NuWave Pro Plus Infrared Oven User Manual

NuWave Pro Plus Infrared Oven User Manual

NuWave Pro Plus Infrared Oven

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.
WARNING
Electric shock hazard. Use with adequate electrical system. Do not use if cord or plug is damaged.
WARNING: All metal items in the oven, such as the Liner Pan and Cooking Rack, can get very hot during cooking. Please be careful when removing these items from a hot oven. Always wear oven mitts or use pot holders. Allow Liner Pan and Cooking Rack to cool completely before cleaning. The Dome opening may expand slightly when hot. In rare instances, the power head could detach itself from the Dome completely, thereby causing hot air to escape from between the Dome and the power head.
3

Table of Contents
Introduction ………………………………….. 6 Parts & Accessories ………………………. 7-9 Owner’s Manual …………………………. 10-18 RoHS Compliant …………………………….. 19 NuWave Supreme Pizza Kit ……………. 20-21 Quick & Easy Cooking Guide ……………. 22-23 Complete Cookbook (General Tips) ………… 24
Breakfast ……………………………….. 26
Easy Quiche Pie …………………………… 27 Cinnamon Breakfast Twists ………….. 27 Oven Omelette ……………………………… 27 NuWave Muffin Sandwich …………….. 28 Low-Cal French Toast ……………………. 28 Steak & Eggs ………………………………. 28 Ham & Cheese Strata …………………… 29 Nest Egg with Manchango ……………. 29 Ham & Eggs Scramble …………………. 29
Appetizers …………………………. 30 Sweet Party Mix …………………………… 31 Potato Skins ……………………………….. 31 Shrimp Rumaki ……………………………. 31 Sweet & Sour Cocktail Meatballs ……. 32 Skinny Pigs in a Blanket ………………… 32 Grilled Cheese…………………………….. 33 Baked Party Sweet Onion Dip ……….. 33 Tangy Mild Wings ………………………… 33 Prosciutto-Wrapped Shrimp Sticks …. 34 Savory Lil’ Smokies ………………………. 34 Ham & Cheese Pitas …………………….. 34 Taco-Flavored Chicken Wings ……… 34 Spicy Grilled Shrimp Skewers ……….. 35 Jumbo Lump Crab Cakes …………….. 35 Hot Artichoke Dip ………………………… 36 Italian Purses …………………………….. 36 Crab & Parmesan Wontons ………….. 37 Chicken Nachos ………………………….. 37
Dehydration ………………………. 38
Dehydrating Fruit ………………………… 38 Dehydrating Vegetables ………………. 38 Spiced Pecans ……………………………. 39 Beef Jerky …………………………………… 40 Trail Mix ……………………………………… 40
Pizza ………………………………. 41
Italian Pizza Burger …………………….. 42 Goat Cheese Pizza ………………………. 42 Gorgonzola Pizzettas …………………… 42 Mexican Pizza ……………………………… 42 Pizza Boats ……………………………….. 43 Calzones ……………………………………… 43 Mini Spinach Calzones ………………… 44 Pita Pizza ………………………………….. 44
Vegetables ………………………… 45 Mexican Elote ……………………………. 46 Haricots Almondine …………………….. 46 Zucchini & Onions Au Gratin …………. 46
4

Vegetables Continued Asparagus with Parmesan Crust …… 47 Sweet Potato Casserole ………………. 47 Artichoke Feta Tortilla Wraps ……….. 48 Stuffed Peppers with Tofu …………… 49 Roasted Vegetables Sandwich ……. 49 Roasted Herb Potatoes ……………….. 50 Cauliflower, Chickpeas & Olives ……. 50 Roasted Butternut Squash ………….. 50 Roasted Asparagus ……………………. 50 Stuffed Baked Potatoes with Bacon .. 51 Parmesan Basil Tomatoes …………… 51 Double Stuffed Cheesy Potatoes …… 52 Ricotta Spinach Rolls ………………….. 52 Gratin Dauphinois ………………………. 53 Eggplant, Zucchini & Tomato Tian …… 53 Aparagus, Mushrooms & Potatoes ….. 54 Eggplant Parmesan Casserole …….. 54 Caramelized Onions ……………………. 55 Parmesan Fries ………………………….. 55 Cheese Stuffed Tomatoes …………….. 55 Corn Soufflé ……………………………….. 56 Mixed Vegetables Casserole ……….. 56 Broiled Zucchini Slices ………………… 57 Balsamic Glazed Carrots ………………. 57
Poultry ……………………………. 58
Spicy Buffalo Chicken Sandwiches … 59 Oven-Fried Chicken …………………… 59 Chicken Tenders with Wasabi Sauce … 60 Thai Chicken …………………………….. 60 BBQ Chicken …………………………….. 60 Chicken with Mushrooms & Peppers . 61 Breaded Chicken Breast ……………… 61 Cornish Hens, Artichokes & Potatoes .. 62 Cilantro Garlic Chicken Breast ……… 62 Buttery Chicken Breast ……………….. 63 Chicken Curry …………………………….. 63 Caraway Duck with Raspberry Sauce 63 Nutty Breading Chicken Breast ……. 64 Low-Fat Crunchy Filled Chicken …… 64 Air Fried Honey Ginger Chicken …….. 65 Italian-Style Chicken…………………….. 65
Beef ……………………………….. 66 Glazed Beef Ribs ………………………. 67 Honey Citrus Glazed Veal Chops ….. 67 Foolproof Standing Rib Roast ………. 67 London Broil ………………………………. 67 Grilled Cheeseburgers ………………… 68 Yankee Pot Roast ……………………….. 68 Japanese Style Steak …………………. 68 Beef & Andouille Burgers …………….. 69 Homestyle Meatloaf ……………………. 70 Three-Meat Fajita Dinner …………….. 70 Pepper Steak ……………………………… 71 Corned Beef Brisket ……………………. 71 Classic NuWave Pot Roast ………….. 71 Beef & Corn Casserole with Noodles …. 72 Baked Reuben Sandwich ……………. 72 Japanese Style Steak …………………. 72 Boneless Rump Roast ………………… 73

Pork ……………………………….. 74
Baked Ham in Cola ……………………… 75 Asian Marinated Pork Chops ………… 75 Pork Chops with Mustard Sauce …… 76 Adobo Cutlets …………………………….. 76 Thai Pork Tenderloin …………………… 76 Kielbasa Casserole with Rice………….. 77 Avocado BLTs …………………………….. 77 Italian Sausage with Peppers ……….. 78 Hot Dogs …………………………………… 78 Chilied Pork Chops ……………………… 79 Glazed Spareribs ……………………….. 79 Seafood ……………………………. 80
Tuna Noodle Casserole ………………… 81 Simple Sole ……………………………….. 81 Shrimp with Lemon …………………….. 81 Shellfish Medley …………………………. 81 Sweet Chili Scallops …………………… 82 Clams & Sausage ……………………….. 82 Lemon Salmon with Mango Salsa ….. 83 Grilled Salmon & Fresh Basil ………… 83 Lobster Termidor ………………………… 83 Peppered Tuna with Hoisin Sauce ….. 84 Tuna with Fresh Orange Salsa ……… 84 Artichoke Topped Tilapia ……………… 85 Bass wtih Fennel ………………………… 85 Cheesy Crab Melts ……………………… 86 Ancho Chili Crusted Salmon Tacos …. 86
Lamb ………………………………. 87 Herb Stuffed Lamb Chops ……………. 88 Lamb Chops with Feta & Tomatoes … 88 Lamb with Pesto …………………………. 89 Lamb & Ham ………………………………. 89 Lamb Kabobs …………………………….. 89 Curried Lamb ……………………………… 89
Desserts …………………………… 90
Pumpkin Whoopie Cookies ………… 91 Pound Cake ………………………………….92 Latin Lace Florentines Cookies ……. 92 Easy Lemon Cookies ………………….. 93 Country Road Bar Cookies ………….. 93 Bread Pudding with Whiskey Sauce .. 94 Almond Tart ……………………………….. 94 Angel Food Cake ……………………….. 95 Apple Crisp………………………………….. 95 Golden Ginger Nut Lemon Bars ……. 96 Blueberry Streusel Coffee Cake ……. 97

Contendio
Introducción …………………………. 102 Partes & Accessorios ……………………. 103-105 Maual Del Usario ……………………… 106-113 Normas RoHS ………………………… 114 Equipo Supremo para Pizza ……….. 115-117 Tabla de Preparación Rápida y Fácil ….. 118 Recetas …………………………………… 120
Huevos con Chorizo ……………….. 122 Pollo al Romero ………………………. 122 Enchiladas de Pechuga de Pavo …… 122 Pechuga de Pollo a la Mantequilla … 123 Pollo al Limón ………………………… 123 Muslos de Pollo Fritos ……………… 123 Camarones a la Cerveza …………..123 Camarones con Limón ………………. 123 Cangrejo Fundido …………………….. 123 Elote Estilo Mexicano ………………… 124 Papas a la Parmesana ………………. 124 Tacos de Salmón ………………………. 124 Albóndigas …………………………………. 125 Carnitas ……………………………………… 125 Cerdo en Mole …………………………. 125 Cena Mexicana ………………………… 125 Helado de Piña Caramelizado …….. 126 Manzana Crujiente …………………….. 126

5

Welcome to the NuWave of Cooking
Congratulations on the purchase of your NuWave Oven Pro Plus! This book contains detailed instructions and images to help you get started using this revolutionary product, designed to help individuals and families “Live Well for Less®.” It is also filled with great recipes and time-saving tips that empower you to prepare delicious gourmet meals in half the time it would take when using a regular oven.
Cooking is fast and easy with the NuWave Oven Pro Plus from NuWave, LLC. This versatile countertop appliance combines infrared, conduction and convection heat to save time and energy, while creating healthier meals by allowing fats and oils to drip away from the food. Cooking in the NuWave requires neither preheating nor defrosting. Just place frozen food in the oven and press the buttons to program time and temperature. For added convenience, the oven utilizes a layered cooking system that enables multiple foods to cook at the same time without mixing or mingling flavors.
We invite you to visit www.NuWaveCookingClub.com for more cooking tips and shared recipes from the NuWave culinary team, as well as for information on parts and accessories for your NuWave. Our mission is to exceed expectations by developing innovative new products, using the most advanced technology, that allow consumers to “Live Well for Less®.”
We value every NuWave Oven customer. You’ve purchased your oven because you want to save time, money and energy while enjoying healthier, great tasting meals. To show our gratitude and lifetime commitment to you, we have created NuWaveCookingClub.com exclusively for our customers. This site is hosted by our Executive Chef and features recipes, step-by-step instructional cooking videos and more. You can also visit www. NuWaveNow.com to see more innovative products developed by the makers of the NuWave Oven. We hope you enjoy using your NuWave Oven Pro Plus.
6 Introduction

Parts for the NuWave® Oven Pro Plus
Power Head – 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 Black with Silver Accents

Cool to Touch Base 26004 Black with Silver Accents

Dome 22049

12-inch Enamel Liner Pan 26010

1-inch/3-inch Reversible Cooking Rack 26008

Power Dome 22050

Quick & Easy Cooking Guide All cooking times are based on a temperature of 350°F/176°C

Beef & Lamb Roasts 2-10 lbs

Rack Height Internal Temp.

Fresh

1-inch

125-130°F/51-54°C
130-135°F/54-57°C
135-140°F/57-60°C 155°F/68°C+

15-17 min/lb Rare 17-19 min/lb Med. Rare 19-20 min/lb Medium 21+ min/lb Well Done

Frozen
20-21 min/lb Rare 21-22 min/lb Med. Rare 22-23 min/lb Medium 24+ min/lb Well Done

Burgers ½-in thick
Steaks 1-in thick
Pork Ham [Precooked] Sausage Bacon Italian, Bratwurst, Etc. Chops Roasts 3-7 lbs Tenderloin 2-4 lbs Spare Ribs Poultry Chicken, [Bone-in] Pieces Chicken, ½-in Boneless/Skinless Breasts
[Thicker add 2 mins per ½ in] Chicken, Whole 2-5 lbs Turkey, Whole 8-10 lbs Turkey, Whole 11-16 lbs Turkey, Breasts 5-7 lbs Eggs

3-inch 3-inch

160°F/71°C+ 5-7 min/side

125-130°F/51-54°C
130-135°F/54-57°C
135-140°F/57-60°C 155°F/68°C+

5-6 min/side Rare 6-7 min/side Med. Rare 7-8 min/side Medium 9+ min/side Well Done

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

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

145°F/62°C+ 160°F/71°C+ 160°F/71°C+ 160°F/71°C+ 145°F/62°C+ 145°F/62°C+
145°F/62°C+ 160°F/71°C+

16-18 min/lb 5-8 min/side 5-6 min/side 8-9 min/side 5-6 min/side 17-19 min/side 12-14 min/side 18-22 min/side

20-23 min/lb 8-10 min/side N/A 10-12 min/side 7-9 min/side 22-25 min/side 18-22 min/side 22-24 min/side

3-inch 3-inch
1-inch 1-inch 1-in rack, 3-in SS Ring 1-inch 1-inch

165°F/73°C+ 165°F/73°C+
165°F/73°C+ 165°F/73°C+ 165°F/73°C+ 165°F/73°C+ 160°F/71°C+

13-14 min/side 11-13 min/side
17-21 min/lb 10-12 min/lb 10-12 min/lb 10-12 min/lb 13 min at 300°F

15-17 min/side 14-15 min/side
22-24 min/lb 14-16 min/lb 14-16 min/lb 14-16 min/lb N/A

Seafood
Fish, Steaks & Fillets ½ lb Shrimp & Scallops Lobster Tails 4 oz [Small] Crab Legs

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

145°F/62°C+ 145°F/62°C+ 145°F/62°C+ 145°F/62°C+

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

7-9 min/side 4-5 min/side 6-8 min/side 8-13 min/side

Vegetables

Home Fries [½-in thick]
Potato, Whole Med. Size Steamed Broccoli & Cauliflower [Oven-Safe Dish with Glass Lid or Foil] Squash, Acorn, Butternut & Spaghetti Roasted, Onion, Garlic, Peppers, Zucchini, and Yellow Squash

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

140°F/60°C+ 140°F/60°C+ 140°F/60°C+
140°F/60°C+ 140°F/60°C+

10 min/side 30-40 min 10-15 min
25-35 min 15-20 min

N/A N/A N/A
35-40 min N/A

Frozen Ready-Made Foods

Chicken Wings,Tenders & Nuggets

3-inch

165°F/73°C+

6-8 min/side

Frozen Vegetables [In Oven-Safe Dish]

3-inch

6-8 min/side

Onion Rings

3-inch

6-8 min/side

Mozzarella Sticks

3-inch

6-8 min/side

TIP: Flip larger food items halfway through cooking.

