OVEN COMPLETE COOKBOOK - Nuwave LLC Pro Manual.pdfWELCOME TO THE NUWAVE OF COOKING Congratulationson...

Manufactured and Distributed by:

Hearthware, Inc.1755 Butterfield Road, Libertyville, IL 60048, U.S.A.

Customer Service Hours:Monday-Friday: 8:00 AM - 6:00 PM (CST)

1-847-775-8123 or 1-888-NUWAVE1 (689-2831)www.mynuwaveoven.com / www.nuwaveoven.net / [email protected]

THE NUWAVE® OVENCOMPLETE COOKBOOK

MANUALS + RECIPES + TIPS

FOR HOUSEHOLD USE ONLYProtected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795; D487,670; D490,648.International Patents: EP 1 446 981 Other U.S.A. and other International Patents Pending

Models 20201~20204, 20301~20304, 20315~20316: 120V, 60Hz, 1500WattsModels 20221~20299, 20321~20399 : 120V, 60Hz, 1500WattsModels 20205~20210, 20305~20310 : 230V, 50Hz, 1500WattsModels 20213, 20214, 20313, 20314 : 220V, 60Hz, 1500Watts

© 2011 Hearthware, Inc. All Rights Reserved IRC-01/14-W17-SL

IRC-01-17-W_SL_050611.qxp:HearthwareRecipebookOct08.qxd 5/6/11 5:14 PM

WELCOME TO THE NUWAVE OF COOKINGCongratulations on the purchase of your NuWave® Pro Infrared Oven. This book contains detailed instructions and images to help you get started using your NuWave Oven. It is also filled with great recipes and time-saving tips to help you prepare delicious gourmet meals in half the time it would take when using a regular oven.

Cooking is fast and easy with the NuWave® Pro Infrared Oven from NuWave® Home Products. This versatile countertop appliance combines infrared, conduction and convection heat to save time, energy and even calories.

The NuWave® requires neither pre-heating nor defrosting. Just place frozen food in the oven and press the buttons to program time and power level. For analog oven, simply turn dial to desired cooking time. 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.

The NuWave® Pro Infrared Oven is also a healthy choice. No fats or oils are required for cooking meat or poultry in the NuWave® Pro Infrared Oven, and its unique design drains two to three times the amount of fat drippings compared to a conventional oven. And because vegetables are cooked faster, they retain the essential nutrients that would have boiled away with a conventional stove top or oven.

We invite you to visit www.nuwavenow.com for more cooking tips and shared recipes from NuWave Oven chefs all over the world and for more information on parts and accessories for your NuWave.

Our mission is to exceed our customers’ expectations by providing innovative new products using the most advanced technology available today.

THE NUWAVE® PRO OVEN

Power Head with easy-to-usecontrols

Dome is transparent, lightweight, and highly durable

Cooking RackReversible (1” or 4” Height)

Liner Pan, “Easy clean,”Eco-friendly, non-stick enamel

(No PTFE and No PFOA)

Base can also be usedas a serving tray

Dome Holder is uniquelydesigned to securely holdyour NuWave oven’s domeand power head assembly

OPTIONAL EXTENDERRING KIT:

3” Extender Ringincreases the capacity

up to 50%

10” Baking Pan“Easy clean”Eco-friendly

non-stick enamel

(No PTFE and No PFOA)

2” Cooking Rackmulti-layered cooking

1 • THE NUWAVE COMPLETE COOKBOOK PARTS AND ACCESSORIES • 2

COOKING

C L U B . C O M

THE INFRARED OVEN

We value every NuWave customer. You’ve purchasedyour NuWave Oven because you want to save time,money and energy while enjoying healthier, greattasting meals.

To show our gratitude and lifetime commitment to you, we have created the nuwavecookingclub.com exclusively for our customers. This site will be hosted by our executive chef and will feature recipes, step-by-step instructional cooking videos, live chat 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® Pro Infrared Oven.

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INSTRUCTIONAL MATERIALS:

The NuWave Oven Complete Cookbook 22055The NuWave 25 Gourmet Recipe Cards 22037The NuWave Quick & Easy Cooking Guide 22048The NuWave Instructional DVD 22040

COMPONENTS:

Dome 22016

1” / 4” ReversibleCooking Rack 22009

12” Enamel Liner Pan22011

DomeHolder22020

PARTS AND ACCESSORIES • 43 • THE NUWAVE COMPLETE COOKBOOK

OWNER’S MANUALS:

Extender Ring KitOwner’s Manual 22054

The NuWave Supreme Pizza KitOwner’s Manual 22108

Registration Card 22053

BASE:

ANALOG (IRC2) 22061White with red accents

DIGITAL (IRC3) 22062White with blue accents

DIGITAL (IRC3) 22063White with red accents

DIGITAL (IRC3) 22064Black with silver accents

POWER HEADS:

ANALOG (IRC2) 22056White with red accents

DIGITAL (IRC3) 22057White with blue accents

DIGITAL (IRC3) 22058White with red accents

DIGITAL (IRC3) 22059Black with silver accents

HEARTHWARE HOME PRODUCTS880 Lakeside DriveGurnee, IL 60031U.S.A.2222E

XTENDED

WARRANTY

YEARYEAR

NUWAVE OVEN PARTS AND ACCESSORIES

ADDITIONAL COMPONENTS:Extender Ring Kit (Pan, Rack & Ring) 2203010” Enamel Baking Pan (only) 220242” Cooking Rack (only) 220103” Extender Ring (only) 22012

PIZZA ACCESSORIES:The NuWave Supreme Pizza Kit(Pizza Flipper, Liner, Serverand Bamboo Cutting Board) 22104

The NuWave Stainless Steel Pizza Flipper 22042The NuWave Silicone Pizza Liner 22105The NuWave Stainless Steel Pizza Server 22106The NuWave 100% Bamboo Cutting Board 22107

(see pages 18-20 for more details)

*To order call our Customer service at: 1-877-689-2838 or order online at: www.nuwavenow.com. Please provide the item name and number to ensure that your purchase is processed accurately.

Additional 2-Year ExtendedWarranty Coverage 22023Electrical Components only

The NuWaveTwister Blender

22091

The NuWaveCarrying Case

22028

The NuWaveParty Mixer22191

The NuWaveMini Oven20201

ADDITIONAL NUWAVE PRODUCTS:


TABLE OF CONTENTS ++ THE NUWAVE COMPLETE COOKBOOK

Desserts Continued ..................... 76Lemon Drizzle Coffee Cake .....76English Toffee Bars ..................76Lemon Squares ........................76Right Side Up, UpsideDown Pineapple Cake.............. 77Nana’s Shortbread Cookies .....77Carmelized Pineapple Sundaes ....77Bread Pudding w/ Whiskey ......78Almond Tart .............................. 78Top Crust Only Pies .................78Easy Low-Fat Apple Pie ...........79Easy Low-Fat Cherry Pie ........ 79

Snacks ...........................................80Taco-Flavored Chicken Wings ... 81Chicken Nachos .......................81Taco Pie Casserole ..................81Pecan Hot Dip ..........................82Sweet Potato Chips ................. 82Zucchini Bran Muffins ...............82Hawaiian Cheese Bread ......... 83Sausage Balls ......................... 83Pesto Sauce .............................83Hollandaise Sauce ...................83Dehydrated Beef ......................84Trail Mix ....................................84Spiced Pecans .........................84

CONTENIDOManual Del Usario ...................85-97Normas RoHS ............................... 98NuWave Supreme Pizza Kit .. 99-101Introducción ................................102Tabla de PreparacionRapida y Facil .......................103-104Recomendaciones ...............105-107Recetas .................................107-112

Huevos con Chorizo .............. 107Cangrejo Fundido .................. 107Elote Estilo Mexicano ............ 108Papas a la Parmesana .......... 108Camarones a la Cerveza .......108Albóndigas .............................. 108Cena Mexicana ......................109Pollo al Romero .....................109Pechuga de Polloa la Mantequilla ..................... 109Pollo al Limón ........................ 110Muslos de Pollo Fritos ........... 110Camarones con Limón .......... 110Enchiladas de Pechuga de Pavo 110Cerdo en Mole ....................... 110Pizza Mexicana ...................... 111Calzones ................................ 111Carnitas .................................. 111Helado de Piña Caramelizado .. 111Manzana Crujiente ................ 112Tacos de Salmón ................... 112

Poultry Continued ........................ 56Creamy Chicken Breast withMushroom & Peppers ............ 56Buttery Chicken Breast ..........56Chicken Curry ........................ 56Rosemary Chicken ................ 56Chicken Servings with Salsa . 57Lemon Caper Chicken ........... 57Oven Fried Chicken Tendersw/ Wasabi Dipping Sauce ......57Crunchy Filled Chicken ......... 58Turkey Breast Enchiladas ...... 58Caraway Duck withRaspberry Sauce ................... 58

Pork ............................................... 59Adobo Cutlets .........................59Pork in Mole Sauce ................60Baked Ham in Cola ................60Asian Marinated Pork Chops . 60Glazed Spareribs .................. 61Chilled Pork Chops ............... 61Italian Sausage with Peppers ...61Thai Pork Tenderloin ............. 62Pork Chops w/ Mustard Sauce .62Kielbasa Casserole w/ Rice ..... 62

Seafood ......................................... 63Artichoke Topped Tilapia ........64Snapper with a Snap ............. 64Ancho Chili Crusted Salmon ..64Bass with Fennel ....................64Tuna w/ Fresh Orange Salsa .65Peppered Tuna w/ Hoisin ...... 65Cheesy Crab Melts ................ 66Sweet Chili Scallops .............. 66Simple Sole ............................66Shrimp in Spiced Beer ...........66Shrimp with Lemon ................ 66Shrimp Dijon .......................... 67Lemon Salmon w/ Mango ..... 67Lobster Tail with Crawfish ...... 68Lobster Thermidor ..................68Clams & Sausage ..................68Shellfish Medley .....................68Grilled Calamari ..................... 68

Vegetarian ..................................... 69Stuffed Peppers with Barley .. 70Grilled Vegetable Quesadillas .. 70Tomato and Olive Tart .............. 71Tofu Teriyaki ...........................71Taco Pie ................................. 71Ricotta Spinach Rolls .............72Peppers w/ Herbs & Tomatoes .72

Desserts ........................................ 73Cinnamon Pecan Bites .......... 73Pound Cake ........................... 74Apple Crisp ............................. 74Baked Apples ......................... 75Jen’s Brownies ....................... 75

TABLE OF CONTENTSIntroduction .....................................1Parts & Accessories ....................2-4Owner’s Manual .........................5-16RoHS Compliant ........................... 17NuWave Supreme Pizza Kit ....18-20Quick & Easy Cooking Guide. 21-22General Tips ..................................23Breakfast ....................................... 24

Ham and Cheese Strata ....... 25Joe’s Special Scramble ..........25Ham and Eggs Scramble ......... 25Scrambled Lox .......................25Chorizo Sausage & Eggs .......25Steak and Eggs ..................... 26NuWave Muffin Sandwich ..... 26Oven Omelette ...................... 26Boiled Grapefruit ................... 26Breakfast Casserole .............. 27Cinnamon Breakfast Twists ...27Low-Cal French Toast ............27Brown Sugar French Toast ....28Banana Bread ....................... 28

Appetizers ..................................... 29Baked Party Sweet Onion Dip.. 29Rumaki ...................................29Baked Brie ............................ 30Stuffed Italian SausageMushrooms ............................ 30Chicken Kabobs withPeanut Sauce ........................ 31Baked Reuben Sandwich .......31Ham & Cheese Pitas ............. 31Buffalo Chicken Wings .............31Water Chestnuts w/ Bacon ... 32Chinese Style Ribs ................ 32Jumbo Lumb Crab Cakes ......32Crab Melt ............................... 33Sesame Cheese Pillows ........33Teriyaki Chicken .....................33Southern Style Shrimp withWhite Wine ............................ 33

Pizza .............................................. 34Mexican Pizza ........................34Pita Pizza ...............................35Goat Cheese Pizza ................35Meat Crust Pizza ................... 35Cheesy French Bread ........... 35Pizza Boats ............................35Mini Spinach Calzones ..........36Calzones ................................36Italian Pizza Patties ............... 36

Vegetables .................................... 37Zucchini & Onions au Gratin ..38Mexican Style Corn (Elote) ... 38Italian Onions ........................ 38Haricots Amandine ................ 38

Vegetables Continued ................. 38Balsamic Glazed Carrots ......38Asparagus with Parmesan ....39Asparagus .............................39Parmesan Fries .................... 39Roasted Herb Potatoes ........ 39Eggplant Casserole .............. 40Potatoes Au-Gratin ............... 40Sweet Potato Casserole .......40Double Stuffed Potatoes .......41Roasted Garlic Pate ..............41Mixed Vegetable Casserole ..41Corn Soufflé ..........................42Parmesan Basil Tomatoes ....42Cheese Stuffed Tomatoes .... 42

Beef ................................................43Steak Diane ..........................43Cube Steak w/ Parsley Butter. 44Fool-Proof Standing RibRoast .................................... 44Meatballs .............................. 44Japanese Style Steak ...........44Sicilian Style Steak ...............44London Broil in a Dish ..........44Beef & Andouille Burger .......45Beefy Italian Skillet ...............45Steak with Roasted Garlicand Chili Rub ........................46Beef and Corn Casserole .....46Homestyle Meatloaf ..............46Pepper Steak ........................47German Style Beef Rollups ..47Korean Style Ribs .................47Mexican Dinner .....................47Meat Loaf Italiana .................47Beef Brisket .......................... 48Corned Beef Brisket ............. 48Classic NuWave Pot Roast .. 48Mock Chinese Casserole ..... 48

Lamb ..............................................49Herb Stuffed Lamb Chops ....50Lamb and Ham .....................50Lamb with Pesto ...................50Lamb Kabob ......................... 50Moroccan Lamb Burgers ...... 51Curried Lamb ........................ 51Lamb Chops w/ Feta ............... 51

Poultry ........................................... 52Stuffed Chicken w/ Goat Cheeseand Red Pepper Sauce ........53Cilantro Garlic Chicken ........ 54Chicken & DumplingCasserole ............................. 54Breaded Chicken Breast .......55Nut Breading Chicken Breast .55Thai Chicken .........................55Chicken Breast Italiano .........55Lemon Chicken .................... 55


OWNER’S MANUAL • 65 • THE NUWAVE COMPLETE COOKBOOK

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

15. Do not leave the appliance unattended while in use.

16. Use the handles when lifting the dome from the base.17. Do not touch hot surfaces. Use the handles provided or use oven mitts.

18. Stop or pause cooking before removing the dome to check or turnfood. The dome and power head should be placed on the domeholder.

19. Always remove the dome away from you so the escaping steam ischanneled away from your face.

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

21. Use caution when disposing of hot grease.

22. Keep this manual handy for easy future reference.

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

SAVE THESE INSTRUCTIONSELECTRICAL INFORMATION:

The cord length of this appliance was selected to reduce Safety Hazards thatmay occur with a long cord. Extension cords are available and may be used ifcare is exercised in their use. If an extension cord is used: (1) the markedelectrical rating of the extension cord should be at least as great as theelectrical rating of the appliance, and (2) the longer cord should be arrangedso that it does not drape over the counter or table top where it could beaccidentally pulled off the counter or table or tripped over.

Certain models of the appliance may have a polarized plug (one blade iswider than the other). This plug is intended to fit into a polarized outlet only oneway. If the plug does not fit fully into the outlet, reverse the plug. If it still doesnot fit properly, contact a qualified electrician. Do not attempt to modify the plugin any way.

WARN I N G

IMPORTANT SAFEGUARDSWhen using electrical products, especially when children are present,basic safety precautions should always be followed.

READ ALL INSTRUCTIONS BEFORE USINGDANGER – To reduce the risk of electrocution:1. Read all instructions, safeguards, and warnings before using theappliance.

2. Do not place appliance where it can fall or be pulled into water or otherliquids.

3. Do not reach for an appliance that has fallen into water. Unplugimmediately!

4. Do not immerse cord, plug, or power head in water or other liquids.

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

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

2. Do not use this appliance for anything other than its intended use.Do not use any other accessories or attachments not recommendedby the manufacturer. They may result in fire, electrical shock, orpersonal injury.

3. Never operate this appliance if it has a damaged cord or plug, is notworking properly, has been dropped or damaged, or dropped into water.Return the appliance to an authorized customer service center forinspection, repair, or adjustment.

4. Keep the cord away from heated surfaces.

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

6. Never force the plug into an outlet.

7. Do not operate outdoors or operate where aerosol (spray) products arebeing used or where oxygen is being administered.

8. Do not let the cord hang over the edge of the table or counter.

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

10. Do not move the appliance while it contains hot food. Use extremecaution when removing hot liner pan or cooking rack.

11. Before removing plug from the wall, turn the unit off first.

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

13. This appliance is for household use only; it is designed to processnormal household quantities. It is not suitable for continuous orcommercial operation.

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 panand cooking rack can get very hot during cooking. Please becareful when removing these items from a hot oven. Alwayswear oven mitts or use pot holders. Allow liner pan and cookingrack to cool completely before cleaning. The dome opening mayexpand slightly when hot. In rare instances, the power headcould detach itself from the dome completely thereby causinghot air to escape from between the dome and the power head.



PARTS/ASSEMBLY DIAGRAM

Digital Control PanelNuWave Oven Pro

Analog Control DialsNuWave Oven

5OFF

10

15

20

25

30

3540

45

50

55

60

6

4

2

8

10

POWER LEVEL

Power Head witheasy to use controls

Handles

Dome istransparent, lightweight, andhighly durable

Cooking RackReversible(1” or 4” Height)

Liner Pan,“Easy clean,”Eco-friendly,non-stick enamel

(No PTFEand No PFOA)

Base can also beused as a servingtray

Dome Holderis uniquely designedto securely hold yourNuWave oven’sdome and powerhead assembly

Optional3” Extender RingIncreases the capacityof the NuWave ovenup to 50%.(see illustration on pg.10)

BEFORE USING:

Before using wash dome, liner pan, base, andcooking rack in warm soapy water or clean inthe dishwasher.

IMPORTANT - Do not wash or immersepower head in water or in dishwasher. Theouter surface can be cleaned by wipingcarefully with a damp dishcloth or sponge.

ASSEMBLY:

• Place base tray on a firm stable surface.

• Place liner pan inside base tray. When placingliner pan inside the base tray, make sure thehandles are positioned at the dropped downposition. If the handles are not fully droppeddown, the dome may not fit over the baseproperly. (see illustration on pg. 9)

• Place dual level cooking rack on the liner panaccording to cooking requirements.

• Place food on the cooking rack.

• Place dome over food and on to base tray.The dome should fit on to the base evenly.

• Place power head into the rim of the domeand lock it into place by rotating the power headclockwise until the locking lugs are engaged.

• Set cook time and power levelaccording to cooking requirements.

GENERAL USE INSTRUCTIONS:

• Make sure the unit is safely plugged into aproperly grounded outlet and that the cord isnot touching any hot objects.

• Make sure that the liner pan has been placedwithin the base.

• Do not place the liner pan directly onto a stove burner or direct heat source.Damage may result.

• Metal or glass dishes, pans, and foil or anything used in a regular oven maybe safely used within the NuWave Oven.

1

1

2

2



COOKING INSTRUCTIONS

Lift dome only by the handles on the power head. Oncethe power head and the dome is assembled, the handlesof the power head will allow you to lift both togetherwhen removing or checking food.

When removing liner pan while it is still hot, be extremelycareful and always use oven mitts. The retractablehandles are provided for this purpose.

For best results, follow the time, power, and cooking rack height instructionsgiven in the cooking chart and the recipe book.No pre-heating required.

Retractable Handles

HOW TO OPEN POWER HEAD AND DOME ASSEMBLY

Make sure the power head is tightly locked on to the dome, then the wholeassembly 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 placed inside the handle,and the dome holder is resting horizontally on a flat surface.

Step 3: Place the assembled power head and dome at a 45° angle onthe dome holder as shown.

C A U T I O NDo not touch the dome or any surface on the cookingarea during operation. The air inside the dome canreach 342°F (172°C) which makes the surface very hotand may cause burns.Do not open the dome or remove the power head whileit is still operating. Turn the cook time dial to “OFF” firstto turn off the power before removal, or if digital oven,push “PAUSE”.

MODELS CONTAINING 3” RINGIf your oven included a 3” Extender Ring,the Extender Ring for the NuWave Ovencan be used for multi-level cooking withthe various racks or with oversized fooditems that might not normally fit under thestandard dome. Generally, any food item(such as a ham or turkey) that exceeds10 lbs. would require the use of theExtender Ring for optimal cooking.

DIRECTIONS:The Extender Ring should be positioned between the original dome and thebase. The addition of the Extender Ring will expand the NuWave Oven’savailable cooking space by approximately 440 cubic inches. When adding theExtender Ring to the NuWave Oven, make sure the Extender Ring fits snuglyonto the dome. When the ring is placed under the dome incorrectly theoverlapping edges will not fit together properly. Please use caution when usingthe ring. If improperly used, heat or steam could escape from the oven possiblyburning your skin or altering the cooking time. The Extender Ring should onlybe used as an accessory item to the NuWave Oven and not be used as areplacement for the dome, base, or any other components of the NuWaveOven.

MODELS CONTAININGEXTENDER RING KIT:2” Rack:

The 2” Rack for the NuWave Ovencan be used in a variety of ways:

1 . It can be the primary rackwith or without the extenderring.

2 . With the Extender Ring, it can be positioned on top of the 4” Rack or underthe 4” rack for more multi-level cooking space.

3. Without the Extender Ring, the 2” Rack can also facilitate multi-level cookingby creating a third cooking surface between the liner pan and under the 4” rack.

4. You may use two extra 2” racks above and below the 4” rack, especially goodfor dehydrating.

Note: The 2” rack is only to be used in the positions and purposes shown onpage 11. Any other uses may affect cooking time and quality.

CARE & USE:Similar to the original dome, the Extender Ring is constructed from high-impactLexan polycarbonate. It should not be cleaned with any harsh abrasive but it isalso dishwasher safe.The rack is dishwasher safe but should not be cleanedwith any harsh abrasives.

10” Baking Pan

3” Extender Ring2” Rack


11 • THE NUWAVE COMPLETE COOKBOOK OWNER’S MANUAL • 12

GENERAL RULES :• Place foods that need a long time to cook on the rack closest to the heatingelement like potatoes, carrots, etc. and place soft vegetables on the lowerracks, like mushrooms, tomatoes, etc. -OR- Reverse the order and placelonger cooking foods on liner pan and NuWave until almost done. Then placefaster foods above and continue until all levels are done.

• Use food combinations that take about the same time for each to cook. Forexample: pork or chicken and potato wedges; fish and stewed tomatoes; orfrozen beef with baked potatoes.

• Place tin foil under any foods that might drip onto other foods.

• Remember that the infrared rays do not penetrate the aluminum but the heatwill circulate throughout the oven.

• If top layers are done earlier, remove rack(s) from above and continue cookingbottom foods until done.

• Use shallow dishes or light aluminum pans for cooking.

• For warming bread, place it on the bottom rack or liner pan and cover. Forgrilling bread, place it on the top rack.

DIRECTIONS FOR DIGITAL NUWAVE OVENS

EASY START:Oven is preset to cook at Power Level 10To start cooking, press COOK TIME button, enter time required, and pressSTART. If cooking at any other power level other than HI (10), Power Levelbutton will be needed. See “Setting Power Level”.

CONTROL PANEL ON POWER HEAD - “0” should appear in window whenprogram is clear.

SETTING COOK TIME:Press the COOK TIME button. The MIN indicator will flash in the lower rightcorner of the display panel. Enter the required time in hours and minutes bypressing the corresponding numerals. For example, 1 hour and 30 minuteswould be entered by pressing 130. The display panel will show 1:30. If requiredtime is in minutes, you only need to enter 1 or 2 numbers. For example, 5minutes, just push 5; 46 minutes, push 46. If the number needs to be corrected,clear the entry by pressing pause/clear button twice. Then re-enter the correctnumbers.

START COOKING:Press START to begin cooking. The remaining cooking time will appear in thedisplay panel and the colon between the hours and minutes will blink ON andOFF. The oven will automatically stop cooking when the time has expired andwill beep to alert you that it has stopped.

PAUSE/CLEAR COOKING:To PAUSE the cooking time, press the PAUSE / CLEAR button one time. Theremaining cooking time will stay in the display panel but the colon will not beblinking.

During the cooking, to CLEAR the cooking time, press the PAUSE / CLEARbutton twice. The remaining cook time will be fully cleared and a “0” will appear.

DisplayPanel

Cook Time

Start

Pause / Clear

Power Level

Reheat


DIRECTIONS FOR ANALOG NUWAVE OVENS

SETTING COOKING TIME:Cook time dial is located on the front of the power head. You can turn the cooktime dial to the desired cooking time. The power indicator light will come on. Astime lapses, the dial will return to “OFF” position. The maximum cooking time isone hour. During cooking, you can add or reduce the cooking time by turningthe cook time dial. Same as with all mechanical timers, for accuracy, turn thecook time dial past the desired time, then turn it back to the desiredsetting. For example: If the desired time setting is 5 minutes, then turn the cooktime dial to 10 minutes, then turn back to 5.

Important: For U.S.A. models, before checking or removing food, turn the cooktime dial to “OFF” to turn off the heating power. DO NOT OPEN OR REMOVEPOWER HEAD WHILE IT IS STILL OPERATING.


SETTING THE POWER LEVEL:• Press the POWER LEVEL button.• The default “HI” setting is indicated in the display panel (power level 10).• PWR indicator flashes in the display panel. To override the default and changethe power level, just press the desired cooking power: 1 (low power) to9 (near high power). The power is entered as a single digit.To reset to HI, press 0.• Verify the correct power setting on the control panel.• If power setting needs to be corrected, re-enter the required number.• To check power level during cooking, press POWER LEVEL once and setting willappear on the display panel for a few seconds. Remaining cooking time will thenre-appear.

NOTE: Maximum allowed cook time for HI power is 2 hours. If cooking time isset to more than that, it will automatically revert back to 2:00 hours. Simply addmore time after the initial 2 hours has expired. For lower power settings,maximum allowed time is 9 hours 59 minutes.

*Do not press Power Level unless you want to change the Default setting(power level 10).

REHEAT FUNCTION:This can be used to reheat single portion sized foods. To activate the reheatfunction, make sure program is clear (PAUSE / CLEAR button). LCD will read0. Press REHEAT button and then press the START button. This will programpower level HI for 4 minutes. Alarm will beep when time has expired. Example,if you are reheating left over pizza, simply place the slice on the 4” rack, pressREHEAT, and then START. If you reheat a rice or noodle dish, place the singleserving amount on an oven safe dish or on a piece of foil. If you want the riceor noodles softer, cover with foil and add a sprinkle of water.

Power Level Oven Temperature Press Button Panel Display

10(HI) 342°F (172°C) 0 (High) PHI9 325°F (163°C) 9 P908 300°F (149°C) 8 P807 275°F (135°C) 7 P706 250°F (121°C) 6 P605 225°F (107°C) 5 P504 175°F (79°C) 4 P403 150°F (66°C) 3 P302 116°F (47°C) 2 P201 106°F (41°C) 1 (Low) P10

SETTING COOKING POWER LEVEL:

• Power level dial is located on the front of the power head.

• Turn the power level dial to the desired power setting, from1 to 10 (HI).

• You can adjust the power higher or lower during cooking.

* Power Setting is different from Digital Oven.

6

4

2

8

10

POWER LEVEL

6

4

2

8

10

POWER LEVEL

TO START COOKING:Set the cook time dial to desired setting (As with any timer, you may want toturn the dial past the desired time and then turn back to desired setting).

TO PAUSE/END COOKING:Turn the cook time dial to “OFF”, bell rings, and cooking stops.

Note: For some models, when the power head is lifted and the safety switchlocated in the handles is activated, the unit will automatically shut off for yoursafety. To reactivate the unit, put back the power head properly in position, andturn the cook time dial back to “OFF” first, then set it to the remaining cook time.Cooking will resume.

5OFF

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CLEANING AND CARE INSTRUCTIONS

GENERAL INSTRUCTIONS:

• Unplug the unit before cleaning.• Dome and all other parts, except the powerhead are dishwasher safe. Protect the metaland plastic surfaces; do not use abrasive cleanersor scouring pads.• Clean after each use.• The outer surface of the power head can be cleanedby wiping it with a damp cloth.

IMPORTANT TIPS:

1. Check the power outlet for proper operation. Do not operate the unit withother major appliances in the same power outlet. Check power level if theunit cooks too slowly.

2. Check to see if electrical plug is properly plugged into the outlet.3. Always turn off and unplug the unit before washing.4. Moisture may build up inside the dome when cooked food is not removedsoon after cook time has expired. The steam/moisture build up can beavoided by doing the following:

• Remove food soon after it is done cooking.• If it is desirable to keep the food warm until served,reset cooking time at low power (1 or 2).

