NuWave Nutri-Po 13Q Owner's Manual
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NuWave Nutri-Po 13Q Owner's Manual

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NuWave Nutri-Pot
13Q
®
Digital Pressure Cooker
Owner's Manual

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Summary of Contents for NuWave Nutri-Po 13Q

  • Page 1 NuWave Nutri-Pot ® Digital Pressure Cooker Owner’s Manual...
  • Page 2 NuWave Brio NuWave NuWave PIC ® ® (Precision Induction Digital Air Fryer Oven Pro Plus ® Cooktop) Super-heated air cooks Cook healthier Cook faster, safer, your food to crispy, meals faster and and more efficiently tender perfection. more efficiently than you ever could...
  • Page 3 NuWave Nutri-Pot NuWave ® Digital Pressure Cooker Electric Skillet Easily cook rice, poultry, vegetables, Coated with Duralon Healthy ® and more all with the press of a Ceramic Non-Stick coating button! The Nutri-Pot’s safety release for easy cleanup. Includes a valve and hinged lid make for premium Tempered Glass Lid.
  • Page 4 NuWave Flavor-Lockers NuWave Duralon Healthy ® ® Ceramic Non-Stick with Vacuum-Seal Technology Cookware Keep food fresh for up to 21 days! Slow the growth of mold by removing Coated with Duralon Healthy trapped oxygen with a few easy pumps. Ceramic Non-Stick coating for...
  • Page 5 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.com 1-877-689-2838...

  • Page 6: Table Of Contents

    TABLE OF CONTENTS Parts Descriptions ........7 Pot Roast ..........42 Important Safeguards ....... 8 Swiss Steak ........43 Additional Safeguards ......9 Braised Lamb Shanks ......44 Product Features ........10 Sailor’s Mussels ......... 45 Care & Maintenance ....... 11 Veggies, Pastas & Sauces Operating Instructions .......12-14 Blistered Cherry Tomato Stuffed Peppers Control Panel ..........14...

  • Page 7: Parts Descriptions

    PARTS DESCRIPTION Pressure Cooker Lid Floater Valve Pressure Release Valve Part #: 34507 Pressure Release Switch Tempered, Vented Glass Lid Part #: 34506 Rack Part #: 34505 Inner Pot Part #: 34509 Control Panel Housing Inner Lid Silicone Gasket Part #: 34510 Anti-Clog Filter Part #: 34508 Measuring Cup...

  • Page 8: Important Safeguards

    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. 2. To protect against electrical shock, do not immerse cord, plugs, or the unit in water or other liquid.

  • Page 9: Additional Safeguards

    ADDITIONAL SAFEGUARDS 1. If you cook meat with skin, such as sausage, swelling can occur when cooked under pressure. Piercing skin after cooking can lead to bursts of hot liquid. 2. Do not lean over the pressure cooker at any time while cooking. 3.

  • Page 10: Product Features

    Healthier Results More vitamins and minerals are retained in food prepared with the NuWave Nutri- Pot Digital Pressure Cooker compared to conventional stove top cooking. In addition, pressure cooking utilizes water instead of unhealthy oils or fat.

  • Page 11: Care & Maintenance

    CARE & MAINTENANCE CARE & MAINTENANCE • Unplug the NuWave Nutri-Pot Digital Pressure Cooker and let it cool ® before cleaning. • Wipe the base and inside of the Base, if necessary, with a clean cloth. Do not immerse the Base in water or spray any water in it.

  • Page 12: Operating Instructions

    OPERATING INSTRUCTIONS Open Lid: Hold the left handle. Turn the Lid clockwise to open position and lift. Hold open Place ingredients and water in the Inner Pot. Ingredients and water should not exceed 4/5th of the height of the Inner Pot. If the ingredients expand easily in water, do not fill beyond 3/5th of the height of...
  • Page 13 OPERATING INSTRUCTIONS (Continued) Closing Lid: • Check that the Silicone Gasket is secure before closing. • Holding the Lid by the handle, lower the Lid and turn counterclockwise to close. When the Lid has been closed properly you will hear a “click” sound. Ensure that the arrows are properly aligned.

