NuWave Elite 20501, Elite 20509, Elite 20521, Elite 20551, Elite 20541 User Manual

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Page 1

NUWAVE® ELITE

INFRARED OVEN

Manual & Complete Cookbook

Page 2

IMPORTANT SAFEGUARDS

When using electrical products, especially when children are present, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS BEFORE USING

DANGER – To reduce the risk of electrocution:

Read all instructions, safeguards, and warnings before using the appliance. Do not place appliance where it can fall or be pulled into water or other liquids. Do not reach for an appliance that has fallen into water. Unplug immediately! Do not immerse cord, plug, or power head in water or other liquids.

WARNING – To reduce the risk of burns, electrocution, fire, or injury :

• This appliance should not be used by children. Close supervision is necessary when this product is used near children.

• Use this appliance for its intended purpose as described in this brochure. Do not use any other accessories or attachments not recommended by the manufacturer. They may result in fire, electrical shock, or personal injury.

• Never operate this appliance if it has a damaged cord or plug; 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. Any other servicing should be performed by an authorized service representative.

• Keep the cord away from heated surfaces.

• Unplug from outlet when not in use and before cleaning.

• Allow to cool before putting on or taking off parts.

• Always unplug power cord by pulling on the plug. DO NOT unplug by pulling on cord.

• Never force the plug into an outlet.

• Do not use outdoors.

• Do not use or operate where aerosol (spray) products are being used or where oxygen is being administered.

• Do not let cord hang over edge of table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

• Use extreme caution when removing hot liner pan or cooking rack.

• To disconnect, turn any control to “off”, then remove plug from wall outlet.

• Do not use this appliance for anything other than it is intended.

• Check all electrical wiring. Beware of damaged cord or plug.

•

This appliance is for household use only; it is designed to process normal household quantities. It is not suitable for continuous or commercial operation.

Page 3

• Do not disassemble the product. There are no user serviceable parts.

• Do not leave the appliance unattended while in use.

• Use the handles when lifting the dome from the base.

• Do not touch hot surfaces. Use the handles provided or use oven mitts.

• 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.

• Always remove the dome away from you so the escaping steam is channeled away from your face.

• If the power cord is damaged, it should be replaced by a special cord or assembly from the manufacturer or its service agent.

• Use caution when disposing of hot grease.

• Keep this manual handy for easy future reference.

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, extender ring, 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.

WARNING

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.

Page 4

Table of Contents

Introduction ....................................... 6

Parts & Accessories ....................... 7-9

Owner’s Manual ......................... 10-19

RoHS Compliant .............................. 20

NuWave Supreme Pizza Kit ......... 21-23

Quick & Easy Cooking Guide ....... 24-25

Complete Cookbook (General Tips)... 26

Breakfast ......................................... 28

Appetizers ....................................... 32

Poultry ............................................ 43

Poultry Cont.

Vegetables ....................................... 50

Pizza ............................................... 40

Low-Cal French Toast ........................ 29

Cinnamon Breakfast Twists ............... 29

Easy Quiche Pie .................................. 29

Brown Sugar French Toast ................. 29

Ham & Cheese Strata .......................... 30

Steak & Eggs ....................................... 30

NuWave Muffin Sandwich .................. 30

Oven Omelette ..................................... 31

Ham & Eggs Scramble ........................ 31

Chorizo Sausage & Eggs .................... 31

Nest Egg with Manchango ................. 31

Tangy Mild Wings ............................... 32

Stuffed Italian Sausage Mushrooms . 32

Sweet Party Mix .................................. 33

The Best Grilled Cheese Sandwich .... 33

Rumaki ................................................ 33

Teriyaki Chicken .................................. 34

Bacon Wrapped Water Chestnuts ...... 34

Ham & Cheese Pitas ........................... 34

Taco-Flavored Chicken Wings ........... 34

Sweet & Sour Cocktail Meatballs ....... 35

Pigs in a Blanket ................................. 35

Potato Skins ........................................ 36

Jumbo Lump Crab Cakes ................... 36

Shrimp with White Wine ..................... 37

Italian Purses ...................................... 37

Roasted Pumpkin Seeds .................... 37

Prosciutto Wrapped Shrimp Sticks .... 37

Spicy Grilled Shrimp Skewers ............ 38

Chicken Nachos .................................. 38

Baked Party Sweet Onion Dip ............ 38

Skinny Pigs in Blankets ...................... 39

Crab & Parmesan Wontons ................ 39

Hot Artichoke Dip ................................ 39

Cornish Game Hens with Artichokes

& Potatoes ........................................ 44

Chicken Divan ..................................... 44

Oven Fried Chicken Tenders ............... 44

Cilantro Garlic Chicken Breast ........... 45

BBQ Chicken ....................................... 45

Zucchini & Onions Au-Gratin ............. 51

Balsamic Glazed Carrots .................... 51

Italian Onions ...................................... 51

Green Beans Almandine ..................... 51

Corn Soufflé ........................................ 51

Caramelized Onions ........................... 51

Asparagus with Parmesan Crust ....... 52

Parmesan Fries ................................... 52

Parmesan Basil Tomatoes ................. 52

Roasted Herb Potatoes ...................... 52

Sweet Potato Casserole ..................... 53

Roasted Asparagus ............................ 53

Eggplant Parmesan Casserole ........... 53

Cauliflower, Chickpeas & Olives ......... 53

Double Stuffed Potatoes .................... 54

Potatoes Au-Gratin NuWave Style ..... 54

Mixed Vegetables Casserole .............. 54

Mexican Style Corn on the Cob .......... 54

Cheese Stuffed Tomatoes .................. 55

Home-Style Fries ................................ 55

Stuffed Baked Potatoes with Bacon .. 55

Pizza Boats ......................................... 40

Cheesy French Bread .......................... 41

Mini Spinach Calzones ....................... 41

Calzones ............................................. 41

Italian Pizza Patties ............................ 42

Meat Crust Pizza ................................. 42

Mexican Pizza ..................................... 42

Pita Pizza ............................................ 42

Goat Cheese Pizza .............................. 42

Beef ................................................. 56

Baked Reuben Sandwich .................... 56

Grilled Cheeseburgers ........................ 56

Cube Steak with Parsley Butter .......... 56

Fool-proof Standing Rib Roast ........... 57

Meatballs ............................................. 57

London Broil in a Dish ........................ 57

Beef Kabobs ........................................ 57

Beef & Andouille Burgers .................... 58

Beef & Corn Casserole with Noodles 58 Spiced-Crusted New York Strip Steak 58

Home style Meatloaf ............................ 59

Jerk-Jerk London Broil ....................... 59

Yankee Pot Roast ................................ 59

Japanese Style Steak ......................... 59

Pepper Steak (Steak Au Poivre) ......... 60

Glazed Beef Ribs ................................. 60

Mexican Dinner ................................... 60

German Style Beef Rollups ................. 60

Beef Brisket ......................................... 61

Corned Beef Brisket ............................ 61

Classic NuWave Pot Roast ................. 61

Boneless Rump Roast ........................ 61

Breaded Chicken Breast ..................... 46

Nut Breading Chicken Breast ............. 46

Chicken Curry ...................................... 46

Chicken Breast Italiano ....................... 46

Lemon Chicken ................................... 46

Thai Turkey Burgers ............................ 47

Rosemary Chicken .............................. 47

Buttery Chicken Breast ....................... 47

Chicken with Mushrooms & Peppers . 47

Thai Chicken ........................................ 47

Lemon Caper Chicken ........................ 48

Oven-Fried Chicken ............................ 48

Low-Fat Crunchy Filled Chicken ........ 49

Turkey Breast Enchiladas ................... 49

Caraway Duck with Raspberry Sauce 49

Chicken with Salsa ............................. 49

Page 5

Pork ................................................. 62

Asian Marinated Pork Chops ............. 62

Italian Sausage with Peppers ............. 62

Pork in Mole Sauce ............................. 63

Glazed Spare Ribs ................................ 63

Baked Ham in Cola .............................. 63

Air-Fried Pork Chops .......................... 64

Chilied Pork Chops .............................. 64

Thai Pork Tenderloin ........................... 65

Adobo Cutlets ...................................... 65

Pork Chops with Mustard Sauce ........ 65

Kielbasa Casserole with Rice............... 65

Seafood ........................................... 66

Artichoke Topped Tilapia .................... 67

Snapper with a Snap ........................... 67

Ancho Chili Crusted Salmon Tacos .... 67

Bass wtih Fennel ................................. 67

Tuna with Fresh Orange Salsa ........... 68

Simple Sole ......................................... 68

Perrered Tuna with Hoisin Sauce ....... 68

Cheesy Crab Melts .............................. 69

Sweet Chili Scallops ........................... 69

Quick Fish Fillets ................................. 69

Fish & Chips ........................................ 70

Lemon Salmon with Mango Salsa ..... 70

Shellfish Medley .................................. 70

Lobster Termidor ................................ 71

Shrimp with Lemon ............................. 71

Clams & Sausage ................................ 71

Steak & Lobster Tails .......................... 72

Shrimp Scampi .................................... 72

Tuna Noodle Casserole ....................... 72

Crunchy Fish Triangles ....................... 72

Sake-Glazed Tuna ...............................73

Grilled Salmon & Fresh Basil .............. 73

Vegetarian ........................................ 74

Stuffed Peppers with Barley ............... 75

Grilled Vegetables Quesadillas .......... 75

Tomato & Olive Tart ............................ 76

Ricotta Spinach Rolls ......................... 76

Taco Pie ............................................... 76

Peppers with Herbs & Tomatoes ........ 77

Tofu Teriyaki ........................................ 77

Lamb ............................................... 78

Lamb & Ham ........................................ 78

Herb Stuffed Lamb Chops .................. 79

Lamb Kabobs ...................................... 79

Lamb with Pesto ................................. 79

Moroccan Lamb Burgers .................... 80

Curried Lamb ....................................... 80

Lamb Chops with Feta & Tomatoes ... 80

Desserts .......................................... 81

Chocolatey Chocolate Cake ............... 81

White Chocolate Macadamia Cookies 82

White Cake .......................................... 82

Marshmallow Strawberry Shortcake 83

Cinnamon Pecan Bites ....................... 83

Pumpkin Whoopie Cookies ................ 83

Baked Apples ...................................... 84

Caramelized Pineapple Sundaes ........ 84

Bread ............................................... 90

Hawaiian Cheese Bread ..................... 90

Traditional White Bread ...................... 90

Zucchini Bran Muffins ........................ 91

Garlic & Cheese Crostini ..................... 91

NuWave Corn bread ............................. 91

Dehydration ..................................... 92

Dehydrating Fruit ................................ 92

Dehydrating Vegetables ..................... 92

Trail Mix ............................................... 92

Dehydrated Beef ................................. 93

Spiced Pecans .................................... 93

Stage Cooking .................................. 94

Slow Roasted Pulled Pork .................. 94

Yankee Pot Roast ............................... 95

The Perfect Roasted Chicken ............. 95

Corn Beef & Cabbage .......................... 95

Beef Brisket ......................................... 96

Braised Short Ribs .............................. 96

Country Road Bar Cookies ................. 84

Angel Food Cake ................................. 84

Bread Pudding with Whiskey Sauce .. 85

Almond Tart ........................................ 85

NuWave’s Best Brownies .................... 86

Latin Lace Florentines Cookies .......... 86

Gold Ginger Nut Lemon Squares ....... 87

Easy Lemon Cookies .......................... 87

Top Crust Only Pies ............................ 87

Chocolate Raspberry Cheesecake ..... 88

Chocolate Peanut Butter Cupcakes ... 89

Apple Crisp .......................................... 89

Desserts

Contendio

Introducción ....................................100

Partes & Accessorios .............. 101-103

Maual Del Usario ..................... 104-113

Normas RoHS ................................. 114

Equipo Supremo para Pizza ......115-117

Tabla de Preparación Rápida y Fácil..118

Recetas .......................................... 120

Huevos con Chorizo .......................... 122

Pollo al Romero ................................. 122

Enchiladas de Pechuga de Pavo ...... 122

Pechuga de Pollo a la Mantequilla ... 123

Pollo al Limón .................................... 123

Muslos de Pollo Fritos ....................... 123

Camarones a la Cerveza ....................123

Camarones con Limón ...................... 123

Cangrejo Fundido .............................. 123

Elote Estilo Mexicano ........................ 124

Papas a la Parmesana ...................... 124

Tacos de Salmón Cubierto con

Chile Ancho ........................................ 124

Albóndigas ........................................ 125

Carnitas ............................................. 125

Cerdo en Mole .................................... 125

Cena Mexicana .................................. 125

Helado de Piña Caramelizado .......... 126

Manzana Crujiente ............................ 126

Page 6

Congratulations on the purchase of your NuWave Elite Infrared Oven! This book contains detailed instructions and images to help you get started using this revolutionary product, designed to help individuals and families “Live Well for Less®.” It is also filled with great recipes and time-saving tips that empower you to prepare delicious gourmet meals in half the time it would take when using a regular oven.

Cooking is fast and easy with the NuWave Elite Infrared Oven from NuWave, LLC. This versatile counter top appliance combines infrared, conduction and convection heat to save time and energy, while cutting calories and fat from your diet. Cooking in the NuWave requires neither preheating nor defrosting. Just place frozen food in the oven and press the buttons to program time and temperature. 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.

Preparing foods with the NuWave Elite Infrared Oven is a healthy choice. No butters or oils are required when cooking, and its unique design drains two to three times the amount of fat drippings when compared with a conventional oven. And because vegetables cook faster, they retain the essential nutrients that would have burned away with a standard oven.

We invite you to visit www.NuWaveNow.com for information on parts and accessories for your NuWave. Our mission is to exceed expectations by developing innovative new products, using the most advanced technology, that allow consumers to ”Live Well for Less®.”

Welcome to the NuWave of Cooking

We value every NuWave Oven customer. You’ve purchased

your 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 is hosted by the NuWave Culinary Team and features recipes, step-by-step instructional cooking videos, and more.

You can also visit www.NuWaveNow.com to see more innovative products developed by the makers of the NuWave Oven. We hope you enjoy using your NuWave Elite Infrared Oven.

Introduction6

NUWAVE

COOKING

CLUB

Page 7

Parts for the NuWave® Elite Infrared Oven

Power Head - easy-to-use,

programmable digital controls.

Power Dome - Lightweight

Power dome.

Cooking Rack - reversible to

heights of 1-inch or 3-inch.

Base - cool to the touch so it may

also be used as a serving tray.

Dome Holder - uniquely

designed to securely hold your

NuWave Oven’s dome and power

head assembly.

Liner Pan - constructed from

eco-friendly stainless steel.

7Parts

Page 8

Parts & Accessories8

NuWave® Elite Infrared

Oven Parts

Digital Power Head 22065 Black with Silver Accents

Power Dome 22050

Base 22067 Black with Silver Accents

Digital Power Head 22066 White with Silver Accents

1-inch/3-inch Reversible Cooking Rack

22070

12-inch Stainless Steel Liner Pan 22072

Dome Holder 22020

Base 22068 White with Silver Accents

English Quick & Easy Cooking Guide 22078

Spanish Quick & Easy

Cooking Guide 22078

1 inch 3 inch 3 inch 3 inch 3 inch 3 inch

3 inch

1 inch 3 inch

3 inch 3 inch 3 inch 3 inch

375˚

400˚

400˚ 400˚ 375˚ 375˚

Sear then

cook at 375˚

375˚

400˚ 400˚

10 min per lb/side 12 min per lb/side

3 min/side

3 min/side N/A

4 min/side

4-5 min/side

3-4 min/side

15-17 min/side

4 min/side

5 min/side

5-6 min/side

1 inch

22-24 min/side

Sear 3 min/side 5-6 min/side

Sear then

cook at 375˚

Sear 2 min/side 8-10 min/side

Sear then

cook at 375˚

Sear 2 min/side 10-12 min/side

Sear 3 min/side 9-10 min/side Sear 3 min/side 12-14 min/side Sear 3 min/side 12-14 min/side

2 min/side

3 min/side

2 min/side

3 min/side

4 min/side

3 min/side

3 inch 400˚ 6-7 min/side 8-9 min/side

Roasts 3-7 lbs

Ham Sausage Bacon Patties Italian, Bratwurst, Etc. Chops

Tenderloins

Spare Ribs

Seafood

Fish, Fillets 1/2 inch thick Fish, Steaks & Fillets 1 inch thick Shrimp & Scallops Lobster Tails 4 oz

[Small]

Lobster Tails 10 oz [Large]

3 inch 400˚ 10-12 min/side 13-14 min/sideLobster*, Whole [Claws & all]

Country Style Ribs

3 inch 3 inch

3 inch

1 inch

420˚

420˚ or Sear

Sear 5 min one side

only then cook at 350˚

3-4 min/side

2 min/side Rare

5-6 min/side

5 min/side Rare 3 min/side Med. Rare 6 min/side Med. Rare 4 min/side Medium 7 min/side Medium 5 min/side Well Done

3-4 min/side Rare 5-6 min/side Med. Rare 7-8 min/side Medium 10-11 min/side Well Done

8 min/side Well Done

13 min/lbs Rare 23 min/lbs Rare 15 min/lbs Med. Rare 25 min/lbs Med. Rare 18 min/lbs Medium 27 min/lbs Medium 20 min/lbs Well Done 30 min/lbs Well Done

5-6 min/side Rare

7-8 min/side Med. Rare

9-10 min/side Medium

12-13 min/side Well Done

Beef & Lamb Rack Height

Patties 1/2 inch thick Patties 1 inch thick Steaks 1 inch thick

Steaks 2 inch thick

Roasts 2-10 lbs

Oven Temp.

Fresh

Frozen

3 inch 420˚

2 min/side 3 min/side

Pork

3 inch 3 inch

No Extender Ring

1 inch 1 inch

400˚ 400˚

375˚

375˚ 375˚

400˚ 400˚

N/A

7-8 min/side

4-5 min/side

9-10 min per pound

10-13 min/side

6-7 min/side

12-14 min per pound

10 min per pound

15-17 min/side

20 min/side

30 min/side

12-14 min per pound

18-20 min/side

45 min/side

30 min/side

Chicken, [Bone-in] Pieces Chicken, 1/2 inch Boneless/Skinless

1 inch 375˚ 10-12 min/lbs 15-17 min/lbs

Chicken, Whole

Turkey, Whole 8-10 lbs

(1) 3 inch Ring

375˚

Turkey,

Whole 11-16 lbs

(1) 3 or 5 inch Ring

375˚ Turkey, Whole 17-24 lbs

(2) 3 or 5 inch Ring

375˚ Turkey,

Whole 25-30 lbs

Turkey, Breasts Turkey,

Legs

Cornish Hen, Whole 1 - 1 1/2 lbs Duck, Whole 5-6 lbs

1 inch 275˚

11-13 min total

Eggs

Poultry

[Thicker add 2 mins per 1/2 inch]

[*Live Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]

Quick & Easy Cooking Guide

The NuWave Oven Elite

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.

Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.

1) Coloque la pizza en el sartén de silicon en su NuWave oven.

2) Hornée el, pan por tiempo indicado o hasta su preferencia.

3) Voltée la pizza con el queso bocariba y remueva el sartén de silicon.

4) Hornée la pizza 3-5 munitos más o nasta su preferencia.

Comidas Preparadas para una Persona Pot Pies Individual Chicken Tenders & Nuggets Vegetales Frisados

Alimentos Congelados ya Preparados

1 pulg 1 pulg 3 pulg 1 pulg 1 pulg 3 pulg 3 pulg 3 pulg 3 pulg 3 pulg 3 pulg 3 pulg

400˚ 375˚ 350˚ 325˚ 350˚ 350˚ 375˚

350˚

350˚ 350˚ 375˚

22-25 min c/lado

16-18 min c/lado

6-8 min c/lado

12 min c/lado

8 min c/lado

6-8 min c/lado

9 min c/lado

6-8 min c/lado

Rollos de Pan ya Horniados

Hot Wings - Alitas de Pollo

1 pulg

325˚

30 min c/lado

Pies Congelados

Hot Pockets

Bagel Bites

Poppers - Chiles Enpanizados Onion Rings Champiñones Rellenos Mozzarella Sticks

[En un Plato para Horno]

Altura de la Parrilla

Asado,

Cebolla, Ajo, Chile Morron Rojo, Calabacín, y Calabacín Amarillo

Papas Fritas Papas,

Entera Mediana

Broccoli y Coliflor al Vapor

Elote,

en Cascara

Elote, Entero

3 pulg 3 pulg 1 pulg

1 pulg 1 pulg 1 pulg 1 pulg

400˚ 420˚ 420˚

420˚ 420˚ 375˚ 420˚

5 min c/lado

N/A

N/A N/A

N/A

27 mins total

10-12 mins total

10 min

c/lado

10 min c/lado

3 min c/lado

5 min c/lado

4-5 min/side

Fresca

Congelada

Vegetales

Alimentos ya Preparados

3 pulg 1 pulg

375˚ 350˚

2 min c/lado

15-17 min c/lado

Pan Tostado con Queso

Rollitos en Bote [Crudo]

Rollitos de Canela

La Cacerola

3 pulg 3 pulg 3 pulg

375˚ 375˚ 350˚ 420˚

10-13 min c/lado

3-5 min c/lado

4 min total

1 min c/lado

Pan Tostado

Pop Tarts Hot Dogs

Tabla de Preparación Rápida y Fácil

Horno Infrarrojo de The NuWave Elite

[Un plato apto para horno con tapa de vidrio o lámina]

Calabacín

Temp. del Horno

Corteza Delgada

Corteza Regular

Corteza Gruesa

Deep Dish Quesadilla

Pizza & Quesadilla

Direcciones

Altura de la Parrilla

Temp. del Horno

3 pulg

420˚/ 420˚

420˚/ 420˚ 420˚/ 350˚

3 pulg 350˚/ 350˚ 3 pulg 375˚/ 375˚

Congelada

7-9 min costra hacia arriba/ 3-4 min queso hacia arriba

9-11 min costra hacia arriba/ 3-5 min queso hacia arriba

12-16 min costra hacia arriba/ 3-5 min queso hacia arriba

25 min costra hacia arriba/ 10 min queso hacia arriba

2 min c/lado

22078 QA-Q01

1 inch 3 inch 3 inch 3 inch 3 inch 3 inch

3 inch

1 inch 3 inch

3 inch 3 inch 3 inch 3 inch

375˚

400˚

400˚ 400˚ 375˚ 375˚

Sear then

cook at 375˚

375˚

400˚ 400˚

10 min per lb/side 12 min per lb/side

3 min/side

3 min/side N/A

4 min/side

4-5 min/side

3-4 min/side

15-17 min/side

4 min/side

5 min/side

5-6 min/side

1 inch

22-24 min/side

Sear 3 min/side 5-6 min/side

Sear then

cook at 375˚

Sear 2 min/side 8-10 min/side

Sear then

cook at 375˚

Sear 2 min/side 10-12 min/side

Sear 3 min/side 9-10 min/side Sear 3 min/side 12-14 min/side Sear 3 min/side 12-14 min/side

2 min/side

3 min/side

2 min/side

3 min/side

4 min/side

3 min/side

3 inch 400˚ 6-7 min/side 8-9 min/side

Roasts 3-7 lbs

Ham Sausage Bacon Patties Italian, Bratwurst, Etc. Chops

Tenderloins

Spare Ribs

Seafood

Fish, Fillets 1/2 inch thick Fish, Steaks & Fillets 1 inch thick Shrimp & Scallops Lobster Tails 4 oz

[Small]

Lobster Tails 10 oz [Large]

3 inch 400˚ 10-12 min/side 13-14 min/side

Lobster*, Whole [Claws & all]

Country Style Ribs

3 inch 3 inch

3 inch

1 inch

420˚

420˚ or Sear

Sear 5 min one side

only then cook at 350˚

3-4 min/side

2 min/side Rare

5-6 min/side

5 min/side Rare 3 min/side Med. Rare 6 min/side Med. Rare 4 min/side Medium 7 min/side Medium 5 min/side Well Done

3-4 min/side Rare 5-6 min/side Med. Rare 7-8 min/side Medium 10-11 min/side Well Done

8 min/side Well Done

13 min/lbs Rare 23 min/lbs Rare 15 min/lbs Med. Rare 25 min/lbs Med. Rare 18 min/lbs Medium 27 min/lbs Medium 20 min/lbs Well Done 30 min/lbs Well Done

5-6 min/side Rare

7-8 min/side Med. Rare

9-10 min/side Medium

12-13 min/side Well Done

Beef & Lamb Rack Height

Patties 1/2 inch thick Patties 1 inch thick Steaks 1 inch thick

Steaks 2 inch thick

Roasts 2-10 lbs

Oven Temp.

