PIC FLEX ® Owner’s Manual & Complete Recipe Book •1
Table of Contents Introduction, Parts & Accessories 5-6 Important Safeguards 7-8 Owner’s Manual 9-13 Troubleshooting 14-15 Cooking Tips 16 Breakfast 17 Scrambled Eggs 18 Omelette 18 Homemade Yogurt 19 Breakfast Potatoes 19 Fried Eggs 20 Homemade Pancakes 20 Crepes 21 Garden Vegetable Frittata 21 Poached Eggs Benedict French Toast 22 22 23 Vegetables Green Beans Almondine 24 Grilled Sirloin with Mushrooms & Red Peppers 33 Beef Stroganoff over Buttered Noodles 34 Cajun Rib
Pan-Seared Red Snapper 49 66 Orange Roughy with Citrus Sauce Chicken Stock 50 Beef Stock 67 Vegetable Beef Soup 67 Fish Tacos Battered Fried Shrimp Fried Catfish Pan-Seared Halibut Pasta How to Cook Pasta 50 51 51 54 Thai Coconut Chicken Soup 70 55 Hollandaise Sauce 72 Roux 72 56 Marinara Sauce 73 Mediterranean Orzo Salad with Feta Vinaigrette 58 Sausage and Rice 58 Quinoa Tabbouleh 59 Rice Pilaf Spanish Rice Popcorn Rice with Pecans Basic Fresh Herb Risotto 59 59 60 60 61
Bananas Foster 83 Pears in White Wine Caramel Sauce 84 Lollipops 84 Panna Cotta with Amber Crystals 85 Old Fashioned Hard Candy 85 86 Contenido Introduccíon 87 Partes & Accessorios 88 Manual Del Usario 89-97 Consejos para la Cocina 98 99 Recetas Caldo de Pollo 99 Huevos Revueltos 99 Caldo de Res 100 Papas Para el Desayuno 100 Cerdo Agridulce con Piña 101 Camarones Capeados 101 Chili Tradicional 102 Paella de Mariscos 102 Masa Básica para Pasta Arroz Español 103 103 Arroz
Welcome to NuWave™ Precision Induction Cooking Congratulations on purchasing your NuWave™ Precision Induction Cooktop (PIC®) Flex. This book contains detailed instructions and images to help you get started using your Cooktop. It is also filled with great recipes and time-saving tips to help you prepare delicious gourmet meals in a fraction of the time it would take when using a regular stovetop. Cooking is fast and easy with the Precision Induction Cooktop Flex from NuWave, LLC.
NuWave™ Precision Induction Cooktop Flex Products and Accessories NuWave™ Precision Induction Cooktop: (30501~30532) NuWave™ PIC® Flex (32556) Complete Cookbook / Manual (32559) Instructional DVD (32560) Fact Sheet (32557) Quick Start Guide (32158) Registration Card (31115) Custom-Made Carrying Case NuWave™ Ultimate Cookware Set: (32007) Fondue Insert (32008) Set of 8 Fondue Forks (32055) Ultimate Cookware Set Manual (32003) 3.5-quart Stainless Steel Pot (32004) 3.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: READ ALL INSTRUCTIONS BEFORE USING DANGER – To reduce the risk of electrocution: 1. Read all instructions, safeguards and warnings before using the appliance. 2. Do not place appliance where it can fall or be pulled into water or other liquids. 3. Do not reach for an appliance that has fallen into water. Unplug immediately. 4.
12. Do not move the appliance while hot. 13. This appliance is for household use only; it is designed to process normal household quantities. It is not suitable for continuous or commercial operation. 14. Do not disassemble the product. There are no user serviceable parts. 15. Do not leave the appliance unattended while in use. 16. This appliance is not intended for operation by means of an external timer or separate remote-control system. 17. Clean cooktop with caution.
NuWave™ Precision Induction Cooking 1 1 2 3 4 2 3 4 1 Ventilation: Air vents are located on the back of the product to allow any heat generated by the heating element to escape. This design feature prevents heat transfer to the cooking surface and ensures efficient performance of the NuWave™ PIC Flex. Surface: The NuWave™ PIC Flex’s heat-resistant glass surface stays cool to the touch and cleans easily with the simple wipe of a damp cloth.
Induction Cooktop-Compatible Cookware As induction technology is based on magnetic principles, compatible cookware must have a ferrous (iron-based, magnetic) bottom. Some types of cookware are made of naturally magnetic metals (such as pure iron), while others are rendered magnetic by “sandwiching” a thin layer of a ferrous metal within the base. This layer will be acted upon by the magnetic field of the induction cooktop to distribute heat.
General Cleaning Instructions: • Unplug the unit before cleaning. • Clean after each use. • Make sure unit has cooled completely prior to cleaning. • The outer surface may be cleaned by wiping carefully with a damp dishcloth or sponge. • Remove the power plug prior to cleaning the NuWave™ Flex. Do not use caustic cleaning agents and water should not penetrate the interior of the induction cooktop. • Never immerse the NuWave™ PIC Flex, its cables or plug in water or other liquids.
Directions for the Display Panel Wattage LED Program Time Wattage Indicator Decrease Display Increase Pause/Clear Start Low-Max/Sear Wattage Function: The default wattage of the PIC Flex is 1300 watts. To change the cooktop’s wattage, press “Watts” once. The red light will illuminate above “600” indicating that the PIC Flex is now set to 600 watts. Press “Watts” once more and the red light above “900” will illuminate, indicating the PIC Flex is now set to 900 watts.
Setting Cooking Time: Press the “Time” button. A “0” will flash in the far right corner of the display panel. Press the “+” button until you reach the desired amount of time. Examples: To program 5 minutes press “Time” once, then press “+” until you see 00:05 on the display. Then press “Start.” For 20 minutes, press “Time” twice, then press the “+” button until you see 00:20, then press “Start.” For 2 hours and 30 minutes, press “Time” twice before pressing “+” until you reach 3, then press “Time” again.
Troubleshooting Error Message Solution E1 An E1 reading typically means that your NuWave™ PIC Flex does not detect cookware on its surface. This can occur for one of two reasons. 1. The induction coils contained within the NuWave™ PIC Flex will only work when they are in direct contact with a piece of cookware. To maintain your appliance’s effectiveness, always ensure that it rests on a flat surface and that contact is consistent with your cookware. 2.
THE MANUFACTURER WARRANTS: The induction cooktop and all electrical components 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 induction cooking system at NuWave, LLC Service Department.
Cooking Tips This recipe book contains valuable information designed to assist in the incorporation of the NuWave™ PIC Flex into daily life. We’ve provided easy-to-prepare recipes along with helpful tips at the beginning of each section for perfect results every time. Here are a few general suggestions to help you start cooking: • • • • • • Place a garbage bowl next to your cutting board for discarding food scraps. Flexible cutting boards are very convenient. Just chop and lift - no mess, no spills.
Breakfast When storing your eggs, keep refrigerated, as they can lose more freshness in one day at room temperature than they can in one week in the fridge. Eggs should be kept in their original cartons in order to keep their moisture and avoid getting odors from other foods. Keep them on the fridge shelf, not in the door to avoid frequent temperature fluctuations. Tips for Eggs • Add a teaspoon of water for each egg and whip for fluffier results. Heat pan on high for 1 minute to ensure fast cooking.
