add
basil. Cut tart into 6 pieces. Serve
hot.
Tofu Teriyaki
12 ounces super firm tofu
¼ 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” 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 4” rack. Brush the tops of the
slices with the marinade. Cook on
power level HI for 10 minutes, turn
the slices, brush again with the
marinade and cook on power level HI
for an additional 10 minutes.
(4-6 servings)
Taco Pie
2 cups prepared mashed
potatoes, cooled
4 veggie burgers
1 cup salsa
1½ cups Mexican blend
shredded cheese
Frost the inside of a 8” or 9" 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 4" rack on power
level HI for 7 minutes. Remove the
foil tent and cook on power level HI 3
to 5 minutes longer, until cheese is
bubbling and golden brown.
(4-6 servings)
VEGETARIAN • 72
Ricotta Spinach Rolls
8 lasagna noodles, cooked and
drained
Sauce:
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce
1 teaspoon oregano
½ teaspoon thyme leaves
½ teaspoon basil
¼ cup chopped mushrooms
(optional)
Filling:
1 (10 ounce) package frozen
chopped spinach
1 cup Ricotta or Cottage cheese
2 tablespoons Parmesan cheese
dash pepper
To prepare the Sauce:
Saute onion and garlic in butter 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
lightly greased. Cover with sauce.
Bake in NuWave on power level HI for
15 minutes or until heated through.
(4-6 servings)
Summer Fresh Peppers with
Fresh Herbs and Tomatoes
- I love the freshness and the simple ease of
this dish. If you have a garden full of peppers,
make these and freeze and pull out in
January and start counting the days until
we will be out in our gardens again, too.
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
¼ cup fresh basil, shredded
½ cup dry bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
Arrange peppers cut side up in a
single layer on the 4” rack. Place
tomatoes, capers and garlic in pepper
cavities. Sprinkle with basil, bread
crumbs, salt and pepper. Drizzle olive
oil over top. Cook in your Nuwave
oven on power level HI for 20
minutes. Keep in mind the cooking
time could be a couple minutes more
or less depending on the size of the
peppers.
(6 servings)
71 • THE NUWAVE COMPLETE COOKBOOK
Tomato and Olive Tart
- One bite of this French tart and you’ll feel like
you’re in Provence. All the flavors of the
Mediterranean - tomatoes, shallots, olives,
fennel, thyme, and garlic - top sheets of
flakey phyllo dough. I use plum tomatoes,
because they are firm, meaty, and hold up
well in cooking.
3 Plum tomatoes, thinly sliced
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,
finely crushed
1 tablespoon olive oil
4 (12” x 17”) sheets phyllo
(at room temperature)
½ cup shredded Havarti cheese
¼ cup basil, chopped
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” baking
pan with non-stick spray, or use an
8” x 8” 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” rack and cook on power
level HI for 10 minutes or until the
edges become brown and tomatoes
are soft. Sprinkle the cheese over tart
and bake for 2 more minutes on
power level HI. Remove and add
basil. Cut tart into 6 pieces. Serve
hot.
Tofu Teriyaki
12 ounces super firm tofu
¼ 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” 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 4” rack. Brush the tops of the
slices with the marinade. Cook on
power level HI for 10 minutes, turn
the slices, brush again with the
marinade and cook on power level HI
for an additional 10 minutes.
(4-6 servings)
Taco Pie
2 cups prepared mashed
potatoes, cooled
4 veggie burgers
1 cup salsa
1½ cups Mexican blend
shredded cheese
Frost the inside of a 8” or 9" 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 4" rack on power
level HI for 7 minutes. Remove the
foil tent and cook on power level HI 3
to 5 minutes longer, until cheese is
bubbling and golden brown.
(4-6 servings)
73 • THE NUWAVE COMPLETE COOKBOOK DESSERTS • 74
TIPS FOR DESSERTS
Cookies can be baked right in your
liner pan, and you can use the rack
as a cooling rack. Depending on the
cookie’s size, place about 10 to 12
cookies directly on the liner pan.
Bake on power level HI for 9 to 12
minutes. Remove dome and let the
cookies rest on the liner pan for about
2 minutes. Place them on the rack to
finish cooling.
For bottom crust pies, bake the crust
only for 15 to 20 minutes.
Add the pie filling and cook remaining
time as directed.
If any desserts begin to brown 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 NuWave
®
Pro Infrared
Oven’s internal fan from moving the
aluminum foil around during the
cooking process.
If the recipe calls for a glaze, place it
on the last 5 minutes of cooking time
to prevent overcooking. For better
results with desserts and breads,
reduce to power level 8. Place the
dish on the 1” rack. Use the original
directions instead of decreasing the
time by 20 percent.
Cinnamon Pecan Bites
2
/
3 cup milk
2 tablespoons cream
4 tablespoons unsalted
butter, melted
1 cup brown sugar
1 small tube refrigerator
cinnamon roll dough
½ cup chopped pecans
Mix together the milk, cream, butter
and sugar and place in a 9” cake
pan. Place pan on the 1” rack and
cook on power level HI for 4 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 on power
level HI for 10 minutes. Sprinkle the
pecans over the pan and cook an
additional 3 to 5 minutes. Serve
warm.
(8 servings)
Apple Crisp
4 apples peeled, cored, and
sliced
1
/
8" thick
½ cup flour
½ cup brown sugar, firmly
packed
½ cup quick cooking oatmeal
¼ cup butter, softened
¼ cup granulated sugar
3
/
4 teaspoon cinnamon
Grease an 9" round cake pan. Place
sliced apples in the pan. In a medium
bowl, combine flour, 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" rack and cook on power level 6 for
47 minutes or until apples are tender
and juices are bubbly.
(8 servings)
Pound Cake
- This recipe comes from a friend of mine from
Richland Parish, Louisiana. Pair this cake
with strawberries in season and fresh whip
cream and it’s heaven.
8 eggs, separated
6 tablespoons sugar
1 lb. butter or margarine
3½ cups all purpose flour
½ cup light cream
2½ cups sugar
1 tablespoon vanilla
Separate eggs and beat the egg
whites until stiff with 6 tablespoons
sugar. Set aside. Beat egg yolks in a
separate bowl. Cream margarine and
2½ cups sugar until well mixed. Add
egg yolks that have been beaten. Add
flour and cream alternately into the
egg yolk mixture. Add vanilla. Fold in
stiffly beaten egg whites. Bake in a
large bread pan (4” x 8”) that’s been
well greased and floured. Bake on 1”
rack on power level HI for 60 to 65
minutes. Check with a toothpick for
doneness. Let cool in pan for
10 minutes before removing
from pan.
(6 servings
)
Tips: Slice some of your
favorite fruits or eat plain.
As I mentioned above, in
season strawberries are the
way to go. I whip 1 cup of
whipping cream with a little
sugar and beat on high until
fluffy in cold metal bowl.
The trick to good whip cream
is no liquid in the bowl and
clean beaters.
73 • THE NUWAVE COMPLETE COOKBOOK DESSERTS • 74
TIPS FOR DESSERTS
Cookies can be baked right in your
liner pan, and you can use the rack
as a cooling rack. Depending on the
cookie’s size, place about 10 to 12
cookies directly on the liner pan.
Bake on power level HI for 9 to 12
minutes. Remove dome and let the
cookies rest on the liner pan for about
2 minutes. Place them on the rack to
finish cooling.
For bottom crust pies, bake the crust
only for 15 to 20 minutes.
Add the pie filling and cook remaining
time as directed.
If any desserts begin to brown 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 NuWave
®
Pro Infrared
Oven’s internal fan from moving the
aluminum foil around during the
cooking process.
If the recipe calls for a glaze, place it
on the last 5 minutes of cooking time
to prevent overcooking. For better
results with desserts and breads,
reduce to power level 8. Place the
dish on the 1” rack. Use the original
directions instead of decreasing the
time by 20 percent.
Cinnamon Pecan Bites
2
/
3 cup milk
2 tablespoons cream
4 tablespoons unsalted
butter, melted
1 cup brown sugar
1 small tube refrigerator
cinnamon roll dough
½ cup chopped pecans
Mix together the milk, cream, butter
and sugar and place in a 9” cake
pan. Place pan on the 1” rack and
cook on power level HI for 4 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 on power
level HI for 10 minutes. Sprinkle the
pecans over the pan and cook an
additional 3 to 5 minutes. Serve
warm.
(8 servings)
Apple Crisp
4 apples peeled, cored, and
sliced
1
/
8" thick
½ cup flour
½ cup brown sugar, firmly
packed
½ cup quick cooking oatmeal
¼ cup butter, softened
¼ cup granulated sugar
3
/
4 teaspoon cinnamon
Grease an 9" round cake pan. Place
sliced apples in the pan. In a medium
bowl, combine flour, 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" rack and cook on power level 6 for
47 minutes or until apples are tender
and juices are bubbly.
(8 servings)
Pound Cake
- This recipe comes from a friend of mine from
Richland Parish, Louisiana. Pair this cake
with strawberries in season and fresh whip
cream and it’s heaven.
8 eggs, separated
6 tablespoons sugar
1 lb. butter or margarine
3½ cups all purpose flour
½ cup light cream
2½ cups sugar
1 tablespoon vanilla
Separate eggs and beat the egg
whites until stiff with 6 tablespoons
sugar. Set aside. Beat egg yolks in a
separate bowl. Cream margarine and
2½ cups sugar until well mixed. Add
egg yolks that have been beaten. Add
flour and cream alternately into the
egg yolk mixture. Add vanilla. Fold in
stiffly beaten egg whites. Bake in a
large bread pan (4” x 8”) that’s been
well greased and floured. Bake on 1”
rack on power level HI for 60 to 65
minutes. Check with a toothpick for
doneness. Let cool in pan for
10 minutes before removing
from pan.
(6 servings
)
Tips: Slice some of your
favorite fruits or eat plain.
As I mentioned above, in
season strawberries are the
way to go. I whip 1 cup of
whipping cream with a little
sugar and beat on high until
fluffy in cold metal bowl.
The trick to good whip cream
is no liquid in the bowl and
clean beaters.
DESSERTS • 76
Lemon Squares
1 cup flour
½ cup butter, softened
¼ cup powdered sugar
2 large eggs
2
/
3 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons freshly squeezed
lemon juice
In a medium bowl, blend together the
flour, butter and powdered sugar.
Press evenly in an 8” x 8” glass pan.
Place on 1” rack and bake on power
level HI for 20 minutes. Meanwhile,
mix together the eggs, sugar, baking
powder, salt, and freshly squeezed
lemon juice. Pour on top of crust.
Cover pan with foil, securing the
edges to prevent foil from coming off.
Bake on HI for 13 minutes. Make a
hole in the center of the foil and peel
back a bit. Bake on HI for 8 minutes.
Take off foil and bake for an additional
4 minutes. Cool completely before
cutting into 16 squares. Sprinkle with
powdered sugar.
(8 servings)
Lemon Drizzle Coffee Cake
4 tablespoons butter
1 cup sugar
juice from 3 fresh lemons
1 teaspoon pure vanilla extract
8 unbaked refrigerator biscuits
powdered sugar for dusting
In a small saucepan over medium
heat, stir together the butter, sugar,
lemon juice and vanilla until butter
and sugar melt. Keep warm. Place
1
/
2
of the warm syrup in the bottom of a
9” cake pan and place on 1” rack.
Carefully pull apart four biscuits and
layer the eight split biscuit pieces in
the syrup. Pour another
1
/
3 of the
syrup over the biscuit pieces. Bake
on power level 8 for 10 to 12 minutes.
Pull apart the remaining biscuits into
halves and place over the baked
biscuits in the pan. Pour the
remaining syrup over that and bake
on power level 8 for an additional 10
to 12 minutes. Dust with powdered
sugar and serve warm.
(8 servings)
English Toffee Bars
2 cups flour
3
/
4 cup granulated sugar
3
/
4 cup butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla
1 (8 ounce) package of milk
chocolate toffee bits
Mix all the ingredients together in a
medium bowl until well blended.
Divide the dough in half (about 1½
cups). Give the baking pan a quick
spray of oil. Gently pat the dough in
baking pan. Place on 1" rack and
bake on power level HI. Before they
cool completely, cut into bars.
For crunchy bars:
Bake for 20 minutes.
For chewier bars:
Bake for 15 minutes.
(Makes two 10" baking pan)
75 • THE NUWAVE COMPLETE COOKBOOK
Jen’s Brownies
4 squares unsweetened chocolate
4 large eggs
½ lb. butter or margarine
(2 sticks)
2 cups sugar
1 teaspoon vanilla
1 cup sifted flour
¼ teaspoon salt
2 cups pecans, chopped
Melt chocolate with butter or
margarine in a small saucepan. Beat
eggs well in a large mixer bowl;
gradually beat in sugar until mixture is
fluffy and thick (this takes 10 minutes
in an electric mixer). Stir vanilla into
chocolate mixture and then fold in
flour, salt, and nuts until blended.
Pour into two 10” greased baking
pans. Place baking pan on 1” rack
and bake 1st cake on power level HI
for 20 minutes. Brownies should be
fudge like in the middle. For 8” x 8”
pan, bake for 22 minutes on power
level HI. Cut rounds into pie cuts.
Add some powered sugar and
whipped cream and enjoy!
Baked Apples
4 medium apples (Honey Crisp,
Washington, Gala, Golden
Delicious-use any of your
favorite apples)
¼ cup maple syrup
¼ cup apricot jam or your
favorite jam
¼ cup apple juice or water
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
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
4” rack and bake on power level HI
for 15 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).
DESSERTS • 76
Lemon Squares
1 cup flour
½ cup butter, softened
¼ cup powdered sugar
2 large eggs
2
/
3 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons freshly squeezed
lemon juice
In a medium bowl, blend together the
flour, butter and powdered sugar.
Press evenly in an 8” x 8” glass pan.
Place on 1” rack and bake on power
level HI for 20 minutes. Meanwhile,
mix together the eggs, sugar, baking
powder, salt, and freshly squeezed
lemon juice. Pour on top of crust.
Cover pan with foil, securing the
edges to prevent foil from coming off.
Bake on HI for 13 minutes. Make a
hole in the center of the foil and peel
back a bit. Bake on HI for 8 minutes.
Take off foil and bake for an additional
4 minutes. Cool completely before
cutting into 16 squares. Sprinkle with
powdered sugar.
(8 servings)
Lemon Drizzle Coffee Cake
4 tablespoons butter
1 cup sugar
juice from 3 fresh lemons
1 teaspoon pure vanilla extract
8 unbaked refrigerator biscuits
powdered sugar for dusting
In a small saucepan over medium
heat, stir together the butter, sugar,
lemon juice and vanilla until butter
and sugar melt. Keep warm. Place
1
/
2
of the warm syrup in the bottom of a
9” cake pan and place on 1” rack.
Carefully pull apart four biscuits and
layer the eight split biscuit pieces in
the syrup. Pour another
1
/
3 of the
syrup over the biscuit pieces. Bake
on power level 8 for 10 to 12 minutes.
Pull apart the remaining biscuits into
halves and place over the baked
biscuits in the pan. Pour the
remaining syrup over that and bake
on power level 8 for an additional 10
to 12 minutes. Dust with powdered
sugar and serve warm.
(8 servings)
English Toffee Bars
2 cups flour
3
/
4 cup granulated sugar
3
/
4 cup butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla
1 (8 ounce) package of milk
chocolate toffee bits
Mix all the ingredients together in a
medium bowl until well blended.
Divide the dough in half (about 1½
cups). Give the baking pan a quick
spray of oil. Gently pat the dough in
baking pan. Place on 1" rack and
bake on power level HI. Before they
cool completely, cut into bars.
For crunchy bars:
Bake for 20 minutes.
For chewier bars:
Bake for 15 minutes.
(Makes two 10" baking pan)
75 • THE NUWAVE COMPLETE COOKBOOK
Jen’s Brownies
4 squares unsweetened chocolate
4 large eggs
½ lb. butter or margarine
(2 sticks)
2 cups sugar
1 teaspoon vanilla
1 cup sifted flour
¼ teaspoon salt
2 cups pecans, chopped
Melt chocolate with butter or
margarine in a small saucepan. Beat
eggs well in a large mixer bowl;
gradually beat in sugar until mixture is
fluffy and thick (this takes 10 minutes
in an electric mixer). Stir vanilla into
chocolate mixture and then fold in
flour, salt, and nuts until blended.
Pour into two 10” greased baking
pans. Place baking pan on 1” rack
and bake 1st cake on power level HI
for 20 minutes. Brownies should be
fudge like in the middle. For 8” x 8”
pan, bake for 22 minutes on power
level HI. Cut rounds into pie cuts.
Add some powered sugar and
whipped cream and enjoy!
Baked Apples
4 medium apples (Honey Crisp,
Washington, Gala, Golden
Delicious-use any of your
favorite apples)
¼ cup maple syrup
¼ cup apricot jam or your
favorite jam
¼ cup apple juice or water
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
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
4” rack and bake on power level HI
for 15 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).
Nana’s Shortbread Cookies
- My Nana was a wonderful baker. She always
taught me to bake with real butter. If you’re
going to indulge in sweets you might as well
use the real butter. As I stated all along I’m a
Chef not a baker, but I always have butter on
hand for those times I’m forced to bake.
Baking, unlike cooking is an exact science.
Therefore you have to measure everything.
I cut the 10” baking pan in pie shape cookies.
Reminds me of the old fashion tea biscuits.
1 cup un-salted butter
½ cup Confectioner’s sugar
¼ teaspoon salt
2 cups sifted flour
¼ teaspoon baking powder
Cream butter until soft. Add sugar
gradually and cream. Add dry
ingredients and mix thoroughly. Pat
into the pan size you are using. Bake
at power level HI for 20 minutes for
the 10” baking pan on the 1” rack.
Bake at power level HI for 25 minutes
for the 8” x 8” pan on the 1” rack.
While still warm, sprinkle with
powered sugar.
(Makes one 10” baking pan or
one 8” x 8” pan of shortbread)
Caramelized Pineapple Sundaes
4 (1" 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
Place the pineapple on the 4” rack.
Sprinkle the tops of each slice with
sugar and cinnamon. Drizzle a little
cream over the tops. Cook on power
level HI for 4 to 5 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)
77 • THE NUWAVE COMPLETE COOKBOOK
Bread Pudding with a 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 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 in 1” rack and bake on power
level HI for 30 minutes. Check by
sticking knife in center, if it comes out
clean it’s done.
Whiskey Sauce:
½ cup sugar
¼ cup water
¼ 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)
DESSERTS • 78
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
¼ cup honey
½ 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 fitted with a steel blade
until the crumbs begin to soften
together. Press into a 9” 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” rack on power level HI for
5 minutes. Tent the tart with foil and
bake on power level 8 for 30 minutes.
