NuWave Medley™ XL 16”x12” Digital Skillet Owner’s Manual
NuWave Brio® 6Q Digital Air Fryer Super-heated air cooks your food to crispy, tender perfection. The digital touch screen gives you precise temperature control. NuWave Oven® Pro Plus Cook healthier meals faster and more efficiently with Triple Combo Cooking Power. NuWave PIC® (Precision Induction Cooktop) Cook faster, safer, and more efficiently than you ever could on your gas or electric stovetop.
NuWave Nutri-Pot® 6Q Digital Pressure Cooker Easily cook rice, poultry, vegetables, and more all with the press of a button! The Nutri-Pot’s safety release valve and hinged lid make for convenient and safe operation. NuWave Medley™ 12” x12” Digital Skillet Coated with Duralon® Healthy Ceramic Non-Stick coating for easy cleanup. Includes a premium Vented Tempered Glass Lid. NuWaveNow.
NuWave Flavor-Lockers® with Vacuum-Seal Technology Keep food fresh for up to 21 days! Slow the growth of mold by removing trapped oxygen with a few easy pumps. NuWave Duralon® Healthy Ceramic Non-Stick Cookware Coated with Duralon Healthy Ceramic Non-Stick coating for easy cleanup, this versatile cookware is perfect for use in ovens or on gas, electric, and even induction cooktops.
NuWave Nutri-Master® Slow Juicer The Nutri-Master, with a low 48 RPM, is both incredibly quiet and powerful enough to extract juice from nuts and hard vegetables. NuWaveNow.
Table of Contents Owner’s Manual Parts Descriptions & Duralon Technology 7 Important Safeguards 8-9 Additional Safeguards 9 Assembly Instructions 10 Operating Instructions 11 Care & Maintenance 11 Product Features 12 Limited Warranty 13 Breakfast 14 Bacon and Sausage 15 Breakfast Hash 16 Potato and Sausage Breakfast Skillet 17 Oatmeal with Blueberries, Cherries, and Apricots 18 Pain Perdue 19 Silver Dollar Pancakes 20 Poached Eggs 21 Scrambled Eggs 22 Sunny-Side up Eggs 23
PARTS DESCRIPTION 1 NuWave Medley XL 16” x 12” Digital Skillet Part #: 31825 A Lid Part #: 32741 B Base Part #: 32740 C Digital Temperature Control Part #: 32742 A 1 B C To order parts and accessories, call customer service at: 1-877-689-2838 or email at help@nuwavenow.com. You may also order online at www.NuWaveNow.com. Please provide the correct item name and number to ensure that your order is processed accurately.
IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Do not touch hot surfaces; use the provided handles. 2. To protect against risk of electrical shock, do not immerse cord, plugs or temperature control probe in water or any other liquid. 3. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children. 4.
IMPORTANT SAFEGUARDS (Continued) WARNING Electric shock hazard. Use with adequate electrical system. Do not use if cord or plug is damaged. WARNING: All items in the Skillet can get very hot during cooking. Please be careful when removing these items from the unit. Always wear oven mitts or use pot holders. Skillet may retain residual heat after food has been removed. Allow everything to cool completely before cleaning. ADDITIONAL SAFEGUARDS IMPORTANT INSTRUCTIONS: 1.
ASSEMBLY INSTRUCTIONS 1. 2. 3. 4. 5. Carefully unpack the skillet, make sure the support legs are secure in place. Rinse the skillet base and glass lid in warm, soapy water. Rinse well and dry thoroughly. Place skillet base on a clean, flat, dry surface. Place the lid on top of the base according to directions. Make sure the digital temperature control is facing upward. Insert temperature probe into the receptacle located on the side of the unit. 6. Plug in unit. 7. Your skillet is now ready for use.
OPERATING INSTRUCTIONS 1. Place your skillet on a clean, flat, dry surface. 2. Make sure the digital temperature control is facing upward. Insert temperature probe into the receptacle located on the side of the unit. 3. Plug cord into an electrical outlet. 4. Push temperature control knob and turn to desired setting. 5. Your skillet will preheat for approximately 3 minutes, depending on the desired temperature setting. For faster heating, cover the NuWave Digital Skillet with lid. 6.
