NuWave Primo™ Combo Grill Owner’s Manual & Complete Recipe Book
ER T S I REG ! W O N As a special thank-you for registering your NuWave unit, you’ll automatically receive an additional 6 months added to your limited manufacturer’s warranty!* All you have to do is follow these simple steps. 1 Using your smartphone or smart device, scan the QR code located on the unit label on the back of the unit. 2 You will be directed to NuWave’s product registration page with your unit’s unique serial number automatically entered in the appropriate field.
for an additional 6 months warranty! DOWNLOAD THE QR CODE APP TO YOUR MOBILE DEVICE 1 Open your mobile app store (App Store, Google Play). 2 3 Search for "QR code readers." QR code readers Simply download the QR code reader to your phone, open it, scan the code and you are ready to go. NOTE: You may need to open your downloaded QR code reader each time you want to scan a QR code.
SE TRE EGÍS ! A R O AH ¡R Como agradecimiento especial por registrar su NuWave Brio, ¡recibirá automáticamente 6 meses adicionales a su garantía limitada del fabricante! * Todo lo que tiene que hacer es seguir estos simples pasos. 1 2 NuWave Brio® 6Qt NuWave Nutri-Pot® 6Q Digital Air Fryer Digital Pressure Cooker Super-heated air cooks your food to crispy, tender perfection. The digital touch screen gives you precise temperature control.
6 !para una garantía adicional de meses DESCARGUE LA APLICACIÓN QR CODE EN SU DISPOSITIVO MÓVIL 1 2 3 Lectores de códigos QR NuWave PIC® NuWave Primo™ Combo Grill With the NuWave Primo™, there’s no need to worry about hot spots or dried-out leftovers. The intuitive controls of this countertop smart oven make it incredibly easy to cook like a professional chef. Everything from large family meals to frozen foods cook with ease, without preheating or defrosting.
NuWave BruHub® NuWave Moxie® Coffee Maker High-Performance Vacuum Blender Quality and convenience at your fingertips. The NuWave BruHub accommodates virtually all of your favorite single-serve pods, but with more flavor. Makes an 8- or 12-ounce cup and full carafe. The thermal stainless steel carafe keeps coffee hot for hours. With the simple press of a button, the NuWave Moxie can remove all the excess air from the blender.
NuWave Duralon® Healthy Ceramic Non-Stick Cookware Coated with Duralon Healthy Ceramic Non-Stick coating for easy cleanup, this versatile cookware is perfect for use in ovens or on gas, electric, and even induction cooktops. NuWave Bravo™ XL The NuWave Bravo™ XL Smart Oven is an air fryer, toaster, and convection oven all in one! The Bravo features an extra-large, 1-cubic-foot capacity. Includes 12 convenient, one-touch preprogrammed presets. Set precise temperatures from 100˚F to 450˚F. www.nuwavenow.
100 PROGRAM MENU ITEMS Vegetables 01. 02. Cheesy Asparagus (2 lbs) 04. Green Beans (12-16 oz) 06. 07. 08. 09. 10. 11. 12. 13. 14. 18. 19. 43min. ° 28min. ° 23min. ° 33min. ° 38min. ° 28min. ° 28min. ° 38min. ° 33min. ° 43min. ° 23min. ° 18min. ° 48min. ° 38min.
100 PROGRAM MENU ITEMS (Continued) Poultry 36. 360° F Turkey Breast (2Ibs) ° 45min. 37. Chicken Breast (8oz) 360 F 14min. 38. Whole Chicken (3Ibs) 375° F 50min. 39. 40. Cornish Hen (18oz) 41. Duck Breast Chicken Wings (2lbs) 43. 44. 46. Leg of Lamb (3Ibs) 12min. ° 28 min. ° 23min. ° 14min. ° 375 F 22min. 325° F 75min. 375 F 400 F 375 F Quail (2-6) Chicken Drumsticks 1hr. ° 350 F Chicken Thighs 45. 50min. ° 400 F Whole Duck (3-4lbs) 42. ° 400 F Pork/Lamb 47.
0 PROGRAM MENU ITEMS (Continued) Baking 66. 67. 345 ° F Cheesecake (10-inch) Pie (9-inch) 40min. ° 30min. ° 360 F 68. Cake (9-inch) 360 F 25min. 69. Cupcake (6-8) 360 ° F 18min. 70. 71. ° 22min. ° 35min. ° 360 F Brownies (8-inch) 350 F Bread (8-inch loaf) 72. Cookies, large (3-6) 350 F 20min. 73. Muffins (6-8) 360 ° F 18min. 74. 75. ° 15min. ° 20min. 375 F Scones (4-6) 360 F Bread Pudding (8-inch) ° 76. Pretzels (1 lb) 375 F 15min. 77.
Measurement Chart Teaspoon = t Fahrenheit = °F Minute = min Tablespoon = T Celsius = °C Second = sec Cup = C Fluid Ounces = fl oz Inch = in. Ounce = oz Liter = L Dozen = doz Pound = lb(s) Milliliter = ml Hour = hr Quart = qt Package = pkg.
TABLE OF CONTENTS OWNER’S MANUAL Important Safeguards ......................... 12 Additional Safeguards ................... 13-14 Parts Description ................................ 15 Assembly Guide ................................. 16 Operating Instructions ................... 17-26 Care & Maintenance ........................... 27 Troubleshooting .................................. 28 Limited Warranty ........................... 29-30 Recipes Roasted Garlic & Rosemary-Studded Prime Rib of Beef .......
IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS When using the NuWave Primo™, basic safety precautions should always be followed including the following: 1. Read all instructions, safeguards, and warnings before using the appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. Use the handles on the Power Head or use oven mitts. 4. To protect against electrical shock, do not immerse cord, plugs, or the Primo in water or other liquids. 5.
ADDITIONAL SAFEGUARDS SEE CARE AND MAINTENANCE BEFORE USE Electrical Information A short power-supply cord (or detachable power-supply cord) is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. If a longer detachable power-supply cord or extension cord is used: 1.