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

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

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

Item No. BQ 20600 Rev.04

English Quick & Easy Cooking Guide BQ20600

Dome Holder 22020

Tabla de Preparación Rápida y Fácil 350°F/176°C para todos los alimentos

Res & Cordero Roasts 2-10 lbs

Altura de la Parrilla Temp. Interno

1-pulg

125-130°F/51-54°C
130-135°F/54-57°C
135-140°F/57-60°C 155°F/68°C+

Hamburguesas de ½-pulgada de grueso 3-pulg

160°F/71°C+

Bistec de 1-pulgada de grueso Puerco

3-pulg

125-130°F/51-54°C
130-135°F/54-57°C
135-140°F/57-60°C 155°F/68°C+

Jamón Salchicha Tocino Salchica Italiana, Bratwurst, Etc. Chuleta Asada 3-7 lbs Lomo 2-4 lbs
Costilla al gusto Aves

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

140°F/60°C+ 140°F/60°C+ 180°F/82°C+ 160°F/71°C+ 145°F/62°C+ 145°F/62°C+ 145°F/62°C+
180°F/82°C+

Pollo, [Con Hueso] Piezas Pollo, ½-pulgada Sin Hueso/Sin Piel [Si es mas gruesa agregue 2 min. por ½ pulg]
Pollo, Completo 2 lbs Pavo, Completo 8-10 lbs Pavo, Completo 11-16 lbs Pavo, Pechuga 5-7 lbs Huevos

3-pulg 3-pulg

165°F/73°C+ 165°F/73°C+

1-pulg

165°F/73°C+

1-pulg

165°F/73°C+

1-in Altura de la Parrilla, 3-pulg Anillo Extendor

165°F/73°C+

1-pulg

165°F/73°C+

1-pulg

165°F/73°C+

Fresca

Congelada

15-17 min/lb Rare 17-19 min/lb Med. Rare 19-20 min/lb Medium 21+ min/lb Well Done

20-21 min/lb Rare 21-22 min/lb Med. Rare 22-23 min/lb Medium 24+ min/lb Well Done

5-7 c/lado

8-9 c/lado

5-6 c/lado Rare 6-7 c/lado Med. Rare 7-8 c/lado Medium 9+ c/lado Well Done

10-11 c/lado Rare 11-12 c/lado Med. Rare 12-13 c/lado Medium 14+ c/lado Well Done

16-18 min/lb 5-8 c/lado 5-6 c/lado 8-9 c/lado 5-6 c/lado 17-19 c/lado 12-14 c/lado
18-22 c/lado

20-23 min/lb 8-10 c/lado N/A 10-12 c/lado 7-9 c/lado 22-25 c/lado 18-22 c/lado
22-24 c/lado

13-14 c/lado 11-13 c/lado
17-21 min/lb 10-12 min/lb 10-12 min/lb 10-12 min/lb 13 min a 300°F

15-17 c/lado 14-15 c/lado
22-24 min/lb 14-16 min/lb 14-16 min/lb 14-16 min/lb N/A

Mariscos
Pescado, Steaks & Fillets 1-pulgada de grueso Camarones & Vieiras Cola de Langosta 4 onzas [Pequeño] Patas de Cangrejo

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

145°F/62°C+ 145°F/62°C+ 145°F/62°C+ 145°F/62°C+

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

7-9 min/lado 4-5 c/lado 6-8 c/lado 8-13 c/lado

Vegetales

Papas Fritas

3-pulg

Papas, Entera Mediana Broccoli y Coliflor al Vapor

3-pulg 1-pulg

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

Calabaza

1-pulg

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

1-pulg

Alimentos Congelados ya Preparados

Chicken Tenders & Nuggets Vegetales Frisados [En un Plato para Horno] Onion Rings Mozzarella Sticks Hot Wings – Alitas de Pollo

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

140°F/60°C+ 140°F/60°C+ 140°F/60°C+
140°F/60°C+ 140°F/60°C+

10 c/lado 30-40 min 10-15 min
25-35 min 15-20 min

N/A N/A N/A
35-40 min N/A
6-8 min/lado 6-8 min/lado 6-8 min/lado 6-8 min/lado 6-8 min/lado

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

LEA EL INSTRUCTIVO PARA INSTRUCCIONES COMPLETAS. Estas son instrucciones únicamente. No utilizar como rectas. Las instrucciones pueden variar.
Copyright ©2015 by NuWave, LLC. All rights reserved. www.NuWaveNow.com

26014 HQ-1507-02-A

Spanish Quick & Easy Cooking Guide BQ20600

NUWAVE PRO PLUS INFRARED OVEN
Manual & Complete Cookbook
Complete Cookbook & Manual BM20600

NuWave® Pro Plus Oven Accessories

Extender Ring Kit
3-PC Kit includes (26012): 10-inch Enamel Baking Pan 2-inch Cooking Rack 3-inch Stainless Steel Extender Ring
2-PC Kit includes (26009): 2-inch Cooking Rack 3-inch Stainless Steel Extender Ring

22047 26007 26011
26007 26011

8 Parts & Accessories

NuWave® Pro Plus Oven Accessories

NuWave Supreme Pizza Kit 22104

Kit includes: Stainless Steel Pizza Flipper Silicone Pizza Liner Stainless Steel Pizza Server 100% Bamboo Cutting Board

22042 22105 22106 22107

NuWave Oven Pro Plus Baking Book

NuWave Pro Plus Baking Kit 26019

Kit includes:

8×8-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 Twister 22093

NuWave Party Mixer 22193

NuWave Pro Plus Carrying Case 26016
To order, call our Customer Service Line at: 1.877.689.2838, or order online at www.NuWaveNow.com. Please provide the item name and number to ensure that your purchase is processed accurately.
Parts & Accessories 9

NuWave® Oven Pro Plus Assembly Guide
Connecting Power Head to Dome
1. Place Power Head on rim of the Dome 2. Lock it into place by rotating the Power
Head clockwise until the locking lugs are engaged.
Assembling the Full NuWave Oven
Place Base Tray on a firm, stable surface, but never on a stovetop.
Place Liner Pan inside Base Tray. When doing so, make sure the handles are in the dropped down position. If the handles are not fully dropped, the Dome may not fit over the Base properly.
Place dual level Cooking Rack in the Liner Pan according to cooking requirements.
Place food on Rack.
Place Dome with Power Head over food, connecting to the Base Tray. The Dome should fit evenly onto the Base.
Set cook time and temperature according to recipe requirements.

Lock

10 Owner’s Manual

BEFORE USING:
Prior to the first use of your NuWave Oven, wash Dome, Liner Pan, Base, and Cooking Rack in warm soapy water or run through a dishwasher cycle.
IMPORTANT – Do not wash or immerse Power
Head in water or cycle through dishwasher. The outer surface may be cleaned by wiping carefully with a damp dishcloth or sponge.

How to Install and Use Dome Holder
Make sure the Power Head is tightly locked onto the Dome. The whole assembly can be easily lifted and put aside as shown in steps 1, 2 and 3.
Step 1
Place Dome Holder under either side of Base handle.
Step 2
Make sure both feet of the Dome Holder are situated inside the handle, and the Dome Holder is resting horizontally on a flat surface.

Step 3
Place the assembled Power Head and Dome at a 45° angle on the holder as shown.
Note: Do not leave Dome in Dome Holder for an extended period of time.

Cooking Instructions
Only lift Dome by the handles on the Power Head. Once the Power Head and the Dome are assembled, the handles will allow you to lift both together when removing or checking food. When removing Liner Pan after cooking, be extremely careful and always use oven mitts.
For best results, follow the time, temperature, and Cooking Rack height instructions provided in the cooking chart and recipe book. No preheating required.

Owner’s Manual 11

Models Containing 3-inch Extender Ring
If your NuWave Oven included a 3-inch Extender Ring, the Ring can be used for multi-level cooking or for oversized food items that may not fit under the standard Dome. Generally, foods (such as a ham or turkey) that exceed 10 pounds would require the use of the Extender Ring for optimal cooking.

Directions
The Extender Ring should be positioned between the original Dome and the Base. The addition of the Extender Ring will expand the NuWave Oven’s available cooking space by approximately 440 cubic inches when using the 3-inch Ring. When adding the Extender Ring to the NuWave Oven, make sure it fits snugly onto the Dome. When the Ring is placed under the Dome incorrectly, the overlapping edges will not fit together properly. Please use caution when using the Ring. If improperly used, heat or steam could escape from Oven which could cause burns or alter the necessary cooking times of your foods. The Extender Ring should only be used as an accessory item with the NuWave Oven. It is not intended to serve as a replacement for the Dome, Base, or any other components of the NuWave Oven.

General Rules
· Place foods that require the longest cooking time on the rack closest to the heating element (ex. potatoes, carrots), and place soft vegetables on the lower racks (ex. mushrooms, tomatoes).
· When choosing the multi-level cooking option, use food combinations that take roughly the same amount of time to prepare. Examples: pork or chicken and potato wedges; fish and stewed tomatoes; or frozen beef with baked potatoes.

· If top layer foods finish cooking earlier, remove rack(s) from above and continue cooking bottom foods until done.
· Use shallow or oven-safe dishes for cooking.
· To warm bread, place it on the bottom rack or Liner Pan and cover. To bake bread, place bread on the top rack.

12 Owner’s Manual

Models Containing Extender Ring Kit
2-inch Rack The 2-inch Rack for the NuWave Oven Pro Plus can be used in a variety of ways.
· It can be the primary rack with or without the Extender Ring.
· With the Extender Ring, it can be positioned on top of or under the 3-inch rack for more multi-level cooking space.
· Without the Extender Ring, the 2-inch rack can also facilitate multi-level cooking by creating a third cooking surface between the Liner Pan and the bottom of the 3-inch rack.
· You may use two extra 2-inch racks above and below the 3-inch rack, which is especially useful for dehydrating.

10-inch Enamel Baking Pan
2-inch Cooking Rack 3-inch Stainless Steel Extender Ring
Note: The 2-inch rack is only to be
used in the positions and purposes shown below. Any other uses may affect cooking time and quality.
Care and Use
The Stainless Steel Extender Ring should not be cleaned with any harsh abrasive, but it is dishwasher safe.

3-inch Cooking Rack

1-inch Cooking Rack

2-inch & 1-inch Cooking Rack

2-inch & 3-inch Cooking Rack

3-inch & 2-inch Cooking Rack

CAUTION

Do not touch the Dome or any surface on the cooking area during operation. The air inside the Dome can reach 350°F (177°C) which makes the surface very hot and may cause burns. Do not open the Dome or remove the power head while the NuWave Oven is operating. Turn off the power
before removal.

Owner’s Manual 13

General Use Instructions
· Do not place the Pro Plus or any associated parts directly on your stove top, inside a conventional oven or in contact with any other direct heat source. Damage may result.
· Make sure the unit is plugged into a properly grounded outlet and that the cord is not touching any heated objects.
· Be certain that Liner Pan has been properly placed within the Base. · Metal, glass or silicone dishes and pans, and all other oven-safe materials used in a
conventional oven may be utilized in the NuWave Pro Plus. · Always place the Dome back onto the Base when finished cooking.
Directions for the NuWave® Oven Pro Plus
Control Panel in Power Source
“0” should appear on LCD display when program is clear.
Quick Start
To start cooking, press the Cook Time Button, enter time as desired, then press Start. Default is programed at 350ºF. If cooking at any other temperature, Cook Temp Button will be needed.
Start Cooking
Set appropriate temperature and time, then press Start to begin cooking. The remaining cooking time will appear in the display panel, and the colon symbol between the hours and minutes will blink. The oven will automatically stop cooking when the time has expired, and a “beep” will alert you to that fact.
Pause/Clear Cooking
To pause the Oven, press the Pause/Clear Button once. The remaining cooking time will stay listed on the display panel but the colon will not blink. To stop or to clear cooking time, press the Pause/Clear Button twice. Cooking functions will cease immediately, remaining time will be fully cleared, and a “0” will appear.
14 Owner’s Manual

°F/°C Conversion
The default temperature setting is Fahrenheit (°F) but the NuWave Oven Pro Plus can display Celsius (°C) as well.
1. Press and hold Cook Temp for 3 seconds to activate °F/°C conversion mode. The LED Display will display “350” and TEMP will be flashing.
2. The LED Display will display °F, beep once and TEMP will be illuminated for 5 seconds. If no further action is taken, the Oven will automatically exit °F/°C conversion mode.
3. While in °F/°C conversion mode, press 0 to change the LED display to °C at which point the Oven will give off one single long beep.
4. Press 0 once more to change back to °F, if desired. 5. Once the desired temperature setting is set, do not press any buttons for 5 seconds or
press Clear to exit °F/°C conversion mode. 6. The new temperature setting (°F or °C) will become the default setting until changed,
even if the Oven is powered off.
Cook Time Function
1. Press the Cook Time Button. The TIME indicator will flash in the right corner of the display panel and “0” will be illuminated on the LED display.
2. Enter the time in hours and minutes by pressing the corresponding numerals then press Start. For example, 1 hour and 30 minutes would be entered by pressing 1,3,0 and the display panel will show 1:30. For 5 minutes just push 5; for 46 minutes, push 4, 6. If the number needs to be corrected, clear the entry by pressing the Pause/Clear button twice. Then re-enter the correct numbers and press Start.
3. While cooking, you may change the cooking time at anytime by pressing Cook Time, TIME will begin flashing. Enter the desired cooking time, the LED display will show the remaining cooking time, TIME will be illuminated and the colon will be flashing.
NOTE: When cooking at temperatures between 100°F and 324°F, the maximum cooking time is 9 hours and 59 minutes. When cooking at temperatures between 325°F and 350°F, the maximum cooking time is 2 hours. If a cooking time longer than 2 hours is entered when cooking in this temperature range, the NuWave Oven Pro Plus will default back to 2 hours.
Cook Temp Function
1. The default cooking temperature is 350°F (177°C). 2. To change the cooking temperature, press Cook Temp. The LED Display will display
350°F (177°C) and TEMP will be flashing. 3. Select your desired cooking temperature. The temperature can be adjusted by 1
degree within the NuWave Oven Pro Plus’s temperature range. The minimum temperature is 100°F (38°C) and the maximum temperature is 350°F (177°C). TEMP will continue to flash on the LED Display. 4. While cooking, you may change the cooking temperature at any time by pressing Cook Temp. The colon in the LED Display will disappear, TIME will be illuminated and TEMP will be flashing. The current cooking temperature will be displayed for 3 seconds. During that time, you may enter a new cooking temperature of your choice. 5. While cooking, only Cook Time, Cook Temp and Pause/Clear buttons can be used. 6. The cooking temperature cannot be changed after pressing Delay or Reheat.
Owner’s Manual 15

Delay Function
After setting your temperature and time, you can delay the program before cooking starts. When entering Delay function, it will always be the first function. The delay function is only for cook time and delaying start time. When you enter in desired cook time, cook temperature, then Delay, Delay will be illuminated and Time will blink on the LCD display. Input delay time and press Start. Delay stops blinking and remains on until time expires. It is possible to delay a program for up to 9 hours and 59 minutes. If the delay countdown reaches 0, the Oven will beep to signal the end.
Reheat Function
The default setting is programmed at 350ºF for 4 minutes. This function is perfect for reheating single portion-sized foods. To activate the reheat function, make sure programming is clear. The LCD display will read 0. Press the Reheat Button. This will activate the default setting. Press Start. Oven will “beep” 3 times once time has expired. For example, if you are warming leftover pizza, simply place the slice on the 3-inch rack, press Reheat, then Start. If you are warming a rice or noodle dish, place a single-serving amount in an oven-safe container (glass, metal, silicone). For softer rice or noodles, add a sprinkle of water and cover with foil.
Warm Function
After the initial cooking time is complete, you may keep foods warm. When entering Warm function, it will always be the last function. The default setting is programmed at 155° for 2 hours. In “WARM mode, only the TIME can be adjusted.
· If you wish to adjust the time BEFORE the “WARM” function is operating, you can do this by simply pressing “WARM”, and then enter the desired time on the numeric keypad, then press “start”.
· If you wish to adjust the time DURING the “WARM” function, press “WARM”, then enter the desired time on the numeric keypad. The Pro Plus Oven will automatically begin countdown.
You may program the oven to keep foods warm for up to 9 hours and 59 minutes. Once the initial cooking cycle is finished, the oven will “beep” twice before switching to the Warm function.
CLEANING AND CARE INSTRUCTIONS
Unplug the unit before cleaning. The Dome and all other parts, except the Power Head, are dishwasher safe. Protect the metal and plastic surfaces; do not use abrasive cleaners or scouring pads. Clean after each use. The outer surface of the Power Head can be cleaned by wiping with a damp cloth.
IMPORTANT – Do not wash or immerse Power Head in
water or cycle through dishwasher. The outer surface may be cleaned by wiping carefully with a damp dishcloth or sponge.
16 Owner’s Manual