Remove the foil tent and bake on
power level 8 for an additional 15
minutes. Serve warm with sweetened
whipped topping if desired.
(8 servings)
Top Crust Only Pies
1 (20 ounce) can apple, cherry, or
blueberry pie filling
1 package refrigerated pie crust
vanilla ice cream or whipped
cream for topping
Put pie filling in an 8" pie plate and
flute the edges. Place on 4" rack.
Bake on power level HI for 20 minutes
or until crust is browned. To serve, cut
top crust with a knife and scoop out
the crust and filling into individual
plates or bowls. Top with cream.
(8 servings)
Right Side Up, Upside Down,
Pineapple Cake
1 package yellow cake mix
1 (15 ounce) can pineapple rings
½ cup brown sugar
Mix cake as directed and fill 9" pie
dish with batter. (You will have
enough left over to make three
cupcakes). Place on the 4" rack,
cover with parchment paper and bake
on power level HI for 20 minutes.
Uncover, Lay pineapple over the top
and cut some of the remaining rings
to fit the gaps. Sprinkle the brown
sugar evenly over the top and
continue cooking another 20 minutes
or until cake is set and sugar has
caramelized.
(8 servings)
Nana’s Shortbread Cookies
- My Nana was a wonderful baker. She always
taught me to bake with real butter. If you’re
going to indulge in sweets you might as well
use the real butter. As I stated all along I’m a
Chef not a baker, but I always have butter on
hand for those times I’m forced to bake.
Baking, unlike cooking is an exact science.
Therefore you have to measure everything.
I cut the 10” baking pan in pie shape cookies.
Reminds me of the old fashion tea biscuits.
1 cup un-salted butter
½ cup Confectioner’s sugar
¼ teaspoon salt
2 cups sifted flour
¼ teaspoon baking powder
Cream butter until soft. Add sugar
gradually and cream. Add dry
ingredients and mix thoroughly. Pat
into the pan size you are using. Bake
at power level HI for 20 minutes for
the 10” baking pan on the 1” rack.
Bake at power level HI for 25 minutes
for the 8” x 8” pan on the 1” rack.
While still warm, sprinkle with
powered sugar.
(Makes one 10” baking pan or
one 8” x 8” pan of shortbread)
Caramelized Pineapple Sundaes
4 (1" 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
Place the pineapple on the 4” rack.
Sprinkle the tops of each slice with
sugar and cinnamon. Drizzle a little
cream over the tops. Cook on power
level HI for 4 to 5 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)
77 • THE NUWAVE COMPLETE COOKBOOK
Bread Pudding with a 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 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 in 1” rack and bake on power
level HI for 30 minutes. Check by
sticking knife in center, if it comes out
clean it’s done.
Whiskey Sauce:
½ cup sugar
¼ cup water
¼ 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)
DESSERTS • 78
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
¼ cup honey
½ 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 fitted with a steel blade
until the crumbs begin to soften
together. Press into a 9” 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” rack on power level HI for
5 minutes. Tent the tart with foil and
bake on power level 8 for 30 minutes.
Remove the foil tent and bake on
power level 8 for an additional 15
minutes. Serve warm with sweetened
whipped topping if desired.
(8 servings)
Top Crust Only Pies
1 (20 ounce) can apple, cherry, or
blueberry pie filling
1 package refrigerated pie crust
vanilla ice cream or whipped
cream for topping
Put pie filling in an 8" pie plate and
flute the edges. Place on 4" rack.
Bake on power level HI for 20 minutes
or until crust is browned. To serve, cut
top crust with a knife and scoop out
the crust and filling into individual
plates or bowls. Top with cream.
(8 servings)
Right Side Up, Upside Down,
Pineapple Cake
1 package yellow cake mix
1 (15 ounce) can pineapple rings
½ cup brown sugar
Mix cake as directed and fill 9" pie
dish with batter. (You will have
enough left over to make three
cupcakes). Place on the 4" rack,
cover with parchment paper and bake
on power level HI for 20 minutes.
Uncover, Lay pineapple over the top
and cut some of the remaining rings
to fit the gaps. Sprinkle the brown
sugar evenly over the top and
continue cooking another 20 minutes
or until cake is set and sugar has
caramelized.
(8 servings)
SNACKS • 8079 • THE NUWAVE COMPLETE COOKBOOK
Easy Low-Fat Apple Pie
2 medium Golden Delicious or
Granny Smith apples
1 low-fat Graham cracker crust
2 teaspoons Splenda
®
substitute
1 teaspoon cinnamon
spray butter
1 can apple juice concentrate,
thawed
2 tablespoons cornstarch
5 sheets low-fat Graham crackers
Peel and core apples and slice thin.
Layer onto Graham cracker crust in 3
layers, sprinkling cinnamon, Splenda
®
and butter spray between each layer.
In plastic bag, break up Graham
cracker sheets in small pieces (do not
crush fine) and cover apples. Thaw
apple juice in 2 cup measuring cup,
add cornstarch, mix well. Pour over
the top of the pie slowly, moistening
crackers, and filling shell to edge.
Place on 1" rack, dome with tin foil
(securing 4 corners so does not blow
around but allowing for heat to pass
through). Bake on power level HI for
25 minutes, remove foil, and continue
another 20 minutes until done (total
bake time about 45 minutes).
(8 servings)
Easy Low-Fat Cherry Pie
1 large can bing cherries (in water
if possible)
1 low-fat Graham cracker crust
2 teaspoons Splenda
®
substitute
1 teaspoon cinnamon
spray butter
1 can apple juice concentrate,
thawed
2 tablespoons cornstarch
5 sheets low-fat Graham crackers
Drain water or syrup out of cherries,
but do not crush the cherries. Pour
into Graham cracker crust. Sprinkle
cherries with Splenda
®
and cinnamon,
and spray with butter spray. In plastic
bag, break up Graham cracker sheets
in small pieces (do not crush fine) and
cover cherries. Thaw apple juice in 2
cup measuring cup, add cornstarch,
mix well. Pour over the top of the pie
slowly, moistening crackers, and filling
shell to edge. Place on 1" rack, dome
with tin foil (securing 4 corners so
does not blow around but allowing for
heat to pass through). Bake on power
level HI for 15 minutes, remove foil,
and continue another 20 minutes until
done (total bake time about 35
minutes).
(8 servings)
TIPS FOR SNACKS
Nuts: Use pan on 4” rack and cook on HI.
• 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, filled with nuts, on the 4“ rack
and continue for another 5 minutes. This
doubles the capacity!
Pumpkin seeds: Boil seeds in salt water
and let dry completely. Place seeds mixed
with oil and salt (or any other seasonings)
directly on the liner pan and cook at power
level 8 for 6 to 9 minutes, three to five
times, stirring in between. If you are using
sauces, such as Worcestershire sauce,
rinse off the pan in between cooking times
to make clean-up even easier.
To dehydrate fruit or meat, place very
thinly sliced fruit or thinly sliced
(
1
/
8" -
1
/
4" thick) lean meat on racks.
Be sure to spread them out for good air
flow. To dehydrate fruit, such as apples
or pineapples, cook on power level 4 or 5
for about 3 ½ hours, depending on the
thickness. To dehydrate meat, cook at
power level 4 (refer to page 84).
• Each time the cooking cycle completes,
immediately reset the time until food is
dehydrated. Do not let the oven rest in
between. This will cause excessive
moisture.
• You may set the time for up to 9 hours
and 59 minutes (when using power levels
1 through 9) with the digital models.
However, to prevent excessive moisture,
do not let the dome stay attached to the
oven when dehydrating is finished.
• If too much moisture builds up in the
NuWave
®
Pro Infrared Oven, lift the
dome slightly to let some air escape.
This will allow the temperature to fall
and the excess moisture to escape.
SNACKS • 8079 • THE NUWAVE COMPLETE COOKBOOK
Easy Low-Fat Apple Pie
2 medium Golden Delicious or
Granny Smith apples
1 low-fat Graham cracker crust
2 teaspoons Splenda
®
substitute
1 teaspoon cinnamon
spray butter
1 can apple juice concentrate,
thawed
2 tablespoons cornstarch
5 sheets low-fat Graham crackers
Peel and core apples and slice thin.
Layer onto Graham cracker crust in 3
layers, sprinkling cinnamon, Splenda
®
and butter spray between each layer.
In plastic bag, break up Graham
cracker sheets in small pieces (do not
crush fine) and cover apples. Thaw
apple juice in 2 cup measuring cup,
add cornstarch, mix well. Pour over
the top of the pie slowly, moistening
crackers, and filling shell to edge.
Place on 1" rack, dome with tin foil
(securing 4 corners so does not blow
around but allowing for heat to pass
through). Bake on power level HI for
25 minutes, remove foil, and continue
another 20 minutes until done (total
bake time about 45 minutes).
(8 servings)
Easy Low-Fat Cherry Pie
1 large can bing cherries (in water
if possible)
1 low-fat Graham cracker crust
2 teaspoons Splenda
®
substitute
1 teaspoon cinnamon
spray butter
1 can apple juice concentrate,
thawed
2 tablespoons cornstarch
5 sheets low-fat Graham crackers
Drain water or syrup out of cherries,
but do not crush the cherries. Pour
into Graham cracker crust. Sprinkle
cherries with Splenda
®
and cinnamon,
and spray with butter spray. In plastic
bag, break up Graham cracker sheets
in small pieces (do not crush fine) and
cover cherries. Thaw apple juice in 2
cup measuring cup, add cornstarch,
mix well. Pour over the top of the pie
slowly, moistening crackers, and filling
shell to edge. Place on 1" rack, dome
with tin foil (securing 4 corners so
does not blow around but allowing for
heat to pass through). Bake on power
level HI for 15 minutes, remove foil,
and continue another 20 minutes until
done (total bake time about 35
minutes).
(8 servings)
TIPS FOR SNACKS
Nuts: Use pan on 4” rack and cook on HI.
• 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, filled with nuts, on the 4“ rack
and continue for another 5 minutes. This
doubles the capacity!
Pumpkin seeds: Boil seeds in salt water
and let dry completely. Place seeds mixed
with oil and salt (or any other seasonings)
directly on the liner pan and cook at power
level 8 for 6 to 9 minutes, three to five
times, stirring in between. If you are using
sauces, such as Worcestershire sauce,
rinse off the pan in between cooking times
to make clean-up even easier.
To dehydrate fruit or meat, place very
thinly sliced fruit or thinly sliced
(
1
/
8" -
1
/
4" thick) lean meat on racks.
Be sure to spread them out for good air
flow. To dehydrate fruit, such as apples
or pineapples, cook on power level 4 or 5
for about 3 ½ hours, depending on the
thickness. To dehydrate meat, cook at
power level 4 (refer to page 84).
• Each time the cooking cycle completes,
immediately reset the time until food is
dehydrated. Do not let the oven rest in
between. This will cause excessive
moisture.
• You may set the time for up to 9 hours
and 59 minutes (when using power levels
1 through 9) with the digital models.
However, to prevent excessive moisture,
do not let the dome stay attached to the
oven when dehydrating is finished.
• If too much moisture builds up in the
NuWave
®
Pro Infrared Oven, lift the
dome slightly to let some air escape.
This will allow the temperature to fall
and the excess moisture to escape.
SNACKS • 8281 • THE NUWAVE COMPLETE COOKBOOK
Chicken Nachos
- These Nachos are done in the 12” liner pan.
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 4” rack and
cook 7-8 minutes on power level HI
per side if thawed. If frozen 10-12
minutes a side. Shredd 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 on
power level HI for 10 minutes or until
cheese is melted. Serve with salsa.
Taco Pie Casserole
1 lb. ground beef
1 can refried beans
1 jar salsa
1 (8 ounce) shredded Cheddar
cheese
½ bag taco chips
¾ cup water.
1 package taco seasoning
Brown ground beef; strain grease.
Add 1 package of taco seasoning with
¾ cup water. Crush ½ a bag of taco
chips into baking pan. Mix salsa,
beans and ground beef, then layer all
on top of the chips. Place shredded
cheese of on top of the meat and
bean layer. Place on 1” rack and on
power level HI cook for 10 minutes.
Cheese will be bubbly.
(Makes 1 pie plate)
Taco-Flavored Chicken
Wings
- These wings are a hit with the kids and
adults. At a football party I serve guacamole
and chips along side the 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
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 4” rack and on power
level HI cook for 15 minutes per side.
Tips: The great thing about Nuwave
is that you can be serving the first
batch of wings and cooking the others
and everything remains hot.
Serve with either guacamole or salsa.
(Makes 2½ dozen)
Pecan Hot Dip
- This is the easiest recipe. You can substitute
low-fat cheese and sour cream. Use a small
casserole dish that is oven safe.
1 softened cream cheese
package (8 ounce)
2 tablespoons milk
1 jar sliced dried beef, cut into
tiny pieces (2½ ounce)
1 teaspoon onion salt
½ cup sour cream
Topping:
½ cups chopped pecans
2 tablespoons butter
Mix all ingredients in the bowl (except
for topping) and spoon into a small
casserole dish. Heat and crisp pecans
in 2 tablespoons of butter. Sprinkle
over cheese mixture. Bake on 1” rack
on power level HI for 12 to 15 minutes.
These can be made the day ahead
and stored, covered, in the refrigerator
or held in the freezer for several days
before baking. Serve with your
favorite cracker or bread.
Sweet Potato Chips
2 lbs. sweet potatoes
1 teaspoon seasoning salt
2 tablespoons olive oil
Wash potatoes and slice them thin.
Brush lightly with olive oil. Sprinkle
with your favorite seasonings and
place on the 4” rack in the NuWave
Oven. Crack the dome to let steam
escape. Cook on power level 9 for
about 8 minutes. Turn potato slices
over, season again if desired, and
cook at power level 9 for 3 to 4
minutes or until crispy.
Zucchini Bran Muffins
1
3
/
4 cups flour
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 cup All-Bran
®
cereal
1 cup milk
1 cup grated zucchini
First mix cereal and milk, let stand
until soggy. Mix all other ingredients.
Grease muffin tins. Place on liner
pan and bake on power level HI for
about 20 minutes.
Tips: Add 2 tablespoons of cocoa
powder and ½ cup chocolate chips
for a sweet touch.
SNACKS • 8281 • THE NUWAVE COMPLETE COOKBOOK
Chicken Nachos
- These Nachos are done in the 12” liner pan.
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 4” rack and
cook 7-8 minutes on power level HI
per side if thawed. If frozen 10-12
minutes a side. Shredd 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 on
power level HI for 10 minutes or until
cheese is melted. Serve with salsa.
Taco Pie Casserole
1 lb. ground beef
1 can refried beans
1 jar salsa
1 (8 ounce) shredded Cheddar
cheese
½ bag taco chips
¾ cup water.
1 package taco seasoning
Brown ground beef; strain grease.
Add 1 package of taco seasoning with
¾ cup water. Crush ½ a bag of taco
chips into baking pan. Mix salsa,
beans and ground beef, then layer all
on top of the chips. Place shredded
cheese of on top of the meat and
bean layer. Place on 1” rack and on
power level HI cook for 10 minutes.
Cheese will be bubbly.
(Makes 1 pie plate)
Taco-Flavored Chicken
Wings
- These wings are a hit with the kids and
adults. At a football party I serve guacamole
and chips along side the 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
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 4” rack and on power
level HI cook for 15 minutes per side.
Tips: The great thing about Nuwave
is that you can be serving the first
batch of wings and cooking the others
and everything remains hot.
Serve with either guacamole or salsa.
(Makes 2½ dozen)
Pecan Hot Dip
- This is the easiest recipe. You can substitute
low-fat cheese and sour cream. Use a small
casserole dish that is oven safe.
1 softened cream cheese
package (8 ounce)
2 tablespoons milk
1 jar sliced dried beef, cut into
tiny pieces (2½ ounce)
1 teaspoon onion salt
½ cup sour cream
Topping:
½ cups chopped pecans
2 tablespoons butter
Mix all ingredients in the bowl (except
for topping) and spoon into a small
casserole dish. Heat and crisp pecans
in 2 tablespoons of butter. Sprinkle
over cheese mixture. Bake on 1” rack
on power level HI for 12 to 15 minutes.
These can be made the day ahead
and stored, covered, in the refrigerator
or held in the freezer for several days
before baking. Serve with your
favorite cracker or bread.
Sweet Potato Chips
2 lbs. sweet potatoes
1 teaspoon seasoning salt
2 tablespoons olive oil
Wash potatoes and slice them thin.
Brush lightly with olive oil. Sprinkle
with your favorite seasonings and
place on the 4” rack in the NuWave
Oven. Crack the dome to let steam
escape. Cook on power level 9 for
about 8 minutes. Turn potato slices
over, season again if desired, and
cook at power level 9 for 3 to 4
minutes or until crispy.
Zucchini Bran Muffins
1
3
/
4 cups flour
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 cup All-Bran
®
cereal
1 cup milk
1 cup grated zucchini
First mix cereal and milk, let stand
until soggy. Mix all other ingredients.
Grease muffin tins. Place on liner
pan and bake on power level HI for
about 20 minutes.
Tips: Add 2 tablespoons of cocoa
powder and ½ cup chocolate chips
for a sweet touch.
SNACKS • 84
Hawaiian Cheese Bread
- This is another crowd pleaser. This is a great
snack for football as a tailgating snack. Put all
this together in the foil and pop it in the
NuWave.
1 loaf Hawaiian sweet bread
1 block (8 ounce) Swiss cheese
1 small red onion, sliced
½ stick butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
Cut bread diagonally into 1” slices to
within 1” of bottom. Repeat in
opposite direction. Cut Swiss cheese
into ¼” slices; cut slices into small
pieces. Insert into bread. Combine the
onion, butter, garlic, and salt, then
spoon over bread. Wrap in foil and
place on 1” rack and on power level
HI cook for 15 to 17 minutes. The
cheese should be melted and onions
softened.
(10-12 servings)
Sausage Balls
- This is a recipe from Bisquick. Kids love
them. Better yet @ so do adults.
3 cups Bisquick
2 cups grated Cheddar cheese
1 lb. fresh ground pork
sausage (hot or mild)
Mix all ingredients together. If not
moist enough add a little water. Form
into 1” balls. Place on the silicone
liner or a pan that is oven safe (any
pan that you use in a regular oven
you can use in the Nuwave). Bake for
10 minutes on the 4”rack on power
level HI. Serve warm (these freeze
well before or after you bake them).
