NuWave Pro Plus

Infrared Oven

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.

WA 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 Vegetables Continued
Asparagus with Parmesan Crust ...... 47
Introduction ......................................... 6
Sweet Potato Casserole ................... 47
Parts & Accessories ............................ 7-9
Owner’s Manual ............................... 10-18 Artichoke Feta Tortilla Wraps ........... 48
RoHS Compliant ................................... 19 Stuffed Peppers with Tofu ............... 49
NuWave Supreme Pizza Kit ................ 20-21 Roasted Vegetables Sandwich ....... 49
Quick & Easy Cooking Guide ................ 22-23 Roasted Herb Potatoes .................... 50
Complete Cookbook (General Tips) ............ 24 Cauliflower, Chickpeas & Olives ....... 50
Roasted Butternut Squash .............. 50
Breakfast ...................................... 26 Roasted Asparagus ......................... 50
Stuffed Baked Potatoes with Bacon .. 51
Easy Quiche Pie ................................. 27
Parmesan Basil Tomatoes ............... 51
Cinnamon Breakfast Twists .............. 27
Double Stuffed Cheesy Potatoes ...... 52
Oven Omelette .................................... 27
Ricotta Spinach Rolls ....................... 52
NuWave Muffin Sandwich ................. 28
Gratin Dauphinois ............................ 53
Low-Cal French Toast ......................... 28
Eggplant, Zucchini & Tomato Tian ...... 53
Steak & Eggs ..................................... 28
Aparagus, Mushrooms & Potatoes ..... 54
Ham & Cheese Strata ........................ 29
Eggplant Parmesan Casserole ........ 54
Nest Egg with Manchango ................ 29
Caramelized Onions ......................... 55
Ham & Eggs Scramble ...................... 29
Parmesan Fries ................................ 55
Appetizers ............................... 30 Cheese Stuffed Tomatoes ................. 55
Sweet Party Mix ................................. 31 Corn Soufflé ...................................... 56
Potato Skins ...................................... 31 Mixed Vegetables Casserole ........... 56
Shrimp Rumaki .................................. 31 Broiled Zucchini Slices ..................... 57
Sweet & Sour Cocktail Meatballs ....... 32 Balsamic Glazed Carrots ................... 57
Skinny Pigs in a Blanket ..................... 32
Grilled Cheese................................... 33 Poultry .................................. 58
Baked Party Sweet Onion Dip ........... 33 Spicy Buffalo Chicken Sandwiches ... 59
Tangy Mild Wings .............................. 33 Oven-Fried Chicken ........................ 59
Prosciutto-Wrapped Shrimp Sticks .... 34 Chicken Tenders with Wasabi Sauce ... 60
Savory Lil’ Smokies ............................ 34 Thai Chicken ................................... 60
Ham & Cheese Pitas .......................... 34 BBQ Chicken ................................... 60
Taco-Flavored Chicken Wings ......... 34 Chicken with Mushrooms & Peppers . 61
Spicy Grilled Shrimp Skewers ........... 35 Breaded Chicken Breast .................. 61
Jumbo Lump Crab Cakes ................. 35 Cornish Hens, Artichokes & Potatoes .. 62
Hot Artichoke Dip .............................. 36 Cilantro Garlic Chicken Breast ......... 62
Italian Purses ................................... 36 Buttery Chicken Breast .................... 63
Crab & Parmesan Wontons .............. 37 Chicken Curry ................................... 63
Chicken Nachos ................................ 37 Caraway Duck with Raspberry Sauce 63
Nutty Breading Chicken Breast ....... 64
Dehydration ............................ 38 Low-Fat Crunchy Filled Chicken ...... 64
Dehydrating Fruit .............................. 38 Air Fried Honey Ginger Chicken ........ 65
Dehydrating Vegetables ................... 38 Italian-Style Chicken.......................... 65
Spiced Pecans .................................. 39 Beef ...................................... 66
Beef Jerky .......................................... 40 Glazed Beef Ribs ............................ 67
Trail Mix ............................................. 40 Honey Citrus Glazed Veal Chops ..... 67
Pizza ..................................... 41 Foolproof Standing Rib Roast .......... 67
London Broil ..................................... 67
Italian Pizza Burger .......................... 42
Grilled Cheeseburgers ..................... 68
Goat Cheese Pizza ............................ 42 Yankee Pot Roast ............................. 68
Gorgonzola Pizzettas ........................ 42 Japanese Style Steak ...................... 68
Mexican Pizza .................................... 42 Beef & Andouille Burgers ................. 69
Pizza Boats ...................................... 43 Homestyle Meatloaf ......................... 70
Calzones ............................................. 43 Three-Meat Fajita Dinner ................. 70
Mini Spinach Calzones ..................... 44 Pepper Steak .................................... 71
Pita Pizza ......................................... 44 Corned Beef Brisket ......................... 71
Classic NuWave Pot Roast .............. 71
Vegetables .............................. 45 Beef & Corn Casserole with Noodles .... 72
Mexican Elote .................................. 46 Baked Reuben Sandwich ................ 72
Haricots Almondine .......................... 46 Japanese Style Steak ...................... 72
Zucchini & Onions Au Gratin ............. 46 Boneless Rump Roast ..................... 73

4
Pork ...................................... 74 Contendio
Baked Ham in Cola ........................... 75 Introducción ............................... 102
Asian Marinated Pork Chops ............ 75 Partes & Accessorios ......................... 103-105
Pork Chops with Mustard Sauce ...... 76 Maual Del Usario ........................... 106-113
Adobo Cutlets ................................... 76 Normas RoHS .............................. 114
Thai Pork Tenderloin ........................ 76 Equipo Supremo para Pizza ........... 115-117
Kielbasa Casserole with Rice.............. 77 Tabla de Preparación Rápida y Fácil ..... 118
Avocado BLTs ................................... 77 Recetas .......................................... 120
Italian Sausage with Peppers ........... 78
Hot Dogs .......................................... 78 Huevos con Chorizo .................... 122
Chilied Pork Chops ........................... 79 Pollo al Romero ............................ 122
Glazed Spareribs ............................. 79 Enchiladas de Pechuga de Pavo ...... 122
Seafood .................................. 80 Pechuga de Pollo a la Mantequilla ... 123
Tuna Noodle Casserole ..................... 81 Pollo al Limón .............................. 123
Simple Sole ...................................... 81 Muslos de Pollo Fritos .................. 123
Shrimp with Lemon .......................... 81 Camarones a la Cerveza ..............123
Shellfish Medley ............................... 81 Camarones con Limón ................... 123
Sweet Chili Scallops ........................ 82 Cangrejo Fundido .......................... 123
Clams & Sausage ............................. 82 Elote Estilo Mexicano ..................... 124
Lemon Salmon with Mango Salsa ..... 83 Papas a la Parmesana ................... 124
Grilled Salmon & Fresh Basil ............ 83 Tacos de Salmón ............................ 124
Lobster Termidor .............................. 83 Albóndigas ........................................ 125
Peppered Tuna with Hoisin Sauce ..... 84 Carnitas ............................................. 125
Tuna with Fresh Orange Salsa ......... 84 Cerdo en Mole ............................... 125
Artichoke Topped Tilapia .................. 85 Cena Mexicana .............................. 125
Bass wtih Fennel .............................. 85 Helado de Piña Caramelizado ........ 126
Cheesy Crab Melts ........................... 86 Manzana Crujiente .......................... 126
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

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 [Link] 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
[Link] 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.
[Link] 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 - Easy-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 Cool to Touch Base 26004

Black with Silver Accents Black with Silver Accents Dome 22049

12-inch Enamel 1-inch/3-inch Reversible

Liner Pan 26010 Cooking Rack 26008 Power Dome 22050

Dome Holder 22020

Quick & Easy Cooking Guide Tabla de Preparación Rápida y Fácil

All cooking times are based on a temperature of 350˚F/176˚C 350˚F/176˚C para todos los alimentos

Beef & Lamb Rack Height Internal Temp. Fresh Frozen Altura de la Parrilla Temp. Interno Fresca Congelada
Roasts 2-10 lbs 1-inch 125-130˚F/51-54˚C 15-17 min/lb Rare 20-21 min/lb Rare Res & Cordero
130-135˚F/54-57˚C 17-19 min/lb Med. Rare 21-22 min/lb Med. Rare Roasts 2-10 lbs 1-pulg 125-130˚F/51-54˚C 15-17 min/lb Rare 20-21 min/lb Rare
135-140˚F/57-60˚C 19-20 min/lb Medium 22-23 min/lb Medium 130-135˚F/54-57˚C 17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
155˚F/68˚C+ 21+ min/lb Well Done 24+ min/lb Well Done 135-140˚F/57-60˚C 19-20 min/lb Medium 22-23 min/lb Medium
155˚F/68˚C+ 21+ min/lb Well Done 24+ min/lb Well Done
Burgers ½-in thick 3-inch 160˚F/71˚C+ 5-7 min/side 8-9 min/side Hamburguesas de ½-pulgada de grueso 3-pulg 160˚F/71˚C+ 5-7 c/lado 8-9 c/lado
Steaks 1-in thick 3-inch 125-130˚F/51-54˚C 5-6 min/side Rare 10-11 min/side Rare Bistec de 1-pulgada de grueso 3-pulg 125-130˚F/51-54˚C 5-6 c/lado Rare 10-11 c/lado Rare
130-135˚F/54-57˚C 6-7 min/side Med. Rare 11-12 min/side Med. Rare
130-135˚F/54-57˚C 6-7 c/lado Med. Rare 11-12 c/lado Med. Rare
135-140˚F/57-60˚C 7-8 min/side Medium 12-13 min/side Medium
135-140˚F/57-60˚C 7-8 c/lado Medium 12-13 c/lado Medium
155˚F/68˚C+ 9+ min/side Well Done 14+ min/side Well Done
155˚F/68˚C+ 9+ c/lado Well Done 14+ c/lado Well Done
Pork Puerco
Ham [Precooked] 1-inch 145˚F/62˚C+ 16-18 min/lb 20-23 min/lb Jamón 1-pulg 140˚F/60˚C+ 16-18 min/lb 20-23 min/lb
Sausage 3-inch 160˚F/71˚C+ 5-8 min/side 8-10 min/side Salchicha 3-pulg 140˚F/60˚C+ 5-8 c/lado 8-10 c/lado
Bacon 3-inch 160˚F/71˚C+ 5-6 min/side N/A Tocino 3-pulg 180˚F/82˚C+ 5-6 c/lado N/A
Italian, Bratwurst, Etc. 3-inch 160˚F/71˚C+ 8-9 min/side 10-12 min/side Salchica Italiana, Bratwurst, Etc. 3-pulg 160˚F/71˚C+ 8-9 c/lado 10-12 c/lado
Chops 3-inch 145˚F/62˚C+ 5-6 min/side 7-9 min/side
Chuleta 3-pulg 145˚F/62˚C+ 5-6 c/lado 7-9 c/lado
Roasts 3-7 lbs 1-inch 145˚F/62˚C+ 17-19 min/side 22-25 min/side
Asada 3-7 lbs 1-pulg 145˚F/62˚C+ 17-19 c/lado 22-25 c/lado
Tenderloin 2-4 lbs 3-inch 145˚F/62˚C+ 12-14 min/side 18-22 min/side
Lomo 2-4 lbs 3-pulg 145˚F/62˚C+ 12-14 c/lado 18-22 c/lado
Spare Ribs 1-inch 160˚F/71˚C+ 18-22 min/side 22-24 min/side
Costilla al gusto 1-pulg 180˚F/82˚C+ 18-22 c/lado 22-24 c/lado
Poultry Aves
Chicken, [Bone-in] Pieces 3-inch 165˚F/73˚C+ 13-14 min/side 15-17 min/side
Chicken, ½-in Boneless/Skinless Breasts 3-inch 165˚F/73˚C+ 11-13 min/side 14-15 min/side Pollo, [Con Hueso] Piezas 3-pulg 165˚F/73˚C+ 13-14 c/lado 15-17 c/lado
[Thicker add 2 mins per ½ in] Pollo, ½-pulgada Sin Hueso/Sin Piel 3-pulg 165˚F/73˚C+ 11-13 c/lado 14-15 c/lado
[Si es mas gruesa agregue 2 min. por ½ pulg]
Chicken, Whole 2-5 lbs 1-inch 165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Turkey, Whole 8-10 lbs 1-inch 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pollo, Completo 2 lbs 1-pulg 165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Turkey, Whole 11-16 lbs
1-in rack,
165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pavo, Completo 8-10 lbs 1-pulg 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb
3-in SS Ring 1-in Altura de la Parrilla, 165˚F/73˚C+
Turkey, Breasts 5-7 lbs 1-inch 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pavo, Completo 11-16 lbs 3-pulg Anillo Extendor 10-12 min/lb 14-16 min/lb
Eggs 1-inch 160˚F/71˚C+ 13 min at 300˚F N/A Pavo, Pechuga 5-7 lbs 1-pulg 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb
Huevos 1-pulg 165˚F/73˚C+ 13 min a 300˚F N/A
Seafood
Fish, Steaks & Fillets ½ lb 3-inch 145˚F/62˚C+ 5-6 min/side 7-9 min/side
Mariscos
Shrimp & Scallops 3-inch 145˚F/62˚C+ 3-4 min/side 4-5 min/side Pescado, Steaks & Fillets 1-pulgada de grueso 3-pulg 145˚F/62˚C+ 5-6 min/lado 7-9 min/lado
Lobster Tails 4 oz [Small] 3-inch 145˚F/62˚C+ 4-5 min/side 6-8 min/side Camarones & Vieiras 3-pulg 145˚F/62˚C+ 3-4 c/lado 4-5 c/lado
Crab Legs 3-inch 145˚F/62˚C+ 4-6 min/side 8-13 min/side Cola de Langosta 4 onzas [Pequeño] 3-pulg 145˚F/62˚C+ 4-5 c/lado 6-8 c/lado
Patas de Cangrejo 3-pulg 145˚F/62˚C+ 4-6 c/lado 8-13 c/lado
Vegetables
Home Fries [½-in thick] 3-inch 140˚F/60˚C+ 10 min/side N/A Vegetales
Potato, Whole Med. Size 3-inch 140˚F/60˚C+ 30-40 min N/A Papas Fritas 3-pulg 140˚F/60˚C+ 10 c/lado N/A
Steamed Broccoli & Cauliflower 1-inch 140˚F/60˚C+ 10-15 min N/A Papas, Entera Mediana 3-pulg 140˚F/60˚C+ 30-40 min N/A
[Oven-Safe Dish with Glass Lid or Foil] 1-pulg 140˚F/60˚C+ 10-15 min N/A
Broccoli y Coliflor al Vapor
Squash, Acorn, Butternut & Spaghetti 1-inch 140˚F/60˚C+ 25-35 min 35-40 min [Un plato apto para horno con tapa de vidrio o lámina]
Roasted, 1-inch 140˚F/60˚C+ 15-20 min N/A Calabaza
Onion, Garlic, Peppers,
1-pulg 140˚F/60˚C+ 25-35 min 35-40 min
Zucchini, and Yellow Squash Asado, 1-pulg 140˚F/60˚C+ 15-20 min N/A
Cebolla, Ajo, Chile Morron Rojo,
Frozen Ready-Made Foods Calabacín, y Calabacín Amarillo
Chicken Wings,Tenders & Nuggets
Frozen Vegetables [In Oven-Safe Dish]
Onion Rings
3-inch
3-inch
3-inch
165˚F/73˚C+ 6-8 min/side
6-8 min/side
6-8 min/side
Alimentos Congelados ya Preparados
Chicken Tenders & Nuggets 3-pulg 6-8 min/lado
6-8 min/lado
NUWAVE PRO PLUS
INFRARED OVEN
Mozzarella Sticks 3-inch Vegetales Frisados [En un Plato para Horno] 3-pulg
6-8 min/side
Onion Rings 3-pulg 6-8 min/lado
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 Mozzarella Sticks 3-pulg 6-8 min/lado
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary. Hot Wings - Alitas de Pollo 3-pulg 6-8 min/lado

Manual & Complete Cookbook

Copyright ©2016 by NuWave, LLC. All rights reserved. [Link] Item No. BQ 20600 Rev.04
Sugerencia: Volteé alimentos más LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
grandes a la mitad de la cocción. Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar. 26014
Copyright ©2015 by NuWave, LLC. All rights reserved. [Link] HQ-1507-02-A

Complete Cookbook
1

English Quick & Easy Spanish Quick & Easy

Cooking Guide Cooking Guide & Manual BM20600
BQ20600 BQ20600

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

8 Parts & Accessories

 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

NuWave Oven Pro Plus Baking Book Kit includes:
8x8-inch Silicone Baking Pan 22111
Silicone Baking Divider 22112
Silicone Cupcake Liner (set of 12) 22113
Silicone Baking Ring 22114
Stainless Steel Whisk 22115
NuWave Pro Plus Baking Book BC20600

NuWave Party Mixer 22193

NuWave Twister 22093

NuWave Pro Plus Carrying Case 26016

To order, call our Customer Service Line at: 1.877.689.2838, or order online at
[Link]. 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 Lock
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.

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.

10 Owner’s Manual
 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 • If top layer foods finish cooking
heating element (ex. potatoes, carrots), earlier, remove rack(s) from above and
and place soft vegetables on the lower continue cooking bottom foods until
racks (ex. mushrooms, tomatoes). done.

• When choosing the multi-level cooking • Use shallow or oven-safe dishes for
option, use food combinations that cooking.
take roughly the same amount of time
to prepare. Examples: pork or chicken • To warm bread, place it on the bottom
and potato wedges; fish and stewed rack or Liner Pan and cover. To bake
tomatoes; or frozen beef with baked bread, place bread on the top rack.
potatoes.

12 Owner’s Manual
 10-inch Enamel Baking Pan
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.
2-inch Cooking Rack 3-inch Stainless Steel Extender Ring

• Without the Extender Ring, the 2-inch

Note: The 2-inch rack is only to be
rack can also facilitate multi-level cooking
used in the positions and purposes
by creating a third cooking surface
shown below. Any other uses may
between the Liner Pan and the bottom of
affect cooking time and quality.
the 3-inch rack.
Care and Use
• You may use two extra 2-inch racks The Stainless Steel Extender Ring should
above and below the 3-inch rack, which not be cleaned with any harsh abrasive,
is especially useful for dehydrating. but it is dishwasher safe.

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

Cooking Rack

2-inch & 3-inch 3-inch & 2-inch

Cooking Rack 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.
e 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.
[Link] | help@[Link]

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 help@[Link] 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: help@[Link]

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 Maximum Concentration

Lead (Pb) 0.1% by weight

Mercury (Hg) 0.1% by weight

Cadmium (Cd) 0.01% by weight

Hexavalent Chromium (Cr-VI) 0.1% by weight

Polybrominated Biphenyls (PBB) 0.1% by weight

Polybrominated Diphenyl Ethers (PBDE) 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
[Link]/[Link]

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 The NuWave Stainless Steel Pizza Flipper
Two great utensils rolled into one! The The spring-loaded, easy grip handle
NuWave Pizza Server, with multiple allows you to securely clamp the
stainless steel cutting surfaces and 10-inch stainless steel rings shut,
easy grip handle, will have you slicing safely letting you flip your pizzas,
and serving your pizza with ease. calzones, quesadillas and much more!

