NuWave Brio Owner's Manual
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NuWave Brio Owner's Manual

4.5-qt healthy digital air fryer
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NuWave Brio
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4.5-Qt Healthy Digital
Air Fryer
Owner's Manual & Complete Recipe Book

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Summary of Contents for NuWave Brio

  • Page 1 NuWave Brio ® 4.5-Qt Healthy Digital Air Fryer Owner’s Manual & Complete Recipe Book...
  • Page 2 As a special thank-you for registering your NuWave unit, you’ll automatically receive an additional 6 months added to your limited manufacturer’s warranty!* All you have to do is follow these simple steps. Using your smartphone or smart device, scan the QR code located on the unit label located on the back of the unit.
  • Page 3 months months for an additional for an additional warranty! warranty! DOWNLOAD THE QR CODE APP TO YOUR MOBILE DEVICE Open your mobile app store (App Store, Google Play). Search for "QR code readers". QR code readers Simply download the QR code reader to your phone, open it and scan the code, you are ready to go.
  • Page 4 NuWave NuWave Brio ® Nutri-Pot ® Digital Air Fryer Digital Pressure Cooker Super-heated air cooks Easily cook rice, poultry, your food to crispy, vegetables and more all tender perfection. with the press of a button! The digital touch screen The Nutri-Pot’s safety...
  • Page 5 ® NuWave Primo Oven ™ (Precision Induction Cooktop) With the NuWave Primo™ Oven, there’s no need to worry about hot Cook faster, safer, spots or dried-out leftovers. The and more efficiently intuitive controls of this countertop than you ever could...
  • Page 6 Vacuum Blender Quality and convenience at your With the simple press of a button, the fingertips. The NuWave BruHub NuWave Moxie can remove all the accommodates virtually all of your excess air from the blender. favorite single-serve pods, but By vacuuming the air out of the with more flavor.
  • Page 7 NuWave Duralon Healthy NuWave Bravo ® ™ Ceramic The NuWave Bravo™ XL Smart Non-Stick Cookware Oven is an air fryer, toaster,and Coated with Duralon Healthy Ceramic convection oven all in one! The Non-Stick coating for easy cleanup, this Bravo features an extra-large, versatile cookware is perfect for use 1-cubic-foot capacity.
  • Page 8 GUIDE The following guide indicates the amount of time, temperature, and weight for the various food types that are listed below. Weight Time Temp Displayed Food Type Steps Time (oz) (min) (˚F) Bacon 8-12min 8min Bake 15-25min Use Baking Pan 18min Baked Eggs 10-12min...
  • Page 9 100 PROGRAM MENU ITEMS Vegetables Food Temp. Time Food Temp. Time Asparagus 400°F 5 min. Onions (pearl) 400°F 10 min. Parsnips 40 min. 14. Beets (whole) 400°F 400°F 15 min. (½-inch cubes) Peppers Broccoli (florets) 400°F 6 min. 400°F 15 min. (½-inch cubes) Brussels Sprouts Potatoes...
  • Page 10 100 PROGRAM MENU ITEMS (Continued) Beef Food Temp. Time Food Temp. Time 10 min. 47. Burger (4 oz) 370°F Meatballs (1-inch) 380°F 7 min. Beef Eye Round 50 min. 48. 390°F Meatballs (3-inch) 380°F 10 min. Roast (4 lbs) Rib-eye, bone-in 15 min.
  • Page 11 100 PROGRAM MENU ITEMS (Continued) Dehydrated Food Food Temp. Time Food Temp. Time Kale Chips 125°F Orange 125°F 10 hours hours Almonds 150°F 12 hours 91. Parsnips 115°F 8 hours Apple 135°F 8 hours Peaches 100°F 20 hours Banana 135°F 8 hours Peanuts 135°F...

  • Page 12: Table Of Contents

    TABLE OF CONTENTS Croque Monsieur ........53 Important Safeguards ......13-14 Devils on Horseback ........ 54 Additional Safeguards ......15 Filet Mignon ..........55 Parts Description ........16 Fish and Chips Operating Instructions ....... 17-28 with Homemade Tartar Sauce ....56 Care &...