ADDITIONAL SAFEGUARDS (Continued) 1. Do not place the Primo close to flammable materials, heating units, or wet environments. 2. Do not replace with other parts that are not designed specifically for the Primo. 3. Do not move the Primo while in operation. Only after the Primo has completely cooled should moving be attempted. Always wait for the appliance to cool down prior to handling it. 4. Never block the air vents. 5. Stop or pause cooking before removing the Dome.
PARTS DESCRIPTION 1 PROBE 2 1 2 3 4 5 3 Power Head Part #: 26701 Power Dome Part #: 26702 Non-Stick Grill Plate Part #: 26704 4 Base Part #: 26705 5 Probe Part #: 26706 6 Dome Holder Part #: 26707 6 Owner’s Manual 15
ASSEMBLY GUIDE Connecting Power Head to Dome 1. Place Power Head on rim of Dome. 2. Lock PROBE Lock into place by rotating Power Head clockwise until the locking lugs are engaged. 2. Match the cutout of the Base with the plug inlet of the Grill Plate. Place Grill Plate inside Base. 3. Connect power cord to Grill Plate. 4. Place food on Grill Plate. 5. Place Power Dome with Power Head over food. Connect to the Base. Dome should fit evenly and securely onto Base. 6.
OPERATING INSTRUCTIONS 50 50 ON/OFF Function 1. Press "ON/OFF" once to turn the Primo on. • The LED display will show “360F”, “TEMP”, “TOP 50%”, and “BOTTOM 50%”, indicating the Primo is powered on. 360°F is the default temperature setting. 2. Press "ON/OFF" again to turn the Primo off. The LED display will be blank. START/PAUSE Function 1. Press "ON/OFF". The LED display will show “360F”, “TEMP”, “TOP 50%”, and “BOTTOM 50%”, indicating the Primo is powered on. 2. Press "START/PAUSE" to begin cooking.
OPERATING INSTRUCTIONS (Continued) TEMP/TIME Function 1. Press "ON/OFF". The LED display will show “360F”, “TEMP”, “TOP 50%”, and “BOTTOM 50%”, indicating the Primo is powered on. • To adjust cooking temperature, press the "Up" or "Down" arrows until temperature is reached. Temperature will adjust in 5°F increments. To change temperature faster, hold down the "Up" or "Down" arrows. • To adjust cooking time, press "TEMP/TIME". The LED display will show “00:15”, “TIME”, “TOP 50%”, and “BOTTOM 50%”.
OPERATING INSTRUCTIONS (Continued) 5. Return Power Head with Dome to unit and press "START/PAUSE". This will begin the cooking process at the set temperature and time. • When the cooking is finished, “End” will be displayed and the unit will beep three times. Note: If the Primo Power Head is removed from the Dome, the unit will turn off. SEAR Function SEAR 1: SEAR 1 will ALWAYS be the stage BEFORE the regular cooking stage. Default - 425°F, 5 minutes. 1. Press "ON/OFF".
OPERATING INSTRUCTIONS (Continued) To adjust the regular cooking temperature and time: 1. Press "ON/OFF". 2. Press "Up" or "Down" arrows to adjust the desired temperature. 3. Press "TEMP/TIME". Press the "Up" or "Down" arrows to adjust the desired time. 4. Press "SEAR" twice. 5. Press "START/PAUSE". • The Primo will sear at 425°F for 5 minutes (SEAR 1), cook at selected temperature and time, sear again at 425°F for 5 minutes (SEAR 2), and then finish cooking and will display “End”.
OPERATING INSTRUCTIONS (Continued) To adjust the SEAR 2 cooking temperature and time: 1. Press "Up" or "Down" arrows to adjust to the desired temperature. 2. Press "TEMP/TIME". Press the "Up" or "Down" arrows to adjust to the desired time. • The Primo will cook "SEAR 1" at set temperature and time, cook at 360°F for 15 minutes (default), then cook at "SEAR 2" at the set temperature and time. Note: • Press "SEAR" four times to clear out the Sear function.
OPERATING INSTRUCTIONS (Continued) Example: Cook Stage 1 at 300°F for 17 minutes » Cook Stage 2 at 360°F for 30 minutes » Cook Stage 3 at 400°F for 5 minutes. 1. Press "ON/OFF". Press the "Up" or "Down" arrows to adjust cooking temperature to “300F”. 2. Press "TEMP/TIME". Press the "Up" or "Down" arrows to adjust cooking time to “00:17”. 3. Press "STAGE". Press the "Up" or "Down" arrows to adjust cooking temperature to “360F”. 4. Press "TEMP/TIME".
OPERATING INSTRUCTIONS (Continued) 5. Press "STAGE" again to program a third stage of cooking. The display will show default cooking temperature ("360F"), “TEMP”, and “STAGE 3”. • Adjust the cooking temperature for stage 3 by pressing the "Up" or "Down" arrows to reach the desired cooking temperature. • Adjust the cooking time by pressing "TEMP/TIME". The display will show “TIME”, “STAGE 3", and “00:00”. Press the "Up" or "Down" arrows to adjust the desired cooking time.
OPERATING INSTRUCTIONS (Continued) Memory Recall: 1. Press “ON/OFF”. The display will show “360F” and “TEMP”. 2. Press “PROG”. The display will show “1” and “PROG”. • Choose the program number (1-200) by pressing the "Up" or "Down" arrows. • Once program number is chosen, press “START/PAUSE”. The Primo will cook preprogrammed recipe. • Numbers 1-100 are preset programs. • Numbers 101-200 are user-set programs.
OPERATING INSTRUCTIONS (Continued) Top/Bottom Function: Default – Top 50%, Bottom 50%. This refers to the amount of heat coming from the top and bottom heating elements. 1. Press "ON/OFF". The display will show “360F”, “TEMP”, “TOP 50%”, and “BOTTOM 50%”, indicating the Primo is powered on. 2. Press "TOP/BTM". The display will show “360F”, “TEMP”, “TOP 50%”, “BOTTOM 50%”, and “TOP” will flash. • Press the "Up" or "Down" arrows to adjust TOP Heat Percentage.