IMPORTANT TIPS:
1. Check the power outlet to ensure proper operation. NuWave Oven uses up to 1500 watts/12.5 amps. Do not operate the unit simultaneously with other major appliances plugged into the same outlet.
2. Check the cooking temperature if Oven is cooking too slowly. 3. The electrical plug must be properly inserted into the outlet. 4. Always turn off and unplug the oven before washing. 5. Moisture may accumulate inside Dome if food is not promptly removed once cooking
time has expired. Steam/moisture buildup can be avoided through prompt removal of cooked foods. 6. Do not rest Dome in Dome Holder for extended period of time, as it could warp. Always replace Dome on Base Tray promptly after removing food.
From the NuWave Chef:
For best results, we recommend that the food (meats, poultry, and fish) is removed immediately from the oven after cooking to rest. Resting prevents overcooking, and taking the time to let the food rest will ensure that it is moist, tender, and juicy at the desired doneness. Remove the food from the oven; place it on a plate or serving platter; and cover it loosely with a foil. This will allow the juices that were driven to the center of the food during cooking to be redistributed throughout the food and reabsorbed. Be careful not to wrap the food too tightly as that may result in sweating and will lead to loss of moisture you want to keep in the food. Resting times will vary depending on the size of the food. As a general rule, roasts and whole chickens should rest 15 to 30 minutes before carving. Steaks, chops, and chicken breasts should rest at least 5 minutes. A
good rule of thumb is rest 1 minute for every 3.5 oz.
THE NUWAVE® OVEN PRO PLUS COOKING SYSTEM
To obtain warranty service, contact the service department at this toll free number: 1-877-689-2838 NuWave, LLC 1755 N. Butterfield Rd. Libertyville, IL 60048, U.S.A. www.NuWaveNow.com | [email protected]
THE MANUFACTURER WARRANTS
The infrared cooking system including power head, Dome, Cooking Rack, Liner Pan, Base, and all electrical components are to be free from defects and workmanship under normal household use, when operated in accordance with the Manufacturer’s written instructions provided with each unit for one (1) year from date of purchase. The Manufacturer will provide the necessary parts and labor to repair any part of the infrared cooking system at NuWave, LLC Service Department. After the expiration of the warranty, the cost of the labor and parts will be the sole responsibility of the owner.
THE WARRANTY DOES NOT COVER
The non-stick coating (if applicable) on any part of the cooking system. The Limited Warranty is voided if repairs are made by an unauthorized dealer or the serial number data plate is removed or defaced. Normal deterioration of finish due to use or exposure is not covered by this Warranty. This Limited Warranty does not cover failure, damages or inadequate performance due to accident, acts of God (such as lightning), fluctuations in electric power, alterations, abuse, misuse, misapplications, corrosive type atmospheres, improper installation, failure to operate in accordance with the Manufacturer’s written instructions, abnormal use or commercial use.
Owner’s Manual 17

TO OBTAIN SERVICE
The owner shall have the responsibility to: Pay for all services and parts not covered by the warranty; Prepay the freight to and from Service Department for any part or system returned under this warranty; Carefully package the product using adequate padding material to prevent damage in transit. The original container is ideal for this purpose. Include in the package the owner’s name, address, daytime telephone number, a detailed description of the problem, and your “RGA number.” (Call 1-877-689-2838) or e-mail [email protected] to obtain the RGA (Return Goods Authorization number). Provide the cooking system model & serial number and proof of date of purchase (a copy of the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION
The Manufacturer’s obligation under this Limited Warranty is limited to repairing or replacing any part of the infrared cooking system expressly covered by this Limited Warranty which upon examination is found to be defective under normal use. The Limited Warranty is applicable only within the continental United States and only to the original purchaser of the manufacturer’s authorized channels of distribution. THE LIMITED WARRANTY MAY NOT BE ALTERED, VARIED OR EXTENDED EXCEPT BY A WRITTEN INSTRUMENT EXECUTED BY THE MANUFACTURER. THE REMEDY OF REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS LIMITED WARRANTY IS EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE LIABLE FOR ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON, WHETHER OR NOT OCCASIONED BY NEGLIGENCE OF THE MANUFACTURER, INCLUDING WITHOUT LIMITATION, DAMAGES FOR LOSS OF USE, COSTS OF SUBSTITUTION, PROPERTY DAMAGE, OR OTHER MONEY LOSS.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation exclusions may not apply. This Limited Warranty gives specific legal rights, and there may also be other rights which vary from state to state. EXCEPT AS OTHERWISE EXPRESSLY PROVIDED ABOVE, THE MANUFACTURER MAKES NO WARRANTIES EXPRESSED OR IMPLIED ARISING BY LAW OR OTHERWISE, INCLUDING WITHOUT LIMITATION, THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE TO ANY OTHER PERSON. READ YOUR OWNER’S MANUAL. IF YOU STILL HAVE ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE PRODUCT, PLEASE CONTACT NuWave, LLC
1-877-689-2838 Monday email: [email protected]
18 Owner’s Manual

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

RoHS Restricted Materials

Material & Toxicological Profile Lead (Pb)

Maximum Concentration 0.1% by weight

Mercury (Hg)

0.1% by weight

Cadmium (Cd)

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 www.rohsguide.com/rohs-faq.htm

Owner’s Manual 19

The NuWave Supreme Pizza Kit*
Frozen, Fresh, Thick or Thin…
We love baking pizza in the NuWave Oven so much we’ve created these tools so you can bake the best tasting pizza ever! Achieve hot, fresh, better-than-just-delivered pizza at home…
AS EASY AS 1 – 2 – 3 when you use your NuWave Oven and the Supreme Pizza Kit! Whether you prefer your pizza thin, regular or deep dish…your NuWave Oven, along with the Supreme Pizza Kit, will do the trick!

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

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

The NuWave 100% Bamboo Cutting Board The unique bamboo cutting board will spare damage to your countertops and help protect the environment. This board is multi-functional with a flat side for cutting pizzas and breads and a grooved side for cutting fruits, vegetables and other foods with juices.
20 Supreme Pizza Kit

The NuWave Silicone Pizza Liner
Bake your pizza crust first without overcooking your cheese or favorite toppings. The slick surface will not stick to cheese, and also collects unwanted grease (complies with FDA regulations).
*Your order may contain only some of the above items. To purchase this product, call NuWave, LLC Customer Service at 1-877-689-2838 or order online at www.NuWaveNow.com

How to Use the NuWave Pizza Flipper & Pizza Liner with your NuWave® Oven
Note:
Make sure the reversible rack is positioned as the 3-inch rack in the NuWave Oven.
1. Place the Pizza Liner over the top of your pizza. 2. Place pizza upside down on the 3-inch rack. Cook at 350ºF, until crust of pizza is a light brown in color.
3. When using Pizza Flipper, start with the Pizza Flipper open and slide under the Pizza Liner and over the top of the crust. 4. Using the handle, close the Pizza Flipper until pizza is securely held.
5. While gripping the handle, rotate the pizza and Pizza Liner completely around and set pizza back on the rack crust side down. The pizza should now be right side up. 6. Remove the Pizza Liner and cook at 350ºF for 3-5 minutes or until cheese is melted to your preference.
Care & Use
The Pizza Flipper, Pizza Liner, Pizza Server and Bamboo Cutting board should be washed with mild soap and water. It should not be cleaned with harsh abrasives. Allow utensils to dry completely before using or storing.
Caution
The edges of the spatula and pizza cutter are sharp. Always cut away from your body. Serrated edges are sharp, and should not be used for support.
Supreme Pizza Kit 21

English Quick & Easy Cooking Guide

©2018 NuWave, LLC · All Rights Reserved · www.nuwavenow.com
22

Item No. 20600-05-OG · 01-11-18

Spanish Quick & Easy Cooking Guide 23

THE NUWAVE OVEN
COMPLETE COOKBOOK
24

General Tips
This recipe book contains valuable information that will help you start incorporating the NuWave Oven Pro Plus into your daily life. We’ve provided easy-to-prepare recipes, along with helpful tips at the beginning of each section that will help you achieve perfect cooking results every time. Also visit NuWaveCookingClub.com for other great tips and instructional videos.
Metal containers, aluminum foil or any oven-safe dish can be used in the NuWave Oven Pro Plus. The infrared rays will not penetrate through these materials. Lightweight aluminum foil works best for lining shallow dishes and pans. Cover food loosely with aluminum foil to protect from browning more than preferred. Keep in mind that heat will still circulate, but the foil may slow the cooking time of the food beneath.

General Tips
Steam buildup can occur when cooking foods that contain a lot of moisture, like vegetables or fish. When your cooking cycle is complete, please remember to lift the Dome so that steam is channeled away from your face. To keep prepared foods crisp, such as egg rolls, chicken tenders or pizza, remove the Dome immediately after cooking.
Timing is the key to perfection with the NuWave Oven Pro Plus. Keep in mind that all cooking guidelines are just that, and may need to be adjusted depending on the specific situation. When cooking larger dishes such as roasts or other foods with varying thickness, suggested cooking times may need to be extended. Cook in 3-minute increments and check after each interval.
Using a meat thermometer is always essential for checking the internal temperature of the meat.

25

Breakfast

Tips for Breakfast
Bacon: Cook at 350°F on the 3-inch rack for 5-6 minutes per side. Sprinkle on brown sugar 5 minutes before finished for a sweet taste. For easy cleanup, place aluminum foil in the Liner Pan. Once the grease solidifies, discard the foil. Egg substitutes can be used in any recipe. 1 egg equals ¼ cup egg substitute. To warm pre-made muffins, breads or pastries, simply wrap in aluminum foil and place in the Liner Pan during the last 2 minutes of cooking time. Toast bagels, English muffins or bread by placing on the 3-inch rack and cook at 350°F for about 3-5 minutes.
26

Easy Quiche Pie
Serves: 6
1 cup ham, chopped 4 large mushrooms, medium
chopped 1 cup loosely packed spinach 1 cup Swiss cheese, shredded ½ cup Bisquick 1 cup milk ½1 3teaspoon pepper 2 eggs
Directions: 1. Place ham, mushrooms and
spinach in oven-safe dish, silicone liner or foil and place on 3-inch rack. 2. Cook at 350°F for 6-8 minutes. 3. While ham mixture is cooking, mix Bisquick, milk, pepper and eggs. 4. Pour egg mixture in 8×8-inch silicone baking pan. 5. Stir cooked ham, mushroom, and spinach into baking pan. 6. Sprinkle cheese on top. 7. Place pan on 1-inch rack and bake at 350°F for 18-20 minutes, or until knife can be inserted and center comes out clean. 8. Let stand for 5 minutes before serving.
Cinnamon Breakfast Twists
Serves: 4
1 (11-ounce) package frozen breadsticks
1 cup sugar 2 teaspoons cinnamon
Directions: 1. Mix sugar and cinnamon in medium
bowl; set aside. 2. Place breadsticks in sugar mixture
one at a time; toss to coat.

3. Hold breadstick by each end and twist.
4. Set on 3-inch rack and bake at 350°F for 12 minutes, turning once.
Tip: If you prefer softer twists, bake for 9 minutes.
Tip: For different flavors, brush a beaten egg onto breadsticks and sprinkle with sesame seeds, poppy seeds, or grated cheese.
Tip: Use butter to add more cinnamon sugar onto breadsticks.
Oven Omelette
Serves: 4
10 eggs ½ cup milk 6 ounces Cheddar cheese,
shredded 1 cup ham or bacon, finely
chopped ½ cup green pepper, chopped ¼ cup onion, chopped 1 tablespoon parsley
Directions: 1. In medium bowl, beat eggs and
milk until fluffy. 2. Stir in cheese, meat, green
pepper and onion. 3. Pour egg mixture into 8×8-inch
silicone baking pan. 4. Bake on 1-inch rack at 350°F for
12-15 minutes. 5. Let sit inside Dome for 1 minute
and then cut into desired sizes (Do not cut directly in silicone pan).
Tip: You can add any type of meat to this dish. Just finely chop it and drain the grease.
27

Breakfast

Breakfast

NuWave Muffin Sandwich
Serves: 2
2 large eggs 2 English muffins, split in half 2 slices Canadian bacon 2 slices American cheese Salt & pepper to taste
Directions: 1. Spray two large custard cups
with oil. 2. Crack one egg into each cup. 3. Gently break yolk. 4. Season with salt & pepper. 5. Place English muffin halves in
Liner Pan and place eggs on 3-inch rack. 6. Cook at 350°F for 5-6 minutes. 7. When timer goes off, place Canadian bacon on rack next to eggs. 8. Place cheese on muffins and cook for additional 2 minutes. 9. Assemble sandwiches & enjoy!
Tip: Replace Canadian bacon with frozen breakfast sausage patties.
Low-Cal French Toast
Serves: 6
½ loaf bread 1 (16-ounce) container egg substitute 1 cup corn flakes, crumbed
Directions: 1. Soak favorite bread in egg
substitute. 2. Coat in corn flake crumbs. 3. Place bread on 3-inch rack and
bake at 350°F for 10-12 minutes.
Tip: Top with low-calorie syrup or fruit and you can have a crispy, healthy, and delicious breakfast!

Steak & Eggs
Serves: 1
1 (4-ounce) sirloin steak Seasoned salt to taste ½ tomato, seeds removed 2 tablespoons Parmesan cheese,
grated 1 tablespoon butter 2 large eggs 1 scallion, thinly sliced
Directions: 1. Crack eggs in shallow, oven-safe
dish. 2. Break yolks and place in liner
pan. 3. Cut ¼ tomato from top, and sliver
from bottom, so tomato can stand upright. 4. Season steak and add cheese to tomatoes. 5. Place steak and tomatoes on 3-inch rack. 6. Cook at 350°F for 8-9 minutes per side for medium doneness.
Tip: When cooking from frozen, place frozen steak on 3-inch rack and cook at 350°F for 14-15 minutes. Add eggs and tomato and cook another 10 minutes.
Ham & Cheese Strata
Serves: 6-8
10 bread slices 1½ cups ham, cubed 6 ounces Swiss cheese, shredded 6 ounces Cheddar cheese,
shredded 4 eggs ½ teaspoon salt 1 teaspoon onion powder

28

1½ cups milk 1 teaspoon dry mustard ¼ teaspoon red bell pepper 1½ cups corn flakes 4 tablespoons butter, melted
Directions: 1. Trim crust from bread and layer
10-inch baking pan, or 8×8-inch silicone baking pan. 2. Layer ham and cheeses, alternating layers. 3. Mix eggs, milk and seasonings together. 4. Pour egg mixture over layers. 5. Let liquid soak into bread for 2 minutes. 6. Mix cornflakes and melted butter; sprinkle on top. 7. Bake on 1-inch rack at 350°F for 20 minutes to form crust. 8. When strata starts to brown, cover loosely with foil and finish cooking for an additional 10 more minutes. 9. When done, let sit for 1-2 minutes.
Ham & Eggs Scramble
Serves: 1
2 large eggs 3 ounces ham, chopped 2 tablespoons parsley, chopped 2 ounces Cheddar cheese,
shredded Salt & pepper to taste
Directions: 1. Mix all ingredients together in
shallow dish. 2. Place dish on 3-inch rack. 3. Cook at 350°F for 7-9 minutes. 4. Stir and continue to cook for 2
minutes.
Tip: For a spicy kick, add 3 ounces crumbled chorizo sausage.

Nest Egg with Manchego
Serves: 1 1 bread slice 1 teaspoon butter or cooking spray 1 egg 3 tablespoons Manchego cheese Directions: 1. Cut round large enough to fit an egg
from bread. 2. Flatten and press back into hole. 3. Butter both bread sides. 4. Place bread in oven-safe baking
pan on 3-inch rack. 5. Crack egg into hole and top with
black pepper and Manchego cheese. 6. Bake at 350°F for 10-11 minutes. 7. Serve with sliced bacon and fresh fruit. Tip: You can substitute any kind of
cheese. Tip: Use bottom of a juice glass, can
or round cutters to cut bread.
2299

Breakfast

Appetizers

Tips for Appetizers
Prepared foods from your grocer’s freezer section make great, easy snacks for appetizers or entertaining. These items are prepared to perfection on the 3-inch rack at 350°F for about 6-10 minutes per side. Some of the most popular choices include:
Hot wings Corn dogs Bagel bites Chicken tenders Poppers Potato skins Egg rolls Pot stickers French fries For the best grilled cheese sandwich, use the 3-inch rack and cook at 350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!
30

Appetizers

Sweet Party Mix
Yield: 6 cups
2 cups bite-size corn square cereal 2 cups bite-size rice square cereal 1 cup pretzel knots ½ cup sliced almonds ¼ cup packed brown sugar 1½ tablespoons butter 1½ tablespoons light-colored
corn syrup ¼ teaspoon baking soda ½ cup dried cranberries
Directions: 1. In large bowl, combine corn
cereal, rice cereal, pretzels and almonds; set aside. 2. In 3-quart sauce pan, combine brown sugar, butter and corn syrup. 3. Cook sugar mixture on Medium (275°F) heat and stir until mixture boils. 4. Continue boiling at moderate, steady rate, without stirring, for 3 additional minutes. 5. Remove saucepan from heat and stir in baking soda. 6. Pour sugar mixture over cereal mixture; gently stir to coat. 7. Pour cereal mixture into Liner Pan. 8. Bake at 350°F for 8-9 minutes. 9. Stir and cook for 5 additional minutes. 10. Lay hot party mix on large
buttered foil. 11. Once cool, break up pieces and
stir in dried fruit. 12. Store in an air-tight container.