Scrambled Eggs Omelette 4 eggs 1/3 cup milk 1/2 teaspoon of salt 1/4 teaspoon black pepper 1 tablespoon butter or non-stick cooking spray 2-3 eggs 1 tablespoon cold water Salt and pepper to taste 1 tablespoon butter Serves: 2 Serves: 1-2 Directions: 1. Whisk eggs in bowl with salt, pepper Directions: and cold water. 1. In medium bowl, combine eggs, milk, 2. Heat small sauté pan on High (425˚F). Add butter and cook salt and black pepper. until butter starts to melt. 2.
Homemade Yogurt Breakfast Potatoes 1 quart whole milk 1 packet (5 grams) yogurt starter (powdered culture) 2 cups coarsely chopped tiny new potatoes or round red potatoes ½ cup chopped onion ½ cup chopped green or red bell pepper 2 tablespoons olive oil ½ teaspoons salt ½ teaspoon pepper ½ cup shredded cheddar cheese (optional) Yield: 1 quart or 8 Yogurt Jars Directions: 1. Pour milk into medium sauce pot. 2.
Fried Eggs Homemade Pancakes 2 teaspoons olive oil, butter non-stick spray 4 eggs 1-2 teaspoons water 1½ cups self-rising flour 1 teaspoon baking powder 2 tablespoons white sugar 2 eggs, lightly beaten 1 cup milk 2 ounces butter Pinch salt Maple syrup Butter Serves: 2 Serves: 4 Directions: 1. In large sauté pan, melt oil or butter on Medium (275°F). 2. Break eggs into skillet. 3. When whites are set, add water. 4. Cover skillet and cook eggs for 3-4 minutes or until yolks begin to thicken.
Crepes Garden Vegetable Frittata 2 large eggs ¾ cup milk ½ cup water 1 cup flour 3 tablespoons melted butter Butter to coat the pan 2 tablespoons olive oil 6 small red potatoes, sliced 2 cups torn fresh spinach 1 bunch green onions, sliced 1 cup grape tomatoes, sliced 1 cup asparagus, diced 1 teaspoon crushed garlic Salt and pepper to taste 6 eggs ½ cup milk 1 cup shredded Asiago cheese Serves: 4 Directions: 1. Combine eggs, milk, water, flour and melted butter in blender and pulse for 10 seconds. 2.
Poached Eggs Benedict Serves: 4 Water, enough to fill fry pan 2 tablespoons white vinegar 1 tablespoon salt 8 slices Canadian bacon 8 large eggs 3 large egg yolks 1 tablespoon fresh lemon juice 1 stick unsalted butter, melted and divided 2 teaspoons hot water, plus extra as needed ½ teaspoon cayenne pepper Salt and pepper to taste 4 English muffins, split in half and toasted 3 tablespoons chopped chives Directions: 1. Cook bacon in large sauté pan on Medium (275°F) until well-browned on each side. 2.
Tips for Vegetables • To avoid losing the vibrant colors of vegetables, those that grow above ground should not be covered during the cooking process. • Save vegetable scraps such as carrot peels, celery stalks and onions as ingredients for soup and stew stock. Freeze until needed. • Store purchased vegetables in the same manner in which you bought them from the grocery. For example, potatoes should never be stored in the refrigerator.
Perfectly Cooked Vegetables in the Induction Steam Basket Guidelines below are for al dente (firm to the bite). Place water in 8-quart stock pot. Bring 2 cups water to boil while covered on Max/Sear. Cut temperature to medium-high (375°F) once rolling boil has developed. Uncover and add Stainless Steel Steamer Basket. Place vegetables in basket. Cook vegetables for listed time, or add 2-4 minutes for softer vegetables.
Grilled Japanese Eggplant with Feta & Sun-dried Tomatoes Serves: 4 4 Japanese eggplants, stemmed and halved lengthwise 1 tablespoon salt ¼ cup oil-packed sun-dried tomatoes, chopped and drained 3 tablespoons fresh lemon juice 3 tablespoons olive oil, divided 2 tablespoons olive oil for grilling 1 clove minced garlic 1 tablespoon fresh-chopped Italian parsley ½ cup crumbled Feta cheese Directions: 1. Place eggplant halves in large colander and toss with salt. 2.
Broccoli & Carrot Stir-Fry Serves: 4 Artichokes with Butter Sauce ¼ cup vegetable broth or chicken stock 1 tablespoon balsamic vinegar 1 teaspoon cornstarch 1 tablespoon cooking oil 1 teaspoon grated fresh ginger 1½ cups carrots, thinly sliced 2 cups broccoli florets 1 teaspoon grated fresh garlic 2 (10-ounce) artichokes 1 full lemon plus 1 tablespoon, juiced and separated ¼ cup butter 1 teaspoon herbs (dill, tarragon, or oregano) Directions: 1.
Marinated Zucchini and Summer Squash Serves: 4-6 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped, fresh thyme Salt and freshly ground black pepper to taste ¼ cup extra-virgin olive oil 1 pound zucchini, trimmed and sliced diagonally into ¼-inch slices 1 pound yellow crookneck squash, trimmed and sliced diagonally into ¼-inch slices Directions: 1. Whisk vinegar, lemon juice, garlic, and thyme in large bowl and season with salt and pepper. 2.
Sugar Snap Peas and Spinach with Ginger Serves: 2 Kosher salt Ice Water 1 pound sugar snap peas stem end and strings removed Extra-virgin olive oil 1 (1-inch) piece of ginger, finely chopped 2 cloves garlic, smashed 1 scallion, thinly sliced ½ pound baby spinach, washed but not dried, and stems removed Directions: 1. Bring a medium stock pot of wellsalted water to a boil on Max/Sear. 2. Set up bowl of well-salted ice water. 3.
Grilled Vegetables with Balsamic-Garlic Sauce Serves: 6-8 1 cup extra-virgin olive oil ¼ cup balsamic vinegar 3 tablespoons minced fresh Italian herbs 1 tablespoon minced garlic 1½ teaspoons salt ¾ teaspoon freshly ground black pepper 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into ¼-inch slices 2 large red onions, sliced crosswise into ¼-inch slices and secured with toothpicks 1 large eggplant, ends trimmed and sliced lengthwise into ¼ -inch slices 1-2 fennel bulbs, sliced lengt
Tips for Beef • • • • Internal meat temperature* according to taste preferences: Rare: 135°F-140°F Medium-rare: 140°F-150°F Medium: 150°F-160°F Well-done: 160°F-170°F Meat should be thawed in the refrigerator. Cut meat across the grain. If you’re not sure how to do this, consult your butcher. • When it comes to searing meat, the cut is not ready to be flipped if it is sticking to pan. • Let all meats (chicken, beef, lamb, pork, etc.
Bistro Beef & Mushrooms Serves: 4 4 beef sirloin steaks, cut ½-inch thick 1 tablespoon Dijon mustard or coarse grain brown mustard ¼ cup dry red wine or sherry 1 tablespoon Worcestershire sauce ½ cup beef broth 2 tablespoons butter 2 tablespoon all-purpose flour 2 (4-ounce) packages sliced button, Shiitake or Portobello mushrooms 2 teaspoons fresh thyme ½ teaspoons salt ½ teaspoon pepper Directions: 1. Trim fat from steaks. Spread mustard evenly over both sides. 2.
