PIC DOUBLE ® Owner’s Manual & Complete Recipe Book
Table of Contents Introduction, Parts & Accessories 6-7 Korean Beef 36 Important Safeguards 8-9 Spiced Beef with Dumplings 37 Beef Stroganoff over Buttered Noodles 38 Cajun Rib Eye 39 Bacon, Onion and Cheese Stuffed Burgers 39 Owner’s Manual 10-17 Troubleshooting 18-19 1800W/900W Cooking Times 20 Breakfast 21 Pork & Chicken 40 Scrambled Eggs 22 Omelette 22 Pan-Fried Pork Chops 41 Homemade Yogurt 23 Pork Marsala 41 Breakfast Potatoes 23 42 Fried Eggs 24 Sweet & Sour Po
Pan-Seared Red Snapper 53 Chicken Stock 70 Orange Roughy with Citrus Sauce 54 Beef Stock 71 Vegetable Beef Soup 71 Fish Tacos 54 Creamy Cheddar Soup 72 Battered Fried Shrimp 55 French Onion Soup 72 Fried Catfish 55 Shrimp & Tofu Soup 73 Pan-Seared Halibut 56 Chunky White Bean-Tomato Soup 73 57 How to Cook Pasta 58 Thai Coconut Chicken Soup 74 Basic Pasta Dough 58 Chicken Tortilla Soup 74 Roasted Red Pepper Sauce over Tortellini 59 Chicken Noodle Soup 75 Butter Sauce 7
Bananas Foster 87 #23 Golden Beets 104 Pears in White Wine Caramel Sauce 88 #24 So So Simple Barbecue Beef Ribs 105 Lollipops 88 #25 Sloppy Joes 106 Panna Cotta with Amber Crystals 89 #26 Peppered Beef Marsala 106 Old Fashioned Hard Candy 89 #27 Beef Stroganoff 107 #28 Maple and Bourbon Beans 108 109 Pressure Cooker 90 #1 Texas Style Chili 91 #29 Barbecue-Style Brisket Sandwiches #2 Short Ribs 91 #30 Ciopino 110 #3 Corn on the Cob with Herb and Garlic Butter 92 5.
Recetas 141 Caldo de Pollo 141 Huevos Revueltos 141 Caldo de Res 142 Papas Para el Desayuno 142 Cardo Agridulce con Piña 143 Camarones Capeados 143 Chili Tradicional 144 Paella de Mariscos 144 Masa Básica para Pasta 145 Arroz Español 145 Arroz Frito con Verduras 146 Fettuccine Alfredo 146 Table de Matiéres 147 Manual D’Utilisation 148-161
Welcome to NuWave™ Precision Induction Cooking Congratulations on purchasing your NuWave™ Precision Induction Cooktop (PIC®) Double. 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 Double from NuWave, LLC.
NuWave™ Precision Induction Cooktop Double Products and Accessories NuWave™ Precision Induction Cooktop: (30602) NuWave™ PIC® Double (32656) Complete Cookbook / Manual (32659) Instructional DVD (32660) Fact Sheet NuWave™ Ultimate Cookware Set: (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.
13. Do not move the appliance while hot. 14. This appliance is for household use only; it is designed to process normal household quantities. It is not suitable for continuous or commercial operation. 15. Do not disassemble the product. There are no user serviceable parts. 16. Do not leave the appliance unattended while in use. 17. This appliance is not intended for operation by means of an external timer. 18. Clean cooktop with caution.
NuWave™ Precision Induction Cooking 5 1 3 2 4 1 1 Ventilation: Air vents are located on the sides and back of the product to allow any heat generated by the heating element to escape. This design feature prevents the unit from overheating and ensures efficient performance of the NuWave™ PIC Double. 2 Surface: The NuWave™ PIC Double’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: • 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™ PIC Double. Do not use caustic cleaning agents and water should not penetrate the interior of the induction cooktop. • Never immerse the NuWave™ PIC Double, its cables or plug in water or other liquids.
Directions for Each Display Panel LED Display Low Med Low Decrease Increase Med Med High Start Start Program Stage Pause Clear Cook Temp Cook Time Clock End Time Clock End Time High Max Sear Pause/ Clear Low-Max/Sear LED Display Cook Temperature Program Stage Cook Time Number 1 2 3 4 5 6 7 8 9 am/pm 0 1800W AM/PM Watts To Start Cooking: Note: Ensure that your NuWave PIC Double is turned on by flipping the on/off switch located on the back of the PIC.
Fahrenheit to Celsius Conversion: 1. The NuWave™ PIC Double’s LED display is defaulted to display cooking temperature in Fahrenheit (F) and the F will appear on display panel. 2. To switch the display to Celsius (C), press the “Cook Temp” and “Cook Time” buttons simultaneously. 3. To close out of the F/C conversion option, press the “Pause/Clear” button until “0” or the current time appears on the unit’s screen. • Each control panel can be changed from Fahrenheit/Celsius individually.
Setting Cooking Time: 1. Press the “Cook Time” button. The “TIME” indicator will flash. 2. Enter the time in hours and minutes using the numeric touchpad. • For example, 1 hour and 30 minutes would be entered by pressing “1,3,0”. The display panel will show 1:30. • The time can be adjusted in 1 minute increments by pressing the “-” or “+” arrows. • To check the time during the cooking process, press the “Cook Time” button, the PIC will automatically revert to the temperature in 3 seconds. 3.
