NuWave Pro Plus Manual Manual

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NuWave Oven Pro Plus Manual & Complete Cookbook

PRO PLUS

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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, re 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 re, 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, press the Pause/Clear button twice before unplugging. 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.

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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.

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 t into a polarized outlet only one way. if the plug does not t fully into the outlet, reverse the plug. If it still does not t properly, contact a qualied electrician. Do not attempt to modify the plug in

any way.

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 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.

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Table of Contents

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

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

Owner’s Manual .................................... 10-17

RoHS Compliant .......................................... 18

NuWave Supreme Pizza Kit ................ 19-21

Quick & Easy Cooking Guide ................ 22-23

Complete Cookbook (General Tips) ............ 24

Breakfast ................................................ 26

Appetizers ............................................... 30

Poultry .................................................... 58

Vegetables .............................................. 45

Vegetables Continued

Pizza ........................................................ 41

Easy Quiche Pie ................................. 27

Cinnamon Breakfast Twists .............. 27

Oven Omelette .................................... 27

NuWave Mun Sandwich ................. 28

Low-Cal French Toast ......................... 28

Steak & Eggs ..................................... 28

Ham & Cheese Strata ........................ 29

Nest Egg with Manchango ................ 29

Ham & Eggs Scramble ...................... 29

Sweet Party Mix ................................. 31

Potato Skins ...................................... 31

Shrimp Rumaki .................................. 31

Sweet & Sour Cocktail Meatballs ....... 32

Skinny Pigs in a Blanket ..................... 32

Grilled Cheese................................... 33

Baked Party Sweet Onion Dip ........... 33

Tangy Mild Wings .............................. 33

Prosciutto-Wrapped Shrimp Sticks .... 34

Savory Lil’ Smokies ............................ 34

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

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

Spicy Grilled Shrimp Skewers ........... 35

Jumbo Lump Crab Cakes ................. 35

Hot Artichoke Dip .............................. 36

Italian Purses ................................... 36

Crab & Parmesan Wontons .............. 37

Chicken Nachos ................................ 37

Spicy Bualo Chicken Sandwiches ... 59

Oven-Fried Chicken ........................ 59

Chicken Tenders with Wasabi Sauce ... 60

Thai Chicken ................................... 60

BBQ Chicken ................................... 60

Chicken with Mushrooms & Peppers . 61

Breaded Chicken Breast .................. 61

Cornish Hens, Artichokes & Potatoes .. 62

Cilantro Garlic Chicken Breast ......... 62

Buttery Chicken Breast .................... 63

Chicken Curry ................................... 63

Caraway Duck with Raspberry Sauce 63

Nutty Breading Chicken Breast ....... 64

Low-Fat Crunchy Filled Chicken ...... 64

Air Fried Honey Ginger Chicken ........ 65

Mexican Elote .................................. 46

Haricots Almondine .......................... 46

Zucchini & Onions Au Gratin ............. 46

Italian Pizza Burger .......................... 42

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

Gorgonzola Pizzettas ........................ 42

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

Pizza Boats ...................................... 43

Calzones ............................................. 43

Mini Spinach Calzones ..................... 44

Pita Pizza ......................................... 44

Beef ......................................................... 66

Glazed Beef Ribs ............................ 67

Honey Citrus Glazed Veal Chops ..... 67

Foolproof Standing Rib Roast .......... 67

London Broil ..................................... 67

Grilled Cheeseburgers ..................... 68

Yankee Pot Roast ............................. 68

Japanese Style Steak ...................... 68

Beef & Andouille Burgers ................. 69

Homestyle Meatloaf ......................... 70

Three-Meat Fajita Dinner ................. 70

Pepper Steak .................................... 71

Corned Beef Brisket ......................... 71

Classic NuWave Pot Roast .............. 71

Beef & Corn Casserole with Noodles .... 72

Baked Reuben Sandwich ................ 72

Japanese Style Steak ...................... 72

Boneless Rump Roast ..................... 73

Dehydration ............................................ 38

Dehydrating Fruit .............................. 38

Dehydrating Vegetables ................... 38

Spiced Pecans .................................. 39

Beef Jerky .......................................... 40

Trail Mix ............................................. 40

Asparagus with Parmesan Crust ...... 47

Sweet Potato Casserole ................... 47

Artichoke Feta Tortilla Wraps ........... 48

Stued Peppers with Tofu ............... 49

Roasted Vegetables Sandwich ....... 49

Roasted Herb Potatoes .................... 50

Cauliower, Chickpeas & Olives ....... 50

Roasted Butternut Squash .............. 50

Roasted Asparagus ......................... 50

Stued Baked Potatoes with Bacon .. 51

Parmesan Basil Tomatoes ............... 51

Double Stued Cheesy Potatoes ...... 52

Ricotta Spinach Rolls ....................... 52

Gratin Dauphinois ............................ 53

Eggplant, Zucchini & Tomato Tian ...... 53

Aparagus, Mushrooms & Potatoes ..... 54

Eggplant Parmesan Casserole ........ 54

Caramelized Onions ......................... 55

Parmesan Fries ................................ 55

Cheese Stued Tomatoes ................. 55

Corn Soué ...................................... 56

Mixed Vegetables Casserole ........... 56

Broiled Zucchini Slices ..................... 57

Balsamic Glazed Carrots ................... 57

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Pork ......................................................... 74

Baked Ham in Cola ........................... 75

Asian Marinated Pork Chops ............ 75

Pork Chops with Mustard Sauce ...... 76

Adobo Cutlets ................................... 76

Thai Pork Tenderloin ........................ 76

Kielbasa Casserole with Rice.............. 77

Avocado BLTs ................................... 77

Italian Sausage with Peppers ........... 78

Hot Dogs .......................................... 78

Chilied Pork Chops ........................... 79

Glazed Spareribs ............................. 79

Seafood ................................................... 80

Tuna Noodle Casserole ..................... 81

Simple Sole ...................................... 81

Shrimp with Lemon .......................... 81

Shellsh Medley ............................... 81

Sweet Chili Scallops ........................ 82

Clams & Sausage ............................. 82

Lemon Salmon with Mango Salsa ..... 83

Grilled Salmon & Fresh Basil ............ 83

Lobster Termidor .............................. 83

Peppered Tuna with Hoisin Sauce ..... 84

Tuna with Fresh Orange Salsa ......... 84

Artichoke Topped Tilapia .................. 85

Bass wtih Fennel .............................. 85

Cheesy Crab Melts ........................... 86

Ancho Chili Crusted Salmon Tacos .... 86

Lamb ....................................................... 87

Herb Stued Lamb Chops ................ 88

Lamb Chops with Feta & Tomatoes ... 88

Lamb with Pesto ............................... 89

Lamb & Ham ..................................... 89

Lamb Kabobs ................................... 89

Curried Lamb .................................... 89

Desserts .................................................. 90

Pumpkin Whoopie Cookies ............ 91

Pound Cake ........................................92

Latin Lace Florentines Cookies ....... 92

Easy Lemon Cookies ....................... 93

Country Road Bar Cookies .............. 93

Bread Pudding with Whiskey Sauce .. 94

Almond Tart ...................................... 95

Angel Food Cake ............................. 95

Golden Ginger Nut Lemon Bars ....... 96

Blueberry Streusel Coee Cake ....... 97

Contendio

Introducción .............................................. 102

Partes & Accessorios ......................... 103-105

Maual Del Usario ................................ 106-113

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 ............................ 124

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

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

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

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

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

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

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Congratulations on the purchase of your NuWave Oven Pro Plus! 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 Oven Pro Plus from Hearthware®, Inc. This versatile countertop 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 Oven Pro Plus 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 more cooking tips and shared recipes from NuWave Oven chefs all over the world, as well as 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 NuWaveCookingClub.com exclusively for our customers. This site is hosted by our Executive Chef and will feature 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 Oven Pro Plus.

Introduction

Page 7

Parts for the NuWave Oven Pro Plus

Power Head - easy-to-use, programmable

digital controls.

Dome - BPA-free, transparent, and

lightweight.

Cooking Rack - reversible to heights of

1-inch or 3-inch.

Base - cool to the touch so it can also be

used as a serving tray.

Dome Holder - uniquely designed to

securely hold your NuWave Pro Plus dome and power head assembly.

Non-Stick Liner Pan - easy clean, eco-

friendly, non-stick, no PTFE, and no PFOA.

Parts

Page 8

NuWave Oven Pro Plus Parts

Digital Power Head (IRC6) 26001

Black with Silver Accents

Cool to Touch Base (IRC6) 26004 Black with

Silver Accents

1-inch/3-inch Reversible

Cooking Rack 22070

12-inch Non-Stick

Liner Pan 26010

BPA-Free Dome 26007

Dome Holder 22020

English Quick & Easy

Cooking Guide 26014

Spanish Quick & Easy Cooking Guide 26014

Quick & Easy Cooking Guide

1-inch 3-inch 3-inch 3-inch 3-inch

1-inch

1-inch 3-inch

3-inch 3-inch 3-inch

140+˚

180+˚

140+˚

160+˚ 145+˚ 145+˚ 145+˚

145+˚ 145+˚ 145+˚

140+˚ 140+˚ 140+˚ 140+˚ 140+˚

16-18 min/lb 20-23 min/lb 5-8 min/side 5-6 min/side N/A 8-9 min/side 5-6 min/side 17-19 min/side

8-10 min/side

10-12 min/side 7-9 min/side 22-25 min/side

12-14 min/side

180+˚

140+˚

140+˚ 140+˚

18-22 min/side

18-22 min/side 22-24 min/side

5-6 min/side 3-4 min/side 4-5 min/side

7-9 min/side 4-5 min/side 6-8 min/side

Roasts 3-7 lbs

Ham

[Precooked]

Sausage Bacon Italian, Bratwurst, Etc. Chops

Tenderloins Spare Ribs

Seafood

Fish, Steaks & Fillets ½ lb

Shrimp & Scallops Lobster Tails 4 oz

[Small]

3-inch 145+˚ 4-6 min/side 8-13 min/sideCrab Legs

3-inch

1-inch

125-130˚ 130-135˚ 135-140˚ 155+˚

15-17 min/lbs Rare 20-21 min/lbs R are 17-19 min/lbs Med. Rare 21-22 min/lbs Med. Rare 19-20 min/lbs Medium 22-23 min/lbs Medium 21+ min/lbs Well Done 24+ min/lbs Well Done

Beef & Lamb Rack Height

Steaks 2-inch thick

Roasts 2-10 lbs

Internal Temp.

Fresh

Frozen

160+˚

5-7 min/side 8-9 min/side

Burgers ½-inch thick 3-inch

Pork

3-inch 3-inch

1-inch

165+˚ 165+˚

165+˚

13-14 min/side 11-13 min/side

10-12 min/lb 10-12 min/lb

15-17 min/side 14-15 min/side

14-16 min/lb 14-16 min/lb

10-12 min/lb 14-16 min/lb

Chicken, [Bone-in] Pieces Chicken, ½-inch Boneless/Skinless

1-inch 1-inch

165+˚ 17-21 min/lb 22-24 min/lb

Chicken, Whole 2-5 lbs Turkey, Whole 8-10 lbs

3-inch Ring

165+˚

Turkey, Whole 11-16 lbs Turkey, Breasts 5-7 lbs

Poultry

[Thicker add 2 mins per ½ inch]

Roasted,

Onion, Garlic, Peppers, Zucchini, and Yellow Squash

Home Fries [½ -inch thick] Potato, Whole Med. Size Steamed Broccoli & Cauliower

Squash

, Acorn, Butternut & Spaghetti

3-inch 3-inch 1-inch

1-inch 1-inch

10 min/side

N/A

N/A N/A

35-40 min N/A

30-40 min 10-15 min

25-35 min 15-20 min

Vegetables

[Oven-Safe Dish with Glass Lid or Foil]

Chicken Tenders & Nuggets Frozen Vegetables

Frozen Ready-Made Foods

3-inch 3-inch 3-inch 3-inch 3-inch

6-8 min/side 6-8 min/side 6-8 min/side

6-8 min/side

Hot Wings

Onion Rings Mozzarella Sticks

[In Oven-Safe Dish]

PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS.

General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.

26014-UA-Q01

All cooking times are based on a temperature of 350˚

125-130˚ 130-135˚ 135-140˚ 155+˚

5-6 min/side Rare 10-11 min/side Rare 6-7 min/side Med. Rare 11-12 min/side Med. Rare 7-8 min/side Medium 12-13 min/side Medium 9+ min/side Well Done 14+ min/side Well Done

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.

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

Asada 3-7 lbs

Jamón Salchicha Tocino Salchica Italiana, Bratwurst, Etc. Chuleta

Lomo Costilla al gusto

Mariscos

Pescado, Steaks & Fillets 1-pulgada de grueso Camarones & Vieiras Cola de Langosta 4 onzas

[Pequeño]

Patas de Cangrejo

Res & Cordero

Hamburguesas de ½-pulgada de grueso

Bistec de 1-pulgada de grueso

Roasts 2-10 lbs

Puerco

Pollo, [Con Hueso] Piezas Pollo, ½-pulgada Sin Hueso/Sin Piel

Pollo, Completo 2 lbs Pavo, Completo 8-10 lbs

26014-UA-Q01

Pavo, Completo 11-16 lbs Pavo, Pechuga 5-7 lbs

Aves

[Si es mas gruesa agregue 2 min. por ½ pulg]

Tabla de Preparación Rápida y Fácil

Chicken Tenders & Nuggets Vegetales Frisados

Alimentos Congelados ya Preparados

Hot Wings - Alitas de Pollo

Onion Rings Mozzarella Sticks

[En un Plato para Horno]

Asado,

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

Papas Fritas Papas,

Entera Mediana

Broccoli y Colior al Vapor

Vegetales

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

Calabaza

1-pulg 3-pulg 3-pulg 3-pulg 3-pulg

1-pulg

1-pulg 3-pulg

3-pulg 3-pulg 3-pulg

140+˚

180+˚

140+˚

160+˚ 145+˚ 145+˚ 145+˚

145+˚ 145+˚ 145+˚

140+˚ 140+˚ 140+˚ 140+˚

16-18 min/lb 20-23 min/lb 5-8 c/lado 5-6 c/lado N/A 8-9 c/lado 5-6 c/lado 17-19 c/lado

8-10 c/lado

10-12 c/lado 7-9 c/lado 22-25 c/lado

12-14 c/lado

180+˚

140+˚

18-22 c/lado

22-24 c/lado

5-6 min/lado 3-4 c/lado 4-5 c/lado

7-9 min/lado 4-5 c/lado 6-8 c/lado

3-pulg 145+˚

4-6 c/lado 8-13 c/lado

3-pulg

1-pulg

125-130˚ 130-135˚ 135-140˚ 155+˚

15-17 min/lbs Rare 20-21 min/lbs Rare 17-19 min/lbs Med. Rare 21-22 min/lbs Med. Rare 19-20 min/lbs Medium 22-23 min/lbs Medium 21+ min/lbs Well Done 24+ min/lbs Well Done

Altura de la Parrilla Temp. Interno

Fresca

Congelada

160+˚

5-7 c/lado 8-9 c/lado

3-pulg

3-pulg 3-pulg

1-pulg

165+˚ 165+˚

165+˚

13-14 c/lado 11-13 c/lado

15-17 c/lado 14-15 c/lado

1-pulg 1-pulg

165+˚

17-21 min/lb 22-24 min/lb

3-pulg Anillo Extendor

165+˚

3-pulg 3-pulg 1-pulg

1-pulg

10 c/lado

N/A

N/A N/A

35-40 min

N/A

30-40 min 10-15 min

25-35 min

15-20 min

3-pulg 3-pulg 3-pulg 3-pulg

6-8 min/lado 6-8 min/lado 6-8 min/lado

6-8 min/lado

140+˚ 3-pulg

6-8 min/lado

350˚F para todos los alimentos

125-130˚ 130-135˚ 135-140˚ 155+˚

5-6 c/lado Rare 10-11 c/lado Rare 6-7 c/lado Med. Rare 11-12 c/lado Med. Rare 7-8 c/lado Medium 12-13 c/lado Medium 9+ c/lado Well Done 14+ c/lado Well Done

10-12 min/lb 10-12 min/lb

14-16 min/lb 14-16 min/lb

10-12 min/lb 14-16 min/lb

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

Want Quick & Easy Registration?

¿Quieres Registro rápido y fácil?

Regístrese por internet en www.NuWaveNow.com

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

( ) -

NuWave Pro Plus Oven

Accessories

Registration Card 26018

Complete Cookbook

& Manual 26013

Extender Ring Kit 26012

Kit includes: 10-inch Non-Stick Baking Pan 22071 2-inch Cooking Rack 26008 3-inch Stainless Steel Extender Ring 26011

NuWave Oven Pro Plus Manual & Complete Cookbook

PRO PLUS

Instructional

DVD 26015

Parts & Accessories

Page 9

To order call our Customer Service Line at: 1.877.689.2838 (M-F 8:00AM-4:30PM CST), or order online at www.NuWaveNow.com. Please provide the item name and number to ensure that your purchase is processed accurately.

NuWave Pro Plus Oven Accessories

NuWave Supreme Pizza Kit 22104

NuWave Pro Plus Baking Kit 26019

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 Whip-It Whisk 22115 NuWave Pro Plus Baking Book 26020

NuWave Pro Plus Carrying Case 26016

NuWave Party Mixer 22191

NuWave Twister 22091

Parts & Accessories

Page 10

Connecting Power Head to Dome

Assembling the Full NuWave Oven

NuWave Oven Pro Plus

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. When doing so, make sure the handles are in the dropped down position. If the handles are not fully dropped, the Dome may not ﬁt over the base properly.

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

Place food on the rack.

Place Dome with Power Head 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 Oven, 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 Manual

Page 11

Step 3

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

Note: Do not leave Dome in Dome Holder for an extended period of time.

Only lift Dome by the handles on the Power Head. Once the Power Head and the Dome are assembled, the handles will allow you to lift both together when removing or checking food. When removing Liner Pan after cooking, be extremely careful and always use oven mitts.

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

No preheating 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 Instructions

Owner’s Manual

Page 12

If your NuWave Oven included a 3-inch Extender Ring, the Ring 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 pounds would require the use of the Extender Ring 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.

• If top layer foods nish cooking earlier, remove

rack(s) from above and continue cooking bottom foods until done.

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. 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 Oven. It is not intended to serve as a replacement for the dome, base, or any other components of the NuWave Oven.