Fresh

Frozen

3 inch 420˚

2 min/side 3 min/side

Pork

3 inch 3 inch

No Extender Ring

1 inch 1 inch

400˚ 400˚

375˚

375˚ 375˚

400˚ 400˚

N/A

7-8 min/side

4-5 min/side

9-10 min per pound

10-13 min/side

6-7 min/side

12-14 min per pound

10 min per pound

15-17 min/side

20 min/side

30 min/side

12-14 min per pound

18-20 min/side

45 min/side

30 min/side

Chicken, [Bone-in] Pieces Chicken, 1/2 inch Boneless/Skinless

1 inch 375˚ 10-12 min/lbs 15-17 min/lbs

Chicken, Whole

Turkey, Whole 8-10 lbs

(1) 3 inch Ring

375˚

Turkey,

Whole 11-16 lbs

(1) 3 or 5 inch Ring

375˚ Turkey,

Whole 17-24 lbs

(2) 3 or 5 inch Ring

375˚ Turkey, Whole 25-30 lbs

Turkey, Breasts Turkey,

Legs

Cornish Hen, Whole 1 - 1 1/2 lbs Duck, Whole 5-6 lbs

1 inch 275˚

11-13 min total

Eggs

Poultry

[Thicker add 2 mins per 1/2 inch]

[*Live Lobsters: Bring large pot of water to a boil. Drop in lobsters head first. Cook for 2 minutes before placing in NuWave Oven.]

Quick & Easy Cooking Guide

The NuWave Oven Elite

1 pulg 3 pulg 3 pulg 3 pulg 3 pulg 3 pulg

3 pulg

1 pulg 3 pulg

3 pulg 3 pulg 3 pulg 3 pulg

375˚

400˚

400˚ 400˚ 375˚ 375˚

Dorar (Sear) despues

cocinar a 375˚

Dorar (Sear) despues

cocinar a 350˚

Dorar (Sear) despues

cocinar a 375˚

Dorar (Sear) despues

cocinar a 375˚

375˚

400˚ 400˚

10 min/lbs 12 min/lbs

3 min c/lado

3 min c/lado N/A

4 min c/lado

4-5 min c/lado

3-4 min c/lado

15-17 min c/lado

4 min c/lado

5 min c/lado

5-6 min c/lado

1 pulg

22-24 min c/lado

Dorar (Sear) 3 min c/lado 5-6 min c/lado

Dorar (Sear) 3 min c/lado 9-10 min c/lado Dorar (Sear) 3 min c/lado 12-14 min c/lado

Dorar (Sear) 2 min c/lado 8-10 min c/lado Dorar (Sear) 2 min c/lado 10-12 min c/lado

Dorar (Sear) 3 min c/lado 12-14 min c/lado

2 min c/lado

3 min c/lado

2 min c/lado

3 min c/lado

4 min c/lado

3 min c/lado

3 pulg 400˚ 6-7 min c/lado 8-9 min c/lado

Asada 3-7 lbs

Jamón Salchicas Tocino Trozo Salchica Italiana, Bratwurst, Ect. Chuleta

Lomo

Costilla al gusto

Mariscos

Pescado, Filetes 1/2 pulgada de grueso Pescado, Steaks & Fillets 1 inch thick Camarones & Callos de Hacha Cola de Langosta 4 onzas

[Pequeño]

Cola de Langosta 10 onzas [Grande]

3 pulg 400˚ 10-12 min c/lado 13-14 min c/lado

Langosta*, Entera

Costilla Estilo Country

3 pulg 3 pulg

3 pulg

1 pulg

420˚

420˚o Dorar (Sear)

3-4 min c/lado

2 min c/lado Poco Cocido

5-6 min/side

5 min/side Poco Cocido 3 min c/lado Medio Cocido 6 min/side Medio Cocido 4 min c/lado Cocido 7 min c/lado Cocido 5 min c/lado Bien Cocido

3-4 min c/lado Poco Cocido 5-6 min c/lado Medio Cocido 7-8 min c/lado Cocido 10-11 min c/lado Bien Cocido

8 min c/lado Bien Cocido

5-6 min c/lado Poco Cocido

7-8 min c/lado Medio Cocido

9-10 min c/lado Cocido

12-13 min c/lado Bien Cocido

Res & Cordero Altura de la Parrilla

Trozo de 1/2 pulgada de grueso Trozo de 1 pulgada de grueso Bistec de 1 pulgada de grueso

Bistec de 2 pulgada de grueso

Roasts 2-10 lbs

Temp. del Horno

Fresca

Congelada

3 pulg 420˚

2 min c/lado 3 min/side

Puerco

3 pulg 3 pulg

Sin el Anillo Extendor

1 pulg 1 pulg

400˚ 400˚

375˚

375˚ 375˚

400˚ 400˚

N/A

7-8 min

c/lado

4-5 min c/lado

9-10 min/lbs

10-13 min

c/lado

6-7 min c/lado

12-14 min/lbs

10 min/lbs

15-17 min

c/lado

20 min c/lado

30 min c/lado

12-14 min/lbs

18-20 min

c/lado

45 min c/lado

30 min c/lado

Pollo, [Con Hueso] Piezas Pollo, 1/2 pulgada Sin Hueso/Sin Piel

1 pulg 375˚ 10-12 min/lbs 15-17 min/lbs

Pollo, Completo

Pavo, Completo 8-10 lbs

(1) 3 pulg Anillo Extendor

375˚

Pavo,

Completo 11-16 lbs

(1) 3 o 5 pulg Anillo Extendor 375˚ Pavo, Completo 17-24 lbs

(2) 3 o 5 pulg Anillo Extendor

375˚ Pavo,

Completo 25-30 lbs

Pavo, Pechuga Pavo,

Piernas

Godomiz, Completo 1 - 1 1/2 lbs Pato, Completo 5-6 lbs

1 pulg 275˚

11-13 min total

Huevos

Aves

[Si es mas gruesa agregue 2 min. por 1/2 pulg]

[*Las langostas vivas: Traiga una olla grande de agua a hervir. Meta de cabeza Primero. Cocine por 2 minutos antes de colocarlo en NuWave Oven]

13 min/lbs Poco Cocido 23 min/lbs Poco Cocido 15 min/lbs Medio Cocido 25 min/lbs Medio Cocido 18 min/lbs Cocido 27 min/lbs Cocido 20 min/lbs Bien Cocido 30 min/lbs Bien Cocido

Tabla de Preparación Rápida y Fácil

Horno Infrarrojo de The NuWave Elite

Product Registration Form

Hoja de Registro del Producto

M.I. First Name - Nombre Last Name - Apellido

Street Address - Dirección

Apt. #

City - Ciudad State - Estado Zip Code - Código Postal

Telephone Number - Número Telefónico E-Mail Address - Correo Electrónico

Enjoy your NuWave Oven for 3 to 4 weeks before returning your registration card.

Disfrute de su NuWave Oven de 3 a 4 semanas antes de regresar a su tarjeta de registro.

1. Mr. Mrs. Ms. Miss

2. Please add me to the NuWave Mailing List

Por favor agregue mi nombre a la lista de correo NuWave.

3. Age Range

Rango de Edad

30-39

50-59 60-69

20-29

( ) -

Professional / Technical

15. Occupation / Employment Status

(check all that apply)

Ocupación / Situación de Empleo

(marque todos los que apliquen)

Profesionales / Técnicos

Yes - Sí

Don’t forget to register!

¡No te olvides de registrarte!

NuWave® Elite Infrared

Oven Accessories

Registration Card 22082

Complete Cookbook

& Manual 22076

Extender Ring Kit 22075

Kit includes: 10-inch Enamel Baking Pan 22071 2-inch Cooking Rack 22024 3-inch Stainless Steel Extender Ring 22073

Instructional

DVD 22079

Page 9

9Parts & Accessories

To order call our Customer Service Line at: 1.877.689.2838, or order online at www.NuWaveNow.com. Please provide the item name and number to ensure that your purchase is processed accurately.

NuWave® Elite Infrared

Oven Accessories

NuWave Supreme Pizza Kit 22104

NuWave Baking Kit 22110

Kit includes: Stainless Steel Pizza Flipper 22042 Silicone Pizza Liner 22105 Stainless Steel Pizza Server 22106 100% Bamboo Cutting Board 22107

Kit includes: 8x8-inch Silicone Baking Pan 22111 Silicone Baking Divider 22112 Silicone Cupcake Liner (set of 12) 22113 Silicone Baking Ring 22114 Stainless Steel Whisk 22115 NuWave Elite Baking Book 22118

Kit includes: Dehydration Adapter 22101 Dehydration Trays (Set of 4) 22102 Dehydration Base 22103

Kit includes: 5-inch Stainless Steel Extender Ring 22074 Roasting Stand 22089

Dehydrator Kit 22100

NuWave Elite Roasting Kit 22088

NuWave Elite Carrying Case 22080

Page 10

Connecting Power Head to Dome

Assembling the Full NuWave Oven

NuWave® Elite Infrared Oven

Assembly Guide

Lock

Place Power Head on the rim of the Dome and lock it into place by rotating the power head clockwise until the locking lugs are engaged.

Place Base Tray on a firm, stable surface.

Place Liner Pan inside Base Tray.

Place dual level Cooking Rack on the Liner Pan according to cooking requirements.

Place food on the rack.

Place Dome over food, connecting to the Base Tray. The Dome should fit evenly onto the base.

Set cook time and temperature according to recipe requirements.

BEFORE USING:

Prior to the first use of your NuWave Elite, wash Dome, Liner Pan, Base, and Cooking Rack in warm soapy water or run through a dishwasher cycle.

IMPORTANT - Do not wash or immerse Power

Head in water or cycle through dishwasher. The outer surface may be cleaned by wiping carefully with a damp dishcloth or sponge.

Owner’s Manual10

Page 11

Step 3

Place the assembled Power Head and Dome at a 45° angle on the holder as shown.

Lift dome only by using the handles on the Power Head. Once the Power Head and the Dome are assembled, the handles will allow you to lift both simultaneously when removing or checking food. When removing Liner Pan after cooking, use oven mitts and exercise extreme caution.

For best results, follow the time, temperature, and Cooking Rack height instructions provided in the cooking chart and recipe book.

No pre-heating required.

How to Install and Use Dome Holder

Make sure the Power Head is tightly locked onto the Dome. 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 situated inside the handle, and the Dome Holder is resting horizontally on a flat surface.

Cooking Instruction

Owner’s Manual

Page 12

If your NuWave Elite included a 3-inch and/or 5-inch Extender Ring, the Ring(s) can be used for multi-level cooking or for oversized food items that may not fit under the standard dome. Generally, foods (such as a ham or turkey) that exceed 10 lbs. would require the use of the Extender Ring(s) for optimal cooking.

• Place foods that require the longest cooking time on the rack closest to the heating element (ex. potatoes, carrots), and place soft vegetables on the lower racks (ex. mushrooms, tomatoes).

• When choosing the multi-level cooking option, use food combinations that take roughly the same amount of time to prepare. Examples: 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 dishes.

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 using the 3-inch Ring and 730 cubic inches using the 5-inch Ring. When adding the Extender Ring to the NuWave Oven, make sure it 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 which could cause burns or alter the necessary cooking times of your foods. The Extender Ring should only be used as an accessory item with the NuWave Elite. It is not intended to serve as a replacement for the dome, base, or any other components of the appliances.

Models Containing 3-inch & 5-inch Extender Ring

• Remember that the infrared rays do not penetrate the aluminum as heat circulates throughout the oven.

• If top layer foods finish cooking earlier, remove rack(s) from above and continue cooking bottom foods until done.

• You can use any shallow, oven-safe dishes for cooking.

• To warm bread, place it on the bottom rack or liner pan and cover. To grill, place bread on the top rack.

General Rules

Owner’s Manual12

Page 13

2-inch Rack

The 2-inch rack for the NuWave Elite 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 or under the 3-inch rack for more multi-level cooking space.

3] Without the Extender Ring, the 2-inch rack can also facilitate multi-level cooking by creating a third cooking surface between the liner pan and the bottom of the 3-inch rack.

4] You may use two extra 2-inch racks above and below the 3-inch rack, which is especially useful for dehydrating.

Care and Use

The Extender Ring is constructed from high-impact stainless steel. It should not be cleaned with harsh abrasives, but it is dishwasher safe.

Models Containing Extender Ring Kit

Do not touch the dome or any surface on the cooking area during operation. The air inside the dome can

reach 420°F (216°C) which makes the surface very

hot and may cause burns. Do not open the dome or remove the power head while the NuWave Oven is

operating. Turn off the power before removal.

CAUTION

2-inch Cooking Rack

10-inch Enamel Baking Pan

3-inch Stainless Steel Extender Ring

Note: The 2-inch rack is only to be

used in the positions and purposes shown below. Any other uses may affect cooking time and quality.

3-inch Cooking Rack 1-inch Cooking Rack 2-inch & 1-inch

Cooking Rack

3-inch & 2-inch

Cooking Rack

2-inch & 3-inch

Cooking Rack

Owner’s Manual

Page 14

Owner’s Manual14

Digital Control Panel on Power Head

Dehydration Kit Assembly

Dehydration Switch

Once the Power Head is placed onto the dehydration adapter, the dehydration switch is activated. This switch will automatically initiate the dehydrator temperature settings and prevent the Power Head from

heating above 200ºF/93˚C.

Place desired number of dehydration trays on dehydration base and turn clockwise. This will lock the trays into place. Once the trays are locked into the base, place the dehydration adapter on. The dehydration adapter will allow you to add the Power Head on and activate the dehydration switch.

* Dehydration kit is only for dehydration and Elite power head. Any other use will damage kit and void the warranty.

Lock

AM/PM Key: Select 12-hour time cycle

END TIME: Program time to end cooking

CLOCK: Program current time

START TIME: Program time to start cooking

PROG: Save, store and recall your recipes

STAGE: Stage cooking function

DEHYD: Dehydrator mode

WARM: Warm function

SEAR: Sear function

PAUSE/CLEAR: Pause or Clear function

COOK TEMP: Cooking temperature

START: Start oven

Numeral keys

COOK TIME: Cooking time

LCD Display

• Make sure the unit is plugged into a properly grounded outlet and that the cord is not touching any heated objects.

• Be certain that the liner pan has been properly placed within the base.

• Do not situate the liner pan directly on a stove burner or other direct heat source. Damage may result.

• Metal or glass dishes, pans, and foil or any materials used in a conventional oven may be safely used in the NuWave.

General Use Instructions

Page 15

Control Panel on Power Head

“0” should appear on LCD display when program is clear.

˚F/˚C Conversion

The default temperature setting is Fahrenheit (˚F) but the NuWave Oven Elite can display Celsius (˚C) as well.

1. Press and hold Cook Temp and Cook Time simultaneously for 2 seconds.

2. The display will then read 000C, beep once and will be displayed for 2 seconds.

The Oven will automatically exit ˚F/˚C conversion mode.

To change from C to F:

1. Press and hold Cook Temp and Cook Time simultaneously for 2 seconds.

2. The display will then read 000F, beep once and will be displayed for 2 seconds.

The Oven will automatically exit ˚F/˚C conversion mode.

NOTE: Please note - If you unplug the NuWave Oven will default to Fahrenheit (F)

Easy Start

To start cooking, press the COOK TIME button, enter time as desired, then press START.

Default is programed at 360ºF/182˚C. If cooking at any other temperature, COOK TEMP

button will be needed. See

Setting Temperature for details.

Setting Cook Time

1. Press the COOK TIME Button. The TIME indicator will flash in the lower right corner of the display panel.

2. Enter the time in hours and minutes by pressing the corresponding numerals. For example, 1 hour and 30 minutes would be entered by pressing 1, 3, 0. The display panel will show 1:30. If the required time is in minutes, you only need to enter 1 or 2 numbers. For example, 5 minutes just push 5; for 46 minutes, push 46. If the number needs to be corrected, clear the entry by pressing PAUSE/CLEAR button once. NOTE: While cooking, you may change the cooking time at any time while cooking. By pressing Cook Time,TIME will begin flashing. Enter the desired cooking time, the LCD display will show the remaining cooking time, TIME will be illuminated and the colon will be flashing.

Setting Temperature

1. Press the COOK TEMP button. The TEMP Indicator will flash in lower right corner

and 360ºF/182˚C will be displayed.

2. Press desired temperature. Temperature can be changed by 1ºF increments.

Temperature ranges from 100ºF/38˚C to 420ºF/216˚C. Dehydrator attachment temperature ranges from 100ºF/38˚C to 200ºF/93˚C.

NOTE: While cooking, you may change the cooking temperature at any time by pressing Cook Temp. The colon in the LCD Display will disappear, TIME will be illuminated and TEMP will be flashing. The current cooking temperature will be displayed for 3 seconds. During that time, you may enter a new cooking temperature.

Start Cooking

Set appropriate temperature and time, then press START to begin cooking. The remaining cooking time will appear in the display panel, and the colon symbol between the hours and minutes will flash. The oven will automatically stop cooking when the time has expired, and a “beep” will sound when cook time is complete.

Pause/Clear Cooking

To PAUSE the oven, press the PAUSE/CLEAR button once. The remaining cooking time will stay listed on the display panel but the colon will not blink. To CLEAR the cooking time, press the PAUSE/CLEAR button twice. The remaining time will be fully cleared and a “0” will appear.

Directions for the NuWave® Elite Oven

Owner’s Manual

Page 16

Sear Function

This function will permit you to sear the outside portions of your food in a short period of

time. The default setting is programmed at 450ºF/232˚C for 5 minutes. Press the SEAR

button. The display will read SEAR, 5 and TIME will flash. To change the sear cooking time, press 3, 4 or 5, then push START. SEAR, once selected, SEAR will always be the first stage in the program.

Warm Function

After the initial cooking time is complete, you may keep foods warm. The default setting

is programmed at 155ºF/68˚C for 2 hours. Press the WARM button. The display will read

WARM, 2:00 and TIME will flash. To change the time, enter the desired time and proceed. You may program the oven to keep foods warm for up to 24 hours. Once the initial cooking cycle is finished, the oven will “beep” twice before switching to the WARM function. Warm will always be the last stage in the program.

Stage Cook Function

This function is used when storing, programing or to cook for more than one consecutive setting of time and temperature. Press the STAGE button. STAGE will flash on the LCD

display. For all of the stages, the default temperature is always 360ºF/182˚C. To change

the temperature, press the COOK TEMP button. Enter the desired temperature. Press the COOK TIME button. On the LCD display, TIME will blink. Input the desired cooking time. You may start with the COOK TIME, followed by the COOK TEMP, or vice versa. Press the STAGE button to move onto programming stage “2.” Repeat the process until all desired stages are programmed. The maximum number of programmable stages is 10. Stage 10

will be displayed as “0”. If at any time you’d like to edit an already programmed stage, press

the STAGE button until desired one is displayed. At that point, you may change the COOK TEMP, COOK TIME or both. You may also edit the already programmed functions: DELAY, SEAR, and/or WARM functions by pressing the corresponding buttons on the keypad and reprogram as outlined above.

Setting Clock Time And AM/PM Button

Press the CLOCK button. Time indicator will flash in lower right corner and “0” will be displayed. Enter digits as correspond to the current time. For example, 1:25 would be entered by pressing 1, 2, 5. Once time has been entered, an AM setting will be the default. To change, press the AM/PM button. Press CLOCK button to set. If there is a power outage or if you unplug the NuWave Elite, just simply reprogram.

Start Time

IMPORTANT: CLOCK time must be set before START TIME function can be used (see “Setting Clock Time” above). This feature is designed to allow cooking to commence at a future time. It is possible to delay a program for up to 24 hours. Press the START TIME button, time indicator will flash in lower right corner and “S” will be displayed. Use the numeral keys to input the desired cooking start time. For example, 5:00 would be entered by pressing 5, 0, 0. Press AM/PM button to change from AM default if appropriate. Press STAGE button and select COOK TEMP, then COOK TIME and press the START button to initiate the program. There will be “S” display until the NuWave Elite starts cooking.

End Time

IMPORTANT: CLOCK time must be set before END TIME function can be used (see “Setting Clock Time” above). This feature is designed to allow cooking to cease at a future time. It is possible to delay the end of a program for up to 24 hours. Press the END TIME button, time indicator will flash in lower right corner and “E” will be displayed. Use the numeral keys to input the desired end time. For example, 5:00 would be entered by pressing 5, 0, 0. Press AM/PM button to change from AM default if appropriate. Press STAGE button and select COOK TEMP, then COOK TIME and press the START button to initiate the program. There will be “E” display until the NuWave Elite starts.

Owner’s Manual16

Advanced Functions

Page 17

Additional Information

• When using the standard dome, the oven will operate at normal temperatures of up

to 420ºF/216˚C.

• When the dehydrator dome is locked onto the Elite, this will prompt the oven to go into dehydration mode. DEHYD will appear on the LCD and the oven will not exceed

200ºF/93˚C.

• When releasing the dehydrator dome from the power head, this will disable the dehydration process.

• Dehydrator temperatures must be programmed and saved in order to become permanent memory.

CLEANING AND CARE INSTRUCTIONS

Unplug the unit before cleaning. The 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 with a damp cloth.

Owner’s Manual

Dehydrate Function

The default setting is programmed at 200ºF/93˚C. This function can be used to dehydrate

foods such as beef jerky, fruits, vegetables, spices, flowers, etc. To activate the dehydrate function, make sure the program is clear (press CLEAR button). The LCD display will read “0.” Press DEHYD button. If you have the dehydrator accessory attached to the power head, this will automatically activate the dehydrator temperature settings. Press COOK TEMP Button,

TEMP indicator will flash and 200ºF/93˚C will be displayed. You can enter in temperatures from 100º-200ºF/38˚C-93˚C in 1-degree increments. Press the COOK TIME Button. 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 1, 3, 0. The display

panel will show 1:30. If the required time is in minutes, you need to enter 1 or 2 numbers. For example, for 5 minutes just push 5; 46 minutes, push 46. The maximum time that can be set for dehydrating is 99 hours and 59 minutes. If the number needs to be corrected, clear the entry by pressing the PAUSE/CLEAR button twice, then re-enter the correct numbers. Press START to start the dehydrating process. Alarm will “beep” when time has expired. To deactivate the dehydrator, press Reset button under the Power Head.

Program Function

The PROG button represents a variety of functions available to users of the NuWave Elite, including Memory Entry (the storage of frequently used stage cooking programs), Memory Recall (retrieval of stage cooking sequences), Stage Cooking Mode and Dehydrator Mode.

Programming —Press STAGE button, then enter appropriate temperatures, times and additional stages if necessary for your recipes. Press PROG button to confirm the number you selected, then press START or press PAUSE/CLEAR to Recall. Up to 12 cooking functions may be stored with each memory entry (SEAR, 10 additional stages of cooking time, temperature and WARM). If you are unsure of the current cooking temperature while the Elite is cooking, press STAGE, then COOK TEMP to display the current temperature. The display will automatically revert to the cooking time after several seconds.

NOTE: You may store up to 99 different entries (1-99). When you press the DEHYD

button, you can enter 20 additional programs that will not exceed 200ºF/93˚C

(1001-1020). Memory Recall —Press PROG button. “00” will blink in the display area.

Then, select the appropriate numeral buttons to store the program.

NOTE: Always keep a log of your recipes in a safe place.

Page 18

THE MANUFACTURER WARRANTS

The infrared cooking system including power head, dome, cooking rack, liner pan, base, and all electrical components are 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

IMPORTANT TIPS:

1. Check the power outlet to ensure proper operation. Do not operate the unit simultaneously with other major appliances plugged into the same outlet. Check the cooking temperature if the oven is cooking too slowly.

2. The electrical plug must be properly inserted into the outlet.

3. Always turn off and unplug the oven before washing.

4. Moisture may result inside the dome if food is not removed promptly after the cooking time has expired. Steam/moisture build up can be avoided by doing the following:

• Remove food promptly after it is finished cooking.

• If it is desirable to keep the food warm until served, reset cooking time to a lower temperature.

