Table of Contents Stainless Steel Reversible Rack 6Q Model: 37211 Non-Stick Baking Pan 6Q Model: 37212 Care & Maintenance............................................................................................................4 Vegetarian Avocado and Egg Bake.......................................................................................................6 Avocado Fries......................................................................................................................
Pastas Deep Dish Lasagna...........................................................................................................23 Mac & Cheese...................................................................................................................24 Pork & Poultry Stuffed Chicken Parmesan................................................................................................27 Asian Style Crispy Pork Belly.................................................................................
Thank you for purchasing the NuWave Brio® Non-Stick Baking Pan and Stainless Steel Reversible Rack. Now you can bake everything from cakes to breads and even appetizers in your NuWave Brio Digital Air Fryer. Plus, you can make the most of the Baking Pan capacity, and cook multiple layers of food. Care & Maintenance DO NOT USE THE ACCESSORY KIT FOR OTHER THAN INTENDED USE. The Baking Pan and Reversible Rack become extremely HOT during the cooking process.
Vegetarian 5
Avocado and Egg Bake Serves: 2 Ingredients: 1 avocado 2 eggs Salt and black pepper to taste ¼ teaspoon paprika Directions: 1. Preheat Brio to 250°F and set cooking time for 12 minutes. 2. Cut the avocado in half and carefully remove the pit. 3. Carefully cut a small section in center of each avocado half to give adequate space for an egg. 4. Crack an egg into center of each avocado half. 5.
Avocado Fries Serves: 2 Ingredients: 1 avocado Salt and pepper to taste 1 egg 1 cup panko breadcrumbs Directions: 1. Preheat Brio to 360°F and set cooking time for 10 minutes. 2. Slice avocado in half and carefully remove the pit and skin. 3. Slice avocado into ¼-inch slices; set aside. 4. Beat 1 egg in small bowl; set aside. 5. Place breadcrumbs in separate bowl. 6. Season avocado slices with salt and pepper and dip in egg, then breadcrumbs, ensuring each piece is completely coated. 7.
Gratin of Cauliflower Serves: 4 Ingredients: 3 quarts water 1 whole cauliflower head cut into florets 2 cups shredded Swiss cheese 1 cup heavy cream Pinch nutmeg Salt & freshly cracked black pepper 1 cup toasted Japanese style breadcrumbs Directions: 1. Bring 3 quarts of water to a boil. 2. Carefully add florets to boiling water and cook for 8 minutes. 3. Strain cauliflower and transfer to NuWave Brio Baking Pan. 4. Top cauliflower with cheese. 5.
Tips: To toast your own breadcrumbs, melt 1 tablespoon of butter in a sauté pan over medium heat, then mix in breadcrumbs and stir continuously until evenly browned.
Grilled Asparagus Serves: 4 Ingredients: 1 pound asparagus 2 tablespoons extra virgin olive oil Salt & pepper to taste Directions: 1. Trim asparagus and place in a bowl. 2. Drizzle asparagus with olive oil, sprinkle on salt and pepper, then lightly toss. 3. Place half of the asparagus directly in NuWave Brio Basket, then add the Reversible Rack and place remaining asparagus on the rack. 4. Cook at 375˚F for 9 minutes.
Hasselback Potatoes Yields: 4 potatoes Ingredients: 4 (3-4-ounce) baking potatoes 2 tablespoons canola oil 8 slices provolone cheese or your favorite cheese Coarse sea salt to taste Freshly cracked black pepper to taste Fresh chopped parsley or chives for garnish Sour cream for garnish Directions: 1. Stand potato up vertically on its end. 2. Push a small skewer lengthwise through bottom third of the potato to serve as a slicing guide. 3.
Tips: Any baking potato will work with this recipe, but russet potatoes are recommended.
Smoked Ham, Scallion & Gruyere Potato Croquettes Yields: 12-18 croquettes Mashed Potato Ingredients: 3 cups plain mashed potatoes 2 eggs ¼ cup parmesan cheese ¼ cup scallion, thinly sliced 1 cup shredded gruyere cheese 1 cup diced smoked ham (optional) 2 teaspoons black pepper 1 teaspoon salt Pinch nutmeg Breading Ingredients: 2 cups Japanese style breadcrumbs ½ cup finely chopped pecans 1 teaspoon granulated garlic ¼ teaspoon paprika 1 tablespoon chopped fresh Italian style parsley 1 cup flour 2 eggs,
Tips: Serve with sour cream or German mustard.