Models Containing 3-inch Extender Ring

• Use shallow or oven-safe dishes for cooking.

• To warm bread, place it on the bottom rack or

liner pan and cover. To bake bread, place bread on the top rack.

General Rules

Owner’s Manual

Page 13

2-inch Rack

The 2-inch Rack for the NuWave Oven Pro Plus 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 any harsh abrasive, 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 350°F (177°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 Non-Stick 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

PR O PL US

Digital Control Panel on Power Head

Directions for the NuWave Oven Pro Plus

• 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 place the Pro Plus or any associated parts directly on your stove top, inside a conventional oven

or in contact with any other direct heat source. Damage may result.

• Metal, glass or silicone dishes and pans, and all other oven-safe materials used in a conventional oven,

may be utilized in the NuWave Pro Plus.

General Use Instructions

Control Panel on Power Head

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

Easy Start

To start cooking, press the Cook Time button, enter time as desired, then press Start. Default is programed at 350ºF. If cooking at any other temperature, Cook Temp button will be needed. See Setting Temperature

for details.

Setting Cook Time

Press the Cook Time Button. The Time indicator will ﬂash in the right corner of the display panel. 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 twice. Then re-enter the correct numbers.

Note: Maximum allowed cook time for temperatures 325ºF and above is 2 hours. If cooking time is set more than that it will automatically revert back to 2 hours. Longer times can be added by simply adding more time after the initial 2 hours has expired. For temperatures below 325ºF, maximum allowed time is 9 hours and 59 minutes.

Owner’s Manual

Page 15

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.

Warm Function

After the initial cooking time is complete, you may keep foods warm. When entering warm, it will always be the last function. The default setting is programmed at 155ºF for 2 hours. Press the Warm button. The Warm and Time functions on the LCD will blink. 2:00 will be displayed, then press Start. To change the time, press cook time, enter the desired time and proceed. You may program the oven to keep foods warm for up to 9 hours and 59 minutes. Once the initial cooking cycle is ﬁnished, the oven will “beep” twice before switching to the WARM function.

Delay Function

After setting your temperature and time, you can delay the program before cooking starts. When entering delay, it will always be the ﬁrst function. The delay function is only for cook time and delaying start time. Press the Delay button. The Delay and Time functions on the LCD will blink. Input delay time and press Start. Delay stops blinking and remains on until time expires. It is possible to delay a program for up to 9 hours and 59 minutes. If the delay countdown reaches 0, the oven will “beep” to signal the end.

Reheat Function

The default setting is programmed at 350ºF for 4 minutes. This function is perfect for reheating single portion-sized foods. To activate the reheat function, make sure programming is clear. The LCD display will read 0. Press the Reheat button. This will activate the default setting. Press Start. Alarm will “beep” 3 times once time has expired. For example, if you are warming leftover pizza, simply place the slice on the 3-inch rack, press Reheat, then Start. If you are warming a rice or noodle dish, place a single-serving amount in an oven-safe container (glass, metal, silicone). For softer rice or noodles, add a sprinkle of water and cover with foil.

Setting Temperature

• Press the Cook Temp button.

• Press desired temperature.

• Temperature can be changed by 1ºF increments.

• Temperature ranges from 100ºF to 350ºF.

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 blink. The oven will automatically stop cooking when the time has expired, and a “beep” will alert you to that fact.

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 STOP or Clear cooking time, press the Pause/Clear button twice. Cooking functions will cease immediately, remaining time will be fully cleared, and a ‘0” will appear.

Owner’s Manual

Page 16

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 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.

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.

2. Check the cooking temperature if the oven is cooking too slowly.

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

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

5. Moisture may accumulate inside Dome if food is not promptly removed once cooking time has expired. Steam/moisture buildup can be avoided through prompt removal of cooked foods.

6. Do not rest dome in dome holder for extended period of time, as it could warp. Always replace dome on base tray promptly after removing food.

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 Manual

THE NUWAVE OVEN PRO PLUS COOKING SYSTEM

To obtain warranty service, contact the service department at this toll free number: 1-877-689-2838 M-F 8:00AM - 4:30PM CST or NuWave, LLC.

1755 N. Buttereld Road, Libertyville, IL 60048, U.S.A.

www.NuWaveNow.com

Page 17

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 1-877-689-2838) 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

HEARTHWARE, INC.

1-877-689-2838. email: [email protected]

Owner’s Manual

Page 18

*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

http://en.wikipedia.org/wiki/RoHS

RoHS Restricted Materials

Maximum Concentration

0.1% by weight

0.01% by weight

0.1% by weight

Lead (Pb)

Mercury (Hg)

Cadmium (Cd)

Hexavalent Chromium (Cr-VI)

Polybrominated Biphenyls (PBB)

Polybrominated Diphenyl Ethers (PBDE)

Material & Toxicological Profile

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 Ovens are built and manufactured in strict compliance with RoHS*

standards. Although US manufacturers are not bound by law to follow

RoHS standards, Hearthware 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 Manual

Page 19

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 Hearthware 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 ease.

The unique bamboo cutting board will spare damage to your countertops, save you money and help protect the environment. This board is multi-functional 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 20

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

2. Place pizza upside down on the 3-inch rack. Cook at 350ºF, 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 3-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 350ºF 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. It should not be cleaned with harsh abrasives. Allow utensils to dry completely before using or storing.

Supreme Pizza Kit

Page 21

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 are sharp, and should not be used for support.

Rolling Slicer

Hold handle so the Pizza Server is on 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.

Supreme Pizza Kit

Page 22

Quick & Easy Cooking Guide

1-inch 3-inch 3-inch 3-inch 3-inch

1-inch

1-inch 3-inch

3-inch 3-inch 3-inch

140+˚

180+˚

140+˚

160+˚ 145+˚ 145+˚ 145+˚

145+˚ 145+˚ 145+˚

140+˚ 140+˚ 140+˚ 140+˚ 140+˚

16-18 min/lb 20-23 min/lb 5-8 min/side 5-6 min/side N/A 8-9 min/side 5-6 min/side 17-19 min/side

8-10 min/side

10-12 min/side 7-9 min/side 22-25 min/side

12-14 min/side

180+˚

140+˚

140+˚ 140+˚

18-22 min/side

18-22 min/side 22-24 min/side

5-6 min/side 3-4 min/side 4-5 min/side

7-9 min/side 4-5 min/side 6-8 min/side

Roasts 3-7 lbs

Ham

[Precooked]

Sausage Bacon Italian, Bratwurst, Etc. Chops

Tenderloins Spare Ribs

Seafood

Fish

, Steaks & Fillets ½ lb

Shrimp & Scallops Lobster Tails 4 oz

[Small]

3-inch 145+˚ 4-6 min/side 8-13 min/sideCrab Legs

3-inch

1-inch

125-130˚ 130-135˚ 135-140˚

155+˚

15-17 min/lbs

Rare

20-21 min/lbs

Rare

17-19 min/lbs

Med. Rare

21-22 min/lbs

Med. Rare

19-20 min/lbs

Medium

22-23 min/lbs

Medium

21+ min/lbs

Well Done

24+ min/lbs

Well Done

Beef & Lamb Rack Height

Steaks 2-inch thick

Roasts 2-10 lbs

Internal Temp.

Fresh

Frozen

160+˚

5-7 min/side 8-9 min/side

Burgers ½-inch thick 3-inch

Pork

3-inch 3-inch

1-inch

165+˚ 165+˚

165+˚

13-14 min/side 11-13 min/side

10-12 min/lb 10-12 min/lb

15-17 min/side 14-15 min/side

14-16 min/lb 14-16 min/lb

10-12 min/lb 14-16 min/lb

Chicken,

[Bone-in] Pieces

Chicken, ½-inch Boneless/Skinless

1-inch 1-inch

165+˚ 17-21 min/lb 22-24 min/lb

Chicken,

Whole 2-5 lbs

Turkey,

Whole 8-10 lbs

3-inch Ring

165+˚

Turkey,

Whole 11-16 lbs

Turkey,

Breasts 5-7 lbs

Poultry

[Thicker add 2 mins per ½ inch]

Roasted,

Onion, Garlic, Peppers, Zucchini, and Yellow Squash

Home Fries [½

-inch thick]

Potato,

Whole Med. Size

Steamed Broccoli & Cauliower

Squash

, Acorn, Butternut & Spaghetti

3-inch 3-inch 1-inch

1-inch 1-inch

10 min/side

N/A

N/A N/A

35-40 min N/A

30-40 min 10-15 min

25-35 min 15-20 min

Vegetables

[Oven-Safe Dish with Glass Lid or Foil]

Chicken Tenders & Nuggets Frozen Vegetables

Frozen Ready-Made Foods

3-inch 3-inch 3-inch 3-inch 3-inch

6-8 min/side 6-8 min/side 6-8 min/side

6-8 min/side

Hot Wings

Onion Rings Mozzarella Sticks

[In Oven-Safe Dish]

PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS.

General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.

26014-UA-Q01

All cooking times are based on a temperature of 350˚

125-130˚ 130-135˚ 135-140˚

155+˚

5-6

min/side Rare

10-11

min/side Rare

6-7

min/side Med. Rare

11-12

min/side Med. Rare

7-8

min/side Medium

12-13

min/side Medium

min/side Well Done

14+

min/side Well Done

English Quick & Easy Cooking Guide

Page 23

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.

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

Asada 3-7 lbs

Jamón Salchicha Tocino Salchica Italiana, Bratwurst, Etc. Chuleta

Lomo Costilla al gusto

Mariscos

Pescado

, Steaks & Fillets 1-pulgada de grueso

Camarones & Vieiras Cola de Langosta 4 onzas

[Pequeño]

Patas de Cangrejo

Res & Cordero

Hamburguesas de ½-pulgada de grueso

Bistec de 1-pulgada de grueso

Roasts 2-10 lbs

Puerco

Pollo,

[Con Hueso] Piezas

Pollo, ½-

pulgada Sin Hueso/Sin Piel

Pollo,

Completo 2 lbs

Pavo,

Completo 8-10 lbs

26014-UA-Q01

Pavo,

Completo 11-16 lbs

Pavo,

Pechuga 5-7 lbs

Aves

[Si es mas gruesa agregue 2 min. por ½ pulg]

Tabla de Preparación Rápida y Fácil

Chicken Tenders & Nuggets Vegetales Frisados

Alimentos Congelados ya Preparados

Hot Wings - Alitas de Pollo

Onion Rings Mozzarella Sticks

[En un Plato para Horno]

Asado,

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

Papas Fritas Papas,

Entera Mediana

Broccoli y Colior al Vapor

Vegetales

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

Calabaza

1-pulg 3-pulg 3-pulg 3-pulg 3-pulg

1-pulg

1-pulg 3-pulg

3-pulg 3-pulg 3-pulg

140+˚

180+˚

140+˚

160+˚ 145+˚ 145+˚ 145+˚

145+˚ 145+˚ 145+˚

140+˚ 140+˚ 140+˚ 140+˚

16-18 min/lb 20-23 min/lb 5-8 c/lado 5-6 c/lado N/A 8-9 c/lado 5-6 c/lado 17-19 c/lado

8-10 c/lado

10-12 c/lado 7-9 c/lado 22-25 c/lado

12-14 c/lado

180+˚

140+˚

18-22 c/lado

22-24 c/lado

5-6 min/lado 3-4 c/lado 4-5 c/lado

7-9 min/lado 4-5 c/lado 6-8 c/lado

3-pulg 145+˚

4-6 c/lado 8-13 c/lado

3-pulg

1-pulg

125-130˚ 130-135˚ 135-140˚

155+˚

15-17 min/lbs

Rare

20-21 min/lbs

Rare

17-19 min/lbs

Med. Rare

21-22 min/lbs

Med. Rare

19-20 min/lbs

Medium

22-23 min/lbs

Medium

21+ min/lbs

Well Done

24+ min/lbs

Well Done

Altura de la Parrilla Temp. Interno

Fresca

Congelada

160+˚

5-7 c/lado 8-9 c/lado

3-pulg

3-pulg 3-pulg

1-pulg

165+˚ 165+˚

165+˚

13-14 c/lado 11-13 c/lado

15-17 c/lado 14-15 c/lado

1-pulg 1-pulg

165+˚

17-21 min/lb 22-24 min/lb

3-pulg Anillo Extendor

165+˚

3-pulg 3-pulg 1-pulg

1-pulg

10 c/lado

N/A

N/A N/A

35-40 min

N/A

30-40 min 10-15 min

25-35 min

15-20 min

3-pulg 3-pulg 3-pulg 3-pulg

6-8 min/lado 6-8 min/lado 6-8 min/lado

6-8 min/lado

140+˚ 3-pulg

6-8 min/lado

350˚F para todos los alimentos

125-130˚ 130-135˚ 135-140˚

155+˚

5-6

c/lado Rare

10-11

c/lado Rare

6-7

c/lado Med. Rare

11-12

c/lado Med. Rare

7-8

c/lado Medium

12-13

c/lado Medium

c/lado Well Done

14+

c/lado Well Done

10-12 min/lb 10-12 min/lb

14-16 min/lb 14-16 min/lb

10-12 min/lb 14-16 min/lb

Spanish Quick & Easy Cooking Guide

Page 24

THE

NUWAVE OVEN

COMPLETE

COOKBOOK

Page 25

This recipe book contains valuable information that will help you start incorporating the NuWave Oven Pro Plus into your daily life. We’ve provided easy-toprepare 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 Oven Pro Plus. The infrared rays will not penetrate through these materials. Lightweight aluminum foil works best for lining shallow dishes and pans. Cover food loosely 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 buildup can occur when cooking foods that contain a lot of moisture, like vegetables or ﬁsh. When your cooking cycle is complete,

General Tips

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 Pro Plus. 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 3-minute increments and check after each interval.

Using a meat thermometer is always essential

for checking the internal temperature of the meat.

Page 26

Breakfast

Tips for Breakfast

Bacon: Cook at 350˚F on the 3-inch rack for 5-6 minutes per side.Sprinkle on brown sugar 5 minutes before ﬁnished for a sweet taste. For easy cleanup, place aluminum foil in the liner pan. Once the grease solidiﬁes, discard the foil.

Egg substitutes can be used in any recipe. 1 egg equals ¼ cup egg substitute.

To 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.

Toast bagels, English mufﬁns or bread by placing on the 3-inch rack and cook at 350˚F for about 3-5 minutes.

Page 27

Breakfast

Cinnamon Breakfast Twists

Easy Quiche Pie

Serves: 4

1 (11-ounce) package frozen breadsticks 1 cup sugar 2 teaspoons cinnamon

Directions:

1. Mix sugar and cinnamon in medium bowl; set aside.

2. Place breadsticks in sugar mixture one at a time; toss to coat.

Serves: 6

1 cup ham, chopped 4 large mushrooms, medium chopped 1 cup loosely packed spinach 1 cup Swiss cheese, shredded ½ cup Bisquick 1 cup milk ⅛ teaspoon pepper 2 eggs

Directions:

1. Place ham, mushrooms and spinach in oven-safe dish, silicone liner or foil and place on 3-inch rack.

2. Cook at 350°F for 6-8 minutes.

3. While ham mixture is cooking, mix Bisquick, milk, pepper and eggs.

4. Pour egg mixture in 8x8-inch silicone baking pan.

5. Stir cooked ham, mushroom, and spinach into baking pan.

6. Sprinkle cheese on top.

7. Place pan on 1-inch rack and bake at 350°F for 18-20 minutes, or until knife can be inserted and center comes out clean.

8. Let stand for 5 minutes before serving.

Oven Omelette

Serves: 4

10 eggs ½ cup milk 6 ounces Cheddar cheese, shredded 1 cup ham or bacon, ﬁnely chopped ½ cup green pepper, chopped ¼ cup onion, chopped 1 tablespoon parsley

Directions:

1. In medium bowl, beat eggs and milk until ﬂuffy.

2. Stir in cheese, meat, green pepper and onion.

3. Pour egg mixture into 8x8-inch silicone baking pan.

4. Bake on 1-inch rack at 350°F for 12-15 minutes.

5. Let sit inside dome for 1 minute and then cut into desired sizes (Do not cut directly in silicone pan).

Tip: You can add any type of meat to this dish. Just ﬁnely chop it and drain the grease.

3. Hold breadstick by each end and twist.

4. Set on 3-inch rack and bake at 350°F for 12 minutes, turning once.

Tip: If you prefer softer twists, bake for 9 minutes. Tip: For different ﬂavors, brush a beaten egg onto breadsticks and sprinkle with sesame seeds, poppy seeds, or grated cheese.

Tip: Use butter to add more

cinnamon sugar onto breadsticks.

Page 28

Low-Cal French Toast

Serves: 6

½ loaf bread 1 (16-ounce) container egg substitute 1 cup corn ﬂakes, crumbed

Directions:

1. Soak favorite bread in egg substitute.

2. Coat in corn ﬂake crumbs.

3. Place bread on 3-inch rack and bake at 350°F for 10-12 minutes.

Tip: Top with low-calorie syrup or fruit and you can have a crispy,

healthy, and delicious breakfast!

NuWave Muffin Sandwich

Serves: 2

2 large eggs 2 English mufﬁns, split in half 2 slices Canadian bacon 2 slices American cheese Salt & pepper to taste

Directions:

1. Spray two large custard cups with oil.

2. Crack one egg into each cup.

3. Gently break yolk.

4. Season with salt & pepper.

5. Place English mufﬁn halves in liner pan and place eggs on 3-inch rack.

6. Cook at 350°F for 5-6 minutes.

7. When timer goes off, place Canadian bacon on rack next to eggs.

8. Place cheese on mufﬁns and cook for additional 2 minutes.

9. Assemble sandwiches & enjoy!

Tip: Replace Canadian bacon with frozen breakfast sausage patties.

Steak & Eggs

Serves: 1

1 (4-ounce) sirloin steak Seasoned salt to taste ½ tomato, seeds removed 2 tablespoons Parmesan cheese, grated 1 tablespoon butter 2 large eggs 1 scallion, thinly sliced

Directions:

1. Crack eggs in shallow, oven-safe dish.

2. Break yolks and place in liner pan.

3. Cut ¼ tomato from top, and sliver from bottom, so tomato can stand upright.

4. Season steak and add cheese to tomatoes.

5. Place steak and tomatoes on 3-inch rack.

6. Cook at 350°F for 8-9 minutes per side for medium doneness.

Tip: When cooking from frozen, place frozen steak on 3-inch rack and cook at 350°F for 14-15 minutes. Add eggs and tomato and cook another 10 minutes.

