Owner’s Manual

IMPORTANT SAFEGUARDS

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

READ ALL INSTRUCTIONS BEFORE USING

DANGER – To reduce the risk of electrocution:

Read all instructions, safeguards, and warnings before using the appliance.

Do not place appliance where it can fall or be pulled into water or other liquids.

Do not reach for an appliance that has fallen into water. Unplug immediately!

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

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

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

Use this appliance for its intended purpose as described in this brochure.

Do not use any other accessories or attachments not recommended by the manufacturer. They may result in fire, electrical shock, or personal injury.

Never operate this appliance if it has a damaged cord or plug; not working properly; has been dropped or damaged; or dropped into water. Return the appliance to an authorized customer service center for inspection, repair, or adjustment. Any other servicing should be performed by an authorized service representative.

Keep the cord away from heated surfaces.

Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.

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

Never force the plug into an outlet.

Do not use outdoors.

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

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

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

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

Use extreme caution when removing hot Liner Pan or Cooking Rack.

To disconnect, press the Pause/Clear Button twice before unplugging.

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

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

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

2

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

Do not leave the appliance unattended while in use.

Use the handles when lifting the Dome from the Base.

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

Stop or pause cooking before removing the Dome to check or turn food. The Dome and power head should be placed on the Dome holder.

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

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

Use caution when disposing of hot grease.

Keep this manual handy for easy future reference.

SAVE THESE INSTRUCTIONS

Electrical Information:

The cord length of this appliance was selected to reduce Safety

Hazards that may occur with a long cord. Extension cords are available and may be used if care is exercised in their use. If an extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the longer cord should be arranged so that it does not drape over the counter or table top where it could be accidentally pulled off the counter or table or tripped over.

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

W A R N I N G

Electric shock hazard. Use with adequate electrical system.

Do not use if cord or plug is damaged.

WARNING : All metal items in the oven, such as the Liner Pan and Cooking Rack, can get very hot during cooking. Please be careful when removing these items from a hot oven. Always wear oven mitts or use pot holders. Allow Liner Pan and Cooking Rack to cool completely before cleaning. The Dome opening may expand slightly when hot. In rare instances, the power head could detach itself from the Dome completely, thereby causing hot air to escape from between the Dome and the power head.

3

Table of Contents

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

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

Owner’s Manual ............................... 10-18

RoHS Compliant ................................... 19

NuWave Supreme Pizza Kit ................ 20-21

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

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

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

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

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

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

NuWave Muffin Sandwich ................. 28

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Prosciutto-Wrapped Shrimp Sticks .... 34

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4

Vegetables Continued

Asparagus with Parmesan Crust ...... 47

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

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

Stuffed Peppers with Tofu ............... 49

Roasted Vegetables Sandwich ....... 49

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

Cauliflower, Chickpeas & Olives ....... 50

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

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

Stuffed Baked Potatoes with Bacon .. 51

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

Double Stuffed Cheesy Potatoes ...... 52

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

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

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

Aparagus, Mushrooms & Potatoes ..... 54

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

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

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

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

Corn Soufflé ...................................... 56

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

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

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

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

Spicy Buffalo Chicken Sandwiches ... 59

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

Chicken Tenders with Wasabi Sauce ... 60

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

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

Chicken with Mushrooms & Peppers . 61

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

Cornish Hens, Artichokes & Potatoes .. 62

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

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

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

Caraway Duck with Raspberry Sauce 63

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

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

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

Italian-Style Chicken.......................... 65

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

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

Honey Citrus Glazed Veal Chops ..... 67

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

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

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

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

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

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

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

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

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

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

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

Beef & Corn Casserole with Noodles .... 72

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shellfish Medley ............................... 81

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

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

Lemon Salmon with Mango Salsa ..... 83

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

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

Peppered Tuna with Hoisin Sauce ..... 84

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

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

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

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

Ancho Chili Crusted Salmon Tacos .... 86

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

Herb Stuffed Lamb Chops ................ 88

Lamb Chops with Feta & Tomatoes ... 88

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

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

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

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

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

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

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

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

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

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

Bread Pudding with Whiskey Sauce .. 94

Almond Tart ...................................... 94

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

Apple Crisp......................................... 95

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

Blueberry Streusel Coffee Cake ....... 97

Contendio

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

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

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

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

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

Tabla de Preparación Rápida y Fácil ..... 118

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

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

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

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

Pechuga de Pollo a la Mantequilla ... 123

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

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

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

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

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

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

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

Tacos de Salmón ............................ 124

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

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

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

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

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

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

5

Welcome to the NuWave of Cooking

Congratulations on the purchase of your NuWave Oven Pro Plus!

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

Cooking is fast and easy with the NuWave Oven Pro Plus from

NuWave, LLC. This versatile countertop appliance combines infrared, conduction and convection heat to save time and energy, while creating healthier meals by allowing fats and oils to drip away from the food. Cooking in the NuWave requires neither preheating nor defrosting. Just place frozen food in the oven and press the buttons to program time and temperature. For added convenience, the oven utilizes a layered cooking system that enables multiple foods to cook at the same time without mixing or mingling flavors.

We invite you to visit www.NuWaveCookingClub.com

for more cooking tips and shared recipes from the NuWave culinary team, as well as for information on parts and accessories for your NuWave.

Our mission is to exceed expectations by developing innovative new products, using the most advanced technology, that allow consumers to “Live Well for Less ® .”

We value every NuWave Oven customer. You’ve purchased your oven because you want to save time, money and energy while enjoying healthier, great tasting meals. To show our gratitude and lifetime commitment to you, we have created

NuWaveCookingClub.com exclusively for our customers. This site is hosted by our Executive Chef and features recipes, step-by-step instructional cooking videos and more. You can also visit www.

NuWaveNow.com to see more innovative products developed by the makers of the NuWave Oven. We hope you enjoy using your NuWave Oven Pro Plus.

6

Introduction

Parts for the NuWave

®

Oven Pro Plus

Power Head - E

asy-to-use, programmable digital controls

Dome -

Transparent & lightweight

Cooking Rack -

Reversible to heights of 1-inch or 3-inch

Enamel Liner Pan

- Easy clean, eco-friendly, enamel, no PTFE, and no PFOA

Base -

Cool to the touch so it can also be used as a serving tray

Dome Holder -

Uniquely designed to securely hold your

NuWave Pro Plus Dome and Power

Head assembly

Parts

7

NuWave

®

Oven Pro Plus Parts

Digital Power Head 26001

Black with Silver Accents

Cool to Touch Base 26004

Black with Silver Accents Dome 22049

12-inch Enamel

Liner Pan 26010

1-inch/3-inch Reversible

Cooking Rack 26008 Power Dome 22050

Beef & Lamb

Roasts 2-10 lbs

Rack Height

1-inch

Internal Temp.

125-130˚F/51-54˚C

130-135˚F/54-57˚C

Fresh

15-17 min/lb Rare

17-19 min/lb Med. Rare

19-20 min/lb Medium

21+ min/lb Well Done

Frozen

20-21 min/lb Rare

21-22 min/lb Med. Rare

22-23 min/lb Medium

24+ min/lb Well Done

Burgers ½-in thick

Steaks 1-in thick

Pork

Ham [Precooked]

Sausage

Bacon

Italian, Bratwurst, Etc.

Chops

Roasts 3-7 lbs

Tenderloin 2-4 lbs

Spare Ribs

Poultry

Chicken , [Bone-in] Pieces

[Thicker add 2 mins per

½ in]

Chicken , Whole 2-5 lbs

Turkey , Whole 11-16 lbs

Eggs

Seafood

Fish, Steaks & Fillets ½ lb

Shrimp & Scallops

Lobster Tails 4 oz

[Small]

Crab Legs

Vegetables

3-inch

3-inch

1-inch

3-inch

3-inch

3-inch

3-inch

1-inch

3-inch

1-inch

1-in rack,

3-in SS Ring

1-inch

3-inch

3-inch

160˚F/71˚C+

125-130˚F/51-54˚C

130-135˚F/54-57˚C

155˚F/68˚C+

145˚F/62˚C+

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

145˚F/62˚C+

160˚F/71˚C+

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

5-7 min/side

5-6 min/side Rare

6-7 min/side Med. Rare

7-8 min/side Medium

9+ min/side Well Done

16-18 min/lb

5-8 min/side

5-6 min/side

8-9 min/side

5-6 min/side

17-19 min/side

12-14 min/side

18-22 min/side

13-14 min/side

11-13 min/side

17-21 min/lb

10-12 min/lb

10-12 min/lb

10-12 min/lb

13 min at 300˚F

5-6 min/side

3-4 min/side

4-5 min/side

4-6 min/side

8-9 min/side

10-11 min/side Rare

11-12 min/side Med. Rare

12-13 min/side Medium

14+ min/side Well Done

20-23 min/lb

8-10 min/side

N/A

10-12 min/side

7-9 min/side

22-25 min/side

18-22 min/side

22-24 min/side

15-17 min/side

14-15 min/side

22-24 min/lb

14-16 min/lb

14-16 min/lb

14-16 min/lb

N/A

7-9 min/side

4-5 min/side

6-8 min/side

8-13 min/side

[½-in thick]

Steamed Broccoli & Cauliflower

[Oven-Safe Dish with Glass Lid or Foil]

Squash, Acorn, Butternut & Spaghetti

Onion, Garlic, Peppers,

Zucchini, and Yellow Squash

3-inch

1-inch

1-inch

1-inch

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

10 min/side

30-40 min

10-15 min

25-35 min

15-20 min

N/A

N/A

N/A

35-40 min

N/A

Frozen Ready-Made Foods

Chicken Wings,Tenders & Nuggets

Frozen Vegetables [In Oven-Safe Dish]

3-inch

3-inch

3-inch

3-inch

165˚F/73˚C+ 6-8 min/side

Onion Rings

Mozzarella Sticks

6-8 min/side

6-8 min/side

6-8 min/side

TIP: Flip larger food items halfway through cooking.

Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.

Copyright ©2016 by NuWave, LLC. All rights reserved. www.NuWaveNow.com

Item No. BQ 20600 Rev.04

English Quick & Easy

Cooking Guide

BQ20600

Dome Holder 22020

Tabla de Preparación Rápida y Fácil

350˚F/176˚C

para todos los alimentos

Res & Cordero

Roasts 2-10 lbs

Altura de la Parrilla Temp. Interno

Hamburguesas de ½-pulgada de grueso

Bistec de 1-pulgada de grueso

1-pulg

3-pulg

3-pulg

125-130˚F/51-54˚C

130-135˚F/54-57˚C

155˚F/68˚C+

160˚F/71˚C+

Puerco

130-135˚F/54-57˚C

155˚F/68˚C+

Fresca

15-17 min/lb Rare

19-20 min/lb Medium

21+ min/lb Well Done

5-7 c/lado

5-6 c/lado Rare

6-7 c/lado Med. Rare

7-8 c/lado Medium

9+ c/lado Well Done

Congelada

20-21 min/lb Rare

17-19 min/lb Med. Rare 21-22 min/lb Med. Rare

22-23 min/lb Medium

24+ min/lb Well Done

8-9 c/lado

10-11 c/lado Rare

11-12 c/lado Med. Rare

12-13 c/lado Medium

14+ c/lado Well Done

Jam ó

Salchicha

Salchica Italiana, Bratwurst, Etc.

Asada 3-7 lbs

Lomo 2-4 lbs

3-pulg

3-pulg

3-pulg

3-pulg

1-pulg

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

180˚F/82˚C+

16-18 min/lb

5-8 c/lado

5-6 c/lado

8-9 c/lado

5-6 c/lado

17-19 c/lado

12-14 c/lado

18-22 c/lado

20-23 min/lb

8-10 c/lado

N/A

10-12 c/lado

7-9 c/lado

22-25 c/lado

18-22 c/lado

22-24 c/lado

[Si es mas gruesa agregue 2 min. por

½ pulg]

Pollo, Completo 2 lbs

Pavo, Completo 8-10 lbs

Pavo, Completo 11-16 lbs

Pavo, Pechuga 5-7 lbs

Huevos

Mariscos

1-pulg

1-in Altura de la Parrilla,

3-pulg Anillo Extendor

1-pulg

165˚F/73˚C+

165˚F/73˚C+

165˚F/73˚C+

13-14 c/lado

11-13 c/lado

17-21 min/lb

10-12 min/lb

10-12 min/lb

10-12 min/lb

13 min a 300 ˚F

15-17 c/lado

14-15 c/lado

22-24 min/lb

14-16 min/lb

14-16 min/lb

14-16 min/lb

N/A

Camarones & Vieiras

Patas de Cangrejo

3-pulg

3-pulg

Vegetales

Papas Fritas

Papas, Entera Mediana

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

Calabaza

Cebolla, Ajo, Chile Morron Rojo,

Calabacín, y Calabacín Amarillo

3-pulg

3-pulg

1-pulg

1-pulg

145˚F/62˚C+

145˚F/62˚C+

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

5-6 min/lado

3-4 c/lado

4-5 c/lado

4-6 c/lado

10 c/lado

30-40 min

10-15 min

25-35 min

15-20 min

7-9 min/lado

4-5 c/lado

6-8 c/lado

8-13 c/lado

N/A

N/A

N/A

35-40 min

N/A

Alimentos Congelados ya Preparados

Chicken Tenders & Nuggets

Vegetales Frisados

Onion Rings

[En un Plato para Horno]

Hot Wings - Alitas de Pollo

Sugerencia: Volteé alimentos más grandes a la mitad de la cocción.

3-pulg

3-pulg

3-pulg

3-pulg

3-pulg

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.

Copyright ©2015 by NuWave, LLC. All rights reserved. www.NuWaveNow.com

6-8 min/lado

6-8 min/lado

6-8 min/lado

6-8 min/lado

6-8 min/lado

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

26014

HQ-1507-02-A

Spanish Quick & Easy

Cooking Guide

BQ20600

NUWAVE PRO PLUS

INFRARED OVEN

Manual & Complete Cookbook

1 Complete Cookbook

& Manual BM20600

8

NuWave

®

Pro Plus Oven

Accessories

Extender Ring Kit

3-PC Kit includes (26012):

10-inch Enamel Baking Pan 22047

2-inch Cooking Rack 26007

3-inch Stainless Steel Extender Ring 26011

2-PC Kit includes (26009):

2-inch Cooking Rack 26007

3-inch Stainless Steel Extender Ring 26011

Parts & Accessories

NuWave Oven Pro Plus Baking Book

NuWave

®

Pro Plus Oven Accessories

NuWave Supreme Pizza Kit 22104

Kit includes:

Stainless Steel Pizza Flipper 22042

Silicone Pizza Liner 22105

Stainless Steel Pizza Server 22106

100% Bamboo Cutting Board 22107

NuWave Pro Plus Baking Kit 26019

Kit includes:

8x8-inch Silicone Baking Pan

Silicone Baking Divider

22111

22112

Silicone Cupcake Liner (set of 12) 22113

Silicone Baking Ring

Stainless Steel Whisk

22114

22115

NuWave Pro Plus Baking Book BC20600

NuWave Twister 22093

NuWave Party Mixer 22193

NuWave Pro Plus Carrying Case 26016

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

Parts & Accessories

9

NuWave

®

Oven Pro Plus

Assembly Guide

Connecting Power Head to Dome

1. Place Power Head on rim of the Dome

2. Lock it into place by rotating the Power

Head clockwise until the locking lugs

are engaged.

Assembling the Full NuWave Oven

Place Base Tray on a firm, stable surface, but never on a stovetop.

Place Liner Pan inside Base Tray. When doing so, make sure the handles are in the dropped down position. If the handles are not fully dropped, the Dome may not fit over the Base properly.

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

Place food on Rack.

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

Set cook time and temperature according to recipe requirements.

10

Owner’s Manual

BEFORE USING:

Prior to the first use of your NuWave Oven, wash Dome, Liner Pan, Base, and Cooking

Rack in warm soapy water or run through a dishwasher cycle.

IMPORTANT -

Do not wash or immerse Power

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

Lock

How to Install and Use Dome Holder

Make sure the Power Head is tightly locked onto the

Dome. The whole assembly can be easily lifted and put aside as shown in steps 1, 2 and 3.

Step 1

Place Dome Holder under either side of Base handle.

Step 2

Make sure both feet of the Dome Holder are situated inside the handle, and the

Dome Holder is resting horizontally on a flat surface.

Step 3

Place the assembled Power Head and

Dome at a 45° angle on the holder as shown.

Note: Do not leave Dome in Dome

Holder for an extended period of time.

Cooking Instructions

Only lift Dome by the handles on the Power Head. Once the Power

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

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

No preheating required.

Owner’s Manual

11

Models Containing 3-inch Extender Ring

If your NuWave Oven included a 3-inch

Extender Ring, the Ring can be used for multi-level cooking or for oversized food items that may not fit under the standard Dome. Generally, foods (such as a ham or turkey) that exceed 10 pounds would require the use of the

Extender Ring for optimal cooking.

Directions

The Extender Ring should be positioned between the original Dome and the

Base. The addition of the Extender Ring will expand the NuWave Oven’s available cooking space by approximately 440 cubic inches when using the 3-inch

Ring. When adding the Extender Ring to the NuWave Oven, make sure it fits snugly onto the Dome. When the Ring is placed under the Dome incorrectly, the overlapping edges will not fit together properly. Please use caution when using the Ring. If improperly used, heat or steam could escape from Oven which could cause burns or alter the necessary cooking times of your foods.

The Extender Ring should only be used as an accessory item with the NuWave

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

General Rules

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

• When choosing the multi-level cooking option, use food combinations that take roughly the same amount of time to prepare. Examples: pork or chicken and potato wedges; fish and stewed tomatoes; or frozen beef with baked potatoes.

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

• Use shallow or oven-safe dishes for cooking.

• To warm bread, place it on the bottom rack or Liner Pan and cover. To bake bread, place bread on the top rack.

12

Owner’s Manual

Models Containing Extender Ring Kit

2-inch Rack

The 2-inch Rack for the NuWave Oven

Pro Plus can be used in a variety of ways.

• It can be the primary rack with or without the Extender Ring.

• With the Extender Ring, it can be positioned on top of or under the 3-inch rack for more multi-level cooking space.

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

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

10-inch Enamel Baking Pan

2-inch Cooking Rack 3-inch Stainless Steel Extender Ring

Note:

The 2-inch rack is only to be used in the positions and purposes shown below. Any other uses may affect cooking time and quality.

Care and Use

The Stainless Steel Extender Ring should not be cleaned with any harsh abrasive, but it is dishwasher safe.

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

Cooking Rack

2-inch & 3-inch

Cooking Rack

3-inch & 2-inch

Cooking Rack

CAUTION

Do not touch the Dome or any surface on the cooking area during operation. The air inside the Dome can reach 350°F

(177°C) which makes the surface very hot and may cause burns. Do not open the Dome or remove the power head while the NuWave Oven is operating. Turn off the power before removal

.

Owner’s Manual

13

General Use Instructions

• Do not place the Pro Plus or any associated parts directly on your stove top, inside a

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

• Make sure the unit is plugged into a properly grounded outlet and that the cord is not

touching any heated objects.

• Be certain that Liner Pan has been properly placed within the Base.

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

conventional oven may be utilized in the NuWave Pro Plus.

• Always place the Dome back onto the Base when finished cooking.

NuWave Pro Plus Black Control Panel Graphic

Directions for the NuWave

®

Oven Pro Plus

Control Panel in Power Source

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

Quick Start

To start cooking, press the Cook Time Button, enter time as desired, then press Start.

Default is programed at 350ºF. If cooking at any other temperature, Cook Temp Button will be needed.

Start Cooking

Set appropriate temperature and time, then press Start to begin cooking. The remaining cooking time will appear in the display panel, and the colon symbol between the hours and minutes will blink. The oven will automatically stop cooking when the time has expired, and a “beep” will alert you to that fact.

Pause/Clear Cooking

To pause the Oven, press the Pause/Clear Button once. The remaining cooking time will stay listed on the display panel but the colon will not blink. To stop or to clear cooking time, press the Pause/Clear Button twice. Cooking functions will cease immediately, remaining time will be fully cleared, and a "0” will appear.

14

Owner’s Manual

˚F/˚C Conversion

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

1. Press and hold Cook Temp for 3 seconds to activate ˚F/˚C conversion mode. The LED

Display will display “350” and TEMP will be flashing.

2. The LED Display will display ˚F, beep once and TEMP will be illuminated for 5 seconds.

If no further action is taken, the Oven will automatically exit ˚F/˚C conversion mode.

3. While in ˚F/˚C conversion mode, press 0 to change the LED display to ˚C at which point

the Oven will give off one single long beep.

4. Press 0 once more to change back to ˚F, if desired.

5. Once the desired temperature setting is set, do not press any buttons for 5 seconds or

press Clear to exit ˚F/˚C conversion mode.

6. The new temperature setting (˚F or ˚C) will become the default setting until changed,

even if the Oven is powered off.

Cook Time Function

1. Press the Cook Time Button. The TIME indicator will flash in the right corner of the

display panel and "0" will be illuminated on the LED display.

2. Enter the time in hours and minutes by pressing the corresponding numerals then

press Start. For example, 1 hour and 30 minutes would be entered by pressing 1,3,0

and the display panel will show 1:30. For 5 minutes just push 5; for 46 minutes,

push 4, 6. If the number needs to be corrected, clear the entry by pressing the

Pause/Clear button twice. Then re-enter the correct numbers and press Start.

3. While cooking, you may change the cooking time at anytime by pressing Cook Time,

TIME will begin flashing. Enter the desired cooking time, the LED display will show

the remaining cooking time, TIME will be illuminated and the colon will be flashing.

NOTE: When cooking at temperatures between 100°F and 324°F, the maximum cooking time is 9 hours and 59 minutes. When cooking at temperatures between 325°F and 350°F, the maximum cooking time is 2 hours. If a cooking time longer than 2 hours is entered when cooking in this temperature range, the NuWave Oven Pro Plus will default back to 2 hours.

Cook Temp Function

1. The default cooking temperature is 350°F (177°C).

2. To change the cooking temperature, press Cook Temp. The LED Display will display

350°F (177°C) and TEMP will be flashing.

3. Select your desired cooking temperature. The temperature can be adjusted by 1

degree within the NuWave Oven Pro Plus’s temperature range. The minimum

temperature is 100°F (38°C) and the maximum temperature is 350°F (177°C). TEMP

will continue to flash on the LED Display.

4. While cooking, you may change the cooking temperature at any time by pressing Cook

Temp. The colon in the LED Display will disappear, TIME will be illuminated and TEMP

will be flashing. The current cooking temperature will be displayed for 3 seconds.

During that time, you may enter a new cooking temperature of your choice.

5. While cooking, only Cook Time, Cook Temp and Pause/Clear buttons can be used.

6. The cooking temperature cannot be changed after pressing Delay or Reheat.

Owner’s Manual

15

Delay Function

After setting your temperature and time, you can delay the program before cooking starts. When entering Delay function, it will always be the first function. The delay function is only for cook time and delaying start time. When you enter in desired cook time, cook temperature, then Delay, Delay will be illuminated and Time will blink on the LCD display.

Input delay time and press Start. Delay stops blinking and remains on until time expires.

It is possible to delay a program for up to 9 hours and 59 minutes. If the delay countdown reaches 0, the Oven will beep to signal the end.

Reheat Function

The default setting is programmed at 350ºF for 4 minutes. This function is perfect for reheating single portion-sized foods. To activate the reheat function, make sure programming is clear. The LCD display will read 0. Press the Reheat Button. This will activate the default setting. Press Start. Oven will “beep” 3 times once time has expired.

For example, if you are warming leftover pizza, simply place the slice on the 3-inch rack, press Reheat, then Start. If you are warming a rice or noodle dish, place a single-serving amount in an oven-safe container (glass, metal, silicone). For softer rice or noodles, add a sprinkle of water and cover with foil.

Warm Function

After the initial cooking time is complete, you may keep foods warm. When entering

Warm function, it will always be the last function. The default setting is programmed at

155° for 2 hours. In “WARM mode, only the TIME can be adjusted.

• If you wish to adjust the time BEFORE the “WARM” function is operating, you can

do this by simply pressing “WARM”, and then enter the desired time on the numeric

keypad, then press “start”.

• If you wish to adjust the time DURING the “WARM” function, press “WARM”, then

enter the desired time on the numeric keypad. The Pro Plus Oven will automatically

begin countdown.

You may program the oven to keep foods warm for up to 9 hours and 59 minutes. Once the initial cooking cycle is finished, the oven will “beep” twice before switching to the

Warm function.

CLEANING AND CARE INSTRUCTIONS

Unplug the unit before cleaning. The Dome and all other parts, except the Power Head, are dishwasher safe. Protect the metal and plastic surfaces; do not use abrasive cleaners or scouring pads. Clean after each use. The outer surface of the Power Head can be cleaned by wiping with a damp cloth.

IMPORTANT -

Do not wash or immerse Power Head in water or cycle through dishwasher. The outer surface may be cleaned by wiping carefully with a damp dishcloth or sponge.

16

Owner’s Manual

IMPORTANT TIPS

:

1. Check the power outlet to ensure proper operation. NuWave Oven uses up to 1500

watts/12.5 amps. Do not operate the unit simultaneously with other major appliances

plugged into the same outlet.

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

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

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

5. Moisture may accumulate inside Dome if food is not promptly removed once cooking

time has expired. Steam/moisture buildup can be avoided through prompt removal of

cooked foods.

6. Do not rest Dome in Dome Holder for extended period of time, as it could warp. Always

replace Dome on Base Tray promptly after removing food.

