NuWave Brio
®
4.5-Qt Healthy Digital
Air Fryer
Owner’s Manual & Complete Recipe Book
2 • NuWave Electric Skillet Complete Cookbook
As a special thank-you for registering your NuWave unit, you’ll
automatically receive an additional 6 months added to your limited
manufacturer’s warranty!*
All you have to do is follow these
simple steps.
Using your smartphone or smart
device, scan the QR code located
on the unit label located on the
back of the unit.
You will be directed to NuWave’s
product registration page with
your unit’s unique serial number
automatically entered in the
appropriate eld.
NOTE: If you do not have a web-
enabled smart device, simply
visit nuwavenow.com/QR and
manually enter in your unit’s
serial number.
Fill out the remaining information
and complete the optional survey.
Once you submit your
information, you will receive a
conrmation email containing
your extended warranty details.
1
2
3
4
REGISTER
NOW!
*Register your product within 1 year of date of purchase
for a free 6-month extension of limited warranty.
1
2
3
Open your mobile app store
(App Store, Google Play).
Search for "QR code readers".
Simply download the QR code reader to your phone,
open it and scan the code, you are ready to go.
NOTE: You may need to open your downloaded QR
code reader each time you want to scan a QR code.
DOWNLOAD THE QR CODE
APP TO YOUR MOBILE DEVICE
6
for an additional
months
warranty!
QR code readers
for an additional
6
months
warranty!
For more about our innovative products, visit:
NuWave
Nutri-Pot
®
6Q
Digital Pressure Cooker
Super-heated air cooks
your food to crispy,
tender perfection.
The digital touch screen
gives you precise
temperature control.
Easily cook rice, poultry,
vegetables and more all
with the press of a button!
The Nutri-Pot’s safety
release valve and hinged
lid make for convenient
and safe operation.
NuWave Brio
®
6Qt
Digital Air Fryer
1-877-689-2838
For more about our innovative products, visit:
www.nuwavenow.com
NuWave PIC
®
(Precision Induction
Cooktop)
Cook faster, safer,
and more efficiently
than you ever could
on your gas or
electric stovetop.
NuWave Primo
™
Oven
With the NuWave Primo™ Oven,
there’s no need to worry about hot
spots or dried-out leftovers. The
intuitive controls of this countertop
smart oven make it incredibly easy
to cook like a professional chef.
Everything from large family meals to
frozen foods cook with ease, without
preheating or defrosting.
With the simple press of a button, the
NuWave Moxie can remove all the
excess air from the blender.
By vacuuming the air out of the
blender, you can ensure no air is
being mixed with your ingredients
during the blending process,
maximizing the nutritional value and
ensuring your blender creations will
remain fresh longer.
For more about our innovative products, visit:
NuWave BruHub
®
Coffee Maker
Quality and convenience at your
ngertips. The NuWave BruHub
accommodates virtually all of your
favorite single-serve pods, but
with more avor. Makes an 8- or
12-ounce cup and full carafe.
The thermal stainless steel carafe
keeps coffee hot for hours.
NuWave Moxie
®
High-Performance
Vacuum Blender
1-877-689-2838
www.nuwavenow.com
NuWave Duralon
®
Healthy
Ceramic
Non-Stick Cookware
Coated with Duralon Healthy Ceramic
Non-Stick coating for easy cleanup, this
versatile cookware is perfect for use
in ovens or on gas, electric, and even
induction cooktops.
NuWave Bravo
™
XL
The NuWave Bravo™ XL Smart
Oven is an air fryer, toaster,and
convection oven all in one! The
Bravo features an extra-large,
1-cubic-foot capacity. Includes
12 convenient, one-touch pre-
programmed presets. Set precise
temperatures from 100˚F to 450˚F.
8
Owner's Manual
GUIDE
Note:
Actual cooking times may vary depending on the size and shape of the ingredients
used. Listed cooking times should be used as a guide. Adjust the settings as necessary to
suit your needs. According to the FDA, the safe internal temperature is 165°F for poultry and
160°F for pork.
The following guide indicates the amount of time, temperature, and weight for the
various food types that are listed below.
Food Type
Weight
(oz)
Time
(min)
Temp
(˚F)
Steps
Displayed
Time
01. Bacon 4 8-12min 400 8min
02. Bake 8 15-25min 350 Use Baking Pan 18min
03. Baked Eggs 2 10-12min 300 10min
04. Baked Potato 16 35-40min 400 38min
05. Chicken Breast 6 12-15min 360 14min
06. Chicken Thighs 6 12-15min 360 14min
0 7. Dehydrate 8 8-24hrs 120 10hrs
08. Dessert 8 15-25min 380 12min
09. Fish 6 10-15min 380 12min
10. Fries, Fresh 8 10-16min 360
Shake halfway
through
15min
11. Fries, Frozen 8 10-16min 360
Shake halfway
through
18min
12. Frozen Food 8 18-20min 375 18min
13. Pork 12 8-12min 400 10min
14. Reheat 8 8-10min 325 10min
15. Roast 18 45-65min 375 50min
16. Shrimp 8 8-15min 360 10min
1 7. Steak 8 8-12min 375 9min
18. Sweet Potato 16 35-40min 400 20min
19. Toast/Bagel 4 4-6min 350 5min
20. Vegetables 8 10-12min 375 10min
9
Owner's Manual
100 PROGRAM MENU ITEMS
Vegetables
Food Temp. Time Food Temp. Time
01. Asparagus 400°F 5 min. 13. Onions (pearl) 400°F 10 min.
02. Beets (whole) 400°F 40 min. 14.
Parsnips
(½-inch cubes)
400°F 15 min.
03. Broccoli (orets) 400°F 6 min. 15.
Peppers
(½-inch cubes)
400°F 15 min.
04.
Brussels Sprouts
(halved)
380°F 15 min. 16.
Potatoes
(small baby 1.5 lbs)
400°F 15 min.
05. Carrots 380°F 15 min. 1 7.
Potatoes
(1-inch cubes)
400°F 12 min.
06. Cauliower (orets) 400°F 12 min. 18.
Potatoes
(baked whole)
400°F 40 min.
0 7. Corn on the Cob 390°F 6 min. 19.
Squash
(½-inch cubes)
400°F 12 min.
08.
Eggplant
(1-½-inch cubes)
400°F 15 min. 20.
Sweet Potato
(baked whole)
400°F 32 min.
09. Fennel (quartered) 370°F 15 min. 21. Tomatoes (cherry) 400°F 4 min.
10. Green Beans 400°F 5 min. 22. Tomatoes (halved) 400°F 10 min.
11. Kale Leaves 250°F 12 min. 23.
Zucchini
(½-inch sticks)
400°F 12 min.
12. Mushrooms 400°F 5 min.
Poultry
24.
Chicken Breast,
bone-in (1.25 lbs)
370°F 25 min. 33.
Frozen Chicken
Breast, bone-in
(1 lb)
360°F 25 min.
25.
Chicken Breast,
boneless (4 oz)
380°F 12 min. 34.
Frozen Chicken
Breast, boneless
(8 oz)
360°F 12 min.
26.
Chicken Drums &
Thighs, bone-in
(1.75 lbs)
380°F 30 min. 35.
Frozen Chicken
Breast, boneless
(8 oz)
360°F 25 min.
2 7.
Chicken Drumsticks
(2.5 lbs)
370°F 20 min. 36.
Frozen Whole
Chicken (3 lb)
360°F
115
min.
28. Chicken Tenders 360°F 9 min. 3 7.
Game Hen
(halved - 2 lbs)
390°F 20 min.
29.
Chicken Thighs,
bone-in (2 lbs)
380°F 22 min. 38.
Game Hen, frozen
390°F 50 min.
30.
Chicken Thighs,
boneless (1.5 lbs)
380°F 19 min. 39.
Turkey Breast
(2 lbs)
360°F 45 min.
31.
Chicken Wings
(2 lbs)
400°F 12 min. 40.
Turkey Breast,
frozen
360°F 65 min.
32. Duck Breast (1 lb) 400°F 25 min. 41.
Whole Chicken (3lb)
360°F 60 min.
10
Owner's Manual
100 PROGRAM MENU ITEMS (Continued)
Beef
Food Temp. Time Food Temp. Time
42. Burger (4 oz) 370°F 10 min. 4 7. Meatballs (1-inch) 380°F 7 min.
43.
Beef Eye Round
Roast (4 lbs)
390°F 50 min. 48. Meatballs (3-inch) 380°F 10 min.
44. Filet Mignon (8 oz) 400°F 15 min. 49.
Rib-eye, bone-in
(1-inch, 8 oz)
400°F 12 min.
45.
Flank Steak
(1.5 lbs)
400°F 12 min. 50.
Sirloin Steak
(1-inch, 12 oz)
400°F 12 min.
46. London Broil (2 lbs) 400°F 25 min.
Pork/Lamb
51. Loin (2 lbs) 360°F 55 min.
56.
Pork Chops, bone-
less (1-inch, 6 oz)
400°F 10 min.
52. Bacon (regular) 400°F 6 min.
57.
Rack of Lamb
(2 lbs)
380°F 22 min.
53. Bacon (thick cut) 400°F 8 min. 58. Sausage 380°F 10 min.
54.
Lamb Loin Chops
(1-inch thick)
400°F 12 min. 59. Tenderloin (1 lb) 370°F 15 min.
55.
Pork Chops, bone-
in (1-inch, 6 oz)
400°F 12 min.
Fish/Seafood
60. Calamari (8 oz) 400°F 4 min. 64. Shrimp 400°F 5 min.
61.
Fish Fillet
(1-inch, 8 oz)
400°F 10 min. 65.
Swordsh
Steak
400°F 10 min.
62. Salmon, llet (6 oz) 380°F 12 min. 66. Tuna Steak 400°F 8 min.
63. Scallops 400°F 6 min.
Frozen Foods
6 7.
Onion Rings
(12 oz)
400°F 8 min. 73.
Frozen Burrito
(10 oz)
400°F 15 min.
68. Breaded Shrimp 400°F 9 min. 74.
Frozen Chicken
Patty
400°F 8 min.
69.
Chicken Nuggets
(8 oz)
400°F 10 min. 75.
Frozen Egg rolls
(8 oz)
400°F 12 min.
70.
Fish Fillets
(1.2-inch, 10 oz)
400°F 14 min. 76.
Mozzarella Sticks
(10 oz)
400°F 8 min.
71. Fish Sticks (10 oz) 400°F 10 min. 7 7. Pot Stickers (10 oz) 400°F 8 min.
72.
French Fries
(thin, 18oz)
400°F 14 min. 78. Steak Fries (12 oz) 400°F 18 min.