Steak au Poivre Korean Beef ½ cup black peppercorns 4 (6-ounce) tenderloin steaks 2 teaspoons sunflower oil ½ cup French brandy or cognac 1 cup heavy cream 1 tablespoon unsalted butter Salt to taste ½ cup soy sauce ¼ cup rice vinegar 3 scallions, finely chopped, plus additional chopped scallions for garnish 2 tablespoons firmly packed brown sugar 1 (2-inch) piece fresh ginger, finely chopped 1½ tablespoons toasted sesame oil 2 teaspoons red pepper flakes 2 (¾ pound) skirt steaks 1½ pounds skirt steak, in
12. Season meat with salt and pepper and add to skillet. 13. Reduce PIC to Medium-High (375°F) for 2-3 minutes per side. 14. Transfer steak to platter and cover loosely with foil. Let steak rest for 5 minutes. 15. Repeat steps 11-14 with remaining oil and skirt steak. 16. Cut steak into thin slices, cutting against the grain. 17. Toss beef with reserved marinade until well coated. 18. Crumble fried noodles and divide equally onto plates and top with sliced beef. 19. Garnish with chopped scallions.
Beef Stroganoff over Buttered Noodles Serves: 4-6 13 cups beef stock 1 carrot, chopped 6 sprigs fresh thyme, divided 1 bay leaf 2 pounds chuck roast, cut into 2-inch cubes Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil, divided 1 medium onion, chopped 2 tablespoons cognac 5 tablespoons unsalted butter, divided 1 pound mushrooms, sliced 3 cloves garlic, chopped 2 tablespoons sour cream, plus more for garnish 1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsley le
Cajun Rib Eye Serves: 1 3 tablespoons paprika 2 tablespoons granulated garlic 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon black pepper 1 tablespoon dried thyme 1 (24-ounce) bone-in rib eye steak 1 yellow onion, cut into thick slices 10 cloves garlic Vegetable oil, for marinating Directions: 1. Combine paprika, granulated garlic, salt, cayenne pepper, onion powder, oregano, black pepper and thyme in medium bowl and mix well. 2.
Tips for Pork & Chicken • Poultry is ready to serve once the internal temperature* reaches 170-180°F, or when juices run clear. • When adding raw meat to hot oil, wear a hot pad or glove and/or use tongs to prevent burns. • Pork is ready to eat when the internal temperature* approaches 160-170°F, or once juices run clear. • • To cut raw meat more easily, it may help to thoroughly chill it first. Let all meats (chicken, beef, lamb, pork, etc.
Pan-fried Pork Chops Serves: 4 4 bone-in or center cut pork chops, about ¾-inch thick 1 cup all-purpose flour 1 teaspoon garlic powder ½ teaspoon paprika ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cayenne (optional) 3 slices bacon, chopped ½ cup vegetable oil or olive oil Directions: 1. In medium sauté pan, cook bacon on Medium-High (375°F) for 6 minutes or until fat renders and bacon is crisp. 2. While bacon cooks, mix all spices with flour. 3. Pat pork chops dry with paper towel. 4.
Sweet & Sour Pork with Pineapple Serves: 4 12. Cook pork on Medium-High (375°F) heat until brown and cooked through. 13. Remove pork with slotted spoon and add to bok choy. 14. In same fry pan, add pineapple with juice, honey, vinegar and remaining salt and cook on Medium-High (375°F). 15. Bring to a rolling boil. 16. Add pork and bok choy into sauce. 17. Serve with celery root puree along side.
Sautéed Pork Medallions with Lemon-Garlic Sauce Serves: 4 1 (1-pound) pork tenderloin, trimmed ¼ teaspoon salt, divided 3 8 teaspoon black pepper, divided ½ 2 teaspoons olive oil, divided 2 cloves garlic, minced ½ cup dry white wine ½ cup chicken broth, low-sodium Grated zest from 1 lemon 1 tablespoon lemon juice 1 tablespoon fresh parsley, chopped Directions: 1. Cut pork into 12 (1-inch) slices. 2. Season both sides of pork with ½8 teaspoon salt and ¼ teaspoon pepper. 3.
Pork Chops with Red Onion Confit Pork Chops alla Pizzaiola Serves: 4 Serves: 2 1 red onion, thinly sliced 1-2 tablespoons butter Salt and pepper to taste Splash balsamic or red wine vinegar 2 pork chops Pinch sugar Directions: 1. Melt butter in medium sauté pan at 150°F. 2. Add onions and season with salt and pepper. 3. Cook onions for about 15 minutes, stirring occasionally. 4. Add vinegar and cook for about 1 minute until liquid evaporates. 5. Remove pan from PIC and set sauce aside 6.
Asian-Marinated Pork Chops Serves: 2 ¼ cup soy sauce 2 tablespoons rice wine vinegar 1 teaspoon Asian chili paste 2 teaspoons finely chopped ginger 1 clove garlic, minced fine 2 scallions, thin sliced Zest from 1 orange 2 (¾-inch) boneless pork chops Canola oil Directions: 1. In large bowl, combine soy sauce, rice wine vinegar, chili paste, ginger, garlic, scallions, and orange zest. 2. Add pork chops to bowl and toss to coat. 3. Let the chops sit in the marinade for a few minutes. 4.
Herb Chicken Teriyaki Chicken 4 (6-ounce) boneless, skinless chicken breasts ¼ cup flour ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon fresh thyme 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped oregano 2-3 cloves garlic, peeled and finely chopped ½ cup white wine ¾ cup chicken stock or broth ¼ cup fresh chopped Italian parsley or chervil ¾ cup low-sodium soy sauce ¼ cup honey 1¼ teaspoons peeled, grated fresh ginger 1 pound boneless, skinless chicken breasts or thighs Freshly ground blac
Parmesan Chicken Fried Chicken PIC Style 4-6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 extra-large eggs 1 tablespoon water 1¼ cups seasoned dry bread crumbs ½ cup freshly grated parmesan, plus extra for garnish 1 tablespoon unsalted butter 1 tablespoon olive oil Salad greens, washed and spun dry 1½ pounds bone-in chicken pieces (breasts, thighs, and drumsticks) 2/3 cup all-purpose flour 3 teaspoons poultry seasoning or papri
Chicken Fajitas Chicken Burgers Serves: 4-5 Serves: 6 1 pound boneless, skinless chicken breasts or tenders 2 cups fresh bread crumbs, divided ½ cup low-fat milk 3 tablespoons grated sweet onion ¼ teaspoon cayenne pepper ¾ teaspoon kosher salt Freshly ground black pepper 1 teaspoon olive oil 4 tablespoons canola oil, divided 2 tablespoons lemon juice 1½ teaspoons seasoned salt 1½ teaspoons dried oregano 1½ teaspoons ground cumin 1 teaspoon garlic powder ½ teaspoon chili powder ½ teaspoon paprika ½ teasp
Chicken Fried Steak Serves: 4 1½ cups, plus 2 tablespoons all-purpose flour ½ teaspoon freshly ground black pepper, divided 8 (4-ounce) tenderized beef round steaks (have butcher run them through cubing machine) 1 teaspoon house seasoning (¼ cup black pepper mixed with 1 cup salt) 1 teaspoon seasoned salt ¾ cup vegetable oil, divided 1½ teaspoons salt 4 cups hot water 1 bunch green onions or 1 medium yellow onion, sliced Directions: 1. Combine 1½ cups flour and ¼ teaspoon pepper in a small bowl. 2.