Stuffed Potato Bites
Serves: 2
2 medium baked potatoes ¼ cup low-fat sour cream 1 packet ranch seasoning 1 cup Cheddar cheese, shredded Green onions (optional) Bacon pieces, cooked (optional)
Directions: 1. Bake potatoes on 1-inch rack at
350°F for 35-45 minutes. 2. Let cool for 5-10 minutes. 3. Cut potatoes lengthwise and scoop
out filling from skins. 4. Combine potato filling with sour
cream and seasoning mix. 5. Fill skins with mixture and
sprinkle with cheese. 6. Place skins on 3-inch rack and
bake at 350°F for 6-7 minutes, or until cheese is melted. 7. Add green onions and bacon.
Shrimp Rumaki
Serves: 6
6 slices bacon 24 small shrimp or 12 jumbo
shrimp, cut in half ¼ cup sliced water chestnuts
Directions: 1. Cut bacon into 4 equal pieces. 2. Lay each bacon piece onto
shrimp and chestnut slice. 3. Roll and secure with a toothpick. 4. Place shrimp on 3-inch rack and
cook at 350°F for 6-8 minutes per side.
Tip: Replace shrimp with tofu, chicken livers or mussels.

31

Appetizers

Sweet & Sour Cocktail Meatballs
Serves: 20
4 slices hearty white sandwich bread, torn into pieces
½ cup milk 2 large eggs ½ pound ground pork ½ cup fresh parsley, finely chopped 2 garlic cloves, minced 1 teaspoon salt 2 teaspoons pepper 2½ pounds lean ground beef 1 tablespoon vegetable oil 1 onion, minced 1 (28-ounce) can tomato sauce 2½ cups apricot preserves ¼ cup packed dark brown sugar 3 tablespoons Worcestershire
sauce 2 tablespoons Dijon mustard ¼ teaspoon red pepper flakes
Directions: 1. Using fork, mash bread, milk
and egg yolks in large bowl until smooth. 2. Add pork, parsley, garlic, salt and pepper; mix until incorporated. 3. Add beef and knead until combined. 4. Form mixture into 1¼-inch meatballs (makes about 80). 5. Place meatballs on 3-inch rack and bake at 350°F for 7-8 minutes per side. 6. While meatballs bake, place tomato sauce, apricot preserves, brown sugar, Worcestershire sauce, mustard and red pepper flakes in 3-quart sauce pan and mix well. 7. Heat sauce at 275°F to achieve simmer. 8. Let simmer for 15-20 minutes.

9. Place meatballs in sauce to coat, then place in chafing dish or in Liner Pan to serve.
Tip: Unless you have the Extender Ring Kit, you will need to bake the meatballs in stages. With the Extender Ring Kit, both the 1-inch and 2-inch racks to place the meatballs on each layer.
Skinny Pigs in a Blanket
Yield: 16 pigs in blankets
2½ cups reduced-fat all-purpose baking mix
¾ cup low-fat milk 8 reduced-fat chicken or turkey
hot dogs, cut in half
Directions: 1. Spray Liner Pan with non-stick
spray. 2. Combine baking mix and milk in
bowl until soft dough forms. 3. Turn onto surface, lightly
sprinkled with baking mix, and knead. 4. Roll dough into 8×12-inch rectangle. 5. Cut dough into 8 squares. 6. Cut each square in half to form 2 triangles. 7. Starting from narrow end, wrap each triangle around hot dog half. 8. Place in Liner Pan. 9. Bake at 350°F for 15-17 minutes.
Tip: You can serve with spicy mustard for added flavor.
Tip: You can make this using premade crescent dinner rolls.

32

Grilled Cheese
Serves: 1
2 slices wheat or white bread 1 tablespoon margarine or butter 2 slices American cheese
Directions: 1. Spread butter or margarine on
both sides of bread. 2. Place one piece on 3-inch rack,
buttered side down. 3. Place cheese atop bread and top
with remaining slice, buttered side up. 4. Grill at 350°F for 3-4 minutes per side.
Tip: Add your favorite meat such as ham, salami or turkey.
Baked Party Sweet Onion Dip
Yield: 6 cups
2 large onions, medium diced 2 cups Parmesan cheese, shredded 2 cups low-fat mayonnaise ½ teaspoon black pepper
Directions: 1. Mix all ingredients together in
10-inch baking pan. 2. Smooth ingredients flat and place
on 1-inch rack. 3. Bake at 350°F for 12-14 minutes,
or until the dish turns brown and bubbly. 4. Serve with your favorite crackers or bread.
Tip: You can substitute the ingredients with low fat cheese and mayonnaise.
Tip: Vidallia onions work the best and are available year-round.

Tangy Mild Wings
Serves: 2-4 2 pounds chicken wings 1 cup ketchup ¼ bead molasses ¼ cup soy sauce ½ teaspoon red pepper flakes ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon salt 3 tablespoons Worcestershire
sauce 3 tablespoons white vinegar Directions: 1. Mix all ingredients except chicken. 2. Add wings to sauce and coat
well. Reserve extra sauce for dipping. 3. Place chicken on 3-inch rack and cook on 350°F for 7-9 minutes per side for fresh or 8-10 minutes per side for frozen. 4. Serve with carrots, celery and Ranch or Blue cheese dressing. Tip: Add more cayenne pepper if
desired.
33

Appetizers

Appetizers

Prosciutto-Wrapped Shrimp Sticks
Yield: 6 skewers
48 medium shrimp, uncooked ¾ pound thinly sliced prosciutto 3 tablespoons olive oil 8 (6-inch) bamboo skewers
Directions: 1. Peel, devein, wash and remove
tails from shrimp. 2. Uncurl shrimp and wrap small
slice prosciutto neatly and snugly around each to cover. 3. Place shrimp on bamboo skewers; place skewers on 3-inch rack. 4. Using pastry brush, brush oil to coat each side. 5. Cook at 350°F for 5-7 minutes per side. 6. Sprinkle with black pepper.
Savory Lil’ Smokies
Yield: 50 sausages
¾ cup chili sauce ¾ cup grape jelly 4 teaspoons red wine 2 teaspoons dry mustard 1½ teaspoons soy sauce ½ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 pound little smoky sausages
Directions: 1. Combine all ingredients, except
sausages, into bowl and mix well until smooth. 2. Add sausages to sauce; coat well. 3. Pour sauce and sausages into Liner Pan. 4. Bake at 350°F for 6-7 minutes per side. 5. Serve with toothpicks.
34

Ham & Cheese Pitas
Serves: 4
4 (8-inch) pita bread rounds 4 thin slices ham, cut in half 4 slices sharp Cheddar or Swiss
cheese, cut in half 1 red onion, very thinly sliced 2 ripe tomatoes, very thinly sliced 1 tablespoon melted butter Paprika
Directions: 1. Cut pita rounds across center,
making 8 half circles. 2. Stuff each half with ham, cheese,
onions and tomatoes. 3. Using pastry brush, lightly butter
each piece. 4. Sprinkle with paprika. 5. Place directly on 3-inch rack and
cook at 350°F for 7 minutes per side, or until cheese has melted.
Taco-Flavored Chicken Wings
Yield: 30 wings
4 pounds chicken wings 1 pack taco seasoning 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons hot pepper sauce 1 cup guacamole or salsa (optional)
Directions: 1. In large, resealable plastic bag,
combine taco seasoning, oil and vinegar with hot pepper sauce. 2. Add chicken to sauce. 3. Seal bag and turn over to coat. 4. Let mixture sit in refrigerator for 30 minutes. 5. Place chicken on 3-inch rack and cook at 350°F for 8-10 minutes per side.
Tip: Serve with either guacamole or salsa.

Appetizers

Spicy Grilled Shrimp Skewers
Serves: 4
1½ pounds extra-large shrimp, peeled and deveined
4 tablespoons unsalted butter, melted and divided
¼ teaspoon cayenne pepper ½ teaspoon salt ½ cup hot pepper jelly 1 teaspoon grated zest 2 tablespoons lime juice 4 wooden skewers
Directions: 1. Wash and dry shrimp with paper
towel. 2. Thread shrimp on skewers and
brush with 1 tablespoon melted butter. 3. Season shrimp with salt and cayenne pepper. 4. Warm jelly in saucepan over Medium (275°F) heat until bubbling. 5. Remove jelly from heat and whisk in remaining butter, lime zest and lime juice. 6. Cover sauce and keep warm. 7. Place shrimp on 3-inch rack and cook at 350°F for 5-6 minutes per side for fresh or 7-8 minutes per side for frozen.
Tip: Adding fresh lime juice helps cut through the spice and sugar of hot pepper jelly for a tangy, balanced glaze.
Tip: Soak wooden skewers in oil, to prevent burning.

Jumbo Lump Crab Cakes
Yield: 4 large crab cakes
16 ounces jumbo lump crab meat ½1 8 cup fresh or canned white
bread crumbs 2 teaspoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoon lemon juice ½ teaspoon cayenne pepper 1 teaspoon crab seasoning Salt & pepper for taste
Directions: 1. Mix all ingredients except crab
meat. 2. Gently fold in crab meat, leaving
meat in chunks. Add more bread crumbs if desired. 3. Form into desired crab cake sizes. 4. Place on 3-inch rack and cook at 350 °F for 8-9 minutes.
Tip: Place over gourmet greens or with your favorite sauce.

35

Appetizers

Hot Artichoke Dip
Yield: 4 cups
1 cup mayonnaise ¼ cup minced fresh garlic clove 1 (8-ounce) package cream
cheese, softened 1 cup Parmesan cheese, grated
and divided 2 cups Monterey Jack cheese,
shredded 2 (6-ounce) jars artichokes hearts,
drained, divided and chopped
Directions: 1. In medium bowl, mix garlic,
mayonnaise, cream cheese, ¾ cup Parmesan cheese, 1 cup Monterey Jack cheese and artichokes. 2. Place in oven-safe dish. 3. Place on 1-inch rack and sprinkle remaining Parmesan and Monterey Jack cheese over top. 4. Bake at 350°F for 28-30 minutes, or until golden brown.

Italian Purses
Yield: 16 purses
2 (8-ounce) canned crescent rolls ½ pound Italian sausage or ground
beef, cooked and crumbled ½ cup Mozzarella cheese,
shredded ½ cup onions, sliced 1 tablespoon Italian herb seasoning 1 medium tomato, diced ½ teaspoon garlic powder
Directions: 1. Mix meat, cheese, onions, Italian
seasoning, tomato and garlic powder in a small bowl; set aside. 2. Separate dough into 8 triangles. 3. Place mixture by spoonful into each triangle. 4. Take each end of triangle and overlap top. 5. Pinch edges to seal in mixture. 6. Place 8 crescent roll purses on Liner Pan. 7. Bake at 350°F for 16-18 minutes. 8. Repeat for remaining eight purses.

36

Appetizers

Crab & Parmesan Wontons
Serves: 4
24 wonton wrappers 4 ounces lump crab meat,
pre-cooked 3 tablespoons Vidalia onion, grated 2 tablespoons Parmesan cheese,
grated 2 tablespoons parsley, chopped ¼ teaspoon black pepper Small bowl warm water
Directions: 1. In bowl, mix crab meat, onion,
Parmesan, parsley and pepper. 2. Lay 3 single wonton wrappers
on dry, clean surface and place tablespoon crab mixture into wrapper. 3. Using your finger or pastry brush, lightly spread water on wonton edges. 4. Fold into envelope, making sure points match up. 5. Press together and place on 3-inch rack. 6. Repeat process until all 24 are done. 7. Cook in batches at 350°F for 6-8 minutes per side.

Chicken Nachos
Serves: 2
2 chicken breasts, pounded to 1-inch thickness
½ cup red or green peppers, chopped
½ cup onions, sliced 1 large tomato, chopped 1 (7-ounce) can green chiles,
drained and diced 1 can small black olives, sliced
Directions: 1. Place chicken breast on 3-inch
rack. 2. Cook at 350°F for 10-12 minutes
per side for fresh or 14-16 minutes per side for frozen. 3. Shred chicken. 4. Spray Liner Pan with non-stick cooking spray. 5. Place tortilla chips in Liner Pan and layer with shredded chicken, cheese and vegetables. 6. Top with second cheese layer. 7. Cook chips at 350°F for 11-12 minutes or until cheese is melted. 8. Serve with salsa.

37

Dehydration & Nuts

Tips for Dehydration & Nuts
Roasting Nuts: Use pan on 3-inch rack and cook at 350°F. Pecan or almond pieces, 3-4 minutes. Coconut, unsweetened and shredded, 1-2 minutes. Whole nuts can be roasted in two layers: For example, start one layer in Liner Pan for 6 minutes and then place another pan, filled with nuts, on 3-inch rack and continue for another 5 minutes. This doubles the capacity!
Dehydrating: Alternate all foods when dehydrating. Non-stick cooking spray will help avoid sticking. When dehydrating, keep Dome open slightly to let moisture escape. Remove Dome promptly once your cycle has completed to ensure that moisture does not build up.
Adding foods to the 3-inch rack as well can increase amounts made. You need to alternate racks occasionally for even dehydrating times. Store all dehydrated foods in air-tight container in cool pantry. Fruits should be washed (minus bananas) and patted dry. Rub fresh lemon over apples to avoid browning.
Dehydrating Fruits
Bananas – ¼-inch thick, 150°F for 4 hours Pineapple – ¼-inch thick, 120°F for 8 hours Apples – ¼-inch thick, 150°F for 4 hours Apricots – Pit and halve, 150°F for 4½ – 5 hours Strawberries – Cut in half, 150°F for 2½ – 3 hours
Dehydrating Vegetables
Asparagus – Dehydrate at 120°F for 4½ hours Green Beans – Dehydrate at 120°F for 5½ hours Mushrooms – Dehydrate at 120°F for 4 – 5½ hours Summer squash – Cut ¼-inch slices, dehydrate at 120°F for 4½ – 5 hours Tomatoes – Halve and removes seeds, dehydrate at 120°F for 7½ – 8 hours Sweet Peppers – Cut into ½-inch long strips, dehydrate at 120°F for 7 hours
Herbs – Wash and dry. Leave on stems and place on racks. Place herbs on racks and dehydrate at 120°F for 1 hour for more delicate herbs like thyme, and cook for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from flying around.
38

Spiced Pecans
Yield: 2 cups
1 package taco seasoning mix 5 tablespoons sugar, divided ¼ teaspoon cayenne pepper, divided 2 teaspoons cinnamon ¼ cup orange juice 2 cups pecan halves
Directions: 1. Spray Liner Pan with oil. 2. In small saucepan, combine
1 tablespoon seasoning mix, 4 tablespoons sugar, teaspoon cayenne pepper and cinnamon; mix well. 3. Stir in orange juice. 4. Bring to boil over Medium (275°F) heat. 5. Once boil is reached, remove pan from heat. 6. Add pecans; stir until pecans are well coated.

7. Spread pecans evenly in Liner Pan. 8. Cook at 350°F for 7-8 minutes. 9. Immediately remove Dome and
stir pecans. 10. Continue cooking at 350°F for
additional 7-8 minutes. 11. While pecans cook, in small
bowl, combine remaining seasoning mix, 1 tablespoon sugar and teaspoon cayenne pepper. 12. Remove pecans from Oven. 13. Place pecans in bowl with seasoning mixture and toss. If pecans stick together, gently break them apart; continue to toss. 14. Spread pecans out on cooling rack. 15. Gently shake to remove any residual seasoning mixture. 16. Store in airtight container.

39

Dehydration & Nuts

Dehydration & Nuts

Beef Jerky
Yield: 1 pound
1 pound lean beef sliced thin (sliced lengthwise with the grain)
¼ cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon garlic powder 3 tablespoons liquid smoke Cayenne pepper to taste
Directions: 1. Place all ingredients in plastic
bag and marinate overnight. 2. Place beef pieces in Liner Pan and
3-inch rack, ensuring that no pieces are touching. 3. Dehydrate at 175°F for about 3 hours. 4. Tent Dome during last 5 minutes. 5. Pat jerky with paper towel to remove excess moisture. 6. Cool, and store.

Trail Mix
Yield: 11 cups
1 cup dried cranberries 1 cup dried blueberries 1 cup dried pineapple 1 cup dried apple pieces 1 cup peanuts 1 cup cashews 1 cup almonds 1 cup mini marshmallows 1 cup chocolate chips 1 cup peanut butter chips 1 cup white chocolate chips
Directions: 1. Dehydrate berries at 150°F for
2½-3 hours. 2. Dehydrate pineapple at 120°F for
8 hours. 3. Dehydrate apples at 150°F for
4 hours. 4. Mix all ingredients together in
large bowl. 5. To store, place in sandwich bags or
airtight containers.