Ham & Cheese Strata

Serves: 6-8

10 bread slices 1½ cups ham, cubed 6 ounces Swiss cheese, shredded 6 ounces Cheddar cheese, shredded 4 eggs ½ teaspoon salt 1 teaspoon onion powder

Breakfast

Page 29

Nest Egg with Manchego

Serves: 1

1 bread slice 1 teaspoon butter or cooking spray 1 egg 3 tablespoons Manchego cheese

Directions:

1. Cut round large enough to ﬁt an egg from bread.

2. Flatten and press back into hole.

3. Butter both bread sides.

4. Place bread in oven-safe baking pan on 3-inch rack.

5. Crack egg into hole and top with black pepper and Manchego cheese.

6. Bake at 350°F for 10-11 minutes.

7. Serve with sliced bacon and fresh fruit.

Tip: You can substitute any kind of cheese.

Tip: Use bottom of a juice glass, can

or round cutters to cut bread.

Ham & Eggs Scramble

Serves: 1

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

Directions:

1. Mix all ingredients together in shallow dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 7-9 minutes.

4. Stir and continue to cook for 2 minutes.

Tip: For a spicy kick, add 3 ounces crumbled chorizo sausage.

Breakfast

1½ cups milk 1 teaspoon dry mustard ¼ teaspoon red bell pepper 1½ cups corn ﬂakes 4 tablespoons butter, melted

Directions:

1. Trim crust from bread and layer 10-inch baking pan, or 8x8-inch silicone baking pan.

2. Layer ham and cheeses, alternating layers.

3. Mix eggs, milk and seasonings together.

4. Pour egg mixture over layers.

5. Let liquid soak into bread for 2 minutes.

6. Mix cornﬂakes and melted butter; sprinkle on top.

7. Bake on 1-inch rack at 350°F for 20 minutes to form crust.

8. When strata starts to brown, cover loosely with foil and ﬁnish cooking for an additional 10 more minutes.

9. When done, let sit for 1-2 minutes.

Page 30

Tips for Appetizers

Prepared foods from your grocer’s freezer section make great, easy snacks for appetizers or entertaining. These items are prepared to perfection on the 3-inch rack at 350˚F for about 6-10 minutes per side. Some of the most popular choices include:

Hot wings

Corn dogs

Bagel bites

Chicken tenders

Poppers

Potato skins

Egg rolls Pot stickers French fries

For the best grilled cheese sandwich, use the 3-inch rack and cook at 350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!

Appetizers

Page 31

Stuffed Potato Bites

Serves: 2

2 medium baked potatoes ¼ cup low-fat sour cream 1 packet ranch seasoning 1 cup Cheddar cheese, shredded Green onions (optional) Bacon pieces, cooked (optional)

Directions:

1. Bake potatoes on 1-inch rack at 350°F for 35-45 minutes.

2. Let cool for 5-10 minutes.

3. Cut potatoes lengthwise and scoop out ﬁlling from skins.

4. Combine potato ﬁlling with sour cream and seasoning mix.

5. Fill skins with mixture and sprinkle with cheese.

6. Place skins on 3-inch rack and bake at 350°F for 6-7 minutes, or until cheese is melted.

7. Add green onions and bacon.

Sweet Party Mix

Yield: 6 cups

2 cups bite-size corn square cereal 2 cups bite-size rice square cereal 1 cup pretzel knots ½ cup sliced almonds ¼ cup packed brown sugar 1½ tablespoons butter 1½ tablespoons light-colored corn syrup ¼ teaspoon baking soda ½ cup dried cranberries

Directions:

1. In large bowl, combine corn cereal, rice cereal, pretzels and almonds; set aside.

2. In 3-quart sauce pan, combine brown sugar, butter and corn syrup.

3. Cook sugar mixture on Medium (275°F) heat and stir until mixture boils.

4. Continue boiling at moderate, steady rate, without stirring, for 3 additional minutes.

5. Remove saucepan from heat and stir in baking soda.

6. Pour sugar mixture over cereal mixture; gently stir to coat.

7. Pour cereal mixture into liner pan.

8. Bake at 350°F for 8-9 minutes.

9. Stir and cook for 5 additional minutes.

10. Lay hot party mix on large buttered foil.

11. Once cool, break up pieces and stir in dried fruit.

12. Store in an air-tight container.

Shrimp Rumaki

Serves: 6

6 slices bacon 24 small shrimp or 12 jumbo shrimp, cut in half ¼ cup sliced water chestnuts

Directions:

1. Cut bacon into 4 equal pieces.

2. Lay each bacon piece onto shrimp and chestnut slice.

3. Roll and secure with a toothpick.

4. Place shrimp on 3-inch rack and cook at 350°F for 6-8 minutes per side.

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

Appetizers

Page 32

Skinny Pigs in a Blanket

Yield: 16 pigs in blankets

2½ cups reduced-fat all-purpose baking mix ¾ cup low-fat milk 8 reduced-fat chicken or turkey hot dogs, cut in half

Directions:

1. Spray liner pan with non-stick spray.

2. Combine baking mix and milk in bowl until soft dough forms.

3. Turn onto surface, lightly sprinkled with baking mix, and knead.

4. Roll dough into 8x12-inch rectangle.

5. Cut dough into 8 squares.

6. Cut each square in half to form 2 triangles.

7. Starting from narrow end, wrap each triangle around hot dog half.

8. Place in liner pan.

9. Bake at 350°F for 15-17 minutes.

Tip: You can serve with spicy mustard for added ﬂavor. Tip: You can make this using premade crescent dinner rolls.

Sweet & Sour Cocktail Meatballs

Serves: 20

4 slices hearty white sandwich bread, torn into pieces ½ cup milk 2 large eggs ½ pound ground pork ½ cup fresh parsley, ﬁnely chopped 2 garlic cloves, minced 1 teaspoon salt 2 teaspoons pepper 2½ pounds lean ground beef 1 tablespoon vegetable oil 1 onion, minced 1 (28-ounce) can tomato sauce 2½ cups apricot preserves ¼ cup packed dark brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard ¼ teaspoon red pepper ﬂakes

Directions:

1. Using fork, mash bread, milk

and egg yolks in large bowl until smooth.

2. Add pork, parsley, garlic, salt and pepper; mix until incorporated.

3. Add beef and knead until combined.

4. Form mixture into 1¼-inch meatballs (makes about 80).

5. Place meatballs on 3-inch rack and bake at 350°F for 7-8 minutes per side.

6. While meatballs bake, place tomato sauce, apricot preserves, brown sugar, Worcestershire sauce, mustard and red pepper ﬂakes in 3-quart sauce pan and mix well.

7. Heat sauce at 275˚F to achieve simmer.

8. Let simmer for 15-20 minutes.

9. Place meatballs in sauce to coat, then place in chaﬁng dish or in liner pan to serve.

Tip: Unless you have the Extender

Ring Kit, you will need to bake the meatballs in stages. With the Extender Ring Kit, both the 1-inch and 2-inch racks to place the meatballs on each layer.

Appetizers

Page 33

Tangy Mild Wings

Serves: 2-4

2 pounds chicken wings 1 cup ketchup ¼ bead molasses ¼ cup soy sauce ½ teaspoon red pepper ﬂakes ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon salt 3 tablespoons Worcestershire sauce 3 tablespoons white vinegar

Directions:

1. Mix all ingredients except chicken.

2. Add wings to sauce and coat well. Reserve extra sauce for dipping.

3. Place chicken on 3-inch rack and cook on 350°F for 7-9 minutes per side for fresh or 8-10 minutes per side for frozen.

4. Serve with carrots, celery and Ranch or Blue cheese dressing.

Tip: Add more cayenne pepper if desired.

Grilled Cheese

Serves: 1

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

Directions:

1. Spread butter or margarine on both sides of bread.

2. Place one piece on 3-inch rack, buttered side down.

3. Place cheese atop bread and top with remaining slice, buttered side up.

4. Grill at 350°F for 3-4 minutes per side.

Tip: Add your favorite meat such as ham, salami or turkey.

Baked Party Sweet Onion Dip

Yield: 6 cups

2 large onions, medium diced 2 cups Parmesan cheese, shredded 2 cups low-fat mayonnaise ½ teaspoon black pepper

Directions:

1. Mix all ingredients together in 10-inch baking pan.

2. Smooth ingredients ﬂat and place on 1-inch rack.

3. Bake at 350°F for 12-14 minutes, or until the dish turns brown and bubbly.

4. Serve with your favorite crackers or bread.

Tip: You can substitute the ingredients with low fat cheese and mayonnaise. Tip: Vidallia onions work the best and are available year-round.

Appetizers

Page 34

Savory Lil’ Smokies

Yield: 50 sausages

¾ cup chili sauce ¾ cup grape jelly 4 teaspoons red wine 2 teaspoons dry mustard 1½ teaspoons soy sauce ½ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 pound little smoky sausages

Directions:

1. Combine all ingredients, except sausages, into bowl and mix well until smooth.

2. Add sausages to sauce; coat well.

3. Pour sauce and sausages into liner pan.

4. Bake at 350°F for 6-7 minutes per side.

5. Serve with toothpicks.

Prosciutto-Wrapped Shrimp Sticks

Yield: 6 skewers

48 medium shrimp, uncooked ¾ pound thinly sliced prosciutto 3 tablespoons olive oil 8 (6-inch) bamboo skewers

Directions:

1. Peel, devein, wash and remove tails from shrimp.

2. Uncurl shrimp and wrap small

slice prosciutto neatly and snugly around each to cover.

3. Place shrimp on bamboo skewers; place skewers on 3-inch rack.

4. Using pastry brush, brush oil to

coat each side.

5. Cook at 350°F for 5-7 minutes per side.

6. Sprinkle with black pepper.

Ham & Cheese Pitas

Serves: 4

4 (8-inch) pita bread rounds 4 thin slices 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

Directions:

1. Cut pita rounds across center, making 8 half circles.

2. Stuff each half with ham, cheese, onions and tomatoes.

3. Using pastry brush, lightly butter

each piece.

4. Sprinkle with paprika.

5. Place directly on 3-inch rack and cook at 350°F for 7 minutes per side, or until cheese has melted.

Taco-Flavored Chicken Wings

Yield: 30 wings

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

Directions:

1. In large, resealable plastic bag, combine taco seasoning, oil and vinegar with hot pepper sauce.

2. Add chicken to sauce.

3. Seal bag and turn over to coat.

4. Let mixture sit in refrigerator for 30 minutes.

5. Place chicken on 3-inch rack and cook at 350°F for 8-10 minutes per side.

Tip: Serve with either guacamole or salsa.

Appetizers

Page 35

Jumbo Lump Crab Cakes

Yield: 4 large crab cakes

16 ounces jumbo lump crab meat ⅔ cup fresh or canned white bread crumbs 2 teaspoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoon lemon juice ½ teaspoon cayenne pepper 1 teaspoon crab seasoning Salt & pepper for taste

Directions:

1. Mix all ingredients except crab meat.

2. Gently fold in crab meat, leaving meat in chunks. Add more bread crumbs if desired.

3. Form into desired crab cake sizes.

4. Place on 3-inch rack and cook at 350 °F for 8-9 minutes.

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

Spicy Grilled Shrimp Skewers

Serves: 4

1½ pounds extra-large shrimp, peeled and deveined 4 tablespoons unsalted butter, melted and divided ¼ teaspoon cayenne pepper ½ teaspoon salt ½ cup hot pepper jelly 1 teaspoon grated zest 2 tablespoons lime juice 4 wooden skewers

Directions:

1. Wash and dry shrimp with paper towel.

2. Thread shrimp on skewers and brush with 1 tablespoon melted butter.

3. Season shrimp with salt and cayenne pepper.

4. Warm jelly in saucepan over Medium (275°F) heat until bubbling.

5. Remove jelly from heat and whisk in remaining butter, lime zest and lime juice.

6. Cover sauce and keep warm.

7. Place shrimp on 3-inch rack and cook at 350°F for 5-6 minutes per side for fresh or 7-8 minutes per side for frozen.

Tip: Adding fresh lime juice helps cut through the spice and sugar of hot pepper jelly for a tangy, balanced glaze. Tip: Soak wooden skewers in oil, to prevent burning.

Appetizers

Page 36

Hot Artichoke Dip Italian Purses

Yield: 4 cups

1 cup mayonnaise ¼ cup minced fresh garlic clove 1 (8-ounce) package cream cheese, softened 1 cup Parmesan cheese, grated and divided 2 cups Monterey Jack cheese, shredded 2 (6-ounce) jars artichokes hearts, drained, divided and chopped

Directions:

1. In medium bowl, mix garlic, mayonnaise, cream cheese, ¾ cup Parmesan cheese, 1 cup Monterey Jack cheese and artichokes.

2. Place in oven-safe dish.

3. Place on 1-inch rack and sprinkle remaining Parmesan and Monterey Jack cheese over top.

4. Bake at 350°F for 28-30 minutes, or until golden brown.

Yield: 16 purses

2 (8-ounce) canned crescent rolls ½ pound Italian sausage or ground beef, cooked and crumbled ½ cup Mozzarella cheese, shredded ½ cup onions, sliced 1 tablespoon Italian herb seasoning 1 medium tomato, diced ⅛ teaspoon garlic powder

Directions:

1. Mix meat, cheese, onions, Italian seasoning, tomato and garlic powder in a small bowl; set aside.

2. Separate dough into 8 triangles.

3. Place mixture by spoonful into each triangle.

4. Take each end of triangle and overlap top.

5. Pinch edges to seal in mixture.

6. Place 8 crescent roll purses on liner pan.

7. Bake at 350°F for 16-18 minutes.

8. Repeat for remaining eight purses.

Appetizers

Page 37

Chicken NachosCrab & Parmesan Wontons

Serves: 2

2 chicken breasts, pounded to 1-inch thickness ½ cup red or green peppers, chopped ½ cup onions, sliced 1 large tomato, chopped 1 (7-ounce) can green chiles, drained and diced 1 can small black olives, sliced

Directions:

1. Place chicken breast on 3-inch rack.

2. Cook at 350°F for 10-12 minutes per side for fresh or 14-16 minutes per side for frozen.

3. Shred chicken.

4. Spray liner pan with non-stick cooking spray.

5. Place tortilla chips in liner pan and layer with shredded chicken, cheese and vegetables.

6. Top with second cheese layer.

7. Cook chips at 350°F for 11-12 minutes or until cheese is melted.

8. Serve with salsa.

Serves: 4

24 wonton wrappers 4 ounces lump crab meat, pre-cooked 3 tablespoons Vidalia onion, grated 2 tablespoons Parmesan cheese, grated 2 tablespoons parsley, chopped ¼ teaspoon black pepper Small bowl warm water

Directions:

1. In bowl, mix crab meat, onion, Parmesan, parsley and pepper.

2. Lay 3 single wonton wrappers on dry, clean surface and place tablespoon crab mixture into wrapper.

3. Using your nger or pastry brush,

lightly spread water on wonton edges.

4. Fold into envelope, making sure points match up.

5. Press together and place on 3-inch rack.

6. Repeat process until all 24 are done.

7. Cook in batches at 350°F for 6-8 minutes per side.

Appetizers

Page 38

Dehydration & Nuts

Tips for Dehydration & Nuts

Roasting Nuts:

Use pan on 3-inch rack and cook at 350˚F.

Pecan or almond pieces, 3-4 minutes. Coconut, unsweetened and shredded, 1-2 minutes. Whole nuts can be roasted in two layers: For example, start one layer in 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 the capacity!

Dehydrating: Alternate all foods when dehydrating. Non-stick cooking spray will help avoid sticking. When dehydrating, keep dome open slightly to let moisture escape. Remove dome promptly once your cycle has completed to ensure that moisture does not build up.

Adding foods to the 3-inch rack as well can increase amounts made. You need to alternate racks occasionally for even dehydrating times. Store all dehydrated foods in air-tight container in cool pantry. Fruits should be washed (minus bananas) and patted dry. Rub fresh lemon over apples to avoid browning.

Dehydrating Fruits

Bananas - ¼-inch thick, 150˚F for 4 hours Pineapple - ¼-inch thick, 120˚F for 8 hours Apples - ¼-inch thick, 150˚F for 4 hours Apricots - Pit and halve, 150˚F for 4½ - 5 hours Strawberries - Cut in half, 150˚F for 2½ - 3 hours

Dehydrating Vegetables

Asparagus - Dehydrate at 120˚F for 4½ hours Green Beans - Dehydrate at 120˚F for 5½ hours Mushrooms - Dehydrate at 120˚F for 4 - 5½ hours Summer squash - Cut ¼-inch slices, dehydrate at 120˚F for 4½ - 5 hours Tomatoes - Halve and removes seeds, dehydrate at 120˚F for 7½ - 8 hours Sweet Peppers - Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours

Herbs - Wash and dry. Leave on stems and place on racks. Place herbs on racks and dehydrate at 120˚F

for 1 hour for more delicate herbs like thyme, and cook for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from ﬂying around.

Page 39

Dehydration & Nuts

Spiced Pecans

Yield: 2 cups

1 package taco seasoning mix 5 tablespoons sugar, divided ¼ teaspoon cayenne pepper, divided 2 teaspoons cinnamon ¼ cup orange juice 2 cups pecan halves

Directions:

1. Spray liner pan with oil.

2. In small saucepan, combine 1 tablespoon seasoning mix, 4 tablespoons sugar, ⅛ teaspoon cayenne pepper and cinnamon; mix well.

3. Stir in orange juice.

4. Bring to boil over Medium (275°F) heat.

5. Once boil is reached, remove pan from heat.

6. Add pecans; stir until pecans are well coated.

7. Spread pecans evenly in liner pan.

8. Cook at 350°F for 7-8 minutes.

9. Immediately remove dome and stir pecans.

10. Continue cooking at 350°F for additional 7-8 minutes.

11. While pecans cook, in small bowl, combine remaining seasoning mix, 1 tablespoon sugar and ⅛ teaspoon cayenne pepper.

12. Remove pecans from Oven.

13. Place pecans in bowl with seasoning mixture and toss. If pecans stick together, gently break them apart; continue to toss.