The NuWave 100% Bamboo Cutting Board The NuWave Silicone Pizza Liner
The unique bamboo cutting board will Bake your pizza crust first without
spare damage to your countertops overcooking your cheese or favorite
and help protect the environment. toppings. The slick surface will not stick
This board is multi-functional with a to cheese, and also collects unwanted
flat side for cutting pizzas and breads grease (complies with FDA regulations).
and a grooved side for cutting fruits,
vegetables and other foods with juices. *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 [Link]

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 • [Link] Item No. 20600-05-OG • 01-11-18

22
Spanish Quick & Easy Cooking Guide

23
 THE
NUWAVE OVEN
COMPLETE
COOKBOOK

24
 General Tips
General Tips Steam buildup can occur when
This recipe book contains valuable cooking foods that contain a lot
information that will help you of moisture, like vegetables or
start incorporating the NuWave fish. When your cooking cycle
Oven Pro Plus into your daily life. is complete, please remember
We’ve provided easy-to-prepare to lift the Dome so that steam is
recipes, along with helpful tips channeled away from your face.
at the beginning of each section To keep prepared foods crisp,
that will help you achieve perfect such as egg rolls, chicken tenders
cooking results every time. Also visit or pizza, remove the Dome
[Link] for other immediately after cooking.
great tips and instructional videos.
Timing is the key to perfection with
Metal containers, aluminum foil or the NuWave Oven Pro Plus. Keep
any oven-safe dish can be used in mind that all cooking guidelines
in the NuWave Oven Pro Plus. The are just that, and may need to be
infrared rays will not penetrate adjusted depending on the specific
through these materials. Lightweight situation.
aluminum foil works best for lining When cooking larger dishes such
shallow dishes and pans. Cover as roasts or other foods with varying
food loosely with aluminum foil to thickness, suggested cooking times
protect from browning more than may need to be extended. Cook
preferred. Keep in mind that heat in 3-minute increments and check
will still circulate, but the foil may after each interval.
slow the cooking time of the food
beneath. Using a meat thermometer is
always essential for checking the
internal temperature of the meat.

25
 Tips for Breakfast
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.

26
Easy Quiche Pie 3. Hold breadstick by each end

Breakfast
Serves: 6 and twist.
4. Set on 3-inch rack and bake at
1 cup ham, chopped 350°F for 12 minutes, turning
4 large mushrooms, medium once.
chopped
1 cup loosely packed spinach Tip: If you prefer softer twists, bake
1 cup Swiss cheese, shredded for 9 minutes.
½ cup Bisquick Tip: For different flavors, brush a
1 cup milk beaten egg onto breadsticks
½
1
3 teaspoon pepper and sprinkle with sesame
2 eggs seeds, poppy seeds, or grated
cheese.
Directions: Tip: Use butter to add more
1. Place ham, mushrooms and cinnamon sugar onto
spinach in oven-safe dish, breadsticks.
silicone liner or foil and place on
3-inch rack. Oven Omelette
2. Cook at 350°F for 6-8 minutes. Serves: 4
3. While ham mixture is cooking,
mix Bisquick, milk, pepper and 10 eggs
eggs. ½ cup milk
4. Pour egg mixture in 8x8-inch 6 ounces Cheddar cheese,
silicone baking pan. shredded
5. Stir cooked ham, mushroom, and 1 cup ham or bacon, finely
spinach into baking pan. chopped
6. Sprinkle cheese on top. ½ cup green pepper, chopped
7. Place pan on 1-inch rack and ¼ cup onion, chopped
bake at 350°F for 18-20 minutes, 1 tablespoon parsley
or until knife can be inserted and
center comes out clean. Directions:
8. Let stand for 5 minutes before 1. In medium bowl, beat eggs and
serving. milk until fluffy.
2. Stir in cheese, meat, green
Cinnamon Breakfast Twists pepper and onion.
Serves: 4 3. Pour egg mixture into 8x8-inch
silicone baking pan.
1 (11-ounce) package frozen 4. Bake on 1-inch rack at 350°F for
breadsticks 12-15 minutes.
1 cup sugar 5. Let sit inside Dome for 1 minute
2 teaspoons cinnamon and then cut into desired sizes
(Do not cut directly in silicone
Directions: pan).
1. Mix sugar and cinnamon in medium
bowl; set aside. Tip: You can add any type of meat
2. Place breadsticks in sugar mixture to this dish. Just finely chop it
one at a time; toss to coat. and drain the grease.

27
 NuWave Muffin Sandwich Steak & Eggs
Breakfast

Serves: 2 Serves: 1

2 large eggs 1 (4-ounce) sirloin steak

2 English muffins, split in half Seasoned salt to taste
2 slices Canadian bacon ½ tomato, seeds removed
2 slices American cheese 2 tablespoons Parmesan cheese,
Salt & pepper to taste grated
1 tablespoon butter
Directions: 2 large eggs
1. Spray two large custard cups 1 scallion, thinly sliced
with oil.
2. Crack one egg into each cup. Directions:
3. Gently break yolk. 1. Crack eggs in shallow, oven-safe
4. Season with salt & pepper. dish.
5. Place English muffin halves in 2. Break yolks and place in liner
Liner Pan and place eggs on pan.
3-inch rack. 3. Cut ¼ tomato from top, and sliver
6. Cook at 350°F for 5-6 minutes. from bottom, so tomato can stand
7. When timer goes off, place upright.
Canadian bacon on rack next to 4. Season steak and add cheese to
eggs. tomatoes.
8. Place cheese on muffins and 5. Place steak and tomatoes on
cook for additional 2 minutes. 3-inch rack.
9. Assemble sandwiches & enjoy! 6. Cook at 350°F for 8-9 minutes per
side for medium doneness.
Tip: Replace Canadian bacon with
frozen breakfast sausage Tip: When cooking from frozen,
patties. place frozen steak on 3-inch
rack and cook at 350°F for
14-15 minutes. Add eggs and
Low-Cal French Toast tomato and cook another 10
Serves: 6 minutes.

½ loaf bread
1 (16-ounce) container egg substitute
1 cup corn flakes, crumbed Ham & Cheese Strata
Serves: 6-8
Directions:
1. Soak favorite bread in egg 10 bread slices
substitute. 1½ cups ham, cubed
2. Coat in corn flake crumbs. 6 ounces Swiss cheese, shredded
3. Place bread on 3-inch rack and 6 ounces Cheddar cheese,
bake at 350°F for 10-12 minutes. shredded
4 eggs
Tip: Top with low-calorie syrup or
fruit and you can have a crispy, ½ teaspoon salt
healthy, and delicious breakfast! 1 teaspoon onion powder

28
1½ cups milk Nest Egg with Manchego

Breakfast
1 teaspoon dry mustard Serves: 1
¼ teaspoon red bell pepper
1½ cups corn flakes 1 bread slice
4 tablespoons butter, melted 1 teaspoon butter or cooking spray
1 egg
Directions: 3 tablespoons Manchego cheese
1. Trim crust from bread and layer
10-inch baking pan, or 8x8-inch Directions:
silicone baking pan. 1. Cut round large enough to fit an egg
2. Layer ham and cheeses, from bread.
alternating layers. 2. Flatten and press back into hole.
3. Mix eggs, milk and seasonings 3. Butter both bread sides.
together. 4. Place bread in oven-safe baking
4. Pour egg mixture over layers. pan on 3-inch rack.
5. Let liquid soak into bread for 2 5. Crack egg into hole and top with
minutes. black pepper and Manchego
6. Mix cornflakes and melted butter; cheese.
sprinkle on top. 6. Bake at 350°F for 10-11 minutes.
7. Bake on 1-inch rack at 350°F for 7. Serve with sliced bacon and fresh
20 minutes to form crust. fruit.
8. When strata starts to brown,
cover loosely with foil and finish Tip: You can substitute any kind of
cooking for an additional 10 more cheese.
minutes. Tip: Use bottom of a juice glass, can
9. When done, let sit for 1-2 minutes. or round cutters to cut bread.

Ham & Eggs Scramble

Serves: 1

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

Directions:
1. Mix all ingredients together in
shallow dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.
4. Stir and continue to cook for 2
minutes.

Tip: For a spicy kick, add 3 ounces

crumbled chorizo sausage.

29
29
 Tips for Appetizers
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!

30
Sweet Party Mix Stuffed Potato Bites

Appetizers
Yield: 6 cups Serves: 2

2 cups bite-size corn square cereal 2 medium baked potatoes

2 cups bite-size rice square cereal ¼ cup low-fat sour cream
1 cup pretzel knots 1 packet ranch seasoning
½ cup sliced almonds 1 cup Cheddar cheese, shredded
¼ cup packed brown sugar Green onions (optional)
1½ tablespoons butter Bacon pieces, cooked (optional)
1½ tablespoons light-colored
corn syrup Directions:
¼ teaspoon baking soda 1. Bake potatoes on 1-inch rack at
½ cup dried cranberries 350°F for 35-45 minutes.
2. Let cool for 5-10 minutes.
Directions: 3. Cut potatoes lengthwise and scoop
1. In large bowl, combine corn out filling from skins.
cereal, rice cereal, pretzels and 4. Combine potato filling with sour
almonds; set aside. cream and seasoning mix.
2. In 3-quart sauce pan, combine 5. Fill skins with mixture and
brown sugar, butter and corn sprinkle with cheese.
syrup. 6. Place skins on 3-inch rack and
3. Cook sugar mixture on Medium bake at 350°F for 6-7 minutes, or
(275°F) heat and stir until mixture until cheese is melted.
boils. 7. Add green onions and bacon.
4. Continue boiling at moderate,
steady rate, without stirring, for 3
Shrimp Rumaki
additional minutes.
5. Remove saucepan from heat and Serves: 6
stir in baking soda.
6. Pour sugar mixture over cereal 6 slices bacon
mixture; gently stir to coat. 24 small shrimp or 12 jumbo
7. Pour cereal mixture into shrimp, cut in half
Liner Pan. ¼ cup sliced water chestnuts
8. Bake at 350°F for 8-9 minutes.
9. Stir and cook for 5 additional Directions:
minutes. 1. Cut bacon into 4 equal pieces.
10. Lay hot party mix on large 2. Lay each bacon piece onto
buttered foil. shrimp and chestnut slice.
11. Once cool, break up pieces and 3. Roll and secure with a toothpick.
stir in dried fruit. 4. Place shrimp on 3-inch rack and
12. Store in an air-tight container. cook at 350°F for 6-8 minutes
per side.

Tip: Replace shrimp with tofu,

chicken livers or mussels.

31
 Sweet & Sour Cocktail Meatballs 9. Place meatballs in sauce to coat,
Appetizers

Serves: 20 then place in chafing dish or in

Liner Pan to serve.
4 slices hearty white sandwich
bread, torn into pieces Tip: Unless you have the Extender
½ cup milk Ring Kit, you will need to bake
2 large eggs the meatballs in stages. With
½ pound ground pork the Extender Ring Kit, both the
½ cup fresh parsley, finely chopped 1-inch and 2-inch racks to
2 garlic cloves, minced place the meatballs on each
1 teaspoon salt layer.
2 teaspoons pepper
2½ pounds lean ground beef
1 tablespoon vegetable oil Skinny Pigs in a Blanket
1 onion, minced Yield: 16 pigs in blankets
1 (28-ounce) can tomato sauce
2½ cups apricot preserves 2½ cups reduced-fat all-purpose
¼ cup packed dark brown sugar baking mix
3 tablespoons Worcestershire ¾ cup low-fat milk
sauce 8 reduced-fat chicken or turkey
2 tablespoons Dijon mustard hot dogs, cut in half
¼ teaspoon red pepper flakes
Directions:
Directions: 1. Spray Liner Pan with non-stick
1. Using fork, mash bread, milk spray.
and egg yolks in large bowl until 2. Combine baking mix and milk in
smooth. bowl until soft dough forms.
2. Add pork, parsley, garlic, salt and 3. Turn onto surface, lightly
pepper; mix until incorporated. sprinkled with baking mix, and
3. Add beef and knead until knead.
combined. 4. Roll dough into 8x12-inch
4. Form mixture into 1¼-inch rectangle.
meatballs (makes about 80). 5. Cut dough into 8 squares.
5. Place meatballs on 3-inch rack 6. Cut each square in half to form 2
and bake at 350°F for 7-8 triangles.
minutes per side. 7. Starting from narrow end, wrap
6. While meatballs bake, place each triangle around hot dog
tomato sauce, apricot preserves, half.
brown sugar, Worcestershire 8. Place in Liner Pan.
sauce, mustard and red pepper 9. Bake at 350°F for 15-17 minutes.
flakes in 3-quart sauce pan and
mix well. Tip: You can serve with spicy
7. Heat sauce at 275˚F to achieve mustard for added flavor.
simmer. Tip: You can make this using
8. Let simmer for 15-20 minutes. premade crescent dinner rolls.

32
Grilled Cheese Tangy Mild Wings

Appetizers
Serves: 1 Serves: 2-4

2 slices wheat or white bread 2 pounds chicken wings

1 tablespoon margarine or butter 1 cup ketchup
2 slices American cheese ¼ bead molasses
¼ cup soy sauce
Directions: ½ teaspoon red pepper flakes
1. Spread butter or margarine on ½ teaspoon cayenne pepper
both sides of bread. ½ teaspoon black pepper
2. Place one piece on 3-inch rack, ½ teaspoon salt
buttered side down. 3 tablespoons Worcestershire
3. Place cheese atop bread and top sauce
with remaining slice, buttered 3 tablespoons white vinegar
side up.
4. Grill at 350°F for 3-4 minutes per Directions:
side. 1. Mix all ingredients except chicken.
2. Add wings to sauce and coat
Tip: Add your favorite meat such well. Reserve extra sauce for
as ham, salami or turkey. 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.
Baked Party Sweet Onion Dip 4. Serve with carrots, celery and
Yield: 6 cups Ranch or Blue cheese dressing.

2 large onions, medium diced Tip: Add more cayenne pepper if

2 cups Parmesan cheese, shredded desired.
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.

33
 Prosciutto-Wrapped Ham & Cheese Pitas
Appetizers

Shrimp Sticks Serves: 4

Yield: 6 skewers
4 (8-inch) pita bread rounds
48 medium shrimp, uncooked 4 thin slices ham, cut in half
¾ pound thinly sliced prosciutto 4 slices sharp Cheddar or Swiss
3 tablespoons olive oil cheese, cut in half
8 (6-inch) bamboo skewers 1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
Directions: 1 tablespoon melted butter
1. Peel, devein, wash and remove Paprika
tails from shrimp.
2. Uncurl shrimp and wrap small Directions:
slice prosciutto neatly and snugly 1. Cut pita rounds across center,
around each to cover. making 8 half circles.
3. Place shrimp on bamboo 2. Stuff each half with ham, cheese,
skewers; place skewers on onions and tomatoes.
3-inch rack. 3. Using pastry brush, lightly butter
4. Using pastry brush, brush oil to each piece.
coat each side. 4. Sprinkle with paprika.
5. Cook at 350°F for 5-7 minutes per 5. Place directly on 3-inch rack and
side. cook at 350°F for 7 minutes per
6. Sprinkle with black pepper. side, or until cheese has melted.

Savory Lil’ Smokies Taco-Flavored Chicken Wings

Yield: 50 sausages Yield: 30 wings

¾ cup chili sauce 4 pounds chicken wings

¾ cup grape jelly 1 pack taco seasoning
4 teaspoons red wine 3 tablespoons extra virgin olive oil
2 teaspoons dry mustard 2 tablespoons red wine vinegar
1½ teaspoons soy sauce 2 teaspoons hot pepper sauce
½ teaspoon ground ginger 1 cup guacamole or salsa (optional)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg Directions:
1 pound little smoky sausages 1. In large, resealable plastic bag,
combine taco seasoning, oil and
Directions: vinegar with hot pepper sauce.
1. Combine all ingredients, except 2. Add chicken to sauce.
sausages, into bowl and mix well 3. Seal bag and turn over to coat.
until smooth. 4. Let mixture sit in refrigerator for
2. Add sausages to sauce; coat well. 30 minutes.
3. Pour sauce and sausages into 5. Place chicken on 3-inch rack and
Liner Pan. cook at 350°F for 8-10 minutes
4. Bake at 350°F for 6-7 minutes per per side.
side.
5. Serve with toothpicks. Tip: Serve with either guacamole
or salsa.

34
Spicy Grilled Shrimp Skewers Jumbo Lump Crab Cakes

Appetizers
Serves: 4 Yield: 4 large crab cakes

1½ pounds extra-large shrimp, 16 ounces jumbo lump crab meat

peeled and deveined ½
1
8 cup fresh or canned white

4 tablespoons unsalted butter, bread crumbs

melted and divided 2 teaspoons Dijon mustard
¼ teaspoon cayenne pepper 2 tablespoons mayonnaise
½ teaspoon salt 2 tablespoons chopped chives
½ cup hot pepper jelly 2 tablespoons chopped parsley
1 teaspoon grated zest 1 tablespoon lemon juice
2 tablespoons lime juice ½ teaspoon cayenne pepper
4 wooden skewers 1 teaspoon crab seasoning
Salt & pepper for taste
Directions:
1. Wash and dry shrimp with paper Directions:
towel. 1. Mix all ingredients except crab
2. Thread shrimp on skewers and meat.
brush with 1 tablespoon melted 2. Gently fold in crab meat, leaving
butter. meat in chunks. Add more bread
3. Season shrimp with salt and crumbs if desired.
cayenne pepper. 3. Form into desired crab cake
4. Warm jelly in saucepan over sizes.
Medium (275°F) heat until 4. Place on 3-inch rack and cook at
bubbling. 350 °F for 8-9 minutes.
5. Remove jelly from heat and whisk
in remaining butter, lime zest and Tip: Place over gourmet greens or
lime juice. with your favorite sauce.
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.

35
 Hot Artichoke Dip Italian Purses
Appetizers

Yield: 4 cups Yield: 16 purses

1 cup mayonnaise 2 (8-ounce) canned crescent rolls

¼ cup minced fresh garlic clove ½ pound Italian sausage or ground
1 (8-ounce) package cream beef, cooked and crumbled
cheese, softened ½ cup Mozzarella cheese,
1 cup Parmesan cheese, grated shredded
and divided ½ cup onions, sliced
2 cups Monterey Jack cheese, 1 tablespoon Italian herb seasoning
shredded 1 medium tomato, diced
2 (6-ounce) jars artichokes hearts, ½ teaspoon garlic powder
drained, divided and chopped
Directions:
Directions: 1. Mix meat, cheese, onions, Italian
1. In medium bowl, mix garlic, seasoning, tomato and garlic
mayonnaise, cream cheese, powder in a small bowl; set
¾ cup Parmesan cheese, 1 cup aside.
Monterey Jack cheese and 2. Separate dough into 8 triangles.
artichokes. 3. Place mixture by spoonful into
2. Place in oven-safe dish. each triangle.
3. Place on 1-inch rack and sprinkle 4. Take each end of triangle and
remaining Parmesan and overlap top.
Monterey Jack cheese over top. 5. Pinch edges to seal in mixture.
4. Bake at 350°F for 28-30 minutes, 6. Place 8 crescent roll purses on
or until golden brown. Liner Pan.
7. Bake at 350°F for 16-18 minutes.
8. Repeat for remaining eight purses.