  • Page 13: Important Safeguards

    16. Unplug the Brio from outlet when not in use and before cleaning. Allow the Brio to cool before cleaning, putting on or taking off parts. 17. The Brio is not intended to be operated by means of an external timer or separate remote-control system.
  • Page 14 Read and understand the entire manual before using the Brio. DO NOT USE THE UNIT FOR OTHER THAN INTENDED USE. Note: Put the Brio on a surface that is horizontal, even, and stable. This appliance is intended for normal household use. It is not intended to be used in environments such as a kitchen staff of shops, offices, farms, or other work environments.

  • Page 15: Additional Safeguards

    3. Do not put any other cooking pans in the Fry Pan Basket. Do not replace any parts with other containers. 4. It is normal for some smoke to escape the Brio when heating for the first time. 5. If a lot of smoke is escaping from the air vent during operation, unplug the Brio immediately and contact Customer Service.*...

  • Page 16: Parts Description

    PARTS DESCRIPTION preh sear menu temp COOK TEMP time START COOK TIME redy wrm dly prog open PAUSE PRE- WATTS MENU SEAR 600 900 1500 HEAT WARM PROG STAGE DELAY 1. Air Fryer Power Base Part #: 36256 2. Fry Pan Basket Part #: 36252 3.

  • Page 17: Operating Instructions

    3. Plug the Brio into a standard wall socket. The power plug is included in the package. Note: Do not cover or block the vent located on the back of the Brio. Doing so can prevent proper ventilation and will adversely affect the cooking results.
  • Page 18 To see the remaining or set cooking time, simply press "COOK TIME". Adjusting Time COOK The Brio is set to cook for 15 minutes by default. To set a different TIME cooking time: Press "COOK TIME" then use "+" or "-" to adjust the time.
  • Page 19 • The LED display will show “time” , “dly” , and “:” will flash, indicating the Brio has started the delay countdown. 4. Once the delay countdown is complete, the Brio will begin cooking at set cooking temperature and time (default is 360°F for 15 minutes).
  • Page 20 LED display will show “open” , indicating that the Fry Pan Basket and Base Tray have been removed from the Brio. 8. Return the Fry Pan Basket and Base Tray to the Brio. This will automatically start the Brio and begin the cooking process at the set temperature and time.
  • Page 21 “1” and “2” will flash. 3. Press "START/PAUSE". • The Brio will sear at 400°F for 5 minutes (sear 1), then cook at 360°F for 15 minutes (default). Next, it will sear again at 400°F for 5 minutes (sear 2).
  • Page 22 “2” will flash. 3. Press "START/PAUSE". • The Brio will cook at 360°F for 15 minutes (default), then sear at 400°F for 5 minutes (sear 2). • When the Brio is finished cooking, it will display “End” .
  • Page 23 • Continue to press "MENU" until the number of the desired menu shows in the LED display. 2. Press "START/PAUSE". The Brio will cook the chosen menu at the preset temperature and time. Note: Temperature and time can be adjusted during cooking by pressing "COOK TEMP"...
  • Page 24 • Preset program numbers can be chosen between 1 and 100. • Continue to press "+" or "-" until the desired number is reached. 3. Press "START/PAUSE". The Brio will begin cooking following the programmed recipe. Note: Refer to Program Menu Items for preprogrammed recipes 1-100.
  • Page 25 OPERATING INSTRUCTIONS (Continued) 8. Press "PROG" again to save the recipe to the desired program number. 9. Press "START/PAUSE". The Brio will begin cooking following the programmed recipe. Option 2. Save the program after cooking has completed. After completing a cooking cycle, it can be saved as a program.
  • Page 26 • To adjust the warm temperature, press "+" or "-" to reach the desired warming temperature. • To adjust the amount of time the Brio will keep food warm, press "COOK TIME" and then press "+" or "-" to reach the desired warming time.
  • Page 27 Base Tray For Best Results After selecting cooking time and temperature, and ready to add ingredients to the Brio, pull out the Base Tray and Fry Pan Basket from the Air Fryer. (Fig. 1) ⁄ Note: Do not fill more than full.
  • Page 28 Base Tray from the appliance, and shake. Once the food has been adequately shaken, slide the Base Tray and Fry Pan Basket back into the Brio. DO NOT PUSH THE DEMOUNTING BUTTON FORWARD WHILE SHAKING.