FROM THE NUWAVE CHEF:

For best results, we recommend that the food (meats, poultry, and fish) is removed immediately from the oven after cooking to rest. Resting prevents overcooking, and taking the time to let the food rest will ensure that it is moist, tender, and juicy at the desired doneness. Remove the food from the oven; place it on a plate or serving platter; and cover it loosely with a foil. This will allow the juices that were driven to the center of the food during cooking to be redistributed throughout the food and reabsorbed. Be careful not to wrap the food too tightly as that may result in sweating and will lead to loss of moisture you want to keep in the food. Resting times will vary depending on the size of the food. As a general rule, roasts and whole chickens should rest 15 to 30 minutes before carving. Steaks, chops, and chicken breasts should rest at least 5 minutes. A good rule of thumb is rest 1 minute for every 3.5 oz.

THE NUWAVE® ELITE OVEN INFRARED COOKING SYSTEM

To obtain warranty service, contact the service department at this toll free number: 1-877-689-2838 M-F 7:00AM - 7:00PM CST. NuWave, LLC 1755 North Butterfield Road, Libertyville, IL 60048, USA www.NuWaveNow.com | [email protected]

Owner’s Manual18

IMPORTANT - Do not wash or immerse Power

Head in water or cycle through dishwasher. The outer surface may be cleaned by wiping

carefully with a damp dishcloth or sponge.

Page 19

infrared cooking system 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 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 the owner’s name, address, daytime

telephone number, a detailed description of the problem, and your “RGA number.” (Call 1-877-NUWAVE8(689-2838) or e-mail [email protected] to obtain the RGA (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 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

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 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 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 NUWAVE, LLC.

1-877-689-2838 M-F 7:00AM - 7:00PM CST. email: [email protected]

Owner’s Manual

Page 20

*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

www.rohsguide.com/rohs-faq.htm

At NuWave, LLC, we have taken a great amount of care in ensuring that our products are safe and secure for every household. All NuWave

Elite Infrared Ovens are built and manufactured in strict compliance with RoHS* standards. Although US manufacturers are not bound by law to follow RoHS standards, NuWave has made a conscious decision to voluntarily follow this directive to preserve the safety of its consumers and the quality of our environment.

Owner’s Manual20

RoHS Restricted Materials

Material & Toxicological Profile Maximum Concentration

Lead (Pb) 0.1% by weight Mecury (Hg) 0.1% by weight Cadmium (Cd) 0.01% by weight

Hexavalent Chromium (Cr-VI) 0.1% by weight

Polybrominated Biphenyls (PBB) 0.1% by weight Polybrominated Diphenyls (PBDE) 0.1% by weight

Temperature Instructions & Functions

Temperature Range

Default 360F = 182˚C

Common Cooking Temps

275F = 135˚C

Min. Temperature 100F = 38˚C 300F = 148˚C Max. Temperature 420F = 216˚C 325F = 163˚C Max. Dehydrate 200F = 93˚C 350F = 177˚C

Warm 155F = 66˚C 375F = 191˚C Sear 450F = 232˚C 400F = 204˚C

Page 21

We love baking pizza in the NuWave Oven so much we’ve created these

tools 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 and the Supreme Pizza Kit! Whether you prefer your pizza thin, regular or deep dish...your NuWave Oven, along with the Supreme Pizza Kit, will do the trick!

*Your order may contain only some of the above items. To purchase this product, call NuWave Customer Service at 1-877-689-2838 or order online at www.NuWaveNow.com

The NuWave Supreme Pizza Kit*

The spring-loaded, easy grip handle allows you to securely clamp the 10-inch stainless steel rings shut, safely letting you flip your pizzas, calzones, quesadillas and much more!

Bake your pizza crust first without overcooking your cheese or favorite toppings. The slick surface will not stick to cheese, and also attracts unwanted grease (complies with FDA regulations).

Two great utensils rolled into one! The NuWave Pizza Server, with multiple stainless steel cutting surfaces and easy grip handle, will have you slicing and serving your pizza with no effort.

The unique bamboo cutting board will spare damage to your counter tops, save you money and help protect the environment. This board is multifunctional with a flat side for cutting pizzas and breads and a grooved side for cutting fruits, vegetables and other foods with juices.

The NuWave Stainless Steel Pizza Flipper

The NuWave Silicone Pizza Liner

The NuWave Stainless Steel Pizza Server

The NuWave 100% Bamboo Cutting Board

Frozen, Fresh, Thick or Thin...

Supreme Pizza Kit

Page 22

1. Place the Pizza Liner over the top of your pizza.

2. Place pizza upside down on the 1-inch rack. Cook at 420ºF, until crust of pizza is a light brown in color.

How to Use the NuWave Pizza Flipper &

Pizza Liner with your NuWave

Oven

Note

Make sure the reversible rack is positioned as the 1-inch rack in the NuWave Oven.

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 at 420ºF for 3-5 minutes or until cheese is melted to your preference.

3. When using Pizza Flipper, start with the Pizza Flipper open and slide under the Pizza Liner and over the top of the crust.

4. Using the handle, close the Pizza Flipper until pizza is securely held.

Care & Use

The Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board should be washed with mild soap and water. They should not be cleaned with harsh abrasives. Allow utensils to dry completely before using or storing.

Supreme Pizza Kit

Page 23

Perfect Pizza Every Time! Pizza baked in the NuWave Oven is delicious without exception, so the only thing left to do is ENJOY!

Slicing & Serving with the NuWave

Stainless Steel Pizza Server

CAUTION

The edges of the spatula and pizza cutter are sharp. Always cut away from your body. Serrated edges can be dangerous, and should not be used for support.

Rolling Slicer

Hold handle so the Pizza Server ison top, permitting you to use the Pizza Cutter.

Serrated Slicer

Both the Pizza Cutter and the Pizza Server can be used to slice additional foods such as quesadillas, panini sandwiches, quiche and much more.

Server

To use the Pizza Server, simply point the edge of the spatula away from you, and with a scooping motion lift the pizza or food and place on a serving dish.

23Supreme Pizza Kit

Page 24

Cooking Guide

Page 25

25Cooking Guide

Page 26

[Photo: Almond Tart, page 85]

THE

NUWAVE OVEN

COMPLETE

COOKBOOK

Page 27

This recipe book contains valuable information that will help you start incorporating the NuWave® Elite Infrared

Oven into your daily life. We’ve provided

easy-to-prepare recipes, along with helpful tips at the beginning of each section that will help you achieve perfect cooking results every time. Also visit NuWaveCookingClub.com for other great tips and instructional videos.

General Tips

Metal containers, aluminum foil or any oven-safe dish can be used in the NuWave® Elite Infrared Oven. The infrared rays will not penetrate through these materials. Lightweight aluminum foil works best for lining shallow dishes and pans. Cover food with aluminum foil to protect from browning more than preferred. Keep in mind that heat will still circulate, but the foil may slow the cooking time of the food beneath.

Steam build up can occur when cooking foods that contain a lot of moisture, like vegetables or fish.

General Tips

When your cooking cycle is complete, please remember to lift the dome so that steam is channeled away from your face.

To keep prepared foods crisp, such as egg rolls, chicken tenders or pizza, remove the dome immediately after cooking.

Timing is the key to perfection with the NuWave™ Oven Elite. Keep in mind that all cooking guidelines are just that, and may need to be adjusted depending on the specific situation. When cooking larger dishes such as roasts or other foods with varying thickness, suggested cooking times may need to be extended. Cook in 2 minute increments and check after each interval.

[Photo: Tuna Noodle Casserole, page 68]

Page 28

Breakfast

Bacon: Cook at 400 degrees for 3-4 minutes per side, on the 3-inch rack. For extra crispy bacon, flip and cook for an additional minute. Sprinkle on brown sugar for a sweet taste. For easy clean up, place aluminum foil in the liner pan. Once the grease solidifies, discard the foil.

There is no boiling water required to prepare hard boiled eggs: Place eggs on the 1-inch rack and cook at 275 degrees for 11-12 minutes. Remove the eggs promptly, letting them cool completely

for 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.

Warm pre-made muffins, breads or pastries: Simply wrap in aluminum foil and place in the liner pan during the last 2 minutes of cooking time.

Place bagels, English muffins or bread on the 3-inch rack and cook at 375 degrees for about 2-4 minutes.

[Photo: Easy Quiche Pie]

Tips for Breakfast

Page 29

Soak favorite bread in egg substitute and roll in corn flake crumbs. Place bread on 3-inch rack and bake at 375 degrees for 4 minutes per side. Top with low-calorie syrup or fruit and you have a crispy, healthy, and delicious breakfast!

Combine all ingredients except bread. Stir until smooth. Arrange bread slices in one layer in a baking dish. Pour 1/2 of liquid into the 8x8-inch silicone baking pan. Add 4 remaining pieces of bread. Cover and refrigerate at least 30 minutes. Place baking dish on 1-inch rack and bake at 375 degrees for 10 minutes. Cover with foil or parchment for the first 10 minutes, allowing foil to hang out from oven. Cook for 8 more minutes at 375 degrees. If you seal foil too tightly the food will not cook properly. (2-4 servings)

Cinnamon Breakfast Twists

1 package refrigerated bread sticks 1/2 cup butter, melted 1 cup sugar 2 teaspoons cinnamon

Mix sugar and cinnamon in a medium bowl. Set aside. Pour melted butter into a pie plate. Dredge bread sticks in butter one at a time and then place into the sugar mixture one by one. Toss to coat. Hold bread stick by each end and twist. Set on 3-inch rack and bake at 350 degrees 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)

Tip: Brush a beaten egg on bread stick and sprinkle with sesame seeds, poppy seeds, or grated cheese.

Low-Cal French Toast

Easy Quiche Pie

1 cup chopped ham 4 large mushrooms, medium chopped 1 cup loosely packed spinach 1 cup shredded swiss cheese 1/2 cup Bisquick 1 cup milk 1/8 teaspoon pepper 2 eggs

Place ham, mushrooms and spinach in oven safe dish, silicone liner or foil and place on the 3-inch rack. Cook at 400 degrees for about 4-5 minutes. While above is cooking, mix Bisquick, milk, pepper and two eggs. Pour in NuWave 8x8-inch silicone baking pan. Stir cooked ham, mushroom, and spinach in 8x8-inch baking pan. Sprinkle cheese on top. Place pan on 1-inch rack. Bake at 350 degrees for 18-20 minutes, or until a knife can be inserted and center comes out clean. Let stand 5 minutes before serving. (6 servings)

Brown Sugar French Toast

1/2 cup packed brown sugar 1 tablespoon corn syrup 8 slices of white or wheat bread 6 large eggs 1/4 teaspoon cinnamon 3/4 cup half-and-half 1 teaspoon vanilla 1/2 cup chopped pecans

Breakfast

Breakfast sausage links

400 degrees for 3 minutes per side, on 3-inch rack.

Breakfast sausage patties 400 degrees for 3-4 minutes per side on the 3-inch rack.

Eggs, scrambled

Cook at 375 degrees for 5-6 minutes on 3-inch rack. Place in well greased dish, stirring halfway.

Eggs, sunny-side Cook at 375 degrees for 3-4 minutes on 3-inch rack in small, buttered dish.

Eggs, baked eggs

Cook at 375 degrees for 7 minutes on 3-inch rack in large, greased custard cup.

Everyday Breakfast Foods

Complete Cookbook

Page 30

6 slices of bread (white or wheat) 1 1/2 cups cubed ham 6 ounces shredded swiss cheese 6 ounces shredded cheddar cheese 4 large eggs 1/2 teaspoon salt 1 teaspoon onion powder 1 1/2 cups milk 1 teaspoon dry mustard 1/4 teaspoon red pepper 1 1/2 cups corn flakes 4 tablespoons butter, melted

Spray two large custard cups with oil. Crack one egg into each cup. Gently break yolk. Salt & pepper as desired. Place four English muffin halves on liner pan and place the eggs on the 3-inch rack. Cook at 375 degrees for about 4-5 minutes. When timer goes off, place slices of Canadian bacon on rack next to the eggs. Finally, place cheese on top of muffins and cook for an additional 2 minutes. Assemble & enjoy! (2 servings)

Tip: Replace Canadian bacon with frozen breakfast sausage patties. Consult your Quick & Easy Cooking Guide for correct cooking time.

Trim crust from bread and layer the 10–inch NuWave pan, or an 8x8-inch silicone baking pan. Press bread to make

it fit. If you have extra, that’s fine. Layer

ham and cheeses, alternating at least once. Mix eggs, milk, and seasonings together; pour over layers. Let liquid soak into bread for 2 minutes. Mix cornflakes and melted butter; sprinkle on top. Bake on 1-inch rack at 400 degrees for 10 minutes. Cook at 375 degrees for 6-7 minutes. When strata starts to brown, cover with foil, loosely, and finish cooking for 10 minutes. When done, let sit for 1-2 minutes. Check readiness with toothpick.

Ham & Cheese Strata

Breakfast

Steak & Eggs

1 (4-ounce or 1/2-inch thick) sirloin steak seasoned salt 2 large eggs 1 scallion, thinly sliced 1/2 tomato, seeds removed 2 tablespoons grated Parmesan cheese

Crack eggs in a shallow oven safe dish, break yolk and place on the liner pan. Place the steak and tomato on the 3-inch rack to the side of the eggs. Season steak and add cheese to tomatoes. Cook at 420 degrees, 4 minutes per side, for medium doneness, for a 1-inch steak. (1 serving)

Tip: To prepare from frozen, place frozen steak on 3-inch rack and cook at 420 degrees for 7 minutes, add eggs and tomato and cook another 7 minutes.

NuWave Muffin Sandwich

2 large eggs 2 English muffins, split 2 slices Canadian bacon 2 slices american cheese salt & pepper to taste

[Photo: Ham & Cheese Strata]

Complete Cookbook

Page 31

Mix everything in shallow oven safe dish and place on 3-inch rack. Cook at 375 degrees for about 6-7 minutes. Stir, and continue to cook for 2 minutes. (1 serving)

Tips: For a spicy kick, add 3 ounces of crumbled Chorizo sausage.

Ham & Eggs Scramble

2 large eggs 3 ounces Chorizo sausage 2 tablespoons salsa 2 ounces shredded Monterey jack cheese hot sauce to taste

2 large eggs 3 ounces ham, chopped 2 tablespoons parsley, chopped 2 ounces shredded cheddar cheese salt & pepper to taste

Press sausage around the edge of a saucer. Crack eggs in the center and top with salsa and cheese. Place on 1-inch rack and cook at 375 degrees for 6-7 minutes or until eggs are set. (1 serving)

Chorizo Sausage & Eggs

Nest Egg with Manchango

1 bread slice 1 teaspoon butter or cooking spray 1 egg 3 tablespoons Manchango cheese (You may substitute)

Cut round out of slice of bread (suggestion: use the bottom of a juice glass), flatten and press back into hole. Butter both sides of bread. Place bread in oven safe baking pan. Place onto 3-inch rack.

Crack egg into hole and top with black pepper and Manchango cheese. Bake at 375 degrees for 5-6 minutes. Serve with sliced bacon and fresh fruit. (1 serving)

Tip: You can use any kind of cheese. Manchango is salty and very flavorful.

You don’t need much.

10 eggs, beaten 1/2 cup milk 6 ounces shredded cheddar cheese 1 cup ham or bacon, finely chopped (may substitute sausage, cook and drain grease) 1/2 cup green pepper, chopped 1/4 cup onion, chopped 1 tablespoon parsley

Oven Omelette

In a medium bowl, beat eggs and milk until fluffy. Stir in cheese, meat, green pepper, and onion. Pour into NuWave 8x8-inch silicone pan. Bake on 1-inch rack and cook at 350 degrees for 1215 minutes. Let sit with dome on for 1 minute, then cut into desired sizes. (4 servings)

Breakfast

[Photo: Nest Egg with Manchango]

31Complete Cookbook

Page 32

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 6-8 minutes per side at 350 degrees, with no defrosting required. Some of the most popular choices include:

Brown sausage in 12-inch liner pan for 5 minutes at 420 degrees. Drain fat. Place sausage back into liner pan. Add all vegetables to the drained sausage and continue to cook at 420 degrees for 5 minutes. Let cool for 5 minutes and add cheese. Stuff the mushrooms with sausage mixture and place on 3-inch rack for 3 minutes for medium size mushrooms, or 5 minutes for large mushrooms. Cook at 350 degrees. If the mushrooms are frozen, cook at 350 degrees for 6-8 minutes.

Tips for Appetizers

• Hot wings

• Corn dogs

• Bagel bites

• Chicken tenders

• Poppers

• Potato skins

• Egg rolls

• Pot stickers

• French fries

Stuffed Italian Sausage Mushrooms

24 medium or 12 large button mushrooms; washed and cleaned with a mushroom brush, stems removed 1 pound bulk Italian sausage 1 small onion, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 cup mozzarella cheese salt & pepper to taste

Tangy Mild Wings

2 pounds of wings or drumettes

Sauce

1 cup ketchup 1/4 bead molasses 1/4 cup soy sauce 1/2 teaspoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon salt 3 tablespoons Worcestershire sauce 3 tablespoons white vinegar

Mix all the ingredients for sauce. Taste for salt content. If you like it spicy, add more cayenne pepper. Reserve extra sauce for dipping. Run frozen wings under cold water. Add wings to sauce and coat well. Place on the 3-inch rack and cook at 375 degrees for 3-4 minutes per side. If frozen, timing should be adjusted to 5-6 minutes per side. Serve with ranch or blue cheese dressing. Cut celery and carrots pieces and serve along with the wings. (2-4 servings)

Appetizers

[Photo: Tangy Mild Wings]

Complete Cookbook

Page 33

Cut bacon into 4 equal pieces and lay on a piece of shrimp and a slice of chestnut. Roll and secure with toothpick. Place on the 3-inch rack and cook at 400 degrees for 2-3 minutes per side.

Tip: Replace shrimp with tofu, chicken livers or mussels.

The Best Grilled Cheese Sandwich

Shrimp Rumaki

6 slices bacon 24 small shrimp or 12 jumbo shrimp cut in half 1/4 cup sliced water chestnuts

Sweet Party Mix

2 cups bite-size corn square cereal 2 cups bite-size rice square cereal 1 cup pretzel knots 1/2 cup sliced almonds 1/4 cup packed brown sugar 1 1/2 tablespoons butter 1 1/2 tablespoons light-colored corn syrup 1/4 teaspoon baking soda 1/2 dried cranberries

In large bowl combine corn cereal, rice cereal, pretzels, and almonds, then set aside. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 3 additional minutes. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat. Pour mixture in liner pan. Bake at 375 degrees for 5 minutes. Stir mix and cook for 5 additional minutes. Lay hot mix on large piece of buttered foil. Once cool, break up pieces and stir in dried fruit. Store in air-tight container. (Makes 6 cups)

Tip: Add some ham or turkey for extra protein, and cook 1 more minute per side.

2 slices wheat or white bread 1 tablespoon margarine or butter 2 slices american cheese

Spread butter or margarine on both sides of bread. Place one piece of bread on 3-inch rack, buttered side down. Place cheese on bread and top with remaining slice, butter side up. Grill at 375 degrees for 3-5 minutes per side.

Appetizers

[Photo: The Best Grilled Cheese Sandwich ]

Page 34

In small bowl, mix first five ingredients. Set aside. Drain water chestnuts and lay onto paper towels for absorption. Cut each strip of bacon into three pieces. Wrap a piece of bacon around water chestnut and secure with toothpick. Place in 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 3-inch rack. Bake at 400 degrees for 4 minutes, per side, or until bacon is crisp. (Makes 20 pieces)

Ham & Cheese Pitas

4 pita bread rounds (8-inch) 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 pita rounds across the center, making 8 half circles. Stuff each half with ham, cheese, onions, and tomato. Using a pastry brush, lightly butter outside of each pita sandwich. Sprinkle with paprika. Place directly on 3-inch rack and cook at 375 degrees for 3 minutes per side. (4 servings)

Bacon Wrapped Water Chestnuts

1/4 cup soy sauce 1/ 3 cup honey 1 tablespoon oil 1 tablespoon ketchup 1/2 teaspoon garlic powder 1 can (5-ounce) whole water chestnuts 10 bacon strips

In a large re-sealable plastic bag, combine taco seasoning, oil and vinegar and hot pepper sauce; add chicken. Seal bag and turn to coat. Let mixture sit in refrigerator for 30 minutes. Place chicken on 3-inch rack and cook at 400 degrees for 6-7 minutes per side. (Makes 2 1/2 dozen)

Tip: The great thing about the NuWave Elite is that you can serve the first batch of wings while cooking the rest and everything remains hot. Serve with either guacamole or salsa.

Taco-Flavored Chicken Wings

1 pack taco seasoning 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons hot pepper sauce 4 pounds of chicken wings 1 cup guacamole or salsa

Appetizers

Teriyaki Chicken

4 large chicken breasts cut length wise into 10 1/2-inch strips 1/2 cup soy sauce 1/2 cup water 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 3-inch rack. Cook at 400 degrees for about 7-8 minutes per side or until lightly browned and the chicken is cooked. (20 pieces)

Complete Cookbook

Page 35

Using a fork, mash bread, milk, and egg yolks in large bowl until smooth. Add pork, parsley, garlic, salt and pepper, then mix until incorporated. Add beef and knead until combined. Form mixture into 1 1/4 –inch meatballs (makes about

80). Place meatballs on 3-inch rack and bake at 350 degrees for 5-6 minutes per side. You will have to do this in stages unless you have the Elite Extender Ring Kit. In that case, then also place a layer on 1-inch rack. Once cooked, place meatballs in sauce to coat, then place in chafing dish or in liner pan and base. Keep meatballs warm in NuWave Oven Elite by pushing stage button, select the temperature (170 degrees), cook time (the amount of minutes or hours you want to keep meatballs warm), then start. (20 servings)

Sweet & Sour Cocktail Meatballs

4 slices hearty white sandwich bread, torn into pieces 1/2 cup milk 2 large eggs 1/2 pound ground pork 1/2 cup finely chopped fresh parsley 2 garlic cloves, minced 1 teaspoon salt 2 teaspoons pepper 2 1/2 pounds 85% lean ground beef

Sauce

1 tablespoon vegetable oil 1 onion, minced 1 (28-ounce) can tomato sauce 2 1/2 cups apricot preserves 1/4 cup packed dark brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 1/4 teaspoon red pepper flakes

Place all above ingredients in sauce pan and mix well. Bring to one quick boil. Let simmer on medium for 15-20 minutes.

Appetizers

Pigs in a Blanket

2 (8-ounce) canned and refrigerated crescent dinner rolls 48 cocktail-sized sausages

Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausages on shortest side of each triangle. Roll up, starting at shortest end and rolling to opposite point; place point side down on liner pan. Bake at 375 degrees for 6-8 minutes or until golden brown. Serve warm. (Makes 48)

[Photo: Sweet & Sour Cocktail Meatballs]

35Complete Cookbook

Page 36

Potato Skins

2 baked potatoes, medium size 1/4 cup low-fat sour cream 1 packet ranch seasoning 1 cup (4 ounces) shredded cheddar cheese green onions cooked bacon pieces

Bake potatoes at 420 degrees for 27-30 minutes on 1-inch rack. Let cool for 5-10 minutes. Cut them in half. Scoop potato out of skins; combine potatoes with sour cream and salad dressing seasoning mix. Fill skins with mixture. Sprinkle with cheese. Place on 3-inch rack and bake at 400 degrees for 3 minutes or until cheese is melted. Add green onions and bacon (optional). (2 Servings)

Tip: You can use the same recipe, substituting a taco seasoning packet and/or pepper jack cheese.

Rémoulade Sauce 2 tablespoons pickle relish 1/4 cup ketchup 1/2 cup mayonnaise 1 tablespoon lemon juice

Mix all ingredients and serve chilled.

Jumbo Lump Crab Cakes

(16-ounce) jumbo lump crab meat 2/3 cup fresh or canned bread crumbs 2 teaspoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 teaspoon Old Bay® seasoning salt & pepper to taste

Mix all ingredients other than crab meat. Gently fold in crab meat, leaving 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 3-inch rack. Cook at 375 degrees for 5-6 minutes per side.

Tip: Place over gourmet greens, or with your favorite sauce.