Stuffed Bell Peppers Serves: 4 Ingredients: 2 cups cooked white or brown rice 2 tablespoons dark sesame oil ½ cup grated Parmesan 1 cup shredded mozzarella 2 tomatoes, small diced 2 tablespoons chopped fresh parsley 2 whole bell peppers, cut in half and cleaned 2 cups marinara sauce Directions: 1. Combine rice, sesame oil, cheeses, tomato, and parsley in a bowl. 2. Add rice mixture to prepared pepper halves, dividing mixture evenly between peppers. 3.
Tips: Add cooked seasoned ground beef or pork for a non-vegetarian meal. You can substitute any fresh herbs for the chopped parsley.
Ultimate Sourdough Grilled Cheese Serves: 2 Ingredients: 4 slices sourdough bread 6 ounces Chevre (fresh goat cheese) 6 ounces shredded mozzarella cheese 4 tomato slices 2 tablespoons chopped Italian style parsley Salt and fresh cracked black pepper to taste 2 tablespoons extra virgin olive oil Directions: 1. Spread goat cheese evenly onto each bread slice and top with mozzarella cheese. 2. Top each slice with tomato, then drizzle with olive oil and season with salt and pepper. 3.
Tips: For a gluten-free option, use portabella mushrooms instead of sourdough bread. Use fresh heirloom or garden tomatoes.
Pastas 22
Deep Dish Lasagna Serves: 4 Ingredients: Non-stick cooking spray 12 ounces ricotta cheese 1 egg yolk ⅛ cup parmesan cheese ½ cup shredded mozzarella cheese Salt and pepper to taste 2 tablespoons chopped fresh Italian style parsley 1 jar marinara sauce, reserve 2 tablespoons ½ box oven-ready lasagna noodles 1 pound ground beef 1 teaspoon dried oregano ½ teaspoon granulated garlic Directions: 1. Liberally spray NuWave Brio Baking Pan with non-stick cooking spray; set aside. 2.
Mac & Cheese Serves: 6 as a side, 4 as an entrée Ingredients: 1 pound cooked pasta of choice (6 ounce dried pasta) ½ cup butter ½ cup flour 4 cups whole milk 2 cups shredded cheddar cheese 1 cup shredded mozzarella cheese ¼ teaspoon granulated garlic 1 teaspoon salt 1 cup toasted Japanese style breadcrumbs Directions: 1. Combine butter and flour in saucepan and stir over medium heat until well combined. 2. Gradually whisk in milk.
Tips: To toast breadcrumbs, melt 1 tablespoon of butter in a sauté pan over medium heat, then mix in breadcrumbs and stir continuously until evenly browned.
Pork & Poultry Tips: Always use caution when working with raw chicken. Clean and sanitize all work surfaces, utensils, and hands.
Stuffed Chicken Parmesan Serves: 4 Ingredients: 4 boneless, skinless chicken breasts 2 cups flour 2 eggs, beaten 2 cups Japanese style breadcrumbs ⅛ cup chopped Italian parsley ½ teaspoon granulated garlic ½ teaspoon paprika ½ teaspoon salt ½ teaspoon black pepper 4 slices provolone cheese 2 cups marinara sauce Directions: 1. Arrange 3 bowls in a row on your kitchen counter. 2. Place flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs and seasonings in the third bowl. 3.
Asian Style Crispy Pork Belly Serves: 4-6 Ingredients: 3 quarts water 1 (3-pound) pork belly, rolled tightly and tied with butcher string 6 garlic cloves 2 tablespoons rice vinegar 1 tablespoon peppercorns 1 lime, cut into half ½ a cup of soy sauce 2 tablespoons Thai fish sauce (optional) 2 stalks lemon grass (optional) 1 piece of fresh ginger Directions: 1. Add water to a large pot and bring to a simmer. 2. Add all remaining ingredients to water and simmer covered for 3 hours, until fork tender. 3.
Tips: Ask your local butcher to tie the pork belly for you if you need assistance.
Pecan Crusted Chicken Tenders Serves: 4 Ingredients: 2 cups panko or Japanese breadcrumbs ½ cup chopped pecans 2 tablespoons chopped parsley 1 teaspoon garlic powder ¼ teaspoon paprika Salt and white pepper to taste 1 cup flour 2 eggs, beaten 3 (6-8-ounce) boneless chicken breasts, cut lengthwise into 3 strips each Directions: 1. Combine breadcrumbs, pecans, parsley, garlic powder, paprika, salt, and pepper; set aside. 2. Place 3 bowls in a row on your kitchen counter.