End Time Function: IMPORTANT: the correct “CLOCK” time must be set before “END TIME” function can be used (see “Setting Clock Time” on page 13). This feature is designed to allow cooking to end at a specific time. It is possible to delay the end of a program for up to 24 hours. 1. Press the “End Time” button, “END TIME” indicator will flash on LED display with AM and “00:00” being displayed. 2. Use the numeric touchpad to input the desired end time. • For example, 5:00 would be entered by pressing “5,0,0”.
Save Function: You can adjust and save the cooking time or temperature of an existing programmed recipe at any point during the cooking process. Once cooking is done, “SAVE” will be displayed on the LED display. At this point, you may choose to save your new recipe onto the NuWave™ PIC Double by pressing the “ Program” button and entering your desired recipe number.
Troubleshooting Error Message Solution E1 An E1 reading typically means that your NuWave™ PIC Double does not detect cookware on its surface. This can occur for one of two reasons. 1. The induction coils contained within the NuWave™ PIC Double 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.
Breakfast 1800 Watt and 900 Watt Cooking Times Beef Chicken Stocks, Soups and Sauces Fish Others Sweets Food Cook Temp Cook Time 1800 Watts Cook Time 900 Watts Pancakes 350˚F 3:00 Min 3:40 Min Raw Pork Sausge Patties (covered) 350˚F 3:50 Min 7:00 Min 4 Raw Sausage Links (covered) 350˚F 8:15 Min 8:15 Min Bacon (covered) 350˚F 7:00 Min 7:00 Min 2 Fried Eggs (covered) 275˚F 2:02 Min 2:46 Min 4 Scrambled Eggs (covered) 275˚F 0:48 Sec 1:21 Min Searing a Ribeye 575˚F/Sear
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 salt and black pepper. High (425˚F). Add butter and cook 2. Beat eggs with rotary or until butter starts to melt.
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. • 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. • Do not cook with or eat potatoes that have roots growing from them. This usually means they are past their prime and could be detrimental to your health.
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 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 Directions: 1. To make sauce, stir together broth, vinegar, and cornstarch in small bowl; set aside. 2. Pour oil into wok or large sauté pan and heat on Max/Sear. 3. Add ginger to pan and stir-fry for 15 seconds while constantly moving pan.
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 -inch slices and ¼ secured with toothpicks 1 large eggplant, ends trimmed and sliced lengthwise ¼ into -inch slices 1-2 fennel bulbs, sliced leng
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. • • Inexpensive cuts of meat may be marinated to promote tenderness. When it comes to searing meat, the cut is not ready to be flipped if it is sticking to pan.
Bistro Beef & Mushrooms Hometown Chili 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 2 pounds ground beef 1 cup chopped yellow onion 1 cup chopped celery 2 tablespoons chopped garlic 2 cans light re
Steak au Poivre Yield: 4 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 Directions: 1. Coarsely grind peppercorns and spread onto a plate. 2. Press meat into peppercorns, covering both sides completely. 3. Heat oil in large sauté pan on Medium-High (375°F). 4. Add steaks to pan and cook for 2-4 minutes per side. 5. Remove pan from PIC and add brandy. 6.
4. Place bag in refrigerator and let steak marinate for at least 4 hours, or overnight, turning bag often. 5. Fill large, deep sauce pot with enough vegetable oil until it’s 2 inches deep. 6. Heat medium stock pot Medium-High (375°F) until oil reaches 375°F. 7. Pull apart noodle clusters, forming clumps of about 10 strands. 8. Working in batches, fry noodles in oil for about 5 seconds per side, until they puff up and turn white. 9. Using slotted spoon, transfer cooked noodles to paper towels to drain. 10.
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. • 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 * A meat thermometer is essential for help to thoroughly chill it first. checking internal temperature. • 1 pound of raw chicken equals 2 cups of cooked meat.
Pan-fried Pork Chops Pork Marsala 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 1 pound pork tenderloin, well trimmed 1 teaspoon olive oil 1 tablespoon minced garlic 1 teaspoon tomato paste ½ cup dry Marsala ½ cup red wine 12 ounces button mushrooms Salt and Pepper to taste 1 tablespoon chopped fresh parsley
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 Pork Tenderloin with Sautéed Apples 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 ¼ teaspoon ground coriander ¼ teaspoon freshly ground black pepper 1 8 teaspoon ground cinnamon ½ 1 8 teaspoon ground nutmeg ½ ½ tea
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 ½ 3 teaspoons poultry seasoning or pap
Chicken Burgers Chicken Fajitas 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 teaspoon crushed red pepper
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 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 tablespoon shallot, min
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 Fish Tacos Serves: 6-8 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.
Battered Fried Shrimp Fried Catfish 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 8 (4-ounce) catfish filets ½ cup buttermilk 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon black pepper 1 teaspoon salt 3 cups canola oil or olive oil Serves: 4-6 Directions: 1. Heat oil in a large stock pot on Medium (350°F). 2.
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.
Basic Pasta Dough 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 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 Serves: 6 Serves: 4 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 Vegetable Fried Rice Serves: 4 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.
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.
Coconut Rice Wheat Berry Salad 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 chopped parsley leaves 3
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 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 onions, quartered 1 head of garl
Beef Stock 14. Cool in refrigerator. Once it solidifies, remove any remaining fat from top. 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 Vegetable Beef Soup Serves: 8 Directions: 1.