[Photo: Potato Skins]

Appetizers

Page 37

Place peeled and de-veined shrimp on bottom of liner pan. Add all other ingredients on top of shrimp and gently mix. Place dome lid and cook at 400 degrees for 8-10 minutes. (6 servings for dinner or 12 servings for appetizers)

Southern Style Shrimp with White Wine

2 pounds of 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 1/2 cup dry white wine 2 tablespoons lemon juice 1/4 cup chopped flat leaf parsley salt & pepper to taste

Roasted Pumpkin Seeds

2 1/2 cups fresh pumpkin seeds 2 teaspoons olive oil 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 teaspoon all-season salt 1 teaspoon smoked or plain paprika

Rinse seeds thoroughly; dry with a paper towel. Place all ingredients in large bowl and toss. Spread seeds on liner pan (You will have to roast in two batches). Roast seeds at 310 degrees for 15 minutes. Stir seeds and roast another 15-17 minutes. For extra crunch add more time. Cool and enjoy. Store in an airtight container. (Makes about 2 cups)

You will need 8, 6-inch bamboo skewers. Peel, devein, wash, and remove tails from shrimp. Uncurl shrimp and wrap a small slice of prosciutto neatly and snugly around each to cover. Place shrimp on 3-inch rack and using pastry brush. Brush oil to coat each side. Cook at 375 degrees for 3-4 minutes per side. Sprinkle with black pepper. (6 servings)

Prosciutto Wrapped Shrimp Sticks

48 uncooked medium shrimp, peeled, de-veined and tail removed 1/2 pound thinly sliced prosciutto 3 tablespoons olive oil

Italian Purses

2 (8-ounce) canned crescent rolls 1/2 pound Italian sausage or ground beef, cooked and crumbled 1/2 cup mozzarella cheese (shredded) 1/2 cup sliced onions 1 tablespoon Italian herb seasoning 1 medium tomato, diced 1/8 teaspoon garlic powder

Mix sausage, cheese, Italian seasoning, tomato, and garlic powder in small bowl. Set aside. Separate dough into 8 triangles. Place roughly a spoonful of mixture into center of triangles. Take each end of triangle and overlap top. Pinch edges to seal in mixture. Place 8 crescent roll purses on liner pan. Bake at 375 degrees for 10-12 minutes. Repeat for other eight purses. (16 servings)

[Photo: Roasted Pumpkin Seeds]

Appetizers

37Complete Cookbook

Page 38

Chicken Nachos

2 chicken breasts 1/2 cup red or green peppers, chopped 1/2 cup sliced onions 1 large chopped tomato 1 (7-ounce) can green chilies, drained and diced 1 can small black olives, sliced

Place chicken breast on 3-inch rack and cook at 400 degrees for 4-6 per side if thawed. If frozen, 8-9 minutes per side. Shred chicken. Spray liner pan with nonstick cooking spray. Place tortilla chips in liner pan and layer with shredded chicken, cheese and vegetables. Top with another layer of cheese. Cook at 400 degrees for 7-8 minutes or until cheese is melted. Serve with salsa.

Soak wooden skewers in oil to prevent burning.

Wash, then dry shrimp with paper towel. Thread shrimp on skewers and brush with 1 tablespoon melted butter. Mix dry spices and pour into salt shaker; set aside. Cook at 400 degree for 2-3 minutes per side. Frozen: cook at 400 degrees for 4-5 minutes per side. (4 servings)

Southwest Grilled Shrimp Skewers

24 large shrimp, frozen, peeled and de-veined 2 tablespoons dark chili powder 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger

Baked Party Sweet Onion Dip

2 large onions, chopped (medium dice) 2 cups Parmesan cheese 2 cups low-fat mayonnaise 1/2 teaspoon black pepper

Mix all ingredients in 10-inch baking pan. Smooth ingredients flat and place on 1-inch rack. Bake at 375 degrees for 10-12 minutes or until dish turns brown and bubbly. Serve with your favorite cracker or bread.

[Photo: Southwest Grilled Shrimp Skewers]

Appetizers

Page 39

Hot Artichoke Dip

1 cup mayonnaise 1 package (8-ounce) cream cheese, softened 1 cup grated Parmesan cheese, divided 2 jars (6-ounce) artichokes hearts, drained and chopped

In medium bowl, mix following ingredients thoroughly: mayonnaise, cream cheese, 3/4 cup Parmesan cheese, artichokes. Place in oven safe pan. Place on 1-inch rack. Sprinkle remaining Parmesan cheese over top. Bake at 375 degrees for 10-12 minutes or until golden brown. (Makes 4 cups)

Spray liner pan with non-stick spray. Combine baking mix and milk in bowl until soft dough forms. Turn onto a surface lightly sprinkled with baking mix. Knead 10 times. Roll dough into an 8x12-inch rectangle. Cut dough into 8 squares. Cut each square in half to form 2 triangles. Starting from narrow end, wrap each triangle around a hot dog half. Place on liner pan. Bake for 10-12 minutes at 375 degrees. Serve with spicy mustard for added flavor. (16 servings)

2 1/2 cups reduced-fat all-purpose baking mix 3/4 cup low-fat (1%) milk 8 reduced-fat chicken or turkey hotdogs, cut in half

Skinny Pigs in Blankets

[Photo: Hot Artichoke Dip]

In bowl, mix crab meat, sweet onion, Parmesan, parsley, and pepper. Mix until all ingredients are incorporated. Lay 3 single wonton wrappers on a dry, clean surface and place a tablespoon of crab mixture into center of wrapper. Using your finger or a pastry brush, lightly spread water on edges of wonton. Fold into envelope (point to point should meet). Press together and place on 3-inch rack. Repeat process until all 24 are done. Cook first 12 at 375 degrees for 4 minutes per side. Remove and continue cooking remaining 12. (4 servings)

24 wonton wrappers (produce section) 4 ounces lump crab meat or sea legs, pre-cooked 3 tablespoons sweet onion, grated 2 tablespoons freshly grated Parmesan cheese 2 tablespoons chopped parsley 1/4 teaspoon black pepper small bowl of warm water

Crab & Parmesan Wontons

Appetizers

Page 40

To cook a regular crust for frozen pizza, place a piece of parchment paper or the NuWave Silicone Pizza Liner Pan on the bottom of the oven. Place the pizza upside down on top of the NuWave Silicone Pizza Liner, then cook according to directions. To finish, flip the pizza cheese side up and cook for an additional 3-5 minutes until the cheese melts.

Tips For Pizza

Pizza Baking Recommendations

Thin Crust - Frozen Estimated cooking time 7-9 minutes upside down at 420 degrees, and 3-4 minutes right side up at 420 degrees

Regular Crust - Frozen Estimated cooking time 9-11 minutes upside down at 420 degrees and 3-5 minutes right side up, at 420 degrees

Thick Crust - Frozen Estimated cooking time 12-16 minutes upside down at 420 degrees, and 3-5 minutes right side up at 350 degrees.

Pizza

Spray bread with oil and spread sauce on top. Place on 3-inch rack and toast at 400 degrees for 3 minutes. Add cheese and other ingredients and place on 1-inch rack. Cook at 400 degrees for 2-3 minutes or until cheese is melted and slightly browned.

Tip: Replace french bread with English muffins.

Pizza Boats

4 (1-inch thick) slices of french bread 3/4 cup pizza sauce 1/2 cup grated Parmesan cheese 4 slices provolone or mozzarella cheese one or more of the following:

• Sliced pepperoni, mushroom,

• Black olives, chopped bell

• Peppers, etc.

Pizza Baking Recommendations

Deep Dish - Frozen Estimated cooking time 25 minutes upside down, and 10 minutes right side up at 350 degrees.

[Photo: Pizza Boats]

Complete Cookbook

Page 41

Pizza

Cheesy French Bread

shredded cheddar cheese (8-ounce package) 1/2 cup mayonnaise or pizza sauce 1/2 cup broccoli 1 cup ham, pepperoni, etc 1/4 cup sliced black olives french loaf bread cut in half

Spread mayonnaise or pizza sauce on bread. If you are using toppings, place on bread. Top with cheese. Place bread on 3-inch rack. Bake at 400 degrees for 3 minutes, or until cheese becomes bubbly and brown.

Spray 3-inch rack with non-stick spray. For filling, stir together spinach, cream cheese, 2 tablespoons Parmesan cheese, green onion, and pepper in medium bowl. Set aside. Unroll pizza dough on lightly floured surface. Roll dough into a 15-inch square. Using pizza cutter or sharp knife, cut into 25 (3-inch) squares. Spoon slightly rounded teaspoon of filling onto center of each square. In a small bowl, whisk together the egg white and water. Lift corner of each square and stretch dough over to the opposite corner, making a triangle. Press edges together with tine of a fork. Arrange calzones on prepared 3-inch rack. Prick tops of calzones with fork. Brush tops with egg white mixture. Cook at 375 degrees for 8-10 minutes or until browned. For frozen, add 2-3 minutes or until browned and cooked in middle. (25 servings)

Mini Spinach Calzones

5-ounce package frozen spinach (thawed and well-drained) 4-ounce package reduced-fat cream cheese (Neufchatel, softened) 2 tablespoons Parmesan cheese, grated 2 tablespoons green onion, chopped 1/4 teaspoon ground black pepper 1 refrigerated pizza dough (13.8 ounce package) 1 egg white 1 tablespoon water 1 tablespoon grated Parmesan cheese

Spread 1/2 pizza sauce on bread. Set aside. Mix next 7 ingredients and form 1/2-inch thick patties. Place patties on 3-inch rack. Cook at 420 degrees for 3-4 minutes. Flip burgers and cook for 3 minutes at 420 degrees. Add cheese and cook additional 1 minute. Layer with extra sauce and top with bun.

Calzones

1 tube refrigerated pizza dough 1 cup shredded mozzarella or Monterey jack cheese 1/2 cup prepared spaghetti sauce 3/4 pounds cooked Italian sausage, or pepperoni 1/4 cup onions and tomatoes or any of your favorite vegetables

Roll dough so it can be cut in two, 6-inch disks. Spray two 10-inch square sheets of foil with non-stick spray and lay dough on the foil. Place equal amounts of ingredients on dough piece and fold over to form half moon-shaped packets. Wrap in foil and place on 1-inch rack. Cook at 375 degrees for 6-7 minutes per side, or until crust is crisp and browned.

Italian Pizza Patties

1 cup pizza sauce, divided 1 egg, beaten 1/2 cup dry bread crumbs 2 teaspoons dried minced onion 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 pounds of ground beef 3 slices mozzarella cheese, halved 6 kaiser rolls, halved

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Pita Pizza

1 (8 to 9-inch) soft pita bread 2 tablespoons tomato sauce 1/4 cup fresh chopped parsley 6-8 slices pepperoni 1/2 cup shredded mozzarella cheese

Place pita on 3-inch rack and spread tomato sauce over top. Top with parsley and pepperoni and then sprinkle cheese over those ingredients. Cook at 400 degrees for 3-4 minutes. (1 serving)

Goat Cheese Pizza

1 (8 to 10-inch) pre-baked pizza crust 1/2 tablespoon pizza sauce 1 tablespoon fresh chopped basil 2 ounces crumbled goat cheese 2 ounces shredded 4 cheese Italian blend

Cook crust on 3-inch rack at 400 degrees for 2-3 minutes. Spread top of the crust with sauce and top with basil and cheeses. Cook at 400 degrees for 3-4 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 sausage into 6-inch disk on oven safe dinner or pie plate. Spread sauce and layer other ingredients over sauce. Place on 3-inch rack and cook at 375 degrees for 9-10 minutes. (1 serving)

Pizza

Place tortilla on 3-inch rack. Mix the salsa together with the Mexican spice blend and spread the top of the tortilla with the salsa. Arrange the jalapenos and scallions over the sauce. Top with cheese. Cook at 400 degrees for 3-4 minutes.

Mexican Pizza

1 (8 to 9-inch) flour tortilla 2 tablespoons salsa 1/2 teaspoon taco seasoning or Mexican spice blend 1/8 cup fresh scallions, chopped 1/2 cup shredded cheddar cheese sliced jalapeno peppers to taste

[Photo: Goat Cheese Pizza]

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Poultry should be turned halfway through cooking time for even browning.

To use your favorite dry seasonings on frozen poultry, run meat under cold water first. This will allow seasonings to adhere.

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 aluminum foil to the sides of the rack or extend outside the oven to prevent the internal fan from moving foil around during the cooking process.

Turkey Tip: Start cooking turkey, breast side down, for the first half of cooking time. When you flip turkey breast side up, if there are giblets, 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.

Tips for Poultry

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 (Chicken: 165 degrees, Turkey: 160 degrees) of the meat.

Poultry

[Photo: Breaded Chicken Breast]

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Slice chicken in long pieces. Place on 10-inch round baking pan or 8x8-inch pan. Pour cooked broccoli on top of chicken. In sauce pan, melt butter on medium-low, then add flour and blend. Add milk and Worcestershire sauce and cook on medium-low heat until thickened, stirring constantly. Add grated cheese and heat until melted. Pour sauce over chicken. Place on 1-inch rack and bake at 375 degrees for 20-22 minutes. Let sit 5 minutes. (4 servings)

4 whole chicken breasts, washed 1 package frozen broccoli (10-ounce) 2 tablespoons flour 2 tablespoons butter 1 cup milk 1 teaspoon Worcestershire sauce 1 cup grated cheddar or american cheese

Chicken Divan

In a large bowl combine lemon juice, garlic, oil, oregano, thyme, salt and 1/4 teaspoon black pepper. Add artichoke hearts and potatoes; toss to coat. Using slotted spoons, transfer artichokes to bowl. With reserved marinade, brush hens. Twist wing tips under back. Place hens on 1-inch rack and spread potatoes and artichokes around birds. Cook at 400 degrees for 20-22 minutes per side. Let hens rest for 5 minutes. Cut down the middle and serve with potato and artichokes. (4 servings)

2 tablespoons lemon juice 3 cloves garlic 2 tablespoons extra-virgin olive oil 1 teaspoon oregano 1 teaspoon thyme 1/2 teaspoon kosher salt 2 cans artichokes hearts-drained 8 ounces small potatoes or tiny new potatoes, quartered 2 cornish game hens-washed and dried with paper towel (1-1 1/2 pounds)

Cornish Game Hens with Artichokes & Potatoes

Poultry

Blend together.

Tip: If you like spicier sauce, add more Wasabi. Honey mustard and BBQ sauces offer different flavor. When timer goes off, let chicken sit in the oven with dome on for 1 minute. This allows meat to rest.

Oven Fried Chicken Tenders with Wasabi Dipping Sauce

3 boneless, skinless chicken breasts (1 pound each, cut crosswise into 1/2-inch strips) 2/ 3 cup white flour 1 teaspoon baking soda 1/2 cup Parmesan cheese 1/2 teaspoon garlic salt 1/2 teaspoon paprika 1/2 teaspoon black pepper 1 egg, slightly beaten 3 tablespoons extra virgin olive oil

Spray 3-inch rack with non-stick cooking spray. In 1-gallon food storage bag, mix flour, baking soda, cheese, garlic salt and paprika. Dip chicken strips into egg and place into bag. Seal bag, shake and coat chicken. Place chicken on 3-inch rack. Repeat until all strips are coated. Drizzle olive oil over chicken (or spray with non-stick olive oil spray). Cook at 350 degrees for 12 minutes. Turn chicken halfway through cook time (if using thicker chicken, add a few more minutes per side). (4 servings)

Wasabi Dipping Sauce

1/2 cup mayonnaise 2 teaspoons Wasabi (found in refrigerator section at local market)

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Place one chicken breast between sheets of parchment paper or on plastic wrap. With meat pounder or rolling pin, flatten chicken until about 1/2-inch thick. Place in 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 1-4 hours. You can also place in freezer and have a meal ready at any time. To cook from frozen, arrange chicken on 3-inch rack and cook at 400 degrees for 6-7 minutes per side. For fresh, cook at 400 degrees for 4-5 minutes per side. Keep in mind these are estimated cooking times depending on size of chicken breasts. (6 servings)

Cilantro Garlic Chicken Breast

6 boneless, skinless chicken breasts (6 ounces each) 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 1/4 cup lemon or lime juice

Season chicken with salt and pepper. Place chicken on 3-inch rack. Mix all ingredients for BBQ sauce. Baste on sauce. Grill at 400 degrees for 7-8 minutes per side, for fresh. For frozen, grill 9-11 minutes per side. When flipping chicken, baste remaining sauce on meat. (4 servings)

1 whole fryer chicken (2 breasts, 2 thighs, 2 wings, 2 legs)

Sauce

1 cup BBQ sauce (your favorite) 2 tablespoons honey mustard 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 clove minced garlic

BBQ Chicken

Poultry

[Photo: BBQ Chicken]

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Mix everything except coriander and sour cream in small, oven-safe bowl or pan. Place on 3-inch rack and cook at 400 degrees for 7-8 minutes. Stir in cream and sprinkle with coriander, then serve. (1 serving)

Place the chicken in an appropriately sized shallow pan on 3-inch rack. Pour the wine and lemon juice over the chicken. Sprinkle with the seasonings. Cook at 400 degrees for 7-9 minutes per side; if frozen 10-12 minutes per side. To make the sauce, pour juices into a bowl and stir in the cornstarch. Heat 1 to 2 minutes or until thickened. (4 servings)

*1 lemon yields about 1/4 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 bread crumbs in shallow, oval dish. Dip chicken in egg and roll in bread crumbs. Place chicken on 3-inch rack. Place butter on top of chicken and cook at 400 degrees for 4-5 minutes per side. Sprinkle with parsley and serve. (1 serving)

Nut Breading Chicken Breast

1 egg, beaten or 1/4 cup egg substitute 1/2 cup ground pecans 1 tablespoon wheat germ 1 teaspoon dried iItalian seasoning blend 1 (4-6 ounce) chicken breast 2 tablespoons chopped parsley salt & pepper to taste

Mix nuts, wheat germ, and seasonings in shallow oval dish. Dip chicken in egg and roll in the nut mixture. Place on 3-inch rack and cook at 400 degrees for 4-5 minutes per side. Sprinkle with parsley and serve. (1 serving)

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 1/4 cup prepared spaghetti sauce

Pound the chicken to 3/8-inch 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 3-inch rack and cook at 400 degrees for 4-5 minutes per side. 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 in an oven safe dish on liner pan or 1-inch rack, and melt at 400 degrees for 2-3 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

Chicken Curry

1 (4-6 ounce) chicken breast, cut into bite size pieces 1 scallion, cut into 1/2-inch pieces 1/2 green bell pepper, diced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 1 tablespoon curry powder or paste 1/4 cup sour cream 1 teaspoon coriander leaves, chopped salt & pepper to taste

Poultry

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1 (3-5 pound) whole chicken 4 tablespoons fresh chopped rosemary or 2 tablespoons dried 4 large cloves garlic minced 4 tablespoons olive oil salt & pepper to taste

Mix everything in shallow oven safe pan and place on 3-inch rack. Cook at 400 degrees for 7-8 minutes. Stir 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 1/4 cup shredded raw coconut, unsweetened

Creamy Chicken Breast with Mushrooms & Peppers

1 (4-6 ounce) chicken breast 2 large mushrooms, sliced 1/2 red, yellow, or green bell pepper, cut into 1-inch pieces 1/2 cup cream Salt & pepper to taste

Place chicken in shallow oval dish. Add mushrooms and peppers along the sides of chicken. Pour sour cream and seasonings over all ingredients. Place dish on 3-inch rack and cook at 400 degrees for 4-5 minutes for thawed. Cook 6-7 minutes for frozen. (1 serving)

Buttery Chicken Breast

1 (4-6 ounce) boneless chicken breast 2 tablespoons butter 4 tablespoons chopped parsley salt & pepper to taste

Place chicken in shallow oval dish and add remaining ingredients. Place on 3-inch rack and cook at 400 degrees for 4-5 minutes per side. (1 serving)

Loosen the skin of the chicken by running a chopstick or plastic spatula handle between the skin and flesh of the bird. Mix 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 1-inch rack and cook at 375 degrees for 10-12 minutes per pound. (1 serving)

Rosemary Chicken

Place turkey in a medium bowl. Add minced onion, cilantro, cumin, chopped jalapeño and salt. Mix well. Form into 1/2-inch patties. Brush with oil. Place on the 3-inch rack. Grill burgers on sear for 4 minutes per side. Spread 2 teaspoons of mayonnaise on each bun. Top with lettuce and burger. (4 servings)

1 small onion, minced 2 tablespoons chopped cilantro 1 1/2 teaspoons ground cumin 1 jalapeno, seeds removed, chopped 1/2 teaspoon salt 1 1/4 pounds ground turkey 1 teaspoon canola oil for brushing 8 teaspoons mayonnaise 4 whole wheat buns, split 4 lettuce leaves

Thai Turkey Burgers

Poultry

[Photo: Thai Turkey Burgers]

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Lemon Caper Chicken

4 boneless chicken breasts, 1/2-inch thick juice of lemon 1 cup dry vermouth or white wine 3 tablespoons capers lemon pepper seasoning 1 tablespoon cornstarch salt & pepper to taste

Place chicken in appropriately-sized shallow pan on 3-inch rack. Pour wine and lemon juice over chicken. Sprinkle with capers and seasonings. Cook at 400 degrees for 4-5 minutes per side. To make sauce, pour juices into bowl and stir in cornstarch. Heat 1 to 2 minutes at 400 degrees or until thickened. (4 servings)

Poultry

Whisk butter, mustard, garlic, and hot sauce in shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in refrigerator for at least 30 minutes, or for up to 8 hours. Whisk flour, paprika, thyme, baking powder, salt and pepper in large, sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in bag and shake to coat. Shake off excess flour mixture. Place chicken legs on the 1-inch rack that has been sprayed with cooking spray. Mist chicken pieces with spray as well. Bake at 400 degrees for 8-10 minutes per side, until no longer pink in center.

Discard any leftover flour mixture and marinade.

1/2 cup buttermilk 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce 2 1/2- 3 pounds chicken, skins removed 1/2 cup all-purpose flour 1 1/2 teaspoons paprika 1 teaspoon dried thyme 1 teaspoon baking powder 1/8 teaspoon salt (optional) 1/8 teaspoon pepper to taste olive oil cooking spray

Oven-Fried Chicken

Tip: Never thaw poultry on your kitchen

sink, or counter top. Bacteria that can cause food poisoning multiply rapidly at room temperature. The refrigerator is the best place to thaw poultry on a tray 1 day for every 5 pounds. But, the beautiful feature of the NuWave Elite is that it cooks frozen foods incredibly.

[Photo: Oven Fried Chicken]

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Pound turkey cutlets to 3/8-inch thickness and place cheese and seasonings on top. Roll up and lay, seam side down, around edge of pie plate. Spray with cooking oil and place on 3-inch rack. Cook at 375 degrees for 10-12 minutes per side. Meanwhile, heat salsa. Pour sauce over the turkey and sprinkle with cilantro. (4 servings)

Tip: To heat sauce in NuWave, place in oven-safe dish, on liner pan or 1-inch rack. Melt at 375 degree for about 2-3 minutes.

Purée raspberries in food processor or blender. With flexible spatula, push berries through 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 overcook the sauce. When cooked too long it will taste more like jam. Serve immediately with duck. (2-3 servings)

Chicken with Salsa

2 chicken legs and thighs 1 1/2 cups prepared salsa 4 cloves whole garlic Mexican spice blend

Place salsa in shallow dish with garlic and add chicken on top. Sprinkle seasonings and place on 3-inch rack. Cook at 400 degrees for 10 minutes. (2 servings)

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 1/2 cup non-fat buttermilk

Cut deep 2-inch long slit in side of meaty portion of 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 8x8-inch silicone baking pan. Place pan on 1-inch rack. Cook at 375 degrees for 20-22 minutes. (4 servings)

Turkey Breast Enchiladas

4 (6-ounce) turkey cutlets 4 slices mozzarella or Mexican white cheese (about 4 ounces) 1/2 cup prepared salsa 1/2 cup sour cream chopped cilantro Mexican-style seasoning to taste

Caraway Duck with Raspberry Sauce

1 pint fresh raspberries 1 tablespoon lime juice 1/4 teaspoon ground ginger Cayenne red pepper to taste Sugar to taste

Pierce skin of each chicken piece several times with a fork or knife. Season both sides of pieces and lay on 1-inch rack. Cook at 400 degrees for 20 minutes per side. While duck is roasting, prepare raspberry sauce.