14. Spread pecans out on cooling rack.

15. Gently shake to remove any residual seasoning mixture.

16. Store in airtight container.

Page 40

Trail Mix

Yield: 11 cups

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

Directions:

1. Dehydrate berries at 150°F for 2½-3 hours.

2. Dehydrate pineapple at 120°F for 8 hours.

3. Dehydrate apples at 150°F for 4 hours.

4. Mix all ingredients together in large bowl.

5. To store, place in sandwich bags or airtight containers.

Beef Jerky

Yield: 1 pound

1 pound lean beef sliced thin (sliced lengthwise with the grain) ¼ cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon garlic powder 3 tablespoons liquid smoke Cayenne pepper to taste

Directions:

1. Place all ingredients in plastic bag and marinate overnight.

2. Place beef pieces in liner pan and 3-inch rack, ensuring that no pieces are touching.

3. Dehydrate at 175°F for about 3 hours.

4. Tent dome during last 5 minutes.

5. Pat jerky with paper towel to remove excess moisture.

6. Cool, and store.

Dehydration & Nuts

Page 41

Tips for Pizza

To cook a regular crust frozen pizza, place the pizza upside down inside the NuWave Silicone Pizza Liner and then cook according to directions. You can also use parchment paper instead of the Silicone Pizza Liner. To ﬁnish, ﬂip the pizza so it is cheese side up and cook for an additional 3-5 minutes, until the cheese melts.

• Thin Crust

Cook on 3-inch rack at 350°F for 18-20 minutes upside down, and right side up for 3-4 minutes.

• Regular Crust

Cook on 3-inch rack at 350°F for 20-22 minutes upside down, and right side up for 5-7 minutes.

• Thick Crust

Cook on 3-inch rack at 350°F for 22-26 minutes upside down, and right side up for 5-7 minutes.

• Deep Dish

Cook on 3-inch rack at 350°F for 30 minutes upside down, and right side up for 15 minutes.

Pizza

Page 42

Gorgonzola PizzettasItalian Pizza Burger

Serves: 4

4 (7-inch) ﬂatbreads or pita breads 1½ cups part-skim ricotta cheese 16 grape or cherry tomatoes, halved ¼ cup sliced basil ½ cup Gorgonzola cheese, crumbled

Directions:

1. Place 1 pita on 3-inch rack.

2. Top pita with tomatoes, basil and cheese.

3. Cook on 350°F for 8-10 minutes.

4. Repeat for remaining pita.

Tip: Get creative and add broiled shrimp, chicken or other vegetables.

Serves: 5-6

½ cup pizza sauce, divided 1 egg, beaten ½ cup dry bread crumbs 2 teaspoons onion, dried & minced ½ teaspoon dried oregano ¼ teaspoon salt ⅛ teaspoon pepper 1½ pounds ground beef 3 slices Mozzarella cheese, cut into half moons 6 Kaiser rolls, cut into half moons

Directions:

1. In bowl, mix egg, breadcrumbs, onion, oregano, salt, pepper and ground beef.

2. Form beef mixture into ½-inch thick patties.

3. Place patties on 3-inch rack and cook at 350°F for 7-8 minutes.

4. Flip burgers and cook at 350°F for additional 4 minutes.

5. Add cheese to burgers and cook for 1 minute.

6. Assemble burgers by placing each on bottom roll, pizza sauce on top and top roll.

Goat Cheese Pizza

Serves: 1-2

1 (8 – 10-inch) pizza crust, pre-baked 3 tablespoons tomato sauce 1 tablespoon basil, freshly chopped 2 ounces goat cheese, crumbled 2 ounces four cheese Italian blend, crumbled

Directions:

1. Cook crust on 3-inch rack at 350°F for 5 minutes.

2. Spread sauce, cheese and basil onto crust.

3. Cook at 350°F for 8-10 minutes.

Mexican Pizza

Serves: 1

1 (8-9-inch) ﬂour tortilla 2 tablespoons tomato sauce ½ teaspoon taco seasoning or Mexican spice blend ⅛ cup fresh scallions, chopped ½ cup shredded Cheddar cheese Jalapeño peppers to taste

Directions:

1. Place tortilla on 3-inch rack.

2. Mix sauce together with spice blend and spread onto tortilla.

3. Arrange jalapeños and scallions over sauce.

4. Top with cheese.

5. Cook at 350°F for 8-10 minutes.

Pizza

Page 43

Pizza Boats

Serves: 3-4

4 (6-inch long) slices French bread ¾ cup pizza sauce ½ cup Parmesan cheese, grated 4 slices provolone or Mozzarella cheese

Directions:

1. Spray bread with oil and add pizza sauce.

2. Place bread on 1-inch rack and toast at 350°F for 6 minutes.

3. Add cheese and any desired toppings.

4. Cook at 350°F for 8-10 minutes, or until cheese is melted and slightly browned.

Tip: Replace French bread with English mufﬁns. Tip: Change up the ﬂavor by adding sliced pepperoni, mushrooms, black olives, chopped bell peppers, etc.

Calzones

Serves: 2

1 tube refrigerated pizza dough 1 cup Mozzarella or Monterey Jack cheese, shredded ½ cup premade spaghetti sauce ¾ pound cooked Italian sausage or pepperoni

⅛ cup onions, diced ⅛ cup tomatoes, diced

Directions:

1. Roll dough and cut into 2 (6-inch) disks.

2. Spray 2 (10-inch) square aluminum foil sheets with oil and lay dough onto foil.

3. Place remaining ingredients in equal amounts onto each disk.

4. Fold over to form half moon shaped packets.

5. Wrap in foil and place on 1-inch rack.

6. Cook at 350°F for 10-12 minutes per side, or until the crust is crispy and brown.

Tip: If made in advance and frozen, add 3-4 minutes to cooking time.

Pizza

Page 44

Pita Pizza

Serves: 1

1 package (8-9-inch) soft pita bread 2 tablespoons tomato sauce ¼ cup parsley, freshly chopped 6-8 slices pepperoni ½ cup shredded Mozzarella cheese

Directions:

1. Place pita on 3-inch rack and spread tomato sauce on top.

2. Top with parsley and pepperoni.

3. Sprinkle cheese over pita.

4. Cook at 350°F for 8-10 minutes.

Mini Spinach Calzones

Serves: 12

1 (5-ounce) package frozen spinach, thawed and well-drained 1 (4-ounce) package reduced-fat cream cheese, softened 3 tablespoons Parmesan cheese, grated and divided 2 tablespoons green onion, chopped ¼ teaspoon ground black pepper 1 (13.8-ounce) package refrigerated pizza dough 1 egg white 1 tablespoon water Non-stick cooking spray

Directions:

1. Spray 1-inch rack with non-stick spray.

2. Stir together spinach, cream cheese, 2 tablespoons Parmesan cheese, green onion and pepper in medium bowl; set aside.

3. Unroll pizza dough on lightly oured

surface.

4. Roll dough into 15-inch square.

5. Using pizza cutter or sharp knife,

cut dough into 25 (3-inch) squares.

6. Spoon ﬁlling by teaspoonful onto each square.

7. In small bowl, whisk together egg white and water.

8. Lift corner of each square and stretch dough over to opposite corner, making a triangle.

9. Press edges together with fork tine.

10. Arrange calzones on prepared 1-inch rack.

11. Prick calzones with fork.

12. Brush calzones with egg white mixture.

13. Cook at 350°F for 12 minutes or until browned.

Tip: If prepared in advance and frozen, add 3-4 minutes to cooking time.

Pizza

Page 45

Tips for Vegetables

Glass, oven-safe dishes are denser than metal, foil and silicone. Metal and foil also reﬂect heat so this will heat faster than glass, which absorbs heat. Silicone will absorb the heat instead of reﬂect, however it is thinner than oven-safe glass, so silicone will decrease the cooking time compared to an oven-safe glass dish.

Keep in mind that cooking times may vary by several minutes depending on the size of the vegetables.

Always select the freshest produce. Always wash vegetables thoroughly.

Different types of cooking vessels will affect cooking times in different ways. Foods cooked in denser dishes require longer cooking times. Foods cooked in larger, shallow dishes require shorter cooking times. Foods cooked in deeper dishes require longer cooking times.

Vegetables

Page 46

Zucchini & Onions Au Gratin

Serves: 2-4

1 large yellow onion, cut into ½-inch pieces 1 medium zucchini, cut into ½-inch slices 1 tablespoon olive oil ½ cup Cheddar cheese, shredded Salt & pepper to taste

Directions:

1. Place onion in liner pan and drizzle with olive oil.

2. Cook at 350°F for 10-11 minutes, stirring halfway through cooking process.

3. Layer zucchini onto onions.

4. Season with salt and pepper.

5. Cook at 350°F for 4-5 minutes.

6. Sprinkle with cheese and cook at 350°F for additional 2 minutes.

Mexican Elote

Serves: 2-4

4 ears of corn ¼ cup melted butter ¼ cup mayonnaise ½ cup Cotija cheese or Queso Fresco, grated Chili powder or paprika to taste Salt & pepper to taste 4 lime wedges (optional)

Directions:

1. Place corn on 3-inch rack and roast at 350°F for 7-8 minutes per side.

2. Remove corn and immediately pour butter on each ear.

3. Spread mayonnaise on corn.

4. Sprinkle corn with cheese, chili powder, salt and pepper to taste.

5. Serve with lime wedges.

Haricots Almondine

Serves: 6-8

12 ounces French green beans, trimmed and rinsed 2 tablespoons olive oil ¼ cup lemon juice ½ cup almonds, sliced 2 tablespoons butter, melted 1 cup crispy fried onion ringlets

Directions:

1. Place green beans in 8x8-inch oven-safe dish and place dish on 1-inch rack.

2. Drizzle oil and lemon juice over beans.

3. Cook at 350°F for 8-10 minutes.

4. Top beans with almonds and onions.

5. Cook at 350°F for additional 3-4 minutes.

6. Serve immediately.

Vegetables

Page 47

Sweet Potato Casserole with Streusel Topping

Serves: 4-6

4 sweet potatoes cup and 3 tablespoons butter ½ cup sugar ½ cup brown sugar 2 eggs, slightly beaten ½ teaspoon salt 1 teaspoon vanilla ¼ cup and 1 teaspoon ﬂour ¼ cup pecans, chopped

Directions:

1. Place sweet potatoes on 3-inch rack and cook at 350°F for 40 minutes.

2. Let sweet potatoes cool for about 15 minutes.

3. Peel sweet potatoes.

4. Place them in medium bowl and mash.

5. Add cup butter, sugar, eggs, salt, vanilla and ﬂour; mix well.

6. Place mixture in 1½-quart casserole dish.

7. Place dish on 1-inch rack and bake at 350°F for 20-22 minutes.

8. Combine ¼ cup ﬂour, 3 tablespoons butter, brown sugar and pecans; mix well.

9. Remove dome and stir casserole.

10. Spread streusel topping on casserole.

11. Continue to bake for additional 12 minutes.

Asparagus with Parmesan Crust

Serves: 6

1 pound asparagus 1 tablespoon extra virgin olive oil 1 ounce Parmesan cheese, shaved ¼ cup balsamic vinegar Black pepper to taste

Directions:

1. Wash and trim asparagus.

2. Toss asparagus in olive oil and place on 3-inch rack.

3. Sprinkle cheese on asparagus and cook at 350°F for 7-8 minutes.

4. Drizzle balsamic vinegar over asparagus and enjoy.

Tip: Cooking time may vary depending on the size of the vegetables.

Vegetables

Page 48

Stuffed Peppers with Tofu

Serves: 4

1 cup brown rice 1 (12-ounce) package extra ﬁrm tofu, drained and diced 1¾ cups marinara sauce, divided Salt & pepper to taste 4 bell peppers, ¼ tops cut off and seeds removed 2 cups Mozzarella cheese, shredded and divided 8 (½-inch) slices tomato

Directions:

1. Cook brown rice per package directions.

2. Arrange peppers in baking dish.

3. Using wooden spoon or spatula,

press ¼ cup rice into each pepper half.

4. Layer with marinara sauce and 1 cup Mozzarella cheese.

5. Press 3 tablespoons tofu into pepper halves.

6. Place 1 tomato slice on each pepper.

7. Top peppers with remaining cheese.

8. Place baking dish on the 1-inch rack.

9. Cover and bake at 350°F for 18 minutes.

10. Uncover and bake at 350°F for 2-3

minutes or until tops are brown.

Tip: If cheese becomes too brown, tent with foil or parchment paper. Tip: You can also place remaining cheese on the last 4 minutes of baking. Tip: If you want to add meat to this dish, simply add ½ pound cooked and crumbled Italian sausage.

Artichoke Feta Tortilla Wraps with Chive Sauce

Yield: 24 Rolls

1 (14-ounce) can artichoke hearts, drained and ﬁnely chopped ½ cup cream cheese 3 green onions, thinly chopped ⅓ cup Parmesan or Romano cheese, grated ¼ cup feta cheese, crumbled 3 tablespoons pre-made pesto 8 (8-inch) whole tortillas 1 (7-ounce) jar sweet red peppers, drained and cut into strips 1 (8-ounce) carton plain fat-free yogurt 1 tablespoon chives, roughly chopped

Directions:

1. Coat 8x8-inch silicone pan with cooking spray; set aside.

2. In large bowl, stir together artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese and pesto.

3. Place 2 tablespoons ﬁlling onto each tortilla.

4. Top with red pepper strips and roll up.

5. Arrange rolls in prepared baking dish. If desired, lightly coat rolls with cooking spray.

6. Place silicone pan on 3-inch rack cook at 350°F for 10-12 minutes, or until heated through.

7. While wraps are cooking, mix yogurt and chives in separate bowl; set aside.

8. Once cooked, cut each roll into thirds and arrange on serving platter.

9. Serve with yogurt and chive sauce.

Vegetables

Page 49

Roasted Vegetables SandwichRoasted Spaghetti Squash

Serves: 4

1 cup plain fat-free Greek-style yogurt 1½ tablespoons tahini 1 tablespoon fresh lemon juice ½ teaspoon ground cumin 1 teaspoon garlic, minced ½ teaspoon salt, divided 3 tablespoons olive oil ½ teaspoon Spanish smoked paprika 12 large button mushrooms 2 tomatoes, halved horizontally 1 (1½-pound) eggplant, cut lengthwise into 8 wedges 1 head of radicchio, quartered 1 medium onion, quartered ¼ teaspoon black pepper Fresh parsley, chopped (optional) 4 Kaiser Rolls

1. Combine yogurt, tahini, lemon juice, cumin, garlic and ¼ teaspoon salt in bowl and stir with whisk; set aside in refrigerator.

2. Combine oil and paprika in separate bowl.

3. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, radicchio and onion.

4. Grill vegetables at 350˚F on 1-inch rack for 18-20 minutes.

5. Stir vegetables halfway through cooking process.

6. Place vegetables on platter; sprinkle with chopped parsley if desired.

7. Add sauce and serve with Kaiser rolls or Greek pita bread.

Serves: 4-5

1 spaghetti squash, cut in half crosswise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed

Directions:

1. Prepare squash; set aside.

2. Drizzle with olive oil.

3. Evenly divide sugar and salt between both halves.

4. Bake spaghetti squash on 1-inch rack at 350°F for 25 minutes.

5. To assemble, use fork to gently remove stands.

6. Transfer to serving platter.

7. Drizzle with olive oil for garnish.

Tip: Cut ¼-inch thick sliver off end of the spaghetti squash so it can stand upright. Tip: Pour a small amount of olive oil, about ⅛ teaspoon, in the bulb

of the squash. Using your

ﬁnger, spread the oil along the stem and around the bulb. Pour off any remaining oil. Tip: Depending on the size of the squash, you may have to bake in batches. Tip: Hold spaghetti squash warm on serving platter with foil.

Vegetables

Page 50

Roasted Herb Potatoes

Roasted Cauliflower, Chickpeas, & Olives

Roasted Butternut Squash

Serves: 6

2 pounds small new potatoes 2 tablespoons olive oil 1 tablespoon salt ½ teaspoon black pepper 2 tablespoons fresh rosemary, coarsely chopped 4 cloves garlic, thinly sliced

Directions:

1. Cut potatoes into 1-inch pieces (if potatoes are small, leave whole).

2. Place in large bowl and toss with olive oil, salt, pepper, herbs and garlic.

3. Place potatoes on 3-inch rack and cook at 350°F for 20-22 minutes.

4. Pause halfway through cooking process and turn potatoes.

5. Finish cooking process by hitting Start button.

Tip: You can use 1 teaspoon of your favorite dried herb.

Serves: 4-6

5½ cups cauliﬂower ﬂorets 1 cup Spanish green olives, pitted 8 cloves garlic, coarsely chopped 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 3 tablespoons olive oil ½ teaspoon crushed red pepper ¼ teaspoon salt 3 tablespoons fresh ﬂat leaf parsley

Directions:

1. Toss all ingredients in large bowl and mix evenly to coat.

2. Place ingredients in liner pan.

3. Roast at 350°F for 20-22 minutes.

Serves: 4-5

1 butternut squash, cut in half lengthwise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed

Directions:

1. Prepare squash; set aside.

2. Drizzle with olive oil.

3. Evenly divide sugar and salt between both halves.

4. Bake butternut squash on 1-inch rack at 350°F for 35 minutes.

5. To assemble, medium dice cooked squash.

6. Transfer to serving platter.

7. Drizzle with olive oil for garnish.

Tip: Pour a small amount of oil, about ⅛ teaspoon, in the bulb of the

squash. Using your nger, spread

the oil along the stem and around the bulb. Pour off any remaining oil. Tip: Depending on the size of the squash, you may have to bake in batches. Tip: Hold spaghetti squash warm on serving platter with foil.

Roasted Asparagus

Serves: 4

1 pound trimmed asparagus 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt ½ teaspoon black pepper

Directions:

1. Toss trimmed asparagus in olive oil, salt and pepper.

2. Place asparagus on 3-inch rack.

3. Roast at 350°F for 6-8 minutes.

Vegetables

Page 51

Stuffed Baked Potatoes with Bacon

Serves: 6

6 medium baking potatoes, washed and dried 1 cup milk, slightly heated 1 cup sharp Cheddar cheese, grated 3 tablespoons butter or margarine Salt & pepper to taste 2 tablespoons green onions, chopped 6 slices bacon, fried and crumbled

Directions:

1. Punch holes in potatoes with fork.

2. Bake potatoes on 1-inch rack at 350˚F for 35-45 minutes.

3. Remove potatoes from oven and cool for about 15 minutes, until you can handle them comfortably.

4. Slice off top of each potato and scoop out inside.

5. Mash well. Add butter, cheese, salt, pepper and milk; mix thoroughly.

6. Spoon potato mixture back into potato skins.

7. Bake on 1-inch rack at 350°F for 6-8 minutes.

8. Garnish with bacon and green onions.

Tip: Cook bacon on 3-inch rack at 350°F for 5-6 minutes per side. Tip: Larger potatoes will take longer.