36
Crab & Parmesan Wontons Chicken Nachos

Appetizers
Serves: 4 Serves: 2

24 wonton wrappers 2 chicken breasts, pounded to

4 ounces lump crab meat, 1-inch thickness
pre-cooked ½ cup red or green peppers,
3 tablespoons Vidalia onion, grated chopped
2 tablespoons Parmesan cheese, ½ cup onions, sliced
grated 1 large tomato, chopped
2 tablespoons parsley, chopped 1 (7-ounce) can green chiles,
¼ teaspoon black pepper drained and diced
Small bowl warm water 1 can small black olives, sliced

Directions: Directions:
1. In bowl, mix crab meat, onion, 1. Place chicken breast on 3-inch
Parmesan, parsley and pepper. rack.
2. Lay 3 single wonton wrappers 2. Cook at 350°F for 10-12 minutes
on dry, clean surface and place per side for fresh or 14-16
tablespoon crab mixture into minutes per side for frozen.
wrapper. 3. Shred chicken.
3. Using your finger or pastry brush, 4. Spray Liner Pan with non-stick
lightly spread water on wonton cooking spray.
edges. 5. Place tortilla chips in Liner Pan
4. Fold into envelope, making sure and layer with shredded chicken,
points match up. cheese and vegetables.
5. Press together and place on 6. Top with second cheese layer.
3-inch rack. 7. Cook chips at 350°F for 11-12
6. Repeat process until all 24 are minutes or until cheese is melted.
done. 8. Serve with salsa.
7. Cook in batches at 350°F for 6-8
minutes per side.

37
 Tips for Dehydration & Nuts
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 7. Spread pecans evenly in Liner Pan.
Yield: 2 cups 8. Cook at 350°F for 7-8 minutes.
9. Immediately remove Dome and
1 package taco seasoning mix stir pecans.
5 tablespoons sugar, divided 10. Continue cooking at 350°F for
¼ teaspoon cayenne pepper, divided additional 7-8 minutes.
2 teaspoons cinnamon 11. While pecans cook, in small
¼ cup orange juice bowl, combine remaining
2 cups pecan halves seasoning mix, 1 tablespoon
sugar and ⅛ teaspoon
Directions: cayenne pepper.
1. Spray Liner Pan with oil. 12. Remove pecans from Oven.
2. In small saucepan, combine 13. Place pecans in bowl with
1 tablespoon seasoning mix, 4 seasoning mixture and toss. If
tablespoons sugar, ⅛ teaspoon pecans stick together, gently
cayenne pepper and cinnamon; break them apart; continue to
mix well. toss.
3. Stir in orange juice. 14. Spread pecans out on cooling
4. Bring to boil over Medium rack.
(275°F) heat. 15. Gently shake to remove any
5. Once boil is reached, remove residual seasoning mixture.
pan from heat. 16. Store in airtight container.
6. Add pecans; stir until pecans are
well coated.

39
 Beef Jerky Trail Mix
Dehydration & Nuts
Dehydration & Nuts

Yield: 1 pound Yield: 11 cups

1 pound lean beef sliced thin (sliced 1 cup dried cranberries

lengthwise with the grain) 1 cup dried blueberries
¼ cup soy sauce 1 cup dried pineapple
3 tablespoons Worcestershire sauce 1 cup dried apple pieces
1 tablespoon garlic powder 1 cup peanuts
3 tablespoons liquid smoke 1 cup cashews
Cayenne pepper to taste 1 cup almonds
1 cup mini marshmallows
Directions: 1 cup chocolate chips
1. Place all ingredients in plastic 1 cup peanut butter chips
bag and marinate overnight. 1 cup white chocolate chips
2. Place beef pieces in Liner Pan and
3-inch rack, ensuring that no Directions:
pieces are touching. 1. Dehydrate berries at 150°F for
3. Dehydrate at 175°F for about 2½-3 hours.
3 hours. 2. Dehydrate pineapple at 120°F for
4. Tent Dome during last 5 minutes. 8 hours.
5. Pat jerky with paper towel to 3. Dehydrate apples at 150°F for
remove excess moisture. 4 hours.
6. Cool, and store. 4. Mix all ingredients together in
large bowl.
5. To store, place in sandwich bags or
airtight containers.

40
Tips for Pizza

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 • Thick Crust

Cook on 3-inch rack at 350°F for Cook on 3-inch rack at 350°F for
18-20 minutes upside down, and 22-26 minutes upside down, and
right side up for 3-4 minutes. right side up for 5-7 minutes.

• Regular Crust • Deep Dish

Cook on 3-inch rack at 350°F for Cook on 3-inch rack at 350°F for
20-22 minutes upside down, and 30 minutes upside down, and
right side up for 5-7 minutes. right side up for 15 minutes.

41
 Italian Pizza Burger Gorgonzola Pizzettas
Pizza

Serves: 5-6 Serves: 4

½ cup pizza sauce, divided 4 (7-inch) flatbreads or pita breads

1 egg, beaten 1½ cups part-skim ricotta cheese
½ cup dry bread crumbs 16 grape or cherry tomatoes, halved
2 teaspoons onion, dried & minced ¼ cup sliced basil
½ teaspoon dried oregano ½ cup Gorgonzola cheese, crumbled
¼ teaspoon salt
½
1
8 teaspoon pepper Directions:
1½ pounds ground beef 1. Place 1 pita on 3-inch rack.
3 slices Mozzarella cheese, cut into 2. Top pita with tomatoes, basil and
half moons cheese.
6 Kaiser rolls, cut into half moons 3. Cook on 350°F for 8-10 minutes.
4. Repeat for remaining pita.
Directions:
1. In bowl, mix egg, breadcrumbs, Tip: Get creative and add broiled
onion, oregano, salt, pepper and shrimp, chicken or other
ground beef. vegetables.
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.
Mexican Pizza
4. Flip burgers and cook at 350°F Serves: 1
for additional 4 minutes.
5. Add cheese to burgers and cook 1 (8-9-inch) flour tortilla
for 1 minute. 2 tablespoons tomato sauce
6. Assemble burgers by placing ½ teaspoon taco seasoning or
each on bottom roll, pizza sauce Mexican spice blend
on top and top roll. ½ cup fresh scallions, chopped
½ cup shredded Cheddar cheese
Goat Cheese Pizza Jalapeño peppers to taste
Serves: 1-2
Directions:
1 (8–10-inch) pizza crust, 1. Place tortilla on 3-inch rack.
pre-baked 2. Mix sauce together with spice
3 tablespoons tomato sauce blend and spread onto tortilla.
1 tablespoon basil, freshly chopped 3. Arrange jalapeños and scallions
2 ounces goat cheese, crumbled over sauce.
2 ounces four cheese Italian blend, 4. Top with cheese.
crumbled 5. Cook at 350°F for 8-10 minutes.

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
Pizza Boats Calzones

Pizza
Serves: 3-4 Serves: 2

4 (6-inch long) slices French bread 1 tube refrigerated pizza dough

¾ cup pizza sauce 1 cup Mozzarella or Monterey Jack
½ cup Parmesan cheese, grated cheese, shredded
4 slices provolone or Mozzarella ½ cup premade spaghetti sauce
cheese ¾ pound cooked Italian sausage or
pepperoni
Directions: ½
1
8 cup onions, diced

1. Spray bread with oil and add ½

1
8 cup tomatoes, diced

pizza sauce.
2. Place bread on 1-inch rack and Directions:
toast at 350°F for 6 minutes. 1. Roll dough and cut into 2 (6-inch)
3. Add cheese and any desired disks.
toppings. 2. Spray 2 (10-inch) square aluminum
4. Cook at 350°F for 8-10 minutes, foil sheets with oil and lay dough
or until cheese is melted and onto foil.
slightly browned. 3. Place remaining ingredients in equal
amounts onto each disk.
Tip: Replace French bread with 4. Fold over to form half moon shaped
English muffins. packets.
Tip: Change up the flavor by adding 5. Wrap in foil and place on 1-inch
sliced pepperoni, mushrooms, rack.
black olives, chopped bell 6. Cook at 350°F for 10-12 minutes per
peppers, etc. side, or until the crust is crispy and
brown.

Tip: If made in advance and frozen,

add 3-4 minutes to cooking time.

43
 Mini Spinach Calzones Pita Pizza
Pizza

Serves: 12 Serves: 1

1 (5-ounce) package frozen spinach, 1 package (8-9-inch) soft pita bread

thawed and well-drained 2 tablespoons tomato sauce
1 (4-ounce) package reduced-fat ¼ cup parsley, freshly chopped
cream cheese, softened 6-8 slices pepperoni
3 tablespoons Parmesan cheese, ½ cup shredded Mozzarella cheese
grated and divided
2 tablespoons green onion, chopped Directions:
¼ teaspoon ground black pepper 1. Place pita on 3-inch rack and
1 (13.8-ounce) package refrigerated spread tomato sauce on top.
pizza dough 2. Top with parsley and pepperoni.
1 egg white 3. Sprinkle cheese over pita.
1 tablespoon water 4. Cook at 350°F for 8-10 minutes.
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.

44
Tips for Vegetables

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.

45
 Mexican Elote Zucchini & Onions Au Gratin
Vegetables

Serves: 2-4 Serves: 2-4

4 ears of corn 1 large yellow onion, cut into ½-inch

¼ cup melted butter pieces
¼ cup mayonnaise 1 medium zucchini, cut into ½-inch
½ cup Cotija cheese or Queso slices
Fresco, grated 1 tablespoon olive oil
Chili powder or paprika to taste ½ cup Cheddar cheese, shredded
Salt & pepper to taste Salt & pepper to taste
4 lime wedges (optional)
Directions:
Directions: 1. Place onion in Liner Pan and
1. Place corn on 3-inch rack and drizzle with olive oil.
roast at 350°F for 7-8 minutes 2. Cook at 350°F for 10-11 minutes,
per side. stirring halfway through cooking
2. Remove corn and immediately process.
pour butter on each ear. 3. Layer zucchini onto onions.
3. Spread mayonnaise on corn. 4. Season with salt and pepper.
4. Sprinkle corn with cheese, chili 5. Cook at 350°F for 4-5 minutes.
powder, salt and pepper to taste. 6. Sprinkle with cheese and cook
5. Serve with lime wedges. at 350°F for additional 2 minutes.

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.

46
Asparagus with Parmesan Crust Sweet Potato Casserole with

Vegetables
Serves: 6 Streusel Topping

Vegetables
Serves: 4-6
1 pound asparagus
1 tablespoon extra virgin olive oil
4 sweet potatoes
1 ounce Parmesan cheese, shaved ½
1
3 cup and 3 tablespoons butter
¼ cup balsamic vinegar
½ cup sugar
Black pepper to taste
½ cup brown sugar
2 eggs, slightly beaten
Directions:
½ teaspoon salt
1. Wash and trim asparagus.
1 teaspoon vanilla
2. Toss asparagus in olive oil and
¼ cup and 1 teaspoon flour
place on 3-inch rack.
¼ cup pecans, chopped
3. Sprinkle cheese on asparagus
and cook at 350°F for 7-8
Directions:
minutes.
1. Place sweet potatoes on 3-inch
4. Drizzle balsamic vinegar over
rack and cook at 350°F for 40
asparagus and enjoy.
minutes.
2. Let sweet potatoes cool for about
Tip: Cooking time may vary
15 minutes.
depending on the size of the
3. Peel sweet potatoes.
vegetables.
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 Stuffed Peppers with Tofu
Vegetables

with Chive Sauce Serves: 4

Yield: 24 Rolls
1 cup brown rice
1 (12-ounce) package extra firm tofu,
1 (14-ounce) can artichoke hearts,
drained and diced
drained and finely chopped
1¾ cups marinara sauce, divided
½ cup cream cheese
Salt & pepper to taste
3 green onions, thinly chopped
½3 cup Parmesan or Romano 4 bell peppers, ¼ tops cut off and
seeds removed
cheese, grated
2 cups Mozzarella cheese, shredded
¼ cup feta cheese, crumbled
and divided
3 tablespoons pre-made pesto
8 (½-inch) slices tomato
8 (8-inch) whole tortillas
1 (7-ounce) jar sweet red peppers,
Directions:
drained and cut into strips
1. Cook brown rice per package
1 (8-ounce) carton plain fat-free
directions.
yogurt
2. Arrange peppers in baking dish.
1 tablespoon chives, roughly
3. Using wooden spoon or spatula,
chopped
press ¼ cup rice into each pepper
half.
Directions:
4. Layer with marinara sauce and 1
1. Coat 8x8-inch silicone pan with
cup Mozzarella cheese.
cooking spray; set aside.
5. Press 3 tablespoons tofu into
2. In large bowl, stir together
pepper halves.
artichoke hearts, cream cheese,
6. Place 1 tomato slice on each
green onions, Parmesan cheese,
pepper.
feta cheese and pesto.
7. Top peppers with remaining cheese.
3. Place 2 tablespoons filling onto
8. Place baking dish on the 1-inch rack.
each tortilla.
9. Cover and bake at 350°F for 18
4. Top with red pepper strips and
minutes.
roll up.
10. Uncover and bake at 350°F for 2-3
5. Arrange rolls in prepared baking
minutes or until tops are brown.
dish. If desired, lightly coat rolls
with cooking spray.
Tip: If cheese becomes too brown, tent
6. Place silicone pan on 3-inch rack
with foil or parchment paper.
cook at 350°F for 10-12 minutes,
Tip: You can also place remaining
or until heated through.
cheese on the last 4 minutes of
7. While wraps are cooking, mix
baking.
yogurt and chives in separate
Tip: If you want to add meat to this
bowl; set aside.
dish, simply add ½ pound cooked
8. Once cooked, cut each roll
and crumbled Italian sausage.
into thirds and arrange on serving
platter.
9. Serve with yogurt and chive
sauce.

48
Roasted Spaghetti Squash Roasted Vegetables Sandwich

Vegetables
Serves: 4-5 Serves: 4

1 spaghetti squash, cut in half 1 cup plain fat-free Greek-style

crosswise and seeds removed yogurt
2 teaspoons sugar 1½ tablespoons tahini
2 teaspoons salt 1 tablespoon fresh lemon juice
Extra-virgin olive oil as needed ½ teaspoon ground cumin
1 teaspoon garlic, minced
Directions: ½ teaspoon salt, divided
1. Prepare squash; set aside. 3 tablespoons olive oil
2. Drizzle with olive oil. ½ teaspoon Spanish smoked
3. Evenly divide sugar and salt paprika
between both halves. 12 large button mushrooms
4. Bake spaghetti squash on 1-inch 2 tomatoes, halved horizontally
rack at 350°F for 25 minutes. 1 (1½-pound) eggplant, cut
5. To assemble, use fork to gently lengthwise into 8 wedges
remove stands. 1 head of radicchio, quartered
6. Transfer to serving platter. 1 medium onion, quartered
7. Drizzle with olive oil for garnish. ¼ teaspoon black pepper
Fresh parsley, chopped (optional)
Tip: Cut ¼-inch thick sliver off end 4 Kaiser Rolls
of the spaghetti squash so it
can stand upright. 1. Combine yogurt, tahini, lemon
Tip: Pour a small amount of olive oil, juice, cumin, garlic and ¼
about ⅛ teaspoon, in the bulb teaspoon salt in bowl and stir
of the squash. Using your with whisk; set aside in
finger, spread the oil along the refrigerator.
stem and around the bulb. Pour 2. Combine oil and paprika in
off any remaining oil. separate bowl.
Tip: Depending on the size of the 3. Brush oil mixture evenly over
squash, you may have to bake mushrooms, tomatoes, eggplant,
in batches. radicchio and onion.
Tip: Hold spaghetti squash warm on 4. Grill vegetables at 350˚F on
serving platter with foil. 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 Roasted Butternut Squash
Vegetables

Serves: 6 Serves: 4-5

2 pounds small new potatoes 1 butternut squash, cut in half

2 tablespoons olive oil lengthwise and seeds removed
1 tablespoon salt 2 teaspoons sugar
½ teaspoon black pepper 2 teaspoons salt
2 tablespoons fresh rosemary, Extra-virgin olive oil as needed
coarsely chopped
4 cloves garlic, thinly sliced Directions:
1. Prepare squash; set aside.
Directions: 2. Drizzle with olive oil.
1. Cut potatoes into 1-inch pieces (if 3. Evenly divide sugar and salt
potatoes are small, leave whole). between both halves.
2. Place in large bowl and toss with 4. Bake butternut squash on 1-inch
olive oil, salt, pepper, herbs and rack at 350°F for 35 minutes.
garlic. 5. To assemble, medium dice cooked
3. Place potatoes on 3-inch rack and squash.
cook at 350°F for 20-22 minutes. 6. Transfer to serving platter.
4. Pause halfway through cooking 7. Drizzle with olive oil for garnish.
process and turn potatoes.
5. Finish cooking process by hitting Tip: Pour a small amount of oil, about
Start Button. ⅛ teaspoon, in the bulb of the
squash. Using your finger, spread
Tip: You can use 1 teaspoon of your the oil along the stem and around
favorite dried herb. the bulb. Pour off any remaining
oil.
Tip: Depending on the size of the
Roasted Cauliflower, squash, you may have to bake in
Chickpeas, & Olives batches.
Serves: 4-6 Tip: Hold spaghetti squash warm on
serving platter with foil.
5½ cups cauliflower florets
1 cup Spanish green olives, pitted Roasted Asparagus
8 cloves garlic, coarsely chopped Serves: 4
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained 1 pound trimmed asparagus
3 tablespoons olive oil 2 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper ½ teaspoon kosher salt
¼ teaspoon salt ½ teaspoon black pepper
3 tablespoons fresh flat leaf parsley
Directions:
Directions: 1. Toss trimmed asparagus in olive
1. Toss all ingredients in large bowl oil, salt and pepper.
and mix evenly to coat. 2. Place asparagus on 3-inch rack.
2. Place ingredients in Liner Pan. 3. Roast at 350°F for 6-8 minutes.
3. Roast at 350°F for 20-22 minutes.

