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Summary of Contents for NuWave PIC TITANIUM
- Page 1 TITANIUM ® Owner’s Manual • 1...
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Page 2: Table Of Contents
Seafood Paella Beef Ginger Shrimp Bistro Beef & Mushrooms Steamed Mussels in Hometown Chili Tomato & Wine Steak au Poivre Jumbo Louisiana Shrimp with Andouille & Grits Korean Beef Spiced Beef with Dumplings 2 • NuWave Titanium Complete Cookbook ® ®... - Page 3 Pan-Seared Red Snapper Beef Stock Orange Roughy Vegetable Beef Soup with Citrus Sauce Creamy Cheddar Soup Fish Tacos French Onion Soup Battered Fried Shrimp Shrimp & Tofu Soup Fried Catfish Chunky White Pan-Seared Halibut Bean-Tomato Soup Pasta Thai Coconut Chicken Soup Chicken Tortilla Soup How to Cook Pasta Chicken Noodle Soup...
- Page 4 Papas Para el Desayuno Cerdo Agridulce con Piña Camarones Capeados Chili Tradicional Paella de Mariscos Masa Básica para Pasta Arroz Español Arroz Frito con Verduras Fetuchini Alfredo Table des Matiéres 106-116 Manual D’Utilisation 4 • NuWave Titanium Complete Cookbook ® ®...
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Page 5: Introduction, Parts & Accessories
What is Induction Cooking? The NuWave PIC Titanium is comprised of a series of induction coils (based on magnetic principles). These coils generate magnetic fields that produce a warming reaction in steel and iron-based pots and pans. - Page 6 NuWave Precision Induction Cooktop ® Titanium Products and Accessories: NuWave Precision Induction Cooktop: ® (30342~30346) (30351~30354) NuWave PIC Titanium ® (BM 30300) Complete Cookbook / Manual (BQ 30300) Quick Start Guide (BF 30300) Fact Sheet (31111) Carrying Case PIC NuWave Ultimate Cookware Set: ®...
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Page 7: Important Safeguards
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. -
Page 8: Save These Instructions
To return your used device, please use return and collection systems or contact the retailer where the product was purchased. They can handle environmentally safe recycling. 8 • NuWave Titanium Complete Cookbook ® ®... -
Page 9: Owner's Manual • 9
Electro-magnetic coils located below the glass surface transfer generated heat directly to induction-ready cookware. CAUTION While the NuWave PIC Titanium is in operation, do not touch the appliance’s surface as it may become very hot, leading to the risk of burns. Cooktop may retain residual heat after cookware has been removed. - Page 10 However be cautioned that there are instances when a cooking vessel’s magnetic properties may not be strong enough for the pot to work efficiently with the NuWave PIC Titanium. 2. Place a small amount of water in a particular pot or pan.
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Page 11: General Operating Instructions
• 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 Titanium. Do not use caustic cleaning agents and water should not penetrate the interior of the induction cooktop. -
Page 12: Control Panel
The default wattage of the PIC Titanium is 1800 watts. To change the cooktop’s wattage, press “Watts” once. The red light will illuminate above “600” indicating that the PIC Titanium is now set to 600 watts. Press “Watts” once more and the red light above “900” will illuminate, indicating the PIC Titanium is now set to 900 watts. - Page 13 “F” will be blinking. To resume, press “Start.” To CLEAR the cooking mode or display while the NuWave PIC Titanium is in operation, press the “Pause/Clear” button twice. The screen will be fully cleared, a “0” will appear and the unit will turn off.
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Page 14: Troubleshooting
When the unit shuts off, it will clear all previous cooking history. • After pressing the “Pause/Clear” button twice or cooking has stopped, the fan will run up to a maximum of 60 seconds until the unit cools. At that point the NuWave PIC Titanium will turn off. - Page 15 (1) year from date of purchase. The Manufacturer will provide the necessary parts and labor to repair any part of the infrared cooking system at NuWave, LLC Service Department. After the expiration of the warranty, the cost of the labor and parts will be the responsibility of the owner.