11
Owner's Manual
100 PROGRAM MENU ITEMS (Continued)
Dehydrated Food
Food Temp. Time Food Temp. Time
79. Kale Chips 125°F
2.5
hours
90. Orange 125°F 10 hours
80. Almonds 150°F 12 hours 91. Parsnips 115°F 8 hours
81. Apple 135°F 8 hours 92. Peaches 100°F 20 hours
82. Banana 135°F 8 hours 93. Peanuts 135°F 10 hours
83. Beef Jerky 160°F 8 hours 94. Pineapple 135°F 10 hours
84. Beets 120°F 8 hours 95. Russet Potato 125°F 12 hours
85. Croutons 155°F 3 hours 96. Strawberry 115°F 10 hours
86. Dried Herbs 100°F 2 hours 9 7. Sun-dried Tomatoes 145°F 8 hours
8 7. Granola 115°F 8 hours 98. Sweet Potato 125°F 12 hours
88. Kiwi 135°F 6 hours 99. Turnip 125°F 12 hours
89. Mango 135°F 10 hours 100. Yucca 360°F 30 min.
Measurement Chart
Teaspoon = t Fahrenheit = °F Minute = min
Tablespoon = T Celsius = °C Second = sec
Cup = C Fluid Ounces = oz Inch = in.
Ounce = oz Liter = L Dozen = doz
Pound = lb(s) Milliliter = ml Hour = hr
Quart = qt Package = pkg. Gram = g
Pint = pt Gallon = gal
www.nuwavenow.com
TABLE OF CONTENTS
Important Safeguards ........................13-14
Additional Safeguards ............................. 15
Parts Description ..................................... 16
Operating Instructions ....................... 17-28
Care & Maintenance ................................29
Troubleshooting Guide ......................30-31
Limited Warranty ................................. 32-34
Recipes
Air-Fried Spinach Ravioli
with Pesto Sauce .....................................36
Air-Fried Shrimp
with Cocktail Sauce .................................37
Bacon-Wrapped Scallops ........................ 38
BBQ Chicharrons ....................................39
BBQ Wings with Pink Peppercorns .........40
Bleu Bacon-Stuffed Mushrooms ..............41
Cajun Roasted Potatoes ..........................42
Cajun Salmon with Mustard Greens ........43
Char Siu ..................................................44
Chicago-Style Hot Dogs .......................... 45
Chicken Cordon Bleu ...............................46
Chicken Fajita Egg Rolls ..........................47
Chicken Parmesan with Marinara............48
Chili-Coffee-Rubbed NY Strip Steak........49
Crab Rangoon ......................................... 50
Crispy Beef ..............................................51
Crispy Pork Chops
with Roasted Broccoli Crowns ................. 52
Croque Monsieur .....................................53
Devils on Horseback ................................54
Filet Mignon .............................................55
Fish and Chips
with Homemade Tartar Sauce ................. 56
Five-Spice Duck Breast ........................... 57
Fried Pickles ............................................ 58
Homemade Chicken Tenders
with Honey Mustard ................................. 59
Honey-Butter Pork Tenderloin ..................60
Italian Sausage with Rigatoni Pasta ........ 61
Jumbo Lump Crab Cakes ........................62
Korean Wings .......................................... 63
Mongolian Beef .......................................64
Mozzarella Sticks ....................................65
Polish Kielbasa with Peppers
and Onions ..............................................66
Reuben Sandwich ...................................67
Scotch Eggs ............................................ 68
Sesame Beef ...........................................69
Southern Fried Chicken Thighs ............... 70
Spiced Avocado Fries
with Creole Sauce ...................................71
Spicy Rumaki ..........................................72
Stuffed Peppers ....................................... 73
Sweet and Sour Chicken ......................... 74
Yakitori .....................................................75
13
Owner's Manual
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS
When using electrical units, basic safety precautions should always be
followed including the following:
1. Do not touch hot surfaces Use handles or knobs.
2. To protect against electrical shock, do not immerse cord, plugs, or the Brio
in water or other liquids.
3. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Return appliance
to the nearest authorized service facility for examination, repair, or adjustment.
4. If the power cord is damaged, do not attempt to operate the Brio.
5. Close supervision is necessary when any appliance is used near children.
This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience
and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
6. The use of other accessories that are not intended to be used with
the Brio is not recommended. Doing so may damage the Brio and can
cause accidents.
7. NOT INTENDED FOR OUTDOOR USE.
8. Do not use appliance for other than intended use.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas, electric burner, and/or in a heated oven.
11. Extreme caution must be used when moving the Brio containing hot oil or
other hot liquids.
12. To disconnect, turn the Brio “OFF”, then remove plug from the wall outlet.
13. During air-frying, hot steam is released from the air outlet vent. Keep
hands and face at a distance from the steam and from the air outlet vent.
Also, be careful of hot steam and air when removing Fry Pan Basket.
14. Make sure the ingredients prepared in the Brio come out golden brown
instead of dark brown and not burnt. Remove any burnt remnants from Fry
Pan Basket during cleaning and before each use.
15. Never put the Brio against the wall or other appliances. There should be
at least 3 inches of free space for the back side, left/right sides, and the
upper side of the Brio. Do not place anything on top of the Brio.
16. Unplug the Brio from outlet when not in use and before cleaning. Allow the
Brio to cool before cleaning, putting on or taking off parts.
1 7. The Brio is not intended to be operated by means of an external timer or
separate remote-control system.
18. INTENDED FOR HOUSEHOLD USE ONLY.
19. Keep manual handy for future reference.
14
Owner's Manual
IMPORTANT SAFEGUARDS (Continued)
SAVE THESE INSTRUCTIONS
Read and understand the entire manual before using the Brio.
DO NOT USE THE UNIT FOR OTHER THAN INTENDED USE.
Note: Put the Brio on a surface that is horizontal, even, and stable.
This appliance is intended for normal household use. It is not intended to be
used in environments such as a kitchen staff of shops, offices, farms, or other
work environments. Nor is it intended to be used by clients in hotels, motels,
bed and breakfasts, and non-residential environments.
NOTICE: THE FAILURE TO FOLLOW ANY OF THE IMPORTANT
SAFEGUARDS, ADDITIONAL SAFEGUARDS, OR THE INSTRUCTIONS
FOR SAFE USE IS A MISUSE OF YOUR BRIO THAT CAN VOID YOUR
WARRANTY AND CREATE THE RISK OF SERIOUS INJURY.
Electrical Information
A short power-supply cord (or detachable power-supply cord) is
provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord. Longer detachable power-supply cords
or extension cords are available and may be used if care is exercised
in their use. If a longer detachable power-supply cord or 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.
2. The longer cord should be arranged so that it will not drape over the
countertop or tabletop where it could be pulled on or tripped over
unintetionally. The Brio should be operated on a separate electrical
outlet from other operating appliances due to wattage limitations. The
appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to t into a
polarized outlet only one way. If the plug does not t fully into the outlet,
reverse the plug. If it still does not t, contact a qualied electrician. Do
not attempt to modify the plug in any way.
3. If the appliance is of the grounded type, the cord set or extension cord
should be a grounding-type 3-wire cord.
SEE OPERATING INSTRUCTIONS BEFORE USE
WARNING
In case of other problems, immediately unplug and contact
Customer Service Department.
1-877-689-2838 • help@nuwavenow.com
15
Owner's Manual
CAUTION
• Always put the ingredients to be fried in the Fry Pan Basket to
prevent direct contact with the heating components.
• Do not cover the air inlet and outlet openings while the
appliance is operating.
• Do not pour oil into the Base Tray or Fry Pan Basket, as this may
create a re hazard.
• Never touch the insides of the appliance while it is operating.
ADDITIONAL SAFEGUARDS
1. Do not place the Brio close to ammable materials, heating units,
or wet environments.
2. Height of ingredients placed in the Fry Pan Basket should comply with the
directions listed under “Operating Instructions”.
3. Do not put any other cooking pans in the Fry Pan Basket. Do not replace
any parts with other containers.
4. It is normal for some smoke to escape the Brio when heating for the
rst time.
5. If a lot of smoke is escaping from the air vent during operation, unplug the
Brio immediately and contact Customer Service.*
6. Do not move the Brio while in operation. Only after the Brio has completely
cooled should moving be attempted. Always wait for the Air Fryer to cool
down prior to handling it.
7. Children should be supervised to ensure that they do not play with
the appliance.
8. Never use a towel or other material or object to block the air vents.
9. If any trouble arises during operation, any service MUST be done by
NuWave, LLC or authorized by the manufacturer for repairs.
10. The appliance is not intended to be operated by means of an external
timer or separate remote-control system.
11. Do not disassemble the Brio or replace any parts without prior written
consent from the manufacturer.
12. Do not use metal utensils with the coated Fry Pan Basket or Fry Pan
Basket Net as this can damage the surface.
13. Make sure the Brio is always clean prior to cooking.
*Customer Service Department: 1-877-689-2838 • help@nuwavenow.com
16
Owner's Manual
PARTS DESCRIPTION
1
2
1. Air Fryer Power Base
Part #: 36256
2. Fry Pan Basket
Part #: 36252
3. Fry Pan Basket Net
Part #: 36253
4. Base Tray
Part #: 36251
4
START
PAUSE
PRE-
HEAT
ON
OFF
MENUWATTS
600 900 1500
PROG
COOK
TEMP
COOK
TIME
STAGEWARM
preh sear
redy wrm
dly stg
temp
open
1 2
SEAR
DELAY
menu
time
prog
3
17
Owner's Manual
OPERATING INSTRUCTIONS
Before Use:
1. Remove all the packaging materials.
2. Remove the glue and labels on the Brio.
3. Clean the Base Tray and Fry Pan Basket with Fry Pan Basket Net
thoroughly with hot water, a nonabrasive sponge, and a mild dish detergent,
or in the dishwasher, top rack only.
4. Wipe the insides and outside of the Brio with a wet cloth. Do not immerse
the Brio in water.
Note: This appliance cooks using hot air. DO NOT ll the Fry Pan Basket
with oil.
Operation Preparation:
1. Place the Brio on a level, even, and stable heat-resistant surface.
2. Place the Base Tray and Fry Pan Basket in the Brio.
3. Plug the Brio into a standard wall socket. The power plug is included
in the package.
Note: Do not cover or block the vent located on the back of the Brio. Doing so
can prevent proper ventilation and will adversely affect the cooking results.
Operation Functions -
On/Off Function
1. Press "ON/OFF" once to turn the Brio on.
• The control panel will display “360F”, and "temp" indicating the
Brio is powered on. 360°F is the default temperature setting.
2. Press "ON/OFF" again to turn the Brio off. The LED light indicator
will remain lit above the last wattage used.
Wattage Function
The default wattage of the Brio is 1500 watts.
1. Press "ON/OFF".
2. To change the wattage, press "WATTS" once. The blue light will
illuminate above “600”, indicating that the Brio is now set
to 600 watts.
3. Press "WATTS" once more and the blue light above “900” will
illuminate. The Brio is now set to 900 watts.
4. Press "WATTS" again and the blue light above “1500” will
illuminate, indicating that the Brio is now set to the default
1500 watts.
Note: If the wattage is changed from the default 1500W to either
600W or 900W and the Brio is unplugged, the appliance will
remember the last wattage setting when plugged back in.