  • Page 14: Control Panel

    Once the Lid is locked in place, turn the Pressure Release Switch to the closed position. Plug the NuWave Nutri-Pot Digital Pressure Cooker into an electric power supply. The LCD display will show “--:--” and the unit will go into standby mode.

  • Page 15: Presets

    PRESETS Texture Time Default Time (minutes) (minutes & hours) Hrs:Min Less Normal More Min.* Presets & Functions Rice 00:10 00:07 00:10 00:13 00:01 02:00 Multi Grain 0030 00:27 00:30 00:32 00:01 02:00 Soup 00:20 00:15 00:20 00:25 00:01 02:00 Meat/Stew 02:00 01:30 02:00...

  • Page 16: Functions

    PRESETS (Continued) Preheating: While the unit reaches the appropriate temperature for the function selected, the display will show “PH” indicating that it is preheating. Once the unit reaches the appropriate pressure, it will shift from preheating to the selected preset cooking time. Once pressure has built inside the pressure cooker, the PH display will change to P, followed by the amount of time it will remain under pressure.
  • Page 17 steam/ delay manual veggies less normal more potatoes hours FUNCTIONS (continued) minutes bake Delay: This function allows you to delay the cooking start time. Directions: slow canning texture warm sear delay cook Press the “delay” button. The delay bar will light up and the first set of “00”s will be blinking.

  • Page 18: Troubleshooting Guide

    veggies more potatoes FUNCTIONS (continued) bake Slow Cook: This function lets you cook slowly, at low temperatures slow canning Directions: sear cook Press “slow” button. The display will show 04:00. Press “start/stop” button to begin. See “hours/minutes” section for instructions on manually adjusting the time. Note: •...

  • Page 19: Pressure Canning

    Before pressure canning in the NuWave Nutri-Pot Electric Pressure Cooker, consult ® an instructional book written specifically for pressure canning. The NuWave Nutri-Pot ® Electric Pressure Cooker can be used for basic pressure canning, along with the water bath method. Both low and high acid fruits and vegetables are recommended. Meat and seafood are not recommended to be pressure canned.
  • Page 20 6. Do add acid (lemon juice, vinegar or citric acid) especially to tomato products when Liquid Level directed in the recipe. If necessary, you can balance the tart taste by adding sugar. The NuWave Nutri-Pot Electric Pressure Canning Process ™...

  • Page 21: Warranty

    12. Place the finished jars on shelves in a cool, clean, dry atmosphere. Properly processed food will last for months and seasons. Jars, lids, and screw bands are reusable. Check all carefully for damage before reuse. IMPORTANT: It is not recommended to use the NuWave Nutri-Pot Electric Pressure ®...
  • Page 22 ® THE MANUFACTURER WARRANTS The NuWave Nutri-Pot Digital Pressure Cooker, including the Base, the Lid, the Pressure Release Valve/Switch, the Rack, the Inner Pot, the Silicone Gasket, the Food Blocking Cap, and the Water Collector 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...
  • Page 23 PERSON. READ YOUR OWNER’S MANUAL. IF YOU STILL HAVE ANY QUESTIONS ABOUT OPERATION OR WARRANTY OF THE PRODUCT, PLEASE CONTACT NUWAVE, LLC. READ YOUR OWNER’S MANUAL: If you still have any questions about operation or warranty of the product, please contact NuWave, LLC at: 1-877-689-2838 or e-mail help@nuwavenow.com. Warranty...

  • Page 24: Pressure Cooking Notes

    Pressure Cooking Notes PRESSURE COOKING Tip: The NuWave Nutri-Pot Electric Pressure Cooker will beep to indicate that the cooking ® time is complete. Preheating: While the unit reaches the appropriate temperature for the function selected, the display will show “PH” indicating that it is preheating. Once the unit reaches the appropriate pressure, it will shift from preheating to the selected preset cooking time.

  • Page 25: Soups

    SOUPS...

  • Page 26: Andouille Sausage & Cabbage Soup

    Andouille Sausage and Cabbage Soup Serves: 8-12 Ingredients: 1 teaspoon caraway seeds 6 tablespoons olive oil 2 teaspoons fennel seeds 2 pounds andouille sausage, diced 1 teaspoon mustard powder 2 small onions, diced 2 tablespoons tomato paste 4 carrots, chopped 12 cups low sodium chicken stock 4 ribs celery, chopped salt and black pepper to taste...