From the NuWave Chef:

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

THE NUWAVE

®

OVEN PRO PLUS COOKING SYSTEM

To obtain warranty service, contact the service department at this toll free number: 1-877-689-2838

NuWave, LLC

1755 N. Butterfield Rd.

Libertyville, IL 60048, U.S.A.

www.NuWaveNow.com | [email protected]

THE MANUFACTURER WARRANTS

The infrared cooking system including power head, Dome, Cooking Rack, Liner Pan,

Base, and all electrical components are to be free from defects and workmanship under normal household use, when operated in accordance with the Manufacturer’s written instructions provided with each unit for one (1) year from date of purchase.

The Manufacturer will provide the necessary parts and labor to repair any part of the infrared cooking system at NuWave, LLC Service Department. After the expiration of the warranty, the cost of the labor and parts will be the sole responsibility of the owner.

THE WARRANTY DOES NOT COVER

The non-stick coating (if applicable) on any part of the cooking system. The Limited

Warranty is voided if repairs are made by an unauthorized dealer or the serial number data plate is removed or defaced. Normal deterioration of finish due to use or exposure is not covered by this Warranty. This Limited Warranty does not cover failure, damages or inadequate performance due to accident, acts of God (such as lightning), fluctuations in electric power, alterations, abuse, misuse, misapplications, corrosive type atmospheres, improper installation, failure to operate in accordance with the

Manufacturer’s written instructions, abnormal use or commercial use.

Owner’s Manual

17

TO OBTAIN SERVICE

The owner shall have the responsibility to: Pay for all services and parts not covered by the warranty; Prepay the freight to and from Service Department for any part or system returned under this warranty; Carefully package the product using adequate padding material to prevent damage in transit. The original container is ideal for this purpose. Include in the package the owner’s name, address, daytime telephone number, a detailed description of the problem, and your “RGA number.” (Call

1-877-689-2838) or e-mail [email protected] to obtain the RGA (Return Goods

Authorization number). Provide the cooking system model & serial number and proof of date of purchase (a copy of the receipt) when making claims under this warranty.

MANUFACTURER’S OBLIGATION

The Manufacturer’s obligation under this Limited Warranty is limited to repairing or replacing any part of the infrared cooking system expressly covered by this Limited

Warranty which upon examination is found to be defective under normal use. The

Limited Warranty is applicable only within the continental United States and only to the original purchaser of the manufacturer’s authorized channels of distribution. THE

LIMITED WARRANTY MAY NOT BE ALTERED, VARIED OR EXTENDED EXCEPT BY

A WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER. THE REMEDY

OF REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS LIMITED WARRANTY

IS EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE LIABLE FOR ANY

CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON, WHETHER OR

NOT OCCASIONED BY NEGLIGENCE OF THE MANUFACTURER, INCLUDING

WITHOUT LIMITATION, DAMAGES FOR LOSS OF USE, COSTS OF SUBSTITUTION,

PROPERTY DAMAGE, OR OTHER MONEY LOSS.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation exclusions may not apply. This Limited Warranty gives specific legal rights, and there may also be other rights which vary from state to state. EXCEPT AS OTHERWISE EXPRESSLY PROVIDED ABOVE, THE

MANUFACTURER MAKES NO WARRANTIES EXPRESSED OR IMPLIED ARISING

BY LAW OR OTHERWISE, INCLUDING WITHOUT LIMITATION, THE IMPLIED

WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE

TO ANY OTHER PERSON. READ YOUR OWNER’S MANUAL. IF YOU STILL HAVE

ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE PRODUCT, PLEASE

CONTACT NuWave, LLC

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

18

Owner’s Manual

At NuWave, LLC, we have taken a great amount of care in ensuring that our products are safe and secure for every household. All NuWave Ovens are built and manufactured in strict compliance with RoHS* standards. Although US manufacturers are not bound by law to follow RoHS standards, NuWave, LLC has made a conscious decision to voluntarily follow this directive to preserve the safety of its consumers and the quality of our environment.

RoHS Restricted Materials

Material & Toxicological Profile

Lead (Pb)

Maximum Concentration

0.1% by weight

Mercury (Hg) 0.1% by weight

Cadmium (Cd)

Hexavalent Chromium (Cr-VI)

Polybrominated Biphenyls (PBB)

Polybrominated Diphenyl Ethers (PBDE)

0.01% by weight

0.1% by weight

0.1% by weight

0.1% by weight

*RoHS stands for “the Restriction Of the use of certain Hazardous

Substances in electrical and electronic equipment”.

If you want to find out more about the RoHS Directive, please visit www.rohsguide.com/rohs-faq.htm

Owner’s Manual

19

The NuWave Supreme Pizza Kit*

Frozen, Fresh, Thick or Thin...

We love baking pizza in the NuWave Oven so much we’ve created these tools so you can bake the best tasting pizza ever! Achieve hot, fresh, better-than-just-delivered pizza at home...

AS EASY AS 1 - 2 - 3 when you use your NuWave Oven and the Supreme

Pizza Kit! Whether you prefer your pizza thin, regular or deep dish...your

NuWave Oven, along with the Supreme Pizza Kit, will do the trick!

The NuWave Stainless Steel Pizza Server

Two great utensils rolled into one! The

NuWave Pizza Server, with multiple stainless steel cutting surfaces and easy grip handle, will have you slicing and serving your pizza with ease.

The NuWave 100% Bamboo Cutting Board

The unique bamboo cutting board will spare damage to your countertops and help protect the environment.

This board is multi-functional with a flat side for cutting pizzas and breads and a grooved side for cutting fruits, vegetables and other foods with juices.

The NuWave Stainless Steel Pizza Flipper

The spring-loaded, easy grip handle allows you to securely clamp the

10-inch stainless steel rings shut, safely letting you flip your pizzas, calzones, quesadillas and much more!

The NuWave Silicone Pizza Liner

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

*Your order may contain only some of the above items. To purchase this product, call NuWave, LLC Customer

Service at 1-877-689-2838 or order online at www.NuWaveNow.com

20

Supreme Pizza Kit

How to Use the NuWave Pizza Flipper &

Pizza Liner with your NuWave

®

Oven

Note:

Make sure the reversible rack is positioned as the 3-inch rack in the NuWave Oven.

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

2. Place pizza upside down on the 3-inch rack. Cook at 350ºF, until crust of pizza is a light brown in color.

3. When using Pizza Flipper, start with the

Pizza Flipper open and slide under the

Pizza Liner and over the top of the crust.

4. Using the handle, close the Pizza

Flipper until pizza is securely held.

5. While gripping the handle, rotate the pizza and Pizza Liner completely around and set pizza back on the rack crust side down. The pizza should now be right side up.

6. Remove the Pizza Liner and cook at 350ºF for 3-5 minutes or until cheese is melted to your preference.

Care & Use

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

Caution

The edges of the spatula and pizza cutter are sharp. Always cut away from your body.

Serrated edges are sharp, and should not be used for support.

Supreme Pizza Kit

21

English Quick & Easy Cooking Guide

©2018 NuWave, LLC • All Rights Reserved • www.nuwavenow.com

22

Item No. 20600-05-OG • 01-11-18

Spanish Quick & Easy Cooking Guide

23

THE

NUWAVE OVEN

COMPLETE

COOKBOOK

General Tips

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

Oven Pro Plus into your daily life.

We’ve provided easy-to-prepare recipes, along with helpful tips at the beginning of each section that will help you achieve perfect cooking results every time. Also visit

NuWaveCookingClub.com for other great tips and instructional videos.

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

General Tips

Steam buildup can occur when cooking foods that contain a lot of moisture, like vegetables or fish. When your cooking cycle is complete, please remember to lift the Dome so that steam is channeled away from your face.

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

Timing is the key to perfection with the NuWave Oven Pro Plus. Keep in mind that all cooking guidelines are just that, and may need to be adjusted depending on the specific situation.

When cooking larger dishes such as roasts or other foods with varying thickness, suggested cooking times may need to be extended. Cook in 3-minute increments and check after each interval.

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

Tips for Breakfast

Bacon: Cook at 350˚F on the 3-inch rack for 5-6 minutes per side.

Sprinkle on brown sugar 5 minutes before finished for a sweet taste.

For easy cleanup, place aluminum foil in the Liner Pan. Once the grease solidifies, discard the foil.

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

To warm pre-made muffins, breads or pastries, simply wrap in aluminum foil and place in the Liner Pan during the last 2 minutes of cooking time.

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

Easy Quiche Pie

Serves: 6

1 cup ham, chopped

4 large mushrooms, medium

chopped

1 cup loosely packed spinach

1

1 cup Swiss cheese, shredded

½ cup Bisquick

1 cup milk

½

3 teaspoon pepper

2 eggs

Directions:

1. Place ham, mushrooms and

spinach in oven-safe dish,

silicone liner or foil and place on

3-inch rack.

2. Cook at 350°F for 6-8 minutes.

3. While ham mixture is cooking,

mix Bisquick, milk, pepper and

eggs.

4. Pour egg mixture in 8x8-inch

silicone baking pan.

5. Stir cooked ham, mushroom, and

spinach into baking pan.

6. Sprinkle cheese on top.

7. Place pan on 1-inch rack and

bake at 350°F for 18-20 minutes,

or until knife can be inserted and

center comes out clean.

8. Let stand for 5 minutes before

serving.

Cinnamon Breakfast Twists

Serves: 4

1 (11-ounce) package frozen

breadsticks

1 cup sugar

2 teaspoons cinnamon

Directions:

1. Mix sugar and cinnamon in medium

bowl; set aside.

2. Place breadsticks in sugar mixture

one at a time; toss to coat.

3. Hold breadstick by each end

and twist.

4. Set on 3-inch rack and bake at

350°F for 12 minutes, turning

once.

Tip: If you prefer softer twists, bake

for 9 minutes.

Tip: For different flavors, brush a

beaten egg onto breadsticks

and sprinkle with sesame

seeds, poppy seeds, or grated

cheese.

Tip: Use butter to add more

cinnamon sugar onto

breadsticks.

Oven Omelette

Serves: 4

10 eggs

½ cup milk

6 ounces Cheddar cheese,

shredded

1 cup ham or bacon, finely

chopped

½ cup green pepper, chopped

¼ cup onion, chopped

1 tablespoon parsley

Directions:

1. In medium bowl, beat eggs and

milk until fluffy.

2. Stir in cheese, meat, green

pepper and onion.

3. Pour egg mixture into 8x8-inch

silicone baking pan.

4. Bake on 1-inch rack at 350°F for

12-15 minutes.

5. Let sit inside Dome for 1 minute

and then cut into desired sizes

(Do not cut directly in silicone

pan).

Tip: You can add any type of meat

to this dish. Just finely chop it

and drain the grease.

27

NuWave Muffin Sandwich

Serves: 2

2 large eggs

2 English muffins, split in half

2 slices Canadian bacon

2 slices American cheese

Salt & pepper to taste

Directions:

1. Spray two large custard cups

with oil.

2. Crack one egg into each cup.

3. Gently break yolk.

4. Season with salt & pepper.

5. Place English muffin halves in

Liner Pan and place eggs on

3-inch rack.

6. Cook at 350°F for 5-6 minutes.

7. When timer goes off, place

Canadian bacon on rack next to

eggs.

8. Place cheese on muffins and

cook for additional 2 minutes.

9. Assemble sandwiches & enjoy!

Tip: Replace Canadian bacon with

frozen breakfast sausage

patties.

Steak & Eggs

Serves: 1

1 (4-ounce) sirloin steak

Seasoned salt to taste

½ tomato, seeds removed

2 tablespoons Parmesan cheese,

grated

1 tablespoon butter

2 large eggs

1 scallion, thinly sliced

Directions:

1. Crack eggs in shallow, oven-safe

dish.

2. Break yolks and place in liner

pan.

3. Cut ¼ tomato from top, and sliver

from bottom, so tomato can stand

upright.

4. Season steak and add cheese to

tomatoes.

5. Place steak and tomatoes on

3-inch rack.

6. Cook at 350°F for 8-9 minutes per

side for medium doneness.

Tip: When cooking from frozen,

place frozen steak on 3-inch

rack and cook at 350°F for

14-15 minutes. Add eggs and

tomato and cook another 10

minutes.

Low-Cal French Toast

Serves: 6

½ loaf bread

1 (16-ounce) container egg substitute

1 cup corn flakes, crumbed

Directions:

1. Soak favorite bread in egg

substitute.

2. Coat in corn flake crumbs.

3. Place bread on 3-inch rack and

bake at 350°F for 10-12 minutes.

Tip: Top with low-calorie syrup or

fruit and you can have a crispy,

healthy, and delicious breakfast!

Ham & Cheese Strata

Serves: 6-8

10 bread slices

1½ cups ham, cubed

6 ounces Swiss cheese, shredded

6 ounces Cheddar cheese,

shredded

4 eggs

½ teaspoon salt

1 teaspoon onion powder

28

1½ cups milk

1 teaspoon dry mustard

¼ teaspoon red bell pepper

1½ cups corn flakes

4 tablespoons butter, melted

Directions:

1. Trim crust from bread and layer

10-inch baking pan, or 8x8-inch

silicone baking pan.

2. Layer ham and cheeses,

alternating layers.

3. Mix eggs, milk and seasonings

together.

4. Pour egg mixture over layers.

5. Let liquid soak into bread for 2

minutes.

6. Mix cornflakes and melted butter;

sprinkle on top.

7. Bake on 1-inch rack at 350°F for

20 minutes to form crust.

8. When strata starts to brown,

cover loosely with foil and finish

cooking for an additional 10 more

minutes.

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

Ham & Eggs Scramble

Serves: 1

2 large eggs

3 ounces ham, chopped

2 tablespoons parsley, chopped

2 ounces Cheddar cheese,

shredded

Salt & pepper to taste

Directions:

1. Mix all ingredients together in

shallow dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 7-9 minutes.

4. Stir and continue to cook for 2

minutes.

Tip: For a spicy kick, add 3 ounces

crumbled chorizo sausage.

Nest Egg with Manchego

Serves: 1

1 bread slice

1 teaspoon butter or cooking spray

1 egg

3 tablespoons Manchego cheese

Directions:

1. Cut round large enough to fit an egg

from bread.

2. Flatten and press back into hole.

3. Butter both bread sides.

4. Place bread in oven-safe baking

pan on 3-inch rack.

5. Crack egg into hole and top with

black pepper and Manchego

cheese.

6. Bake at 350°F for 10-11 minutes.

7. Serve with sliced bacon and fresh

fruit.

Tip: You can substitute any kind of

cheese.

Tip: Use bottom of a juice glass, can

or round cutters to cut bread.

Tips for Appetizers

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

Some of the most popular choices include:

Hot wings

Corn dogs

Bagel bites

Chicken tenders

Poppers

Potato skins

Egg rolls

Pot stickers

French fries

For the best grilled cheese sandwich, use the 3-inch rack and cook at

350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!

Sweet Party Mix

Yield: 6 cups

2 cups bite-size corn square cereal

2 cups bite-size rice square cereal

1 cup pretzel knots

½ cup sliced almonds

¼ cup packed brown sugar

1½ tablespoons butter

1½ tablespoons light-colored

corn syrup

¼ teaspoon baking soda

½ cup dried cranberries

Directions:

1. In large bowl, combine corn

cereal, rice cereal, pretzels and

almonds; set aside.

2. In 3-quart sauce pan, combine

brown sugar, butter and corn

syrup.

3. Cook sugar mixture on Medium

(275°F) heat and stir until mixture

boils.

4. Continue boiling at moderate,

steady rate, without stirring, for 3

additional minutes.

5. Remove saucepan from heat and

stir in baking soda.

6. Pour sugar mixture over cereal

mixture; gently stir to coat.

7. Pour cereal mixture into

Liner Pan.

8. Bake at 350°F for 8-9 minutes.

9. Stir and cook for 5 additional

minutes.

10. Lay hot party mix on large

buttered foil.

11. Once cool, break up pieces and

stir in dried fruit.

12. Store in an air-tight container.

Stuffed Potato Bites

Serves: 2

2 medium baked potatoes

¼ cup low-fat sour cream

1 packet ranch seasoning

1 cup Cheddar cheese, shredded

Green onions (optional)

Bacon pieces, cooked (optional)

Directions:

1. Bake potatoes on 1-inch rack at

350°F for 35-45 minutes.

2. Let cool for 5-10 minutes.

3. Cut potatoes lengthwise and scoop

out filling from skins.

4. Combine potato filling with sour

cream and seasoning mix.

5. Fill skins with mixture and

sprinkle with cheese.

6. Place skins on 3-inch rack and

bake at 350°F for 6-7 minutes, or

until cheese is melted.

7. Add green onions and bacon.

Shrimp Rumaki

Serves: 6

6 slices bacon

24 small shrimp or 12 jumbo

shrimp, cut in half

¼ cup sliced water chestnuts

Directions:

1. Cut bacon into 4 equal pieces.

2. Lay each bacon piece onto

shrimp and chestnut slice.

3. Roll and secure with a toothpick.

4. Place shrimp on 3-inch rack and

cook at 350°F for 6-8 minutes

per side.

Tip: Replace shrimp with tofu,

chicken livers or mussels.

31

Sweet & Sour Cocktail Meatballs

Serves: 20

4 slices hearty white sandwich

bread, torn into pieces

½ cup milk

2 large eggs

½ pound ground pork

½ cup fresh parsley, finely chopped

2 garlic cloves, minced

1 teaspoon salt

2 teaspoons pepper

2½ pounds lean ground beef

1 tablespoon vegetable oil

1 onion, minced

1 (28-ounce) can tomato sauce

2½ cups apricot preserves

¼ cup packed dark brown sugar

3 tablespoons Worcestershire

sauce

2 tablespoons Dijon mustard

¼ teaspoon red pepper flakes

Directions:

1. Using fork, mash bread, milk

and egg yolks in large bowl until

smooth.

2. Add pork, parsley, garlic, salt and

pepper; mix until incorporated.

3. Add beef and knead until

combined.

4. Form mixture into 1¼-inch

meatballs (makes about 80).

5. Place meatballs on 3-inch rack

and bake at 350°F for 7-8

minutes per side.

6. While meatballs bake, place

tomato sauce, apricot preserves,

brown sugar, Worcestershire

sauce, mustard and red pepper

flakes in 3-quart sauce pan and

mix well.

7. Heat sauce at 275˚F to achieve

simmer.

8. Let simmer for 15-20 minutes.

9. Place meatballs in sauce to coat,

then place in chafing dish or in

Liner Pan to serve.

Tip: Unless you have the Extender

Ring Kit, you will need to bake

the meatballs in stages. With

the Extender Ring Kit, both the

1-inch and 2-inch racks to

place the meatballs on each

layer.

Skinny Pigs in a Blanket

Yield: 16 pigs in blankets

2½ cups reduced-fat all-purpose

baking mix

¾ cup low-fat milk

8 reduced-fat chicken or turkey

hot dogs, cut in half

Directions:

1. Spray Liner Pan with non-stick

spray.

2. Combine baking mix and milk in

bowl until soft dough forms.

3. Turn onto surface, lightly

sprinkled with baking mix, and

knead.

4. Roll dough into 8x12-inch

rectangle.

5. Cut dough into 8 squares.

6. Cut each square in half to form 2

triangles.

7. Starting from narrow end, wrap

each triangle around hot dog

half.

8. Place in Liner Pan.

9. Bake at 350°F for 15-17 minutes.

Tip: You can serve with spicy

mustard for added flavor.

Tip: You can make this using

premade crescent dinner rolls.

32

Grilled Cheese

Serves: 1

2 slices wheat or white bread

1 tablespoon margarine or butter

2 slices American cheese

Directions:

1. Spread butter or margarine on

both sides of bread.

2. Place one piece on 3-inch rack,

buttered side down.

3. Place cheese atop bread and top

with remaining slice, buttered

side up.

4. Grill at 350°F for 3-4 minutes per

side.

Tip: Add your favorite meat such

as ham, salami or turkey.

Baked Party Sweet Onion Dip

Yield: 6 cups

2 large onions, medium diced

2 cups Parmesan cheese, shredded

2 cups low-fat mayonnaise

½ teaspoon black pepper

Directions:

1. Mix all ingredients together in

10-inch baking pan.

2. Smooth ingredients flat and place

on 1-inch rack.

3. Bake at 350°F for 12-14 minutes,

or until the dish turns brown and

bubbly.

4. Serve with your favorite crackers

or bread.

Tip: You can substitute the

ingredients with low fat cheese

and mayonnaise.

Tip: Vidallia onions work the best and

are available year-round.

Tangy Mild Wings

Serves: 2-4

2 pounds chicken wings

1 cup ketchup

¼ bead molasses

¼ cup soy sauce

½ teaspoon red pepper flakes

½ teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon salt

3 tablespoons Worcestershire

sauce

3 tablespoons white vinegar

Directions:

1. Mix all ingredients except chicken.

2. Add wings to sauce and coat

well. Reserve extra sauce for

dipping.

3. Place chicken on 3-inch rack and

cook on 350°F for 7-9 minutes

per side for fresh or 8-10 minutes

per side for frozen.

4. Serve with carrots, celery and

Ranch or Blue cheese dressing.

Tip: Add more cayenne pepper if

desired.

Prosciutto-Wrapped

Shrimp Sticks

Yield: 6 skewers

48 medium shrimp, uncooked

¾ pound thinly sliced prosciutto

3 tablespoons olive oil

8 (6-inch) bamboo skewers

Directions:

1. Peel, devein, wash and remove

tails from shrimp.

2. Uncurl shrimp and wrap small

slice prosciutto neatly and snugly

around each to cover.

3. Place shrimp on bamboo

skewers; place skewers on

3-inch rack.

4. Using pastry brush, brush oil to

coat each side.

5. Cook at 350°F for 5-7 minutes per

side.

6. Sprinkle with black pepper.

Savory Lil’ Smokies

Yield: 50 sausages

¾ cup chili sauce

¾ cup grape jelly

4 teaspoons red wine

2 teaspoons dry mustard

1½ teaspoons soy sauce

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 pound little smoky sausages

Directions:

1. Combine all ingredients, except

sausages, into bowl and mix well

until smooth.

2. Add sausages to sauce; coat well.

3. Pour sauce and sausages into

Liner Pan.

4. Bake at 350°F for 6-7 minutes per

side.

5. Serve with toothpicks.

Ham & Cheese Pitas

Serves: 4

4 (8-inch) pita bread rounds

4 thin slices ham, cut in half

4 slices sharp Cheddar or Swiss

cheese, cut in half

1 red onion, very thinly sliced

2 ripe tomatoes, very thinly sliced

1 tablespoon melted butter

Paprika

Directions:

1. Cut pita rounds across center,

making 8 half circles.

2. Stuff each half with ham, cheese,

onions and tomatoes.

3. Using pastry brush, lightly butter

each piece.

4. Sprinkle with paprika.

5. Place directly on 3-inch rack and

cook at 350°F for 7 minutes per

side, or until cheese has melted.

Taco-Flavored Chicken Wings

Yield: 30 wings

4 pounds chicken wings

1 pack taco seasoning

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons hot pepper sauce

1 cup guacamole or salsa (optional)

Directions:

1. In large, resealable plastic bag,

combine taco seasoning, oil and

vinegar with hot pepper sauce.

2. Add chicken to sauce.

3. Seal bag and turn over to coat.

4. Let mixture sit in refrigerator for

30 minutes.

5. Place chicken on 3-inch rack and

cook at 350°F for 8-10 minutes

per side.

Tip: Serve with either guacamole

or salsa.

34

Spicy Grilled Shrimp Skewers

Serves: 4

1½ pounds extra-large shrimp,

peeled and deveined

4 tablespoons unsalted butter,

melted and divided

¼ teaspoon cayenne pepper

½ teaspoon salt

½ cup hot pepper jelly

1 teaspoon grated zest

2 tablespoons lime juice

4 wooden skewers

Directions:

1. Wash and dry shrimp with paper

towel.

2. Thread shrimp on skewers and

brush with 1 tablespoon melted

butter.

3. Season shrimp with salt and

cayenne pepper.

4. Warm jelly in saucepan over

Medium (275°F) heat until

bubbling.

5. Remove jelly from heat and whisk

in remaining butter, lime zest and

lime juice.

6. Cover sauce and keep warm.

7. Place shrimp on 3-inch rack and

cook at 350°F for 5-6 minutes per

side for fresh or 7-8 minutes per

side for frozen.

Tip: Adding fresh lime juice helps

cut through the spice and

sugar of hot pepper jelly for a

tangy, balanced glaze.

Tip: Soak wooden skewers in oil, to

prevent burning.

Jumbo Lump Crab Cakes

Yield: 4 large crab cakes

1

16 ounces jumbo lump crab meat

½ cup fresh or canned white

bread crumbs

2 teaspoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons chopped chives

2 tablespoons chopped parsley

1 tablespoon lemon juice

½ teaspoon cayenne pepper

1 teaspoon crab seasoning

Salt & pepper for taste

Directions:

1. Mix all ingredients except crab

meat.

2. Gently fold in crab meat, leaving

meat in chunks. Add more bread

crumbs if desired.

3. Form into desired crab cake

sizes.

4. Place on 3-inch rack and cook at

350 °F for 8-9 minutes.

Tip: Place over gourmet greens or

with your favorite sauce.

Hot Artichoke Dip

Yield: 4 cups

1 cup mayonnaise

¼ cup minced fresh garlic clove

1 (8-ounce) package cream

cheese, softened

1 cup Parmesan cheese, grated

and divided

2 cups Monterey Jack cheese,

shredded

2 (6-ounce) jars artichokes hearts,

drained, divided and chopped

Directions:

1. In medium bowl, mix garlic,

mayonnaise, cream cheese,

¾ cup Parmesan cheese, 1 cup

Monterey Jack cheese and

artichokes.

2. Place in oven-safe dish.

3. Place on 1-inch rack and sprinkle

remaining Parmesan and

Monterey Jack cheese over top.