OPERATING INSTRUCTIONS (Continued) Example: Probe temperature: "200F" » Regular cooking temperature: "400F", 5 min » SEAR 2: "425F", 2 min » Warm: "140F", 30 min. 1. If probe temperature was not achieved under regular cooking ("400F", 5 min), unit will go to SEAR 2. If probe temperature is still not achieved in SEAR 2, unit will go back to regular cooking temperature "400F" and continue to cook until probe temperature is achieved. Afterward, unit will go to Warm.
CARE & MAINTENANCE Cleaning Clean the Primo and accessories before first use, after every use or in between a number of large batches. The Grill Plate has a non-stick coating. Do not use metal utensils or harsh abrasives when cleaning as this can damage the coating. • Unplug the appliance and make sure it cools completely. • Use a damp cloth to wipe the outside of the appliance. • The Power Dome (disconnected from Power Head), Grill Plate, and Base are dishwasher safe.
TROUBLESHOOTING The Primo was engineered with an automatic shut-off feature to prevent overheating during use. If the unit shuts off to cool itself down, an odor may be detected. Unplug the unit and wait for it to completely cool down. To prevent overheating, do not cook at higher temperatures or longer cook times not recommended. Solution(s): Problem: Unit does not turn on. Plug may not be in the outlet. Plug in unit. The food is cooked unevenly. The unit is not heating.
LIMITED WARRANTY The NuWave Primo™ Combo Grill THE MANUFACTURER WARRANTS The NuWave Primo, including the Power Head, Power Dome, Grill Plate, Base and Probe are to be free from manufacturer defects. All electrical components are warrantied for 1 year from the date of purchase, under normal household use, and when operated in accordance with the Manufacturer’s written instructions.
LIMITED WARRANTY (Continued) MANUFACTURER’S OBLIGATION The Manufacturer’s obligation under this Limited Warranty is limited, to the extent allowable by law, to repairing or replacing any part 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.
Recipes Recipes 31
Roasted Garlic & Rosemary-Studded Prime Rib of Beef Serves: 5 Ingredients: 5 bone-in prime rib roast (frenched and tied) 5 cloves garlic (sliced in half) 5 sprigs rosemary (cut in half) Sea salt to taste Fresh ground black pepper to taste Directions: 1. Let roast stand at room temperature for 2 hours. 2. Cut 10 slits into the top cap of rib roast. Stud each pocket with garlic and rosemary. 3. Season heavily with salt and pepper. 4. Insert meat probe in the top center of the roast. 5.
Scottish Salmon Cake with Garlic Butter Sauce Serves: 4 Ingredients: Garlic Parsley Butter: 1 ½ c unsalted butter (softened) ½ c fresh flat-leaf parsley (chopped fine) 2 T shallot (minced) 2 T fresh lemon juice ½ t garlic (minced) Sea salt to taste Fresh ground black pepper to taste For Salmon Cakes: 1 lb Scottish salmon 2 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste 4 T unsalted butter ¾ c red onion (small dice) ½ c Fresno pepper (small dice), plus 4 whole (for garnish) ¼
Rustic Italian Pizza Serves: 4 Ingredients: 12 oz refrigerated fresh pizza dough 1 c fresh basil leaves 6 garlic cloves, sliced thin 3 T extra-virgin olive oil, divided 4 oz fresh mozzarella cheese, sliced thinly 2 vine-ripened tomatoes, cut Sea salt to taste Fresh ground black pepper to taste Directions: 1. Preheat to 400°F 30/70. (Use pizza stone, optional.) 2. Let dough stand at room temperature for 30 minutes. 3. Roll dough into an 11-inch circle on a floured surface.
Grilled Berkshire Pork Chops Serves: 2 Ingredients: 2 (14-oz) Berkshire pork chops Sea salt to taste Fresh ground black pepper to taste 4 oz balsamic syrup glaze 1 Granny Smith apples (peeled, cored, sliced into ¼-inch-thick wheels) 2 T unsalted butter, softened 2 T chives, garnish Directions: 1. Season the pork chops on both sides with salt and pepper. 2. Insert meat probe. 3. Place on grill and cook 375°F 50/50 cook to 150°F. 4. Remove pork chops; set aside to rest. 5.
Grilled New York Strip Steak with Classic Steak Butter Serves: 2 Ingredients: 2 (12-oz) New York strip steaks 4 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste 2 portobello mushroom caps (black gills removed) Cooking spray for grilling, as needed Classic Steak Butter (made day before): ½ lb unsalted butter (softened) 1 T garlic (roasted) 2 t sea salt 1 t freshly ground black pepper 1 t shallots (finely chopped) 1 t fresh parsley (finely chopped) 1 t fresh sage (finely chopped)
Amish Capon with Roasted Autumn Vegetables Serves: 4 Ingredients: 1 (10- to 15-lb) capon Sea salt to taste Fresh ground black pepper to taste 1 fennel bulb, cut into ¼-inch slices 12 patty pan squashes 3 heirloom carrots peeled, cut into 2-inch cubes 2 T extra-virgin olive oil 8 sprigs fresh flat-leaf parsley 3 sprigs fresh rosemary Directions: 1. Rinse capon under cold water and pat dry with paper towels. Season the insides and outside with salt and pepper. 2. Spray grill with cooking spray.
Grilled Cajun Gulf Shrimp Assorted Squash Brochette Serves: 2 Ingredients: 9 16/20-ct Gulf shrimp, peeled, divided 4 wood bamboo skewers (soaked in water for at least 15 minutes) 3 T Cajun seasoning Sea salt to taste Cooking spray as needed 2 T butter (melted) 1 lemon (zest and juice) 8 zucchini, cut into 2-inch cubes 2 summer squash, cut into 2-inch cubes Directions: 1. Place shrimp and squash into a bowl. Pour melted butter over and toss. Season with 2T Cajun seasoning and salt.