  • Page 27: Barley Beef Soup

    Barley Beef Soup Serves: 8-12 Ingredients: 4 cloves garlic, chopped 6 tablespoons olive oil, divided 2 teaspoons dried rosemary 3 pounds beef, cubed 4 tablespoons tomato paste salt and black pepper 2 cups red wine 2 onions, medium diced 2 cups uncooked pearl barley 4 carrots, medium diced 12 cups low sodium beef broth 8 ribs celery, medium diced...

  • Page 28: Chicken And Rice Soup

    Chicken and Rice Soup Serves: 12-16 Ingredients: 2 teaspoons dried thyme 2 cups long-grain rice 2 tablespoons olive oil 8 cups chicken stock 6 boneless skinless chicken breasts, small 2 (28-ounce) cans diced tomatoes diced 3 teaspoons salt 2 onions, finely chopped freshly ground black pepper to taste 6 carrots, peeled and sliced ½...

  • Page 29: Poultry

    POULTRY Recipes...

  • Page 30: Cassoulet Chicken

    Cassoulet Chicken Serves: 8-12 Ingredients: 2 cup carrots 12-16 chicken legs or thighs 2 tablespoons Dijon mustard salt and black pepper to taste 2 clove garlic, chopped 6 tablespoons olive oil 4 cups low sodium chicken stock 1 pound diced pancetta 4 (15-ounce) cans navy beans, drained 2 cup white wine 2 teaspoons fresh thyme, chopped...

  • Page 31: Chicken A La King

    Chicken a la King Serves: 12 Ingredients: 3 cup rice 2 tablespoons olive oil 4 tablespoons parsley 6 shallots, chopped 4 teaspoons salt 6 carrots, diced 2 teaspoons white pepper 6 ribs celery, diced 2 tablespoons butter 2 tablespoons chopped garlic 6 tablespoons flour 2 cup mushrooms 32 ounces frozen peas...

  • Page 32: Salsa Chicken And Rice

    Salsa Chicken and Rice Serves: 8 Ingredients: 2 (10-ounce) can diced tomatoes 4 teaspoons olive oil 2 (10-ounce) can green chilies 2 (4-pound) chicken, cut into 8 pieces 2 tablespoons chili powder 2 cup basmati rice 4 cloves garlic, chopped 4 cups chicken stock salt and pepper to taste 1 cup dry white wine...

  • Page 33: Beef

    BEEF Recipes...

  • Page 34: Beef Mac & Cheese

    Beef Mac and Cheese Serves: 12-16 Ingredients: freshly ground black pepper to taste 2 tablespoons olive oil 2 can (28-ounce) diced tomatoes in juice 2 pounds lean ground beef 2 cup beef stock 2 onion, finely chopped ½ cup ketchup 2 green pepper, small dice 1 pound dried elbow macaroni 2 red pepper, small dice...

  • Page 35: Beef Short Ribs

    Beef Short Ribs Serves: 8-12 Ingredients: 6 sprigs fresh thyme 4 tablespoons olive oil 2 bay leaves 8 pounds beef short ribs 1 cup white wine salt and freshly ground black pepper to 3 cups orange juice taste 4 tablespoons soy sauce 2 onions, chopped 4 tablespoons chopped fresh chives 2 ribs celery, chopped...

  • Page 36: Spicy Beef And Cabbage

    Spicy Beef and Cabbage Serves: 8-12 Ingredients: 2 tablespoons brown sugar 2 tablespoons olive oil 4 cups beef stock 2 pounds lean ground beef 2 (28-ounce) can tomatoes, 2 onions, small diced whole peeled 2 cloves garlic, sliced 2 (14-ounce) can crushed tomatoes 2 teaspoons salt 2 cups basmati rice 2 teaspoons dried oregano...

  • Page 37: Bbq & Meats

    BBQ & MEATS Recipes...