Parmesan Basil Tomatoes

Serves: 4

4 red tomatoes 2 tablespoons Parmesan cheese, grated 3 tablespoons fresh basil, chopped 2 tablespoons olive oil Cracked black pepper to taste

Directions:

1. Trim top third from tomatoes just to remove vine pit.

2. Trim thin slices from bottoms so tomatoes can stand upright.

3. Mix remaining ingredients together.

4. Divide mixture evenly into tomatoes.

5. Place tomatoes on foil on 3-inch rack.

6. Cook at 350°F for 8-10 minutes, or until cheese bubbles and tomatoes are warm.

Vegetables

Page 52

Double Stuffed Cheesy Potatoes

Serves: 4

4 russet potatoes, thoroughly washed 2 tablespoons butter ½ teaspoon salt ⅛ teaspoon pepper ¼ cup sour cream ½ cup Cheddar cheese, shredded and divided

Directions:

1. Cook potatoes on 3-inch rack at 350°F for 35-45 minutes.

2. Cool potatoes for 15 minutes, or until you can handle them comfortably.

3. Cut potatoes in half, lengthwise.

4. Carefully scoop centers into medium bowl, leaving a durable shell.

5. Smash scooped potato centers.

6. Add butter, salt, pepper, sour cream and ¼ cup cheese; stir with spoon.

7. Fill each potato shell with ﬁlling in equal amounts.

8. Place on 1-inch rack and cook at 350°F for 8-10 minutes.

9. Sprinkle with remaining cheese and bake at 350°F for additional 1-2 minutes.

Ricotta Spinach Rolls

Serves: 4-6

8 lasagna noodles, cooked and drained 1 medium onion, ﬁnely chopped 2 cloves garlic, minced 1 tablespoon butter 3 cups tomato sauce 1 teaspoon oregano ½ teaspoon thyme leaves ½ teaspoon basil ¼ cup mushrooms, chopped (optional) 1 (10-ounce) package frozen chopped spinach 1 cup ricotta or cottage cheese 2 tablespoons Parmesan cheese Dash black pepper

Directions:

1. Prepare noodles as per directions on package.

2. Sauté onion and garlic in butter until vegetables are tender.

3. Add tomato sauce, seasonings, mushrooms and simmer for 7-8 minutes or until it starts to bubble; set aside.

4. Cook spinach according to package directions. Drain and squeeze out excess water.

5. Blend together spinach, cheeses and pepper.

6. Place spinach mixture evenly at one end of each noodle.

7. Roll each noodle and place on its side in lightly greased liner.

8. Cover noodles with prepared sauce.

9. Bake at 350°F for 15-20 minutes or until heated through.

Vegetables

Page 53

Gratin Dauphinois

Eggplant, Zucchini, & Tomato Tian

Serves: 6

6 cups small red potatoes, washed and thinly sliced ½ cup white onion, ﬁnely diced 2 cloves garlic, ﬁnely minced 4 tablespoons butter ½ cup Parmesan cheese, shredded ½ cup heavy cream 3 tablespoons fresh parsley, ﬁnely chopped Salt & pepper to taste

Directions:

1. Wash, slice, and place potatoes in bowl.

2. Add onion and cheese to potatoes.

3. In 10-inch baking pan, layer potato mixture so that entire baking pan is covered.

4. In sauce pan, heat butter, cream, salt and pepper; pour mixture over potatoes.

5. Gently shake baking pan to release any bubbles.

6. Place pan on 1-inch rack and cook at 350°F for 35-45 minutes.

7. Let pan sit for 2 minutes inside dome.

Tip: Substitute fresh parsley with 1½ tablespoons dried parsley. Tip: If necessary, cover the dish with foil towards the end of the cooking process to prevent overbrowning. Tip: Change the ﬂavor by adding nutmeg and grated Gruyere cheese.

Serves: 6

½ cup fresh or dry bread crumbs ½ cup Parmesan cheese, grated 2 tablespoons ﬂat leaf parsley 1½ teaspoons fresh oregano, chopped 2 cloves garlic 1 small Japanese eggplant, cut diagonally into ¼-inch slices 2 medium zucchinis, cut diagonally into ¼-inch thick slices 2 large plum tomatoes cut into ¼–inch slices 1½ tablespoons extra-virgin olive oil, divided ¼ teaspoon kosher salt ¼ teaspoon black pepper ¼ cup vegetable stock or chicken

Directions:

1. In blender, blend bread crumbs, cheese, garlic and herbs.

2. Layer eggplant, zucchini and tomatoes in tian.

3. Top with bread crumb mixture.

4. Pour stock over bread topping.

5. Bake at 300°F on 1-inch rack for 20 minutes.

Tip: Tian is a French word referring to a shallow cooking vessel. A glass, ceramic or silicone baking dish can also work well for this recipe. Tip: Try to ﬁnd eggplant, zucchinis, and plum tomatoes that all have the same diameter. This makes it easy to layer them in an even circle in the Tian.

Vegetables

Page 54

Roasted Asparagus, Mushrooms & Potatoes

Serves: 2-3

10 stalks asparagus, woody ends of stalks broken 3 large portabello mushroom caps, woody stems removed 3 Yukon Gold potatoes, cut in crosswise in ¼-inch thick rounds ½ cup Parmesan cheese, grated 2 tablespoons fresh rosemary, roughly chopped Extra-virgin olive oil as needed Kosher salt & black pepper as needed

Directions:

1. Grab asparagus stalk and apply pressure to bottom. It will naturally snap where woody part ends.

2. Grab remaining asparagus and cut all ends at same length.

3. In large bowl, add asparagus, oil, salt and black pepper; toss to coat.

4. Place asparagus on 3-inch rack.

5. Brush off any dirt clinging to mushrooms.

6. Grasp stem and pull it free from cap with your thumbs.

7. Place portabello mushrooms on clean surface.

8. Lightly drizzle mushrooms with oil, salt and pepper; rub to coat.

9. Fill each cap with 2 tablespoons cheese.

10. Place caps on 3-inch rack, next to asparagus.

11. In same bowl, add potatoes, oil, salt, pepper and rosemary; toss to coat.

12. Place potatoes on 3-inch rack, next to asparagus and mushrooms.

13. Cook at 350°F for 26-28 minutes, pausing every 8 minutes to remove cooked vegetables.

14. Remove asparagus after 8 minutes. Remove mushrooms after 16 minutes. Cook potatoes for entire 24 minutes.

15. Hold vegetables in warm place, covered with foil, until all vegetables have cooked.

Tip: You can clean out the gills of the mushrooms by scraping it out using a tip of a spoon.

Tip: Use a small amount of olive oil

because the mushrooms absorb it. Tip: You can cut potatoes in any shape you choose. Keep in mind cooking times will vary depending on the cut size you use. They can be cut in wedges, halves or quarters.

Eggplant Parmesan Casserole

Serves: 4-6

1 large eggplant, outer skin removed and thinly sliced 1 tablespoon olive oil 1 cup Parmesan cheese, shredded 2-3 basil leaves, sliced 1½ tablespoons garlic, minced 1 large tomato, thinly sliced Dash sea salt 1 cup Mozzarella cheese

Directions:

1. Spread olive oil over 9-inch or 10-inch oven-safe baking pan.

2. Using at least 2 layers, layer all

ingredients in order listed above.

3. Place dish on 1-inch rack and cook at 350°F for 18-22 minutes.

4. Let sit for 5 minutes. Serve in slices.

Vegetables

Page 55

Caramelized Onions

Serves: 4

1 (½-pound) Vidalia onion, halved and cut into slices 2 tablespoons extra virgin olive oil 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar

Directions:

1. Place all ingredients in oven-safe baking dish.

2. Bake at 350°F on 3-inch rack for 8-10 minutes.

Parmesan Fries

Serves: 2-4

2 large baking potatoes, with ½ inch removed from each end ½ cup Parmesan cheese, grated Olive oil to taste Salt & pepper to taste

Directions:

1. Cut potatoes (rinsed in water then drained), lengthwise, into ½-inch fries.

2. Toss with olive oil, salt and pepper.

3. Lay fries onto 3-inch rack and cook at 325°F for 12-14 minutes, ﬂipping halfway through cooking process.

4. Toss with cheese and serve.

Cheese Stuffed Tomatoes

Serves: 6

3 Roma tomatoes 1 cup Mozzarella cheese ½ cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon fresh basil ¼ cup onion, chopped 1 tablespoon garlic, chopped ¼ teaspoon black pepper

Directions:

1. Cut thin slice off bottom of each tomato.

2. Cut ¾-inch slice off stem of each tomato.

3. Scoop out pulp, leaving ½-inch thick shell.

4. Arrange tomatoes right side up in single layer on 3-inch rack.

5. Mix remaining ingredients.

6. Distribute stufﬁng evenly and ﬁll each tomato.

7. Bake at 350°F for 7-8 minutes.

Vegetables

Page 56

Corn Soufflé

Serves: 8

1 package cornbread mix 1 (15-ounce) can regular corn, drained 1 (15-ounce) can cream-style corn, drained 1½ cups Cheddar cheese, shredded 1 teaspoon salt 4 eggs, beaten ¼ cup sugar

Directions:

1. Mix all ingredients together.

2. Pour into 10-inch baking pan that has been sprayed with non-stick spray.

3. Place pan on 1-inch rack.

4. Cook at 350°F for 25-30 minutes.

5. When timer goes off, let soufﬂé sit inside dome for 2 minutes.

6. Serve and enjoy.

Tip: If you use a larger pan, you will need less cooking time. Tip: If possible, use freshly sliced corn off of the cob.

Mixed Vegetable Casserole

Serves: 8

1 (15-ounce) can mixed vegetables, drained 1 (8-ounce) can water chestnuts, sliced and drained 1 cup sharp Cheddar cheese, grated 1 cup celery, ﬁnely chopped ¾ cup mayonnaise 1 small onion, ﬁnely chopped 20 Ritz® crackers, crushed 2 tablespoons melted butter

Directions:

1. In large bowl, mix vegetables, chestnuts, cheese, celery, mayonnaise and onion.

2. Transfer mixture to 10-inch greased baking pan or casserole pan that will ﬁt into NuWave Oven.

3. Place pan on 1-inch rack and cook at 350°F for 15-17 minutes.

4. Combine crackers and butter.

5. 2 minutes before casserole is done, sprinkle with cracker mixture.

6. Continue to cook until brown.

7. Let casserole sit inside dome for 1-2 minutes before removing.

Vegetables

Page 57

Broiled Zucchini Slices Balsamic Glazed Carrots

Serves: 12

2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon fresh rosemary, roughly chopped

⅛ teaspoon black pepper ⅛ teaspoon salt

3 zucchinis or yellow squashes, cut lengthwise into ¼-inch slices

Directions:

1. In 9-inch fry pan, cook garlic in hot oil over Medium (275°F) heat for 30 seconds or until fragrant.

2. Stir in rosemary, pepper and salt.

3. Drizzle mixture over zucchini; toss to coat.

4. Arrange zucchini on 3-inch rack.

5. Cook at 350°F for 8-10 minutes per side.

Serves: 6

1 pound fresh carrots, washed and cut into thin round slices 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons balsamic vinegar 1 tablespoon brown sugar

Directions:

1. Place all ingredients in bowl and add carrots.

2. Season with salt and pepper.

3. Place in oven-safe dish on 1-inch rack.

4. Cook at 350°F for 11-12 minutes.

5. Stir carrots and continue cooking at 350°F for 2 minutes.

Vegetables

Page 58

Poultry

Tips for Poultry

Poultry should be turned halfway through the cooking process for even browning. When adding your favorite dry seasonings to frozen poultry, lightly brush with oil or sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces onto fresh poultry so the seasonings bake right in.

To save time and to add extra ﬂavor, marinate poultry in a sealed bag or container and freeze into separate servings. When ready to prepare, refer to the Quick & Easy Cooking Guide for appropriate cooking times.

To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to secure the aluminum foil to the sides of the cooking rack or extend the aluminum foil outside of the oven. This will prevent the internal fan from blowing the aluminum foil around during the cooking process.

Turkey Tip: Start cooking the turkey, breast side down, for the ﬁrst half of the cooking process. When you ﬂip the turkey breast side up, if there are giblets inside the turkey, they should be thawed enough for easy removal at this time. During the last 20-30 minutes of the cooking process, stuff the cavity with your favorite stufﬁng and resume cooking. Poultry: When completely cooked, 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 of the meat to ensure that it has been thoroughly cooked to 165˚F.

Page 59

Poultry

Spicy Buffalo Chicken Sandwiches Oven-Fried Chicken

Serves: 4

3 tablespoons butter, melted ½ cup buffalo-style hot sauce, divided 4 hoagie rolls, split cup ranch dressing ½ teaspoon Creole seasoning 1½ cups carrots, matchstick cut 1½ cups celery, diagonally sliced ¼ cup onion, ﬁnely chopped 12 large deli-fried chicken strips (1¼ pounds) 1 (4-ounce) package Blue cheese, crumbled

Directions:

1. Stir together butter and 2 teaspoons hot sauce.

2. Brush butter mixture onto cut sides of rolls.

3. Place rolls cut side up in liner pan.

4. Stir together ranch dressing, 2-3 teaspoons hot sauce and Creole seasoning.

5. Add carrots, celery and onion; toss to coat.

6. Arrange chicken on bottom halves of rolls.

7. Drizzle remaining hot sauce onto rolls.

8. Layer chicken evenly with carrot mixture and cheese.

9. Top with remaining roll halves.

10. Cook at 300°F for 10-12 minutes

11. Serve with additional hot sauce.

Tip: You can change ﬂavors by adding shredded Parmesan cheese, Swiss cheese or Blue cheese dressing.

Serves: 4

½ cup buttermilk 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce 2-3½ pounds chicken, fresh, skin removed and cut into legs, breast, thighs and wings ½ cup all-purpose ﬂour 1½ teaspoons paprika 1 teaspoon dried thyme 1 teaspoon baking powder

⅛ teaspoon salt (optional) ⅛ teaspoon pepper to taste

Non-stick cooking spray

Directions:

1. Whisk butter, mustard, garlic and hot sauce in shallow glass dish until well blended.

2. Add chicken. Mix to make sure meat is thoroughly coated.

3. Cover and marinate in refrigerator for at least 30 minutes, or up to 8 hours.

4. Put ﬂour, paprika, thyme, baking powder, salt and pepper in large sealable plastic bag.

5. Shaking off excess marinade, place one or two chicken parts at a time in bag; shake to coat.

6. Shake off excess ﬂour mixture.

7. Place chicken parts on 1-inch rack that has been sprayed with cooking spray.

8. Cook chicken at 350°F for 13-14 minutes per side.

Tip: If you do not have buttermilk, try mixing 1 teaspoon vinegar for every 1 quart of the milk that you already have.

Page 60

Thai ChickenChicken Tenders with Wasabi

Dipping Sauce

BBQ Chicken

Serves: 1

1 (4 – 6-ounce) chicken breast, cut into bite size pieces 2 tablespoons Thai green curry paste 2 tablespoons fresh ginger, grated 2 tablespoons garlic, minced 2 tablespoons olive oil ¼ cup raw coconut, unsweetened and shredded

Directions:

1. Mix all ingredients in shallow bowl.

2. Place chicken mixture on 3-inch rack.

3. Cook at 350°F for 11-13 minutes.

4. Stir and serve.

Serves: 4

3 (1-pound) boneless, skinless chicken breasts, cut crosswise into ½-inch strips ⅔ cup white ﬂour 1 teaspoon baking soda ½ cup Parmesan cheese ½ teaspoon garlic salt ½ teaspoon paprika ½ teaspoon black pepper 1 egg, slightly beaten 3 tablespoons extra-virgin olive oil ½ cup mayonnaise 2 teaspoons wasabi

Directions:

1. Spray 3-inch rack with non-stick cooking spray.

2. In 1-gallon food storage plastic bag, mix ﬂour, baking soda, cheese, garlic salt and paprika.

3. Dip chicken strips into egg and place in bag.

4. Seal bag; shake to coat chicken.

5. Place chicken on 3-inch rack.

6. Repeat coating process until all chicken pieces are coated.

7. Drizzle olive oil over chicken.

8. Cook at 350°F for 12-14 minutes, turning chicken halfway through cooking process.

9. Let chicken rest for 1 minute before serving.

10. Mix mayonnaise and wasabi for dipping sauce.

Tip: If using thicker chicken, you will need to add a few more minutes per side. Tip: For a spicier dipping sauce, add more wasabi. You can also use honey mustard or BBQ sauce.

Serves: 4

1 whole fryer chicken (2 breasts, 2 thighs, 2 wings, 2 legs) 1 cup BBQ sauce 2 tablespoons honey mustard 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 clove garlic, minced

Directions:

1. Place chicken pieces on 3-inch rack.

2. Mix remaining ingredients in bowl and baste onto chicken.

3. Grill at 350°F for 11-13 minutes per side.

4. When ﬂipping chicken pieces, baste on remaining sauce.

Tip: If cooking from frozen, grill for 14-15 minutes per side.

Poultry

Page 61

Creamy Chicken Breast with Mushrooms & Peppers

Serves: 1

1 (4 – 6-ounce) chicken breast 2 large mushrooms, sliced ½ bell pepper, cut into 1-inch pieces ½ cup sour cream Salt & pepper to taste

Directions:

1. Place chicken in oven-safe dish.

2. Add mushrooms and peppers alongside chicken.

3. Spread sour cream over all ingredients.

4. Season with salt and pepper.

5. Place dish on 3-inch rack and cook at 350°F for 11-13 minutes per side.

Tip: If chicken is frozen, cook for 14-15 minutes per side.

Breaded Chicken Breast

Serves: 1

1 cup seasoned bread crumbs 2 tablespoons butter 1 egg, beaten 1 (4 – 6-ounce) boneless chicken breast 2 tablespoons parsley, chopped

Directions:

1. Place bread crumbs in shallow oval dish.

2. Dip chicken in egg and roll in bread crumbs.

3. Place chicken on 3-inch rack.

4. Place butter on chicken and cook at 350°F for 11-13 minutes per side.

5. Sprinkle with parsley and serve.

Poultry

Page 62

Cornish Game Hens with Artichokes & Potatoes

Serves: 4

2 tablespoons lemon juice 3 cloves garlic 2 tablespoons extra-virgin olive oil 1 teaspoon oregano 1 teaspoon thyme ½ teaspoon kosher salt ¼ teaspoon black pepper 2 cans artichoke hearts, drained 8 ounces small potatoes, quartered 2 (1½-pound) Cornish game hens, washed and dried with paper towel

Directions:

1. In large bowl combine lemon juice, garlic, oil, oregano, thyme, salt and black pepper.

2. Add artichoke hearts and potatoes; toss to coat.

3. Using slotted spoon, transfer

artichokes to bowl.

