NuWave Medley XL Owner's Manual
  1. Manuals
  2. Brands
  3. NuWave Manuals
  4. Skillet
  5. NuWave Medley XL
  6. Owner's manual

NuWave Medley XL Owner's Manual

16''x12'' digital skillet
Hide thumbs Also See for NuWave Medley XL:
Table of Contents

Advertisement

Quick Links

NuWave Medley
XL
™
16"x12" Digital Skillet
Owner's Manual

Advertisement

Table of Contents
loading

Related Manuals for NuWave NuWave Medley XL

Summary of Contents for NuWave NuWave Medley XL

  • Page 1 NuWave Medley ™ 16”x12” Digital Skillet Owner’s Manual...
  • Page 2 NuWave Brio NuWave NuWave PIC ® ® Digital Air Fryer Oven Pro Plus (Precision Induction ® 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 Medley ® ™ Digital Pressure Cooker 12” x12” Digital 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...
  • 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 Owner’s Manual Meatballs Parts Descriptions & Ribeye with Mushrooms and Duralon Technology Peppers Important Safeguards Texas Chili Additional Safeguards Pork & Poultry Assembly Instructions Beer Brats Operating Instructions Chicken and Roasted Carrots Care & Maintenance Chicken Tikka Masala Product Features Pork Tenderloin Medallions Limited Warranty...

  • Page 7: Owner's Manual

    What is Duralon Technology? Congratulations on your NuWave Healthy Non-Stick Medley XL 16” x 12” Digital Skillet purchase! Our mission is to provide products that promote healthy living and improve the quality of your life. You now have cookware with technologically advanced Titanium and...

  • 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; 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.

  • Page 9: Additional Safeguards

    9. Never use the NuWave Digital Skillet on a flammable surface (e.g. table cloth, carpet, etc.). 10. Maintain a minimum distance of 3-5 inches from walls and other objects, appliances, etc. 11. Do not use the NuWave Digital Skillet in the proximity of open fires, heaters or other heat sources.

  • Page 10: Assembly Instructions

    ASSEMBLY INSTRUCTIONS 1. Carefully unpack the skillet, make sure the support legs are secure in place. 2. Rinse the skillet base and glass lid in warm, soapy water. Rinse well and dry thoroughly. 3. Place skillet base on a clean, flat, dry surface. 4.

  • Page 11: Operating Instructions

    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. Place food in the skillet.

  • Page 12: Product Features

    WARNING While the NuWave Digital Skillet is in operation, do not touch the appliance’s surface as it may become very hot, leading to the risk of burns. Temperature Probe may retain residual heat after it has been removed.

  • Page 13: Limited Warranty

    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.

  • Page 14: Breakfast

    BREAKFAST Recipes...

  • Page 15: Bacon And Sausage

    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.

  • Page 16: Breakfast Hash

    Breakfast Hash (Serves 6-8) Ingredients: 1 pound baby red potatoes, skin on and 2 tablespoons extra virgin olive oil small diced or butter 1 green pepper, seeded and medium diced 1 medium white onion, small diced 1 teaspoon dark chili powder (optional) 1 tablespoon minced garlic (optional) Salt and black pepper to taste 8 ounces Chimini or portabella...

  • Page 17: Potato And Sausage Breakfast

    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, 4 mild Italian sausage links, precooked skin on and small diced and sliced into medallions 2 tablespoons extra virgin olive oil Salt and black pepper to taste...

  • Page 18: Oatmeal With Blueberries

    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.

  • Page 19: Pain Perdue

    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.

  • Page 20: Silver Dollar Pancakes

    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.

  • Page 21: Poached Eggs

    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.

  • Page 22: Scrambled Eggs

    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.

  • Page 23: Sunny-Side Up Eggs

    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.

  • Page 24: Shrimp And Grits

    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.

  • Page 25: Vegetarian

    VEGETARIAN Recipes...

  • Page 26: Au Gratin Potatoes

    Au Gratin Potatoes (Serves 6-8) Ingredients: 3 tablespoons butter 3 tablespoons all-purpose flour 1½ teaspoons salt 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.

  • Page 27: Ratatouille

    Ratatouille (Serves 8-10) Ingredients: 2 tablespoons fresh Italian parsley, chopped cup extra virgin olive oil Salt and pepper to taste 1 medium red onion, diced Juice and zest from 2 lemons 2 tablespoons minced garlic ½ cup white wine 2 large red peppers, seeded and diced 1 tablespoon fresh thyme (or 1 teaspoon 2 large green peppers, seeded and diced dried thyme)

  • Page 28: Smashed Potatoes

    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.