  • Page 38: Baby Back Ribs

    Baby Back Ribs Serves: 8-12 Ingredients: 2 teaspoons light brown sugar 4 teaspoons kosher salt 4 tablespoons olive oil, divided 2 teaspoons pepper 2 yellow onions, medium dice 2 teaspoons apple cider vinegar 8 cloves garlic, minced 4 cups ketchup 2 racks baby back ribs (about 3-4 pounds) 4 tablespoons tomato paste 2 teaspoons smoked paprika...

  • Page 39: Bbq Pulled Pork

    BBQ Pulled Pork Serves: 16-20 Ingredients: ½ teaspoon cayenne pepper 12 slices bacon, chopped 2 cup ketchup 2 (4-5-pounds) pork shoulder roast 2 tablespoons tomato paste 2 red onion, finely chopped 4 tablespoons brown sugar 8 garlic cloves, minced ½ cup apple cider vinegar 1 teaspoon dry mustard powder 2 teaspoons salt 1 teaspoon smoked paprika...

  • Page 40: Honey Bbq Meatloaf

    Honey BBQ Meatloaf Serves: 8-12 Meatloaf Ingredients: Sauce Ingredients: 1½ pounds of ground beef 1 cup chicken stock 1 pound pork 2 (14½-ounce) can crushed tomatoes 1½ pounds veal 1 cup BBQ sauce 2 onions, diced 2 tablespoons honey 2 cloves garlic, minced 1 teaspoon dried thyme ½...

  • Page 41: Pork Shoulder With Sauerkraut

    Pork Shoulder with Sauerkraut Serves: 12 Ingredients: 2 cups chardonnay wine 6 pounds boneless pork butt, cut into 8 32 ounces sauerkraut even chunks 4 cups low sodium beef stock salt and pepper to taste 6 garlic cloves, smashed 8 tablespoons olive oil 2 tablespoons apple sauce ½...

  • Page 42: Pot Roast

    Pot Roast Serves: 12-16 Ingredients: 2 teaspoons dried oregano 2 (3½-4-pounds) boneless chuck roasts 2 teaspoons dried sage salt and freshly ground black pepper to 2 cups red wine taste 2 (28-ounce) cans crushed tomatoes 4 tablespoons olive oil, divided 2 bay leaves 2 onions, chopped 8 large red potatoes, skin on, roughly...

  • Page 43: Swiss Steak

    Swiss Steak Serves: 8-12 Ingredients: 2 medium onions, julienned 2 pounds beef top round, cut into ½–inch 2 cloves garlic, minced chunks 2 teaspoons prepared horseradish 6 tablespoons olive oil, divided 2 (8-ounce) cans tomato sauce salt and freshly ground black pepper to taste. 2 bay leaves 1½...

  • Page 44: Braised Lamb Shanks

    Braised Lamb Shanks Serves: 8-12 Ingredients: 6 tablespoons tomato paste 12 lamb shanks 4 cups red wine salt and freshly ground black pepper to 3 cups beef stock taste 4 bay leaves 1 cup flour 2 teaspoons dried thyme 8 tablespoons olive oil 1 teaspoon dried oregano 2 yellow onions, chopped 2 oranges, juiced and zested...

  • Page 45: Sailor's Mussels

    Sailor’s Mussels Serves: 12-16 Ingredients: 2 bay leaves 8 pounds mussels 3 cups white wine 6 tablespoons butter, divided ½ cup minced parsley 2 large shallots, finely chopped 1 cup heavy whipping cream 4 cloves garlic, minced Pinch ground black pepper 4 sprigs fresh thyme Directions: 1.

  • Page 46: Veggies, Pastas & Sauces

    VEGGIES, PASTAS & SAUCES Recipes...

  • Page 47: Blistered Cherry Tomato Stuffed Peppers

    Blistered Cherry Tomato Stuffed Peppers Serves: 10 Ingredients: 3 cups cooked rice 4 teaspoons parsley 2 tablespoons olive oil 2 teaspoons marjoram 1 onion, diced 2 teaspoons fresh basil 2 cup cherry tomatoes, halved 2 teaspoons salt 2 (14-ounce) cans diced tomatoes 2 teaspoons black pepper 2 (14-ounce) cans tomato puree 10 large green peppers, tops removed,...