Creamy Cheddar Soup French Onion Soup 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, toasted 1 cup shredded
Shrimp & Tofu Soup Chunky White Bean-Tomato 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.
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 sa
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 4 egg yolks ½ cup butter ½ teaspoons salt ½ teaspoon hot sauce 1 tablespoon lemon juice 3 tablespoons unsalted butter 3 tablespoons flour Yield: 1 cup Yield: 3-4 tablespoons 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 Cheese Sauce 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 3 tablespoons butter 3 tablespoons flour 1 cup milk ½ teaspoon white pepper (optional) ½ teaspoon dry mustard (optional) 1 cup shredded cheese Yield: 3 quarts Yield: 1 ½ c
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: 1 cup 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 Serves: 6-8 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.
Chocolate Fondue S’Mores Fondue 12 ounces milk, semi-sweet or sweet cooking chocolate ½ cup half-and-half ¼ teaspoon cinnamon 4 cups of assorted dippers 1½ cups milk 1 (12-ounce) bag semisweet chocolate chips 1½ cups marshmallow crème 1 cup graham cracker crumbs 3 red apples, sliced 3 green apples, sliced Serves: 4-6 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.
Brie & Sun-Dried Tomato Fondue Serves: 4 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 Directions: 1. Soak sun-dried tomatoes in boiling water and cover for 10 minutes. 2. Drain tomatoes and pat dry. 3. Chop tomatoes into small pieces; set aside. 4. In bowl, toss cubed Brie with cornstarch until well coated; set aside. 5.
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 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. Cooking at 1800W vs. 900W 1 Tbsp. Butter 1 Stick of Butter (8Tbsp.) Temp 275˚F 275˚F 1800W 1:24 Min 3:12 Min 900W 1:44 Min 3:44 Min These are general guidelines only.
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 Yield: 2 pounds 2 cups raw peanuts 1 ½ cups sugar 2/3 cup Karo syrup, light 2 teaspoons baking soda 1 teaspoon vanilla candy thermometer Directions: 1. Place NuWave™ Silicone Pizza Liner on baking sheet pan or use buttered 9x13-inch baking dish; set aside. 2. In medium sauté pan, cook peanuts, syrup, and sugar on Medium (275°F) until candy thermometer reaches 296°F (147°C). 3. Remove from heat. 4. Stir in baking soda and vanilla. 5. Spread evenly in prepared pan to cool. 6.
Lollipops Pears in White Wine Caramel Sauce Yield: 18 lollipops Serves: 4 2 pounds ripe pears 2 cups dry white wine 1 cup white sugar 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. Place sugar in medium stock pot on Medium (275°F), stirring often. 6. Cook for 15 minutes until sugar melts completely into caramel sauce. 7.
Panna Cotta with Amber Crystals Old Fashioned Hard Candy Yield: 1½ pounds Serves: 4 1¾ cups heavy cream 7½ tablespoons sugar, divided 3 tablespoons cold water 1½ teaspoons powdered gelatin 8 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.
Pressure Cooker 90 • NuWave™ PIC Double Complete Cookbook ®
#1 Texas Style Chili Serves: 6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 2 minutes Stage 2: 375°F - 15 minutes Total Cook Time: 17 minutes Ingredients: 1½ pounds eye of round 2 tablespoons olive oil 1 medium onion, finely chopped 2 celery stalks, finely chopped 1 green bell pepper, finely chopped 3 cloves garlic, finely minced ¼ cup tomato paste 1 cup beef stock 1 bay leaf 3 tablespoons ground chili powder 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground c
#3 Corn on the Cob with Herb and Garlic Butter #4 Italian Chickpea and Barley Stew Ingredients: ¾ stick butter, softened 2 cloves garlic, peeled and crushed 1 tablespoon grated lemon zest 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1 tablespoon snipped fresh chives 4 whole corn on the cob 2 cups water Ingredients: 1 cup dry chickpeas, soaked 1 cup pearl barley 1 clove garlic, minced 2 carrots, diced 2 stalks celery, diced 1 large white onion, diced 4 cups water 2 tablespoons olive
#5 Italian Sausage with Peppers and Onions Serves: 6-8 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 3 minutes Stage 2: 425°F - 5 minutes Total Cook Time: 8 minutes 6. Once cooking has finished quick release pressure cooker. 7. Unlock push plate and remove lid. 8. Serve.
#7 Fifteen Minute Risotto Serves: 4-6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 4 minutes Stage 2: 375°F - 6 minutes Total Cook Time: 10 minutes Ingredients: 4 cups chicken stock ¼ cup olive oil 1 medium yellow onion, diced Salt to taste 2 cups Arborio rice ½ cup white wine 2 tablespoons butter 1 cup parmesan cheese, grated Fresh thyme or parsley (optional) Prep Directions: 1. Add stock to Pressure Cooker and heat on Medium (275°F) for 12-15 minutes, until warm. 2.
#8 Spiced Tomato Rice Soup Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 4 minutes Stage 2: 425°F - 14 minutes Total Cook Time: 18 minutes Ingredients: 1 yellow onion, chopped 2 tablespoons olive oil 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon paprika Salt to taste ¼ teaspoon cayenne pepper 2 pounds diced tomatoes or 2 (10.