Tips: You can substitute 1 pound of chicken tenderloins for the chicken breasts.
Bacon & Sausage Ingredients: 16 ounces sliced bacon 8 (4 ounce each) sausage patties Directions: 1. Place bacon or sausage directly in NuWave Brio Basket, then add the Reversible Rack and place bacon or sausage on the rack. Do not overcrowd. 2. Cook at 350˚F for 8 minutes. 3. Repeat steps with remaining bacon and sausage.
Tips: When making thick cut bacon, cook at 350˚F for 15 minutes.
Seafood 34
Spicy Chili & Lemongrass Shrimp Serves: 4-6 as an appetizer or 2 as an entrée Ingredients: 3 tablespoons soy sauce 1 tablespoon sugar ½ teaspoon chili flakes Juice of 1 lime 12-15 large shrimp, peeled and deveined 6 lemongrass stalks cut into quarters or use bamboo skewers Sesame seeds, white or black Directions: 1. Combine soy sauce, sugar, chili flakes, and lime juice in a bowl. 2. Remove ⅛ cup of the marinade and set aside for later. 3. Add shrimp to marinade and refrigerate for 1-2 hours. 4.
Crab Cakes Serves: 4 Creole Mustard Sauce Ingredients: 2 tablespoons butter, divided 2 tablespoons Dijon mustard ½ cup grain mustard ¼ cup white wine 1 cup heavy cream 1 tablespoon chives, finely minced Crab Cake Ingredients: 16 ounces pasteurized crab meat (lump or claw meat) 1 tablespoon chives, finely diced 2 tablespoons red pepper, finely diced ⅔ cup celery, finely diced 3 ounces Japanese panko breadcrumbs 1 egg Salt and pepper to taste Old Bay Seasoning to taste Directions: 1.
Tips: When working with crab, always check for shells. For a crunchy feel and extra crust, re-dip crab cakes into breadcrumbs, mix before cooking.
Breads & Sweets Tips: Use potato flakes, not potato powder. Bake in batches no larger than 4-6 rolls at a time. After baking, the rolls will be done if they are golden brown. If they aren’t, continue baking in 3-minute increments until golden brown.
Amish Dinner Rolls Yields: 16-20 Rolls Directions: 1. In a mixing bowl, combine milk, water, butter, mashed potato flakes, egg, sugar, flour, salt, and yeast. 2. Using a stand mixer fitted with a dough hook, knead the mixture for 6-8 minutes or until smooth and soft without being too sticky. The dough should be clear on the sides of the bowl but slightly stick to the bottom. 3. Add additional flour one tablespoon at a time if dough is too wet. Add additional milk 1 tablespoon at a time if dough is too dry.
Bread Pudding Serves: 6 Ingredients: Non-stick cooking spray 6 eggs 2 cups milk 1 cup sugar 2 teaspoons vanilla 2 teaspoons cinnamon ½ teaspoon salt 4 cups cubed bread of choice 1 cup dried cranberries Directions: 1. Spray NuWave Baking Pan with non-stick cooking spray; set aside. 2. In a mixing bowl, beat together eggs, milk, sugar, vanilla, cinnamon, and salt until combined. 3. Add bread cubes to separate bowl and pour egg mixture over bread cubes. 4. Mix in cranberries. 5.
Tips: For best results, use challah or brioche bread.
Cheesecake Cookies Yields: 44 cookies Fruit Filling Ingredients: 8 ounces cream cheese at room temperature ½ cup butter at room temperature 1¼ cups granulated sugar 2 eggs 1 teaspoon vanilla extract 2½ cups flour 2 teaspoons baking powder ½ teaspoon salt Powdered sugar Glaze Ingredients: 2 cups confectioners’ sugar 1 teaspoon vanilla extract 2 tablespoons lemon juice Directions: 1. Add cream cheese and butter to mixing bowl and beat together at high speed for about 3 minutes until fluffy and smooth. 2.
10. Once ready, place 9 cookies directly in NuWave Brio Basket, then add the Reversible Rack and place 9 cookies on the rack and bake. 11. While cookies bake, combine all glaze ingredients in a bowl and mix to combine; set aside. 12. Open the basket and let the cookies cool for a few minutes before transferring to a wire rack to cool completely. 13. Repeat baking process with remaining cookies. 14. Once cookies are cooled, dip into prepared glaze and let dry before serving.