2 legs, 2 thighs, 2 wings, 2 breasts, all cut in half 1 tablespoon crushed caraway seed salt & pepper to taste

Raspberry Sauce

Poultry

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Store vegetables at home in the same way you purchased them at the grocery. If bought in refrigerated section, store in your refrigerator; potatoes and onions in cool, dry area. Roast vegetables on the 3-inch rack, closest to power head. For best results toss in extra-virgin olive oil. Steam vegetables in oven safe pan/ dish. Place on 1-inch rack. Cover with parchment paper or aluminum foil. Make sure there is water in pan (1/8-inch). If using foil, poke 8-10 slits in the foil. Refer to your Quick and Easy Cooking Chart times and temperatures. Also, you may make a tin foil purse and place the vegetables in the foil and cinch four corners to center. Pour 1/4 cup of water in foil purse (1/4 cup per 2 cups of vegetables) leaving a small opening at top of foil. For additional flavor, substitute vegetable broth or wine in place of water. For extra crispy french fries, sear for 1 minute after cooking time has finished.

Whole potatoes Half potatoes Quarter potatoes

Tips for Vegetables

Baking Recommendations

For baked potatoes or sweet potatoes, wash thoroughly and place potatoes on either rack and cook at 420 degrees for the times listed below, or until a fork is easily inserted.

27-30 minutes 18-20 minutes 15-17 minutes

(Based on medium potatoes)

Vegetables

[Photo: Balsamic Glazed Carrots]

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Cut both ends of red onion: peel skin. Pour 1/4 cup Italian dressing over onion and place on 1-inch rack. Cook at 400 degrees for 10 minutes. Use Italian dressing to dip onion. Serve immediately. (4-6 servings)

Zucchini & Onions Au Gratin

1 large yellow onion 1 medium zucchini 1/2 teaspoon salt 1/ 8 teaspoon pepper 1 tablespoon olive oil 1/2 cup shredded cheddar cheese salt & pepper to taste

Chop onion into 1/2-inch pieces. Place in liner pan. Drizzle with olive oil. Cook at 375 degrees for 6-7 minutes, stirring halfway through. Slice zucchini into 3/8-inch slices. Layer on top of onions. Season with salt and pepper. Cook at 375 degrees for 3 minutes. Sprinkle with cheese and cook for an additional 2 minutes at 375 degrees. (2-4 servings)

Italian Onions

1 large red onion Italian dressing

Green Beans Almondine

12 ounces french green beans, trimmed and rinsed 2 tablespoons olive oil juice from 2 fresh lemons 1/2 cup sliced almonds 2 tablespoons butter, melted

Place green beans in 8x8-inch shallow baking dish. Drizzle oil and lemon juice over beans. Cook at 400 degrees for 4-5 minutes on 1-inch rack. Top beans with almonds. Cook at 400 degrees for an additional 2 minutes. Serve immediately. (6-8 servings)

Place all wet ingredients in bowl and add carrots. Season with salt and pepper. Place in oven-safe pan. Place baking pan on 1-inch rack. Cook at 375 degrees for 8 minutes. Stir carrots and continue cooking for 2 minutes at 375 degrees. (6 servings)

Balsamic Glazed Carrots

1 pound fresh carrots, washed and cut into thin, round slices 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons balsamic vinegar 1 tablespoon brown sugar salt & pepper to taste

Vegetables

Corn Soufflé

NOTE: Use 10-inch baking pan or round

casserole dish that fits in NuWave. Keep in mind that if pan is bigger, less cook time is required. If pan is deeper, cook longer.

1 package Jiffy corn bread mix 1 (15-ounce) can regular canned corn, drained 1 (15 ounce) can cream-style corn, drained 1 1/2 cup shredded cheddar cheese 1 teaspoon salt 4 eggs, beaten 1/4 cup sugar

Mix all ingredients together. Pour into 10-inch baking pan that has been sprayed with non-stick spray. Place on 1-inch rack. Cook at 375 degrees for 1820 minutes. When timer goes off, let sit with dome lid on for 2 minutes.

Place all ingredients for caramelized onions in oven-safe baking dish. Bake at 420 degrees for 5-6 minutes.

1/2 pound sweet onion 2 tablespoons extra virgin olive oil 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar

Caramelized Onions

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Cut potatoes into quarters (if potatoes are small, cut in half) and place in a large bowl. Toss with olive oil, salt, pepper, herbs and garlic. Place on 3-inch rack and cook at 375 degrees for 15-17 minutes, depending on size of potatoes. Halfway through cook time, turn potatoes then resume cooking. (6 servings)

Asparagus with Parmesan Crust

1 pound asparagus 1 tablespoon extra-virgin olive oil 1 ounce Parmesan cheese, shaved 1/4 cup balsamic vinegar Black pepper to taste

Wash and trim asparagus. Toss with olive oil. Place on 3-inch rack. Arrange cheese on asparagus and cook in the NuWave at 400 degrees for 3-4 minutes (Keep in mind that cooking times may vary a few minutes each way depending on size of vegetables). Drizzle balsamic vinegar over the asparagus and enjoy. (6 servings)

Parmesan Fries

2 large baking potatoes 1/2 cup Parmesan cheese Olive oil to taste Salt & pepper to taste

Cut 1/2-inch off sides of both potatoes to make square-shaped. Cut, lengthwise, into 1/2-inch fries. Toss with olive oil, salt and pepper. Lay on 3-inch rack and cook at 375 degrees for 5 minutes per side or until crisp, turning halfway. Before serving, toss with ½ cup grated Parmesan cheese. (2-4 servings)

Roasted Herb Potatoes

2 pounds small new potatoes 2 tablespoons olive oil 1 tablespoon salt 1/2 teaspoon black pepper 2 tablespoons fresh rosemary, coarsely chopped or 1 teaspoon dried (or your favorite herb) 4 cloves garlic, thinly sliced

Trim top 1/3 off tomatoes and discard. Trim thin slices from bottoms so tomatoes sit securely. Mix together remaining ingredients and divide on tops. Place on foil on 3-inch rack and cook at 375 degrees for 4-6 minutes, or until cheese bubbles and browns and tomatoes are warm. (4 servings)

Parmesan Basil Tomatoes

4 red tomatoes 2 tablespoons grated Parmesan 3 tablespoons fresh chopped basil 2 tablespoons olive oil cracked pepper to taste

Vegetables

[Photo: Asparagus with Parmesan Crust ]

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Streusel Topping

Eggplant Parmesan Casserole

1 large eggplant, thinly-sliced 1 cup shredded Parmesan cheese 2-3 basil leaves, torn 1 1/2 tablespoons minced garlic 1 large tomato, thinly sliced dash of sea salt 1 cup mozzarella cheese Olive oil

Use 9 to 10-inch oven-safe baking pan and spread small amount of olive oil on bottom. Using at least 2 layers, start with eggplant and end with cheese in the order above. Place dish on 1-inch rack and cook at 375 degrees for 15-17 minutes. Let sit for 5 minutes. Serve in slices. (4-6 servings)

Sweet Potato Casserole

4 sweet potatoes 1/3 cup butter 1/2 cup sugar (1/4 cup for less sweet) 2 eggs, slightly beaten 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon flour

Place sweet potatoes on 3-inch rack and cook at 420 degrees for 30-33 minutes or until fork is easily inserted. Allow to cool for about 15 minutes. Peel sweet potatoes. Place them in medium bowl and mash. Add butter, sugar, eggs, salt, vanilla and flour; mix well. Place in 1 1/2-quart casserole dish. Place on 1-inch rack and cook at 375 degrees for 15-17 minutes.

1/4 cup flour 3 tablespoons butter, softened 1/2 cup brown sugar (1/4 cup for less sweet) 1/4 cup pecans, chopped

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 10 minutes. (4-6 servings)

Roasted Asparagus

Toss trimmed asparagus in olive oil, salt and pepper. Place on 3-inch rack and roast at 420 degrees for 2-3 minutes per side. (4 servings)

1 pound trimmed asparagus 2 tablespoons of extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon black pepper

Roasted Cauliflower, Chickpeas & Olives

5 1/2 cups cauliflower florets (about 1 pound) 1 cup pitted spanish green olives 8 cloves garlic, coarsely chopped 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 3 tablespoons olive oil 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 3 tablespoons fresh flat leaf parsley

Toss all ingredients in large bowl and mix evenly to coat. Place on liner pan. Roast at 400 degrees for 15-17 minutes. Serve with favorite fish or chicken if desired. Also makes a wonderful vegetarian dish. (4-6 servings)

Vegetables

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In large bowl, mix vegetables, chestnuts, cheese, celery, mayonnaise and onion. Transfer to 10-inch greased baking pan or casserole pan that will fit in NuWave Oven. Place on 1-inch rack and cook at 350 degrees for 15-17 minutes. Combine 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 1-2 minutes before removing pan.

Double Stuffed Potatoes

4 russet potatoes, skins thoroughly washed 2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup sour cream 1/2 cup shredded cheddar cheese

Cook potatoes on 1-inch rack at 420 degrees for 27-30 minutes. Cool potatoes for about 15 minutes, or until they can be handled comfortably. Cut potatoes in half lengthwise. Carefully scoop centers into medium bowl, leaving durable shell. Smash scooped out potatoes. Add butter, salt, pepper, sour cream and 1/4 cup cheese. Stir with spoon. Fill each potato shell with equal amounts. Place on 1-inch rack and cook at 375 degrees for 5-6 minutes. Sprinkle with remaining cheese and bake for an additional 1 minute at 400 degrees. (4 servings)

Mixed Vegetable Casserole

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 3/4 cup mayonnaise 1 small onion, finely chopped 20 Ritz® crackers, crushed 2 tablespoons melted butter

Wash, slice and place potatoes in bowl. Add chopped onion, butter, cheese, cream and spices. Mix and place in 10-inch baking pan. Press potatoes down into pan. Place on 1-inch rack and cook at 375 degrees for 18-20 minutes. Let sit for 2 minutes with dome lid on. (6 servings)

Potatoes Au-Gratin NuWave Style

6 cups small red potatoes, washed and sliced very thinly 1/2 cup diced red or white onion 2 cloves chopped garlic 4 tablespoons butter 1/2 cup Parmesan cheese 1/2 cup heavy cream 3 tablespoons chopped parsley (if dry add 1 tablespoon) Salt & pepper to taste

Mexican Style Corn on the

Cob (Elote)

4 ears of corn 1/4 cup melted butter 1/4 cup mayonnaise 1/2 cup grated cotija cheese or queso fresco cheese 4 lime wedges (optional) Chili powder or paprika to taste Salt & pepper to taste

Place ears of corn on 3-inch rack and roast at 375 degrees for 3-4 minutes per side. Take out corn and immediately pour butter on each ear, then spread on mayonnaise. Sprinkle with cheese, chili powder, salt and pepper to taste. Serve with lime wedges. (2-4 servings)

Vegetables

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Arrange tomatoes, cut side up in single layer on 3-inch rack. Mix cheese and all other ingredients together and stuff into tomatoes. Bake at 375 degrees for 4-5 minutes. The cheese will be bubbly and brown. (6 servings)

Cheese Stuffed Tomatoes

3 roma tomatoes 1 cup mozzarella cheese 1/2 cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon fresh basil 1/4 cup onion, chopped 1 tablespoon garlic, chopped 1/4 teaspoon black pepper

Stuffed Baked Potatoes with Bacon

6 medium baking potatoes, washed, dried 1 cup milk, slightly heated 1 cup grated sharp cheddar cheese 3 tablespoons butter or margarine salt and pepper to taste 2 tablespoons chopped green onions 6 slices bacon, fried crisp and crumbled (NuWave 3-inch rack at 400 degrees for 5 minutes per side)

Bake potatoes on 3-inch rack at 420 degrees for 27 minutes (larger potatoes will take longer). Remove from oven. Cut off slice from top of each potato and scoop out inside. Mash well. Add butter, cheese, salt, pepper and milk. Mix throughly. Spoon potato mixture back into potato. Place on 1-inch rack and bake at 400 degrees for 3-5 minutes. Top with bacon and green onions. (6 servings)

Home-Style Fries

2 large potatoes 1 1/2 tablespoons olive oil (optional) 1/2 teaspoon salt (kosher) 1/2 teaspoon paprika 1/2 teaspoon black pepper

Cut fries in medium strips (1/2-inch thick pieces).Toss all seasonings in medium bowl. Place on 1-inch rack and air-fry for 6-8 minutes per side at 400 degrees. Flipping is optional.

Vegetables

[Photo: Stuffed Baked Potatoes with Bacon]

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Beef

Always turn beef halfway through cooking time for even browning.

To use your favorite dry seasonings on frozen meat, run meat under cold water. This will allow seasonings to adhere.

Brush sauces on fresh meats to infuse flavors. Rub with olive oil to achieve maximum browning.

To save time, marinate in a sealed bag or container and freeze into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking Guide.

* Using a meat thermometer is essential for checking the internal temperature of the meat. ** See the chart.

Tips for Beef

Cube Steak with Parsley Butter

1 cube steak 2 tablespoons butter 2 tablespoons minced parsley

Place steak and butter in shallow oven safe dish and place on 3-inch rack. Cook at 400 degrees for 2-3 minutes per side. Sprinkle with parsley before serving. (1 serving)

Internal Temperature Chart

Grilled Cheeseburgers

1 pound lean ground beef (may substitute 1/2 pound ground beef mixed with 1/2 pound ground turkey) 1 tablespoon Worcestershire sauce 1 egg 1/2 cup dry bread crumbs 1/2 package dry onion soup mix 4 hamburger buns 4 slices of american cheese Ketchup (optional) Mustard (optional) sliced onions (optional) pickle slices (optional)

Place ground beef in large mixing bowl. Add Worcestershire sauce, egg, bread crumbs and onion soup, then mix together with hands. Be careful not to over mix, as this will result in tough burgers. Divide meat mixture into four equal amounts. Form into round patties approximately 1/4 inch thick. Place hamburger patties on 3-inch cooking rack. Cook at 420 degrees for 2-4 minutes per side for defrosted meat. Frozen timing should be adjusted to 4-6 minutes per side. Thicker burgers will take longer. Add 2 minute increments until desired tenderness is achieved. Place one cheese slice on each hamburger. Cook for one additional minute to melt cheese. Remove cheeseburgers and place on buns. Add desired condiments. (4 servings)

Baked Reuben Sandwich

2-4 tablespoons butter, softened 2 slices rye bread 2 ounces thinly sliced corned beef 1/4 cup sauerkraut, squeezed dry 1 slice swiss or Gruyere cheese 1 tablespoon thousand island dressing

Lightly butter one side of each bread slice. On the unbuffered side, place corned beef, sauerkraut and cheese. Spread with dressing. Top with second bread slice, buttered side up. Cook at 375 degrees for 4-5 minutes per side. (1 serving)

[Photo: Baked Reuben Sandwich]

Rare 120º - 125ºF Medium Rare 130º - 135ºF Medium 140º - 145ºF Medium Well 150º - 155ºF Well Done 160º - 170ºF

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Mix everything and form 2-inch balls. Place on 3-inch rack and cook at 375 degrees for 8 to 10 minutes, turning halfway through cooking. (6-8 servings)

Place everything in shallow ovensafe dish. Cook on 1-inch rack at 325 degrees for 15 minutes. (1 serving)

Fool-Proof Standing Rib Roast

1 (5-pound) standing rib roast, thawed (if frozen) 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon black pepper

Let thawed rib roast sit for 30 minutes. Beef needs to be room temperature. Rub roast with seasonings. Place on 1-inch rack with the rib side down. Cook on sear for 5 minutes. Cook at 350 degrees for 15 minutes per pound for rare,18 minutes per pound for medium rare, 20 minutes per pound for medium, 23 minutes per pound for well done. (6-8 servings)

Meatballs

1 pound ground beef 1 cup bread crumbs 1/2 cup prepared spaghetti sauce 2 cloves garlic, minced 1/2 medium yellow onion, minced 1 tablespoon dry Italian herbs 2 large eggs 1/4 cup grated Parmesan cheese

London Broil in a Dish

1 (6-ounce) sirloin steak sliced into 1/2-inch strips 2 large white mushrooms, sliced 1 tablespoon Worcestershire sauce 1 tablespoon butter salt & pepper to taste

Mix all ingredients in large bowl. Add beef; cover and marinate in refrigerator at least 8 hours, stirring several times. Drain beef; reserve marinade for basting. Alternately thread pineapple, beef and vegetables on each skewer. Place kabobs on 3-inch cooking rack. Grill at 400 degrees for 5 minutes per side. Baste with reserved marinade when beef is flipped. (4 servings)

Beef Kabobs

1 to 1 1/2 pounds lean, boneless beef top round or sirloin steak, cut into 3/4 to 1-inch thick cubes (about 16 pieces) fresh or canned pineapple chunks (about 16) 1 large green pepper (seeded and cut into 8, 1 1/2 inch chunks) 8 small mushrooms 2 onions cut into chunks 4 metal or wooden skewers (soak wood in water for 1/2 hour to avoid burning)

1/2 cup soy sauce 1/4 cup water 3 tablespoons thinly sliced green onions 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons minced garlic

Marinade

Beef

[Photo: Beef Kabobs]

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Place burgers on 3-inch rack (sprayed or brushed with oil) and cook at 400 degrees for 3-4 minutes per side. Place burgers on bun, add onions and top with mayonnaise.

Cook noodles according to package directions. Drain and rinse. Brown beef and onions until onions are cooked thoroughly. Add soup, tomato sauce and corn to beef mixture. Mix noodles beef and sauce mixture. Pour into 12-inch liner pan. Bake at 375 degrees for 15-17 minutes. (4 servings)

Beef & Andouille Burgers with Caramelized Onions & Spicy Mayonnaise

1/2 pound andouille sausage, cut into 1/4-inch cubes 1/2 pound ground beef chuck or ground beef (20 percent fat) 3/4 cup pecans, toasted, chopped 1 teaspoon salt 1/4 teaspoon black pepper

Mix all ingredients together and shape into 6, 1/2-inch thick patties. Put in refrigerator while preparing rest of burger ingredients.

1/2 pound sweet onion 2 tablespoons extra virgin olive oil (more to brush on rack) 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar

Place all ingredients for caramelized onions on 12-inch liner pan and cook at 400 degrees for 6-7 minutes. Remove and keep warm.

Caramelized onions

Spicy Mayonnaise

3/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon cajun or creole seasoning blend 1/4 teaspoon hot pepper sauce

Beef & Corn Casserole with Noodles

1 pound ground beef 1/2 cup chopped onions 1 (15-ounce) can cream-style corn 1 (11-ounce) can corn niblets, drained 1 (8-ounce) can tomato sauce 1 can tomato soup 1 (12-ounce) package noodles (ex. Macaroni)

Spiced-Crusted New York Strip Steaks

4 (6-ounce) beef New York strip steaks (1-inch thick steak) 1 teaspoon cayenne pepper 2 teaspoons dry mustard 2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon kosher salt 2 teaspoons black pepper (freshly ground pepper has more kick)

In small bowl, stir together all ingredients except steaks. Rub over both sides of meat; let stand at room temperature for 15 minutes. Place 1-inch thick steaks on 3-inch rack. For medium-rare: sear steaks for 3 minutes per side, then grill at 420 degrees for 3 minutes per side. For medium: sear both sides for 4 minutes, then grill both sides for 4 minutes at 420 degrees. For well-done: sear for 5 minutes per side, then grill at 420 degrees for 5 minutes on each side. Let meat rest for 5 minutes to absorb all juices. (4 servings)

Beef

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In small skillet, heat oil over medium-high heat. Add onion and garlic. Cook until softabout 3 minutes. In large bowl, combine all of the above ingredients except ones designed for toppings. Mix well. Pack into 4x8-inch loaf pan. For topping, combine ketchup and mustard in small bowl and spread over the top of loaf. Place on 1-inch rack and cook at 375 degrees for 30-35 minutes.

Home style Meatloaf

1 tablespoon olive oil 1 medium onion, chopped 3 garlic cloves, finely chopped 1 1/2 pound lean ground beef 1 large egg 1/2 cup dry bread crumbs 1/2 cup ketchup or chili sauce 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon dried Italian seasonings

Yankee Pot Roast

2 1/2 - 3 pound chuck or shoulder roast 3 large potatoes, cleaned and peeled into quarters 4 large carrots cut on bias 1 large onion cut in wedges 2-3 sprigs of rosemary 1 teaspoon black pepper 1/2 cup red wine 1 teaspoon pepper 1 teaspoon salt

Low and Slow Method

Place all vegetables in oven-safe bag. Place meat with vegetables and season with wine, salt, pepper and rosemary. Close bag with provided tie. Make a small slit in the top. With slit facing up, roast on 1-inch rack. Roast at 275 degrees for 4 hours. Remove and place on tray, then cut open bag to serve.

Fast Method

Place all the vegetables in bag. Place meat with the vegetables and season with wine, salt, pepper and rosemary. Close bag with tie provided. With slit facing up, roast on 1-inch rack. Roast at 375 for 15 minutes per pound. Remove and place on tray, then cut open bag to serve. (4-6 servings)

Jerk London Broil

1 1/2 pounds of top round for London Broil

Jerk Rub: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sugar 1 teaspoon dried thyme 1 teaspoon ground all-spice 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon ground cloves

Mix all spices in large, resealable plastic bag. Press rub on both sides of London Broil and place in a resealable plastic food storage bag. Refrigerate for 4 hours or overnight. Place meat on 3-inch rack, set temperature at 375 degrees and cook for 7-8 minutes per side. Let meat rest for 5 minutes before slicing across grain. (6 servings)

Beef

Japanese Style Steak

1 (4-6 ounce) sirloin steak 1/4 cup miso paste (available at Asian food stores) 2 tablespoons sake or dry white wine 2 tablespoons pickled ginger slices

Mix the and sake and spread over steak. Marinate for 1 hour in shallow dish. Cook on 3-inch rack at 400 degrees for 3-4 minutes per side. Serve with ginger. (1 serving)

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Spread mustard over meat and lay on vegetables. Roll up and secure with toothpick. Spray with vegetable oil and place on 3-inch rack. Cook at 375 degrees for 5-6 minutes. (1 serving)

Cut all vegetables and meats into 3x1/4-inch long strips. Sprinkle or roll meats with seasoning mix. On 3-inch rack, place vegetables around outside and meats on inside (make shallow piles to fit). Cook at 375 degrees for 8 minutes. Open dome, turn vegetables and meats and place tortillas below on the liner pan, wrapped well in aluminum foil. Cook at 375 degrees 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 tortillas and enjoy. (2 servings)

Pepper Steak (Steak Au Poivre)

1-2 pounds sirloin steak 1/2 cup crushed peppercorns 4 ounces butter, melted 1/4 teaspoon cayenne pepper 3 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon parsley, chopped Salt to taste

Place butter, pepper and Worcestershire sauce in 10-inch pie plate on liner pan. Salt meat and press pepper into both sides of steak and lay on 3-inch rack. Cook at 400 degrees for 4 minutes per side. Cut into 1-inch 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-inch thick 1 tablespoon coarsely ground mustard 1/4 cup white part-only of scallion, thinly sliced 1 medium garlic pickle, sliced lengthwise in half 1/2 cup chopped carrot

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 taco or fajita seasoning mix 8-ounces package shredded Mexican or cheddar cheese 1 package ready-made tortillas Favorite salsa Salt & pepper to taste

Glazed Beef Ribs

1 rack beef ribs, cut in half Salt & pepper to taste 1/2 cup orange marmalade 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce

Mix marmalade, mustard, lemon juice and Worcestershire sauce together in bowl. Baste ribs with sauce. Place on 1-inch rack. Bake for 375 degrees for 12 minutes per side. Let meat sit under the dome for 5 minutes. (2 servings)

Beef

[Photo: Boneless Rump Roast]

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Rinse off meat and place everything in plastic cooking bag.** Lay on 1-inch rack. Cook at 300 degrees for 1 1/2 hours. Carefully turn bag over and cook an additional 60 minutes or until meat is tender. (4-6 servings)

* Add cloves and peppercorns if your corned beef does not include seasoning packet.

**Note: Making slits in cooking bag will result in juices escaping. Instead gather open end of the bag, leave a thumb size vent and tie with string or ties.

