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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 achieve your
desired results.
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. The power plug is
included.
Note: Do not cover or block the
vent located on the top or the
back of the Brio. Doing so can
prevent proper ventilation and
will adversely affect the cooking
results.
Probe Temp Guide
Meats Temp. Rare
Med
Rare
Med
Med
Well
Well
Time
Min.
Chicken, breast
Turkey, breast
Duck, breast
360˚F 165*
6 - 8 per lb
7 - 9 per lb
5 - 7 per lb
Chicken, whole
Turkey, whole
Duck, whole
360˚F 165*
8 - 10 per lb
11 - 13
per lb
10 - 13
per lb
Chicken, thigh
Turkey, thigh
Duck, thigh
360˚F 165*
14 - 16
per lb
14 - 16
per lb
9 - 11 per lb
Steak 1" thick 350˚F 125˚F 135˚F 145˚F* 150˚F* 160˚F* 3 - 8
Burgers ½ lb
350˚F
125˚F 135˚F
145˚F*
155˚F* 160˚F* 5 - 7
Roast Beef
(bone-in)
Roast Beef
(boneless)
325˚F 125˚F 135˚F 145˚F* 150˚F* 160˚F*
15 - 20
per lb
10 - 15
per lb
Lamb (bone-in)
Lamb (boneless)
325˚F 125˚F 135˚F 145˚F* 150˚F* 160˚F*
15 - 20
per lb
10 - 15
per lb
Pork (bone-in)
Pork (boneless)
350˚F 145˚F* 150˚F* 160˚F*
15 - 20
per lb
10 - 15
per lb
Salmon,
Tuna, Halibut,
Swordfish
145˚F* 150˚F* 160˚F* 2 - 3
Fish Steaks 1"
thick
350˚F
145˚F*
150˚F* 160˚F* 5 - 7
Sausage 360˚F 160˚F* 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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