#9 Beer-Braised Savoy Cabbage Serves: 6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 3 minutes Stage 2: 375°F - 5 minutes Total Cook Time: 8 minutes Ingredients: 1 medium savoy cabbage, halved and sliced in strips 1 tablespoon butter 1 medium onion, sliced ¾ cup light beer Prep Directions: 1. Melt butter in Pressure Cooker on Medium-High (375°F). 2. Add onions and cook, stirring occasionally, for about 5 minutes. 3. Add cabbage and beer to Pressure Cooker. Cooking Directions: 1.
#11 Old Fashioned Potato Soup Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 375°F - 8 minutes Total Cook Time: 14 minutes Ingredients: 1 tablespoon extra-virgin olive oil 1 onion, diced 1 stalk celery, diced 4 medium potatoes, peeled and diced 6 cups vegetable stock 2 teaspoons salt ½ teaspoon white pepper 1 cup whole plain yogurt ¼ cup fresh chives, chopped Prep Directions: 1. Add olive oil to Pressure Cooker and heat on High (425°F) 2.
#13 Balsamic and Fig Pork Chops Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 3 minutes Stage 2: 375°F - 8 minutes Total Cook Time: 11 minutes Ingredients: 4 bone-in pork loin chops ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon butter 1 teaspoon olive oil 2 medium onions, peeled and minced 4 cloves garlic, peeled and minced 1 teaspoon fresh thyme 3 tablespoons balsamic vinegar 2 tablespoons dry white wine ½ cup chicken broth 1½ cups dried figs Prep Directions: 1.
Cooking Directions: 1. Cover and lock in push plate. 2. Turn pressure regulator to 2 for high pressure. 3. Press Program. 4. Enter 14 on numeric touchpad. 5. Press Start. 6. Once cooking has finished, turn pressure regulator to steam release position to quickly release pressure. 7. Unlock push plate and remove lid. 8.
#16 Coconut Flavored Haddock Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 5 minutes Total Cook Time: 5 minutes Ingredients: 4 haddock filets 1 teaspoon melted butter Saffron strands 3 scallions, trimmed and roughly chopped 1 red chili pepper, seeded and chopped Salt to taste Paprika to taste 1¼ cups coconut milk 2 cups boiling water 2 cups rice ¾ cup corn ¾ cup dried apricots, chopped 2 tablespoons chopped fresh cilantro Prep Directions: 1.
1 yellow bell pepper, seeded and cut in chunks 10 ounces ripe tomatoes, chopped 2 tablespoons tomato paste 2 3 cup red wine ½ 2 3 cup tomato juice ½ Salt and black pepper to taste 2 tablespoons fresh basil, shredded Parmesan cheese for garnish Prep Directions: 1. Heat oil in Pressure Cooker on Medium-High (375°F). 2. Add eggplant, onion, fennel, squash and chilies and sauté for 3 minutes. 3. Add bell peppers and tomatoes and sauté for 1 minute. 4.
#19 Easy Beef Stew Serves: 4-6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 425°F - 15 minutes Total Cook Time: 21 minutes Ingredients: 2 cups cooked roast beef, cut into 1-inch chunks 1 medium onion, chopped 1 can (28 ounces) whole stewed tomatoes ¼ teaspoon onion powder ¼ teaspoon celery seeds 1 8 teaspoon paprika ½ 2 tablespoons sea salt 1 teaspoon white pepper 1 tablespoon Worcestershire sauce 2 cups beef stock 1 (24-ounce) bag frozen mixed vegetables 2 pounds potatoes, diced
#20 Chicken Masala Serves: 4 Pre-Programmed Cooking Stages: Stage 1: 375°F - 3 minutes Stage 2: Max/Sear - 6 minutes Stage 3: 425°F - 5 minutes Stage 4: 175°F - 5 minutes Total Cook Time: 19 minutes Ingredients: 1 pound boneless, skinless chicken breasts, diced 1 tablespoon vegetable oil 1 onion peeled and diced 1 stalk celery, finely diced 1 large carrot, peeled and grated 1½ tablespoons garam masala 1 clove garlic, peeled and minced ½ cup chicken broth 3 tomatoes, chopped 1 cup coconut milk 1 3 cup flour
#22 Beer-Braised Chicken Thighs with Onions Serves: 6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 375°F - 11 minutes Total Cook Time: 17 minutes Ingredients: 6 large bone-in chicken thighs, skin removed 2 tablespoons olive oil 1 tablespoon butter 2 thinly sliced yellow onions 1 tablespoon brown sugar 1 tablespoon all-purpose flour 1 bottle lager beer 2 tablespoons coarse-grain mustard 1 tablespoon tomato paste 1 bay leaf Freshly ground pepper Salt Prep Directions: 1.
#24 So So Simple Barbecue Beef Ribs Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 4 minutes Stage 2: 375°F - 25 minutes Total Cook Time: 29 minutes Ingredients: 4 pounds beef ribs, trimmed of visible fat 1 cup barbecue sauce 8 cups water Cooking Directions: 1. Cover and lock in push plate. 2. Turn pressure regulator to 2 for high pressure. 3. Press Program. 4. Enter 24 on numeric touchpad. 5. Press Start. 6.