Confetti Cornbread Serves: 4-6 Cornbread Ingredients: 1 cup cornmeal 1 cup flour 2 tablespoons sugar 4 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 egg, beaten ¼ cup canola oil 1 cup frozen corn, thawed and drained ½ cup diced red and green bell pepper ¼ cup freshly grated cheddar cheese 2 tablespoons melted butter Chili Lime Yogurt Dipping Sauce Ingredients: ½ cup Greek yogurt Juice and zest from 1 lime ½ teaspoon chili powder ¼ teaspoon sea salt Directions: 1.
10. Replace pan in NuWave Brio Basket and bake at 300°F for 3 minutes or until golden brown. 11. Serve with prepared Chili Lime Yogurt Dipping Sauce.
Espresso Fudge Brownies Yields: 12 brownies Cornbread Ingredients: Non-stick cooking spray ¾ cup butter 12 ounces melted unsweetened chocolate 2 cups sugar 3 eggs, beaten 1 teaspoon vanilla 1 cup flour 1 tablespoon espresso powder 1 cup chopped walnuts Directions: 1. Spray NuWave Brio Baking Pan with non-stick cooking spray and set aside. 2. In a medium mixing bowl, beat eggs and sugar together until fluffy and light yellow in color. 3. Stir vanilla and espresso powder into egg mixture. 4.
Tips: This recipe makes enough batter to bake 2 batches of brownies in the 6-quart Air Fryer.
Greek Yogurt Lemon Blueberry Bread Serves: 8 Blueberry Bread Ingredients: Non-stick cooking spray 1¾ cups flour ¾ cup sugar 1 teaspoon baking powder Pinch salt 1 beaten egg 1 cup milk ¼ cup melted butter Juice and zest of 1 lemon 4 ounces plain Green yogurt 1 cup fresh or frozen blueberries Lemon Icing Ingredients: ½ cup confectioner’s sugar 1 teaspoon lemon juice 1 teaspoon milk 1 teaspoon lemon zest Directions: 1. Preheat Brio to 315˚F and set cooking time for 35 minutes. 2.
Tips: To use the remaining batter, simply re-spray the Baking Pan, pour in the batter and repeat the baking process. If you wish to save batter for another time, it can last 24 hours in the refrigerator or 30 days in the freezer.
One Bowl Chocolate Cake Serves: 4 Cake Ingredients: Non-stick cooking spray 2 cups sugar 1¾ cup flour ¾ cup cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup canola oil 2 teaspoons vanilla 1 cup boiling water Directions: 1. Preheat Brio to 315˚F and set cooking time for 25 minutes. 2. Spray NuWave Brio Baking Pan with non-stick cooking spray; set aside. 3. Combine flour, cocoa, sugar, baking soda, baking powder, and salt in a mixing bowl. 4.
Tips: To use the remaining batter, simply re-spray the Baking Pan, pour in the batter and repeat baking process. If you wish to save batter for another time, it can last 24 hours in the refrigerator or 30 days in the freezer.
Peach Berry Crisp Serves: 6 Fruit Filling Ingredients: 3 cups sliced peaches 1 cup fresh or frozen berries of choice 2 tablespoons corn starch 2 tablespoons brown sugar ½ teaspoon cinnamon ¼ teaspoon cardamom Oat Topping Ingredients: ⅓ cup brown sugar ¼ cup flour ¼ cup old-fashioned oats ¼ cup softened butter 1 teaspoon cinnamon ½ teaspoon cardamom ½ teaspoon sea salt Directions: 1. Preheat Brio to 350˚F and set cooking time for 24 minutes. 2. Mix fruit filling ingredients all together in a mixing bowl.
Vanilla Cupcakes Yields: 24 cupcakes Cupcake Ingredients: ¾ cup softened butter 1½ cups sugar 2 eggs 2 teaspoons vanilla 2½ teaspoons baking powder ¼ teaspoon salt 2½ cups flour 1¼ cups milk Lemon Buttercream Ingredients: ½ cup softened butter 2 tablespoons fresh lemon juice ½ teaspoon vanilla extract 3 cups confectioners’ sugar Directions: 1. Preheat Brio to 325˚F and set cooking time for 18 minutes. 2. In a stand mixer, beat together butter and sugar until light and fluffy. 3.
Tips: When making the lemon butter cream, add additional heavy cream or confectioners’ sugar as needed to achieve the perfect consistency.