Seafood Tips for Seafood • Always smell seafood prior to purchase to ensure freshness. • When buying whole fish, make sure eyes are clear. Cloudy eyes typically signify older fish. • Rinse seafood prior to cooking. • Thaw in refrigerator on lowest shelf. If there is a spill, other foods won’t be contaminated. • Peeling shrimp? Use fresh lemon juice to remove lingering smell from hands. • The perfect temperature for melting butter is 100°F (Low).
Seafood Paella Serves: 6-8 2 teaspoons butter 1 cup onion, diced Salt and black pepper to taste 1 cup long-grain rice 1 small green pepper, seeded and finely chopped 1 small red pepper, seeded and finely chopped 1 tablespoon garlic, minced ½ teaspoon saffron threads, crumbled 2 ½ cups fish stock or base 1 (6 – 8-ounce) lobster tail, removed from shell and chopped into large pieces ½ pound king crab legs, shelled, chopped into large pieces 12 ounces Tilapia fillets, cut into large pieces 4 ounces sea scallo
Steamed Mussels in Tomato & Wine Jumbo Louisiana Shrimp with Andouille & Grits Serves: 4 Serves: 6 2 pounds mussels 2 cups white wine 1 (14½-ounce) can Italian-style chopped tomatoes ½ stick butter, cut into quarters 4 cloves garlic, roughly chopped ¼ cup fresh basil leaves, loosely packed and roughly chopped 2 shallots, roughly chopped 30 jumbo raw shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 1 tablespoon Creole spice ½ teaspoon salt 6 tablespoons Andouille sausage, small diced 1 t
Pan-Seared Tuna with Avocado Pan-Seared Red Snapper 2 big handfuls fresh cilantro leaves, finely chopped ½ jalapeño, sliced 1 teaspoon grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 tablespoons soy sauce Pinch sugar Sea salt and freshly ground black pepper to taste ¼ cup extra-virgin olive oil, divided 1 (6-ounce) block sushi-quality tuna 1 ripe avocado, halved, peeled, pitted and sliced 1 orange, peeled and cut into segments 1 pink grapefruit, peeled and cut into segments 1 celery stalk, p
Orange Roughy with Citrus Sauce Serves: 1 4 orange roughy filets ½ cup milk ¼ teaspoon salt 1 3 cup all-purpose flour ½ 1½ tablespoons olive oil 1 tablespoon minced garlic 3 tablespoons fresh lime juice 2 tablespoons lemon juice 1 tablespoon orange juice 1 tablespoon chopped parsley 2 tablespoons thinly sliced green onion 1 tablespoon butter Directions: 1. Pour milk into bowl and soak fish in milk for 10 minutes. 2. Remove fish from milk and sprinkle with salt. 3. Dredge fish in flour and set aside. 4.
Battered Fried Shrimp Serves: 4-6 2 pounds uncooked shrimp, peeled and deveined, tails left on 1 cup all-purpose flour ½ teaspoon sugar ½ teaspoon salt 1 cup ice water 1 egg 1 large bottle vegetable oil, portioned into 6 cups and 2 tablespoons Directions: 1. Heat oil in a large stock pot on Medium (350°F). 2. In large bowl, mix flour, sugar and salt. 3. Add ice water, egg and 2 tablespoons oil to flour mixture to make batter. 4. Dry shrimp thoroughly. 5.
Pan-Seared Halibut Serves: 4 2 tablespoons grapeseed oil 4 (6-ounce) halibut filets 1 tablespoon salt 1 tablespoon cracked black pepper 2 sprigs fresh thyme Juice from 1 lemon, divided 1 tablespoon olive oil 1½ cups halved heirloom tomatoes 1 teaspoon chopped garlic 2 tablespoons chopped parsley Directions: 1. Heat grapeseed oil in large sauté pan on Medium-High (375°F). 2. Season fish with salt and pepper and place in hot pan. 3. Cook fish for 3-4 minutes per side. 4.
Tips for Pasta, Grains & Rice • Under dry conditions, rice can be stored for up to 1 year at room temperature. • Rinsing rice gives it a lighter consistency • If you forget to presoak beans, place them in 3 cups water for every 1 cup of beans, then bring to a boil on Max/Sear for 2 minutes. Remove from heat, cover and soak beans for 1 hour. • Fresh pasta cooks more quickly than dry pasta. • Some pasta, such as lasagna, manicotti and cannelloni, can be used without being precooked.
How to Cook Pasta Fill large saucepan or stock pot, with 3 quarts of water for every 4-8 ounces of pasta. Bring to a boil on “Sear.” You may add 1 teaspoon salt and 1 tablespoon olive or cooking oil to prevent pasta from sticking (optional). Add pasta a little at a time so water continues boiling. Reduce heat to Medium-High (375°) and continue boiling uncovered, stirring occasionally according to the specifications below, or until pasta is al dente (firm). Drain in colander.
Roasted Red Pepper Sauce over Tortellini Serves: 6 2 (9-ounce) packages cheese or meat tortellini 4 red peppers, roasted 2 tablespoons butter 1 cup onion, small diced 4 cloves garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh oregano 2 teaspoons sugar Directions: 1. In medium stock pot, cook tortellini according to package directions. 2. Meanwhile, using food processor, process red peppers until smooth; set aside. 3. In medium saucepan, heat butter until melted. 4.
Fettuccine Alfredo Beans with Pesto Bulgur Serves: 4 Serves: 6 12 ounces dried fettuccine ¾ cup heavy whipping cream ½ cup butter ¾ cup grated Parmesan cheese Salt & pepper to taste Pinch nutmeg ¾ cup dry cranberry beans, lima beans or pinto beans 2 tablespoons olive oil 6 cups water, divided 1 cup vegetable stock ¾ cup bulgur wheat ¾ cup red pepper, chopped ¼ cup green onion, thinly sliced 1/3 cup refrigerated pesto sauce Directions: 1. Cook fettuccine according to package directions. 2.
Fresh Tomato, Sausage and Pecorino Pasta Serves: 3-4 8 ounces uncooked penne pasta 8 ounces sweet Italian sausage, casings removed 2 teaspoons olive oil 1 cup sliced onion 2 teaspoons minced garlic 1¼ pounds tomatoes, chopped 6 tablespoons grated Pecorino Romano cheese, divided ¼ teaspoon salt 18 ½ teaspoon black pepper ¼ cup fresh basil Directions: 1. Prepare pasta according to package directions, drain and set aside. 2. Heat large sauté pan on Medium-High (375°F). 3.
Mediterranean Orzo Salad with Feta Vinaigrette Serves: 4 1 cup uncooked orzo 2 cups baby spinach, chopped ½ cup sun-dried tomatoes, drained and chopped 3 tablespoons chopped red onion 3 tablespoons chopped, pitted Kalamata olives ¼ teaspoon salt ½ teaspoon freshly ground black pepper 1 (6-ounce) jar marinated artichoke hearts ¾ cup feta cheese, crumbled and divided Directions: 1. Bring water to boil on Max/Sear in a medium sauté pan and cook orzo according to package directions. 2.