#25 Sloppy Joes #26 Peppered Beef Marsala Serves: 6 Pre-Programmed Cooking Stages: Stage 1: 425˚F - 2 minutes Stage 2: 375°F - 6 minutes Total Cook Time: 8 minutes Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 7 minutes Stage 2: 375°F - 15 minutes Total Cook Time: 22 minutes Ingredients: 1 tablespoon peanut oil 1 onion, peeled and diced 2 carrots, thinly sliced 2 garlic cloves, peeled and minced 1½ pounds lean ground beef ½ cup beef stock ¼ cup tomato paste 1 teaspoon sugar 1 teaspoon sal
Cooking Directions: 1. Cover and lock in push plate. 2. Turn pressure regulator to 2 for high pressure. 3. Press Program. 4. Enter 26 on numeric touchpad. 5. Press Start. 6. Once cooking has finished, turn pressure regulator to steam release position to quickly release pressure. 7. Unlock push plate and remove lid. 8. Season beef with salt and pepper to taste and serve.
#28 Maple and Bourbon Beans Serves: 8 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 375°F - 3 minutes Total Cook Time: 9 minutes Ingredients: 4 bacon strips, coarsely chopped 1 large onion, chopped 2 garlic cloves, finely chopped 6 cups water 1 pound great northern beans, soaked and drained 1 tablespoon vegetable oil ½ cup ketchup ½ cup maple flavored syrup 3 tablespoons light brown sugar 3 tablespoons bourbon whiskey (optional) Salt to taste Prep Directions: 1.
#29 Barbecue-Style Brisket Sandwiches in Pressure Cooker and top with remaining sauce. 9. Bring to boil on Max/Sear. Serves: 8 Pre-Programmed Cooking Stages: Cooking Directions: Stage 1: Max/Sear - 7 minutes 1. Cover and lock in push plate. Stage 2: 375°F - 1 hour 2. Turn pressure regulator to 2 Stage 3: 350°F - 30 minutes for high pressure. Total Cook Time: 1 hour and 37 minutes 3. Press Program. 4. Enter 29 on numeric touchpad. Ingredients: 5. Press Start. 3½ pound flat cut beef brisket 6.
#30 Cioppino Serves: 4-6 Pre-Programmed Cooking Stages: Stage 1: 425°F - 6 minutes Total Cook Time: 6 minutes Ingredients: 2 tablespoons olive oil 1 fennel, fronds removed and saved ½ medium onion, thinly sliced or julienned 1(15½-ounce) can whole peeled plum tomatoes, crushed by hand ½ cup white wine ½ cup vegetable juice 2 fresh bay leaves 2 sprigs fresh oregano, leaves only 2 sprigs fresh marjoram 2 sprigs fresh thyme 2 cloves garlic, smashed 3 clams 15 mussels 12 medium shrimp, peeled, cleaned and deve
5.5 Qt.
#31 BBQ Beef Brisket Serves: 8 Pre-Programmed Cooking Stages: Stage 1: 200°F - 6 hours Stage 2: 175°F - 1 hour Total Cook Time: 7 hours Ingredients: 4 medium onions, sliced and divided 5 pound beef brisket, trimmed of fat 2 cups barbecue sauce 1 quart water Prep Directions: 1. Place 3 sliced onions in lightly oiled 5.5-quart stock pot. 2. Add brisket to pot and top with remaining onions. 3. Mix barbecue sauce with water and pour into pot. 4. Cover pot with lid. 5. Press Program. 6.
#33 Sausage and Cabbage Serves: 4-6 Pre-Programmed Cooking Stages: Stage 1: 200°F - 6 hours Stage 2: 175°F - 2 hours Total Cook Time: 8 hours Ingredients: 1 small head cabbage, coarsely shredded 1 large onion, coarsely chopped 2 cups apple juice 4 cups water 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 3 large potatoes, diced 3 large carrots, diced 2 pounds kielbasa sausage Salt and pepper to taste Prep Directions: 1. Layer cabbage, onion, potatoes, carrots, and sausage in 5.5-quart stock pot. 2.
#35 One Pot Chicken Enchilada Soup #36 One Pot Sicilian Beef Serves: 8 Pre-Programmed Cooking Stages: Stage 1: 200°F - 5 hours Stage 2: 175°F - 1 hour Total Cook Time: 6 hours Ingredients: 1 medium yellow onion, diced 1 medium sweet bell pepper, diced 2 cloves garlic, minced 2 cups frozen corn 1 (10-ounce) can diced tomatoes and green chilies 1 (10-ounce) can enchilada sauce 4 cups chicken broth 1 tablespoon chili powder ½ teaspoon cumin ½ teaspoon salt ½ teaspoon ground black pepper 1 pound boneless, ski
#37 Slow Cooker Pork Chops Serves: 4 Pre-Programmed Cooking Stages: Stage 1: 220°F - 30 minutes Stage 2: 200°F - 4 hours Total Cook Time: 4 hours and 30 minutes Ingredients: 4 thick cut pork chops 1 cup apple cider vinegar 8 medium red potatoes, diced and divided 3 (26-ounce) cans cream of mushroom soup 1 cup milk 1 pound fresh mushrooms, diced 1 small onion, diced 1 teaspoon garlic powder (or 2 garlic cloves, minced) Fresh parsley, cut Salt and pepper to taste Prep Directions: 1.