50
Stuffed Baked Potatoes with Tip: Cook bacon on 3-inch rack

Vegetables
Bacon at 350°F for 5-6 minutes
per side.
Serves: 6
Tip: Larger potatoes will take
longer.
6 medium baking potatoes, washed
and dried
Parmesan Basil Tomatoes
1 cup milk, slightly heated
Serves: 4
1 cup sharp Cheddar cheese, grated
3 tablespoons butter or margarine
4 red tomatoes
Salt & pepper to taste
2 tablespoons Parmesan cheese,
2 tablespoons green onions, chopped
grated
6 slices bacon, fried and crumbled
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
Directions:
Cracked black pepper to taste
1. Punch holes in potatoes with fork.
2. Bake potatoes on 1-inch rack at
Directions:
350˚F for 35-45 minutes.
1. Trim top third from tomatoes just to
3. Remove potatoes from oven and
remove vine pit.
cool for about 15 minutes, until you
2. Trim thin slices from bottoms so
can handle them comfortably.
tomatoes can stand upright.
4. Slice off top of each potato and
3. Mix remaining ingredients together.
scoop out inside.
4. Divide mixture evenly into tomatoes.
5. Mash well. Add butter, cheese, salt,
5. Place tomatoes on foil on 3-inch
pepper and milk; mix thoroughly.
rack.
6. Spoon potato mixture back into
6. Cook at 350°F for 8-10 minutes, or
potato skins.
until cheese bubbles and tomatoes
7. Bake on 1-inch rack at 350°F for
are warm.
6-8 minutes.
8. Garnish with bacon and green
onions.

51
 Double Stuffed Cheesy Ricotta Spinach Rolls
Vegetables

Potatoes
Serves: 4 Serves: 4-6

4 russet potatoes, thoroughly 8 lasagna noodles, cooked and

washed drained
2 tablespoons butter 1 medium onion, finely chopped
½ teaspoon salt 2 cloves garlic, minced
½8 teaspoon pepper 1 tablespoon butter
¼ cup sour cream 3 cups tomato sauce
½ cup Cheddar cheese, shredded 1 teaspoon oregano
and divided ½ teaspoon thyme leaves
½ teaspoon basil
Directions: ¼ cup mushrooms, chopped (optional)
1. Cook potatoes on 3-inch rack at 1 (10-ounce) package frozen chopped
350°F for 35-45 minutes. spinach
2. Cool potatoes for 15 minutes, 1 cup ricotta or cottage cheese
or until you can handle them 2 tablespoons Parmesan cheese
comfortably. Dash black pepper
3. Cut potatoes in half, lengthwise.
4. Carefully scoop centers into Directions:
medium bowl, leaving a durable 1. Prepare noodles as per directions
shell. on package.
5. Smash scooped potato centers. 2. Sauté onion and garlic in butter until
6. Add butter, salt, pepper, sour vegetables are tender.
cream and ¼ cup cheese; stir 3. Add tomato sauce, seasonings,
with spoon. mushrooms and simmer for 7-8
7. Fill each potato shell with filling in minutes or until it starts to bubble;
equal amounts. set aside.
8. Place on 1-inch rack and cook at 4. Cook spinach according to package
350°F for 8-10 minutes. directions. Drain and squeeze out
9. Sprinkle with remaining cheese excess water.
and bake at 350°F for additional 5. Blend together spinach, cheeses
1-2 minutes. 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 Eggplant, Zucchini, & Tomato

Vegetables
Tian
Serves: 6 Serves: 6

6 cups small red potatoes, washed ½ cup fresh or dry bread crumbs
and thinly sliced ½ cup Parmesan cheese, grated
½ cup white onion, finely diced 2 tablespoons flat leaf parsley
2 cloves garlic, finely minced 1½ teaspoons fresh oregano,
4 tablespoons butter chopped
½ cup Parmesan cheese, shredded 2 cloves garlic
½ cup heavy cream 1 small Japanese eggplant, cut
3 tablespoons fresh parsley, diagonally into ¼-inch slices
finely chopped 2 medium zucchinis, cut diagonally
Salt & pepper to taste into ¼-inch thick slices
2 large plum tomatoes cut into
Directions: ¼–inch slices
1. Wash, slice, and place potatoes in 1½ tablespoons extra-virgin olive oil,
bowl. divided
2. Add onion and cheese to potatoes. ¼ teaspoon kosher salt
3. In 10-inch baking pan, layer potato ¼ teaspoon black pepper
mixture so that entire baking pan is ¼ cup vegetable stock or chicken
covered.
4. In sauce pan, heat butter, cream, Directions:
salt and pepper; pour mixture over 1. In blender, blend bread crumbs,
potatoes. cheese, garlic and herbs.
5. Gently shake baking pan to release 2. Layer eggplant, zucchini and
any bubbles. tomatoes in tian.
6. Place pan on 1-inch rack and cook 3. Top with bread crumb mixture.
at 350°F for 35-45 minutes. 4. Pour stock over bread topping.
7. Let pan sit for 2 minutes inside 5. Bake at 300°F on 1-inch rack
Dome. for 20 minutes.

Tip: Substitute fresh parsley with 1½ Tip: Tian is a French word referring
tablespoons dried parsley. to a shallow cooking vessel. A
Tip: If necessary, cover the dish with glass, ceramic or silicone baking
foil towards the end of the cooking dish can also work well for this
process to prevent overbrowning. recipe.
Tip: Change the flavor by adding Tip: Try to find eggplant, zucchinis,
nutmeg and grated Gruyere and plum tomatoes that all have
cheese. the same diameter. This makes it
easy to layer them in an even
circle in the Tian.

53
 Roasted Asparagus, 13. Cook at 350°F for 26-28 minutes,
Vegetables

Mushrooms & Potatoes pausing every 8 minutes to

remove cooked vegetables.
Serves: 2-3
14. Remove asparagus after 8
minutes. Remove mushrooms
10 stalks asparagus, woody ends
after 16 minutes. Cook potatoes
of stalks broken
for entire 24 minutes.
3 large portabello mushroom caps,
15. Hold vegetables in warm place,
woody stems removed
covered with foil, until all
3 Yukon Gold potatoes, cut in
vegetables have cooked.
crosswise in ¼-inch thick rounds
½ cup Parmesan cheese, grated
Tip: You can clean out the gills of
2 tablespoons fresh rosemary,
the mushrooms by scraping it
roughly chopped
out using a tip of a spoon.
Extra-virgin olive oil as needed
Tip: Use a small amount of olive oil
Kosher salt & black pepper
because the mushrooms
as needed
absorb it.
Tip: You can cut potatoes in any
Directions:
shape you choose. Keep
1. Grab asparagus stalk and apply
in mind cooking times will vary
pressure to bottom. It will
depending on the cut size you
naturally snap where woody part
use. They can be cut in
ends.
wedges, halves or quarters.
2. Grab remaining asparagus and
cut all ends at same length.
3. In large bowl, add asparagus, oil, Eggplant Parmesan Casserole
salt and black pepper; toss to Serves: 4-6
coat.
4. Place asparagus on 3-inch rack. 1 large eggplant, outer skin
5. Brush off any dirt clinging to removed and thinly sliced
mushrooms. 1 tablespoon olive oil
6. Grasp stem and pull it free from 1 cup Parmesan cheese, shredded
cap with your thumbs. 2-3 basil leaves, sliced
7. Place portabello mushrooms on 1½ tablespoons garlic, minced
clean surface. 1 large tomato, thinly sliced
8. Lightly drizzle mushrooms with Dash sea salt
oil, salt and pepper; rub to coat. 1 cup Mozzarella cheese
9. Fill each cap with 2 tablespoons
cheese. Directions:
10. Place caps on 3-inch rack, next 1. Spread olive oil over 9-inch or
to asparagus. 10-inch oven-safe baking pan.
11. In same bowl, add potatoes, oil, 2. Using at least 2 layers, layer all
salt, pepper and rosemary; toss ingredients in order listed above.
to coat. 3. Place dish on 1-inch rack and
12. Place potatoes on 3-inch rack, cook at 350°F for 18-22 minutes.
next to asparagus and 4. Let sit for 5 minutes. Serve in
mushrooms. slices.

54
Caramelized Onions Cheese Stuffed Tomatoes

Vegetables
Serves: 4 Serves: 6

1 (½-pound) Vidalia onion, halved and 3 Roma tomatoes

cut into slices 1 cup Mozzarella cheese
2 tablespoons extra virgin olive oil ½ cup Parmesan cheese
3 tablespoons garlic cloves, minced 1 tablespoon fresh thyme
1 teaspoon brown sugar 1 tablespoon fresh basil
¼ cup onion, chopped
Directions: 1 tablespoon garlic, chopped
1. Place all ingredients in oven-safe ¼ teaspoon black pepper
baking dish.
2. Bake at 350°F on 3-inch rack for Directions:
8-10 minutes. 1. Cut thin slice off bottom of each
tomato.
Parmesan Fries 2. Cut ¾-inch slice off stem of each
Serves: 2-4 tomato.
3. Scoop out pulp, leaving ½-inch
2 large baking potatoes, with ½ inch thick shell.
removed from each end 4. Arrange tomatoes right side up in
½ cup Parmesan cheese, grated single layer on 3-inch rack.
Olive oil to taste 5. Mix remaining ingredients.
Salt & pepper to taste 6. Distribute stuffing evenly and fill
each tomato.
Directions: 7. Bake at 350°F for 7-8 minutes.
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.

55
 Corn Soufflé Mixed Vegetable Casserole
Vegetables

Serves: 8 Serves: 8

1 package cornbread mix 1 (15-ounce) can mixed vegetables,

1 (15-ounce) can regular corn, drained drained
1 (15-ounce) can cream-style corn, 1 (8-ounce) can water chestnuts,
drained sliced and drained
1½ cups Cheddar cheese, shredded 1 cup sharp Cheddar cheese,
1 teaspoon salt grated
4 eggs, beaten 1 cup celery, finely chopped
¼ cup sugar ¾ cup mayonnaise
1 small onion, finely chopped
Directions: 20 Ritz® crackers, crushed
1. Mix all ingredients together. 2 tablespoons melted butter
2. Pour into 10-inch baking pan that
has been sprayed with non-stick Directions:
spray. 1. In large bowl, mix vegetables,
3. Place pan on 1-inch rack. chestnuts, cheese, celery,
4. Cook at 350°F for 25-30 minutes. mayonnaise and onion.
5. When timer goes off, let soufflé sit 2. Transfer mixture to 10-inch
inside Dome for 2 minutes. greased baking pan or casserole
6. Serve and enjoy. pan that will fit into NuWave
Oven.
Tip: If you use a larger pan, you will 3. Place pan on 1-inch rack and
need less cooking time. cook at 350°F for 15-17 minutes.
Tip: If possible, use freshly sliced corn 4. Combine crackers and butter.
off of the cob. 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.

56
Broiled Zucchini Slices Balsamic Glazed Carrots

Vegetables
Serves: 12 Serves: 6

2 cloves garlic, minced 1 pound fresh carrots, washed

2 tablespoons olive oil and cut into thin round slices
1 tablespoon fresh rosemary, 2 tablespoons olive oil
roughly chopped 1 teaspoon salt
½8 teaspoon black pepper ½ teaspoon black pepper
½8 teaspoon salt 2 tablespoons balsamic vinegar
3 zucchinis or yellow squashes, cut 1 tablespoon brown sugar
lengthwise into ¼-inch slices
Directions:
Directions: 1. Place all ingredients in bowl and
1. In 9-inch fry pan, cook garlic in add carrots.
hot oil over Medium (275°F) heat 2. Season with salt and pepper.
for 30 seconds or until fragrant. 3. Place in oven-safe dish on
2. Stir in rosemary, pepper and salt. 1-inch rack.
3. Drizzle mixture over zucchini; 4. Cook at 350°F for 11-12 minutes.
toss to coat. 5. Stir carrots and continue cooking
4. Arrange zucchini on 3-inch rack. at 350°F for 2 minutes.
5. Cook at 350°F for 8-10 minutes
per side.

57
 Tips for Poultry
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.

58
Spicy Buffalo Chicken Sandwiches Oven-Fried Chicken

Poultry
Serves: 4 Serves: 4

3 tablespoons butter, melted ½ cup buttermilk

½ cup buffalo-style hot sauce, divided 1 tablespoon Dijon mustard
4 hoagie rolls, split 2 cloves garlic, minced
½3 cup ranch dressing 1 teaspoon hot sauce
½ teaspoon Creole seasoning 2-3½ pounds chicken, fresh, skin
1½ cups carrots, matchstick cut removed and cut into legs, breast,
1½ cups celery, diagonally sliced thighs and wings
¼ cup onion, finely chopped ½ cup all-purpose flour
12 large deli-fried chicken strips 1½ teaspoons paprika
(1¼ pounds) 1 teaspoon dried thyme
1 (4-ounce) package Blue cheese, 1 teaspoon baking powder
crumbled ½8 teaspoon salt (optional)
½8 teaspoon pepper to taste
Directions: Non-stick cooking spray
1. Stir together butter and 2 teaspoons
hot sauce. Directions:
2. Brush butter mixture onto cut sides 1. Whisk butter, mustard, garlic and
of rolls. hot sauce in shallow glass dish until
3. Place rolls cut side up in Liner Pan. well blended.
4. Stir together ranch dressing, 2-3 2. Add chicken. Mix to make sure meat
teaspoons hot sauce and Creole is thoroughly coated.
seasoning. 3. Cover and marinate in refrigerator
5. Add carrots, celery and onion; toss for at least 30 minutes, or up to 8
to coat. hours.
6. Arrange chicken on bottom halves 4. Put flour, paprika, thyme, baking
of rolls. powder, salt and pepper in large
7. Drizzle remaining hot sauce onto sealable plastic bag.
rolls. 5. Shaking off excess marinade, place
8. Layer chicken evenly with carrot one or two chicken parts at a time in
mixture and cheese. bag; shake to coat.
9. Top with remaining roll halves. 6. Shake off excess flour mixture.
10. Cook at 300°F for 10-12 minutes 7. Place chicken parts on 1-inch rack
11. Serve with additional hot sauce. that has been sprayed with cooking
spray.
Tip: You can change flavors by adding 8. Cook chicken at 350°F for 13-14
shredded Parmesan cheese, minutes per side.
Swiss cheese or Blue cheese
dressing. 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 Thai Chicken
Poultry

Dipping Sauce Serves: 1

Serves: 4
1 (4 – 6-ounce) chicken breast, cut
3 (1-pound) boneless, skinless into bite size pieces
chicken breasts, cut crosswise 2 tablespoons Thai green curry paste
into ½-inch strips 2 tablespoons fresh ginger, grated
½3 cup white flour
2 2 tablespoons garlic, minced
1 teaspoon baking soda 2 tablespoons olive oil
½ cup Parmesan cheese ¼ cup raw coconut, unsweetened
½ teaspoon garlic salt and shredded
½ teaspoon paprika
½ teaspoon black pepper Directions:
1 egg, slightly beaten 1. Mix all ingredients in shallow bowl.
3 tablespoons extra-virgin olive oil 2. Place chicken mixture on 3-inch
½ cup mayonnaise rack.
2 teaspoons wasabi 3. Cook at 350°F for 11-13 minutes.
4. Stir and serve.
Directions:
1. Spray 3-inch rack with non-stick BBQ Chicken
cooking spray. Serves: 4
2. In 1-gallon food storage plastic
bag, mix flour, baking soda, 1 whole fryer chicken
cheese, garlic salt and paprika. (2 breasts, 2 thighs, 2 wings, 2 legs)
3. Dip chicken strips into egg and 1 cup BBQ sauce
place in bag. 2 tablespoons honey mustard
4. Seal bag; shake to coat chicken. 1 tablespoon soy sauce
5. Place chicken on 3-inch rack. 1 tablespoon Worcestershire sauce
6. Repeat coating process until all 1 clove garlic, minced
chicken pieces are coated.
7. Drizzle olive oil over chicken. Directions:
8. Cook at 350°F for 12-14 minutes, 1. Place chicken pieces on 3-inch
turning chicken halfway through rack.
cooking process. 2. Mix remaining ingredients in bowl
9. Let chicken rest for 1 minute and baste onto chicken.
before serving. 3. Grill at 350°F for 11-13 minutes
10. Mix mayonnaise and wasabi for per side.
dipping sauce. 4. When flipping chicken pieces,
baste on remaining sauce.
Tip: If using thicker chicken, you
will need to add a few more Tip: If cooking from frozen, grill for
minutes per side. 14-15 minutes per side.
Tip: For a spicier dipping sauce,
add more wasabi. You can also
use honey mustard or BBQ
sauce.

60
Creamy Chicken Breast with Breaded Chicken Breast

Poultry
Mushrooms & Peppers Serves: 1
Serves: 1
1 cup seasoned bread crumbs
1 (4 – 6-ounce) chicken breast 2 tablespoons butter
2 large mushrooms, sliced 1 egg, beaten
½ bell pepper, cut into 1-inch pieces 1 (4 – 6-ounce) boneless chicken
½ cup sour cream breast
Salt & pepper to taste 2 tablespoons parsley, chopped

Directions: Directions:
1. Place chicken in oven-safe dish. 1. Place bread crumbs in shallow oval
2. Add mushrooms and peppers dish.
alongside chicken. 2. Dip chicken in egg and roll in bread
3. Spread sour cream over all crumbs.
ingredients. 3. Place chicken on 3-inch rack.
4. Season with salt and pepper. 4. Place butter on chicken and cook at
5. Place dish on 3-inch rack and cook 350°F for 11-13 minutes per side.
at 350°F for 11-13 minutes per side. 5. Sprinkle with parsley and serve.

Tip: If chicken is frozen, cook for

14-15 minutes per side.

61
 Cornish Game Hens with Cilantro Garlic Chicken Breast
Poultry

Artichokes & Potatoes Serves: 6

Serves: 4
6 (6-ounce) boneless, skinless
2 tablespoons lemon juice chicken breasts
3 cloves garlic 4 cloves garlic, peeled
2 tablespoons extra-virgin olive oil 1 small onion, peeled
1 teaspoon oregano 1 cup loosely packed fresh cilantro
1 teaspoon thyme leaves
½ teaspoon kosher salt 1 tablespoon granulated sugar
¼ teaspoon black pepper 1 tablespoon soy sauce
2 cans artichoke hearts, drained 1 teaspoon black pepper
8 ounces small potatoes, quartered ¼ cup lemon or lime juice
2 (1½-pound) Cornish game
hens, washed and dried with Directions:
paper towel 1. Place one chicken breast
between parchment paper sheets
Directions: or on plastic wrap.
1. In large bowl combine lemon juice, 2. With meat pounder or rolling pin,
garlic, oil, oregano, thyme, salt and flatten chicken to be about
black pepper. ½-inch thick.
2. Add artichoke hearts and potatoes; 3. Place chicken in large plastic
toss to coat. bag. Repeat with remaining
3. Using slotted spoon, transfer chicken breasts.
artichokes to bowl. 4. Using blender, finely chop garlic,
4. With reserved marinade, brush onions and cilantro.
game hens. 5. Blend in lemon juice, sugar, soy
5. Twist wing tips under back. sauce and pepper.
6. Place hens on 1-inch rack and 6. Pour sauce over chicken.
spread potatoes and artichokes 7. Refrigerate for 1-4 hours.
around birds. 8. Arrange chicken on 3-inch rack.
7. Cook at 350°F for 15-18 minutes 9. Cook at 350°F for 11-13 minutes
per side (28-32 minutes per side per side.
if frozen).
8. Let hens rest for 5 minutes.
9. Cut hens down middle and serve
with potato and artichokes.