THE MANUFACTURER WARRANTS:The infrared cooking system including power head, dome, cooking rack,liner pan, base, and all electrical components to be free from defects andworkmanship under normal household use, when operated in accordancewith the Manufacture’s written instructions provided with each unit for one(1) year from date of purchase. The Manufacturer will provide the necessaryparts and labor to repair any part of the infrared cooking system atHearthware Home Products Service Department. After the expiration of thewarranty, the cost of the labor and parts will be the responsibility of theowner.

THE WARRANTY DOES NOT COVER:The non-stick coating (if applicable) on any part of the cooking system. TheLimited Warranty is voided if repairs are made by an unauthorized dealer orthe serial number data plate is removed or defaced. Normal deterioration offinish due to use or exposure is not covered by this Warranty. This LimitedWarranty does not cover failure, damages or inadequate performance dueto 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 theManufacturer’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 owner’s name, address, daytime telephone number, a detailed description of the problem, and your RETURN GOODS AUTHORIZATION NUMBER(RGA number). Call 1-877-689-2838 7:00 Am - 7:00 PM Monday-Friday (CST) or e-mail [email protected] to obtain the RGA 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 manufacturer’s authorized channels of distribution. The limited warranty may not be altered, varied or extended except by 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 Home Products at 1-877-689-2838 7:00 AM - 7:00 PM Monday-Friday (CST) or e-mail [email protected]


17 • THE NUWAVE COMPLETE COOKBOOK

At Hearthware Home Products, we have taken agreat amount of care in ensuring that our products aresafe and secure for every household. All Nuwave® ProInfrared Ovens are built and manufactured in strictest

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 directiveto preserve the safety of its consumers and the environment.

*RoHS stands for "the Restriction of the use of certain HazardousSubstances in electrical and electronic equipment".

If you want to find out more about the RoHS Directive, please visithttp://en.wikipedia.org/wiki/RoHS

FROZEN, FRESH, THIN OR THICK...We love baking pizza in the NuWaveOven so much, we’ve created thesetools to be used with your NuWaveOven so you can bake the best tastingpizza ever! Achieve “hot, fresh, betterthan just delivered pizza” at home...AS EASY AS 1 - 2 - 3 when you useyour NuWave Oven with the NuWavePizza Accessories! Whether you preferyour pizza thin, regular or even deepdish thick...your NuWave Oven, alongwith these NuWave Pizza Accessorieswill do the trick!

The NuWave Supreme Pizza Kit*

The NuWave Stainless Steel PizzaFlipper The spring-loaded, easy griphandle allows you to securely clampthe 10” stainless steel rings shut,safely letting you flip your pizzas,calzones, quesadillas and Much More!

The NuWave Silicone Pizza Liner Allows you to bake your pizza crust first without overcooking your cheese or favorite toppings. The slick surface will not stick to the cheese, but will attract unwanted grease. (Complies with FDA Regulations)

The NuWave Stainless Steel Pizza Server Two great utensils rolled into one! The NuWave Pizza Server with the multiple stainless steel cutting surfaces and easy grip handle will have you slicing and serving your pizza with ease.

The NuWave 100% Bamboo Cutting Board The unique bamboo cutting board will save your counter tops, save you money and help save the environment. Also, this board is multi-functional with a flat side for cutting pizzas and breads and a grooved side for using with foods with juices.

*Your order may contain only some of the above items. To purchase this product, call our Customer Service at 1-877-689-2838 Monday-Friday 7:00 Am - 7:00 PM (CST) or order online at www.nuwavenow.com

SUPREME PIZZA KIT + PAGES 18-20


TO SLICE AND SERVE WITHTHE NUWAVE STAINLESS STEEL PIZZA SERVER.

NOTE: The edges of the spatula andpizza cutter can be sharp. Always cutaway from you

CAUTION: serrated edges can be sharp,do not use serrated edge for support.

Rolling Slicer:Hold handle so the Pizza Server ison the top and you are able to cutwith the Pizza Cutter.

Serrated Slicer:Both the Pizza Cutter and the PizzaServer can be used to slice foodssuch as pizzas, quesadillas, paninisandwiches, quiche and much more.Slice in a back-n-forth motion to slicefoods.

Server:To use the Pizza Server, simply have theedge of the spatula pointed away fromyou and with a scooping motion lift thepizza or food out and place on aserving dish.

CARE & USE:For the Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board,wash with mild soap and water. It should not be cleaned with any harshabrasive. Before using or storing, utensils must be completely dry.

Perfect Pizza Every Time!Pizza baked in the NuWaveOven comes out perfect everytime, so the only thing left todo is ENJOY!

HOW TO PROPERLY USE THE NUWAVE PIZZA FLIPPERAND PIZZA LINER IN YOUR NUWAVE OVEN

NOTE: Make sure the reversible rack ispositioned as the 4” rack inthe NuWave Oven.

1. Place the Pizza Liner over the top of yourpizza.

2. Place pizza upside down on the 4” rack.Cook on power level HI, until crust of pizzais a light brown in color.

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

4. Using the handle, close the Pizza Flipperuntil pizza is able to be held firm.

5. While gripping the handle, rotate the pizzaand Pizza Liner completely around and setpizza back on the rack crust side down.

The pizza should now be right side up.

6. Remove the Pizza Liner and cook on powerlevel HI for 3-5 minutes or until cheese ismelted to your desire.

The NuWave Complete Supreme Pizza Kit:

The NuWave StainlessSteel Pizza Flipper

The NuWave SiliconePizza Liner

The NuWave StainlessSteel Pizza Server

The NuWave 100%Bamboo Cutting Board

19 • THE NUWAVE COMPLETE COOKBOOK SUPREME PIZZA KIT • 20


Scallops and/or Lobster turn opaquewhen cooking is complete.

Bring large pot of water to a boil.Drop in lobsters head first. Cook for2 minutes before placing in NuWave

Oven.

Cut in half, remove seeds andmembrane, place in shallow dish,

brush with oil.

Rack Fresh Frozen Internal Meat TemperatureHeight Time Time (by thermometer) / Notes:

COOKING GUIDE • 2221 • THE NUWAVE COMPLETE COOKBOOK

Rack Fresh Frozen Internal Meat TemperatureHeight Time Time (by thermometer) / Notes:

Beef / Lamb:Patties (1/2” thick) 4 inch 4-5 min/side 6-7 min/side 150˚F (65˚C)Patties (1” thick) 4 inch 6 min/side 11 min/side 150˚F (65˚C)Steaks (1” thick) 4 inch 5-6 min/side 11 min/side Rare 135˚-140˚F (60˚C)

6-7 min/side 13 min/side Med. Rare 140˚-150˚F (66˚C)7-8 min/side 14 min/side Medium 150˚-160˚F (71˚C)9-10 min/side 18 min/side Well-Done 160˚-170˚F (77˚C)

Steaks (2” thick) 4 inch 7 min/side 15-17 min/side Rare 135˚-140˚F (60˚C)9 min/side 17-19 min/side Med. Rare 140˚-150˚F (66˚C)10 min/side 20-22 min/side Medium 150˚-160˚F (71˚C)12 min/side 23-25 min/side Well-Done 160˚-170˚F (77˚C)

Roasts 3-5 lbs 1 inch 15 min/lb. 25 min/lb. Rare 120˚-129˚F (54˚C)(Let rest 10 minutes 18 min/lb. 28 min/lb. Med. Rare 130˚-139˚F (60˚C)before serving) 20 min/lb. 30 min/lb. Medium 140˚-149˚F (65˚C)

23 min/lb. 33 min/lb. Well-Done 150˚-159˚F (71˚C)Pork:Bacon 4 inch 8 minutes For Extra Crispy, flip & cook an additional 2 minutes.Ham 1 inch 15 min/lb. Apply glaze before last 5 minutes of the cooking time.Sausage Links 4 inch 4 min/side 5 min/sidePatties 4 inch 5 min/side 7 min/side 165˚F (74˚C)Italian, Bratwurst 4 inch 5 min/side 8 min/side 165˚F (74˚C)Chops 4 inch 5 min/side 10-12 min/side 160˚-170˚F (71˚-77˚C)Roasts 3-7 lbs 1 inch 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)Tenderloins, small 4 inch 10-12min/side 20 min/side 160˚-170˚F (71˚-77˚C)Spare Ribs Either 15 min/side 25 min/side 160˚-170˚F (71˚-77˚C)Country Style Ribs 4 inch 13 min/side 20 min/side 160˚-170˚F (71˚-77˚C)Hot Dogs 4 inch 6 min/side 10 min/side 150˚F (65˚C)

Chicken:Pieces: 4 inch 10 min/side 13 min/side 170˚F (76˚C)Breasts, Legs, ThighsWhole 1 inch 15 min/lb. 23-25 min/lb. 180˚F (82˚C)Breasts 1/2 inch thickBoneless/Skinless 4 inch 7-8 min/side 10 min/side 170˚F (76˚C)

Eggs:Boiled 1 inch 8-11 min. Cook time based on doneness, let cool,

rinse with cool water, peel, serve.Turkey:Whole (8-10 lb.) 1 inch 15-17 min/lb. 20-22 min/lb. 180˚F (82˚C)Breasts (5-7 lb.) 1 inch 12 min/lb. 15 min/lb. 180˚F (82˚C)Legs 1 inch 23 min/side 30 min/side 180˚F (82˚C)Wings 1 inch 15 min/side 23 min/side 180˚F (82˚C)

Poultry:Cornish Hen 1 inch 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)Whole (1-1 1/2 lb.)Duck 1 inch 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)Whole (5-6 lb.)

Seafood:

Fish: Fillets 4 inch 3-4 min/side 5-7 min/side 150˚F (65˚C)(1/2” thick)Fish: Steaks and 4 inch 4-5 min/side 7-9 min/side 150˚F (65˚C)Fillets (1” thick)

Whole Fish 4 inch 15 min/side 25 min/side 150˚F (65˚C)(3-4” thick)

Shrimp 4 inch 3-4 min/side 4-6 min/side Cooking time may vary with size.(Medium 21/25 size)Scallops, Sea 4 inch 4 min/side 5 min/sideScallops, Bay 4 inch 3 min/side 3-4 min/side

Lobster Tails 4oz. 4 inch 4 min/side 6 min/sideLobster, Live Maine 4 inch 13-16 min/lb.

Vegetables / Fruits:

Corn on the Cob Either 7-8 min/side Alternative, season to taste and wrap in foil.Root Vegetables Either 20-30 min. Cut into 2 inch cubes. spray with oil.

Potatoes: Whole Either 45-47 min. 8 ounces each1/2 Lengthwise Either 30 min.French Fries Either 20 min.

Roasted Onions 4 inch 20 min. Cut 1/2 inch top, brush with oil.Roasted Garlic 4 inch 25 min.

Steamed Broccoli 4 inch 5-8 min. Varies with thickness.

Squash Either 30-35 min.Eggplant Whole Either 30 min.Eggplant 4 inch 12-15 min.(1/2” slices)

Baked Apples Either 18-20 min. Remove core.Baked Pears Either 20-25 min. Cut in half, remove core.

Pizza / Quesadillas: Frozen

Thin Crust 4 inch 15-18 min. (+)Regular Crust 4 inch 18-20 min. (+)Thick Crust 4 inch 20-25 min. (+)Quesadilla 4 inch 4 min/side

1) Place pizza, cheese side down on NuWave Pizza Liner.

2) Bake crust per time indicated to left or until desired doneness.

3) Flip pizza, cheese side up and remove NuWave Pizza Liner.

4) Bake pizza 3-5 more minutes or until desired doneness.



GENERAL TIPSThis recipe book contains valuableinformation to help you get startedincorporating the NuWave® Pro InfraredOven into your daily life. We’veprovided easy-to-prepare recipes, alongwith helpful tips at the beginning of eachsection for perfect results every time.Look for the following icons next torecipes for additional tips, heart healthyrecipes and/or recipes that save evenmore time.

Additional time-saving tips.

Heart healthy recipes.

Tips for using yourNuWave Infrared Oven.

Our executive chef’sown favorite recipes.

Metal containers, aluminum foil andany oven-safe dish can be used in theNuWave® Pro Infrared Oven. Theinfrared rays will not penetratethrough the metal.

Dark metal pans will produce the bestbrowning results with baked goodssuch as cookies and rolls.

Lightweight aluminum foil works the bestwith shallow dishes and pans.

Cover food with aluminum foil to protectfood from browning. Heat will stillcirculate, but it may slow the cookingtime of the food beneath it.

Steam can build up when you cookfoods that contain a lot of moisture, likevegetables or fish. Please remember toalways lift the dome away from you sothe steam is channeled away from yourface.

To keep foods crisp, like egg rolls,chicken tenders or pizza, remove thedome immediately after cooking.

The key to perfection with theNuWave Oven is timing. When afood is not completely cooked,remember the cook time can be up tohalf the time of a regular oven so a“quick 10 minutes” can cook an Italiansausage. When cooking larger foodssuch as a roast, if it is not cooked toperfection, (due to the thickness ofthe food ) either cook in 3-4 minuteincrements or simply slice intomedallion slices and cook for about2-3 minute increments.

TIPS FOR BREAKFAST

Bacon: Cook for 8-9 minutes on a 4”rack. For extra crispy bacon, flip andcook for an additional 2 minutes.Sprinkle on brown sugar for a sweettaste. For easy clean-up, placealuminum foil on the liner pan. Oncethe grease solidifies, discard thealuminum foil.

Hard boiled eggs, no boiling waterrequired: Place eggs on the 1” rackand cook on Power Level 9 for 10minutes. Remove the eggs promptly,letting them cool completely for about5 minutes. Run under cold water orplace in a bowl of cold water for easyshell removal.

Egg substitutes can be used in anyrecipe in place of raw eggs.

Warm pre-made muffins, breads orpastries: Simply wrap them inaluminum foil and place on the linerpan during the last 2 minutes ofcooking time.

Place bagels, English muffins orbread on the 4” rack and cook on HIfor about 4 minutes.

Quick Reference for EverydayBreakfast Foods

Breakfast sausage links:8 minutes on 4” rack.

Breakfast sausage patties:10 minutes on 4” rack.

Eggs, scrambled:7-10 minutes on 4” rackPlace in well greased dish,stir halfway.

Eggs, sunny-side :7 minutes on 1” rack in small, Teflon,buttered pan or 7 minutes on 4” rackin large greased custard cup.

BREAKFAST • 24


Ham and Cheese Strata- I make this every Christmas morning. You canmake this ahead and let it sit covered in yourrefrigerator, the day ahead. Pop in the NuWaveand you have a great hot meal any time.

10 slices of bread(white or wheat your choice)

1½ cups cubed ham6 ounces shredded Swiss cheese6 ounces shredded Cheddar cheese4 large eggs½ teaspoon salt1 teaspoon onion powder1½ cups milk1 teaspoon dry mustard¼ teaspoon red pepper1½ cups corn flakes4 tablespoons butter, melted

Trim crust from the bread and layer the10” baking pan or an 8” x 8” pan thathas been greased (you can press thebread to make it fit. If you have extrathat’s okay). Layer ham and cheeses,alternating at least once. Mix eggs,milk and seasonings together and pourover layers. Let it soak in. Mixcorn flakes and melted butter andsprinkle on top. Bake on the 1” rackfor 40 minutes on power level HI. If itstarts to brown, cover the top with foil,loosely. When the timer goes off, let itsit for 1 to 2 minutes. Check donenesswith a toothpick.

Joe’s Special Scramble2 large eggs½ cup frozen spinach preparedas directed on the package

½ cup cottage cheese3 ounces ground beef, crumbledand NuWave 5 to 6 minutes

salt & pepper to taste

Mix everything in a shallow dish andplace on the 4” rack. Cook on powerlevel HI for 10 minutes or until the eggsare set. Stir and serve.

(1 serving)

Steak and Eggs1 (4 ounce or 1/2” thick) sirloin steakseasoned salt2 large eggs1 scallion, thinly sliced½ tomato, seeds removed2 tablespoons grated Parmesancheese

Crack the eggs in a shallow dish andplace on the liner pan. Place thesteak and tomato on the 4” rack to theside of the eggs. Season the steakand add the cheese to the tomatoes.Cook on power level HI for 10minutes.

Tips: To prepare from frozen, placethe frozen steak on the 4” rack andcook on HI for 8 minutes, add theeggs and tomato and cook another 10minutes. (1 serving)

NuWave Muffin Sandwich2 large eggs2 English muffins, split2 slices Canadian bacon2 slices American cheesesalt & pepper to taste

Spray two large custard cups with oil.Crack one egg into each cup. Gentlybreak yolk. Salt & pepper withdesired amount. Place the fourEnglish muffin halves on the liner panand place the eggs on the 4” rack.Cook on power level HI for about 7minutes. When timer goes off placethe slices of Canadian bacon on therack next to the eggs. Finally, placecheese on top of muffins and cook foran additional 2 minutes. Assembletogether & enjoy!

Tips: Replace Canadian bacon withfrozen breakfast sausage patties.Consult your Quick & Easy CookingGuide for correct cooking time.

(2 servings)

BREAKFAST • 2625 • THE NUWAVE COMPLETE COOKBOOK

Ham and Eggs Scramble2 large eggs3 ounces ham, chopped2 tablespoons parsley, chopped2 ounces shredded Cheddarcheese


Mix everything in a shallow dish andplace on the 4” rack. Cook on powerlevel HI for about 7 minutes, stir andserve.

Tips: For a spicy kick, add 3 ouncesof crumbled chorizo sausage.

(1 serving)

Scrambled Lox2 large eggs2 ounces lox2 tablespoons cream cheese1 scallion, thinly sliced1 tablespoon capers½ cup shredded Swiss cheesesalt & pepper to taste

Mix everything in a shallow dish andplace on the 1” rack. Cook on powerlevel HI for about 8 minutes or untilthe eggs are barely set. Stir andserve. (1 serving)

Chorizo Sausage and Eggs2 large eggs3 ounces chorizo sausage2 tablespoons salsa2 ounces shredded MontereyJack cheese

hot sauce to taste

Press the sausage around the edgeof a saucer. Crack the eggs in thecenter and top with the salsa andcheese. Place on the 1” rack andcook on power level HI for 10 minutesor until the eggs are set.

(1 serving)

Oven Omelette- Use the 10” baking pan, or if you don’t haveone use a 9” square pan. This is a quick andeasy dish. Enjoy!

10 eggs, beaten½ cup milk6 ounces shredded Cheddarcheese

1 cup ham or bacon, finelychopped (can use sausage,cook and drain grease)

½ cup green pepper, chopped¼ cup onion, chopped1 tablespoon parsley

In a medium bowl, beat the eggs andmilk until fluffy. Stir in the cheese,meat, green pepper, and onion. Pourinto the greased pan. Bake on the 1”rack and cook on power level HI for12 to 15 minutes. Let sit with thedome on for 1 minute and then cutinto desired sizes. In the round pan,cut the omelette in a pie shape.

Broiled Grapefruit2 grapefruits, cut in half andsectioned with a knife, leavingsections undisturbed

1 teaspoon pure vanilla extract2 tablespoons light brown sugar

Divide the vanilla between the centersof the grapefruit. Sprinkle brownsugar on top of each half. Place onfoil on 4” rack. Cook on power levelHI for 8 to 10 minutes. (2 servings)


BREAKFAST • 28

Brown Sugar French Toast¼ cup butter½ cup packed brown sugar1 tablespoon corn syrupround loaf of bread(about 8 to 9”)3 large eggs¾ cup half-and-half1 teaspoon vanilla¼ teaspoon salt

Melt butter with brown sugar and cornsyrup in a small saucepan overmoderate heat. Stir until smooth.Pour into an 8” X 8” glass-baking dishor a 9” pie plate that has beensprayed with oil. Trim crust and cutbread into 1” slices. Arrange breadslices in one layer in a baking dish.In a medium bowl, whisk togethereggs, half-and-half, vanilla, and salt.Pour evenly over bread. Cover andrefrigerate at least 30 minutes. Placebaking dish on 1” rack. NuWave onpower level HI for 30 minutes.

(2 servings)

Banana Bread- Throw this together with the bananas thatare turning on you. I make and freeze, so thisway I always have something in my freezer ifsomeone stops by. I slice the frozen breadand heat slices for 1 to 2 minutes dependingon the size of your slice.

3-4 Bananas (depending on theirsize; slightly mushy)

2 cups sifted all purpose flour¾ teaspoon salt1½ teaspoons baking soda1½ cups sugar¾ cup shortening3 large eggs

Measure and sift the flour (sifting theflour is very important as it helpslighten up the bread). Add bakingsoda and salt to the flour. Mix well.Set dry ingredients aside. Creamshortening and gradually add sugaruntil light and fluffy. Add eggs, one ata time, beating after each addition.Mash bananas with a potato masher,then add bananas to the creamedmixture and blend. Add dryingredients all at once. Stir enoughto moisten the flour. Bake in a loafpan that has been oiled and floured.Bake on the 1” rack for 45 minuteson power level HI. Check bread at40 minutes by hitting the PAUSEbutton. If bread is getting too brown,cover with foil and resume baking.Let the bread sit for 1 to 2 minutesbefore taking off the dome. Checkwith a toothpick, if it comes outclean your bread is done.


Breakfast Casserole- Fuel up for the day with this thyme – flavoredham and potato casserole. Change it up byadding another fresh herb such as basil,oregano, or tarragon.

1 lb. tiny new potatoes cut into¼” slices

1/3 cup thinly sliced leek¾ cup lower-fat andlower-sodium cooked ham,chopped

3 ounces reduced-fat Swisscheese, cut into small pieces

1¼ cups fat-free milk1 tablespoon all purpose flour¾ cup refrigerated or frozenegg product, thawed

2 teaspoons snipped thymeor ½ teaspoon dried thyme,crushed

¼ teaspoon black pepper

In a covered large saucepan cook thesliced potatoes in a small amount ofboiling lightly salted water about10 minutes or until tender. Add theleeks during the last 5 minutes. Drainthe potato mixture. Coat a 2 quartrectangular baking dish with cookingspray. Place potato mixture in thebottom of the prepared baking dish.Sprinkle with the ham and Swisscheese. In a medium bowl, stir themilk into the flour until smooth. Stir inthe egg product, thyme and pepper.Pour egg mixture over potato mixture.Bake on the 4” rack on power level HIfor 15 to 17 minutes or until a knifeinserted near the center comes outclean. Serve immediately.

Nutrition facts per serving:180 calories, 4g total fat,1g saturated fat, 16mg cholesterol,445mg sodium, 23g carbohydrates,1g dietary fiber, 13 protein.

Cinnamon Breakfast Twists1 package refrigeratedbreadsticks

½ cup butter, melted1 cup sugar2 teaspoons cinnamon

Mix the sugar and cinnamon in amedium bowl. Set aside. Pourmelted butter into a pie plate. Dredgebreadsticks in butter one at a timeand then place in sugar mixture oneat a time. Toss to coat. Holdbreadstick by each end and twist.Set on 4” rack and bake on powerlevel HI for 11 minutes, turning once;this will make the twists nice andcrisp. Bake for 9 minutes if a softertwist is desired.

(4 servings)

Tips: Brush a beaten egg onbreadstick and sprinkle with sesameseeds, poppy seeds, or grated cheese.

Low-Cal French ToastSoak favorite bread in egg substituteand roll in corn flake crumbs. Placebread on 4” rack and bake on powerlevel HI for 10 to 15 minutes, turninghalfway. If you want to make enoughfor a large family, start one batch onthe liner pan. When those are readyto be turned, place the 4” rack inplace and continue as above. Topwith low-calorie syrup or fruit and youhave a crispy, healthy, and deliciousbreakfast!



TIPS FOR APPETIZERS

Prepared foods from your grocery’sfreezer section make great easysnacks for appetizers or entertaining,and these items are prepared toperfection in about 8 minutes perside, with no defrosting required.Some of the most popular choicesinclude:

Hot wingsCorn dogsBagel bitesChicken tendersPoppersPotato skinsEgg rollsPot stickersFrench fries

For the best grilled cheese sandwich,use the 4” rack and cook on HI for3 to 4 minutes per side. Add someham or turkey for extra protein!

Baked Party Sweet Onion Dip- This is the easiest recipe. It takes after theartichoke dip. You can substitute a low-fatcheese and mayonnaise. Sweet onions workthe best and are available year round.

2 large onions, choppedmedium dice

2 cups Parmesan cheese2 cups low-fat mayonnaise½ teaspoon black pepper

Mix all ingredients in your 10” bakingpan. Smooth the ingredients flat andplace on the 1” rack. On power levelHI, cook for 15 minutes or until it turnsbrown and bubbly. Serve with yourfavorite cracker or bread.

Rumaki6 slices bacon24 small shrimp or 12 jumbo

shrimp cut in half¼ cup sliced water chestnuts

Cut the bacon into 4 equal pieces andlay on a piece of shrimp and a slice ofchestnut. Roll and secure with atoothpick. Place on the 4” rack andcook on power level HI for 8 minutes.Tips: Replace shrimp with tofu, chick-en livers or mussels.

APPETIZERS • 30

Baked Brie- This is a creamy spread that can be servedat almost any time, for brunch, as anappetizer or for a dessert. Let yourimagination run wild for the toppings.Try hot pepper jelly, mango salsa, cranberrypear relish, or your other favorite jams orjellies. Serve with crackers, breads, fruit orraw vegetables. Use our 10” baking pan orany oven safe dish.

1-7 ounces round of Brie cheese1/3 cup peach or apricot jam1/3 cup cranberry sauce2 tablespoons toasted almonds

Place brie on the 12” liner pan. In abowl, combine peach jam, cranberrysauce and nuts. Spoon over the brie.Bake on the 1” rack on power level HIfor 4 to 5 minutes (cooking dependshow thick the rind on the brie is). Letrest for 5 minutes and serve with yourfavorite crackers or bread.

(4-8 servings)Topping Suggestions:

Pecan and Brown SugarIn a small bowl, combine ½ cup of packedbrown sugar and ¼ cup chopped pecans.Spoon over brie and bake for 4 to 5minutes on power level HI. Let rest for 5minutes and serve with your favoritecrackers or bread.

Fig and Port ToppingIn a medium saucepan, combine 1 cupchopped dried figs with ½ cup orangejuice and ½ cup port. Bring to a boil for4 minutes. Spoon over brie and bake for4 to 5 minutes on power level HI.

Strawberry Salsa ToppingIn a medium bowl, combine 1 cupcoarsely chopped fresh strawberries,1 chopped green onion, 2 teaspoonschopped jalapeno pepper, 1 tablespoonolive oil and 1 tablespoon orange juice.Bake brie for 4 to 5 minutes on powerlevel HI and spoon over before serving.

Stuffed Italian SausageMushrooms- This recipe is done in the 12” liner pan andfinished on the 4” rack. I make these a dayahead if I’m having people over. Theyfreeze great! Either way they turn outbeautiful.

24 medium or 12 large Buttonmushrooms or your favoritetype; washed and cleanedwith a mushroom brush,stems removed

1 lb. bulk Italian sausage1 small onion, chopped2 stalks celery, chopped2 cloves garlic, chopped1 cup Mozzarella cheesesalt & pepper to taste

Brown the sausage in the 12” linerpan for 7 minutes on power level HI.Drain the fat. Place the sausageback in the liner pan. Add allvegetables to the drained sausageand continue to cook on power levelHI for 5 minutes. Let cool for5 minutes and add the cheese. Stuffthe mushrooms with the sausagemixture and place on the 4” rack for3 minutes for medium sizemushrooms, or 5 minutes for largemushrooms on power level HI. If themushrooms are frozen, cook onpower level HI for 8 to 10 minutes.


APPETIZERS • 32

Water Chestnuts Wrappedin Bacon

¼ cup soy sauce1/3 cup honey1 tablespoon oil1 tablespoon ketchup½ teaspoon garlic powder1 (5 ounce) can of whole waterchestnuts

about 10 strips of bacon

In a small bowl mix the first fiveingredients. Set aside. Drain thewater chestnuts and set them on acouple of paper towels for absorption.Cut each strip of bacon into threepieces. Wrap a piece of bacon arounda water chestnut and secure with atoothpick. Place in a glass bakingdish. Repeat until all of the waterchestnuts are used. Pour soy saucemixture on top and allow to marinatefor 20 minutes. Place water chestnutson the 4” rack. Bake on power levelHI for 4 minutes. Turn water chestnutsand bake for an additional 4 to5 minutes. (20 pieces)

Chinese Style Ribs1 cup soy sauce3 tablespoons dry red wine1 tablespoon each sugar, salt, &garlic powder

2 lbs. baby back ribs, cut intoindividual pieces

Mix all the ingredients and marinatethe ribs for at least an hour. Spreadthe ribs on the 4” rack and cook onpower level HI for 20 minutes, turningif needed. (20 pieces)

Tips: Use equal parts pineapple juiceand soy sauce. Marinate well andthen roll in seasoned bread crumbs.