4. Bake at 350°F for 28-30 minutes,

or until golden brown.

Italian Purses

Yield: 16 purses

2 (8-ounce) canned crescent rolls

½ pound Italian sausage or ground

beef, cooked and crumbled

½ cup Mozzarella cheese,

shredded

½ cup onions, sliced

1 tablespoon Italian herb seasoning

1 medium tomato, diced

½ teaspoon garlic powder

Directions:

1. Mix meat, cheese, onions, Italian

seasoning, tomato and garlic

powder in a small bowl; set

aside.

2. Separate dough into 8 triangles.

3. Place mixture by spoonful into

each triangle.

4. Take each end of triangle and

overlap top.

5. Pinch edges to seal in mixture.

6. Place 8 crescent roll purses on

Liner Pan.

7. Bake at 350°F for 16-18 minutes.

8. Repeat for remaining eight purses.

Crab & Parmesan Wontons

Serves: 4

24 wonton wrappers

4 ounces lump crab meat,

pre-cooked

3 tablespoons Vidalia onion, grated

2 tablespoons Parmesan cheese,

grated

2 tablespoons parsley, chopped

¼ teaspoon black pepper

Small bowl warm water

Directions:

1. In bowl, mix crab meat, onion,

Parmesan, parsley and pepper.

2. Lay 3 single wonton wrappers

on dry, clean surface and place

tablespoon crab mixture into

wrapper.

3. Using your finger or pastry brush,

lightly spread water on wonton

edges.

4. Fold into envelope, making sure

points match up.

5. Press together and place on

3-inch rack.

6. Repeat process until all 24 are

done.

7. Cook in batches at 350°F for 6-8

minutes per side.

Chicken Nachos

Serves: 2

2 chicken breasts, pounded to

1-inch thickness

½ cup red or green peppers,

chopped

½ cup onions, sliced

1 large tomato, chopped

1 (7-ounce) can green chiles,

drained and diced

1 can small black olives, sliced

Directions:

1. Place chicken breast on 3-inch

rack.

2. Cook at 350°F for 10-12 minutes

per side for fresh or 14-16

minutes per side for frozen.

3. Shred chicken.

4. Spray Liner Pan with non-stick

cooking spray.

5. Place tortilla chips in Liner Pan

and layer with shredded chicken,

cheese and vegetables.

6. Top with second cheese layer.

7. Cook chips at 350°F for 11-12

minutes or until cheese is melted.

8. Serve with salsa.

Tips for Dehydration & Nuts

Roasting Nuts:

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

Pecan or almond pieces, 3-4 minutes.

Coconut, unsweetened and shredded, 1-2 minutes.

Whole nuts can be roasted in two layers: For example, start one layer in Liner Pan for 6 minutes and then place another pan, filled with nuts, on 3-inch rack and continue for another 5 minutes. This doubles the capacity!

Dehydrating:

Alternate all foods when dehydrating.

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

Adding foods to the 3-inch rack as well can increase amounts made.

You need to alternate racks occasionally for even dehydrating times.

Store all dehydrated foods in air-tight container in cool pantry.

Fruits should be washed (minus bananas) and patted dry.

Rub fresh lemon over apples to avoid browning.

Dehydrating Fruits

Bananas - ¼-inch thick, 150˚F for 4 hours

Pineapple - ¼-inch thick, 120˚F for 8 hours

Apples - ¼-inch thick, 150˚F for 4 hours

Apricots - Pit and halve, 150˚F for 4½ - 5 hours

Strawberries - Cut in half, 150˚F for 2½ - 3 hours

Dehydrating Vegetables

Asparagus - Dehydrate at 120˚F for 4½ hours

Green Beans - Dehydrate at 120˚F for 5½ hours

Mushrooms - Dehydrate at 120˚F for 4 - 5½ hours

Summer squash - Cut ¼-inch slices, dehydrate at 120˚F for 4½ - 5 hours

Tomatoes - Halve and removes seeds, dehydrate at 120˚F for 7½ - 8 hours

Sweet Peppers - Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours

Herbs - Wash and dry. Leave on stems and place on racks. Place herbs on racks and dehydrate at 120˚F for 1 hour for more delicate herbs like thyme, and cook for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from flying around.

38

Spiced Pecans

Yield: 2 cups

1 package taco seasoning mix

5 tablespoons sugar, divided

¼ teaspoon cayenne pepper, divided

2 teaspoons cinnamon

¼ cup orange juice

2 cups pecan halves

Directions:

1. Spray Liner Pan with oil.

2. In small saucepan, combine

1 tablespoon seasoning mix, 4

tablespoons sugar, ⅛ teaspoon

cayenne pepper and cinnamon;

mix well.

3. Stir in orange juice.

4. Bring to boil over Medium

(275°F) heat.

5. Once boil is reached, remove

pan from heat.

6. Add pecans; stir until pecans are

well coated.

7. Spread pecans evenly in Liner Pan.

8. Cook at 350°F for 7-8 minutes.

9. Immediately remove Dome and

stir pecans.

10. Continue cooking at 350°F for

additional 7-8 minutes.

11. While pecans cook, in small

bowl, combine remaining

seasoning mix, 1 tablespoon

sugar and ⅛ teaspoon

cayenne pepper.

12. Remove pecans from Oven.

13. Place pecans in bowl with

seasoning mixture and toss. If

pecans stick together, gently

break them apart; continue to

toss.

14. Spread pecans out on cooling

rack.

15. Gently shake to remove any

residual seasoning mixture.

16. Store in airtight container.

Beef Jerky

Yield: 1 pound

1 pound lean beef sliced thin (sliced

lengthwise with the grain)

¼ cup soy sauce

3 tablespoons Worcestershire sauce

1 tablespoon garlic powder

3 tablespoons liquid smoke

Cayenne pepper to taste

Directions:

1. Place all ingredients in plastic

bag and marinate overnight.

2. Place beef pieces in Liner Pan and

3-inch rack, ensuring that no

pieces are touching.

3. Dehydrate at 175°F for about

3 hours.

4. Tent Dome during last 5 minutes.

5. Pat jerky with paper towel to

remove excess moisture.

6. Cool, and store.

Trail Mix

Yield: 11 cups

1 cup dried cranberries

1 cup dried blueberries

1 cup dried pineapple

1 cup dried apple pieces

1 cup peanuts

1 cup cashews

1 cup almonds

1 cup mini marshmallows

1 cup chocolate chips

1 cup peanut butter chips

1 cup white chocolate chips

Directions:

1. Dehydrate berries at 150°F for

2½-3 hours.

2. Dehydrate pineapple at 120°F for

8 hours.

3. Dehydrate apples at 150°F for

4 hours.

4. Mix all ingredients together in

large bowl.

5. To store, place in sandwich bags or

airtight containers.

Tips for Pizza

To cook a regular crust frozen pizza, place the pizza upside down inside the NuWave Silicone Pizza Liner and then cook according to directions. You can also use parchment paper instead of the Silicone

Pizza Liner. To finish, flip the pizza so it is cheese side up and cook for an additional 3-5 minutes, until the cheese melts.

• Thin Crust

Cook on 3-inch rack at 350°F for

18-20 minutes upside down, and right side up for 3-4 minutes.

• Regular Crust

Cook on 3-inch rack at 350°F for

20-22 minutes upside down, and right side up for 5-7 minutes.

• Thick Crust

Cook on 3-inch rack at 350°F for

22-26 minutes upside down, and right side up for 5-7 minutes.

• Deep Dish

Cook on 3-inch rack at 350°F for

30 minutes upside down, and right side up for 15 minutes.

Italian Pizza Burger

Serves: 5-6

½ cup pizza sauce, divided

1 egg, beaten

½ cup dry bread crumbs

2 teaspoons onion, dried & minced

½ teaspoon dried oregano

¼ teaspoon salt

teaspoon pepper

1½ pounds ground beef

3 slices Mozzarella cheese, cut into

half moons

6 Kaiser rolls, cut into half moons

Directions:

1. In bowl, mix egg, breadcrumbs,

onion, oregano, salt, pepper and

ground beef.

2. Form beef mixture into ½-inch

thick patties.

3. Place patties on 3-inch rack and

cook at 350°F for 7-8 minutes.

4. Flip burgers and cook at 350°F

for additional 4 minutes.

5. Add cheese to burgers and cook

for 1 minute.

6. Assemble burgers by placing

each on bottom roll, pizza sauce

on top and top roll.

Goat Cheese Pizza

Serves: 1-2

1 (8–10-inch) pizza crust,

pre-baked

3 tablespoons tomato sauce

1 tablespoon basil, freshly chopped

2 ounces goat cheese, crumbled

2 ounces four cheese Italian blend,

crumbled

Directions:

1. Cook crust on 3-inch rack at

350°F for 5 minutes.

2. Spread sauce, cheese and basil

onto crust.

3. Cook at 350°F for 8-10 minutes.

42

Gorgonzola Pizzettas

Serves: 4

4 (7-inch) flatbreads or pita breads

1½ cups part-skim ricotta cheese

16 grape or cherry tomatoes, halved

¼ cup sliced basil

½ cup Gorgonzola cheese, crumbled

Directions:

1. Place 1 pita on 3-inch rack.

2. Top pita with tomatoes, basil and

cheese.

3. Cook on 350°F for 8-10 minutes.

4. Repeat for remaining pita.

Tip: Get creative and add broiled

shrimp, chicken or other

vegetables.

Mexican Pizza

Serves: 1

1 (8-9-inch) flour tortilla

2 tablespoons tomato sauce

½ teaspoon taco seasoning or

Mexican spice blend

½ cup fresh scallions, chopped

½ cup shredded Cheddar cheese

Jalapeño peppers to taste

Directions:

1. Place tortilla on 3-inch rack.

2. Mix sauce together with spice

blend and spread onto tortilla.

3. Arrange jalapeños and scallions

over sauce.

4. Top with cheese.

5. Cook at 350°F for 8-10 minutes.

Pizza Boats

Serves: 3-4

4 (6-inch long) slices French bread

¾ cup pizza sauce

½ cup Parmesan cheese, grated

4 slices provolone or Mozzarella

cheese

Directions:

1. Spray bread with oil and add

pizza sauce.

2. Place bread on 1-inch rack and

toast at 350°F for 6 minutes.

3. Add cheese and any desired

toppings.

4. Cook at 350°F for 8-10 minutes,

or until cheese is melted and

slightly browned.

Tip: Replace French bread with

English muffins.

Tip: Change up the flavor by adding

sliced pepperoni, mushrooms,

black olives, chopped bell

peppers, etc.

Calzones

Serves: 2

1 tube refrigerated pizza dough

1 cup Mozzarella or Monterey Jack

cheese, shredded

½ cup premade spaghetti sauce

¾ pound cooked Italian sausage or

pepperoni

1 ½

8

1 ½

8

cup onions, diced

cup tomatoes, diced

Directions:

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

disks.

2. Spray 2 (10-inch) square aluminum

foil sheets with oil and lay dough

onto foil.

3. Place remaining ingredients in equal

amounts onto each disk.

4. Fold over to form half moon shaped

packets.

5. Wrap in foil and place on 1-inch

rack.

6. Cook at 350°F for 10-12 minutes per

side, or until the crust is crispy and

brown.

Tip: If made in advance and frozen,

add 3-4 minutes to cooking time.

Mini Spinach Calzones

Serves: 12

Pita Pizza

Serves: 1

1 (5-ounce) package frozen spinach,

thawed and well-drained

1 (4-ounce) package reduced-fat

cream cheese, softened

3 tablespoons Parmesan cheese,

grated and divided

2 tablespoons green onion, chopped

¼ teaspoon ground black pepper

1 (13.8-ounce) package refrigerated

pizza dough

1 egg white

1 tablespoon water

Non-stick cooking spray

Directions:

1. Spray 1-inch rack with non-stick

spray.

2. Stir together spinach, cream

cheese, 2 tablespoons Parmesan

cheese, green onion and pepper in

medium bowl; set aside.

3. Unroll pizza dough on lightly floured

surface.

4. Roll dough into 15-inch square.

5. Using pizza cutter or sharp knife,

cut dough into 25 (3-inch) squares.

6. Spoon filling by teaspoonful onto

each square.

7. In small bowl, whisk together egg

white and water.

8. Lift corner of each square and

stretch dough over to opposite

corner, making a triangle.

9. Press edges together with fork tine.

10. Arrange calzones on prepared

1-inch rack.

11. Prick calzones with fork.

12. Brush calzones with egg white

mixture.

13. Cook at 350°F for 12 minutes or

until browned.

Tip: If prepared in advance and frozen,

add 3-4 minutes to cooking time.

1 package (8-9-inch) soft pita bread

2 tablespoons tomato sauce

¼ cup parsley, freshly chopped

6-8 slices pepperoni

½ cup shredded Mozzarella cheese

Directions:

1. Place pita on 3-inch rack and

spread tomato sauce on top.

2. Top with parsley and pepperoni.

3. Sprinkle cheese over pita.

4. Cook at 350°F for 8-10 minutes.

44

Tips for Vegetables

Glass, oven-safe dishes are denser than metal, foil and silicone.

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

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

Always select the freshest produce. Always wash vegetables thoroughly.

Different types of cooking vessels will affect cooking times in different ways. Foods cooked in denser dishes require longer cooking times.

Foods cooked in larger, shallow dishes require shorter cooking times.

Foods cooked in deeper dishes require longer cooking times.

Mexican Elote

Serves: 2-4

4 ears of corn

¼ cup melted butter

¼ cup mayonnaise

½ cup Cotija cheese or Queso

Fresco, grated

Chili powder or paprika to taste

Salt & pepper to taste

4 lime wedges (optional)

Directions:

1. Place corn on 3-inch rack and

roast at 350°F for 7-8 minutes

per side.

2. Remove corn and immediately

pour butter on each ear.

3. Spread mayonnaise on corn.

4. Sprinkle corn with cheese, chili

powder, salt and pepper to taste.

5. Serve with lime wedges.

Haricots Almondine

Serves: 6-8

12 ounces French green beans,

trimmed and rinsed

2 tablespoons olive oil

¼ cup lemon juice

½ cup almonds, sliced

2 tablespoons butter, melted

1 cup crispy fried onion ringlets

Directions:

1. Place green beans in 8x8-inch

oven-safe dish and place

dish on 1-inch rack.

2. Drizzle oil and lemon juice over

beans.

3. Cook at 350°F for 8-10 minutes.

4. Top beans with almonds and

onions.

5. Cook at 350°F for additional 3-4

minutes.

6. Serve immediately.

Zucchini & Onions Au Gratin

Serves: 2-4

1 large yellow onion, cut into ½-inch

pieces

1 medium zucchini, cut into ½-inch

slices

1 tablespoon olive oil

½ cup Cheddar cheese, shredded

Salt & pepper to taste

Directions:

1. Place onion in Liner Pan and

drizzle with olive oil.

2. Cook at 350°F for 10-11 minutes,

stirring halfway through cooking

process.

3. Layer zucchini onto onions.

4. Season with salt and pepper.

5. Cook at 350°F for 4-5 minutes.

6. Sprinkle with cheese and cook

at 350°F for additional 2 minutes.

46

Asparagus with Parmesan Crust

Serves: 6

1 pound asparagus

1 tablespoon extra virgin olive oil

1 ounce Parmesan cheese, shaved

¼ cup balsamic vinegar

Black pepper to taste

Directions:

1. Wash and trim asparagus.

2. Toss asparagus in olive oil and

place on 3-inch rack.

3. Sprinkle cheese on asparagus

and cook at 350°F for 7-8

minutes.

4. Drizzle balsamic vinegar over

asparagus and enjoy.

Tip: Cooking time may vary

depending on the size of the

vegetables.

Sweet Potato Casserole with

Streusel Topping

Serves: 4-6

1

4 sweet potatoes

½

3

cup and 3 tablespoons butter

½ cup sugar

½ cup brown sugar

2 eggs, slightly beaten

½ teaspoon salt

1 teaspoon vanilla

¼ cup and 1 teaspoon flour

¼ cup pecans, chopped

Directions:

1. Place sweet potatoes on 3-inch

rack and cook at 350°F for 40

minutes.

2. Let sweet potatoes cool for about

15 minutes.

3. Peel sweet potatoes.

4. Place them in medium bowl and

mash.

5. Add cup butter, sugar, eggs,

salt, vanilla and flour; mix well.

6. Place mixture in 1½-quart

casserole dish.

7. Place dish on 1-inch rack and

bake at 350°F for 20-22 minutes.

8. Combine ¼ cup flour, 3

tablespoons butter, brown sugar

and pecans; mix well.

9. Remove Dome and stir casserole.

10. Spread streusel topping on

casserole.

11. Continue to bake for additional

12 minutes.

47

Artichoke Feta Tortilla Wraps with Chive Sauce

Yield: 24 Rolls

1 (14-ounce) can artichoke hearts,

drained and finely chopped

½ cup cream cheese

3 green onions, thinly chopped

½ cup Parmesan or Romano

cheese, grated

¼ cup feta cheese, crumbled

3 tablespoons pre-made pesto

8 (8-inch) whole tortillas

1 (7-ounce) jar sweet red peppers,

drained and cut into strips

1 (8-ounce) carton plain fat-free

yogurt

1 tablespoon chives, roughly

chopped

Directions:

1. Coat 8x8-inch silicone pan with

cooking spray; set aside.

2. In large bowl, stir together

artichoke hearts, cream cheese,

green onions, Parmesan cheese,

feta cheese and pesto.

3. Place 2 tablespoons filling onto

each tortilla.

4. Top with red pepper strips and

roll up.

5. Arrange rolls in prepared baking

dish. If desired, lightly coat rolls

with cooking spray.

6. Place silicone pan on 3-inch rack

cook at 350°F for 10-12 minutes,

or until heated through.

7. While wraps are cooking, mix

yogurt and chives in separate

bowl; set aside.

8. Once cooked, cut each roll

into thirds and arrange on serving

platter.

9. Serve with yogurt and chive

sauce.

Stuffed Peppers with Tofu

Serves: 4

1 cup brown rice

1 (12-ounce) package extra firm tofu,

drained and diced

1¾ cups marinara sauce, divided

Salt & pepper to taste

4 bell peppers, ¼ tops cut off and

seeds removed

2 cups Mozzarella cheese, shredded

and divided

8 (½-inch) slices tomato

Directions:

1. Cook brown rice per package

directions.

2. Arrange peppers in baking dish.

3. Using wooden spoon or spatula,

press ¼ cup rice into each pepper

half.

4. Layer with marinara sauce and 1

cup Mozzarella cheese.

5. Press 3 tablespoons tofu into

pepper halves.

6. Place 1 tomato slice on each

pepper.

7. Top peppers with remaining cheese.

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

9. Cover and bake at 350°F for 18

minutes.

10. Uncover and bake at 350°F for 2-3

minutes or until tops are brown.

Tip: If cheese becomes too brown, tent

with foil or parchment paper.

Tip: You can also place remaining

cheese on the last 4 minutes of

baking.

Tip: If you want to add meat to this

dish, simply add ½ pound cooked

and crumbled Italian sausage.

48

Roasted Spaghetti Squash

Serves: 4-5

1 spaghetti squash, cut in half

crosswise and seeds removed

2 teaspoons sugar

2 teaspoons salt

Extra-virgin olive oil as needed

Directions:

1. Prepare squash; set aside.

2. Drizzle with olive oil.

3. Evenly divide sugar and salt

between both halves.

4. Bake spaghetti squash on 1-inch

rack at 350°F for 25 minutes.

5. To assemble, use fork to gently

remove stands.

6. Transfer to serving platter.

7. Drizzle with olive oil for garnish.

Tip: Cut ¼-inch thick sliver off end

of the spaghetti squash so it

can stand upright.

Tip: Pour a small amount of olive oil,

about ⅛ teaspoon, in the bulb

of the squash. Using your

finger, spread the oil along the

stem and around the bulb. Pour

off any remaining oil.

Tip: Depending on the size of the

squash, you may have to bake

in batches.

Tip: Hold spaghetti squash warm on

serving platter with foil.

Roasted Vegetables Sandwich

Serves: 4

1 cup plain fat-free Greek-style

yogurt

1½ tablespoons tahini

1 tablespoon fresh lemon juice

½ teaspoon ground cumin

1 teaspoon garlic, minced

½ teaspoon salt, divided

3 tablespoons olive oil

½ teaspoon Spanish smoked

paprika

12 large button mushrooms

2 tomatoes, halved horizontally

1 (1½-pound) eggplant, cut

lengthwise into 8 wedges

1 head of radicchio, quartered

1 medium onion, quartered

¼ teaspoon black pepper

Fresh parsley, chopped (optional)

4 Kaiser Rolls

1. Combine yogurt, tahini, lemon

juice, cumin, garlic and ¼

teaspoon salt in bowl and stir

with whisk; set aside in

refrigerator.

2. Combine oil and paprika in

separate bowl.

3. Brush oil mixture evenly over

mushrooms, tomatoes, eggplant,

radicchio and onion.

4. Grill vegetables at 350˚F on

1-inch rack for 18-20 minutes.

5. Stir vegetables halfway through

cooking process.

6. Place vegetables on platter;

sprinkle with chopped parsley if

desired.

7. Add sauce and serve with Kaiser

rolls or Greek pita bread.

49

Roasted Herb Potatoes

Serves: 6

Roasted Butternut Squash

Serves: 4-5

2 pounds small new potatoes

2 tablespoons olive oil

1 tablespoon salt

½ teaspoon black pepper

2 tablespoons fresh rosemary,

coarsely chopped

4 cloves garlic, thinly sliced

1 butternut squash, cut in half lengthwise and seeds removed

2 teaspoons sugar

2 teaspoons salt

Extra-virgin olive oil as needed

Directions:

1. Cut potatoes into 1-inch pieces (if

potatoes are small, leave whole).

2. Place in large bowl and toss with

olive oil, salt, pepper, herbs and

garlic.

3. Place potatoes on 3-inch rack and

cook at 350°F for 20-22 minutes.

4. Pause halfway through cooking

process and turn potatoes.

5. Finish cooking process by hitting

Start Button.

Tip: You can use 1 teaspoon of your

favorite dried herb.

Roasted Cauliflower,

Chickpeas, & Olives

Serves: 4-6

Directions:

1. Prepare squash; set aside.

2. Drizzle with olive oil.

3. Evenly divide sugar and salt

between both halves.

4. Bake butternut squash on 1-inch

rack at 350°F for 35 minutes.

5. To assemble, medium dice cooked

squash.

6. Transfer to serving platter.

7. Drizzle with olive oil for garnish.

Tip: Pour a small amount of oil, about

⅛ teaspoon, in the bulb of the

squash. Using your finger, spread

the oil along the stem and around

the bulb. Pour off any remaining

oil.

Tip: Depending on the size of the

squash, you may have to bake in

batches.

Tip: Hold spaghetti squash warm on

serving platter with foil.

5½ cups cauliflower florets

1 cup Spanish green olives, pitted

8 cloves garlic, coarsely chopped

1 (15-ounce) can chickpeas (garbanzo

beans), rinsed and drained

3 tablespoons olive oil

½ teaspoon crushed red pepper

¼ teaspoon salt

3 tablespoons fresh flat leaf parsley

Directions:

1. Toss all ingredients in large bowl

and mix evenly to coat.

2. Place ingredients in Liner Pan.

3. Roast at 350°F for 20-22 minutes.

Roasted Asparagus

Serves: 4

1 pound trimmed asparagus

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

Directions:

1. Toss trimmed asparagus in olive

oil, salt and pepper.

2. Place asparagus on 3-inch rack.

3. Roast at 350°F for 6-8 minutes.

50

Stuffed Baked Potatoes with

Bacon

Serves: 6

6 medium baking potatoes, washed

and dried

1 cup milk, slightly heated

1 cup sharp Cheddar cheese, grated

3 tablespoons butter or margarine

Salt & pepper to taste

2 tablespoons green onions, chopped

6 slices bacon, fried and crumbled

Directions:

1. Punch holes in potatoes with fork.

2. Bake potatoes on 1-inch rack at

350˚F for 35-45 minutes.

3. Remove potatoes from oven and

cool for about 15 minutes, until you

can handle them comfortably.

4. Slice off top of each potato and

scoop out inside.

5. Mash well. Add butter, cheese, salt,

pepper and milk; mix thoroughly.

6. Spoon potato mixture back into

potato skins.

7. Bake on 1-inch rack at 350°F for

6-8 minutes.

8. Garnish with bacon and green

onions.

Tip: Cook bacon on 3-inch rack

at 350°F for 5-6 minutes

per side.

Tip: Larger potatoes will take

longer.

Parmesan Basil Tomatoes

Serves: 4

4 red tomatoes

2 tablespoons Parmesan cheese,

grated

3 tablespoons fresh basil, chopped

2 tablespoons olive oil

Cracked black pepper to taste

Directions:

1. Trim top third from tomatoes just to

remove vine pit.

2. Trim thin slices from bottoms so

tomatoes can stand upright.

3. Mix remaining ingredients together.

4. Divide mixture evenly into tomatoes.

5. Place tomatoes on foil on 3-inch

rack.

6. Cook at 350°F for 8-10 minutes, or

until cheese bubbles and tomatoes

are warm.

Double Stuffed Cheesy

Potatoes

Serves: 4

4 russet potatoes, thoroughly

washed

2 tablespoons butter

½ teaspoon salt

½ teaspoon pepper

¼ cup sour cream

½ cup Cheddar cheese, shredded

and divided

Directions:

1. Cook potatoes on 3-inch rack at

350°F for 35-45 minutes.

2. Cool potatoes for 15 minutes,

or until you can handle them

comfortably.

3. Cut potatoes in half, lengthwise.

4. Carefully scoop centers into

medium bowl, leaving a durable

shell.