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Page 16: Cooking Tips
Cooking Tips This recipe book contains valuable information designed to assist in the incorporation of the NuWave PIC Titanium into daily life. We’ve provided easy-to-prepare recipes along with helpful tips at the beginning of each section for perfect results everytime. -
Page 17: Breakfast
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. -
Page 18: Scrambled Eggs
6. Cook for 2-3 additional minutes until eggs are cooked through and still Tip: Sprinkle the omelette with shredded glossy. cheese, ham, bacon and vegetables. • Make sure vegetables are small for even cooking. 18 • NuWave Titanium Complete Cookbook ® ®... -
Page 19: Homemade Yogurt
Homemade Yogurt Breakfast Potatoes Yield: 1 quart or 8 Yogurt Jars Serves: 4 1 quart whole milk 2 cups coarsely chopped tiny new 1 packet (5 grams) yogurt starter potatoes or round red potatoes (powdered culture) ½ cup chopped onion ½... -
Page 20: Fried Eggs
10. Transfer to plate and repeat with remaining batter. 11. Serve with butter and maple syrup. Tip: Use buttermilk in place of regular milk for buttermilk pancakes. • Add ½ cup shredded potatoes for potato pancakes. 20 • NuWave Titanium Complete Cookbook ® ®... -
Page 21: Crepes
Crepes Garden Vegetable Frittata Serves: 4 Serves: 6 2 large eggs 2 tablespoons olive oil ¾ cup milk 6 small red potatoes, sliced ½ cup water 2 cups torn fresh spinach 1 cup flour 1 bunch green onions, sliced 3 tablespoons melted butter 1 cup grape tomatoes, sliced Butter to coat the pan 1 cup asparagus, diced... -
Page 22: Poached Eggs Benedict
10. Arrange English muffins on 6. Serve with warm syrup. individual plates and top with bacon and eggs; keep warm and set aside until sauce is ready. 22 • NuWave Titanium Complete Cookbook ® ®... -
Page 23: Vegetables
Tips for Vegetables • To avoid losing the vibrant colors of • Save vegetable scraps such as vegetables, those that grow above carrot peels, celery stalks and ground should not be covered onions as ingredients for soup and during the cooking process. stew stock. -
Page 24: Green Beans Almondine
1. Wash and trim green beans to reach desired temperature. desired length. 7. Remove from heat and add lemon juice. 2. Blanch green beans in boiling salted water for 3-4 minutes or until still crisp, but not raw. 24 • NuWave Titanium Complete Cookbook ® ®... -
Page 25: Grilled Japanese Eggplant With
Grilled Japanese Eggplant Stir-Fried Tofu & Vegetables with Feta & Sun-dried Serves: 4 Tomatoes ½ cup natural peanut butter Serves: 4 ¾ cup hot water ¼ cup cider vinegar 4 Japanese eggplants, stemmed and 4 tablespoons soy sauce halved lengthwise 2 tablespoons molasses 1 tablespoon salt ½... -
Page 26: Broccoli & Carrot Stir-Fry
9. Melt butter on Medium-Low (175°F) and stir in herbs and 1 tablespoon lemon juice. 10. Transfer butter sauce to bowl and dip artichokes leaves in butter. 26 • NuWave Titanium Complete Cookbook ® ®... -
Page 27: Marinated Zucchini
Marinated Zucchini and Ratatouille Stew Summer Squash Serves: 4-6 Serves: 4-6 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 tablespoons white wine vinegar 1 yellow onion, diced 2 tablespoons fresh lemon juice 1 small eggplant, diced 1 tablespoon minced garlic 1 small yellow squash, diced 2 teaspoons chopped, fresh thyme 1 small zucchini, diced... -
Page 28: Sugar Snap Peas And Spinach