62
Buttery Chicken Breast Caraway Duck with

Poultry
Serves: 1 Raspberry Sauce
Serves: 2-3
1 (4 – 6-ounce) boneless chicken
breast 1 whole duck (2 legs, 2 thighs, 2
2 tablespoons butter wings, 2 breasts, all cut in half)
4 tablespoons parsley, chopped 1 tablespoon caraway seed, crushed
Salt & pepper to taste Salt & pepper to taste
1 pint fresh raspberries
Directions: 1 tablespoon lime juice
1. Place chicken in 8x8-inch silicone ¼ teaspoon ground ginger
baking pan. Cayenne pepper to taste
2. Add butter, parsley, salt and Sugar to taste
pepper to pan and place on
3-inch rack. Directions:
3. Cook at 350°F for 11-13 minutes 1. Using fork or knife, pierce skin of
per side. each duck piece several times.
2. Season duck on all sides with
caraway.
Chicken Curry 3. Lay duck on 1-inch rack and cook at
350°F for 30-35 minutes per side,
Serves: 1
upside down first.
4. While duck cooks, purée
1 (4 – 6-ounce) chicken breast, cut
raspberries in blender.
into bite size pieces
5. Using flexible spatula, push berries
1 scallion, cut into ½-inch pieces
through mesh strainer to remove
½ green bell pepper, small diced
seeds.
2 cloves garlic, minced
6. Mix raspberry puree, lime juice,
2 tablespoons fresh ginger, grated
ginger and cayenne until well
1 tablespoon curry powder or paste
blended.
¼ cup sour cream
7. Add sugar as desired.
1 teaspoon coriander leaves,
8. Simmer sauce on Low (100°F),
chopped
being careful not to overcook.
Salt & pepper to taste
9. Serve immediately with duck.
Directions:
Tip: If you cook the sauce for too long,
1. Mix chicken, scallion, green
it will taste more like jam.
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.

63
 Nutty Breading Chicken Breast Low-Fat Crunchy Filled Chicken
Poultry

4 boneless chicken breasts

Poultry

Serves: 1
3 ounces low-fat Cheddar cheese,
1 egg, beaten sliced
½ cup pecans, ground 1 tablespoon Dijon mustard
1 tablespoon wheat germ 1 cup corn flakes, crushed
1 teaspoon Italian seasoning blend, 1 teaspoon parsley flakes, dried
dried ½ cup non-fat buttermilk
1 (4 – 6-ounce) boneless chicken
breast Directions:
2 tablespoons parsley, chopped 1. Cut deep 2-inch slit into meaty
Salt & pepper to taste portion of chicken.
2. Slice cheese into 4 portions and
Directions: brush with mustard.
1. Mix pecans, wheat germ and 3. Place 1 cheese slice into each slit
seasonings in shallow oval dish. and secure with wooden
2. Dip chicken in egg and roll in nut toothpicks.
mixture. 4. Combine cereal, seasoning and
3. Place chicken on 3-inch rack and parsley.
cook at 350°F for 11-13 minutes 5. Dip chicken into buttermilk and roll
per side. in cereal mixture.
4. Sprinkle with parsley and serve. 6. Place chicken in 8x8-inch silicone
baking pan.
Tip: You can substitute real eggs 7. Place pan on 1-inch rack and cook
with ¼ cup egg substitute. 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.

64
Air-Fried Honey Ginger Crusted 4. Combine corn flakes and parsley

Poultry
Chicken and pat onto chicken.
5. Place chicken in prepared baking
Serves: 4
dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes
4 (4-ounce) boneless, skinless
per side.
chicken breasts
1 tablespoon honey
Tip: If chicken is frozen, cook for
1 tablespoon orange juice
14-15 minutes per side.
½ teaspoon ground ginger
Tip: Chicken is completely cooked
¼ teaspoon black pepper
when juices run clear.
Dash red pepper flakes (optional)
Tip: These are approximate times.
¾ cup crushed corn flakes
Actual time will vary, depending
½ teaspoon dried parsley flakes
on the size of the chicken.
Directions:
1. Spray shallow 10-inch baking Italian-Style Chicken
pan with non-stick spray. Serves: 4-6
2. In small bowl, combine honey,
orange juice, ginger, black 8 tablespoons olive oil, divided
pepper and red pepper flakes. 1 teaspoon kosher salt
3. Brush mixture over chicken 1 teaspoon cracked black pepper
breasts. 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.

65
 Tips for Beef
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.

66
Glazed Beef Ribs Foolproof Standing Rib Roast
Serves: 2 Serves: 6-8

Beef
1 rack beef ribs, cut in half 1 (5-pound) standing rib roast,
Salt & pepper to taste thawed
½ cup orange marmalade 1 teaspoon onion powder
2 teaspoons Dijon mustard 1 teaspoon kosher salt
1 teaspoon lemon juice 1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Directions:
Directions: 1. Rub roast with seasonings.
1. Mix marmalade, mustard, lemon 2. Place on 1-inch rack with rib side
juice and Worcestershire sauce down.
together in bowl. 3. Cook at 350°F for 15-17 minutes per
2. Baste ribs with sauce. pound for rare doneness.
3. Place ribs on 1-inch rack and 4. Flip roast halfway through cooking
cook at 350°F for 20-25 minutes process.
per side. 5. Let stand for 10 minutes before
4. Let meat rest under Dome for 5 slicing.
minutes.
Tip: For medium-rare doneness,
Tip: Bottled BBQ sauce may be cook for 17-19 minutes per pound.
substituted for glaze. Tip: For medium doneness, cook for
Tip: Melt marmalade by keeping it 20-22 minutes per pound.
at room temperature for 30 Tip: For well-done roast, cook for 27
minutes. minutes, or more, per pound.

London Broil
Honey Citrus Glazed Veal Chops
Serves: 1
Serves: 4
1 (6-ounce) sirloin steak sliced, cut
3 tablespoons fresh lime juice into ½-inch strips
2 tablespoons fresh ginger root, grated 2 large white mushrooms, sliced
½ teaspoon lime zest 1 tablespoon Worcestershire sauce
4 (8-ounce) veal rib chops, 1 tablespoon butter
cut 1-inch thick Salt & pepper to taste
Directions: Directions:
1. Stir together lime juice, honey, 1. Place all ingredients in shallow
ginger and lime zest in small bowl. oven-safe dish.
2. Place veal chops in glass dish. 2. Cook on 1-inch rack at 325°F for
3. Brush lime mixture onto veal. 15 minutes.
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.

67
 Grilled Cheeseburgers Yankee Pot Roast
Serves: 4 Serves: 4-6
Beef

1 pound lean ground beef 2½-3 pounds chuck or shoulder

1 tablespoon Worcestershire sauce roast
1 egg 3 large potatoes, cleaned and
½ cup dry bread crumbs peeled into quarters
½ package dry onion soup mix 4 large carrots, cut on bias
4 hamburger buns 1 large onion, cut in wedges
4 slices American cheese 2-3 sprigs rosemary
1 teaspoon black pepper
Directions: ½ cup red wine
1. Place ground beef in large mixing 1 teaspoon pepper
bowl. 1 teaspoon salt
2. Add Worcestershire sauce, egg, 1 oven roasting bag
bread crumbs and onion soup
mix. Directions:
3. Mix together with hands. Be 1. Place all vegetables in oven bag.
careful not to over mix, as this will 2. Place meat on vegetables and
result in tough burgers. season with wine, salt, pepper
4. Divide meat mixture into four and rosemary.
equal amounts. 3. Close bag with provided tie and
5. Form beef into round patties make small slit on top.
approximately ¼-inch thick. 4. With slit facing up, roast on
6. Place hamburger patties on 1-inch rack at 275°F for 4 hours.
3-inch rack and cook at 350°F 5. Remove bag and place on tray.
for 5-7 minutes per side for fresh 6. Cut open to serve.
patties or 10-11 minutes per side
for frozen patties. Japanese Style Steak
7. Place one cheese slice on Serves: 1
each hamburger and cook
for one additional minute to melt 1 (4 – 6-ounce) sirloin steak
cheese. ¼ cup miso paste
8. Remove cheeseburgers and 2 tablespoons sake or dry white
place on buns. wine
9. Add desired condiments. 2 tablespoons pickled ginger slices

Tip: You may substitute ground Directions:

turkey for ground beef. 1. Mix miso and sake and spread
Tip: If burgers are thicker than over steak.
¼-inch, add 2 minute 2. Let steak marinate for 1 hour in
increments to cooking time until shallow dish.
desired tenderness is achieved. 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 2. Store burgers in refrigerator while
with Caramelized Onions preparing remaining ingredients.

Beef
3. Place sweet onion, 2 tablespoons
& Spicy Mayonnaise olive oil, garlic and brown sugar
Serves: 6 in Liner Pan.
4. Cook onion mixture at 350°F for
½ pound Andouille sausage, cut 10-11 minutes.
into ¼-inch cubes 5. Remove and keep warm.
½ pound ground 20% fat beef 6. Place burgers on 3-inch rack and
chuck or ground beef cook at 350°F for 5-7 minutes per
¾ cup pecans, toasted and side.
chopped 7. While burgers are cooking, mix
1 teaspoon salt together mayonnaise, lemon
¼ teaspoon black pepper juice, Creole seasoning, hot
½ pound sweet onion pepper sauce and 1 tablespoon
3 tablespoons extra virgin olive oil, olive oil and place in refrigerator.
divided 8. Place burgers on bun, add
3 tablespoons garlic cloves, minced caramelized onions and top with
1 teaspoon brown sugar spicy mayonnaise.
¾ cup mayonnaise
1 tablespoon fresh lemon juice Tip: Your local butcher should carry
1 teaspoon Cajun or Creole Andouille sausage. They
seasoning blend should also be able to cut it to
¼ teaspoon hot pepper sauce the specific size.
Tip: You can make these burgers
Directions: ahead of time and freeze them.
1. Mix sausage, beef, pecans, salt Just add 2-3 minutes to the
and black pepper together and cooking time.
shape into 6 (½-inch thick) patties.

69
 Homestyle Meatloaf Classic NuWave Pot Roast
Serves: 8 Serves: 4-6
Beef

1 tablespoon olive oil 2½ pounds chuck or shoulder roast

1 medium onion, chopped 1 tablespoon olive oil
3 garlic cloves, finely chopped Fajita seasoning mix
1½ pounds lean ground beef 2 potatoes, peeled and cut into
1 large egg quarters
½ cup dry bread crumbs 1 cup small carrots
1 tablespoon Worcestershire sauce 1 large yellow onion, peeled and
1 tablespoon dried Italian cut into quarters
seasonings
½ cup ketchup or chili sauce Directions:
1 tablespoon Dijon mustard 1. Brush roast with olive oil and add
fajita seasoning.
Directions: 2. Cook at 300°F for 1 hour.
1. In small skillet, heat oil over 3. Brush remaining vegetables with
Medium-High (375°F) heat. oil and sprinkle fajita seasoning
2. Add onion and garlic to skillet. mix.
3. Cook for 3 minutes, or until onion 4. Turn roast and add vegetables
softens. around edges.
4. In large bowl, combine beef, 5. Cook at 325°F for 45 minutes or
egg, bread crumbs, until vegetables are done.
Worcestershire sauce and Italian 6. Allow roast to sit for 5-10 minutes.
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.

70
Pepper Steak Three-Meat Fajita Dinner

Beef
Serves: 4-6 Serves: 2

Beef
1-2 pounds sirloin steak 10 ounces meat (flank steak,
Salt for taste chicken or pork)
½ cup peppercorns, crushed 1 large Spanish onion
1 green pepper
Directions: 1 red pepper
1. Salt steak and press 1 yellow pepper
peppercorns into both sides. 1 package taco or fajita seasoning
2. Lay steak on 3-inch rack and mix
cook at 350°F for 8-10 minutes 1 (8-ounce) package shredded
per side for medium doneness. Mexican or Cheddar cheese
1 package ready-made tortillas
1 (8-ounce) ready-made salsa mix
Corned Beef Brisket
Salt & pepper for taste
Serves: 4-6
Directions:
1 (3½ – 4-pound) corned beef brisket
1. Cut all vegetables and meats into
6 small red potatoes, cut in half
3 x ¼-inch strips.
1 head cabbage, cut in wedges
2. Sprinkle seasoning mix onto
1 cup water
meats.
1 bouillon cube
3. On 3-inch rack, place vegetables
1 oven roasting bag
around outside and meats on
inside.
Directions:
4. Cook pork and chicken at 350˚F
1. Rinse meat and place corned beef
for 10-15 minutes per side. Cook
fatty side up in cooking bag.
flank steak at 350˚F for 6-7
2. Add seasoning packet, water,
minutes per side for medium
bouillon cube and potatoes.
doneness.
3. Secure bag with twist tie.
5. Remove Dome and flip
4. Lay bag on 1-inch rack.
vegetables and meats.
5. Cook at 325°F for 1 hour.
6. Wrap tortillas in aluminum foil and
6. Carefully turn bag over and cook at
place in Liner Pan.
350°F for additional 30 minutes or
7. Replace Dome; cook at 350°F for
until meat is tender.
another 10-12 minutes until
meats are done.
Tip: Making slits in the cooking bag
8. Carefully open foil and place
will result in juices escaping.
meats and vegetables on
Gather the open end of the bag
warmed tortillas.
and leave a thumb-size hole and
9. Top with cheese and salsa.
tie with string.
10. Roll up tortillas and enjoy.
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.

71
 Beef & Corn Casserole Baked Reuben Sandwich
with Noodles Serves: 1
Beef

Serves: 4
2-4 tablespoons butter, softened
1 (12-ounce package) 2 slices rye bread
macaroni noodles 2 ounces corned beef, thinly sliced
1 pound ground beef ¼ cup sauerkraut, squeezed dry
½ cup onions, small diced 1 slice Swiss or Gruyere cheese
1 (11-ounce) can tomato soup 1 tablespoon Thousand Island
1 (8-ounce) can tomato sauce dressing
1 (15-ounce) can cream-style corn
1 (11-ounce) can corn niblets, drained Directions:
1. Lightly butter each slice of bread
Directions: on one side.
1. Cook noodles according to package 2. Place corned beef, sauerkraut
directions. Drain and rinse. and cheese on unbuttered bread
2. Brown beef and onions until onions slice side.
are cooked through. 3. Spread dressing onto corned
3. Add soup, tomato sauce and corn beef.
to beef mixture. 4. Top with second bread slice,
4. Mix noodles with beef and sauce buttered side up.
mixture. 5. Cook at 350°F for 7-9 minutes per
5. Pour into Liner Pan. side.
6. Bake at 350°F for 20-25 minutes.

72
Boneless Rump Roast 4. Place roast, garlic side down, on

Beef
Serves: 4-6 onions.

Beef
5. Roast at 350°F for 15 minutes per
4 – 5-pound boneless rump roast pound to achieve medium-rare;
4-6 cloves whole garlic 18 minutes per pound for
1 teaspoon fresh cracked medium and 22 minutes per
peppercorns pound for well-done.
1 large onion cut in slices 6. Flip roast halfway through
4 large russet potatoes, quartered cooking process.
3 carrots peeled, cut into sticks 7. Place carrots and potatoes
½ cup beef broth around roast and pour red wine
½ cup dry red wine (optional) and beef broth over roast and
potatoes.
Directions: 8. Continue to roast remaining
1. Make small slits in roast and half to achieve desired level of
place garlic in slits (a little portion tenderness.
will show). 9. Pause the machine and turn
2. Season roast with fresh cracked carrots and potatoes (optional).
peppercorns. 10. Let meat rest for 10 minutes
3. Place sliced onions on 1-inch before slicing.
rack.

73
 Tips for Pork
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 Asian Marinated Pork Chops
Serves: 25 with Pineapple Relish

Pork
Serves: 4
1 (10-pound) bone-in ham
1 can cola 4 (1 – 1½-inch thick) pork chops
1 cup brown sugar 1 teaspoon ground ginger
¼ teaspoon black pepper
Directions: ¼ cup soy sauce
1. Place ham on 1-inch rack, fat ¼ cup extra virgin olive oil
side down. 3 cloves garlic, chopped
2. Add half can cola to cover ham. 1 tablespoon brown sugar
3. Cook at 300°F for 12-14 minutes 1 cup fresh or canned pineapple
per pound. ¼ cup red onion, sliced
4. Pat sugar on ham and add 3 tablespoons flat leaf parsley,
remaining cola, pouring slowly. chopped
5. Bake for additional 15 minutes. Salt & pepper to taste
6. Let ham rest inside Dome for 5
minutes. Directions:
1. Mix ginger, black pepper, soy
Tip: For frozen ham, cook for 18-20 sauce, oil, garlic and brown sugar
minutes per pound. in freezer-safe bag.
Tip: With the Extender Ring, you 2. Place pork in marinade.
can make up to a 14-pound 3. Let pork marinate in freezer or
ham. refrigerator for 2 hours.
Tip: If you like your ham breaded, 4. Place pork on 3-inch rack and cook
add 2 teaspoons dry mustard, at 350°F for 8-10 minutes per side.
1 teaspoon fresh ground 5. While pork cooks, mix pineapple,
pepper and 1½ cups plain onion, parsley, salt and pepper
breadcrumbs along with sugar together to make pineapple relish.
and remaining cola. The 6. When pork is finished, top with
cooking times will not change pineapple relish.
when adding extra ingredients.

75
 Pork Chops with Mustard Thai Pork Tenderloin
Sauce 1
Serves: Serves: 6
Pork
Pork

1 (4 – 6-ounce) pork chop 2 (12-ounce) pork tenderloins

2 tablespoons butter 2 cloves garlic, minced
1 tablespoon prepared mustard 1 tablespoon ginger root, chopped
1 tablespoon cream 2 tablespoons fresh cilantro, chopped
½ teaspoon dried tarragon 3 tablespoons hoisin sauce
Salt & pepper to taste 2 tablespoons lime or lemon juice
1 tablespoon soy sauce
Directions: 1 tablespoon sesame oil
1. Mix butter, mustard, cream, 2 tablespoons sweet Asian
tarragon, salt and pepper; chili sauce
spread mixture over pork.
2. Place chop in oven-safe dish and Directions:
place dish on 3-inch rack. 1. In small bowl, combine all
3. Cook at 350°F for 10-12 minutes ingredients except for pork.
per side, or until juices run clear. 2. Arrange tenderloins in single layer
in dish just large enough to hold
them.
Adobo Cutlets 3. Pour sauce over meat, turning to
Serves: 1 coat.
4. Cover and refrigerate for 1-4 hours.
1 (4-6 ounce) pork cutlet 5. Place tenderloins on 3-inch rack
1 tablespoon white vinegar and cook at 350°F for 12-14
Adobo seasoning minutes per side if fresh or 18-22
Chopped radishes minutes per side if frozen.
6. Let meat rest for 5 minutes before
Directions: cutting. Slice meat diagonally.
1. Place cutlet in oven-safe dish and
season with adobo and vinegar. Tip: You can substitute 1 teaspoon
2. Place dish on 3-inch rack and cook dried ginger root for fresh.
at 350°F for 12-14 minutes, or until Tip: For a less spicy version, use 1
juices run clear. tablespoon Asian chili sauce.
3. Sprinkle with radishes and serve.