40

Pizza

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

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

· Thick Crust Cook on 3-inch rack at 350°F for 22-26 minutes upside down, and right side up for 5-7 minutes.
· Deep Dish Cook on 3-inch rack at 350°F for 30 minutes upside down, and right side up for 15 minutes.

41

Pizza

Italian Pizza Burger
Serves: 5-6
½ cup pizza sauce, divided 1 egg, beaten ½ cup dry bread crumbs 2 teaspoons onion, dried & minced ½ teaspoon dried oregano ¼ teaspoon salt ½1 8 teaspoon pepper 1½ pounds ground beef 3 slices Mozzarella cheese, cut into
half moons 6 Kaiser rolls, cut into half moons
Directions: 1. In bowl, mix egg, breadcrumbs,
onion, oregano, salt, pepper and ground beef. 2. Form beef mixture into ½-inch thick patties. 3. Place patties on 3-inch rack and cook at 350°F for 7-8 minutes. 4. Flip burgers and cook at 350°F for additional 4 minutes. 5. Add cheese to burgers and cook for 1 minute. 6. Assemble burgers by placing each on bottom roll, pizza sauce on top and top roll.
Goat Cheese Pizza
Serves: 1-2
1 (8­10-inch) pizza crust, pre-baked
3 tablespoons tomato sauce 1 tablespoon basil, freshly chopped 2 ounces goat cheese, crumbled 2 ounces four cheese Italian blend,
crumbled
Directions: 1. Cook crust on 3-inch rack at
350°F for 5 minutes. 2. Spread sauce, cheese and basil
onto crust. 3. Cook at 350°F for 8-10 minutes.
42

Gorgonzola Pizzettas
Serves: 4
4 (7-inch) flatbreads or pita breads 1½ cups part-skim ricotta cheese 16 grape or cherry tomatoes, halved ¼ cup sliced basil ½ cup Gorgonzola cheese, crumbled
Directions: 1. Place 1 pita on 3-inch rack. 2. Top pita with tomatoes, basil and
cheese. 3. Cook on 350°F for 8-10 minutes. 4. Repeat for remaining pita.
Tip: Get creative and add broiled shrimp, chicken or other vegetables.
Mexican Pizza
Serves: 1
1 (8-9-inch) flour tortilla 2 tablespoons tomato sauce ½ teaspoon taco seasoning or
Mexican spice blend ½ cup fresh scallions, chopped ½ cup shredded Cheddar cheese Jalapeño peppers to taste
Directions: 1. Place tortilla on 3-inch rack. 2. Mix sauce together with spice
blend and spread onto tortilla. 3. Arrange jalapeños and scallions
over sauce. 4. Top with cheese. 5. Cook at 350°F for 8-10 minutes.

Pizza

Pizza Boats
Serves: 3-4
4 (6-inch long) slices French bread ¾ cup pizza sauce ½ cup Parmesan cheese, grated 4 slices provolone or Mozzarella
cheese
Directions: 1. Spray bread with oil and add
pizza sauce. 2. Place bread on 1-inch rack and
toast at 350°F for 6 minutes. 3. Add cheese and any desired
toppings. 4. Cook at 350°F for 8-10 minutes,
or until cheese is melted and slightly browned.
Tip: Replace French bread with English muffins.
Tip: Change up the flavor by adding sliced pepperoni, mushrooms, black olives, chopped bell peppers, etc.

Calzones
Serves: 2
1 tube refrigerated pizza dough 1 cup Mozzarella or Monterey Jack
cheese, shredded ½ cup premade spaghetti sauce ¾ pound cooked Italian sausage or
pepperoni ½1 8 cup onions, diced ½1 8 cup tomatoes, diced
Directions: 1. Roll dough and cut into 2 (6-inch)
disks. 2. Spray 2 (10-inch) square aluminum
foil sheets with oil and lay dough onto foil. 3. Place remaining ingredients in equal amounts onto each disk. 4. Fold over to form half moon shaped packets. 5. Wrap in foil and place on 1-inch rack. 6. Cook at 350°F for 10-12 minutes per side, or until the crust is crispy and brown.
Tip: If made in advance and frozen, add 3-4 minutes to cooking time.

43

Pizza

Mini Spinach Calzones
Serves: 12

Pita Pizza
Serves: 1

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

1 package (8-9-inch) soft pita bread 2 tablespoons tomato sauce ¼ cup parsley, freshly chopped 6-8 slices pepperoni ½ cup shredded Mozzarella cheese
Directions: 1. Place pita on 3-inch rack and
spread tomato sauce on top. 2. Top with parsley and pepperoni. 3. Sprinkle cheese over pita. 4. Cook at 350°F for 8-10 minutes.

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

Vegetables

Tips for Vegetables
Glass, oven-safe dishes are denser than metal, foil and silicone. Metal and foil also reflect heat so this will heat faster than glass, which absorbs heat. Silicone will absorb the heat instead of reflect, however it is thinner than oven-safe glass, so silicone will decrease the cooking time compared to an oven-safe glass dish. Keep in mind that cooking times may vary by several minutes depending on the size of the vegetables. Always select the freshest produce. Always wash vegetables thoroughly. Different types of cooking vessels will affect cooking times in different ways. Foods cooked in denser dishes require longer cooking times. Foods cooked in larger, shallow dishes require shorter cooking times. Foods cooked in deeper dishes require longer cooking times.
45

Vegetables

Mexican Elote
Serves: 2-4
4 ears of corn ¼ cup melted butter ¼ cup mayonnaise ½ cup Cotija cheese or Queso
Fresco, grated Chili powder or paprika to taste Salt & pepper to taste 4 lime wedges (optional)
Directions: 1. Place corn on 3-inch rack and
roast at 350°F for 7-8 minutes per side. 2. Remove corn and immediately pour butter on each ear. 3. Spread mayonnaise on corn. 4. Sprinkle corn with cheese, chili powder, salt and pepper to taste. 5. Serve with lime wedges.
Haricots Almondine
Serves: 6-8
12 ounces French green beans, trimmed and rinsed
2 tablespoons olive oil ¼ cup lemon juice ½ cup almonds, sliced 2 tablespoons butter, melted 1 cup crispy fried onion ringlets
Directions: 1. Place green beans in 8×8-inch
oven-safe dish and place dish on 1-inch rack. 2. Drizzle oil and lemon juice over beans. 3. Cook at 350°F for 8-10 minutes. 4. Top beans with almonds and onions. 5. Cook at 350°F for additional 3-4 minutes. 6. Serve immediately.

Zucchini & Onions Au Gratin
Serves: 2-4
1 large yellow onion, cut into ½-inch pieces
1 medium zucchini, cut into ½-inch slices
1 tablespoon olive oil ½ cup Cheddar cheese, shredded Salt & pepper to taste
Directions: 1. Place onion in Liner Pan and
drizzle with olive oil. 2. Cook at 350°F for 10-11 minutes,
stirring halfway through cooking process. 3. Layer zucchini onto onions. 4. Season with salt and pepper. 5. Cook at 350°F for 4-5 minutes. 6. Sprinkle with cheese and cook at 350°F for additional 2 minutes.

46

VVeeggetetaablbleess

Asparagus with Parmesan Crust
Serves: 6
1 pound asparagus 1 tablespoon extra virgin olive oil 1 ounce Parmesan cheese, shaved ¼ cup balsamic vinegar Black pepper to taste
Directions: 1. Wash and trim asparagus. 2. Toss asparagus in olive oil and
place on 3-inch rack. 3. Sprinkle cheese on asparagus
and cook at 350°F for 7-8 minutes. 4. Drizzle balsamic vinegar over asparagus and enjoy.
Tip: Cooking time may vary depending on the size of the vegetables.

Sweet Potato Casserole with Streusel Topping
Serves: 4-6
4 sweet potatoes ½1 3 cup and 3 tablespoons butter ½ cup sugar ½ cup brown sugar 2 eggs, slightly beaten ½ teaspoon salt 1 teaspoon vanilla ¼ cup and 1 teaspoon flour ¼ cup pecans, chopped
Directions: 1. Place sweet potatoes on 3-inch
rack and cook at 350°F for 40 minutes. 2. Let sweet potatoes cool for about 15 minutes. 3. Peel sweet potatoes. 4. Place them in medium bowl and mash. 5. Add cup butter, sugar, eggs, salt, vanilla and flour; mix well. 6. Place mixture in 1½-quart casserole dish. 7. Place dish on 1-inch rack and bake at 350°F for 20-22 minutes. 8. Combine ¼ cup flour, 3 tablespoons butter, brown sugar and pecans; mix well. 9. Remove Dome and stir casserole. 10. Spread streusel topping on
casserole. 11. Continue to bake for additional
12 minutes.

47

Vegetables

Artichoke Feta Tortilla Wraps with Chive Sauce
Yield: 24 Rolls
1 (14-ounce) can artichoke hearts, drained and finely chopped
½ cup cream cheese 3 green onions, thinly chopped ½3 cup Parmesan or Romano
cheese, grated ¼ cup feta cheese, crumbled 3 tablespoons pre-made pesto 8 (8-inch) whole tortillas 1 (7-ounce) jar sweet red peppers,
drained and cut into strips 1 (8-ounce) carton plain fat-free
yogurt 1 tablespoon chives, roughly
chopped
Directions: 1. Coat 8×8-inch silicone pan with
cooking spray; set aside. 2. In large bowl, stir together
artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese and pesto. 3. Place 2 tablespoons filling onto each tortilla. 4. Top with red pepper strips and roll up. 5. Arrange rolls in prepared baking dish. If desired, lightly coat rolls with cooking spray. 6. Place silicone pan on 3-inch rack cook at 350°F for 10-12 minutes, or until heated through. 7. While wraps are cooking, mix yogurt and chives in separate bowl; set aside. 8. Once cooked, cut each roll into thirds and arrange on serving platter. 9. Serve with yogurt and chive sauce.

Stuffed Peppers with Tofu
Serves: 4
1 cup brown rice 1 (12-ounce) package extra firm tofu,
drained and diced 1¾ cups marinara sauce, divided Salt & pepper to taste 4 bell peppers, ¼ tops cut off and
seeds removed 2 cups Mozzarella cheese, shredded
and divided 8 (½-inch) slices tomato
Directions: 1. Cook brown rice per package
directions. 2. Arrange peppers in baking dish. 3. Using wooden spoon or spatula,
press ¼ cup rice into each pepper half. 4. Layer with marinara sauce and 1 cup Mozzarella cheese. 5. Press 3 tablespoons tofu into pepper halves. 6. Place 1 tomato slice on each pepper. 7. Top peppers with remaining cheese. 8. Place baking dish on the 1-inch rack. 9. Cover and bake at 350°F for 18 minutes. 10. Uncover and bake at 350°F for 2-3 minutes or until tops are brown.
Tip: If cheese becomes too brown, tent with foil or parchment paper.
Tip: You can also place remaining cheese on the last 4 minutes of baking.
Tip: If you want to add meat to this dish, simply add ½ pound cooked and crumbled Italian sausage.

48

Vegetables

Roasted Spaghetti Squash
Serves: 4-5
1 spaghetti squash, cut in half crosswise and seeds removed
2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed
Directions: 1. Prepare squash; set aside. 2. Drizzle with olive oil. 3. Evenly divide sugar and salt
between both halves. 4. Bake spaghetti squash on 1-inch
rack at 350°F for 25 minutes. 5. To assemble, use fork to gently
remove stands. 6. Transfer to serving platter. 7. Drizzle with olive oil for garnish.
Tip: Cut ¼-inch thick sliver off end of the spaghetti squash so it can stand upright.
Tip: Pour a small amount of olive oil, about teaspoon, in the bulb of the squash. Using your finger, spread the oil along the stem and around the bulb. Pour off any remaining oil.
Tip: Depending on the size of the squash, you may have to bake in batches.
Tip: Hold spaghetti squash warm on serving platter with foil.

Roasted Vegetables Sandwich
Serves: 4
1 cup plain fat-free Greek-style yogurt
1½ tablespoons tahini 1 tablespoon fresh lemon juice ½ teaspoon ground cumin 1 teaspoon garlic, minced ½ teaspoon salt, divided 3 tablespoons olive oil ½ teaspoon Spanish smoked
paprika 12 large button mushrooms 2 tomatoes, halved horizontally 1 (1½-pound) eggplant, cut
lengthwise into 8 wedges 1 head of radicchio, quartered 1 medium onion, quartered ¼ teaspoon black pepper Fresh parsley, chopped (optional) 4 Kaiser Rolls
1. Combine yogurt, tahini, lemon juice, cumin, garlic and ¼ teaspoon salt in bowl and stir with whisk; set aside in refrigerator.
2. Combine oil and paprika in separate bowl.
3. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, radicchio and onion.
4. Grill vegetables at 350°F on 1-inch rack for 18-20 minutes.
5. Stir vegetables halfway through cooking process.
6. Place vegetables on platter; sprinkle with chopped parsley if desired.
7. Add sauce and serve with Kaiser rolls or Greek pita bread.

49

Vegetables

Roasted Herb Potatoes
Serves: 6

Roasted Butternut Squash
Serves: 4-5

2 pounds small new potatoes 2 tablespoons olive oil 1 tablespoon salt ½ teaspoon black pepper 2 tablespoons fresh rosemary,
coarsely chopped 4 cloves garlic, thinly sliced
Directions: 1. Cut potatoes into 1-inch pieces (if
potatoes are small, leave whole). 2. Place in large bowl and toss with
olive oil, salt, pepper, herbs and garlic. 3. Place potatoes on 3-inch rack and cook at 350°F for 20-22 minutes. 4. Pause halfway through cooking process and turn potatoes. 5. Finish cooking process by hitting Start Button.
Tip: You can use 1 teaspoon of your favorite dried herb.
Roasted Cauliflower, Chickpeas, & Olives
Serves: 4-6
5½ cups cauliflower florets 1 cup Spanish green olives, pitted 8 cloves garlic, coarsely chopped 1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained 3 tablespoons olive oil ½ teaspoon crushed red pepper ¼ teaspoon salt 3 tablespoons fresh flat leaf parsley
Directions: 1. Toss all ingredients in large bowl
and mix evenly to coat. 2. Place ingredients in Liner Pan. 3. Roast at 350°F for 20-22 minutes.

1 butternut squash, cut in half lengthwise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed
Directions: 1. Prepare squash; set aside. 2. Drizzle with olive oil. 3. Evenly divide sugar and salt
between both halves. 4. Bake butternut squash on 1-inch
rack at 350°F for 35 minutes. 5. To assemble, medium dice cooked
squash. 6. Transfer to serving platter. 7. Drizzle with olive oil for garnish.
Tip: Pour a small amount of oil, about teaspoon, in the bulb of the squash. Using your finger, spread the oil along the stem and around the bulb. Pour off any remaining oil.
Tip: Depending on the size of the squash, you may have to bake in batches.
Tip: Hold spaghetti squash warm on serving platter with foil.
Roasted Asparagus
Serves: 4
1 pound trimmed asparagus 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt ½ teaspoon black pepper
Directions: 1. Toss trimmed asparagus in olive
oil, salt and pepper. 2. Place asparagus on 3-inch rack. 3. Roast at 350°F for 6-8 minutes.

50

Vegetables

Stuffed Baked Potatoes with Bacon
Serves: 6
6 medium baking potatoes, washed and dried
1 cup milk, slightly heated 1 cup sharp Cheddar cheese, grated 3 tablespoons butter or margarine Salt & pepper to taste 2 tablespoons green onions, chopped 6 slices bacon, fried and crumbled
Directions: 1. Punch holes in potatoes with fork. 2. Bake potatoes on 1-inch rack at
350°F for 35-45 minutes. 3. Remove potatoes from oven and
cool for about 15 minutes, until you can handle them comfortably. 4. Slice off top of each potato and scoop out inside. 5. Mash well. Add butter, cheese, salt, pepper and milk; mix thoroughly. 6. Spoon potato mixture back into potato skins. 7. Bake on 1-inch rack at 350°F for 6-8 minutes. 8. Garnish with bacon and green onions.

