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instructions nuwavenow.com
16 17
ENGLISH
nuwavenow.com
INSTRUCTIONS
16 17
Note: Preset temperatures
and times may need minor
adjustments to best suit your
culinary needs.
CAUTION: This appliance
cooks using hot air. DO NOT
ll the Baking Pan with oil.
Operation:
1. Place the Brio on a level,
even, and stable heat-
resistant surface.
2. Plug the Brio into a standard
wall socket.
Note: Do not cover or block the
vents located on the top and
back of the Brio. Doing so can
prevent proper ventilation and
will adversely affect the cooking
results.
Fahrenheit to Celsius
1. Press and hold TEMP for 1
second. The Brio will display
the temperature settings in
degrees Celsius (C).
2. Press and hold TEMP for 1
second again to switch back
to degrees Fahrenheit (F).
• You will not be able to
switch between F and C
while the Brio is cooking.
This can only be done
during the setup.
1800
1500
900
177C
Switch from Hours : Minutes to
Minutes : Seconds
By default, the Brio displays all
times in hours and minutes. You
can change this format to minutes
and seconds.
1. Press and hold TIME for 1
second. The Brio will display
the time format in minutes
and seconds.
2. Press and hold TIME for 1
second again to return the
time display format to hours
and minutes.
• You will not be able to
switch between time
formats while the Brio is
cooking. This can only be
done during the setup.
1800
1500
900
0 1:00
hours minutes
1800
1500
900
60:00
minutes seconds
Probe Temp Guide
Meats Temp. Rare Med
Rare Med Med
Well Well Time Min.
Chicken, breast
Turkey, breast
Duck, breast
360F/
182C
165F/
74C*
6 - 8 per lb (13 - 18kg)
7 - 9 per lb (15 - 20kg)
5 - 7 per lb (11- 15kg)
Chicken, whole
Turkey, whole
Duck, whole
360F/
182C
165F/
74C*
8 - 10 per lb (18 - 22kg)
11 - 13 per lb (24 - 29kg)
10 - 13 per lb (22 - 29kg)
Chicken, thigh
Turkey, thigh
Duck, thigh
360F/
182C
165F/
74C*
14 - 16 per lb (31 - 35kg)
14 - 16 per lb (31 - 35kg)
9 - 11 per lb (20 - 24kg)
Steak 1" (25mm)
thick
350F/
177C 125F/
52C
135F/
57C
145F/
63C*
150F/
66C*
160F/
71C* 3 - 8
Burgers ½ lb
(227g)
350F/
177C 125F/
52C
135F/
57C
145F/
63C*
155F/
68C*
160F/
71C*
5 - 7
Roast Beef
(bone-in)
Roast Beef
(boneless)
325F/
163C
125F/
52C
135F/
57C
145F/
63C*
150F/
66C*
160F/
71C*
15 - 20 per lb (33 - 44kg)
10 - 15 per lb (22 - 33kg)
Lamb (bone-in)
Lamb (boneless)
325F/
163C
125F/
52C
135F/
57C
145F/
63C*
150F/
66C*
160F/
71C*
15 - 20 per lb (33 - 44kg)
10 - 15 per lb (22 - 33kg)
Pork (bone-in)
Pork (boneless)
350F/
177C
145F/
63C*
150F/
66C*
160F/
71C*
15 - 20 per lb (33 - 44kg)
10 - 15 per lb (22 - 33kg)
Salmon,
Tuna, Halibut,
Swordfish
145F/
63C*
150F/
66C*
160F/
71C*
2 - 3
Fish Steaks 1"
(25mm) thick
350F/
177C
145F/
63C*
150F/
66C*
160F/
71C*
5 - 7
Sausage 360F/
182C
160F/
71C*
4 - 5
Note: Times may vary. Consuming raw or undercooked meats, poultry, or seafood may
increase your risk of food borne illness. *To reduce the risk, cook your food to USDA-safe
temperatures.
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