ON
OFF
WATTS
18
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Easy Start/Pause Function
1. Press "ON/OFF".
2. Press "START/PAUSE" once to begin cooking. The LED display
will show “00:15” and “time”. The “:” will ash to indicate that the
Brio is now cooking and a 15-minute countdown has begun.
The default is 360°F for 15 minutes.
3. To interrupt the cooking process, press "START/PAUSE" again.
4. To resume cooking or preheating, press "START/PAUSE" again.
Adjusting Temperature
The Brio is set to cook at 360°F by default. To set a different
cooking temperature:
1. Press "COOK TEMP" then use "+" or "-" to adjust the temperature
higher or lower. The LED display will show “temp” and the set
cooking temperature.
• The temperature will increase and decrease in
5°F increments.
2. To quickly adjust the temperature in larger increments, hold down
"+" or "-".
• The cooking temperature can be adjusted at any time during
the cooking process.
3. When "COOK TEMP" is pressed, the LED display will continue
to show the cooking temperature. To see the remaining or set
cooking time, simply press "COOK TIME".
Adjusting Time
The Brio is set to cook for 15 minutes by default. To set a different
cooking time:
1. Press "COOK TIME" then use "+" or "-" to adjust the time.
The LED display will show “time” and the set cooking time.
• The time will increase and decrease in 1-minute increments.
• To quickly adjust the time in larger increments, hold down "+"
or "-".
• The maximum selectable cooking time differs depending on
the selected cooking temperature.
• 100°F - 345°F: maximum cooking time is 99 hours,
59 minutes (99:59).
• 350°F - 400°F: maximum cooking time is 1 hour (01:00).
• The cooking time can be adjusted at any time during the
cooking process.
START
PAUSE
COOK
TEMP
COOK
TIME
19
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
2. When "COOK TIME" is pressed, the LED display will continue
to show the cooking time with countdown. To see the set cooking
temperature, simply press "COOK TEMP".
Note: When the timer reaches 1 minute in the countdown, the LED
display will begin showing the remaining time in seconds (“:59”,
“:58”, etc).
Delay Function
The Delay Function is used to delay the cooking start time of the
Brio. The default delay time is 1 hour (01:00).
1. Press "ON/OFF".
2. Press "DELAY". The LED display will show “01:00”,
“time”, and “dly”.
• To adjust the delay time, press "+" or "-" until the desired delay
time is reached.
• The time will increase and decrease in 1-minute increments.
• To quickly adjust the time in larger increments, hold down "+"
or "-".
• The maximum time is 99 hours, 59 minutes (99:59).
3. Press "START/PAUSE" to begin delay time countdown.
• The set delay time will be displayed with countdown.
• The LED display will show “time”, “dly”, and “:” will ash,
indicating the Brio has started the delay countdown.
4. Once the delay countdown is complete, the Brio will begin
cooking at set cooking temperature and time (default is 360°F for
15 minutes).
Using DELAY with cooking function:
Example #1 Delay cooking 40 minutes, cook at 360°F
for 20 minutes:
1. Press "ON/OFF".
2. Press "COOK TIME", adjust to 20 (00:20) minutes.
3. Press "DELAY", adjust time to 40 (00:40) minutes.
4. Press "START/PAUSE".
Example #2 Delay cooking 60 minutes, cook at 400°F
for 10 minutes:
1. Press “COOK TIME”. Adjust time to 10 minutes (00:10) by
pressing “+” or “-“.
2. Press “COOK TEMP”. Adjust cooking temperature to 400F by
pressing “+” or “-“.
3. Press “DELAY”.
4. Press “START/PAUSE”.
DELAY
20
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Preheat Function
The Preheat function ensures that the Brio reaches the desired
temperature before cooking begins. The Preheat function is
perfect for food that require a crisper nish, such as, frozen
appetizers, French fries, or chicken wings. The Brio will preheat
to the temperature that is set for the function that follows the
preheat function.
1. Press [ON/OFF]. The LED display will show “360F” and “temp”.
2. Press [COOK TEMP] then use the [+] or [-] buttons to adjust the
temperature up or down. The LED display will show “temp” and
the set cooking temperature.
3. Press [COOK TIME] then use the [+] or [-] buttons to adjust the
time. The LED display will show “time” and the set cooking time.
4. Press [PREHEAT]. The LED display will show the set cooking
temperature, “temp” & “preh”.
5. Press [START/PAUSE]. The Brio will begin to preheat to the set
cooking temperature. The LED display will show the set cooking
temperature and will ash during preheating.
6. Once the preheat temperature is reached, the Brio will start a
5-minute countdown.
• The LED display will show “ready” and “5” will ash in the LED
display to indicate there are 5-minutes to place food in the Fry
Pan Basket.
• The Brio will maintain the preheat temperature during the
5-minute countdown. If the 5-minute countdown ends, the Brio
will turn off.
7. Open the Fry Pan Basket and place the food into the Basket. The
LED display will show “open”, indicating that the Fry Pan Basket
and Base Tray have been removed from the Brio.
8. Return the Fry Pan Basket and Base Tray to the Brio. This will
automatically start the Brio and begin the cooking process at the
set temperature and time.
Note:
• If the Fry Pan Basket and Base Tray are removed during
preheating, the Brio will automatically pause and start the
5-minute countdown.
• Replace the Fry Pan Basket and Base Tray to resume preheating.
Sear
Default - 400°F, 5 minutes.
PRE-
HEAT
SEAR
21
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Sear 1: Sear 1 will ALWAYS be the stage BEFORE the regular
cooking stage.
1. Press "ON/OFF".
2. Press "SEAR" one time. “sear”, “temp”, and “400F” will show on the
LED display and “1” will ash.
3. Press "START/PAUSE".
• The Brio will cook at 400°F for 5 minutes and then cook at
360°F for 15 minutes (default).
• When the Brio is nished cooking, the LED display will
show “End”.
To adjust the regular cooking temperature and time:
1. Press "ON/OFF".
2. Press "+" or "-" and adjust to the desired temperature.
3. Press "COOK TIME" and "+" or "-" to adjust the desired time.
4. Press "SEAR" one time.
5. Press "START/PAUSE". The Brio will:
• Sear at 400°F for 5 minutes.
• Cook at selected temperature and time.
• Finish cooking and display “End”.
Sear 1 2: Default - 400°F, 5-minutes.
1. Press "ON/OFF".
2. Press "SEAR" twice. “sear”, “temp”, and “400F” will be displayed
and “1” and “2” will ash.
3. Press "START/PAUSE".
• The Brio will sear at 400°F for 5 minutes (sear 1), then cook at
360°F for 15 minutes (default). Next, it will sear again at 400°F
for 5 minutes (sear 2).
4. When the Brio is nished cooking, it will display “End”.
To adjust the regular cooking temperature and time:
1. Press "ON/OFF".
2. Press "+" or "-" and adjust to the desired temperature.
3. Press "COOK TIME" and "+" or "-" to adjust the desired time.
4. Press "SEAR" twice.
5. Press "START/PAUSE". The Brio will:
• Sear at 400°F for 5 minutes (sear 1).
• Cook at selected temperature and time.
• Sear again at 400°F for 5 minutes (sear 2).
• Finish cooking and display “End”.
22
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Sear 2: Default - 400°F, 5 minutes.
1. Press "ON/OFF".
2. Press "SEAR" three times. “sear”, “temp”, and “400F” will be
displayed and “2” will ash.
3. Press "START/PAUSE".
• The Brio will cook at 360°F for 15 minutes (default), then sear
at 400°F for 5 minutes (sear 2).
• When the Brio is nished cooking, it will display “End”.
To adjust the regular cooking temperature and time:
1. Press "ON/OFF".
2. Press "+" or "-" and adjust to the desired temperature.
3. Press "COOK TIME" and "+" or "-" and adjust to the desired time.
4. Press "SEAR" three times.
5. Press "START/PAUSE". The Brio will:
• Cook at selected temperature and time.
• Sear at 400°F for 5 minutes.
• Finish cooking and display “End”.
Stage Function
A maximum of 5 stages can be programmed into the Brio.
1. Press "ON/OFF".
• The Brio LED display will show the default cooking
temperature ("360F") and “temp”. This is stage 1 cooking.
• Adjust cooking temperature by pressing "+" or "-" to reach the
desired temperature.
• Adjust cooking time by pressing "COOK TIME" and "+" or "-"
to reach the desired cooking time.
2. Press "STAGE". The LED display will show default cooking
temperature ("360F"), “temp”, and “stage 2”.
• To adjust the cooking temperature for stage 2, press "+" or "-"
to reach the desired temperature.
• Adjust cooking time by pressing "COOK TIME". The LED
display will show “time”, “stage 2", and “00:00”. Press "+" or "-" to
reach the desired cooking time.
3. Press "STAGE" again to program a third stage of cooking.
The LED display will show default cooking temperature ("360F"),
“temp”, and “stage 3”.
• To adjust the cooking temperature for stage 3, press "+" or "-"
to reach the desired temperature.
STAGE
23
Owner's Manual
4. Adjust cooking time by pressing "COOK TIME". The LED display
will show “time”, “stage 3", and “00:00”. Press "+" or "-" to reach the
desired cooking time.
• A maximum of 5 stages can be programmed.
5. Press "START/PAUSE" to begin cooking. The Brio will cook,
following the stages programmed.
Example: Cook Stage 1 at 300°F for 17 minutes » Cook Stage 2 at
360°F for 30 minutes » Cook Stage 3 at 400°F for 5 minutes.
1. Press "ON/OFF". Press "+" or "-" to adjust cooking temperature
to “300F”.
2. Press "COOK TIME". Press "+" or "-" to adjust cooking time
to “00:17”.
3. Press "STAGE". Press "+" or "-" to adjust cooking temperature
to “360F”.
4. Press "COOK TIME". Press "+" or "-" to adjust cooking time
to “00:30”.
5. Press "STAGE". Again, press "+" or "-" to adjust cooking
temperature to “400F”.
6. Press "COOK TIME". Again, press "+" or "-" to adjust cooking
time to “00:05”.
7. Press "START/PAUSE".
Menu Function
The Brio comes with 20 menu selections already
pre-programmed for quick and easy cooking. Cooking times
listed are suggestions, but may need to be adjusted depending
on desired preferences.
1. Press "MENU". The LED display will show “menu” and “01”.
• Continue to press "MENU" until the number of the desired
menu shows in the LED display.
2. Press "START/PAUSE". The Brio will cook the chosen menu at
the preset temperature and time.
Note: Temperature and time can be adjusted during cooking by
pressing "COOK TEMP" and "COOK TIME", and pressing "+" or "-".
MENU
OPERATING INSTRUCTIONS (Continued)
24
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Program Function
Preset Programs: Preset Programs given numbers 1~100. The
user CANNOT adjust these programs.
1. Press "ON/OFF". The LED display will show “360F” and “temp”.
2. Press "PROG". The LED display will show “prog” and “1”.
• Preset program numbers can be chosen between 1 and 100.
• Continue to press "+" or "-" until the desired number is
reached.