4. With reserved marinade, brush game hens.

5. Twist wing tips under back.

6. Place hens on 1-inch rack and spread potatoes and artichokes around birds.

7. Cook at 350°F for 15-18 minutes per side (28-32 minutes per side if frozen).

8. Let hens rest for 5 minutes.

9. Cut hens down middle and serve with potato and artichokes.

Cilantro Garlic Chicken Breast

Serves: 6

6 (6-ounce) boneless, skinless chicken breasts 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 ¼ cup lemon or lime juice

Directions:

1. Place one chicken breast between parchment paper sheets or on plastic wrap.

2. With meat pounder or rolling pin, ﬂatten chicken to be about ½-inch thick.

3. Place chicken in large plastic bag. Repeat with remaining chicken breasts.

4. Using blender, nely chop garlic,

onions and cilantro.

5. Blend in lemon juice, sugar, soy sauce and pepper.

6. Pour sauce over chicken.

7. Refrigerate for 1-4 hours.

8. Arrange chicken on 3-inch rack.

9. Cook at 350°F for 11-13 minutes per side.

Poultry

Page 63

Buttery Chicken Breast

Serves: 1

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

Directions:

1. Place chicken in 8x8-inch silicone baking pan.

2. Add butter, parsley, salt and pepper to pan and place on 3-inch rack.

3. Cook at 350°F for 11-13 minutes per side.

Chicken Curry

Serves: 1

1 (4 – 6-ounce) chicken breast, cut into bite size pieces 1 scallion, cut into ½-inch pieces ½ green bell pepper, small diced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 1 tablespoon curry powder or paste ¼ cup sour cream 1 teaspoon coriander leaves, chopped Salt & pepper to taste

Directions:

1. Mix chicken, scallion, green pepper, garlic, ginger, curry, salt and pepper in small bowl.

2. Place chicken on 3-inch rack and cook at 350°F for 11-13 minutes.

3. Stir in cream and sprinkle with coriander and serve.

Caraway Duck with Raspberry Sauce

Serves: 2-3

1 whole duck (2 legs, 2 thighs, 2 wings, 2 breasts, all cut in half) 1 tablespoon caraway seed, crushed Salt & pepper to taste 1 pint fresh raspberries 1 tablespoon lime juice ¼ teaspoon ground ginger Cayenne pepper to taste Sugar to taste

Directions:

1. Using fork or knife, pierce skin of

each duck piece several times.

2. Season duck on all sides with caraway.

3. Lay duck on 1-inch rack and cook at 350°F for 30-35 minutes per side, upside down ﬁrst.

4. While duck cooks, purée raspberries in blender.

5. Using exible spatula, push berries

through mesh strainer to remove seeds.

6. Mix raspberry puree, lime juice, ginger and cayenne until well blended.

7. Add sugar as desired.

8. Simmer sauce on Low (100°F), being careful not to overcook.

9. Serve immediately with duck.

Tip: If you cook the sauce for too long, it will taste more like jam.

Poultry

Page 64

Poultry

Nutty Breading Chicken Breast

Serves: 1

1 egg, beaten ½ cup pecans, ground 1 tablespoon wheat germ 1 teaspoon Italian seasoning blend, dried 1 (4 – 6-ounce) boneless chicken breast 2 tablespoons parsley, chopped Salt & pepper to taste

Directions:

1. Mix pecans, wheat germ and seasonings in shallow oval dish.

2. Dip chicken in egg and roll in nut mixture.

3. Place chicken on 3-inch rack and cook at 350°F for 11-13 minutes per side.

4. Sprinkle with parsley and serve.

Tip: You can substitute real eggs with ¼ cup egg substitute.

Low-Fat Crunchy Filled Chicken

Serves: 4

4 boneless chicken breasts 3 ounces low-fat Cheddar cheese, sliced 1 tablespoon Dijon mustard 1 cup corn ﬂakes, crushed 1 teaspoon parsley ﬂakes, dried ½ cup non-fat buttermilk

Directions:

1. Cut deep 2-inch slit into meaty portion of chicken.

2. Slice cheese into 4 portions and brush with mustard.

3. Place 1 cheese slice into each slit and secure with wooden toothpicks.

4. Combine cereal, seasoning and parsley.

5. Dip chicken into buttermilk and roll in cereal mixture.

6. Place chicken in 8x8-inch silicone baking pan.

7. Place pan on 1-inch rack and cook at 350°F for 27-29 minutes.

Tip: Save the leftover cornﬂakes from the bottom of the cereal box for this recipe to cut down on waste.

Poultry

Page 65

Air-Fried Honey Ginger Crusted Chicken

Serves: 4

4 (4-ounce) boneless, skinless chicken breasts 1 tablespoon honey 1 tablespoon orange juice ½ teaspoon ground ginger ¼ teaspoon black pepper Dash red pepper ﬂakes (optional) ¾ cup crushed corn ﬂakes ½ teaspoon dried parsley ﬂakes

Directions:

1. Spray shallow 10-inch baking pan with non-stick spray.

2. In small bowl, combine honey, orange juice, ginger, black pepper and red pepper ﬂakes.

3. Brush mixture over chicken breasts.

4. Combine corn ﬂakes and parsley and pat onto chicken.

5. Place chicken in prepared baking dish and place on 3-inch rack.

6. Cook at 350°F for 11-13 minutes per side.

Tip: If chicken is frozen, cook for 14-15 minutes per side. Tip: Chicken is completely cooked when juices run clear. Tip: These are approximate times. Actual time will vary, depending on the size of the chicken.

Poultry

Page 66

Beef

Tips for Beef

Turning beef halfway through cooking time allows for even browning. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; 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.

Page 67

Beef

Foolproof Standing Rib RoastGlazed Beef Ribs

Serves: 6-8

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

Directions:

1. Rub roast with seasonings.

2. Place on 1-inch rack with rib side down.

3. Cook at 350°F for 15-17 minutes per pound for rare doneness.

4. Flip roast halfway through cooking process.

5. Let stand for 10 minutes before slicing.

Tip: For medium-rare doneness, cook for 17-19 minutes per pound. Tip: For medium doneness, cook for 20-22 minutes per pound. Tip: For well-done roast, cook for 27 minutes, or more, per pound.

Serves: 2

1 rack beef ribs, cut in half Salt & pepper to taste ½ cup orange marmalade 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce

Directions:

1. Mix marmalade, mustard, lemon juice and Worcestershire sauce together in bowl.

2. Baste ribs with sauce.

3. Place ribs on 1-inch rack and cook at 350°F for 20-25 minutes per side.

4. Let meat rest under dome for 5 minutes.

Tip: Bottled BBQ sauce may be substituted for glaze. Tip: Melt marmalade by keeping it at room temperature for 30 minutes.

London Broil

Serves: 1

1 (6-ounce) sirloin steak sliced, cut into ½-inch strips 2 large white mushrooms, sliced 1 tablespoon Worcestershire sauce 1 tablespoon butter Salt & pepper to taste

Directions:

1. Place all ingredients in shallow oven-safe dish.

2. Cook on 1-inch rack at 325°F for 15 minutes.

Honey Citrus Glazed Veal Chops

Serves: 4

3 tablespoons fresh lime juice 2 tablespoons fresh ginger root, grated ½ teaspoon lime zest 4 (8-ounce) veal rib chops, cut 1-inch thick

Directions:

1. Stir together lime juice, honey, ginger and lime zest in small bowl.

2. Place veal chops in glass dish.

3. Brush lime mixture onto veal.

4. Refrigerate for 1 hour, covered.

5. Place veal on the 3-inch rack, cook at 350°F for 12-15 minutes per side for fresh or 15-20 minutes for frozen.

Page 68

Yankee Pot Roast

Serves: 4-6

2½-3 pounds 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 rosemary 1 teaspoon black pepper ½ cup red wine 1 teaspoon pepper 1 teaspoon salt 1 oven roasting bag

Directions:

1. Place all vegetables in oven bag.

2. Place meat on vegetables and season with wine, salt, pepper and rosemary.

3. Close bag with provided tie and make small slit on top.

4. With slit facing up, roast on 1-inch rack at 275°F for 4 hours.

5. Remove bag and place on tray.

6. Cut open to serve.

Japanese Style Steak

Serves: 1

1 (4 – 6-ounce) sirloin steak ¼ cup miso paste 2 tablespoons sake or dry white wine 2 tablespoons pickled ginger slices

Directions:

1. Mix miso and sake and spread over steak.

2. Let steak marinate for 1 hour in shallow dish.

3. Cook on 3-inch rack at 350°F for 6-7 minutes per side to achieve medium-rare.

4. Serve with ginger slices.

Tip: You can get miso paste at your local international supermarket.

Grilled Cheeseburgers

Serves: 4

1 pound lean ground beef 1 tablespoon Worcestershire sauce 1 egg ½ cup dry bread crumbs ½ package dry onion soup mix 4 hamburger buns 4 slices American cheese

Directions:

1. Place ground beef in large mixing bowl.

2. Add Worcestershire sauce, egg, bread crumbs and onion soup mix.

3. Mix together with hands. Be careful not to over mix, as this will result in tough burgers.

4. Divide meat mixture into four equal amounts.

5. Form beef into round patties approximately ¼-inch thick.

6. Place hamburger patties on 3-inch rack and cook at 350°F for 5-7 minutes per side for fresh patties or 10-11 minutes per side for frozen patties.

7. Place one cheese slice on each hamburger and cook for one additional minute to melt cheese.

8. Remove cheeseburgers and place on buns.

9. Add desired condiments.

Tip: You may substitute ground turkey for ground beef. Tip: If burgers are thicker than ¼-inch, add 2 minute increments to cooking time until desired tenderness is achieved.

Beef

Page 69

Beef & Andouille Burgers with Caramelized Onions & Spicy Mayonnaise

Serves: 6

½ pound Andouille sausage, cut into ¼-inch cubes ½ pound ground 20% fat beef chuck or ground beef ¾ cup pecans, toasted and chopped 1 teaspoon salt ¼ teaspoon black pepper ½ pound sweet onion 3 tablespoons extra virgin olive oil, divided 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar ¾ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend ¼ teaspoon hot pepper sauce

Directions:

1. Mix sausage, beef, pecans, salt and black pepper together and shape into 6 (½-inch thick) patties.

2. Store burgers in refrigerator while preparing remaining ingredients.

3. Place sweet onion, 2 tablespoons olive oil, garlic and brown sugar in liner pan.

4. Cook onion mixture at 350°F for 10-11 minutes.

5. Remove and keep warm.

6. Place burgers on 3-inch rack and cook at 350°F for 5-7 minutes per side.

7. While burgers are cooking, mix together mayonnaise, lemon juice, Creole seasoning, hot pepper sauce and 1 tablespoon olive oil and place in refrigerator.

8. Place burgers on bun, add caramelized onions and top with spicy mayonnaise.

Tip: Your local butcher should carry Andouille sausage. They should also be able to cut it to the speciﬁc size. Tip: You can make these burgers ahead of time and freeze them. Just add 2-3 minutes to the cooking time.

Beef

Page 70

Beef

Homestyle Meatloaf

Serves: 8

1 tablespoon olive oil 1 medium onion, chopped 3 garlic cloves, ﬁnely chopped 1½ pounds lean ground beef 1 large egg ½ cup dry bread crumbs 1 tablespoon Worcestershire sauce 1 tablespoon dried Italian seasonings ½ cup ketchup or chili sauce 1 tablespoon Dijon mustard

Directions:

1. In small skillet, heat oil over Medium-High (375°F) heat.

2. Add onion and garlic to skillet.

3. Cook for 3 minutes, or until onion softens.

4. In large bowl, combine beef, egg, bread crumbs, Worcestershire sauce and Italian seasoning. Mix well.

5. Pack mixture into 4x8-inch loaf pan.

6. In separate small bowl, combine ketchup and mustard.

7. Spread topping over loaf.

8. Place loaf on 1-inch rack and cook at 350°F for 45-50 minutes.

Tip: If the meat starts to brown too quickly, loosely cover with foil.

Classic NuWave Pot Roast

Serves: 4-6

2½ pounds 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

Directions:

1. Brush roast with olive oil and add fajita seasoning.

2. Cook at 300°F for 1 hour.

3. Brush remaining vegetables with oil and sprinkle fajita seasoning mix.

4. Turn roast and add vegetables around edges.

5. Cook at 325°F for 45 minutes or until vegetables are done.

6. Allow roast to sit for 5-10 minutes.

Beef

Page 71

Three-Meat Fajita Dinner

Serves: 2

10 ounces meat (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 1 (8-ounce) package shredded Mexican or Cheddar cheese 1 package ready-made tortillas 1 (8-ounce) ready-made salsa mix Salt & pepper for taste

Directions:

1. Cut all vegetables and meats into 3 x ¼-inch strips.

2. Sprinkle seasoning mix onto meats.

3. On 3-inch rack, place vegetables around outside and meats on inside.

4. Cook pork and chicken at 350˚F for 10-15 minutes per side. Cook ﬂank steak at 350˚F for 6-7 minutes per side for medium doneness.

5. Remove dome and ﬂip vegetables and meats.

6. Wrap tortillas in aluminum foil and place in liner pan.

7. Replace dome; cook at 350°F for another 10-12 minutes until meats are done.

8. Carefully open foil and place meats and vegetables on warmed tortillas.

9. Top with cheese and salsa.

10. Roll up tortillas and enjoy.

Beef

Corned Beef Brisket

Pepper Steak

Serves: 4-6

1 (3½ – 4-pound) corned beef brisket 6 small red potatoes, cut in half 1 head cabbage, cut in wedges 1 cup water 1 bouillon cube 1 oven roasting bag

Directions:

1. Rinse meat and place corned beef fatty side up in cooking bag.

2. Add seasoning packet, water, bouillon cube and potatoes.

3. Secure bag with twist tie.

4. Lay bag on 1-inch rack.

5. Cook at 325°F for 1 hour.

6. Carefully turn bag over and cook at 350°F for additional 30 minutes or until meat is tender.

Tip: Making slits in the cooking bag will result in juices escaping. Gather the open end of the bag and leave a thumb-size hole and tie with string. Tip: Serve with potatoes, cabbage and rye bread for that St. Patrick’s Day touch! Tip: Add ⅛ teaspoon cloves and 10 peppercorns if it is not included in the seasoning pack.

Serves: 4-6

1-2 pounds sirloin steak Salt for taste ½ cup peppercorns, crushed

Directions:

1. Salt steak and press peppercorns into both sides.

2. Lay steak on 3-inch rack and cook at 350°F for 8-10 minutes per side for medium doneness.

Beef

Page 72

Beef

Baked Reuben Sandwich

Serves: 1

2-4 tablespoons butter, softened 2 slices rye bread 2 ounces corned beef, thinly sliced ¼ cup sauerkraut, squeezed dry 1 slice Swiss or Gruyere cheese 1 tablespoon Thousand Island dressing

Directions:

1. Lightly butter each slice of bread on one side.

2. Place corned beef, sauerkraut and cheese on unbuttered bread slice side.

3. Spread dressing onto corned beef.

4. Top with second bread slice, buttered side up.

5. Cook at 350°F for 7-9 minutes per side.

Beef & Corn Casserole with Noodles

Serves: 4

1 (12-ounce package) macaroni noodles 1 pound ground beef ½ cup onions, small diced 1 (11-ounce) can tomato soup 1 (8-ounce) can tomato sauce 1 (15-ounce) can cream-style corn 1 (11-ounce) can corn niblets, drained

Directions:

1. Cook noodles according to package directions. Drain and rinse.

2. Brown beef and onions until onions are cooked through.

3. Add soup, tomato sauce and corn to beef mixture.

4. Mix noodles with beef and sauce mixture.

5. Pour into liner pan.

6. Bake at 350°F for 20-25 minutes.

Beef

Page 73

Beef

Boneless Rump Roast

Serves: 4-6

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, quartered 3 carrots peeled, cut into sticks ½ cup beef broth ½ cup dry red wine (optional)

Directions:

1. Make small slits in roast and place garlic in slits (a little portion will show).

2. Season roast with fresh cracked peppercorns.

3. Place sliced onions on 1-inch rack.

4. Place roast, garlic side down, on onions.

5. Roast at 350°F for 15 minutes per pound to achieve medium-rare; 18 minutes per pound for medium and 22 minutes per pound for well-done.

6. Flip roast halfway through cooking process.

7. Place carrots and potatoes around roast and pour red wine and beef broth over roast and potatoes.

8. Continue to roast remaining half to achieve desired level of tenderness.

9. Pause the machine and turn carrots and potatoes (optional).

10. Let meat rest for 10 minutes before slicing.

Beef

Page 74

Pork

Tips for Pork

For even browning, turn pork halfway through cooking process. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces onto fresh meats to infuse ﬂavors.

To save time, and to add 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 loosely over the pork to prevent overbrowning. Be sure to secure foil to sides of rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from blowing the foil around during the cooking process.

To Cook a Ham

The NuWave Pro Plus Infrared Oven can cook up to an 8-pound boneless ham, or a 14-pound ham if using the NuWave® Extender Ring.

Place ham on the 1-inch rack. Add glaze during the last 10 minutes. If the ham is over browning, place aluminum foil or parchment paper over the top. Cook at 300°F for 12-14 minutes per pound.

• Using a meat thermometer is essential for checking the internal temperature of the meat

to ensure that it has been thoroughly cooked.

Today’s pork is very lean and should not be overcooked. To check accurate doneness, use

a digital cooking thermometer. The National Pork Board follows the guidance of the U.S.

Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145°F, followed by a three-minute rest time, resulting in a ﬂavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160°F. Pre-cooked ham can be reheated to 140°F or enjoyed cold.