Tip: Cook bacon on 3-inch rack at 350°F for 5-6 minutes per side.
Tip: Larger potatoes will take longer.
Parmesan Basil Tomatoes
Serves: 4
4 red tomatoes 2 tablespoons Parmesan cheese,
grated 3 tablespoons fresh basil, chopped 2 tablespoons olive oil Cracked black pepper to taste
Directions: 1. Trim top third from tomatoes just to
remove vine pit. 2. Trim thin slices from bottoms so
tomatoes can stand upright. 3. Mix remaining ingredients together. 4. Divide mixture evenly into tomatoes. 5. Place tomatoes on foil on 3-inch
rack. 6. Cook at 350°F for 8-10 minutes, or
until cheese bubbles and tomatoes are warm.

51

Vegetables

Double Stuffed Cheesy Potatoes
Serves: 4
4 russet potatoes, thoroughly washed
2 tablespoons butter ½ teaspoon salt ½8 teaspoon pepper ¼ cup sour cream ½ cup Cheddar cheese, shredded
and divided
Directions: 1. Cook potatoes on 3-inch rack at
350°F for 35-45 minutes. 2. Cool potatoes for 15 minutes,
or until you can handle them comfortably. 3. Cut potatoes in half, lengthwise. 4. Carefully scoop centers into medium bowl, leaving a durable shell. 5. Smash scooped potato centers. 6. Add butter, salt, pepper, sour cream and ¼ cup cheese; stir with spoon. 7. Fill each potato shell with filling in equal amounts. 8. Place on 1-inch rack and cook at 350°F for 8-10 minutes. 9. Sprinkle with remaining cheese and bake at 350°F for additional 1-2 minutes.

Ricotta Spinach Rolls
Serves: 4-6
8 lasagna noodles, cooked and drained
1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon butter 3 cups tomato sauce 1 teaspoon oregano ½ teaspoon thyme leaves ½ teaspoon basil ¼ cup mushrooms, chopped (optional) 1 (10-ounce) package frozen chopped
spinach 1 cup ricotta or cottage cheese 2 tablespoons Parmesan cheese Dash black pepper
Directions: 1. Prepare noodles as per directions
on package. 2. Sauté onion and garlic in butter until
vegetables are tender. 3. Add tomato sauce, seasonings,
mushrooms and simmer for 7-8 minutes or until it starts to bubble; set aside. 4. Cook spinach according to package directions. Drain and squeeze out excess water. 5. Blend together spinach, cheeses and pepper. 6. Place spinach mixture evenly at one end of each noodle. 7. Roll each noodle and place on its side in lightly greased liner. 8. Cover noodles with prepared sauce. 9. Bake at 350°F for 15-20 minutes or until heated through.

52

Vegetables

Gratin Dauphinois
Serves: 6
6 cups small red potatoes, washed and thinly sliced
½ cup white onion, finely diced 2 cloves garlic, finely minced 4 tablespoons butter ½ cup Parmesan cheese, shredded ½ cup heavy cream 3 tablespoons fresh parsley,
finely chopped Salt & pepper to taste
Directions: 1. Wash, slice, and place potatoes in
bowl. 2. Add onion and cheese to potatoes. 3. In 10-inch baking pan, layer potato
mixture so that entire baking pan is covered. 4. In sauce pan, heat butter, cream, salt and pepper; pour mixture over potatoes. 5. Gently shake baking pan to release any bubbles. 6. Place pan on 1-inch rack and cook at 350°F for 35-45 minutes. 7. Let pan sit for 2 minutes inside Dome.
Tip: Substitute fresh parsley with 1½ tablespoons dried parsley.
Tip: If necessary, cover the dish with foil towards the end of the cooking process to prevent overbrowning.
Tip: Change the flavor by adding nutmeg and grated Gruyere cheese.

Eggplant, Zucchini, & Tomato Tian
Serves: 6
½ cup fresh or dry bread crumbs ½ cup Parmesan cheese, grated 2 tablespoons flat leaf parsley 1½ teaspoons fresh oregano,
chopped 2 cloves garlic 1 small Japanese eggplant, cut
diagonally into ¼-inch slices 2 medium zucchinis, cut diagonally
into ¼-inch thick slices 2 large plum tomatoes cut into
¼­inch slices 1½ tablespoons extra-virgin olive oil,
divided ¼ teaspoon kosher salt ¼ teaspoon black pepper ¼ cup vegetable stock or chicken
Directions: 1. In blender, blend bread crumbs,
cheese, garlic and herbs. 2. Layer eggplant, zucchini and
tomatoes in tian. 3. Top with bread crumb mixture. 4. Pour stock over bread topping. 5. Bake at 300°F on 1-inch rack
for 20 minutes.
Tip: Tian is a French word referring to a shallow cooking vessel. A glass, ceramic or silicone baking dish can also work well for this recipe.
Tip: Try to find eggplant, zucchinis, and plum tomatoes that all have the same diameter. This makes it easy to layer them in an even circle in the Tian.

53

Vegetables

Roasted Asparagus, Mushrooms & Potatoes
Serves: 2-3
10 stalks asparagus, woody ends of stalks broken
3 large portabello mushroom caps, woody stems removed
3 Yukon Gold potatoes, cut in crosswise in ¼-inch thick rounds
½ cup Parmesan cheese, grated 2 tablespoons fresh rosemary,
roughly chopped Extra-virgin olive oil as needed Kosher salt & black pepper
as needed
Directions: 1. Grab asparagus stalk and apply
pressure to bottom. It will naturally snap where woody part ends. 2. Grab remaining asparagus and cut all ends at same length. 3. In large bowl, add asparagus, oil, salt and black pepper; toss to coat. 4. Place asparagus on 3-inch rack. 5. Brush off any dirt clinging to mushrooms. 6. Grasp stem and pull it free from cap with your thumbs. 7. Place portabello mushrooms on clean surface. 8. Lightly drizzle mushrooms with oil, salt and pepper; rub to coat. 9. Fill each cap with 2 tablespoons cheese. 10. Place caps on 3-inch rack, next
to asparagus. 11. In same bowl, add potatoes, oil,
salt, pepper and rosemary; toss to coat. 12. Place potatoes on 3-inch rack, next to asparagus and mushrooms.

13. Cook at 350°F for 26-28 minutes, pausing every 8 minutes to remove cooked vegetables.
14. Remove asparagus after 8 minutes. Remove mushrooms after 16 minutes. Cook potatoes for entire 24 minutes.
15. Hold vegetables in warm place, covered with foil, until all vegetables have cooked.
Tip: You can clean out the gills of the mushrooms by scraping it out using a tip of a spoon.
Tip: Use a small amount of olive oil because the mushrooms absorb it.
Tip: You can cut potatoes in any shape you choose. Keep in mind cooking times will vary depending on the cut size you use. They can be cut in wedges, halves or quarters.
Eggplant Parmesan Casserole
Serves: 4-6
1 large eggplant, outer skin removed and thinly sliced
1 tablespoon olive oil 1 cup Parmesan cheese, shredded 2-3 basil leaves, sliced 1½ tablespoons garlic, minced 1 large tomato, thinly sliced Dash sea salt 1 cup Mozzarella cheese
Directions: 1. Spread olive oil over 9-inch or
10-inch oven-safe baking pan. 2. Using at least 2 layers, layer all
ingredients in order listed above. 3. Place dish on 1-inch rack and
cook at 350°F for 18-22 minutes. 4. Let sit for 5 minutes. Serve in
slices.

54

Vegetables

Caramelized Onions
Serves: 4
1 (½-pound) Vidalia onion, halved and cut into slices
2 tablespoons extra virgin olive oil 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar
Directions: 1. Place all ingredients in oven-safe
baking dish. 2. Bake at 350°F on 3-inch rack for
8-10 minutes.
Parmesan Fries
Serves: 2-4
2 large baking potatoes, with ½ inch removed from each end
½ cup Parmesan cheese, grated Olive oil to taste Salt & pepper to taste
Directions: 1. Cut potatoes (rinsed in water then
drained), lengthwise, into ½-inch fries. 2. Toss with olive oil, salt and pepper. 3. Lay fries onto 3-inch rack and cook at 325°F for 12-14 minutes, flipping halfway through cooking process. 4. Toss with cheese and serve.

Cheese Stuffed Tomatoes
Serves: 6
3 Roma tomatoes 1 cup Mozzarella cheese ½ cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon fresh basil ¼ cup onion, chopped 1 tablespoon garlic, chopped ¼ teaspoon black pepper
Directions: 1. Cut thin slice off bottom of each
tomato. 2. Cut ¾-inch slice off stem of each
tomato. 3. Scoop out pulp, leaving ½-inch
thick shell. 4. Arrange tomatoes right side up in
single layer on 3-inch rack. 5. Mix remaining ingredients. 6. Distribute stuffing evenly and fill
each tomato. 7. Bake at 350°F for 7-8 minutes.

55

Vegetables

Corn Soufflé
Serves: 8

Mixed Vegetable Casserole
Serves: 8

1 package cornbread mix 1 (15-ounce) can regular corn, drained 1 (15-ounce) can cream-style corn,
drained 1½ cups Cheddar cheese, shredded 1 teaspoon salt 4 eggs, beaten ¼ cup sugar
Directions: 1. Mix all ingredients together. 2. Pour into 10-inch baking pan that
has been sprayed with non-stick spray. 3. Place pan on 1-inch rack. 4. Cook at 350°F for 25-30 minutes. 5. When timer goes off, let soufflé sit inside Dome for 2 minutes. 6. Serve and enjoy.
Tip: If you use a larger pan, you will need less cooking time.
Tip: If possible, use freshly sliced corn off of the cob.

1 (15-ounce) can mixed vegetables, drained
1 (8-ounce) can water chestnuts, sliced and drained
1 cup sharp Cheddar cheese, grated
1 cup celery, finely chopped ¾ cup mayonnaise 1 small onion, finely chopped 20 Ritz® crackers, crushed 2 tablespoons melted butter
Directions: 1. In large bowl, mix vegetables,
chestnuts, cheese, celery, mayonnaise and onion. 2. Transfer mixture to 10-inch greased baking pan or casserole pan that will fit into NuWave Oven. 3. Place pan on 1-inch rack and cook at 350°F for 15-17 minutes. 4. Combine crackers and butter. 5. 2 minutes before casserole is done, sprinkle with cracker mixture. 6. Continue to cook until brown. 7. Let casserole sit inside Dome for 1-2 minutes before removing.

56

Vegetables

Broiled Zucchini Slices
Serves: 12
2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon fresh rosemary,
roughly chopped ½8 teaspoon black pepper ½8 teaspoon salt 3 zucchinis or yellow squashes, cut
lengthwise into ¼-inch slices
Directions: 1. In 9-inch fry pan, cook garlic in
hot oil over Medium (275°F) heat for 30 seconds or until fragrant. 2. Stir in rosemary, pepper and salt. 3. Drizzle mixture over zucchini; toss to coat. 4. Arrange zucchini on 3-inch rack. 5. Cook at 350°F for 8-10 minutes per side.

Balsamic Glazed Carrots
Serves: 6
1 pound fresh carrots, washed and cut into thin round slices
2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons balsamic vinegar 1 tablespoon brown sugar
Directions: 1. Place all ingredients in bowl and
add carrots. 2. Season with salt and pepper. 3. Place in oven-safe dish on
1-inch rack. 4. Cook at 350°F for 11-12 minutes. 5. Stir carrots and continue cooking
at 350°F for 2 minutes.

57

Poultry

Tips for Poultry
Poultry should be turned halfway through the cooking process for even browning. When adding your favorite dry seasonings to frozen poultry, lightly brush with oil or sprinkle cold water on it beforehand; this will allow seasonings to adhere. Brush sauces onto fresh poultry so the seasonings bake right in. To save time and to add extra flavor, marinate poultry in a sealed bag or container and freeze into separate servings. When ready to prepare, refer to the Quick & Easy Cooking Guide for appropriate cooking times. To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to secure the aluminum foil to the sides of the Cooking Rack or extend the aluminum foil outside of the oven. This will prevent the internal fan from blowing the aluminum foil around during the cooking process. Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking process. When you flip the turkey breast side up, if there are giblets inside the turkey, they should be thawed enough for easy removal at this time. During the last 20-30 minutes of the cooking process, stuff the cavity with your favorite stuffing and resume cooking. Poultry: When completely cooked, white meat will be white; thigh meat near the bone will have no pink color, and the juices will run clear. *Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked to 165°F.
58

Poultry

Spicy Buffalo Chicken Sandwiches
Serves: 4
3 tablespoons butter, melted ½ cup buffalo-style hot sauce, divided 4 hoagie rolls, split ½3 cup ranch dressing ½ teaspoon Creole seasoning 1½ cups carrots, matchstick cut 1½ cups celery, diagonally sliced ¼ cup onion, finely chopped 12 large deli-fried chicken strips
(1¼ pounds) 1 (4-ounce) package Blue cheese,
crumbled
Directions: 1. Stir together butter and 2 teaspoons
hot sauce. 2. Brush butter mixture onto cut sides
of rolls. 3. Place rolls cut side up in Liner Pan. 4. Stir together ranch dressing, 2-3
teaspoons hot sauce and Creole seasoning. 5. Add carrots, celery and onion; toss to coat. 6. Arrange chicken on bottom halves of rolls. 7. Drizzle remaining hot sauce onto rolls. 8. Layer chicken evenly with carrot mixture and cheese. 9. Top with remaining roll halves. 10. Cook at 300°F for 10-12 minutes 11. Serve with additional hot sauce.
Tip: You can change flavors by adding shredded Parmesan cheese, Swiss cheese or Blue cheese dressing.

Oven-Fried Chicken
Serves: 4
½ cup buttermilk 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce 2-3½ pounds chicken, fresh, skin
removed and cut into legs, breast, thighs and wings ½ cup all-purpose flour 1½ teaspoons paprika 1 teaspoon dried thyme 1 teaspoon baking powder ½8 teaspoon salt (optional) ½8 teaspoon pepper to taste Non-stick cooking spray
Directions: 1. Whisk butter, mustard, garlic and
hot sauce in shallow glass dish until well blended. 2. Add chicken. Mix to make sure meat is thoroughly coated. 3. Cover and marinate in refrigerator for at least 30 minutes, or up to 8 hours. 4. Put flour, paprika, thyme, baking powder, salt and pepper in large sealable plastic bag. 5. Shaking off excess marinade, place one or two chicken parts at a time in bag; shake to coat. 6. Shake off excess flour mixture. 7. Place chicken parts on 1-inch rack that has been sprayed with cooking spray. 8. Cook chicken at 350°F for 13-14 minutes per side.
Tip: If you do not have buttermilk, try mixing 1 teaspoon vinegar for every 1 quart of the milk that you already have.

59

Poultry

Chicken Tenders with Wasabi Dipping Sauce
Serves: 4
3 (1-pound) boneless, skinless chicken breasts, cut crosswise into ½-inch strips
2½3 cup white flour 1 teaspoon baking soda ½ cup Parmesan cheese ½ teaspoon garlic salt ½ teaspoon paprika ½ teaspoon black pepper 1 egg, slightly beaten 3 tablespoons extra-virgin olive oil ½ cup mayonnaise 2 teaspoons wasabi
Directions: 1. Spray 3-inch rack with non-stick
cooking spray. 2. In 1-gallon food storage plastic
bag, mix flour, baking soda, cheese, garlic salt and paprika. 3. Dip chicken strips into egg and place in bag. 4. Seal bag; shake to coat chicken. 5. Place chicken on 3-inch rack. 6. Repeat coating process until all chicken pieces are coated. 7. Drizzle olive oil over chicken. 8. Cook at 350°F for 12-14 minutes, turning chicken halfway through cooking process. 9. Let chicken rest for 1 minute before serving. 10. Mix mayonnaise and wasabi for
dipping sauce.
Tip: If using thicker chicken, you will need to add a few more minutes per side.
Tip: For a spicier dipping sauce, add more wasabi. You can also use honey mustard or BBQ sauce.

Thai Chicken
Serves: 1
1 (4 ­ 6-ounce) chicken breast, cut into bite size pieces
2 tablespoons Thai green curry paste 2 tablespoons fresh ginger, grated 2 tablespoons garlic, minced 2 tablespoons olive oil ¼ cup raw coconut, unsweetened
and shredded
Directions: 1. Mix all ingredients in shallow bowl. 2. Place chicken mixture on 3-inch
rack. 3. Cook at 350°F for 11-13 minutes. 4. Stir and serve.
BBQ Chicken
Serves: 4
1 whole fryer chicken (2 breasts, 2 thighs, 2 wings, 2 legs)
1 cup BBQ sauce 2 tablespoons honey mustard 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 clove garlic, minced
Directions: 1. Place chicken pieces on 3-inch
rack. 2. Mix remaining ingredients in bowl
and baste onto chicken. 3. Grill at 350°F for 11-13 minutes
per side. 4. When flipping chicken pieces,
baste on remaining sauce.
Tip: If cooking from frozen, grill for 14-15 minutes per side.

