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instructions
nuwavenow.com
18 19
ENGLISH
nuwavenow.com
INSTRUCTIONS
18 19
Before First Use
Before using your Jubilee, remove all packaging, stickers, and
adhesives. Wipe outside of unit with a damp cloth. Dry all sides
thoroughly before use. Wash all removable parts in warm, soapy
water or in the dishwasher, top rack only.
Hand-wash both sides of the Grill Plates or clean in dishwasher, top
rack only. Dry Grill Plates thoroughly before assembling into Grill Base
and Lid. Using a clean cloth or paper towel, apply small amount of oil
onto Grill Plates (sides facing out) before using for the first time.
Fig. 1
Top/Bottom Grill Plate Removal
Before removing Top or Bottom Grill Plate, ensure the Jubilee has
completely cooled and unit is unplugged.
1. To remove the Bottom Grill Plate, push Clip Release Button
located on the right side of the bottom base. The Bottom Grill
Plate releases from Grill Plate Clips. (Fig. 1.)
2. Carefully remove the Bottom Grill Plate by pulling the plate
toward you. The Bottom Grill Plate should easily slide out.
3. To remove the Top Grill Plate, push the Clip Release Button
located on the right side of the Top Grill Assembly. (Fig. 2.)
4. Carefully remove the Top Grill Plate by pulling the Plate up.
The Top Grill Plate should easily slide out (Fig. 3).
Fig. 2 Fig. 3
CLEANING & MAINTENANCE
Do not immerse Jubilee Base in water. Clean with
damp sponge or cloth and wipe dry.
Cleaning the Jubilee
Between use, clean the outside and insides of your Jubilee with a soft
damp cloth and mild nonabrasive soap. Do not use harsh cleansers
or cleaning pads or brushes. Dry the Jubilee on outside and insides
thoroughly before using again.
Probe Temp Guide
Meats
Temp.
°F
Rare
°F
Med
Rare
°F
Med
°F
Med
Well
°F
Well
°F
Time
Min.
Chicken, breast
Turkey, breast
Duck, breast
360 165*
6 - 8 per lb
7 - 9 per lb
5 - 7 per lb
Chicken, whole
Turkey, whole
Duck, whole
360 165*
8 - 10
per lb
11 - 13
per lb
10 - 13
per lb
Chicken, thigh
Turkey, thigh
Duck, thigh
360 165*
14 - 16
per lb
14 - 16
per lb
9 - 11
per lb
Steak 1" thick
400
or 450
125 135 145* 150* 160* 3 - 8
Burgers ½ lb
350
125 135
145 155* 160* 5 - 7
Roast Beef (bone-
in)
Roast Beef
(boneless)
325 125 135 145* 150* 160*
15 - 20
per lb
10 - 15
per lb
Lamb (bone-in)
Lamb (boneless)
325 125 135
145* 150* 160* 15 - 20
per lb
10 - 15
per lb
Pork (bone-in)
Pork (boneless)
350 145* 150* 160*
15 - 20
per lb
10 - 15
per lb
Salmon, Tuna,
Halibut, Swordfish
145* 150* 160*
2 - 3
Fish Steaks 1"
thick
350
145* 150* 160* 5 - 7
Sausage 360
160* 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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