  • Page 29: Care & Maintenance

    CARE & MAINTENANCE Cleaning Clean the appliance after every use or in between a number of large batches. The Fry Pan Basket and the Base Tray have a non-stick coating with a stainless steel Basket Net. Do not use metal utensils or harsh abrasives when cleaning as this can damage the coating.

  • Page 30: Troubleshooting Guide

    Fry at a higher The cooking time is temperature. Set the Brio to too short. air-fry for a longer time. The food is Certain types of Ingredients that are on fried unevenly.
  • Page 31 Brio. amount of oil and water oil and placing in the Brio. in the fries. Cut the potato sticks smaller for a crispier result. Add slightly more oil to potatoes before placing in Brio for a crispier result.

  • Page 32: Limited Warranty

    Manufacturer’s written instructions. The Manufacturer will provide the necessary parts and labor to repair any part of the NuWave Brio 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.

  • Page 33: Limited Warranty

    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 email help@nuwavenow.com. Owner's Manual...

  • Page 34: Recipes

    Recipes 34 Recipes...

  • Page 35: Air-Fried Spinach Ravioli With Pesto Sauce

    Air-Fried Spinach Ravioli with Pesto Sauce Serves: 4 Ingredients: For Pesto Sauce: 2c breadcrumbs, Italian 1c basil, fresh ¼c Parmesan cheese 3 cloves garlic 1t olive oil 3T pine nuts, roasted ⅓c Parmesan cheese, grated 1c buttermilk 24 spinach ravioli, fresh Sea salt Black pepper, fresh, ground ⅓c extra-virgin olive oil...

  • Page 36: Air-Fried Shrimp With Cocktail Sauce

    5. Cook shrimp in batches. Preheat Brio at 400°F for 5 minutes. 6. Once preheating is done, arrange shrimp in one single layer and spray cooking spray. Set Brio at 350°F and cook for 5 to 7 minutes or until golden brown.

  • Page 37: Bacon-Wrapped Scallops

    Bacon-Wrapped Scallops Serves: 4 Ingredients: 20 raw sea scallops 5 slices bacon 1tsp paprika Oil spray 20 toothpicks Directions: 1. Drain and rinse scallops. Place scallops on paper towels to soak up moisture. 2. Wrap each scallop with a piece of bacon, and then use toothpicks to hold the bacon in place.

  • Page 38: Bbq Chicharrons

    BBQ Chicharrons Serves: 2 Ingredients: 1t onion powder ½c pork rind pellets 1t garlic powder Cooking spray 1t celery seeds ¼t cayenne pepper BBQ Seasoning: 2T sea salt 2T sugar 2T smoked paprika 1-½T black pepper, ground Directions: 1. For seasoning, place all ingredients into a mixing bowl and combine completely.

  • Page 39: Bbq Wings With Pink Peppercorns

    BBQ Wings with Pink Peppercorns Serves: 2 Ingredients: For Sauce: 1lb chicken wings ½c BBQ sauce 1t canola oil 1T green onion, thinly sliced ¼t fresh black pepper 1T pink peppercorns, slightly crushed Directions: 1. In a large mixing bowl, add the wings, oil, and pepper. Toss to coat the wings.

  • Page 40: Bleu Bacon-Stuffed Mushrooms

    Bleu Bacon-Stuffed Mushrooms Serves: 2 Ingredients: 6 large mushrooms 3 strips bacon 2T butter ¼c white onions, small dice 2 cloves garlic, mined ½c bleu cheese, crumbled ½c cream cheese, large dice ⅓c breadcrumbs Directions: 1. Clean and remove stems from mushrooms. Mince the stems and put in a bowl;...

  • Page 41: Cajun Roasted Potatoes

    Cajun Roasted Potatoes Serves: 4 Ingredients: 4 russet potatoes 2T extra-virgin olive oil 1T Cajun spice Sea salt Black pepper, fresh, ground Directions: 1. Scrub potatoes and cut into wedges. Put them in a bowl and toss with olive oil until completely covered. 2.

  • Page 42: Cajun Salmon With Mustard Greens

    4. Preheat Brio at 400°F for 5 minutes. 5. Once the preheat has finished, arrange salmon on the basket. Spray cooking oil. Set Brio to 360°F for 8 minutes. 6. Once fish is cooked, plate with mustard greens. 42 Recipes...