5. Smash scooped potato centers.

6. Add butter, salt, pepper, sour

cream and ¼ cup cheese; stir

with spoon.

7. Fill each potato shell with filling in

equal amounts.

8. Place on 1-inch rack and cook at

350°F for 8-10 minutes.

9. Sprinkle with remaining cheese

and bake at 350°F for additional

1-2 minutes.

Ricotta Spinach Rolls

Serves: 4-6

8 lasagna noodles, cooked and

drained

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon butter

3 cups tomato sauce

1 teaspoon oregano

½ teaspoon thyme leaves

½ teaspoon basil

¼ cup mushrooms, chopped (optional)

1 (10-ounce) package frozen chopped

spinach

1 cup ricotta or cottage cheese

2 tablespoons Parmesan cheese

Dash black pepper

Directions:

1. Prepare noodles as per directions

on package.

2. Sauté onion and garlic in butter until

vegetables are tender.

3. Add tomato sauce, seasonings,

mushrooms and simmer for 7-8

minutes or until it starts to bubble;

set aside.

4. Cook spinach according to package

directions. Drain and squeeze out

excess water.

5. Blend together spinach, cheeses

and pepper.

6. Place spinach mixture evenly at one

end of each noodle.

7. Roll each noodle and place on its

side in lightly greased liner.

8. Cover noodles with prepared sauce.

9. Bake at 350°F for 15-20 minutes or

until heated through.

52

Gratin Dauphinois

Serves: 6

Eggplant, Zucchini, & Tomato

Tian

Serves: 6

6 cups small red potatoes, washed

and thinly sliced

½ cup white onion, finely diced

2 cloves garlic, finely minced

4 tablespoons butter

½ cup Parmesan cheese, shredded

½ cup heavy cream

3 tablespoons fresh parsley,

finely chopped

Salt & pepper to taste

Directions:

1. Wash, slice, and place potatoes in

bowl.

2. Add onion and cheese to potatoes.

3. In 10-inch baking pan, layer potato

mixture so that entire baking pan is

covered.

4. In sauce pan, heat butter, cream,

salt and pepper; pour mixture over

potatoes.

5. Gently shake baking pan to release

any bubbles.

6. Place pan on 1-inch rack and cook

at 350°F for 35-45 minutes.

7. Let pan sit for 2 minutes inside

Dome.

Tip: Substitute fresh parsley with 1½

tablespoons dried parsley.

Tip: If necessary, cover the dish with

foil towards the end of the cooking

process to prevent overbrowning.

Tip: Change the flavor by adding

nutmeg and grated Gruyere

cheese.

½ cup fresh or dry bread crumbs

½ cup Parmesan cheese, grated

2 tablespoons flat leaf parsley

1½ teaspoons fresh oregano,

chopped

2 cloves garlic

1 small Japanese eggplant, cut

diagonally into ¼-inch slices

2 medium zucchinis, cut diagonally

into ¼-inch thick slices

2 large plum tomatoes cut into

¼–inch slices

1½ tablespoons extra-virgin olive oil,

divided

¼ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup vegetable stock or chicken

Directions:

1. In blender, blend bread crumbs,

cheese, garlic and herbs.

2. Layer eggplant, zucchini and

tomatoes in tian.

3. Top with bread crumb mixture.

4. Pour stock over bread topping.

5. Bake at 300°F on 1-inch rack

for 20 minutes.

Tip: Tian is a French word referring

to a shallow cooking vessel. A

glass, ceramic or silicone baking

dish can also work well for this

recipe.

Tip: Try to find eggplant, zucchinis,

and plum tomatoes that all have

the same diameter. This makes it

easy to layer them in an even

circle in the Tian.

53

Roasted Asparagus,

Mushrooms & Potatoes

Serves: 2-3

10 stalks asparagus, woody ends

of stalks broken

3 large portabello mushroom caps,

woody stems removed

3 Yukon Gold potatoes, cut in

crosswise in ¼-inch thick rounds

½ cup Parmesan cheese, grated

2 tablespoons fresh rosemary,

roughly chopped

Extra-virgin olive oil as needed

Kosher salt & black pepper

as needed

Directions:

1. Grab asparagus stalk and apply

pressure to bottom. It will

naturally snap where woody part

ends.

2. Grab remaining asparagus and

cut all ends at same length.

3. In large bowl, add asparagus, oil,

salt and black pepper; toss to

coat.

4. Place asparagus on 3-inch rack.

5. Brush off any dirt clinging to

mushrooms.

6. Grasp stem and pull it free from

cap with your thumbs.

7. Place portabello mushrooms on

clean surface.

8. Lightly drizzle mushrooms with

oil, salt and pepper; rub to coat.

9. Fill each cap with 2 tablespoons

cheese.

10. Place caps on 3-inch rack, next

to asparagus.

11. In same bowl, add potatoes, oil,

salt, pepper and rosemary; toss

to coat.

12. Place potatoes on 3-inch rack,

next to asparagus and

mushrooms.

13. Cook at 350°F for 26-28 minutes,

pausing every 8 minutes to

remove cooked vegetables.

14. Remove asparagus after 8

minutes. Remove mushrooms

after 16 minutes. Cook potatoes

for entire 24 minutes.

15. Hold vegetables in warm place,

covered with foil, until all

vegetables have cooked.

Tip: You can clean out the gills of

the mushrooms by scraping it

out using a tip of a spoon.

Tip: Use a small amount of olive oil

because the mushrooms

absorb it.

Tip: You can cut potatoes in any

shape you choose. Keep

in mind cooking times will vary

depending on the cut size you

use. They can be cut in

wedges, halves or quarters.

Eggplant Parmesan Casserole

Serves: 4-6

1 large eggplant, outer skin

removed and thinly sliced

1 tablespoon olive oil

1 cup Parmesan cheese, shredded

2-3 basil leaves, sliced

1½ tablespoons garlic, minced

1 large tomato, thinly sliced

Dash sea salt

1 cup Mozzarella cheese

Directions:

1. Spread olive oil over 9-inch or

10-inch oven-safe baking pan.

2. Using at least 2 layers, layer all

ingredients in order listed above.

3. Place dish on 1-inch rack and

cook at 350°F for 18-22 minutes.

4. Let sit for 5 minutes. Serve in

slices.

54

Caramelized Onions

Serves: 4

1 (½-pound) Vidalia onion, halved and

cut into slices

2 tablespoons extra virgin olive oil

3 tablespoons garlic cloves, minced

1 teaspoon brown sugar

Directions:

1. Place all ingredients in oven-safe

baking dish.

2. Bake at 350°F on 3-inch rack for

8-10 minutes.

Parmesan Fries

Serves: 2-4

2 large baking potatoes, with ½ inch

removed from each end

½ cup Parmesan cheese, grated

Olive oil to taste

Salt & pepper to taste

Directions:

1. Cut potatoes (rinsed in water then

drained), lengthwise, into

½-inch fries.

2. Toss with olive oil, salt and pepper.

3. Lay fries onto 3-inch rack and cook

at 325°F for 12-14 minutes, flipping

halfway through cooking process.

4. Toss with cheese and serve.

Cheese Stuffed Tomatoes

Serves: 6

3 Roma tomatoes

1 cup Mozzarella cheese

½ cup Parmesan cheese

1 tablespoon fresh thyme

1 tablespoon fresh basil

¼ cup onion, chopped

1 tablespoon garlic, chopped

¼ teaspoon black pepper

Directions:

1. Cut thin slice off bottom of each

tomato.

2. Cut ¾-inch slice off stem of each

tomato.

3. Scoop out pulp, leaving ½-inch

thick shell.

4. Arrange tomatoes right side up in

single layer on 3-inch rack.

5. Mix remaining ingredients.

6. Distribute stuffing evenly and fill

each tomato.

7. Bake at 350°F for 7-8 minutes.

Corn Soufflé

Serves: 8

1 package cornbread mix

1 (15-ounce) can regular corn, drained

1 (15-ounce) can cream-style corn,

drained

1½ cups Cheddar cheese, shredded

1 teaspoon salt

4 eggs, beaten

¼ cup sugar

Directions:

1. Mix all ingredients together.

2. Pour into 10-inch baking pan that

has been sprayed with non-stick

spray.

3. Place pan on 1-inch rack.

4. Cook at 350°F for 25-30 minutes.

5. When timer goes off, let soufflé sit

inside Dome for 2 minutes.

6. Serve and enjoy.

Tip: If you use a larger pan, you will

need less cooking time.

Tip: If possible, use freshly sliced corn

off of the cob.

Mixed Vegetable Casserole

Serves: 8

1 (15-ounce) can mixed vegetables,

drained

1 (8-ounce) can water chestnuts,

sliced and drained

1 cup sharp Cheddar cheese,

grated

1 cup celery, finely chopped

¾ cup mayonnaise

1 small onion, finely chopped

20 Ritz ® crackers, crushed

2 tablespoons melted butter

Directions:

1. In large bowl, mix vegetables,

chestnuts, cheese, celery,

mayonnaise and onion.

2. Transfer mixture to 10-inch

greased baking pan or casserole

pan that will fit into NuWave

Oven.

3. Place pan on 1-inch rack and

cook at 350°F for 15-17 minutes.

4. Combine crackers and butter.

5. 2 minutes before casserole is

done, sprinkle with cracker

mixture.

6. Continue to cook until brown.

7. Let casserole sit inside Dome for

1-2 minutes before removing.

Broiled Zucchini Slices

Serves: 12

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh rosemary,

roughly chopped

½ teaspoon black pepper

½ teaspoon salt

3 zucchinis or yellow squashes, cut

lengthwise into ¼-inch slices

Directions:

1. In 9-inch fry pan, cook garlic in

hot oil over Medium (275°F) heat

for 30 seconds or until fragrant.

2. Stir in rosemary, pepper and salt.

3. Drizzle mixture over zucchini;

toss to coat.

4. Arrange zucchini on 3-inch rack.

5. Cook at 350°F for 8-10 minutes

per side.

Balsamic Glazed Carrots

Serves: 6

1 pound fresh carrots, washed

and cut into thin round slices

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Directions:

1. Place all ingredients in bowl and

add carrots.

2. Season with salt and pepper.

3. Place in oven-safe dish on

1-inch rack.

4. Cook at 350°F for 11-12 minutes.

5. Stir carrots and continue cooking

at 350°F for 2 minutes.

Tips for Poultry

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

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

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

To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to secure the aluminum foil to the sides of the Cooking

Rack or extend the aluminum foil outside of the oven. This will prevent the internal fan from blowing the aluminum foil around during the cooking process.

Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking process. When you flip the turkey breast side up, if there are giblets inside the turkey, they should be thawed enough for easy removal at this time. During the last 20-30 minutes of the cooking process, stuff the cavity with your favorite stuffing and resume cooking.

Poultry: When completely cooked, white meat will be white; thigh meat near the bone will have no pink color, and the juices will run clear.

*Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked to 165˚F.

Spicy Buffalo Chicken Sandwiches

Serves: 4

3 tablespoons butter, melted

½ cup buffalo-style hot sauce, divided

4 hoagie rolls, split

½ cup ranch dressing

½ teaspoon Creole seasoning

1½ cups carrots, matchstick cut

1½ cups celery, diagonally sliced

¼ cup onion, finely chopped

12 large deli-fried chicken strips

(1¼ pounds)

1 (4-ounce) package Blue cheese,

crumbled

Directions:

1. Stir together butter and 2 teaspoons

hot sauce.

2. Brush butter mixture onto cut sides

of rolls.

3. Place rolls cut side up in Liner Pan.

4. Stir together ranch dressing, 2-3

teaspoons hot sauce and Creole

seasoning.

5. Add carrots, celery and onion; toss

to coat.

6. Arrange chicken on bottom halves

of rolls.

7. Drizzle remaining hot sauce onto

rolls.

8. Layer chicken evenly with carrot

mixture and cheese.

9. Top with remaining roll halves.

10. Cook at 300°F for 10-12 minutes

11. Serve with additional hot sauce.

Tip: You can change flavors by adding

shredded Parmesan cheese,

Swiss cheese or Blue cheese

dressing.

Oven-Fried Chicken

Serves: 4

½ cup buttermilk

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon hot sauce

2-3½ pounds chicken, fresh, skin

removed and cut into legs, breast,

thighs and wings

½ cup all-purpose flour

1½ teaspoons paprika

1 teaspoon dried thyme

1 teaspoon baking powder

½

½

teaspoon salt (optional)

teaspoon pepper to taste

Non-stick cooking spray

Directions:

1. Whisk butter, mustard, garlic and

hot sauce in shallow glass dish until

well blended.

2. Add chicken. Mix to make sure meat

is thoroughly coated.

3. Cover and marinate in refrigerator

for at least 30 minutes, or up to 8

hours.

4. Put flour, paprika, thyme, baking

powder, salt and pepper in large

sealable plastic bag.

5. Shaking off excess marinade, place

one or two chicken parts at a time in

bag; shake to coat.

6. Shake off excess flour mixture.

7. Place chicken parts on 1-inch rack

that has been sprayed with cooking

spray.

8. Cook chicken at 350°F for 13-14

minutes per side.

Tip: If you do not have buttermilk,

try mixing 1 teaspoon vinegar for

every 1 quart of the milk that you

already have.

59

Chicken Tenders with Wasabi

Dipping Sauce

Serves: 4

3 (1-pound) boneless, skinless

chicken breasts, cut crosswise

into ½-inch strips

½ 2 cup white flour

1 teaspoon baking soda

½ cup Parmesan cheese

½ teaspoon garlic salt

½ teaspoon paprika

½ teaspoon black pepper

1 egg, slightly beaten

3 tablespoons extra-virgin olive oil

½ cup mayonnaise

2 teaspoons wasabi

Directions:

1. Spray 3-inch rack with non-stick

cooking spray.

2. In 1-gallon food storage plastic

bag, mix flour, baking soda,

cheese, garlic salt and paprika.

3. Dip chicken strips into egg and

place in bag.

4. Seal bag; shake to coat chicken.

5. Place chicken on 3-inch rack.

6. Repeat coating process until all

chicken pieces are coated.

7. Drizzle olive oil over chicken.

8. Cook at 350°F for 12-14 minutes,

turning chicken halfway through

cooking process.

9. Let chicken rest for 1 minute

before serving.

10. Mix mayonnaise and wasabi for

dipping sauce.

Tip: If using thicker chicken, you

will need to add a few more

minutes per side.

Tip: For a spicier dipping sauce,

add more wasabi. You can also

use honey mustard or BBQ

sauce.

Thai Chicken

Serves: 1

1 (4 – 6-ounce) chicken breast, cut

into bite size pieces

2 tablespoons Thai green curry paste

2 tablespoons fresh ginger, grated

2 tablespoons garlic, minced

2 tablespoons olive oil

¼ cup raw coconut, unsweetened

and shredded

Directions:

1. Mix all ingredients in shallow bowl.

2. Place chicken mixture on 3-inch

rack.

3. Cook at 350°F for 11-13 minutes.

4. Stir and serve.

BBQ Chicken

Serves: 4

1 whole fryer chicken

(2 breasts, 2 thighs, 2 wings, 2 legs)

1 cup BBQ sauce

2 tablespoons honey mustard

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 clove garlic, minced

Directions:

1. Place chicken pieces on 3-inch

rack.

2. Mix remaining ingredients in bowl

and baste onto chicken.

3. Grill at 350°F for 11-13 minutes

per side.

4. When flipping chicken pieces,

baste on remaining sauce.

Tip: If cooking from frozen, grill for

14-15 minutes per side.

60

Creamy Chicken Breast with

Mushrooms & Peppers

Serves: 1

1 (4 – 6-ounce) chicken breast

2 large mushrooms, sliced

½ bell pepper, cut into 1-inch pieces

½ cup sour cream

Salt & pepper to taste

Directions:

1. Place chicken in oven-safe dish.

2. Add mushrooms and peppers

alongside chicken.

3. Spread sour cream over all

ingredients.

4. Season with salt and pepper.

5. Place dish on 3-inch rack and cook

at 350°F for 11-13 minutes per side.

Tip: If chicken is frozen, cook for

14-15 minutes per side.

Breaded Chicken Breast

Serves: 1

1 cup seasoned bread crumbs

2 tablespoons butter

1 egg, beaten

1 (4 – 6-ounce) boneless chicken

breast

2 tablespoons parsley, chopped

Directions:

1. Place bread crumbs in shallow oval

dish.

2. Dip chicken in egg and roll in bread

crumbs.

3. Place chicken on 3-inch rack.

4. Place butter on chicken and cook at

350°F for 11-13 minutes per side.

5. Sprinkle with parsley and serve.

Cornish Game Hens with

Artichokes & Potatoes

Serves: 4

2 tablespoons lemon juice

3 cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon oregano

1 teaspoon thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

2 cans artichoke hearts, drained

8 ounces small potatoes, quartered

2 (1½-pound) Cornish game

hens, washed and dried with

paper towel

Directions:

1. In large bowl combine lemon juice,

garlic, oil, oregano, thyme, salt and

black pepper.

2. Add artichoke hearts and potatoes;

toss to coat.

3. Using slotted spoon, transfer

artichokes to bowl.

4. With reserved marinade, brush

game hens.

5. Twist wing tips under back.

6. Place hens on 1-inch rack and

spread potatoes and artichokes

around birds.

7. Cook at 350°F for 15-18 minutes

per side (28-32 minutes per side

if frozen).

8. Let hens rest for 5 minutes.

9. Cut hens down middle and serve

with potato and artichokes.

Cilantro Garlic Chicken Breast

Serves: 6

6 (6-ounce) boneless, skinless

chicken breasts

4 cloves garlic, peeled

1 small onion, peeled

1 cup loosely packed fresh cilantro

leaves

1 tablespoon granulated sugar

1 tablespoon soy sauce

1 teaspoon black pepper

¼ cup lemon or lime juice

Directions:

1. Place one chicken breast

between parchment paper sheets

or on plastic wrap.

2. With meat pounder or rolling pin,

flatten chicken to be about

½-inch thick.

3. Place chicken in large plastic

bag. Repeat with remaining

chicken breasts.

4. Using blender, finely chop garlic,

onions and cilantro.

5. Blend in lemon juice, sugar, soy

sauce and pepper.

6. Pour sauce over chicken.

7. Refrigerate for 1-4 hours.

8. Arrange chicken on 3-inch rack.

9. Cook at 350°F for 11-13 minutes

per side.

Buttery Chicken Breast

Serves: 1

1 (4 – 6-ounce) boneless chicken

breast

2 tablespoons butter

4 tablespoons parsley, chopped

Salt & pepper to taste

Directions:

1. Place chicken in 8x8-inch silicone

baking pan.

2. Add butter, parsley, salt and

pepper to pan and place on

3-inch rack.

3. Cook at 350°F for 11-13 minutes

per side.

Chicken Curry

Serves: 1

1 (4 – 6-ounce) chicken breast, cut

into bite size pieces

1 scallion, cut into ½-inch pieces

½ green bell pepper, small diced

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 tablespoon curry powder or paste

¼ cup sour cream

1 teaspoon coriander leaves,

chopped

Salt & pepper to taste

Directions:

1. Mix chicken, scallion, green

pepper, garlic, ginger, curry, salt

and pepper in small bowl.

2. Place chicken on 3-inch rack and

cook at 350°F for 11-13 minutes.

3. Stir in cream and sprinkle with

coriander and serve.

Caraway Duck with

Raspberry Sauce

Serves: 2-3

1 whole duck (2 legs, 2 thighs, 2

wings, 2 breasts, all cut in half)

1 tablespoon caraway seed, crushed

Salt & pepper to taste

1 pint fresh raspberries

1 tablespoon lime juice

¼ teaspoon ground ginger

Cayenne pepper to taste

Sugar to taste

Directions:

1. Using fork or knife, pierce skin of

each duck piece several times.

2. Season duck on all sides with

caraway.

3. Lay duck on 1-inch rack and cook at

350°F for 30-35 minutes per side,

upside down first.

4. While duck cooks, purée

raspberries in blender.

5. Using flexible spatula, push berries

through mesh strainer to remove

seeds.

6. Mix raspberry puree, lime juice,

ginger and cayenne until well

blended.

7. Add sugar as desired.

8. Simmer sauce on Low (100°F),

being careful not to overcook.

9. Serve immediately with duck.

Tip: If you cook the sauce for too long,

it will taste more like jam.

63

Nutty Breading Chicken Breast

Serves: 1

1 egg, beaten

½ cup pecans, ground

1 tablespoon wheat germ

1 teaspoon Italian seasoning blend,

dried

1 (4 – 6-ounce) boneless chicken

breast

2 tablespoons parsley, chopped

Salt & pepper to taste

Directions:

1. Mix pecans, wheat germ and

seasonings in shallow oval dish.

2. Dip chicken in egg and roll in nut

mixture.

3. Place chicken on 3-inch rack and

cook at 350°F for 11-13 minutes

per side.

4. Sprinkle with parsley and serve.

Tip: You can substitute real eggs

with ¼ cup egg substitute.

Low-Fat Crunchy Filled Chicken

4 boneless chicken breasts

3 ounces low-fat Cheddar cheese,

sliced

1 tablespoon Dijon mustard

1 cup corn flakes, crushed

1 teaspoon parsley flakes, dried

½ cup non-fat buttermilk

Directions:

1. Cut deep 2-inch slit into meaty

portion of chicken.

2. Slice cheese into 4 portions and

brush with mustard.

3. Place 1 cheese slice into each slit

and secure with wooden

toothpicks.

4. Combine cereal, seasoning and

parsley.

5. Dip chicken into buttermilk and roll

in cereal mixture.

6. Place chicken in 8x8-inch silicone

baking pan.

7. Place pan on 1-inch rack and cook

at 350°F for 27-29 minutes.

Tip: Save the leftover cornflakes from

the bottom of the cereal box for

this recipe to cut down on waste.

Air-Fried Honey Ginger Crusted

Chicken

Serves: 4

4 (4-ounce) boneless, skinless chicken breasts

1 tablespoon honey

1 tablespoon orange juice

½ teaspoon ground ginger

¼ teaspoon black pepper

Dash red pepper flakes (optional)

¾ cup crushed corn flakes

½ teaspoon dried parsley flakes

Directions:

1. Spray shallow 10-inch baking

pan with non-stick spray.

2. In small bowl, combine honey,

orange juice, ginger, black

pepper and red pepper flakes.

3. Brush mixture over chicken

breasts.

4. Combine corn flakes and parsley

and pat onto chicken.

5. Place chicken in prepared baking

dish and place on 3-inch rack.

6. Cook at 350°F for 11-13 minutes

per side.

Tip: If chicken is frozen, cook for

14-15 minutes per side.

Tip: Chicken is completely cooked

when juices run clear.

Tip: These are approximate times.

Actual time will vary, depending

on the size of the chicken.

Italian-Style Chicken

Serves: 4-6

8 tablespoons olive oil, divided

1 teaspoon kosher salt

1 teaspoon cracked black pepper salt

1 (3-pound) whole chicken

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

2 tablespoons chopped oregano

4 large cloves garlic, minced

Directions:

1. Rub chicken with 2 tablespoons

olive oil, salt and pepper.

2. Run a chopstick or spatula

handle between the skin and

flesh of the chicken.

3. Mix rosemary, garlic, thyme,

oregano and remaining olive oil in

separate bowl.

4. Place herb mixture underneath

chicken skin and massage

chicken, ensuring herbs reach all

parts of the chicken.

5. Place chicken, breast side down,

on 1-inch rack and cook at 350°F

for 30 minutes.

6. Turn chicken over and baste with

juices from Liner Pan.

7. Cook at 350°F for additional 30

minutes.

Tips for Beef

Turning beef halfway through cooking time allows for even browning.

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

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

To save time, marinate in a sealed bag or container and freeze into separate servings.

For appropriate cooking times, refer to the Quick & Easy Cooking Guide.

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

Glazed Beef Ribs

Serves: 2

1 rack beef ribs, cut in half

Salt & pepper to taste

½ cup orange marmalade

2 teaspoons Dijon mustard

1 teaspoon lemon juice

1 tablespoon Worcestershire sauce

Directions:

1. Mix marmalade, mustard, lemon

juice and Worcestershire sauce

together in bowl.

2. Baste ribs with sauce.

3. Place ribs on 1-inch rack and

cook at 350°F for 20-25 minutes

per side.

4. Let meat rest under Dome for 5

minutes.

Tip: Bottled BBQ sauce may be

substituted for glaze.

Tip: Melt marmalade by keeping it

at room temperature for 30

minutes.

Foolproof Standing Rib Roast

Serves: 6-8

1 (5-pound) standing rib roast,

thawed

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon black pepper

Directions:

1. Rub roast with seasonings.

2. Place on 1-inch rack with rib side

down.

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

pound for rare doneness.

4. Flip roast halfway through cooking

process.

5. Let stand for 10 minutes before

slicing.

Tip: For medium-rare doneness,

cook for 17-19 minutes per pound.

Tip: For medium doneness, cook for

20-22 minutes per pound.

Tip: For well-done roast, cook for 27

minutes, or more, per pound.

Honey Citrus Glazed Veal Chops

Serves: 4

3 tablespoons fresh lime juice

2 tablespoons fresh ginger root, grated

½ teaspoon lime zest

4 (8-ounce) veal rib chops,

cut 1-inch thick

Directions:

1. Stir together lime juice, honey,

ginger and lime zest in small bowl.

2. Place veal chops in glass dish.

3. Brush lime mixture onto veal.

4. Refrigerate for 1 hour, covered.

5. Place veal on the 3-inch rack, cook

at 350°F for 12-15 minutes per side

for fresh or 15-20 minutes for frozen.