9. Remove pan from the PIC and season vegetables with salt. 10. Toss or stir the spinach to finish wilting and transfer to a serving bowl. Tip: Serve with Asian-Marinated Pork Chops 28 • NuWave Titanium Complete Cookbook ® ®... -
Page 29: Grilled Vegetables With
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... -
Page 30: Beef
Cut meat across the grain. If you’re not sure how to do this, consult * A meat thermometer is essential for your butcher. checking internal temperature. • Inexpensive cuts of meat may be marinated to promote tenderness. Beef 30 • NuWave Titanium Complete Cookbook ® ®... -
Page 31: Bistro Beef & Mushrooms
Bistro Beef & Mushrooms Hometown Chili Serves: 4 Serves: 6-8 4 beef sirloin steaks, cut ½-inch thick 2 pounds ground beef 1 tablespoon Dijon mustard or coarse 1 cup chopped yellow onion grain brown mustard 1 cup chopped celery ¼ cup dry red wine or sherry 2 tablespoons chopped garlic 1 tablespoon Worcestershire sauce 2 cans light red kidney beans... -
Page 32: Steak Au Poivre
9. Using slotted spoon, transfer cooked noodles to paper towels to drain. 10. Remove skirt steak from marinade and pat dry with paper towels. 11. In large sauté pan, heat 1½ tablespoons oil on High (425°F). 32 • NuWave Titanium Complete Cookbook ® ®... -
Page 33: Spiced Beef With Dumplings
12. Season meat with salt and pepper 7. Cover and steam dumplings for and add to skillet. on Medium-Low (175°F) 15 minutes, 13. Reduce PIC to Medium-High shaking pot occasionally. (375°F) for 2-3 minutes per side. 8. Remove meat and dumplings and 14. -
Page 34: Beef Stroganoff Over
6. Add onions and cook for about 5 minutes, until they soften. 7. Add cognac and continue cooking for about 5 minutes, until alcohol has burned off. 34 • NuWave Titanium Complete Cookbook ® ®... -
Page 35: Cajun Rib Eye
Cajun Rib Eye Bacon, Onion and Cheese Serves: 1 Stuffed Burgers Serves:8 3 tablespoons paprika 2 tablespoons granulated garlic 1½ pounds ground beef 2 tablespoons kosher salt 1 clove garlic, minced 1 tablespoon cayenne pepper 1 teaspoon cayenne pepper sauce 1 tablespoon onion powder Salt and freshly ground black 1 tablespoon dried oregano... -
Page 36: Pork & Chicken
* A meat thermometer is essential for checking internal temperature. • When it comes to searing meat, the cut is not ready to be flipped if it is sticking to pan. Pork & Chicken 36 • NuWave Titanium Complete Cookbook ® ®... -
Page 37: Pan-Fried Pork Chops
Pan-fried Pork Chops Pork Marsala Serves: 4 Serves: 4 4 bone-in or center cut pork chops, 1 pound pork tenderloin, well trimmed about ¾-inch thick 1 teaspoon olive oil 1 cup all-purpose flour 1 tablespoon minced garlic 1 teaspoon garlic powder 1 teaspoon tomato paste ½... -
Page 38: Sweet & Sour Pork
Medium-High (375°F) 6. When completely cooked, serve for 4-5 minutes, stirring until just with a bowl of rice. tender. Set aside and keep warm. 11. In same fry pan, add 1 tablespoon butter. 38 • NuWave Titanium Complete Cookbook ® ®... -
Page 39: Sautéed Pork Medallions With
Sautéed Pork Medallions Pork Tenderloin with with Lemon-Garlic Sauce Sautéed Apples Serves: 4 Serves: 4 1 (1-pound) pork tenderloin, trimmed ¼ teaspoon ground coriander ¼ teaspoon salt, divided ¼ teaspoon freshly teaspoon black pepper, divided ground black pepper ½ 2 teaspoons olive oil, divided teaspoon ground cinnamon ½... -
Page 40: Pork Chops With
10. Pour sauce onto chops and season some oil or butter to the pan with parsley. when cooking. Tip: Cook pork until internal temperature reads 160°F. 40 • NuWave Titanium Complete Cookbook ® ®... -