Jumbo Lump Crab Cakes- This recipe makes four large cakes or eightmedium size cakes. If you want to makesmall cakes for appetizers, form smallercakes.

16 ounces jumbo lump crab meat2/3 cup fresh white or cannedbread crumbs

2 teaspoons dijon mustard2 tablespoons mayonnaise2 tablespoons chopped chives2 tablespoons chopped parsley1 tablespoon lemon juice½ teaspoon cayenne pepper1 teaspoon Old Bay® seasoningsalt & pepper to taste

Mix all ingredients other than the crabmeat. Gently fold in the crab meat,leaving the meat in chunks. If yourmix seems a little wet add more breadcrumbs. If you like spicier food, addmore cayenne. Form into desired crabcake sizes. Place on the 4” rack andcook on power level HI for 7 to 8minutes. No need to turn.Tips: Place over gourmet greens, orwith your favorite sauce.

Remoulaude Sauce:2 tablespoons pickle relish¼ cup ketchup½ cup mayonnaise1 tablespoon lemon juice

Mix all ingredients and serve chilled.

Chicken Kabobswith Peanut Sauce- Make this marinade before you go to work orstart your day. Come home and place kabobson the NuWave for a delicious meal!

4 boneless, skinless chickenbreast halves (about 1½ lbs)

¼ cup soy sauce1 tablespoon vegetable oil1 teaspoon packed brown sugar¼ teaspoon ground ginger1 clove

Cut the chicken into ¾” pieces (forease in cutting, partially freezechicken). Mix the chicken, soy sauce,vegetable oil, brown sugar, ginger,and garlic in a medium plastic orglass bowl. Cover and refrigerate atleast 2 hours.Peanut Sauce:

1 small onion, finely chopped1 tablespoon vegetable oil1/3 cup peanut butter1/3 cup water1 tablespoon lemon juice¼ teaspoon ground coriander3-4 dashes red pepper sauce

Remove the chicken from the marinadeand reserve the marinade. Thread four tofive chicken pieces on each of fourteen tosixteen 6” or 8” metal skewers. Brushwith chicken marinade. In batches, placethe kabobs on the 4” rack and cook for 4to 5 minutes per side, or until juices runclear. Place on a serving tray with peanutsauce in the middle of the tray. Enjoy!


Baked Reuben Sandwich2-4 tablespoons butter, softened2 slices rye bread2 ounces thinly sliced corned beef¼ cup sauerkraut, squeezed dry1 slice Swiss or Gruyere cheese1 tablespoon Thousand Islanddressing

Lightly butter one side of each slice ofbread. On the unbuttered side, placecorned beef, sauerkraut, and cheese.Spread with dressing. Top withsecond slice of bread, buttered sideup. Cook on power level HI for 4minutes. Flip sandwich and cook anadditional 4 minutes on power levelHI.

(1 serving)Ham and Cheese Pitas

4 pita bread rounds (8”)4 thin slices of ham, cut in half4 slices sharp Cheddar or Swisscheese, cut in half

1 red onion, very thinly sliced2 ripe tomatoes, very thinly sliced1 tablespoon melted butterpaprika for color

Cut the pita rounds across the center,making 8 half circles. Stuff each halfwith the ham, cheese, onions, andtomato. Using a pastry brush, lightlybutter the outside of each pitasandwich and sprinkle with paprika.Place directly on the 4” rack and cookon power level HI until outside isbrown and the cheese has melted forabout 3 to 5 minutes.

(4 servings)

Buffalo Chicken Wings1 jar buffalo hot sauce¼ cup butter, melted2 dozen split chicken wings

Combine hot sauce and butter andmarinate wings at least 2 hours.Place wings on the 4” rack and cookon power level HI for 20 to 25minutes, turning halfway. (20 pieces)



Crab Melt2 cups cooked crab meat(tuna or shrimp)

¼ cup mayonnaise½ cup diced celery¼ cup chopped green onions1 teaspoon lemon juice4 slices firm white bread, lightlytoasted

½ cup grated Monterey Jackcheese


Mix crab, mayonnaise, celery, greenonion, and lemon juice. Add salt andpepper to taste. Divide the mixtureamong the toast slices. Top each withgrated cheese. Place directly on the4” rack and cook on power level HI for4 minutes or until well heated andcheese melts.

(4 servings)

Sesame Cheese Pillows1 package refrigeratedbreadsticks

8 Swiss cheese slices1 egg, beaten4 tablespoons sesame seeds

Separate breadsticks. On a flouredsurface, press breadsticks to makeone (¼” x 8”) sheet. You may have todip your fingers into flour to preventthem from sticking to the breadstickdough. Cut cheese into strips that willfit on top of breadstick, leaving about1/8” around the perimeter. Layer thebreadstick and cheese as you woulda sandwich. Cut into eight equalpieces. Crimp edges with the tines ofa fork. Brush each pillow with beatenegg. Sprinkle sesame seeds on top.Continue until all of the breadsticksare used. Carefully place each pillowon the baking pan. Set on the 4” rackand cook on power level HI for8 minutes.

Tips: Place in a piece of slicedCanadian bacon, or cooked meatsuch as sausage, chicken, shreddedbeef, etc. for a filling treat. (20 pieces)

Teriyaki Chicken4 large chicken breasts cutlengthwise into 10½” strips

1 cup soy sauce1 teaspoon garlic powder1 tablespoon lemon pepper2 tablespoons freshly gratedginger root

Mix everything and marinate for 30minutes. Thread each strip on askewer and place on the 4” rack.Cook on power level HI for about 8minutes or until lightly browned andthe chicken is cooked. (20 pieces)

Southern Style Shrimpwith White Wine- This whole recipe is done in and served inthe 12” liner pan. I love to prepare this recipewhen my friends are over. It’s easy, tasty, andeveryone loves the shrimp. Keep in mindthis recipe can be used either for dinner orfor an appetizer.

2 lbs. 21/15 shrimp(peeled and de-veined)1 medium onion, chopped1 teaspoon blackening spice1 can chopped plum tomatoes(15.5 ounce, you can alsouse fresh)

1 tablespoon extra virgin olive oil3 tablespoons garlic, chopped½ cup dry white wine2 tablespoons lemon juice¼ cup chopped flat leaf parsleysalt & pepper to taste

Place peeled and de-veined shrimpon the bottom liner pan. Add all otheringredients on top of the shrimp andgently mix. Place dome lid on andcook on power level HI for 10minutes.(6 servings for dinner or 12 servings forappetizer)

PIZZA • 34

TIPS FOR PIZZATo cook a regular crust frozen pizza,place a piece of parchment paper or theNuWave Silicone Pizza Liner pan on thebottom, place the pizza UPSIDE DOWNon top of the NuWave Silicone PizzaLiner and then, cook according todirections. To finish, flip the pizzacheese side up and cook for anadditional 3 to 5 minutes until thecheese melts.

Pizza BakingRecommendations

Thin Crust - FrozenEstimated cooking time

15-18 minutes upside downand 3-5 minutes right side up.

Regular Crust - FrozenEstimated cooking time


Thick Crust - FrozenEstimated cooking time


Deep Dish - FrozenEstimated cooking time

35 minutes upside down andabout 10 minutes right side up.

Mexican Pizza1 (8-9") flour tortilla2 tablespoons tomato sauce½ teaspoon taco seasoning orMexican spice blend1/8 cup fresh scallions, chopped½ cup shredded Cheddar cheesesliced jalapeno peppers to taste

Place the tortilla on the 4” rack. Mixthe sauce together with the Mexicanspice blend and spread the top of thetortilla with the sauce. Arrange thejalapenos and scallions to taste overthe sauce. Top with cheese. Cookon power level HI for 10 minutes.


35 • THE NUWAVE COMPLETE COOK-

Mini Spinach Calzones- Great to serve for an appetizer or for dinner.You can make these ahead of time to freeze andpull out when you need them. One of myfavorite features is being able to cook fromfrozen on my Nuwave Oven.

5 ounce package frozen spinach(thawed and well-drained)4 ounce package reduced-fatcream cheese (Neufchatel,softened)

2 tablespoons Parmesan cheese,grated

2 tablespoon green onion, chopped¼ teaspoon ground black pepper1 refrigerated pizza dough(13.8 ounce package)

1 egg white1 tablespoon water1 tablespoon grated Parmesancheese

Spray the 4” rack with non-stick spray.For filling, stir together spinach, creamcheese, 2 tablespoons of Parmesancheese, green onion, and pepper in amedium bowl. Set aside. Unroll pizzadough on a lightly floured surface. Rollthe dough into a 15” square. Using apizza cutter or sharp knife, cut into 25(3”) squares. Spoon a slightly roundedteaspoon of filling onto the center ofeach square. In a small bowl, whisktogether the egg white and water.Lift a corner of each square and stretchdough over to the opposite corner,making a triangle. Press edgestogether with the tine of the fork.Arrange the calzones on prepared 4”rack. Prick tops of calzones with fork.Brush tops of the calzones with eggwhite mixture. Cook on power level HIfor 10 minutes or until browned. Forfrozen, add 3 to 4 minutes or untilbrowned and cooked in the middle.

Nutritional facts per appetizer:56 calories, 2g total fat,1g saturated fat,4mg cholesterol, 125mg sodium,8g carbohydrates, 2g protein.

(25 servings)

Calzones1 tube of refrigerated pizza dough1 cup shredded Mozzarella orMonterey Jack cheese

½ cup prepared spaghetti sauce3/4 lb. cooked Italian sausage, orpepperoni

¼ cup onions and tomatoes orany of your favorite vegetables

Roll out the dough so you can cuttwo, 6" disks from it. Spray the two10" square sheets of foil with oil andlay the dough on the foil. Place equalamounts of the ingredients on eachpiece of dough and fold over to formhalf moon shaped packets. Wrap withthe foil and place on the 1" rack.Cook on power level HI for 15minutes or until crust is crisp andbrowned.

Italian Pizza Patties- Make these pizza flavored patties, and watchthe kids devour them! Serve them on buns forpizza-like cheeseburgers.

1 cup pizza sauce (divided)1 egg, beaten½ cup dry bread crumbs2 teaspoons dried minced onion½ teaspoon dried oregano¼ teaspoon salt1/8 teaspoon pepper1½ lbs. ground beef3 slices Mozzarella cheese(halved)

Spread mayonnaise or pizza sauceon the bread. If you are usingtoppings, place on the bread. Topwith cheese. Place bread on the 4”rack that has been sprayed withnon-stick spray. Cook on power levelHI for 5 to 6 minutes, or until cheesebecomes bubbly and brown.

Pita Pizza1 (8-9”) soft pita bread2 tablespoons tomato sauce¼ cup fresh chopped parsley6-8 slices pepperoni½ cup shredded Mozzarellacheese

Place the pita on 4” rack and spreadthe tomato sauce over the top. Topwith parsley and pepperoni and thensprinkle cheese over the top. Cookon power level HI for 6 to 8 minutes.

(1 serving)

Goat Cheese Pizza1 (8-10") pre-baked pizza crust3 tablespoons tomato sauce1 tablespoon fresh chopped basil2 ounces crumbled goat cheese2 ounces shredded 4 cheeseItalian blend

Cook crust on 4” rack on power levelHI for 3 minutes. Spread the top ofthe crust with the sauce and top withbasil and cheeses. Cook on powerlevel HI for 8 to 10 minutes.

(1-2 servings)

Meat Crust Pizza4 ounces Italian sausage4 tablespoons prepared pizzasauce

1 teaspoon dried Italian herbs1 scallion, thinly sliced1 large white mushroom, sliced2 ounces shredded Mozzarellacheese

1 tablespoon grated Parmesancheese

Press the sausage into a 6” disk onan oven safe dinner plate or pie plate.Spread on the sauce and spread theother ingredients over the sauce.Place on the 4” rack and cook onpower level HI for 10 minutes.

(1 serving)

Cheesy French Bread- This is fun for the kids to build their owncheesy bread. My kids liked just cheese, oneliked pepperoni and broccoli. It’s a great wayfor them to try new vegetables. I startedputting different vegetables in the pizza sauceand blending. I felt better that they weregetting some veggies. I have found if yougive them many different choices they willalways try. Good Luck.

1 shredded Cheddar or favoritecheese (8 ounce package)

½ cup mayonnaise or pizzasauce

Kid’s favorite items to top their bread:½ cup broccoli1 cup ham, pepperoni, etc¼ sliced black olivesFrench loaf of bread cut in half.

Spread mayonnaise or pizza sauceon the bread. If you are usingtoppings, place on the bread. Topwith cheese. Place bread on the 4”rack that has been sprayed withnon-stick spray. Cook on power levelHI for 5 to 6 minutes, or until cheesebecomes bubbly and brown.

Pizza Boats4 (1" thick) slices of French bread3/4 cup pizza sauce½ cup grated Parmesan cheese4 slices Provolone or Mozzarellacheese to cover the bread

one or more of the following:sliced pepperoni, mushroom,black olives, chopped bellpeppers, etc.

Spray the bread with oil and spreadon the sauce. Place on the 4” rackand toast on power level HI for4 minutes. Add the cheese and otheringredients and place on the 1" rack.Cook on power level HI for about 8minutes or until the cheese is meltedand slightly browned.

Tips: Replace French bread withEnglish muffins.

PIZZA • 36


VEGETABLES • 38

Zucchini andOnions auGratin1 large yellow onion1 medium zucchini½ teaspoon salt1/ 8 teaspoon pepper1 tablespoon olive oil½ cup shredded Cheddar cheesesalt & pepper to taste

Chop onion into ½” pieces. Place inliner pan. Drizzle with olive oil. Cookon power level HI for 10 minutes,stirring halfway through. Slice zucchiniinto 3

/8” slices. Layer on top of onions.Season with salt and pepper. Cookon power level HI for 5 minutes.Sprinkle with cheese and cook for anadditional 2 to 4 minutes. (2-4 servings)

Mexican Style Corn on theCob (Elote)

4 ears of corn¼ cup melted butter¼ cup mayonnaise½ cup grated Cotija cheese orQueso Fresco cheese

4 wedges of lime (optional)chili powder or paprika to tastesalt & pepper to taste

Place ears of corn on 4” rack androast on power level HI for 7-8minutes per side. Take out the cornand immediately pour butter on eachear then spread mayonnaise on them.Sprinkle with cheese, chili powder,salt and pepper to taste. Serve withlime wedges. (2-4 servings)

ItalianOnions1 large red onionItalian dressing

Cut both ends of the red onion, peelskin of onion. Pour 1/4 cup of theItalian dressing over the onion andplace on 4" rack. Cook on powerlevel HI for 15 to 20 minutes. UseItalian dressing to dip onion in. Serveimmediately.

(4-6 servings)

Haricots Amandine12 ounces French green beans,

trimmed and rinsed2 tablespoons olive oiljuice from 2 fresh lemons½ cup sliced almonds2 tablespoons butter, melted1 cup crispy canned or baggedprepared fried onion ringlets

Place green beans in an 8” x 8”shallow baking dish. Drizzle the oiland lemon juice over the beans.Cook on power level HI on 1" rack for7 minutes. Top beans with almonds,butter and onions. Cook on HI for anadditional 3 minutes. Serveimmediately. (6-8 servings)

Balsamic Glazed Carrots1 lb. fresh carrots, washedand cut into thin round slices

2 tablespoons olive oil1 teaspoon salt½ teaspoon black pepper2 tablespoons Balsamic vinegar1 tablespoon brown sugarsalt & pepper to taste

Place all wet ingredients in a bowland add the carrots. Season with saltand pepper. Place in the 12” liner panand cook in the NuWave for 12minutes on power level HI.

(6 servings)

TIPS FOR VEGETABLES

Place vegetables directly under theNuWave® Pro Infrared Oven powerhead when roasting. For steaming,loosely wrap the vegetables, with asprinkle of water, in aluminum foil tocirculate steam around thevegetables. To prepare vegetablesthat are steamed with a roastedflavor, remove the aluminum foil forthe last two minutes of cooking time.

For succulent steamed spinach, placespinach, a pat (1 ounce) of butter, saltand pepper inside aluminum foil.Add a sprinkle of water. Seal theedges. Place on 1” rack and cook onpower level HI for about 10 minutesor until tender.

Place aluminum foil on top ofvegetables if they begin to brown tooquickly.

Baking Recommendations

For baked potatoes or sweetpotatoes, wash potatoes thoroughlyand place potatoes on either rack andheat on HI for the times listed belowor until a fork is easily inserted.

(Based on medium potatoes)Whole potatoes: 45-47 minutesHalf potatoes: 25-30 minutesQuarter potatoes: 15-25 minutes

(Vegetables listed below are all fresh.Cooking time will vary depending onsize of vegetable)

Corn on the Cob: 5 min/per sideRoot Vegetables: 20-30 minutesBroccoli: 5-8 minutesAcorn Squash 30 minutesButternut Squash 35 minutesEggplant whole 30 minutesEggplant ½” slices 12-15 minutes



Eggplant ParmesanCasseroleolive oil1 large eggplant, thinly-sliced1 cup shredded Parmesan cheese2-3 basil leaves, torn1½ tablespoons minced garlic1 large tomato, thinly sliceddash of sea Salt1 cup Mozzarella cheese

Use a 9”-10” oven safe baking panand spread a little olive oil on thebottom of the pan. Using at least 2layers, start the layers with theeggplant and end with the cheese inthe order above. Place dish on 1”rack and cook on power level HI for20 minutes. Slice in serving slices andenjoy!

(4-6 servings)

Potatoes Au-GratinNuwave Style- This recipe is done in our 10” baking pan.You can put this in any pan you would put inyour conventional oven. The thinner you cancut the red potatoes the better. You can alsouse Yukon gold potatoes. This is a greatside-dish with any meal.

6 cups small red potatoes,washed and sliced very thinly

½ cup diced red or white onion2 cloves chopped garlic4 tablespoons butter½ cup Parmesan cheese½ cup heavy cream3 tablespoons chopped parsley(if you dry add 1 tablespoon)


Wash slice and place potatoes in abowl. Add chopped onion, butter,cheese, cream and spices. Mix andplace in the 10” baking pan. Press thepotatoes down into the pan. Place onthe 1” rack and cook on power levelHI for 20 minutes. Let sit for 2 minuteswith dome lid on.

(6 servings)

Sweet Potato Casserole4 sweet potatoes1/3 cup butter½ cup sugar(¼ cup for less sweet)

2 eggs, slightly beaten½ teaspoon salt1 teaspoon vanilla1 teaspoon flour

Place sweet potatoes on the 4” rackand cook on power level HI for about45 minutes, or until a fork is easilyinserted. Allow to cool for about15 minutes. Peel sweet potatoes.Place the sweet potatoes in a mediumbowl and mash. Add the butter,sugar, eggs, salt, vanilla and flour;mix well. Place in a 1½ quartcasserole dish. Place on 1” rackand cook on power level HI for 20minutes.

Streusel Topping:¼ cup flour3 tablespoons butter, softened½ cup brown sugar(¼ cup for less sweet)

¼ cup pecans, chopped

To make the streusel topping,combine flour, butter, sugar andpecans and blend with fork untilcrumbly. Remove dome and stir sweetpotatoes. Spread streusel topping oncasserole and continue baking for anadditional 15 minutes. (4-6 servings)

Asparagus withParmesan Crust- This recipe is an excellent way to takeadvantage of the freshness of the season.When choosing asparagus, always look forthe tips to be closed. This ensures freshness.

1 lb. asparagus1 tablespoon extra virgin olive oil1 ounce Parmesan cheese, shaved¼ cup Balsamic vinegarblack pepper to taste

Wash and trim the asparagus. Toss theasparagus with olive oil. Place on the4” rack. Arrange cheese on theasparagus and cook in the NuWave onpower level HI for 5 to 6 minutes (keepin mind that cooking times may vary afew minutes each way depending onthe size of the vegetables). DrizzleBalsamic vinegar over the asparagusand enjoy. (6 servings)

Asparagus1 lb. fresh asparagusolive oil to tastegarlic powder to tastesalt & pepper to tasteItalian or Greek dressingfor dipping (optional)

Wash and trim 1 lb. of freshasparagus and spread over the 4"rack. Spray with oil and season withgarlic powder, salt, and pepper. Cookon power level HI for 5 minutes.

(4-6 servings)

Tips: Sprinkle sesame seeds onasparagus before cooking.


Parmesan Fries2 large baking potatoes½ cup Parmesan cheeseolive oil to tastesalt & pepper to taste

Cut off ½” from the ends of two largebaking potatoes. Cut ½” off the sidesto make a square sided potato. Cut,lengthwise, into ½” fries. Toss witholive oil and salt and pepper. Lay on4" rack and cook on power level HIfor 20 minutes or until crisp, turninghalfway. Before serving, toss with ½cup of grated Parmesan cheese.

(2-4 servings)

Roasted Herb Potatoes- These roasted potatoes will become yourreplacement for French fries. Sometimes I cutthem into strips and serve them with a garlicmayonnaise as an appetizer.

3 lbs. small new potatoes2 tablespoons olive oil1 tablespoon salt½ teaspoon black pepper2 tablespoons fresh rosemary,coarsely chopped or 1 teaspoondried (use your favorite herb)

4 cloves garlic, thinly sliced

Cut potatoes into 1” pieces (ifpotatoes are small, leave whole)and place in a large bowl. Toss witholive oil, salt, pepper, herbs andgarlic. Place on the 4” rack and cookon power level HI for 20 to 25minutes, depending on the size ofyour potatoes. Halfway through, pushthe PAUSE button, turn the potatoes,and then hit START button to resumecooking.

(6 servings)

VEGETABLES • 40



Cheese Stuffed Tomatoes- This recipe is an excellent way to takeadvantage of the freshness of the season.These are good any time of the year. I usethe tomatoes as a side dish or as anappetizer. We all have these items in ourpantry.

3 Roma tomatoes or any of yourfavorite type.

1 cup Mozzarella cheese½ cup Parmesan cheese1 tablespoon fresh thyme ordried (use have amount fordried herbs)

1 tablespoon fresh basil¼ cup onion, chopped1 tablespoon garlic, chopped¼ teaspoon black pepper

Arrange tomatoes cut side up in asingle layer on the 4” rack. Placecheese and all other ingredientstogether and stuff into tomatoes.Cook in your NuWave oven on powerlevel HI for 6 minutes. The cheese willbe bubbly and brown.

(6 servings)

Mixed Vegetable Casserole- I’m not sure where I got this recipe, it’s notmine originally, and I’m usually a stickler forfresh vegetables [email protected] you justhave to make do with what’s on hand.

1 (15 ounce) can Veg-All®,drained vegetables

1 (8 ounce) can sliced waterchestnuts, drained

1 cup grated sharp Cheddarcheese

1 cup celery, finely chopped¾ cup mayonnaise1 small onion, finely chopped20 Ritz® crackers, crushed2 tablespoons melted butter

In a large bowl, mix the vegetables,chestnuts, cheese, celery,mayonnaise and onion. Transfer tothe 10” greased baking pan or acasserole pan that will fit into theNuWave. Place on the 1” rack andon power level HI, bake for 15 to 17minutes. Combine the crackers andbutter, and 2 minutes beforecasserole is done sprinkle withcracker mixture and continue to cookuntil brown. Let dome sit on oven for1 to 2 minutes before removing thepan.

Corn Soufflé- I grew up with this recipe. When corn was inseason we’d use fresh. This is one of thosecomfort foods.

Notes: Use the 10” baking pan or around casserole pan that fits in theNuWave. Keep in mind that if the panis bigger, you need less cook time. Ifpan is deeper, you should cooklonger.

1 package Jiffy corn mix1 (15 ounce) can regularcanned corn-drained

1 (15 ounce) can cream-stylecorn-drained

1½ cup shredded Cheddarcheese

1 teaspoon salt4 eggs, beaten¼ cup sugar

Mix all ingredients together and mixwell. Pour into the 10” baking pan thathas been sprayed with non-stickspray. You can also use a casserolepan or an 8” x 8” pan. Place on1” rack and cook on power level HIfor 30 minutes. If you are using acasserole pan or an 8” x 8” pan, cookfor 35 minutes. When timer goes offlet sit with dome lid on for 2 minutes.

ParmesanBasil Tomatoes4 red tomatoes2 tablespoons grated Parmesan3 tablespoons fresh choppedbasil

2 tablespoons olive oilcracked pepper to taste

Trim top third of tomatoes anddiscard. Trim thin slices from thebottoms so the tomatoes sit securely.Mix together the remainingingredients and divide on tops of thetomatoes. Place on foil on 4" rackand cook on power level HI untilcheese bubbles and browns andtomatoes are warm, about 7 to 9minutes. (4 servings)

Double Stuffed Potatoes4 russet potatoes, skinsthoroughly washed

2 tablespoons butter½ teaspoon salt1/8 teaspoon pepper¼ cup sour cream½ cup shredded Cheddar cheese

Cook potatoes on 4” rack until a forkis easily inserted about 45 to 60minutes on power level HI. Coolpotatoes for about 15 minutes untilyou can handle them comfortably. Cutpotatoes in half lengthwise. Carefullyscoop out centers into a medium bowlleaving a durable shell. Smash thescooped out potatoes. Add the butter,salt, pepper, sour cream and 1/4 cup ofcheese. Stir with spoon. Fill eachpotato shell with equal amounts.Place on 4” rack and cook on powerlevel HI for 10 minutes. Sprinkle withremaining stuffed cheese and bakefor an additional 2 minutes.

(4 servings)

RoastedGarlic Pate8 cloves fresh garlic2 tablespoons olive oil2 tablespoons extra virgin olive oilsalt & pepper to taste

Trim the tops and bottoms of thegarlic heads and toss in a plastic bagwith the oil. Place in the liner pan andsprinkle with salt and pepper to taste.Cook on power level HI for 20 to 30minutes or until garlic is soft andgolden brown. Cool until it can behandled and squeeze the soft garliccloves into a bowl. Mash with a forkadding the extra virgin olive oil asyou mash. Re-season with salt andpepper to taste. Serve with Frenchbread slices. (8 servings)

VEGETABLES • 42


Japanese Style Steak1 (4-6 ounce) sirloin steak¼ cup miso paste(available at Asian food stores)

2 tablespoons sake or dry whitewine

2 tablespoons pickled gingerslices

Mix the miso and sake and spreadover the steak and marinate for 1 hourin a shallow dish. Cook on the 4” rackon power level HI for 5 minutes perside and serve with the ginger.

(1 serving)

Sicilian Style Steak1 (4-6 ounce) sirloin or rib steak2 teaspoons grated Parmesancheese

1 canned anchovy filet¼ cup canned, chopped tomato1 tablespoon capers1 tablespoon olive oil

Cook the steak on the 4”rack onpower level HI for 5 minutes per side.Meanwhile mix the other ingredients.Spread the mixture over the steakand cook another 3 minutes.

(1 serving)

London Broil in a Dish1 (6 ounce) sirloin steak slicedinto ½” strips

2 large white mushrooms, sliced1 tablespoon Worcestershiresauce

1 tablespoon buttersalt & pepper to taste

Place everything in a shallow dishand cook on the 4” rack on powerlevel HI for 10 minutes.

(1 serving)

BEEF • 44

Cube Steak with ParsleyButter

1 cube steak2 tablespoons butter2 tablespoons minced parsley

Place the steak and butter in ashallow dish and place on the 4” rack.Cook on power level HI for 5 to 7minutes depending on how well doneyou like your steak. Sprinkle withparsley before serving. (1 serving)

Fool-proof Standing RibRoast- Follow this method for a rib roast that iswonderfully browned on the outside andmedium rare on the inside. For medium towell done beef follow the Quick and EasyCooking Guide for estimated times.

1 (5 lbs.) standing rib roast,thawed if frozen1 teaspoon onion powder1 teaspoon Kosher salt1 teaspoon black pepper

Let thawed rib roast sit out for ½ hour.Beef needs to be at room temperature.Rub roast with seasonings. Place on 1”rack. Rib side down. Cook on powerlevel HI for 15 minutes a pound forrare,18 minutes a pound for mediumrare, 20 minutes a pound for medium,23 minutes per pound for well done.

(6-8 servings)Meatballs

1 lb. ground beef1 cup bread crumbs½ cup prepared spaghetti sauce2 cloves garlic, minced½ medium yellow onion, minced1 tablespoon dry Italian herbs2 large eggs¼ cup grated Parmesan cheese

Mix everything and form 2" balls.Place on the 4" rack and cook onpower level HI for 8 to 10 minutes,turning halfway. (6-8 servings)

TIPS FOR BEEF

Always turn beef halfway through thecooking time for even browning.

To use your favorite dry seasonings onfrozen meat, sprinkle a little water ontop of the meat and then add yourseasonings. This will allow theseasonings to stick to the meat.

Brush sauces on fresh meat so theseasonings bake right in.

To save time, marinate meat in asealed bag or container and freezeinto separate servings. For appropriatecooking times, refer to the cookingguide for frozen meat.