London Broil

Serves: 1

1 (6-ounce) sirloin steak sliced, cut

into ½-inch strips

2 large white mushrooms, sliced

1 tablespoon Worcestershire sauce

1 tablespoon butter

Salt & pepper to taste

Directions:

1. Place all ingredients in shallow

oven-safe dish.

2. Cook on 1-inch rack at 325°F for

15 minutes.

67

Grilled Cheeseburgers

Serves: 4

1 pound lean ground beef

1 tablespoon Worcestershire sauce

1 egg

½ cup dry bread crumbs

½ package dry onion soup mix

4 hamburger buns

4 slices American cheese

Directions:

1. Place ground beef in large mixing

bowl.

2. Add Worcestershire sauce, egg,

bread crumbs and onion soup

mix.

3. Mix together with hands. Be

careful not to over mix, as this will

result in tough burgers.

4. Divide meat mixture into four

equal amounts.

5. Form beef into round patties

approximately ¼-inch thick.

6. Place hamburger patties on

3-inch rack and cook at 350°F

for 5-7 minutes per side for fresh

patties or 10-11 minutes per side

for frozen patties.

7. Place one cheese slice on

each hamburger and cook

for one additional minute to melt

cheese.

8. Remove cheeseburgers and

place on buns.

9. Add desired condiments.

Tip: You may substitute ground

turkey for ground beef.

Tip: If burgers are thicker than

¼-inch, add 2 minute

increments to cooking time until

desired tenderness is achieved.

Yankee Pot Roast

Serves: 4-6

2½-3 pounds chuck or shoulder

roast

3 large potatoes, cleaned and

peeled into quarters

4 large carrots, cut on bias

1 large onion, cut in wedges

2-3 sprigs rosemary

1 teaspoon black pepper

½ cup red wine

1 teaspoon pepper

1 teaspoon salt

1 oven roasting bag

Directions:

1. Place all vegetables in oven bag.

2. Place meat on vegetables and

season with wine, salt, pepper

and rosemary.

3. Close bag with provided tie and

make small slit on top.

4. With slit facing up, roast on

1-inch rack at 275°F for 4 hours.

5. Remove bag and place on tray.

6. Cut open to serve.

Japanese Style Steak

Serves: 1

1 (4 – 6-ounce) sirloin steak

¼ cup miso paste

2 tablespoons sake or dry white

wine

2 tablespoons pickled ginger slices

Directions:

1. Mix miso and sake and spread

over steak.

2. Let steak marinate for 1 hour in

shallow dish.

3. Cook on 3-inch rack at 350°F

for 6-7 minutes per side to

achieve medium-rare.

4. Serve with ginger slices.

Tip: You can get miso paste at your

local international supermarket.

68

Beef & Andouille Burgers with Caramelized Onions

& Spicy Mayonnaise

Serves: 6

½ pound Andouille sausage, cut

into ¼-inch cubes

½ pound ground 20% fat beef

chuck or ground beef

¾ cup pecans, toasted and

chopped

1 teaspoon salt

¼ teaspoon black pepper

½ pound sweet onion

3 tablespoons extra virgin olive oil,

divided

3 tablespoons garlic cloves, minced

1 teaspoon brown sugar

¾ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Cajun or Creole

seasoning blend

¼ teaspoon hot pepper sauce

Directions:

1. Mix sausage, beef, pecans, salt

and black pepper together and

shape into 6 (½-inch thick) patties.

2. Store burgers in refrigerator while

preparing remaining ingredients.

3. Place sweet onion, 2 tablespoons

olive oil, garlic and brown sugar

in Liner Pan.

4. Cook onion mixture at 350°F for

10-11 minutes.

5. Remove and keep warm.

6. Place burgers on 3-inch rack and

cook at 350°F for 5-7 minutes per

side.

7. While burgers are cooking, mix

together mayonnaise, lemon

juice, Creole seasoning, hot

pepper sauce and 1 tablespoon

olive oil and place in refrigerator.

8. Place burgers on bun, add

caramelized onions and top with

spicy mayonnaise.

Tip: Your local butcher should carry

Andouille sausage. They

should also be able to cut it to

the specific size.

Tip: You can make these burgers

ahead of time and freeze them.

Just add 2-3 minutes to the

cooking time.

Homestyle Meatloaf

Serves: 8

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, finely chopped

1½ pounds lean ground beef

1 large egg

½ cup dry bread crumbs

1 tablespoon Worcestershire sauce

1 tablespoon dried Italian

seasonings

½ cup ketchup or chili sauce

1 tablespoon Dijon mustard

Directions:

1. In small skillet, heat oil over

Medium-High (375°F) heat.

2. Add onion and garlic to skillet.

3. Cook for 3 minutes, or until onion

softens.

4. In large bowl, combine beef,

egg, bread crumbs,

Worcestershire sauce and Italian

seasoning. Mix well.

5. Pack mixture into 4x8-inch loaf

pan.

6. In separate small bowl, combine

ketchup and mustard.

7. Spread topping over loaf.

8. Place loaf on 1-inch rack and

cook at 350°F for 45-50 minutes.

Tip: If the meat starts to brown too

quickly, loosely cover with foil.

Classic NuWave Pot Roast

Serves: 4-6

2½ pounds chuck or shoulder roast

1 tablespoon olive oil

Fajita seasoning mix

2 potatoes, peeled and cut into

quarters

1 cup small carrots

1 large yellow onion, peeled and

cut into quarters

Directions:

1. Brush roast with olive oil and add

fajita seasoning.

2. Cook at 300°F for 1 hour.

3. Brush remaining vegetables with

oil and sprinkle fajita seasoning

mix.

4. Turn roast and add vegetables

around edges.

5. Cook at 325°F for 45 minutes or

until vegetables are done.

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

Pepper Steak

Serves: 4-6

1-2 pounds sirloin steak

Salt for taste

½ cup peppercorns, crushed

Directions:

1. Salt steak and press

peppercorns into both sides.

2. Lay steak on 3-inch rack and

cook at 350°F for 8-10 minutes

per side for medium doneness.

Corned Beef Brisket

Serves: 4-6

1 (3½ – 4-pound) corned beef brisket

6 small red potatoes, cut in half

1 head cabbage, cut in wedges

1 cup water

1 bouillon cube

1 oven roasting bag

Directions:

1. Rinse meat and place corned beef

fatty side up in cooking bag.

2. Add seasoning packet, water,

bouillon cube and potatoes.

3. Secure bag with twist tie.

4. Lay bag on 1-inch rack.

5. Cook at 325°F for 1 hour.

6. Carefully turn bag over and cook at

350°F for additional 30 minutes or

until meat is tender.

Tip: Making slits in the cooking bag

will result in juices escaping.

Gather the open end of the bag

and leave a thumb-size hole and

tie with string.

Tip: Serve with potatoes, cabbage

and rye bread for that St. Patrick’s

Day touch!

Tip: Add ⅛ teaspoon cloves and 10

peppercorns if it is not included in

the seasoning pack.

Three-Meat Fajita Dinner

Serves: 2

10 ounces meat (flank steak,

chicken or pork)

1 large Spanish onion

1 green pepper

1 red pepper

1 yellow pepper

1 package taco or fajita seasoning

mix

1 (8-ounce) package shredded

Mexican or Cheddar cheese

1 package ready-made tortillas

1 (8-ounce) ready-made salsa mix

Salt & pepper for taste

Directions:

1. Cut all vegetables and meats into

3 x ¼-inch strips.

2. Sprinkle seasoning mix onto

meats.

3. On 3-inch rack, place vegetables

around outside and meats on

inside.

4. Cook pork and chicken at 350˚F

for 10-15 minutes per side. Cook

flank steak at 350˚F for 6-7

minutes per side for medium

doneness.

5. Remove Dome and flip

vegetables and meats.

6. Wrap tortillas in aluminum foil and

place in Liner Pan.

7. Replace Dome; cook at 350°F for

another 10-12 minutes until

meats are done.

8. Carefully open foil and place

meats and vegetables on

warmed tortillas.

9. Top with cheese and salsa.

10. Roll up tortillas and enjoy.

Beef & Corn Casserole with Noodles

Serves: 4

Baked Reuben Sandwich

Serves: 1

1 (12-ounce package)

macaroni noodles

1 pound ground beef

½ cup onions, small diced

1 (11-ounce) can tomato soup

1 (8-ounce) can tomato sauce

1 (15-ounce) can cream-style corn

1 (11-ounce) can corn niblets, drained

2-4 tablespoons butter, softened

2 slices rye bread

2 ounces corned beef, thinly sliced

¼ cup sauerkraut, squeezed dry

1 slice Swiss or Gruyere cheese

1 tablespoon Thousand Island

dressing

Directions:

1. Cook noodles according to package

directions. Drain and rinse.

2. Brown beef and onions until onions

are cooked through.

3. Add soup, tomato sauce and corn

to beef mixture.

4. Mix noodles with beef and sauce

mixture.

5. Pour into Liner Pan.

6. Bake at 350°F for 20-25 minutes.

Directions:

1. Lightly butter each slice of bread

on one side.

2. Place corned beef, sauerkraut

and cheese on unbuttered bread

slice side.

3. Spread dressing onto corned

beef.

4. Top with second bread slice,

buttered side up.

5. Cook at 350°F for 7-9 minutes per

side.

Boneless Rump Roast

Serves: 4-6

4 – 5-pound boneless rump roast

4-6 cloves whole garlic

1 teaspoon fresh cracked

peppercorns

1 large onion cut in slices

4 large russet potatoes, quartered

3 carrots peeled, cut into sticks

½ cup beef broth

½ cup dry red wine (optional)

Directions:

1. Make small slits in roast and

place garlic in slits (a little portion

will show).

2. Season roast with fresh cracked

peppercorns.

3. Place sliced onions on 1-inch

rack.

4. Place roast, garlic side down, on

onions.

5. Roast at 350°F for 15 minutes per

pound to achieve medium-rare;

18 minutes per pound for

medium and 22 minutes per

pound for well-done.

6. Flip roast halfway through

cooking process.

7. Place carrots and potatoes

around roast and pour red wine

and beef broth over roast and

potatoes.

8. Continue to roast remaining

half to achieve desired level of

tenderness.

9. Pause the machine and turn

carrots and potatoes (optional).

10. Let meat rest for 10 minutes

before slicing.

Tips for Pork

For even browning, turn pork halfway through cooking process.

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces onto fresh meats to infuse flavors.

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

Place aluminum foil or parchment paper loosely over the pork to prevent overbrowning. Be sure to secure foil to sides of rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from blowing the foil around during the cooking process.

To Cook a Ham

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

®

Extender Ring.

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

• Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked.

Today’s pork is very lean and should not be overcooked. To check accurate doneness, use a digital cooking thermometer. The National

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

74

Baked Ham in Cola

Serves: 25

1 (10-pound) bone-in ham

1 can cola

1 cup brown sugar

Directions:

1. Place ham on 1-inch rack, fat

side down.

2. Add half can cola to cover ham.

3. Cook at 300°F for 12-14 minutes

per pound.

4. Pat sugar on ham and add

remaining cola, pouring slowly.

5. Bake for additional 15 minutes.

6. Let ham rest inside Dome for 5

minutes.

Tip: For frozen ham, cook for 18-20

minutes per pound.

Tip: With the Extender Ring, you

can make up to a 14-pound

ham.

Tip: If you like your ham breaded,

add 2 teaspoons dry mustard,

1 teaspoon fresh ground

pepper and 1½ cups plain

breadcrumbs along with sugar

and remaining cola. The

cooking times will not change

when adding extra ingredients.

Asian Marinated Pork Chops with Pineapple Relish

Serves: 4

4 (1 – 1½-inch thick) pork chops

1 teaspoon ground ginger

¼ teaspoon black pepper

¼ cup soy sauce

¼ cup extra virgin olive oil

3 cloves garlic, chopped

1 tablespoon brown sugar

1 cup fresh or canned pineapple

¼ cup red onion, sliced

3 tablespoons flat leaf parsley,

chopped

Salt & pepper to taste

Directions:

1. Mix ginger, black pepper, soy

sauce, oil, garlic and brown sugar

in freezer-safe bag.

2. Place pork in marinade.

3. Let pork marinate in freezer or

refrigerator for 2 hours.

4. Place pork on 3-inch rack and cook

at 350°F for 8-10 minutes per side.

5. While pork cooks, mix pineapple,

onion, parsley, salt and pepper

together to make pineapple relish.

6. When pork is finished, top with

pineapple relish.

Pork Chops with Mustard

Sauce

1 (4 – 6-ounce) pork chop

2 tablespoons butter

1 tablespoon prepared mustard

1 tablespoon cream

½ teaspoon dried tarragon

Salt & pepper to taste

Directions:

1. Mix butter, mustard, cream,

tarragon, salt and pepper;

spread mixture over pork.

2. Place chop in oven-safe dish and

place dish on 3-inch rack.

3. Cook at 350°F for 10-12 minutes

per side, or until juices run clear.

Adobo Cutlets

Serves: 1

1 (4-6 ounce) pork cutlet

1 tablespoon white vinegar

Adobo seasoning

Chopped radishes

Directions:

1. Place cutlet in oven-safe dish and

season with adobo and vinegar.

2. Place dish on 3-inch rack and cook

at 350°F for 12-14 minutes, or until

juices run clear.

3. Sprinkle with radishes and serve.

Thai Pork Tenderloin

Serves: 6

2 (12-ounce) pork tenderloins

2 cloves garlic, minced

1 tablespoon ginger root, chopped

2 tablespoons fresh cilantro, chopped

3 tablespoons hoisin sauce

2 tablespoons lime or lemon juice

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons sweet Asian

chili sauce

Directions:

1. In small bowl, combine all

ingredients except for pork.

2. Arrange tenderloins in single layer

in dish just large enough to hold

them.

3. Pour sauce over meat, turning to

coat.

4. Cover and refrigerate for 1-4 hours.

5. Place tenderloins on 3-inch rack

and cook at 350°F for 12-14

minutes per side if fresh or 18-22

minutes per side if frozen.

6. Let meat rest for 5 minutes before

cutting. Slice meat diagonally.

Tip: You can substitute 1 teaspoon

dried ginger root for fresh.

Tip: For a less spicy version, use 1

tablespoon Asian chili sauce.

Kielbasa Casserole with

Rice & Vegetables

Serves: 4-6

1 (10½-ounce) can condensed cream

of celery soup, undiluted

¾ cups water

1 tablespoon butter or margarine

1½ cups instant rice

1 pound sausage, sliced into ½-inch

pieces

1 (10-ounce) package frozen peas,

thawed

1 (10-ounce) package frozen corn,

thawed

1 cup Cheddar cheese, shredded

Directions:

1. In 3-quart saucepan, combine soup,

water and butter.

2. Bring to boil on Medium-High

(375°F), mixing until smooth.

3. Stir rice into soup mixture; cover

and let stand for 5 minutes.

4. Stir in sausage, peas and corn.

5. Place mixture in oven-safe dish and

place in Liner Pan.

6. Cook at 350°F for 20-22 minutes.

7. Top with cheese and cook for

additional 1-2 minutes, or until

cheese melts.

Avocado BLTs

Serves: 4

½ pound bacon slices

1 whole baguette, cut into 4 equal

pieces and split open

4 tablespoons extra-virgin olive oil

1 garlic clove, crushed

1 cup salad greens

4 plum tomatoes, cut lengthwise

2 avocados, halved, pitted

and thinly sliced

Salt & pepper to taste

Directions:

1. Cook bacon on 3-inch rack at 350°F

for 10 minutes.

2. Brush bread crust with olive oil and

rub garlic inside bread.

3. Lay bread, crust side up, onto

3-inch rack at 350˚F and grill for

3-4 minutes.

4. Remove bread and build sandwich

with greens, tomatoes and

avocados.

5. Season with salt and pepper.

Italian Sausage with Peppers

Serves: 1

4 ounces Italian sausage

1 red bell pepper, stem and seeds

removed and sliced

3 scallions, cut into 1-inch crosscut

slices

2 cloves garlic, minced

1 tablespoon olive oil

Directions:

1. Place all ingredients in shallow

oven-safe dish and set on 3-inch

rack.

2. Cook at 350°F for 5-8 minutes per

side.

Tip: If sausage is frozen, cook for

8-10 minutes per side.

Hot Dogs

Serves: 4

4 Hot dogs

4 Hot dog buns

Directions:

1. Place hot dogs on 3-inch rack and

cook at 350°F for 6 minutes per

side.

2. Place hot dog in hot dog bun and

add desired condiments.

Tip: If hot dogs are frozen, cook for

10 minutes per side.

Chilied Pork Chops

Serves: 4

4 (1-inch) loin pork chops

6 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 teaspoon oregano

1 teaspoon cumin

1½ teaspoons salt

2 tablespoons chili powder

2 tablespoons green chilies

2 tablespoons fresh cilantro

Directions:

1. Place oil, herbs and seasonings

into bowl and mix.

2. Place pork chops in mixture for 1

hour or overnight.

3. Place chops on 3-inch rack and

cook at 350°F for 10-12 minutes

per side.

4. Let meat rest for 5 minutes before

cutting.

Tip: Cook for 14-16 minutes per side

if frozen.

Glazed Spareribs

Serves: 4

1 rack pork spareribs

1 cup orange marmalade, melted

2 teaspoons Dijon mustard

1 teaspoon lemon juice

1 tablespoon Worcestershire sauce

Salt & pepper to taste

Directions:

1. Melt marmalade by keeping it at

room temperature for 30 minutes.

2. Add mustard, lemon juice and

Worcestershire sauce to

marmalade.

3. Baste ribs and place on 3-inch rack.

4. Cook at 350°F for 18-22 minutes

per side.

5. Let meat sit inside Dome for 5

minutes.

6. Season with salt and pepper.

Tip: For frozen ribs, cook for 22-24

minutes per side.

Tips for Seafood

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

To use your favorite dry seasonings on frozen fish, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces on fresh fish to infuse flavors.

To steam fish, place aluminum foil or parchment paper over the top. Be sure to secure the foil to the sides of the rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from moving foil around during the cooking process.

Roll lemon on countertop to loosen juices and render the most juice from your lemon.

Tuna Noodle Casserole

Serve: 4-6

Shrimp with Lemon

Serves: 2

2 (5-ounce) cans tuna, drained

2 cups egg noodles, cooked

1 (10½-ounce) can cream of

mushroom soup

½ cup water

1 cup frozen peas or green beans,

thawed

½ cup sour cream

1 cup Cheddar cheese, shredded

and divided

¼ cup bread crumbs

Directions:

1. Cook noodles according to

directions; drain.

2. In medium bowl, add tuna, soup,

sour cream, peas or green

beans, ¾ cup cheese and

noodles.

3. Place tuna mixture in 10-inch

baking pan.

4. Cook on 1-inch rack at 350°F for

20-22 minutes.

5. Once cooking time is complete,

place remaining ¼ cup cheese

and bread crumbs on top.

6. Cook for another 2 minutes.

7. Let casserole cool for 5-10

minutes.

12 large shrimp, peeled and

deveined

1 tablespoon lemon juice

2 tablespoons olive oil

1 teaspoon lemon pepper

Directions:

1. Place all ingredients in shallow

oven-safe dish.

2. Set dish on 3-inch rack.

3. Cook at 350°F for 6-8 minutes,

stirring halfway through cooking

process.

Shellfish Medley

Serves: 2

4 littleneck clams

4 large shrimp

4 mussels

2 squids, cleaned and cut into

1-inch rings

2 cloves garlic, minced

2 tablespoons olive oil

¼ cup clam juice

1 tablespoon hot sauce

Dash parsley, minced

Tip: Substitute oven-fried onions for

bread crumbs.

Simple Sole

Serves: 1

Directions:

1. Scrub clams and mussels.

2. Mix all ingredients in oven-safe

dish and place on 3-inch rack.

3. Cook at 350°F for 12-14 minutes,

or until clams and mussels open.

1 (5-ounce) filet of sole

1 tablespoon lemon juice

2 tablespoons butter

Salt & pepper to taste

Directions:

1. Place all ingredients in oven-safe dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 7-9 minutes.

Tip: Pause halfway through cooking

process and shake seafood in

baking dish. This will help open

the clams and mussels.

Tip: If clams and mussels have not

opened, do not eat.

81

Sweet Chili Scallops

Serves: 4

1

16-18 ounces sea scallops

½ cup olive oil

1 tablespoon soy sauce

1 tablespoon sweet chili powder

1 tablespoon ground cumin

Directions:

1. Rinse scallops and drain on

paper towel.

2. Mix together olive oil, soy sauce,

chili powder and cumin.

3. Just prior to cooking, toss

scallops in marinade.

4. Place scallops on 3-inch rack.

5. Cook at 350°F for 3-4 minutes per

side.

Tip: If scallops are frozen, cook at

350°F for 4-5 minutes per side.

Clams & Sausage

Serves: 1

1 sausage, crumbled

8 littleneck clams, cleaned

1 clove garlic, minced

Chopped cilantro to taste

Lemon slices as needed

Hot sauce to taste

Directions:

1. Mix clams with sausage, garlic,

cilantro and hot sauce.

2. Place lemon slices in shallow

bowl; set aside.

3. Place clams in Liner Pan and

cook at 350°F for 10-12 minutes,

or until clams open and sausage

is cooked.

4. Serve with lemon slices.

Tip: If you can’t find littleneck clams,

substitute 1 (8-ounce) can

whole clams.

Lemon Salmon with

Mango Salsa

Serves: 4

Salmon Ingredients:

4 (6-ounce) salmon fillets

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon grated lemon zest

2 teaspoon Dijon mustard

½ teaspoon black pepper

Salsa Ingredients:

1 ripe mango, peeled and diced

2 green onions, finely chopped

¼ cup red bell pepper, chopped

2 tablespoons fresh cilantro,

chopped

2 tablespoons lime juice

Directions:

1. In small bowl, whisk together

lemon juice, olive oil, lemon zest,

mustard and pepper.

2. Place fish in baking dish and

pour marinade over fish.

3. Marinate and refrigerate for 20

minutes.

4. While fish is marinating, mix all

salsa ingredients together in

small bowl; refrigerate until ready

to serve.

5. Place salmon on 3-inch rack and

cook at 350°F for 5-6 minutes per

side.

6. Pour mango salsa over salmon

and serve.

Tip: For frozen salmon, cook for 7-9

minutes per side.

Tip: For well-done salmon, add 2

minutes to cooking time.

Grilled Salmon & Fresh Basil

Serves: 4

3 tablespoons lemon juice

¼ cup fresh basil leaves, minced

1 tablespoon olive oil

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

1 garlic clove, minced

¼ teaspoon black pepper

4 (6-ounce) pounds salmon filets

Directions:

1. Combine lemon juice, basil,

olive oil, soy sauce,

Worcestershire sauce, garlic and

pepper in resealable plastic bag;

mix well.

2. Add salmon to marinade and

seal bag.

3. Marinate in refrigerator for 30-60

minutes.

4. Remove salmon from bag;

discard excess marinade.

5. Place salmon on 3-inch rack.

6. Cook at 350°F for 5-6 minutes.

Lobster Thermidor

Serves: 1

1 (4-6 ounce) lobster tail, shell

removed and cut into 1-inch

pieces

2 tablespoons butter

2 tablespoons heavy cream

2 tablespoons shallot, minced

½ teaspoon dry mustard

Chopped parsley

Directions:

1. Mix all ingredients in oven-safe

dish.

2. Place dish on 3-inch rack.

3. Cook at 350°F for 10-11 minutes.

83

Peppered Tuna with

Hoisin Sauce

Serves: 4

Tuna Ingredients:

4 (5–6-ounce) tuna steaks,

½-inch thick

1 teaspoon peppercorns, crushed

2 tablespoons soy sauce

3 tablespoons sesame oil

1 tablespoon lemon juice

Sauce Ingredients:

2 tablespoons soy sauce

2 tablespoons Hoisin Sauce

1 tablespoon honey or molasses

1 clove garlic, minced

2 tablespoons fresh lime juice

½ teaspoon fresh ginger, grated

½ teaspoon chili paste

2 tablespoons peanut oil or

sesame oil

Directions:

1. Mix all tuna ingredients and

spread over tuna.

2. Place tuna pieces on 3-inch rack.

3. Cook at 350°F for 5-6 minutes per

side.

4. In small bowl, mix all sauce

ingredients.

5. Place sauce in small dipping

bowl and serve with tuna.

Tip: For thicker tuna, cook for 6-7

minutes per side.

Tip: Serve on top of Wonton crisps

with sliced tuna and sauce.

Tuna with Fresh Orange Salsa

Serves: 4

4 (5–6-ounce) tuna steaks,

½-inch thick

½ teaspoon ground cumin

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

Salsa Ingredients:

1 teaspoon orange peel, finely

shredded

4 medium oranges, peeled,

sectioned, and coarsely chopped

1 large tomato, seeded and

chopped

¼ cup fresh cilantro, snipped

2 tablespoons green onion,

chopped

2 tablespoons walnuts,

chopped and toasted

1 tablespoon lime juice

¼ teaspoon salt

¼ teaspoon black pepper

Directions:

1. In small bowl, combine cumin,

salt and pepper.

2. Brush fish with olive oil and

sprinkle with cumin mixture.

3. Place fish on 3-inch rack and

cook at 350°F for 5-6 minutes

per side.

4. While fish cooks, mix all salsa

ingredients in medium bowl.

5. Spoon salsa over fish, and serve.

Tip: For frozen tuna, cook for 7-9

minutes per side.

Tip: Fish should break apart with

a fork easily when tested for

doneness.

84

Artichoke Topped Tilapia

Serves: 4

4 (6 – 8-ounce) tilapia filets

2 tablespoons olive oil

1 tablespoon Italian herb seasoning

1 teaspoon soy sauce

1 cup prepared artichoke antipasto

from jar, drained

½ cup grated Parmesan cheese

Directions:

1. Mix together olive oil, Italian

herb seasoning and soy sauce;

set aside.