Page 41: Asian-Marinated Pork Chops
Asian-Marinated Chicken & Mushrooms Pork Chops Serves: 6 Serves: 2 6 (6-ounce) boneless, skinless chicken breasts ¼ cup soy sauce ½ cup flour 2 tablespoons rice wine vinegar ½ teaspoon salt 1 teaspoon Asian chili paste ½ teaspoon black pepper 2 teaspoons finely chopped ginger 1 tablespoon olive oil 1 clove garlic, minced fine... -
Page 42: Herb Chicken
13. Garnish with scallions and serve. substitute with 1 teaspoon dried thyme, rosemary or oregano. Tip: If you’re using chicken breasts, pound the chicken until they’re ½ inch thick. 42 • NuWave Titanium Complete Cookbook ® ®... -
Page 43: Parmesan Chicken
Parmesan Chicken Fried Chicken PIC Style Serves: 4-6 Serves: 1-2 4-6 boneless, skinless chicken breasts 1½ pounds bone-in chicken pieces 1 cup all-purpose flour (breasts, thighs, and drumsticks) 1 teaspoon kosher salt 2/3 cup all-purpose flour ½ teaspoon freshly ground 3 teaspoons poultry seasoning or black pepper paprika... -
Page 44: Chicken Burgers
5. In same skillet, cook chicken on Medium (275°F) for 5-6 minutes. 6. Return vegetables to pan and continue cooking until heated through. 7. Add fajitas to tortillas and serve with cheese, salsa, guacamole and sour cream. 44 • NuWave Titanium Complete Cookbook ® ®... -
Page 45: Chicken Fried Steak
Chicken Fried Steak 12. Slowly add water, stirring constantly. Serves: 4 13. Return steaks to skillet and bring to boil on Medium-High (375°F). 1½ cups, plus 2 tablespoons 14. Once boiling, reduce PIC to all-purpose flour Low (100°F) and place onions ½... -
Page 46: Seafood
If there is a spill, other foods won’t be contaminated. Scallops Flesh turns opaque • Peeling shrimp? Use fresh lemon juice to remove lingering smell from Lobster Tails hands. Flesh turns opaque and outside shell turns red. 46 • NuWave Titanium Complete Cookbook ® ®... -
Page 47: Seafood Paella
Seafood Paella 7. Once boiling, lower heat to Medium (275°F) and let simmer for Serves: 6-8 10-15 minutes. 8. Add seafood mix. 2 teaspoons butter 1 cup onion, diced 9. Cook for 15-20 more minutes Salt and black pepper to taste uncovered, or until most liquid has been absorbed and rice is tender. -
Page 48: Steamed Mussels In
8. Add stock to pan and mussels cook. bring to simmer. 9. Add butter, shrimp, lemon juice and tomatoes and cook for additional 2-4 minutes. 10. Serve over grits. 48 • NuWave Titanium Complete Cookbook ® ®... -
Page 49: Pan-Seared Red Snapper
Pan-Seared Tuna with Pan-Seared Avocado Red Snapper Serves: 1 Serves: 1 2 big handfuls fresh cilantro leaves, 1 orange, peeled and cut into segments finely chopped 1 pink grapefruit, peeled and cut into ½ jalapeño, sliced segments 1 teaspoon grated fresh ginger 1 celery stalk, peeled and thinly sliced 1 garlic clove, grated 1 tablespoon fresh mint, finely sliced... -
Page 50: Orange Roughy
30 seconds. 10. Add lime juice, lemon juice, orange juice, parsley and green onions to pan. 11. Add butter and mix until creamy. 12. Pour sauce over fish and serve. 50 • NuWave Titanium Complete Cookbook ® ®... -
Page 51: Battered Fried Shrimp
Battered Fried Shrimp Fried Catfish Serves: 4-6 Serves: 4 2 pounds uncooked shrimp, peeled 8 (4-ounce) catfish filets and deveined, tails left on ½ cup buttermilk 1 cup all-purpose flour 1/3 cup all-purpose flour ½ teaspoon sugar 1/3 cup cornmeal ½... -
Page 52: Pan-Seared Halibut