Quinoa Tabbouleh Serves: 4 2 cups water 1 cup quinoa 1 pinch salt ¼ cup olive oil ½ teaspoon sea salt ¼ cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped Directions: 1. Bring water to boil in a medium sauce pot on Max/Sear. 2. Add quinoa and pinch of salt to water. 3. Reduce temperature to Low (100°F), cover pan and simmer for 15 minutes. 4. Remove pan from PIC and allow quinoa to come to room temperature. 5.
Barley with Bacon, Peas and Dill Serves: 4 ¾ cup whole hulled barley, rinsed 3½ cups water 1¼ teaspoon kosher salt, divided 4 slices bacon, sliced into ½-inch strips 1 tablespoon unsalted butter 1 large yellow onion, quartered and thinly sliced 1½ cups frozen peas, thawed 1 tablespoon finely chopped fresh dill 2 teaspoons fresh lemon juice ½ teaspoon freshly ground black pepper Directions: 1. Bring barley, water and ½ teaspoon salt to a boil in medium saucepan on High (425°F). 2.
Rice Pilaf Spanish Rice 1 tablespoon olive oil ½ cup onion, finely chopped ½ cup fresh mushrooms, thinly sliced ¼ cup celery, finely diced 1 garlic clove, minced ¾ cup long grain rice, un-cooked and parboiled 1 ½ teaspoons instant chicken or vegetable bouillon ¼ teaspoon black pepper 1½ cups water ¾ cup long-grain rice, uncooked 1 tablespoon olive oil ½ cup onion, finely chopped ½ cup green pepper, chopped 1 clove garlic, minced 1 teaspoon chili powder 1 (28-ounce) can diced tomatoes, un-drained 1 (4 oun
Popcorn Rice with Pecans Basic Fresh Herb Risotto 1 tablespoon unsalted butter 1 teaspoon garlic, minced 1 cup popcorn rice 2½ cups water ½ teaspoon salt 1 cup pecans, chopped 1 tablespoon extra-virgin olive oil 1 medium onion, chopped (½ cup) 1½ cups Arborio rice Freshly ground black pepper ½ cup water 4 cups chicken broth, kept warm in a saucepan 1 tablespoon butter, softened 1 cup finely shredded parmesan cheese ½ cup fresh parsley, basil, dill or mint, chopped Serves: 6 Directions: 1.
Risotto with Peas and Parmesan Serves: 4 1 tablespoon olive oil 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 cup uncooked Arborio rice 2 cups chicken broth or stock 1 cup low fat evaporated milk ½ cup frozen peas, thawed ¼-½ teaspoon lemon zest (optional) Salt and ground black pepper to taste ¼ cup finely shredded parmesan cheese Directions: 1. Heat oil in medium sauce pot on Medium-High (375°F). 2. Add onion and cook for about 3 minutes, stirring occasionally. 3.
Wheat Berry Salad Coconut Rice Serves: 4 Serves: 4 3 tablespoons clarified butter or coconut oil 1 cup finely chopped onion 1 clove garlic, minced 1¼ teaspoons kosher salt 1 8 teaspoon cayenne ½ 2 cups basmati long grain rice ½ cup grated, unsweetened coconut 2 cups unsweetened coconut water* 1¾ cups water 3 cardamom pods 5 whole cloves 1 stick cinnamon 1½ cups hard wheat berries ¾ cup chopped walnuts 2 stalks celery, finely chopped ½ cup tart dried cherries, chopped 1 scallion, chopped ½ cup finely cho
Tips for Stocks, Soups & Sauces • When preparing stocks, make double batches and freeze for later use. • Freeze small amounts of prepared stock in ice cube trays for quick and easy seasonings. • Over salted stocks, soups or sauces? Add 1 teaspoon sugar for every 2 liters of liquid. You may also peel a white potato and cut into chunks before adding to liquid. Allow potato to cook for 10 minutes. • Stocks should be brought to a boil only once.
Vegetable Stock Chicken Stock Yield: 7 cups Yield: 3¼ quarts 4 medium yellow onions, unpeeled 4 medium carrots 3 medium potatoes 2 medium parsnips, turnips or rutabagas, cut 1 small head cabbage 8 cups water ½ teaspoon whole peppercorns 4 stems fresh parsley 4 bay leaves ½ teaspoon basil, ½ teaspoon marjoram ½ teaspoon rosemary 2 pieces cheesecloth 1 piece twine 1 (3½-pound) whole chicken, rinsed and giblets discarded 2 carrots, cut into large chunks 3 celery stalks, cut into large chunks 2 large white
Beef Stock Yield: 1 gallon 4 pounds meaty beef bones 1 cup tomato paste 3 carrots, washed and cut into large pieces 2 stalks celery with leaves, washed and cut into large pieces 1 large onion, washed and cut into large pieces 1 gallon and 1½ cups cold water, divided 10 whole peppercorns 8 sprigs fresh parsley 4 bay leaves 2 pieces cheesecloth 1 piece twine Directions: 1. Place bones in large shallow roasting pan. 2. Bake bones at 450°F for 30 minutes, or until well browned and charred, turning once. 3.
Creamy Cheddar Soup French Onion Soup Serves: 4 Serves: 4 1 small onion, chopped 2 large pimentos, chopped 3 tablespoons butter 3 tablespoons all-purpose flour 1½ cups chicken stock 1½ cups half-and–half ¾ cup grated sharp Cheddar cheese Salt and pepper to taste Dash cayenne pepper (optional) 2 tablespoons butter or margarine 2 cups yellow onion, thinly sliced 2 tablespoons flour 4 cups beef stock or broth ¼ cup dry sherry 1 teaspoon Worcestershire sauce ½ teaspoon black pepper 6 slices French bread, t
Shrimp & Tofu Soup Serves: 4 8 ounces raw shrimp, cleaned, peeled and deveined 3½ cups shrimp or chicken stock 6 ounces mushrooms ¼ cup rice vinegar or white vinegar ½ tablespoon soy sauce 1 teaspoon sugar 1 teaspoon fresh ginger ½ teaspoon black pepper 8 ounces firm tofu, drained and cut into bite-size pieces 1 tablespoon cornstarch 1 tablespoon cold water ½ cup frozen peas ½ cup shredded carrot 2 tablespoons green onion, thinly sliced Directions 1. Thaw shrimp if frozen; set aside. 2.
Thai Coconut Chicken Soup Chicken Tortilla Soup Yield: 2 quarts Serves: 4-6 4 cups chicken stock 3 kaffir lime leaves, fresh or dried, hand torn 2 small Thai chilies, halved lengthwise 2 cloves garlic, crushed 1 (3-inch) piece fresh ginger, peeled and cut into 4 chunks 1 stalk lemongrass, white part only, cracked open 1½ cups shredded cooked chicken 1 (13-ounce) can unsweetened coconut milk 1 (8-ounce) can straw mushrooms, rinsed 2 tablespoons Thai fish sauce 1½ teaspoons sugar Juice of 4 limes Kosher sal
Chicken Noodle Soup Butter Sauce 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into ½-inch slices 2 celery ribs, halved lengthwise and cut into ½-inch slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock 8 ounces dried wide egg noodles 1½ cups shredded, cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped ¼ cup white wine vinegar ¼ cup dry white wine 2 purple shallots,
Hollandaise Sauce Roux Yield: 1 cup Yield: 3-4 tablespoons 4 egg yolks ½ cup butter ½ teaspoons salt ½ teaspoon hot sauce 1 tablespoon lemon juice 3 tablespoons unsalted butter 3 tablespoons flour Directions: 1. In small or medium saucepan, melt butter on Medium (275°F); set aside. 2. Blend egg yolks in small saucepan on Low (100°F). 3. Increase temperature to Medium-Low (175˚F) 4. Pour hot butter into egg mixture in steady stream, whisking until sauce thickens. 5.