2. Mix together artichoke and

cheese; set aside.

3. Place filets on silicone pizza liner.

4. Brush each filet on exposed side

with olive oil mixture.

5. Spread artichoke mixture in even

layer over each filet.

6. Place filets on 3-inch rack cook at

350°F for 10-12 minutes.

Tip: If cooking from frozen, cook at

350°F for 13-15 minutes.

Bass with Fennel

Serves: 1

6 ounces stripped or black bass,

1-inch thick

1 teaspoon fennel seeds, crushed

1 tablespoon olive oil

1 tablespoon lemon juice

Salt & pepper to taste

Directions:

1. Mix fennel, olive oil, lemon juice,

salt and pepper.

2. Place bass on 3-inch rack and

spread fennel mixture onto fish.

3. Cook at 350°F for 8-10 minutes

per side in an oven-safe dish.

Tip: Bones can be removed with

needle nose pliers.

Tip: Filets can be cooked with or

without the skin. If skin-on,

make two shallow slices in the

skin to reduce shrinkage while

fish is cooking.

Cheesy Crab Melts

Serves: 6

7 ounces jumbo lump crab meat

½ cup Cheddar or Asiago

cheese, shredded

¼ cup celery, finely chopped

¼ cup red bell pepper, finely

chopped

¼ cup green onion, finely chopped

¼ cup mayonnaise

1 teaspoon Russian-style mustard

or Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

3 English muffins, cut in half

Directions:

1. Pick through crab to ensure there

are no shells.

2. Squeeze out any extra liquid from

crab meat.

3. Combine all ingredients except

English muffins; gently fold

mixture together.

4. Pre-toast English muffins on

3-inch rack.

5. Spread crab mixture evenly over

muffins.

6. Bake at 350°F for 6-8 minutes per

side, or until cheese is bubbly.

Tip: Substitute crab meat with

7 ounces tuna.

Ancho Chili Crusted Salmon

Tacos

Serves: 4

4 (6-ounce) salmon filets

1 tablespoon canola oil

1 teaspoon ground ancho chili

powder

1 tablespoon cumin

2 tablespoons brown sugar

1 teaspoon soy sauce

6 ounces cabbage, shredded

½ cup jalapeño ranch dressing

8-12 corn tortillas

Directions:

1. Place salmon on parchment

paper on 3-inch rack.

2. Brush salmon with oil on both

sides.

3. Cook at 350°F for 5-6 minutes.

4. Meanwhile, stir together chili

powder, cumin and brown sugar.

5. After 5 minutes, flip salmon and

drizzle with soy sauce.

6. Sprinkle brown sugar mixture

onto salmon.

7. Cook at 350°F for 5-6 minutes, or

to desired tenderness.

8. While salmon cooks, toss

together cabbage and dressing.

9. Wrap tortillas in foil and warm

in Liner Pan for last 5 minutes of

cooking process.

10. Serve salmon with warm tortillas

and cabbage salad.

Tips for Lamb

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it or lightly brush oil on beforehand; this will allow seasonings to adhere. Brush sauces on fresh meats to infuse flavors.

To save time, marinate in a sealed bag or container and freeze into separate servings. When ready to use, refer to the cooking guide.

Soak lamb in 1 cup milk, to tone down gaminess.

Use a meat thermometer to ensure lamb is properly cooked.

Roasting Recommendations

(Temperatures listed below are based on internal temperatures)

Lamb Cuts 135º-145ºF (63ºC)

Lamb Roasts 145º-150ºF (66ºC)

(Boneless)

Rare 120º-140ºF (60ºC)

Medium-Rare 140º-150ºF (66ºC)

Medium-Well 150º-160ºF (71ºC)

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

Herb Stuffed Lamb Chops

Yield: 6 lamb chops

6 (2-inch) lamb chops

1 stick soft, unsalted butter

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh tarragon,

chopped

1 large shallot, chopped

¼ teaspoon ground black pepper

1 teaspoon salt

Directions:

1. Mix garlic, herbs, shallots, salt

and pepper with butter.

2. Place butter mixture inside

lamb pockets.

3. Secure with toothpicks.

4. Place lamb chops on 3-inch rack.

5. Cook at 350°F for 8-10 minutes

per side for medium-rare

doneness.

Tip: You can use 1½ teaspoons dry

tarragon instead of fresh.

Tip: Have your butcher cut a 2-inch

pocket into side of lamb. You

can also cut pocket yourself.

Lay meat down and cut a

¾-inch pocket through the side.

Lamb Chops with

Feta & Tomatoes

Serves: 4

2 tablespoons olive oil

1 clove garlic

1 tablespoon lemon juice

4 (1-inch) lamb chops

4 ounces feta cheese, crumbled

¼ cup chopped ripe tomatoes

4-6 kalamata olives, pitted

1 tablespoon parsley, chopped

Salt & pepper to taste

Directions:

1. In shallow dish, mix olive oil,

garlic and lemon juice.

2. Add lamb chops, turning to coat

all sides.

3. Place in refrigerator for 15

minutes.

4. In small bowl, mix feta, tomatoes,

olives and parsley; set aside.

5. Place lamb chops directly on

3-inch rack and sprinkle with salt

and pepper.

6. Cook at 350°F for 8-10 minutes,

flipping halfway through cooking

process.

7. When chops are done, spoon

feta mixture in equal portions

onto each chop.

8. Cook at 350°F for 1-3 minutes, or

until cheese melts.

Lamb Chops with

Feta & Tomatoes

Lamb with Pesto

Serves: 1

1 (6-ounce) sirloin chop

½ cup packed fresh basil leaves

1 tablespoon toasted pine nuts

2 cloves garlic

½ cup olive oil

Salt to taste

Directions:

1. Place basil, nuts and garlic

in blender.

2. Slowly pour in oil until it forms

into thick paste.

3. Add salt and blend until sauce

reaches desired thickness.

4. Place steak on 3-inch rack and

cover with half pesto sauce.

5. Cook at 350°F for 4 minutes.

6. Flip steak and add remaining

sauce.

7. Cook for additional 4 minutes.

Tip: Add more oil if sauce is

too thick.

Lamb & Ham

Serves: 1

6 ounces leg of lamb, cut into

1-inch cubes

2 ounces smoked ham, diced

½ green pepper, cored and chopped

1 clove garlic, minced

2 tablespoons olive oil

Salt & pepper to taste

Directions:

1. Mix everything in oven-safe dish

and place on 3-inch rack.

2. Cook at 350°F for 8-10 minutes.

3. Stir and cook for additional 8-10

minutes.

Lamb Kabob

Serves: 4

2 pounds leg of lamb, trimmed

and cut into 2-inch cubes

1 large green bell pepper, cored

and cut into 8 equal pieces

1 red onion, quartered

8 large white mushrooms

4 Roma tomatoes, cut in half

and seeded

Barbeque sauce

Directions:

1. Divide ingredients into four

servings and slide onto metal or

bamboo skewers, alternating meat

and vegetables.

2. Place kabobs on 3-inch rack and

brush with sauce or seasoning.

3. Cook at 350°F for 10-12 minutes.

4. Flip kabobs and brush other side

with sauce or seasoning.

5. Cook for additional 7-8 minutes.

Curried Lamb

Serves: 1

6 ounces leg of lamb, cut into

1-inch cubes

½ green pepper, thickly sliced

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

2 tablespoons curry paste

1 tablespoon lemon juice

4 tablespoons sour cream

Directions:

1. Mix lamb, pepper, garlic, ginger

and curry paste in oven-safe dish.

2. Place dish on 1-inch rack and cook

at 350°F for 10-12 minutes.

3. Stir and cook for another 8 minutes.

4. Stir in juice and sour cream and

serve.

89

Tips for Dessert

Many recipes in this section call for the use of the Silicone Baking Ring,

8x8-inch Silicone Baking Pan, and Silicone Cupcake Liners, all of which can be found in the NuWave Baking Kit. If you’d like to purchase the NuWave

Baking Kit and take your baking to the next level, visit www.NuWaveNow.com.

When converting your own recipe to NuWave Pro Plus Oven methods, it is recommended to use the Extender Ring, 1-inch rack and bake at 300˚F the first time. You can always adjust from there.

The use of glass and ceramic pans will increase the required cooking time.

Recipes in this book have been tested in silicone and metal pans.

For multi-layer baking, use the Silicone Baking Ring. Recipe temperatures will typically need to be set at 250˚F rather than 300˚F. Remember to adjust accordingly when using your own recipes.

Because the NuWave retains the moisture in baked goods, your recipe will stay fresh longer than recipes made in conventional ovens when stored properly.

For converting recipes requiring a 9x13-inch pan, you can usually substitute two pans using our 8x8-inch square silicone baking pan, with divider in place, slicing into finger size bars.

For cakes, cookies, muffins and more, adding the Extender Ring will control even browning. Depending on recipe directions, place cookies around perimeter of the Liner Pan (avoid placing cookies directly under Power

Head).

For bottom crust pies, bake crust alone at 350˚F for 15-20 minutes. Add pie filling and cook remaining time as directed.

If a recipe calls for a glaze, spread it on during the last 5 minutes to prevent overcooking.

Always check for doneness with a toothpick or fork. If additional time is needed only use 3-5 minutes increments.

The Silicone Baking Ring can be used for any foods you want to prevent from sticking to the rack.

Recipes that call for baking in our NuWave Silicone 8x8-inch Pan will require more time if you are using a smaller pan. Check for doneness with toothpick and 3-5 minutes at a time until desired doneness is reached.

90

Pumpkin Whoopie Cookies

Yields: 24 cookies

1 cup vegetable oil

2 cups packed light brown sugar

2 large eggs

1 cup pumpkin puree, canned

or fresh

1 tablespoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups all-purpose flour

Directions:

1. Spray Liner Pan with non-stick

cooking spray.

2. In large bowl, mix together

vegetable oil and brown sugar

until smooth.

3. Add in eggs until blended. Add

in pumpkin puree, pumpkin pie

spice, vanilla, baking powder,

baking soda and salt. Whip until

light and fluffy.

4. Gently fold in flour with rubber

spatula. Be careful not to

over mix.

5. Using small cookie scoop, drop

pieces on Liner Pan about 2

inches apart.

6. Place Extender Ring on

Base.

7. Bake at 350˚F for 12-14

minutes, or until cookies spring

back when lightly touched.

8. Cool completely before filling.

Cream Cheese Filling Ingredients:

1 (8-ounce package) cream

cheese, softened

1 cup butter, softened

4½ cups powdered sugar

2 teaspoons pure vanilla extract

Cream Cheese Filling Directions:

1. In large bowl of electric mixer,

cream butter and cream cheese

on medium speed, scraping

sides of bowl.

2. Mix on low speed and add

powdered sugar and vanilla, then

beat until light and fluffy.

3. Spread flat side of the cookies

with cookies filling. Top with

another pumpkin cookie,

pressing down very lightly

to seal.

Tip: If you don’t have pumpkin

pie spice on hand, mix:

1½ teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

½ teaspoon allspice

Store in single layers and

keep refrigerated.

Pound Cake

Yield: 1 Cake

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter,

softened

3 cups sugar

2 teaspoons pure vanilla extract

6 large eggs

1 cup heavy cream

Directions:

1. Sift together flour, baking powder

and salt; set aside.

2. Cream butter and sugar together

until fluffy on medium-high speed.

3. Mix in vanilla extract and add

eggs one at a time, beating well

after each addition.

4. Gradually add flour mixture

to butter mixture alternating with

heavy cream.

5. Pour batter into silicone bundt

pan.

6. Place Extender Ring on Base.

7. Place bundt pan on 1-inch rack.

8. Bake at 300˚F for 30 minutes.

9. Reduce temperature to 275˚F

and bake for 45 minutes without

opening the NuWave.

10. Check for doneness with a

knife. If more time is needed, do

not add more than 5 minutes at

a time.

11. Remove from NuWave; let cool

in pan for 15 minutes.

12. Invert cake onto cake plate.

Tip: Replace vanilla extract with

almond or lemon extract to

change it up.

Latin Lace

Florentine Cookies

Yield: 48 Cookies

¾ cup quick-cooking oats

¾ cup all-purpose flour

¾ cup granulated sugar

1 teaspoon ground cinnamon

¾ teaspoon chili powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sliced almonds

10 tablespoons (1 ¼ sticks)

unsalted butter, melted

¼ cup half-and-half cream or

whole milk

¼ cup light corn syrup

1 teaspoon pure vanilla extract

4 ounces fine-quality bittersweet

chocolate, chopped (look

for bittersweet chocolate with a

minimum of 60% cocoa solids)

Directions:

1. In large bowl, whisk together

oats, flour, sugar, cinnamon,

chili powder, baking soda and

salt.

2. Stir in almonds; set aside.

3. In separate bowl, combine

butter, half-and-half (or milk),

corn syrup and vanilla extract.

4. Add wet ingredients to dry

ingredients a little at a time until

combined.

5. Place heaping teaspoons of

batter onto Liner Pan 3 inches

apart.

6. Bake at 300˚F for 14 minutes or

until crisp around the edges.

7. Transfer cookies to cooling rack.

8. Place wax paper below rack to

catch chocolate drizzle.

9. While cookies are cooling, melt

chocolate in metal bowl set

over pan of simmering water.

10. Drizzle chocolate in zigzag

pattern over tops of cooled

cookies.

92

Easy Lemon Cookies

Yield: 36 Cookies

1 package (18¼ ounces) lemon

cake mix

1 egg

½ cup butter (softened)

1 tablespoon lemon juice

Grated zest from 1 lemon

Powdered sugar for decoration

Directions:

1. Pour cake mix into large bowl.

2. Mix in egg, butter, lemon juice

and lemon zest until well

blended.

3. Refrigerate dough for at least 15

minutes, or overnight if desired.

4. Roll heaping teaspoons of dough

into balls and roll in powdered

sugar.

5. Place cookie dough around

perimeter of Liner Pan, with

pieces about 1 inch apart.

6. Bake at 300˚F for 10 minutes.

7. Once cookies have cooled

completely, dust with powdered

sugar one more time.

For multi-level baking:

1. Place Extender Ring on NuWave

Oven Base.

2. Place cookies in Liner Pan as

directed above.

3. Place 1-inch rack over cookies in

Liner Pan.

4. Place Silicone Baking Ring on

Cooking Rack.

5. Arrange cookies on Silicone

Baking Ring.

6. Bake at 300˚F for 15 minutes.

Tip: Do not place cookies directly

under heating element.

Country Road Bar Cookies

Serves: 12

1

2 cups graham cracker crumbs

½ cup melted butter

¼ cup granulated sugar

½ cup chopped macadamia nuts

½ cup white chocolate chips

½ cup sweetened flaked coconut

1 (14-oz.) can sweetened

condensed milk

Directions:

1. Combine first 3 ingredients in

medium bowl.

2. Press mixture onto bottom of

8x8-inch silicone baking pan.

3. Place 3-inch Extender Ring on

Base Tray. Place pan on 1-inch

rack.

4. Bake at 300˚F for 15 minutes.

5. Remove from oven.

6. Sprinkle macadamia nuts, white

chocolate morsels and coconut

over hot crust.

7. Pour condensed milk evenly

over top.

8. Bake additional 20-25 minutes,

or until lightly browned and

edges are bubbly.

9. Let cool for 1 hour on wire rack.

Slice each loaf into finger size

bars.

Tip: Place silicone divider in

8x8-inch pan and slice into

finger size bars. If macadamia

nuts are not available, try butter

toffee peanuts.

93

Bread Pudding with

Whiskey Sauce

Serves: 6

10 slices day old white bread

4 tablespoons white sugar

3½ cups milk

4 eggs, separated

1 tablespoon vanilla

½ teaspoon salt

2 sticks butter

1 cup raisins

Whiskey Sauce Ingredients:

½ cup sugar

¼ cup water

¼ cup butter

1 shot glass Whiskey

Directions:

1. Break bread into oven-safe

casserole dish, no bigger than

1½ quarts.

2. Soften bread with small amount

of milk.

3. Beat sugar and egg yolks.

4. Add milk and stir well.

5. Add vanilla and salt.

6. Pour milk mixture over bread.

Fold in raisins.

7. Cut butter into chunks and

fold in.

8. Place pan on 1-inch rack and

bake at 350˚F for 30 minutes.

9. Check by sticking knife in center;

if it comes out clean, it’s done.

Whiskey Sauce Directions:

1. Mix all ingredients and heat

until dissolved.

2. Remove from heat and add a

spoonful of Whiskey Sauce to

each pudding serving.

Almond Tart

Serves: 8

10-12 ounces ginger snaps,

broken into pieces

1 stick unsalted butter, cut into

cubes

12 ounces chopped almonds

4 eggs

¾ cup light corn syrup

¼ cup honey

½ cup sugar

1 tablespoon rum

1 teaspoon pure vanilla extract dash of salt

Directions:

1. Process cookie pieces and

butter pieces together in food

processor, fitted with steel blade,

until crumbs begin to soften

together.

2. Press into 9-inch tart pan, along

sides and bottom.

3. Sprinkle almonds evenly over

bottom of crust.

4. In medium bowl, beat together

eggs, corn syrup and honey

until pale in color.

5. Mix in sugar, rum, vanilla and

salt.

6. Pour mixture over almonds and

place pan on 1-inch rack.

7. Bake at 350˚F for 5 minutes.

8. Tent tart with foil, continue baking

for 30 minutes.

9. Remove foil tent, continue to

bake at 350˚F for additional

15 minutes.

Angel Food Cake (Box)

Serves: 10-12

1 cake mix box (prepared)

1 metal tube pan

Water

Directions:

1. Prepare mix as directed on

package.

2. Pour batter into ungreased pan.

3. Cut through batter with sharp

knife to remove large air bubbles.

4. Place Extender Ring on

base tray.

5. Place tube pan on 1-inch rack.

6. Bake at 300˚F for 20 minutes.

7. Lower temperature to 250˚F

and bake for additional

20 minutes.

8. Remove pan from oven and

hang upside down on top of

wine bottle until completely cool.

9. Loosen cake from tube and

sides of pan using a knife or

spatula with up-and-down

strokes.

10. Gently remove cake.

Apple Crisp

Serves: 10-12

4 apples, peeled & cored

1 ½ -inch thick

½ cup flour

½ cup brown sugar, firmly packed

½ cup quick cooking oatmeal

¼ cup butter, softened

¼ cup granulated sugar

¾ teaspoon cinnamon

1 ½

place in lightly buttered 8x8-inch

baking dish.

2. In medium bowl, combine flour,

brown sugar, oatmeal, and butter

until well mixed; set aside.

3. In small dish, mix granulated

sugar and cinnamon.

4. Sprinkle sugar mixture evenly

over apples.

5. Pat oatmeal mixture onto apples.

6. Place pan on 1-inch rack and

bake at 300˚F for 25 minutes, or

until apples are tender and juices

are bubbly.

7. Cool on wire rack.

95

Golden Ginger Nut Lemon Bars

Serves: 8-10

2 cups all-purpose flour

½ cup powdered sugar

½ teaspoon baking soda

¼ teaspoon salt

¾ cup cold butter

½ cup golden raisins

1½ cups white chocolate chips

1 cup coarsely ground almonds,

divided

3 tablespoons finely chopped

crystallized ginger

10 ounces lemon curd

Lemon Curd Ingredients:

½ cup fresh lemon juice

1 tablespoon grated lemon zest

½ cup sugar

2 eggs

½ cup unsalted butter, cubed

Lemon Curd Directions:

1. In 2-quart saucepan, combine

lemon juice, lemon zest, sugar,

eggs and butter.

2. Cook over medium-low heat until

thick enough to hold marks from

whisk and first bubble appears

on surface.

Ginger Bar Directions:

1. Prepare lemon curd and set

aside.

2. Combine flour, sugar, baking

soda and salt in a large bowl; cut

in butter with a pastry blender

until crumbly.

3. Toss in half the almonds.

4. Reserve 1 cup flour mixture.

5. Press remaining flour mixture

onto bottom of 8x8-inch silicone

baking pan and press evenly.

6. Place Extender Ring on Base.

7. Place pan on 1-inch rack.

8. Bake at 350˚F for 15-18 minutes

or until lightly browned.

9. Remove from oven.

10. Spread lemon curd over crust,

leaving ¼-inch border.

11. Mix raisins, almonds and ginger

with reserved flour mixture and

sprinkle evenly over the top.

12. Bake additional 12-15 minutes,

or until lightly browned.

13. Open Dome and remove

promptly when time is

completed.

14. Allow to cool slightly and cut

into squares.

Tip: Make lemon curd ahead of time

and store up to one week.

Blueberry Streusel

Coffee Cake

Serves: 8-10

Cake Ingredients:

2 cups and 3 tablespoons

all-purpose flour

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 egg

½ cup milk

½ cup butter, softened

1 cup fresh or frozen blueberries

1 cup chopped pecans

Streusel Topping Ingredients:

½ cup sugar

cup all-purpose flour

¼ cup cold butter

Streusel Directions:

1. Combine sugar and flour in bowl.

2. Cut in butter until crumbly; set

aside.

Cake Directions:

1. In large mixing bowl, combine

the flour, sugar, baking powder

and salt.

2. Add egg, milk and butter.

3. Beat mixture well.

4. Fold in blueberries and pecans.

5. Spread into greased 9-inch

spring form baking pan.

6. Sprinkle streusel topping over

batter.

7. Place Extender Ring on NuWave

Oven Base.

8. Place 1-inch rack in Base Tray.

9. Place baking pan on 1-inch rack.

10. Bake at 300˚F for 30 minutes.

11. Cool for 15 minutes and serve

warm.

98

HORNO INFRARROJO DE

NUWAVE

®

PRO PLUS

Libro de Recetas & Manual Completos

99

IMPORTANTES MEDIDAS DE SEGURIDAD

Cuando utilice productos eléctricos, especialmente cuando haya niños presentes, se deben tomar precauciones básicas, incluyendo las siguientes:

LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE

PELIGRO – Para reducir el riesgo de electrocución:

• Lea todas las instrucciones, medidas de seguridad y advertencias antes de utilizar el electrodoméstico.

• No coloque el aparato donde se pueda caer o sumergir en agua u otros líquidos.

• No trate de sacarlo si se ha sumergido en agua. ¡Desconéctelo inmediatamente!

• No sumerja el cable, la clavija o la fuente de potencia en agua u otros líquidos.

ADVERTENCIA – Para reducir el riesgo de quemaduras, electrocución, fuego o lesiones:

• Este electrodoméstico no deberá ser utilizado por niños. Tenga más cuidado cuando utilice el producto cerca de niños.

• Utilice este electrodoméstico para su propósito planeado como se describe en su folleto.

• No utilice cualquier otro accesorio o aditamento no recomendado por el fabricante.

Podrían ocasionar fuego, descarga eléctrica o lesiones personales.

• Nunca opere este electrodoméstico si tiene el cable o la clavija dañados, si no funciona adecuadamente, si ha sido dañado o si se ha sumergido en agua. En cualquiera de estos casos, devuelva el electrodoméstico a un centro de servicio al cliente autorizado para su revisión, reparación o ajuste. Cualquier otro servicio deberá ser realizado por un representante de servicio autorizado.

• Mantenga el cable alejado de superficies calientes.

• Desconecte del contacto cuando ya no esté en uso y hágalo antes de limpiarlo.

Déjelo enfriar antes de abrirlo o desarmarlo.

• Siempre desconecte el aparato jalando la clavija. NO lo desconecte jalando el cable.

• Nunca force la clavija en un enchufe.

• No lo utilice al aire libre.

• No lo utilice donde se estén usando productos aerosoles, así como en lugares donde el oxígeno sea reducido.

• No deje el cable colgando en la orilla de una mesa o una barra, o tocando superficies calientes.

• No colocar sobre o cerca de un calentador de gas o eléctrico o dentro de un horno caliente.

• Extreme precauciones cuando mueva el electrodoméstico si contiene aceite u otros líquidos calientes.

• Tome especial precaución cuando saque la cacerola o la rejilla calientes.

• Para desconectar el aparato presione el botón Pause/Clear dos veces antes de hacerlo.

• No utilice este electrodoméstico para otro uso que no sea para el que está diseñado.

• Revise todo el cableado. Tenga cuidado con cables o clavijas dañados.

• Este electrodoméstico es para uso doméstico únicamente; está diseñado para procesar cantidades normales de una casa. No es conveniente para un uso continuo u operación comercial.

100

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

• No deje el electrodoméstico desatendido si está en uso.

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

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

• Detenga o pause el horno antes de quitar el domo para revisar o voltear la comida. El domo y la fuente de potencia deberán colocarse en el sujetador del domo.

• Siempre quite el domo lejos de usted para que el vapor que escape se mantenga alejado de su cara.

• Si el cable está dañado, deberá ser cambiado por uno especial del fabricante o su agente de servicio.

• Tenga cuidado con la grasa caliente.

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

GUARDE ESTAS INSTRUCCIONES

Información Eléctrica

El largo del cable de este electrodoméstico fue seleccionado para reducir los

Riesgos de Seguridad que puedan ocurrir con un cable largo. Existen cables de extensión disponibles, los cuales pueden ser utilizados si esto se hace con cuidado. Si un cable de extensión es utilizado: (1) la clasificación eléctrica marcada deberá ser al menos tan grande como la del aparato y (2) el cable más largo deberá ser arreglado para que no se doble sobre la mesa o barra donde podría ser accidentalmente jalado o tropezarse.

Ciertos modelos de electrodomésticos pueden tener una clavija polarizada

(una cuchilla es más gruesa que la otra). Esta clavija está diseñada para ser usada en una entrada polarizada de una sola forma. Si la clavija no entra completamente en el contacto, voltéela. Si aún así no cabe apropiadamente, contacte a un electricista capacitado. No intente modificar la clavija de ninguna manera.