(Makes 3 dozen)
Pesto Sauce
(Great with Beef, Lamb, Poultry
and Seafood)
2 cups packed fresh, basil leaves
1
/
3 cup pine nuts
2 cloves garlic
½ cup olive oil
salt to taste
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 film of
mayonnaise on top to prevent
discoloration.
Hollandaise Sauce
(Great with Vegetables or Eggs)
1
/
4 lb. butter, cut into 4 equal
pieces
3 large egg yolks
juice of half a lemon
add white pepper, Tabasco sauce,
Worcestershire sauce to taste
Heat the lemon for 4 minutes in the
NuWave and you'll get almost twice
the amount of juice. Mix the butter,
egg yolks, and lemon juice in a 2 cup
measuring cup or glass bowl. Heat
and stir in 15 second increments until
the sauce thickens, about 80 seconds
depending on the starting temperature
of the ingredients.
83 • THE NUWAVE COMPLETE COOKBOOK
Spiced Pecans
1 package taco seasoning mix
5 tablespoons sugar
2 teaspoons cinnamon
¼ teaspoon cayenne pepper
¼ cup orange juice
2 cups pecan halves
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. NuWave on power level HI for 7
minutes. Immediately remove dome
and stir pecans. NuWave on power
level HI for 2 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.
Dehydrated Beef
1 lb. lean beef sliced thin
(no more than ¼" thick)
¼ 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 4" rack
(when using a 2" rack you can use 3
different levels). Do not allow meat to
touch or it will slow the dehydrating.
Dehydrate on power level 4 for about
3 hours (about 2 hours and
45 minutes if less than ¼” thick).
Tent the dome during the last
5 minutes. Pat excess moisture with
paper towel, cool, and store.
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
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!
SNACKS • 84
Hawaiian Cheese Bread
- This is another crowd pleaser. This is a great
snack for football as a tailgating snack. Put all
this together in the foil and pop it in the
NuWave.
1 loaf Hawaiian sweet bread
1 block (8 ounce) Swiss cheese
1 small red onion, sliced
½ stick butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
Cut bread diagonally into 1” slices to
within 1” of bottom. Repeat in
opposite direction. Cut Swiss cheese
into ¼” slices; cut slices into small
pieces. Insert into bread. Combine the
onion, butter, garlic, and salt, then
spoon over bread. Wrap in foil and
place on 1” rack and on power level
HI cook for 15 to 17 minutes. The
cheese should be melted and onions
softened.
(10-12 servings)
Sausage Balls
- This is a recipe from Bisquick. Kids love
them. Better yet @ so do adults.
3 cups Bisquick
2 cups grated Cheddar cheese
1 lb. fresh ground pork
sausage (hot or mild)
Mix all ingredients together. If not
moist enough add a little water. Form
into 1” balls. Place on the silicone
liner or a pan that is oven safe (any
pan that you use in a regular oven
you can use in the Nuwave). Bake for
10 minutes on the 4”rack on power
level HI. Serve warm (these freeze
well before or after you bake them).
(Makes 3 dozen)
Pesto Sauce
(Great with Beef, Lamb, Poultry
and Seafood)
2 cups packed fresh, basil leaves
1
/
3 cup pine nuts
2 cloves garlic
½ cup olive oil
salt to taste
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 film of
mayonnaise on top to prevent
discoloration.
Hollandaise Sauce
(Great with Vegetables or Eggs)
1
/
4 lb. butter, cut into 4 equal
pieces
3 large egg yolks
juice of half a lemon
add white pepper, Tabasco sauce,
Worcestershire sauce to taste
Heat the lemon for 4 minutes in the
NuWave and you'll get almost twice
the amount of juice. Mix the butter,
egg yolks, and lemon juice in a 2 cup
measuring cup or glass bowl. Heat
and stir in 15 second increments until
the sauce thickens, about 80 seconds
depending on the starting temperature
of the ingredients.
83 • THE NUWAVE COMPLETE COOKBOOK
Spiced Pecans
1 package taco seasoning mix
5 tablespoons sugar
2 teaspoons cinnamon
¼ teaspoon cayenne pepper
¼ cup orange juice
2 cups pecan halves
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. NuWave on power level HI for 7
minutes. Immediately remove dome
and stir pecans. NuWave on power
level HI for 2 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.
Dehydrated Beef
1 lb. lean beef sliced thin
(no more than ¼" thick)
¼ 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 4" rack
(when using a 2" rack you can use 3
different levels). Do not allow meat to
touch or it will slow the dehydrating.
Dehydrate on power level 4 for about
3 hours (about 2 hours and
45 minutes if less than ¼” thick).
Tent the dome during the last
5 minutes. Pat excess moisture with
paper towel, cool, and store.
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
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!
MANUAL DEL USUARIO + PAGOS 86-97
IMPORTANTES MEDIDAS DE SEGURIDAD
Cuando utilice productos eléctricos, especialmente cuando haya niños
presentes, se deben tomar las precauciones básicas.
LEA TODAS LAS INSTRUCCIONES ANTES DE USAR EL
PRODUCTO.
PELIGRO - Para reducir el riesgo de electrocución:
1. Lea todas las instruccíones antes de usar el producto.
2. Nunca colocar producto cerca donde se pueda caer en agua o otra clase de
liquidos.
3. Nunca trates de salvar producto si se cae en agua desconecte rapido.
4. Nunca deja el cable, clavija o la cabeza cerca de agua o otra clase de
liquidos.
AVISO - Para reducir el riesgo de quemaduras, electrocución, fuego o
lesión:
1. Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado
cuando utilice el producto cerca de niños.
2. Utilice este electrodoméstico para su propósito. No utilice cualquier otro
accesorio no recomendado por el fabricante. Pueden ocasionar fuego,
descarga eléctrica o lesiones personales.
3. Nunca opere este electrodoméstico si tiene el cable o la clavija dañados;
si no opera adecuadamente; si ha sido dañado o se ha sumergido en agua. En
cualquiera de esos casos, regrese el electrodoméstico a un centro de servicio
al cliente autorizado para su revisión, reparación o ajuste.
4. Mantenga el cable alejado de superficies calientes.
5. Siempre desconecte el aparato estirando la clavija. NO desconecte estirando
el cable.
6. Nunca force la clavija en un enchufe.
7. No se opera al aire libre o en donde se utilicen aerosoles, así como en
lugares donde se administre oxigeno.
8. No deje el cable colgando en la orilla de una mesa o una barra.
9. No colocar cerca de un calentador de gas o eléctrico o un horno caliente.
10. No mueva el electrodoméstico cuando contenga comida caliente. Tome
especial precaución cuando saque una cacerola caliente o mueva la rejilla
caliente.
11. Antes de desconectar el aparato apáguelo primero.
12. No utilice este electrodoméstico para otro uso que no sea para el que está
planeado.
13. Revise todo el cableado y partes electronicas. Tenga cuidado con cables o
clavijas dañados.
14. Este electrodoméstico esta diseñado para uso casero únicamente. No es
conveniente para un uso continuo u operación comercial.
85 • THE NUWAVE COMPLETE COOKBOOK
MANUAL DEL USUARIO + PAGOS 86-97
IMPORTANTES MEDIDAS DE SEGURIDAD
Cuando utilice productos eléctricos, especialmente cuando haya niños
presentes, se deben tomar las precauciones básicas.
LEA TODAS LAS INSTRUCCIONES ANTES DE USAR EL
PRODUCTO.
PELIGRO - Para reducir el riesgo de electrocución:
1. Lea todas las instruccíones antes de usar el producto.
2. Nunca colocar producto cerca donde se pueda caer en agua o otra clase de
liquidos.
3. Nunca trates de salvar producto si se cae en agua desconecte rapido.
4. Nunca deja el cable, clavija o la cabeza cerca de agua o otra clase de
liquidos.
AVISO - Para reducir el riesgo de quemaduras, electrocución, fuego o
lesión:
1. Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado
cuando utilice el producto cerca de niños.
2. Utilice este electrodoméstico para su propósito. No utilice cualquier otro
accesorio no recomendado por el fabricante. Pueden ocasionar fuego,
descarga eléctrica o lesiones personales.
3. Nunca opere este electrodoméstico si tiene el cable o la clavija dañados;
si no opera adecuadamente; si ha sido dañado o se ha sumergido en agua. En
cualquiera de esos casos, regrese el electrodoméstico a un centro de servicio
al cliente autorizado para su revisión, reparación o ajuste.
4. Mantenga el cable alejado de superficies calientes.
5. Siempre desconecte el aparato estirando la clavija. NO desconecte estirando
el cable.
6. Nunca force la clavija en un enchufe.
7. No se opera al aire libre o en donde se utilicen aerosoles, así como en
lugares donde se administre oxigeno.
8. No deje el cable colgando en la orilla de una mesa o una barra.
9. No colocar cerca de un calentador de gas o eléctrico o un horno caliente.
10. No mueva el electrodoméstico cuando contenga comida caliente. Tome
especial precaución cuando saque una cacerola caliente o mueva la rejilla
caliente.
11. Antes de desconectar el aparato apáguelo primero.
12. No utilice este electrodoméstico para otro uso que no sea para el que está
planeado.
13. Revise todo el cableado y partes electronicas. Tenga cuidado con cables o
clavijas dañados.
14. Este electrodoméstico esta diseñado para uso casero únicamente. No es
conveniente para un uso continuo u operación comercial.
85 • THE NUWAVE COMPLETE COOKBOOK
MANUAL DEL USUARIO • 88
15. No desarme el producto. Las partes no sirven por sí solas.
16. No deje el electrodoméstico desatendido si está en uso.
17. Use las asas cuando levante el domo de la base.
18. No toque las superficies calientes. Utilice las asas o use guantes para hornear.
19. Detenga o pause el horno antes de quitar el domo; revisar o voltear la comida.
El domo y la cabeza de potencia deberán colocarse en el sujetador del domo.
20. Siempre quite el domo lejos de usted para que el vapor que escape se
mantenga alejado de su cara.
21. Si el cable está dañado, deberá ser cambiado por un cordón especial del
fabricante o su agente de servicio.
22. Tenga cuidado con la grasa caliente.
23. Mantenga este manual a la mano para su fácil consulta en el futuro.
GUARDE ESTAS INSTRUCCIONES
Información Eléctrica
El largo del cable de este electrodoméstico fue seleccionado para reducir los
riesgos que puedan ocurrir con un cable largo. Existen cables de extensión
disponibles, los cuales pueden ser utilizados si esto se hace con cuidado. Si un
cable de extensión es utilizado: (1) la clasificación eléctrica marcada deberá ser al
menos tan grande como la del aparato y (2) el cable más largo deberá ser
arreglado para que no se doble sobre la mesa o barra donde podría ser
accidentalmente estirando o tropezarse.
Ciertos modelos de electrodomésticos pueden tener una clavija polarizada (una
cuchilla es más gruesa que la otra). Esta clavija pretende ser usada en una entrada
polarizada de una sola forma. Si la clavija no cabe completamente en la entrada,
voltéela. Si aún así no cabe apropiadamente, contacte a un electricista capacitado.
No intente modificar la clavija de ninguna manera.
Riesgo de descarga eléctrica. Utilicé con un sistema eléctrico
adecuado. No se use si el cable o la clavija están dañados.
ADVERTENCIA: Todos los productos metálicos en el horno,
como la cacerola y la rejilla, pueden calentarse mucho durante
el uso. Por favor tenga cuidado cuando retire estas partes de
un horno caliente. Siempre utilice guantes para hornear o agar-
raderas de ollas. Deje enfriar la cacerola y la rejilla por
completo antes de limpiarlas. Al abrir el domo, éste se puede
expandir ligeramente cuando esté caliente. En raras ocasiones,
la cabeza de potencia podría separarse por sí sola del domo
completamente, causando así el escape de aire caliente.
ADVERTENCIA
DIAGRAMA DE EL MONTAJE DE LAS PARTES
Panel de Control Digital
NuWave Pro / Digital
Discos de Control Manual
NuWave Analog
Cabeza de
Potencia
Asas
Domo
Transparente
Rejilla para
cocinar
(1" o 4"
de Altura)
Cacerola
(No PTFE y No PFOA)
Cacerola
de la Base
Sujetador
del Domo
Anillo Extensor
5
OFF
10
15
20
25
30
35
40
45
50
55
60
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
87 • THE NUWAVE COMPLETE COOKBOOK
1
2
MANUAL DEL USUARIO • 88
15. No desarme el producto. Las partes no sirven por sí solas.
16. No deje el electrodoméstico desatendido si está en uso.
17. Use las asas cuando levante el domo de la base.
18. No toque las superficies calientes. Utilice las asas o use guantes para hornear.
19. Detenga o pause el horno antes de quitar el domo; revisar o voltear la comida.
El domo y la cabeza de potencia deberán colocarse en el sujetador del domo.
20. Siempre quite el domo lejos de usted para que el vapor que escape se
mantenga alejado de su cara.
21. Si el cable está dañado, deberá ser cambiado por un cordón especial del
fabricante o su agente de servicio.
22. Tenga cuidado con la grasa caliente.
23. Mantenga este manual a la mano para su fácil consulta en el futuro.
GUARDE ESTAS INSTRUCCIONES
Información Eléctrica
El largo del cable de este electrodoméstico fue seleccionado para reducir los
riesgos que puedan ocurrir con un cable largo. Existen cables de extensión
disponibles, los cuales pueden ser utilizados si esto se hace con cuidado. Si un
cable de extensión es utilizado: (1) la clasificación eléctrica marcada deberá ser al
menos tan grande como la del aparato y (2) el cable más largo deberá ser
arreglado para que no se doble sobre la mesa o barra donde podría ser
accidentalmente estirando o tropezarse.
Ciertos modelos de electrodomésticos pueden tener una clavija polarizada (una
cuchilla es más gruesa que la otra). Esta clavija pretende ser usada en una entrada
polarizada de una sola forma. Si la clavija no cabe completamente en la entrada,
voltéela. Si aún así no cabe apropiadamente, contacte a un electricista capacitado.
No intente modificar la clavija de ninguna manera.
Riesgo de descarga eléctrica. Utilicé con un sistema eléctrico
adecuado. No se use si el cable o la clavija están dañados.
ADVERTENCIA: Todos los productos metálicos en el horno,
como la cacerola y la rejilla, pueden calentarse mucho durante
el uso. Por favor tenga cuidado cuando retire estas partes de
un horno caliente. Siempre utilice guantes para hornear o agar-
raderas de ollas. Deje enfriar la cacerola y la rejilla por
completo antes de limpiarlas. Al abrir el domo, éste se puede
expandir ligeramente cuando esté caliente. En raras ocasiones,
la cabeza de potencia podría separarse por sí sola del domo
completamente, causando así el escape de aire caliente.
ADVERTENCIA
DIAGRAMA DE EL MONTAJE DE LAS PARTES
Panel de Control Digital
NuWave Pro / Digital
Discos de Control Manual
NuWave Analog
Cabeza de
Potencia
Asas
Domo
Transparente
Rejilla para
cocinar
(1" o 4"
de Altura)
Cacerola
(No PTFE y No PFOA)
Cacerola
de la Base
Sujetador
del Domo
Anillo Extensor
5
OFF
10
15
20
25
30
35
40
45
50
55
60
6
4
2
8
10
P
O
W
E
R
L
E
V
E
L
87 • THE NUWAVE COMPLETE COOKBOOK
1
2
MANUAL DEL USUARIO • 90
89 • THE NUWAVE COMPLETE COOKBOOK
Paso 1
Paso 3
Paso 2
Cómo Abrir el Ensamble de la Cabeza de Potencia y el Domo
Asegúrese de que la cabeza de potencia esté firmemente asegurada en el
domo, entonces el ensamble completo puede ser levantado fácilmente y
separado como se muestra en los pasos 1, 2 y 3. Ponga el sujetador del domo
en cualquiera de los lados de las asas de la base. Asegúrese de que ambas
patas del sujetador estén puestas dentro del asa y que el sujetador esté
apoyado horizontalmente en una superficie plana. Después el ensamble del la
cabeza de potencia y el domo puede ser colocado en el sujetador como se
muestra en el paso 3.
PRECAUCIÓN
No toque el domo u otra superficie del área de cocinar durante
la operación del aparato. El aire dentro del domo puede alcanzar
una temperatura de 342ºF (172ºC), por lo que la superficie se
encuentra muy caliente y puede causar quemaduras.
No abra el domo o quite la cabeza de potencia mientras esté
uncionando. Gire el disco de tiempo hasta "OFF" primero para
apagarlo antes de retirarlo, o si es horno digital, presione
"PAUSE".
Antes de usarse:
Antes de usarse, lave el domo, la cacerola,
la base y la rejilla en agua tibia con jabón
o lávelos en el lavavajillas.
IMPORTANTE: NO LAVE NI SUMERJA LA
CABEZA DE POTENCIA EN AGUA O EN EL
LAVAVAJILLAS. LA SUPERFICIE EXTERNA
PUEDE SER LIMPIADA CON UN PAÑO
HÚMEDO O UNA ESPONJA.
Manera de Asamblar:
• Coloque cacerola de la base en una
superficie firme y estable.
• Coloque la cacerola dentro de la base.
Cuando lo haga, asegúrese de que las asas
estén posicionadas hacia abajo, porque si no
es así, el domo no podrá encajar
adecuadamente.
• Coloque la rejilla de doble nivel sobre la
cacerola de acuerdo a las instrucciones
de cocinar.
• Coloque la comida sobre la rejilla.
• Coloque el domo sobre la comida y sobre
la base. El domo debe encajar
en la base uniformemente.
• Coloque la cabeza de potencia dentro del
borde del domo y asegúrela girándola en
sentido de las manecillas del reloj hasta
que los seguros se enganchen.
• Establezca el tiempo para cocinar y el
nivel de potencia de acuerdo a las
instrucciones para cocinar.
Instrucciones Generales de Uso
• Asegúrese de que la unidad esté bien
conectada a una salida de tierra y que el cable
no esté en contacto con ningún objeto caliente.
• Asegúrese de que la cacerola haya sido colocada dentro de la base.
• No coloque la cacerola directamente en un quemador de estufa o alguna otra
fuente de calor, ya que se puede dañar.
• Los platos de vidrio o metal, cacerolas o papel aluminio, así como cualquier
material que sea usado en un horno convencional pueden también ser
utilizados en el horno NuWave de forma confiable.
Instrucciones para Cocinar
Levante el domo solamente de las asas en la cabeza de
potencia. Una vez que la cabeza de potencia y el domo estén
ensamblados, las asas de la cabeza de potencia le permitirán
levantarlos juntos para quitarlos o revisar la comida. Cuando
quite la cacerola estando todavía muy caliente, sea
extremadamente cuidadoso y siempre utilice guantes para
hornear. Las asas plegables sirven para ese propósito. Para
mejores resultados, siga las instrucciones acerca del tiempo,
potencia y altura de la rejilla proporcionadas en la tabla de
preparación y las recetas.