  • Page 43: Char Siu

    Char Siu Serves: 6 Ingredients: Homemade Char Siu Sauce: 4 lbs pork belly, skin removed 2T Shaoxing cooking wine 4T char siu sauce 2T oyster sauce ⅓c sugar Sesame seeds ⅓c hoisin sauce 1-½T honey ½t 5-spice powder Directions: 1. Combine wine, oyster sauce, sugar, hoisin sauce, honey, and 5-spice powder in a saucepan over medium heat.

  • Page 44: Chicago-Style Hot Dogs

    Chicago-Style Hot Dogs Serves: 4 Ingredients: 8 beef hot dogs 8 poppy seed hot dog buns ½c yellow mustard ½c neon-green relish ½c yellow onions diced 8 pickle spears 16 sport peppers 16 tomato wedges 1T celery salt Directions: 1. Preheat at 400°F for 5 minutes. 2.

  • Page 45: Chicken Cordon Bleu

    Chicken Cordon Bleu Serves: 2 Ingredients: ½C breadcrumbs 2 chicken breasts, boneless 1T tarragon, dried 1 slice ham 1T thyme, dried 1 slice Swiss cheese 1t parsley fine chop 2 garlic cloves, minced Sea salt and black pepper 1 egg, beaten Directions: 1.

  • Page 46: Chicken Fajita Egg Rolls

    Chicken Fajita Egg Rolls Serves: 6 Ingredients: ½C cheddar cheese, shredded 12 egg roll wrappers Sea salt and fresh ground black 1 red bell pepper, fine dice pepper 1 pkg. fajita seasoning Cooking spray 8oz black beans, rinsed and drained 2oz diced green chilies ½C chicken, cooked, shredded ½C pepper jack cheese, shredded...

  • Page 47: Chicken Parmesan With Marinara

    Chicken Parmesan with Marinara Serves: 4 ½c Parmesan cheese, grated Ingredients: ⅛c egg whites 1lb chicken breast, boneless, skinless, sliced horizontally making 4 breasts 2t Italian seasoning 1c panko breadcrumbs Sea salt and pepper ¾c marinara sauce Cooking spray ½c mozzarella cheese, shredded Directions: 1.

  • Page 48: Chili-Coffee-Rubbed Ny Strip Steak

    3. Sprinkle mixture on both sides of steaks. 4. Set Brio at 400°F and cook for 5 to 7 minutes, for medium steaks. Note: May have extra rub depending on how much is put on steaks.

  • Page 49: Crab Rangoon

    Crab Rangoon Serves: 4 Ingredients: ½t soy sauce 8oz cream cheese 1 (12-oz) pkg. wonton wrappers ½c crab meat, drained, and crumbled *Sweet and sour dipping sauce to 2 green onions, thin slice serve with 2t garlic, minced 2t Worcestershire sauce Directions: 1.

  • Page 50: Crispy Beef

    3. Take the coated meat cubes and toss in the breadcrumb mixture to coat thoroughly. Arrange them in the basket. Cook in 2 batches, if necessary. 4. Set the Brio at 360°F. Cook for 6 to 8 minutes or until internal temperature of 145°F is reached and the outsides are crisp and brown.

  • Page 51: Crispy Pork Chops With Roasted Broccoli Crowns

    Crispy Pork Chops with Roasted Broccoli Crowns Serves: 6 Ingredients: 2T Parmesan cheese, grated 6 pork chops, boneless Sea salt 2 eggs, beaten Cooking spray ½c panko 2-3 lbs broccoli crowns ⅓c corn flakes, crushed 2T extra-virgin olive oil 1-¼t paprika 2t lemon zest, grated ½t onion powder 1t sea salt...

  • Page 52: Croque Monsieur

    Croque Monsieur Serves: 4 Ingredients: Bechamel Sauce: Sandwich: 1-½c milk 8 slices hardy sourdough bread ¼c flour 6oz Gruyère cheese, grated ¼c butter ¼c Parmesan cheese, grated ¼t Dijon mustard 5oz ham, thin sliced Dash nutmeg, ground Sea salt and black pepper Directions: For Bechamel: 1.

  • Page 53: Devils On Horseback

    Devils on Horseback Serves: 10 Ingredients: 40 dates, pitted, left whole ½c bleu cheese, crumbled 20 slices bacon, cut in half Chives, thin slice, garnish Hoisin sauce, for dipping (optional) Directions: 1. Preheat the air fryer to 400°F. 2. Split dates in half lengthwise and open the date. Add about a teaspoon of bleu cheese to the middle of the date and close the date around the cheese.