60

Poultry

Creamy Chicken Breast with Mushrooms & Peppers
Serves: 1
1 (4 ­ 6-ounce) chicken breast 2 large mushrooms, sliced ½ bell pepper, cut into 1-inch pieces ½ cup sour cream Salt & pepper to taste
Directions: 1. Place chicken in oven-safe dish. 2. Add mushrooms and peppers
alongside chicken. 3. Spread sour cream over all
ingredients. 4. Season with salt and pepper. 5. Place dish on 3-inch rack and cook
at 350°F for 11-13 minutes per side.
Tip: If chicken is frozen, cook for 14-15 minutes per side.

Breaded Chicken Breast
Serves: 1
1 cup seasoned bread crumbs 2 tablespoons butter 1 egg, beaten 1 (4 ­ 6-ounce) boneless chicken
breast 2 tablespoons parsley, chopped
Directions: 1. Place bread crumbs in shallow oval
dish. 2. Dip chicken in egg and roll in bread
crumbs. 3. Place chicken on 3-inch rack. 4. Place butter on chicken and cook at
350°F for 11-13 minutes per side. 5. Sprinkle with parsley and serve.

61

Poultry

Cornish Game Hens with Artichokes & Potatoes
Serves: 4
2 tablespoons lemon juice 3 cloves garlic 2 tablespoons extra-virgin olive oil 1 teaspoon oregano 1 teaspoon thyme ½ teaspoon kosher salt ¼ teaspoon black pepper 2 cans artichoke hearts, drained 8 ounces small potatoes, quartered 2 (1½-pound) Cornish game
hens, washed and dried with paper towel
Directions: 1. In large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and black pepper. 2. Add artichoke hearts and potatoes; toss to coat. 3. Using slotted spoon, transfer artichokes to bowl. 4. With reserved marinade, brush game hens. 5. Twist wing tips under back. 6. Place hens on 1-inch rack and spread potatoes and artichokes around birds. 7. Cook at 350°F for 15-18 minutes per side (28-32 minutes per side if frozen). 8. Let hens rest for 5 minutes. 9. Cut hens down middle and serve with potato and artichokes.

Cilantro Garlic Chicken Breast
Serves: 6
6 (6-ounce) boneless, skinless chicken breasts
4 cloves garlic, peeled 1 small onion, peeled 1 cup loosely packed fresh cilantro
leaves 1 tablespoon granulated sugar 1 tablespoon soy sauce 1 teaspoon black pepper ¼ cup lemon or lime juice
Directions: 1. Place one chicken breast
between parchment paper sheets or on plastic wrap. 2. With meat pounder or rolling pin, flatten chicken to be about ½-inch thick. 3. Place chicken in large plastic bag. Repeat with remaining chicken breasts. 4. Using blender, finely chop garlic, onions and cilantro. 5. Blend in lemon juice, sugar, soy sauce and pepper. 6. Pour sauce over chicken. 7. Refrigerate for 1-4 hours. 8. Arrange chicken on 3-inch rack. 9. Cook at 350°F for 11-13 minutes per side.

62

Poultry

Buttery Chicken Breast
Serves: 1
1 (4 ­ 6-ounce) boneless chicken breast
2 tablespoons butter 4 tablespoons parsley, chopped Salt & pepper to taste
Directions: 1. Place chicken in 8×8-inch silicone
baking pan. 2. Add butter, parsley, salt and
pepper to pan and place on 3-inch rack. 3. Cook at 350°F for 11-13 minutes per side.
Chicken Curry
Serves: 1
1 (4 ­ 6-ounce) chicken breast, cut into bite size pieces
1 scallion, cut into ½-inch pieces ½ green bell pepper, small diced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 1 tablespoon curry powder or paste ¼ cup sour cream 1 teaspoon coriander leaves,
chopped Salt & pepper to taste
Directions: 1. Mix chicken, scallion, green
pepper, garlic, ginger, curry, salt and pepper in small bowl. 2. Place chicken on 3-inch rack and cook at 350°F for 11-13 minutes. 3. Stir in cream and sprinkle with coriander and serve.

Caraway Duck with Raspberry Sauce
Serves: 2-3
1 whole duck (2 legs, 2 thighs, 2 wings, 2 breasts, all cut in half)
1 tablespoon caraway seed, crushed Salt & pepper to taste 1 pint fresh raspberries 1 tablespoon lime juice ¼ teaspoon ground ginger Cayenne pepper to taste Sugar to taste
Directions: 1. Using fork or knife, pierce skin of
each duck piece several times. 2. Season duck on all sides with
caraway. 3. Lay duck on 1-inch rack and cook at
350°F for 30-35 minutes per side, upside down first. 4. While duck cooks, purée raspberries in blender. 5. Using flexible spatula, push berries through mesh strainer to remove seeds. 6. Mix raspberry puree, lime juice, ginger and cayenne until well blended. 7. Add sugar as desired. 8. Simmer sauce on Low (100°F), being careful not to overcook. 9. Serve immediately with duck.
Tip: If you cook the sauce for too long, it will taste more like jam.

63

PPoouultlrtyry

Nutty Breading Chicken Breast
Serves: 1
1 egg, beaten ½ cup pecans, ground 1 tablespoon wheat germ 1 teaspoon Italian seasoning blend,
dried 1 (4 ­ 6-ounce) boneless chicken
breast 2 tablespoons parsley, chopped Salt & pepper to taste
Directions: 1. Mix pecans, wheat germ and
seasonings in shallow oval dish. 2. Dip chicken in egg and roll in nut
mixture. 3. Place chicken on 3-inch rack and
cook at 350°F for 11-13 minutes per side. 4. Sprinkle with parsley and serve.
Tip: You can substitute real eggs with ¼ cup egg substitute.

Low-Fat Crunchy Filled Chicken
4 boneless chicken breasts 3 ounces low-fat Cheddar cheese,
sliced 1 tablespoon Dijon mustard 1 cup corn flakes, crushed 1 teaspoon parsley flakes, dried ½ cup non-fat buttermilk
Directions: 1. Cut deep 2-inch slit into meaty
portion of chicken. 2. Slice cheese into 4 portions and
brush with mustard. 3. Place 1 cheese slice into each slit
and secure with wooden toothpicks. 4. Combine cereal, seasoning and parsley. 5. Dip chicken into buttermilk and roll in cereal mixture. 6. Place chicken in 8×8-inch silicone baking pan. 7. Place pan on 1-inch rack and cook at 350°F for 27-29 minutes.
Tip: Save the leftover cornflakes from the bottom of the cereal box for this recipe to cut down on waste.

64

Air-Fried Honey Ginger Crusted Chicken
Serves: 4
4 (4-ounce) boneless, skinless chicken breasts 1 tablespoon honey 1 tablespoon orange juice ½ teaspoon ground ginger ¼ teaspoon black pepper Dash red pepper flakes (optional) ¾ cup crushed corn flakes ½ teaspoon dried parsley flakes
Directions: 1. Spray shallow 10-inch baking
pan with non-stick spray. 2. In small bowl, combine honey,
orange juice, ginger, black pepper and red pepper flakes. 3. Brush mixture over chicken breasts.

4. Combine corn flakes and parsley and pat onto chicken.
5. Place chicken in prepared baking dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes per side.
Tip: If chicken is frozen, cook for 14-15 minutes per side.
Tip: Chicken is completely cooked when juices run clear.
Tip: These are approximate times. Actual time will vary, depending on the size of the chicken.
Italian-Style Chicken
Serves: 4-6
8 tablespoons olive oil, divided 1 teaspoon kosher salt 1 teaspoon cracked black pepper salt 1 (3-pound) whole chicken 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 2 tablespoons chopped oregano 4 large cloves garlic, minced
Directions: 1. Rub chicken with 2 tablespoons
olive oil, salt and pepper. 2. Run a chopstick or spatula
handle between the skin and flesh of the chicken. 3. Mix rosemary, garlic, thyme, oregano and remaining olive oil in separate bowl. 4. Place herb mixture underneath chicken skin and massage chicken, ensuring herbs reach all parts of the chicken. 5. Place chicken, breast side down, on 1-inch rack and cook at 350°F for 30 minutes. 6. Turn chicken over and baste with juices from Liner Pan. 7. Cook at 350°F for additional 30 minutes.
65

Poultry

Beef

Tips for Beef
Turning beef halfway through cooking time allows for even browning. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere. Brush sauces on fresh meats to infuse flavors. Rub with olive oil to achieve maximum browning. To save time, marinate in a sealed bag or container and freeze into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking Guide. * Using a meat thermometer is essential for checking the internal temperature of the meat.
66

Beef

Glazed Beef Ribs
Serves: 2
1 rack beef ribs, cut in half Salt & pepper to taste ½ cup orange marmalade 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce
Directions: 1. Mix marmalade, mustard, lemon
juice and Worcestershire sauce together in bowl. 2. Baste ribs with sauce. 3. Place ribs on 1-inch rack and cook at 350°F for 20-25 minutes per side. 4. Let meat rest under Dome for 5 minutes.
Tip: Bottled BBQ sauce may be substituted for glaze.
Tip: Melt marmalade by keeping it at room temperature for 30 minutes.

Foolproof Standing Rib Roast
Serves: 6-8
1 (5-pound) standing rib roast, thawed
1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon black pepper
Directions: 1. Rub roast with seasonings. 2. Place on 1-inch rack with rib side
down. 3. Cook at 350°F for 15-17 minutes per
pound for rare doneness. 4. Flip roast halfway through cooking
process. 5. Let stand for 10 minutes before
slicing.
Tip: For medium-rare doneness, cook for 17-19 minutes per pound.
Tip: For medium doneness, cook for 20-22 minutes per pound.
Tip: For well-done roast, cook for 27 minutes, or more, per pound.

Honey Citrus Glazed Veal Chops
Serves: 4
3 tablespoons fresh lime juice 2 tablespoons fresh ginger root, grated ½ teaspoon lime zest 4 (8-ounce) veal rib chops,
cut 1-inch thick
Directions: 1. Stir together lime juice, honey,
ginger and lime zest in small bowl. 2. Place veal chops in glass dish. 3. Brush lime mixture onto veal. 4. Refrigerate for 1 hour, covered. 5. Place veal on the 3-inch rack, cook
at 350°F for 12-15 minutes per side for fresh or 15-20 minutes for frozen.

London Broil
Serves: 1
1 (6-ounce) sirloin steak sliced, cut into ½-inch strips
2 large white mushrooms, sliced 1 tablespoon Worcestershire sauce 1 tablespoon butter Salt & pepper to taste
Directions: 1. Place all ingredients in shallow
oven-safe dish. 2. Cook on 1-inch rack at 325°F for
15 minutes.

67

Beef

Grilled Cheeseburgers
Serves: 4
1 pound lean ground beef 1 tablespoon Worcestershire sauce 1 egg ½ cup dry bread crumbs ½ package dry onion soup mix 4 hamburger buns 4 slices American cheese
Directions: 1. Place ground beef in large mixing
bowl. 2. Add Worcestershire sauce, egg,
bread crumbs and onion soup mix. 3. Mix together with hands. Be careful not to over mix, as this will result in tough burgers. 4. Divide meat mixture into four equal amounts. 5. Form beef into round patties approximately ¼-inch thick. 6. Place hamburger patties on 3-inch rack and cook at 350°F for 5-7 minutes per side for fresh patties or 10-11 minutes per side for frozen patties. 7. Place one cheese slice on each hamburger and cook for one additional minute to melt cheese. 8. Remove cheeseburgers and place on buns. 9. Add desired condiments.
Tip: You may substitute ground turkey for ground beef.
Tip: If burgers are thicker than ¼-inch, add 2 minute increments to cooking time until desired tenderness is achieved.
68

Yankee Pot Roast
Serves: 4-6
2½-3 pounds chuck or shoulder roast
3 large potatoes, cleaned and peeled into quarters
4 large carrots, cut on bias 1 large onion, cut in wedges 2-3 sprigs rosemary 1 teaspoon black pepper ½ cup red wine 1 teaspoon pepper 1 teaspoon salt 1 oven roasting bag
Directions: 1. Place all vegetables in oven bag. 2. Place meat on vegetables and
season with wine, salt, pepper and rosemary. 3. Close bag with provided tie and make small slit on top. 4. With slit facing up, roast on 1-inch rack at 275°F for 4 hours. 5. Remove bag and place on tray. 6. Cut open to serve.
Japanese Style Steak
Serves: 1
1 (4 ­ 6-ounce) sirloin steak ¼ cup miso paste 2 tablespoons sake or dry white
wine 2 tablespoons pickled ginger slices
Directions: 1. Mix miso and sake and spread
over steak. 2. Let steak marinate for 1 hour in
shallow dish. 3. Cook on 3-inch rack at 350°F
for 6-7 minutes per side to achieve medium-rare. 4. Serve with ginger slices.
Tip: You can get miso paste at your local international supermarket.

Beef

Beef & Andouille Burgers with Caramelized Onions & Spicy Mayonnaise
Serves: 6
½ pound Andouille sausage, cut into ¼-inch cubes
½ pound ground 20% fat beef chuck or ground beef
¾ cup pecans, toasted and chopped
1 teaspoon salt ¼ teaspoon black pepper ½ pound sweet onion 3 tablespoons extra virgin olive oil,
divided 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar ¾ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole
seasoning blend ¼ teaspoon hot pepper sauce
Directions: 1. Mix sausage, beef, pecans, salt
and black pepper together and shape into 6 (½-inch thick) patties.

2. Store burgers in refrigerator while preparing remaining ingredients.
3. Place sweet onion, 2 tablespoons olive oil, garlic and brown sugar in Liner Pan.
4. Cook onion mixture at 350°F for 10-11 minutes.
5. Remove and keep warm. 6. Place burgers on 3-inch rack and
cook at 350°F for 5-7 minutes per side. 7. While burgers are cooking, mix together mayonnaise, lemon juice, Creole seasoning, hot pepper sauce and 1 tablespoon olive oil and place in refrigerator. 8. Place burgers on bun, add caramelized onions and top with spicy mayonnaise.
Tip: Your local butcher should carry Andouille sausage. They should also be able to cut it to the specific size.
Tip: You can make these burgers ahead of time and freeze them. Just add 2-3 minutes to the cooking time.

69

Beef

Homestyle Meatloaf
Serves: 8
1 tablespoon olive oil 1 medium onion, chopped 3 garlic cloves, finely chopped 1½ pounds lean ground beef 1 large egg ½ cup dry bread crumbs 1 tablespoon Worcestershire sauce 1 tablespoon dried Italian
seasonings ½ cup ketchup or chili sauce 1 tablespoon Dijon mustard
Directions: 1. In small skillet, heat oil over
Medium-High (375°F) heat. 2. Add onion and garlic to skillet. 3. Cook for 3 minutes, or until onion
softens. 4. In large bowl, combine beef,
egg, bread crumbs, Worcestershire sauce and Italian seasoning. Mix well. 5. Pack mixture into 4×8-inch loaf pan. 6. In separate small bowl, combine ketchup and mustard. 7. Spread topping over loaf. 8. Place loaf on 1-inch rack and cook at 350°F for 45-50 minutes.
Tip: If the meat starts to brown too quickly, loosely cover with foil.

Classic NuWave Pot Roast
Serves: 4-6
2½ pounds chuck or shoulder roast 1 tablespoon olive oil Fajita seasoning mix 2 potatoes, peeled and cut into
quarters 1 cup small carrots 1 large yellow onion, peeled and
cut into quarters
Directions: 1. Brush roast with olive oil and add
fajita seasoning. 2. Cook at 300°F for 1 hour. 3. Brush remaining vegetables with
oil and sprinkle fajita seasoning mix. 4. Turn roast and add vegetables around edges. 5. Cook at 325°F for 45 minutes or until vegetables are done. 6. Allow roast to sit for 5-10 minutes.