PRODUCT FEATURES 5 4 4 4 2 1 6 3 1 Lid: Comes with a premium vented tempered glass lid so you can cover your food and still see it while it cooks. 2 Duralon® Non-Stick Coating: Made with Duralon® Healthy Ceramic Non-Stick Coating so there’s no need to add any extra unhealthy fats or oils. 3 Digital Control Dial: Includes a handy dial so you can easily set and adjust the cooking time and temperature.
LIMITED WARRANTY THE MANUFACTURER WARRANTS The NuWave Medley XL 16”x12” Digital Skillet, including the Base, the Lid, and the control knob are to be free from manufacturer defects. All electrical components are warranted for 1 year from the date of purchase, under normal household use, and when operated in accordance with the Manufacturer’s written instructions. The Manufacturer will provide the necessary parts and labor to repair any part of the NuWave Digital Skillet at NuWave, LLC Service Department.
BREAKFAST 14 Recipes
Bacon and Sausage (Serves 2) Ingredients: 8 ounces sliced bacon or 16 ounces thick sliced bacon 8 (4-ounces each) sausage patties Directions: 1. Set Skillet to 300ºF and add bacon and or sausage. 2. Cook for 6 minutes per side, until bacon reach desired crispiness. Tips: Ensure sausage patties have internal temperature of 165ºF.
Breakfast Hash (Serves 6-8) Ingredients: 2 tablespoons extra virgin olive oil or butter 1 medium white onion, small diced 1 pound baby red potatoes, skin on and small diced 1 green pepper, seeded and medium diced 1 tablespoon minced garlic (optional) 1 teaspoon dark chili powder (optional) 8 ounces Chimini or portabella mushrooms, diced 2 tablespoons fresh Italian parsley, chopped 1 pound Yukon gold potatoes, skin on and small diced Salt and black pepper to taste Directions: 1.
Potato and Sausage Breakfast Skillet (Serves 6) Ingredients: 4 large eggs 2 tablespoons chives, chopped 2 tablespoons heavy cream 2 tablespoons fresh Italian parsley, chopped 2 pounds baby red or Yukon potatoes, skin on and small diced 4 mild Italian sausage links, precooked and sliced into medallions 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1 green pepper, seeded and small diced 1 small red onion, small diced Directions: 1.
Oatmeal with Blueberries, Cherries, and Apricots (Serves 8) Ingredients: 7 cups water 1 teaspoon sea salt 4 cups oats ½ cup agave 1 cup dried fruit (blueberries, cherries, or apricots) Directions: 1. Pour water and salt in skillet, set it to 300ºF and bring to a boil. 2. Add oats and cook for 5 minutes, stirring occasionally. 3. Add agave and dried fruit, stir and serve. Tips: Hold Oatmeal at 120ºF. If it is sitting after 4 hours, increase temperature up to 140ºF.
Pain Perdue (Serves 4-6) Ingredients: 3 large eggs ½ cup sugar 3 cups milk 1 teaspoon cinnamon Pinch of nutmeg 1 loaf challah or brioche bread, cut 1-inch thick slices ¼ stick unsalted butter Directions: 1. In a large bowl, whisk together eggs, sugar, and milk. 2. Add cinnamon and nutmeg, then whisk to combine. 3. Layer bread slices in a shallow baking dish and pour over egg mixture. Let stand 2-3 minutes or until bread begins to absorb.
Silver Dollar Pancakes (Serves 4) Ingredients: 1½ cups flour 2 tablespoons sugar 2 teaspoons baking powder 1¼ cups milk 3 tablespoons canola oil or melted butter 2 eggs ¾ teaspoon salt 2 tablespoons extra virgin olive oil Directions: 1. In a small bowl, whisk together flour, sugar, baking powder, and salt, set aside. 2. In a medium bowl, whisk together milk, oil or butter, and egg. 3. Add wet ingredients to dry ingredients; do not overmix. 4. Set Skillet to 250ºF and 1-2 tablespoons oil. 5.
Poached Eggs (Serves 4) Ingredients: 1½ quarts water 2 tablespoons white vinegar 4 large eggs Sea salt and fresh black pepper to taste Directions: 1. Set Skillet to 420ºF and add water so it is at least 3-inches deep. Bring to a boil. 2. Stir in vinegar. Reduce to 300ºF 3. Break each egg into a small shallow bowl or cup. 4. Lower the bowl with the egg just to the edge of the simmering water and quickly empty egg into the water. 5. Use a spoon to keep the egg white together if needed.