No requiere de precalentamiento.
NOTA:
El horno NuWave utiliza temperaturas para cocinar más
bajas para evitar que los alimentos se quemen, al mismo tiempo
que fomenta una forma de cocinar más rápida.A continuación se
presenta la relación entre el nivel de potencia y la temperatura
dentro del horno para su referencia.
1
2
MANUAL DEL USUARIO • 90
89 • THE NUWAVE COMPLETE COOKBOOK
Paso 1
Paso 3
Paso 2
Cómo Abrir el Ensamble de la Cabeza de Potencia y el Domo
Asegúrese de que la cabeza de potencia esté firmemente asegurada en el
domo, entonces el ensamble completo puede ser levantado fácilmente y
separado como se muestra en los pasos 1, 2 y 3. Ponga el sujetador del domo
en cualquiera de los lados de las asas de la base. Asegúrese de que ambas
patas del sujetador estén puestas dentro del asa y que el sujetador esté
apoyado horizontalmente en una superficie plana. Después el ensamble del la
cabeza de potencia y el domo puede ser colocado en el sujetador como se
muestra en el paso 3.
PRECAUCIÓN
No toque el domo u otra superficie del área de cocinar durante
la operación del aparato. El aire dentro del domo puede alcanzar
una temperatura de 342ºF (172ºC), por lo que la superficie se
encuentra muy caliente y puede causar quemaduras.
No abra el domo o quite la cabeza de potencia mientras esté
uncionando. Gire el disco de tiempo hasta "OFF" primero para
apagarlo antes de retirarlo, o si es horno digital, presione
"PAUSE".
Antes de usarse:
Antes de usarse, lave el domo, la cacerola,
la base y la rejilla en agua tibia con jabón
o lávelos en el lavavajillas.
IMPORTANTE: NO LAVE NI SUMERJA LA
CABEZA DE POTENCIA EN AGUA O EN EL
LAVAVAJILLAS. LA SUPERFICIE EXTERNA
PUEDE SER LIMPIADA CON UN PAÑO
HÚMEDO O UNA ESPONJA.
Manera de Asamblar:
• Coloque cacerola de la base en una
superficie firme y estable.
• Coloque la cacerola dentro de la base.
Cuando lo haga, asegúrese de que las asas
estén posicionadas hacia abajo, porque si no
es así, el domo no podrá encajar
adecuadamente.
• Coloque la rejilla de doble nivel sobre la
cacerola de acuerdo a las instrucciones
de cocinar.
• Coloque la comida sobre la rejilla.
• Coloque el domo sobre la comida y sobre
la base. El domo debe encajar
en la base uniformemente.
• Coloque la cabeza de potencia dentro del
borde del domo y asegúrela girándola en
sentido de las manecillas del reloj hasta
que los seguros se enganchen.
• Establezca el tiempo para cocinar y el
nivel de potencia de acuerdo a las
instrucciones para cocinar.
Instrucciones Generales de Uso
• Asegúrese de que la unidad esté bien
conectada a una salida de tierra y que el cable
no esté en contacto con ningún objeto caliente.
• Asegúrese de que la cacerola haya sido colocada dentro de la base.
• No coloque la cacerola directamente en un quemador de estufa o alguna otra
fuente de calor, ya que se puede dañar.
• Los platos de vidrio o metal, cacerolas o papel aluminio, así como cualquier
material que sea usado en un horno convencional pueden también ser
utilizados en el horno NuWave de forma confiable.
Instrucciones para Cocinar
Levante el domo solamente de las asas en la cabeza de
potencia. Una vez que la cabeza de potencia y el domo estén
ensamblados, las asas de la cabeza de potencia le permitirán
levantarlos juntos para quitarlos o revisar la comida. Cuando
quite la cacerola estando todavía muy caliente, sea
extremadamente cuidadoso y siempre utilice guantes para
hornear. Las asas plegables sirven para ese propósito. Para
mejores resultados, siga las instrucciones acerca del tiempo,
potencia y altura de la rejilla proporcionadas en la tabla de
preparación y las recetas.
No requiere de precalentamiento.
NOTA:
El horno NuWave utiliza temperaturas para cocinar más
bajas para evitar que los alimentos se quemen, al mismo tiempo
que fomenta una forma de cocinar más rápida.A continuación se
presenta la relación entre el nivel de potencia y la temperatura
dentro del horno para su referencia.
1
2
MANUAL DEL USUARIO • 9291 • THE NUWAVE COMPLETE COOKBOOK
Anillo Extensor:
Anillo extensor para el NuWave Oven se
utilizará para manejar niveles diversos de cocinado
junto con las diferentes rejillas o, para cocinar cierta
comida que exceda el tamaño normal para caber en el
domo regular. Generalmente, cualquier alimento (como
un jamón o pavo) que sobrepase las 10 libras
necesitará utilizar la Anillo extensor para un
cocinado óptimo.
Uso y Cuidado:
Al igual que el domo original, el anillo extensor está hecho de policarbonato
Lexan de alto impacto. No deberá ser limpiado con ningún cáustico agresivo
pero sí se puede limpiar en lavavajillas sin problema alguno.
Instrucciónes:
Elannillo extensor deberá ser colocada entre el domo original y la base. Al
utilizar el anillo se ampliará el espacio disponible para cocinar del NuWave
Oven por alrededor de 440 pulgadas cúbicas. Cuando colóque el Anillo en el
NuWave Oven, asegúrese de que embone firmemente en el domo. Cuando el
Anillo es colocado debajo del domo de forma incorrecta, los bordes que deben
coincidir no embonan apropiadamente. Por favor tenga precaución cuando use
el extensor. Si no se utiliza apropiadamente, el calor o el vapor podrían quemar
su piel o alterar el tiempo de cocinado. El anillo extensor deberá ser utilizado
como un accesorio del NuWave Oven y nunca para reemplazar el domo, la
base o cualquier otro componente del NuWave Oven.
Kit de Anillo Extensor:
REJILLA DE 2 PULGADAS
La Rejilla de 2 pulgadas para
el Horno NuWave puede ser
usada de diversas formas:
1. Puede ser la rejilla principal
con o sin la el anillo extensor.
2. Con el anillo extensor, puede
ser posicionada encima de la Rejilla
de 4" o debajo de ella para tener más espacio para cocinar a diferentes
niveles.
3. Sin el anillo extensor, la Rejilla de 2" puede también facilitar el cocinar a
diferentes niveles al crear una tercera superficie entre la cacerola y la rejilla
de 4".
4. Usted puede utilizar dos rejillas extras de 2" sobre y debajo de la rejilla de 4",
especialmente para deshidratación.
Nota: La rejilla de 2" debe utilizarse solamente en las posiciones y para los
propósitos mencionados abajo de esta pagina. Cualquier otro uso podría
afectar el tiempo de cocinado y la calidad.
Uso y cuidado:
Esta rejilla puede ser lavada en lavavajillas, pero no deberá ser limpiada con
ningún cáustico agresivo.
Reglas Generales:
• Coloque la comida que necesite de un largo tiempo de cocción en la rejilla
más cercana al elemento caliente como papas, zanahorias, etc. y coloque
vegetales suaves en las rejillas inferiores, como champiñones, tomates,
etc.- O - hágalo al revés, colocando comida que se va a cocinar por más
tiempo en la cacerola y, cuando esté casi lista, coloque la comida que se
cocina más rápido encima y continúe hasta concluir el ciclo.
• Combine comida que requiera más o menos del mismo tiempo para
cocinarse. Por ejemplo, carne de cerdo o pollo con trozos de papa; pescado
con tomates dulces; o carne de res con papas al horno.
• Coloque papel aluminio debajo de cualquier comida que pudiera gotear
sobre alguna otra.
• Recuerde que los rayos infrarrojos no penetran el aluminio, pero el calor
circula dentro del horno.
• Si la comida de arriba queda lista antes, quite la(s) rejilla(s) superiores y
continúe cocinando lo de abajo hasta que quede listo.
• Utilice platos poco profundos o cacerolitas ligeras de aluminio para cocinar.
• Para calentar el pan, colóquelo en la rejilla de abajo o en la cacerola. Para
tostarlo, colóquelo en las rejilla de arriba.
Anillo Extensor
Rejillade 2 Pulgadas
Baking Pan
10 Pulgadas
MANUAL DEL USUARIO • 9291 • THE NUWAVE COMPLETE COOKBOOK
Anillo Extensor:
Anillo extensor para el NuWave Oven se
utilizará para manejar niveles diversos de cocinado
junto con las diferentes rejillas o, para cocinar cierta
comida que exceda el tamaño normal para caber en el
domo regular. Generalmente, cualquier alimento (como
un jamón o pavo) que sobrepase las 10 libras
necesitará utilizar la Anillo extensor para un
cocinado óptimo.
Uso y Cuidado:
Al igual que el domo original, el anillo extensor está hecho de policarbonato
Lexan de alto impacto. No deberá ser limpiado con ningún cáustico agresivo
pero sí se puede limpiar en lavavajillas sin problema alguno.
Instrucciónes:
Elannillo extensor deberá ser colocada entre el domo original y la base. Al
utilizar el anillo se ampliará el espacio disponible para cocinar del NuWave
Oven por alrededor de 440 pulgadas cúbicas. Cuando colóque el Anillo en el
NuWave Oven, asegúrese de que embone firmemente en el domo. Cuando el
Anillo es colocado debajo del domo de forma incorrecta, los bordes que deben
coincidir no embonan apropiadamente. Por favor tenga precaución cuando use
el extensor. Si no se utiliza apropiadamente, el calor o el vapor podrían quemar
su piel o alterar el tiempo de cocinado. El anillo extensor deberá ser utilizado
como un accesorio del NuWave Oven y nunca para reemplazar el domo, la
base o cualquier otro componente del NuWave Oven.
Kit de Anillo Extensor:
REJILLA DE 2 PULGADAS
La Rejilla de 2 pulgadas para
el Horno NuWave puede ser
usada de diversas formas:
1. Puede ser la rejilla principal
con o sin la el anillo extensor.
2. Con el anillo extensor, puede
ser posicionada encima de la Rejilla
de 4" o debajo de ella para tener más espacio para cocinar a diferentes
niveles.
3. Sin el anillo extensor, la Rejilla de 2" puede también facilitar el cocinar a
diferentes niveles al crear una tercera superficie entre la cacerola y la rejilla
de 4".
4. Usted puede utilizar dos rejillas extras de 2" sobre y debajo de la rejilla de 4",
especialmente para deshidratación.
Nota: La rejilla de 2" debe utilizarse solamente en las posiciones y para los
propósitos mencionados abajo de esta pagina. Cualquier otro uso podría
afectar el tiempo de cocinado y la calidad.
Uso y cuidado:
Esta rejilla puede ser lavada en lavavajillas, pero no deberá ser limpiada con
ningún cáustico agresivo.
Reglas Generales:
• Coloque la comida que necesite de un largo tiempo de cocción en la rejilla
más cercana al elemento caliente como papas, zanahorias, etc. y coloque
vegetales suaves en las rejillas inferiores, como champiñones, tomates,
etc.- O - hágalo al revés, colocando comida que se va a cocinar por más
tiempo en la cacerola y, cuando esté casi lista, coloque la comida que se
cocina más rápido encima y continúe hasta concluir el ciclo.
• Combine comida que requiera más o menos del mismo tiempo para
cocinarse. Por ejemplo, carne de cerdo o pollo con trozos de papa; pescado
con tomates dulces; o carne de res con papas al horno.
• Coloque papel aluminio debajo de cualquier comida que pudiera gotear
sobre alguna otra.
• Recuerde que los rayos infrarrojos no penetran el aluminio, pero el calor
circula dentro del horno.
• Si la comida de arriba queda lista antes, quite la(s) rejilla(s) superiores y
continúe cocinando lo de abajo hasta que quede listo.
• Utilice platos poco profundos o cacerolitas ligeras de aluminio para cocinar.
• Para calentar el pan, colóquelo en la rejilla de abajo o en la cacerola. Para
tostarlo, colóquelo en las rejilla de arriba.
Anillo Extensor
Rejillade 2 Pulgadas
Baking Pan
10 Pulgadas
AJUSTE DEL NIVEL DE POTENCIA:
• Presione el botón de POWER LEVEL.
• El nivel Alto aparecerá como predeterminado en el panel de exhibición (nivel
de potencia 10).
• El indicador PWR se muestra en el panel de exhibición. Para anular el
determinado y cambiar el nivel de potencia, sólo presione la potencia para
cocinar deseada de 1(nivel de potencia bajo) a 9 (cerca del nivel de potencia
alto). La potencia se ingresa con un simple dígito como 9 ó 3. Para reajustar
a Alto presione 0.
• Verifique la potencia correcta puesta en el panel de control.
• Si la potencia puesta necesita ser corregida, reingrese el número requerido.
• Para revisar el nivel de potencia mientras cocina, presione POWER una vez
y el ajustador aparecerá en el panel de exhibición por unos segundos. El
tiempo restante aparecerá entonces.
NOTA: El tiempo de cocinar máximo permitido para niveles de potencia
Alto es de 2 horas, si se ingresa un tiempo más alto, el aparato volverá a
2:00 horas automáticamente. Simplemente agregue más tiempo después de
que el tiempo inicial de 2 horas haya terminado. Para ajustes de potencia
bajos, el tiempo máximo permitido es de 9 horas y 59 minutos.
MODO DE USO DE LOS HORNOS NUWAVE DIGITAL
FUNCION DE RECALENTADO:
Este puede ser utilizado para recalentar porciones individuales de comida.
Para activar la funcion de recalentado, asegurese de que el programa este
borrado (pausa/boton clear). En la pantalla se leera 0. Presione el boton
REHEAT iluego presione START. Esta funcion programara el nivel de potencia
alto por 4 minutos. Presione START. La alarma sonara cuando el tiempo haya
terminado. Por ejemplo, si usted esta recalentando una rebanada de pizza
sobrante, simplemente coloquela en la rejilla de 4 pulgadas, presione reheat y
luego start. Si usted recalienta un plato de arroz o fideos, coloque una porcion
individual en un plato adecuado para horno o en un pedazo de papel aluminio.
Si desea el arroz o los fideos massuaves, cubra con papel aluminio y agregue
un poquito de agua.
MANUAL DEL USUARIO • 94
93 • THE NUWAVE COMPLETE COOKBOOK
INICIO RÁPIDO:
Para comenzar a cocinar, presione el botón de COOK TIME, ingrese el
tiempo requerido, presione START. Si va a cocinar a otro nivel que no sea el
Alto (10), se necesitará el uso del botón de Power Level. Para instrucciones
más completas vea lo siguiente:
PANEL DE CONTROL EN LA CABEZA DE POTENCIA - Debe aparecer "0" en
la ventana cuando el programa esté limpio.
AJUSTE DEL TIEMPO DE COCINAR:
Presione el botón de COOK TIME. El indicador de MIN aparecerá en la
esquina inferior derecha del panel de exhibición. Ingrese el tiempo requerido en
horas y minutos presionando los números correctos. Por ejemplo, 1 hora y 30
minutos se ingresaría presionando 130. El panel de exhibición mostrará 1:30.
Si el tiempo requerido es en minutos sólo necesita ingresar uno o dos números.
Por ejemplo, 5 minutos sólo presione 5; 46 minutos, presione 46. Si necesita
corregir los números, borre lo que ingresó presionando el botón de pause/clear
dos veces. Después ingrese nuevamente los números correctos.
COMIENCE A COCINAR:
Presione START para comenzar a cocinar. El tiempo de cocinar restante
aparecerá en el panel de exhibición y los dos puntos (:) entre las horas y los
minutos parpadearán en encendido y apagado. El horno parará de cocinar
cuando el tiempo se haya terminado y sonará para avisar sobre esta acción.
PAUSA / BORRAR:
Para PAUSAR el tiempo de cocinar, presione el botón de Pause/Clear una vez.
El tiempo restante permanecerá en el panel de exhibición pero los dos puntos
(:) no parpadearán. Para BORRAR el tiempo de cocinar, presione el botón de
Pause/Clear dos veces. El tiempo restante de cocinar será borrado
completamente y un "0" aparecerá.restante aparecerá entonces.
Panel de Exhibición
Tiempo de cocinar
Inicio
Pausa /
Borrar
Nivel de Potencia
Recalentado
Nivel de Potencia Temperatura del Horno Percionar el Boton Panel Display
10(HI) 342°F (172°C) 0 (High) PHI
9 325°F (163°C) 9 P90
8 300°F (149°C) 8 P80
7 275°F (135°C) 7 P70
6 250°F (121°C) 6 P60
5 225°F (107°C) 5 P50
4 175°F (79°C) 4 P40
3 150°F (66°C) 3 P30
2 116°F (47°C) 2 P20
1 106°F (41°C) 1 (Low) P10
AJUSTE DEL NIVEL DE POTENCIA:
• Presione el botón de POWER LEVEL.
• El nivel Alto aparecerá como predeterminado en el panel de exhibición (nivel
de potencia 10).
• El indicador PWR se muestra en el panel de exhibición. Para anular el
determinado y cambiar el nivel de potencia, sólo presione la potencia para
cocinar deseada de 1(nivel de potencia bajo) a 9 (cerca del nivel de potencia
alto). La potencia se ingresa con un simple dígito como 9 ó 3. Para reajustar
a Alto presione 0.
• Verifique la potencia correcta puesta en el panel de control.
• Si la potencia puesta necesita ser corregida, reingrese el número requerido.
• Para revisar el nivel de potencia mientras cocina, presione POWER una vez
y el ajustador aparecerá en el panel de exhibición por unos segundos. El
tiempo restante aparecerá entonces.
NOTA: El tiempo de cocinar máximo permitido para niveles de potencia
Alto es de 2 horas, si se ingresa un tiempo más alto, el aparato volverá a
2:00 horas automáticamente. Simplemente agregue más tiempo después de
que el tiempo inicial de 2 horas haya terminado. Para ajustes de potencia
bajos, el tiempo máximo permitido es de 9 horas y 59 minutos.
MODO DE USO DE LOS HORNOS NUWAVE DIGITAL
FUNCION DE RECALENTADO:
Este puede ser utilizado para recalentar porciones individuales de comida.