Page 75

Asian Marinated Pork Chops with Pineapple Relish

Baked Ham in Cola

Serves: 4

4 (1 – 1½-inch thick) pork chops 1 teaspoon ground ginger ¼ teaspoon black pepper ¼ cup soy sauce ¼ cup extra virgin olive oil 3 cloves garlic, chopped 1 tablespoon brown sugar 1 cup fresh or canned pineapple ¼ cup red onion, sliced 3 tablespoons ﬂat leaf parsley, chopped Salt & pepper to taste

Directions:

1. Mix ginger, black pepper, soy sauce, oil, garlic and brown sugar in freezer-safe bag.

2. Place pork in marinade.

3. Let pork marinate in freezer or refrigerator for 2 hours.

4. Place pork on 3-inch rack and cook at 350°F for 8-10 minutes per side.

5. While pork cooks, mix pineapple, onion, parsley, salt and pepper together to make pineapple relish.

6. When pork is ﬁnished, top with pineapple relish.

Serves: 25

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

Directions:

1. Place ham on 1-inch rack, fat side down.

2. Add half can cola to cover ham.

3. Cook at 300°F for 12-14 minutes per pound.

4. Pat sugar on ham and add remaining cola, pouring slowly.

5. Bake for additional 15 minutes.

6. Let ham rest inside dome for 5 minutes.

Tip: For frozen ham, cook for 18-20 minutes per pound. Tip: With the Extender Ring, you can make up to a 14-pound ham. Tip: If you like your ham breaded, add 2 teaspoons dry mustard, 1 teaspoon fresh ground pepper and 1½ cups plain breadcrumbs along with sugar and remaining cola. The cooking times will not change when adding extra ingredients.

Pork

Page 76

Pork

Thai Pork TenderloinPork Chops with Mustard Sauce

Serves: 6

2 (12-ounce) pork tenderloins 2 cloves garlic, minced 1 tablespoon ginger root, chopped 2 tablespoons fresh cilantro, chopped 3 tablespoons hoisin sauce 2 tablespoons lime or lemon juice 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons sweet Asian chili sauce

Directions:

1. In small bowl, combine all ingredients except for pork.

2. Arrange tenderloins in single layer in dish just large enough to hold them.

3. Pour sauce over meat, turning to coat.

4. Cover and refrigerate for 1-4 hours.

5. Place tenderloins on 3-inch rack and cook at 350°F for 12-14 minutes per side if fresh or 18-22 minutes per side if frozen.

6. Let meat rest for 5 minutes before cutting. Slice meat diagonally.

Tip: You can substitute 1 teaspoon dried ginger root for fresh. Tip: For a less spicy version, use 1 tablespoon Asian chili sauce.

Serves: 1

1 (4 – 6-ounce) pork chop 2 tablespoons butter 1 tablespoon prepared mustard 1 tablespoon cream ½ teaspoon dried tarragon Salt & pepper to taste

Directions:

1. Mix butter, mustard, cream, tarragon, salt and pepper; spread mixture over pork.

2. Place chop in oven-safe dish and place dish on 3-inch rack.

3. Cook at 350°F for 10-12 minutes per side, or until juices run clear.

Adobo Cutlets

Serves: 1

1 (4-6 ounce) pork cutlet 1 tablespoon white vinegar Adobo seasoning Chopped radishes

Directions:

1. Place cutlet in oven-safe dish and season with adobo and vinegar.

2. Place dish on 3-inch rack and cook at 350°F for 12-14 minutes, or until juices run clear.

3. Sprinkle with radishes and serve.

Pork

Page 77

Pork

Kielbasa Casserole with Rice & Vegetables

Avocado BLTs

Serves: 4-6

1 (10½-ounce) can condensed cream of celery soup, undiluted ¾ cups water 1 tablespoon butter or margarine 1½ cups instant rice 1 pound sausage, sliced into ½-inch pieces 1 (10-ounce) package frozen peas, thawed 1 (10-ounce) package frozen corn, thawed 1 cup Cheddar cheese, shredded

Directions:

1. In 3-quart saucepan, combine soup, water and butter.

2. Bring to boil on Medium-High (375°F), mixing until smooth.

3. Stir rice into soup mixture; cover and let stand for 5 minutes.

4. Stir in sausage, peas and corn.

5. Place mixture in oven-safe dish and place in liner pan.

6. Cook at 350°F for 20-22 minutes.

7. Top with cheese and cook for additional 1-2 minutes, or until cheese melts.

Serves: 4

½ pound bacon slices 1 whole baguette, cut into 4 equal pieces and split open 4 tablespoons extra-virgin olive oil 1 garlic clove, crushed 1 cup salad greens 4 plum tomatoes, cut lengthwise 2 avocados, halved, pitted and thinly sliced Salt & pepper to taste

Directions:

1. Cook bacon on 3-inch rack at 350°F for 10 minutes.

2. Brush bread crust with olive oil and rub garlic inside bread.

3. Lay bread, crust side up, onto 3-inch rack at 350˚F and grill for 3-4 minutes.

4. Remove bread and build sandwich with greens, tomatoes and avocados.

5. Season with salt and pepper.

Pork

Page 78

Hot DogsItalian Sausage with Peppers

Serves: 4

4 Hot dogs 4 Hot dog buns

Directions:

1. Place hot dogs on 3-inch rack and cook at 350°F for 6 minutes per side.

2. Place hot dog in hot dog bun and add desired condiments.

Tip: If hot dogs are frozen, cook for 10 minutes per side.

Serves: 1

4 ounces Italian sausage 1 red bell pepper, stem and seeds removed and sliced 3 scallions, cut into 1-inch crosscut slices 2 cloves garlic, minced 1 tablespoon olive oil

Directions:

1. Place all ingredients in shallow oven-safe dish and set on 3-inch rack.

2. Cook at 350°F for 5-8 minutes per side.

Tip: If sausage is frozen, cook for 8-10 minutes per side.

Pork

Page 79

Glazed SpareribsChilied Pork Chops

Serves: 4

1 rack pork spareribs 1 cup orange marmalade, melted 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce Salt & pepper to taste

Directions:

1. Melt marmalade by keeping it at room temperature for 30 minutes.

2. Add mustard, lemon juice and Worcestershire sauce to marmalade.

3. Baste ribs and place on 3-inch rack.

4. Cook at 350°F for 18-22 minutes per side.

5. Let meat sit inside dome for 5 minutes.

6. Season with salt and pepper.

Tip: For frozen ribs, cook for 22-24 minutes per side.

Serves: 4

4 (1-inch) loin pork chops 6 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 teaspoon oregano 1 teaspoon cumin 1½ teaspoons salt 2 tablespoons chili powder 2 tablespoons green chilies 2 tablespoons fresh cilantro

Directions:

1. Place oil, herbs and seasonings into bowl and mix.

2. Place pork chops in mixture for 1 hour or overnight.

3. Place chops on 3-inch rack and cook at 350°F for 10-12 minutes per side.

4. Let meat rest for 5 minutes before cutting.

Tip: Cook for 14-16 minutes per side if frozen.

Pork

Page 80

Seafood

Tips for Seafood

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

To use your favorite dry seasonings on frozen ﬁsh, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces on fresh ﬁsh 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 Pro Plus Infrared Oven’s internal fan from moving foil around during the cooking process.

Roll lemon on countertop to loosen juices and render the most juice from your lemon.

Page 81

Shrimp with Lemon

Shellfish Medley

Serves: 2

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

Directions:

1. Place all ingredients in shallow oven-safe dish.

2. Set dish on 3-inch rack.

3. Cook at 350°F for 6-8 minutes, stirring halfway through cooking process.

Serves: 2

4 littleneck clams 4 large shrimp 4 mussels 2 squids, cleaned and cut into 1-inch rings 2 cloves garlic, minced 2 tablespoons olive oil ¼ cup clam juice 1 tablespoon hot sauce Dash parsley, minced

Directions:

1. Scrub clams and mussels.

2. Mix all ingredients in oven-safe dish and place on 3-inch rack.

3. Cook at 350°F for 12-14 minutes, or until clams and mussels open.

Tip: Pause halfway through cooking process and shake seafood in baking dish. This will help open the clams and mussels. Tip: If clams and mussels have not opened, do not eat.

Tuna Noodle Casserole

Serve: 4-6

2 (5-ounce) cans tuna, drained 2 cups egg noodles, cooked 1 (10½-ounce) can cream of mushroom soup ½ cup water 1 cup frozen peas or green beans, thawed ½ cup sour cream 1 cup Cheddar cheese, shredded and divided ¼ cup bread crumbs

Directions:

1. Cook noodles according to directions; drain.

2. In medium bowl, add tuna, soup, sour cream, peas or green beans, ¾ cup cheese and noodles.

3. Place tuna mixture in 10-inch baking pan.

4. Cook on 1-inch rack at 350°F for 20-22 minutes.

5. Once cooking time is complete, place remaining ¼ cup cheese and bread crumbs on top.

6. Cook for another 2 minutes.

7. Let casserole cool for 5-10 minutes.

Tip: Substitute oven-fried onions for bread crumbs.

Simple Sole

Serves: 1

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

Directions:

1. Place all ingredients in oven-safe dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 7-9 minutes.

Seafood

Page 82

Sweet Chili Scallops

Serves: 4

16-18 ounces sea scallops ⅛ cup olive oil 1 tablespoon soy sauce 1 tablespoon sweet chili powder 1 tablespoon ground cumin

Directions:

1. Rinse scallops and drain on paper towel.

2. Mix together olive oil, soy sauce, chili powder and cumin.

3. Just prior to cooking, toss scallops in marinade.

4. Place scallops on 3-inch rack.

5. Cook at 350°F for 3-4 minutes per side.

Tip: If scallops are frozen, cook at 350°F for 4-5 minutes per side.

Seafood

Clams & Sausage

Serves: 1

1 sausage, crumbled 8 littleneck clams, cleaned 1 clove garlic, minced Chopped cilantro to taste Lemon slices as needed Hot sauce to taste

Directions:

1. Mix clams with sausage, garlic, cilantro and hot sauce.

2. Place lemon slices in shallow bowl; set aside.

3. Place clams in liner pan and cook at 350°F for 10-12 minutes, or until clams open and sausage is cooked.

4. Serve with lemon slices.

Tip: If you can’t ﬁnd littleneck clams, substitute 1 (8-ounce) can whole clams.

Seafood

Page 83

Lobster Thermidor

Serves: 1

1 (4-6 ounce) lobster tail, shell removed and cut into 1-inch pieces 2 tablespoons butter 2 tablespoons heavy cream 2 tablespoons shallot, minced ½ teaspoon dry mustard Chopped parsley

Directions:

1. Mix all ingredients in oven-safe dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 10-11 minutes.

Seafood

Grilled Salmon & Fresh BasilLemon Salmon with

Mango Salsa

Serves: 4

3 tablespoons lemon juice ¼ cup fresh basil leaves, minced 1 tablespoon olive oil 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 garlic clove, minced ¼ teaspoon black pepper 4 (6-ounce) pounds salmon ﬁlets

Directions:

1. Combine lemon juice, basil, olive oil, soy sauce, Worcestershire sauce, garlic and pepper in resealable plastic bag; mix well.

2. Add salmon to marinade and seal bag.

3. Marinate in refrigerator for 30-60 minutes.

4. Remove salmon from bag; discard excess marinade.

5. Place salmon on 3-inch rack.

6. Cook at 350°F for 5-6 minutes.

Serves: 4

Salmon Ingredients: 4 (6-ounce) salmon ﬁllets 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon grated lemon zest 2 teaspoon Dijon mustard ½ teaspoon black pepper

Salsa Ingredients: 1 ripe mango, peeled and diced 2 green onions, ﬁnely chopped ¼ cup red bell pepper, chopped 2 tablespoons fresh cilantro, chopped 2 tablespoons lime juice

Directions:

1. In small bowl, whisk together lemon juice, olive oil, lemon zest, mustard and pepper.

2. Place ﬁsh in baking dish and pour marinade over ﬁsh.

3. Marinate and refrigerate for 20 minutes.

4. While ﬁsh is marinating, mix all salsa ingredients together in small bowl; refrigerate until ready to serve.

5. Place salmon on 3-inch rack and cook at 350°F for 5-6 minutes per side.

6. Pour mango salsa over salmon and serve.

Tip: For frozen salmon, cook for 7-9 minutes per side. Tip: For well-done salmon, add 2 minutes to cooking time.

Seafood

Page 84

Seafood

Peppered Tuna with Hoisin Sauce

Serves: 4

Tuna Ingredients: 4 (5–6-ounce) tuna steaks, ½-inch thick 1 teaspoon peppercorns, crushed 2 tablespoons soy sauce 3 tablespoons sesame oil 1 tablespoon lemon juice

Sauce Ingredients: 2 tablespoons soy sauce 2 tablespoons Hoisin Sauce 1 tablespoon honey or molasses 1 clove garlic, minced 2 tablespoons fresh lime juice ½ teaspoon fresh ginger, grated ½ teaspoon chili paste 2 tablespoons peanut oil or sesame oil

Directions:

1. Mix all tuna ingredients and spread over tuna.

2. Place tuna pieces on 3-inch rack.

3. Cook at 350°F for 5-6 minutes per side.

4. In small bowl, mix all sauce ingredients.

5. Place sauce in small dipping bowl and serve with tuna.

Tip: For thicker tuna, cook for 6-7 minutes per side. Tip: Serve on top of Wonton crisps with sliced tuna and sauce.

Tuna with Fresh Orange Salsa

Serves: 4

4 (5–6-ounce) tuna steaks, ½-inch thick ½ teaspoon ground cumin 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper

Salsa Ingredients: 1 teaspoon orange peel, ﬁnely shredded 4 medium oranges, peeled, sectioned, and coarsely chopped 1 large tomato, seeded and chopped ¼ cup fresh cilantro, snipped 2 tablespoons green onion, chopped 2 tablespoons walnuts, chopped and toasted 1 tablespoon lime juice ¼ teaspoon salt ¼ teaspoon black pepper

Directions:

1. In small bowl, combine cumin, salt and pepper.

2. Brush ﬁsh with olive oil and sprinkle with cumin mixture.

3. Place ﬁsh on 3-inch rack and cook at 350°F for 5-6 minutes per side.

4. While ﬁsh cooks, mix all salsa ingredients in medium bowl.

5. Spoon salsa over ﬁsh, and serve.

Tip: For frozen tuna, cook for 7-9 minutes per side. Tip: Fish should break apart with a fork easily when tested for doneness.

Seafood

Page 85

Seafood

Bass with FennelArtichoke Topped Tilapia

Serves: 1

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

Directions:

1. Mix fennel, olive oil, lemon juice, salt and pepper.

2. Place bass on 3-inch rack and spread fennel mixture onto ﬁsh.

3. Cook at 350°F for 8-10 minutes per side in an oven-safe dish.

Tip: Bones can be removed with needle nose pliers. Tip: Filets can be cooked with or without the skin. If skin-on, make two shallow slices in the skin to reduce shrinkage while ﬁsh is cooking.

Serves: 4

4 (6 – 8-ounce) tilapia ﬁlets 2 tablespoons olive oil 1 tablespoon Italian herb seasoning 1 teaspoon soy sauce 1 cup prepared artichoke antipasto from jar, drained ½ cup grated Parmesan cheese

Directions:

1. Mix together olive oil, Italian herb seasoning and soy sauce; set aside.

2. Mix together artichoke and cheese; set aside.

3. Place ﬁlets on silicone pizza liner.

4. Brush each ﬁlet on exposed side with olive oil mixture.

5. Spread artichoke mixture in even layer over each ﬁlet.

6. Place ﬁlets on 3-inch rack cook at 350°F for 10-12 minutes.

Tip: If cooking from frozen, cook at 350°F for 13-15 minutes.

Seafood

Page 86

Ancho Chili Crusted Salmon Tacos

Serves: 4

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 cabbage, shredded ½ cup jalapeño ranch dressing 8-12 corn tortillas

Directions:

1. Place salmon on parchment paper on 3-inch rack.

2. Brush salmon with oil on both sides.

3. Cook at 350°F for 5-6 minutes.

4. Meanwhile, stir together chili powder, cumin and brown sugar.

5. After 5 minutes, ﬂip salmon and drizzle with soy sauce.

6. Sprinkle brown sugar mixture onto salmon.

7. Cook at 350°F for 5-6 minutes, or to desired tenderness.

8. While salmon cooks, toss together cabbage and dressing.

9. Wrap tortillas in foil and warm in liner pan for last 5 minutes of cooking process.

10. Serve salmon with warm tortillas and cabbage salad.

Cheesy Crab Melts

Serves: 6

7 ounces jumbo lump crab meat ½ cup Cheddar or Asiago cheese, shredded ¼ cup celery, ﬁnely chopped ¼ cup red bell pepper, ﬁnely chopped ¼ cup green onion, ﬁnely chopped ¼ cup mayonnaise 1 teaspoon Russian-style mustard or Dijon mustard ½ teaspoon salt ¼ teaspoon black pepper 3 English mufﬁns, cut in half

Directions:

1. Pick through crab to ensure there are no shells.

2. Squeeze out any extra liquid from crab meat.

3. Combine all ingredients except English mufﬁns; gently fold mixture together.

4. Pre-toast English mufﬁns on 3-inch rack.

5. Spread crab mixture evenly over mufﬁns.

6. Bake at 350°F for 6-8 minutes per side, or until cheese is bubbly.

Tip: Substitute crab meat with 7 ounces tuna.

Seafood

Page 87

Tips for Lamb

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it or lightly brush oil on beforehand; 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 gaminess.

Use a meat thermometer to ensure lamb is properly cooked.

Roasting Recommendations (Temperatures listed below are based on internal temperatures)

Lamb Cuts 135º-145ºF (63ºC) Lamb Roasts 145º-150ºF (66ºC)

(Boneless) Rare 120º-140ºF (60ºC) Medium-Rare 140º-150ºF (66ºC) Medium-Well 150º-160ºF (71ºC)

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

Lamb

Page 88

Herb Stuffed Lamb Chops

Yield: 6 lamb chops

6 (2-inch) lamb chops 1 stick soft, unsalted butter 3 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh tarragon, chopped 1 large shallot, chopped ¼ teaspoon ground black pepper 1 teaspoon salt

Directions:

1. Mix garlic, herbs, shallots, salt and pepper with butter.

2. Place butter mixture inside lamb pockets.

3. Secure with toothpicks.

4. Place lamb chops on 3-inch rack.

5. Cook at 350°F for 8-10 minutes per side for medium-rare doneness.

Tip: You can use 1½ teaspoons dry tarragon instead of fresh. Tip: Have your butcher cut a 2-inch pocket into side of lamb. You can also cut pocket yourself. Lay meat down and cut a ¾-inch pocket through the side.