* Using a meat thermometer isessential for checking the internal

temperature of the meat.

Steak Diane2 lbs. sirloin or strip steak,(1" thick)4 tablespoons butter1 tablespoon Cognac or Brandy2 tablespoons Sweet Sherry1 tablespoon chives, mincedsalt & pepper to taste

Place butter, Brandy, Sherry, andchives in a 10" pie plate and set onthe liner pan. Season the meat andplace on 4" rack. Cook on powerlevel HI for 5-6 minutes per side or todesired temperature and transfer toserving plate. Pour sauce oversteaks. Cut the steak into 1" thickslices and serve with remainingsauce.Frozen: 11 minutes per side

(4 servings)



Homestyle Meatloaf- An old standby and still a favorite. You canuse any ground meat you want, pork, turkey,veal or chicken.

1 tablespoon olive oil1 medium onion, chopped3 garlic cloves, finely chopped1½ lbs. lean ground beef1 large egg½ cup dry bread crumbs½ cup ketchup or chili sauce1 tablespoon Worcestershiresauce

1 tablespoon Dijon mustardor any mustard

1 tablespoon dried Italianseasonings

In a small skillet, heat oil overmedium-high heat. Add onion andgarlic. Cook until soft about 3 minutes.In a large bowl, combine all of theabove ingredients except the toppingingredients. Mix well. Pack into a4” x 8” loaf pan. For topping, combineketchup and mustard in a small bowland spread over the top of the loaf.Place on the 1” rack and cook onpower level HI for 35 minutes (if themeat starts to get too brown, looselycover with foil). Pop in a couple bakedpotatoes on the 4” rack, at the sametime as meatloaf and when loaf isdone, add another 7 minutes to thepotatoes. This will allow yourmeatloaf to sit and rest.

BEEF • 46

Steak with Roasted Garlicand Chili Rub- To give your steak an Italian, instead of aSouthwestern flavor, substitute equal amountsof dried basil for the chili powder and driedthyme for the cumin.

1½ lbs. boneless sirloin steak4 large cloves of garlic, peeled1 teaspoon chili powder1 teaspoon ground cumin½ teaspoon dried oregano¼ teaspoon salt

Wrap garlic in tin foil and place on4” rack and roast on power level HIfor 15 minutes. Take softened garlicfrom the oven, and when cooled,mash in small bowl and add all otherspices. Rub garlic and spices onboth sides of the steak. Place onthe 4” rack and on HI cook6 to 7 minutes per side for mediumrare. Refer to Quick and EasyCooking Guide for recommendedcooking times.

Beef and Corn Casserolewith Noodles

1 lb ground beef½ cup chopped onions1 can cream-style corn(15 ounce)

1 can corn nibblets-drained(11 ounce)

1 can tomato sauce (8 ounce)1 can tomato soup1 package noodles (12 ounce,such as macaroni noodles)

Cook the noodles according to thepackage directions. Drain and rinse.Brown beef and onions until beef isbrowned and onions are cookedthrough. Add soup, tomato sauceand corn to beef mixture. Mixnoodles with beef and sauce mixture.Pour into 12” liner pan. On the 1”rack, cook for 20 minutes on powerlevel HI.

(1 pie plate)


Beef and Andouille Burgerswith Caramelized Onionsand a Spicy Mayonnaise- My neighbor down in New Orleans had usover for a BBQ and I’ll never forget thisburger. He graciously gave me the recipewhich I’m sharing with you.

½ lb. Andouille sausage, cut into¼” cubes (ask your butcherwhere to find the Andouillesausage)

½ lb. ground beef chuck orground beef (20 percent fat)

¾ cup pecans, toasted, chopped1 teaspoon salt¼ teaspoon black pepper

Mix all ingredients together andshape into 6½” thick patties. Put inrefrigerator while fixing the rest ofburger.

Carmelized onions:½ lb. sweet onion2 tablespoons extra virgin olive oil(more to brush on rack)

3 tablespoons garlic cloves,minced

1 teaspoon brown sugar

Place all the ingredients forcaramelized onions on the 12” linerpan and cook on power level HI for10 minutes. Remove and keep warm.

Spicy Mayonnaise:¾ cup mayonnaise1 tablespoon fresh lemon juice1 teaspoon Cajun or Creoleseasoning blend

¼ teaspoon hot pepper sauce

Place your burger on the 4” rack (thathas been sprayed or brushed with oil)and cook on power level HI for 4 to 5minutes per side. Place burgers onbun, add onions and top withmayonnaise.

Beefy Italian Skillet- Slowly simmer beef round steak in anherb-packed tomato and mushroom saucefor entrée fork tender. This is great comfortfood.

1 lb. boneless beef round steak2 cups fresh mushrooms, sliced1 cup onions, chopped1 cup green sweet pepper,coarsely chopped

½ cup celery (1 stalk), chopped2 cloves garlic, chopped1-14½ ounce can tomatoes(un-drained and cut up)

½ teaspoon dried basil¼ teaspoon dried oregano¼ teaspoon crushed red pepper8 ounces dried whole wheator regular spaghetti

2 tablespoons grated Parmesancheese

Trim the fat from meat. Cut into foureven serving-size pieces. Lightly coatyour 12” liner pan with non-stickcooking spray. Add meat to pan.Cook on power level HI for 5 minuteseach side on the 4” rack. Add allvegetables and seasonings to meat.Remove meat and vegetables andturn rack over to 1”. Cook meat andvegetables on the 1” rack on powerlevel HI with foil for 40 minutes. Whilecooking meat, cook your spaghettiaccording to package directions.Serve meat and vegetables overspaghetti and sprinkle with Parmesancheese.

(4 servings)


BEEF • 48

Pepper Steak(steak au poivre)

1-2 lbs. sirloin steaksalt to taste½ cup crushed peppercorns4 ounces butter, melted¼ teaspoon cayenne pepper3 tablespoons Worcestershiresauce1 tablespoon lemon juice1 tablespoon parsley, chopped

Place the butter pepper andWorcestershire sauce in a 10” pieplate on the liner pan. Salt the meatand press the pepper into both sidesof the meat and lay on the 4” rack.Cook on power level HI for 5 to 6minutes, turn over and cook another5 to 6 minutes. Cut into 1” strips andserve with remaining sauce.

(4-6 servings)

German Style Beef Rollups(Mock Roladen)

1 (5 ounce) slice of sirloinpounded to 3

/8” thick1 tablespoon course groundmustard

¼ cup white part only of ascallion, thinly sliced

1 medium garlic pickle, slicedlengthwise in half

½ cup chopped carrotSpread the mustard over the meatand lay on the vegetables. Roll upand secure with a toothpick. Spraywith vegetable oil and cook on the 4”rack on power level HI for 8 minutes.

(1 serving)

Korean Style Ribs2 meaty ribs from a prime roast4 tablespoons Korean stylebarbecue sauce(available at Asian food stores)

Place the ribs and sauce in a plasticbag and marinate for one hour. Placethe ribs on the 4” rack and cook onpower level HI for 5 minutes per side.

(1 serving)


Mexican Dinner1 (10 ounce) flank steak, chicken,or pork

1 large Spanish onion1 green pepper1 red pepper1 yellow pepper1 package of taco or fajitaseasoning mix

8 ounces package shreddedMexican or Cheddar cheese

1 package ready-made tortilla’sfavorite salsasalt & pepper to taste

Cut all vegetables and meats into3” x ¼” long strips. Sprinkle or rollmeats with seasoning mix. On 4”rack, place vegetables around outsideand meats on inside (can be inshallow piles to fit). cook on powerlevel HI for 8 minutes. Open thedome, turn vegetables and meatsover, and place tortillas below on theliner pan wrapped well in aluminumfoil. Cook on power level HI foranother 8 minutes or until meats aredone. Carefully open foil and placemeats and vegetables on warmedtortillas. Top with cheese and salsa.Roll up the tortilla’s and enjoy.

(2 servings)

Meat Loaf Italiana1½ lbs. ground beef2 large eggs3/4 cup fine dry bread crumbs2 tablespoons Italian style herbblend

1 cup spaghetti sauce2 slices bacon

Mix everything, except the bacon andpat mixture into loaf shape pan andplace on 1" rack. Lay the bacon ontop of the mixture and cook on powerlevel HI for 35 minutes.Tips: Add ½ cup of Mozzarellacheese to the center of the mixture.

(6-8 servings)

Beef Brisket2-3 lbs. frozen brisket6 bay leaves10 garlic cloves2 tablespoons turmeric1 cup beef stocksalt & pepper to taste

Place everything in a plastic cookingbag** and lay on the 4" rack. Cookon power level HI for 1½ hours.Carefully turn bag over and cook anadditional 60 minutes or until meat istender.

**Note: Making slits in the cookingbag will result in juices escaping fromthe bag. Gather the open end of thebag, leave a thumb size opening andtie with string or ties.

(4-6 servings)

Corned Beef Brisket2-3 lbs. frozen brisket1 cup beef stock10 peppercorns*1/8 teaspoon cloves*

*Add cloves and peppercorns if yourcorned beef does not includeseasoning packet.

Rinse off the meat and placeeverything in a plastic cooking bag.**Lay on the 4" rack. Cook on powerlevel HI for 1½ hours. Carefully turnbag over and cook an additional 60minutes or until meat is tender.

**Note: Making slits in the cookingbag will result in juices escaping fromthe bag. Instead gather the open endof the bag, leave a thumb sizeopening and tie with string or ties.

(4-6 servings)

Tips: Serve with potatoes, cabbageand rye bread for that St. Patrick'sDay touch!

Classic NuWave Pot Roast2½ lbs. chuck or shoulder roast1 tablespoon olive oilfajita seasoning mix2 potatoes, peeled and cutinto quarters

1 cup small carrots1 large yellow onion, peeledand cut into quarters

Brush roast with olive oil and seasonwith fajita seasoning. Place Roast onthe 1” rack, fatty side up and cook onpower level HI for one hour. Brushremaining vegetables with oil andsprinkle fajita seasoning mix. Turn theroast and place the vegetablesaround the roast. Cook on power level7 for 30 minutes. Let roast sit at least10 minutes before serving and enjoy!

(4-6 servings)

Mock Chinese Casserole1½ lbs. ground beef½ cup celery, chopped1 cup onion, chopped½ cup sliced mushrooms1 cup instant rice1 can cream of mushroom soup1 cup water¼ cup soy sauce1 can or small bag Chow Meinnoodles

Brown ground beef and vegetablestogether. Drain the excess fat. Addrice, soup, water and soy sauce.Bring to a bubbling boil around edgesof the pan. Place in the 10” bakingpan. On the 1” rack cook for15 minutes on power level HI. PlaceChow Mein noodles over the top.Cook for an additional 2 minutes onpower level HI.



TIPS FOR LAMB

To use your favorite dry seasoningson frozen meat, sprinkle a little wateron top of the meat and then add yourseasonings. This will allow theseasonings to stick to the meat.

Brush sauces on fresh lamb so theseasonings bake right in. To savetime, marinate meat in a sealed bagor container and freeze into separateservings. When ready to use, refer tothe cooking guide to cook frozenmeat.

Lamb is thoroughly cooked when theexterior appears crispy and darkbrown in color and the meat begins tosplit apart. Use a meat thermometerto be sure the lamb is properlycooked.

When the lamb roast is within 41º F(5º C) of its internal temperature (seeRoasting Recommendations below),remove from the oven, place analuminum foil tent loosely over it,allowing the meat to rest for 15 to 20minutes. As the meat rests, theinternal temperature will increaseby several degrees.

Roasting Recommendations

(Temperatures listed below are basedon 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)



Lamb with Pesto1 (6 ounce) lamb steak from theleg (1” thick)

3 tablespoons pesto sauce

Place the steak on the 4” rack andspread on half the pesto sauce. Cookon power level HI for 8 minutes. Turnover and spread on the remainingsauce and cook for another 8minutes. (1 serving)Pesto Sauce:

2 cups packed fresh, basil leaves1/3 cup pine nuts2 cloves garlic½ cup olive oilsalt to taste

Place the basil, nuts, and garlic inyour food processor or blender. Withthe machine running slowly pour inthe oil until it forms into a thick paste.Add more oil if too thick. Season andstore in a jar with a thin film ofmayonnaise on top to preventdiscoloration.

Lamb Kabob2 lbs. leg of lamb, trimmed offat, and cut into 2" cubes

1 large green bell pepper, coredand cut into 8 equal pieces

1 red onion quartered8 large white mushrooms4 Roma style tomatoes,cut in half and seeded

barbecue sauce

Divide ingredients into four servingsand slide onto metal or bambooskewers, alternating meat andvegetables. Place on the 4" rackand brush with sauce or seasoning.Cook on power level HI for 10minutes, then turn and brush theother side with sauce or seasoningand cook an additional 5 minutes.

(4 servings)

Herb Stuffed LambChops- Lamb Chops are something more peopleshould cook. The earthiness of the meat pairedwith the fresh herbs round this meal into awonderful dinner. Have your butcher cut a 2”pocket into the side of the lamb. You can alsocut pocket yourself. Lay meat chop side downand depending on the size of the chop cut apocket ¾” through the side of the lamb. I lovethyme or tarragon with lamb. Some people likerosemary, so use the herbs you like.

6 each lamb chops (2” thick)1 stick soft un-salted butter3 cloves garlic, minced1 tablespoon fresh parsley,chopped

1 tablespoon fresh tarragon,chopped or 1½ teaspoons dried

1 large shallot, chopped¼ teaspoon ground black pepper1 teaspoon salt

Mix garlic, herbs, shallots, salt andpepper with the softened butter. Placebutter mixture in pockets of lamb.Secure with toothpicks. Spraynon-stick cooking spray on the 4” rackand place the lamb chops on the rack.Cook on power level HI for 9 minutesper side for medium rare. If you wantwell-done, cook for 12 minutes perside. (6 servings)

Lamb & Ham6 ounces leg of lamb cut into1” cubes

2 ounces smoked ham, diced½ green pepper, cored andchopped

1 clove garlic, minced2 tablespoons olive oilsalt & pepper to taste

Mix everything in a shallow dish andplace on the 4” rack. Cook on powerlevel HI for 8 minutes, stir and cookanother 8 minutes.

(1 serving)

LAMB • 50


POULTRY • 52

Moroccan Lamb Burgers- I love the international flavor of this burger.With the mildly spicy North African flavorsthis burger is a crowd pleaser.

11/3 lbs. ground Lamb(you can use beef or turkey)

1 clove garlic, minced1 Jalapeno chile, seeded andminced

2 tablespoons fresh cilantro,chopped

1 large shallot¾ teaspoon ground black pepper1 teaspoon salt½ teaspoon paprika½ teaspoon ground cumin

Salsa:2 tablespoons extra virgin olive oil1 tablespoon fresh lemon juice1 tablespoon honey2 large orange, peel and pith cutaway (cut oranges into 1/3”cubes)

1 cup chopped red onion¼ cup chopped pitted greenolives (I use Greek)

Mix all the ingredients in the lambsection and form into four 4” burgers.You can make these the day ahead,if you want. This helps to marryflavors. Spray non-stick cooking sprayon the 4” rack and place burgers onthe rack. Cook on power level HI for4 to 5 minutes per side. If you wantwell-done, cook for 7 to 8 minutes.Place on your favorite bun(I recommend cracked wheat) andplace salsa on burger along withmayonnaise.

(4 servings)

Curried Lamb6 ounces leg of lamb cut into1” cubes½ green pepper, sliced thick2 cloves garlic, minced2 tablespoons grated fresh ginger2 tablespoons curry paste(available at Asian markets)

1 tablespoon lemon juice4 tablespoons sour cream

Mix everything, except the juice andsour cream, in a shallow dish. Placeon the 4” rack and cook on power levelHI for 10 minutes, stir and cook foranother 10 minutes. Stir in the juiceand sour cream and serve.

(1 serving)

Lamb Chops with Feta andTomatoes

2 tablespoons olive oil1 clove garlic1 tablespoon lemon juice4 lamb chops, 1" thick4 ounces feta cheese, crumbled¼ cup chopped ripe tomatoes4-6 pitted Kalamata olives1 tablespoon chopped parsleysalt & pepper to taste

In shallow dish, mix olive oil, garlicand lemon juice. Add the lamb chopsand turn to coat on all sides. Place inrefrigerator for 15 minutes. In a smallbowl, mix feta, tomatoes, olives, andparsley. Set aside. Place lamb chopsdirectly on 4" rack, sprinkle with saltand pepper. Cook on power level HIuntil done to taste, approx. 8 to 10minutes, turning over halfway.When chops are done, spoon equalportion of feta mixture on each chopand cook on HI for 1 to 3 minutes oruntil cheese melts. (4 servings)


TIPS FOR POULTRY

Poultry should be turned halfwaythrough the cooking time for evenbrowning.

To use your favorite dry seasoningson frozen poultry, sprinkle a littlewater on top of the poultry and thenadd your seasonings. This will allowthe seasonings to stick to the poultry.

Brush sauces on fresh poultry so theseasonings bake right in.

To save time and for extra flavor,marinate poultry in a sealed bag orcontainer and freeze into separateservings. When ready to prepare,refer to the cooking guide forappropriate cooking times.

To prevent poultry from browning toofast, place aluminum foil over the top.Be sure to secure the aluminum foil tothe sides of the rack or extend thealuminum foil outside the oven toprevent the internal fan from movingthe aluminum foil around during thecooking process.

Turkey Tip: Start cooking the turkey,breast side down for the first half ofthe cooking time. When you flip theturkey breast side up, if there aregiblets in the turkey, the insidesshould be thawed enough to removethem at this time. During the last 20to 30 minutes of cooking, stuff cavitywith your favorite stuffing and resumecooking.

Poultry: White meat will be white;thigh meat near the bone will have nopink color, and the juices will runclear.




53 • THE NUWAVE COMPLETE COOKBOOK POULTRY • 54

Stuffed Chicken with Goat Cheeseand Red Pepper Sauce- I love this recipe for the bigger chicken breastsyou can find at the market. If you want to usethinner chicken breasts, have the butcher poundthe chicken breast to about a ¼” thick. This isperfect to make and freeze. I always make acouple extra dinners to have on hand. This wayafter a hard day you can pull out of the freezerand have a great healthy meal in no time.Remember, Nuwave cooks from a frozen stateand spares no flavor or juices.

4 boneless chicken breasts(on the thicker side or ¼” flattenchicken breasts)4 ounces mild Goat cheese2 tablespoons olive oil1 tablespoon fresh thyme, choppedor ½ teaspoon of dry thyme

1 tablespoon fresh basil, choppedor ½ teaspoon dry basil

2 cloves garlic, choppedpepper to taste

In a small bowl, add all ingredients andmix. Place chicken breast on thecutting board with breast side up andcut a 3” pocket in the side of the breast.Stuff breast with cheese mixture. Fastenthe slit with toothpicks. For thinnerbreasts, lay the flatten breasts on thecutting board and place the cheese inthe middles of the breast and roll thechicken and secure with toothpicks.

Chicken and DumplingCasserole- This recipe is done in the 10” baking pan.It can be done in a pie dish or any oven safedish that you would use in a conventionaloven. The ease of this recipe and the tastespeaks for itself.

4 boneless, skinless chickenbreasts (5-6 ounce, ½” thick)

1 can cream of mushroom orcelery or any soup you like

2/3 cup white flour1 teaspoon baking powder¼ cup Parmesan cheese, grated1 teaspoon garlic powder½ teaspoon paprika2 tablespoons extra virgin olive oil1 large eggsalt & pepper to taste

Wash and dry the boneless, skinlesschicken breast. Baste the cream ofmushroom soup over chicken. In abowl mix the rest of the ingredients.Spread mixture over chicken andsoup mixture. Place 10” baking pan(or what ever pan you are using onthe 1” rack) and cook on power levelHI for 16 minutes. Please keep inmind that if you’re using thickerchicken breasts or chicken with bonesyou will have to adjust your cookingtime accordingly. Let dome sit for1 minute before opening.

(4 servings)

Cilantro Garlic Chicken Breast- This sounds like a lot of cilantro and garlic,the result is a tangy. I serve with fresh slicesof tomato and cucumbers.This recipe freezeswonderfully.

6 boneless, skinless chickenbreasts (about 6 ounce)

4 cloves garlic, peeled1 small onion, peeled1 cup loosely packed freshcilantro leaves1 tablespoon granulated sugar1 tablespoon soy sauce1 teaspoon black pepper¼ cup lemon or lime juice

Place one chicken breast betweensheets of parchment paper or onplastic wrap (I cut open a plastic bag).With a meat pounder or rolling pin,flatten chicken until about ½” thick.Place in a large plastic bag. Repeatwith remaining chicken breasts. In theNuWave Twister or blender, finelychop garlic, onions and cilantro. Blendin lemon juice, sugar, soy sauce andpepper. Pour over chicken. Refrigeratefor 1 to 4 hours. You can also place inthe freezer and have a meal ready atany time. To cook from the frozenstate arrange chicken on the 4” rack.Cook on power level HI for 8 minutesper side (if thawed out, cook onpower level HI for 6 minutesper side). Keep in mind theseare estimated cookingtimes dependingon the sizeof the chickenbreasts.(6 servings)

Cooking instructions for thickerchicken breasts:Place on the 4” rack and brush witholive oil and sprinkle with paprika.Cook on power level HI for16 minutes for thawed, largerthicker breasts. Cook for 24 minutesfor a frozen breast. No need to turnthe chicken.

Cooking instructions for thinnerbreasts:Place on the 4” rack and brush witholive oil and sprinkle with paprika.Cook on power level HI for 12minutes for thawed breast and20 minutes for frozen chicken.No need to turn the Chicken.

Easy Red Pepper Sauce:Cut 2 cups of red peppers in half.Remove seeds. Place on the 4” rackand cook on power level HI for 12minutes. Skin will peel off. Place thepeppers in the NuWave Twister or ablender and add 1 teaspoon garlicand ½ cup chicken stock; salt andpepper to taste. Blend and place inthe bottom liner pan. Heat on powerlevel HI for 3 minutes. Place thechicken on sauce and serve. The linerpan can also be served as a tray.

(6 servings)


POULTRY • 5655 • THE NUWAVE COMPLETE COOKBOOK

Chicken Breast Italiano1 (5 ounce) boneless chickenbreast

2 ounces pepperoni sausage,chopped

2 ounces shredded Mozzarella orMonterey Jack cheese

1 ounce grated Parmesan cheese¼ cup prepared spaghetti sauce

Pound the chicken to 3/8” thick and layon the sausage and cheese. Roll intoa cylinder with the skin stretched overthe top and secure with a toothpick.Place on the 4” rack and cook onpower level HI for 13 minutes. Whilechicken is cooking, heat the sauce.Place the chicken roll in a serving dishand pour the sauce over.

Tips: To heat sauce in the NuWave,place sauce in an oven safe dish, placeon liner pan or 1” rack and melt onpower level HI for about 3 to 4 minutes.

(1 serving)

Lemon Chicken4 chicken breasts or thighsjuice of a lemon*1 cup dry vermouth or white winelemon pepper seasoning1 tablespoon cornstarchsalt & pepper to taste

Place the chicken in an appropriatesize shallow pan on 4" rack. Pour thewine and lemon juice over the chicken.Sprinkle with the seasonings. Cook onpower level HI for 35 minutes, flippingonce. To make the sauce, pour juicesinto a bowl and stir in the cornstarch.Heat 1 to 2 minutes or until thickened.

(4 servings)

Tips: 1 lemon yields about ¼ cup of juice.

Breaded Chicken Breast1 cup seasoned bread crumbs2 tablespoons butter1 egg, beaten1 (4-6 ounce) boneless chickenbreast

2 tablespoons chopped parsley

Place the bread crumbs in a shallowoval dish. Dip the chicken in the eggand roll in the bread crumbs. Placethe butter on top and cook on powerlevel HI on the 4” rack for 8 minutes.Sprinkle with parsley and serve.

(1 serving)

Nut Breading Chicken Breast1 egg, beaten or ¼ cup eggsubstitute

½ cup ground pecans1 tablespoon wheat germ1 teaspoon dried Italianseasoning blend

1 (4-6 ounce) chicken breast2 tablespoons chopped parsleysalt & pepper to taste

Mix the nuts, wheat germ, andseasonings in a shallow oval dish.Dip the chicken in the egg and roll inthe nut mixture. Place on the 4” rackand cook on power level HI for 8minutes. Sprinkle with parsley andserve. (1 serving)

Thai Chicken1 (4-6 ounce) chicken breast, cutinto bite size pieces

2 tablespoons Thai green currypaste

2 tablespoons grated fresh ginger2 tablespoons minced garlic2 tablespoons olive oil¼ cup shredded raw coconut,unsweetened

Mix everything in a shallow bowl andplace on the 4” rack. Cook on powerlevel HI for 15 minutes, stir and serve.

(1 serving)

Rosemary Chicken1 (3 lb.) whole chicken4 tablespoons fresh choppedrosemary or 2 tablespoons dried

4 large cloves garlic minced4 tablespoons olive oilsalt & pepper to taste

Loosen the skin of the chicken byrunning a chopstick or plastic spatulahandle between the skin and flesh ofthe bird. Mix the rosemary, garlic andolive oil. Pour the mixture under thechicken's skin and massage to allareas of the bird. Place, breast sidedown, on the 1” rack and cook onpower level HI for 20 minutes. Turnthe bird over and baste with the juicesin the liner pan and cook for another25 minutes. (1 serving)

Creamy Chicken Breastwith Mushrooms & Peppers

1 (4-6 ounce) chicken breast2 large mushrooms sliced½ red, yellow, or green bellpepper, cut into 1” pieces

½ cup creamsalt & pepper to taste

Place the chicken in a shallow ovaldish. Add mushrooms and pepperalong the sides of the chicken. Poursour cream and seasonings over allingredients. Place dish on the 4” rackand cook on power level HI for 13 to15 minutes. (1 serving)

Buttery Chicken Breast1 (4-6 ounce) boneless chickenbreast

2 tablespoons butter4 tablespoons chopped parsleysalt & pepper to taste

Place the chicken in a shallow ovaldish and add the remainingingredients. Place on the 4” rack andcook on power level HI for 8 minutes.

(1 serving)

Chicken Curry1 (4-6 ounce) chicken breast,cut into bite size pieces1 scallion, cut into 1/2” pieces½ green bell pepper, diced2 cloves garlic, minced2 tablespoons freshginger, grated

1 tablespoon curry powderor paste

¼ cup sour cream1 teaspoon coriander leaves,chopped


Mix everything, except the corianderand sour cream in a small bowl.Place on the 4” rack and cook onpower level HI for 15 minutes. Stir inthe cream and sprinkle with corianderand serve. (1 serving)


POULTRY • 5857 • THE NUWAVE COMPLETE COOK-

Chicken Servings with Salsa2 chicken legs and thighs1½ cups prepared salsa4 cloves whole garlicMexican spice blend

Place the salsa in a shallow dish withthe garlic and place the chicken ontop. Sprinkle seasonings and placeon the 4” rack. Cook on power levelHI for about 15 minutes.

(2 servings)

Lemon Caper Chicken4 boneless chicken breastsjuice of a lemon1 cup dry vermouth or white wine3 tablespoons of caperslemon pepper seasoning1 tablespoon cornstarchsalt & pepper to taste

Place the chicken in an appropriatesize shallow pan on 4" rack. Pour thewine and lemon juice over thechicken. Sprinkle with the seasonings.Tent with foil and cook on power levelHI for 15 minutes. Flip the chicken,pour some of the sauce from the panon the chicken including some of thecapers. Tent again with foil and cookon power level HI for 15 minutes oruntil juices run clear. To make thesauce, pour juices into a bowl and stirin the cornstarch. Heat 1 to 2 minutesor until thickened and pour over top.

(4 servings)

Tips:Warmer lemons produce morejuice. To heat lemons in the NuWave,place lemon on the 4” rack and heaton power level HI for about 2 to 3minutes.

Oven Fried Chicken Tenderswith aWasabi Dipping Sauce- This chicken allows you to feel like you’reeating fried chicken but without all the fats.It gives you the nice crunch that seems tosatisfy the need for the crunch factor inour diets. You can serve this with any sauce.

3 boneless, skinless chickenbreasts (about 1 lb. each, cutcrosswise into ½” strips)2/ 3 cup white flour1 teaspoon baking soda½ cup Parmesan cheese½ teaspoon garlic salt½ teaspoon paprika½ teaspoon black pepper1 egg, slightly beaten3 tablespoons extra virgin olive oil

Spray the 4” rack with non-stickcooking spray. In a 1 gallon foodstorage plastic bag, mix flour, bakingsoda, cheese, garlic salt, and paprika.Dip the chicken strips into egg andplace into bag. Seal bag, shake andcoat chicken. Place chicken on the 4”rack. Repeat until all the chickens arecoated. Drizzle the olive oil over thechicken (or you could spray withnon-stick olive oil spray). Cook onpower level HI for 12 minutes. Turnthe chicken half way through the cooktime (if using thicker chicken you willneed to add a few more minutes perside).