Para activar la funcion de recalentado, asegurese de que el programa este
borrado (pausa/boton clear). En la pantalla se leera 0. Presione el boton
REHEAT iluego presione START. Esta funcion programara el nivel de potencia
alto por 4 minutos. Presione START. La alarma sonara cuando el tiempo haya
terminado. Por ejemplo, si usted esta recalentando una rebanada de pizza
sobrante, simplemente coloquela en la rejilla de 4 pulgadas, presione reheat y
luego start. Si usted recalienta un plato de arroz o fideos, coloque una porcion
individual en un plato adecuado para horno o en un pedazo de papel aluminio.
Si desea el arroz o los fideos massuaves, cubra con papel aluminio y agregue
un poquito de agua.
MANUAL DEL USUARIO • 94
93 • THE NUWAVE COMPLETE COOKBOOK
INICIO RÁPIDO:
Para comenzar a cocinar, presione el botón de COOK TIME, ingrese el
tiempo requerido, presione START. Si va a cocinar a otro nivel que no sea el
Alto (10), se necesitará el uso del botón de Power Level. Para instrucciones
más completas vea lo siguiente:
PANEL DE CONTROL EN LA CABEZA DE POTENCIA - Debe aparecer "0" en
la ventana cuando el programa esté limpio.
AJUSTE DEL TIEMPO DE COCINAR:
Presione el botón de COOK TIME. El indicador de MIN aparecerá en la
esquina inferior derecha del panel de exhibición. Ingrese el tiempo requerido en
horas y minutos presionando los números correctos. Por ejemplo, 1 hora y 30
minutos se ingresaría presionando 130. El panel de exhibición mostrará 1:30.
Si el tiempo requerido es en minutos sólo necesita ingresar uno o dos números.
Por ejemplo, 5 minutos sólo presione 5; 46 minutos, presione 46. Si necesita
corregir los números, borre lo que ingresó presionando el botón de pause/clear
dos veces. Después ingrese nuevamente los números correctos.
COMIENCE A COCINAR:
Presione START para comenzar a cocinar. El tiempo de cocinar restante
aparecerá en el panel de exhibición y los dos puntos (:) entre las horas y los
minutos parpadearán en encendido y apagado. El horno parará de cocinar
cuando el tiempo se haya terminado y sonará para avisar sobre esta acción.
PAUSA / BORRAR:
Para PAUSAR el tiempo de cocinar, presione el botón de Pause/Clear una vez.
El tiempo restante permanecerá en el panel de exhibición pero los dos puntos
(:) no parpadearán. Para BORRAR el tiempo de cocinar, presione el botón de
Pause/Clear dos veces. El tiempo restante de cocinar será borrado
completamente y un "0" aparecerá.restante aparecerá entonces.
Panel de Exhibición
Tiempo de cocinar
Inicio
Pausa /
Borrar
Nivel de Potencia
Recalentado
Nivel de Potencia Temperatura del Horno Percionar el Boton Panel Display
10(HI) 342°F (172°C) 0 (High) PHI
9 325°F (163°C) 9 P90
8 300°F (149°C) 8 P80
7 275°F (135°C) 7 P70
6 250°F (121°C) 6 P60
5 225°F (107°C) 5 P50
4 175°F (79°C) 4 P40
3 150°F (66°C) 3 P30
2 116°F (47°C) 2 P20
1 106°F (41°C) 1 (Low) P10
MODO DE USO DE LOS HORNOS NUWAVE DE
DISCOS DE CONTROL MANUAL
AJUSTE DEL TIEMPO DE COCINAR
El disco de Tiempo de Cocinar se localiza frente a la cabeza de potencia. Usted
puede girar el disco al tiempo deseado. La luz del indicador de potencia se
encenderá. Cuando el tiempo caduque, el disco regresará a la posición de
"OFF" (Apagado). El tiempo máximo de cocinar es de una hora. Mientras
cocina, usted puede agregar o reducir tiempo girando el disco de tiempo. Así
como todos los relojes mecánicos, para mayor precisión, gire el disco hasta
pasar el tiempo deseado, después gírelo nuevamente de regrso
al tiempodeseado. Por ejemplo, si el
tiempo deseado es de 5 minutos,
gire el disco hasta 10 minutos y luego
regréselo a 5.
Importante: Para los modelos americanos,
antes de revisar o sacar la comida, gire el
disco hastala posición "OFF" para apagar el
aparato.
NO ABRA Ó QUITE LA CABEZA DE POTENCIA
MIENTRAS ESTÉ FUNCIONANDO.
AJUSTE DEL NIVEL DE POTENCIA
• El disco de nivel de Potencia está localizado
frente a la cabeza de potencia.
• Gire el disco de nivel de potencia hasta el
nivel deseado, de 1 a 10 (Alto).
• Puede regular la potencia (más alta o más baja)
mientras cocina
* Nivel de potencia es differente que el horno digital
PARA COMENZAR A COCINAR
Gire el disco del tiempo de cocinar para ajustarlo al tiempo deseado. (Como
con cualquier otro reloj, puede girar el disco hasta pasar el
tiempo deseado y luego regresarlo para un ajuste más exacto).
PARA PAUSAR Ó TERMINAR DE COCINAR
Gire el disco de tiempo de cocinar hasta la posición "OFF", la campana sonará
y el horno parará de cocinar.
Nota: Para algunos modelos, cuando la cabeza de potencia se levante y el
interruptor de seguridad localizado en las asas se active, la unidad
automáticamente se apagará por seguridad. Para reactivar la unidad, coloque
nuevamente la cabeza de potencia en la posición correcta y gire el disco de
tiempo de cocinar a la posición "OFF" primero, después ajuste al tiempo
restante y se reanudará el cocinar.
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INSTRUCCIONES DE CUIDADO Y LIMPIEZA
INSTRUCCIONES GENERALES:
Desconecte la unidad antes de limpiarla.El domo
y todas las otras partes, excepto la cabeza de potencia se pueden lavar en un
lavavajillas sin problema. Proteja las superficies de metal y plástico; no use
limpiadores cáusticos ó fibras.
Límpiese después de cada uso. La superficie exterior de la cabeza de potencia
puede ser limpiada con un paño húmedo.
CONSEJOS IMPORTANTES:
1. Revise el contacto de electricidad para un buen
funcionamiento. No opere la unidad con otros elec-
trodomésticos más grandes en el mismo contacto.
Revise el nivel de potencia si
la unidad cocina demasiado lento.
2. Revise si la clavija está bien conectada en el
contacto.
3. Siempre apague y desconecte el aparato antes de limpiarlo.
4. El domo se puede empañar si la comida no se retira pronto cuando el tiempo
de cocinar haya terminado. El vapor y empañamiento se pueden evitar
haciendo lo siguiente:
•Saque la comida pronto después de que el tiempo de
cocinar haya concluido.
• Si desea mantener la comida caliente hasta que se sirva,
reajuste el tiempo de cocinar a un nivel bajo (1 ó 2).
MANUAL DEL USUARIO • 96
LA GARANTÍA DEL FABRICANTE - El sistema para cocinar mediante luz
infrarroja incluye cabeza de potencia, domo, rejilla para cocinar, cacerola, base,
y todos los componentes eléctricos para estar libre de defectos ó composturas
bajo un uso exclusivo de casa, cuando se opera de acuerdo a las instrucciones
escritas del Fabricante incluidas con cada unidad para un (1) año desde la
fecha de compra. El fabricante proporcionará las partes necesarias y la mano de
obra para reparar cualquier parte del sistema para cocinar mediante luz
infrarroja en el Departamento de Servicio de Hearthware Home Products.
Después de la fecha de caducidad de la garantía, el costo de las partes ó mano
de obra será responsabilidad del dueño.
LA GARANTÍA NO CUBRE - La cubierta anti-adherible de cualquier parte del
sistema. La Garantía Limitada será inválida si alguien no autorizado realiza una
reparación ó la placa del número de serie es retirada ó estropeada. El deterioro
normal del acabado por el uso ó la exposición no está cubierto por esta
garantía. La Garantía Limitada no cubre fallas, daños ó funciones inadecuadas
causadas por accidentes, fenómenos naturales (cómo relámpagos),
irregularidades en la energía eléctrica, alteraciones, abuso, malversación, mal
empleo, ambientes corrosivos, instalación inapropiada, falla de operación de
acuerdo con las instrucciones escritas del Fabricante, uso anormal ó comercial.
95 • THE NUWAVE COMPLETE COOKBOOK
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MODO DE USO DE LOS HORNOS NUWAVE DE
DISCOS DE CONTROL MANUAL
AJUSTE DEL TIEMPO DE COCINAR
El disco de Tiempo de Cocinar se localiza frente a la cabeza de potencia. Usted
puede girar el disco al tiempo deseado. La luz del indicador de potencia se
encenderá. Cuando el tiempo caduque, el disco regresará a la posición de
"OFF" (Apagado). El tiempo máximo de cocinar es de una hora. Mientras
cocina, usted puede agregar o reducir tiempo girando el disco de tiempo. Así
como todos los relojes mecánicos, para mayor precisión, gire el disco hasta
pasar el tiempo deseado, después gírelo nuevamente de regrso
al tiempodeseado. Por ejemplo, si el
tiempo deseado es de 5 minutos,
gire el disco hasta 10 minutos y luego
regréselo a 5.
Importante: Para los modelos americanos,
antes de revisar o sacar la comida, gire el
disco hastala posición "OFF" para apagar el
aparato.
NO ABRA Ó QUITE LA CABEZA DE POTENCIA
MIENTRAS ESTÉ FUNCIONANDO.
AJUSTE DEL NIVEL DE POTENCIA
• El disco de nivel de Potencia está localizado
frente a la cabeza de potencia.
• Gire el disco de nivel de potencia hasta el
nivel deseado, de 1 a 10 (Alto).
• Puede regular la potencia (más alta o más baja)
mientras cocina
* Nivel de potencia es differente que el horno digital
PARA COMENZAR A COCINAR
Gire el disco del tiempo de cocinar para ajustarlo al tiempo deseado. (Como
con cualquier otro reloj, puede girar el disco hasta pasar el
tiempo deseado y luego regresarlo para un ajuste más exacto).
PARA PAUSAR Ó TERMINAR DE COCINAR
Gire el disco de tiempo de cocinar hasta la posición "OFF", la campana sonará
y el horno parará de cocinar.
Nota: Para algunos modelos, cuando la cabeza de potencia se levante y el
interruptor de seguridad localizado en las asas se active, la unidad
automáticamente se apagará por seguridad. Para reactivar la unidad, coloque
nuevamente la cabeza de potencia en la posición correcta y gire el disco de
tiempo de cocinar a la posición "OFF" primero, después ajuste al tiempo
restante y se reanudará el cocinar.
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INSTRUCCIONES DE CUIDADO Y LIMPIEZA
INSTRUCCIONES GENERALES:
Desconecte la unidad antes de limpiarla.El domo
y todas las otras partes, excepto la cabeza de potencia se pueden lavar en un
lavavajillas sin problema. Proteja las superficies de metal y plástico; no use
limpiadores cáusticos ó fibras.
Límpiese después de cada uso. La superficie exterior de la cabeza de potencia
puede ser limpiada con un paño húmedo.
CONSEJOS IMPORTANTES:
1. Revise el contacto de electricidad para un buen
funcionamiento. No opere la unidad con otros elec-
trodomésticos más grandes en el mismo contacto.
Revise el nivel de potencia si
la unidad cocina demasiado lento.
2. Revise si la clavija está bien conectada en el
contacto.
3. Siempre apague y desconecte el aparato antes de limpiarlo.
4. El domo se puede empañar si la comida no se retira pronto cuando el tiempo
de cocinar haya terminado. El vapor y empañamiento se pueden evitar
haciendo lo siguiente:
•Saque la comida pronto después de que el tiempo de
cocinar haya concluido.
• Si desea mantener la comida caliente hasta que se sirva,
reajuste el tiempo de cocinar a un nivel bajo (1 ó 2).
MANUAL DEL USUARIO • 96
LA GARANTÍA DEL FABRICANTE - El sistema para cocinar mediante luz
infrarroja incluye cabeza de potencia, domo, rejilla para cocinar, cacerola, base,
y todos los componentes eléctricos para estar libre de defectos ó composturas
bajo un uso exclusivo de casa, cuando se opera de acuerdo a las instrucciones
escritas del Fabricante incluidas con cada unidad para un (1) año desde la
fecha de compra. El fabricante proporcionará las partes necesarias y la mano de
obra para reparar cualquier parte del sistema para cocinar mediante luz
infrarroja en el Departamento de Servicio de Hearthware Home Products.
Después de la fecha de caducidad de la garantía, el costo de las partes ó mano
de obra será responsabilidad del dueño.
LA GARANTÍA NO CUBRE - La cubierta anti-adherible de cualquier parte del
sistema. La Garantía Limitada será inválida si alguien no autorizado realiza una
reparación ó la placa del número de serie es retirada ó estropeada. El deterioro
normal del acabado por el uso ó la exposición no está cubierto por esta
garantía. La Garantía Limitada no cubre fallas, daños ó funciones inadecuadas
causadas por accidentes, fenómenos naturales (cómo relámpagos),
irregularidades en la energía eléctrica, alteraciones, abuso, malversación, mal
empleo, ambientes corrosivos, instalación inapropiada, falla de operación de
acuerdo con las instrucciones escritas del Fabricante, uso anormal ó comercial.
95 • THE NUWAVE COMPLETE COOKBOOK
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OFF
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15
20
25
30
35
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45
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60
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20
25
30
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60
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10
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97 • THE NUWAVE COMPLETE COOKBOOK
PARA OBTENER EL SERVICIO- El dueño tendrá la obligación y
responsabilidad de: Pagar todos los servicios y partes no cubiertas por la
garantía; Prepagar el costo de envío redondo al Departamento de Servicio para
cualquier parte o sistema devuelto bajo esta garantía; Empacar
cuidadosamente el producto utilizando material de relleno para evitar daños
durante el tránsito del mismo. El empaque original es ideal para este propósito.
Incluya en este empaque el nombre del dueño, dirección, teléfono para
localizarlo durante el día, una descripción detallada del problema y su "Número
RGA". (Llame al 1-888-NUWAVE1 (689-2831) o envíe un correo electrónico a
Devolución de Productos).
Proporcione el modelo y número de serie del sistema para cocinar, así como
prueba del día de compra (copia del recibo) cuando reclame bajo esta garantía.
OBLIGACIONES DEL FABRICANTE- La obligación del Fabricante bajo esta
Garantía Limitada se restringe a reparar o reemplazar cualquier parte del
sistema para cocinar mediante luz infrarroja expresamente cubierta por esta
Garantía Limitada bajo previa revisión y detección de que el defecto surgió bajo
un uso normal. La Garantía Limitada es aplicable únicamente dentro de los
Estados Unidos y sólo para compradores u otros canales de distribución
autorizados por el Fabricante.
LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADA
O RENOVADA EXCEPTO QUE SE HAGA MEDIANTE UN INSTRUMENTO
ESCRITO HECHO POR EL FABRICANTE. EL REMEDIO PARA REPARAR O
REEMPLAZAR PROPORCIONADO POR ESTA GARANTÍA LIMITADA ES
EXCLUSIVO. BAJO NINGUNA CIRCUNSTANCIA EL FABRICANTE SERÁ
RESPONSABLE POR ALGUNA CONSECUENCIA O DAÑO CAUSADO A
ALGUNA PERSONA, AÚN SI ESTE ES CAUSADO POR NEGLIGENCIA DEL
FABRICANTE, INCLUYENDO NO LIMITES, DAÑOS POR PERDIDA DE USO,
COSTOS DE SUSTITUCIÓN, DAÑOS PROPIOS O PÉRDIDA DE DINERO.
Algunos estados no permiten la exclusión o limitación de daños incidentales o
consecuentes, así que la limitación arriba mencionada no puede aplicar. Esta
Garantía Limitada otorga derechos legales específicos, y puede haber también
otros derechos que pueden variar de acuerdo al estado.
EXCEPTO POR LO QUE SE EXPRESE DE LO CONTRARIO ARRIBA, EL
FABRICANTE NO GARANTIZA ALGO QUE SURJA DE LA LEY O DE LO
CONTRARIO, INCLUYE SIN LIMITACIÓN, LAS GARANTÍAS IMPLICADAS DE
MERCANTILISMO Y BUENA FORMA PARA UN PROPÓSITO PARTICULAR
PARA CUALQUIER OTRA PERSONA.
LEA SU MANUAL DE USUARIO. SI USTED AÚN TIENE DUDAS SOBRE LA
OPERACIÓN O LA GARANTÍA DEL PRODUCTO, POR FAVOR CONTACTE A
HEARTHWARE HOME PRODUCTS, INC.
At: 1-888-NUWAVE1 (689-2831), correo electrónico: [email protected]
Hearthware Home Products anuncia orgullosamente
que los Hornos NuWave cumplen al 100% con la norma
RoHS de "restricción de uso de ciertas sustancias
peligrosas en equipo electrónico". El Directivo de RoHS
es efectivo desde el 1 de Julio del 2006 y prohibe poner
en el mercado estadounidense equipo electrónico que
contenga más de los niveles permitidos de 6 tipos de metales
pesados y químicos potencialmente dañinos como plomo, cadmio,mercurio,
cromo hexavalente, polibrominato bifenil (PBB), y polibrominato difenil eter
(PBDE) resistente al fuego.
Actualmente no hay ninguna ley de ambiente que obligue a alguien en Estados
Unidos a acatar este lineamiento; sin embargo, nosotros tomamos la decisión
conciente, hace más de un año y medio, de seguir voluntariamente esta
directriz al fabricar nuestros hornos NuWave y así hacer nuestra parte para
ayudar a preservar el medio ambiente.Si desea saber más sobre el Directivo de
RoHS visite: http://en.wikipedia.org/wiki/RoHS
EL HORNO NUWAVE
SISTEMA PARA COCINAR MEDIANTE LUZ INFRARROJA
www.NUWAVEOVEN.com www.NUWAVEOVEN.net
Para obtener el servicio de garantía, contacte nuestro departamento de
servicio a su número de servicio gratuito: 1-888-NUWAVE1 (689-2831)
o
Hearthware Home Products 880 Lakeside Drive, Gurnee, IL U.S.A.
www.HEARTHWARE.com
Protected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795;
D487,670; D490,648. International Patents: EP 1 446 981
Other U.S.A. and other International Patents Pending
Model 20008 : 120V/60Hz, 1225W
Models 20201~20204, 20301~20304
Models 20221~20299, 20321~20399 : 120V/60Hz, 1500Watts
Models 20205~20210, 20305~20310 : 230V/50Hz, 1500Watts
Models 20213, 20214, 20313, 20314 : 220V/60Hz, 1500Watts
NORMAS RoHS • 98
97 • THE NUWAVE COMPLETE COOKBOOK
PARA OBTENER EL SERVICIO- El dueño tendrá la obligación y
responsabilidad de: Pagar todos los servicios y partes no cubiertas por la
garantía; Prepagar el costo de envío redondo al Departamento de Servicio para
cualquier parte o sistema devuelto bajo esta garantía; Empacar
cuidadosamente el producto utilizando material de relleno para evitar daños
durante el tránsito del mismo. El empaque original es ideal para este propósito.