White Chocolate Raspberry Scones Yields: 16 scones Ingredients: 4 cups flour ⅔ cup sugar 2 tablespoons baking powder 1 teaspoon salt 1 cup cold butter 1 cup white chocolate chips ¾ cup milk ½ cup cream 2 eggs 1½ teaspoons almond extract 1 teaspoon vanilla extract 2 cups fresh raspberries ½ cup melted white chocolate Directions: 1. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. 2. Cut in butter, then stir in white chocolate chips; set aside. 3.
Tips: Instead of raspberries, you can substitute raisins and cinnamon, fresh or dried blueberries or even lemon zest. If you wish to save the dough for another time, it can last 3 days in the refrigerator or 30 days in the freezer.
Accompaniments & Sauces 58
English Clotted Cream Ingredients: 2 cups heavy whipping cream Directions: 1. Add cream to stand mixer and whip until middle to stiff peaks. Tips: Use as a condiment with the Raspberry White Chocolate Scones. To sweeten the cream, add 1 tablespoon powdered sugar. Serve with our Scones. Honey Butter Ingredients: ½ cup softened unsalted butter ½ honey 1 teaspoon sea salt Directions: 1. Whip all ingredients together until light and fluffy. Tips: Serve with Amish Rolls or our Scones.
Caramel Sauce Yields: 2 cups Ingredients: 1 cup brown sugar ½ cup butter ¾ cup heavy cream Pinch sea salt ½ teaspoon vanilla extract Directions: 1. In a medium saucepan melt sugar on med-high. Do not stir or shake pan. Allow to cook until it begins to darken to a caramel color. 2. Remove from heat, add butter, and cream. (Use caution, to prevent splatter). Stir to combine. 3. Allow to cool before tasting. 4. Will keep up to 2 weeks in refrigerator.
Tips: After removing the caramel from the heat, it will get thicker as it cools.
Dehydrate Tips: Ask your local butcher to slice your beef to the perfect thickness. You can store jerky in a cool dry place using a tightly sealed container for up to 30 days.
Beef Jerky Serves: 4 Ingredients: 1 pound top sirloin, sliced against the grain into ⅛-inch thick slices 1½ cups Worcestershire sauce ½ cup soy sauce Juice of 2 limes 1 tablespoon toasted sesame oil Directions: 1. Place sliced beef in a plastic storage container. 2. Mix remaining ingredients together and pour over beef and refrigerate overnight to marinate. 3. Drain and discard marinade. 4.
Brio Dried-Tomatoes Yields: 8 tomato halves Ingredients: 2 pounds roma tomatoes, halved 2 tablespoons olive oil 2 tablespoons sugar 1 tablespoon salt ¼ teaspoon granulated garlic ¼ teaspoon black pepper Directions: 1. Place tomatoes in a medium bowl. 2. Add oil, sugar, salt, garlic, and black pepper to bowl and toss to combine. 3. Place tomatoes directly in NuWave Brio Basket, then add the Reversible Rack and place remaining tomatoes on the rack. Do not overcrowd. 4.
Tips: The 6-quart NuWave Brio Digital Air Fryer will cook for a maximum of 16 hours. After 16 hours, set the Brio to cook at 125°F for an additional 8 hours.
PLEASE NOTE: Drying time depends on several factors: • Thick or Thin Slices - the thiner the slice of item being dried, the quicker the drying time. • Temperature - The lower the temperature the longer the drying time. When dehydrating fruits, vegetables and nuts, we recommend dehydrating at 105-110˚F degrees to preserve enzymes and nutrients.
Fruits: Times: Vegetables: Times: Pears 8-16 hours Mushrooms 3-7 hours Persimmons 11-19 hours Okra 4-8 hours Pineapple 10-18 hours Onions 4-8 hours Prune Plums 22-30 hours Parsnips 7-11 hours Rhubarb 6-10 hours Peas 4-8 hours Strawberries 7-15 hours Peppers / Hot Peppers 4-8 hours Watermelon 8-10 hours Popcorn 4-8 hours Other: Times: Potatoes 6-14 hours Leather & Fruit Rolls 4-6 hours Pumpkin 7-11 hours Jerky 4-6 hours Summer Squash 10-14 hours Fish Jerky 12-14 h
FOR HOUSEHOLD USE ONLY Model: 37211, 37212, 37223 NuWave, LLC 1755 N. Butterfield Rd. • Libertyville, IL 60048, U.S.A. www.nuwavenow.com help@nuwavenow.com Made in China ©2017 NuWave, LLC • All Rights Reserved Item No. BC37223 Rev.