3. Press "START/PAUSE". The Brio will begin cooking following the
programmed recipe.
Note: Refer to Program Menu Items for preprogrammed recipes
1-100.
Store 101-200 presets. Option 1: Enter cooking recipe rst.
1. Press "ON/OFF". The LED display will show “360F” and “temp”.
2. Press "COOK TEMP". Press "+" or "-" to adjust the temperature
higher or lower. The LED display will show “temp” and the set
cooking temperature.
3. Press "COOK TIME". Press "+" or "-" to adjust the time.
The LED display will show “time” and the set cooking time.
4. Press "STAGE". The LED display will show default cooking
temperature ("360F"), “temp” and “stage 2”.
• To adjust the cooking temperature for stage 2, press "+" or "-"
to reach the desired temperature.
• Adjust cooking time by pressing "COOK TIME". The LED
display will show “time”, “stage 2", and “00:00”. Press "+" or "-"
to reach the desired cooking time.
5. Press "STAGE" again to program a third stage of cooking.
The LED display will show default cooking temperature ("360F"),
“temp”, and “stage 3”.
• To adjust the cooking temperature for stage 3, press "+" or "-"
to reach the desired temperature.
• Adjust cooking time by pressing "COOK TIME". The LED
display will show “time”, “stage 3", and “00:00”. Press "+" or "-"
to reach the desired cooking time.
• A maximum of 5 stages can be programmed.
6. Press "PROG". The LED display will show “prog” and “101”.
7. Press "+" or "-".
• Program numbers can be chosen between 101 and 200.
• Continue to press "+" or "-" until the desired number
is reached.
PROG
25
Owner's Manual
8. Press "PROG" again to save the recipe to the desired
program number.
9. Press "START/PAUSE". The Brio will begin cooking following the
programmed recipe.
Option 2. Save the program after cooking has completed.
After completing a cooking cycle, it can be saved as a program.
1. When cooking is complete, press "PROG". The LED display will
show “prog” and “000”.
2. Press "+" or "-". The LED display will show “101”.
Program numbers can be chosen between 101 and 200.
• Continue to press "+" or "-" until the desired number
is reached.
3. Press "PROG" again to save the recipe to the desired
program number.
Memory Recall
1. Press "PROG". The LED display will show “prog” and “000”.
2. Press "+" or "-". The LED display will show “101”.
Program numbers can be chosen between 101 and 200.
• Continue to press "+" or "-" until the desired saved program
number is reached.
3. Press "START/PAUSE". The Brio will cook following the
programmed recipe.
Editing and Modifying a Saved Program
1. Recall the program to edit. Press "STAGE" until the stage to edit
is reached.
2. Press "COOK TEMP". Press "+" or "-" to adjust the temperature
higher or lower. The LED display will show “temp” and the new
set cooking temperature.
3. Press "COOK TIME". Press "+" or "-" to adjust the time. The LED
display will show “time” and the new set cooking time.
• If another cooking stage needs to be edited, press "STAGE"
until the stage to edit is reached then repeat steps above.
• To save the edited program, press "START/PAUSE", or
press "PROG" and follow the programmed recipe steps
mentioned earlier.
OPERATING INSTRUCTIONS (Continued)
26
Owner's Manual
Note: If a program number is chosen to save a recipe that has
already been programmed with another recipe, the new program will
override the previous recipe.
Warm Function
The Warm function is used to keep food items warm.
1. Press "ON/OFF".
2. Press "WARM". The LED display will show “wrm”, “temp”, and
“140F” (default warm temperature).
• To adjust the warm temperature, press "+" or "-" to reach the
desired warming temperature.
• To adjust the amount of time the Brio will keep food warm,
press "COOK TIME" and then press "+" or "-" to reach the
desired warming time. The default warm time is 30 minutes
(00:30). The maximum warming time is 12 hours (12:00).
Note: 12 hours for temperatures under 140˚F.
3. Press "START/PAUSE" to begin cooking. The Brio will go into
warm mode.
4. To leave the warm function, press "WARM" and “warm” will no
longer show on the LED display.
Note: To add warm function after cooking, set the cooking
instructions the press "WARM" and adjust warm temperature and
time as needed. The Brio will cook at set instructions then warm
after cooking.
WARM
OPERATING INSTRUCTIONS (Continued)
27
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
Removing the Fry Pan Basket
To remove the Fry Pan Basket from the Base Tray:
1. Push the demounting button forward.
2. Lift the Fry Pan Basket up off the Base Tray while holding the handle.
This will reduce the extra weight of the Base Tray and makes it easier
to pour smaller foods, such as French fries.
Fry Pan
Basket
Base Tray
1
Air Fryer
2
Fry Pan
Basket
Base Tray
Basket Net
For Best Results
After selecting cooking time and temperature, and ready to add ingredients to
the Brio, pull out the Base Tray and Fry Pan Basket from the Air Fryer. (Fig. 1)
Note: Do not ll more than
4
⁄
5
full. Slip the Fry Pan Basket in place in the
Brio. Do not use the Base Tray without the Fry Pan Basket in it. (Fig. 2.)
Do not touch the insides of the Base Tray immediately after cooking, as the
Base Tray, Fry Pan Basket, and Fry Pan Basket Net can become very hot.
Only hold the Base Tray and Fry Pan Basket by the handle.
3
1 2
28
Owner's Manual
OPERATING INSTRUCTIONS (Continued)
DO NOT PUSH THE
DEMOUNTING
BUTTON FORWARD
WHILE SHAKING.
X
Shaking Food:
Some foods require shaking halfway
through cooking. To properly shake the
food, hold the handle, remove the Base
Tray from the appliance, and shake.
Once the food has been adequately
shaken, slide the Base Tray and Fry Pan
Basket back into the Brio.
29
Owner's Manual
CARE & MAINTENANCE
Cleaning
Clean the appliance after every use or in between a number of large batches.
The Fry Pan Basket and the Base Tray have a non-stick coating with a
stainless steel Basket Net. Do not use metal utensils or harsh abrasives when
cleaning as this can damage the coating.
1. Unplug the appliance and make sure it cools completely.
Note: Remove the Base Tray and Fry Pan Basket and place on a heat-
resistant surface to help cool the appliance quicker.
1. Use a damp cloth to wipe the outside of the appliance.
2. Clean the Fry Pan Basket and inside components with a nonabrasive
sponge, hot water, and mild detergent.
Note: If using the dishwasher for the Base Tray, Fry Pan Basket, and Fry Pan
Basket Net, it is recommended to use top rack only.
Tip: If there is residual food in the Base Tray and Fry Pan Basket, add some
hot water and let it soak separately for about 10 minutes for easier cleaning.
1. Clean the insides of the appliance with a nonabrasive sponge and
hot water.
2. Once cooled completely, clean the Fry Pan Basket, Fry Pan Basket Net, and
Base Tray with a soft cleaning brush to remove any lingering food.
Storage:
1. Unplug the appliance and let it cool down completely.
2. Make sure that all the parts are cleaned and dry.
3. Push the power cord into the storing capsule.
Fix the cord by inserting it into the cord
xing unit.
IMPORTANT - Do not immerse unit in water
or attempt to cycle through dishwasher.
The outer surface may be cleaned by wiping
carefully with a damp dishcloth or sponge.
Make sure unit has cooled completely prior
to cleaning.
WARNING
Any other servicing should be performed by an authorized
service representative.
30
Owner's Manual
TROUBLESHOOTING GUIDE
PROBLEM: POSSIBLE CAUSE(S): RESOLUTION(S):
The Brio does
not work.
The appliance is not
plugged in.
Did not press "ON/
OFF" button.
Fry Pan Basket is not
in the Brio.
Insert the plug into an
appropriate grounded power
socket. Press "ON/OFF"
button after settings are
selected. Place the Fry Pan
Basket in the Brio.
The ingredients
fried in the Fry Pan
Basket are not
completely cooked.
Too many ingredients
were used. The cooking
temperature is too low.
The cooking time is
too short.
Remove some ingredients
from the Fry Pan Basket;
smaller batches are fried
more evenly. Fry at a higher
temperature. Set the Brio to
air-fry for a longer time.
The food is
fried unevenly.
Certain types of
ingredients need to be
shaken halfway through
the cooking time.
Ingredients that are on
the top need to be shaken
halfway through the
cooking time.
Fried snacks are not
crispy when they
come out of the Brio.
You used a type of
snack meant to be
prepared in a traditional
deep fryer.
Use snacks designed to
be baked in a traditional
oven, or lightly brush some
olive oil onto the snacks
beforehand for a
crispier result.
Cannot slide the Fry
Pan Basket into the
appliance properly.
The Fry Pan Basket is
overlled. The Fry Pan
Basket is not placed in
the Base Tray correctly.
Do not ll the Fry Pan
Basket more than 4/5 full.
Push the Fry Pan Basket
down into the Base Tray until
you hear a click.
31
Owner's Manual
PROBLEM: POSSIBLE CAUSE(S): RESOLUTION(S):
White smoke is
coming out of
the product.
You are frying greasy
foods. The Fry Pan
Basket Net contains
greasy residue from
previous uses.
When preparing greasy
ingredients in the Air
Fryer, large amounts
of oil can smoke and
inltrate Fry Pan Basket.
The oil will produce
white smoke and the
Fry Pan might become
hotter than usual. This
will not affect the nal
cooking effect. White
smoke is caused by
grease heating up in the
Fry Pan Basket.
Make sure you clean Fry
Pan Basket properly
after use.
French fries are fried
unevenly in the Brio.
You did not soak the
potato sticks properly
before you fried them.
You did not use the
right potato type or
they were not fresh.
Soak potato sticks in a
bowl of water for at least 30
minutes, take them out, and
dry with paper towels.
Use fresh potatoes and make
sure they stay rm during
frying.
French fries are not
crispy when they
come out of the Brio.
The crispiness of the
fries depends on the
amount of oil and water
in the fries.
Dry the potato sticks
properly before adding the
oil and placing in the Brio.
Cut the potato sticks smaller
for a crispier result. Add
slightly more oil to potatoes
before placing in Brio for a
crispier result.
If the unit needs to be replaced or returned to the manufacturer,
please contact our Customer Service Department at: 1-877-689-2838
or help@nuwavenow.com
TROUBLESHOOTING GUIDE (Continued)
Contact Customer Service if any of these errors occur:
Code
Error
E1 E2 E3
Sensor open
ended
Sensor short
circuit
Overheat
32
Owner's Manual
LIMITED WARRANTY
The NuWave Brio 4.5-Qt. Healthy Digital Air Fryer
THE MANUFACTURER WARRANTS
The NuWave Brio, including the Base Tray, Fry Pan Basket, and Fry Pan
Basket Net, are to be free from manufacturer defects.
All electrical components are warrantied for 1 year from the date of purchase,
under normal household use, and when operated in accordance with
the Manufacturer’s written instructions. The Manufacturer will provide the
necessary parts and labor to repair any part of the NuWave Brio at NuWave,
LLC Service Department. After the expiration of the warranty, the cost of the
labor and parts will be the responsibility of the owner.