Scrambled Eggs (Serves 2) Ingredients: 4 large eggs 2 tablespoons heavy cream Sea salt and fresh ground black pepper to taste 2 tablespoons extra virgin olive oil Directions: 1. In a small bowl, whisk together eggs and cream. Season with salt and pepper. 2. Set Skillet to 275ºF and add oil. 3. Add eggs and using a rubber spatula, stir to create curds by pushing the eggs from the edge of the skillet towards the center. 4. Cook for 3-4 minutes or until set.
Sunny-Side Up Eggs (Serves 2) Ingredients: 2 pads butter 4 large eggs Sea salt and fresh ground black pepper to taste Directions: 1. Set Skillet to 225ºF and add butter. 2. Add eggs, cover with lid and cook for 6 minutes or until whites are set. 3. Remove lid, place on plate and season with salt and pepper.
Shrimp and Grits (Serves 4) Ingredients: 4 cups water 1 cup grits Sea salt to taste 1 pound peeled and deveined shrimp (16-20 count) 1 teaspoon Old Bay seasoning Pinch of cayenne pepper (optional) ¼ cup scallions chopped 1 cup cheddar cheese, shredded Directions: 1. Add water to Skillet and set to 400ºF. 2. When it reaches a boil, reduce to 300ºF, stir in grits and cook for 5 minutes. 3. Add shrimp and seasonings, reduce to 225ºF, give it one more stir and cook for 5-8 minutes. 4.
VEGETARIAN Recipes 25
Au Gratin Potatoes (Serves 6-8) Ingredients: 3 tablespoons butter 3 tablespoons all-purpose flour 1½ teaspoons salt 1 /8 teaspoon black pepper 2 cups 2% milk 1 cup white cheddar or Gruyere cheese, shredded 5 cups thinly sliced peeled potatoes ½ cup chopped onion Directions: 1. Set Skillet to 300ºF and add butter. Stir in flour, salt, and pepper until smooth. 2. Set Skillet to 350ºF, gradually add in milk and bring to a boil, stirring frequently. 3. Stir until thickened.
Ratatouille (Serves 8-10) Ingredients: 1 /8 cup extra virgin olive oil 1 medium red onion, diced 2 tablespoons minced garlic 2 large red peppers, seeded and diced 2 large green peppers, seeded and diced 3 medium zucchini, small diced 2 tablespoons fresh Italian parsley, chopped Salt and pepper to taste Juice and zest from 2 lemons ½ cup white wine 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 2 medium yellow squash, small diced 2 cups fresh tomatoes, small diced (or 2 cups small whole tomatoes)
Smashed Potatoes (Serves 6) Ingredients: 3 quarts water 2 tablespoons salt 1½ pounds baby Yukon gold potatoes 2 tablespoons extra virgin olive oil or butter Sea salt to taste Directions: 1. Set Skillet to 420ºF, add water and salt and bring to a boil. 2. Place in potatoes and let boil for 10 minutes or until fork tender. 3. Unplug Skillet and drain potatoes. 4. While potatoes are still warm, place potatoes one at a time on a cutting board and firmly mash down so the potato is flattened.
Sourdough Grilled Cheese Sandwiches (Serves 2) Ingredients: 2 tablespoons extra virgin olive oil 4 (½-inch thick) pieces of sourdough bread 4 slices Gruyere or Swiss Cheese Directions: 1. Brush olive oil on one side of the bread. 2. Place cheese on other side of bread. 3. Sandwich together and set Skillet to 390ºF. Place bread in Skillet and toast for 2-4 minutes a side and press down slightly. 4. Turn the Skillet off and cover if you wish to melt the cheese more.
Vegetable Stir Fry (Serves 4-6) Ingredients: 2 tablespoons sesame seed oil 1 cup sliced baby bok choy 1 medium white onion, peeled and sliced 2 tablespoons rice vinegar 1 teaspoon fresh garlic, chopped 2 tablespoons soy sauce 2 carrots, peeled and sliced 1/8-inch bias 1 tablespoon sesame seeds 3 stalks celery, rinsed and cut ½-inch bias 1 teaspoon chili flakes (optional) 1 red pepper, seeded and sliced into 1-inch strips 1 green pepper, seeded and sliced into 1-inch strips 1 yellow pepper, seeded
Fonduta (Northern Italian Style Fondue) (Serves 4-6) Ingredients: 1 tablespoon butter 1 shallot, finely minced 1 cup heavy cream 2 bay leaves ½ cup white wine 3½ cups grated Fontina Salt and white pepper to taste 5 thick slices of sourdough bread cut into cubes, slightly toasted Directions: 1. Set Skillet to 400ºF, add butter and shallot and sauté for 2-3 minutes, until translucent. 2. Add bay leaves, pour in wine and deglaze, stirring constantly. 3.