Lamb Chops with Feta & Tomatoes

Serves: 4

2 tablespoons olive oil 1 clove garlic 1 tablespoon lemon juice 4 (1-inch) lamb chops 4 ounces feta cheese, crumbled ¼ cup chopped ripe tomatoes 4-6 kalamata olives, pitted 1 tablespoon parsley, chopped Salt & pepper to taste

Directions:

1. In shallow dish, mix olive oil, garlic and lemon juice.

2. Add lamb chops, turning to coat all sides.

3. Place in refrigerator for 15 minutes.

4. In small bowl, mix feta, tomatoes, olives and parsley; set aside.

5. Place lamb chops directly on 3-inch rack and sprinkle with salt and pepper.

6. Cook at 350°F for 8-10 minutes, ﬂipping halfway through cooking process.

7. When chops are done, spoon feta mixture in equal portions onto each chop.

8. Cook at 350°F for 1-3 minutes, or until cheese melts.

Lamb

Page 89

Curried Lamb

Serves: 1

6 ounces leg of lamb, cut into 1-inch cubes ½ green pepper, thickly sliced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 2 tablespoons curry paste 1 tablespoon lemon juice 4 tablespoons sour cream

Directions:

1. Mix lamb, pepper, garlic, ginger and curry paste in oven-safe dish.

2. Place dish on 1-inch rack and cook at 350°F for 10-12 minutes.

3. Stir and cook for another 8 minutes.

4. Stir in juice and sour cream and serve.

Lamb KabobLamb with Pesto

Serves: 4

2 pounds leg of lamb, trimmed and cut into 2-inch cubes 1 large green bell pepper, cored and cut into 8 equal pieces 1 red onion, quartered 8 large white mushrooms 4 Roma tomatoes, cut in half and seeded Barbeque sauce

Directions:

1. Divide ingredients into four servings and slide onto metal or bamboo skewers, alternating meat and vegetables.

2. Place kabobs on 3-inch rack and brush with sauce or seasoning.

3. Cook at 350°F for 10-12 minutes.

4. Flip kabobs and brush other side with sauce or seasoning.

5. Cook for additional 7-8 minutes.

Serves: 1

1 (6-ounce) sirloin chop ½ cup packed fresh basil leaves 1 tablespoon toasted pine nuts 2 cloves garlic ½ cup olive oil Salt to taste

Directions:

1. Place basil, nuts and garlic in blender.

2. Slowly pour in oil until it forms into thick paste.

3. Add salt and blend until sauce reaches desired thickness.

4. Place steak on 3-inch rack and cover with half pesto sauce.

5. Cook at 350°F for 4 minutes.

6. Flip steak and add remaining sauce.

7. Cook for additional 4 minutes.

Tip: Add more oil if sauce is too thick.

Lamb & Ham

Serves: 1

6 ounces leg of lamb, cut into 1-inch cubes 2 ounces smoked ham, diced ½ green pepper, cored and chopped 1 clove garlic, minced 2 tablespoons olive oil Salt & pepper to taste

Directions:

1. Mix everything in oven-safe dish and place on 3-inch rack.

2. Cook at 350°F for 8-10 minutes.

3. Stir and cook for additional 8-10 minutes.

Lamb

Page 90

Tips for Dessert

Many recipes in this section call for the use of the Silicone Baking Ring, 8x8-inch Silicone Baking Pan, and Silicone Cupcake Liners, all of which can be found in the NuWave Baking Kit. If you’d like to purchase the NuWave Baking Kit and take your baking to the next level, visit www.

NuWaveNow.com.

When converting your own recipe to NuWave Pro Plus Oven methods, it is recommended to use the Extender Ring, 1-inch rack and bake at 300˚F the ﬁrst time. You can always adjust from there.

The use of glass and ceramic pans will increase the required 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˚F rather than 300˚F. Remember to adjust accordingly when using your own recipes.

Because the NuWave retains the moisture in baked goods, your recipe will stay fresh longer than recipes made in conventional ovens when stored properly.

For converting recipes requiring a 9x13-inch pan, you can usually substitute two pans using our 8x8-inch square silicone baking pan, with divider in place, slicing into ﬁnger size bars.

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 (avoid placing cookies directly under Power Head).

For bottom crust pies, bake crust alone at 350˚F for 15-20 minutes. 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.

Always check for doneness with a toothpick or fork. If additional time is needed only use 3-5 minutes increments.

The Silicone Baking Ring can be used for any foods you want to prevent from sticking to the rack.

Recipes that call for baking in our NuWave Silicone 8x8-inch Pan will require more time if you are using a smaller pan. Check for doneness with toothpick and 3-5 minutes at a time until desired doneness is reached.

Desserts

Page 91

Pumpkin Whoopie Cookies

Yields: 24 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

Directions:

1. Spray liner pan with non-stick cooking spray.

2. In large bowl, mix together vegetable oil and brown sugar until smooth.

3. Add in eggs until blended. Add in pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and ﬂuffy.

4. Gently fold in ﬂour with rubber spatula. Be careful not to over mix.

5. Using small cookie scoop, drop

pieces on liner pan about 2 inches apart.

6. Place Extender Ring on base.

7. Bake at 350˚F for 12-14 minutes, or until cookies spring back when lightly touched.

8. Cool completely before ﬁlling.

Cream Cheese Filling Ingredients: 1 (8-ounce package) cream cheese, softened 1 cup butter, softened 4½ cups powdered sugar 2 teaspoons pure vanilla extract

Cream Cheese Filling Directions:

1. In large bowl of electric mixer, cream butter and cream cheese on medium speed, scraping sides of bowl.

2. Mix on low speed and add powdered sugar and vanilla, then beat until light and ﬂuffy.

3. Spread ﬂat side of the cookies with cookies ﬁlling. Top with another pumpkin cookie, pressing down very lightly to seal.

Tip: If you don’t have pumpkin pie spice on hand, mix:

1½ teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger ½ teaspoon allspice

Store in single layers and keep refrigerated.

Desserts

Page 92

Latin Lace Florentine Cookies

Yield: 48 Cookies

¾ cup quick-cooking oats ¾ cup all-purpose ﬂour ¾ cup granulated sugar 1 teaspoon ground cinnamon ¾ teaspoon chili powder ½ teaspoon baking soda ½ teaspoon salt 1½ cups sliced almonds 10 tablespoons (1 ¼ sticks) unsalted butter, melted ¼ cup half-and-half cream or whole milk ¼ cup light corn syrup 1 teaspoon pure vanilla extract 4 ounces ﬁne-quality bittersweet chocolate, chopped (look for bittersweet chocolate with a

minimum of 60% cocoa solids)

Directions:

1. In large bowl, whisk together oats, ﬂour, sugar, cinnamon, chili powder, baking soda and salt.

2. Stir in almonds; set aside.

3. In separate bowl, combine butter, half-and-half (or milk), corn syrup and vanilla extract.

4. Add wet ingredients to dry ingredients a little at a time until combined.

5. Place heaping teaspoons of batter onto liner pan 3 inches apart.

6. Bake at 300˚F for 14 minutes or until crisp around the edges.

7. Transfer cookies to cooling rack.

8. Place wax paper below rack to catch chocolate drizzle.

9. While cookies are cooling, melt chocolate in metal bowl set over pan of simmering water.

10. Drizzle chocolate in zigzag pattern over tops of cooled cookies.

Pound Cake

Yield: 1 Cake

3 cups all-purpose ﬂour ½ teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3 cups sugar 2 teaspoons pure vanilla extract 6 large eggs 1 cup heavy cream

Directions:

1. Sift together ﬂour, baking powder and salt; set aside.

2. Cream butter and sugar together until ﬂuffy on medium-high speed.

3. Mix in vanilla extract and add eggs one at a time, beating well after each addition.

4. Gradually add ﬂour mixture to butter mixture alternating with heavy cream.

5. Pour batter into silicone bundt pan.

6. Place Extender Ring on base.

7. Place bundt pan on 1-inch rack.

8. Bake at 300˚F for 30 minutes.

9. Reduce temperature to 275˚F and bake for 45 minutes without opening the NuWave.

10. Check for doneness with a knife. If more time is needed, do not add more than 5 minutes at a time.

11. Remove from NuWave; let cool in pan for 15 minutes.

12. Invert cake onto cake plate.

Tip: Replace vanilla extract with almond or lemon extract to change it up.

Desserts

Page 93

Country Road Bar Cookies

Easy Lemon Cookies

Serves: 12

2 cups graham cracker crumbs ⅓ cup melted butter ¼ cup granulated sugar ½ cup chopped macadamia nuts ½ cup white chocolate chips ½ cup sweetened ﬂaked coconut 1 (14-oz.) can sweetened condensed milk

Directions:

1. Combine ﬁrst 3 ingredients in medium bowl.

2. Press mixture onto bottom of 8x8-inch silicone baking pan.

3. Place 3-inch Extender Ring on base tray. Place pan on 1-inch rack.

4. Bake at 300˚F for 15 minutes.

5. Remove from oven.

6. Sprinkle macadamia nuts, white chocolate morsels and coconut over hot crust.

7. Pour condensed milk evenly over top.

8. Bake additional 20-25 minutes, or until lightly browned and edges are bubbly.

9. Let cool for 1 hour on wire rack. Slice each loaf into ﬁnger size bars.

Tip: Place silicone divider in 8x8-inch pan and slice into ﬁnger size bars. If macadamia nuts are not available, try butter toffee peanuts.

Yield: 36 Cookies

1 package (18¼ ounces) lemon cake mix 1 egg ½ cup butter (softened) 1 tablespoon lemon juice Grated zest from 1 lemon Powdered sugar for decoration

Directions:

1. Pour cake mix into large bowl.

2. Mix in egg, butter, lemon juice and lemon zest until well blended.

3. Refrigerate dough for at least 15 minutes, or overnight if desired.

4. Roll heaping teaspoons of dough into balls and roll in powdered sugar.

5. Place cookie dough around perimeter of liner pan, with pieces about 1 inch apart.

6. Bake at 300˚F for 10 minutes.

7. Once cookies have cooled completely, dust with powdered sugar one more time.

For multi-level baking:

1. Place Extender Ring on NuWave Oven base.

2. Place cookies in liner pan as directed above.

3. Place 1-inch rack over cookies in liner pan.

4. Place Silicone Baking Ring on cooking rack.

5. Arrange cookies on Silicone Baking Ring.

6. Bake at 300˚F for 15 minutes.

Tip: Do not place cookies directly under heating element.

Desserts

Page 94

Bread Pudding with Whiskey Sauce

Serves: 6

10 slices day old white bread 4 tablespoons white sugar 3½ cups milk 4 eggs, separated 1 tablespoon vanilla ½ teaspoon salt 2 sticks butter 1 cup raisins

Whiskey Sauce Ingredients: ½ cup sugar ¼ cup water ¼ cup butter 1 shot glass Whiskey

Directions:

1. Break bread into oven-safe casserole dish, no bigger than 1½ quarts.

2. Soften bread with small amount of milk.

3. Beat sugar and egg yolks.

4. Add milk and stir well.

5. Add vanilla and salt.

6. Pour milk mixture over bread. Fold in raisins.

7. Cut butter into chunks and fold in.

8. Place pan on 1-inch rack and bake at 350˚F for 30 minutes.

9. Check by sticking knife in center; if it comes out clean, it’s done.

Whiskey Sauce Directions:

1. Mix all ingredients and heat until dissolved.

2. Remove from heat and add a spoonful of Whiskey Sauce to each pudding serving.

Desserts

Page 95

Almond Tart

Serves: 8

10-12 ounces ginger snaps, broken into pieces 1 stick unsalted butter, cut into cubes 12 ounces chopped almonds 4 eggs ¾ cup light corn syrup ¼ cup honey ½ cup sugar 1 tablespoon rum 1 teaspoon pure vanilla extract dash of salt

Directions:

1. Process cookie pieces and butter pieces together in food processor, ﬁtted with steel blade, until crumbs begin to soften together.

2. Press into 9-inch tart pan, along sides and bottom.

3. Sprinkle almonds evenly over bottom of crust.

4. In medium bowl, beat together eggs, corn syrup and honey until pale in color.

5. Mix in sugar, rum, vanilla and salt.

6. Pour mixture over almonds and place pan on 1-inch rack.

7. Bake at 350˚F for 5 minutes.

8. Tent tart with foil, continue baking for 30 minutes.

9. Remove foil tent, continue to bake at 350˚F for additional 15 minutes.

Angel Food Cake (Box)

Serves: 10-12

1 cake mix box (prepared) 1 metal tube pan Water

Directions:

1. Prepare mix as directed on package.

2. Pour batter into ungreased pan.

3. Cut through batter with sharp knife to remove large air bubbles.

4. Place Extender Ring on base tray.

5. Place tube pan on 1-inch rack.

6. Bake at 300˚F for 20 minutes.

7. Lower temperature to 250˚F and bake for additional 20 minutes.

8. Remove pan from oven and hang upside down on top of wine bottle until completely cool.

9. Loosen cake from tube and sides of pan using a knife or spatula with up-and-down strokes.

10. Gently remove cake.

Desserts

Page 96

Golden Ginger Nut Lemon Bars

Serves: 8-10

2 cups all-purpose ﬂour ½ cup powdered sugar ½ teaspoon baking soda ¼ teaspoon salt ¾ cup cold butter ½ cup golden raisins 1½ cups white chocolate chips 1 cup coarsely ground almonds, divided 3 tablespoons ﬁnely chopped crystallized ginger 10 ounces lemon curd

Lemon Curd Ingredients: ½ cup fresh lemon juice 1 tablespoon grated lemon zest ½ cup sugar 2 eggs ½ cup unsalted butter, cubed

Lemon Curd Directions:

1. In 2-quart saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.

2. Cook over medium-low heat until thick enough to hold marks from whisk and ﬁrst bubble appears on surface.

Ginger Bar Directions:

1. Prepare lemon curd and set aside.

2. Combine ﬂour, sugar, baking soda and salt in a large bowl; cut in butter with a pastry blender until crumbly.

3. Toss in half the almonds.

4. Reserve 1 cup ﬂour mixture.

5. Press remaining ﬂour mixture onto bottom of 8x8-inch silicone baking pan and press evenly.

6. Place Extender Ring on base.

7. Place pan on 1-inch rack.

8. Bake at 350˚F for 15-18 minutes or until lightly browned.

9. Remove from oven.

10. Spread lemon curd over crust, leaving ¼-inch border.

11. Mix raisins, almonds and ginger with reserved ﬂour mixture and sprinkle evenly over the top.

12. Bake additional 12-15 minutes, or until lightly browned.

13. Open dome and remove promptly when time is completed.

14. Allow to cool slightly and cut into squares.

Tip: Make lemon curd ahead of time and store up to one week.

Desserts

Page 97

Blueberry Streusel Coffee Cake

Serves: 8-10

Cake Ingredients: 2 cups and 3 tablespoons all-purpose ﬂour ¾ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1 egg ½ cup milk ½ cup butter, softened 1 cup fresh or frozen blueberries 1 cup chopped pecans

Streusel Topping Ingredients: ½ cup sugar

cup all-purpose ﬂour

¼ cup cold butter

Streusel Directions:

1. Combine sugar and ﬂour in bowl.

2. Cut in butter until crumbly; set aside.

Cake Directions:

1. In large mixing bowl, combine the ﬂour, sugar, baking powder and salt.

2. Add egg, milk and butter.

3. Beat mixture well.

4. Fold in blueberries and pecans.

5. Spread into greased 9-inch spring form baking pan.

6. Sprinkle streusel topping over batter.

7. Place Extender Ring on NuWave Oven base.

8. Place 1-inch rack in base tray.

9. Place baking pan on 1-inch rack.

10. Bake at 300˚F for 30 minutes.

11. Cool for 15 minutes and serve warm.

Desserts

Page 98

Page 99

Horno Infrarrojo de The NuWave Pro Plus

Libro de recetas & Manual Completos

PRO PLUS

Page 100

100

IMPORTANTES MEDIDAS DE SEGURIDAD

Cuando utilice productos eléctricos, especialmente cuando haya niños presentes, se deben tomar precauciones básicas, incluyendo las siguientes:

LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE

PELIGRO – Para reducir el riesgo de electrocución:

• Lea todas las instrucciones, medidas de seguridad y advertencias antes

de utilizar el electrodoméstico.

• No coloque el aparato donde se pueda caer o sumergir en agua u otros

líquidos.

• No trate de sacarlo si se ha sumergido en agua. ¡Desconéctelo

inmediatamente!

• No sumerja el cable, la clavija o la fuente de potencia en agua u otros

líquidos.

ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución,

fuego o lesiones:

• Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado cuando

utilice el producto cerca de niños.

• Utilice este electrodoméstico para su propósito planeado como se describe en su

folleto.

• No utilice cualquier otro accesorio o aditamento no recomendado por el fabricante.

Podrían ocasionar fuego, descarga eléctrica o lesiones personales.

• Nunca opere este electrodoméstico si tiene el cable o la clavija dañados, si no

funciona adecuadamente, si ha sido dañado o si se ha sumergido en agua. En cualquiera de estos casos, devuelva el electrodoméstico a un centro de servicio al

cliente autorizado para su revisión, reparación o ajuste. Cualquier otro servicio deberá

ser realizado por un representante de servicio autorizado.

• Mantenga el cable alejado de supercies calientes.

• Desconecte del contacto cuando ya no esté en uso y hágalo antes de limpiarlo. Déjelo enfriar antes de abrirlo o desarmarlo.

• Siempre desconecte el aparato jalando la clavija. NO lo desconecte jalando el cable.

• Nunca force la clavija en un enchufe.

• No lo utilice al aire libre.

• No lo utilice donde se estén usando productos aerosoles, así como en lugares donde

el oxígeno sea reducido.

• No deje el cable colgando en la orilla de una mesa o una barra, o tocando supercies

calientes.

• No colocar sobre o cerca de un calentador de gas o eléctrico o dentro de un horno

caliente.

• Extreme precauciones cuando mueva el electrodoméstico si contiene aceite u otros

líquidos calientes.

• Tome especial precaución cuando saque la cacerola o la rejilla calientes.

• Para desconectar el aparato presione el botón Pause/Clear dos veces antes de

hacerlo.

• No utilice este electrodoméstico para otro uso que no sea para el que está diseñado.

• Revise todo el cableado. Tenga cuidado con cables o clavijas dañados.

• Este electrodoméstico es para uso doméstico únicamente; está diseñado para

procesar cantidades normales de una casa. No es conveniente para un uso continuo u operación comercial.