76
Kielbasa Casserole with Avocado BLTs

Pork
Rice & Vegetables Serves: 4

Pork
Serves: 4-6
½ pound bacon slices
1 (10½-ounce) can condensed cream 1 whole baguette, cut into 4 equal
of celery soup, undiluted pieces and split open
¾ cups water 4 tablespoons extra-virgin olive oil
1 tablespoon butter or margarine 1 garlic clove, crushed
1½ cups instant rice 1 cup salad greens
1 pound sausage, sliced into ½-inch 4 plum tomatoes, cut lengthwise
pieces 2 avocados, halved, pitted
1 (10-ounce) package frozen peas, and thinly sliced
thawed Salt & pepper to taste
1 (10-ounce) package frozen corn,
thawed Directions:
1 cup Cheddar cheese, shredded 1. Cook bacon on 3-inch rack at 350°F
for 10 minutes.
Directions: 2. Brush bread crust with olive oil and
1. In 3-quart saucepan, combine soup, rub garlic inside bread.
water and butter. 3. Lay bread, crust side up, onto
2. Bring to boil on Medium-High 3-inch rack at 350˚F and grill for
(375°F), mixing until smooth. 3-4 minutes.
3. Stir rice into soup mixture; cover 4. Remove bread and build sandwich
and let stand for 5 minutes. with greens, tomatoes and
4. Stir in sausage, peas and corn. avocados.
5. Place mixture in oven-safe dish and 5. Season with salt and pepper.
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.

77
 Italian Sausage with Peppers Hot Dogs
Serves: 1 Serves: 4
Pork

4 ounces Italian sausage 4 Hot dogs

1 red bell pepper, stem and seeds 4 Hot dog buns
removed and sliced
3 scallions, cut into 1-inch crosscut Directions:
slices 1. Place hot dogs on 3-inch rack and
2 cloves garlic, minced cook at 350°F for 6 minutes per
1 tablespoon olive oil side.
2. Place hot dog in hot dog bun and
Directions: add desired condiments.
1. Place all ingredients in shallow
oven-safe dish and set on 3-inch Tip: If hot dogs are frozen, cook for
rack. 10 minutes per side.
2. Cook at 350°F for 5-8 minutes per
side.

Tip: If sausage is frozen, cook for

8-10 minutes per side.

78
Chilied Pork Chops Glazed Spareribs
Serves: 4 Serves: 4

Pork
4 (1-inch) loin pork chops 1 rack pork spareribs
6 tablespoons extra virgin olive oil 1 cup orange marmalade, melted
2 cloves garlic, minced 2 teaspoons Dijon mustard
1 teaspoon oregano 1 teaspoon lemon juice
1 teaspoon cumin 1 tablespoon Worcestershire sauce
1½ teaspoons salt Salt & pepper to taste
2 tablespoons chili powder
2 tablespoons green chilies Directions:
2 tablespoons fresh cilantro 1. Melt marmalade by keeping it at
room temperature for 30 minutes.
Directions: 2. Add mustard, lemon juice and
1. Place oil, herbs and seasonings Worcestershire sauce to
into bowl and mix. marmalade.
2. Place pork chops in mixture for 1 3. Baste ribs and place on 3-inch rack.
hour or overnight. 4. Cook at 350°F for 18-22 minutes
3. Place chops on 3-inch rack and per side.
cook at 350°F for 10-12 minutes 5. Let meat sit inside Dome for 5
per side. minutes.
4. Let meat rest for 5 minutes before 6. Season with salt and pepper.
cutting.
Tip: For frozen ribs, cook for 22-24
Tip: Cook for 14-16 minutes per side minutes per side.
if frozen.

79
 Tips for Seafood
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.

80
Tuna Noodle Casserole Shrimp with Lemon

Seafood
Serve: 4-6 Serves: 2

2 (5-ounce) cans tuna, drained 12 large shrimp, peeled and

2 cups egg noodles, cooked deveined
1 (10½-ounce) can cream of 1 tablespoon lemon juice
mushroom soup 2 tablespoons olive oil
½ cup water 1 teaspoon lemon pepper
1 cup frozen peas or green beans,
thawed Directions:
½ cup sour cream 1. Place all ingredients in shallow
1 cup Cheddar cheese, shredded oven-safe dish.
and divided 2. Set dish on 3-inch rack.
¼ cup bread crumbs 3. Cook at 350°F for 6-8 minutes,
stirring halfway through cooking
Directions: process.
1. Cook noodles according to
directions; drain.
2. In medium bowl, add tuna, soup, Shellfish Medley
sour cream, peas or green Serves: 2
beans, ¾ cup cheese and
noodles. 4 littleneck clams
3. Place tuna mixture in 10-inch 4 large shrimp
baking pan. 4 mussels
4. Cook on 1-inch rack at 350°F for 2 squids, cleaned and cut into
20-22 minutes. 1-inch rings
5. Once cooking time is complete, 2 cloves garlic, minced
place remaining ¼ cup cheese 2 tablespoons olive oil
and bread crumbs on top. ¼ cup clam juice
6. Cook for another 2 minutes. 1 tablespoon hot sauce
7. Let casserole cool for 5-10 Dash parsley, minced
minutes.
Directions:
Tip: Substitute oven-fried onions for 1. Scrub clams and mussels.
bread crumbs. 2. Mix all ingredients in oven-safe
dish and place on 3-inch rack.
Simple Sole 3. Cook at 350°F for 12-14 minutes,
Serves: 1 or until clams and mussels open.

1 (5-ounce) filet of sole Tip: Pause halfway through cooking

1 tablespoon lemon juice process and shake seafood in
2 tablespoons butter baking dish. This will help open
Salt & pepper to taste the clams and mussels.
Tip: If clams and mussels have not
Directions: opened, do not eat.
1. Place all ingredients in oven-safe dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.

81
 Sweet Chili Scallops Clams & Sausage
Seafood

Serves: 4 Serves: 1
Seafood

16-18 ounces sea scallops 1 sausage, crumbled

½8 cup olive oil
1
8 littleneck clams, cleaned
1 tablespoon soy sauce 1 clove garlic, minced
1 tablespoon sweet chili powder Chopped cilantro to taste
1 tablespoon ground cumin Lemon slices as needed
Hot sauce to taste
Directions:
1. Rinse scallops and drain on Directions:
paper towel. 1. Mix clams with sausage, garlic,
2. Mix together olive oil, soy sauce, cilantro and hot sauce.
chili powder and cumin. 2. Place lemon slices in shallow
3. Just prior to cooking, toss bowl; set aside.
scallops in marinade. 3. Place clams in Liner Pan and
4. Place scallops on 3-inch rack. cook at 350°F for 10-12 minutes,
5. Cook at 350°F for 3-4 minutes per or until clams open and sausage
side. is cooked.
4. Serve with lemon slices.
Tip: If scallops are frozen, cook at
350°F for 4-5 minutes per side. Tip: If you can’t find littleneck clams,
substitute 1 (8-ounce) can
whole clams.

82
Lemon Salmon with Grilled Salmon & Fresh Basil

Seafood
Seafood
Mango Salsa Serves: 4
Serves: 4
3 tablespoons lemon juice
Salmon Ingredients: ¼ cup fresh basil leaves, minced
4 (6-ounce) salmon fillets 1 tablespoon olive oil
2 tablespoons lemon juice 1 tablespoon soy sauce
1 tablespoon olive oil 1 teaspoon Worcestershire sauce
1 tablespoon grated lemon zest 1 garlic clove, minced
2 teaspoon Dijon mustard ¼ teaspoon black pepper
½ teaspoon black pepper 4 (6-ounce) pounds salmon filets

Salsa Ingredients: Directions:

1 ripe mango, peeled and diced 1. Combine lemon juice, basil,
2 green onions, finely chopped olive oil, soy sauce,
¼ cup red bell pepper, chopped Worcestershire sauce, garlic and
2 tablespoons fresh cilantro, pepper in resealable plastic bag;
chopped mix well.
2 tablespoons lime juice 2. Add salmon to marinade and
seal bag.
Directions: 3. Marinate in refrigerator for 30-60
1. In small bowl, whisk together minutes.
lemon juice, olive oil, lemon zest, 4. Remove salmon from bag;
mustard and pepper. discard excess marinade.
2. Place fish in baking dish and 5. Place salmon on 3-inch rack.
pour marinade over fish. 6. Cook at 350°F for 5-6 minutes.
3. Marinate and refrigerate for 20
minutes.
4. While fish is marinating, mix all
salsa ingredients together in Lobster Thermidor
small bowl; refrigerate until ready Serves: 1
to serve.
5. Place salmon on 3-inch rack and 1 (4-6 ounce) lobster tail, shell
cook at 350°F for 5-6 minutes per removed and cut into 1-inch
side. pieces
6. Pour mango salsa over salmon 2 tablespoons butter
and serve. 2 tablespoons heavy cream
2 tablespoons shallot, minced
Tip: For frozen salmon, cook for 7-9 ½ teaspoon dry mustard
minutes per side. Chopped parsley
Tip: For well-done salmon, add 2
minutes to cooking time. 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 Tuna with Fresh Orange Salsa
Seafood

Hoisin Sauce Serves: 4

Seafood

Serves: 4
4 (5–6-ounce) tuna steaks,
Tuna Ingredients: ½-inch thick
4 (5–6-ounce) tuna steaks, ½ teaspoon ground cumin
½-inch thick 1 tablespoon olive oil
1 teaspoon peppercorns, crushed ½ teaspoon salt
2 tablespoons soy sauce ¼ teaspoon black pepper
3 tablespoons sesame oil
1 tablespoon lemon juice Salsa Ingredients:
1 teaspoon orange peel, finely
Sauce Ingredients: shredded
2 tablespoons soy sauce 4 medium oranges, peeled,
2 tablespoons Hoisin Sauce sectioned, and coarsely chopped
1 tablespoon honey or molasses 1 large tomato, seeded and
1 clove garlic, minced chopped
2 tablespoons fresh lime juice ¼ cup fresh cilantro, snipped
½ teaspoon fresh ginger, grated 2 tablespoons green onion,
½ teaspoon chili paste chopped
2 tablespoons peanut oil or 2 tablespoons walnuts,
sesame oil chopped and toasted
1 tablespoon lime juice
Directions: ¼ teaspoon salt
1. Mix all tuna ingredients and ¼ teaspoon black pepper
spread over tuna.
2. Place tuna pieces on 3-inch rack. Directions:
3. Cook at 350°F for 5-6 minutes per 1. In small bowl, combine cumin,
side. salt and pepper.
4. In small bowl, mix all sauce 2. Brush fish with olive oil and
ingredients. sprinkle with cumin mixture.
5. Place sauce in small dipping 3. Place fish on 3-inch rack and
bowl and serve with tuna. cook at 350°F for 5-6 minutes
per side.
Tip: For thicker tuna, cook for 6-7 4. While fish cooks, mix all salsa
minutes per side. ingredients in medium bowl.
Tip: Serve on top of Wonton crisps 5. Spoon salsa over fish, and serve.
with sliced tuna and sauce.
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 Bass with Fennel

Seafood
Seafood
Serves: 4 Serves: 1

4 (6 – 8-ounce) tilapia filets 6 ounces stripped or black bass,

2 tablespoons olive oil 1-inch thick
1 tablespoon Italian herb seasoning 1 teaspoon fennel seeds, crushed
1 teaspoon soy sauce 1 tablespoon olive oil
1 cup prepared artichoke antipasto 1 tablespoon lemon juice
from jar, drained Salt & pepper to taste
½ cup grated Parmesan cheese
Directions:
Directions: 1. Mix fennel, olive oil, lemon juice,
1. Mix together olive oil, Italian salt and pepper.
herb seasoning and soy sauce; 2. Place bass on 3-inch rack and
set aside. spread fennel mixture onto fish.
2. Mix together artichoke and 3. Cook at 350°F for 8-10 minutes
cheese; set aside. per side in an oven-safe dish.
3. Place filets on silicone pizza liner.
4. Brush each filet on exposed side Tip: Bones can be removed with
with olive oil mixture. needle nose pliers.
5. Spread artichoke mixture in even Tip: Filets can be cooked with or
layer over each filet. without the skin. If skin-on,
6. Place filets on 3-inch rack cook at make two shallow slices in the
350°F for 10-12 minutes. skin to reduce shrinkage while
fish is cooking.
Tip: If cooking from frozen, cook at
350°F for 13-15 minutes.

85
 Cheesy Crab Melts Ancho Chili Crusted Salmon
Seafood

Serves: 6 Tacos
Seafood

Serves: 4
7 ounces jumbo lump crab meat
½ cup Cheddar or Asiago 4 (6-ounce) salmon filets
cheese, shredded 1 tablespoon canola oil
¼ cup celery, finely chopped 1 teaspoon ground ancho chili
¼ cup red bell pepper, finely powder
chopped 1 tablespoon cumin
¼ cup green onion, finely chopped 2 tablespoons brown sugar
¼ cup mayonnaise 1 teaspoon soy sauce
1 teaspoon Russian-style mustard 6 ounces cabbage, shredded
or Dijon mustard ½ cup jalapeño ranch dressing
½ teaspoon salt 8-12 corn tortillas
¼ teaspoon black pepper
3 English muffins, cut in half Directions:
1. Place salmon on parchment
Directions: paper on 3-inch rack.
1. Pick through crab to ensure there 2. Brush salmon with oil on both
are no shells. sides.
2. Squeeze out any extra liquid from 3. Cook at 350°F for 5-6 minutes.
crab meat. 4. Meanwhile, stir together chili
3. Combine all ingredients except powder, cumin and brown sugar.
English muffins; gently fold 5. After 5 minutes, flip salmon and
mixture together. drizzle with soy sauce.
4. Pre-toast English muffins on 6. Sprinkle brown sugar mixture
3-inch rack. onto salmon.
5. Spread crab mixture evenly over 7. Cook at 350°F for 5-6 minutes, or
muffins. to desired tenderness.
6. Bake at 350°F for 6-8 minutes per 8. While salmon cooks, toss
side, or until cheese is bubbly. together cabbage and dressing.
9. Wrap tortillas in foil and warm
Tip: Substitute crab meat with in Liner Pan for last 5 minutes of
7 ounces tuna. cooking process.
10. Serve salmon with warm tortillas
and cabbage salad.

86
Tips for Lamb

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.

87
 Herb Stuffed Lamb Chops Lamb Chops with
Lamb

Yield: 6 lamb chops Feta & Tomatoes

Serves: 4
6 (2-inch) lamb chops
1 stick soft, unsalted butter 2 tablespoons olive oil
3 cloves garlic, minced 1 clove garlic
1 tablespoon fresh parsley, 1 tablespoon lemon juice
chopped 4 (1-inch) lamb chops
1 tablespoon fresh tarragon, 4 ounces feta cheese, crumbled
chopped ¼ cup chopped ripe tomatoes
1 large shallot, chopped 4-6 kalamata olives, pitted
¼ teaspoon ground black pepper 1 tablespoon parsley, chopped
1 teaspoon salt Salt & pepper to taste
Directions: Directions:
1. Mix garlic, herbs, shallots, salt 1. In shallow dish, mix olive oil,
and pepper with butter. garlic and lemon juice.
2. Place butter mixture inside 2. Add lamb chops, turning to coat
lamb pockets. all sides.
3. Secure with toothpicks. 3. Place in refrigerator for 15
4. Place lamb chops on 3-inch rack. minutes.
5. Cook at 350°F for 8-10 minutes 4. In small bowl, mix feta, tomatoes,
per side for medium-rare olives and parsley; set aside.
doneness. 5. Place lamb chops directly on
3-inch rack and sprinkle with salt
Tip: You can use 1½ teaspoons dry and pepper.
tarragon instead of fresh. 6. Cook at 350°F for 8-10 minutes,
Tip: Have your butcher cut a 2-inch flipping halfway through cooking
pocket into side of lamb. You process.
can also cut pocket yourself. 7. When chops are done, spoon
Lay meat down and cut a feta mixture in equal portions
¾-inch pocket through the side. onto each chop.
8. Cook at 350°F for 1-3 minutes, or
until cheese melts.

88
Lamb with Pesto Lamb Kabob

Lamb
Serves: 1 Serves: 4

1 (6-ounce) sirloin chop 2 pounds leg of lamb, trimmed

½ cup packed fresh basil leaves and cut into 2-inch cubes
1 tablespoon toasted pine nuts 1 large green bell pepper, cored
2 cloves garlic and cut into 8 equal pieces
½ cup olive oil 1 red onion, quartered
Salt to taste 8 large white mushrooms
4 Roma tomatoes, cut in half
Directions: and seeded
1. Place basil, nuts and garlic Barbeque sauce
in blender.
2. Slowly pour in oil until it forms Directions:
into thick paste. 1. Divide ingredients into four
3. Add salt and blend until sauce servings and slide onto metal or
reaches desired thickness. bamboo skewers, alternating meat
4. Place steak on 3-inch rack and and vegetables.
cover with half pesto sauce. 2. Place kabobs on 3-inch rack and
5. Cook at 350°F for 4 minutes. brush with sauce or seasoning.
6. Flip steak and add remaining 3. Cook at 350°F for 10-12 minutes.
sauce. 4. Flip kabobs and brush other side
7. Cook for additional 4 minutes. with sauce or seasoning.
5. Cook for additional 7-8 minutes.
Tip: Add more oil if sauce is
too thick.
Curried Lamb
Serves: 1
Lamb & Ham
Serves: 1 6 ounces leg of lamb, cut into
1-inch cubes
6 ounces leg of lamb, cut into ½ green pepper, thickly sliced
1-inch cubes 2 cloves garlic, minced
2 ounces smoked ham, diced 2 tablespoons fresh ginger, grated
½ green pepper, cored and chopped 2 tablespoons curry paste
1 clove garlic, minced 1 tablespoon lemon juice
2 tablespoons olive oil 4 tablespoons sour cream
Salt & pepper to taste
Directions:
Directions: 1. Mix lamb, pepper, garlic, ginger
1. Mix everything in oven-safe dish and curry paste in oven-safe dish.
and place on 3-inch rack. 2. Place dish on 1-inch rack and cook
2. Cook at 350°F for 8-10 minutes. at 350°F for 10-12 minutes.
3. Stir and cook for additional 8-10 3. Stir and cook for another 8 minutes.
minutes. 4. Stir in juice and sour cream and
serve.