  • Page 48: Stuffed Squash

    Stuffed Squash Serves: 8 Ingredients: ½ teaspoon ground cloves 4 cups water 4 tablespoons brown sugar 4 small acorn squashes, cut in half 4 green apples, peeled and chopped & seeded 1 cup dried cranberries kosher salt and freshly ground black ½...

  • Page 49: Classic Chill

    Classic Chili Serves: 12-16 Ingredients: 2 medium white onions, small diced 2 tablespoons chili powder 6 cloves garlic, minced 2 teaspoons dried oregano 5-6 chipotle peppers in adobo sauce, 1 teaspoon ground, dried cumin chopped 1 teaspoon smoked paprika 2 (28-ounce) cans chopped tomatoes 6 tablespoons olive oil 2 cups low sodium beef stock 8 pounds boneless chuck or round roast,...

  • Page 50: Risotto With Italian Sausage & Parmesan

    Risotto with Italian Sausage & Parmesan Serves: 8-12 Ingredients: 1 cup white wine 2 tablespoons olive oil 7 cups low sodium chicken stock 2 pounds sweet Italian sausage, sliced 2 teaspoons salt 1 cup chopped shallots freshly ground black pepper to taste 4 cloves garlic, minced 1 cup grated Parmesan cheese 1 cup sliced sundried tomatoes...

  • Page 51: Jambalaya

    Jambalaya Serves: 8-12 Ingredients: 2 bay leaves 4 tablespoons olive oil 3 cups long grain rice 4 boneless skinless chicken breast, cut into 4 cups low sodium chicken stock ½-inch pieces 2 (14-ounce) can chopped tomatoes 2 pounds andouille sausage, cut into 2 tablespoons tomato paste medium chunks 16 ounces smoked ham, medium diced...

  • Page 52: Garlic Cheddar Mashed Potatoes

    Garlic Cheddar Mashed Potatoes Serves: 12-16 Ingredients: 6 tablespoons butter, melted 12 russet potatoes, washed, peeled, and 2 cups shredded cheddar cheese diced into 1-inch cubes kosher salt and fresh black pepper to taste 8 whole cloves garlic, peeled 10 scallions, sliced (optional) water 1 cup half and half Directions:...

  • Page 53: Mariana Sauce

    Marinara Sauce Serves: 12 Ingredients: 2 teaspoons salt 6 tablespoons olive oil freshly ground black pepper to taste 8 cloves garlic, finely chopped 1 teaspoon sugar ½ teaspoon crushed red pepper flakes ½ cup chopped fresh basil 4 (28-ounce) cans crushed herb tomatoes Directions: 1.

  • Page 54: Rice & Beans

    Rice and Beans Serves: 16-20 Ingredients: 2 teaspoons ground cumin 2 cups dried pinto beans 2 teaspoons chili power water 2 (14-ounce) can diced tomatoes 2 tablespoons vegetable oil 4 cups chicken stock 2 red onions, finely chopped 2 teaspoons salt 2 green peppers, finely chopped black pepper to taste 2 jalapeños, finely chopped...

  • Page 55: Tortellini

    Tortellini Serves: 8-12 Ingredients: 2 (28-ounce) cans diced tomatoes with juice 2 tablespoons olive oil 2 tablespoons tomato paste 2 onions, small diced 2 bay leaves 2 cloves garlic, minced 4 medium carrots, thinly sliced 2 red peppers, small diced 4 medium zucchini, thinly sliced 2 (8-ounce) packages cremini mushrooms 2 pounds ground hot Italian sausage...

  • Page 56: Baking

    BAKING Recipes...

  • Page 57: Box Cake Mix

    Box Cake Mix Serves: 8 Ingredients: 4 cups water 2 boxes cake mix Directions: 1. Prepare cake batter according to package directions. 2. Butter bottom and sides of 9-inch baking pan that will fit inside Pressure Cooker. 3. Pour half of prepared batter into baking pan and wrap with foil, ensuring the foil is airtight.