(4 servings)Wasabi Dipping Sauce:

½ cup mayonnaise2 teaspoons Wasabi (found in therefrigerator section at the localmarket)Mix together.

Tips: If you like a spicier sauce, addmore wasabi. I also use honeymustard and BBQ sauces. When thetimer goes off, let the chicken sit inthe oven with the dome on for 1minute. This allows the meat to rest.

Low-Fat Crunchy FilledChicken

4 boneless chicken breasts3 ounces low-fat Cheddar cheese1 tablespoon Dijon mustard1 cup crushed corn flakes1 teaspoon dried parsley flakes½ cup non-fat buttermilk

Cut a deep 2” long slit in the side ofthe meaty portion of the breast. Slicecheese into 4 portions and brush withmustard. Place 1 piece of cheese intoeach slit and secure with woodentoothpicks. Combine cereal,seasoning, and parsley. Dip chickeninto buttermilk and roll in cerealmixture. Place chicken in baking dishwhich has been sprayed with non-stickspray and place on 4" rack. Cook onpower level HI for 45 minutes, turnover halfway thru to evenly brown.

(4 servings)

Turkey Breast Enchiladas4 (6 ounce) turkey cutlets4 slices Mozzarella or Mexicanwhite cheese, (about 4 ounce)

½ cup prepared salsa½ cup sour creamchopped cilantroMexican style seasoning to taste

Pound the turkey cutlets to 3/8”thickness and place on top cheeseand seasonings. Roll up and lay, seamside down, around the edge of a pieplate. Spray with cooking oil andplace on the 4” rack and cook onpower level HI for 10 minutes.Meanwhile, heat the salsa. Pour thesauce over the turkey and sprinklewith cilantro.

Tips: To heat sauce in the NuWave,place sauce in an oven safe dish,place on liner pan or 1” rack and melton power level HI for about 3 to 4minutes.

(4 servings)

Caraway Duck withRaspberry Sauce

2 legs, 2 thighs, 2 wings,2 breasts cut in half1 tablespoon crushedcaraway seed


Raspberry Sauce:1 pint fresh raspberries1 tablespoon lime juice¼ teaspoon ground gingercayenne red pepper to tastesugar to taste

Pierce the skin of each piece ofchicken several times with a fork orknife. Season on both sides of thepieces and lay on the 1” rack, skinside up. Cook on power level HI for30 minutes each side. While duck isbaking, prepare the raspberry sauce.Raspberry Sauce. Purée raspberriesin a food processor or blender. Witha flexible spatula, push the berriesthru a pasta strainer to remove theseeds. Mix raspberry puree, limejuice, ginger and cayenne until wellblended. Taste and add sugar asdesired. Simmer sauce on low andbe careful not to over cook the sauce.If you cook too long it will taste morelike jam. Serve immediately withduck. (2-3 servings)



To Cook a Ham: The NuWave® ProInfrared Oven can cook up to an 8 lb.ham without the bone, and a 14 Ib.ham with the NuWave® extender ring.

Place the ham on the 1” rack. Forbest results, flip the ham halfwaythrough the cooking process. Addglaze during the last 5 minutes ofcooking. Baste ham with the juicesright in the liner pan. If browning toofast, place aluminum foil over the top.Cook 15 minutes per pound on powerlevel 8.



Adobo Cutlets1 (4-6 ounce) pork cutlet2 tablespoons white vinegaradobo seasoning(available in Mexican food stores)

chopped radishes for garnish

Place the cutlet in a shallow dish andseason with adobo mixed with thevinegar. Place the dish on the 4”rack and cook on power level HI for15 minutes or until juices run clear.Sprinkle with radishes and serve.

(1 serving)

PORK • 60

TIPS FOR PORK

For even browning, turn pork halfwaythrough the cooking process.

To use your favorite dry seasoningson frozen pork, sprinkle a little wateron top of the pork and then add yourseasonings. This will allow theseasonings to stick to the pork.

Brush sauces on fresh pork so theseasonings bake right in. To savetime, marinate pork in a sealed bag orcontainer and freeze into separateservings. When ready to use, refer tothe cooking guide.

Place aluminum foil over the top toprevent the pork from browning toofast. Be sure to secure the aluminumfoil to the sides of the rack or extendthe aluminum foil outside the oven toprevent the NuWave Pro InfraredOven’s internal fan from moving thealuminum foil around during thecooking process

Pork in Mole Sauce1 (4-6 ounce) pork chop or cutlet2 tablespoons mole sauce2 tablespoons sesame seeds

*Mole sauce is available in Mexicanfood stores and provides aninteresting taste to pork and chickenrecipes. Spread the sauce over thesurface of the pork and sprinkle onthe seeds. Place on the 4” rack andcook on power level HI for 10minutes, turn over and cook foranother 5 minutes or until juices runclear. (1 serving)

Baked Ham in Cola- This Southern style ham has becomevery popular in the last 20 years.

10 lb. ham with bone in.1 can cola1 cup brown sugar2 teaspoon dry mustard1 teaspoon freshly groundpepper

1½ cup bread crumbs, plain

Place the ham on the 1”rack, fatside down. Add half can of cola tocover the ham. Cook on power levelHI for 15 minutes per pound; frozenham 20 minutes per pound. Baste theham every 15 minutes. Remember tohit PAUSE before opening the ovenand START to resume cooking. Mixbrown sugar, mustard, pepper andbread crumbs together and add themixture to the ham at the last15 minutes of cooking. Pat downon the ham and add the rest ofcola. Pour slowly. Bake the hamfor 15 minutes. Let rest with thedome lid on for 5 minutes

Tips: For the better flavor, use aham with the bone. The bone canbe also used to make soup.

Asian Marinated Pork Chopswith Pineapple Relish- Use a 1 to 1½” boneless or bone-in chop.This is an excellent recipe to freeze and pullout to cook in the NuWave. I also substitutechicken, shrimp and beef.

4 (1 to 1½” thick) pork chops1 teaspoon ground ginger¼ teaspoon black pepper¼ cup soy sauce¼ cup extra virgin olive oil3 cloves chopped garlic1 tablespoon brown sugar

Mix all ingredients in a freezer safebag and marinate in your freezer orin your refrigerator for 2 hours. Placemeat on 4” rack and cook on powerlevel HI for 12 minutes per side forfrozen. (4 servings)

Tips: Cook time frozen: 12 minutesper side. Thawed: 6 to 7 minutes perside. Please keep in mind these areestimates and depending on the sizeand thickness cooking time may vary.

Pineapple Relish:1 cup Fresh or canned pineapple(juice drained from can)

¼ cup sliced red onion3 tablespoons choppedflat leaf parsley

top with pineapple relishsalt & pepper to taste


PORK • 62

Glazed Spareribs1 pork spareribs cut into piecesthat will fit on the 4” rack1 cup melted orange marmalade2 teaspoons Dijon mustard1 teaspoon lemon juice1 tablespoon Worcestershiresauce

season with salt and pepper

Melt marmalade and add mustard,lemon juice and Worcestershiresauce. Baste ribs. Place on the 4”rack and cook on power level HI for15 minutes per side (frozen is 25minutes per side). Let the meat situnder the dome for 5 minutes.

(4 servings)

Tips: Place your bake potatoes onthe 2” rack* while cooking your ribs.Medium potatoes will be done whenribs are done.

*If you don’t have a 2” rack,it’s available on our website:www.nuwaveoven.net.

Chilied Pork Chops4 loin pork chops (1”)6 tablespoons extra virgin olive oil2 cloves garlic, minced1 teaspoon oregano1 teaspoon cumin1½ teaspoon salt2 tablespoons chili powder2 tablespoons green chilies2 tablespoons fresh cilantro

Place oil and all herbs andseasonings into a bowl and mix.If you are freezing, do in plasticfreezer bag. Place pork chops inmixture and for 1 hour or overnight.Place chops on your 4” rack and cookon power level HI for 5 to 6 minutesper side if thawed (10 to 12 minutesper side if frozen. Keep in mind theseare estimates). When juices run clearthe pork chops are cooked. Let meatrest for 5 minutes before cutting.Potatoes or vegetables arerecommended as a side dish.

(4 servings)

Italian Sausage with Peppers4 ounces Italian sausage1 red bell pepper, cored andsliced

3 scallions, cut into 1” pieces2 cloves garlic, minced1 tablespoon olive oil

Place everything in a shallow ovensafe dish and set on the 4” rack.Cook on power level HI for 5 minutes.Turn the sausage over and cook anadditional 5 minutes.

(1 serving)


Thai Pork Tenderloin- An easy preparation for tender full-flavoredtenderloin. Marinate a few of these and haveready in the freezer for a quick easy meal.Serve with broccoli and stir-fried rice. Thismakes wonderful leftovers for sandwiches.For a less spicy version, use 1 tablespoonof Asian chili sauce.

2 each pork tenderloins(about 12 ounce each)2 cloves garlic, minced1 tablespoon chopped gingerroot(1 teaspoon dry gingerroot)2 tablespoons choppedfresh cilantro

3 tablespoons Hoisin sauce2 tablespoons lime or lemon juice1 tablespoon soy sauce1 tablespoon sesame oil2 tablespoons sweet Asianchili sauce

In a small bowl, combine garlic,ginger, cilantro, Hoisin, lime juice, soysauce, sesame oil, and chili sauce.Arrange the tenderloins in a singlelayer in a dish just large enough tohold the tenderloins. Pour over themeat, turning to coat. Cover andrefrigerate for 1 to 4 hours. If you arefreezing, do in a plastic freezer bag.Place tenderloins on your 4” rack andcook on power level HI for 12 minutesper side if thawed, cook 18 to22 minutes per side if frozen (keepin mind these are estimates). Whenjuices run clear the tenderloin iscooked (internal temperature of 170degrees F). Let meat rest for5 minutes for cutting. Slice meaton the diagonal.

(6 servings)

Pork Chops with MustardSauce

2 tablespoons butter1 tablespoon prepared mustard1 tablespoon cream½ teaspoon dried tarragon1 (4-6 ounce) pork chopsalt & pepper to taste

Mix the first five ingredients andspread over the surface of the pork.Place the chop in a shallow dish andcook on power level HI on the 4” rackfor 15 minutes or until juices run clear.

(1 serving)

Kielbasa Casserole with Riceand Vegetables

1 can (10¾ ounce) condensedcream of celery soup, undiluted

3/ 4 cup water1 tablespoon butter or margarine1½ cups instant rice1 lb. sausage, sliced into ½”pieces

1 (10 ounce) package frozenpeas, thawed

1 (10 ounce) package frozencorn, thawed

1 (4 ounce) cup shreddedCheddar cheese

In a medium saucepan, combinesoup, water, and butter. Bring to aboil, mixing until smooth. Stir rice intothe soup mixture, cover and let stand5 minutes. Stir in sausage, peas, andcorn. Place rice mixture in oven safedish to fit into the NuWave. Placedish on liner pan and cook on powerlevel HI for 20 minutes. Top withcheese and cook 1 to 2 minutes moreor until cheese melts.

(4-6 servings)


SEAFOOD • 6463 • THE NUWAVE COMPLETE COOKBOOK

Steaming Recommendations

Whole FishFlesh should be opaque and

almost ready to flake

ShrimpFlesh turns opaque and outside

shell turns pink to red

ScallopsFlesh turns opaque

Lobster TailsFlesh turns opaque and outside

shell turns to red



TIPS FOR SEAFOOD

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

To use your favorite dry seasoningson frozen fish, sprinkle a little wateron top of the fish and then add yourseasonings. This will allow theseasonings to stick to the fish.

To steam fish, place aluminum foilover the top of the fish. Be sure tosecure the aluminum foil to the sidesof the rack or extend the aluminumfoil outside the oven to prevent theNuWave® Pro Infrared Oven’s internalfan from moving the aluminum foilaround during the cooking process.

Place lemons on the 4” rack and heaton power level HI for 2 to 3 minutesto get the most lemon juice.

Melt butter on power level HI for 4 to6 minutes.

Ancho Chili Crusted SalmonTacos

24 ounces salmon filets1 tablespoon canola oil1 teaspoon ground ancho chilipowder

1 tablespoon cumin2 tablespoons brown sugar1 teaspoon soy sauce6 ounces shredded cabbage½ cup jalapeno ranch dressing8 to 12 corn tortillas

Rinse the salmon filets and drain onpaper towel. Brush with the oil onboth sides. Place salmon onparchment paper skin side up on 4”rack. Cook for 5 minutes on powerlevel HI. Meanwhile stir together thechili powder, cumin and brown sugar.Turn the salmon when the 5 minutesare up and drizzle the soy sauce overthe top. Sprinkle the brown sugarmixture over the top of the salmon.Cook on power level HI to desireddoneness, about 8 to 10 minutesmore. While the salmon is cooking,toss together the cabbage and thedressing. Warm the tortillas wrappedin foil in the bottom of the oven for thelast 5 minutes while the salmoncooks. Serve the salmon with thewarm tortillas and cabbage mixture.

(4 servings)

Basswith Fennel6 ounces stripped or black bass,(1” thick)

1 teaspoon fennel seeds, crushed1 tablespoon olive oil1 tablespoon lemon juicesalt & pepper to taste

Mix the ingredients except the fish.Place the fish on the 4” rack andspread on the fennel mixture. Cookon power level HI for 8 minutes.

(1 serving)

Artichoke Topped Tilapia4 (6-8 ounce) tilapia filets, rinsed2 tablespoons olive oil1 tablespoon Italian herbseasoning

1 teaspoon soy sauce1 cup prepared artichoke antipastofrom jar, drained

½ cup grated Parmesan cheese8 pieces of parchment paper;same size of each tilapia filet

Place each tilapia filet on a piece ofparchment paper. Set the remainderof parchment papers aside. Mixtogether the olive oil, Italian herbseasoning and soy sauce. Brush theexposed side of each filet with theolive oil mixture and place on 4" rack.Cook on power level HI for 7 minutes.Place the remaining parchmentsheets over each filet and turn overeach filet on the rack and discard theoriginal 4 pieces of parchment paper.Cook on power level HI for 3 minutesmore or until fish is just barelycooked. Mix the artichoke toppingwith the cheese. Divide this mixturein an even layer over each filet. Cookon power level HI for 2 minutes more.Serve filets on parchment paper.

(4 servings)

Snapper with a Snap4 red snapper filets,about 1½ lbs.

4 cloves garlic, minced½ teaspoon dried pepper flakes1 teaspoon olive oil1 teaspoon ground cuminjuice of 1 lemonchopped cilantro

Place fish in single layer in shallowpan. Mix other ingredients exceptcilantro and pour over fish. Placedish on 4" rack and NuWave onpower level HI for 10 to 12 minutes.Sprinkle with cilantro and serve.Frozen: Cook 16 to 18 minutes

(4 servings)


65 • THE NUWAVE COMPLETE COOK-

Tuna with Fresh Orange Salsa- A penetrating, earthy cumin rub on the tunaperfectly complements the vibrant, orangeand walnut salsa.

4 fresh or frozen tuna steaks,rinse steaks and pat dry

1 teaspoon orange peel,finely shredded

4 medium oranges, peeled,sectioned, and coarselychopped

1 large tomato,seeded and chopped¼ cup snipped fresh cilantro2 tablespoons green onion,chopped

2 tablespoons walnuts, chopped1 tablespoon lime juice½ teaspoon ground cumin1 tablespoon olive oil

In a small bowl combine cumin, ½teaspoon of salt, and ¼ teaspoonblack pepper. Brush fish with olive oiland sprinkle with cumin mixture.Place fish on the 4” rack and cook onpower level HI for 4 to 5 minutes perside (if fish is thicker or thinner thanan inch, refer to the Quick and EasyCooking Guide). Fish should forkeasily when tested. Spoon salsa overthe fish, and serve.

(4 servings)Salsa:In a medium bowl combine theorange peel, chopped oranges,tomato, cilantro, green onion, walnuts,lime juice, ¼ teaspoon salt, and ¼teaspoon black pepper. Set aside.

Nutrition facts per serving:262 calories, 12g total fat,2g saturated fat,43mg cholesterol, 343mg sodium,11g carbohydrates, 3g dietary fiber,28g protein.

Peppered Tuna withHoisin Sauce- I love cooking with these Asian flavors.Serve as a dinner or top Wonton crisps with aslice of this tuna and a dollop of Hoisin sauceand serve on a platter as an elegant partysnack.

4 each 5-6 ounce pieces of tuna(½” pieces)1 teaspoon Szechuan1 teaspoon peppercorns, crushed1 teaspoon black pepper, crushed2 tablespoons soy sauce3 tablespoons sesame oil1 tablespoon lemon juicemix the above spices and spreadover tuna

Hoisin Sauce:2 tablespoons soy sauce2 tablespoons Hoisin Sauce1 tablespoon honey or molasses1 clove garlic, minced2 tablespoons fresh lime Juice½ teaspoon grated fresh ginger½ teaspoon chili paste,or more to taste

2 tablespoons peanut oilor sesame oil

(4 servings)

In a small bowl mix ingredients in asmall bowl for dipping sauce. Placetuna pieces on the 4” rack that havebeen spread with the oil and peppermixture. Cook on power level HI for4 minutes per side (if you use thickerpieces (1”) it’s 5 to 6 minutes perside). Place the Hoisin sauce in asmall dipping bowl.

Tips: I love asparagus with this meal.Just coat them with extra virgin oliveoil and sprinkle kosher salt. Placethem on the 4” rack and cook onpower level HI for 3 minutes (ifasparagus are thicker, add an extraminute).

SEAFOOD • 66

Simple Sole1 (5 ounce) filet of sole1 tablespoon lemon juice2 tablespoons buttersalt & pepper to taste

Place the fish in a shallow dish andadd the other ingredients. Place on the4” rack and cook on power level HI for5 minutes. (1 serving)

Shrimp in Spiced Beer1 lb** shrimp4 cloves garlic, minced1 cup beer1 tablespoon Old Bay® seasoning

Place everything in an oven safe dishand place on 4" rack. Cook on powerlevel HI for 8 minutes (frozen: 12minutes).**Cooking time may vary dependingon size of shrimp. Large Shrimp: Peeland de-vein. Serve hot or cold. Small‘peel and eat’ shrimp: leave shell onand serve.

(4 servings)

Shrimpwith Lemon12 large shrimp, peeled

and deveinedjuice on half lemon2 tablespoons olive oil1 teaspoon lemon pepper

Place everything in a shallow bowland set on the 4” rack. Cook onpower level HI for 6 minutes, stirringhalfway. (2 servings)

Cheesy Crab Melts- This recipe can use canned tuna and is greatas a sandwich. Having lived in New Orleansfor 20 plus years, I always use jumbo lumpcrab meat. I became spoiled! You may usewhatever kind of crab you want.

7 ounces jumbo lump crab meat½ cup shredded Cheddar, Brieor Asiago cheese

¼ cup celery, finely chopped¼ cup red bell pepper,finely chopped

¼ cup green onion,finely chopped

¼ cup mayonnaise1 teaspoon Russian-stylemustard or Dijon

½ teaspoon salt¼ teaspoon black pepper3 English muffins

Pick through crab to make sure thereare no shells. If using crab meat thathas any liquid, please squeeze outany extra liquid. Combine all otheringredients except English muffins.Gently fold all together. Cut Englishmuffins in half horizontally. Place onthe 4” rack. Spread crab mixtureevenly over muffins. Bake on powerlevel HI for 5 to 6 minutes, or untilcheese is bubbly. (6 pieces)

Sweet Chili Scallops16 to 18 ounces sea scallops1/8 cup olive oil1 tablespoon soy sauce1 tablespoon sweet chili powder1 tablespoon ground cumin

Rinse the scallops and drain on papertowel. Mix together the olive oil, soysauce, chili powder and cumin. Justprior to cooking, toss the scallops inthe marinade. Place the scallops on4” rack. Cook for 4 minutes on powerlevel HI, turn the scallops and cook3 more minutes on power level HI,or to desired doneness. (4 servings)


Lobster Tail with CrawfishMeat1 (4-6 ounce) lobster tail,removed from shell and cutinto 1” pieces

3 ounces crawfish2 tablespoons butter2 tablespoons dry Sherry2 tablespoons grated Parmesancheese

If cooked while frozen, cook for5 minutes before adding otheringredients. Mix everything in ashallow dish and place on the 4” rack.Cook on power level HI for 10 minutes,stirring once.

(1 serving)

Lobster Thermidor1 (4-6 ounce) lobster tail,removed from shell andcut into 1” pieces

2 tablespoons butter2 tablespoons heavy cream2 tablespoons minced shallot½ teaspoon dry mustardchopped parsley

Mix everything in a shallow dish andplace on the 4” rack. Cook on powerlevel HI for 10 minutes, stirring once.

(1 serving)

Clams & Sausage1 sausage, crumbled8 littleneck clams or1 can (8 ounces) whole clams1 clove garlic, mincedchopped cilantrolemon slicesTabasco sauce to taste

Scrub the clams in the shell and mixwith the other ingredients except thelemon slices in a shallow bowl. Placeon the 4” rack and cook on powerlevel HI for 10 minutes or until theclams open and the sausage iscooked. Serve with the lemon slices.

(1 serving)

Shellfish Medley4 littleneck clams4 large shrimp4 mussels2 squid, cleaned and cutinto 1” rings

2 cloves garlic, minced2 tablespoons olive oil¼ cup clam juice1 tablespoon hot saucedash of minced parsley

Scrub the clams and mussels. Mixeverything in a pie plate and place onthe 4” rack. Cook on power level HIfor 15 minutes or until the clams andmussels are opened.

(2 servings)

Grilled Calamari4 medium squid, cleaned2 tablespoons olive oil2 tablespoons butter1 teaspoon parsley, choppedsalt & pepper to taste

Mix everything in a shallow dish andplace on the 4” rack. Cook on powerlevel HI for 10 minutes, stirring once.Sprinkle with parsley and serve.

(2 servings)

SEAFOOD • 6867 • THE NUWAVE COMPLETE COOKBOOK

Shrimp Dijon Chef Jennifer’sStyle- This recipe is done in the 12” liner pan andcooked on the 1” rack. I make this a dayahead if I’m having people over. It freezesgreat! I serve this as an entrée over rice, andas an appetizer with bread rounds orcrackers. This recipe has a lot of garlic, so ifyou don’t want that much garlic scale back.Here’s a tip; if you open up the garlic bulband it smells very strong cut back, the samegoes for onions. I was taught to cook withmy senses. Enjoy!

2 lbs. 21/25 peeled and de-veinedshrimp (the below needs to bebrought to a boil in saucepanor stove top)

5-6 cloves garlic, chopped2 sticks butter1 cup dry white wine¼ fresh parsley, chopped1 lemon, juicedblack pepper to taste1¾ Italian bread crumbs

Wash and peel and de-vein shrimp.Pat dry and place in the 12” liner pan(use already peeled and de-veinedshrimp to save time). In a sauce pot,add garlic, butter, wine, parsley,lemon, and pepper. Bring to one quickboil. Reduce and simmer for 5minutes. Remove from the heat andadd bread crumbs. Mix well. Placecrumb mixture on top of the shrimp.Place on the 1” rack and cook for20 minutes on power level HI. Checkfor salt and add as needed.(6 servings for dinner or 12 servingsfor appetizer)

Tips: When adding salt, use saltedbutter for better flavor. Asparagus isa good side dish.

Lemon Salmon with a MangoSalsa- This is a perfect for a quick weeknight meal.Papaya or pineapple can be used in place ofmango.

4-6 ounces salmon fillets2 tablespoons lemon juice1 tablespoon olive oil1 tablespoon grated lemon zest2 teaspoon Dijon mustard½ teaspoon black pepper

In a small bowl, whisk together lemonjuice, olive oil, lemon zest, mustardand pepper. Place fish in a bakingdish and pour marinade over fish.Marinate refrigerated for 20 minutes.While fish is marinating prepare salsa.

Mango Salsa:1 ripe and peeled mango, diced2 green onions, finely chopped¼ cup red bell pepper, chopped2 tablespoons fresh cilantro,chopped

2 tablespoons lime juice

Place salmon on the 4” rack and cookon power level HI for 5 to6 minutes per side (cook time mayvary depending on the size of thefillet. About 1” thick arerecommended). Place mango salsaover the salmon and Enjoy.

(4 servings)


VEGETARIAN • 7069 • THE NUWAVE COMPLETE COOK-

TIPS FOR VEGETARIANDISHESEgg substitutes may be used in placeof raw eggs in all recipes.

To prepare rice, place appropriateamounts of rice, hot boiling water,butter and salt in a covered dishaccording to directions. Place thecovered dish right on the liner pan.Cook on HI for around 30 minutesuntil tender. For extra flavor, add 1/2onion (finely chopped) to the ricemixture.

For instant rice, use twice the amountof instant rice that the recipe calls for.Put the instant rice in a pan, bring therecipe’s amount of water to a boil,pour over the rice, cover and let standfor 5 minutes. Proceed with therecipe, figuring about 30 percent lesscooking time than needed. Test fordoneness in the center-bottom area ofthe rice. This rice is the last to becooked.

For casseroles, place the casseroledish in an oven-safe dish, cover andplace on the 1” rack. Cook for about20 percent less time than the originalrecipe. If melting or broiling, simplytake off the foil and bake for anadditional 5 to 10 minutes dependingon doneness and appearance.

Casseroles cook the best whenthey’re less than 3” deep. If they needto be cooked more than 20 minutes,cover with aluminum foil to avoidover-browning.

TVP Note: Textured VegetableProtein (TVP) is a soy product thatcomes in a variety of forms andflavors. It is high in protein and haslittle or no carbohydrates. Forbreading poultry, meat or vegetables,place the TVP in a food processor orblender and grind until fine. Add 2tablespoons of butter to 1 cup of fineTVP and cook in the NuWave for 5 to6 minutes or until crunchy.Refrigerate until used as breading, orsimply sprinkle over recipes to give acrunchy texture. TVP also comes insmall dice-sized chunks that can beused as croutons in salads andsoups. Keep a supply on hand andreplace bread crumbs, crackers, cornflakes or other high carbohydratebreading ingredients.

Stuffed Pepperswith Barley1 cup reduced-sodium chickenor vegetable broth

1 cup sliced fresh mushrooms2/3 cups quick-cooking barley2 large red, yellow, or greenpeppers (about 1lb.)

1 egg, beaten3/4 cup shredded Mozzarellacheese

1 large tomato, peeled, seeded,and chopped

1/2 cup shredded zucchini1/3 cup soft bread crumbs1/2 teaspoon dried basil, crushed1/8 teaspoon dried rosemary,crushed

1/8 teaspoon onion saltseveral dashes bottled hotpepper sauce

In a medium saucepan combine thebroth, mushrooms, and barley. Bringto boiling; reduce heat. Simmer,covered, for 12 to 15 minutes or untilbarley is tender. Drain thoroughly.Cut peppers in half lengthwise;remove seeds and membranes. In amedium mixing bowl stir together theegg, 1/2 cup of the cheese, the tomato,zucchini, bread crumbs, basil,rosemary, onion salt, and bottled hotpepper sauce. Stir in cooked barleymixture. Place peppers, cut side up,on the 1” rack. Spoon barley mixtureinto the pepper halves. Cover andbake on power level HI for 15 to 20minutes or until filling is heatedthrough. Sprinkle remainingcheese over the peppers.Bake on power level HIuncovered for 2 to 3minutes.

(4 servings)

Alternative:Try eggplant asa substitute forthe peppers.

Grilled Vegetable Quesadillas- Colorful grilled vegetables and Pepper-Jackcheese make a lively and satisfying filling forthese quesadillas.

8 flour tortillas (6”)1 small zucchini, slicedlengthwise into 4 slices

1 small yellow squash, slicedlengthwise into 4 slices

1 red bell pepper seeded andcut into 8 pieces

1 green bell pepper, seededand cut into 8 pieces

1 small red onion cut into slices2 cloves garlic, sliced1 cup shredded Pepper-Jackcheese¼ cup cilantro, chopped¼ cup olive oilKosher salt and black pepperto taste

Cut the vegetables and place in thebowl. Toss them with olive oil, salt andpepper. Spread on the 4”rack andcook on power level HI for 5 minutes.Turn vegetables and cook anadditional 5 minutes. Remove.Arrange the vegetables on four of theflour tortillas. Top with cheese andcilantro and the remaining tortillas.Lightly spray the tortilla tops withnon-stick cooking spray. Place twotortillas at a time on the 4” rack andcook for 3 minutes or until the cheeseis melted. Cook the remaining twoand serve with your favorite salsa.