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. 52 • NuWave Titanium Complete Cookbook ® ®... -
Page 53: Pasta
Tips for Pasta, Grains & Rice • Some pasta, such as lasagna, manicotti and cannelloni, can be • Under dry conditions, rice can be used without being precooked. stored for up to 1 year at room These are called no-bake pasta. temperature. -
Page 54: How To Cook Pasta
6-8 people 2 - 3 minutes • Lasagna • Linguine 1½ - 2 minutes • Spaghetti 1½ - 2 minutes 6 - 8 minutes • Ravioli • Tortellini 8 - 10 minutes 54 • NuWave Titanium Complete Cookbook ® ®... -
Page 55: Roasted Red Pepper Sauce
Roasted Red Pepper Sauce Mushroom Stroganoff over Tortellini Serves: 4 Serves: 6 8 ounces wide egg noodles 2 tablespoons butter 2 (9-ounce) packages cheese or 2 medium onions, cut into ¼-inch slices meat tortellini 4½ cups mushrooms, sliced 4 red peppers, roasted 1 clove garlic, minced 2 tablespoons butter 2 tablespoons all-purpose flour... -
Page 56: Fettuccine Alfredo
Tip: Cook beans for 1-1½ hours. • If you are short on time, use 1 (15-ounce) can pinto beans, rinsed and drained instead of dry beans. 56 • NuWave Titanium Complete Cookbook ® ®... -
Page 57: Fresh Tomato, Sausage And
Fresh Tomato, Sausage Bucatini with Mushrooms and Pecorino Pasta Serves: 4 Serves: 3-4 ½ cup dried porcini mushrooms cup boiling water ½ 8 ounces uncooked penne pasta 8 ounces uncooked bucatini pasta, rinsed 8 ounces sweet Italian sausage, 3¼ teaspoons salt, divided casings removed 1 tablespoon canola oil 2 teaspoons olive oil... -
Page 58: Mediterranean Orzo Salad
½ cup feta cheese to orzo mixture, 7. Cover pan and cook for 5 minutes, tossing gently. until rice is tender. 6. Serve orzo and garnish with 8. Garnish with parsley and serve. remaining feta cheese. 58 • NuWave Titanium Complete Cookbook ® ®... -
Page 59: Quinoa Tabbouleh
Quinoa Tabbouleh Directions: Serves: 4 1. Fill medium saucepan ½ full with water and bring to boil on Max/Sear. 2 cups water 2. Place quinoa in fine mesh 1 cup quinoa strainer and rinse. 3. Add quinoa to boiling water and 1 pinch salt ¼... -
Page 60: Barley With Bacon
1 minute, until heated through. 8. Drain cooked barley and stir into pea mixture. 9. Stir in dill, lemon juice, ½ teaspoon each of salt and pepper. 10. Transfer to serving bowl and top with bacon. 60 • NuWave Titanium Complete Cookbook ® ®... -
Page 61: Rice Pilaf
Rice Pilaf Spanish Rice Serves: 4 Serves: 6-8 1 tablespoon olive oil ¾ cup long-grain rice, uncooked ½ cup onion, finely chopped 1 tablespoon olive oil ½ cup fresh mushrooms, thinly sliced ½ cup onion, finely chopped ¼ cup celery, finely diced ½... -
Page 62: Popcorn Rice With Pecans
6. Repeat step 5 with remaining broth. This should take about 20 minutes. 7. Stir in butter, cheese and herbs. 8. Serve immediately. Tip: If the broth isn’t evaporating, turn the PIC up to Medium-High (375°F). 62 • NuWave Titanium Complete Cookbook ® ®... -
Page 63: Risotto With Peas
Risotto with Peas Saffron Rice and Parmesan Serves: 4 Serves: 4 1 cup basmati rice 2 cups chicken stock 1 tablespoon olive oil 1 tablespoon butter (optional) 1 tablespoon olive oil 1 tablespoon dried onion flakes 1 small onion, finely chopped ½... -
Page 64: Coconut Rice
8. Remove pan from PIC and let rice steam in residual heat, still covered, for 10 more minutes. 9. Uncover pan and remove cardamom pods, cloves and cinnamon stick from pan. 10. Fluff rice with fork and serve. 64 • NuWave Titanium Complete Cookbook ® ®... -
Page 65: Stocks, Soups & Sauces