Incluya en este empaque el nombre del dueño, dirección, teléfono para
localizarlo durante el día, una descripción detallada del problema y su "Número
RGA". (Llame al 1-888-NUWAVE1 (689-2831) o envíe un correo electrónico a
Devolución de Productos).
Proporcione el modelo y número de serie del sistema para cocinar, así como
prueba del día de compra (copia del recibo) cuando reclame bajo esta garantía.
OBLIGACIONES DEL FABRICANTE- La obligación del Fabricante bajo esta
Garantía Limitada se restringe a reparar o reemplazar cualquier parte del
sistema para cocinar mediante luz infrarroja expresamente cubierta por esta
Garantía Limitada bajo previa revisión y detección de que el defecto surgió bajo
un uso normal. La Garantía Limitada es aplicable únicamente dentro de los
Estados Unidos y sólo para compradores u otros canales de distribución
autorizados por el Fabricante.
LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADA
O RENOVADA EXCEPTO QUE SE HAGA MEDIANTE UN INSTRUMENTO
ESCRITO HECHO POR EL FABRICANTE. EL REMEDIO PARA REPARAR O
REEMPLAZAR PROPORCIONADO POR ESTA GARANTÍA LIMITADA ES
EXCLUSIVO. BAJO NINGUNA CIRCUNSTANCIA EL FABRICANTE SERÁ
RESPONSABLE POR ALGUNA CONSECUENCIA O DAÑO CAUSADO A
ALGUNA PERSONA, AÚN SI ESTE ES CAUSADO POR NEGLIGENCIA DEL
FABRICANTE, INCLUYENDO NO LIMITES, DAÑOS POR PERDIDA DE USO,
COSTOS DE SUSTITUCIÓN, DAÑOS PROPIOS O PÉRDIDA DE DINERO.
Algunos estados no permiten la exclusión o limitación de daños incidentales o
consecuentes, así que la limitación arriba mencionada no puede aplicar. Esta
Garantía Limitada otorga derechos legales específicos, y puede haber también
otros derechos que pueden variar de acuerdo al estado.
EXCEPTO POR LO QUE SE EXPRESE DE LO CONTRARIO ARRIBA, EL
FABRICANTE NO GARANTIZA ALGO QUE SURJA DE LA LEY O DE LO
CONTRARIO, INCLUYE SIN LIMITACIÓN, LAS GARANTÍAS IMPLICADAS DE
MERCANTILISMO Y BUENA FORMA PARA UN PROPÓSITO PARTICULAR
PARA CUALQUIER OTRA PERSONA.
LEA SU MANUAL DE USUARIO. SI USTED AÚN TIENE DUDAS SOBRE LA
OPERACIÓN O LA GARANTÍA DEL PRODUCTO, POR FAVOR CONTACTE A
HEARTHWARE HOME PRODUCTS, INC.
Hearthware Home Products anuncia orgullosamente
que los Hornos NuWave cumplen al 100% con la norma
RoHS de "restricción de uso de ciertas sustancias
peligrosas en equipo electrónico". El Directivo de RoHS
es efectivo desde el 1 de Julio del 2006 y prohibe poner
en el mercado estadounidense equipo electrónico que
contenga más de los niveles permitidos de 6 tipos de metales
pesados y químicos potencialmente dañinos como plomo, cadmio,mercurio,
cromo hexavalente, polibrominato bifenil (PBB), y polibrominato difenil eter
(PBDE) resistente al fuego.
Actualmente no hay ninguna ley de ambiente que obligue a alguien en Estados
Unidos a acatar este lineamiento; sin embargo, nosotros tomamos la decisión
conciente, hace más de un año y medio, de seguir voluntariamente esta
directriz al fabricar nuestros hornos NuWave y así hacer nuestra parte para
ayudar a preservar el medio ambiente.Si desea saber más sobre el Directivo de
RoHS visite: http://en.wikipedia.org/wiki/RoHS
EL HORNO NUWAVE
SISTEMA PARA COCINAR MEDIANTE LUZ INFRARROJA
www.NUWAVEOVEN.com www.NUWAVEOVEN.net
Para obtener el servicio de garantía, contacte nuestro departamento de
servicio a su número de servicio gratuito: 1-888-NUWAVE1 (689-2831)
o
Hearthware Home Products 880 Lakeside Drive, Gurnee, IL U.S.A.
www.HEARTHWARE.com
Protected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795;
D487,670; D490,648. International Patents: EP 1 446 981
Other U.S.A. and other International Patents Pending
Model 20008 : 120V/60Hz, 1225W
Models 20201~20204, 20301~20304
Models 20221~20299, 20321~20399 : 120V/60Hz, 1500Watts
Models 20205~20210, 20305~20310 : 230V/50Hz, 1500Watts
Models 20213, 20214, 20313, 20314 : 220V/60Hz, 1500Watts
NORMAS RoHS • 98
Equipo Supremo para
Pizza de NuWave:
La Pinza para Pizza de acero
inoxidable de NuWave El mango con
resorte y fácil agarre le permite sujetar
las tenazas de acero inoxidable y
cerrarlas, permitiéndole voltear su
pizza de forma segura, además de los
calzones, quesadillas y muchos otros!
El Forro para Pizza de NuWave
(Cumple con la norma FDA)
Le permite a usted hornear su costra
de pizza sin cocinar de más su queso
o ingredientes favoritos. La ingeniosa
superficie de silicón no se pegará al
queso, más bien le quitará la grasa
no deseada a la pizza.
El Servidor para Pizza de acero
inoxidable de NuWave Dos grandes
utensilios en uno! El Servidor de
Pizza NuWave con sus diferentes
superficies de acero inoxidable y su
mango de fácil agarre le permitirá
cortar y servir su pizza con facilidad.
La 100% nueva Tabla para cortar
de Bambú de NuWave Con nuestra
única tabla para cortar de Bambú
usted cuidará sus muebles de cocina,
ahorrará dinero y ayudará también a
cuidar del medio ambiente. Esta tabla
es multifuncional con un lado plano
para cortar pizzas y pan y el otro
rugoso para usarlo con comida
jugosa.
Su orden puede contener algunas cosas
indicadas en la parte de ariba. Para
comprar el producto llame a nuestro
servicío al cliente al 1-888-689-2831
o www.nuwaveoven.net
EQUIPO SUPREMO • 100
99 • THE NUWAVE COMPLETE COOKBOOK
INDICACIONES:
Asegúrese de que la rejilla reversible
esté colocada como la de 4" en la
cacerola del NuWave.
1. Coloque un Pizza Liner Echo de
Silicón sobre la rejilla.
2. Coloque la pizza boca abajo
sobre el Pizza Liner sobre la rejilla
de (4 pulg). Cocine a nivel alto (HI)
hasta que la costra de la pizza esté
ligeramente dorada.(Por favor revise
las Recomendaciones de Hornear
para el tiempo)
3. Para dar uso do el Pizza Flipper.
Abra la pinza y deslícela por debajo
del Pizza Liner y sobre la costra.
4. Utilice la manija para cerrarla hasta
que la pizza quede bien sujetada.
5. Mientras detiene la manija, gire la
pizza y el Pizza Liner completamente
al revés y colóquela así nuevamente
en la rejilla.
Entonces la pizza quedará boca
arriba ahora.
6. Quite el Pizza Liner y cocine a nivel
alto (HI) por 3-5 minutos o hasta que
el queso esté derretido a su gusto.
Equipo Supremo para Pizza de NuWave:
La Pinza para Pizza
de acero inoxidable de
NuWave
El Forro para Pizza
de NuWave
El Servidor para Pizza
de acero inoxidable de
NuWave
La 100% nueva Tabla
para cortar de Bambú
de NuWave
Equipo Supremo para
Pizza de NuWave:
La Pinza para Pizza de acero
inoxidable de NuWave El mango con
resorte y fácil agarre le permite sujetar
las tenazas de acero inoxidable y
cerrarlas, permitiéndole voltear su
pizza de forma segura, además de los
calzones, quesadillas y muchos otros!
El Forro para Pizza de NuWave
(Cumple con la norma FDA)
Le permite a usted hornear su costra
de pizza sin cocinar de más su queso
o ingredientes favoritos. La ingeniosa
superficie de silicón no se pegará al
queso, más bien le quitará la grasa
no deseada a la pizza.
El Servidor para Pizza de acero
inoxidable de NuWave Dos grandes
utensilios en uno! El Servidor de
Pizza NuWave con sus diferentes
superficies de acero inoxidable y su
mango de fácil agarre le permitirá
cortar y servir su pizza con facilidad.
La 100% nueva Tabla para cortar
de Bambú de NuWave Con nuestra
única tabla para cortar de Bambú
usted cuidará sus muebles de cocina,
ahorrará dinero y ayudará también a
cuidar del medio ambiente. Esta tabla
es multifuncional con un lado plano
para cortar pizzas y pan y el otro
rugoso para usarlo con comida
jugosa.
Su orden puede contener algunas cosas
indicadas en la parte de ariba. Para
comprar el producto llame a nuestro
servicío al cliente al 1-888-689-2831
o www.nuwaveoven.net
EQUIPO SUPREMO • 100
99 • THE NUWAVE COMPLETE COOKBOOK
INDICACIONES:
Asegúrese de que la rejilla reversible
esté colocada como la de 4" en la
cacerola del NuWave.
1. Coloque un Pizza Liner Echo de
Silicón sobre la rejilla.
2. Coloque la pizza boca abajo
sobre el Pizza Liner sobre la rejilla
de (4 pulg). Cocine a nivel alto (HI)
hasta que la costra de la pizza esté
ligeramente dorada.(Por favor revise
las Recomendaciones de Hornear
para el tiempo)
3. Para dar uso do el Pizza Flipper.
Abra la pinza y deslícela por debajo
del Pizza Liner y sobre la costra.
4. Utilice la manija para cerrarla hasta
que la pizza quede bien sujetada.
5. Mientras detiene la manija, gire la
pizza y el Pizza Liner completamente
al revés y colóquela así nuevamente
en la rejilla.
Entonces la pizza quedará boca
arriba ahora.
6. Quite el Pizza Liner y cocine a nivel
alto (HI) por 3-5 minutos o hasta que
el queso esté derretido a su gusto.
Equipo Supremo para Pizza de NuWave:
La Pinza para Pizza
de acero inoxidable de
NuWave
El Forro para Pizza
de NuWave
El Servidor para Pizza
de acero inoxidable de
NuWave
La 100% nueva Tabla
para cortar de Bambú
de NuWave
INTRODUCCION • 102101 • THE NUWAVE COMPLETE COOKBOOK
INDICACIONES:
Para Cortar y servir su pizza con
el Servidor para Pizza de acero
inoxidable de NuWave.
Rebanador:
Tome el mango de tal forma que el
servidor esté arriba para que usted
pueda cortar la pizza.
Rebanador con dientes:
Tanto el cortador de pizza como el
servidor pueden ser utilizados para
rebanar alimentos como pizzas,
quesadillas, sándwiches panini,
quiché y otros. Rebane con un
movimiento enfrentey hacia atrás para
cortar los alimentos.
Servidor:
Para usar el servidor simplemente
tenga el borde de la espátula
separado de usted y con un movimiento
de pala levante la pizza y colóquela en
un plato de servir.
Uso y Cuidados:
Lave la Pinza, el Forro de Silicón, el
Servidor y la tabla para cortar de Bambú a
mano con agua y jabón suave. No deberán
ser limpiados con ningún material corrosivo. Antes de usarse o
guardarse deben estar
completamente secos.
Las orillas de la espátula y el cortador pueden ser filosos. Siempre corte
separado de usted. PRECAUCIÓN, las orillas con dientes pueden ser
filosas, no utilice orillas con dientes para
ayudarse.
¡ Una pizza perfecta siempre!
INTRODUCCÓN
Bienvenido al Manual y Recetario del NuWave. Este libro contiene el Manual
completo con instrucciones e imágenes para ayudarle a familiarizarse con su Horno
NuWave; también se incluye nuestro Recetario, el cual está lleno de grandiosas
recetas fáciles de preparar y consejos adicionales que le ayudarán a preparar
deliciosas comidas gourmet en la mitad de tiempo de lo que le tomaría cocinando
en un horno convencional.
Cocinar es fácil y rápido con el Horno NuWave
®
Pro Infrared de Hearthware Home
Products
®
. Este versátil electrodoméstico combina el infrarrojo y el calor de
conducción y convección para ahorrar tiempo, energía e incluso calorías.
El NuWave no requiere de precalentar o descongelar: Sólo coloque la comida
congelada en el horno y presione los botones para programar el tiempo y Nivel de
Potencia. Para su mayor comodidad el horno utiliza un sistema de cocción por
capas, el cual permite cocinar diferentes alimentos al mismo tiempo sin mezclar
sabores.
El Horno NuWave
®
Pro Infrared es también una saludable opción. No se requiere
de aceite o grasa para cocinar carnes o aves en él y su diseño único drena de dos
a tres veces más la cantidad de grasa que un horno convencional. Y como los
vegetales son cocinados más rápido retienen los nutrientes esenciales que se
consumirían cocinando en la estufa.
Visite www.nuwaveoven.net para accesorios y partes, además de consejos y más
recetas compartidas por usuarios alrededor de todo el mundo!
Nuestra misión es exceder las expectativas de nuestros clientes proporcionando
productos nuevos e innovadores que utilicen la tecnología más avanzada que
exista hoy. Visite nuestro sitio www.hearthware.com para ver otros productos
hechos para usted por los creadores del NuWave.
Esperemos que usted disfrute el usar su Horno NuWave
®
Pro Infrared.
INTRODUCCION • 102101 • THE NUWAVE COMPLETE COOKBOOK
INDICACIONES:
Para Cortar y servir su pizza con
el Servidor para Pizza de acero
inoxidable de NuWave.
Rebanador:
Tome el mango de tal forma que el
servidor esté arriba para que usted
pueda cortar la pizza.
Rebanador con dientes:
Tanto el cortador de pizza como el
servidor pueden ser utilizados para
rebanar alimentos como pizzas,
quesadillas, sándwiches panini,
quiché y otros. Rebane con un
movimiento enfrentey hacia atrás para
cortar los alimentos.
Servidor:
Para usar el servidor simplemente
tenga el borde de la espátula
separado de usted y con un movimiento
de pala levante la pizza y colóquela en
un plato de servir.
Uso y Cuidados:
Lave la Pinza, el Forro de Silicón, el
Servidor y la tabla para cortar de Bambú a
mano con agua y jabón suave. No deberán
ser limpiados con ningún material corrosivo. Antes de usarse o
guardarse deben estar
completamente secos.
Las orillas de la espátula y el cortador pueden ser filosos. Siempre corte
separado de usted. PRECAUCIÓN, las orillas con dientes pueden ser
filosas, no utilice orillas con dientes para
ayudarse.
¡ Una pizza perfecta siempre!
INTRODUCCÓN
Bienvenido al Manual y Recetario del NuWave. Este libro contiene el Manual
completo con instrucciones e imágenes para ayudarle a familiarizarse con su Horno
NuWave; también se incluye nuestro Recetario, el cual está lleno de grandiosas
recetas fáciles de preparar y consejos adicionales que le ayudarán a preparar
deliciosas comidas gourmet en la mitad de tiempo de lo que le tomaría cocinando
en un horno convencional.
Cocinar es fácil y rápido con el Horno NuWave
®
Pro Infrared de Hearthware Home
Products
®
. Este versátil electrodoméstico combina el infrarrojo y el calor de
conducción y convección para ahorrar tiempo, energía e incluso calorías.
El NuWave no requiere de precalentar o descongelar: Sólo coloque la comida
congelada en el horno y presione los botones para programar el tiempo y Nivel de
Potencia. Para su mayor comodidad el horno utiliza un sistema de cocción por
capas, el cual permite cocinar diferentes alimentos al mismo tiempo sin mezclar
sabores.
El Horno NuWave
®
Pro Infrared es también una saludable opción. No se requiere
de aceite o grasa para cocinar carnes o aves en él y su diseño único drena de dos
a tres veces más la cantidad de grasa que un horno convencional. Y como los
vegetales son cocinados más rápido retienen los nutrientes esenciales que se
consumirían cocinando en la estufa.
Visite www.nuwaveoven.net para accesorios y partes, además de consejos y más
recetas compartidas por usuarios alrededor de todo el mundo!
Nuestra misión es exceder las expectativas de nuestros clientes proporcionando
productos nuevos e innovadores que utilicen la tecnología más avanzada que
exista hoy. Visite nuestro sitio www.hearthware.com para ver otros productos
hechos para usted por los creadores del NuWave.
Esperemos que usted disfrute el usar su Horno NuWave
®
Pro Infrared.
103 • THE NUWAVE COMPLETE COOKBOOK RECOMENDACIONES • 104
La langosta y callos se cambian
de color opaco cuando
se termina de cocinar.
Poner la langosta en una
cacerola con aguá y hervir
por 2 min. antes de
meter en el horno.
El tiempo de cocinar puede
variar de acuerdo al tamaño.
Altura Fresca Congelada Temperatura Interna
de la de el Termometro
Parrilla
Res/Cordero:
Trozo 4 pulg 4-5 c/lado 6-7 c/lado 150˚F (65˚C)
(
1
/
2 pulgada de grueso)
Trozo 4 pulg 6 c/lado 11 c/lado 150˚F (65˚C)
(1 pulgada de grueso)
Bistec 4 pulg 5-6 c/lado 11 c/lado Poco Cocido 135˚-140˚F (60˚C)
(1 pulgada de grueso) 6-7 c/lado 13 c/lado T. Medio 140˚-150˚F (66˚C)
7-8 c/lado 14 c/lado Cocido 150˚-160˚F (71˚C)
9-10 c/lado 18 c/lado Bien Cocido 160˚-170˚F (77˚C)
Bistec 4 pulg 7 c/lado 15-17 c/lado Poco Cocido 135˚-140˚F (60˚C)
(2 pulgada de grueso) 9 c/lado 17-19 c/lado T. Medio 140˚-150˚F (66˚C)
10 c/lado 20-22 c/lado Cocido 150˚-160˚F (71˚C)
12 c/lado 23-25 c/lado Bien Cocido 160˚-170˚F (77˚C)
Asado 3-5 lb. 1 pulg 15 min/lb. 25 min/lb. Poco Cocido 120˚-129˚F (54˚C)
Deje reposar 10 min. 18 min/lb. 28 min/lb. T. Medio 130˚-139˚F (60˚C)
antes de servir 20 min/lb. 30 min/lb. Cocido 140˚-149˚F (65˚C)
23 min/lb. 33 min/lb. Bien Cocido 150˚-159˚F (71˚C)
Puerco:
Tocino 4 pulg 8 min. Para más crujiente volteé y cocine
por 2 minutos adicionales.