(4 servings)


VEGETARIAN • 72

Ricotta Spinach Rolls8 lasagna noodles, cooked anddrained

Sauce:1 medium onion, finely chopped2 cloves garlic, minced1 tablespoon butter3 cups tomato sauce1 teaspoon oregano½ teaspoon thyme leaves½ teaspoon basil¼ cup chopped mushrooms(optional)

Filling:1 (10 ounce) package frozenchopped spinach

1 cup Ricotta or Cottage cheese2 tablespoons Parmesan cheesedash pepper

To prepare the Sauce:Saute onion and garlic in butter untilvegetables are tender. Add tomatosauce, seasonings, mushrooms, andsimmer.

Cook spinach according to packagedirections. Drain and squeeze outexcess water. Blend togetherspinach, cheeses and pepper.Spread mixture evenly along entirelength of each noodle. Roll each oneand place on its side in the liner panlightly greased. Cover with sauce.Bake in NuWave on power level HI for15 minutes or until heated through.

(4-6 servings)

Summer Fresh Peppers withFresh Herbs and Tomatoes- I love the freshness and the simple ease ofthis dish. If you have a garden full of peppers,make these and freeze and pull out inJanuary and start counting the days untilwe will be out in our gardens again, too.

3 red or yellow bell peppers,halved lengthwise and seeded

3 medium tomatoes, coredand cut in wedges

1 tablespoon capers3 cloves of garlic, thinly sliced¼ cup fresh basil, shredded½ cup dry bread crumbs½ teaspoon salt¼ teaspoon black pepper2 tablespoons olive oil

Arrange peppers cut side up in asingle layer on the 4” rack. Placetomatoes, capers and garlic in peppercavities. Sprinkle with basil, breadcrumbs, salt and pepper. Drizzle oliveoil over top. Cook in your Nuwaveoven on power level HI for 20minutes. Keep in mind the cookingtime could be a couple minutes moreor less depending on the size of thepeppers.

(6 servings)


Tomato and Olive Tart- One bite of this French tart and you’ll feel likeyou’re in Provence. All the flavors of theMediterranean - tomatoes, shallots, olives,fennel, thyme, and garlic - top sheets offlakey phyllo dough. I use plum tomatoes,because they are firm, meaty, and hold upwell in cooking.

3 Plum tomatoes, thinly sliced15 small oil-cured black olives,pitted and chopped

1 large shallot, minced1 tablespoon thyme, mincedor 1 teaspoon dried

1 tablespoon fennel seeds,finely crushed1 tablespoon olive oil4 (12” x 17”) sheets phyllo(at room temperature)

½ cup shredded Havarti cheese¼ cup basil, chopped

Place tomato slices on 2-3 layers ofpaper towels. Cover with more papertowels and blot gently. Let stand for10 minutes. Combine the olives,shallot, thyme, fennel, and olive oil ina small bowl. Spray the 10” bakingpan with non-stick spray, or use an8” x 8” square pan sprayed. Lay onelayer of Phyllo dough in pan andspray with olive oil. Repeat for thenext three layers. Roll the edges ofthe phyllo in to make a rim and sprayolive oil. Arrange the tomatoes acrossthe phyllo. Sprinkle the olive mixtureon top of the tomatoes evenly. Bakeon the 1” rack and cook on powerlevel HI for 10 minutes or until theedges become brown and tomatoesare soft. Sprinkle the cheese over tartand bake for 2 more minutes onpower level HI. Remove and addbasil. Cut tart into 6 pieces. Servehot.

Tofu Teriyaki12 ounces super firm tofu¼ cup each of honey &soy sauce

1 teaspoon ginger powderhot sauce of choice, to taste1 clove fresh minced garlic1 tablespoon sesame oil3 drops liquid smoke

Slice the tofu like a loaf of bread inabout 3/4” thick slices. Place the slicesin a single layer on paper towel todrain. Mix together the honey, soysauce, ginger, hot sauce, garlic,sesame oil and liquid smoke. Brushthe tops of the tofu slices with themarinade. Place brushed side downon the 4” rack. Brush the tops of theslices with the marinade. Cook onpower level HI for 10 minutes, turnthe slices, brush again with themarinade and cook on power level HIfor an additional 10 minutes.

(4-6 servings)

Taco Pie2 cups prepared mashedpotatoes, cooled

4 veggie burgers1 cup salsa1½ cups Mexican blendshredded cheese

Frost the inside of a 8” or 9" pie dishwith the potatoes. Crumble theveggie burgers evenly over thebottom. Spoon the salsa evenly overthe crumbled burgers. Sprinkle thecheese over that. Tent the dish withfoil and cook on 4" rack on powerlevel HI for 7 minutes. Remove thefoil tent and cook on power level HI 3to 5 minutes longer, until cheese isbubbling and golden brown.

(4-6 servings)


73 • THE NUWAVE COMPLETE COOKBOOK DESSERTS • 74

TIPS FOR DESSERTSCookies can be baked right in yourliner pan, and you can use the rackas a cooling rack. Depending on thecookie’s size, place about 10 to 12cookies directly on the liner pan.Bake on power level HI for 9 to 12minutes. Remove dome and let thecookies rest on the liner pan for about2 minutes. Place them on the rack tofinish cooling.

For bottom crust pies, bake the crustonly for 15 to 20 minutes.Add the pie filling and cook remainingtime as directed.

If any desserts begin to brown toofast, place aluminum foil over the top.Be sure to secure the aluminum foil tothe sides of the rack or extend thealuminum foil outside the oven toprevent the NuWave® Pro InfraredOven’s internal fan from moving thealuminum foil around during thecooking process.

If the recipe calls for a glaze, place iton the last 5 minutes of cooking timeto prevent overcooking. For betterresults with desserts and breads,reduce to power level 8. Place thedish on the 1” rack. Use the originaldirections instead of decreasing thetime by 20 percent.

CinnamonPecanBites2/ 3 cup milk2 tablespoons cream4 tablespoons unsaltedbutter, melted

1 cup brown sugar1 small tube refrigeratorcinnamon roll dough

½ cup chopped pecans

Mix together the milk, cream, butterand sugar and place in a 9” cakepan. Place pan on the 1” rack andcook on power level HI for 4 minutes.Cut the cinnamon rolls into quartersand distribute the pieces in the warmcaramel in the pan leaving space inbetween each piece. Cook on powerlevel HI for 10 minutes. Sprinkle thepecans over the pan and cook anadditional 3 to 5 minutes. Servewarm. (8 servings)

Apple Crisp4 apples peeled, cored, andsliced 1/8" thick

½ cup flour½ cup brown sugar, firmlypacked

½ cup quick cooking oatmeal¼ cup butter, softened¼ cup granulated sugar3/4 teaspoon cinnamon

Grease an 9" round cake pan. Placesliced apples in the pan. In a mediumbowl, combine flour, brown sugar,oatmeal, and softened butter until wellmixed. Set aside. In a small dish mixgranulated sugar and cinnamon.Sprinkle over the apples. Pat theoatmeal mixture on top. Place on the1" rack and cook on power level 6 for47 minutes or until apples are tenderand juices are bubbly.

(8 servings)

Pound Cake- This recipe comes from a friend of mine fromRichland Parish, Louisiana. Pair this cakewith strawberries in season and fresh whipcream and it’s heaven.

8 eggs, separated6 tablespoons sugar1 lb. butter or margarine3½ cups all purpose flour½ cup light cream2½ cups sugar1 tablespoon vanilla

Separate eggs and beat the eggwhites until stiff with 6 tablespoonssugar. Set aside. Beat egg yolks in aseparate bowl. Cream margarine and2½ cups sugar until well mixed. Addegg yolks that have been beaten. Addflour and cream alternately into theegg yolk mixture. Add vanilla. Fold instiffly beaten egg whites. Bake in alarge bread pan (4” x 8”) that’s beenwell greased and floured. Bake on 1”rack on power level HI for 60 to 65minutes. Check with a toothpick fordoneness. Let cool in pan for10 minutes before removingfrom pan. (6 servings)

Tips: Slice some of yourfavorite fruits or eat plain.As I mentioned above, inseason strawberries are theway to go. I whip 1 cup ofwhipping cream with a littlesugar and beat on high untilfluffy in cold metal bowl.The trick to good whip creamis no liquid in the bowl andclean beaters.


DESSERTS • 76

LemonSquares1 cup flour½ cup butter, softened¼ cup powdered sugar2 large eggs2/ 3 cup granulated sugar½ teaspoon baking powder¼ teaspoon salt2 tablespoons freshly squeezedlemon juice

In a medium bowl, blend together theflour, butter and powdered sugar.Press evenly in an 8” x 8” glass pan.Place on 1” rack and bake on powerlevel HI for 20 minutes. Meanwhile,mix together the eggs, sugar, bakingpowder, salt, and freshly squeezedlemon juice. Pour on top of crust.Cover pan with foil, securing theedges to prevent foil from coming off.Bake on HI for 13 minutes. Make ahole in the center of the foil and peelback a bit. Bake on HI for 8 minutes.Take off foil and bake for an additional4 minutes. Cool completely beforecutting into 16 squares. Sprinkle withpowdered sugar.

(8 servings)

LemonDrizzle Coffee Cake4 tablespoons butter1 cup sugarjuice from 3 fresh lemons1 teaspoon pure vanilla extract8 unbaked refrigerator biscuitspowdered sugar for dusting

In a small saucepan over mediumheat, stir together the butter, sugar,lemon juice and vanilla until butterand sugar melt. Keep warm. Place 1/2of the warm syrup in the bottom of a9” cake pan and place on 1” rack.Carefully pull apart four biscuits andlayer the eight split biscuit pieces inthe syrup. Pour another 1/3 of thesyrup over the biscuit pieces. Bakeon power level 8 for 10 to 12 minutes.Pull apart the remaining biscuits intohalves and place over the bakedbiscuits in the pan. Pour theremaining syrup over that and bakeon power level 8 for an additional 10to 12 minutes. Dust with powderedsugar and serve warm. (8 servings)

English Toffee Bars2 cups flour3/4 cup granulated sugar3/4 cup butter, softened1 large egg1 teaspoon baking soda1 teaspoon vanilla1 (8 ounce) package of milkchocolate toffee bits

Mix all the ingredients together in amedium bowl until well blended.Divide the dough in half (about 1½cups). Give the baking pan a quickspray of oil. Gently pat the dough inbaking pan. Place on 1" rack andbake on power level HI. Before theycool completely, cut into bars.

For crunchy bars:Bake for 20 minutes.For chewier bars:Bake for 15 minutes.

(Makes two 10" baking pan)


Jen’s Brownies4 squares unsweetened chocolate4 large eggs½ lb. butter or margarine(2 sticks)

2 cups sugar1 teaspoon vanilla1 cup sifted flour¼ teaspoon salt2 cups pecans, chopped

Melt chocolate with butter ormargarine in a small saucepan. Beateggs well in a large mixer bowl;gradually beat in sugar until mixture isfluffy and thick (this takes 10 minutesin an electric mixer). Stir vanilla intochocolate mixture and then fold inflour, salt, and nuts until blended.Pour into two 10” greased bakingpans. Place baking pan on 1” rackand bake 1st cake on power level HIfor 20 minutes. Brownies should befudge like in the middle. For 8” x 8”pan, bake for 22 minutes on powerlevel HI. Cut rounds into pie cuts.Add some powered sugar andwhipped cream and enjoy!

BakedApples4 medium apples (Honey Crisp,Washington, Gala, GoldenDelicious-use any of yourfavorite apples)¼ cup maple syrup¼ cup apricot jam or yourfavorite jam

¼ cup apple juice or water2 tablespoons lemon juice¼ teaspoon ground nutmeg

Core apples using an apple corer ormelon ball scoop. Using a sharp knife,score and peel about a third of theway down the apples (this preventsthe apples from bursting). Arrange theapples in a 10” baking pan. In a smallbowl combine all of the rest of theingredients and mix. Spoon into thecenter of the apples, letting theremainder drizzle over. Place on the4” rack and bake on power level HIfor 15 minutes. Let cool for 5 minutes.The jelly will be very hot. Check tomake sure the apples are tender(cooking times vary depending on thesize of apples).


Nana’s Shortbread Cookies- My Nana was a wonderful baker. She alwaystaught me to bake with real butter. If you’regoing to indulge in sweets you might as welluse the real butter. As I stated all along I’m aChef not a baker, but I always have butter onhand for those times I’m forced to bake.Baking, unlike cooking is an exact science.Therefore you have to measure everything.I cut the 10” baking pan in pie shape cookies.Reminds me of the old fashion tea biscuits.

1 cup un-salted butter½ cup Confectioner’s sugar¼ teaspoon salt2 cups sifted flour¼ teaspoon baking powder

Cream butter until soft. Add sugargradually and cream. Add dryingredients and mix thoroughly. Patinto the pan size you are using. Bakeat power level HI for 20 minutes forthe 10” baking pan on the 1” rack.Bake at power level HI for 25 minutesfor the 8” x 8” pan on the 1” rack.While still warm, sprinkle withpowered sugar.

(Makes one 10” baking pan orone 8” x 8” pan of shortbread)

Caramelized Pineapple Sundaes4 (1" thick) slices fresh pineapple,trimmed leaving in the core

1/2 cup brown sugar1/2 teaspoon cinnamon2 tablespoons heavy cream4 scoops vanilla bean ice creamor vanilla frozen yogurt

1 cup hot fudge sauce, warmed

Place the pineapple on the 4” rack.Sprinkle the tops of each slice withsugar and cinnamon. Drizzle a littlecream over the tops. Cook on powerlevel HI for 4 to 5 minutes or untilsugar bubbles and turns golden.Place the pineapple slices on servingdishes and top with ice cream andwarm fudge sauce.

(4 servings)


Bread Puddingwith aWhiskeySauce

10 slices white bread (day old)4 tablespoons white sugar3½ cups milk4 eggs, separated1 tablespoon vanilla1 tablespoon salt2 sticks butter1 cup raisins

Break bread into the oven safecasserole dish, no bigger than 1½ qt.Soften bread with small amount ofmilk. Beat sugar and egg yolks. Addmilk and stir well. Add vanilla and salt.Pour milk mixture over the bread.Fold in raisins. Cut butter into chunksand fold in. Place pan of breadpudding in 1” rack and bake on powerlevel HI for 30 minutes. Check bysticking knife in center, if it comes outclean it’s done.

Whiskey Sauce:½ cup sugar¼ cup water¼ cup butter1 shot glass Whiskey

Mix all the ingredients and cook untildissolved. Remove from heat andadd whiskey to individual taste.

(6 servings)

DESSERTS • 78

Almond Tart10-12 ounces ginger snaps,broken into pieces

1 stick unsalted butter, cut intopieces

12 ounces chopped almonds4 eggs3/4 cup light corn syrup¼ cup honey½ cup sugar1 tablespoon rum1 teaspoon pure vanilla extractdash of salt

Process the cookie pieces and butterpieces together in the bowl of a foodprocessor fitted with a steel bladeuntil the crumbs begin to softentogether. Press into a 9” tart pan,along the sides and bottom. Sprinklethe almonds evenly over the bottomof the crust. Beat together the eggs,corn syrup and honey until pale incolor. Beat in the sugar, rum, vanillaand salt. Pour over the almonds andbake on 1” rack on power level HI for5 minutes. Tent the tart with foil andbake on power level 8 for 30 minutes.Remove the foil tent and bake onpower level 8 for an additional 15minutes. Serve warm with sweetenedwhipped topping if desired.

(8 servings)

TopCrust Only Pies1 (20 ounce) can apple, cherry, orblueberry pie filling

1 package refrigerated pie crustvanilla ice cream or whippedcream for topping

Put pie filling in an 8" pie plate andflute the edges. Place on 4" rack.Bake on power level HI for 20 minutesor until crust is browned. To serve, cuttop crust with a knife and scoop outthe crust and filling into individualplates or bowls. Top with cream.

(8 servings)

Right Side Up, Upside Down,Pineapple Cake

1 package yellow cake mix1 (15 ounce) can pineapple rings½ cup brown sugar

Mix cake as directed and fill 9" piedish with batter. (You will haveenough left over to make threecupcakes). Place on the 4" rack,cover with parchment paper and bakeon power level HI for 20 minutes.Uncover, Lay pineapple over the topand cut some of the remaining ringsto fit the gaps. Sprinkle the brownsugar evenly over the top andcontinue cooking another 20 minutesor until cake is set and sugar hascaramelized. (8 servings)


SNACKS • 8079 • THE NUWAVE COMPLETE COOKBOOK

Easy Low-Fat Apple Pie2 medium Golden Delicious orGranny Smith apples

1 low-fat Graham cracker crust2 teaspoons Splenda® substitute1 teaspoon cinnamonspray butter1 can apple juice concentrate,thawed

2 tablespoons cornstarch5 sheets low-fat Graham crackers

Peel and core apples and slice thin.Layer onto Graham cracker crust in 3layers, sprinkling cinnamon, Splenda®and butter spray between each layer.In plastic bag, break up Grahamcracker sheets in small pieces (do notcrush fine) and cover apples. Thawapple juice in 2 cup measuring cup,add cornstarch, mix well. Pour overthe top of the pie slowly, moisteningcrackers, and filling shell to edge.Place on 1" rack, dome with tin foil(securing 4 corners so does not blowaround but allowing for heat to passthrough). Bake on power level HI for25 minutes, remove foil, and continueanother 20 minutes until done (totalbake time about 45 minutes).

(8 servings)

Easy Low-Fat Cherry Pie1 large can bing cherries (in waterif possible)

1 low-fat Graham cracker crust2 teaspoons Splenda® substitute1 teaspoon cinnamonspray butter

1 can apple juice concentrate,thawed

2 tablespoons cornstarch5 sheets low-fat Graham crackers

Drain water or syrup out of cherries,but do not crush the cherries. Pourinto Graham cracker crust. Sprinklecherries with Splenda® and cinnamon,and spray with butter spray. In plasticbag, break up Graham cracker sheetsin small pieces (do not crush fine) andcover cherries. Thaw apple juice in 2cup measuring cup, add cornstarch,mix well. Pour over the top of the pieslowly, moistening crackers, and fillingshell to edge. Place on 1" rack, domewith tin foil (securing 4 corners sodoes not blow around but allowing forheat to pass through). Bake on powerlevel HI for 15 minutes, remove foil,and continue another 20 minutes untildone (total bake time about 35minutes).

(8 servings)

TIPS FOR SNACKSNuts: Use pan on 4” rack and cook on HI.• Pecan or almond pieces: 3-4 minutes.• Coconut – Unsweetened and shredded:

1-2 minutes

• Whole nuts can be roasted on twolayers: For example, start one layer onthe liner pan for 6 minutes and then placeanother pan, filled with nuts, on the 4“ rackand continue for another 5 minutes. Thisdoubles the capacity!

Pumpkin seeds: Boil seeds in salt waterand let dry completely. Place seeds mixedwith oil and salt (or any other seasonings)directly on the liner pan and cook at powerlevel 8 for 6 to 9 minutes, three to fivetimes, stirring in between. If you are usingsauces, such asWorcestershire sauce,rinse off the pan in between cooking timesto make clean-up even easier.

To dehydrate fruit or meat, place verythinly sliced fruit or thinly sliced(1/8" - 1/4" thick) lean meat on racks.Be sure to spread them out for good airflow. To dehydrate fruit, such as applesor pineapples, cook on power level 4 or 5for about 3 ½ hours, depending on thethickness. To dehydrate meat, cook atpower level 4 (refer to page 84).

• Each time the cooking cycle completes,immediately reset the time until food isdehydrated. Do not let the oven rest inbetween. This will cause excessivemoisture.

• You may set the time for up to 9 hoursand 59 minutes (when using power levels1 through 9) with the digital models.However, to prevent excessive moisture,do not let the dome stay attached to theoven when dehydrating is finished.

• If too much moisture builds up in theNuWave® Pro Infrared Oven, lift thedome slightly to let some air escape.This will allow the temperature to falland the excess moisture to escape.


SNACKS • 8281 • THE NUWAVE COMPLETE COOKBOOK

Chicken Nachos- These Nachos are done in the 12” liner pan.

2 chicken breast½ cup red or green peppers,chopped

½ cup sliced onions1 large chopped tomatoes1 (7 ounce) can green chilies,drained and diced

1 can small black olives, sliced

Place chicken breast on 4” rack andcook 7-8 minutes on power level HIper side if thawed. If frozen 10-12minutes a side. Shredd the chicken.Spray the liner pan with non-stickcooking spray. Place tortilla chips inliner pan and layer with shreddedchicken, cheese and vegetables. Topwith another layer of cheese. Cook onpower level HI for 10 minutes or untilcheese is melted. Serve with salsa.

Taco Pie Casserole1 lb. ground beef1 can refried beans1 jar salsa1 (8 ounce) shredded Cheddarcheese

½ bag taco chips¾ cup water.1 package taco seasoning

Brown ground beef; strain grease.Add 1 package of taco seasoning with¾ cup water. Crush ½ a bag of tacochips into baking pan. Mix salsa,beans and ground beef, then layer allon top of the chips. Place shreddedcheese of on top of the meat andbean layer. Place on 1” rack and onpower level HI cook for 10 minutes.Cheese will be bubbly.

(Makes 1 pie plate)

Taco-Flavored ChickenWings- These wings are a hit with the kids andadults. At a football party I serve guacamoleand chips along side the wings.

1 pack taco seasoning3 tablespoons extra virgin olive oil2 tablespoons red wine vinegar2 teaspoons hot pepper sauce4 lbs. chicken wings1 cup guacamole or salsa

In a large resealable plastic bag,combine the taco seasoning, oil andvinegar and hot pepper sauce; addthe chicken. Seal bag and turn tocoat. Let the mixture sit in therefrigerator for 30 minutes. Placechicken on the 4” rack and on powerlevel HI cook for 15 minutes per side.

Tips: The great thing about Nuwaveis that you can be serving the firstbatch of wings and cooking the othersand everything remains hot.Serve with either guacamole or salsa.

(Makes 2½ dozen)

Pecan Hot Dip- This is the easiest recipe. You can substitutelow-fat cheese and sour cream. Use a smallcasserole dish that is oven safe.

1 softened cream cheesepackage (8 ounce)

2 tablespoons milk1 jar sliced dried beef, cut intotiny pieces (2½ ounce)

1 teaspoon onion salt½ cup sour cream

Topping:½ cups chopped pecans2 tablespoons butter

Mix all ingredients in the bowl (exceptfor topping) and spoon into a smallcasserole dish. Heat and crisp pecansin 2 tablespoons of butter. Sprinkleover cheese mixture. Bake on 1” rackon power level HI for 12 to 15 minutes.These can be made the day aheadand stored, covered, in the refrigeratoror held in the freezer for several daysbefore baking. Serve with yourfavorite cracker or bread.

Sweet Potato Chips2 lbs. sweet potatoes1 teaspoon seasoning salt2 tablespoons olive oil

Wash potatoes and slice them thin.Brush lightly with olive oil. Sprinklewith your favorite seasonings andplace on the 4” rack in the NuWaveOven. Crack the dome to let steamescape. Cook on power level 9 forabout 8 minutes. Turn potato slicesover, season again if desired, andcook at power level 9 for 3 to 4minutes or until crispy.

Zucchini BranMuffins13/4 cups flour3 teaspoons baking powder½ teaspoon salt½ cup brown sugar1 cup All-Bran® cereal1 cup milk1 cup grated zucchini

First mix cereal and milk, let standuntil soggy. Mix all other ingredients.Grease muffin tins. Place on linerpan and bake on power level HI forabout 20 minutes.

Tips: Add 2 tablespoons of cocoapowder and ½ cup chocolate chipsfor a sweet touch.


SNACKS • 84

Hawaiian Cheese Bread- This is another crowd pleaser. This is a greatsnack for football as a tailgating snack. Put allthis together in the foil and pop it in theNuWave.

1 loaf Hawaiian sweet bread1 block (8 ounce) Swiss cheese1 small red onion, sliced½ stick butter, melted1 tablespoon garlic, minced1 teaspoon salt

Cut bread diagonally into 1” slices towithin 1” of bottom. Repeat inopposite direction. Cut Swiss cheeseinto ¼” slices; cut slices into smallpieces. Insert into bread. Combine theonion, butter, garlic, and salt, thenspoon over bread. Wrap in foil andplace on 1” rack and on power levelHI cook for 15 to 17 minutes. Thecheese should be melted and onionssoftened.

(10-12 servings)

Sausage Balls- This is a recipe from Bisquick. Kids lovethem. Better yet @ so do adults.

3 cups Bisquick2 cups grated Cheddar cheese1 lb. fresh ground porksausage (hot or mild)

Mix all ingredients together. If notmoist enough add a little water. Forminto 1” balls. Place on the siliconeliner or a pan that is oven safe (anypan that you use in a regular ovenyou can use in the Nuwave). Bake for10 minutes on the 4”rack on powerlevel HI. Serve warm (these freezewell before or after you bake them).

(Makes 3 dozen)

Pesto Sauce(Great with Beef, Lamb, Poultryand Seafood)

2 cups packed fresh, basil leaves1/3 cup pine nuts2 cloves garlic½ cup olive oilsalt to taste

Place the basil, nuts, and garlic inyour food processor or blender. Withthe machine running slowly pour inthe oil until it forms into a thick paste.Add more oil if too thick. Season andstore in a jar with a thin film ofmayonnaise on top to preventdiscoloration.

Hollandaise Sauce(Great with Vegetables or Eggs)

1/4 lb. butter, cut into 4 equalpieces

3 large egg yolksjuice of half a lemonadd white pepper, Tabasco sauce,Worcestershire sauce to taste

Heat the lemon for 4 minutes in theNuWave and you'll get almost twicethe amount of juice. Mix the butter,egg yolks, and lemon juice in a 2 cupmeasuring cup or glass bowl. Heatand stir in 15 second increments untilthe sauce thickens, about 80 secondsdepending on the starting temperatureof the ingredients.


Spiced Pecans1 package taco seasoning mix5 tablespoons sugar2 teaspoons cinnamon¼ teaspoon cayenne pepper¼ cup orange juice2 cups pecan halves

Spray liner pan with oil. In smallsaucepan, combine 1 tablespoon ofthe seasoning mix, 4 tablespoonssugar, the cinnamon and 1/8 teaspooncayenne pepper; mix well. Stir inorange juice. Bring to a boil overmedium heat. Remove from heat.Add pecans. Stir until the pecans arewell coated. Spread evenly in linerpan. NuWave on power level HI for 7minutes. Immediately remove domeand stir pecans. NuWave on powerlevel HI for 2 minutes. Meanwhile, insmall bowl, combine remainingseasoning mix, remaining tablespoonof sugar, and remaining 1/8 teaspooncayenne. Remove pecans fromoven. Place pecans in bowl and toss.Some pecans will stick together.Gently break them apart; continue totoss. Spread out pecans over acooling rack. Gently shake to removeany residual seasoning mixture.Store in an airtight container.

Dehydrated Beef1 lb. lean beef sliced thin(no more than ¼" thick)

¼ cup soy sauce3 tablespoons Worcestershiresauce

1 tablespoon garlic powder3 tablespoons liquid smokecayenne pepper to taste

Place all ingredients in plastic bagand marinate overnight. Place piecesof meat on liner pan and 4" rack(when using a 2" rack you can use 3different levels). Do not allow meat totouch or it will slow the dehydrating.Dehydrate on power level 4 for about3 hours (about 2 hours and45 minutes if less than ¼” thick).Tent the dome during the last5 minutes. Pat excess moisture withpaper towel, cool, and store.

Trail Mix1 cup dried cranberries1 cup dried blueberries1 cup dried pineapple1 cup dried apple pieces1 cup peanuts1 cup cashews1 cup almonds1 cup mini marshmallows1 cup chocolate chips1 cup peanut butter chips1 cup white chocolate chips

Use NuWave to dehydratethe fruit. Mix all ingredientstogether in a large bowl.Great to take along on hikes,a day in the park or onroad trips.

To store, place in sandwichbags or airtight containers.ENJOY!


MANUAL DEL USUARIO + PAGOS 86-97

IMPORTANTES MEDIDAS DE SEGURIDADCuando utilice productos eléctricos, especialmente cuando haya niñospresentes, se deben tomar las precauciones básicas.

LEA TODAS LAS INSTRUCCIONES ANTES DE USAR ELPRODUCTO.

PELIGRO - Para reducir el riesgo de electrocución:

1. Lea todas las instruccíones antes de usar el producto.2. Nunca colocar producto cerca donde se pueda caer en agua o otra clase deliquidos.3. Nunca trates de salvar producto si se cae en agua desconecte rapido.4. Nunca deja el cable, clavija o la cabeza cerca de agua o otra clase deliquidos.