89
 Tips for Dessert
Desserts

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 [Link].

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 Cream Cheese Filling Ingredients:

Desserts
Yields: 24 cookies 1 (8-ounce package) cream
cheese, softened
1 cup vegetable oil 1 cup butter, softened
2 cups packed light brown sugar 4½ cups powdered sugar
2 large eggs 2 teaspoons pure vanilla extract
1 cup pumpkin puree, canned
or fresh Cream Cheese Filling Directions:
1 tablespoon pumpkin pie spice 1. In large bowl of electric mixer,
1 teaspoon pure vanilla extract cream butter and cream cheese
1 teaspoon baking powder on medium speed, scraping
1 teaspoon baking soda sides of bowl.
1 teaspoon salt 2. Mix on low speed and add
3 cups all-purpose flour powdered sugar and vanilla, then
beat until light and fluffy.
Directions: 3. Spread flat side of the cookies
1. Spray Liner Pan with non-stick with cookies filling. Top with
cooking spray. another pumpkin cookie,
2. In large bowl, mix together pressing down very lightly
vegetable oil and brown sugar to seal.
until smooth.
3. Add in eggs until blended. Add Tip: If you don’t have pumpkin
in pumpkin puree, pumpkin pie pie spice on hand, mix:
spice, vanilla, baking powder, 1½ teaspoon cinnamon
baking soda and salt. Whip until 1 teaspoon nutmeg
light and fluffy. 1 teaspoon ginger
4. Gently fold in flour with rubber ½ teaspoon allspice
spatula. Be careful not to
Store in single layers and
over mix.
keep refrigerated.
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.

91
 Pound Cake Latin Lace
Desserts

Yield: 1 Cake Florentine Cookies

Yield: 48 Cookies
3 cups all-purpose flour
½ teaspoon baking powder ¾ cup quick-cooking oats
½ teaspoon salt ¾ cup all-purpose flour
1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar
softened 1 teaspoon ground cinnamon
3 cups sugar ¾ teaspoon chili powder
2 teaspoons pure vanilla extract ½ teaspoon baking soda
½ teaspoon salt
6 large eggs
1½ cups sliced almonds
1 cup heavy cream 10 tablespoons (1 ¼ sticks)
unsalted butter, melted
Directions: ¼ cup half-and-half cream or
1. Sift together flour, baking powder whole milk
and salt; set aside. ¼ cup light corn syrup
2. Cream butter and sugar together 1 teaspoon pure vanilla extract
until fluffy on medium-high speed. 4 ounces fine-quality bittersweet
3. Mix in vanilla extract and add chocolate, chopped (look
for bittersweet chocolate with a
eggs one at a time, beating well
minimum of 60% cocoa solids)
after each addition.
4. Gradually add flour mixture Directions:
to butter mixture alternating with 1. In large bowl, whisk together
heavy cream. oats, flour, sugar, cinnamon,
5. Pour batter into silicone bundt chili powder, baking soda and
pan. salt.
6. Place Extender Ring on Base. 2. Stir in almonds; set aside.
7. Place bundt pan on 1-inch rack. 3. In separate bowl, combine
8. Bake at 300˚F for 30 minutes. butter, half-and-half (or milk),
9. Reduce temperature to 275˚F corn syrup and vanilla extract.
and bake for 45 minutes without 4. Add wet ingredients to dry
opening the NuWave. ingredients a little at a time until
10. Check for doneness with a combined.
knife. If more time is needed, do 5. Place heaping teaspoons of
not add more than 5 minutes at batter onto Liner Pan 3 inches
a time. apart.
11. Remove from NuWave; let cool 6. Bake at 300˚F for 14 minutes or
in pan for 15 minutes. until crisp around the edges.
12. Invert cake onto cake plate. 7. Transfer cookies to cooling rack.
8. Place wax paper below rack to
Tip: Replace vanilla extract with catch chocolate drizzle.
almond or lemon extract to 9. While cookies are cooling, melt
change it up. 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 Country Road Bar Cookies

Desserts
Yield: 36 Cookies Serves: 12

1 package (18¼ ounces) lemon 2 cups graham cracker crumbs

cake mix ½3 cup melted butter
1

1 egg ¼ cup granulated sugar

½ cup butter (softened) ½ cup chopped macadamia nuts
1 tablespoon lemon juice ½ cup white chocolate chips
Grated zest from 1 lemon ½ cup sweetened flaked coconut
Powdered sugar for decoration 1 (14-oz.) can sweetened
condensed milk
Directions:
1. Pour cake mix into large bowl. Directions:
2. Mix in egg, butter, lemon juice 1. Combine first 3 ingredients in
and lemon zest until well medium bowl.
blended. 2. Press mixture onto bottom of
3. Refrigerate dough for at least 15 8x8-inch silicone baking pan.
minutes, or overnight if desired. 3. Place 3-inch Extender Ring on
4. Roll heaping teaspoons of dough Base Tray. Place pan on 1-inch
into balls and roll in powdered rack.
sugar. 4. Bake at 300˚F for 15 minutes.
5. Place cookie dough around 5. Remove from oven.
perimeter of Liner Pan, with 6. Sprinkle macadamia nuts, white
pieces about 1 inch apart. chocolate morsels and coconut
6. Bake at 300˚F for 10 minutes. over hot crust.
7. Once cookies have cooled 7. Pour condensed milk evenly
completely, dust with powdered over top.
sugar one more time. 8. Bake additional 20-25 minutes,
or until lightly browned and
For multi-level baking: edges are bubbly.
1. Place Extender Ring on NuWave 9. Let cool for 1 hour on wire rack.
Oven Base. Slice each loaf into finger size
2. Place cookies in Liner Pan as bars.
directed above.
3. Place 1-inch rack over cookies in Tip: Place silicone divider in
Liner Pan. 8x8-inch pan and slice into
4. Place Silicone Baking Ring on finger size bars. If macadamia
Cooking Rack. nuts are not available, try butter
5. Arrange cookies on Silicone toffee peanuts.
Baking Ring.
6. Bake at 300˚F for 15 minutes.

Tip: Do not place cookies directly

under heating element.

93
 Bread Pudding with Almond Tart
Desserts

Whiskey Sauce Serves: 8

Serves: 6
10-12 ounces ginger snaps,
10 slices day old white bread broken into pieces
4 tablespoons white sugar 1 stick unsalted butter, cut into
3½ cups milk cubes
4 eggs, separated 12 ounces chopped almonds
1 tablespoon vanilla 4 eggs
½ teaspoon salt ¾ cup light corn syrup
2 sticks butter ¼ cup honey
1 cup raisins ½ cup sugar
1 tablespoon rum
Whiskey Sauce Ingredients: 1 teaspoon pure vanilla extract
½ cup sugar dash of salt
¼ cup water
¼ cup butter Directions:
1 shot glass Whiskey 1. Process cookie pieces and
butter pieces together in food
Directions: processor, fitted with steel blade,
1. Break bread into oven-safe until crumbs begin to soften
casserole dish, no bigger than together.
1½ quarts. 2. Press into 9-inch tart pan, along
2. Soften bread with small amount sides and bottom.
of milk. 3. Sprinkle almonds evenly over
3. Beat sugar and egg yolks. bottom of crust.
4. Add milk and stir well. 4. In medium bowl, beat together
5. Add vanilla and salt. eggs, corn syrup and honey
6. Pour milk mixture over bread. until pale in color.
Fold in raisins. 5. Mix in sugar, rum, vanilla and
7. Cut butter into chunks and salt.
fold in. 6. Pour mixture over almonds and
8. Place pan on 1-inch rack and place pan on 1-inch rack.
bake at 350˚F for 30 minutes. 7. Bake at 350˚F for 5 minutes.
9. Check by sticking knife in center; 8. Tent tart with foil, continue baking
if it comes out clean, it’s done. for 30 minutes.
9. Remove foil tent, continue to
Whiskey Sauce Directions: bake at 350˚F for additional
1. Mix all ingredients and heat 15 minutes.
until dissolved.
2. Remove from heat and add a
spoonful of Whiskey Sauce to
each pudding serving.

94
Angel Food Cake (Box) Apple Crisp

Desserts
Serves: 10-12 Serves: 10-12

1 cake mix box (prepared) 4 apples, peeled & cored

1 metal tube pan ½8 -inch thick
1

Water ½ cup flour

½ cup brown sugar, firmly packed
Directions: ½ cup quick cooking oatmeal
1. Prepare mix as directed on ¼ cup butter, softened
package. ¼ cup granulated sugar
2. Pour batter into ungreased pan. ¾ teaspoon cinnamon
3. Cut through batter with sharp
knife to remove large air 1. Slice apples into 1½8 -in slices and
bubbles. place in lightly buttered 8x8-inch
4. Place Extender Ring on baking dish.
base tray. 2. In medium bowl, combine flour,
5. Place tube pan on 1-inch rack. brown sugar, oatmeal, and butter
6. Bake at 300˚F for 20 minutes. until well mixed; set aside.
7. Lower temperature to 250˚F 3. In small dish, mix granulated
and bake for additional sugar and cinnamon.
20 minutes. 4. Sprinkle sugar mixture evenly
8. Remove pan from oven and over apples.
hang upside down on top of 5. Pat oatmeal mixture onto apples.
wine bottle until completely cool. 6. Place pan on 1-inch rack and
9. Loosen cake from tube and bake at 300˚F for 25 minutes, or
sides of pan using a knife or until apples are tender and juices
spatula with up-and-down are bubbly.
strokes. 7. Cool on wire rack.
10. Gently remove cake.

95
 Golden Ginger Nut Lemon Bars Ginger Bar Directions:
Desserts

Serves: 8-10 1. Prepare lemon curd and set

aside.
2 cups all-purpose flour 2. Combine flour, sugar, baking
½ cup powdered sugar soda and salt in a large bowl; cut
½ teaspoon baking soda in butter with a pastry blender
¼ teaspoon salt until crumbly.
¾ cup cold butter 3. Toss in half the almonds.
½ cup golden raisins 4. Reserve 1 cup flour mixture.
1½ cups white chocolate chips 5. Press remaining flour mixture
1 cup coarsely ground almonds, onto bottom of 8x8-inch silicone
divided baking pan and press evenly.
3 tablespoons finely chopped 6. Place Extender Ring on Base.
crystallized ginger 7. Place pan on 1-inch rack.
10 ounces lemon curd 8. Bake at 350˚F for 15-18 minutes
or until lightly browned.
Lemon Curd Ingredients: 9. Remove from oven.
½ cup fresh lemon juice 10. Spread lemon curd over crust,
1 tablespoon grated lemon zest leaving ¼-inch border.
½ cup sugar 11. Mix raisins, almonds and ginger
2 eggs with reserved flour mixture and
½ cup unsalted butter, cubed sprinkle evenly over the top.
12. Bake additional 12-15 minutes,
Lemon Curd Directions: or until lightly browned.
1. In 2-quart saucepan, combine 13. Open Dome and remove
lemon juice, lemon zest, sugar, promptly when time is
eggs and butter. completed.
2. Cook over medium-low heat until 14. Allow to cool slightly and cut
thick enough to hold marks from into squares.
whisk and first bubble appears
on surface. Tip: Make lemon curd ahead of time
and store up to one week.

96
Blueberry Streusel Streusel Directions:

Desserts
Coffee Cake 1. Combine sugar and flour in bowl.
2. Cut in butter until crumbly; set
Serves: 8-10 aside.
Cake Ingredients: Cake Directions:
2 cups and 3 tablespoons 1. In large mixing bowl, combine
all-purpose flour the flour, sugar, baking powder
¾ cup sugar and salt.
2 teaspoons baking powder 2. Add egg, milk and butter.
¼ teaspoon salt 3. Beat mixture well.
1 egg 4. Fold in blueberries and pecans.
½ cup milk 5. Spread into greased 9-inch
½ cup butter, softened spring form baking pan.
1 cup fresh or frozen blueberries 6. Sprinkle streusel topping over
1 cup chopped pecans batter.
7. Place Extender Ring on NuWave
Streusel Topping Ingredients: Oven Base.
½ cup sugar 8. Place 1-inch rack in Base Tray.
cup all-purpose flour 9. Place baking pan on 1-inch rack.
¼ cup cold butter 10. Bake at 300˚F for 30 minutes.
11. Cool for 15 minutes and serve
warm.

97
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.

ADVERTENCIA
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 [Link] 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 [Link]
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 [Link].
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 Base Fresca al Contacto

Domo 22049
Negra con Detalles Plateados 26001 Negro con Detalles Plateados 26004

Cacerola Esmaltada de 12 Rejilla para Cocinar

Ajustable 1 ó 3 pulgadas Domo de Poder 22050
pulgadas 26010
26008

Asa para el Domo 22020

Quick & Easy Cooking Guide Tabla de Preparación Rápida y Fácil

All cooking times are based on a temperature of 350˚F/176˚C 350˚F/176˚C para todos los alimentos

Beef & Lamb Rack Height Internal Temp. Fresh Frozen Altura de la Parrilla Temp. Interno Fresca Congelada
Roasts 2-10 lbs 1-inch 125-130˚F/51-54˚C 15-17 min/lb Rare 20-21 min/lb Rare Res & Cordero
130-135˚F/54-57˚C 17-19 min/lb Med. Rare 21-22 min/lb Med. Rare Roasts 2-10 lbs 1-pulg 125-130˚F/51-54˚C 15-17 min/lb Rare 20-21 min/lb Rare
135-140˚F/57-60˚C 19-20 min/lb Medium 22-23 min/lb Medium 130-135˚F/54-57˚C 17-19 min/lb Med. Rare 21-22 min/lb Med. Rare
155˚F/68˚C+ 21+ min/lb Well Done 24+ min/lb Well Done 135-140˚F/57-60˚C 19-20 min/lb Medium 22-23 min/lb Medium
155˚F/68˚C+ 21+ min/lb Well Done 24+ min/lb Well Done
Burgers ½-in thick 3-inch 160˚F/71˚C+ 5-7 min/side 8-9 min/side Hamburguesas de ½-pulgada de grueso 3-pulg 160˚F/71˚C+ 5-7 c/lado 8-9 c/lado
Steaks 1-in thick 3-inch 125-130˚F/51-54˚C 5-6 min/side Rare 10-11 min/side Rare Bistec de 1-pulgada de grueso 3-pulg 125-130˚F/51-54˚C 5-6 c/lado Rare 10-11 c/lado Rare
130-135˚F/54-57˚C 6-7 min/side Med. Rare 11-12 min/side Med. Rare
130-135˚F/54-57˚C 6-7 c/lado Med. Rare 11-12 c/lado Med. Rare
135-140˚F/57-60˚C 7-8 min/side Medium 12-13 min/side Medium
135-140˚F/57-60˚C 7-8 c/lado Medium 12-13 c/lado Medium
155˚F/68˚C+ 9+ min/side Well Done 14+ min/side Well Done
155˚F/68˚C+ 9+ c/lado Well Done 14+ c/lado Well Done
Pork Puerco
Ham [Precooked] 1-inch 145˚F/62˚C+ 16-18 min/lb 20-23 min/lb Jamón 1-pulg 140˚F/60˚C+ 16-18 min/lb 20-23 min/lb
Sausage 3-inch 160˚F/71˚C+ 5-8 min/side 8-10 min/side Salchicha 3-pulg 140˚F/60˚C+ 5-8 c/lado 8-10 c/lado
Bacon 3-inch 160˚F/71˚C+ 5-6 min/side N/A Tocino 3-pulg 180˚F/82˚C+ 5-6 c/lado N/A
Italian, Bratwurst, Etc. 3-inch 160˚F/71˚C+ 8-9 min/side 10-12 min/side Salchica Italiana, Bratwurst, Etc. 3-pulg 160˚F/71˚C+ 8-9 c/lado 10-12 c/lado
Chops 3-inch 145˚F/62˚C+ 5-6 min/side 7-9 min/side
Chuleta 3-pulg 145˚F/62˚C+ 5-6 c/lado 7-9 c/lado
Roasts 3-7 lbs 1-inch 145˚F/62˚C+ 17-19 min/side 22-25 min/side
Asada 3-7 lbs 1-pulg 145˚F/62˚C+ 17-19 c/lado 22-25 c/lado
Tenderloin 2-4 lbs 3-inch 145˚F/62˚C+ 12-14 min/side 18-22 min/side
Lomo 2-4 lbs 3-pulg 145˚F/62˚C+ 12-14 c/lado 18-22 c/lado
Spare Ribs 1-inch 160˚F/71˚C+ 18-22 min/side 22-24 min/side
Costilla al gusto 1-pulg 180˚F/82˚C+ 18-22 c/lado 22-24 c/lado
Poultry Aves
Chicken, [Bone-in] Pieces 3-inch 165˚F/73˚C+ 13-14 min/side 15-17 min/side
Chicken, ½-in Boneless/Skinless Breasts 3-inch 165˚F/73˚C+ 11-13 min/side 14-15 min/side Pollo, [Con Hueso] Piezas 3-pulg 165˚F/73˚C+ 13-14 c/lado 15-17 c/lado
[Thicker add 2 mins per ½ in] Pollo, ½-pulgada Sin Hueso/Sin Piel 3-pulg 165˚F/73˚C+ 11-13 c/lado 14-15 c/lado
[Si es mas gruesa agregue 2 min. por ½ pulg]
Chicken, Whole 2-5 lbs 1-inch 165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Turkey, Whole 8-10 lbs 1-inch 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pollo, Completo 2 lbs 1-pulg 165˚F/73˚C+ 17-21 min/lb 22-24 min/lb
Turkey, Whole 11-16 lbs
1-in rack,
165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pavo, Completo 8-10 lbs 1-pulg 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb
3-in SS Ring 1-in Altura de la Parrilla, 165˚F/73˚C+
Turkey, Breasts 5-7 lbs 1-inch 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb Pavo, Completo 11-16 lbs 3-pulg Anillo Extendor 10-12 min/lb 14-16 min/lb
Eggs 1-inch 160˚F/71˚C+ 13 min at 300˚F N/A Pavo, Pechuga 5-7 lbs 1-pulg 165˚F/73˚C+ 10-12 min/lb 14-16 min/lb
Huevos 1-pulg 165˚F/73˚C+ 13 min a 300˚F N/A
Seafood
Fish, Steaks & Fillets ½ lb 3-inch 145˚F/62˚C+ 5-6 min/side 7-9 min/side
Mariscos
Shrimp & Scallops 3-inch 145˚F/62˚C+ 3-4 min/side 4-5 min/side Pescado, Steaks & Fillets 1-pulgada de grueso 3-pulg 145˚F/62˚C+ 5-6 min/lado 7-9 min/lado
Lobster Tails 4 oz [Small] 3-inch 145˚F/62˚C+ 4-5 min/side 6-8 min/side Camarones & Vieiras 3-pulg 145˚F/62˚C+ 3-4 c/lado 4-5 c/lado
Crab Legs 3-inch 145˚F/62˚C+ 4-6 min/side 8-13 min/side Cola de Langosta 4 onzas [Pequeño] 3-pulg 145˚F/62˚C+ 4-5 c/lado 6-8 c/lado
Patas de Cangrejo 3-pulg 145˚F/62˚C+ 4-6 c/lado 8-13 c/lado
Vegetables
Home Fries [½-in thick] 3-inch 140˚F/60˚C+ 10 min/side N/A Vegetales
Potato, Whole Med. Size 3-inch 140˚F/60˚C+ 30-40 min N/A Papas Fritas 3-pulg 140˚F/60˚C+ 10 c/lado N/A
Steamed Broccoli & Cauliflower 1-inch 140˚F/60˚C+ 10-15 min N/A Papas, Entera Mediana 3-pulg 140˚F/60˚C+ 30-40 min N/A
[Oven-Safe Dish with Glass Lid or Foil] 1-pulg 140˚F/60˚C+ 10-15 min N/A
Broccoli y Coliflor al Vapor
Squash, Acorn, Butternut & Spaghetti 1-inch 140˚F/60˚C+ 25-35 min 35-40 min [Un plato apto para horno con tapa de vidrio o lámina]