A D V E R T E N C I A

Riesgo de descarga eléctrica. Úsese con un sistema eléctrico adecuado. 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, se pueden calentar mucho durante el uso. Por favor tenga cuidado cuando retire estas partes de un horno caliente. Siempre utilice guantes para hornear o agarraderas de ollas. Deje enfriar la cacerola y la rejilla por completo antes de limpiarlas. Al abrir el domo, éste se puede expandir ligeramente cuando está caliente. En raras ocasiones, la fuente de potencia podría separarse por sí sola del domo completamente, causando así el escape de aire caliente entre esas partes.

101

Bienvenido a la Cocina con el NuWave

¡Felicidades por la compra de su NuWave Pro Plus Infrared Oven! Este libro contiene instrucciones detalladas e imágenes que le ayudarán a comenzar a usar este revolucionario producto, diseñado para ayudar a las personas y las familias a “Vivir Bien por Menos

®

”. También está lleno de grandes recetas y consejos para ahorrar tiempo que lo facultaran para preparar deliciosas comidas gourmet en la mitad de tiempo que le llevaría utilizando un horno convencional.

Cocinar es rápido y fácil con el NuWave Pro Plus Infrared Oven de

NuWave, LLC. Este versátil electrodoméstico de barra combina el calor del infrarrojo, de la conducción y de la convección para ahorrar tiempo y energía, mientras crea comidas más saludables permitiendo que las grasas y aceites goteen lejos de la comida. Cocinar en 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 la temperatura. Para mayor comodidad, el horno utiliza un sistema de cocción por capas que permite cocinar varios platillos al mismo tiempo sin mezclar sabores.

Lo invitamos a visitar www.NuWaveCookingClub.com para encontrar más consejos y recetas de los chefs de NuWave equipo culinario de todo el mundo, así como información de partes y accesorios de su

NuWave. Nuestra misión es exceder las expectativas desarrollando productos innovadores, utilizando la tecnología más avanzada que permita a los consumidores “Vivir Bien por Menos

®

”.

Nosotros valoramos a cada cliente NuWave Oven.

Usted ha adquirido su horno porque desea ahorrar tiempo, dinero y energía mientras disfruta de platillos con gran sabor y más saludables. Para mostrarle nuestra gratitud y nuestro compromiso vitalicio con usted hemos creado NuWaveCookingClub.com exclusivamente para nuestros clientes. Este sitio es presentado por nuestro Chef Ejecutivo e incluye recetas, videos instructivos de cocina paso a paso y más. Usted también puede visitar www.NuWaveNow.

com para ver más productos innovadores desarrollados por los creadores del NuWave Oven.

Esperamos que usted disfrute utilizando su NuWave

Pro Plus Infrared Oven.

102

Introducción

Partes del NuWave

®

Pro Plus Infrared Oven

Fuente de Potencia -

Fácil de usar, controles digitales programables

Domo -

Domo transparente y ligero

Rejilla para Cocinar -

Ajustable a alturas de 1ó 3 pulgadas

Cacerola Esmaltada -

Fácil de limpiar, ecológica, esmaltada, sin PTFE o PPOA

Base -

Fresca al contacto así que también puede usarse como bandeja

Asa para el Domo -

Con diseño

único para sujetar de forma segura el domo y el ensamble de la fuente de potencia de su

NuWave Oven

Partes

103

Partes del NuWave

®

Pro Plus

Infrared Oven

Fuente de Potencia Digital

Negra con Detalles Plateados 26001

Base Fresca al Contacto

Negro con Detalles Plateados 26004

Domo 22049

Cacerola Esmaltada de 12 pulgadas 26010

Rejilla para Cocinar

Ajustable 1 ó 3 pulgadas

26008

Domo de Poder 22050

Asa para el Domo 22020

Beef & Lamb

Roasts 2-10 lbs

Rack Height

1-inch

Internal Temp.

125-130˚F/51-54˚C

130-135˚F/54-57˚C

Fresh

15-17 min/lb Rare

17-19 min/lb Med. Rare

19-20 min/lb Medium

21+ min/lb Well Done

Frozen

20-21 min/lb Rare

21-22 min/lb Med. Rare

22-23 min/lb Medium

24+ min/lb Well Done

Burgers ½-in thick

Steaks 1-in thick

Pork

Ham [Precooked]

Sausage

Bacon

Italian, Bratwurst, Etc.

Chops

Roasts 3-7 lbs

Tenderloin 2-4 lbs

Spare Ribs

Poultry

Chicken , [Bone-in] Pieces

[Thicker add 2 mins per

½ in]

Chicken , Whole 2-5 lbs

Turkey , Whole 11-16 lbs

Eggs

Seafood

Fish, Steaks & Fillets ½ lb

Shrimp & Scallops

Lobster Tails 4 oz

[Small]

Crab Legs

Vegetables

3-inch

3-inch

1-inch

3-inch

3-inch

3-inch

3-inch

1-inch

3-inch

1-inch

1-in rack,

3-in SS Ring

1-inch

3-inch

3-inch

160˚F/71˚C+

125-130˚F/51-54˚C

130-135˚F/54-57˚C

155˚F/68˚C+

145˚F/62˚C+

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

145˚F/62˚C+

160˚F/71˚C+

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

5-7 min/side

5-6 min/side Rare

6-7 min/side Med. Rare

7-8 min/side Medium

9+ min/side Well Done

16-18 min/lb

5-8 min/side

5-6 min/side

8-9 min/side

5-6 min/side

17-19 min/side

12-14 min/side

18-22 min/side

13-14 min/side

11-13 min/side

17-21 min/lb

10-12 min/lb

10-12 min/lb

10-12 min/lb

13 min at 300˚F

5-6 min/side

3-4 min/side

4-5 min/side

4-6 min/side

8-9 min/side

10-11 min/side Rare

11-12 min/side Med. Rare

12-13 min/side Medium

14+ min/side Well Done

20-23 min/lb

8-10 min/side

N/A

10-12 min/side

7-9 min/side

22-25 min/side

18-22 min/side

22-24 min/side

15-17 min/side

14-15 min/side

22-24 min/lb

14-16 min/lb

14-16 min/lb

14-16 min/lb

N/A

7-9 min/side

4-5 min/side

6-8 min/side

8-13 min/side

[½-in thick]

Steamed Broccoli & Cauliflower

[Oven-Safe Dish with Glass Lid or Foil]

Squash, Acorn, Butternut & Spaghetti

Onion, Garlic, Peppers,

Zucchini, and Yellow Squash

3-inch

1-inch

1-inch

1-inch

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

10 min/side

30-40 min

10-15 min

25-35 min

15-20 min

N/A

N/A

N/A

35-40 min

N/A

Frozen Ready-Made Foods

Chicken Wings,Tenders & Nuggets

Frozen Vegetables [In Oven-Safe Dish]

3-inch

3-inch

3-inch

3-inch

165˚F/73˚C+ 6-8 min/side

Onion Rings

Mozzarella Sticks

6-8 min/side

6-8 min/side

6-8 min/side

TIP: Flip larger food items halfway through cooking.

Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.

Copyright ©2016 by NuWave, LLC. All rights reserved. www.NuWaveNow.com

Item No. BQ 20600 Rev.04

Guía de Cocina Rápida y Fácil en Inglís

BQ 20600

Tabla de Preparación Rápida y Fácil

350˚F/176˚C

para todos los alimentos

Res & Cordero

Roasts 2-10 lbs

Altura de la Parrilla Temp. Interno

Hamburguesas de ½-pulgada de grueso

Bistec de 1-pulgada de grueso

1-pulg

3-pulg

3-pulg

125-130˚F/51-54˚C

130-135˚F/54-57˚C

155˚F/68˚C+

160˚F/71˚C+

Puerco

130-135˚F/54-57˚C

155˚F/68˚C+

Fresca

15-17 min/lb Rare

19-20 min/lb Medium

21+ min/lb Well Done

5-7 c/lado

5-6 c/lado Rare

6-7 c/lado Med. Rare

7-8 c/lado Medium

9+ c/lado Well Done

Congelada

20-21 min/lb Rare

17-19 min/lb Med. Rare 21-22 min/lb Med. Rare

22-23 min/lb Medium

24+ min/lb Well Done

8-9 c/lado

10-11 c/lado Rare

11-12 c/lado Med. Rare

12-13 c/lado Medium

14+ c/lado Well Done

Jam ó

Salchicha

Salchica Italiana, Bratwurst, Etc.

Asada 3-7 lbs

Lomo 2-4 lbs

3-pulg

3-pulg

3-pulg

3-pulg

1-pulg

160˚F/71˚C+

145˚F/62˚C+

145˚F/62˚C+

180˚F/82˚C+

16-18 min/lb

5-8 c/lado

5-6 c/lado

8-9 c/lado

5-6 c/lado

17-19 c/lado

12-14 c/lado

18-22 c/lado

20-23 min/lb

8-10 c/lado

N/A

10-12 c/lado

7-9 c/lado

22-25 c/lado

18-22 c/lado

22-24 c/lado

[Si es mas gruesa agregue 2 min. por

½ pulg]

Pollo, Completo 2 lbs

Pavo, Completo 8-10 lbs

Pavo, Completo 11-16 lbs

Pavo, Pechuga 5-7 lbs

Huevos

Mariscos

1-pulg

1-in Altura de la Parrilla,

3-pulg Anillo Extendor

1-pulg

165˚F/73˚C+

165˚F/73˚C+

165˚F/73˚C+

13-14 c/lado

11-13 c/lado

17-21 min/lb

10-12 min/lb

10-12 min/lb

10-12 min/lb

13 min a 300 ˚F

15-17 c/lado

14-15 c/lado

22-24 min/lb

14-16 min/lb

14-16 min/lb

14-16 min/lb

N/A

Camarones & Vieiras

Patas de Cangrejo

3-pulg

3-pulg

Vegetales

Papas Fritas

Papas, Entera Mediana

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

Calabaza

Cebolla, Ajo, Chile Morron Rojo,

Calabacín, y Calabacín Amarillo

3-pulg

3-pulg

1-pulg

1-pulg

145˚F/62˚C+

145˚F/62˚C+

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

140˚F/60˚C+

5-6 min/lado

3-4 c/lado

4-5 c/lado

4-6 c/lado

10 c/lado

30-40 min

10-15 min

25-35 min

15-20 min

7-9 min/lado

4-5 c/lado

6-8 c/lado

8-13 c/lado

N/A

N/A

N/A

35-40 min

N/A

Alimentos Congelados ya Preparados

Chicken Tenders & Nuggets

Vegetales Frisados

Onion Rings

[En un Plato para Horno]

Hot Wings - Alitas de Pollo

Sugerencia: Volteé alimentos más grandes a la mitad de la cocción.

3-pulg

3-pulg

3-pulg

3-pulg

3-pulg

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.

Copyright ©2015 by NuWave, LLC. All rights reserved. www.NuWaveNow.com

6-8 min/lado

6-8 min/lado

6-8 min/lado

6-8 min/lado

6-8 min/lado

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

26014

HQ-1507-02-A

Guía de Cocina Rápida y

Fácil en Español

BQ 20600

NUWAVE PRO PLUS

INFRARED OVEN

Manual & Complete Cookbook

1

Manual y Recetario

Completo BM 20600

Accesorios para el NuWave

®

Pro Plus

Infrared Oven

104

Partes y Accesorios

Kit del Aro Extensor

El Kit incluye (26012):

Cacerola Esmaltada de 10 pulgadas 22047

Rejilla para cocinar de 2 pulgadas 26007

Aro Extensor de Acero Inoxidable de 3 pulgadas 26011

El Kit incluye (26009):

Rejilla para cocinar de 2 pulgadas 26007

Aro Extensor de Acero Inoxidable de 3 pulgadas 26011

NuWave Oven Pro Plus Baking Book

Accesorios para el NuWave

®

Pro Plus Infrared Oven

Kit Pizza Supreme del NuWave 22104

El Kit incluye:

Pinza de Acero Inoxidable para Pizza 22042

Funda de Silicón para Pizza 22105

Servidor de Acero Inoxidable para Pizza 22106

Tabla para Cortar 100% de Bambú 22107

Kit para Hornear del NuWave Pro Plus 26019

El Kit incluye:

Molde para Hornear de Silicón de

8x8 pulgadas

Divisor para Hornear de Silicón

22111

Moldes de Silicón para Panquecillos

(juego de 12)

Aro de Silicón para Hornear

22112

22113

Batidor 22115

22115

Libro para Hornear del NuWave Pro Plus BC20600

Estuche Portátil del

NuWave Pro Plus 26016

NuWave Twister 22091 NuWave Party Mixer 22191

Para ordenar llame a nuestra Línea de Atención al Cliente al 1.877.689.2838

u ordene en línea en www.NuWaveNow.com. Favor de proporcionar el nombre y el número del producto para asegurar que su compra sea procesada correctamente.

Partes y Accesorios

105

Guía de Ensamble del NuWave

®

Pro Plus Infrared Oven

Uniendo la Fuente de Potencia al Domo

1. Coloque la Fuente de Potencia en el

borde del Domo

2. Asegúrelos girando la Fuente de

Potencia en sentido de las manecillas

del reloj hasta que los seguros

embonen.

Ensamblando el NuWave Oven Completo

Coloque la Base sobre una superficie firme y estable.

Coloque la Cacerola dentro de la Base.

Cuando lo haga asegúrese de que las asas estén en la posición hacia abajo.

Si las asas no están completamente abajo, el Domo podría no embonar adecuadamente en la base.

Coloque la Rejilla para Cocinar de nivel dual sobre la cacerola en la forma en la que se necesite.

Coloque la comida en la rejilla.

Coloque el Domo y Fuente de Potencia al Domo sobre la comida, uniéndolo a la Base. El Domo deberá embonar suavemente en la base.

Programe el tiempo de cocinado y la temperatura de acuerdo a las indicaciones de la receta.

Lock

ANTES DE USARSE:

Antes de usar su NuWave Oven por primera vez, lave el domo, la cacerola, la base y la rejilla con agua tibia con jabón o lávelos en el lavavajillas.

IMPORTANTE-

No lave ni sumerja la Fuente de

Potencia en agua ni utilice el lavavajillas. La superficie externa puede ser limpiada cuidadosamente con un paño húmedo o una esponja.

106

Maual Del Usario

Instrucciones para Cocinar

Levante el Domo solamente de los agarres de la Fuente de Potencia. Una vez que la Fuente de Potencia y el

Domo estén ensamblados, los agarres le permitirán levantar ambos juntos para quitarlos o revisar la comida. Cuando quite la cacerola después de cocinar sea extremadamente cuidadoso y siempre utilice guantes para hornear.

Para mejores resultados, siga las instrucciones acerca del tiempo, nivel de potencia y altura de la

Rejilla proporcionadas en la tabla de preparación y el libro de recetas. No requiere de precalentamiento.

Cómo Instalar y usar el Asa para el Domo

Asegúrese de que la Fuente de Potencia esté firmemente asegurada en el Domo. Entonces el ensamble completo podrá ser levantado fácilmente y separado como se muestra en los pasos 1, 2 y 3.

Paso 1

Coloque el Asa para el Domo debajo de cualquiera de los agarres de la base.

Paso 2

Asegúrese de que ambas puntas del

Asa para el Domo estén puestas dentro del agarre y que el Asa para el Domo esté apoyada horizontalmente en una superficie plana

.

Paso 3

Coloque el ensamble de la Fuente de

Potencia y el Domo en un ángulo de 45° sobre el asa como se muestra.

Nota: No deje el Domo sujetado a la Asa por un periodo de tiempo prolongado.

Maual Del Usario

107

Modelos que contienen el Aro Extensor de 3 pulgadas

Si su NuWave Oven incluye un Aro

Extensor de 3 pulgadas, éste puede ser utilizado para cocinar en multiniveles o para piezas de comida demasiado grandes que no cabrían dentro del domo estándar. Generalmente las piezas (como jamón o pavo) que excedan las 10 libras requerirán de usar el Aro Extensor para cocinarlas

óptimamente.

Instrucciones

El Aro Extensor deberá ser colocado entre el domo original y la base. La incorporación del Aro Extensor ampliará el espacio disponible para cocinar del NuWave Oven aproximadamente

440 pulgadas cúbicas cuando utilice el Aro de 3 pulgadas. Cuando añada el Aro Extensor al NuWave Oven asegúrese de que se ajuste bien al domo. Si el Aro es puesto en el domo incorrectamente, las orillas no se ajustarán adecuadamente. Por favor sea cuidadoso cuando use el Aro, ya que si se utiliza inadecuadamente, el calor o el vapor podrían escapar del horno lo cual podría provocar quemaduras o alterar los tiempos de cocinado necesarios para sus alimentos. El Aro Extensor sólo deberá ser utilizado como un accesorio para el NuWave Oven, no está diseñado para servir como un reemplazo del domo, la base u otro componente del

NuWave Oven.

Reglas Generales

• Coloque los alimentos que requieran de mayor tiempo de cocción en la rejilla que esté más cerca del elemento de calor

(como papas o zanahorias) y coloque las verduras suaves en las rejillas inferiores

(como champiñones o tomates).

• Cuando elija la opción de cocinar en multiniveles, use combinaciones de alimentos que tomen aproximadamente el mismo tiempo para prepararse. Ejemplos: cerdo o pollo y rodajas de papa; pescado y tomates guisados; o carne de res congelada con papas al horno.

• Si los alimentos del nivel superior terminan de cocinarse más rápido, quite la rejilla(s) de arriba y continúe cocinando los alimentos de la parte inferior hasta que estén listos.

• Para cocinar utilice platos poco profundos o recipientes aptos para horno.

• Para calentar pan, colóquelo en la rejilla inferior o en la cacerola y cúbralo. Para tostarlo colóquelo en la rejilla superior.

108

Maual Del Usario

Modelos que contienen el Kit del Aro Extensor

Rejilla de 2 pulgadas

La Rejilla de 2 pulgadas para el

NuWave Pro Plus Oven puede ser usada en una variedad de formas.

Rejilla para

Cocinar de

2 pulgadas

• Puede ser la rejilla principal con o sin el Aro Extensor.

• Con el Aro Extensor puede ser colocada encima o debajo de la rejilla de 3 pulgadas para dar más espacio para cocinar en multiniveles.

• Sin el Aro Extensor la rejilla de 2 pulgadas puede también facilitar el cocinar en multiniveles creando una tercera superficie para cocinar entre la cacerola y la parte inferior de la rejilla de 3 pulgadas.

• Usted puede utilizar dos rejillas de

2 pulgadas extras sobre y debajo de la rejilla de 3 pulgadas, la cual es especialmente útil para deshidratar.

Cacerola Esmaltada de 10 pulgadas

Aro Extensor de Acero Inoxidable de 3 pulgadas

Nota:

La rejilla de 2 pulgadas sólo se puede usar en las posiciones y para los propósitos mostrados abajo.

Cualquier otro uso podría afectar la calidad y tiempo de la cocción.

Cuidado y Uso

El Aro Extensor de Acero Inoxidable no debe ser limpiado con ningún limpiador cáustico, pero es seguro para lavar en el lavavajillas.

Rejilla para Cocinar de 3 pulgadas Rejilla para Cocinar de 1 pulgada Rejillas para Cocinar de

2 y 1 pulgadas

Rejillas para Cocinar de 2 y 3 pulgadas

Rejillas para Cocinar de 3 y 2 pulgadas

PRECAUCIÓN

No toque el domo ni alguna otra superficie del área de cocinar mientras esté funcionando. El aire dentro del domo puede alcanzar una temperatura de Pro Plus 350˚F (182˚C), por lo que la superficie se encuentra muy caliente y puede causar quemaduras. No abra el domo o quite la fuente de potencia mientras el NuWave Oven esté funcionando. Apáguelo antes de retirarlo.

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Panel de Control Digital en la Fuente de Potencia

Instrucciones Generales de Uso

• No coloque el Pro Plus o cualquier otra parte relacionada directamente en su estufa,

dentro de un horno convencional o en contacto con alguna otra fuente de calor, ya

que se puede dañar.

• Asegúrese de que la unidad esté bien conectada a una salida de tierra y que el

cable no esté en contacto con ningún objeto caliente.

• Asegúrese de que la cacerola haya sido colocada correctamente dentro de la base.

• Los platos de metal, vidrio o silicón, así como las cacerolas y cualquier material apto

para hornear que sea usado en un horno convencional, podrán también ser utilizados

en el NuWave Pro Plus.

• Siempre coloque pronto nuevamente el domo en la base después de retirar la comida.

NuWave Pro Plus Black Control Panel Graphic

Instrucciones para el NuWave

®

Pro Plus Infrared Oven

Panel de Control en la Fuente de Potencia

Debe aparecer “0” en el display LCD cuando el programa esté borrado.

Inicio Rápido

Para comenzar a cocinar, presione el botón COOK TIME, ingrese el tiempo deseado y presione Start. Automáticamente está programado a 350°F. Si va a cocinar a otra temperatura se necesitará utilizar el botón COOK TEMP.

Comience a Cocinar

Ajuste el tiempo y temperatura apropiados, luego presione Start para comenzar a cocinar.

El tiempo de cocinar restante aparecerá en el panel display y el símbolo de dos puntos entre las horas y los minutos parpadeará. El horno parará de cocinar automáticamente cuando el tiempo se haya terminado y “sonará” para avisar sobre esta acción.

Pausa/Borrar

Para pausar el Horno, presione el botón Pause/Clear una vez. El tiempo restante permanecerá exhibido en el panel display pero los dos puntos no parpadearán.

Para detener o borrar el tiempo de cocinar, presione el botón Pause/Clear dos veces.

Las funciones se interrumpirán inmediatamente, el tiempo restante será borrado completamente y un “0” aparecerá.

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Conversión ˚F/˚C

La temperatura automática está en Fahrenheit (˚F) pero el NuWave Oven Pro Plus puede mostrar Centígrados (˚C) también.

1. Mantenga presionado Cook Temp por 3 segundos para activar el modo de conversión

˚F/˚C. El Display LED mostrará “350” y aparecerá TEMP.

2. El display LED mostrará ˚F, sonará una vez y se iluminará TEMP por 5 segundos.

Si no realiza alguna acción, el Horno automáticamente abandonará el modo de

conversión ˚F/˚C.

3. Una vez que se encuentre en el modo de conversión ˚F/˚C, presione 0 para cambiar el

display LED a °C, en ese momento el horno producirá un sonido largo.

4. Presione 0 una vez más para regresar a ˚F, si así lo desea.

5. Una vez que haya elegido el tipo de grados deseado, no presione ningún botón por 5

segundos o presione Clear para salir del modo de conversión ˚F/˚C.

6. El nuevo ajuste de temperatura (˚F o ˚C) será ahora el automático hasta que se

cambie otra vez, aún cuando el Horno sea apagado.

Función de Tiempo

1. Presione el botón de Cook Time. El indicador de tiempo se iluminará en la esquina

derecha del display LED.

2. Ingrese el tiempo en horas y minutos presionando los números correspondientes,

luego presione Start. Por ejemplo, 1 hora y 30 minutos se ingresaría presionando 1,3

y 0, el panel display mostrará 1:30. Para 5 minutos sólo presione 5; para 46 minutos

presione 4 y 6. Si necesita corregir el número, borre el que ingresó presionando el

botón de Pause/Clear dos veces. Después ingrese nuevamente los números correctos

y presione Start.

3. Usted podrá cambiar el tiempo en cualquier momento mientras cocina al presionar

Cook Time. TIME se iluminará. Ingrese el tiempo deseado, el display LED mostrará el

tiempo restante. TIME estará iluminado y aparecerán los dos puntos (:).

NOTA: Cuando se cocine a una temperatura entre 100°F y 324°F, el tiempo máximo podrá ser de 9 horas y 59 minutos. Cuando se cocine a una temperatura entre 325°F y 350°F, el tiempo máximo podrá ser de 2 horas. Si se ingresa un tiempo mayor a 2 horas cuando se cocine en este último rango de temperatura, el NuWave Oven Pro Plus regresará automáticamente a 2 horas.

Función de Temperatura

1. La temperatura automática es de 350°F (177°C).

2. Para cambiar la temperatura presione Cook Temp. El display LED mostrará

350°F (177°C) y aparecerá TEMP.

3. Seleccione la temperatura deseada. La temperatura puede ser ajustada por 1

grado dentro del rango del NuWave Oven Pro Plus. La temperatura mínima es de

100°F (38°C) y la máxima es de 350°F (177°C). TEMP seguirá mostrándose en el

display LED.

4. Usted podrá cambiar la temperatura en cualquier momento mientras cocina al

presionar Cook Temp. Los dos puntos (:) en el display LED desaparecerán, se

iluminará TIME y aparecerá TEMP. La temperatura actual se mostrará por 3 segundos,

durante ese tiempo, usted podrá ingresar una nueva temperatura a su elección.

5. Mientras esté cocinando sólo podrá utilizar los botones Cook Time, Cook Temp y

Pause/Clear.

6. La temperatura no podrá ser cambiada una vez que presione Delay o Reheat.

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Función de Demora

Después de ajustar la temperatura y el tiempo, usted puede demorar el programa antes de comenzar a cocinar. Cuando se introduce en el tiempo de cocción, la temperatura cocinar, el Delay, Delay se iluminará y la hora parpadeará en la pantalla LCD. Tiempo de Delay de entrada y pulse Iniciar. Cuando el botón Delay sea presionado, se iluminará

Delay y parpadeará Time en el display LCD. Ingrese el tiempo de demora y presione

Start. Delay dejará de parpadear y permanecerá encendido hasta que el tiempo concluya. Es posible demorar un programa hasta por 9 horas y 59 minutos. Cuando la cuenta regresiva llegue a 0, el horno sonará para avisar del fin.