BEEF 32 Recipes
Asian Style Braised Short Ribs (Serves 6-8) Ingredients: 1 tablespoon canola oil 3 pounds short ribs, trimmed off fat, cut into 3-4-inch portions ¼ cup sesame seed oil 1½ ounces chopped ginger 2 tablespoons sesame seeds 8 ounces bottled teriyaki sauce 1 cup rice vinegar 1 quart water Directions: 1. Set Skillet to 400ºF and place oil in Skillet, followed by the beef. Sear on all sides until browned. 2. Add remaining ingredients. 3. Reduce to 300ºF, cover and cook for 2 hours or until beef is fork tender.
Beef Bourguignon (Serves 4-6) Ingredients: 2 tablespoons extra virgin olive oil 2 bay leaves 2 pounds large stew meat (top sirloin), cut into 1½-inch cubes 2 tablespoons fresh Italian parsley, chopped 1 large red onion, small diced 1 quart (32 ounces) beef broth 2 cups dry red wine 1 pound Yukon gold potatoes, skin on, medium diced 1 cup pearl onions, peeled 1 tablespoon sea salt 1 tablespoon pepper 2 whole kohlrabi, peeled and diced Directions: 1.
Bolognese (Serves 6-8) Ingredients: 1 8 cup extra virgin olive oil 2 cups white wine 1 cup of very finely diced white onion 2 (28-ounce) cans crushed tomatoes ½ cup small diced celery 2 tablespoons fresh Italian parsley 1 cup shredded carrots Salt and pepper 1 tablespoon fresh garlic, minced 1 tablespoon sugar 2 pounds ground beef, chuck ½ pound ground pork or veal Directions: 1.
Filet Medallions and Brussels Sprouts (Serves 4) Ingredients: 4 tablespoons extra virgin olive oil, divided 4 (6-ounce) filets, seasoned with salt and pepper 1 pound Brussels sprouts, cut in half ½ cup chicken stock or water Sea salt and pepper to taste Directions: 1. In a bowl, mix together Brussels sprouts, 2 tablespoons extra virgin olive oil, salt, and pepper. 2. Set Skillet to 400ºF and add remaining oil followed by filets and sear 8 minutes per side. 3.
Meatballs (Serves 6) Meatball Ingredients: Braising Ingredients: 2 pounds ground chuck 3 tablespoons extra virgin olive oil 1½ pounds ground pork 2 eggs ½ cup parmesan cheese 2 tablespoons fresh Italian parsley, chopped 1 cup Japanese panko crumbs, soaked in ¼ cup milk for 10 minutes 2 tablespoons minced garlic 2 cups chicken stock 2 cups marinara sauce Sea salt and pepper to taste Salt and black pepper to taste Directions: 1. Mix together meatball ingredients and form 3-4 ounce balls.
Ribeye with Mushrooms and Peppers (Serves 2) Ingredients: 2 tablespoons extra virgin olive oil 2 (8-ounce each) Ribeye steaks 1 pound Crimini mushrooms, whole 2 red bell peppers, seeded and quartered 2 teaspoons Kosher salt 2 tablespoons fresh cracked black pepper Directions: 1. Season each side of the Ribeye steak with salt and pepper and set aside. 2. Set Skillet to 420ºF and add oil. 3. Place in Ribeyes, followed by the mushrooms and peppers, skin side down, and cook for 6 minutes a side. 4.
Texas Chili (Serves 6) Ingredients: 1 (3-4 pound) beef chuck roast, trim off fat and cut into 1-inch cubes 2 tablespoons barbeque rub ¼ teaspoon cayenne pepper ½ tablespoon dried oregano ½ tablespoon ground cumin Sea salt to taste 2 jalapeños, minced (optional) 2 cloves garlic, peeled and minced 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes ½ cup lager beer 32 ounces low sodium beef broth 2 cups water 8 slices bacon, cut into small pieces 1 large white onion, diced Directions: 1.