Marinara Sauce Yield: 3 quarts 4 tablespoons olive oil 1 medium onion, diced 1 green pepper, diced 2 tablespoons garlic, minced 3 tablespoons fresh basil 1 tablespoon dried thyme 1 tablespoon dried oregano ½ cup red wine 2 (28-ounce) cans diced tomatoes 2 (29-ounce) cans tomato sauce 2 tablespoons sugar 1 teaspoon salt ½ teaspoon pepper Directions: 1. Heat oil in large stock pot on Medium (275°F). 2. Add onions, bell pepper and garlic and cook until onion is translucent, stirring occasionally. 3.
Quick Brown Sauce Basic White Sauce 3 tablespoon butter 3 tablespoons flour 1½ cups beef stock or beef bouillon ½ teaspoon thyme 1 teaspoon fresh parsley Salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk ¼ teaspoon salt ¼ teaspoon white pepper Yield: 1½ cups Directions: 1. Melt butter in a small sauce pot on Medium-Low (175°F). 2. Increase temperature to Medium (275°F) and gradually add flour to incorporate. 3.
Mushroom Duxelle Mustard Marinade 8 ounces sliced mushrooms 1 tablespoon olive oil 1 medium onion, sliced 2 cloves garlic, minced ¼ cup chopped Italian parsley 1 cup dry red wine Salt and pepper to taste ¼ cup olive oil ¼ cup white wine vinegar 1-2 garlic cloves, grated 1 teaspoon dried oregano, sage or parsley 2 tablespoons Dijon mustard Serves: 4 Directions: 1. In medium sauté pan, heat the olive oil on Medium-High (375°F). 2. Add the onions and sauté for 2 minutes. 3.
Tips for Fondues • By setting the cooktop to “Low,” you can keep prepared fondue warm without the risk of scorching or burning. • Prepare all fondue food dippers before melting fondue sauce. • Remove cheese from refrigerator and let it warm to room temperature before melting on the PIC. This also lessens the amount of time the cheese will be exposed to heat. • Cheese is optimally melted on Medium/Low (175°F), but can differ depending on the type of cheese.
Chocolate Fondue Serves: 4-6 12 ounces milk, semi-sweet or sweet cooking chocolate ½ cup half-and-half ¼ teaspoon cinnamon 4 cups of assorted dippers Directions: 1. Heat chocolate and half-and-half in medium sauce pot/pan on Medium-Low (175°F), stirring constantly, until chocolate is melted and smooth. 2. Set PIC to low (100°F) and push “+” button twice. 3. Hold fondue at 120°F and add cinnamon. 4. If the chocolate becomes too thick, add more half and half to thin it out.
Shabu-Shabu Brie & Sun-Dried Tomato Fondue Serves: 4-6 3 tablespoons dry packed sun-dried tomatoes 8 ounces Brie cheese, trimmed of rind and cubed 1 tablespoon cornstarch 1 tablespoon butter 1 shallot, minced ½ cup dry white wine 1 tablespoon granulated sugar 6 cups vegetable stock 5 green onions, thinly sliced 1 tablespoon grated ginger 2 cloves garlic, crushed 1 whole red chili pepper, seeded and thinly sliced 4 tablespoons soy sauce 6 cups assorted vegetables, cleaned and cut Salt and pepper to taste
Chicken Fondue Beef Fondue ¼ cup Italian dressing 1 medium onion, small diced 2 cans chicken broth ½ cup apple juice 2 tablespoons corn starch 2 pounds boneless skinless chicken breasts, cut into thin strips 3 cups assorted vegetables 1 cup mayonnaise 1 small garlic clove, finely chopped 1 tablespoon lemon juice 1 tablespoon Italian dressing mix 3 pounds boneless beef sirloin or tenderloin Cooking oil (canola, olive oil, or vegetable) ½ pint low fat sour cream ½ cup low fat mayonnaise ¼ cup prepared must
Three Cheese Fondue Creamy Vegetable Fondue 1 cup white wine 1 tablespoon butter 1 tablespoon all-purpose flour 7 ounces Gruyere cheese, cubed 7 ounces sharp Cheddar cheese, cubed 7 ounces Swiss cheese, cubed ¼ cup milk ¼ cup white wine 1 (8-ounce) package shredded Cheddar cheese 1 (8-ounce) package shredded Monterey Jack cheese 1 (8-ounce) package shredded cream cheese, softened ¼ cup chopped green onions ¼ cup frozen spinach, thawed and drained 1 teaspoon ground dry mustard 1 teaspoon ground cayenne pe
Desserts Tips for Desserts • Water should never come into contact with chocolate. It may harden and become grainy. • Need buttermilk? Add 1 tablespoon of white vinegar to 8 ounces of milk and stir. • 1 square of baker’s chocolate = 1 ounce.
Simple Fudge Classic Cherries Jubilee 1½ cups sugar 1 (5-ounce) can evaporated milk ½ cup butter 2 cups small marshmallows 1 cup semi-sweet chocolate pieces ½ cup walnuts (optional) ½ teaspoon vanilla ½ cup white sugar 2 tablespoons cornstarch ¼ cup water ¼ cup orange juice 1 pound Bing or other dark, sweet cherries, rinsed and pitted (you may substitute frozen, pitted cherries) ½ teaspoon finely grated orange zest ½ teaspoon vanilla extract ¼ cup brandy 3 cups vanilla ice cream Yield: 2 pounds Serves:
Peanut Brittle Bananas Foster 2 cups raw peanuts 1 ½ cups sugar 2/3 cup Karo syrup, light 2 teaspoons baking soda 1 teaspoon vanilla candy thermometer 6 firm, ripe bananas, peeled and sliced in half lengthwise 6 scoops vanilla ice cream 1 stick butter ¾ cup brown sugar ¾ cup rum Dash cinnamon Yield: 2 pounds Directions: 1. Place NuWave™ Silicone Pizza Liner on baking sheet pan or use buttered 9x13-inch baking dish; set aside. 2.
Lollipops Pears in White Wine Caramel Sauce Yield: 18 lollipops 2 pounds ripe pears 2 cups dry white wine 1 cup white sugar 18 lollipop sticks ¼ stick butter ½ ounce light corn syrup ¾ ounce sugar Few drops food coloring Candy Decoration (optional) Serves: 4 Directions: 1. Peel pears and cut them lengthwise into 8 wedges. 2. Using small knife, remove pear seeds. 3. Place pears in large shallow serving dish and pour wine over pears. 4. Let marinate for 30 minutes at room temperature. 5.
Panna Cotta with Amber Crystals Serves: 4 1¾ cups heavy cream 7½ tablespoons sugar, divided 3 tablespoons cold water 1½ teaspoons powdered gelatin Directions: 1. Place cream and 3½ tablespoons sugar in medium sauce pot. 2. Cook mixture on Medium-Low (175°F) for 3-4 minutes or until sugar is completely dissolved. 3. Place cold water in cup and sprinkle gelatin over water; let sit for 1 minute. 4. Add dissolved gelatin to warm cream mixture and beat well. 5.