  • Page 54: Filet Mignon

    Fresh ground black pepper Directions: 1. Preheat Brio at 400°F for 15 minutes. 2. Wrap the bacon around the filets mignons. Secure the bacon with a toothpick. 3. Rub olive oil on the filets and season with sea salt and fresh ground black pepper.

  • Page 55: Fish And Chips With Homemade Tartar Sauce

    Fish and Chips with Homemade Tartar Sauce Serves: 4 Ingredients: For Tartar Sauce: 2 catfish fillets ½c mayonnaise ¼c tortilla chips 2T pickles or cornichons finely, minced 4 slices of wholemeal bread 2T red onions finely minced ¼c Parmesan cheese 1T white wine vinegar ¼t onion powder 1T capers...

  • Page 56: Five-Spice Duck Breast

    Five-Spice Duck Breast Serves: 2 Ingredients: 2 duck breasts, boneless, skin on 6T soy sauce 1T Chinese five-spice 1T mirin 1T honey Sea salt and black pepper Directions: 1. Place the duck breasts on a cutting board and score the duck skin, making 3-4 diagonal cuts through the skin.

  • Page 57: Fried Pickles

    Fried Pickles Serves: 4 Ingredients: 1 (32-oz) jar pickles, whole 1c panko breadcrumbs 2 eggs, beaten ⅓c Parmesan cheese, grated ¼t dill, dried Sea salt Directions: 1. Slice pickles on a bias, ¼-inch thick, and place slices paper towels to dry. 2.

  • Page 58: Homemade Chicken Tenders With Honey Mustard

    Homemade Chicken Tenders with Honey Mustard Serves: 2 Ingredients: Honey Mustard: 8 chicken tenderloins 1T Dijon mustard 2 eggs, beaten 1T honey 1C breadcrumbs 1T white vinegar ½T rosemary, dry 1t cracked black pepper ½T thyme, dry 1t sea salt ½t fresh ground black pepper Directions: 1.

  • Page 59: Honey-Butter Pork Tenderloin

    Honey-Butter Pork Tenderloin Serves: 6 Ingredients: 1-½ lbs pork tenderloin, trimmed ¾c water 4t butter 2t honey ½t Cajun seasoning ½t black pepper, ground Directions: 1. In a skillet, over medium heat, melt the butter and honey. 2. Rub the Cajun seasoning and black pepper on the pork tenderloin. Add pork to the honey butter.

  • Page 60: Italian Sausage With Rigatoni Pasta

    Italian Sausage with Rigatoni Pasta Serves: 2 Ingredients: ¼c fontina cheese, grated 1lb rigatoni pasta ¼c mozzarella cheese, shredded 1lb Italian sausage, cooked and 1c marinara sauce crumbled Cooking spray 2 basil leaves, chiffonade 1 bell pepper, sliced into strips 1c grape tomatoes, halved 1-½T sea salt Directions:...

  • Page 61: Jumbo Lump Crab Cakes

    Jumbo Lump Crab Cakes Serves: 4 Ingredients: ½c roasted pepper, finely chopped 2c cooked crab meat 1 egg 1T all-purpose flour ½c panko breadcrumbs + 1 cup ½c mayonnaise ½t garlic powder 3 green onions, finely chopped ½t sea salt 1 yellow onion, medium size, finely ½t fresh ground black pepper chopped...

  • Page 62: Korean Wings

    Korean Wings Serves: 2 Ingredients: For Sauce: 1lb chicken wings 1-½T sambal 1t canola oil 1T Sriracha ¼t fresh black pepper 1T black bean paste Directions: 1. In a large mixing bowl, add the wings, oil, and pepper. Toss to coat the wings.

  • Page 63: Mongolian Beef

    3. Marinate for at least 2 hrs. 4. Place beef strips on the basket; try not to overlap. Set Brio at 400°F and cook for 10 minutes. 5. Once cooked, put beef on a plate and top with green onions.

  • Page 64: Mozzarella Sticks

    Mozzarella Sticks Serves: 4 Ingredients: ¼c all-purpose flour 1lb mozzarella cheese, whole brick 1t garlic powder 2 eggs 1t onion powder 3T nonfat milk ½t cayenne pepper 1c plain breadcrumbs ½t paprika, smoked 1T basil, fresh, minced ¼t black pepper, fresh, cracked 1T oregano, fresh, minced Sea salt 1T parsley, minced...