PORK & POULTRY 40 Recipes
Beer Brats (Serves 4-6) Ingredients: 1 pound brats 3 cans favorite beer 3 large white onions, thinly sliced 1 tablespoon minced garlic 1 tablespoon black pepper 1 teaspoon red pepper flakes (optional) Directions: 1. Set Skillet to 400ºF and add brats. Sear for 2-4 minutes per side. 2. Add in garlic, onion, and pepper, and continue cooking for 2 minutes. 3. Pour in beer, cover with lid and reduce to 275ºF. 4. Simmer for 30 minutes or until brats have internal temperature of 165ºF.
Chicken and Roasted Carrots (Serves 4) Ingredients: 2 tablespoons extra virgin olive oil 4 (6 ounce) boneless chicken breasts 1 pound whole baby carrots, peeled and sliced in half leaving small portion of greens on top 2 whole garlic cloves Juice of 1 lemon ½ cup white wine Salt and pepper to taste Directions: 1. Set Skillet to 425ºF and add oil, followed by the carrots and saute for 4 minutes. 2. Add chicken, then sear on all sides for 6 minutes per side. 3.
Chicken Tikka Masala (Serves 4) Ingredients: Sauce Ingredients: 1 (3-pound) chicken, cut into pieces 5 teaspoons curry powder ¼ cup plain whole-milk Greek style yogurt ½ teaspoon cayenne 2 tablespoons peanut oil, divided 1 tablespoon grated peeled fresh ginger 2 teaspoons fresh lime or lemon juice 4 tablespoons unsalted butter 1 clove garlic, peeled and minced 1 large white onion, finely chopped 1½ cups canned tomato puree ¾ cup water ½ cup heavy cream or half and half 1¼ teaspoons kosher salt ½
Pork Tenderloin Medallions (Serves 4) Ingredients: 2 tablespoons extra virgin olive oil 1 pound pork tenderloin, cut into 1½-inch medallions 1 pound Crimini mushrooms, quartered 3 whole cloves of garlic peeled Salt and pepper to taste 3 sprigs fresh rosemary ½ cup white wine Directions: 1. Set Skillet to 400ºF and add oil followed by pork tenderloin and sear for 6 minutes per side. 2. Add mushrooms, garlic, rosemary, and wine and continue cooking for 8 minutes until pork reaches 165ºF.
Sausage and Peppers (Serves 4-6) Ingredients: 2 tablespoons extra virgin olive oil 2 pounds Italian sausage (about 10 links) 1 red onion, diced into 1-inch squares 2 red peppers, seeded and large diced Juice of 1 lemon ¼ cup fresh Italian parsley Pinch of salt (optional) Fresh cracked black pepper 1 green pepper, seeded and large diced 2 cloves garlic, smashed and finely chopped 1 (28 ounce) can tomatoes 1 teaspoon oregano 1 teaspoon chili flakes (optional) ¼ cup white wine Directions: 1.
SEAFOOD 46 Recipes
Paella (Serves 6) Ingredients: 4 tablespoons extra virgin olive oil, divided 1 tablespoon paprika 2 teaspoons dried oregano 1 pinch saffron threads 1 bay leaf 1 teaspoon crushed red pepper flakes Sea salt and black pepper to taste 1-quart chicken stock 2 pounds boneless skinless, chicken breasts, cut into 2-inch pieces 2 lemons, zested 3 cloves garlic, peeled and crushed 1 pound shrimp, peeled and deveined 1 pound of mussels 1 Spanish onion, chopped 1 red bell pepper, seeded and coarsely chopped ½
Salmon and Asparagus (Serves 2) Ingredients: 2 tablespoons butter 1 lemon, cut in half 2 (6-ounce) salmon fillets (skin on) 6 pieces asparagus Salt and pepper to taste Directions: 1. Set Skillet to 400ºF and add butter. 2. Once melted, place lemons open side down directly in Skillet. 3. Place salmon skin side down, and cook for 6 minutes. 4. Flip salmon, add asparagus, and sprinkle with salt and pepper. 5. Reduce to 350ºF and continue cooking for 6 minutes.