PIC FLEX ® Manual de Instrucciones y Recetario Completo 86 • NuWave™ PIC Flex Complete Cookbook ®
Bienvenido a la Cocina del NuWave™ Precision Induction Felicidades por la compra de su NuWave™ Precision Induction Cooktop PIC® Flex. Este libro contiene instrucciones detalladas e imágenes que le ayudarán a empezar a utilizar su Cooktop. También está lleno de grandiosas recetas y consejos para ahorrar tiempo, los cuales le ayudarán a preparar deliciosas comidas gourmet en fracciones de tiempo de lo que le tomaría utilizando una estufa regular.
NuWave™ Precision Induction Cooktop Flex Productos y Accesorios NuWave™ Precision Induction Cooktop: (30501~30532) NuWave™ PIC® Flex (32556) Recetario / Manual Completo (32559) DVD Instructivo (32560) Ficha Técnica (32557) Guía de Inicio Rápido (32158) Tarjeta de Registro (31115) Estuche Portátil a la Medida NuWave™ El Último Juego de Utensilios: (32003) Jarra de Acero Inoxidable de 3.5-quart (32004) Tapa para la Jarra de 3.
IMPORTANTES MEDIDAS DE SEGURIDAD Cuando utilice aparatos eléctricos siempre se deben tomar precauciones básicas de seguridad, incluyendo las siguientes: LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE PELIGRO – Para reducir el riesgo de electrocución: 1. Lea todas las instrucciones, medidas de seguridad y advertencias antes de utilizar el electrodoméstico. 2. No coloque el aparato donde se pueda caer o sumergir en agua u otros líquidos. 3. No trate de sacarlo si se ha sumergido en agua.
12. No mueva el aparato mientras esté caliente. 13 Este electrodoméstico es para uso doméstico únicamente; está diseñado para procesar cantidades normales de una casa. No es conveniente para un uso continuo u operación comercial. 14. No desarme el producto. Las partes no sirven por sí solas. 15. No deje el electrodoméstico desatendido si está en uso. 16. Este aparato no está diseñado para utilizarse por medio de un contador externo o un sistema de control remoto por separado. 17.
Cocinando con el NuWave™ Precision Induction 1 1 2 2 4 1 Ventilación: Los respiraderos están localizados en la parte trasera del producto para permitir escapar el calor generado por cualquier elemento caliente. Esta característica del diseño impide que el calor se transfiera a la superficie para cocinar, asegurando un desempeño eficiente del NuWave™ PIC Flex.
Recipientes Compatibles con el Induction Cooktop Ya que la tecnología de inducción está basada en principios magnéticos, los recipientes compatibles deben tener un fondo ferroso (base de fierro, magnético). Algunos tipos de recipientes están hechos de metales magnéticos naturales (como fierro puro), mientras otros están diseñados para ser magnéticos al “hacer sándwich” una delgada capa de un metal ferroso entre la base.
Instrucciones Generales de Limpieza Desconecte la unidad antes de limpiarla. • Limpie después de cada uso. • Asegúrese de que la unidad se haya enfriado completamente antes de limpiarla. • La superficie exterior puede ser limpiada con cuidado con un trapo húmedo o esponja. • Quite el cable de conexión antes de limpiar el NuWave™ PIC Flex. No utilice ningún agente limpiador cáustico y asegúrese de que el agua no penetre al interior del induction cooktop.
Instrucciones para el Panel del Display Wattage LED Program Time Wattage Indicator Decrease Display Función de Potencia en Watts: Increase Pause/Clear Start Low-Max/Sear La potencia en watts automática para el PIC Flex es de 1300 watts. Para cambiarla presione “Watts” una vez. La luz roja se iluminará sobre el “600” indicando que el PIC Flex está ahora programado a 600 watts.
Programando el Tiempo: Presione el botón de “Time”. Un “0” parpadeará en la esquina inferior derecha del panel de display. Presione el botón “+” hasta encontrar el tiempo deseado. Por ejemplo, para 5 minutos presione “Time” una vez, luego presione “+” hasta ver 00:05 luego “Start”. Para 20 minutos, presione “Time” dos veces luego presione “+” hasta ver 00:20 luego presione “Start”. Para 2 horas y 30 minutos, presione “Time” dos veces luego presione “+” hasta encontrar 3, luego presione “Time” otra vez.
Solución de Problemas Mensaje Mensaje de Error Error de • • • • Solución Solución E1 Un E1 por lo regular significa que el NuWave™ PIC Flex no detecta algún recipiente en su superficie. Esto puede ocurrir por una de dos razones: 1. Las bobinas de inducción que contiene el NuWave™ PIC Flex trabajarán sólo cuando estén en contacto directo con un recipiente.
EL FABRICANTE GARANTIZA: Que el induction cooktop y todos sus componentes eléctricos estarán libres de defectos y mano de obra bajo un uso doméstico normal siempre y cuando sea manejado de acuerdo a las instrucciones escritas proporcionadas por el Fabricante en cada unidad por un (1) año a partir de la fecha de compra. El Fabricante proporcionará las partes necesarias y mano de obra para reparar cualquier parte del sistema de cocción por inducción en el Departamento de Servicio de NuWave, LLC.
Consejos para la Cocina Este recetario contiene información valiosa diseñada para ayudarle a incorporar el NuWave™ Precision Induction Cooktop Flex a su vida diaria. Hemos proporcionado recetas fáciles de preparar así como consejos útiles al inicio de cada sección para resultados perfectos siempre. Aquí están algunas sugerencias generales para ayudarle a comenzar a cocinar: • Coloque un tazón para residuos junto a su tabla de cortar para los desechos de comida.
Caldo de Pollo Huevos Revueltos 3 libras de pollo con hueso (no pellejos) 3 tallos de apio con hojas, en trozos 2 zanahorias en trozos 1 cebolla grande con cáscara en trozos ½ cucharadita de pimientas negras enteras 4 ramitas de perejil 2 hojas de laurel ½ galón de agua más una taza 1 papel filtro 1 cordón 8 huevos 1/3 taza de leche, crema light, o mitad y mitad ½ cucharadita de sal ¼ cucharadita de pimienta negra 1 cucharada de mantequilla o aceite antiadherente en aerosol Rinde ½ galón Coloque los hu
Caldo de Res Rinde ½ galón 4 libras de carne de res con hueso (corte de pierna de res) ½ taza de agua 3 zanahorias en trozos 2 tallos de apio con hojas, en trozos 10 pimientas enteras 8 ramitas de perejil fresco 4 hojas de laurel 1 galón de agua fría más una taza 1 papel filtro 1 cordón Coloque la carne en una cacerola grande para horno. Hornee a 450º por 45 minutos o hasta que estén bien dorada, volteándo la carne una vez. Coloque luego los huesos en una olla grande.