Baked Italian Eggplant with Fresh Mozzarella Serves: 12 Ingredients: 1 large Italian eggplant (washed, cut in half) 3 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed 2 Roma tomatoes (seeded and rough chopped) 2 T garlic (minced) 2 T fresh flat parsley 4 oz fresh Mozzarella Directions: 1. Brush 2T of olive oil into flesh of eggplant. Add salt and pepper. Spray grill with cooking spray. Place eggplant flesh-side down.
Roasted Irish Salmon with Tomato Basil Confit Serves: 2 Ingredients: Tomato Basil Confit: 2 Roma tomatoes (seeded and rough chop) 1 T garlic (minced) 2 T extra-virgin olive oil 2 T fresh basil (chiffonade) 2 (7-oz) Irish salmon steaks Cooking spray as needed Sea salt to taste Fresh ground black pepper to taste 3 T extra-virgin olive oil 24 asparagus stems 1 lemon (zest and juice) Directions: 1. Prepare the tomato confit: Place tomato, garlic, olive oil in a bowl. Toss and season with salt and pepper.
Herb-Roasted Root Vegetables Serves: 4 Ingredients: 2 carrots, cut into 2-inch cubes 4 sweet potatoes, cut into 2-inch cubes 1 small butternut squash, cut into 2-inch cubes 4 T unsalted butter, melted 2 T fresh rosemary, chopped 2 T fresh flat-leaf parsley, minced Sea salt to taste Fresh ground black pepper to taste Directions: 1. Place cut vegetables into bowl. Pour melted butter on top. Add rosemary, salt, and pepper, and toss. 2. Place vegetables in a round roasting pan and place onto grill.
Roasted Spaghetti Squash with Brown Butter Drizzle Serves: 4 Ingredients: 1 (2-lb) spaghetti squash, halved and seeded 3 T extra-virgin olive oil, divided Sea salt to taste Fresh ground black pepper to taste 8 T salted butter 1 T fresh lemon juice Directions: 1. Drizzle squash flesh with olive oil and season with salt and pepper. Place in the round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife. 2.
Olive Oil-Roasted Brussels Sprouts with Pink Peppercorns Serves: 4 Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 T pink peppercorns, cracked 3 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Directions: 1. Place Brussels sprouts into bowl. Pour olive oil on top, add pink peppercorns and salt, and toss. 2. Place in round roasting pan and onto grill. Cook at 300°F 50/50 for 20 minutes. 3. Pour into bowls and serve.
Crispy-Skin Amish Chicken Serves: 4 Ingredients: 2 (5-lb) Amish whole chickens Sea salt to taste Fresh ground black pepper to taste 2 sprigs fresh flat-leaf parsley (for garnish) Directions: 1. Rinse chickens under cold water, and pat dry with paper towels. Season chickens with salt and pepper inside and out. 2. Spray grill with cooking spray. Place the birds in center of grill. Insert the probe into the thickest part of one of the breasts. Cook at 360°F 50/50 until internal temperature of 165°F is reached.
Wings with Smoked Paprika & Toasted Cumin Serves: 4 Ingredients: 2 lbs chicken wings Sea salt to taste Fresh ground black pepper to taste 8 oz butter, melted 3 T smoked paprika 1 ½ T cumin 2 sprigs fresh flat-leaf parsley Directions: 1. Rinse chicken wings and pat dry with paper towel. Cut to disjoint the wing pieces and discard the tips. Place into bowl add 4 oz of melted butter. Toss. Season with salt and pepper. 2. Place into round roasting pan.
Grilled Sirloin Burger with Wisconsin Aged Cheddar Serves: 4 Ingredients: 2 lbs ground sirloin Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed 8 slices Wisconsin aged yellow cheddar 8 mini brioche buns, toasted 24 green olives 8 wooden toothpicks Directions: 1. Form ground sirloin into 2-oz-sized burgers. Spray both sides of the patties and season with salt and pepper. 2. Place on grill and cook at 400°F for 5 to 6 minutes. 3. Top each burger with cheese.
Roasted Baby Carrots with Farm Butter & Fresh Chives Serves: 4 Ingredients: 2 lbs baby carrots (tricolor optional) 4 oz butter, melted Sea salt to taste Fresh ground black pepper to taste 3 T fresh chives (minced) Directions: 1. Place carrots into bowl. Pour melted butter on top, toss, and season with salt and pepper. Toss again. 2. Place in round roasting pan place and onto grill. Cook at 300°F 50/50 for 15 minutes. 3. Add chives toss to infuse. Pour into bowls and serve.
Rosemary & Calabrian Chile-Roasted Cornish Hen Serves: 2 Ingredients: 2 (2-lb) Cornish hens Sea salt to taste Fresh ground black pepper to taste 2 sprigs fresh rosemary 4 Calabrian chiles 1 T extra-virgin olive oil Directions: 1. Rinse Cornish hens under cold water and pat dry with paper towels. Season with salt and pepper inside and out. 2. Spray grill with cooking spray. Place the birds in center of grill. Insert the probe into the thickest part of one of the breasts.
Roasted Butternut Squash with Pure Maple Syrup Serves: 2 Ingredients: 1 butternut squash 2 T unsalted butter, melted Sea salt to taste Fresh ground black pepper to taste ½ c water 4 oz Vermont maple syrup 2 T fresh chives (Batonnet) Directions: 1. Drizzle squash flesh with melted butter and season with salt and pepper. Place in round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife. 2. Remove squash and discard water.
Roasted Turkey Breast with Fall Harvest Vegetables Serves: 4 Ingredients: 1 (10- to 15-lb) turkey breast Sea salt to taste Fresh ground black pepper to taste 12 patty pan squash 3 heirloom carrots, peeled, cut into 2-inch cubes 2 T extra-virgin olive oil 8 sprigs fresh flat-leaf parsley. 3 sprigs fresh rosemary Directions: 1. Rinse turkey breast under cold water and pat dry with paper towels. Season with salt and pepper. 2. Spray grill with cooking spray. Place turkey in center of grill.