PASTA, BEANS & RICE Recipes 49
Mac and Cheese with Bacon (Serves 6) Ingredients: 8 ounces sliced bacon, cut into small pieces 2 cups shredded cheddar cheese 2 pounds cooked cavatapi (12 ounces dried pasta) ½ teaspoon granulated garlic ½ cup butter ½ cup flour 4 cups whole milk 2 cups shredded mozzarella cheese ½ teaspoon salt 2 cups toasted Japanese style breadcrumbs Directions: 1. Set Skillet to 375ºF, add bacon and cook until crispy. 2. Take out bacon and place on paper towels. 3.
Boston Baked Beans (Serves 4-6) Ingredients: 3 (28-ounce) cans northern beans, drained 8 ounces sliced bacon, cut into small pieces 1 onion, finely diced 2 ounces molasses 2 teaspoons salt 2 teaspoons dry mustard 4 ounces ketchup 2 teaspoons Worcestershire sauce ½ cup packed brown sugar 1½ cups water 1 teaspoon ground black pepper Directions: 1. Set Skillet to 275ºF and place in bacon and onion and cook for 3-4 minutes or until fat starts to render. 2.
Rice Pilaf (Serves 8) Ingredients: 2 tablespoons butter 2 tablespoons extra virgin olive oil ½ white onion, chopped fine 2 cups long grain white rice 3 cups chicken stock 1½ teaspoons sea salt 2 cups frozen peas 2 cups chopped parsley ¼ teaspoon cayenne pepper (optional) Directions: 1. Set Skillet to 400ºF and add butter, olive oil then, onions and sauté for 7 minutes or until lightly browned. 2. Reduce to 300ºF and rice and stir to incorporate. 3.
STOCKS, SOUPS & SAUCES Recipes 53
Chicken Tortilla Soup (Serves 4-6) Ingredients: 1 large dried pasilla (ancho) chile, stemmed and seeded Sea salt to taste 1 (15-ounce) can diced tomatoes (preferably fire-roasted) 1 large ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch cubes 2 tablespoons extra virgin olive oil 1 medium white onion, cut into ¼-inch slices 3 garlic cloves, peeled 2 quarts chicken broth 1 large epazote sprig (optional) 2 cups shredded cooked rotisserie chicken ½ cup Mexican crema, sour cream, or crème
Gumbo (Serves 8) Ingredients: ¾ cup extra virgin olive oil 1½ teaspoons Louisiana hot sauce 1½ cups flour 2½ teaspoons sea salt 1 cup chopped onion 4 cups white wine 1 teaspoon minced garlic ½ teaspoon filé powder 4 cups water 2 cups cut up andouille sausage 1 (2-3-pound) chicken, cut into small parts 2½ tablespoons Worcestershire sauce Directions: 1. Set Skillet to 275ºF and add oil and flour. Stir the mixture constantly for 10-12 minutes or until dark brown in color. 2.
Lentil Soup (Serves 6) Ingredients: 1 cup bacon, cut into small pieces 1 small white onion, diced ½ cup diced celery ½ cup diced carrots 1 pound bag lentils 8 cups water or chicken stock Salt and pepper to taste Directions: 1. Set Skillet to 375ºF and add bacon and onion. Cook until bacon renders its fat. 2. Add in celery and carrots and mix together and cook until translucent. 3. Add in lentils, sauté together. 4. Pour in the liquid, season with salt and pepper, and bring to a boil. 5.
Marinara Sauce (Serves 6-8) Ingredients: 3 tablespoons exttra virgin olive oil 1 small white onion, diced 2 tablespoons minced garlic ½ cup fresh basil, finely chopped 1 (6-ounce) can tomato paste 5 (28-ounce) cans whole peeled tomatoes, crushed by hand 2 tablespoons sea salt 2 tablespoons sugar Fresh cracked black pepper to taste Directions: 1. Set Skillet to 350ºF and add oil, onion, and garlic, then sauté for 3-4 minutes. 2. Add tomato paste and stir to incorporate and darken slightly. 3.