AVISO - Para reducir el riesgo de quemaduras, electrocución, fuego olesión:1. Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidadocuando utilice el producto cerca de niños.2. Utilice este electrodoméstico para su propósito. No utilice cualquier otroaccesorio no recomendado por el fabricante. Pueden ocasionar fuego,descarga eléctrica o lesiones personales.3. Nunca opere este electrodoméstico si tiene el cable o la clavija dañados;si no opera adecuadamente; si ha sido dañado o se ha sumergido en agua. Encualquiera de esos casos, regrese el electrodoméstico a un centro de servicioal cliente autorizado para su revisión, reparación o ajuste.4. Mantenga el cable alejado de superficies calientes.5. Siempre desconecte el aparato estirando la clavija. NO desconecte estirandoel cable.6. Nunca force la clavija en un enchufe.7. No se opera al aire libre o en donde se utilicen aerosoles, así como enlugares donde se administre oxigeno.8. No deje el cable colgando en la orilla de una mesa o una barra.9. No colocar cerca de un calentador de gas o eléctrico o un horno caliente.10. No mueva el electrodoméstico cuando contenga comida caliente. Tomeespecial precaución cuando saque una cacerola caliente o mueva la rejillacaliente.11. Antes de desconectar el aparato apáguelo primero.12. No utilice este electrodoméstico para otro uso que no sea para el que estáplaneado.13. Revise todo el cableado y partes electronicas. Tenga cuidado con cables oclavijas dañados.14. Este electrodoméstico esta diseñado para uso casero únicamente. No esconveniente para un uso continuo u operación comercial.



MANUAL DEL USUARIO • 88

15. No desarme el producto. Las partes no sirven por sí solas.

16. No deje el electrodoméstico desatendido si está en uso.

17. Use las asas cuando levante el domo de la base.

18. No toque las superficies calientes. Utilice las asas o use guantes para hornear.

19. Detenga o pause el horno antes de quitar el domo; revisar o voltear la comida.El domo y la cabeza de potencia deberán colocarse en el sujetador del domo.

20. Siempre quite el domo lejos de usted para que el vapor que escape semantenga alejado de su cara.

21. Si el cable está dañado, deberá ser cambiado por un cordón especial delfabricante o su agente de servicio.

22. Tenga cuidado con la grasa caliente.

23. Mantenga este manual a la mano para su fácil consulta en el futuro.

GUARDE ESTAS INSTRUCCIONES

Información EléctricaEl largo del cable de este electrodoméstico fue seleccionado para reducir losriesgos que puedan ocurrir con un cable largo. Existen cables de extensióndisponibles, los cuales pueden ser utilizados si esto se hace con cuidado. Si uncable de extensión es utilizado: (1) la clasificación eléctrica marcada deberá ser almenos tan grande como la del aparato y (2) el cable más largo deberá serarreglado para que no se doble sobre la mesa o barra donde podría seraccidentalmente estirando o tropezarse.Ciertos modelos de electrodomésticos pueden tener una clavija polarizada (unacuchilla es más gruesa que la otra). Esta clavija pretende ser usada en una entradapolarizada de una sola forma. Si la clavija no cabe completamente en la entrada,voltéela. Si aún así no cabe apropiadamente, contacte a un electricista capacitado.No intente modificar la clavija de ninguna manera.

Riesgo de descarga eléctrica. Utilicé con un sistema eléctricoadecuado. No se use si el cable o la clavija están dañados.ADVERTENCIA: Todos los productos metálicos en el horno,como la cacerola y la rejilla, pueden calentarse mucho duranteel uso. Por favor tenga cuidado cuando retire estas partes deun horno caliente. Siempre utilice guantes para hornear o agar-raderas de ollas. Deje enfriar la cacerola y la rejilla porcompleto antes de limpiarlas. Al abrir el domo, éste se puedeexpandir ligeramente cuando esté caliente. En raras ocasiones,la cabeza de potencia podría separarse por sí sola del domocompletamente, causando así el escape de aire caliente.

ADVERTENCIA

DIAGRAMA DE EL MONTAJE DE LAS PARTES

Panel de Control DigitalNuWave Pro / Digital

Discos de Control ManualNuWave Analog

Cabeza dePotencia

Asas

DomoTransparente

Rejilla paracocinar(1" o 4"de Altura)

Cacerola(No PTFE y No PFOA)

Cacerolade la Base

Sujetadordel Domo

Anillo Extensor

5OFF

10

15

20

25

30

3540

45

50

55

60

6

4

2

8

10

POWER LEVEL


1

2


MANUAL DEL USUARIO • 9089 • THE NUWAVE COMPLETE COOKBOOK

Paso 1 Paso 3Paso 2

Cómo Abrir el Ensamble de la Cabeza de Potencia y el Domo

Asegúrese de que la cabeza de potencia esté firmemente asegurada en eldomo, entonces el ensamble completo puede ser levantado fácilmente yseparado como se muestra en los pasos 1, 2 y 3. Ponga el sujetador del domoen cualquiera de los lados de las asas de la base. Asegúrese de que ambaspatas del sujetador estén puestas dentro del asa y que el sujetador estéapoyado horizontalmente en una superficie plana. Después el ensamble del lacabeza de potencia y el domo puede ser colocado en el sujetador como semuestra en el paso 3.

PRECAUCIÓNNo toque el domo u otra superficie del área de cocinar durantela operación del aparato. El aire dentro del domo puede alcanzaruna temperatura de 342ºF (172ºC), por lo que la superficie seencuentra muy caliente y puede causar quemaduras.No abra el domo o quite la cabeza de potencia mientras estéuncionando. Gire el disco de tiempo hasta "OFF" primero paraapagarlo antes de retirarlo, o si es horno digital, presione"PAUSE".

Antes de usarse:Antes de usarse, lave el domo, la cacerola,la base y la rejilla en agua tibia con jabóno lávelos en el lavavajillas.

IMPORTANTE: NO LAVE NI SUMERJA LACABEZA DE POTENCIA EN AGUA O EN ELLAVAVAJILLAS. LA SUPERFICIE EXTERNAPUEDE SER LIMPIADA CON UN PAÑOHÚMEDO O UNA ESPONJA.

Manera de Asamblar:• Coloque cacerola de la base en unasuperficie firme y estable.

• Coloque la cacerola dentro de la base.Cuando lo haga, asegúrese de que las asasestén posicionadas hacia abajo, porque si noes así, el domo no podrá encajaradecuadamente.

• Coloque la rejilla de doble nivel sobre lacacerola de acuerdo a las instruccionesde cocinar.

• Coloque la comida sobre la rejilla.

• Coloque el domo sobre la comida y sobrela base. El domo debe encajaren la base uniformemente.

• Coloque la cabeza de potencia dentro delborde del domo y asegúrela girándola ensentido de las manecillas del reloj hastaque los seguros se enganchen.

• Establezca el tiempo para cocinar y elnivel de potencia de acuerdo a lasinstrucciones para cocinar.

Instrucciones Generales de Uso• Asegúrese de que la unidad esté bienconectada a una salida de tierra y que el cableno esté en contacto con ningún objeto caliente.• Asegúrese de que la cacerola haya sido colocada dentro de la base.• No coloque la cacerola directamente en un quemador de estufa o alguna otrafuente de calor, ya que se puede dañar.• Los platos de vidrio o metal, cacerolas o papel aluminio, así como cualquiermaterial que sea usado en un horno convencional pueden también serutilizados en el horno NuWave de forma confiable.

Instrucciones para Cocinar

Levante el domo solamente de las asas en la cabeza depotencia. Una vez que la cabeza de potencia y el domo esténensamblados, las asas de la cabeza de potencia le permitiránlevantarlos juntos para quitarlos o revisar la comida. Cuandoquite la cacerola estando todavía muy caliente, seaextremadamente cuidadoso y siempre utilice guantes parahornear. Las asas plegables sirven para ese propósito. Paramejores resultados, siga las instrucciones acerca del tiempo,potencia y altura de la rejilla proporcionadas en la tabla depreparación y las recetas.

No requiere de precalentamiento.

NOTA: El horno NuWave utiliza temperaturas para cocinar másbajas para evitar que los alimentos se quemen, al mismo tiempoque fomenta una forma de cocinar más rápida.A continuación sepresenta la relación entre el nivel de potencia y la temperaturadentro del horno para su referencia.

1

2



Anillo Extensor:

Anillo extensor para el NuWave Oven seutilizará para manejar niveles diversos de cocinadojunto con las diferentes rejillas o, para cocinar ciertacomida que exceda el tamaño normal para caber en eldomo regular. Generalmente, cualquier alimento (comoun jamón o pavo) que sobrepase las 10 librasnecesitará utilizar la Anillo extensor para uncocinado óptimo.Uso y Cuidado:Al igual que el domo original, el anillo extensor está hecho de policarbonatoLexan de alto impacto. No deberá ser limpiado con ningún cáustico agresivopero sí se puede limpiar en lavavajillas sin problema alguno.

Instrucciónes:Elannillo extensor deberá ser colocada entre el domo original y la base. Alutilizar el anillo se ampliará el espacio disponible para cocinar del NuWaveOven por alrededor de 440 pulgadas cúbicas. Cuando colóque el Anillo en elNuWave Oven, asegúrese de que embone firmemente en el domo. Cuando elAnillo es colocado debajo del domo de forma incorrecta, los bordes que debencoincidir no embonan apropiadamente. Por favor tenga precaución cuando useel extensor. Si no se utiliza apropiadamente, el calor o el vapor podrían quemarsu piel o alterar el tiempo de cocinado. El anillo extensor deberá ser utilizadocomo un accesorio del NuWave Oven y nunca para reemplazar el domo, labase o cualquier otro componente del NuWave Oven.

Kit de Anillo Extensor:

REJILLA DE 2 PULGADASLa Rejilla de 2 pulgadas parael Horno NuWave puede serusada de diversas formas:

1. Puede ser la rejilla principalcon o sin la el anillo extensor.

2. Con el anillo extensor, puedeser posicionada encima de la Rejillade 4" o debajo de ella para tener más espacio para cocinar a diferentesniveles.

3. Sin el anillo extensor, la Rejilla de 2" puede también facilitar el cocinar adiferentes niveles al crear una tercera superficie entre la cacerola y la rejillade 4".

4. Usted puede utilizar dos rejillas extras de 2" sobre y debajo de la rejilla de 4",especialmente para deshidratación.

Nota: La rejilla de 2" debe utilizarse solamente en las posiciones y para lospropósitos mencionados abajo de esta pagina. Cualquier otro uso podríaafectar el tiempo de cocinado y la calidad.

Uso y cuidado:Esta rejilla puede ser lavada en lavavajillas, pero no deberá ser limpiada conningún cáustico agresivo.

Reglas Generales:

• Coloque la comida que necesite de un largo tiempo de cocción en la rejillamás cercana al elemento caliente como papas, zanahorias, etc. y coloquevegetales suaves en las rejillas inferiores, como champiñones, tomates,etc.- O - hágalo al revés, colocando comida que se va a cocinar por mástiempo en la cacerola y, cuando esté casi lista, coloque la comida que secocina más rápido encima y continúe hasta concluir el ciclo.• Combine comida que requiera más o menos del mismo tiempo paracocinarse. Por ejemplo, carne de cerdo o pollo con trozos de papa; pescadocon tomates dulces; o carne de res con papas al horno.• Coloque papel aluminio debajo de cualquier comida que pudiera gotearsobre alguna otra.• Recuerde que los rayos infrarrojos no penetran el aluminio, pero el calorcircula dentro del horno.• Si la comida de arriba queda lista antes, quite la(s) rejilla(s) superiores ycontinúe cocinando lo de abajo hasta que quede listo.• Utilice platos poco profundos o cacerolitas ligeras de aluminio para cocinar.• Para calentar el pan, colóquelo en la rejilla de abajo o en la cacerola. Paratostarlo, colóquelo en las rejilla de arriba.

Anillo Extensor

Rejillade 2 Pulgadas

Baking Pan10 Pulgadas


AJUSTE DEL NIVEL DE POTENCIA:• Presione el botón de POWER LEVEL.• El nivel Alto aparecerá como predeterminado en el panel de exhibición (nivelde potencia 10).• El indicador PWR se muestra en el panel de exhibición. Para anular eldeterminado y cambiar el nivel de potencia, sólo presione la potencia paracocinar deseada de 1(nivel de potencia bajo) a 9 (cerca del nivel de potenciaalto). La potencia se ingresa con un simple dígito como 9 ó 3. Para reajustara Alto presione 0.• Verifique la potencia correcta puesta en el panel de control.• Si la potencia puesta necesita ser corregida, reingrese el número requerido.• Para revisar el nivel de potencia mientras cocina, presione POWER una vezy el ajustador aparecerá en el panel de exhibición por unos segundos. Eltiempo restante aparecerá entonces.

NOTA: El tiempo de cocinar máximo permitido para niveles de potenciaAlto es de 2 horas, si se ingresa un tiempo más alto, el aparato volverá a2:00 horas automáticamente. Simplemente agregue más tiempo después deque el tiempo inicial de 2 horas haya terminado. Para ajustes de potenciabajos, el tiempo máximo permitido es de 9 horas y 59 minutos.

MODO DE USO DE LOS HORNOS NUWAVE DIGITAL

FUNCION DE RECALENTADO:Este puede ser utilizado para recalentar porciones individuales de comida.Para activar la funcion de recalentado, asegurese de que el programa esteborrado (pausa/boton clear). En la pantalla se leera 0. Presione el botonREHEAT iluego presione START. Esta funcion programara el nivel de potenciaalto por 4 minutos. Presione START. La alarma sonara cuando el tiempo hayaterminado. Por ejemplo, si usted esta recalentando una rebanada de pizzasobrante, simplemente coloquela en la rejilla de 4 pulgadas, presione reheat yluego start. Si usted recalienta un plato de arroz o fideos, coloque una porcionindividual en un plato adecuado para horno o en un pedazo de papel aluminio.Si desea el arroz o los fideos massuaves, cubra con papel aluminio y agregueun poquito de agua.


INICIO RÁPIDO:

Para comenzar a cocinar, presione el botón de COOK TIME, ingrese eltiempo requerido, presione START. Si va a cocinar a otro nivel que no sea elAlto (10), se necesitará el uso del botón de Power Level. Para instruccionesmás completas vea lo siguiente:PANEL DE CONTROL EN LA CABEZA DE POTENCIA - Debe aparecer "0" enla ventana cuando el programa esté limpio.

AJUSTE DEL TIEMPO DE COCINAR:Presione el botón de COOK TIME. El indicador de MIN aparecerá en laesquina inferior derecha del panel de exhibición. Ingrese el tiempo requerido enhoras y minutos presionando los números correctos. Por ejemplo, 1 hora y 30minutos se ingresaría presionando 130. El panel de exhibición mostrará 1:30.Si el tiempo requerido es en minutos sólo necesita ingresar uno o dos números.Por ejemplo, 5 minutos sólo presione 5; 46 minutos, presione 46. Si necesitacorregir los números, borre lo que ingresó presionando el botón de pause/cleardos veces. Después ingrese nuevamente los números correctos.

COMIENCE A COCINAR:Presione START para comenzar a cocinar. El tiempo de cocinar restanteaparecerá en el panel de exhibición y los dos puntos (:) entre las horas y losminutos parpadearán en encendido y apagado. El horno parará de cocinarcuando el tiempo se haya terminado y sonará para avisar sobre esta acción.

PAUSA / BORRAR:Para PAUSAR el tiempo de cocinar, presione el botón de Pause/Clear una vez.El tiempo restante permanecerá en el panel de exhibición pero los dos puntos(:) no parpadearán. Para BORRAR el tiempo de cocinar, presione el botón dePause/Clear dos veces. El tiempo restante de cocinar será borradocompletamente y un "0" aparecerá.restante aparecerá entonces.

Panel de Exhibición Tiempo de cocinar

Inicio

Pausa /Borrar

Nivel de PotenciaRecalentado

Nivel dePotencia Temperatura del Horno Percionar el Boton PanelDisplay

10(HI) 342°F (172°C) 0 (High) PHI9 325°F (163°C) 9 P908 300°F (149°C) 8 P807 275°F (135°C) 7 P706 250°F (121°C) 6 P605 225°F (107°C) 5 P504 175°F (79°C) 4 P403 150°F (66°C) 3 P302 116°F (47°C) 2 P201 106°F (41°C) 1 (Low) P10


MODO DE USO DE LOS HORNOS NUWAVE DEDISCOS DE CONTROL MANUAL

AJUSTE DEL TIEMPO DE COCINAREl disco de Tiempo de Cocinar se localiza frente a la cabeza de potencia. Ustedpuede girar el disco al tiempo deseado. La luz del indicador de potencia seencenderá. Cuando el tiempo caduque, el disco regresará a la posición de"OFF" (Apagado). El tiempo máximo de cocinar es de una hora. Mientrascocina, usted puede agregar o reducir tiempo girando el disco de tiempo. Asícomo todos los relojes mecánicos, para mayor precisión, gire el disco hastapasar el tiempo deseado, después gírelo nuevamente de regrsoal tiempodeseado. Por ejemplo, si eltiempo deseado es de 5 minutos,gire el disco hasta 10 minutos y luegoregréselo a 5.

Importante: Para los modelos americanos,antes de revisar o sacar la comida, gire eldisco hastala posición "OFF" para apagar elaparato.

NO ABRA Ó QUITE LA CABEZA DE POTENCIAMIENTRAS ESTÉ FUNCIONANDO.

AJUSTE DEL NIVEL DE POTENCIA• El disco de nivel de Potencia está localizadofrente a la cabeza de potencia.• Gire el disco de nivel de potencia hasta elnivel deseado, de 1 a 10 (Alto).• Puede regular la potencia (más alta o más baja)mientras cocina

* Nivel de potencia es differente que el horno digital

PARA COMENZAR A COCINARGire el disco del tiempo de cocinar para ajustarlo al tiempo deseado. (Comocon cualquier otro reloj, puede girar el disco hasta pasar eltiempo deseado y luego regresarlo para un ajuste más exacto).

PARA PAUSAR Ó TERMINAR DE COCINARGire el disco de tiempo de cocinar hasta la posición "OFF", la campana sonaráy el horno parará de cocinar.

Nota: Para algunos modelos, cuando la cabeza de potencia se levante y elinterruptor de seguridad localizado en las asas se active, la unidadautomáticamente se apagará por seguridad. Para reactivar la unidad, coloquenuevamente la cabeza de potencia en la posición correcta y gire el disco detiempo de cocinar a la posición "OFF" primero, después ajuste al tiemporestante y se reanudará el cocinar.

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INSTRUCCIONES DE CUIDADO Y LIMPIEZA

INSTRUCCIONES GENERALES:Desconecte la unidad antes de limpiarla.El domoy todas las otras partes, excepto la cabeza de potencia se pueden lavar en unlavavajillas sin problema. Proteja las superficies de metal y plástico; no uselimpiadores cáusticos ó fibras.Límpiese después de cada uso. La superficie exterior de la cabeza de potenciapuede ser limpiada con un paño húmedo.

CONSEJOS IMPORTANTES:1. Revise el contacto de electricidad para un buenfuncionamiento. No opere la unidad con otros elec-trodomésticos más grandes en el mismo contacto.Revise el nivel de potencia sila unidad cocina demasiado lento.2. Revise si la clavija está bien conectada en elcontacto.3. Siempre apague y desconecte el aparato antes de limpiarlo.4. El domo se puede empañar si la comida no se retira pronto cuando el tiempode cocinar haya terminado. El vapor y empañamiento se pueden evitarhaciendo lo siguiente:

•Saque la comida pronto después de que el tiempo decocinar haya concluido.• Si desea mantener la comida caliente hasta que se sirva,reajuste el tiempo de cocinar a un nivel bajo (1 ó 2).

MANUAL DEL USUARIO • 96

LA GARANTÍA DEL FABRICANTE - El sistema para cocinar mediante luzinfrarroja incluye cabeza de potencia, domo, rejilla para cocinar, cacerola, base,y todos los componentes eléctricos para estar libre de defectos ó composturasbajo un uso exclusivo de casa, cuando se opera de acuerdo a las instruccionesescritas del Fabricante incluidas con cada unidad para un (1) año desde lafecha de compra. El fabricante proporcionará las partes necesarias y la mano deobra para reparar cualquier parte del sistema para cocinar mediante luzinfrarroja en el Departamento de Servicio de Hearthware Home Products.Después de la fecha de caducidad de la garantía, el costo de las partes ó manode obra será responsabilidad del dueño.

LA GARANTÍA NO CUBRE - La cubierta anti-adherible de cualquier parte delsistema. La Garantía Limitada será inválida si alguien no autorizado realiza unareparación ó la placa del número de serie es retirada ó estropeada. El deterioronormal del acabado por el uso ó la exposición no está cubierto por estagarantía. La Garantía Limitada no cubre fallas, daños ó funciones inadecuadascausadas por accidentes, fenómenos naturales (cómo relámpagos),irregularidades en la energía eléctrica, alteraciones, abuso, malversación, malempleo, ambientes corrosivos, instalación inapropiada, falla de operación deacuerdo con las instrucciones escritas del Fabricante, uso anormal ó comercial.


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PARA OBTENER EL SERVICIO- El dueño tendrá la obligación y responsabilidad de: Pagar todos los servicios y partes no cubiertas por la garantía; Prepagar el costo de envío redondo al Departamento de Servicio para cualquier parte o sistema devuelto bajo esta garantía; Empacar cuidadosamente el producto utilizando material de relleno para evitar daños durante el tránsito del mismo. El empaque original es ideal para este propósito. Incluya en este empaque el nombre del dueño, dirección, teléfono para localizarlo durante el día, una descripción detallada del problema y su "Número RGA". (Llame al 1-877-689-2838 Lunes a Viernes 7:00 AM - 7:00 PM Zona Central o envíe un correo electrónico a [email protected] para obtener su Número RGA (Autorización de Devolución de Productos).Proporcione el modelo y número de serie del sistema para cocinar, así como prueba del día de compra (copia del recibo) cuando reclame bajo esta garantía.

OBLIGACIONES DEL FABRICANTE- La obligación del Fabricante bajo esta Garantía Limitada se restringe a reparar o reemplazar cualquier parte del sistema para cocinar mediante luz infrarroja expresamente cubierta por esta Garantía Limitada bajo previa revisión y detección de que el defecto surgió bajo un uso normal. La Garantía Limitada es aplicable únicamente dentro de los Estados Unidos y sólo para compradores u otros canales de distribución autorizados por el Fabricante.LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADAO RENOVADA EXCEPTO QUE SE HAGA MEDIANTE UN INSTRUMENTO ESCRITO HECHO POR EL FABRICANTE. EL REMEDIO PARA REPARAR O REEMPLAZAR PROPORCIONADO POR ESTA GARANTÍA LIMITADA ES EXCLUSIVO. BAJO NINGUNA CIRCUNSTANCIA EL FABRICANTE SERÁ RESPONSABLE POR ALGUNA CONSECUENCIA O DAÑO CAUSADO A ALGUNA PERSONA, AÚN SI ESTE ES CAUSADO POR NEGLIGENCIA DEL FABRICANTE, INCLUYENDO NO LIMITES, DAÑOS POR PERDIDA DE USO, COSTOS DE SUSTITUCIÓN, DAÑOS PROPIOS O PÉRDIDA DE DINERO. Algunos estados no permiten la exclusión o limitación de daños incidentales o consecuentes, así que la limitación arriba mencionada no puede aplicar. Esta Garantía Limitada otorga derechos legales específicos, y puede haber también otros derechos que pueden variar de acuerdo al estado.EXCEPTO POR LO QUE SE EXPRESE DE LO CONTRARIO ARRIBA, EL FABRICANTE NO GARANTIZA ALGO QUE SURJA DE LA LEY O DE LO CONTRARIO, INCLUYE SIN LIMITACIÓN, LAS GARANTÍAS IMPLICADAS DE MERCANTILISMO Y BUENA FORMA PARA UN PROPÓSITO PARTICULAR PARA CUALQUIER OTRA PERSONA.

LEA SU MANUAL DE USUARIO. SI USTED AÚN TIENE DUDAS SOBRE LA OPERACIÓN O LA GARANTÍA DEL PRODUCTO, POR FAVOR CONTACTE A HEARTHWARE HOME PRODUCTS, INC.At: 1-877-689-2838 Lunes a Viernes 7:00 AM - 7:00 PM Zona Central, correo electrónico: [email protected]


Hearthware Home Products anuncia orgullosamenteque los Hornos NuWave cumplen al 100% con la normaRoHS de "restricción de uso de ciertas sustanciaspeligrosas en equipo electrónico". El Directivo de RoHSes efectivo desde el 1 de Julio del 2006 y prohibe poner

en el mercado estadounidense equipo electrónico quecontenga más de los niveles permitidos de 6 tipos de metales

pesados y químicos potencialmente dañinos como plomo, cadmio,mercurio,cromo hexavalente, polibrominato bifenil (PBB), y polibrominato difenil eter(PBDE) resistente al fuego.

Actualmente no hay ninguna ley de ambiente que obligue a alguien en Estados Unidos a acatar este lineamiento; sin embargo, nosotros tomamos la decisión conciente, hace más de un año y medio, de seguir voluntariamente esta directriz al fabricar nuestros hornos NuWave y así hacer nuestra parte para ayudar a preservar el medio ambiente.Si desea saber más sobre el Directivo de RoHS visite: http://en.wikipedia.org/wiki/RoHS

EL HORNO NUWAVESISTEMA PARA COCINAR MEDIANTE LUZ INFRARROJA

www.NUWAVENOW.com

Para obtener el servicio de garantía, contacte nuestro departamento de servicio a su número de servicio gratuito: 1-877-689-2838 Lunes a Viernes

7:00 AM - 7:00 PM Zona Centralo

NuWave, LLC 1755 N. Butterfield Rd. Libertyville, IL U.S.A.www.NUWAVENOW.com

Protected under U.S. Patents : 6,201,217; 6,617,554; 6,917,017; 6,936,795; D487,670; D490,648. International Patents: EP 1 446 981Other U.S.A. and other International Patents PendingModel 20008 : 120V/60Hz, 1225WModels 20201~20204, 20301~20304Models 20221~20299, 20321~20399 : 120V/60Hz, 1500WattsModels 20205~20210, 20305~20310 : 230V/50Hz, 1500WattsModels 20213, 20214, 20313, 20314 : 220V/60Hz, 1500Watts

NORMAS RoHS • 98


Equipo Supremo paraPizza de NuWave:

La Pinza para Pizza de aceroinoxidable de NuWave El mango conresorte y fácil agarre le permite sujetarlas tenazas de acero inoxidable ycerrarlas, permitiéndole voltear supizza de forma segura, además de loscalzones, quesadillas y muchos otros!

El Forro para Pizza de NuWave(Cumple con la norma FDA)Le permite a usted hornear su costrade pizza sin cocinar de más su quesoo ingredientes favoritos. La ingeniosasuperficie de silicón no se pegará alqueso, más bien le quitará la grasano deseada a la pizza.

El Servidor para Pizza de acero inoxidable de NuWave Dos grandes utensilios en uno! El Servidor de Pizza NuWave con sus diferentes superficies de acero inoxidable y su mango de fácil agarre le permitirá cortar y servir su pizza con facilidad.

La 100% nueva Tabla para cortar de Bambú de NuWave Con nuestra única tabla para cortar de Bambú usted cuidará sus muebles de cocina, ahorrará dinero y ayudará también a cuidar del medio ambiente. Esta tabla es multifuncional con un lado plano para cortar pizzas y pan y el otro rugoso para usarlo con comida jugosa.

Su orden puede contener algunas cosas indicadas en la parte de ariba. Para comprar el producto llame a nuestro servicío al cliente al 1-877-689-2838 Lunes a Viernes 7:00 AM - 7:00 PM Zona Central.o www.nuwavenow.com

EQUIPO SUPREMO • 10099 • THE NUWAVE COMPLETE COOKBOOK

INDICACIONES:

Asegúrese de que la rejilla reversibleesté colocada como la de 4" en lacacerola del NuWave.

1. Coloque un Pizza Liner Echo deSilicón sobre la rejilla.

2. Coloque la pizza boca abajosobre el Pizza Liner sobre la rejillade (4 pulg). Cocine a nivel alto (HI)hasta que la costra de la pizza estéligeramente dorada.(Por favor reviselas Recomendaciones de Hornearpara el tiempo)

3. Para dar uso do el Pizza Flipper.Abra la pinza y deslícela por debajodel Pizza Liner y sobre la costra.

4. Utilice la manija para cerrarla hastaque la pizza quede bien sujetada.

5. Mientras detiene la manija, gire lapizza y el Pizza Liner completamenteal revés y colóquela así nuevamenteen la rejilla.

Entonces la pizza quedará bocaarriba ahora.

6. Quite el Pizza Liner y cocine a nivelalto (HI) por 3-5 minutos o hasta queel queso esté derretido a su gusto.

Equipo Supremo para Pizza de NuWave:La Pinza para Pizzade acero inoxidable deNuWave

El Forro para Pizzade NuWave

El Servidor para Pizzade acero inoxidable deNuWave

La 100% nueva Tablapara cortar de Bambúde NuWave


INTRODUCCION • 102101 • THE NUWAVE COMPLETE COOKBOOK

INDICACIONES:

Para Cortar y servir su pizza conel Servidor para Pizza de aceroinoxidable de NuWave.