  • Page 29: Sourdough Grilled Cheese

    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.

  • Page 30: Vegetable Stir Fry

    Vegetable Stir Fry (Serves 4-6) Ingredients: 1 cup sliced baby bok choy 2 tablespoons sesame seed oil 1 medium white onion, peeled and sliced 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon fresh garlic, chopped 2 carrots, peeled and sliced -inch bias 1 tablespoon sesame seeds 1 teaspoon chili flakes (optional)

  • Page 31: Fonduta

    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.

  • Page 32: Beef

    BEEF Recipes...

  • Page 33: Asian Style Braise Short Ribs

    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:...

  • Page 34: Beef Bourguignon

    Beef Bourguignon (Serves 4-6) Ingredients: 2 tablespoons extra virgin olive oil 2 bay leaves 2 pounds large stew meat (top sirloin), 2 tablespoons fresh Italian parsley, chopped cut into 1½-inch cubes 1 cup pearl onions, peeled 1 large red onion, small diced 1 quart (32 ounces) beef broth 2 cups dry red wine 1 tablespoon sea salt...

  • Page 35: Bolognese

    Bolognese (Serves 6-8) Ingredients: 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...

  • Page 36: Filet Medallions And Brussels

    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.

  • Page 37: Meatballs

    Meatballs (Serves 6) Meatball Ingredients: Braising Ingredients: 2 pounds ground chuck 3 tablespoons extra virgin olive oil 1½ pounds ground pork 2 tablespoons minced garlic 2 eggs 2 cups chicken stock ½ cup parmesan cheese 2 cups marinara sauce 2 tablespoons fresh Italian parsley, chopped Sea salt and pepper to taste 1 cup Japanese panko crumbs, soaked in ¼...

  • Page 38: Ribeye With Mushrooms And

    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.

  • Page 39: Texas Chili

    Texas Chili (Serves 6) Ingredients: 2 jalapeños, minced (optional) 1 (3-4 pound) beef chuck roast, trim off fat 2 cloves garlic, peeled and minced and cut into 1-inch cubes 2 tablespoons tomato paste 2 tablespoons barbeque rub 1 (28-ounce) can crushed tomatoes ¼...

  • Page 40: Pork & Poultry

    PORK & POULTRY Recipes...

  • Page 41: Beer Brats

    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.

  • Page 42: Chicken And Roasted Carrots

    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...

  • Page 43: Chicken Tikka Masala

    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...

  • Page 44: Pork Tenderloin Medallions

    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...

  • Page 45: Sausage And Peppers

    Sausage and Peppers (Serves 4-6) Ingredients: Juice of 1 lemon 2 tablespoons extra virgin olive oil ¼ cup fresh Italian parsley 2 pounds Italian sausage (about 10 links) Pinch of salt (optional) 1 red onion, diced into 1-inch squares Fresh cracked black pepper 2 red peppers, seeded and large diced 1 green pepper, seeded and large diced 2 cloves garlic, smashed and finely chopped...

  • Page 46: Seafood

    SEAFOOD Recipes...

  • Page 47: Paella

    Paella (Serves 6) Ingredients: 1 pinch saffron threads 4 tablespoons extra virgin olive oil, divided 1 bay leaf 1 tablespoon paprika 1 teaspoon crushed red pepper flakes 2 teaspoons dried oregano 1-quart chicken stock Sea salt and black pepper to taste 2 lemons, zested 2 pounds boneless skinless, chicken breasts, cut into 2-inch pieces...

  • Page 48: Salmon And Asparagus

    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.

  • Page 49: Pasta, Beans & Rice

    PASTA, BEANS & RICE Recipes...

  • Page 50: Mac And Cheese With Bacon

    Mac and Cheese with Bacon (Serves 6) Ingredients: 8 ounces sliced bacon, cut into 2 cups shredded cheddar cheese small pieces 2 cups shredded mozzarella cheese 2 pounds cooked cavatapi ½ teaspoon granulated garlic (12 ounces dried pasta) ½ teaspoon salt ½...