Char-Roasted Beets with Fresh Dill Serves: 4 Ingredients: 4 large beets 1 T water, if needed 2 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste 2 T dill fronds, rough chop Directions: 1. Scrub beets thoroughly. Wrap loosely in aluminum foil. No need to dry the beets before wrapping. 2. Place wrapped beets on a round baking sheet to catch drips. Roast at 350°F 50/50 for 30 to 40 minutes. Check beets every 10 minutes.
Roasted Cebollitas with Pink Peppercorns & Chives Serves: 4 Ingredients: 1 lb cebollitas, trimmed and halved 2 T pink peppercorns, cracked 3 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Directions: 1. Place Cebollitas into bowl and pour olive oil on top. Add pink peppercorns and salt and toss. 2. Place into round roasting pan and onto grill. Cook at 300°F 50/50 for 7-8 minutes. Add parsley and toss to infuse. 3. Pour into bowls and serve.
Elotes with Spicy Mayonnaise Serves: 4 Ingredients: 4 ears sweet corn 1 gal water 1 c mayonnaise 1 T garlic powder ½ T cayenne pepper ½ c cotija cheese, crumbled 3 T fresh cilantro, chopped 1 lime, quartered Directions: 1. Soak corn in water for 1 hour. Trim stems to help fit the ears on the grill. Grill corn at 300°F 50/50 for 20 minutes. Allow to cool. 2. Remove husks and silk from each ear; set aside. 3. In a small bowl, combine the garlic powder with mayonnaise. 4.
Grilled Asparagus with Tomato Chutney Serves: 4 Ingredients: Tomato Basil Chutney: 2 Roma tomatoes, seeded, rough chop 2 T balsamic vinegar 1 T garlic, minced 2 T extra-virgin olive oil 2 T fresh basil (chiffonade) 48 asparagus stems 3 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed Directions: 1. In a bowl, place tomatoes, balsamic vinegar, garlic, olive oil toss and season with salt and pepper. Place into round baking pan.
Roasted Italian Sausage & Peppers Serves: 4 Ingredients: Basil Pesto (makes 1 cup): 2 c fresh basil leaves ½ c freshly grated Romano ½ c extra-virgin olive oil ⅓ c pine nuts 3 garlic cloves, minced Sea salt to taste Freshly ground black pepper to taste 24 oz mild Italian links 2 red bell peppers, cut into 4 slabs each 4 sprigs fresh flat-leaf parsley Directions: 1. For the pesto, place basil leaves and pine nuts into a food processor and pulse several times. 2.
Grilled Atlantic Swordfish with Basil Pesto Serves: 2 Ingredients: 2 (7-oz) swordfish steaks 2 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed Basil pesto (bottled) Tomato Basil Compote: 2 Roma tomatoes, seeded, rough chop 1 T garlic (minced) 2 T extra-virgin olive oil 2 T fresh basil (chiffonade) Directions: 1. Brush swordfish with olive season with salt and pepper. Spray grill with cooking spray. Grill at 400°F 50/50 for 4 minutes; set aside. 2.
Roasted Peruvian Heirloom Potatoes with Lemon & Herbs Serves: 4 Ingredients: 2 lbs Peruvian fingerling potatoes, washed 4 oz unsalted butter, melted 1 T fresh flat-leaf parsley, minced 1 T fresh chive, minced 1 T fresh thyme 2 lemon, zest and juice 1 lemon wedge, garnish Directions: 1. Place potatoes into bowl. Pour melted butter into the bowl. Add salt and pepper and toss. 2. Place in round roasting pan and onto grill. Cook at 300°F 50/50 for 20 minutes.
Grilled Marinated Skirt Steak with Chimichurri Serves: 2 Ingredients: 2 (10-oz) outer skirt steaks Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed 2 red bell peppers 1 lime, quartered 2 t fresh chives (Batonnet) Chimichurri Sauce (Makes 1 cup): 1 c fresh flat-leaf Italian parsley ½ c extra-virgin olive oil ⅓ c red wine vinegar ¼ c fresh cilantro 2 cloves garlic, peeled ¾ t crushed red pepper ½ t ground cumin ½ t sea salt Directions: 1.
Bacon-Wrapped Stuffed Pork Tenderloin Serves: 2 Ingredients: 1 (1- to 1½-lb) pork tenderloin 2 extra-thick applewood smoked bacon Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed 4 oz baby spinach 4 oz feta cheese 2 oz balsamic syrup glaze Fresh ground black pepper (garnish) Directions: 1. Place pork tenderloin on large cutting board. Remove any excess fat or silver skin from exterior. 2.
Roasted Yams with Brown Sugar Serves: 4 Ingredients: 2 lbs yams, peeled and quartered 6 oz unsalted butter, melted 6 oz brown sugar 2 T fresh chives, minced Directions: 1. Place potatoes into a bowl. In another bowl, mix melted butter and sugar. Dissolve and pour onto the potatoes and toss. 2. Place in round roasting pan and onto grill. Cook at 300°F 50/50 for 20 minutes. 3. Pour into bowls strewn with chives. Serve some extra brown sugar on the side.
Grilled Tomahawk Ribeye Steaks with Classic Steak Butter Serves: 2 Ingredients: 2 (24-oz) tomahawk ribeye steaks 4 T extra-virgin olive oil Sea salt to taste Fresh ground black pepper to taste Cooking spray as needed Classic Steak Butter (made day before): ½ lb unsalted butter, softened 1 T garlic, roasted 2 t sea salt 1 t freshly ground black pepper 1 t shallots, finely chopped 1 t fresh parsley, finely chopped 1 t fresh sage, finely chopped 1 t fresh rosemary, finely chopped Directions: 1.