Tips for Stocks, Soups & Sauces • When preparing stocks, make • Stocks should be brought to a boil double batches and freeze for later only once. use. • Cloudy chicken stock? Add a froth • Freeze small amounts of prepared of three egg whites to hot soup and stock in ice cube trays for quick let it form a raft. -
Page 66: Chicken Stock
• Freeze stock in ice cube trays. covered while simmering. Once frozen, place in a heavy Tip: Use the shredded chicken to make freezer bag to store. the Chicken Noodle Soup recipe. 66 • NuWave Titanium Complete Cookbook ® ®... -
Page 67: Beef Stock
Beef Stock 14. Cool in refrigerator. Once it solidifies, remove any Yield: 1 gallon remaining fat from top. 4 pounds meaty beef bones Vegetable Beef Soup 1 cup tomato paste 3 carrots, washed and cut into Serves: 8 large pieces 2 stalks celery with leaves, washed 1½... -
Page 68: Creamy Cheddar Soup
8. Serve onion soup with bread round on top. Tip: Instead of using a broiler, you can toast bread using the NuWave Oven. Cook on the 4-inch rack on Power Level HI for 4 minutes per side. 68 •... -
Page 69: Shrimp & Tofu Soup
Shrimp & Tofu Soup Chunky White Serves: 4 Bean-Tomato Soup Serves: 4 8 ounces raw shrimp, cleaned, peeled and deveined 4 slices bacon, cut into 1-inch pieces 3½ cups shrimp or chicken stock 1 medium onion, chopped 6 ounces mushrooms 3 cups reduced-sodium chicken broth ¼... -
Page 70: Thai Coconut Chicken Soup
7. Pour soup into bowls and garnish 8. Shred chicken and portion into with cilantro. serving bowls. 9. Ladle soup into each bowl and garnish with lime wedge, tortilla strips, avocado and cheese. 70 • NuWave Titanium Complete Cookbook ® ®... -
Page 71: Chicken Noodle Soup
Chicken Noodle Soup Butter Sauce Serves: 4 Yield: ¾ cup 2 tablespoons extra-virgin olive oil ¼ cup white wine vinegar 1 medium onion, chopped ¼ cup dry white wine 3 garlic cloves, minced 2 purple shallots, peeled and 2 medium carrots, cut diagonally into finely chopped ½-inch slices 4 whole black peppercorns... -
Page 72: Hollandaise Sauce
• To make a cheese sauce, add Tip: If the sauce curdles, beat in a little 1 cup of grated cheese and 1 heavy cream. cup of warm milk or stock. Stir until smooth. 72 • NuWave Titanium Complete Cookbook ® ®... -
Page 73: Marinara Sauce
Marinara Sauce Cheese Sauce Yield: 3 quarts Yield: 1 ½ cups 4 tablespoons olive oil 3 tablespoons butter 1 medium onion, diced 3 tablespoons flour 1 green pepper, diced 1 cup milk 2 tablespoons garlic, minced ½ teaspoon white pepper (optional) 3 tablespoons fresh basil ½... -
Page 74: Quick Brown Sauce
6. Add herbs, and simmer for 2-3 minutes. Tip: Keep sauce warm before serving 7. Check sauce for seasoning and add by holding PIC on salt and pepper if needed. Low (100°F). 74 • NuWave Titanium Complete Cookbook ® ®... -
Page 75: Mushroom Duxelle
Mushroom Duxelle Mustard Marinade Serves: 4 Serves: 6-8 8 ounces sliced mushrooms ¼ cup olive oil 1 tablespoon olive oil ¼ cup white wine vinegar 1 medium onion, sliced 1-2 garlic cloves, grated 2 cloves garlic, minced 1 teaspoon dried oregano, ¼... -
Page 76: Fondues
110˚F -120°F. Once chocolate has mini donuts, and vanilla wafers are melted, reduce heat to 110°F to all delicious, and there are many more possibilities out there! Fondues 76 • NuWave Titanium Complete Cookbook ® ®... -
Page 77: Chocolate Fondue