Jamón 1 pulg 15 min/lb. Agregué el glaseado antes de los
últimos 5 minutos de cocción.
Salchicas 4 pulg 4 c/lado 5 c/lado
Trozo 4 pulg 5 c/lado 7 c/lado 165˚F (74˚C)
Italiano 4 pulg 5 c/lado 8 c/lado 165˚F (74˚C)
Chuleta 4 plug 5 c/lado 10-12 c/lado 160˚-170˚F (71˚-77˚C)
Asada 3-7 lb. 1 pulg 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)
Lomo, Pequeno 4 pulg 10-12 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)
Costilla al gusto
Cualquiera 15 c/lado 25 c/lado 160˚-170˚F (71˚-77˚C)
Costilla Estilo 4 pulg 13 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)
Country
Hot Dogs 4 pulg 6 c/lado 10 c/lado 150˚F (65˚C)
Pollo:
Piezas: 4 pulg 10 c/lado 13 c/lado 170˚F (76˚C)
(Pachugas, piernas,
muslos)
Completo 1 pulg 15 min/lb. 23-25 min/lb. 180˚F (82˚C)
Pechuga 4 pulg 7-8 c/lado 10 c/lado 170˚F (76˚C)
sin hueso y piel
Huevos:
Hervidos 1 pulg 8-11 lado Terminar de Cocinar, enfriar conagua fria, pelar, servir.
Pavo:
Completo 8-10 lb. 1 pulg 15-17 min/lb. 20-22 min/lb. 180˚F (82˚C)
Pechuga 5-7 lb. 1 pulg 12 min/lb. 15 min/lb. 180˚F (82˚C)
Piernas 1 pulg 23 c/lado 30 c/lado 180˚F (82˚C)
Alas 1 pulg 15 c/lado 23 c/lado 180˚F (82˚C)
Altura Fresca Congelada Temperatura Interna
de la de el Termometro
Parrilla
Poultry:
Godomiz 1 pulg 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)
(1-
11
/
2 lb)
Pato 1 pulg 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)
(Completo 5-6 lb)
Mariscos:
Pescado: Filetes 4 pulg 3-4 c/lado 5-7 c/lado 150˚F (65˚C)
(
1
/
2 pulgada de grueso)
Pescado: Filetes 4 pulg 4-5 c/lado 7-9 c/lado 150˚F (65˚C)
(1 pulgada de grueso)
Pescado completo 4 pulg 15 c/lado 25 c/lado 150˚F (65˚C)
(3-4 pulgada grueso)
Carmarenes 4 pulg 3-4 c/lado 4-6 c/lado
Tamaño Mediano
21
/
25
Callos de Hacha 4 pulg 4 c/lado 5 c/lado
de mar
Callos de Hacha 4 pulg 3 c/lado 3-4 c/lado
de muelle
Cola de Langosta 4 pulg 4 c/lado 6 c/lado
(4 onzas)
Langosta entera 4 pulg 13-16 min/lb.
Verduras / Frutas:
Elote Cualquiera 5 c/lado También puede sazonar al gusto y envolver
en papel aluminio como otra opción.
Verduras crudas Cualquiera 20-30 min. Cortar en cuadritos de 2 pulgada
y untar el aceite.
Papas, Enteras Cualquiera 45-47 min. 8 onzas cada uno.
Mitad o a lo largo Cualquiera 30 min.
A la francesa
Cualquiera 20 min.
Cebollas Asadas 4 pulg 20 min.
Cortar y quitar
1
/
2 pulg,
de arriba y untar aceite.
Ajos Asados 4 pulg 25 min.
Espárragos Asados 4 pulg 5-8 min.
Varía de acuerdo a lo grueso.
Calabaza Cualquiera 30-35 min. Cortar a la mitad, quitar cáscara y semillas,
Berenjena Entera Cualquiera 30 min. colocar en un plato, untar aceite.
Berenjena,
rebanada
(
1
/
2 pulg) 4 pulg 12-15 min.
Manzanas Horneadas Cualquiera 18-20 min. Quitar corazón.
Peras Horneadas Cualquiera 20-25 min. Cortar a la mitad, quitar corazón.
Pizza / Quesadillas: Congelada
Pan Delgada 4 pulg 15-18 min. (+)
Pan Regular 4 pulg 18-20 min. (+)
Pan Grueso 4 pulg 20-25 min. (+)
Quesadilla 4 pulg 4 c/lado
1) Coloque la pizza en el sartén de silicon en su nuwave oven.
2) Horne la maza por tiempo indicado o a su gusto.
3) Bolteé la pizza con el queso bocariba y remueva el sartén de silicon.
4) Horne la pizza 3-5 munitos más o asta su preferencia.
103 • THE NUWAVE COMPLETE COOKBOOK RECOMENDACIONES • 104
La langosta y callos se cambian
de color opaco cuando
se termina de cocinar.
Poner la langosta en una
cacerola con aguá y hervir
por 2 min. antes de
meter en el horno.
El tiempo de cocinar puede
variar de acuerdo al tamaño.
Altura Fresca Congelada Temperatura Interna
de la de el Termometro
Parrilla
Res/Cordero:
Trozo 4 pulg 4-5 c/lado 6-7 c/lado 150˚F (65˚C)
(
1
/
2 pulgada de grueso)
Trozo 4 pulg 6 c/lado 11 c/lado 150˚F (65˚C)
(1 pulgada de grueso)
Bistec 4 pulg 5-6 c/lado 11 c/lado Poco Cocido 135˚-140˚F (60˚C)
(1 pulgada de grueso) 6-7 c/lado 13 c/lado T. Medio 140˚-150˚F (66˚C)
7-8 c/lado 14 c/lado Cocido 150˚-160˚F (71˚C)
9-10 c/lado 18 c/lado Bien Cocido 160˚-170˚F (77˚C)
Bistec 4 pulg 7 c/lado 15-17 c/lado Poco Cocido 135˚-140˚F (60˚C)
(2 pulgada de grueso) 9 c/lado 17-19 c/lado T. Medio 140˚-150˚F (66˚C)
10 c/lado 20-22 c/lado Cocido 150˚-160˚F (71˚C)
12 c/lado 23-25 c/lado Bien Cocido 160˚-170˚F (77˚C)
Asado 3-5 lb. 1 pulg 15 min/lb. 25 min/lb. Poco Cocido 120˚-129˚F (54˚C)
Deje reposar 10 min. 18 min/lb. 28 min/lb. T. Medio 130˚-139˚F (60˚C)
antes de servir 20 min/lb. 30 min/lb. Cocido 140˚-149˚F (65˚C)
23 min/lb. 33 min/lb. Bien Cocido 150˚-159˚F (71˚C)
Puerco:
Tocino 4 pulg 8 min. Para más crujiente volteé y cocine
por 2 minutos adicionales.
Jamón 1 pulg 15 min/lb. Agregué el glaseado antes de los
últimos 5 minutos de cocción.
Salchicas 4 pulg 4 c/lado 5 c/lado
Trozo 4 pulg 5 c/lado 7 c/lado 165˚F (74˚C)
Italiano 4 pulg 5 c/lado 8 c/lado 165˚F (74˚C)
Chuleta 4 plug 5 c/lado 10-12 c/lado 160˚-170˚F (71˚-77˚C)
Asada 3-7 lb. 1 pulg 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)
Lomo, Pequeno 4 pulg 10-12 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)
Costilla al gusto
Cualquiera 15 c/lado 25 c/lado 160˚-170˚F (71˚-77˚C)
Costilla Estilo 4 pulg 13 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)
Country
Hot Dogs 4 pulg 6 c/lado 10 c/lado 150˚F (65˚C)
Pollo:
Piezas: 4 pulg 10 c/lado 13 c/lado 170˚F (76˚C)
(Pachugas, piernas,
muslos)
Completo 1 pulg 15 min/lb. 23-25 min/lb. 180˚F (82˚C)
Pechuga 4 pulg 7-8 c/lado 10 c/lado 170˚F (76˚C)
sin hueso y piel
Huevos:
Hervidos 1 pulg 8-11 lado Terminar de Cocinar, enfriar conagua fria, pelar, servir.
Pavo:
Completo 8-10 lb. 1 pulg 15-17 min/lb. 20-22 min/lb. 180˚F (82˚C)
Pechuga 5-7 lb. 1 pulg 12 min/lb. 15 min/lb. 180˚F (82˚C)
Piernas 1 pulg 23 c/lado 30 c/lado 180˚F (82˚C)
Alas 1 pulg 15 c/lado 23 c/lado 180˚F (82˚C)
Altura Fresca Congelada Temperatura Interna
de la de el Termometro
Parrilla
Poultry:
Godomiz 1 pulg 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)
(1-
11
/
2 lb)
Pato 1 pulg 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)
(Completo 5-6 lb)
Mariscos:
Pescado: Filetes 4 pulg 3-4 c/lado 5-7 c/lado 150˚F (65˚C)
(
1
/
2 pulgada de grueso)
Pescado: Filetes 4 pulg 4-5 c/lado 7-9 c/lado 150˚F (65˚C)
(1 pulgada de grueso)
Pescado completo 4 pulg 15 c/lado 25 c/lado 150˚F (65˚C)
(3-4 pulgada grueso)
Carmarenes 4 pulg 3-4 c/lado 4-6 c/lado
Tamaño Mediano
21
/
25
Callos de Hacha 4 pulg 4 c/lado 5 c/lado
de mar
Callos de Hacha 4 pulg 3 c/lado 3-4 c/lado
de muelle
Cola de Langosta 4 pulg 4 c/lado 6 c/lado
(4 onzas)
Langosta entera 4 pulg 13-16 min/lb.
Verduras / Frutas:
Elote Cualquiera 5 c/lado También puede sazonar al gusto y envolver
en papel aluminio como otra opción.
Verduras crudas Cualquiera 20-30 min. Cortar en cuadritos de 2 pulgada
y untar el aceite.
Papas, Enteras Cualquiera 45-47 min. 8 onzas cada uno.
Mitad o a lo largo Cualquiera 30 min.
A la francesa
Cualquiera 20 min.
Cebollas Asadas 4 pulg 20 min.
Cortar y quitar
1
/
2 pulg,
de arriba y untar aceite.
Ajos Asados 4 pulg 25 min.
Espárragos Asados 4 pulg 5-8 min.
Varía de acuerdo a lo grueso.
Calabaza Cualquiera 30-35 min. Cortar a la mitad, quitar cáscara y semillas,
Berenjena Entera Cualquiera 30 min. colocar en un plato, untar aceite.
Berenjena,
rebanada
(
1
/
2 pulg) 4 pulg 12-15 min.
Manzanas Horneadas Cualquiera 18-20 min. Quitar corazón.
Peras Horneadas Cualquiera 20-25 min. Cortar a la mitad, quitar corazón.
Pizza / Quesadillas: Congelada
Pan Delgada 4 pulg 15-18 min. (+)
Pan Regular 4 pulg 18-20 min. (+)
Pan Grueso 4 pulg 20-25 min. (+)
Quesadilla 4 pulg 4 c/lado
1) Coloque la pizza en el sartén de silicon en su nuwave oven.
2) Horne la maza por tiempo indicado o a su gusto.
3) Bolteé la pizza con el queso bocariba y remueva el sartén de silicon.
4) Horne la pizza 3-5 munitos más o asta su preferencia.
RECOMENDACIONES • 106
Recuerde, los rayos infrarrojos no penetrarán el aluminio. El calor circulará de todas
maneras, pero podrá hacerse más lento el tiempo de cocción.
Consejos para Res, Aves, Cerdo y Mariscos: Siempre voltee la carne de res
cuando vaya a la mitad del tiempo de cocción para que se dore mejor.
Para usar su sazonador favorito en carnes congeladas, rocíe un poco de agua
y luego agregue el sazonador, esto permitirá que se pegue en la carne.
Unte sazonadores en la carne fresca para que el sazonador se hornee bien
dentro de la carne.
Para ahorrar tiempo, marine la carne en una bolsa sellada o un contenedor y
congele en porciones separadas. Utilice la tabla de cocción para considerar los
tiempos correctos para carnes congeladas.
Utilizar un termómetro para carnes es esencial para revisar la temperatura
interna de la carne. Nuestra tabla de cocción proporciona las temperaturas
seguras para todo tipo de carne.
Consejo para Pavo: Comience cocinando el pavo con la pechuga boca abajo la
primera mitad del tiempo. Cuando lo voltee, deberá estar lo suficientemente
descongelado para sacar la menudencia. En los últimos 20-30 minutos rellene
la cavidad con su relleno favorito y termine decocinar. cada libra en el Nivel de
Potencia 8.Para cocinar un Jamón: El Horno NuWave
®
Pro Infrared puede
cocinar un jamón de hasta 8 lb. sin hueso y uno de hasta 14 lb. con la Hornilla
Extensora. Coloque el jamón en la rejilla de 1”. Para mejores resultados voltee
el jamón a la mitad del tiempo de cocción. Agregue salsa durante los últimos 5
minutos de cocción. Bañé el jamón con el jugo de la cacerola. Si se dora
demasiado rápido, coloque papel aluminio encima. Cocine 15 minutos por
cada libra en el Nivel de Potencia 8.
Las galletas pueden ser horneadas en la cacerola y puede usar la rejilla para
enfriarlas. Coloque de 10 a 12 galletas en la cacerola dependiendo del
tamaño. Hornee a potencia alta (HI) por 9-12 minutos. Quite el domo y deje
reposar las galletas en la cacerola por dos minutos. Póngalas en la rejilla para
que se terminen de enfriar.
Para los país de costra, hornee sólo la costra por sólo 15-20 minutos. Agregue el
relleno y cocine el resto del tiempo como se indique.
Para mejores resultados en panes y postres reduzca el Nivel de Potencia a 8.
Coloque el platillo en la rejilla de 1”. Siga las instrucciones originales en lugar de
reducir el tiempo en un 20%.
Para deshidratar fruta o carne coloque rebanadas muy delgadas de fruta o carne
(
1
/
8”-
1
/
4” de grosor) en las rejillas. Asegúrese de esparcirlas bien para un mejor flujo
de aire. Cocine en Nivel de Potencia 2 ó 3.
CONSEJOS PARA SU HORNO NUWAVE
Hemos proporcionado recetas fáciles de preparar además de consejos útiles
para obtener resultados perfectos siempre. Busque los siguientes iconos junto
a las recetas para consejos adicionales, recetas saludables para el corazón y/o
recetas para ahorrar aún más tiempo.
Recetas para ahorrar aún más tiempo,
su tiempo de preparación será aún menor.
Estas recetas son saludables para el corazón.
Consejos para utilizar su Horno NuWave Pro Infrared.
Tocino: Cocine por 8-9 minutos en la rejilla de 4”. Para un crujiente extra,
voltéelo y cocine por otros 2 minutos. Espolvoree azúcar morena para un
sabor dulce. Para una limpieza más fácil coloque papel aluminio en la cacerola
y, una vez que la grasa se seque, retire el aluminio.
Huevos Herridos sin necesidad de agua: Coloque los huevos en la parilla de 1”
y cocínelos en Nivel de Potencia No. 9 por 10 minutos. Saque los huevos
pronto dejándolos enfriar por completo por 5 minutos. Páselos por agua fría o
colóquelos en un tazón con agua fría para poder quitarles el cascarón
fácilmente.
Para cocinar una pizza congelada coloque un trozo de papel pergamino debajo
de ella, luego ponga la pizza BOCA ABAJO sobre el papel y cocine según las
instrucciones. Para terminar, voltee la pizza y cocine por otros 3-5 minutos
hasta que el queso se derrita.
Para cocinar pizza en el Horno NuWave Pro Infrared fácilmente, use la Pinza
para Pizza para voltearla y quedará de Amoré!
Para asar o cocer al vapor: Coloque las verduras directamente debajo de la
cabeza de potencia del Horno NuWave Pro Infrared para asarlas. Para cocer al
vapor, coloque los vegetales envueltos en un trozo de papel aluminio, rocíelos
con un poco de agua para que circule el vapor. Si los desea además con un
toque asado, quite el aluminio en los últimos dos minutos del tiempo de
cocción.
Para unas suculentas espinacas al vapor, colóquelas dentro de papel aluminio
con 1 oz. de mantequilla, sal y pimienta, agregue un poquito de agua. Selle las
orillas. Coloque en la rejilla de 1” y cocine a potencia alta (HI) por 10 minutos o
hasta que queden tiernas.
Cubra la comida con papel aluminio para evitar que se dore de más. El calor
circulará de todas maneras, pero podrá hacerse más lento el tiempo de
cocción.
Para facilitar la limpieza del horno coloque papel aluminio en la cacerola y, una
vez que la grasa se seque, retírelo y sacuda los residuos.
105 • THE NUWAVE COMPLETE COOKBOOK
RECOMENDACIONES • 106
Recuerde, los rayos infrarrojos no penetrarán el aluminio. El calor circulará de todas
maneras, pero podrá hacerse más lento el tiempo de cocción.
Consejos para Res, Aves, Cerdo y Mariscos: Siempre voltee la carne de res
cuando vaya a la mitad del tiempo de cocción para que se dore mejor.
Para usar su sazonador favorito en carnes congeladas, rocíe un poco de agua
y luego agregue el sazonador, esto permitirá que se pegue en la carne.
Unte sazonadores en la carne fresca para que el sazonador se hornee bien
dentro de la carne.
Para ahorrar tiempo, marine la carne en una bolsa sellada o un contenedor y
congele en porciones separadas. Utilice la tabla de cocción para considerar los
tiempos correctos para carnes congeladas.
Utilizar un termómetro para carnes es esencial para revisar la temperatura
interna de la carne. Nuestra tabla de cocción proporciona las temperaturas
seguras para todo tipo de carne.