Brush roast with olive oil and season with fajita seasoning. Place roast on 3-inch rack and sear both sides of meat for 4-5 minutes per side. Flip rack and place roast on 1-inch rack. Cook at 300 degrees for 1 hour. Brush remaining vegetables with oil and sprinkle fajita seasoning mix. Turn the roast and place vegetables around edge. Cook at 325 degrees for 45 minutes or until vegetables are done. Allow roast to sit for 5-10 minutes. (4-6 servings)

Corned Beef Brisket

2-3 pound frozen brisket 1 cup beef stock 10 peppercorns* 1/8 teaspoon cloves*

Classic NuWave Pot Roast

2 1/2 pound 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

Boneless Rump Roast

4-5 pound boneless rump roast 4-6 cloves whole garlic 1 teaspoon fresh cracked peppercorns 1 large onion cut in slices 4 large russet potatoes cut, quartered 3 carrots peeled, cut into sticks 1/2 cup dry red wine (optional) 1/2 cup beef broth

Make small slits in top of roast, place garlic in slits (a little portion will show), then season with fresh cracked peppercorns. Place sliced onions on 1-inch rack. Place roast on onions, garlic side down. Roast at 350 degrees for 15 minutes per pound. To achieve medium rare, 18 minutes per pound. For medium, 22 minutes per pound. For well done, 26 minutes per pound. Flip roast halfway through cooking process. Place carrots and potatoes around the roast and pour red wine and beef broth over roast and potatoes. Continue to roast to achieve desired level of tenderness. Pause machine and turn carrots and potatoes (optional). Let meat rest for 10 minutes before slicing. (4-6 servings)

Beef

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[Photo: Glazed Beef Ribs]

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For even browning, turn pork halfway through cooking process.

To use your favorite dry seasonings on frozen meat, run meat under cold water. This will allow seasonings to adhere.

Brush sauces on fresh meats to infuse flavors. To save time, and/or for extra flavor, marinate pork in a sealed bag or container and freeze into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking Guide.

Place aluminum foil or parchment paper over the top to prevent pork from over browning. Be sure to secure foil to sides of rack or extend it outside oven to prevent the NuWave Elite Infrared

Oven’s internal fan from moving foil

around during cooking process.

* Using a meat thermometer is essential for checking the internal temperature (160 degrees) of the meat.

1 cup fresh or canned pineapple (drain juice from can) 1/4 cup sliced red onion 3 tablespoons chopped flat leaf parsley Salt & pepper to taste.

Tips for Pork

To Cook a Ham

The NuWave® Elite Infrared Oven can cook up to an 8-pound ham without bone, or a 14-pound ham if using the NuWave® Extender Ring.

Place ham on 1-inch rack. Add glaze during last 20-30 minutes. If the ham is over browning place aluminum foil or parchment paper over top. Cook 10 minutes per pound at 375 degrees.

* Using a meat thermometer is essential for checking the internal temperature (160 degrees) of the meat.

Asian Marinated Pork Chops with Pineapple Relish

4 (1 to 1 1/2-inch thick) pork chops 1 teaspoon ground ginger 1/4 teaspoon black pepper 1/4 cup soy sauce 1/4 cup extra virgin olive oil 3 cloves chopped garlic 1 tablespoon brown sugar

Mix all ingredients in freezer-safe bag and marinate in freezer or refrigerator for 2 hours. Place meat on 3-inch rack and cook at 400 degrees for 5-6 minutes per side. For frozen, cook 8-9 minutes per side.

Tip: Cook time frozen: 12 minutes per side. Thawed: 5-6 minutes per side. Please keep in mind these are estimates, and depending on size and thickness, cooking times may vary.

Pineapple Relish

Top pork chops with pineapple relish. (4 servings)

Pork

Place everything in shallow oven-safe dish and set on 3-inch rack. Cook at 400 degrees for 3-4 minutes per side. (1 serving)

Italian Sausage with Peppers

4 ounces Italian sausage 1 red bell pepper, cored and sliced 3 scallions, cut into 1-inch pieces 2 cloves garlic, minced 1 tablespoon olive oil

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Place ham on 1-inch rack, fat side down. Add half can of cola to cover ham. Cook at 375 degrees for 10 minutes per pound. For frozen ham, cook for 12-14 minutes per pound. Add brown sugar for last 15 minutes of cooking. Pat sugar on ham and add rest of cola. Pour slowly. Bake ham for 15 minutes. Let rest with dome lid on for 5 minutes.

Pork in Mole Sauce

1 (4-6 ounce) pork chop or cutlet, 1/2-inch thick 2 tablespoons mole sauce* 2 tablespoons sesame seeds

Spread mole sauce over surface of pork and sprinkle on seeds. Place on 3-inch rack and cook at 375 degrees for 3-4 minutes. Turn over and cook for another 3-4 minutes or until juices run clear. (1 serving)

*Mole sauce is available in Mexican food stores and provides an interesting flair for pork and chicken recipes.

Baked Ham in Cola

10-pound ham with bone in 1 can cola 1 cup brown sugar

Tip: For more flavor, use bone-in ham. Bone can be also used to make soup.

Pork

Tip: Place baked potatoes on 2-inch rack* while cooking your ribs. Medium potatoes will be done when ribs are finished cooking.

* If you don’t have a 2-inch rack, it’s available on our website!

www.NuWaveNow.com

Glazed Spare Ribs

1 pork spare ribs, cut into pieces that will fit on 1-inch 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 1-inch rack and cook on sear for 5 minutes per side. Then cook at 375 degrees for 8-10 minutes per side for thawed, and 12-14 minutes per side for frozen. Let meat sit under the dome for 5 minutes. (4 servings)

[Photo: Asian Marinated Pork Chops with Pineapple Relish]

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Chilied Pork Chops

4 loin pork chops (1-inch) 6 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 teaspoon oregano 1 teaspoon cumin 1 1/2 teaspoon salt 2 tablespoons chili powder 2 tablespoons green chilies 2 tablespoons fresh cilantro

Place oil, all herbs and seasonings into bowl and mix together. If you are freezing, place in plastic freezer bag. Place pork chops in mixture for 1 hour or overnight. Place chops on 3-inch rack and cook at 375 degrees for 3-4 minutes per side. Frozen would be 5-6 minutes per side. When juices run clear, pork chops are cooked. Let meat rest for 5 minutes before cutting. Potatoes or vegetables are recommended side dishes. (4 servings)

Tip: Always date and label items for freezer.

Spread Dijon mustard thickly on both pork chop sides. In shallow bowl, combine bread crumbs and seasonings. Coat pork chops in crumbs. Pat bread crumbs lightly to allow them to stick. Place pork chops on 3-inch rack and airfry at 375 degrees for 8 minutes per side for 3/4 inch-thick chops, or 4-5 minutes for thin chops. Please see Quick and Easy Cooking guide for frozen times. (4 servings)

4 (3/4-inch thick) pork chops 1/2 cup Dijon mustard 1/2 cup Italian bread crumbs 1 teaspoon salt (optional) 1 teaspoon pepper 1/2 teaspoon cayenne pepper

Air-Fried Pork Chops

Tip: Spray bread crumbs and rack with

non-stick cooking spray. This will help breading stay coated, and decrease sticking issues.

Pork

[Photo: Air-Fried Pork Chops]

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In small bowl combine garlic, ginger, cilantro, Hoisin, lime juice, soy sauce, sesame oil and chili sauce. Arrange tenderloins in single layer in dish just large enough to hold them. Pour sauce over meat, turning to coat. Cover and refrigerate for 1 to 4 hours. If you plan to freeze, do so in appropriate plastic bag. Place tenderloins on the 3-inch rack and cook at 375 degrees for 15-17 minutes per side if thawed, 22 to 24 minutes per side if frozen (keep in mind these are estimates). When juices run clear, tenderloin is cooked (internal temperature of 170 degrees F). Let meat rest for 5 minutes before cutting. Slice meat on diagonal. (6 servings)

In medium saucepan, combine soup, water, and butter. Bring to a boil, mixing until smooth. Stir rice into soup mixture, cover and let stand 5 minutes. Stir in sausage, peas and corn. Place rice mixture in oven-safe dish and cook at 350 degrees for 18-20 minutes. Top with cheese and cook 1 to 2 minutes more, or until cheese melts. (4-6 servings)

Thai Pork Tenderloin

2 pork tenderloins (about 12 ounces each) 2 cloves garlic, minced 1 tablespoon chopped ginger root (1 teaspoon dry ginger root) 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

Pork Chops with Mustard Sauce

2 tablespoons butter 1 tablespoon prepared mustard 1 tablespoon cream 1/2 teaspoon dried tarragon 1 (4-6 ounces) pork chop Salt & pepper to taste

Mix first five ingredients and spread over surface of pork. Place chop in shallow dish and cook at 350 degrees for 5-6 minutes per side on 3-inch rack, or until juices run clear. (1 serving)

Kielbasa Casserole with Rice & Vegetables

1 can (10 3/4-ounce) condensed cream celery soup, undiluted 3/ 4 cup water 1 tablespoon butter or margarine 1 1/2 cups instant rice 1 pound sausage, sliced into 1/2-inch pieces 1 (10-ounce) package frozen peas, thawed 1 (10-ounce) package frozen corn, thawed 1 (4-ounce) cup shredded cheddar cheese

Pork

Place cutlet in shallow oven safe dish and season with Adobo, mixed with vinegar. Place dish on 3-inch rack and cook at 400 degrees for 10 minutes, or until juices run clear. Sprinkle with radishes and serve. (1 serving)

Adobo Cutlets

1 (4-6 ounces) pork cutlet 2 tablespoons white vinegar Adobo seasoning (available in Mexican food stores) chopped radishes for garnish

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Place fish fillets pretty side down, flipping halfway through cooking time.

To use your favorite dry seasonings on frozen meat, run meat under cold water. This will allow seasonings to adhere. Brush sauces on fresh meats to infuse flavors.

To steam fish, place aluminum foil or parchment paper over the top. Be sure to secure the foil to the sides of the rack or extend it outside the oven to prevent the NuWave® Elite Infrared Oven’s internal fan from moving foil around during the cooking process. Roll lemon on counter top to loosen juices.

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 red

* Using a meat thermometer is essential for checking the internal temperature (145 degrees) of the meat.

Tips for Seafood Steaming Recommendations

Seafood

[Photo: Bass with Fennel]

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Place fish in single layer in shallow oven safe dish. Mix other ingredients except cilantro and pour over fish. Place dish on NuWave 3-inch rack and cook at 375 degrees for 3 minutes per side for thawed, and 4-5 minutes per side for frozen. Sprinkle with cilantro and serve. (4 servings)

Mix all ingredients except fish. Place fish on 3-inch rack and spread fennel mixture. Cook at 375 degrees for 3 minutes per side. (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 1/2 cup grated Parmesan cheese 8 pieces of parchment paper

Place each tilapia filet on piece of parchment paper. Set remaining parchment paper pieces aside. Mix together olive oil, Italian herb seasoning and soy sauce. Brush exposed side of each filet with olive oil mixture and place on 3-inch rack. Cook at 400 degrees for 5-6 minutes. Place remaining parchment sheets over each filet and turn over filets on rack, discarding original 4 pieces of parchment paper. Cook at 400 degrees for 2 minutes more, or until fish is just barely cooked. Mix artichoke topping with cheese. Divide mixture in even layer over each filet. Cook at 400 degrees for 1 minute. Serve filets on parchment paper. (4 servings)

Snapper with a Snap

4 red snapper filets, about 1 1/2 pounds 4 cloves garlic, minced 1/2 teaspoon dried pepper flakes 1 teaspoon olive oil 1 teaspoon ground cumin Juice of 1 lemon Chopped cilantro

Ancho Chili Crusted Salmon Tacos

4-6 ounce 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 1/2 cup jalapeno ranch dressing 8-12 corn tortillas

Rinse salmon filets and drain on paper towel. Brush oil on both sides of fish. Place salmon on parchment paper, skin side up, on 3-inch rack. Cook at 375 degrees for 5 minutes. Meanwhile stir together chili powder, cumin and brown sugar. Turn salmon when 5 minutes have elapsed and drizzle soy sauce over top. Sprinkle brown sugar mixture over the top of salmon. Cook at 375 degrees for 5-6 minutes or to desired tenderness. While salmon is cooking, toss cabbage and dressing. Warm tortillas wrapped in foil in bottom of oven for last 5 minutes while salmon cooks. Serve salmon with warm tortillas and cabbage mixture. (4 servings)

Tip: Salmon is a fleshy, meaty fish that could take longer to cook, depending on size.

Bass with Fennel

6 ounces stripped or black bass, (1-inch thick) 1 teaspoon fennel seeds, crushed 1 tablespoon olive oil 1 tablespoon lemon juice Salt & pepper to taste

Seafood

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In medium bowl combine orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside. (4 servings)

Tuna with Fresh Orange 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 1/4 cup snipped fresh cilantro 2 tablespoons green onion, chopped 2 tablespoons walnuts, chopped 1 tablespoon lime juice 1/2 teaspoon ground cumin 1 tablespoon olive oil

In small bowl combine cumin, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper. Brush fish with olive oil and sprinkle with cumin mixture. Place fish on 3-inch rack and cook at 375 degrees for 3 minutes per side for thawed, and 4-5 minutes per side for frozen. Spoon salsa over the fish and serve.

Salsa

Peppered Tuna with Hoisin Sauce

4 (5-6 ounce) pieces of tuna 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 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 1/2 teaspoon grated fresh ginger 1/2 teaspoon chili paste, more to taste 2 tablespoons peanut oil or sesame oil

In small bowl mix ingredients for dipping sauce. Place tuna pieces on 3-inch rack that have been spread with oil and pepper mixture. Cook at 375 degrees for 3 minutes per side (if you use thicker pieces (1-inch) cook for 4-5 minutes per side). Place Hoisin sauce in small dipping bowl. (4 servings)

Simple Sole

1 (5-ounce) filet of sole 1 tablespoon lemon juice 2 tablespoons butter Salt & pepper to taste

Place fish in shallow oven safe dish and add other ingredients. Place on 3-inch rack and cook at 375 degrees for 5 minutes. No flipping. (1 serving)

Seafood

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Rinse scallops and drain on paper towel. Mix together olive oil, soy sauce, chili powder and cumin. Just prior to cooking, toss scallops in marinade. Place scallops on 3-inch rack. Cook at 400 degrees for 2 minutes per side, or to desired readiness. (4 servings)

Cheesy Crab Melts

7 ounces jumbo lump crab meat 1/2 cup shredded cheddar, brie or Asiago cheese 1/4 cup celery, finely chopped 1/4 cup red bell pepper, finely chopped 1/4 cup green onion, finely chopped 1/4 cup mayonnaise 1 teaspoon Russian-style mustard or Dijon 1/2 teaspoon salt 1/4 teaspoon black pepper 3 English muffins

Pick through crab to make sure there are no shells. Squeeze extra liquid from crab meat. Combine all other ingredients except English muffins. Gently fold all together. Cut English muffins in half horizontally. Place on 3-inch rack. Spread crab mixture evenly over muffins. Bake at 375 degrees for 3-4 minutes per side, or until cheese is bubbly. (6 pieces)

Sweet Chili Scallops

16-18 ounces sea scallops 1/8 cup olive oil 1 tablespoon soy sauce 1 tablespoon sweet chili powder 1 tablespoon ground cumin

Combine bread crumbs, parsley, and paprika in shallow dish. Combine yogurt and mustard. Dip fish in yogurt mixture, and dredge in bread crumb mix. Spray 3-inch rack and place fish on top. For fresh fish, cook at 400 degrees for 3-4 minutes per side; 5-7 minutes if frozen. The fish should be flaky and moist. Squeeze fresh lemon over cooked dish. (4 servings)

4 (6-ounce) orange roughy fillets 1/4 cup fine, dry bread crumbs 1 teaspoon fresh chopped parsley 1/2 teaspoon paprika 1/4 cup plain yogurt 1 teaspoon dry mustard Non-stick cooking spray

Quick Fish Fillets

Seafood

[Photo: Quick Fish Fillets]

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Place salmon on 3-inch rack and cook at 375 degrees for 3-4 minutes per side for thawed. Frozen is 4-6 minutes per side for medium rare. For well done, add 2 minutes. Place mango salsa over salmon and enjoy. (4 servings)

Lemon Salmon with Mango Salsa

4-6 ounce salmon fillets 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon grated lemon zest 2 teaspoon Dijon mustard 1/2 teaspoon black pepper

In small bowl, whisk together lemon juice, olive oil, lemon zest, mustard and pepper. Place fish in baking dish and pour marinade over fish. Marinate and refrigerate for 20 minutes. While fish is marinating, prepare salsa.

Mango Salsa

1 ripe and peeled mango, diced 2 green onions, finely chopped 1/4 cup red bell pepper, chopped 2 tablespoons fresh cilantro, chopped 2 tablespoons lime juice

Shellfish Medley

4 littleneck clams 4 large shrimp 4 mussels 2 squid, cleaned and cut into 1-inch rings 2 cloves garlic, minced 2 tablespoons olive oil 1/4 cup clam juice 1 tablespoon hot sauce Dash of minced parsley

Scrub clams and mussels. Mix everything in pie plate and place on 3-inch rack. Cook at 400 degrees for 10 minutes or until clams and mussels are opened. (2 servings)

Slice potatoes with skin on to prepare thin fries about 1/2-inch thick. Toss with oil and sprinkle kosher salt on fries. Place on 3-inch rack and cook for 4 minutes at 400 degrees per side. While fries are cooking, prepare fish. In a bowl, whisk together flour, baking powder, corn flakes, salt, cayenne pepper, and old bay seasoning. Whisk in beer until the batter is completely smooth and free from lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Dredge fish in batter and shake off excess. Remove fries (keep warm with foil) and place fish on 3-inch rack, cooking at 400 degrees for 8-9 minutes per side. When fish is done cooking, place fries on top of it and cook for 2 more minutes at 400 degrees to give fries a good zap. Serve with malt vinegar. (2 servings)

Tip: If batter or fish are extra thick, you may have to cook longer in 2 minute increments.

Fries

1 tablespoon olive oil 2 large russet potatoes Kosher salt, sprinkle

Batter

1 cup flour 1/2 cup finely chopped corn flakes or bread crumbs 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Dash old bay seasoning 1/2 bottle brown beer, cold (you may Substitute preferred beer variety) 1 1/2 pounds firm-fleshed white fish (tilapia, pollock, cod), cut into 1-ounce strips

Fish & Chips

Seafood

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Mix everything in shallow dish and place on 3-inch rack. Cook at 375 degrees for 6-7 minutes. (1 serving)

Lobster Thermidor

1 (4-6 ounce) lobster tail, removed from shell and cut into 1-inch pieces 2 tablespoons butter 2 tablespoons heavy cream 2 tablespoons minced shallot 1/2 teaspoon dry mustard Chopped parsley

Clams & Sausage

1 sausage, crumbled 8 littleneck clams or 1 can (8 ounce) whole clams 1 clove garlic, minced Chopped cilantro Lemon slices Tabasco sauce to taste

Scrub clams in shell and mix with other ingredients except for lemon slices. Place lemon slices in shallow bowl. Place in liner pan and cook at 420 degrees for 8-10 minutes, or until clams open and sausage is cooked. Serve with lemon slices. (1 serving)

Place everything in shallow oven-safe dish and set on 3-inch rack. Cook at 400 degrees for 6 minutes, stirring halfway. (2 servings)

Shrimp with Lemon

12 large shrimp, peeled and deveined juice of half lemon 2 tablespoons olive oil 1 teaspoon lemon pepper

Seafood

[Photo: Fish & Chips]

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Brush steaks with olive oil and sprinkle with pepper (no salt – it dries out steak). Place on 3-inch rack and cook 1- inch steaks on sear for 3 minutes per side for medium rare (refer to Quick and Easy Cooking Guide for other times and temperatures). When you turn steak, add lobster tails and cook for 6-7 minutes. Remove steak and let rest for 5 minutes. In the meantime, place butter in oven safe dish and melt for 1-2 minutes, leaving lobster on the 3-inch rack. When lobster and butter are done, steak will be rested. (2 servings)

2 ribeye steaks (6-8 ounces) 1 tablespoon olive oil 1/2 teaspoon black pepper 2 (4-5-ounce) lobster tails 3 tablespoons butter 1 teaspoon fresh parsley

Steak & Lobster Tails

Cook egg noodles; drain, rinse and reserve. In medium bowl add tuna, cream of mushroom soup, sour cream, peas or green beans and egg noodles. Place mixture in 8x8-inch square pan or 10-inch baking pan. Top with cheese and bread crumbs. Place on 1-inch rack and bake at 375 for 20-22 minutes. If cheese and bread crumbs are getting too brown, cover with foil or parchment paper. Let casserole cool for 5-10 minutes. Enjoy! (4-6 servings)

1 can tuna, drained 1 can cream of mushroom soup 6 ounces cooked egg noodles 1/2 cup peas or green beans 1/2 cup sour cream 1 cup cheddar cheese, shredded 1/4 cup bread crumbs

Tuna Noodle Casserole

Place peeled and de-veined shrimp on bottom of liner pan. Add all other ingredients on top of shrimp and gently mix. Place dome lid and cook at 400 degrees for 9 minutes. At 4 or 5 minutes, pause oven and stir recipe, then resume cooking. Soak up exess butter sauce with sliced bread. (Entree, 4-6 servings) (Appetizer, 12 servings)

2 pounds of shrimp, peeled and de-veined 2 tablespoon chopped garlic 4 tablespoon unsalted butter 1/2 cup dry white wine 1/2 lemon lemon juice, squeezed 2 tablespoon chopped flat leaf parsley Salt to taste Pepper to taste

Shrimp Scampi

Wash and cut fillets into triangles. Dip in milk. Mix bread crumbs and ranch dressing. Dip fillets in bread crumbs and cover both sides. Place on 3-inch rack that has been lined with parchment paper. Spray filets with non-stick cooking spray. Cook at 400 degrees for 3-4 minutes per side. With thicker fish, set timing according to cooking guide. (4 servings)

1/2 pound tilapia filet, cut into triangles 3 tablespoons milk 1/2 cup seasoned bread crumbs 1 1/2 tablespoons dry ranch salad Sressing mix Parchment paper

Crunchy Fish Triangles

Seafood

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Combine all ingredients except salmon in zip-top plastic bag. Stir well. Add salmon and seal bag. Marinate in refrigerator 30-60 minutes. Remove salmon from bag, discard marinade. Place salmon on 3-inch rack. Grill at 375 degrees for 4 minutes per side, for medium rare, or 5 minutes per side for medium. (4 servings)

3 tablespoons lemon juice 1/4 cup fresh basil leaves, minced 1 tablespoon olive oil 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 garlic clove, minced 1/4 teaspoon black pepper 1 1/2 pounds salmon filets

Grilled Salmon & Fresh Basil

To make sauce, bring sake, vinegar, soy sauce, honey, ginger and Wasabi to boil in small pan. Reduce heat and simmer, stirring occasionally, until sauce thickens

- about 5 minutes. Keep sauce warm. Sprinkle tuna with salt and pepper. Spray 3-inch rack with non-stick cooking spray.

Place tuna on rack and sear for 3

minutes each side, for medium rare; 4 minutes per side for medium; 5 minutes per side for well done.

Top with sauce and scallions. (4 servings)

3 tablespoons sake or white wine 1 tablespoon rice wine vinegar 1 tablespoon reduced-sodium soy sauce 1 tablespoon honey 1 teaspoon fresh grated ginger 2 teaspoons Wasabi 4 (5-ounce) tuna steaks 1/2 teaspoon salt 1/4 teaspoon pepper 3 scallions, sliced thin

Sake-Glazed Tuna

Seafood

[Photo: Grilled Salmon & Fresh Basil]

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Egg substitutes may be used in all recipes.

To prepare rice, place appropriate amounts of rice, hot boiling water, butter and salt in covered dish according to directions. Place dish on liner pan. Cook at 420 degrees for around 20-25 minutes until tender

To prepare instant rice, use twice the amount recipe stipulates. Put instant rice in pan, bringing recommended amount of water to boil. Pour over rice, cover and let stand for 5 minutes. Proceed with recipe, assuming about 30 percent less cooking time will be needed. To check for readiness, examine rice in center-bottom area. This is typically last to be cooked.