Chocolate Fondue S’Mores Fondue Serves: 4-6 Yield: 4 cups 12 ounces milk, semi-sweet 1½ cups milk or sweet cooking chocolate 1 (12-ounce) bag semisweet ½ cup half-and-half chocolate chips ¼ teaspoon cinnamon 1½ cups marshmallow crème 4 cups of assorted dippers 1 cup graham cracker crumbs 3 red apples, sliced Directions:... -
Page 78: Brie & Sun-Dried
10. Stir in sun-dried tomatoes and vegetables to dip. sugar; mix well. Tip: Change up the recipe by adding 11. Transfer to fondue pot and beef, chicken, pork, lamb and serve immediately. seafood. 78 • NuWave Titanium Complete Cookbook ® ®... -
Page 79: Chicken Fondue
Chicken Fondue Beef Fondue Serves: 8 Serves: 6-8 ¼ cup Italian dressing 3 pounds boneless beef sirloin 1 medium onion, small diced or tenderloin 2 cans chicken broth Cooking oil (canola, olive oil, ½ cup apple juice or vegetable) 2 tablespoons corn starch ½... -
Page 80: Three Cheese Fondue
3. Stir in green onions, spinach, mustard, cayenne, garlic powder and black pepper. 4. Continue cooking for about 10 minutes, until all ingredients are well blended. 5. Reduce temperature to 120˚F to keep warm. 80 • NuWave Titanium Complete Cookbook ® ®... -
Page 81: Deserts
Desserts Tips for Desserts • Water should never come into contact with chocolate. It may harden and become grainy. • Need buttermilk? Add 1 tablespoon of white vinegar to 8 ounces of milk and stir. • 1 square of baker’s chocolate = 1 ounce. •... -
Page 82: Simple Fudge
12. When fudge is firm, use foil to lift has extinguished itself. fudge from pan. 9. Spoon cherries atop ice cream. 13. Cut into squares. 14. Store tightly covered in refrigerator for up to 1 month. 82 • NuWave Titanium Complete Cookbook ® ®... -
Page 83: Peanut Brittle
¾ cup brown sugar candy thermometer ¾ cup rum Dash cinnamon Directions: 1. Place NuWave Silicone Pizza Directions Liner on baking sheet pan or use 1. In large sauté pan, melt brown buttered 9x13-inch baking dish; sugar and butter on Medium (275°F). -
Page 84: Pears In White Wine
Medium-High (375°F) to ¾ cup. 9. Cool lollipops thoroughly before 11. Drizzle warm sauce over removing from baking sheet. pears and serve. 84 • NuWave Titanium Complete Cookbook ® ®... -
Page 85: Panna Cotta With
Panna Cotta with Old Fashioned Hard Candy Amber Crystals Yield: 1½ pounds Serves: 4 2 cups white sugar 1 cup water 1¾ cups heavy cream ¾ cup light corn syrup 7½ tablespoons sugar, divided ½ teaspoon peppermint extract 3 tablespoons cold water 1 drop red food coloring (optional) 1½... -
Page 86: Contenido
TITANIUM ® El manual del propietario 86 • NuWave Titanium Complete Cookbook ® ®... -
Page 87: Introduccíon
¿Qué es la Cocina por Inducción? El NuWave PIC Titanium está compuesto por una serie de bobinas de inducción (basada en principios magnéticos). Estas bobinas generan campos magnéticos que inducen una reacción cálida en las cacerolas y sartenes de acero o base de fierro. -
Page 88: Partes & Accessorios
Hierro Fundido (BM 31104) Manual de la Parrilla de Hierro Fundido NuWave 2 Utensilios de Cerámica Antiadherente Duralon ® ® (BM 32100) Manual para los Utensilios de Cerámica Antiadherente NuWave Cacerolas de Aluminio Anodizado: Tapas (Opcional): 9-pulgadas (32109) (32012) 10.5-pulgadas... - Page 89 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.
- Page 90 Para devolver su aparato usado por favor utilice sistemas de recolección y devolución o contacte al detallista donde el producto fue comprado. Ellos pueden encargarse del reciclado seguro para el medio ambiente. 90 • NuWave Titanium Complete Cookbook ® ®...