Twice-Baked Potatoes with Wisconsin Sharp Cheddar Serves: 4 Ingredients: 2 baking potatoes, washed 2 T extra-virgin olive oil 3 oz unsalted butter, softened 2 oz sour cream ½ c Wisconsin yellow cheddar 2 oz heavy cream Sea salt to taste Freshly ground black pepper to taste Directions: 1. Place potatoes on grill and bake at 360°F 50/50 for 30 minutes. When done, knife should pierce the skins easily. 2. With sharp knife, cut each potato in half lengthwise.
Stuffed Portobello Mushrooms with Goat Cheese Serves: 4 Ingredients: 4 portobello mushrooms 2 T extra-virgin olive oil 1 red pepper, small dice 1 green pepper, small dice 1 yellow pepper, small dice 1 small red onion, small dice 4 oz fresh goat cheese 2 T fresh chives, minced Cooking spray as needed Sea salt to taste Fresh ground black pepper to taste Directions: 1. Remove the black gills from portobello mushrooms. Spray mushrooms with cooking spray and season with salt and pepper. 2.
Teriyaki-Glazed Tuna Serves: 2 Ingredients: 2 (7-oz) Ahi tuna steaks Cooking spray as needed 2 oz teriyaki glaze 1 red bell pepper Fresh ground black pepper (garnish) 14 fennel fronds Directions: 1. Dry-roast the peppers at 400°F 50/50 until completely charred. Remove and cool. 2. Once cooled, using a wet towel, remove blistered skin. Slice; set aside. 3. Spray tuna steaks with cooking spray. Place on grill and cook at 400°F 50/50 for 2 minutes. Afterward, bush with teriyaki on both sides.
Chocolate Cupcakes with Swirl Frosting Serves: 14 Ingredients: Cupcakes 1⅔ c all-purpose flour ½ t baking powder ¼ t baking soda ½ t salt ½ c unsalted butter, melted 1 c granulated sugar 1 large egg, room temperature ¼ c yogurt ¾ c milk, plus 1 T, divided 2 t vanilla extract ¼ c unsweetened natural cocoa powder Milk Chocolate Vanilla Frosting: 4½ c confectioners' sugar ¼ c unsweetened natural cocoa powder (do not use for vanilla frosting) 1 c unsalted butter, softened to room temperature 4 T heavy cream 2
Roasted Bosc Pears with Granola White Chocolate Serves: 4 Ingredients: 4 semi-ripe Bosc pears ⅓ c powdered sugar 3 T butter ¾ c dry white wine (Riesling) 1 star anise 1 (3-inch) cinnamon stick Pinch sea salt ½ c granola cereal ¼ c white chocolate pieces Directions: 1. Quarter and core pears. Dust the flesh of pears with powdered sugar. 2. Set bottom grill to 300°F. Melt butter in round roasting pan over moderately high heat.
Decadent Fudge Chocolate Glazed Brownies Serves: 12 Ingredients: ⅓ c butter, softened 1 granulated sugar 1 t vanilla extract 3 large egg whites ⅔ c all-purpose flour ½ c baking cocoa ½ t baking powder ¼ t salt Cooking spray as needed Glaze: ⅔ c confectioners' sugar 2 t baking cocoa ¼ t vanilla extract 3 to 4 hot water Directions: 1. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. 2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
Cherry Clafoutis Dusted with Powdered Sugar Serves: 6 Ingredients: 2 c fresh sweet cherries, pitted 2 T almonds, blanched, slivered 3 eggs ¾ c granulated sugar 1 T brown sugar ½ c all-purpose flour ⅛ t salt 1 c milk (whole milk) ¾ t almond extract 1½ t vanilla extract Powdered sugar for dusting Directions: 1. Butter and flour 9X9 or 10X7 baking dish. Scatter cherries and slivered almonds on the bottom. 2. In a bowl, mix eggs and sugar until smooth. Whisk in salt and flour. Mix until smooth. 3.
Classic Crème Brûlée with Red Currants & Strawberries Serves: 6 Ingredients: 1 qt heavy cream Seeds of 1 vanilla bean, pod split, seeds scraped out 1 c granulated sugar, divided 6 large egg yolks 2 qt hot water 6 T red currants 3 strawberries, halved Confectioner's sugar as needed Directions: 1. In a medium saucepan, over medium-high heat, add cream, vanilla bean seeds and pod and bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Remove vanilla bean pod and reserve for another use. 2.
Rich Chocolate Cake with Fudge Frosting Serves: 8 Ingredients: 16 T unsalted butter, softened, plus more for greasing 1½ c cake flour 3⁄4 c cocoa powder 2 t baking powder ½ milk ½ t vanilla extract 1¼ c sugar 4 eggs For the Icing: 2 oz unsweetened chocolate, finely chopped 2 c sugar ½ c milk ¼ c light corn syrup 8 T unsalted butter ¼ t salt 1 t vanilla extract Directions: 1. Grease a 10-inch cake pan; set aside. Sift flour, cocoa powder, and baking powder in a medium bowl; set aside. 2.
Old-Fashioned Pecan Pie Serves: 8 Ingredients: 1 9-inch prepared pie crust (leave in dish) 1 c granulated sugar 3 T brown sugar 1 c light corn syrup ⅓ c melted butter 1 t vanilla 3 large eggs, beaten, room temperature 1 c chopped pecans Directions: 1. In a medium bowl, mix together granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs, and whisk until blended well. Add chopped pecans into bottom of prepared pie crust. 2. Pour filling mixture over the top. 3.
NuWave Primo™ Combo Grill Manual del Usuario
SE TRE EGÍS ! A R O AH ¡R Como agradecimiento especial por registrar su producto, ¡recibirá automáticamente 6 meses adicionales a su garantía limitada del fabricante! * Todo lo que tiene que hacer es seguir estos simples pasos. 1 Usando su teléfono inteligente o dispositivo inteligente, escanee el código QR ubicado en la etiqueta de su producto ubicada en la parte posterior de la unidad.