  • Page 58: Orange Cheesecake

    Orange Cheesecake Yields 1 (9-inch) cheesecake Ingredients: Filling Ingredients: 1½ cup graham cracker crumbs 4 (8-ounce) packages cream cheese 2½ tablespoons melted butter 1⅓ cup granulated sugar 1½ tablespoons orange zest 4 tablespoons all-purpose flour 2 tablespoons confectioners’ sugar juice from 1 orange 4 eggs 2 teaspoons vanilla extract Directions:...

  • Page 59: Brownies

    Brownies Serves 8-10 Ingredients: 2½ eggs ¾ cup all-purpose flour 8½ tablespoons butter, melted ⅔ cup unsweetened cocoa powder 1 teaspoon vanilla extract ¾ cup granulated sugar 1 cup chopped walnuts 1½ teaspoon confectioners’ sugar 2½ cups water 1 teaspoon baking powder ⅓...

  • Page 60: Spanish Manual

    NuWave Nutri-Pot ® Olla de Presión Digital Manual del Usuario...
  • Page 61 DESCRIPCIÓN DE LAS PARTES Cubierta Válvula de Flotación Válvula de Liberación de Presión Parte #: 34507 Interruptor de Liberación de la Presión Tapa de Vidrio Templado Parte #: 34506 Rejilla Parte #: 34505 Olla Interior Parte #: 34509 Panel de Control Dispositivo Tapa Interior Empaque de Silicón...
  • Page 62 IMPORTANTES MEDIDAS DE SEGURIDAD LEA TODAS LAS INSTRUCCIONES Cuando utilice aparatos eléctricos, siempre se deben seguir las precauciones básicas de seguridad, incluyendo las siguientes: 1. NO TOQUE SUPERFICIES CALIENTES. 2. Para protegerse contra descargas eléctricas, no sumerja el cable, los enchufes o la unidad en agua u otro líquido.
  • Page 63 1. Si cocina carne con piel, como salchichas, se podría hinchar al cocinarse a presión. Pinchar la piel después de cocinar podría despedir líquidos calientes. 2. No incline la Olla Eléctrica a Presión NuWave Nutri-Pot en ningún momento mientras esté cocinando.
  • Page 64 La Olla Interior es antiadherente, por lo que es fácil de limpiar. La tapa del acero inoxidable es durable y desmontable para la limpieza fácil. Diseño innovador La Olla de Presión NuWave Nutri-Pot Digital presenta un diseño fácil de usar que libera cualquier exceso de vapor de la unidad, garantizando. Cocción Rápida La cocción a presión prepara los alimentos más rápido que los métodos tradicionales de...
  • Page 65 CUIDADO Y MANTENIMIENTO • Desconecte la Olla a Presión antes de limpiarla. • Limpie la base y su parte interior, si fuera necesario, con un trapo limpio. No sumerja la base en agua ni la rocíe con agua tampoco. • Retire y limpie el recolector de agua con una toalla húmeda einsértelo de nuevo en el cuerpo de la Olla a Presión.
  • Page 66 INSTRUCCIONES DE OPERACIÓN Abra la tapa: Sujete el mango del lado izquierdo. Gire la tapa hacia la izquierda para abrir la posición y levantar. sostener Abra Coloque los ingredientes y el agua en la Olla Interior. Los Ingredientes y agua no deben exceder 4/5 de la altura de la Olla Interior.
  • Page 67 INSTRUCCIONES DE OPERACIÓN ( Continuación Cierrando la tapa: • Compruebe que la junta de silicona esté segura antes de cerrar. • Sujete la tapa por el mango, baje la tapa y gírela en sentido horario para cerrar. Cuando la tapa ha sido cerrada correctamente, escuchará un sonido de “clic”. Asegúrese de que las flechas están correctamente alineadas.
  • Page 68 Una vez que la tapa está bloqueada en su lugar, vgire el interruptor de liberació`n de presión a la posición cerrada. Enchufe la Olla de Presión NuWave Nutri-Pot Digital a una fuente eléctrica. La pantalla LCD mostrará “-: -” y la unidad pasará al modo de espera.
  • Page 69 PRESETS Texture Time (Horas:Minutos) (Horas:Minutos) Menos Normal Más Funciones & Preajustes Arroz 00:07 00:10 00:13 00:01 01:40 Multigrano 00:22 00:27 00:32 00:01 01:40 Sopa 00:10 00:15 00:20 00:01 01:40 Carne/Estofado 00:20 00:40 00:50 00:01 01:40 Aves 00:15 00:20 00:25 00:01 01:40 Frijoles 00:15...