Cerdo Agridulce con Piña Porciones: 4 6 onzas de mantequilla sin sal, dividida 3 libras de tallo de apio, pelado y cortado en pedacitos de 1 pulgada 2 tazas de agua 1 cucharada de sal, dividida ¼ taza de leche 2 cucharaditas de ajo picado 1 libra (4) de col china pequeña, limpias y rebanadas 11/2 libras de lomo de cerdo sin hueso, limpio y cortado en cubos 10 onzas de piña en trozos 1/3 taza de miel 2 cucharadas de vinagre de jerez Pimienta blanca al gusto Derrita 2 cucharadas de mantequilla en una cacerol
Paella de Mariscos Chili Tradicional 2 libras de carne de res molida (sirloin) 1 taza de cebolla amarilla picada 1 taza de apio picado 2 cucharadas de ajo picado 2 latas de frijoles rojos ligeros 4 (15 onzas) de tomate entero con jugo 2 tazas de agua fría 3 cucharadas de sazonador para chilli McCormick 3 cucharadas de perejil fresco picado o 1 cucharada del seco ½ cucharadita de pimienta negra ½ cuharadita de sal 1 taza de queso rayado (opcional) ½ taza de cebollitas cambray picadas (opcional) 1 taza de ga
Masa Básica para Pasta Rinde 1 Libra 2 tazas de harina sin preparar ½ cucharadita de sal 2 yemas de huevo batidas 1 huevo batido 1/3 taza de agua 1 cucharadita de aceite de olivo En un tazón grande mezcle 1¾ taza de la harina y la sal. Haga un hueco en el centro de la mezcla de harina. En un tazón pequeño revuelva las yemas de huevo y el huevo completo, el agua y el aceite. Agregue la mezcla de huevo a la mezcla de harina; mezcle bien.
Arroz Frito con Verduras Porciones: 4 1 cucharadita de aceite de ajonjolí tostado o aceite para cocinar 1 huevo batido ½ libra de espárragos frescos cortados en pedazos de 1 pulgada ¼ taza de champiñones frescos rebanados ¼ taza de apio cortado en diagonal (1 ramo) 2 cucharadas de cebolla verde rebanada finamente 2 dientes de ajo picados 1 cucharada de aceite de olivo 3 cucharadas de salsa de soya baja en sodio 2 cucharadas de vino blanco o agua Un poquito de pimiento rojo 2 tazas de arroz cocido frío En u
PIC FLEX ® Mode d’emploi et Livre de recettes complet • 105
Bienvenue a la Cuisson a Induction de Precision de NuWave™ Félicitations pour l’achat de votre NuWave™ Plaque de cuisson à induction Précision (PIC®) Flex. Ce livre contient des instructions et des images détaillées pour vous aider à commencer à utiliser votre Table de Cuisson.
Produits et Accessoires de la Table de Cuisson a Induction de Precision NuWave™ Flex Table de Cuisson à Induction de Précision NuWave™: (30501~30532) NuWave™ PIC® Flex (32556) Manuel / Livre de Recettes Complet (32559) DVD d’instruction (32560) Fiche Batterie de Cusine Ultime de NuWave™: (32003) Chaudon en Acier Inoxydable 3.5-quart (32004) Couvercle de Chaudron 3.
MISES EN GARDE IMPORTANTES Lors de l’usage d’appareils électriques, il convient de suivre scrupuleusement certaines mesures de sécurité essentielles, incluant les précautions suivantes : LISEZ TOUTES LES INSTRUCTIONS AVANT UTILISATION DANGER – Para réduire le risque d’électrocution: 1. Lisez l’ensemble des instructions, des mises en garde et des avertissements avant d’utiliser l’appareil. 2.
12. 13. 14. 15. 16. 17. 18. 19. utilisée dans des environnements extérieurs et des espaces publics. Cet appareil ne doit jamais être laissé sans surveillance en présence d’enfants ou de personnes non averties de sa présence. L’appareil doit être posé sur des surfaces planes et stables, à distance de sources d’eau telles que les piscines, les spas, les arroseurs automatiques, les tuyaux d’arrosage etc. Ne pas déplacer l’appareil lorsqu’il est chaud.
Cuisson par Induction de Precision NuWave™ 1 1 2 3 4 2 4 1 Ventilation: Les évents d’aération se trouvent à l’arrière du produit pour permettre à toute la chaleur dégagée par l’élément chauffant de s’échapper. Cette caractéristique de conception empêche le transfert de chaleur à la surface de cuisson et assure une performance efficace de la NuWave™ PIC Flex.
Batterie de Cuisine Compatible avec Table de Cuisson a Induction Comme la technologie d’induction est basée sur des principles magnétiques, les ustensiles compatibles doivent avoir un fond en matériau ferreur (à base de fer, magnétique). Certains types de batteries de cuisine sont faits en métaux naturellement magnétiques (tel que le fer pur), tandis que d’autres sont rendus magnétiques en prenant en “sandwich” d’une mince couche d’un métal ferreux à l’intérieur de la base.
Instructions Generales de Nettoyage • Débrancher l’appareil avant le nettoyage. • Nettoyer l’appareil après chaque utilisation. • Laisser refroidir complètement l’appareil avant de le nettoyer. • La surface extérieure peut être nettoyée en essuyant soigneusement avec un chiffon humide ou une éponge. • Retirer la prise d’alimentation avant de nettoyer la NuWave™ PIC Flex. Ne pas utiliser de produit de nettoyage corrosifs et l’eau ne doit pas pénétrer à l’intérieur de la table de cuisson à induction.
Instructions pour le Panneau d’Affichage Wattage LED Program Time Wattage Indicator Decrease Display Increase Pause/Clear Start Low-Max/Sear Fonction de Puissance: La puissance électrique par défaut du PIC Flex est de 1300 watts. Pour changer la puissance électrique de la plaque de cuisson, appuyez une fois sur “Watts”. La lumière rouge s’allumera au-dessus de “600”, ce qui indiquera que le PIC Flex est désormais réglé sur 600 watts.
Réglage du chronomètre: Appuyer sur le bouton “TIME”. Un “0” clignotera dans le coin droit de l’écran. Appuyer sur le bouton “+” jusqu’à atteindre la durée désirée. Exemples: Pour programmer 5 minutes, appuyer sur “Time” une seule fois, puis appuyer sur “+” jusqu’à ce que 00:05 s’affiche sur l’écran. Ensuite, appuyer sur “Start.” Pour 20 minutes, appuyer sur “Time” à deux reprises, puis appuyer sur le bouton “+” jusqu’à ce que 00:20 s’affiche, ensuite, appuyez sur “Start.
Dépannage Message d’erreur E1 Une lecture E1 signifie généralement que votre NuWave™ PIC Flex ne détecte aucun ustensile de cuisson sur sa surface. Cela peut se produire pour une des deux raisons. 1. Les bobines d’induction contenues dans la NuWave™ PIC Flex ne fonctionnent que quand elles sont en contact direct avec un morceau de l’ustensile de cuisine.
LES GARANTIES DE FABRICANT: La tabe de cuisson à induction et tous les composants électriques doivent être exempts de tout défaut et de fabrication sous réserve de conditions normales d’usage résidentiel, lorsqu’elle est utilisée conformément aux instructions écrites du Fabricant, fournies avec chaque unité pour un (1) an à compter de la date d’achat.
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Thank you for your purchase! We value every NuWave™ customer. You’ve made the decision to buy the NuWave™ Precision Induction Cooktop Flex because you want to save time, money and energy while enjoying great tasting meals cooked to perfection. Our mission is to exceed customers’ expectations by providing innovative new products using the most advanced technology available today. To show our gratitude and lifetime commitment to you, we have created www.precisioncookingclub.com exclusively for our customers.