THE WARRANTY DOES NOT COVER
The Limited Warranty is voided if repairs are made by an unauthorized dealer
or the serial number data plate is removed or defaced. Normal deterioration
of nish due to use or exposure is not covered by this Warranty. This Limited
Warranty does not cover failure, damages or inadequate performance due
to accident, acts of God (such as lightning), uctuations in electric power,
alterations, abuse, misuse, misapplications, corrosive-type atmospheres,
improper installation, failure to operate in accordance with the Manufacturer’s
written instructions, abnormal use or commercial use. NuWave, LLC reserves
the right to void the Limited Warranty, where allowable by law, for products
purchased from an unauthorized dealer.
TO OBTAIN SERVICE
The owner shall have the obligation and responsibility to: pay for all services
and parts not covered by the warranty; prepay the freight to and from Service
Department for any part or system returned under this warranty; and carefully
package the product using adequate padding material to prevent damage in
transit. The original container is ideal for this purpose. Include in the package
the owner’s name, address, daytime telephone number, a detailed description
of the problem, and your “RGA number.” (Call 1-877-689-2838)
or email help@nuwavenow.com to obtain the RGA number (Return Goods
Authorization number). Provide the cooking system model & serial number
and proof of date of purchase (a copy of the receipt) when making claims
under this warranty.
MANUFACTURER’S OBLIGATION
The Manufacturer’s obligation under this Limited Warranty is limited, to the
extent allowable by law, to repairing or replacing any part covered by this
Limited Warranty which upon examination is found to be defective under
normal use. The Limited Warranty is applicable only within the continental
United States and only to the original purchaser of the manufacturer’s
authorized channels of distribution. THE LIMITED WARRANTY MAY NOT BE
ALTERED, VARIED OR EXTENDED EXCEPT BY A WRITTEN INSTRUMENT
EXECUTED BY THE MANUFACTURER. THE REMEDY OF REPAIR OR
REPLACEMENT AS PROVIDED UNDER THIS LIMITED WARRANTY IS
EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE LIABLE
33
Owner's Manual
LIMITED WARRANTY (Continued)
FOR ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY
PERSON, WHETHER OR NOT OCCASIONED BY NEGLIGENCE OF THE
MANUFACTURER, INCLUDING WITHOUT LIMITATION, DAMAGES FOR
LOSS OF USE, COSTS OF SUBSTITUTION, PROPERTY DAMAGE, OR
OTHER MONEY LOSS.
Some states do not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation exclusions may not apply.
This Limited Warranty gives specic legal rights, and there may also be other
rights which vary from state to state. EXCEPT AS OTHERWISE EXPRESSLY
PROVIDED ABOVE, THE MANUFACTURER MAKES NO WARRANTIES
EXPRESSED OR IMPLIED ARISING BY LAW OR OTHERWISE,
INCLUDING WITHOUT LIMITATION, THE IMPLIED WARRANTIES OF
MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE TO
ANY OTHER PERSON. READ YOUR OWNER’S MANUAL. IF YOU STILL
HAVE ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE
PRODUCT, PLEASE CONTACT NUWAVE, LLC.
READ YOUR OWNER’S MANUAL: If you still have any questions about
operation or warranty of the product, please contact NuWave, LLC at:
1-877-689-2838 or email help@nuwavenow.com.
34
Recipes
Recipes
35
Recipes
Air-Fried Spinach Ravioli with Pesto Sauce
Serves: 4
Ingredients:
2c breadcrumbs, Italian
¼c Parmesan cheese
1t olive oil
1c buttermilk
24 spinach ravioli, fresh
For Pesto Sauce:
1c basil, fresh
3 cloves garlic
3T pine nuts, roasted
⅓c Parmesan cheese, grated
Sea salt
Black pepper, fresh, ground
⅓c extra-virgin olive oil
Directions:
1. In a bowl, combine breadcrumbs, Parmesan cheese, and olive oil; set aside.
2. Place the buttermilk in a shallow bowl and set up a breading station with the
buttermilk and breadcrumbs.
3. Dip the ravioli in the buttermilk and then cover with breadcrumbs; set aside.
4. Place some parchment paper in the bottom of the basket and arrange the
ravioli. Be sure not to overcrowd.
5. Set the air fryer to 200°F and cook for 5 minutes.
6. While ravioli are cooking, add basil, garlic, pine nuts, Parmesan cheese,
salt, and black pepper to a food processor. Pulse a couple of times and then
leave food processor running and add olive oil in a steady slow stream
until emulsied.
7. Serve spinach ravioli hot and with pesto sauce.
36
Recipes
Air-Fried Shrimp with Cocktail Sauce
Serves: 4
Ingredients:
1lb raw shrimp (30-40 count)
1t garlic powder
½t black pepper
1t sea salt
2c panko bread crumbs
2 eggs lightly beaten
1c all-purpose our
Cooking spray
*Lemon slices for serving
For Cocktail Sauce:
1c ketchup
2T horseradish
1T lemon juice
½t Worcestershire sauce
¼t sea salt
⅛t fresh ground black pepper
Directions:
1. In a small bowl, mix together ketchup, horseradish, lemon juice,
Worcestershire sauce, sea salt, and fresh ground black pepper.
Refrigerate until ready to be used.
2. Peel and devein raw shrimp; leave tails attached. Rinse well and pat dry.
Put in a large bowl and season with sea salt, fresh ground black pepper, and
garlic powder. Toss to season all the shrimp; set aside.
3. Use 3 shallow dishes: in dish #1 put the our, dish #2 put eggs, lightly
beaten, and dish #3 panko bread crumbs.
4. Flour the shrimp rst, follow by dipping in egg and then bread with Panko.
Repeat until all shrimp are breaded.
5. Cook shrimp in batches. Preheat Brio at 400°F for 5 minutes.
6. Once preheating is done, arrange shrimp in one single layer and spray
cooking spray. Set Brio at 350°F and cook for 5 to 7 minutes or until
golden brown.
7. Serve with cocktail sauce and lemon slices.
37
Recipes
Bacon-Wrapped Scallops
Serves: 4
Ingredients:
20 raw sea scallops
5 slices bacon
1tsp paprika
Oil spray
20 toothpicks
Directions:
1. Drain and rinse scallops. Place scallops on paper towels
to soak up moisture.
2. Wrap each scallop with a piece of bacon, and then use toothpicks to hold the
bacon in place. Season the scallops.
3. Place scallops in single layer into the basket.
4. Air-fry at 400°F for 5-6 minutes, ipping halfway through.
5. Carefully remove from fryer.
6. Gently remove toothpicks, then place on serving dish.
7. Serve and enjoy.
38
Recipes
BBQ Chicharrons
Serves: 2
Ingredients:
½c pork rind pellets
Cooking spray
BBQ Seasoning:
2T sea salt
2T sugar
2T smoked paprika
1-½T black pepper, ground
1t onion powder
1t garlic powder
1t celery seeds
¼t cayenne pepper
Directions:
1. For seasoning, place all ingredients into a mixing bowl
and combine completely.
2. Place pork rind pellets into the fryer basket and set to 400°F.
Cook until pellets puff up to 3-4 times their normal size, about 3 minutes.
3. Remove chicharrons from fryer basket and season with BBQ seasoning.
39
Recipes
BBQ Wings with Pink Peppercorns
Serves: 2
Ingredients:
1lb chicken wings
1t canola oil
¼t fresh black pepper
For Sauce:
½c BBQ sauce
1T green onion, thinly sliced
1T pink peppercorns, slightly crushed
Directions:
1. In a large mixing bowl, add the wings, oil, and pepper. Toss to coat
the wings.
2. Place the wings in the fryer basket and set to 400°F for 20 minutes.
3. While the wings are cooking, in another mixing bowl, add BBQ sauce,
green onion, and peppercorns. To crush peppercorns, place them in the
palm of your hand. With your nger, crush them slightly. They will break
apart easily.
4. Once the wings are cooked, toss them in the sauce to coat.
5. Serve with your favorite dipping sauce or enjoy them on their own.
40
Recipes
Bleu Bacon-Stuffed Mushrooms
Serves: 2
Ingredients:
6 large mushrooms
3 strips bacon
2T butter
¼c white onions, small dice
2 cloves garlic, mined
½c bleu cheese, crumbled
½c cream cheese, large dice
⅓c breadcrumbs
Directions:
1. Clean and remove stems from mushrooms. Mince the stems and put in a
bowl; set aside.
2. Cook bacon in a skillet until crispy, transfer bacon to paper towel, and leave
bacon fat in the skillet. Add butter, mushroom stems, onions and garlic.
Cook until onions caramelize.
3. In a food processor, add the bacon, blue cheese, cream cheese, the mixture
from the skillet, and breadcrumbs. Pulse the food processor a couple times
until everything is incorporated. Do not blend.
4. Fill the mushroom caps with the cheese mixture and place them in
the basket.
5. Set to 350°F and cook for 15 minutes or until bubbly and lightly browned.
6. Serve hot.
41
Recipes
Cajun Roasted Potatoes
Serves: 4
Ingredients:
4 russet potatoes
2T extra-virgin olive oil
1T Cajun spice
Sea salt
Black pepper, fresh, ground
Directions:
1. Scrub potatoes and cut into wedges. Put them in a bowl and toss with olive
oil until completely covered.
2. Arrange potatoes in the basket.
3. Cook at 375°F for 15 minutes, ip, and continue cooking for an additional 10
minutes or until fully cooked.
4. Once done, put potatoes in a bowl and toss with Cajun Spice, sea salt, and
fresh ground black pepper.
5. Serve hot with dipping sauce of your choice.
42
Recipes
Cajun Salmon with Mustard Greens
Serves: 2
Ingredients:
2 (8-oz) salmon fillets
1T olive oil
¼t smoked paprika
½t seafood seasoning
¼t cayenne pepper
Cooking spray
For Mustard Greens:
1lb mustard greens, washed and torn
into large pieces
3 cloves garlic, minced
2T olive oil
½c white onions, thinly sliced
3T chicken or vegetable stock
¼t sea salt
¼t fresh ground black pepper
¼t dark sesame oil
Directions:
1. In a small bowl, mix together olive oil, paprika, seafood seasoning, and
cayenne pepper. Rub on salmon. Let it marinate for a couple hours.
2. Meanwhile, in a skillet heat oil and add the onions. Cook until soft.
Add the garlic.
3. When caramelized, add mustard greens and season with sea salt, fresh
ground black pepper, stock, and dark sesame oil. Mix everything together
and cook until mustard greens have softened.
4. Preheat Brio at 400°F for 5 minutes.
5. Once the preheat has nished, arrange salmon on the basket.
Spray cooking oil. Set Brio to 360°F for 8 minutes.