#38 Peppers and Beef Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 4 minutes Stage 2: 175°F - 20 minutes Total Cook Time: 24 minutes Ingredients: 1 pound extra lean ground beef ½ cup uncooked rice 1 (15-ounce) can petite diced tomatoes 1 (8-ounce) can tomato sauce 1 cup beef broth 2 medium sweet bell peppers, seeded and chopped 1 small yellow onion, chopped 2 tablespoons packed brown sugar 1 teaspoon Italian seasoning 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon minced garlic (1
#40 Easy Weeknight Chili Serves: 4-6 Pre-Programmed Cooking Stages: Stage 1: 175°F - 5 minutes Stage 2: 350°F - 5 minutes Stage 3: 220°F - 15 minutes Stage 4: 175°F - 5 minutes Total Cook Time: 30 minutes Prep Directions 1. Heat oil in 5.5-quart stock pot on Medium-High (375°F) until simmering. 2. Press Program. 3. Enter 40 on numeric touchpad. 4. Press Start. 5. Add onion and cook for 5 minutes. (Stage 1) 6. Stir in chili powder, cumin, garlic, and salt and cook until fragrant. 7.
Everyday Pan 118 • NuWave™ PIC Double Complete Cookbook ®
#41 One Bowl Mung Bean Meal Serves: 4 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 100°F - 3 minutes Total Cook Time: 9 minutes Ingredients: 1 cup mung beans, sprouted 3 cups water or broth 4 green onions, white and pale green end only, chopped 2 ribs celery, trimmed and sliced cross-wise into c-shapes 1 apple, diced 1 ripe avocado, sliced 1 3 cup almonds, chopped ½ ¼ cup olive oil 3 tablespoons Italian parsley, loosely packed and chopped 2 tablespoons lemon juice Sea salt and fres
#43 One Pot Zesty Macaroni Serves: 6 Pre-Programmed Cooking Stages: Stage 1: 350°F - 5 minutes Stage 2: Max/Sear - 4 minutes Stage 3: 220°F - 13 minutes Stage 4: 175°F - 2 minutes Total Cook Time: 24 minutes Ingredients: 1 pound ground turkey 2 cups elbow pasta, uncooked 2 cups salsa 1½ cups chicken broth 1 (15-ounce) can tomato sauce 1 Roma tomato, diced 1 cup corn, frozen 1 cup canned black beans, rinsed ½ cup shredded cheddar cheese 2 tablespoons fresh cilantro leaves, chopped 1 avocado, halved, seeded,
#44 Chicken Lo Mein #45 Southwest Pasta Ingredients: ½ pound boneless skinless chicken breast, cut into small chunks 1 (14-16-ounce) box of linguini or fettuccini pasta 4 medium carrots, peeled and cut into thin 3-inch strips 1 medium red bell pepper, cut into thin 3-inch strips 1 bunch green onions, cut into 3-inch strips 4 cloves garlic, minced ¼ cup soy sauce 1 teaspoon garlic powder 1 teaspoon corn starch 1 tablespoon sugar ½ teaspoon red pepper flakes 4 cups chicken or vegetable broth 2 teaspoons ext
#46 Chicken Enchilada Bowls 8. Enter 46 on numeric touchpad. 9. Press Start. Serves: 6 Pre-Programmed Cooking Stages: Stage 1: Max/Sear - 6 minutes Stage 2: 175°F - 20 minutes Total Cook Time: 26 minutes Ingredients: 2 tablespoons olive oil 1 medium yellow onion, chopped 1 pound boneless, skinless chicken breasts, cut into chunks ½ teaspoon salt ½ teaspoon ground black pepper 1 cup rice, uncooked long grain white rice 2 cups chicken broth 1 (14.
4. Cook for additional 5 minutes, until veggies are soft and spices are fragrant. 5. Add tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine. 6. Cover pan with lid. 7. Press Program. 8. Enter 47 on numeric touchpad. 9. Press Start. 10. When Stage 3 begins, stir in chickpeas and raisins Serving Directions: 1. Remove lid and stir well. 2. Serve over couscous. 3. Sauté vegetables for 8-10 minutes, stirring occasionally, until soft and golden. 4.
#49 Beef Stew #50 Pot Roast Ingredients: 1½ pounds beef chuck, cut into 1-inch cubes 1 teaspoon kosher salt ¼ teaspoons freshly ground black pepper 1 small onion, peeled and finely chopped 1 carrot, peeled and cut into ½-inch rounds 1 celery stalk, thinly sliced 4 small red potatoes, quartered 4 garlic cloves, peeled 4 ounces crimini mushrooms, halved (or quartered) 1 teaspoon dried Herbes de Provence 1 bay leaf ½ cup dry red wine ¼ cup tomato paste 1½ cups beef stock 1½ tablespoons cornstarch 1 cup green
PIC DOUBLE ® Manual de Instrucciones y Recetario Completo
Bienvenido a la Cocina del NuWave™ Precision Induction Felicidades por la compra de su NuWave™ Precision Induction Cooktop (PIC®) Double. Este libro contiene instrucciones detalladas e imágenes que le ayudarán para 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 al utilizar una estufa regular.
NuWave™ Precision Induction Cooktop Double Productos y Accesorios NuWave™ Precision Induction Cooktop: (30501~30532) NuWave™ PIC® Double (32456) Recetario / Manual Completo (32459) DVD Instructivo (32460) Ficha Técnica 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.
14. 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. 15. No desarme el producto. Las partes no sirven por sí solas. 16. No deje el electrodoméstico desatendido si está en uso. 17. Este aparato no está diseñado para utilizarse por medio de un reloj externo. 18. Limpie el aparato con precaución.
Cocinando con el NuWave™ Precision Induction 5 1 3 2 4 1 1 Ventilación: Los respiraderos están localizados en la parte trasera del producto para permitir escapar cualquier calor generado por el elemento caliente. Esta característica del diseño impide que el calor se transfiera a la superficie, asegurando un desempeño eficiente del NuWave™ PIC Double.