  • Page 70 PRESETS ( Continuación rice start/stop houras/minutes Presione el botón “hours/minutes” para ajustar la hora cuando se utiliza la función multi grain “time” o para aumentar o disminuir la duración de cocción cuando se cocina en modo “manual”. Los dígitos parpadeantes reflejan si se seleccionan horas o minutos. Al steam/ soup presionar los botones “+”...
  • Page 71 FUNCIONES Función Automática de Mantener Caliente Apagado Tiempo Preajustes Indefinida- Automático (Horas: Minutos) mente* Arroz Multigrano Sopa 04:00 Carne/Estofado 02:00 Aves 01:00 Frijoles 04:00 start/stop Pescado Al Vapor/Verduras Papas 01:00 Hornear steam/ delay manual veggies Conservas less normal more Tiempo (Función) 04:00 potatoes hours...
  • Page 72 delay manual veggies less normal more potatoes hours FUNCIONES ( Continuación minutes bake Delay: Esta función le permite retrasar la hora de inicio de la cocción. Direcciones: slow canning texture warm sear delay cook Presione el botón “delay”. La barra de retardo se encenderá y el primer juego de “00”s parpadeará.
  • Page 73 veggies normal more potatoes hours FUNCIONES ( minutes Continuación bake Sear: Esta función le permite cocer los alimentos antes de cocinar o cocinar lentamente bajo presión. slow canning warm Direcciones: sear cook Pulse el botón “sear”. La pantalla mostrará 00:05. Presione el botón “start/stop”...
  • Page 74 240°F. Estas altas temperaturas sólo pueden alcanzarse en las conservas a presión. Antes de conservar en la Olla Eléctrica a Presión NuWave Nutri-Pot , consulte algún ®...
  • Page 75 Si fuera necesario, puede equilibrar el sabor ácido agregando azúcar. Liquid Level El Proceso de Conserva a Presión Eléctrica de NuWave Nutri-Pot ™ Aunque la experiencia exacta puede variar dependiendo de la receta específica que esté...
  • Page 76 Los alimentos procesados adecuadamente durarán por meses y temporadas. Los frascos, las tapas y las roscas son reusables. Revise todos ellos antes de usarlos. IMPORTANTE: No se recomienda utilizar la Olla Eléctrica a Presión NuWave Nutri-Pot ® como un aparato de conservas en altitiudes de 2,000 pies, o más, sobre el nivel del mar.
  • Page 77 CONSERVAS A PRESIÓN (Continúa) NOTAS & CONSEJOS: • Mientras los frascos se enfrían, escuchará que las tapas emiten un ligero crujido, este sonido indica que las tapas se han sellado adecuadamente. • Puede revisar el sellado en las tapas planas presionándolas con el pulgar después de haberlas enfriado por una hora o más.
  • Page 78 El fabricante proporcionará las piezas y mano de obra necesarias para reparar cualquier parte de la Freidora de Aire Digital en el Departamento de Servicio de NuWave, LLC. Después de la expiración de la garantía, el costo de la mano de obra y las piezas serán responsabilidad del propietario.
  • Page 79 USUARIO. SI TUVIERA ALGUNA DUDA SOBRE EL FUNCIONAMIENTO O LA GARANTÍA DEL PRODUCTO, CONTACTE A NUWAVE, LLC. LEA EL MANUAL DEL PROPIETARIO: Si aún tiene alguna pregunta sobre el funcionamiento o la garantía del producto, comuníquese con NuWave, LLC al: 1-877-689-2838 o por correo electrónico help@nuwavenow.com. Manual e Instrucciones...
  • Page 80 For patent information please visit: www.nuwavenow.com/legal/patent Designed & Developed in USA by: NuWave, LLC 1755 N. Butterfield Rd. Libertyville, IL 60048, U.S.A. Customer Service: help@nuwavenow.com • www.NuWaveNow.com Made in China Item No. BM33500 ©2017 NuWave, LLC • All Rights Reserved. Rev. 03...

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