Función de Recalentado

Automáticamente está programado a 350°F por 4 minutos. Esta función es perfecta para recalentar porciones individuales de alimentos. Para activar la función de recalentado, asegúrese de que la programación previa haya sido borrada. El Display LCD se leerá en 0. Presione el botón Reheat y se activará el programa automático. Presione Start. El

Horno “sonará” 3 veces cuando haya terminado. Por ejemplo, si usted desea recalentar sobrantes de pizza, solamente coloque la rebanada en la rejilla de 3 pulgadas, presione

Reheat y luego Start. Si desea calentar un plato de arroz o fideos, coloque una porción individual en un recipiente apto para horno (de vidrio, metal o silicón). Para que su arroz o fideos queden más suaves, rocíelos con un poco de agua y cúbralos con papel aluminio.

FUNCIÓN CALIENTE “WARM”

Después de que se completa el tiempo de cocción inicial, puede mantener los alimentos calientes. Al entrar en la función caliente “WARM”, siempre va hacer la última operación.

La configuración por defecto está programado a 155°F durante 2 horas. En modo de calentamiento “WARM”, sólo el tiempo puede ser ajustado.

• Si desea ajustar el tiempo antes de que la función de calentar está funcionando, puede hacerlo pulsando simplemente "WARM”, a continuación, introduzca el tiempo deseado en el teclado numérico, y finalmente pulse “START” para comenzar.

• Si desea ajustar el tiempo durante la función de calentar, pulse "WARM", a continuación, introduzca el tiempo deseado en el teclado numérico. El Pro Plus horno comenzará automáticamente la cuenta atrás.

Es posible programar el horno para mantener los alimentos calientes hasta 9 horas y 59 minutos. Una vez finalizado el ciclo inicial de cocción, el horno hará un ruido pitido "bip" dos veces antes de cambiar a la función de calentar.

INSTRUCCIONES DE CUIDADO Y LIMPIEZA

Desconecte la unidad antes de limpiarla. El Domo y todas las otras partes, excepto la

Fuente de Potencia, son aptos para el lavavajillas. Proteja las superficies de metal y plástico no utilizando limpiadores cáusticos o fibras. Limpie después de cada uso. La superficie exterior de la Fuente de Potencia puede ser limpiada con un paño húmedo.

IMPORTANTE-

No lave ni sumerja la Fuente de Potencia en agua ni utilice el lavavajillas. La superficie externa puede ser limpiada cuidadosamente con un paño húmedo o una esponja.

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CONSEJOS IMPORTANTES:

1. Revise el contacto de electricidad para un buen funcionamiento. El NuWave Oven utiliza hasta 1500 vatios/12.5 amperios. No opere la unidad simultáneamente con otros electrodomésticos más grandes en el mismo contacto.

2. Revise la temperatura si la unidad cocina demasiado lento.

3. La clavija debe estar conectada correctamente en el contacto.

4. Siempre apague y desconecte el aparato antes de limpiarlo.

5. Se puede acumular vapor dentro del domo si no se retira pronto una vez que el tiempo de cocinar haya terminado. El vapor y empañamiento se pueden evitar sacando la comida pronto.

Se Lo Recomienda Nuestro Chef:

Para mejor resultados, recomendamos que la comida (carne, pollo, y pescado) se retire inmediatamente del horno después de la cocción para que descanse. Esto evita la cocción excesiva, y tomarse el tiempo para dejar que el resto de la comida y se asegure de que esté húmeda, tierna, jugosa y en el punto de cocción deseado. Retire el alimento del horno; colóquelo en un plato o una bandeja para servir; y cúbralo con un papel de aluminio. Esto permitirá que los jugos sean redistribuidos por todo el alimento y reabsorbidos después que fueron conducidos al centro de los alimentos durante la cocción. Tenga cuidado de no envolver la comida con demasiada fuerza por que puede dar lugar a la sudación y dará lugar a la pérdida de humedad que desea mantener en la comida. Tiempos de reposo pueden variar dependiendo del tamaño de la comida. Como regla general, los asados y pollos enteros deben descansar de 15 a 30 minutos antes de cortarlo. Filetes, chuletas y pechugas de pollo deben descansar por lo menos 5 minutos.

Una buena regla general es 1 minuto de descanso por cada 3,5 oz.

EL NUWAVE

®

PRO PLUS OVEN CON SISTEMA DE COCCIÓN POR INFRARROJO

Para obtener el servicio de garantía contacte al departamento de servicio a su número gratuito:

1-877.689.2838

NuWave, LLC

1755 N. Butterfield Rd.

Libertyville, IL 60048 U.S.A

www.NuWaveNow.com | [email protected]

LA GARANTÍA DEL FABRICANTE

El sistema para cocinar mediante luz infrarroja incluye una fuente de potencia, domo, rejilla para cocinar, cacerola, base, y todos los componentes eléctricos se encuentran libres de defectos y manufactura bajo un uso doméstico normal, siempre y cuando sea manejado de acuerdo a las instrucciones escritas del Fabricante incluidas con cada unidad para un (1) año a partir de la fecha de compra. El fabricante proporcionará las partes necesarias y la mano de obra para reparar cualquier parte del sistema para cocinar mediante luz infrarroja en el Departamento de Servicio de NuWave, LLC

Después de la fecha de caducidad de la garantía, el costo de las partes o mano de obra será exclusivo responsabilidad del dueño.

LA GARANTÍA NO CUBRE

La cubierta anti-adherible (si aplica) de cualquier parte del sistema. La Garantía Limitada será inválida si alguien no autorizado realiza una reparación o la placa del número de serie es retirada o estropeada. .

(Continúa en la página siguiente)

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El deterioro normal del acabado por el uso o la exposición no está cubierto por esta garantía. La Garantía Limitada no cubre fallas, daños o funciones inadecuadas causadas por accidentes, fenómenos naturales (cómo relámpagos), irregularidades en la energía eléctrica, alteraciones, abuso, malversación, mal empleo, ambientes corrosivos, instalación inapropiada, falla de operación de acuerdo con las instrucciones escritas del

Fabricante, uso anormal o comercial

PARA OBTENER EL SERVICIO

El propietario 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 adecuado para prevenir daños durante el tránsito. El empaque original es ideal para este propósito. Incluya en este empaque el nombre del propietario, dirección, teléfono para localizarlo durante el día, una descripción detallada del problema y su “Número RGA”. (Llame al 1-877-689-

2838 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 los compradores originales dentro de los canales de distribución autorizados por el Fabricante.

LA GARANTÍA LIMITADA NO PUEDE SER ALTERADA, CAMBIADA O 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 A LA PROPIEDAD U OTRAS PÉRDIDAS DE DINERO.

Algunos estados no permiten la exclusión o limitación de daños incidentales o consiguientes, así que la limitación arriba mencionada podría no 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 EXPRESA O IMPLÍCITAMENTE 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 EL FUNCIONAMIENTO O LA GARANTÍA DEL PRODUCTO, POR FAVOR

CONTACTE A NUWAVE, LLC.

1-877-689-2838, correo electrónico: [email protected]

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En NuWave, LLC hemos tenido un gran cuidado en asegurarnos de que nuestros productos sean seguros y confiables para todo hogar. Todos los NuWave® Pro

Plus Infrared Oven están hechos y fabricados bajo estricto cumplimiento de las normas RoHS. Aunque los fabricantes estadounidenses no están obligados por ley a seguir las normas RoHS, NuWave LLC ha tomado una decisión consciente al seguir voluntariamente esta directiva para mantener la seguridad de sus clientes y la calidad de nuestro medio ambiente.

Materiales Restringidos de RoHS

Material & Perfill Toxicológico Concentración Máxima

Plomo (Pb) 0.1% por peso

Mercurio (Hg) 0.1% por peso

Cadmio (Cd)

Cromo Hexavalente (Cr-VI)

Bifeniles Polibrominados (PBB)

Éteres Difenílicos Polibrominados (PBDE)

0.01% por peso

0.1% por peso

0.1% por peso

0.1% por peso

*RoHS representa “la Restricción Del uso de ciertas Substancias

Peligrosas en equipos eléctricos y electrónicos”.

Si desea saber más acerca de la directiva RoHS, por favor visite www.rohsguide.com/rohs-faq.htm

Normas RoHS

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El Kit NuWave Pizza Supreme*

Congeladas, Frescas, Gruesas o Delgadas…

A nosotros nos encanta tanto hornear pizza en el NuWave Oven que hemos creado estos utensilios para que usted hornee pizza con el mejor sabor siempre. Obtenga una pizza caliente y recién hecha mejor aún que las de entrega a casa…

¡TAN FÁCIL COMO EN UN DOS POR TRES cuando utiliza su NuWave Oven y el Kit

Pizza Supreme! Como sea que prefiera su pizza; delgada, regular o muy gruesa… ¡su NuWave Oven junto con su Kit Pizza Supreme harán magia!

El Servidor de Acero Inoxidable para

Pizza NuWave

¡Dos grandes utensilios en uno! El

Servidor para Pizza NuWave le permitirá rebanar y servir su pizza fácilmente por sus múltiples superficies cortantes de acero inoxidable y su mango de fácil agarre.

La Pinza de Acero Inoxidable para Pizza NuWave

El resorte y mango de fácil agarre le permitirán sujetar de forma segura los aros de acero inoxidable de 10 pulgadas cerrados, ¡permitiéndole voltear sus pizzas, calzones, quesadillas y muchos más de forma segura!

La Tabla para Cortar 100% de Bambú NuWave

La exclusiva tabla para cortar de bambú evitará daños a su barra, le ahorrará dinero y ayudará a proteger el medio ambiente. Esta tabla es multifuncional con un lado plano para rebanar pizzas y pan y un lado acanalado para cortar frutas, verduras u otros alimentos jugosos.

La Funda de Silicón para Pizza NuWave

Hornee la costra de su pizza primero para no cocinar de más el queso o sus ingredientes favoritos. La superficie suave no se pegará al queso y también recopilar la grasa no deseada (cumple con las normas FDA).

* Su orden puede incluir sólo algunos de los productos arriba mencionados. Para adquirir este producto llame a Servicio a

Clientes de NuWave, LLC al

1-877-689-2838 u ordene en línea en www.NuWaveNow.com

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Equipo Supremo para Pizza

Cómo utilizar la Pinza y la Funda para Pizza en su NuWave

®

Oven

Nota

Asegúrese de que la rejilla reversible esté en la posición de 3 pulgadas dentro el NuWave Oven.

1. Coloque la Funda encima de su pizza.

2. Coloque la pizza boca abajo sobre la rejilla de 3 pulgadas. Cocine a 350°F hasta que la costra de la pizza obtenga un color café claro.

3. Cuando utilice la Pinza comience abriéndola y luego deslícela por debajo de la Funda y sobre la costra.

4. Cierre la Pinza utilizando el mango hasta que la pizza quede bien sujeta.

5. Sujetando el mango voltee la pizza con la

Funda completamente y coloque la pizza de vuelta en la rejilla con la costra hacia abajo.

La pizza deberá estar ahora boca arriba.

6. Quite la Funda para Pizza y cocine a

350°F por 3-5 minutos o hasta que el queso se derrita de acuerdo a su preferencia.

Uso y Cuidado

La Pinza, Funda, Servidor y Tabla de Bambú deberán ser lavados con jabón neutro y agua. No utilice limpiadores cáusticos. Deje secar los utensilios completamente antes de usarlos o guardarlos.

Equipo Supremo para Pizza

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Tabla de Preparación Rápida y Fácil en Inglés

©2018 NuWave, LLC • All Rights Reserved • www.nuwavenow.com

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Item No. 20600-05-OG • 01-11-18

Tabla de Preparación Rápida y Fácil en Español

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LIBRO DE COCINA

COMPLETO DEL

HORNO NUWAVE

Consejos Generales

Este libro de recetas contiene información valiosa que te ayudará a empezar a incorporar el Horno Infrarrojo de NuWave Pro Plus en tu vida diaria.

Hemos provisto recetas fáciles de preparar, junto con consejos útiles en el comienzo de cada sección que te ayudarán a lograr los resultados perfectos de cocción en todo momento.

Tambien visitar NuWaveCookingClub.

com para otros excelentes consejos y vídeos instructivos.

Los contenedores metálicos, papel de aluminio o cualquier plato apto para el horno pueden ser usados en el Horno

Infrarrojo NuWave Pro Plus. Los rayos infrarrojos no penetrarán a través de estos materiales. El papel de aluminio de peso liviano trabaja mejor para proteger platos poco profundos y ollas. Cubrir la comida con papel de aluminio para proteger del oscurecimiento más que preferido. Tener en cuenta que el calor circulará de todas maneras, pero el aluminio hará que el tiempo de cocción de la comida abajo sea más lento.

Consejos Generales

Puede generarse la acumulación de vapor al cocinar comida que contenga mucha humedad, como verduras o pescado.

Cuando tu ciclo de cocción está completo, por favor acordarse de levantar la cúpula para que el vapor se canalice lejor de tu cara.

Para mantener crujiente la comida preparada, tales como rollos de huevo, pollo o pizza, remover la cúpula inmediatamente después de la cocción.

El tiempo es la clave para la perfección con el Horno NuWave. Tener en cuenta que todas las pautas son solamente pautas, y puede ser necesario ajutarlas dependiendo de la situación específica. Al cocinar platos más grandes tales como asado u otros tipos de comida con grosor variante, los tiempos sugeridos de cocción pueden necesitar ser extendidos. Cocinar con incrementos de 3-4 minutos y revisar después de cada intervalo.

Huevos con Chorizo

2 huevos grandes

3 onzas de chorizo

2 cucharadas de salsa

2 onzas de queso Monterrey jack rayado salsa picante al gusto

Comprima el chorizo en las orillas de un plato. Rompa los huevos al centro y añada la salsa y el queso en la parte de arriba. Coloque el plato en la rejilla de 1-pulgada y cocine a

350˚F por 10 minutos o hasta que los huevos estén listos.

(1 porción)

Pollo al Romero

4 cucharadas de romero

4 cabezas grandes de ajo, molidas

4 cucharadas de mantequilla un pollo de 3 libras sal y pimienta al gusto

Afloje el pellejo utilizando un palillo chino o una espátula de plástico, introduciéndola entre la piel y la carne.

Mezcle el romero, el ajo y la mantequilla hasta que se derrita. Vierta la mezcla de mantequilla debajo del pellejo y de masaje a todo el pollo. Colóquelo, con la pechuga boca abajo, en la rejilla de

1-pulgada y cocine a nivel a 350˚F por

20 minutos. Después voltee y bañe con el jugo, colóquelo en la cacerola y cocine por otros 25 minutos.

Alternativa

Para derretir mantequilla en el NuWave coloquela en un recipiente apto para hornear y póngalo en la cacerola o en la rejilla de 1-pulgada. Hornee a 350˚F por alrededor de 3-4 minutos.

(4-6 porciones)

Enchiladas de Pechuga de Pavo

4.4 onzas de chuletas de pechuga de pavo

4 rebanadas de queso Mozzarella o queso blanco mexicano, alrededor de 4 onzas sazonador estilo mexicano al gusto

½ taza de salsa preparada

½ taza de crema agria cilantro picado

Aplane las chuletas hasta alcanzar un grosor de 3/8 pulgadas y coloque sobre ellas elqueso y el sazonador. Enróllelas y colóquelas, con la abertura hacia abajo, alrededor de la orilla de un plato para pay. Rocíe con aceite de cocina, coloque en la rejilla de 3” y cocine a 350˚F por 10 minutos.

Mientras tanto, caliente la salsa por un minuto. Vierta la salsa sobre el pavo y espolvoree el cilantro.

(4 porciones)

122

Pechuga de Pollo a la

Mantequilla

4-6 onzas de pechuga

2 cucharadas de mantequilla

4 cucharaditas de perejil picado sal y pimienta al gusto

Coloque el pollo en un plato ovalado no profundo y agregue los otros ingredientes. Coloque el plato en la rejilla de 3-pulgada y cocine a 350˚F por 8 minutos.

(1 porción)

Pollo al Limón

4 pechugas o muslos de pollo jugo de un limón

1 taza de vermouth seco o vino blanco sazonador de pimienta limón sal y pimienta al gusto

1 cucharada de maizena

Coloque el pollo en un recipiente de tamaño adecuado sobre la rejilla de

3-pulgada. Agregue el vino y el jugo de limón sobre él. Espolvoree con el sazonador. Hornee a 350˚F por 35 minutos volteándolo una vez. Para hacer la salsa ponga los jugos en un tazón y revuelva con la maizena.

Caliente por 1-2 minutos o hasta que espese.

(4 porciones)

Muslos de Pollo Fritos

4 muslos grandes u 8 pequeños

taza de leche descremada

½ taza de pan rallado

2-4 cucharadas de margarina

Sumerja cada muslo en la leche y luego páselo por el pan. Colóquelos expandidos en una cacerola engrasada y rocíe con mantequilla. Coloque la cacerola en la rejilla de 1-pulgada y hornee a 350˚F por 15 minutos. Voltee el pollo y cocine por otros 15 minutos o hasta que el jugo se seque.

(4 porciones)

Camarones a la Cerveza

1 libra de camarones crudos*

4 dientes de ajo machacados

1 taza de cerveza

1 cucharada de sazonador Old Bay

Coloque todos los ingredientes en un plato para pay y póngalo en la rejilla de 3-pulgads. Hornee a 350˚F por 7 minutos. Congelado: 12 minutos.

*El tiempo de cocción puede variar de acuerdo al tamaño de los camarones.

Camarones grandes: pelados y limpios.

Sírvalos calientes o fríos. Camarones pequeños para pelarse y comerse: Sin pelar, sírvalos frescos.

(4 porciones)

Camarones con Limón

12 camarones grandes, pelados y limpios jugo de medio limón

2 cucharadas de aceite de oliva

1 cucharadita de pimienta-limón

Coloque todo en un tazón y póngalo en la rejilla de 3-pulgada. Cocine a 350˚F por 6 minutos, revuelva levemente.

(2 porciones)

Cangrejo Fundido

2 tazas de cangrejo cocido

(atún o camarón)

¼ taza de mayonesa

½ taza de apio picado

¼ taza de cebollitas picadas

1 cucharadita de jugo de limón sal y pimienta al gusto

4 rebanadas de pan blanco ligeramente

tostadas

½ taza de queso Monterey gratinado

Mezcle el cangrejo, la mayonesa, el apio, las cebolletas y el jugo de limón. Agregue sal y pimienta al gusto. Divida la mezcla entre las 4 rebanadas de pan y ponga también el queso encima de cada una de ellas. Coloquelas directamente en la rejilla de 3-pulgadas y hornee a 350˚F por 4 minutos o hasta que se calienten bien y el queso se derrita.

(4 porciones)

123

Elote Estilo Mexicano

4 elotes

¼ taza de mantequilla derretida

¼ taza de mayonesa

½ taza de queso Cotija rallado o queso

fresco

4 cuartos de limón (opcional) chile en polvo o pimentón dulce al gusto sal y pimienta al gusto

Coloque los elotes en la rejilla de

3-pulgada yáselos a 350˚F por 5 minutos de cada lado. Saque los elotes e inmediatamente únteles la mantequilla y la mayonesa. Espolvoree el queso, el chile en polvo, sal y pimienta al gusto.

Sirva con trozos de limón.

(2-4 porciones)

Papas a la Parmesana

2 papas para hornear grandes aceite de oliva al gusto sal y pimienta al gusto

½ taza de queso Parmesano

Corte ½ pulgada a los cuatro extremos de las papas para hacerlas en forma rectangular. Corte (a lo largo) papas de ½-pulgada y agrégueles aceite de oliva, sal y pimienta. Colóquelas en la rejilla de 3-pulgada y hornee a 350˚F por 20 minutos o hasta que queden crujientes (voltéelas a la mitad del tiempo). Antes de servirlas agrégueles el queso Parmesano.

(2-4 porciones)

Tacos de Salmón Cubierto con

Chile Ancho

24 onzas de filete de salmón

1 cucharada de aceite canola

1 cucharadita de chile ancho en polvo

1 cucharada de comino

2 cucharadas de azúcar morena

1 cucharadita de salsa de soya

6 onzas de col rayada

½ taza de aderezo ranch con jalapeño

8 a 12 tortillas de maíz

Enjuague los filetes de salmón y séquelos con una toalla de papel.

Cepíllelos con el aceite por ambos lados. Coloque los filetes sobre papel pergamino en la rejilla de 3-pulgadas con la piel hacia arriba. Cocine por

5 minutos a 350˚F. Mientras tanto, revuelva el chile en polvo con el comino y el azúcar. Voltee el salmón cuando pasen los 5 minutos y agregue la salsa de soya encima. Rocíe encima la mezcla de azúcar y cocine a potencia alta nuevamente hasta el que alcance el cocimiento que se desee, alrededor de 8 ó 10 minutos más. Mientras el salmón se cocina, mezcle la col con el aderezo. Caliente las tortillas envueltas en papel aluminio colocándolas en la parte de abajo del horno en los últimos 5 minutos de cocinado del salmón. Sirva el salmón con las tortillas y la mezcla de col.

(4 porciones)

124

Albóndigas

1 libra de carne molida

1 taza de crutones

½ taza de salsa de spaghetti preparada

2 dientes de ajo picados

½ cebolla amarilla mediana, picada

1 cucharada de hierbas italianas secas

2 huevos grandes

¼ taza de queso Parmesano rayado

Mezcle todos los ingredientes y forma bolitas de 1-pulgada. Colóquelas en la rejilla de 3-pulgada y hornee a 350˚F por 10-12 minutos (volteándolas si lo desea).

(6-8 porciones)

Carnitas

2 (4 onzas) de chuletas de cerdo

o bistec de paleta

1 cucharadita de orégano en polvo

1 cucharadita de sal de ajo

1 cucharadita de comino en polvo

Unte las chuletas con las especies y colóquelas dentro de un plato no profundo en la rejilla de 3-pulgada.

Hornee a 350˚F por 15 minutos.

Pase la carne a una tabla de cortar y macháquela con un mazo hasta que queden como tiritas. Regrese la carne al plato y cocine por otros 8 minutos.

(2 porciones)

Cerdo en Mole

1 chuleta de cerdo de 4-6 onzas

2 cucharadas de mole

2 cucharadas de semillas de ajonjolí

Puede encontrar el mole en tiendas de comida mexicana, éste da un suculento e interesante sabor a la carne de cerdo y a las recetas de pollo. Extienda el mole sobre la superficie de la chuleta y espolvoree el ajonjolí. Colóquela en la rejilla de 3-pulgada y cocine a 350˚F por 5 minutos, voltee y cocine por otros

5 minutos.

(1 porción)

Cena Mexicana

1 onzas de arrachera, pollo o cerdo

1 cebolla española grande

1 pimiento verde

1 pimiento rojo

1 pimiento amarillo sal y pimienta al gusto

1 paquete de sazonador mezclado para

tacos o fajitas

8 onzas de queso Mexicano o Cheddar

rayado

1 paquete de tortillas salsa de su elección

Corte todos los vegetales y la carne en tiras de 3-pulgada x ¼-pulgada.

Espolvoree la carne con el sazonador.

Coloque en la rejilla de 3-pulgadas los vegetales alrededor y la carne al centro, puede encimarlos un poco. Hornee a

350˚F por 8 minutos. Quite el domo y voltee las verduras y la carne. Coloque las tortillas debajo en la cacerola bien envueltas en papel aluminio. Hornee nuevamente a 350˚F por otros 8 minutos o hasta que la carne esté lista.

Con cuidado abra el papel aluminio y coloque las verduras y la carne en las tortillas calientes, agregue queso y salsa. Enróllelas y disfrute.

Alternativa

Las Quesadillas se pueden preparar de forma similar: Coloque la tortilla en papel aluminio y ponga encima los ingredientes de la receta que más le gusten. Ponga otra tortilla encima y cierre el papel aluminio. Coloque en la cacerola o en la rejilla de 1-pulgada y hornee a 350˚F por 8 minutos. Si desea preparar más al mismo tiempo, vaya cambiando paquetes de tortillas en los diferentes niveles durante el tiempo de cocción.

(2 porciones)

125

Helado de Piña Caramelizado

4 rebanadas de piña fresca sin hueso (de 1” de grosor)

½ taza de azúcar morena

½ cucharadita de canela

2 cucharadas de crema espesa

4 bolas de helado de vainilla o de yogurt de vainilla

1 taza de salsa de caramelo tibia

Coloque la piña en la rejilla de

3-pulgada. Espolvoree cada rebanada con azúcar y canela. Ponga un poco de crema sobre ellas. Cocine a 350˚F por 4 ó 5 minutos o hasta que el azúcar burbujee y se dore. Coloque las rebanadas en platos para servir y póngales encima el helado y la salsa de caramelo.

(4 porciones)

Manzana Crujiente

4 manzanas peladas, sin hueso y

rebanadas a un grosor de ⅛ -pulgada

½ taza de harina

½ taza de azúcar morena

½ taza de avena instantánea

¼ taza de mantequilla suavizada

¼ taza de azúcar granulada

¾ cucharadita de canela

Engrase un recipiente redondo para pastel de 9” y coloque en él las rebanadas de manzana. En un tazón mediano ponga la harina, el azúcar morena, la avena y la mantequilla y mezcle bien. Por otro lado, en otro plato pequeño mezcle el azúcar granulada y la canela y espolvoréelas sobre las manzanas. Coloque la mezcla de avena encima. Ponga el recipiente en la rejilla de 1-pulgada y hornee a

350˚F por 40 minutos o hasta que las manzanas queden suaves y el jugo esté burbujeante.

(8 porciones)

127

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128

Item No. BM20600

Rev. 11-OG

01-11-17