NUWAVE PRO PLUS

Roasted, 1-inch 140˚F/60˚C+ 15-20 min N/A Calabaza
Onion, Garlic, Peppers,
1-pulg 140˚F/60˚C+ 25-35 min 35-40 min
Zucchini, and Yellow Squash Asado, 1-pulg 140˚F/60˚C+ 15-20 min N/A
Cebolla, Ajo, Chile Morron Rojo,
Frozen Ready-Made Foods
INFRARED OVEN
Calabacín, y Calabacín Amarillo
Chicken Wings,Tenders & Nuggets 3-inch 165˚F/73˚C+ 6-8 min/side Alimentos Congelados ya Preparados
Frozen Vegetables [In Oven-Safe Dish] 3-inch 6-8 min/side
Chicken Tenders & Nuggets 3-pulg 6-8 min/lado
Onion Rings 3-inch 6-8 min/side
6-8 min/lado
Manual & Complete Cookbook
Mozzarella Sticks 3-inch Vegetales Frisados [En un Plato para Horno] 3-pulg
6-8 min/side
Onion Rings 3-pulg 6-8 min/lado
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 Mozzarella Sticks 3-pulg 6-8 min/lado
PLEASE READ BOOKLET FOR COMPLETE INSTRUCTIONS. General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary. Hot Wings - Alitas de Pollo 3-pulg 6-8 min/lado
Copyright ©2016 by NuWave, LLC. All rights reserved. [Link] Item No. BQ 20600 Rev.04
Sugerencia: Volteé alimentos más LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS.
grandes a la mitad de la cocción. Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar. 26014
Copyright ©2015 by NuWave, LLC. All rights reserved. [Link] HQ-1507-02-A

Guía de Cocina Rápida Guía de Cocina Rápida y Manual y Recetario

y Fácil en Inglís Fácil en Español Completo BM 20600
BQ 20600 BQ 20600

Accesorios para el NuWave® Pro Plus

Infrared Oven

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

104 Partes y Accesorios

 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 22111
8x8 pulgadas
NuWave Oven Pro Plus Baking Book
Divisor para Hornear de Silicón 22112
Moldes de Silicón para Panquecillos 22113
(juego de 12)
Batidor 22115
Aro de Silicón para Hornear 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 [Link]. 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. Lock

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.

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

 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.

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.

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 • Si los alimentos del nivel superior
de mayor tiempo de cocción en la rejilla terminan de cocinarse más rápido, quite
que esté más cerca del elemento de calor la rejilla(s) de arriba y continúe cocinando
(como papas o zanahorias) y coloque las los alimentos de la parte inferior hasta que
verduras suaves en las rejillas inferiores estén listos.
(como champiñones o tomates).
• Para cocinar utilice platos poco
• Cuando elija la opción de cocinar en profundos o recipientes aptos para horno.
multiniveles, use combinaciones de
alimentos que tomen aproximadamente el • Para calentar pan, colóquelo en la rejilla
mismo tiempo para prepararse. Ejemplos: inferior o en la cacerola y cúbralo. Para
cerdo o pollo y rodajas de papa; tostarlo colóquelo en la rejilla superior.
pescado y tomates guisados; o carne de
res congelada con papas al horno.

108 Maual Del Usario

Modelos que contienen el Kit del Aro Extensor Cacerola Esmaltada de 10 pulgadas

Rejilla de 2 pulgadas
La Rejilla de 2 pulgadas para el
NuWave Pro Plus Oven puede ser Rejilla para
Cocinar de
usada en una variedad de formas. 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 Aro Extensor de Acero Inoxidable de 3 pulgadas
para cocinar en multiniveles.
Nota: La rejilla de 2 pulgadas sólo
se puede usar en las posiciones y
• Sin el Aro Extensor la rejilla de 2
para los propósitos mostrados abajo.
pulgadas puede también facilitar el
Cualquier otro uso podría afectar la
cocinar en multiniveles creando una
calidad y tiempo de la cocción.
tercera superficie para cocinar entre la
cacerola y la parte inferior de la rejilla Cuidado y Uso
de 3 pulgadas. El Aro Extensor de Acero Inoxidable no
debe ser limpiado con ningún limpiador
• Usted puede utilizar dos rejillas de
cáustico, pero es seguro para lavar
2 pulgadas extras sobre y debajo en el lavavajillas.
de la rejilla de 3 pulgadas, la cual es
especialmente útil para deshidratar.

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

Rejillas para Cocinar Rejillas para Cocinar

de 2 y 3 pulgadas 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.
Maual Del Usario 109
 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.
e 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.

110 Maual Del Usario

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.

Maual Del Usario 111

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.

112 Maual Del Usario

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
[Link] | help@[Link]

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)

Maual Del Usario 113

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 help@[Link] 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: help@[Link]

114 Maual Del Usario

 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) 0.01% por peso

Cromo Hexavalente (Cr-VI) 0.1% por peso

Bifeniles Polibrominados (PBB) 0.1% por peso

Éteres Difenílicos Polibrominados (PBDE) 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

[Link]/[Link]

Normas RoHS 115

 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 La Pinza de Acero Inoxidable para Pizza NuWave
Pizza NuWave El resorte y mango de fácil agarre le
¡Dos grandes utensilios en uno! El permitirán sujetar de forma segura los aros
Servidor para Pizza NuWave le permitirá de acero inoxidable de 10 pulgadas
rebanar y servir su pizza fácilmente cerrados, ¡permitiéndole voltear sus pizzas,
por sus múltiples superficies cortantes calzones, quesadillas y muchos más de
de acero inoxidable y su mango de fácil forma segura!
agarre.
La Funda de Silicón para Pizza NuWave
La Tabla para Cortar 100% Hornee la costra de su pizza primero
de Bambú NuWave para no cocinar de más el queso o sus
La exclusiva tabla para cortar de ingredientes favoritos. La superficie suave
bambú evitará daños a su barra, le no se pegará al queso y también recopilar
ahorrará dinero y ayudará a proteger la grasa no deseada (cumple con las
el medio ambiente. Esta tabla es normas FDA).
multifuncional con un lado plano * Su orden puede incluir sólo algunos de
para rebanar pizzas y pan y un lado los productos arriba mencionados. Para
acanalado para cortar frutas, verduras adquirir este producto llame a Servicio a
u otros alimentos jugosos. Clientes de NuWave, LLC al
1-877-689-2838 u ordene en línea en
[Link]

116 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 117

 Tabla de Preparación Rápida y Fácil en Inglés

©2018 NuWave, LLC • All Rights Reserved • [Link] Item No. 20600-05-OG • 01-11-18

118
Tabla de Preparación Rápida y Fácil en Español

119
LIBRO DE COCINA
COMPLETO DEL
HORNO NUWAVE

120
 Consejos Generales
Consejos Generales
Este libro de recetas contiene Puede generarse la acumulación de
información valiosa que te ayudará a vapor al cocinar comida que contenga
empezar a incorporar el Horno Infrarrojo mucha humedad, como verduras o
de NuWave Pro Plus en tu vida diaria. pescado.
Hemos provisto recetas fáciles de
preparar, junto con consejos útiles Cuando tu ciclo de cocción está
en el comienzo de cada sección que completo, por favor acordarse de
te ayudarán a lograr los resultados levantar la cúpula para que el vapor se
perfectos de cocción en todo momento. canalice lejor de tu cara.
Tambien visitar NuWaveCookingClub.
com para otros excelentes consejos y Para mantener crujiente la comida
vídeos instructivos. preparada, tales como rollos de huevo,
pollo o pizza, remover la cúpula
Los contenedores metálicos, papel de inmediatamente después de la cocción.
aluminio o cualquier plato apto para el
horno pueden ser usados en el Horno El tiempo es la clave para la perfección
Infrarrojo NuWave Pro Plus. Los rayos con el Horno NuWave. Tener en cuenta
infrarrojos no penetrarán a través de que todas las pautas son solamente
estos materiales. El papel de aluminio de pautas, y puede ser necesario
peso liviano trabaja mejor para proteger ajutarlas dependiendo de la situación
platos poco profundos y ollas. Cubrir específica. Al cocinar platos más
la comida con papel de aluminio para grandes tales como asado u otros tipos
proteger del oscurecimiento más que de comida con grosor variante, los
preferido. Tener en cuenta que el calor tiempos sugeridos de cocción pueden
circulará de todas maneras, pero el necesitar ser extendidos. Cocinar con
aluminio hará que el tiempo de cocción incrementos de 3-4 minutos y revisar
de la comida abajo sea más lento. después de cada intervalo.

121
 Huevos con Chorizo Pollo al Romero
Recetas

2 huevos grandes 4 cucharadas de romero

3 onzas de chorizo 4 cabezas grandes de ajo, molidas
2 cucharadas de salsa 4 cucharadas de mantequilla
2 onzas de queso Monterrey jack un pollo de 3 libras
rayado sal y pimienta al gusto
salsa picante al gusto
Afloje el pellejo utilizando un palillo
Comprima el chorizo en las orillas
chino o una espátula de plástico,
de un plato. Rompa los huevos al
introduciéndola entre la piel y la carne.
centro y añada la salsa y el queso en
Mezcle el romero, el ajo y la mantequilla
la parte de arriba. Coloque el plato
hasta que se derrita. Vierta la mezcla
en la rejilla de 1-pulgada y cocine a
de mantequilla debajo del pellejo y de
350˚F por 10 minutos o hasta que los
masaje a todo el pollo. Colóquelo, con
huevos estén listos.
la pechuga boca abajo, en la rejilla de
(1 porción)
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 Camarones a la Cerveza

Recetas
Mantequilla 1 libra de camarones crudos*
4-6 onzas de pechuga 4 dientes de ajo machacados
2 cucharadas de mantequilla 1 taza de cerveza
4 cucharaditas de perejil picado 1 cucharada de sazonador Old Bay
sal y pimienta al gusto Coloque todos los ingredientes en un
Coloque el pollo en un plato ovalado plato para pay y póngalo en la rejilla
no profundo y agregue los otros de 3-pulgads. Hornee a 350˚F por 7
ingredientes. Coloque el plato en la rejilla minutos. Congelado: 12 minutos.
de 3-pulgada y cocine a 350˚F por 8
minutos. *El tiempo de cocción puede variar de
(1 porción) acuerdo al tamaño de los camarones.
Camarones grandes: pelados y limpios.
Sírvalos calientes o fríos. Camarones
Pollo al Limón pequeños para pelarse y comerse: Sin
4 pechugas o muslos de pollo pelar, sírvalos frescos.
jugo de un limón (4 porciones)
1 taza de vermouth seco o vino blanco
sazonador de pimienta limón
sal y pimienta al gusto
Camarones con Limón
1 cucharada de maizena 12 camarones grandes, pelados y limpios
jugo de medio limón
Coloque el pollo en un recipiente de 2 cucharadas de aceite de oliva
tamaño adecuado sobre la rejilla de 1 cucharadita de pimienta-limón
3-pulgada. Agregue el vino y el jugo
de limón sobre él. Espolvoree con el Coloque todo en un tazón y póngalo en la
sazonador. Hornee a 350˚F por 35 rejilla de 3-pulgada. Cocine a 350˚F por 6
minutos volteándolo una vez. Para minutos, revuelva levemente.
hacer la salsa ponga los jugos en (2 porciones)
un tazón y revuelva con la maizena.
Caliente por 1-2 minutos o hasta que Cangrejo Fundido
espese.
(4 porciones) 2 tazas de cangrejo cocido
(atún o camarón)
¼ taza de mayonesa
½ taza de apio picado
Muslos de Pollo Fritos ¼ taza de cebollitas picadas
4 muslos grandes u 8 pequeños 1 cucharadita de jugo de limón
taza de leche descremada sal y pimienta al gusto
½ taza de pan rallado 4 rebanadas de pan blanco ligeramente
2-4 cucharadas de margarina tostadas
½ taza de queso Monterey gratinado
Sumerja cada muslo en la leche y
luego páselo por el pan. Colóquelos Mezcle el cangrejo, la mayonesa, el apio,
expandidos en una cacerola engrasada las cebolletas y el jugo de limón. Agregue
y rocíe con mantequilla. Coloque la sal y pimienta al gusto. Divida la mezcla
cacerola en la rejilla de 1-pulgada y entre las 4 rebanadas de pan y ponga
hornee a 350˚F por 15 minutos. Voltee también el queso encima de cada una de
el pollo y cocine por otros 15 minutos o ellas. Coloquelas directamente en la rejilla
hasta que el jugo se seque. de 3-pulgadas y hornee a 350˚F por 4
(4 porciones) minutos o hasta que se calienten bien y el
queso se derrita.
(4 porciones)

123
 Elote Estilo Mexicano Papas a la Parmesana
Recetas

4 elotes 2 papas para hornear grandes

¼ taza de mantequilla derretida aceite de oliva al gusto
¼ taza de mayonesa sal y pimienta al gusto
½ taza de queso Cotija rallado o queso ½ taza de queso Parmesano
fresco Corte ½ pulgada a los cuatro extremos
4 cuartos de limón (opcional) de las papas para hacerlas en forma
chile en polvo o pimentón dulce al gusto rectangular. Corte (a lo largo) papas
sal y pimienta al gusto de ½-pulgada y agrégueles aceite de
oliva, sal y pimienta. Colóquelas en la
Coloque los elotes en la rejilla de rejilla de 3-pulgada y hornee a 350˚F
3-pulgada yáselos a 350˚F por 5 por 20 minutos o hasta que queden
minutos de cada lado. Saque los elotes crujientes (voltéelas a la mitad del
e inmediatamente únteles la mantequilla tiempo). Antes de servirlas agrégueles
y la mayonesa. Espolvoree el queso, el el queso Parmesano.
chile en polvo, sal y pimienta al gusto. (2-4 porciones)
Sirva con trozos de limón.
(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)

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Albóndigas Cena Mexicana

Recetas
1 libra de carne molida 1 onzas de arrachera, pollo o cerdo
1 taza de crutones 1 cebolla española grande
½ taza de salsa de spaghetti preparada 1 pimiento verde
2 dientes de ajo picados 1 pimiento rojo
½ cebolla amarilla mediana, picada 1 pimiento amarillo
1 cucharada de hierbas italianas secas sal y pimienta al gusto
2 huevos grandes 1 paquete de sazonador mezclado para
¼ taza de queso Parmesano rayado tacos o fajitas
8 onzas de queso Mexicano o Cheddar
Mezcle todos los ingredientes y forma rayado
bolitas de 1-pulgada. Colóquelas en la 1 paquete de tortillas
rejilla de 3-pulgada y hornee a 350˚F salsa de su elección
por 10-12 minutos (volteándolas si lo
desea). Corte todos los vegetales y la carne
(6-8 porciones) en tiras de 3-pulgada x ¼-pulgada.
Espolvoree la carne con el sazonador.
Coloque en la rejilla de 3-pulgadas los
Carnitas vegetales alrededor y la carne al centro,
2 (4 onzas) de chuletas de cerdo puede encimarlos un poco. Hornee a
o bistec de paleta 350˚F por 8 minutos. Quite el domo y
1 cucharadita de orégano en polvo voltee las verduras y la carne. Coloque
1 cucharadita de sal de ajo las tortillas debajo en la cacerola bien
1 cucharadita de comino en polvo envueltas en papel aluminio. Hornee
nuevamente a 350˚F por otros 8
Unte las chuletas con las especies minutos o hasta que la carne esté lista.
y colóquelas dentro de un plato no Con cuidado abra el papel aluminio
profundo en la rejilla de 3-pulgada. y coloque las verduras y la carne en
Hornee a 350˚F por 15 minutos. las tortillas calientes, agregue queso y
Pase la carne a una tabla de cortar y salsa. Enróllelas y disfrute.
macháquela con un mazo hasta que
queden como tiritas. Regrese la carne Alternativa
al plato y cocine por otros 8 minutos. Las Quesadillas se pueden preparar
(2 porciones) 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
Cerdo en Mole cierre el papel aluminio. Coloque en la
1 chuleta de cerdo de 4-6 onzas cacerola o en la rejilla de 1-pulgada y
2 cucharadas de mole hornee a 350˚F por 8 minutos. Si desea
2 cucharadas de semillas de ajonjolí preparar más al mismo tiempo, vaya
cambiando paquetes de tortillas
Puede encontrar el mole en tiendas de en los diferentes niveles durante el
comida mexicana, éste da un suculento tiempo de cocción.
e interesante sabor a la carne de cerdo (2 porciones)
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)

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 Helado de Piña Caramelizado Manzana Crujiente
Recetas

4 rebanadas de piña fresca sin 4 manzanas peladas, sin hueso y

hueso (de 1” de grosor) rebanadas a un grosor de ⅛-pulgada
½ taza de azúcar morena ½ taza de harina
½ cucharadita de canela ½ taza de azúcar morena
2 cucharadas de crema espesa ½ taza de avena instantánea
4 bolas de helado de vainilla o de ¼ taza de mantequilla suavizada
yogurt de vainilla ¼ taza de azúcar granulada
1 taza de salsa de caramelo tibia ¾ cucharadita de canela

Coloque la piña en la rejilla de

3-pulgada. Espolvoree cada rebanada Engrase un recipiente redondo para
con azúcar y canela. Ponga un poco pastel de 9” y coloque en él las
de crema sobre ellas. Cocine a 350˚F rebanadas de manzana. En un tazón
por 4 ó 5 minutos o hasta que el mediano ponga la harina, el azúcar
azúcar burbujee y se dore. Coloque morena, la avena y la mantequilla y
las rebanadas en platos para servir y mezcle bien. Por otro lado, en otro plato
póngales encima el helado y la salsa pequeño mezcle el azúcar granulada
de caramelo. y la canela y espolvoréelas sobre las
(4 porciones) 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)

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