  • Page 65: Polish Kielbasa With Peppers And Onions

    Polish Kielbasa with Peppers and Onions Serves: 6 Ingredients: 1 red bell pepper, sliced into strips 1 green bell pepper, sliced into strips 1 red onion, sliced into strips 2 lbs Polish kielbasa, cut into coins Sea salt and black pepper, ground Cooking spray Directions: 1.

  • Page 66: Reuben Sandwich

    3. On top of the sauerkraut and dressing, top with Swiss cheese and top with other rye bread. 4. Carefully place sandwiches in the basket. 5. Set Brio at 400°F for 5 minutes or cook until cheese melts. 6. Serve hot. 66 Recipes...

  • Page 67: Scotch Eggs

    Scotch Eggs Serves: 6 Ingredients: 6 hard-boiled eggs, peeled 3 eggs, raw, divided 1-½ c breadcrumbs, divided 1-½ lbs pork sausage ½c flour Cooking spray Directions: 1. In a large mixing bowl, combine one raw egg, ½ cup breadcrumbs, and pork sausage.

  • Page 68: Sesame Beef

    Mix all together and marinate overnight in the refrigerator. 2. The next day of cooking preheat the Brio at 400°F for 15 minutes. 3. Once preheat is done, take out the strips of meat from the plastic zip bag and arrange them in the basket.

  • Page 69: Southern Fried Chicken Thighs

    Southern Fried Chicken Thighs Serves: 6 Ingredients: 1t sea salt 6-8 chicken thighs, bone-in 1t onion powder 2C flour 1t cumin 1C buttermilk ½t cayenne pepper 1T garlic powder ½t oregano, dried 1T black pepper ½t thyme, dried 1T paprika Directions: 1.

  • Page 70: Spiced Avocado Fries With Creole Sauce

    Spiced Avocado Fries with Creole Sauce Serves: 2 Ingredients: Sea salt 2 avocados Black pepper, fresh, ground 4T ground coriander For Dipping Sauce: 3 limes, juice and zest ½c mayonnaise 2c oats 1T brown mustard 1T dried or fresh basil 2t Cajun seasoning 2T taco seasoning 1t lemon juice...

  • Page 71: Spicy Rumaki

    Spicy Rumaki Serves: 8 Ingredients: 1 jalapeño pepper, thinly sliced ½ lb chicken livers, cleaned and 2 cloves garlic, minced rinsed, cubed into ½-inch pieces 2t fresh ginger, minced 1lb bacon slices, with slices cut 4T maple syrup into thirds 3T soy sauce 1 (5 oz) can whole water chestnuts, 2T red pepper flakes...

  • Page 72: Stuffed Peppers

    Stuffed Peppers Serves: 4 Ingredients: 1t sea salt 4 red bell peppers 1t fresh ground black pepper 1lb ground beef 2t Worcestershire sauce 1 white onion, minced 2c cheddar cheese, shredded 3 cloves of garlic, minced 1c tomato sauce 2t olive oil Directions: 1.

  • Page 73: Sweet And Sour Chicken

    Sweet and Sour Chicken Serves: 4 Ingredients: ½C apple cider vinegar 4 chicken breasts, boneless, skinless, 4T ketchup large dice 2T cornstarch 2 cloves garlic, minced 1T extra-virgin olive oil 1 red onion, large dice 1T soy sauce 1 red pepper, seeded, large dice 1t red pepper flakes 1 green pepper, seeded, large dice Sea salt and pepper to taste...

  • Page 74: Yakitori

    Yakitori Serves: 6 Ingredients: ⅓C rice wine ½C sugar 2T ginger, minced 2t garlic, minced ⅓C soy sauce 2 lbs chicken, cut into strips Directions: 1. Combine rice wine, soy sauce, sugar, ginger, garlic, and soy sauce into a saucepan. Bring up to a boil until thickened. 2.
  • Page 75 For patent information please go to: www.nuwavenow.com/legal/patent Designed and 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: BM36101 Rev: 08-OG Made in China ©2018 NuWave LLC • All Rights Reserved. 10-04-18...

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