6 !para una una garantía garantía !para adicional de meses DESCARGUE LA APLICACIÓN QR CODE EN SU DISPOSITIVO MÓVIL 1 Abra su tienda de aplicaciones móviles (App Store, Google Play). 2 3 Busque "lectores de códigos QR". Lectores de códigos QR Simplemente descargue el lector de códigos QR a su teléfono, ábralo y escanee el código, ya está listo para comenzar. NOTA: Es posible que deba abrir el lector de código QR descargado cada vez que desee escanear un código QR.
100 ELEMENTOS DEL MENÚ DEL PROGRAMA Verduras Temp. Tiempo Temp. Tiempo 01. Alcachofas, enteras Comida 400°F 63 min. 14. Ajo Comida 400°F 43 min. 02. Corazones de alcachofa 400°F 28 min. 15. Hongos 400°F 23 min. 03. Espárragos 400°F 18 min. 16. Ocra 400°F 18 min. 04. Ejotes 400°F 18 min. 17. Cebollas, enteras 400°F 48 min. 05. Remolacha 400°F 43 min. 18. Chirivías 400°F 38 min. 06. Brócoli 400°F 28 min. 19. Chícharos 400°F 18 min. 07.
100 ELEMENTOS DEL MENÚ DEL PROGRAMA (Continuacíon) Cerdo/Cordero Comida Temp. Tiempo Temp. Tiempo 51. Jamon, deshuesado (3lbs) 360°F 90 min. 55 min. 52. Ternera, deshuesada (2lbs) 325°F 60 min. 325°F 60 min. 53. Costillar de cordero (2lbs) 380°F 22 min. Paleta de cerdo (3lbs) 375°F 65 min. 54. Chuletas de cerdo (6oz) 400°F 11 min. Jamón, con hueso (3lbs) 360°F 80 min. 55. Salchicha 380°F 12 min. 46. Pierna de cordero (3lbs) 325°F 70 min. 47.
100 ELEMENTOS DEL MENÚ DEL PROGRAMA (Continuacíon) Alimentos deshidratados Food Temp. Time Food Temp. Time 81. Naranja 130°F 10 hrs 91. Kiwi 130°F 8 hrs 82. Chips de col 360°F 30 min. 83. Manzana 135°F 10 hrs 92. Limón 125°F 8 hrs 93. Lima 125°F 8 hrs 84. Almendras 360°F 15 min. 85. Piña 135°F 10 hrs 94. Duraznos 135°F 8 hrs 95. Cacahuates 145°F 4 hrs 86. Fresa 115°F 10 hrs 96. Paw seca 145°F 4 hrs 87. Tomates secados al sol 140°F 8 hrs 97.
MEDIDAS DE SEGURIDAD IMPORTANTES LEA TODAS LAS INSTRUCCIONES Al usar el NuWave Primo, siempre se deben seguir medidas básicas de seguridad, incluidas las siguientes: 1. Lea todas las instrucciones, protecciones y advertencias antes de usar el aparato. 2. No toque las superficies calientes. 3. Use las manijas de la Cabeza de Potencia o use guantes para horno. 4. Para protegerse contra descargas eléctricas, no sumerja el cable, los enchufes ni el Primo en agua u otros líquidos. 5.
MEDIDAS DE SEGURIDAD ADICIONALES VER CUIDADO Y MANTENIMIENTO ANTES DE USAR Información eléctrica El Primo se suministra con un cable de alimentación corto para reducir el riesgo de enredos o tropezones. Se pueden usar cables de extensión si se tiene cuidado en su uso. Si se utiliza un cable de extensión: 1. La calificación eléctrica marcada del cable de extensión debe ser al menos tan grande como la calificación eléctrica del Primo. 2.
MEDIDAS DE SEGURIDAD ADICIONALES (Continuacínon) No coloque el Primo cerca de materiales inflamables, unidades de calefacción, o ambientes húmedos. 2. No reemplace con otras partes que no están diseñadas específicamente para el Primo. 3. No mueva el Primo mientras esté funcionando. Solo después de que el Primo se haya enfriado completamente debe intentarse mover. Espere siempre a que el aparato se enfríe antes de manipularlo. 4. Nunca bloquee las salidas de aire. 5.
DESCRIPCION DE PIEZAS 1 PROBE 2 3 4 5 1 Cabeza de Potencia Parte #: 26701 2 Domo Parte #: 26702 3 Parrilla Antiadherente de Aluminio Parte #: 26704 4 Base Parte #: 26705 5 Sensor Parte #: 26706 6 Soporte para el Domo Parte #: 26707 6 El Manual del Propietario 81
GUIA DE ENSAMBLE Montaje de la Cabeza de Potencia en el Domo 1. Coloque la Cabeza de Potencia en el borde del Domo. 2. Lock PROBE Asegúrela girando la Cabeza de Potencia en el sentido de las manecillas del reloj hasta que las lengüetas de seguridad estén enganchadas. 2. Haga coincidir los cortes de la Base con las patas de la Parrilla. Coloque la Parrilla dentro de la Base. 3. Conecte el cable de alimentación a la Parrilla. 4. Coloque los alimentos en el Parrilla. 5.
INSTRUCCIONES DE OPERACIÓN 50 50 Función ENCENIDO/APAGADO 1. Presione "ON/OFF" una vez para encender el Primo. • La pantalla LED mostrará "360F", "TEMP", "TOP 50%" y "BOTTOM 50%", indicando que el Primo está encendido. 360 ° F es el ajuste de temperatura predeterminado. 2. Presione "ON/OFF" nuevamente para apagar el Primo. La pantalla LED estará en blanco. Función INICIO/PAUSA 1. Presione "ON/OFF". La pantalla LED mostrará "360F", "TEMP", "TOP 50%" y "BOTTOM 50%", indicando que el Primo está encendido.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Función TEMPERATURA/TIEMPO 1. Presione "ON/OFF". La pantalla LED mostrará "360F", "TEMP", "TOP 50%" y "BOTTOM 50%", indicando que el Primo está encendido. • Para ajustar la temperatura de cocción, presione las flechas "Arriba" o "Abajo" hasta que se alcance la temperatura. La temperatura se ajustará en incrementos de 5 ° F. Para cambiar la temperatura más rápido, mantenga presionadas las flechas "Arriba" o "Abajo".