  • Page 51: Boston Baked Beans

    Boston Baked Beans (Serves 4-6) Ingredients: 2 teaspoons dry mustard 3 (28-ounce) cans northern beans, drained 4 ounces ketchup 8 ounces sliced bacon, cut into small pieces 2 teaspoons Worcestershire sauce 1 onion, finely diced ½ cup packed brown sugar 2 ounces molasses 1½...

  • Page 52: Rice Pilaf

    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...

  • Page 53: Stocks, Soups & Sauces

    STOCKS, SOUPS & SAUCES Recipes...

  • Page 54: Chicken Tortilla Soup

    Chicken Tortilla Soup (Serves 4-6) Ingredients: 1 large dried pasilla (ancho) chile, stemmed Sea salt to taste and seeded 2 cups shredded cooked rotisserie chicken 1 (15-ounce) can diced tomatoes 1 large ripe avocado, pitted, flesh scooped (preferably fire-roasted) from skin and cut into ¼-inch cubes 2 tablespoons extra virgin olive oil ½...

  • Page 55: Gumbo

    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...

  • Page 56: Lentil Soup

    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.

  • Page 57: Marinara Sauce

    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...

  • Page 58: Minestrone

    Minestrone (Serves 6-8) Ingredients: 4 cups tomato juice ⅟ cup extra virgin olive oil 2 cups kale, chopped 1 medium red onion, diced 2 tablespoons fresh Italian parsley, chopped 2 tablespoons minced garlic Salt and pepper to taste 2 large red peppers, seeded and diced 1 tablespoon fresh thyme (or 1 teaspoon 2 large green peppers, seeded and diced dried thyme)

  • Page 59: Mole Sauce

    Mole Sauce (Serves 8) Ingredients: 2 cups chicken broth ¼ cup raisins 2 dried guajillo chilies, stemmed and seeded 2 tablespoons cumin seeds 2 dried ancho chilies, stemmed and seeded 1 tablespoon dried thyme 3 dried chipotle chilies, stemmed and seeded 3 cinnamon sticks 1 slice white bread, torn into pieces 5 whole cloves...

  • Page 60: Tomato Bisque

    Tomato Bisque (Serves 4) Ingredients: 2 (28-ounce) cans peeled plum tomatoes 1 small bunch (⅟ 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.

  • Page 61: Dessert

    DESSERT Recipes...

  • Page 62: Crème Brûlée

    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.

  • Page 63: Cinnamon Poached Pears

    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.

  • Page 64: Bread Pudding

    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...

  • Page 65: Whoopie Pies

    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...

  • Page 66: Chocolate Fondue

    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.

  • Page 67: Spanish

    NuWave Medley ™ 16”x12” Skillet Digital El Manual del Propietario...
  • Page 68 ¿Qué es la Tecnología Duralon? ¡Felicidades por la compra de su NuWave Healthy Medley XL 16” x 12” Skillet Digital! Nuestra misión es proveer productos que promuevan una vida sana y mejoren la calidad de la misma.

  • Page 69: El Manual Del Propietario

    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: No toque las superficies calientes. Utilice las agarraderas. Para evitar una descarga eléctrica, no sumerja el cable, las clavijas o la sonda de control de temperatura en agua o algún otro líquido.
  • Page 70 7. No golpee o deje caer la sonda de temperatura, ya que puede dañarse. NOTA: La sonda puede calentarse. 8. Coloque el NuWave Electric Skillet en una superficie estable, nivelada y no metálica. 9. Nunca utilice el NuWave Electric Skillet en una superficie inflamable (por ejemplo un mantel, alfombra, etc.)
  • Page 71 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.
  • Page 72 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.
  • Page 73 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.
  • Page 74 El elemento caliente único con forma “M” asegura que el calor se reparta en todo el Skillet sin puntos frios. CAUTION No toque la superficie del NuWave Digital Skillet mientras esté funcionando, ya que puede estar muy caliente y provocar quemaduras. La Sonda de la sartén puede conservar calor residual después de que haya sido retirada.
  • Page 75 GARANTIA 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.
  • Page 76 For patent information please go to: www.nuwavenow.com/legal/patent Designed & Developed in USA by: NuWave, LLC 1795 N. Butterfield Road Libertyville, IL 60048, U.S.A. Customer Service: 1-877-689-2838 • help@nuwavenow.com Item No. BM 31825 ©2018 NuWave, LLC • All Rights Reserved. Rev. 05-AA Made in China 03-28-2018...

Table of Contents