Minestrone (Serves 6-8) Ingredients: ⅟8 cup extra virgin olive oil 1 medium red onion, diced 2 tablespoons minced garlic 2 large red peppers, seeded and diced 2 large green peppers, seeded and diced 3 medium zucchini, small diced 4 cups tomato juice 2 cups kale, chopped 2 tablespoons fresh Italian parsley, chopped Salt and pepper to taste 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 2 medium yellow squash, small diced 2 cups cauliflower florets 2 cups fresh tomatoes, small diced (or 2 cups small w
Mole Sauce (Serves 8) Ingredients: 2 cups chicken broth 2 dried guajillo chilies, stemmed and seeded 2 dried ancho chilies, stemmed and seeded 3 dried chipotle chilies, stemmed and seeded 1 slice white bread, torn into pieces 2 corn tortillas, cut into 1-inch strips 2 tomatoes, cut in half crosswise 5 tomatillos, cut in half crosswise 1 tablespoon lard 1 white onion, halved and thinly sliced ½ clove garlic, peeled and sliced 1 ¼ cup raisins 2 tablespoons cumin seeds 1 tablespoon dried thyme 3 cinnamon stic
Tomato Bisque (Serves 4) Ingredients: 2 (28-ounce) cans peeled plum tomatoes 1 small bunch (⅟8 ounce) fresh basil 1-2 cloves peeled garlic 2 tablespoons extra virgin olive oil ¼ cup Mascarpone cheese or heavy cream Directions: 1. Blend all ingredients in a food processor and pour into Skillet. 2. Set Skillet to 225ºF cover with lid and cook for 20 minutes. Tips: • Serve with toast, croutons, or Parmesan cheese. • Pulse a few times in a food processor for a rustic bisque.
DESSERT Recipes 61
Crème Brûlée (Serves 4-6) Ingredients: 3 vanilla beans, split and scrapped (or 1 tablespoon vanilla extract) 1 quart milk or half and half 16 egg yolks ¾ cup sugar Directions: 1. Set Skillet to 190ºF and add milk with vanilla. This will be just below a simmer. 2. In a separate bowl, whip yolks and sugar together until pale and foamy. 3. Unplug the skillet and temper yolk mixture by slowly adding hot milk to the egg mixture. 4.
Cinnamon Poached Pears (Serves 6) Ingredients: 6 Bosc pears, peeled 2 cups cold water 1 (750-ml) bottle white wine 1 cup sugar 6 cinnamon sticks Pinch of salt Directions: 1. Set Skillet to 420ºF, add water, wine, and sugar and bring to a boil. 2. Add cinnamon sticks, then carefully add pears. 3. Reduce to 275ºF, cover and cook for 45 minutes or until you can pierce all the way through with a skewer. 4. Turn Skillet off and let pears cool in liquid. 5. Serve with your favorite ice cream.
Bread Pudding (Serves 8-10) Ingredients: 1 pound egg, challah or brioche bread, cut into 1-inch cubes 8 eggs, beaten 1 quart half and half ¼ cup sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg Pinch of salt ¼ cup shelled walnuts, chopped ½ cup dried fruit 1 tablespoon butter Directions: 1. In a mixing bowl, mix together half and half and eggs. 2. Mix in cinnamon, salt, sugar, and nutmeg. 3. Fold bread, walnuts, and fruit into egg mixture and let rest for 10 minutes. 4. Set Skillet to 250ºF and add butter. 5.
Whoopie Pies (Yield 18 pies) Ingredients: Filling Ingredients: 1 cup all-purpose flour 3 cups confectioners’ sugar 1 cup sugar 1 cup butter ¼ cup natural cocoa powder 1 teaspoon vanilla extract ½ teaspoon baking powder 1-2 tablespoons whipping cream ¾ teaspoon fine salt ½ cup (1 stick) unsalted butter 1 cup semisweet chocolate chips, melted 3 large eggs 1 teaspoon vanilla extract 2 tablespoons canola oil Directions: 1.
Chocolate Fondue (Serves 4) Ingredients: 2 cups heavy cream 1 pound semisweet chocolate chips 1 tablespoon vanilla extract 1 tablespoon brandy Directions: 1. Set Skillet to 120ºF, add cream and heat for about 2 minutes, or until it is hot to the touch. 2. Add chocolate chips and whisk until smooth and completely melted. 3. Whisk in vanilla and brandy and continue cooking for 2-3 minutes. 4. Reduce Skillet to 100ºF and serve.
NuWave Medley™ XL 16”x12” Skillet Digital El Manual del Propietario
DESCRIPCIONES DE PIEZAS 1 NuWave Medley XL 16”x12” Skillet Digital Part #: 31825 2 Tapa Part #: 32741 3 Base Part #: 32740 4 Perilla de Control de Temperatura Part #: 32742 A 1 B C Para ordenar partes y accesorios llame a Servicio al Cliente: 1-877-689-2838 o escriba a help@nuwavenow.com. También puede ordenar en línea en www.NuWaveNow.com. Proporcione por favor el nombre y número correctos del artículo para asegurarnos de que su orden sea tomada de forma precisa.