When cooking casseroles, prepare them in oven-safe dish, cover and place on 1-inch rack. Cook for roughly 30 percent less time than stipulated in original recipe. If melting or broiling, remove foil and bake for additional 5-10 minutes according to preference. Casseroles

Tips for Vegetarian Dishes

cook best when less than 3 inches deep. If a dish needs to be cooked more than 20 minutes, cover with aluminum foil or parchment paper to avoid overbrowning.

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. To bread 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 Elite for 5-6 minutes or until crunchy. Refrigerate until used as breading, or simply sprinkle over recipes to create 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 to use as a replacement for bread crumbs, crackers, corn flakes or other high carbohydrate ingredients.

Vegetarian

[Photo: Grilled Vegetable Quesadillas]

Page 75

In medium saucepan combine the broth, mushrooms and barley. Bring to boil; reduce heat. Simmer, covered, for 12-15 minutes or until barley is tender. Drain thoroughly. Cut peppers in half lengthwise; remove seeds and membranes. In medium mixing bowl stir togethe egg, 1/2 cup of cheese, tomato, zucchini, bread crumbs, basil, rosemary, onion salt and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, on 1-inch rack. Spoon barley mixture into pepper halves. Cook at 375 degrees for 10-12 minutes. Sprinkle remaining cheese over peppers. Bake at 420 degrees for 1 minute. (4 servings)

Cut vegetables and place in bowl. Toss with olive oil, salt and pepper. Spread on 3-inch rack and cook at 375 degrees for 3-5 minutes. Turn vegetables and cook an additional 3-5 minutes. Remove and arrange vegetables on four flour tortillas. Top with cheese and cilantro and remaining tortillas. Lightly spray the tortilla tops with non-stick cooking spray. Place two tortillas at a time on 3-inch rack and cook for an additional 2 minutes or until cheese is melted. Cook remaining two and serve with favorite salsa. (4 servings)

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 1 pound) 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

Tip: Try eggplant as pepper substitutes.

Grilled Vegetable Quesadillas

8 flour tortillas (6-inch) 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 1/4 cup cilantro, chopped 1/4 cup olive oil Kosher salt and black pepper to taste

Vegetarian

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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 (12x17-inch) sheets phyllo (room temperature) 1/2 cup shredded havarti cheese 1/4 cup basil, chopped

Frost inside of 8-9-inch pie dish with potatoes. Crumble veggie burgers evenly over bottom. Spoon salsa evenly over crumbled burgers. Sprinkle cheese atop. Tent dish with foil and cook on 3-inch rack at 350 degrees for 10 minutes. Remove foil tent and continue cooking for 3-5 minutes or until cheese is bubbling and golden brown. (4-6 servings)

Sauce Sauté onion and garlic in olive oil 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 and place on its side in liner pan, which has been lightly greased. Cover with sauce. Bake at 375 degrees for 10-12 minutes or until heated through. (4-6 servings)

Tomato & Olive Tart

Place tomato slices on 2-3 layered paper towels. Cover with more paper towels and blot gently. Let stand for 10 minutes. Combine olives, shallot, thyme, fennel and olive oil in small bowl. Spray 10-inch baking pan with non-stick spray, or use 8 x 8-inch square pan. Lay one layer phyllo dough in pan and spray with olive oil. Repeat for next three layers. Rol edges of phyllo in to make rim and spray olive oil. Arrange tomatoes across phyllo. Sprinkle olive mixture on top of tomatoes evenly. Bake on 1- inch rack and cook at 375 degrees for 7-8 minutes or until edges become brown and tomatoes are soft. Sprinkle cheese over tart and bake at 400 degrees for 1-2 minutes. Remove and add basil. Cut tart into 6 pieces. Serve hot.

Taco Pie

2 cups prepared mashed potatoes, cooled 4 veggie burgers 1 cup salsa 1 1/2 cups Mexican blend shredded cheese

Ricotta Spinach Rolls

1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil 3 cups tomato sauce 1 teaspoon oregano 1/2 teaspoon thyme leaves 1/2 teaspoon basil 1/4 cup chopped mushrooms (optional)

8 lasagna noodles, cooked and drained

Sauce

1 (10-ounce) package frozen chopped spinach 1 cup ricotta or cottage cheese 2 tablespoons Parmesan cheese dash pepper

Filling

Vegetarian

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Arrange peppers cut side up in single layer on 3-inch rack. Place tomatoes, capers and garlic in pepper cavities. Sprinkle with basil, bread crumbs, salt and pepper. Drizzle olive oil over top. Cook at 375 degrees for 10 minutes. Keep in mind cooking time could be a couple minutes more or less depending on size of peppers. (6 servings)

Tofu Teriyaki

12 ounces firm tofu 1/4 cup each honey & soy sauce 1 teaspoon ginger powder hot sauce your choice, to taste 1 clove fresh minced garlic 1 tablespoon sesame oil 3 drops liquid smoke

Slice tofu like bread loaf in 3/4-inch thick slices. Place slices in single layer on paper towel to drain. Mix together honey, soy sauce, ginger, hot sauce, garlic, sesame oil and liquid smoke. Brush tops of tofu slices with the marinade. Place brushed side down on 3-inch rack. Brush tops of slices with the marinade. Cook at 350 degrees for 10 minutes per side. (4-6 servings)

Summer Fresh Peppers with Fresh Herbs & Tomatoes

3 red or yellow bell peppers, halved lengthwise and seeded 3 medium tomatoes, cored and cut in wedges 1 tablespoon capers 3 cloves garlic, thinly sliced 1/4 cup fresh basil, shredded 1/2 cup dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil

Vegetarian

[Photo: Tomato & Olive Tart]

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To use your favorite dry seasonings on frozen meat, run meat under cold water. This will allow seasonings to adhere.

Brush sauces on fresh meats to infuse flavors. To save time, marinate in a sealed bag or container and freeze into separate servings. When ready to use, refer to the cooking guide.

Soak lamb in 1 cup milk, to tone down gameness. Use a meat thermometer to be sure lamb is properly cooked.

When lamb roast is within 41º F (5º C) of its internal temperature (see roasting recommendations) remove from oven, and allow the meat to rest for 15-20

minutes. While doing so, the meat’s

internal temperature will increase by several degrees.

Mix everything in shallow dish and place on 3-inch rack. Cook at 400 degrees for 5-6 minutes. Stir and cook another 5-6 minutes. (1 serving)

Tips for Lamb

Lamb Cuts Lamb Roasts (Boneless)

Roasting Recommendations

120º-140ºF (60ºC) 140º-150ºF (66ºC) 150º-160ºF (71ºC)

* Using a meat thermometer is essential for checking the internal temperature of the meat.

Rare Medium-Rare Medium-Well

135º-145ºF (63ºC) 145º-150ºF (66ºC)

(Temperatures listed below are based on internal temperatures)

Lamb & Ham

6 ounce leg of lamb cut into 1-inch cubes 2 ounces smoked ham, diced 1/2 green pepper, cored and chopped 1 clove garlic, minced 2 tablespoons olive oil Salt & pepper to taste

Lamb

[Photo: Herb Stuffed Lamb Chops]

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Divide ingredients into four servings and slide onto metal or bamboo skewers, alternating meat and vegetables. Place on 3-inch rack and brush with sauce or seasoning. Cook at 375 degrees for 7-8 minutes, then turn and brush other side with sauce or seasoning and cook an additional 7-8 minutes. (4 servings)

Herb-Stuffed Lamb Chops

6 lamb chops (2-inch thick) 1 stick soft unsalted butter 3 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh tarragon, chopped or 1 1/2 teaspoons dried 1 large shallot, chopped 1/4 teaspoon ground black pepper 1 teaspoon salt

Mix garlic, herbs, shallots, salt and pepper with softened butter. Place butter mixture in 3/4-inch cut pockets of lamb. Secure with toothpicks. Place lamb chops on 3-inch rack. Cook at 420 degrees for 5-6 minutes per side for thawed. If frozen cook for 5-6 minutes per side, for medium rare lamb. Follow “Quick and Easy Cooking Guide” for additional times and temperatures. (6 servings)

Lamb with Pesto

1 (6-ounce) lamb steak from leg (1-inch thick) 3 tablespoons pesto sauce

Place basil, nuts, and garlic in food processor or blender. With machine running, slowly pour in oil until it forms into thick paste. Add more oil if too thick. Season and store in jar with thin film of mayonnaise on top to prevent discoloration. Reserve leftover pesto for future cooking. (1 serving)

Place steak on 3-inch rack and spread half pesto sauce. Cook at 400 degrees for 4 minutes. Turn over and spread remaining sauce and cook for another 4 minutes.

Pesto Sauce

2 cups packed fresh, basil leaves 1/3 cup pine nuts 2 cloves garlic 1/2 cup olive oil Salt to taste

Lamb Kabobs

2 pounds leg lamb, trimmed of fat, and cut into 2-inch cubes 1 large green bell pepper, cored, cut into 8 equal pieces 1 red onion quartered 8 large white mushrooms 4 roma style tomatoes, cut in half and seeded Barbecue sauce

Lamb

[Photo: Lamb Kabobs]

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Mix al ingredients in lamb section and form into four, 4-inch burgers. You can make a day ahead, if desired. This helps to infuse flavors. Spray non-stick cooking spray on 3-inch rack and place burgers on rack. Cook at 400 degree for 4-5 minutes per side. If you want welldone, cook for 7-8 minutes. Place on favorite bun and add salsa along with mayonnaise. (4 servings)

In shallow dish, mix olive oil, garlic and lemon juice. Add lamb chops and turn to coat on all sides. Place in refrigerator for 60 minutes. In a small bowl, mix feta, tomatoes, olives, and parsley. Set aside. Place lamb chops directly on 3-inch rack,then sprinkle with salt and pepper. Cook at 400 degrees for 5-6 minutes, turning over halfway. When chops are done, spoon equal portion of feta mixture on each chop and cook at 420 degrees for 1 minute or until cheese melts. (4 servings)

Moroccan Lamb Burgers

11/3 pounds ground lamb (substitute beef or turkey if desired) 1 clove garlic, minced 1 jalapeno chile, seeded and minced 2 tablespoons fresh cilantro, chopped 1 large shallot 3/4 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground cumin

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-inch cubes) 1 cup chopped red onion 1/4 cup chopped pitted green olives

Salsa

Curried Lamb

(6-ounce) leg of lamb cut into 1-inch cubes 1/2 green pepper, sliced thick 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 2 tablespoons curry paste (available at Asian markets) 1 tablespoon lemon juice 4 tablespoons sour cream

Mix everything, except juice and sour cream, in shallow oven safe dish. Place on 1-inch rack and cook at 375 degrees for 8 minutes. Stir and cook for another 8 minutes. Stir in juice and sour cream and serve. (1 serving)

Lamb Chops with Feta & Tomatoes

2 tablespoons olive oil 1 clove garlic 1 tablespoon lemon juice 4 lamb chops, 1-inch thick 4 ounces feta cheese, crumbled 1/4 cup chopped ripe tomatoes 4-6 pitted kalamata olives 1 tablespoon chopped parsley salt & pepper to taste

Lamb

[Photo: Curried Lamb]

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Chocolatey Chocolate Cake

2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Divide batter into two 8x8-inch silicone baking pans. Place one cake pan on 1 inch rack. Bake at 350 degrees for 30 to 32 minutes. Insert toothpick. Cake is done if toothpick is removed cleanly. Remove cake, and cool on wire rack. Repeat with second layer. (8-10 servings)

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk. Beat with mixer to spreading consistency. Add vanilla and mix well. May add small amount of additional milk if needed, for desired consistency.

Frosting

1 stick (1/2 cup) butter 1/3 cup cocoa 3 cups powdered sugar 1/3 cup milk 1 1/4 teaspoon vanilla extract

Dessert

[Photo: Chocolatey Chocolate Cake]

When converting your own recipe to NuWave Oven methods always use the Extender Ring, 1-inch rack and bake at 300 degrees the first time. You can always adjust from there. Keep in mind the heating element is at the top, so crust will need to be baked first. With that in mind, certain recipes may have two steps, like a bar cookie for example. The use of glass and ceramic pans will increase cooking time. Recipes in this book have been tested in silicone and metal pans. For multi-layer baking use the Silicone Baking Ring. Recipe temperatures will typically need to be set at 250 degrees rather than 300. Remember to adjust accordingly when using your own recipes. Because the NuWave retains moisture in baked goods, your recipe will stay fresh longer than recipes made in conventional ovens when stored properly.

For cakes, cookies, muffins and more, adding the Extender Ring will control even browning. Depending on recipe directions, place cookies around perimeter of the liner pan (try not to place directly under Power Head). For bottom crust pies, bake crust alone for 15-20 minutes, at 350 degrees. Add pie filling and cook remaining time as directed. If a recipe calls for a glaze, spread it on during the last 5 minutes to prevent overcooking. For better results while preparing desserts and breads, reduce temperature to 300 degrees. Place the dish on 1-inch rack. Revert to original directions instead of decreasing the time by 20 percent.

Tips for Desserts

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Chop macadamia nuts, add to vanilla chips and set aside. Combine sugar and butter until creamy. Beat in egg and vanilla. In separate bowl combine flour and baking soda; gradually add to creamed ingredients and mix well. Stir in macadamia nuts and vanilla chips. Place 1-inch rack in liner pan and place Extender Ring on base tray. Place Silicone Baking Ring on 1-inch rack. Drop dough by heaping teaspoonfuls on silicone ring. Bake at 350 degrees for 14 minutes. Open dome and let cookies sit for 1 minute, then remove to wire rack for cooling. (54 servings)

2/3 cup sugar 1 egg 1/2 cup butter, softened 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 jar (3 1/2 ounces) macadamia nuts, chopped 1 cup vanilla or white chocolate chips

White Chocolate Macadamia Cookies

White Cake

1/4 cup butter, softened 1/4 cup shortening 1 1/2 cups sugar 4 egg whites 1 1/2 teaspoons vanilla extract 2 1/4 cups cake flour 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk

In small bowl, cream butter, shortening and sugar until light and fluffy. Gradually add egg whites, beating well after each addition. Beat in vanilla. In separate bowl combine flour, baking powder and salt. Add to creamed mixture alternately with buttermilk. Pour into two 8x8-inch silicone baking pans. Place 3-inch ring on base. Bake at 300 degrees for 35 minutes or unti toothpick inserted near center comes out clean. Cool on wire rack. Repeat with second layer. (8-10 servings)

Dessert

[Photo: Cinnamon Pecan Bites]

Page 83

[Photo: Bread Pudding with Whiskey Sauce]

Pumpkin Whoopie Cookies

1 cup vegetable oil 2 cups packed light brown sugar 2 large eggs 1 cup pumpkin puree, canned or fresh 1 tablespoon pumpkin pie spice 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour

Spray liner pan with non-stick cooking spray. In large bowl mix vegetable oil and brown sugar until smooth. Add in eggs until blended. Add in pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and fluffy. Gently fold in flour with rubber spatula. Be careful not to over mix. Using small cookie scoop, drop pieces on liner pan about 2 inches apart. Place 3-inch Extender Ring on base. Bake at 350 degrees for 10-12 minutes, or until cookies spring back when lightly touched. Cool completely before filling. (24 servings)

Cream Cheese Filling 1 (8-ounce) package cream cheese, softened 1 cup butter, softened 4 1/2 cups powdered sugar 2 teaspoons pure vanilla extract

Cream butter and cream cheese on medium speed with electric mixer. Mix on low speed and add powdered sugar and vanilla, then beat until light and fluffy. Spread flat side of cookies with filling. Top with another pumpkin cookie, pressing down very lightly to seal.

Tip: If you don’t have pumpkin pie spice

on hand, mix 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger and 1/2 teaspoon allspice.

Mix milk, cream, butter and sugar and place in a 9-inch cake pan. Place pan on 1-inch rack and cook at 375 degrees for 3 minutes. Cut cinnamon rolls into quarters and distribute pieces in warm caramel in pan, leaving space in between each piece. Cook at 375 degrees for 7-8 minutes. Sprinkle pecans over pan and cook for an additional 2-3 minutes. (8 servings)

2/ 3 cup milk 2 tablespoons cream 4 tablespoons unsalted butter, melted 1 cup brown sugar 1 small tube cinnamon roll dough 1/2 cup chopped pecans

Cinnamon Pecan Bites

Dessert

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Core apples using apple corer or melon ball scoop. Using sharp knife, score and peel about a third of the way down apples (prevents apples from bursting). Arrange apples in 10-inch baking pan. In small bowl combine rest of ingredients and mix. Spoon into center of apples, letting remainder drizzle over. Place on 3-inch rack and bake at 400 degrees for 10-12 minutes.

Let cool for 5 minutes. Jelly will be very hot. Check to make sure apples are tender (cooking times vary depending on the size of apples).

Baked Apples

4 medium apples (any variety apples) 1/4 cup maple syrup 1/4 cup apricot jam or your favorite jam 1/4 cup apple juice or water 2 tablespoons lemon juice 1/4 teaspoon ground nutmeg

4 (1-inch thick) slices fresh pineapple, trimmed leaving in 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

Caramelized Pineapple Sundaes

Place pineapple on 3-inch rack. Sprinkle tops of each slice with sugar and cinnamon. Drizzle cream over tops. Cook at 400 degrees for 2-3 minutes or until sugar bubbles and turns golden. Place pineapple slices on serving dishes and top with ice cream and warm fudge sauce. (4 servings)

2 cups graham cracker crumbs 1/3 cup melted butter 1/4 cup granulated sugar 1/4 cup chopped macadamia nuts 1/2 cup white chocolate chips 1/2 cup sweetened flaked coconut 1 (14-ounce) can sweetened condensed milk

Combine first 3 ingredients in medium bowl. Press mixture onto bottom of 8x8-inch silicone baking pan. Place 3-inch Extender Ring on base tray. Place pan on 1-inch rack. Bake at 350 degrees for 15 minutes. Remove from oven. Sprinkle macadamia nuts, white chocolate morsels and coconut over hot crust. Pour condensed milk evenly over top. Bake additional 20-25 minutes or until lightly browned and edges are bubbly. Let cool 1 hour on wire rack. Slice each loaf into finger size bars. (12 servings)

Tip: Place silicone divider in 8x8-inch pan and slice into finger-size bars. If macadamia nuts are not available, try butter toffee peanuts.

Country Road Bar Cookies

Angel Food Cake (Box)

1 box mix (prepared) Metal tube pan

Follow directions on angel food mix box then pour batter into ungreased tube pan. Cut through batter with sharp knife to remove large air bubbles.

Place 3-inch Extender Ring on base tray. Place the 1-inch rack in the liner pan. Place tube pan on rack. Bake 350 degrees for 20 minutes, then lower the temperature to 300 and bake for additional 20 minutes. Remove pan from oven and hang upside down on top of wine bottle until completely cool. Loosen cake from tube and sides of pan using a knife or spatula with up and down strokes. Gently remove cake.

Dessert

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1/2 cup sugar 1/4 cup water 1/4 cup butter 1 shot glass whiskey

Mix all ingredients and cook until dissolved. Remove from heat and add whiskey to individual taste. (6 servings)

Bread Pudding with Whiskey Sauce

10 slices white bread (day-old) 4 tablespoons white sugar 3 1/2 cups of milk 4 eggs, separated 1 tablespoon vanilla 1 tablespoon salt 2 sticks butter 1 cup raisins

Break bread into oven-safe casserole dish, no bigger than 1 1/2 quart. 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 bread. Fold in raisins. Cut butter into chunks and fold in. Place pan of bread pudding on 1-inch rack. Bake at 375 degrees for 10 minutes with foil loosely covering top (allowing air to get in sides). Remove foil and bake for another 8 minutes at 375 degrees. Check by sticking knife in center; if it comes out clean, dish is ready.

Whiskey Sauce

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 1/4 cup honey 1/2 cup sugar 1 tablespoon rum 1 teaspoon pure vanilla extract Dash of salt

Process cookie and butter pieces together in bowl of food processor, fitted with steel blade, until crumbs begin to soften together. Press into 9-inch tart pan, along sides and bottom. Sprinkle almonds evenly over the bottom of crust. Beat together eggs, corn syrup and honey until pale in color. Beat in sugar, rum, vanilla and salt. Pour over almonds and bake on 1-inch rack at 350 degrees for 5 minutes.

Tent the tart with foil and bake at 350 degrees for 30 minutes. Remove foil tent and bake at 350 degrees for additional 15 minutes. Serve warm with sweetened whipped topping if desired. (8 servings)

Dessert

[Photo: Angel Food Cake]

Page 86

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour plus 3 tablespoons 1/3 cup cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional)

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt in separate bowl. Gradually add dry ingredients to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in 8x8-inch silicone baking pan. Place 3-inch Extender Ring on base. Place pan on 1-inch rack. Bake at 300 degrees for 30 minutes. (12 servings)

NuWave’s Best Brownies

Brownie Chocolate Frosting:

3 tablespoons butter or margarine, softened 3 tablespoons cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk. Beat to spreading consistency. Frost brownies when completely cooled.

Latin Lace Florentine Cookies

3/4 cup quick-cooking oats 3/4 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 3/4 teaspoon chili powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sliced almonds 10 tablespoons (1 1/4 sticks) unsalted butter, melted 1/4 cup half & half cream or whole milk 1/4 cup light corn syrup 1 teaspoon pure vanilla extract 4 ounces fine-quality bittersweet chocolate, chopped (look for bittersweet chocolate with minimum 60% cocoa solids)

In large bowl, whisk together oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds. In separate bowl, combine butter, half-and-half (or milk), corn syrup and vanilla extract. Add wet ingredients to dry ingredients a little at a time until combined. Place heaping teaspoons of batter onto liner pan about 3 inches apart. Bake at 350 degrees for 14 minutes or until crisp around edges. While cookies are cooling, melt chocolate in metal bowl set over pan of simmering water. Drizzle chocolate in zig-zag pattern over tops of cooled cookies. (48 servings)

Dessert

[Photo: NuWave’s Best Brownies]

Page 87

Gold Ginger Nut Lemon Squares

2 cups all-purpose flour 1/2 cup powdered sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cold butter 1/2 cup golden raisins 1 1/2 cups white chocolate chips 1 cup coarsely ground almonds, divided 10-ounce lemon curd 3 tablespoons finely chopped crystallized (candied) ginger

Prepare lemon curd and set aside. Combine flour, sugar, baking soda and salt in large bowl; cut in butter with pastry blender until crumbly. Toss in half almond allotment. Reserve 1 cup flour mixture. Place remaining flour mixture on bottom of 8x8-inch silicone baking pan and press evenly. Place 3-inch Extender Ring on base and place pan on 1-inch rack. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from oven. Spread lemon curd over crust, leaving 1/4-inch border. Mix raisins, almonds and ginger with reserved flour mixture and sprinkle evenly over top. Bake additional 15-20 minutes or until lightly browned. Cut into squares. (16 servings)

Lemon curd Ingredients

1/2 cup fresh lemon juice 1 tablespoon grated lemon zest 1/2 cup sugar 2 eggs 1/2 cup unsalted butter, cubed

In 2-quart saucepan, combine lemon juice, lemon zest, sugar, eggs and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface.

Tip: Make lemon curd ahead of time and store up to one week.

Easy Lemon Cookies

1 (18 1/4-ounce) package lemon cake mix 2 eggs 1/3 cup vegetable oil 1 tablespoon lemon juice Grated zest from 1 lemon Powdered sugar for decoration

Pour cake mix into large bowl. Stir in eggs, oil, lemon juice and lemon zest until well blended. Refrigerate at least 15 minutes, and up to overnight, to make dough easier to handle. Roll heaping teaspoons of dough into balls and roll in powdered sugar. Place cookie dough around perimeter of liner pan, with pieces about 1 inch apart. Bake at 300 degrees for 10 minutes. Once cookies have cooled, completely dust with powdered sugar one more time. (36 servings)

Tip: For multi-level baking, place 3-inch Extender Ring on NuWave Oven base. Place cookies in liner pan as directed above. Place 3-inch rack over cookies on liner pan. Place silicone baking ring on 3-inch rack and place over cookies on liner pan. Arrange cookies around edge of rack. Bake at 250 degrees for 15 minutes. Do not place cookies directly under heating element.

For converting recipes requiring a 9x13-inch pan, you can usually substitute two pans using our 8x8-inch square silicone baking pan.