Consejo para Pavo: Comience cocinando el pavo con la pechuga boca abajo la
primera mitad del tiempo. Cuando lo voltee, deberá estar lo suficientemente
descongelado para sacar la menudencia. En los últimos 20-30 minutos rellene
la cavidad con su relleno favorito y termine decocinar. cada libra en el Nivel de
Potencia 8.Para cocinar un Jamón: El Horno NuWave
®
Pro Infrared puede
cocinar un jamón de hasta 8 lb. sin hueso y uno de hasta 14 lb. con la Hornilla
Extensora. Coloque el jamón en la rejilla de 1”. Para mejores resultados voltee
el jamón a la mitad del tiempo de cocción. Agregue salsa durante los últimos 5
minutos de cocción. Bañé el jamón con el jugo de la cacerola. Si se dora
demasiado rápido, coloque papel aluminio encima. Cocine 15 minutos por
cada libra en el Nivel de Potencia 8.
Las galletas pueden ser horneadas en la cacerola y puede usar la rejilla para
enfriarlas. Coloque de 10 a 12 galletas en la cacerola dependiendo del
tamaño. Hornee a potencia alta (HI) por 9-12 minutos. Quite el domo y deje
reposar las galletas en la cacerola por dos minutos. Póngalas en la rejilla para
que se terminen de enfriar.
Para los país de costra, hornee sólo la costra por sólo 15-20 minutos. Agregue el
relleno y cocine el resto del tiempo como se indique.
Para mejores resultados en panes y postres reduzca el Nivel de Potencia a 8.
Coloque el platillo en la rejilla de 1”. Siga las instrucciones originales en lugar de
reducir el tiempo en un 20%.
Para deshidratar fruta o carne coloque rebanadas muy delgadas de fruta o carne
(
1
/
8”-
1
/
4” de grosor) en las rejillas. Asegúrese de esparcirlas bien para un mejor flujo
de aire. Cocine en Nivel de Potencia 2 ó 3.
CONSEJOS PARA SU HORNO NUWAVE
Hemos proporcionado recetas fáciles de preparar además de consejos útiles
para obtener resultados perfectos siempre. Busque los siguientes iconos junto
a las recetas para consejos adicionales, recetas saludables para el corazón y/o
recetas para ahorrar aún más tiempo.
Recetas para ahorrar aún más tiempo,
su tiempo de preparación será aún menor.
Estas recetas son saludables para el corazón.
Consejos para utilizar su Horno NuWave Pro Infrared.
Tocino: Cocine por 8-9 minutos en la rejilla de 4”. Para un crujiente extra,
voltéelo y cocine por otros 2 minutos. Espolvoree azúcar morena para un
sabor dulce. Para una limpieza más fácil coloque papel aluminio en la cacerola
y, una vez que la grasa se seque, retire el aluminio.
Huevos Herridos sin necesidad de agua: Coloque los huevos en la parilla de 1”
y cocínelos en Nivel de Potencia No. 9 por 10 minutos. Saque los huevos
pronto dejándolos enfriar por completo por 5 minutos. Páselos por agua fría o
colóquelos en un tazón con agua fría para poder quitarles el cascarón
fácilmente.
Para cocinar una pizza congelada coloque un trozo de papel pergamino debajo
de ella, luego ponga la pizza BOCA ABAJO sobre el papel y cocine según las
instrucciones. Para terminar, voltee la pizza y cocine por otros 3-5 minutos
hasta que el queso se derrita.
Para cocinar pizza en el Horno NuWave Pro Infrared fácilmente, use la Pinza
para Pizza para voltearla y quedará de Amoré!
Para asar o cocer al vapor: Coloque las verduras directamente debajo de la
cabeza de potencia del Horno NuWave Pro Infrared para asarlas. Para cocer al
vapor, coloque los vegetales envueltos en un trozo de papel aluminio, rocíelos
con un poco de agua para que circule el vapor. Si los desea además con un
toque asado, quite el aluminio en los últimos dos minutos del tiempo de
cocción.
Para unas suculentas espinacas al vapor, colóquelas dentro de papel aluminio
con 1 oz. de mantequilla, sal y pimienta, agregue un poquito de agua. Selle las
orillas. Coloque en la rejilla de 1” y cocine a potencia alta (HI) por 10 minutos o
hasta que queden tiernas.
Cubra la comida con papel aluminio para evitar que se dore de más. El calor
circulará de todas maneras, pero podrá hacerse más lento el tiempo de
cocción.
Para facilitar la limpieza del horno coloque papel aluminio en la cacerola y, una
vez que la grasa se seque, retírelo y sacuda los residuos.
105 • THE NUWAVE COMPLETE COOKBOOK
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
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” y cocine a nivel alto
por 10 minutos o hasta que los
huevos estén listos.
(1 porción)
RECETAS • 108
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
Coloque los elotes en la rejilla de 4" y
áselos a potencia alta (HI) 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)
Papas a la Parmesana
2 papas para hornear grandes
aceite de oliva al gusto
sal y pimienta al gusto
½ taza de queso parmesano
Corte ½ pulgada a los cuatro
extremos de las papas para hacerlas
con forma cuadrada. Corte (a lo
largo) papas de ½ pulgada y
agrégueles aceite de oliva, sal y
pimienta. Colóquelas en la rejilla de
4" y hornee a potencia alta (HI) por
20 minutos o hasta que queden
crujientes (voltéelas a la mitad del
tiempo). Antes de servirlas
agrégueles el queso parmesano.
(2-4 porciones)
Cangrejo Fundido
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
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 4" y hornee a potencia alta (HI)
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
Coloque todos los ingredientes en un
plato para pay y póngalo en la rejilla
de 4". Hornee a potencia alta (HI)
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)
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
Mezcle todos los ingredientes y forma
bolitas de 2". Colóquelas en la rejilla
de 4" y hornee a potencia alta (HI)
por 10-12 minutos (volteándolas si lo
desea).
(6-8 porciones)
• Cada vez que el ciclo de cocción se complete, inmediatamente reseteé el
tiempo hasta que la comida se deshidrate. No deje reposar, pues podría
provocar humedad.
• Usted puede programar el tiempo hasta por 10 horas en los modelos digitales.
Sin embargo, para prevenir un exceso de humedad no deje el domo colocado en
el horno cuando se termine la deshidratación.
• Si se genera demasiada humedad en el Horno NuWave
®
Pro Infrared levante
un poco el domo para dejar escapar el vapor. Así la temperatura bajará y la
humedad se saldrá.
Para recalentar sobrantes de comida colóquelos en un plato apto para horno o
en papel aluminio. Caliente por 4-5 minutos. Quedarán con un sabor como si
estuvieran recién hechos. Si va a recalentar fideos o arroz rocíe un poco de
agua en el plato y cúbralo con papel aluminio para prevenir que se sequen.
Asegure el papel aluminio a las orillas de la rejilla o extiéndalo hasta afuera del
horno para prevenir que produzca viento en el Horno NuWave
®
Pro Infrared
durante el proceso de cocción.
107 • THE NUWAVE COMPLETE COOKBOOK
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
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” y cocine a nivel alto
por 10 minutos o hasta que los
huevos estén listos.
(1 porción)
RECETAS • 108
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
Coloque los elotes en la rejilla de 4" y
áselos a potencia alta (HI) 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)
Papas a la Parmesana
2 papas para hornear grandes
aceite de oliva al gusto
sal y pimienta al gusto
½ taza de queso parmesano
Corte ½ pulgada a los cuatro
extremos de las papas para hacerlas
con forma cuadrada. Corte (a lo
largo) papas de ½ pulgada y
agrégueles aceite de oliva, sal y
pimienta. Colóquelas en la rejilla de
4" y hornee a potencia alta (HI) por
20 minutos o hasta que queden
crujientes (voltéelas a la mitad del
tiempo). Antes de servirlas
agrégueles el queso parmesano.
(2-4 porciones)
Cangrejo Fundido
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
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 4" y hornee a potencia alta (HI)
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
Coloque todos los ingredientes en un
plato para pay y póngalo en la rejilla
de 4". Hornee a potencia alta (HI)
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)
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
Mezcle todos los ingredientes y forma
bolitas de 2". Colóquelas en la rejilla
de 4" y hornee a potencia alta (HI)
por 10-12 minutos (volteándolas si lo
desea).
(6-8 porciones)
• Cada vez que el ciclo de cocción se complete, inmediatamente reseteé el
tiempo hasta que la comida se deshidrate. No deje reposar, pues podría
provocar humedad.
• Usted puede programar el tiempo hasta por 10 horas en los modelos digitales.
Sin embargo, para prevenir un exceso de humedad no deje el domo colocado en
el horno cuando se termine la deshidratación.
• Si se genera demasiada humedad en el Horno NuWave
®
Pro Infrared levante
un poco el domo para dejar escapar el vapor. Así la temperatura bajará y la
humedad se saldrá.
Para recalentar sobrantes de comida colóquelos en un plato apto para horno o
en papel aluminio. Caliente por 4-5 minutos. Quedarán con un sabor como si
estuvieran recién hechos. Si va a recalentar fideos o arroz rocíe un poco de
agua en el plato y cúbralo con papel aluminio para prevenir que se sequen.
Asegure el papel aluminio a las orillas de la rejilla o extiéndalo hasta afuera del
horno para prevenir que produzca viento en el Horno NuWave
®
Pro Infrared
durante el proceso de cocción.
107 • THE NUWAVE COMPLETE COOKBOOK
RECETAS • 110
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
Corte todos los vegetales y la carne
en tiras de 3" x
1
/
4". Espolvoree la
carne con el sazonador. Coloque en
la rejilla de 4" los vegetales alrededor
y la carne al centro, puede encimarlos
un poco. Hornee a potencia alta (HI)
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 potencia alta (HI) 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" o 2" y hornee a
potencia alta (HI) 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)
Pollo al Romero
4 cucharadas de romero
4 cabezas grandes de ajo, molidas
4 cucharadas de mantequilla
un pollo de 3 libras
sal y pimienta al gusto
Afloje 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” 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". Hornee a potencia alta (HI)
por alrededor de 3-4 minutos.
(4-6 porciones)
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
Coloque el pollo en un plato ovalado
no profundo y agregue los otros
ingredientes. Coloque el plato en la
rejilla de 4” y cocine a nivel alto por 8
minutos.
(1 porción)
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
Coloque el pollo en un recipiente de
tamaño adecuado sobre la rejilla de 4".
Agregue el vino y el jugo de limón
sobre él. Espolvoree con el sazonador.
Hornee a potencia alta (HI) 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)
Muslos de Pollo Fritos
4 muslos grandes u 8 pequeños
1
/
3 taza de leche descremada
½ taza de pan rallado
2-4 cucharadas de margarina
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"
y hornee a potencia alta (HI) por 15
minutos. Voltee el pollo y cocine por
otros 15 minutos o hasta que el jugo
se seque.
(4 porciones)
Camarones con Limón
12 camarones grandes, pelados y
limpios
jugo de medio limón
2 cucharadas de aceite de oliva
1 cucharadita de pimienta-limón
Coloque todo en un tazón y póngalo
en la rejilla de 4”. Cocine a nivel alto
por 6 minutos, revuelva levemente.
(2 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
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 4” y
cocine a nivel alto por 10 minutos.
Mientras tanto, caliente la salsa por
un minuto. Vierta la salsa sobre el
pavo y espolvoree el cilantro.
(4 porciones)
Cerdo en Mole
1 chuleta de cerdo de 4-6 onzas
2 cucharadas de mole
2 cucharadas de semillas de
ajonjolí
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
superficie de la chuleta y espolvoree
el ajonjolí. Colóquela en la rejilla de
4” y cocine a nivel alto por 5 minutos,
voltee y cocine por otros 5 minutos.
(1 porción)
109 • THE NUWAVE COMPLETE COOKBOOK
RECETAS • 110
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
Corte todos los vegetales y la carne
en tiras de 3" x
1
/
4". Espolvoree la
carne con el sazonador. Coloque en
la rejilla de 4" los vegetales alrededor
y la carne al centro, puede encimarlos
un poco. Hornee a potencia alta (HI)
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 potencia alta (HI) 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" o 2" y hornee a
potencia alta (HI) 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)
Pollo al Romero
4 cucharadas de romero
4 cabezas grandes de ajo, molidas
4 cucharadas de mantequilla
un pollo de 3 libras
sal y pimienta al gusto
Afloje 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” 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". Hornee a potencia alta (HI)
por alrededor de 3-4 minutos.
(4-6 porciones)
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
Coloque el pollo en un plato ovalado
no profundo y agregue los otros
ingredientes. Coloque el plato en la
rejilla de 4” y cocine a nivel alto por 8
minutos.
(1 porción)
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
Coloque el pollo en un recipiente de
tamaño adecuado sobre la rejilla de 4".
Agregue el vino y el jugo de limón
sobre él. Espolvoree con el sazonador.
Hornee a potencia alta (HI) 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)
Muslos de Pollo Fritos
4 muslos grandes u 8 pequeños
1
/
3 taza de leche descremada
½ taza de pan rallado
2-4 cucharadas de margarina
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"
y hornee a potencia alta (HI) por 15
minutos. Voltee el pollo y cocine por
otros 15 minutos o hasta que el jugo
se seque.
(4 porciones)
Camarones con Limón
12 camarones grandes, pelados y
limpios
jugo de medio limón
2 cucharadas de aceite de oliva
1 cucharadita de pimienta-limón
Coloque todo en un tazón y póngalo
en la rejilla de 4”. Cocine a nivel alto
por 6 minutos, revuelva levemente.
(2 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
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 4” y
cocine a nivel alto por 10 minutos.
Mientras tanto, caliente la salsa por
un minuto. Vierta la salsa sobre el
pavo y espolvoree el cilantro.
(4 porciones)
Cerdo en Mole
1 chuleta de cerdo de 4-6 onzas
2 cucharadas de mole
2 cucharadas de semillas de
ajonjolí
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
superficie de la chuleta y espolvoree
el ajonjolí. Colóquela en la rejilla de
4” y cocine a nivel alto por 5 minutos,
voltee y cocine por otros 5 minutos.
(1 porción)
109 • THE NUWAVE COMPLETE COOKBOOK
RECETAS • 112
Tacos de Salmón Cubierto con
Chile Ancho
24 onzas de filete 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
Enjuague los filetes de salmón y
séquelos con una toalla de papel.
Cepíllelos con el aceite por ambos
lados. Coloque los filetes sobre papel
pergamino en la rejilla de 4" con la
piel hacia arriba. Cocine por 5
minutos a potencia alta (HI). 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)
Manzana Crujiente
4 manzanas peladas, sin hueso y
rebanadas a un grosor de
1
/
8"
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
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" y hornee
a nivel alto (HI) por 40 minutos o
hasta que las manzanas queden
suaves y el jugo esté burbujeante.
(8 porciones)
Pizza Mexicana
1 (8-9") tortilla de harina
2 cucharadas de salsa de tomate
½ cucharadita de sazonador de
tacos o mezcla de especies
mexicana
jalapeños rebanados al gusto
1
/8 taza de cebolletas picadas
½ taza de queso cheddar rayado
Coloque la tortilla en la rejilla de 4".
Mezcle la salsa con las especies y
viértala sobre la parte superior de la
tortilla. Coloque los jalapeños y las
cebolletas al gusto sobre la salsa y al
final ponga el queso encima. Cocine
a potencia alta (HI) por 10 minutos.
(1 porción)
Calzones
1 tubo de masa refrigerada para
pizza
1 taza de queso mozzarella o
monterey jack rayado
½ taza de salsa preparada para
spaghetti
salchichas, pepperoni , brócoli,
cebollas guisadas u otro
ingrediente de su elección
Extienda la masa y corte discos de 2,
6". Rocíe con aceite 2 trozos
cuadrados de papel aluminio de 10".
Coloque los discos de masa en el
aluminio y ponga cantidades iguales
de ingredientes en ellos, dóblelos a la
mitad para formar un medio círculo y
pliegue las orillas. Envuélvalos con el
papel aluminio y colóquelos en la
rejilla de 1". Cocine a potencia alta
(HI) por 20 minutos o hasta que estén
crujientes y dorados.
(2-4 porciones)
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
Unte las chuletas con las especies y
colóquelas dentro de un plato no
profundo en la rejilla de 4”. Cocine a
nivel alto por 15 minutos. 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)
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
Coloque la piña en la rejilla de 4".
Espolvoree cada rebanada con azú-
car y canela. Ponga un poco de
crema sobre ellas. Cocine a potencia
alta (HI) 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)
111 • THE NUWAVE COMPLETE COOKBOOK
RECETAS • 112
Tacos de Salmón Cubierto con
Chile Ancho
24 onzas de filete 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
Enjuague los filetes de salmón y
séquelos con una toalla de papel.
Cepíllelos con el aceite por ambos
lados. Coloque los filetes sobre papel
pergamino en la rejilla de 4" con la
piel hacia arriba. Cocine por 5
minutos a potencia alta (HI). 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)
Manzana Crujiente
4 manzanas peladas, sin hueso y
rebanadas a un grosor de
1
/
8"
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
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" y hornee
a nivel alto (HI) por 40 minutos o
hasta que las manzanas queden
suaves y el jugo esté burbujeante.
(8 porciones)
Pizza Mexicana
1 (8-9") tortilla de harina
2 cucharadas de salsa de tomate
½ cucharadita de sazonador de
tacos o mezcla de especies
mexicana
jalapeños rebanados al gusto
1
/8 taza de cebolletas picadas
½ taza de queso cheddar rayado
Coloque la tortilla en la rejilla de 4".
Mezcle la salsa con las especies y
viértala sobre la parte superior de la
tortilla. Coloque los jalapeños y las
cebolletas al gusto sobre la salsa y al
final ponga el queso encima. Cocine
a potencia alta (HI) por 10 minutos.
(1 porción)
Calzones
1 tubo de masa refrigerada para
pizza
1 taza de queso mozzarella o
monterey jack rayado
½ taza de salsa preparada para
spaghetti
salchichas, pepperoni , brócoli,
cebollas guisadas u otro
ingrediente de su elección
Extienda la masa y corte discos de 2,
6". Rocíe con aceite 2 trozos
cuadrados de papel aluminio de 10".
Coloque los discos de masa en el
aluminio y ponga cantidades iguales
de ingredientes en ellos, dóblelos a la
mitad para formar un medio círculo y
pliegue las orillas. Envuélvalos con el
papel aluminio y colóquelos en la
rejilla de 1". Cocine a potencia alta
(HI) por 20 minutos o hasta que estén
crujientes y dorados.
(2-4 porciones)
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
Unte las chuletas con las especies y
colóquelas dentro de un plato no
profundo en la rejilla de 4”. Cocine a
nivel alto por 15 minutos. 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)
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
Coloque la piña en la rejilla de 4".
Espolvoree cada rebanada con azú-
car y canela. Ponga un poco de
crema sobre ellas. Cocine a potencia
alta (HI) 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)
111 • THE NUWAVE COMPLETE COOKBOOK