- Page 91 NuWave PIC Titanium. Superficie: La superficie de vidrio resistente al calor del NuWave PIC Titanium se mantiene fría al tacto y se limpia fácilmente con un simple trapo o paño húmedo.
- Page 92 Recipientes de cobre, vidrio y aluminio no funcionarán a menos de que tengan una base magnética de sándwich. Las cacerolas que funcionan de forma óptima en el NuWave PIC Titanium tienden a ser de un calibre mediano a pesado.
- Page 93 • Nunca sumerja el NuWave PIC Titanium, sus cables o la clavija en agua u otros líquidos. • Limpie la superficie de vidrio con un trapo húmedo o detergente ligero sin soluciones jabonosas abrasivas.
- Page 94 La potencia en watts automática para el PIC Titanium es de 1800 watts. Para cambiarla presione “Watts” una vez. La luz roja se iluminará sobre el “600” indicando que el PIC Titanium está ahora programado a 600 watts. Presione “Watts” una vez más y la luz roja se iluminará sobre el “900”, indicando que el PIC Titanium está...
- Page 95 Programación”. Una vez que esté listo para empezar la cuenta regresiva presione “Start”. Cuando la cuenta regresiva de demora llega a 0, el NuWave PIC Titanium suena dos veces para avisar el fin. En este momento el tiempo de cocinado comenzará y la temperatura será...
- Page 96 Mensaje Solución de Error Un E1 por lo regular significa que el NuWave PIC Titanium 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 Titanium trabajarán sólo cuando estén en contacto directo con un recipiente.
- Page 97 Fabricante proporcionará las partes necesarias y mano de obra para reparar cualquier parte del sistema de cocción por infrarrojo en el Departamento de Servicio de NuWave, LLC. Después de la expiración de la garantía, el costo de la mano de obra y las partes será...
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Page 98: Consejos Para La Cocina
96.8°F. Esto significa que se derrite pronto, así que esté listo para quitarla de la PIC rápidamente. • Algunas de las recetas incluidas sugieren preparar y/o cocinar en el NuWave Oven. Contacte a nuestro Servicio al Cliente para mayor información o para colocar un pedido. -
Page 99: Recetas
Caldo de Pollo Huevos Revueltos Rinde ½ galón Porciones:4 3 libras de pollo con hueso (no 8 huevos pellejos) 1/3 taza de leche, crema light, 3 tallos de apio con hojas, en o mitad y mitad trozos ½ cucharadita de sal 2 zanahorias en trozos ¼... -
Page 100: Caldo De Res
(100º). Cuele el caldo en un colador cubierto con papel filtro. Enfríe en el refrigerador y quite la capa de grasa formada si así lo desea. 100 • NuWave Titanium Complete Cookbook ® ®... -
Page 101: Cerdo Agridulce Con Piña
Cerdo Agridulce con Piña calada y añádala a la col china. En el sartén de la carne agregue la piña Porciones: 4 con su jugo, la miel, el vinagre y la sal restante y a fuego medio (375º) déjelo 6 onzas de mantequilla sin sal, hervir. -
Page 102: Chili Tradicional
275° y déjela a fuego lento por 10-15 minutos. 8. Agregue la mezcla de mariscos. 9. Cocine por otros 15-20 minutos sin tapar o hasta que la mayoría del líquido se haya absorbido y el arroz esté blando. 102 • NuWave Titanium Complete Cookbook ® ®... -
Page 103: Masa Básica Para Pasta
Masa Básica para Pasta recipiente al vacío y refrigérelos hasta por tres días o congélelos hasta por 8 Rinde 1 Libra meses. 2 tazas de harina sin preparar Consejos: Usted no necesita una ½ cucharadita de sal máquina para pasta. Enrolle la masa 2 yemas de huevo batidas al grosor deseado y luego corte a 1 huevo batido... -
Page 104: Arroz Frito Con Verduras
Revuelva con la salsa de soya, el vino y el pimiento rojo. Agregue el arroz cocido. Cocine y mueva por alrededor de 2 minutos. 104 • NuWave Titanium Complete Cookbook ® ®... - Page 105 • 105...
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Page 106: Manual D'utilisation
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