6. Once sh is cooked, plate with mustard greens.
43
Recipes
Char Siu
Serves: 6
Ingredients:
4 lbs pork belly, skin removed
4T char siu sauce
Sesame seeds
Homemade Char Siu Sauce:
2T Shaoxing cooking wine
2T oyster sauce
⅓c sugar
⅓c hoisin sauce
1-½T honey
½t 5-spice powder
Directions:
1. Combine wine, oyster sauce, sugar, hoisin sauce, honey, and 5-spice
powder in a saucepan over medium heat. Bring to a boil. Lower to a simmer
and allow the sauce to thicken slightly, about 10 minutes.
2. Cut belly into 4 equal pieces and rinse then pat dry with a paper towel.
3. Add the belly pieces and 4 tablespoons of homemade char siu sauce to a
resealable plastic bag. Marinate at least 24 hours in the fridge.
4. An hour to 1 ½ hours before cooking, remove pork belly pieces from
marinade. Save the marinade.
5. Place the pork belly pieces into the fryer basket. Set the fryer to 400°F and
cook for 10 minutes.
6. At the end of 10 minutes, baste the pork belly with the remaining marinade
and return to the fryer at 320°F for an additional 10 minutes. Once cooked,
remove pork belly and set aside to rest.
7. While pork belly is resting, add 3 tablespoons of char siu sauce with 5
tablespoons of water to a small saucepan and bring to a boil.
8. Slice pork belly and drizzle shar siu over the top of sliced pork belly then
dust with sesame seeds.
44
Recipes
Chicago-Style Hot Dogs
Serves: 4
Ingredients:
8 beef hot dogs
8 poppy seed hot dog buns
½c yellow mustard
½c neon-green relish
½c yellow onions diced
8 pickle spears
16 sport peppers
16 tomato wedges
1T celery salt
Directions:
1. Preheat at 400°F for 5 minutes.
2. Once preheated, place hot dogs in the basket and cook at 400°F
for 5 minutes.
3. Set the hot dogs in the buns and top with the trimmings.
4. Serve hot.
45
Recipes
Chicken Cordon Bleu
Serves: 2
Ingredients:
2 chicken breasts, boneless
1 slice ham
1 slice Swiss cheese
2 garlic cloves, minced
1 egg, beaten
½C breadcrumbs
1T tarragon, dried
1T thyme, dried
1t parsley ne chop
Sea salt and black pepper
Directions:
1. Place the chicken breasts at on cutting board. With a sharp knife, slice each
chicken breast from the side, cutting about ¾ the way through the chicken
breast. Open up the chicken, exposing the insides of the breast.
2. Season all sides of the chicken with salt and pepper. Divide the garlic
between the 2 breasts and place in center of chicken. Lay ½ slice of ham
in the middle of each chicken breast and top with ½ slice of Swiss cheese.
Close the chicken.
3. Combine the breadcrumbs, thyme, tarragon, and parsley in a bowl large
enough to place the chicken in and cover with the breadcrumb mixture.
4. Cover the chicken in breadcrumbs and then coat it in egg then back into
the breadcrumbs.
5. Place the chicken into the basket of the air fryer and set to "poultry" and
adjust the cooking time to 20 minutes.
6. After the 20 minutes of cooking, check that the internal temperature has
reached 165°F. If the chicken is not cooked through, add cooking time in
5-minute intervals until cooked and temperature is reached.
7. Serve with steamed veggies.
46
Recipes
Chicken Fajita Egg Rolls
Serves: 6
Ingredients:
12 egg roll wrappers
1 red bell pepper, fine dice
1 pkg. fajita seasoning
8oz black beans, rinsed and drained
2oz diced green chilies
½C chicken, cooked, shredded
½C pepper jack cheese, shredded
½C cheddar cheese, shredded
Sea salt and fresh ground black
pepper
Cooking spray
Directions:
1. In a large mixing bowl, combine bell pepper, fajita seasoning, black beans,
green chilies, chicken, and both cheeses.
2. On a at surface, lay out each egg roll wrapper and evenly divide the fajita
mix to the bottom ⅓ of each wrapper. Be sure to leave some space around
the edges of the wrapper. Fold the sides of the wrapper toward the middle
over the lling then roll the wrap into an egg roll shape.
3. Lay the egg rolls in the basket of the fryer seam side down and spray lightly
with cooking spray.
4. Set the fryer to 400°F for 10 minutes or until the egg rolls are crispy and
golden brown.
5. Serve with salsa or a dip.
47
Recipes
Chicken Parmesan with Marinara
Serves: 4
Ingredients:
1lb chicken breast, boneless, skinless,
sliced horizontally making 4 breasts
1c panko breadcrumbs
¾c marinara sauce
½c mozzarella cheese, shredded
½c Parmesan cheese, grated
⅛c egg whites
2t Italian seasoning
Sea salt and pepper
Cooking spray
Directions:
1. Spray the inside of fry Pan Basket with cooking spray.
2. Place each halved chicken breast between 2 sheets of plastic wrap and
pound them down to atten to ⅛-inch thick.
3. In a shallow dish, combine panko, mozzarella cheese, Parmesan cheese,
Italian seasoning, salt, and pepper.
4. Place egg whites in another bowl. Dip the chicken into the egg whites then
dredge through the panko, completely covering the chicken in both egg
whites and panko.
5. Set the air fryer to 400°F and place chicken breasts in basket.
Spray top of chicken with cooking spray and cook for 5-7 minutes or until
internal temperature reaches 165°F.
6. Once cooked through, ladle marinara sauce over chicken and top with
additional mozzarella cheese. Cook an additional 3 minutes or until cheese
is melted.
7. Serve over a bed of pasta with garlic bread.
48
Recipes
Chili-Coffee-Rubbed NY Strip Steak
Serves: 2
Ingredients:
2 (7-oz) NY strip steaks
¼c espresso coffee powder
¼c ancho chile powder
¼c brown sugar, packed
2T smoked paprika
2T sea salt
1T ground cumin
Directions:
1. Press "PREHEAT" on the Brio.
2. Meanwhile, in a small bowl mix together espresso coffee powder, ancho
chile powder, brown sugar, and smoked paprika.
3. Sprinkle mixture on both sides of steaks.
4. Set Brio at 400°F and cook for 5 to 7 minutes, for medium steaks.
Note: May have extra rub depending on how much is put on steaks.
49
Recipes
Crab Rangoon
Serves: 4
Ingredients:
8oz cream cheese
½c crab meat, drained, and crumbled
2 green onions, thin slice
2t garlic, minced
2t Worcestershire sauce
½t soy sauce
1 (12-oz) pkg. wonton wrappers
*Sweet and sour dipping sauce to
serve with
Directions:
1. In a bowl, combine cream cheese, crab meat, green onions, garlic,
Worcestershire sauce, and soy sauce. Mix well.
2. Take one wonton skin, and in the center place 1t of cream cheese lling.
3. Moisten the edges of the wonton wrapper with water. Fold in a triangle and
press to seal, removing air from inside. Take the left and right unsealed
sides, turning them up, and place against the existing seal on top. Press
along the edges to close the areas where the lling could be exposed.
4. Place the Crab Rangoon in the basket. Set to 400°F and cook for 15 minutes
or until golden brown.
5. Serve hot with a sweet and sour sauce.
50
Recipes
Crispy Beef
Serves: 4
Ingredients:
1lb beef sirloin tip, cut into 1-inch
cubes
1 (16-oz) jar cheese pasta sauce
1½c soft breadcrumbs
2T olive oil
½t marjoram
Directions:
1. In a shallow dish, mix together the breadcrumbs, olive oil, and marjoram;
set aside.
2. In a bowl, pour the cheese pasta sauce and add the cubed meat. Toss until
all the cubed meat is coated.
3. Take the coated meat cubes and toss in the breadcrumb mixture to coat
thoroughly. Arrange them in the basket. Cook in 2 batches, if necessary.
4. Set the Brio at 360°F. Cook for 6 to 8 minutes or until internal temperature of
145°F is reached and the outsides are crisp and brown.
5. Serve hot.
51
Recipes
Crispy Pork Chops with Roasted Broccoli Crowns
Serves: 6
Ingredients:
6 pork chops, boneless
2 eggs, beaten
½c panko
⅓c corn akes, crushed
1-¼t paprika
½t onion powder
½t garlic powder
¼t chili powder
⅛t black pepper, ground
2T Parmesan cheese, grated
Sea salt
Cooking spray
2-3 lbs broccoli crowns
2T extra-virgin olive oil
2t lemon zest, grated
1t sea salt
½t black pepper, ground
¼c Parmesan cheese, grated
Directions:
1. Lightly spray the fryer basket with cooking spray and preheat to 400°F.
2. Season the pork chops with ½t sea salt.
3. In a bowl, combine, panko, corn akes, paprika, onion powder, garlic powder,
chili powder, black pepper, ¾t salt, and Parmesan cheese.
4. Place the egg in another bowl and dip the pork chops into the egg then
panko mixture to coat.
5. Place the pork chops into the basket and set to 12 minutes. Cook in batches
so as not to overcrowd the fryer basket. Apply cooking spray to top of pork
chops. After 6 minutes of cooking, ip the pork chops and reapply a spray of
cooking oil to the chops. Once all chops are cooked, place on a plate and
cover loosely with aluminum foil; set aside.
6. For the broccoli, in a large pot, add 6 quarts of water and bring to a boil.
Blanch the broccoli in the water for 3 minutes and remove. Drain well.
Place broccoli back into a large bowl and add the oil, salt and pepper and
toss to coat broccoli.
7. Add the broccoli to fryer basket. Set the air fryer to 400°F for 15 minutes.
Cook, shaking basket halfway through to ensure even cooking.
8. Once done, add lemon zest and Parmesan cheese and serve with crispy
pork chops.
52
Recipes
Croque Monsieur
Serves: 4
Ingredients:
Sandwich:
8 slices hardy sourdough bread
6oz Gruyère cheese, grated
¼c Parmesan cheese, grated
5oz ham, thin sliced
Bechamel Sauce:
1-½c milk
¼c flour
¼c butter
¼t Dijon mustard
Dash nutmeg, ground
Sea salt and black pepper
Directions:
For Bechamel:
1. In a saucepan, melt butter over medium heat and add our,
whisking constantly.
2. After 3-4 minutes, gradually whisk in milk and keep stirring until sauce
thickens and becomes smooth.
3. Remove from heat and add mustard and nutmeg. Adjust seasoning with salt
and pepper.
Sandwich Assembly:
1. Evenly spread bechamel over one side of each slice of bread and place 4
slices, bechamel side up, in the fryer basket.
2. Add ham, Gruyère, and Parmesan cheese then place the remaining 4 slices
of bread on top with bechamel facing up. Top the bread with the remaining
Gruyère and Parmesan cheeses.
3. Place basket into the air fryer and Set to 400°F for 5 minutes.
Cook sandwiches until cheese is melted and cheese on top is
golden brown.
4. Serve.
53
Recipes
Devils on Horseback
Serves: 10
Ingredients:
40 dates, pitted, left whole
½c bleu cheese, crumbled
20 slices bacon, cut in half
Chives, thin slice, garnish
Hoisin sauce, for dipping (optional)
Directions:
1. Preheat the air fryer to 400°F.
2. Split dates in half lengthwise and open the date. Add about a teaspoon of
bleu cheese to the middle of the date and close the date around the cheese.