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 Double. No utilice ningún agente limpiador cáustico y asegúrese de que el agua no penetre al interior del induction cooktop.
Direcciones Para el Panel de la Pantalla LED Display Low Med Low Decrease Increase Med Med High Start Start Program Stage Pause Clear Cook Temp Cook Time Clock End Time Clock End Time High Max Sear Pause/ Clear Low-Max/Sear LED Display Cook Temperature Program Stage Cook Time Number 1 2 3 4 5 6 7 8 9 am/pm 0 1800W AM/PM Watts Para comenzar a cocinar: NOTA: Asegúrese de encender el NuWave™ PIC Double oprimiendo el switch que está del lado zaga del aparato.
Conversión de Fahrenheit a Centígrados: 1. El display LED del NuWave™ PIC Double’s está programado para mostrar automáticamente la temperatura en Fahrenheit(F). F aparecerá en el panel del display. 2. Para cambiar el display a Centígrados (C), presione los botones “Cook Temp” y “Cook Time” al mismo tiempo. 3. Para salir de la opción de conversión F/C, presione el botón “Pause/Clear” hasta que aparezca un “0” o la hora actual en la pantalla de la unidad.
Setting Cooking Time: 1. Presione el botón “Cook Time”. El indicador TIME parpadeará. 2. Ingrese el tiempo en horas y minutos presionando los números correspondientes. • Por ejemplo, 1 hora y 30 minutos se ingresarían presionando “1,3,0”. El panel del display mostrará 1:30. • Se puede ajustar el tiempo en i ncrementos de 1 minuto presionando las flechas “+“ o “-”.
Función de Fin: IMPORTANTE: la hora correcta (CLOCK) debe ser ajustada antes de que la función de Fin (END TIME) sea utilizada (vea “Setting Clock Time” en la página 13). Esta característica está diseñada para permitir que el cocinado pare en un futuro. Es posible retrasar el fin de un programa hasta por 24 horas. 1. Presione el botón “End Time”, el indicador END TIME aparecerá en el display LED, se mostrarán AM y “00:00” también. 2.
Función de Guardar: Usted puede modificar y guardar el tiempo o temperatura de una receta programada ya existente en cualquier momento durante su proceso de cocción. Una vez que haya cocinado, aparecerá SAVE en el display LED. En ese momento usted podrá guardar su receta en el NuWave PIC Double presionando el botón “Program” e ingresando el número de receta deseado.
Solución de Problemas Mensaje Mensaje de Error Error de • • • • Solución Solución E1 Un E1 por lo regular significa que el NuWave™ PIC Double 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 Double 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.
Breakfast 1800 Watt and 900 Watt Cooking Times Beef Chicken Stocks, Soups and Sauces Fish Others Sweets Food Cook Temp Cook Time 1800 Watts Cook Time 900 Watts Pancakes 350˚F 3 Min 3:40 Min Raw Pork Sausge Patties 350˚F 5:00 Min 7:00 Min 4 Raw Sausage Links 350˚F 8:15 Min 8:15 Min Bacon 350˚F 7:00 Min 7:00 Min 2 Fried Eggs 275˚F 2:02 Min 2:46 Min 4 Scrambled Eggs 275˚F 0:48 Sec 1:21 Min Searing a Ribeye 575˚F/Sear 1:30 Min 5:50 Min 8 oz.
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
Chili Tradicional Paella de Mariscos 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 g
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 DOUBLE ® Mode d’emploi et Livre de recettes complet
Bienvenue dans la cuisson à induction de précision NuWave™ Nous vous félicitons d’avoir acheté la plaque de cuisson à induction Double NuWave™ (PIC®). Ce manuel contient des images et des instructions détaillées pour vous aider à vous familiariser avec votre plaque de cuisson. Il renferme également de bonnes recettes et des astuces de gain de temps pour vous aider à préparer de délicieux repas gastronomiques en bien moins de temps qu’il ne vous en faudrait avec une cuisinière classique.
Produits et accessoires Double de la plaque de cuisson à induction de précision NuWave™ Plaque de cuisson à induction de précision NuWave™ : (30501~30532) NuWave™ PIC® Double (32456) Guide / livre de cuisine complet (32459) DVD d’instructions (32460) Fiche d’informations Batterie cuisine Ultimate NuWave™ : 32003) Casserole acier inoxydable 3,5 litres (32004) Couvercle de casserole 3,5 litres (32005) Cuiseur vapeur acier inoxydable Fonte de NuWave™: (32457) Guide démarrage rapide (32158) Carte d’enregist
MESURES DE PROTECTION IMPORTANTES Lors de l’utilisation d’appareils électriques, veillez à toujours suivre les consignes de sécurité élémentaires, y compris: LIRE TOUTES LES INSTRUCTIONS AVANT UTILISATION DANGER – Pour réduire le risque d’électrocution: 1. Lisez toutes les instructions, consignes de sécurité et mises en garde avant d’utiliser l’appareil. 2. Ne placez pas l’appareil dans un endroit où il peut tomber ou glisser dans l’eau ou d’autres liquides.. 3.