IMPORTANTES MEDIDAS DE SEGUIRDAD LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE Cuando utilice aparatos eléctricos siempre se deben tomar precauciones básicas de seguridad, incluyendo las siguientes: 1. No toque las superficies calientes. Utilice las agarraderas. 2. Para evitar una descarga eléctrica, no sumerja el cable, las clavijas o la sonda de control de temperatura en agua o algún otro líquido. 3.
IMPORTANTES MEDIDAS DE SEGUIRDAD (Continuación) 17. Si se utiliza una extensión para el cable : a. EL rango eléctrico marcado de la extensión deberá ser al menos tan grande como el rango del aparato. b. Si el aparato es de tipo tierra, la extensión deberá ser de tierra de 3 cables. c. La extensión larga deberá ser arreglada de tal forma que no cuelgue y pueda ser jalada por niños o alguien pueda tropezarse. 18. No utilice el aparato para otros fines que no sean para los que está diseñado.
SALVAGUARDAS ADICIONALES (Continuación) 15. Antes de utilizar el NuWave Skillet Eléctrico confirme que el voltaje de salida del contacto alcance el voltaje requerido. El no hacerlo podría dañar la unidad o lastimar a alguien. 16. En el caso de que se observe daños en la unidad, desconecte inmediatamente el NuWave - Electric Skillet de la red eléctrica. LIMPIEZA Y MANTENIMIENTO PRECAUCIÓN: Para prevenir lesiones personales o una descarga eléctrica, siempre retire la sonda de temperatura antes de limpiar.
INSTRUCCIONES DE ENSAMBLE 1. Desempaque la sartén con cuidado y asegúrese de que las patas de la base estén seguras. 2. Enjuague la base de la sartén y la tapa de vidrio en agua jabonosa tibia. 3. Coloque la base de la sartén en una superficie limpia, plana y seca. 4. Coloque la cubierta encima de la base de acuerdo a las instrucciones. 5. Asegúrese de que el control de temperatura digital este hacia arriba. Inserte la sonda de temperatura en el recipiente ubicado en el lado de la unidad 6.
INSTRUCCIONES DE OPERACION 1. Coloque su sartén en una superficie limpia, plana y seca. 2. Asegúrese de que el control de temperatura digital este hacia arriba. Inserte la sonda de temperatura en el recipiente ubicado en el lado de la unidad 3. Conecte el cable a un contacto eléctrico. 4. Gire la perilla de control de temperatura hasta donde lo desee, la luz del indicador permanecerá encendida. 5. Su sartén se precalentará de 3 minutos aproximadamente, dependiendo de la temperatura elegida.
CARACTERÍSTICAS DEL PRODUCTO 5 4 4 4 2 1 6 3 1 Tapa: Viene con una tapa ventilada de vidrio templado premium para que usted pueda tapar sus alimentos y ver como se cocinan. 2 Cubierta Antiadherente de Duralon®: Hecha con Cerámica Saludable Antiadherente Duralon para que no haya necesidad de añadir ningún aceite o grasa extra. 3 Parilla de Control Digital: : Incluye una perilla manual para que pueda determinar y ajustar la tiempo y temperatura fácilmente.
GARANTA LIMITADA LAS GARANTÍAS DEL FABRICANTE El NuWave Medley XL de 16”x12” Skillet Digital, incluyendo la base, tapa, perilla de control de temperatura debe estar libre de defectos del fabricante. Todos los componentes eléctricos están garantizados por un año a partir de la fecha de compra, bajo uso doméstico normal y cuando son operados de acuerdo con las instrucciones escritas del fabricante.
www.NuWaveNow.com FOR HOUSEHOLD USE ONLY Model 31825, 120V, 60Hz, 1500 Watts Designed & Develop in U.S.A. by: NuWave, LLC 1755 N. Butterfield Rd. Libertyville, IL 60048, U.S.A. 1-877-689-2838 • help@nuwavenow.com Made in China © 2017 NuWave, LLC • All Rights Reserved Item No: BM 31825 Rev.