70

Pepper Steak
Serves: 4-6
1-2 pounds sirloin steak Salt for taste ½ cup peppercorns, crushed
Directions: 1. Salt steak and press
peppercorns into both sides. 2. Lay steak on 3-inch rack and
cook at 350°F for 8-10 minutes per side for medium doneness.
Corned Beef Brisket
Serves: 4-6
1 (3½ ­ 4-pound) corned beef brisket 6 small red potatoes, cut in half 1 head cabbage, cut in wedges 1 cup water 1 bouillon cube 1 oven roasting bag
Directions: 1. Rinse meat and place corned beef
fatty side up in cooking bag. 2. Add seasoning packet, water,
bouillon cube and potatoes. 3. Secure bag with twist tie. 4. Lay bag on 1-inch rack. 5. Cook at 325°F for 1 hour. 6. Carefully turn bag over and cook at
350°F for additional 30 minutes or until meat is tender.
Tip: Making slits in the cooking bag will result in juices escaping. Gather the open end of the bag and leave a thumb-size hole and tie with string.
Tip: Serve with potatoes, cabbage and rye bread for that St. Patrick’s Day touch!
Tip: Add teaspoon cloves and 10 peppercorns if it is not included in the seasoning pack.

Three-Meat Fajita Dinner
Serves: 2
10 ounces meat (flank steak, chicken or pork)
1 large Spanish onion 1 green pepper 1 red pepper 1 yellow pepper 1 package taco or fajita seasoning
mix 1 (8-ounce) package shredded
Mexican or Cheddar cheese 1 package ready-made tortillas 1 (8-ounce) ready-made salsa mix Salt & pepper for taste
Directions: 1. Cut all vegetables and meats into
3 x ¼-inch strips. 2. Sprinkle seasoning mix onto
meats. 3. On 3-inch rack, place vegetables
around outside and meats on inside. 4. Cook pork and chicken at 350°F for 10-15 minutes per side. Cook flank steak at 350°F for 6-7 minutes per side for medium doneness. 5. Remove Dome and flip vegetables and meats. 6. Wrap tortillas in aluminum foil and place in Liner Pan. 7. Replace Dome; cook at 350°F for another 10-12 minutes until meats are done. 8. Carefully open foil and place meats and vegetables on warmed tortillas. 9. Top with cheese and salsa. 10. Roll up tortillas and enjoy.
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Beef

Beef & Corn Casserole with Noodles
Serves: 4
1 (12-ounce package) macaroni noodles
1 pound ground beef ½ cup onions, small diced 1 (11-ounce) can tomato soup 1 (8-ounce) can tomato sauce 1 (15-ounce) can cream-style corn 1 (11-ounce) can corn niblets, drained
Directions: 1. Cook noodles according to package
directions. Drain and rinse. 2. Brown beef and onions until onions
are cooked through. 3. Add soup, tomato sauce and corn
to beef mixture. 4. Mix noodles with beef and sauce
mixture. 5. Pour into Liner Pan. 6. Bake at 350°F for 20-25 minutes.

Baked Reuben Sandwich
Serves: 1
2-4 tablespoons butter, softened 2 slices rye bread 2 ounces corned beef, thinly sliced ¼ cup sauerkraut, squeezed dry 1 slice Swiss or Gruyere cheese 1 tablespoon Thousand Island
dressing
Directions: 1. Lightly butter each slice of bread
on one side. 2. Place corned beef, sauerkraut
and cheese on unbuttered bread slice side. 3. Spread dressing onto corned beef. 4. Top with second bread slice, buttered side up. 5. Cook at 350°F for 7-9 minutes per side.

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Boneless Rump Roast
Serves: 4-6
4 ­ 5-pound boneless rump roast 4-6 cloves whole garlic 1 teaspoon fresh cracked
peppercorns 1 large onion cut in slices 4 large russet potatoes, quartered 3 carrots peeled, cut into sticks ½ cup beef broth ½ cup dry red wine (optional)
Directions: 1. Make small slits in roast and
place garlic in slits (a little portion will show). 2. Season roast with fresh cracked peppercorns. 3. Place sliced onions on 1-inch rack.

4. Place roast, garlic side down, on onions.
5. Roast at 350°F for 15 minutes per pound to achieve medium-rare; 18 minutes per pound for medium and 22 minutes per pound for well-done.
6. Flip roast halfway through cooking process.
7. Place carrots and potatoes around roast and pour red wine and beef broth over roast and potatoes.
8. Continue to roast remaining half to achieve desired level of tenderness.
9. Pause the machine and turn carrots and potatoes (optional).
10. Let meat rest for 10 minutes before slicing.

73

Pork

Tips for Pork
For even browning, turn pork halfway through cooking process. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh meats to infuse flavors.
To save time, and to add extra flavor, marinate pork in a sealed bag or container and freeze into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking Guide.
Place aluminum foil or parchment paper loosely over the pork to prevent overbrowning. Be sure to secure foil to sides of rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from blowing the foil around during the cooking process.
To Cook a Ham The NuWave Pro Plus Infrared Oven can cook up to an 8-pound boneless ham, or a 14-pound ham if using the NuWave® Extender Ring.
Place ham on the 1-inch rack. Add glaze during the last 10 minutes. If the ham is over browning, place aluminum foil or parchment paper over the top. Cook at 300°F for 12-14 minutes per pound.
· Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked.
Today’s pork is very lean and should not be overcooked. To check accurate doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145°F, followed by a three-minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160°F. Pre-cooked ham can be reheated to 140°F or enjoyed cold.
74

Pork

Baked Ham in Cola
Serves: 25
1 (10-pound) bone-in ham 1 can cola 1 cup brown sugar
Directions: 1. Place ham on 1-inch rack, fat
side down. 2. Add half can cola to cover ham. 3. Cook at 300°F for 12-14 minutes
per pound. 4. Pat sugar on ham and add
remaining cola, pouring slowly. 5. Bake for additional 15 minutes. 6. Let ham rest inside Dome for 5
minutes.
Tip: For frozen ham, cook for 18-20 minutes per pound.
Tip: With the Extender Ring, you can make up to a 14-pound ham.
Tip: If you like your ham breaded, add 2 teaspoons dry mustard, 1 teaspoon fresh ground pepper and 1½ cups plain breadcrumbs along with sugar and remaining cola. The cooking times will not change when adding extra ingredients.

Asian Marinated Pork Chops with Pineapple Relish
Serves: 4
4 (1 ­ 1½-inch thick) pork chops 1 teaspoon ground ginger ¼ teaspoon black pepper ¼ cup soy sauce ¼ cup extra virgin olive oil 3 cloves garlic, chopped 1 tablespoon brown sugar 1 cup fresh or canned pineapple ¼ cup red onion, sliced 3 tablespoons flat leaf parsley,
chopped Salt & pepper to taste
Directions: 1. Mix ginger, black pepper, soy
sauce, oil, garlic and brown sugar in freezer-safe bag. 2. Place pork in marinade. 3. Let pork marinate in freezer or refrigerator for 2 hours. 4. Place pork on 3-inch rack and cook at 350°F for 8-10 minutes per side. 5. While pork cooks, mix pineapple, onion, parsley, salt and pepper together to make pineapple relish. 6. When pork is finished, top with pineapple relish.

75

PPoorrkk

Pork Chops with Mustard Saeruvcees: 1
1 (4 ­ 6-ounce) pork chop 2 tablespoons butter 1 tablespoon prepared mustard 1 tablespoon cream ½ teaspoon dried tarragon Salt & pepper to taste
Directions: 1. Mix butter, mustard, cream,
tarragon, salt and pepper; spread mixture over pork. 2. Place chop in oven-safe dish and place dish on 3-inch rack. 3. Cook at 350°F for 10-12 minutes per side, or until juices run clear.
Adobo Cutlets
Serves: 1
1 (4-6 ounce) pork cutlet 1 tablespoon white vinegar Adobo seasoning Chopped radishes
Directions: 1. Place cutlet in oven-safe dish and
season with adobo and vinegar. 2. Place dish on 3-inch rack and cook
at 350°F for 12-14 minutes, or until juices run clear. 3. Sprinkle with radishes and serve.

Thai Pork Tenderloin
Serves: 6
2 (12-ounce) pork tenderloins 2 cloves garlic, minced 1 tablespoon ginger root, chopped 2 tablespoons fresh cilantro, chopped 3 tablespoons hoisin sauce 2 tablespoons lime or lemon juice 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons sweet Asian
chili sauce
Directions: 1. In small bowl, combine all
ingredients except for pork. 2. Arrange tenderloins in single layer
in dish just large enough to hold them. 3. Pour sauce over meat, turning to coat. 4. Cover and refrigerate for 1-4 hours. 5. Place tenderloins on 3-inch rack and cook at 350°F for 12-14 minutes per side if fresh or 18-22 minutes per side if frozen. 6. Let meat rest for 5 minutes before cutting. Slice meat diagonally.
Tip: You can substitute 1 teaspoon dried ginger root for fresh.
Tip: For a less spicy version, use 1 tablespoon Asian chili sauce.

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PPoorrkk

Kielbasa Casserole with Rice & Vegetables
Serves: 4-6
1 (10½-ounce) can condensed cream of celery soup, undiluted
¾ cups water 1 tablespoon butter or margarine 1½ cups instant rice 1 pound sausage, sliced into ½-inch
pieces 1 (10-ounce) package frozen peas,
thawed 1 (10-ounce) package frozen corn,
thawed 1 cup Cheddar cheese, shredded
Directions: 1. In 3-quart saucepan, combine soup,
water and butter. 2. Bring to boil on Medium-High
(375°F), mixing until smooth. 3. Stir rice into soup mixture; cover
and let stand for 5 minutes. 4. Stir in sausage, peas and corn. 5. Place mixture in oven-safe dish and
place in Liner Pan. 6. Cook at 350°F for 20-22 minutes. 7. Top with cheese and cook for
additional 1-2 minutes, or until cheese melts.

Avocado BLTs
Serves: 4
½ pound bacon slices 1 whole baguette, cut into 4 equal
pieces and split open 4 tablespoons extra-virgin olive oil 1 garlic clove, crushed 1 cup salad greens 4 plum tomatoes, cut lengthwise 2 avocados, halved, pitted
and thinly sliced Salt & pepper to taste
Directions: 1. Cook bacon on 3-inch rack at 350°F
for 10 minutes. 2. Brush bread crust with olive oil and
rub garlic inside bread. 3. Lay bread, crust side up, onto
3-inch rack at 350°F and grill for 3-4 minutes. 4. Remove bread and build sandwich with greens, tomatoes and avocados. 5. Season with salt and pepper.

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Pork

Italian Sausage with Peppers
Serves: 1
4 ounces Italian sausage 1 red bell pepper, stem and seeds
removed and sliced 3 scallions, cut into 1-inch crosscut
slices 2 cloves garlic, minced 1 tablespoon olive oil
Directions: 1. Place all ingredients in shallow
oven-safe dish and set on 3-inch rack. 2. Cook at 350°F for 5-8 minutes per side.
Tip: If sausage is frozen, cook for 8-10 minutes per side.

Hot Dogs
Serves: 4
4 Hot dogs 4 Hot dog buns
Directions: 1. Place hot dogs on 3-inch rack and
cook at 350°F for 6 minutes per side. 2. Place hot dog in hot dog bun and add desired condiments.
Tip: If hot dogs are frozen, cook for 10 minutes per side.

78

Pork

Chilied Pork Chops
Serves: 4
4 (1-inch) loin pork chops 6 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 teaspoon oregano 1 teaspoon cumin 1½ teaspoons salt 2 tablespoons chili powder 2 tablespoons green chilies 2 tablespoons fresh cilantro
Directions: 1. Place oil, herbs and seasonings
into bowl and mix. 2. Place pork chops in mixture for 1
hour or overnight. 3. Place chops on 3-inch rack and
cook at 350°F for 10-12 minutes per side. 4. Let meat rest for 5 minutes before cutting.
Tip: Cook for 14-16 minutes per side if frozen.

Glazed Spareribs
Serves: 4
1 rack pork spareribs 1 cup orange marmalade, melted 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce Salt & pepper to taste
Directions: 1. Melt marmalade by keeping it at
room temperature for 30 minutes. 2. Add mustard, lemon juice and
Worcestershire sauce to marmalade. 3. Baste ribs and place on 3-inch rack. 4. Cook at 350°F for 18-22 minutes per side. 5. Let meat sit inside Dome for 5 minutes. 6. Season with salt and pepper.
Tip: For frozen ribs, cook for 22-24 minutes per side.

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Seafood

Tips for Seafood
Place fish fillets presentation side down, flipping halfway through cooking time. To use your favorite dry seasonings on frozen fish, sprinkle cold water on it beforehand; this will allow seasonings to adhere. Brush sauces on fresh fish to infuse flavors. To steam fish, place aluminum foil or parchment paper over the top. Be sure to secure the foil to the sides of the rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from moving foil around during the cooking process. Roll lemon on countertop to loosen juices and render the most juice from your lemon.
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Seafood

Tuna Noodle Casserole
Serve: 4-6

Shrimp with Lemon
Serves: 2

2 (5-ounce) cans tuna, drained 2 cups egg noodles, cooked 1 (10½-ounce) can cream of
mushroom soup ½ cup water 1 cup frozen peas or green beans,
thawed ½ cup sour cream 1 cup Cheddar cheese, shredded
and divided ¼ cup bread crumbs
Directions: 1. Cook noodles according to
directions; drain. 2. In medium bowl, add tuna, soup,
sour cream, peas or green beans, ¾ cup cheese and noodles. 3. Place tuna mixture in 10-inch baking pan. 4. Cook on 1-inch rack at 350°F for 20-22 minutes. 5. Once cooking time is complete, place remaining ¼ cup cheese and bread crumbs on top. 6. Cook for another 2 minutes. 7. Let casserole cool for 5-10 minutes.
Tip: Substitute oven-fried onions for bread crumbs.
Simple Sole
Serves: 1

12 large shrimp, peeled and deveined
1 tablespoon lemon juice 2 tablespoons olive oil 1 teaspoon lemon pepper
Directions: 1. Place all ingredients in shallow
oven-safe dish. 2. Set dish on 3-inch rack. 3. Cook at 350°F for 6-8 minutes,
stirring halfway through cooking process.
Shellfish Medley
Serves: 2
4 littleneck clams 4 large shrimp 4 mussels 2 squids, cleaned and cut into
1-inch rings 2 cloves garlic, minced 2 tablespoons olive oil ¼ cup clam juice 1 tablespoon hot sauce Dash parsley, minced
Directions: 1. Scrub clams and mussels. 2. Mix all ingredients in oven-safe
dish and place on 3-inch rack. 3. Cook at 350°F for 12-14 minutes,
or until clams and mussels open.

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

Tip: Pause halfway through cooking process and shake seafood in baking dish. This will help open the clams and mussels.

Tip: If cl

FAQs

Does this new wave oven come with directions or a cookbook on how to use it

s. it also has information on some non-included optional items. Cookbook covers grill, “air fry”, bake etc. Also a guide for meat, poultry, fish, and veggies (different times from the (Oven Pro, older model). Hope this helps. I use mine 5 -6 times a week,

How long to cook chicken breast?

Boneless Chicken Breast, 7-8 mins per side (Fresh)
10 mins per side for Frozen

Can this be used as a toaster?

I use mine as a toaster to brown both sides jus flip half way threw toasting

Is it like a actual oven or more like a microwave

It’s like a actual oven, but cooks your food in microwave time. 

what’s the difference between something like a convection oven and an air fryer?

The Nuwave Air Fryer has a tiny little basket the polls out so when you put your chops or small chicken pieces in it the greasewill drop to the bottom. 

Do they make any with a glass dome?

You don’t want this with a glass Dome. Glass will shatter with sudden heat changes and gets very hot during cooking.

What is the power requirement for this item. Is this multi-voltage – 220V?

This NuWave Oven 220V/230V model 20305A is exclusive. This Oven is compatible with 220V/230V (50Hz) outlets . Basically an american Wall Socket.

Can you use reg bakewear for baking

ES, whatever you put in your regular oven can be put into the NuWave

Can you reheat coffee ect

No you can’t, it’s an oven, cooks, roasts and bakes like an oven

I’ve searched the web and can’t find how you grill using this oven. Any suggestions? Thanks

Can’t grill

Video

 

NuWave Pro Plus Infrared Oven User Manual
www.nuwavenow.com

Documents / Resources

NuWave Pro Plus Infrared Oven [pdf] User Manual NuWave, ProPlus