13. 14. 15. 16. 17. 18. 19. 20. présence. L’appareil doit être placé sur une surface plane et stable, à l’écart de toute source d’eau comme piscine, spa, arroseur, tuyau, etc. Ne pas déplacer l’appareil quand il est chaud Cet appareil est à usage domestique uniquement ; il est conçu pour traiter des quantités domestiques normales. Il ne convient pas à une utilisation continue ou commerciale. Ne pas démonter le produit. Aucune pièce n’est réparable par l’utilisateur.
Plaque de cuisson à induction de précision NuWave™ 5 1 3 2 4 1 1 Ventilation: Les ventilateurs sont situés à l’arrière du produit afin de permettre à toute chaleur générée par l’élément chauffant de s’échapper. Cette caractéristique empêche le transfert de chaleur vers la surface de cuisson et assure une performance efficace de la PIC Double NuWave™.
Ustensiles de cuisine compatibles avec la plaque de cuisson à induction La technologie à induction étant basée sur des principes magnétiques, les ustensiles de cuisine compatibles doivent avoir un fond ferreux (à base d’acier, magnétique). Certains ustensiles sont fait de métaux naturellement magnétiques (comme l’acier pur), d’autres sont rendus magnétiques en insérant une fine couche de métal ferreux dans leur base.
Instructions Generales de Nettoyage • Nettoyez après chaque utilisation. • Assurez-vous que l’unité ait entièrement refroidi avant de la nettoyer. • La surface externe peut être nettoyée en l’essuyant avec précaution à l’aide d’une éponge ou d’une lavette humide. • Ôtez la prise d’alimentation avant de nettoyer la Double NuWave™. N’utilisez pas d’agents nettoyants, l’eau ne doit pas pénétrer à l’intérieur de la plaque de cuisson à induction.
Indications Pour le Panneau d’affichage LED Display Low Med Low Decrease Increase Med Med High Low-Max/Sear Affichage LED Start Cook Temperature Program Stage Start Program Stage Pause Clear Cook Temp Cook Time Clock End Time Clock End Time High Max Sear Pause/ Clear Cook Time Number 1 2 3 4 5 6 7 8 9 am/pm 0 1800W AM/PM Watts Démarrage facile: NOTE : assurez-vous que votre PIC Double NuWave soit allumée en touchant le bouton marche/arrêt à l’arrière de l’unité.
Conversion Fahrenheit / Celsius: 1. La PIC Double NuWaveTM affiche par défaut la température de cuisson en degrés Fahrenheit (F). F apparaît sur le tableau d’affichage. 2. Pour passer l’affichage en degrés Celsius (C), appuyez sur les boutons « Température de cuisson » et sur « Temps de cuisson » en même temps. 3. Pour fermer l’option conversion F/C, appuyez sur « Pause / Effacer » jusqu’à ce que 0 ou l’heure actuelle s’affiche sur l’écran.
Régler le temps de cuisson: 1. Appuyez sur le bouton Temps de cuisson. L’indicateur TEMPS va clignoter. 2. Entrez le temps en heures et en minutes en vous servant des touches numériques. • Par exemple, pour 1 heure et 30 minutes, entrez 1,3,0. L’écran affichera 1:30. • Avec les flèches « - » ou « + », le temps peut s’ajuster par tranches d’1 minute. • Pour vérifier le temps en cours de cuisson, appuyez sur le bouton Temps de cuisson, la PIC reviendra à la température en 3 secondes. 3.
Fonction Heure de fin: IMPORTANT: l’heure exacte à l’HORLOGE doit être réglée avant de pouvoir utiliser la fonction HEURE DE FIN (voir Réglage de l’horloge en page 152). Cette fonction est conçue pour pouvoir mettre fin à la caisson à un moment ultérieur. Il est possible de repousser la fin d’un programme jusqu’à 24 heures. 1. Appuyez sur le bouton « Heure de fin », l’indicateur HEURE DE FIN va clignoter sur le tableau LED et SOIR et 00:00 vont apparaître. 2.
Fonction Save: Vous pouvez régler et enregistrer la durée cuisson ou la température d’une recette programmée existante à tout moment pendant la cuisson. Une fois la cuisson terminée, « SAVE » s’affichera sur l’écran LED. À ce stade, vous pouvez choisir d’enregistrer votre nouvelle recette dans le NuWave™ PIC Double en appuyant sur le bouton « Program » et en saisissant le numéro de la recette que vous souhaitez.
Résolution des problèmes Message d’erreur E1 Un affichage E1 signifie en général que votre PIC Double NuWaveTM ne détecte pas d’ustensile sur sa surface. Cela peut se produire pour deux raisons. 1. Les bobines d’induction à l’intérieur de la PIC Double NuWaveTM ne fonctionneront que si elles sont en contact direct avec un ustensile de cuisine. Pour maintenir l’efficacité de votre appareil, placez-le toujours sur une surface plane et assurez-vous que la surface soit bien en contact avec votre ustensile. 2.
LES GARANTIES DU FABRICANT: La plaque de cuisson à induction et tous les composants électriques sont exempts de tout défaut et sont de qualité dans des conditions d’utilisation domestique normales, selon les instructions écrites fournies par le fabricant avec chaque unité, pour un (1) an à partir de la date d’achat. Le fabricant fournira les pièces et la main d’œuvre nécessaires à la réparation de toute partie du système de cuisson à induction via le service après-vente de NuWave, LLC.
Thank you for your purchase! We value every NuWave™ customer. You’ve made the decision to buy the NuWave™ Precision Induction Cooktop Double 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.nuwavecookingclub.com exclusively for our customers.