Rebanador:Tome el mango de tal forma que elservidor esté arriba para que ustedpueda cortar la pizza.

Rebanador con dientes:Tanto el cortador de pizza como elservidor pueden ser utilizados pararebanar alimentos como pizzas,quesadillas, sándwiches panini,quiché y otros. Rebane con unmovimiento enfrentey hacia atrás paracortar los alimentos.

Servidor:Para usar el servidor simplementetenga el borde de la espátulaseparado de usted y con un movimientode pala levante la pizza y colóquela enun plato de servir.

Uso y Cuidados:Lave la Pinza, el Forro de Silicón, elServidor y la tabla para cortar de Bambú amano con agua y jabón suave. No deberánser limpiados con ningún material corrosivo. Antes de usarse oguardarse deben estarcompletamente secos.

Las orillas de la espátula y el cortador pueden ser filosos. Siempre corteseparado de usted. PRECAUCIÓN, las orillas con dientes pueden ser

filosas, no utilice orillas con dientes paraayudarse.

¡ Una pizza perfecta siempre!

INTRODUCCÓNBienvenido al Manual y Recetario del NuWave. Este libro contiene el Manual completo con instrucciones e imágenes para ayudarle a familiarizarse con su Horno NuWave; también se incluye nuestro Recetario, el cual está lleno de grandiosas recetas fáciles de preparar y consejos adicionales que le ayudarán a preparar deliciosas comidas gourmet en la mitad de tiempo de lo que le tomaría cocinando en un horno convencional.

Cocinar es fácil y rápido con el Horno NuWave® Pro Infrared de Hearthware Home Products®. Este versátil electrodoméstico combina el infrarrojo y el calor de conducción y convección para ahorrar tiempo, energía e incluso calorías.

El NuWave no requiere de precalentar o descongelar: Sólo coloque la comida congelada en el horno y presione los botones para programar el tiempo y Nivel de Potencia. Para su mayor comodidad el horno utiliza un sistema de cocción por capas, el cual permite cocinar diferentes alimentos al mismo tiempo sin mezclar sabores.

El Horno NuWave® Pro Infrared es también una saludable opción. No se requiere de aceite o grasa para cocinar carnes o aves en él y su diseño único drena de dos a tres veces más la cantidad de grasa que un horno convencional. Y como los vegetales son cocinados más rápido retienen los nutrientes esenciales que se consumirían cocinando en la estufa.

Visite www.nuwavenow.com para accesorios y partes, además de consejos y más recetas compartidas por usuarios alrededor de todo el mundo!

Nuestra misión es exceder las expectativas de nuestros clientes proporcionando productos nuevos e innovadores que utilicen la tecnología más avanzada que exista hoy. Visite nuestro sitio www.nuwavenow.com para ver otros productos hechos para usted por los creadores del NuWave.

Esperemos que usted disfrute el usar su Horno NuWave® Pro Infrared.


103 • THE NUWAVE COMPLETE COOKBOOK RECOMENDACIONES • 104

La langosta y callos se cambiande color opaco cuandose termina de cocinar.

Poner la langosta en unacacerola con aguá y hervir

por 2 min. antes demeter en el horno.

El tiempo de cocinar puedevariar de acuerdo al tamaño.

Altura Fresca Congelada Temperatura Internade la de el TermometroParrilla

Res/Cordero:Trozo 4 pulg 4-5 c/lado 6-7 c/lado 150˚F (65˚C)(1/2 pulgada de grueso)Trozo 4 pulg 6 c/lado 11 c/lado 150˚F (65˚C)(1 pulgada de grueso)Bistec 4 pulg 5-6 c/lado 11 c/lado Poco Cocido 135˚-140˚F (60˚C)(1 pulgada de grueso) 6-7 c/lado 13 c/lado T. Medio 140˚-150˚F (66˚C)

7-8 c/lado 14 c/lado Cocido 150˚-160˚F (71˚C)9-10 c/lado 18 c/lado Bien Cocido 160˚-170˚F (77˚C)

Bistec 4 pulg 7 c/lado 15-17 c/lado Poco Cocido 135˚-140˚F (60˚C)(2 pulgada de grueso) 9 c/lado 17-19 c/lado T. Medio 140˚-150˚F (66˚C)

10 c/lado 20-22 c/lado Cocido 150˚-160˚F (71˚C)12 c/lado 23-25 c/lado Bien Cocido 160˚-170˚F (77˚C)

Asado 3-5 lb. 1 pulg 15 min/lb. 25 min/lb. Poco Cocido 120˚-129˚F (54˚C)Deje reposar 10 min. 18 min/lb. 28 min/lb. T. Medio 130˚-139˚F (60˚C)antes de servir 20 min/lb. 30 min/lb. Cocido 140˚-149˚F (65˚C)

23 min/lb. 33 min/lb. Bien Cocido 150˚-159˚F (71˚C)Puerco:Tocino 4 pulg 8 min. Para más crujiente volteé y cocine

por 2 minutos adicionales.Jamón 1 pulg 15 min/lb. Agregué el glaseado antes de los

últimos 5 minutos de cocción.Salchicas 4 pulg 4 c/lado 5 c/ladoTrozo 4 pulg 5 c/lado 7 c/lado 165˚F (74˚C)Italiano 4 pulg 5 c/lado 8 c/lado 165˚F (74˚C)Chuleta 4 plug 5 c/lado 10-12 c/lado 160˚-170˚F (71˚-77˚C)Asada 3-7 lb. 1 pulg 20-25 min/lb. 30 min/lb. 160˚-170˚F (71˚-77˚C)Lomo, Pequeno 4 pulg 10-12 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)Costilla al gusto Cualquiera 15 c/lado 25 c/lado 160˚-170˚F (71˚-77˚C)

Costilla Estilo 4 pulg 13 c/lado 20 c/lado 160˚-170˚F (71˚-77˚C)CountryHot Dogs 4 pulg 6 c/lado 10 c/lado 150˚F (65˚C)

Pollo:Piezas: 4 pulg 10 c/lado 13 c/lado 170˚F (76˚C)(Pachugas, piernas,muslos)Completo 1 pulg 15 min/lb. 23-25 min/lb. 180˚F (82˚C)

Pechuga 4 pulg 7-8 c/lado 10 c/lado 170˚F (76˚C)sin hueso y piel

Huevos:Hervidos 1 pulg 8-11 lado Terminar de Cocinar, enfriar conagua fria, pelar, servir.

Pavo:Completo 8-10 lb. 1 pulg 15-17min/lb. 20-22 min/lb. 180˚F (82˚C)Pechuga 5-7 lb. 1 pulg 12 min/lb. 15 min/lb. 180˚F (82˚C)Piernas 1 pulg 23 c/lado 30 c/lado 180˚F (82˚C)Alas 1 pulg 15 c/lado 23 c/lado 180˚F (82˚C)

Altura Fresca Congelada Temperatura Internade la de el TermometroParrilla

Poultry:Godomiz 1 pulg 15-20 min/lb. 30-35 min/lb. 170˚-180˚F (77˚-82˚C)(1-11/2 lb)Pato 1 pulg 12 min/lb. 24 min/lb. 170˚-180˚F (77˚-82˚C)(Completo 5-6 lb)

Mariscos:Pescado: Filetes 4 pulg 3-4 c/lado 5-7 c/lado 150˚F (65˚C)(1/2 pulgada de grueso)

Pescado: Filetes 4 pulg 4-5 c/lado 7-9 c/lado 150˚F (65˚C)(1 pulgada de grueso)

Pescado completo 4 pulg 15 c/lado 25 c/lado 150˚F (65˚C)(3-4 pulgada grueso)

Carmarenes 4 pulg 3-4 c/lado 4-6 c/ladoTamaño Mediano 21/25Callos de Hacha 4 pulg 4 c/lado 5 c/ladode mar

Callos de Hacha 4 pulg 3 c/lado 3-4 c/ladode muelleCola de Langosta 4 pulg 4 c/lado 6 c/lado(4 onzas)Langosta entera 4 pulg 13-16 min/lb.

Verduras / Frutas:Elote Cualquiera 5 c/lado También puede sazonar al gusto y envolver

en papel aluminio como otra opción.

Verduras crudas Cualquiera 20-30 min. Cortar en cuadritos de 2 pulgaday untar el aceite.

Papas, Enteras Cualquiera 45-47 min. 8 onzas cada uno.Mitad o a lo largo Cualquiera 30 min.A la francesa Cualquiera 20 min.

Cebollas Asadas 4 pulg 20 min. Cortar y quitar 1/2 pulg,de arriba y untar aceite.

Ajos Asados 4 pulg 25 min.Espárragos Asados 4 pulg 5-8 min. Varía de acuerdo a lo grueso.Calabaza Cualquiera 30-35 min. Cortar a la mitad, quitar cáscara y semillas,Berenjena Entera Cualquiera 30 min. colocar en un plato, untar aceite.Berenjena,rebanada (1/2 pulg) 4 pulg 12-15 min.Manzanas Horneadas Cualquiera 18-20 min. Quitar corazón.Peras Horneadas Cualquiera 20-25 min. Cortar a la mitad, quitar corazón.

Pizza / Quesadillas: Congelada

Pan Delgada 4 pulg 15-18 min. (+)Pan Regular 4 pulg 18-20 min. (+)Pan Grueso 4 pulg 20-25 min. (+)Quesadilla 4 pulg 4 c/lado1) Coloque la pizza en el sartén de silicon en su nuwave oven.2) Horne la maza por tiempo indicado o a su gusto.3) Bolteé la pizza con el queso bocariba y remueva el sartén de silicon.4) Horne la pizza 3-5 munitos más o asta su preferencia.


RECOMENDACIONES • 106

Recuerde, los rayos infrarrojos no penetrarán el aluminio. El calor circulará de todasmaneras, pero podrá hacerse más lento el tiempo de cocción.

Consejos para Res, Aves, Cerdo y Mariscos: Siempre voltee la carne de rescuando vaya a la mitad del tiempo de cocción para que se dore mejor.

Para usar su sazonador favorito en carnes congeladas, rocíe un poco de aguay luego agregue el sazonador, esto permitirá que se pegue en la carne.

Unte sazonadores en la carne fresca para que el sazonador se hornee biendentro de la carne.

Para ahorrar tiempo, marine la carne en una bolsa sellada o un contenedor ycongele en porciones separadas. Utilice la tabla de cocción para considerar lostiempos correctos para carnes congeladas.

Utilizar un termómetro para carnes es esencial para revisar la temperaturainterna de la carne. Nuestra tabla de cocción proporciona las temperaturasseguras para todo tipo de carne.

Consejo para Pavo: Comience cocinando el pavo con la pechuga boca abajo laprimera mitad del tiempo. Cuando lo voltee, deberá estar lo suficientementedescongelado para sacar la menudencia. En los últimos 20-30 minutos rellenela cavidad con su relleno favorito y termine decocinar. cada libra en el Nivel dePotencia 8.Para cocinar un Jamón: El Horno NuWave® Pro Infrared puedecocinar un jamón de hasta 8 lb. sin hueso y uno de hasta 14 lb. con la HornillaExtensora. Coloque el jamón en la rejilla de 1”. Para mejores resultados volteeel jamón a la mitad del tiempo de cocción. Agregue salsa durante los últimos 5minutos de cocción. Bañé el jamón con el jugo de la cacerola. Si se dorademasiado rápido, coloque papel aluminio encima. Cocine 15 minutos porcada libra en el Nivel de Potencia 8.

Las galletas pueden ser horneadas en la cacerola y puede usar la rejilla paraenfriarlas. Coloque de 10 a 12 galletas en la cacerola dependiendo deltamaño. Hornee a potencia alta (HI) por 9-12 minutos. Quite el domo y dejereposar las galletas en la cacerola por dos minutos. Póngalas en la rejilla paraque se terminen de enfriar.

Para los país de costra, hornee sólo la costra por sólo 15-20 minutos. Agregue elrelleno y cocine el resto del tiempo como se indique.

Para mejores resultados en panes y postres reduzca el Nivel de Potencia a 8.Coloque el platillo en la rejilla de 1”. Siga las instrucciones originales en lugar dereducir el tiempo en un 20%.

Para deshidratar fruta o carne coloque rebanadas muy delgadas de fruta o carne(1/8”-1/4” de grosor) en las rejillas. Asegúrese de esparcirlas bien para un mejor flujode aire. Cocine en Nivel de Potencia 2 ó 3.

CONSEJOS PARA SU HORNO NUWAVEHemos proporcionado recetas fáciles de preparar además de consejos útilespara obtener resultados perfectos siempre. Busque los siguientes iconos juntoa las recetas para consejos adicionales, recetas saludables para el corazón y/orecetas para ahorrar aún más tiempo.

Recetas para ahorrar aún más tiempo,su tiempo de preparación será aún menor.

Estas recetas son saludables para el corazón.

Consejos para utilizar su Horno NuWave Pro Infrared.

Tocino: Cocine por 8-9 minutos en la rejilla de 4”. Para un crujiente extra,voltéelo y cocine por otros 2 minutos. Espolvoree azúcar morena para unsabor dulce. Para una limpieza más fácil coloque papel aluminio en la cacerolay, una vez que la grasa se seque, retire el aluminio.

Huevos Herridos sin necesidad de agua: Coloque los huevos en la parilla de 1”y cocínelos en Nivel de Potencia No. 9 por 10 minutos. Saque los huevospronto dejándolos enfriar por completo por 5 minutos. Páselos por agua fría ocolóquelos en un tazón con agua fría para poder quitarles el cascarónfácilmente.

Para cocinar una pizza congelada coloque un trozo de papel pergamino debajode ella, luego ponga la pizza BOCAABAJO sobre el papel y cocine según lasinstrucciones. Para terminar, voltee la pizza y cocine por otros 3-5 minutoshasta que el queso se derrita.

Para cocinar pizza en el Horno NuWave Pro Infrared fácilmente, use la Pinzapara Pizza para voltearla y quedará de Amoré!

Para asar o cocer al vapor: Coloque las verduras directamente debajo de lacabeza de potencia del Horno NuWave Pro Infrared para asarlas. Para cocer alvapor, coloque los vegetales envueltos en un trozo de papel aluminio, rocíeloscon un poco de agua para que circule el vapor. Si los desea además con untoque asado, quite el aluminio en los últimos dos minutos del tiempo decocción.

Para unas suculentas espinacas al vapor, colóquelas dentro de papel aluminiocon 1 oz. de mantequilla, sal y pimienta, agregue un poquito de agua. Selle lasorillas. Coloque en la rejilla de 1” y cocine a potencia alta (HI) por 10 minutos ohasta que queden tiernas.

Cubra la comida con papel aluminio para evitar que se dore de más. El calorcirculará de todas maneras, pero podrá hacerse más lento el tiempo decocción.

Para facilitar la limpieza del horno coloque papel aluminio en la cacerola y, unavez que la grasa se seque, retírelo y sacuda los residuos.



Huevos con Chorizo2 huevos grandes3 onzas de chorizo2 cucharadas de salsa2 onzas de queso monterrey jackrayadosalsa picante al gusto

Comprima el chorizo en las orillas deun plato. Rompa los huevos alcentro y añada la salsa y el queso enla parte de arriba. Coloque el platoen la rejilla de 1” y cocine a nivel altopor 10 minutos o hasta que loshuevos estén listos.

(1 porción)

RECETAS • 108

Elote EstiloMexicano4 elotes¼ taza de mantequilla derretida¼ taza de mayonesa½ taza de queso cotija rallado oqueso fresco

4 cuartos de limón (opcional)chile en polvo o pimentón dulceal gusto

sal y pimienta al gusto

Coloque los elotes en la rejilla de 4" yáselos a potencia alta (HI) por 5minutos de cada lado. Saque loselotes e inmediatamente únteles lamantequilla y la mayonesa.Espolvoree el queso, el chile enpolvo, sal y pimienta al gusto. Sirvacon trozos de limón. (2-4 porciones)

Papas a la Parmesana2 papas para hornear grandesaceite de oliva al gustosal y pimienta al gusto½ taza de queso parmesano

Corte ½ pulgada a los cuatroextremos de las papas para hacerlascon forma cuadrada. Corte (a lolargo) papas de ½ pulgada yagrégueles aceite de oliva, sal ypimienta. Colóquelas en la rejilla de4" y hornee a potencia alta (HI) por20 minutos o hasta que quedencrujientes (voltéelas a la mitad deltiempo). Antes de servirlasagrégueles el queso parmesano.

(2-4 porciones)

Cangrejo Fundido2 tazas de cangrejo cocido(atún o camarón)

¼ taza de mayonesa½ taza de apio picado¼ taza de cebollitas picadas1 cucharadita de jugo de limónsal y pimienta al gusto4 rebanadas de pan blancoligeramente tostadas

½ taza de queso montereygratinado

Mezcle el cangrejo, la mayonesa, elapio, las cebolletas y el jugo de limón.Agregue sal y pimienta al gusto.Divida la mezcla entre las 4rebanadas de pan y ponga también elqueso encima de cada una de ellas.Coloquelas directamente en la rejillade 4" y hornee a potencia alta (HI)por 4 minutos o hasta que secalienten bien y el queso se derrita.

(4 porciones)

Camarones a la Cerveza1 libra de camarones crudos **4 dientes de ajo machacados1 taza de cerveza1 cucharada de sazonador OldBay

Coloque todos los ingredientes en unplato para pay y póngalo en la rejillade 4". Hornee a potencia alta (HI)por 7 minutos.

Congelado: 12 minutos** El tiempo de cocción puede variarde acuerdo al tamaño de loscamarones. Camarones grandes:pelados y limpios. Sírvalos calientes ofríos.Camarones pequeños parapelarse y comerse: Sin pelar, sírvalosfrescos. (4 porciones)

Albóndigas1 libra de carne molida1 taza de crutones½ taza de salsa de spaghettipreparada

2 dientes de ajo picados½ cebolla amarilla mediana,picada

1 cucharada de hierbas italianassecas

2 huevos grandes¼ taza de queso parmesanorayado

Mezcle todos los ingredientes y formabolitas de 2". Colóquelas en la rejillade 4" y hornee a potencia alta (HI)por 10-12 minutos (volteándolas si lodesea). (6-8 porciones)

• Cada vez que el ciclo de cocción se complete, inmediatamente reseteé eltiempo hasta que la comida se deshidrate. No deje reposar, pues podríaprovocar humedad.

• Usted puede programar el tiempo hasta por 10 horas en los modelos digitales.Sin embargo, para prevenir un exceso de humedad no deje el domo colocado enel horno cuando se termine la deshidratación.

• Si se genera demasiada humedad en el Horno NuWave® Pro Infrared levanteun poco el domo para dejar escapar el vapor. Así la temperatura bajará y lahumedad se saldrá.

Para recalentar sobrantes de comida colóquelos en un plato apto para horno oen papel aluminio. Caliente por 4-5 minutos. Quedarán con un sabor como siestuvieran recién hechos. Si va a recalentar fideos o arroz rocíe un poco deagua en el plato y cúbralo con papel aluminio para prevenir que se sequen.Asegure el papel aluminio a las orillas de la rejilla o extiéndalo hasta afuera delhorno para prevenir que produzca viento en el Horno NuWave® Pro Infrareddurante el proceso de cocción.



RECETAS • 110

Cena Mexicana1 onzas de arrachera, pollo ocerdo

1 cebolla española grande1 pimiento verde1 pimiento rojo1 pimiento amarillosal y pimienta al gusto1 paquete de sazonador mezcladopara tacos o fajitas

8 onzas de queso mexicano ocheddar rayado

1 paquete de tortillassalsa de su elección

Corte todos los vegetales y la carneen tiras de 3" x 1/4". Espolvoree lacarne con el sazonador. Coloque enla rejilla de 4" los vegetales alrededory la carne al centro, puede encimarlosun poco. Hornee a potencia alta (HI)por 8 minutos. Quite el domo y volteelas verduras y la carne. Coloque lastortillas debajo en la cacerola bienenvueltas en papel aluminio. Horneenuevamente a potencia alta (HI) porotros 8 minutos o hasta que la carneesté lista. Con cuidado abra el papelaluminio y coloque las verduras y lacarne en las tortillas calientes,agregue queso y salsa. Enróllelas ydisfrute.

Alternativa: Las Quesadillas sepueden preparar de forma similar:Coloque la tortilla en papel aluminio yponga encima los ingredientes de lareceta que más le gusten. Pongaotra tortilla encima y cierre el papelaluminio. Coloque en la cacerola oen la rejilla de 1" o 2" y hornee apotencia alta (HI) por 8 minutos. Sidesea preparar más al mismo tiempo,vaya cambiando paquetes de tortillasen los diferentes niveles durante eltiempo de cocción. (2 porciones)

Pollo al Romero4 cucharadas de romero4 cabezas grandes de ajo, molidas4 cucharadas de mantequillaun pollo de 3 librassal y pimienta al gusto

Afloje el pellejo utilizando un palillochino o una espátula de plástico,introduciéndola entre la piel y lacarne. Mezcle el romero, el ajo y lamantequilla hasta que se derrita.Vierta la mezcla de mantequilladebajo del pellejo y de masaje a todoel pollo. Colóquelo, con la pechugaboca abajo, en la rejilla de 1” y cocinea nivel alto por 20 minutos. Despuésvoltee y bañe con el jugo, colóqueloen la cacerola y cocine por otros 25minutos.

Alternativa: Para derretir mantequillaen el NuWave coloquela en unrecipiente apto para hornear ypóngalo en la cacerola o en la rejillade 1". Hornee a potencia alta (HI)por alrededor de 3-4 minutos.

(4-6 porciones)

Pechuga de Pollo a laMantequilla

4-6 onzas de pechuga2 cucharadas de mantequilla4 cucharaditas de perejil picadosal y pimienta al gusto

Coloque el pollo en un plato ovaladono profundo y agregue los otrosingredientes. Coloque el plato en larejilla de 4” y cocine a nivel alto por 8minutos. (1 porción)

Pollo al Limón4 pechugas o muslos de pollojugo de un limón1 taza de vermouth seco o vinoblanco

sazonador de pimienta limónsal y pimienta al gusto1 cucharada de maizena

Coloque el pollo en un recipiente detamaño adecuado sobre la rejilla de 4".Agregue el vino y el jugo de limónsobre él. Espolvoree con el sazonador.Hornee a potencia alta (HI) por 35minutos volteándolo una vez. Parahacer la salsa ponga los jugos en untazón y revuelva con la maizena.Caliente por 1-2 minutos o hasta queespese. (4 porciones)

Muslos de Pollo Fritos4 muslos grandes u 8 pequeños1/3 taza de leche descremada½ taza de pan rallado2-4 cucharadas de margarina

Sumerja cada muslo en la leche yluego páselo por el pan. Colóquelosexpandidos en una cacerolaengrasada y rocíe con mantequilla.Coloque la cacerola en la rejilla de 1"y hornee a potencia alta (HI) por 15minutos. Voltee el pollo y cocine porotros 15 minutos o hasta que el jugose seque. (4 porciones)

Camarones con Limón12 camarones grandes, pelados ylimpios

jugo de medio limón2 cucharadas de aceite de oliva1 cucharadita de pimienta-limón

Coloque todo en un tazón y póngaloen la rejilla de 4”. Cocine a nivel altopor 6 minutos, revuelva levemente.

(2 porciones)

Enchiladas de Pechuga dePavo

4.4 onzas de chuletas depechuga de pavo

4 rebanadas de queso mozzarellao queso blanco

mexicano, alrededor de 4 onzassazonador estilo mexicano algusto

½ taza de salsa preparada½ taza de crema agriacilantro picado

Aplane las chuletas hasta alcanzar ungrosor de 3/8” y coloque sobre ellas elqueso y el sazonador. Enróllelas ycolóquelas, con la abertura haciaabajo, alrededor de la orilla de unplato para pay. Rocíe con aceite decocina, coloque en la rejilla de 4” ycocine a nivel alto por 10 minutos.Mientras tanto, caliente la salsa porun minuto. Vierta la salsa sobre elpavo y espolvoree el cilantro.

(4 porciones)

Cerdo en Mole1 chuleta de cerdo de 4-6 onzas2 cucharadas de mole2 cucharadas de semillas deajonjolí

Puede encontrar el mole en tiendasde comida mexicana, éste da unsuculento e interesante sabor a lacarne de cerdo y a las recetas depollo. Extienda el mole sobre lasuperficie de la chuleta y espolvoreeel ajonjolí. Colóquela en la rejilla de4” y cocine a nivel alto por 5 minutos,voltee y cocine por otros 5 minutos.

(1 porción)



RECETAS • 112

Tacos de SalmónCubierto conChileAncho

24 onzas de filete de salmón1 cucharada de aceite canola1 cucharadita de chile ancho enpolvo

1 cucharada de comino2 cucharadas de azúcar morena1 cucharadita de salsa de soya6 onzas de col rayada½ taza de aderezo ranch conjalapeño

8 a 12 tortillas de maíz

Enjuague los filetes de salmón yséquelos con una toalla de papel.Cepíllelos con el aceite por amboslados. Coloque los filetes sobre papelpergamino en la rejilla de 4" con lapiel hacia arriba. Cocine por 5minutos a potencia alta (HI). Mientrastanto, revuelva el chile en polvo conel comino y el azúcar. Voltee elsalmón cuando pasen los 5 minutos yagregue la salsa de soya encima.Rocíe encima la mezcla de azúcar ycocine a potencia alta nuevamentehasta el que alcance el cocimientoque se desee, alrededor de 8 ó 10minutos más. Mientras el salmón secocina, mezcle la col con el aderezo.Caliente las tortillas envueltas enpapel aluminio colocándolas en laparte de abajo del horno en losúltimos 5 minutos de cocinado delsalmón. Sirva el salmón con lastortillas y la mezcla de col.

(4 porciones)

Manzana Crujiente4 manzanas peladas, sin hueso yrebanadas a un grosor de 1/8"

½ taza de harina½ taza de azúcar morena½ taza de avena instantánea¼ taza de mantequilla suavizada¼ taza de azúcar granulada3/4 cucharadita de canela

Engrase un recipiente redondo parapastel de 9"y coloque en él lasrebanadas de manzana. En un tazónmediano ponga la harina, el azúcarmorena, la avena y la mantequilla ymezcle bien. Por otro lado, en otroplato pequeño mezcle el azúcargranulada y la canela y espolvoréelassobre las manzanas. Coloque lamezcla de avena encima. Ponga elrecipiente en la rejilla de 1" y horneea nivel alto (HI) por 40 minutos ohasta que las manzanas quedensuaves y el jugo esté burbujeante.

(8 porciones)

Pizza Mexicana1 (8-9") tortilla de harina2 cucharadas de salsa de tomate½ cucharadita de sazonador detacos o mezcla de especiesmexicana

jalapeños rebanados al gusto1/8 taza de cebolletas picadas½ taza de queso cheddar rayado

Coloque la tortilla en la rejilla de 4".Mezcle la salsa con las especies yviértala sobre la parte superior de latortilla. Coloque los jalapeños y lascebolletas al gusto sobre la salsa y alfinal ponga el queso encima. Cocinea potencia alta (HI) por 10 minutos.

(1 porción)

Calzones1 tubo de masa refrigerada parapizza

1 taza de queso mozzarella omonterey jack rayado

½ taza de salsa preparada paraspaghetti

salchichas, pepperoni , brócoli,cebollas guisadas u otroingrediente de su elección

Extienda la masa y corte discos de 2,6". Rocíe con aceite 2 trozoscuadrados de papel aluminio de 10".Coloque los discos de masa en elaluminio y ponga cantidades igualesde ingredientes en ellos, dóblelos a lamitad para formar un medio círculo ypliegue las orillas. Envuélvalos con elpapel aluminio y colóquelos en larejilla de 1". Cocine a potencia alta(HI) por 20 minutos o hasta que esténcrujientes y dorados. (2-4 porciones)

Carnitas2 (4 onzas) de chuletas de cerdoo bistec de paleta

1 cucharadita de orégano enpolvo

1 cucharadita de sal de ajo1 cucharadita de comino en polvo

Unte las chuletas con las especies ycolóquelas dentro de un plato noprofundo en la rejilla de 4”. Cocine anivel alto por 15 minutos. Pase lacarne a una tabla de cortar ymacháquela con un mazo hasta quequeden como tiritas. Regrese lacarne al plato y cocine por otros 8minutos. (2 porciones)

Helado de Piña Caramelizado4 rebanadas de piña fresca sinhueso (de 1" de grosor)

½ taza de azúcar morena½ cucharadita de canela2 cucharadas de crema espesa4 bolas de helado de vainilla o deyogurt de vainilla

1 taza de salsa de caramelo tibia

Coloque la piña en la rejilla de 4".Espolvoree cada rebanada con azú-car y canela. Ponga un poco decrema sobre ellas. Cocine a potenciaalta (HI) por 4 ó 5 minutos o hastaque el azúcar burbujee y se dore.Coloque las rebanadas en platos paraservir y póngales encima el helado yla salsa de caramelo. (4 porciones)



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