3. Lay a slice of bacon out on a at surface and place the date at one end of
the bacon. Roll the date, wrapping the bacon around the date.
Periodically stretch the bacon slightly to ensure a tight wrap around
the date.
4. Place the dates in the air fryer basket, seam-side down, and set the fryer
to 10 minutes.
5. When done, remove the basket. The bacon should be brown and crispy and
the cheese should be melting and slightly oozing from
the date.
6. Plate the dates with Hoisin sauce or sauce of choice. Garnish with chives
and enjoy.
54
Recipes
Filet Mignon
Serves: 2
Ingredients:
2 filet mignon steaks
2 slices thick bacon
Olive oil
Sea salt
Fresh ground black pepper
Directions:
1. Preheat Brio at 400°F for 15 minutes.
2. Wrap the bacon around the lets mignons. Secure the bacon with a toothpick.
3. Rub olive oil on the lets and season with sea salt and fresh ground
black pepper.
4. In a heated skillet, sear lets on both sides. Once seared, place lets
in the basket of the Brio.
5. Once preheated, set at 400°F for 5 to 7 minutes. Cook until internal
temperature reaches 130°F for medium-rare.
6. Once done, let the steaks rest 5 to 10 minutes before serving or cutting into.
55
Recipes
Fish and Chips with Homemade Tartar Sauce
Serves: 4
Ingredients:
2 catsh llets
¼c tortilla chips
4 slices of wholemeal bread
¼c Parmesan cheese
¼t onion powder
¼t garlic powder
¼t sea salt
¼t fresh ground black pepper
1 egg
2T milk
For Tartar Sauce:
½c mayonnaise
2T pickles or cornichons nely, minced
2T red onions nely minced
1T white wine vinegar
1T capers
1t grained mustard
Sea salt
Fresh ground black pepper
Directions:
1. Cut sh llets in half so there will be a total of 4 pieces of sh. Season with
lemon juice, sea salt, and fresh ground black pepper; set aside.
2. In a food processor, add the bread, tortilla chips, Parmesan cheese, onion
powder, garlic powder, sea salt, fresh ground black pepper and lemon zest.
Pulse everything until a breadcrumb consistency is reached. Place on a
shallow dish.
3. On another shallow dish, add the egg and milk and beat lightly and set aside.
4. Take a piece of sh and wet with egg mixture and then coat with breadcrumb
mixture. Set aside.
5. Preheat at 400°F for 5 minutes.
6. Place breaded sh in the basket. Set to 360°F for 15 minutes. Fish should
lightly brown.
7. Meanwhile, in a small bowl, mix together mayonnaise, pickles, red onion,
white wine vinegar, capers, grained mustard, sea salt, and fresh ground
black pepper. Put in the refrigerator and chill until ready to eat.
8. Serve sh warm with chips and homemade Tartar sauce.
56
Recipes
Five-Spice Duck Breast
Serves: 2
Ingredients:
2 duck breasts, boneless, skin on
6T soy sauce
1T Chinese five-spice
1T mirin
1T honey
Sea salt and black pepper
Directions:
1. Place the duck breasts on a cutting board and score the duck skin, making
3-4 diagonal cuts through the skin. Make sure not to cut into
the meat.
2. Place the duck into a resealable plastic bag and add the soy sauce, ve-
spice, mirin, honey, salt, and pepper. Mix everything together to coat the
duck breast. Place in the refrigerator to marinate for 24 hours.
3. Remove the duck breast from marinade. Pat dry the duck breasts. In a sauté
pan, bring up to high heat. Get the pan very hot. Once hot, add the duck
breast skin-side down into the pan. Sear the skin of the duck until it reaches
a crispy golden-brown texture; set aside.
4. While the duck breast is searing, set the air fryer to "PREHEAT", adjust the
time to 10 minutes, and the temperature to 360°F.
5. Once the fryer has preheated, add ½ cup water to the bottom of the basket.
Place the duck breast, skin-side up, into the fryer and set the fryer
to "poultry". Adjust the cooking time to 30 minutes. After 30 minutes, check
that the internal temperature of each has reached 165°F. If it has not, return
into the fryer and cook until temperature has been reached.
57
Recipes
Fried Pickles
Serves: 4
Ingredients:
1 (32-oz) jar pickles, whole
1c panko breadcrumbs
2 eggs, beaten
⅓c Parmesan cheese, grated
¼t dill, dried
Sea salt
Directions:
1. Slice pickles on a bias, ¼-inch thick, and place slices paper towels to dry.
2. In a shallow bowl, combine breadcrumbs, Parmesan, and dill.
3. Dip a pickle slice in the egg then coat with the breadcrumbs. Repeat until all
pickle slices are breaded.
4. Arrange the breaded pickle slices in air fryer basket. Do not overcrowd.
5. Cook at 400°F for 10 minutes. Shake the basket halfway through cooking.
6. Serve hot.
58
Recipes
Homemade Chicken Tenders with Honey Mustard
Serves: 2
Ingredients:
8 chicken tenderloins
2 eggs, beaten
1C breadcrumbs
½T rosemary, dry
½T thyme, dry
1t sea salt
½t fresh ground black pepper
Honey Mustard:
1T Dijon mustard
1T honey
1T white vinegar
1t cracked black pepper
Directions:
1. In a mixing bowl, add breadcrumbs, rosemary, and thyme and combine.
2. Season the tenders generously with salt and pepper. Dip and coat the
tenders in egg then coat with the breadcrumbs. Place the chicken in the
basket of the air fryer. Set to "poultry" and cook for 12 minutes or until the
internal temperature reaches 165°F.
3. While the chicken is cooking, combine the mustard, honey, white vinegar,
and pepper in a small mixing bowl. Serve as a dipping sauce for the
chicken tenders.
59
Recipes
Honey-Butter Pork Tenderloin
Serves: 6
Ingredients:
1-½ lbs pork tenderloin, trimmed
¾c water
4t butter
2t honey
½t Cajun seasoning
½t black pepper, ground
Directions:
1. In a skillet, over medium heat, melt the butter and honey.
2. Rub the Cajun seasoning and black pepper on the pork tenderloin. Add pork
to the honey butter. Brown all sides of the tenderloin.
3. Place the tenderloin in the fryer basket and press the "menu" button until the
red light shows over the steak option. This will set the fryer to 360°F and 12
minutes of cooking time. Cooking time may be longer due to the size and
thickness of the tenderloin.
4. Once cooked, remove tenderloin to a serving dish and cover with
aluminum foil.
5. Pour the juices left in the basket from the cooked tenderloin into a saucepan,
add the water, and heat over medium heat. Slightly reduce liquid for about 5
minutes.
6. Slice the tenderloin and serve with a drizzle of the pan sauce from pan.
60
Recipes
Italian Sausage with Rigatoni Pasta
Serves: 2
Ingredients:
1lb rigatoni pasta
1lb Italian sausage, cooked and
crumbled
2 basil leaves, chiffonade
1 bell pepper, sliced into strips
1c grape tomatoes, halved
1-½T sea salt
¼c fontina cheese, grated
¼c mozzarella cheese, shredded
1c marinara sauce
Cooking spray
Directions:
1. Cook pasta according to package. Strain pasta and place in a bowl and add
sausage, bell pepper, tomato, fontina cheese, half the mozzarella cheese,
and the marinara sauce. Stir together.
2. In a baking dish that will t into the air fryer, coat dish with cooking spray and
add the pasta mixture.
3. Set the air fryer to 325°F for 10 minutes. After 10 minutes, add the remaining
mozzarella cheese to the top of the dish and increase the temperature
of the fryer to 400°F. Cook for an additional 3-4 minutes until cheese is
melted. Top with fresh basil.
61
Recipes
Jumbo Lump Crab Cakes
Serves: 4
Ingredients:
2c cooked crab meat
1T all-purpose our
½c mayonnaise
3 green onions, nely chopped
1 yellow onion, medium size, nely
chopped
½c roasted pepper, nely chopped
1 egg
½c panko breadcrumbs + 1 cup
½t garlic powder
½t sea salt
½t fresh ground black pepper
Directions:
1. In a large bowl, add the crab meat, our, mayonnaise, onion, green onion,
roasted pepper, egg, ½c panko breadcrumbs, garlic powder, sea salt, fresh
ground black pepper.
2. Combine all ingredients together, but don't overwork the mixture.
Divide mixture into 16 portions and form the crab cakes.
3. In a shallow dish, add 1c of panko. Pat each crab cake into the panko.
Place the crab cakes on a tray or plate and put in freezer for an hour.
This will make it easier to handle them.
4. Preheat at 400°F for 5 minutes.
5. Once preheat is done, set at 360°F for 10 minutes. Or cook until
golden brown.
6. Serve hot with any dipping sauce of choice.
62
Recipes
Korean Wings
Serves: 2
Ingredients:
1lb chicken wings
1t canola oil
¼t fresh black pepper
For Sauce:
1-½T sambal
1T Sriracha
1T black bean paste
Directions:
1. In a large mixing bowl, add the wings, oil, and pepper. Toss to coat
the wings.
2. Place the wings in the fryer basket and set to 400°F for 20 minutes.
3. While the wings are cooking, in another mixing bowl, add the sambal,
Sriracha, and black bean paste. Mix to combine.
4. Once the wings are cooked, toss them in sauce to coat.
5. Serve with favorite dipping sauce or enjoy them on their own.
63
Recipes
Mongolian Beef
Serves: 4
Ingredients:
2lbs beef tenderloin beef chuck, cut
into strips
¼c cornstarch
2T cooking oil
1T fresh ginger, minced
1T garlic, minced
½c rice vinegar
½c soy sauce
½c water
1t Hoisin sauce
½c brown sugar
1t red pepper akes
½c green onion, chopped into 1-inch
pieces
Directions:
1. In a plastic zip bag, add cornstarch and beef. Coat evenly.
2. To the zip bag, add the remaining ingredients: ginger, garlic, rice vinegar, soy
sauce, water, hoisin sauce, brown sugar, and red pepper akes.
3. Marinate for at least 2 hrs.
4. Place beef strips on the basket; try not to overlap. Set Brio at 400°F and
cook for 10 minutes.
5. Once cooked, put beef on a plate and top with green onions.
64
Recipes
Mozzarella Sticks
Serves: 4
Ingredients:
1lb mozzarella cheese, whole brick
2 eggs
3T nonfat milk
1c plain breadcrumbs
1T basil, fresh, minced
1T oregano, fresh, minced
1T parsley, minced
¼c all-purpose flour
1t garlic powder
1t onion powder
½t cayenne pepper
½t paprika, smoked
¼t black pepper, fresh, cracked
Sea salt
*Marinara sauce for serving
Directions:
1. Slice cheese into 3-by-½-inch sticks.
2. In a bowl, add eggs and milk. Whisk together.
3. In shallow dish, add breadcrumbs, basil, oregano, and parsley. In a third
bowl, place our, garlic powder, onion powder, cayenne pepper, paprika, and
black pepper.