Dessert

87Complete Cookbook

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Chocolate Raspberry Cheesecake

Crust Ingredients

1 1/2 cups graham cracker crumbs 5 tablespoons butter 1 teaspoon honey 1/4 cup sugar

Filling Ingredients

5 (8-ounce) bars cream cheese, room temperature 2 tablespoon flour

1 tablespoon confectioners’ sugar

1 1/2 cups sugar 3/4 teaspoon vanilla 2 egg yolks at room temperature 4 eggs, room temperature 1 cup fresh raspberries (divided in half) 1 (10-ounce) chocolate bar broken into bite-size pieces

Crust Directions

Mix ingredients together with hands until well blended and crumbs appear moist. Heavily coat 10-inch spring form pan with cooking spray. Pour crust into pan. With hands, spread evenly across bottom and pat down firmly.

Baking Directions

Place first four ingredients in large mixing bowl and beat on high until completely blended. Add vanilla and 2 yolks, then beat again. Add eggs one at a time, beating well. Fold in 1/2 cup raspberries. Pour half of batter into greased 10-inch spring form pan. Sprinkle 1/2 cup raspberries and chocolate pieces and top with remaining batter. Place 3-inch Extender Ring on NuWave Oven base tray. Place cake on 1-inch rack and bake at 225 degrees until center is set. When done, cake feels bouncy to touch and toothpick tests clean. Let cool in oven. Do not remove dome. This will prevent top from cracking. Cool to room temperature, then refrigerate for 3 hours.

Dessert

[Photo: Chocolate Raspberry Cheesecake]

Page 89

Chocolate Peanut Butter Cupcakes

1 cup sour cream 1 teaspoon vanilla extract 1 2/3 cups all-purpose flour 3/4 cup unsweetened cocoa power 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1 stick butter or margarine, softened 2 eggs

In bowl, with mixer on medium speed,

mix confectioners’ sugar, peanut butter,

softened butter and vanilla until blended. Roll into 24 balls using two teaspoons or small cookie scoop. Place balls on waxed paper; cover and set aside.

Frosting for Cupcakes

8 ounces cream cheese, room temperature 4 tablespoons butter, softened 1/2 cup peanut butter 3 1/4 cups powdered sugar 1 cup Cool Whip

In a small bowl, combine sour cream and 1 teaspoon vanilla; set aside. In separate bowl combine flour, cocoa powder, baking soda and salt; set aside. In large bowl, blend granulated sugar and butter until just blended.

Add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture. Beat just until ingredients are combined.

Fill 1 heaping measuring tablespoon batter into each silicone cupcake liner. Top with 1 rolled peanut butter ball and remaining batter. Place cupcakes around perimeter of liner pan. Place 3-inch Extender Ring on base. Bake cupcakes at 300 degrees for 20 minutes or until toothpick inserted in cupcake comes out clean.

Cool on wire rack. (24 servings)

Cream together butter, cream cheese and peanut butter until light and fluffy. Add powdered sugar in small increments until creamy.

Apple Crisp

4 apples peeled, cored, and sliced 1/8-inch thick 1/2 cup flour 1/2 cup brown sugar, firmly packed 1/2 cup quick cooking oatmeal 1/4 cup butter, softened 1/4 cup granulated sugar 3/4 teaspoon cinnamon

Grease 9-inch round cake pan. Place sliced apples in pan. In a medium bowl, combine flour, brown sugar, oatmeal and softened butter until well mixed. Set aside. In small dish mix granulated sugar and cinnamon. Sprinkle over apples. Pat oatmeal mixture on top. Place on 1-inch rack and cook at 350 degrees for 20 minutes, or until apples are tender and juices are bubbly. (8 servings)

Dessert

89Complete Cookbook

2/3 cup powdered sugar 1/2 cup creamy peanut butter 2 tablespoons butter or margarine, softened 1/4 teaspoon vanilla extract 2 tablespoons milk

Peanut Butter Filling

Cupcake Batter

Page 90

Traditional White Bread

1 (1/4-ounce) package active dry yeast 1 1/2 tablespoons white sugar 1 1/4 cups warm 1 1/2 tablespoon butter 1 1/2 teaspoons salt 3 1/4 cups bread flour

In large bowl, dissolve yeast and sugar in warm water. Stir in melted butter and salt. Mix well. Stir in flour a little at a time and mix. When dough has pulled together, turn it out onto lightly floured surface. Knead until smooth and elasticabout 8 minutes. Lightly oil bread pan, then place dough in pan, seam side down. Place on liner pan. Proof at 150 degrees until doubled in size. Bake at 325 degrees for 27 minutes. Bake until golden brown and bottom of loaf sounds hollow when tapped. (1 loaf)

Cut bread diagonally into 1-inch slices to within 1 inch of bottom. Repeat in opposite direction. Cut swiss cheese into 1/4-inch slices; cut slices into small pieces. Insert into bread. Combine onion, butter, garlic and salt and spoon over bread. Wrap in foil and place on 1-inch rack and cook at 400 degrees for 10-12 minutes. The cheese should be melted and onions softened. (10-12 servings)

1 loaf hawaiian sweet bread 1 block swiss cheese (8-ounce) 1 small red onion, sliced 1/2 stick butter, melted 1 tablespoon garlic, minced 1 teaspoon salt

Hawaiian Cheese Bread

Bread

Dough Does Not Rise

Is the yeast you’re using too old? You

may need a fresh stock.

The water used may have been too cool to activate the yeast or so hot that it killed it. Water should be room temperature.

If the dough is too stiff, it may require further softening.

The rising point may be too cool. Keep in mind that mixing or kneading for too long causes tough dough, and results in bread not rising.

Bread Falls While Cooking in the Oven It is possible that the dough rose too much or became too light.

Tops of the Bread Loaves Are Cracked

This can occur when bread cools too rapidly, usually the result of a draft.

Your dough may also be too stiff or not mixed well.

Bread Is Doughy On the Bottom This is a common occurrence when loaves are not removed from pans and allowed to cool on racks after baking. Make this a habit.

Bread Has Holes in It

Your loaves may develop holes if air was not completely pressed out of dough when loaves were shaped. Be sure to do so prior to baking.

Bread Smells & Tastes of Yeast It is possible that expected rising periods were simply too long.

Your bread may need some buttermilk. Mix 1 tablespoon vinegar to 8 ounces milk.

Tips for Bread

Complete Cookbook

Page 91

Mix cereal and milk; let stand until soggy. Mix all remaining ingredients, then pour into greased muffin tins. Place on liner pan and bake at 350 degrees for 20 minutes.

Tips: Add 2 tablespoons of cocoa powder and 1/2 cup chocolate chips for sweet touch.

Zucchini Bran Muffins

1 3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup brown sugar 1 cup All-Bran® cereal 1 cup milk 1 cup grated zucchini

Garlic & Cheese Crostini

24 (1/3-inch thick) baguette slices (from baguette at least 14 inches long) 1/4 cup olive oil, divided 3/4 cup of grated pecorino romano (other cheese can be used) 5 large cloves garlic, minced 2 tablespoons finely chopped flat-leaf parsley

Arrange bread slices on 3-inch rack, brush tops with olive oil (3 tablespoons). Stir together remaining olive oil, cheese, small bowl. Sprinkle each slice with 1 teaspoon cheese mixture, mounding it slightly. Cook at 375 degrees for 4-5 minutes until cheese starts to melt. Sprinkle with parsley and serve. (24 servings)

NuWave Cornbread

2 boxed Jiffy Cornbread mixes 1 10-inch NuWave Liner Pan Non-stick spray

Spray 10-inch pan with non-stick spray. Prepare 2 box mixes per package directions. Pour into 10-inch pan and tap to bring air bubbles to surface. Bake at 350 degrees on 1-inch rack for 20 minutes. Let bread rest for 1-2 minutes with dome lid on. (12 servings)

Bread

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Asparagus

Dehydrate at 120 degrees for 4.5 hours

Green beans

Dehydrate at 120 degrees for 5.5 hours

Mushrooms

Dehydrate at 120 degrees for 4-5.5 hours

Summer squash

Cut 1/4-inch slices, dehydrate at 120 degrees for 4.5-5 hours

Tomatoes

Cut in half and removes seeds, dehydrate at 120 degree for 7.5-8 hours

Sweet Peppers

Cut into 1/2-inch long strips, dehydrate at 120 degrees for 7 hours

Herbs

Wash and dry. Leave on stems and place on racks. Place herbs on racks and dehydrate at 120 degrees for 1 hour for more delicate herbs like thyme, and cook for 1.5 hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from flying around.

Dehydrating Fruits

Note: Use pan on 3-inch rack and cook

at 350 degrees.

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 liner pan for 6 minutes and then place another pan, filled with nuts, on 3-inch rack and continue for another 5 minutes. This doubles capacity!

Alternate all foods when dehydrating. Non-stick cooking spray will help avoid sticking. When dehydrating, keep dome open slightly to let moisture escape. Do not let dome stay on when oven is off as this will cause moisture build-up.

If using dehydrating kit, no need for nonstick cooking spray. You will use same times and temperatures, but will triple amount prepared. Store all dehydrated foods in air-tight container in cool pantry.

Tips for Dehydrating

Dehydrating Vegetables

Please keep in mind that fruits should be washed (minus bananas) and patted dry. Rub fresh lemon over apples to avoid browning. Alternate fruits from racks.

Bananas

1/4-inch thick, 150 degrees for 4 hours

Pineapple

1/4-inch thick, 120 degrees for 8 hours

Apples

1/4-inch thick, 150 degrees for 4 hours

Apricots

Pit and halve, 150 degrees for 4.5-5 hours

Strawberries

Cut in half, 150 degrees for 2.5-3 hours

Dehydration & Nuts

Use NuWave to dehydrate fruit. Mix all ingredients together in large bowl.

To store, place in sandwich bags or airtight containers.

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

Complete Cookbook

Page 93

Dehydration & Nuts

Dehydrated Beef

1 pound lean beef sliced thin (no more than 1/4-inch thick) 1/4 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 3-inch rack. Do not allow meat to touch or it will slow dehydrating. Dehydrate at 175 degrees for about 3 hours (about 2 hours and 45 minutes if less than 1/4-inch thick). Tent dome during the last 5 minutes. Pat excess moisture with paper towel, cool and store.

Spray liner pan with oil. In small saucepan, combine 1 tablespoon of seasoning mix, 4 tablespoons sugar, 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 pecans are well coated. Spread evenly in liner pan. Cook at 350 degrees for 7-8 minutes. Immediately remove dome and stir pecans. Continue cooking at 350 degrees for 7-8 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 cooling rack. Gently shake to remove any residual seasoning mixture. Store in airtight container.

Spiced Pecans

1 package taco seasoning mix 5 tablespoons sugar 2 teaspoons cinnamon 1/4 teaspoon cayenne pepper 1/4 cup orange juice 2 cups pecan halves

[Photo: Spiced Pecans]

Page 94

Stage Cooking

Slow Roasted Pulled Pork

1 (5 -7 pounds) pork butt roast brining solution 1/2 cup salt 1/2 cup light brown sugar 2 quarts cold water 3 tablespoon dry rub mix 2 bay leaves

Add salt to cold water and stir very well until all salt is completely dissolved. Add brown sugar and dry rub and stir well to combine. Rinse pork shoulder in cold water and place into 2-gallon plastic bag (or container big enough so the shoulder completely covered in brine solution). Let sit covered over night. Drain pork from brine and pat dry.

Dry Rub

1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon salt 1 tablespoon ground pepper 1 tablespoon paprika 1/2 cup brown sugar

Mix all dry rub together. Pat rub on both sides of pork. Place pork butt on 1-inch rack.

Stage 1

Cook temperature: 250 degrees. Cook time: 1.5 hours per pound. Push stage button.

Stage 2

Cook temperature: 300 degrees. Cook time: 1 hour. Push stage button. Let pork sit for 30-45 minutes before pulling apart.

Tip: You want meat to reach 200 degrees. This allows pork to shred at its best. Normally, you would only cook pork to 170-180 degrees for slicing roast.

Remove visible fat from meats before adding them to slow cooker. If meat has been browned, be sure to drain off rendered fat first.

Refrigerate leftovers within 2 hours of cooking completion.

Alternatively, prepare everything the day before, cover and refrigerate overnight, and wait until morning to start slow cooking.

Stage cooking tends to mellow seasoning so be sure to taste your dish to see if you need to add salt and pepper. Add fresh herbs near the end, as they have a tendency to blacken when cooked for any length of time.

Do not lift dome until you are flipping food. Otherwise, heat will escape and cooking time will be prolonged.

A roast with bone-in will cook faster than a boneless roast. The bone carries heat to the inside of the roast.

It’s important to let a roast (beef, pork,

lamb, or poultry) sit for a period before carving. This will allow juices to absorb back into meat. If you carve a roast too soon, much of its natural juices will spill out onto the carving board.

* When mincing garlic add small amount of salt. This stops garlic from rolling around cutting board.

Stage Cooking Tips

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Page 95

Stage Cooking

The Perfect Roasted Chicken

The Perfect Roasted Chicken Cont.

1 (3 1/2- 4 pounds) whole chicken, rinsed and patted dry 3 tablespoons olive oil 1 teaspoon paprika 1/2 teaspoons black pepper 1/2 teaspoons kosher salt 2 sprigs of fresh thyme or 1 teaspoon dry 1 lemon cut in half 1 onion, quartered 3 cloves garlic

Place garlic, squeezed lemon and onion in cavity of bird. Rub chicken with all seasonings and oil. Place on 1-inch rack, breast side up. Fold wings under legs.

Low and Slow Method Season with wine, salt, pepper, rosemary and water. Let sit overnight. Drain liquid.

Stage 1

Place meat on 1-inch rack. Cook temperature: 175 degrees. Cook time: 3 hours. Press stage button.

Stage 2

Cook temperature: 225 degrees. Cook time: 1 hour. Press stage button. Place all cut vegetables around roast.

Stage 3

Cook temperature: 300 degrees. Cook time: 1 hour. Press stage button. (4-6 servings)

Yankee Pot Roast

1 (2

1/2

- 3 pounds) chuck or shoulder roast 3 large potatoes, peeled and in quarters 4 large carrots cut on bias 1 large onion cut in wedges 2-3 sprigs of rosemary 1 teaspoon black pepper 1/2 cup red wine 1 teaspoon pepper 1 teaspoon salt 1 cup water

Corned Beef & Cabbage

Place corned beef fatty side up in cooking bag. Add seasoning packet, water, bouillon cube and potatoes. Secure bag with twist tie. Place on 1-inch rack.

Stage 1

Cook temperature: 175 degrees. Cook time: 3 hours. Press stage button.

Stage 2

Cook temperature: 225 degrees. Cook time: 2 hours. Press stage button. Add cabbage to bag. Re-tie.

Stage 3

Cook temperature: 325 degrees. Cook time: 1 hour. Press stage button. Allow beef to sit 15 minutes before slicing.

1 (3 1/2- 4 pounds) corned beef (pack of seasoning comes with corn beef) 6 small red potatoes, cut in half 1 head cabbage, cut in wedges 1 cup water 1 bouillon cup 1 large cooking bag

Stage 1

Cook temperature: 175 degrees. Cook time: 4 hours. Press stage button.

Stage 2

Cook temperature: 225 degrees. Cook time: 1 hour. Push stage button.

Stage 3

Cook temperature: 325 degrees. Cook time: 45 minutes. Press stage button.

95Complete Cookbook

Page 96

Beef Brisket

1 (2-3 pounds) frozen brisket 2 bay leaves 5 garlic cloves 1 cup beef stock Salt & pepper to taste

Place brisket on the 1-inch rack. Pour all ingredients over beef.

Stage 1

Cook temperature: 175 degrees. Cook time: 120 minutes. Press stage button. Flip after this stage.

Stage 2

Cook temperature: 250 degree. Cook time: 120 minutes. Press stage button.

Stage 3

Cook temperature: 300 degrees. Cook time: 60 minutes. Press stage button. (4-6 servings)

[Photo: Beef Brisket]

Stage Cooking

4 1/2 pounds of 3-inch long beef short ribs 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups red wine 1 (14 1/2-ounce) can of diced tomatoes in juice 1 (6-ounce) package of sliced button mushrooms 1/2 cup finely chopped onion 4 garlic cloves, peeled whole 6 fresh thyme sprigs or 1 teaspoon dry thyme 1 tablespoon dry parsley Egg noodles - optional

Sprinkle ribs with salt and pepper in the liner pan. Add all other ingredients and stir.

Stage 1

Sear for 5 minutes.

Stage 2

Turn oven down to 200 degrees and braise for 3 hours.

Stage 3

Flip the ribs. Cook an additional 3 hours at 225 degrees until meat is tender.

Serve over boiled egg noodles with sauce. (4 servings)

Braised Short Ribs

Page 97

HORNO INFRARROJO DE

THE NUWAVE

ELITE

Libro de recetas & Manual Completos

Page 98

Leer todas las instrucciones, medidas preventivas, y advertencias antes del uso del dispositivo.

No ubicar dispositivos donde pueden caerse o pueden ser tirados al agua u otros líquidos. No alcanzar dispositivos que se hayan caído al agua. ¡Desenchufar inmediatamente! No sumergir el cable, el enchufe o cabeza de energía en el agua u otros líquidos.

PELIGRO – Para reducir el riesgo de electrocución:

IMPORTANTES MEDIDAS PREVENTIVAS

Al utilizar productos eléctricos, especialmente cuando los niños están presentes, las precauciones básicas de seguridad deberán ser siempre seguidas, incluyendo las siguientes.

LEER TODAS LAS INSTRUCCIONES ANTES DEL USO

Este dispositivo no deberá ser utilizado por niños. Una supervisión cercana será necesaria cuando este producto esté cerca de niños.

Usar este dispositivo para su propósito intencionado como se describe en este folleto. No usar ningún otro accesorio no recomendado por el fabricante. Esto puede resultar en

fuego, choque eléctrico o lesiones personales. Nunca operar este dispositivo si tiene un cable o enchufe dañado; si no está funcionando

apropiadamente; si se ha caído o se ha dañado; o si se ha caído al agua. Devolver el dispositivo a un centro autorizado de servicio al cliente para la inspección, la reparación o el ajuste. Cualquier otro tipo de mantenimiento deberá ser realizado por un representativo autorizado de servicio.

Mantener el cable fuera de las superficies calientes. Desenchufar de la salida cuando no está en uso y antes de la limpieza. Permitir enfriarse

antes de ensamblar o sacar partes. Siempre desenchugar el cable de energía tirando el enchufe. NO desenchufar tirando el cable.

Nunca forzar el enchufe en una salida. No usar a la intemperie. No usar u operar donde se estén utilizando productos de aerosol (spray) o donde el

oxígeno esté siendo administrado. No dejar que el cable se cuelgue sobre el borde de una mesa o escritorio, o que toque

superficies calientes. No ubicar sobre o cerca de un quemador eléctrico o de gas o en un horno calentado. Una precaución extrema debe ser usada al mover un dispositivo que contenga aceite

caliente u otros líquidos calientes. Tener extrema precaución al remover una olla o parrilla de cocción caliente.

Para desconectar, girar cualquier control a “off”, luego remover el enchufe de la salida de pared. No usar este dispositivo para cualquier otra que no sea su intención. Revisar todo el cableado eléctrico. Tener cuidado de cables o enchufes dañados. Este dispositivo es solamente para el uso residencial; está diseñado para procesar cantidades

residenciales normales. No es apropiado para una operación continua o comercial. No desensamblar el producto. No hay partes reparables por el usuario. No dejar el dispositivo desatendido durante el uso. Usar las manijas al levantar el domo de la base. No tocar superficies calientes. Usar las manijas provistas o usar guantes para el horno.

ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución, fuego o lesiones:

Page 99

El largo del cable de este dispositivo fue seleccionado para reducir los Peligros de Seguridad que pueden ocurrirse con un cable largo. Los cables de extensión están disponibles y pueden ser utilizados si se ejerce el cuidado en su uso. Si un cable de extensión está siendo utilizado: (1) el valor eléctrico marcado del cable de extensión deberá ser al menos como el valor eléctrico del dispositivo, y (2) un cable más largo deberá ser conectado para que no se cuelgue del mostrador o del borde de la mesa donde podría ser tirado accidentalmente y uno podría tropezar con él.

Algunos modelos del dispositivo pueden tener un enchufe polarizado (un filo es más ancho que el otro). Este enchufe está intencionado para encajar en una salida polarizada solamente de un sentido. Si el enchufe no encaja completamente en la salida, revertir el enchufe. Si aún no encaja adecuamente, contactarse con un electricista calificado. No intentar modificar el enchufe de ninguna manera.

Detener o interrumpir la cocción antes de remover el domo para revisar o dar vuelta la comida. La cúpula y la cabeza de energía deberán estar ubicadas en el soporte de el domo.

Siempre remover el domo lejos de usted para que el vapor de escape esté canalizado lejos de su cara.

Si el cable de energía está dañado, deberá ser reemplazado por un cable o ensamblaje especial del fabricante o su agente de servicio.

Tener precaución al desechar aceite caliente. Mantener este manual a mano para futuras referencias.

Peligro de descarga eléctrica. Usar con el sistema eléctrico adecuado. No usar si el cable o el enchufe está dañado.

ADVERTENCIA: Todos los ítems en el horno, tales como la olla, aro extensor, y la parrilla de cocción, pueden volverse muy calientes durante la cocción. Por favor tener cuidado al remover estos ítems de un horno caiente. Siempre utilizar los guantes para el horno o usar los soportes de olla. Permitir que la olla y la parrilla de cocción se enfríen completamente antes de la limpieza. La abertura de el domo puede expandirse ligerante al estar caliente. En casos excepcionales, la cabeza de energía puede separarse completamente de el domo para escaparse de entre el domo que genera aire caliente y la cabeza de energía.

PRECAUCIÓN

GUARDAR ESTAS INSTRUCCIONES

Información Eléctrica

Page 100

¡Felicidades en la compra de tu Horno Infrarrojo NuWave Elite! Este libro contiene instrucciones e imágenes detalladas para ayudarte a empezar a usar este producto revolucionario, diseñado para ayudar a individuos y familias a “Vivir Bien por Menos®”. También está lleno con excelentes recetas y consejos que ahorran tiempo que te permiten preparar comida deliciosa gourmet en la mitad del tiempo que podría tomarse al utilizar un horno regular. Cocinar es rápido y fácil con el Horno Infrarrojo de NuWave Elite de NuWave, LLC. Este dispositivo versátil de mostrador combina calor infrarrojo, de conducción y de convección para ahorrar tiempo y energía, disminuyendo calorías y grasa de su dieta. Cocinar en el NuWave no requiere ni precalentamiento ni descongelamiento. Solo colocar la comida congelada en el horno y presionar los botones para programar el tiempo y la temperatura. Para mayor conveniencia, el horno utiliza un sistema de capas de cocción que permite que múltiples tipos de comida se cocinen al mismo tiempo sin que se mezclen o que se fundan los sabores. Preparar comida con el Horno Infrarrojo NuWave Elite es una selección sana. No se requiere ni manteca ni aceite al cocinar, y su único diseño desecha la cantidad de grasa dos o tres veces mayor que un horno convencional. Y, como las verduras se cocinan más rápido, retienen los nutrientes esenciales que podrían haberse quemado con un horno estándar.

Nosotros te invitamos a visitar www.NuWaveNow.com para la información sobre partes y accesorios para tu NuWave. Nuestra misión es la de exceder nuestras expectativas proviendo nuevos productos innovadores, usando la tecnología más avanzada que permite a los consumidores a “Vivir Bien por Menos®”.

Nosotros valoramos a cada cliente del Horno NuWave. Tú has comprado tu horno porque quieres ahorrar tiempo, dinero y energía disfrutando de comida más sana y de excelentes sabores. Para mostrarte nuestra gratitud y compromiso de toda la vida, hemos creado el nuwavecookingclub. com exclusivamente para nuestros clientes. Este sitio será presentado por nuestro chef ejecutivo y contendrá recetas, videos de cocina instructivo de paso a paso y más. También puedes visitar www.NuWaveNow.com para ver más productos innovadores desarrollados por los inventadores del Horno NuWave. Esperamos que disfrutes del uso de tu Horno Infrarrojo NuWave Elite.

Bienvenido al Horno NuWave Elite

100

Introducción

NUWAVE

COOKING

CLUB