INSTRUCCIONES DE OPERACIÓN (Continuacíon) • El Primo mantendrá la temperatura de precalentamiento durante la cuenta regresiva de 5 minutos. Cuando termine la cuenta regresiva, el Primo se apagará. 4. Retire la Cabeza de Potencia con el Domo y coloque los alimentos en la Parrilla. 5. Regrese la Cabeza de Potencia con el Domo a la unidad y presione "START/PAUSE". Esto comenzará el proceso de cocción a la temperatura y el tiempo establecidos.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Para ajustar la temperatura y el tiempo de cocción regular: 1. Presione "ON / OFF". 2. Presione las flechas "Arriba" o "Abajo" para ajustar la temperatura deseada. 3. Presione "TEMP / TIME". Presione las flechas "Arriba" o "Abajo" para ajustar el tiempo deseado. 4. Presiona "SEAR" dos veces. 5. Presione "START / PAUSE".
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Presione "TEMP/TIME". Presione las flechas "Arriba" o "Abajo" para ajustar el tiempo deseado. 3. Presiona "SEAR" otra vez. Se mostrarán "SEAR 2", "TEMP" y "425F". Para ajustar la temperatura y el tiempo de cocción del SEAR 2: 1. Presione las flechas "Arriba" o "Abajo" para ajustar la temperatura deseada. 2. Presione "TEMP / TIME". Presione las flechas "Arriba" o "Abajo" para ajustar el tiempo deseado.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) • Ajuste el tiempo de cocción presionando "TEMP/TIME". La pantalla mostrará "TIME", "STAGE 3" y "00:00". Presione las flechas "Arriba" o "Abajo" para ajustar el tiempo de cocción deseado. • Se puede programar un máximo de 5 etapas. • Presione "START/PAUSE" para comenzar a cocinar. El Primo cocinará, siguiendo las etapas que fueron programadas.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Para programar su propia receta: 1. Presione "ON/OFF". La pantalla mostrará "360F" y "TEMP". 2. Presione las flechas "Arriba" o "Abajo" para ajustar la temperatura. La pantalla mostrará "TEMP" y la temperatura de cocción ajustada. 3. Presione "TEMP/TIME". Presiona las flechas "Arriba" o "Abajo" para ajustar la hora. La pantalla mostrará "TIME" y el tiempo de cocción ajustado. 4. Presiona "STAGE".
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Programar una receta después de cocinar: 1. Presione "ON/OFF". La pantalla mostrará "360F" y "TEMP". 2. Establezca las preferencias de cocción. 3. Presione "START/PAUSE". 4. Una vez que finalice la cocción y se muestre "End", presione "PROG". La pantalla mostrará " PROG " y "101". 5. Presione las flechas "Arriba" o "Abajo" para elegir el número de programa para guardar la receta. Los números de programa se pueden elegir entre 101-200. 6.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Presione "START/PAUSE" para comenzar a cocinar. El Primo cocinará a la temperatura y el tiempo de cocción establecidos, y luego entrará en modo cálido. • Para salir de la función de calentamiento, presione "WARM/ REHEAT" y ya no se mostrará "WARM". Recalentar El valor predeterminado se establece en 360°F durante 4 minutos. 1. Presione "ON/OFF". 2. Presione "WARM/REHEAT" y mantenga presionado durante 2 segundos para seleccionar "REHEAT".
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Presione "START/PAUSE". La unidad comenzará a cocinar a la temperatura deseada de el sensor. • Durante la cocción, la pantalla mostrará la temperatura actual del sensor. 5. Presione "TEMP/TIME" para ver la temperatura de cocción. 6. Presione “PROBE” para mostrar la temperatura del sensor. • Presione las flechas "Arriba" o "Abajo" para ajustar la temperatura deseada del sensor. Una vez que se ajuste la temperatura, ésta se mantendrá en pantalla.
INSTRUCCIONES DE OPERACIÓN (Continuacíon) Ejemplo: SEAR 1 »STAGE 1,2,3» SEAR 2 »Warm» Temperatura de el sensor: "200F". 1. Si se alcanzó la temperatura en el sensor ("200F") en la etapa 2, la unidad dejará de cocinar en todas las etapas pendientes, pero aún así cocinará SEAR 2 y mantendrá caliente. 2.
SOLUCIÓN DE PROBLEMAS El Primo fue diseñado con una función de apagado automático para evitar el sobrecalentamiento durante el uso. Si la unidad se apaga para enfriarse sola, podría detectarse un olor. Desenchufe la unidad y espere a que se enfríe completamente. Para evitar el sobrecalentamiento, no cocine a temperaturas o tiempos más altos de los recomendados. Solución(es): Problema: La unidad no enciende. El enchufe puede no estar conectado al tomacorriente. Enchufe la unidad.
GARANTÍA LIMITADA LA GARANTÍA NO CUBRE La Garantía Limitada se invalida si la reparación es hecha por un distribuidor no autorizado o si la placa del número de serie es retirada o maltratada. El deterioro normal del acabado, por uso o exposición, no está cubierto por esta Garantía.
www.nuwavenow.com FOR HOUSEHOLD USE ONLY Model: 20701, 120V, 60Hz, 1500 Watts For patent information please go to: www.nuwavenow.com/legal/patent Designed & Developed in USA by: NuWave, LLC 1795 N. Butterfield Road Libertyville, IL 60048, U.S.A. Customer Service: 1-877-689-2838 • help@nuwavenow.com Made in China ©2019 NuWave, LLC • All Rights Reserved. Item No: BM20701 Rev.