4. Assembly line should be our-egg-breadcrumbs. Bread each piece
of cheese in this order.
5. Place breaded cheese sticks on a tray and freeze for up to 2 hours
or until solid.
6. Place small batches in the basket; do not overcrowd.
7. Set air fryer to 400°F and cook for 12 minutes.
8. Serve hot with marinara sauce.
65
Recipes
Polish Kielbasa with Peppers and Onions
Serves: 6
Ingredients:
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 red onion, sliced into strips
2 lbs Polish kielbasa, cut into coins
Sea salt and black pepper, ground
Cooking spray
Directions:
1. Spray the basket of the fryer with a coat of cooking spray. Add the kielbasa,
peppers, and onions.
2. Add salt, pepper, and cooking spray. Toss basket to coat sausage
and veggies.
3. Set air fryer to 400°F for 10 minutes. Shake basket a couple times through
cooking to separate and move sausage and veggies around.
4. Serve with rice or as a side dish.
66
Recipes
Reuben Sandwich
Serves: 2
Ingredients:
4 slices of rye bread
10 slices of corned beef
3T of sauerkraut with caraway seeds
4T Thousand Island dressing
4 slices of Swiss cheese
Butter-flavored cooking spray
Directions:
1. Spray the outer sides of the rye bread.
2. Arrange the corned beef on 2 of the slices of rye bread. Evenly spread
sauerkraut on top of the corned beef and drizzle on Thousand
Island dressing.
3. On top of the sauerkraut and dressing, top with Swiss cheese and top with
other rye bread.
4. Carefully place sandwiches in the basket.
5. Set Brio at 400°F for 5 minutes or cook until cheese melts.
6. Serve hot.
67
Recipes
Scotch Eggs
Serves: 6
Ingredients:
6 hard-boiled eggs, peeled
3 eggs, raw, divided
1-½ c breadcrumbs, divided
1-½ lbs pork sausage
½c our
Cooking spray
Directions:
1. In a large mixing bowl, combine one raw egg, ½ cup breadcrumbs, and
pork sausage.
2. In a shallow bowl, beat the remaining eggs. In another shallow bowl, add the
our and set aside.
3. Divide the sausage mixture into six pieces. Flatten each piece into an oval
shape.
4. Roll each hard-boiled egg in the our then place the egg in the middle of the
oval sausage patty. Wrap the sausage around the egg so that it completely
encloses the egg.
5. Once wrapped, again roll the encircled egg in the our, dip it into the beaten
eggs, and then roll in the breadcrumbs.
6. Place the eggs in the fryer basket in a single layer and spray with
cooking spray.
7. Set the air fryer to 360°F for 10 minutes. After 5 minutes of cooking, turn
each egg over and spray again with cooking spray. Cook an additional 5
minutes or until sausage is cooked and the egg coating is brown.
68
Recipes
Sesame Beef
Serves: 4
Ingredients:
1lb beef strips, any beef of choice.
¼c soy sauce
¼c ketchup
2T honey
2t sesame seed oil
1T sesame seeds
2t cornstarch
Directions:
1. In a plastic zip bag, add beef strips, soy sauce, ketchup, honey, sesame
seed oil, sesame seeds, and cornstarch. Mix all together and marinate
overnight in the refrigerator.
2. The next day of cooking preheat the Brio at 400°F for 15 minutes.
3. Once preheat is done, take out the strips of meat from the plastic zip bag
and arrange them in the basket.
4. Cook sesame beef at 400°F for 5 to 7 minutes.
5. Meanwhile, take remaining marinade and pour into a small saucepan.
6. Bring up to a boil until it thickens.
7. Serve sesame beef with the marinate on the side for dipping.
69
Recipes
Southern Fried Chicken Thighs
Serves: 6
Ingredients:
6-8 chicken thighs, bone-in
2C our
1C buttermilk
1T garlic powder
1T black pepper
1T paprika
1t sea salt
1t onion powder
1t cumin
½t cayenne pepper
½t oregano, dried
½t thyme, dried
Directions:
1. In a resealable plastic bag, place the chicken thighs and buttermilk and seal
the bag. Place in the refrigerator for at least 2-3 hours.
2. Remove the chicken from the bag and reserve the buttermilk; set aside.
3. Combine the our and all the spices into a bowl large enough to dredge the
chicken in the seasoned our.
4. With each piece of chicken, dredge the chicken in the seasoned our,
then dip it back into the buttermilk. Again, dredge the chicken back into the
seasoned our.
5. Place the chicken in the fryer basket. Cook the chicken in batches,
if necessary.
6. Set the air fryer to "poultry" and adjust the cooking time to 20 minutes.
7. Check the chicken every 5 minutes or so and turn the chicken over each
time for even cooking.
8. After 15 minutes of cooking, check the chicken with a meat thermometer.
Chicken should reach an internal temperature of 165°F.
9. Serve with corn on the cob and enjoy.
70
Recipes
Spiced Avocado Fries with Creole Sauce
Serves: 2
Ingredients:
2 avocados
4T ground coriander
3 limes, juice and zest
2c oats
1T dried or fresh basil
2T taco seasoning
Sea salt
Black pepper, fresh, ground
For Dipping Sauce:
½c mayonnaise
1T brown mustard
2t Cajun seasoning
1t lemon juice
Directions:
1. Cut avocados in half and remove skin and pit (seed). Slice avocado, similar
to potato wedges.
2. Squeeze lime juice over the avocado and season with sea salt, fresh ground
black pepper, and coriander.
3. In a food processor, add lemon zest, oats, basil, and seasoning.
Pulse until breadcrumb consistency is reached. Put mixture into a
shallow dish.
4. Take avocado slices and bread them with the oat mixture. Arrange the slices
in the basket; do not overlap.
5. Set air fryer to 400°F and cook for 6 minutes. Flip the avocado slices and set
to cook for an additional 6 minutes.
6. In a small bowl, add mayonnaise, brown mustard, Cajun seasoning,
and lemon juice. Mix all together and pour into a dipping sauce
container; set aside.
7. Before serving, squeeze remaining lemon juice. Serve with Creole Sauce.
71
Recipes
Spicy Rumaki
Serves: 8
Ingredients:
½ lb chicken livers, cleaned and
rinsed, cubed into ½-inch pieces
1lb bacon slices, with slices cut
into thirds
1 (5 oz) can whole water chestnuts,
quartered
1 jalapeño pepper, thinly sliced
2 cloves garlic, minced
2t fresh ginger, minced
4T maple syrup
3T soy sauce
2T red pepper akes
Sweet chili sauce for dipping, optional
Directions:
1. Place the chicken livers in a plastic resealable bag along with the soy sauce,
ginger, and garlic. Marinate for 2 hours.
2. Remove the livers from the marinade and set aside. Lay the bacon slices on
a at surface. Brush one side of the bacon with maple syrup. Sprinkle some
red pepper akes over the bacon then place a piece of liver at one end of
the bacon. Top with a piece of water chestnut and a slice of jalapeño.
3. Begin to wrap the bacon around the liver, chestnut, jalapeño stack by rolling
it. Slightly stretch the bacon to ensure a tight wrap. Continue this until all liver
is used.
4. Place the rumaki, seam-side down in the fryer basket. Brush with more
maple syrup. Set the fryer to 400°F for 12 minutes.
5. Halfway through cooking, carefully remove the basket from the fryer and
ip the rumaki over. Again, baste the rumaki in maple syrup and continue
cooking. Depending on the number of rumaki and size of air fryer, this may
need to be done in batches.
6. Once bacon has cooked to desired crispiness, remove the rumaki and serve
with a sweet chili sauce.
72
Recipes
Stuffed Peppers
Serves: 4
Ingredients:
4 red bell peppers
1lb ground beef
1 white onion, minced
3 cloves of garlic, minced
1c tomato sauce
2t olive oil
1t sea salt
1t fresh ground black pepper
2t Worcestershire sauce
2c cheddar cheese, shredded
Directions:
1. Cut off upper parts of the bell peppers and remove stems and seeds. In a
pot of boiling water, place peppers in and cook for 3 minutes. Take out and
set aside.
2. Preheat at 400°F for 15 minutes.
3. In a skillet, heat oil and add onion and garlic. Season with sea salt and fresh
ground black pepper. When done, turn off heat and let it cool down.
4. In a large bowl, add ground beef, half the amount of tomato sauce,
Worcestershire sauce, 1c cheddar cheese, sea salt, fresh ground black
pepper, and onion mixture that has cooled down.
5. Fill up peppers with beef lling and top with tomato sauce and
shredded cheese.
6. Arrange peppers in the basket and set at 400°F for 20 minutes.
7. Serve hot with white rice.
73
Recipes
Sweet and Sour Chicken
Serves: 4
Ingredients:
4 chicken breasts, boneless, skinless,
large dice
2 cloves garlic, minced
1 red onion, large dice
1 red pepper, seeded, large dice
1 green pepper, seeded, large dice
1C sugar
½C apple cider vinegar
4T ketchup
2T cornstarch
1T extra-virgin olive oil
1T soy sauce
1t red pepper akes
Sea salt and pepper to taste
Directions:
1. In a large mixing bowl, add garlic, onions, and bell peppers. Add the oil and
mix well to coat the veggies with oil. Place the vegetables in the basket of
the air fryer and set to 360°F for 7 minutes. Halfway through cooking pull out
the fryer basket and shake contents.
2. In the same large bowl, combine sugar, vinegar, ketchup, cornstarch, soy
sauce, red pepper akes, and black pepper. Mix well and set aside.
3. Once vegetables have cooked for 7 minutes, add the chicken and cook an
additional 10 minutes or until the chicken reaches 160°F.
4. Once the chicken reaches this temperature, remove the basket from the fryer
and pour the sauce over the chicken and vegetables. Stir to coat everything
in the sauce. Cook an additional 5 minutes to thicken the sauce.
5. Remove and serve with rice.
Manual del Usuario
NuWave Moxie
™
Freidora de Aire Digital Saludable
de 4.5 qt
74
Recipes
Yakitori
Serves: 6
Ingredients:
⅓C rice wine
½C sugar
2T ginger, minced
2t garlic, minced
⅓C soy sauce
2 lbs chicken, cut into strips
Directions:
1. Combine rice wine, soy sauce, sugar, ginger, garlic, and soy sauce into a
saucepan. Bring up to a boil until thickened.
2. In a separate bowl, place in chicken and pour marinade over it.
3. Chill for 2-3 hours.
4. Place marinated chicken onto skewers. Place into the basket of the fryer. Set
the fryer to 400°F.
5. Cook for 10 minutes and baste with marinade halfway through cooking.
6. Serve with your choice of rice or sauce.
FOR HOUSEHOLD USE ONLY
Model: 36101 120V, 60Hz, 1500 Watts
For patent information please go to: www.nuwavenow.com/legal/patent
www.nuwavenow.com
Item No: BM36101
Rev: 08-OG
10-04-18
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