NuWave PIC Pro Chef Owner's Manual & Complete Recipe Book
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NuWave PIC Pro Chef Owner's Manual & Complete Recipe Book

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Owner's Manual & Complete Recipe Book

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Summary of Contents for NuWave PIC Pro Chef

  • Page 1 NuWave PIC Pro Chef ™ Owner’s Manual & Complete Recipe Book...
  • Page 2 NuWave Brio 6-Qt 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...
  • Page 3 NuWave Medley ® NuWave Nutri-Pot ® Digital Skillet Digital Pressure Cooker Coated with Duralon Healthy ® Easily cook rice, poultry, vegetables Ceramic Non-Stick coating for and more all with the press of a easy cleanup. Includes a premium, button! The Nutri-Pot’s safety release vented, 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 OWNER’S MANUAL Seafood .......... 43 Welcome to NuWave ..... 7 Fish Tacos ........44 NuWave Precision Induction Seafood Paella......45 Cooktop Pro Chef Products Steamed Mussels in Tomato & Accessories ........ 9 & Wine ......... 46 Important Safeguards ....10 Pastas ..........

  • Page 7: Welcome To Nuwave

    NuWave, LLC. This versatile countertop appliance uses induction technology to save time, energy, and money. The NuWave Precision Induction Cooktop Pro Chef is efficient, safe, fast, and easy to clean. And because you can program times and temperatures from warm to sear, you can make almost any kind of food without the risk of under or overcooking.
  • Page 8 What is Induction Cooking? The NuWave PIC Pro Chef 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. In this way, heat is generated in the cookware and not on the cooktop surface, which is much more energy-efficient than traditional gas or electric ranges.

  • Page 9: Nuwave Precision Induction

    (BM 31113) Cast Iron Griddle (32022) Oil Drip Tray Manual (BM 31104) Cast Iron Grill Manual NuWave Duralon Ceramic Non-Stick Cookware ® (BM 32100) NuWave Duralon Ceramic Non-Stick Cookware Manual Hard-Anodized Aluminum Pans Lid (Optional) 9-inch (32109) (32012) 10.5-inch (32110)

  • Page 10: Important Safeguards

    IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS When using electrical appliances, basic safety precautions should always be followed, including the following: DANGER – To reduce the risk of electrocution 1. Read all instructions, safeguards and warnings before using the appliance. 2. Do not place appliance where it can fall or be pulled into water or other liquids.

  • Page 11: Additional Safeguards

    IMPORTANT SAFEGUARDS (Continued) 10. Do not attempt to operate a broken cooktop. 11. Keep cord away from heated surfaces. Do not let the cord hang over the edge of the table or counter. Never force the plug into an outlet. Always unplug power cord by pulling on the plug.

  • Page 12: Save These Instructions

    Electric shock hazard. Use with adequate electrical system. Do not use if cord or plug is damaged. WARNING: All items on the PIC Pro Chef can get very hot during cooking. Please be careful when removing these items from the unit.

  • Page 13: Care & Maintenance

    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 Pro Chef. Do not use caustic cleaning agents. Water should not penetrate the interior of the induction cooktop.

  • Page 14: Operating Instructions

    NuWave PIC Pro Chef. Surface: The NuWave PIC Pro Chef’s heat-resistant glass surface stays cool to the touch and cleans easily with the simple wipe of a damp cloth.
  • Page 15 • Do not place devices or objects that are sensitive to magnetic fields on top of or next to the NuWave PIC Pro Chef (e.g. credit cards, cellphones, radios, TVs, video recorders, etc.). • Do not use the induction cooktop in the proximity of open fires, heaters or other heat sources.
  • Page 16 OPERATING INSTRUCTIONS (Continued) NuWave PIC Pro Chef on the go For those cooking on the road or open water, operation of the NuWave PIC Pro Chef requires 15 amps when used on an RV or boat. The cooktop uses up to 1800 Watts of energy depending on the temperature setting.
  • Page 17 “Watts” once. The red light will illuminate above “900”, indicating that the PIC Pro Chef is now set to 900 watts. Press “Watts” once more and the red light above “1500” will illuminate, indicating the PIC Pro Chef is now set to 1500 watts.
  • Page 18 OPERATING INSTRUCTIONS (Continued) To Start Cooking There are several ways to begin cooking with your NuWave PIC Pro Chef: • Press “Start”. Default temperature is 375˚F and set for 1 hour of cooking. • Set temperature and press “Start”. Default is set for 1 hour of cooking.
  • Page 19 Continue with step #2 from the “Programming Function” instructions. When ready press “Start”. When delay countdown reaches “0”, the NuWave PIC Pro Chef will beep twice to signal the end. At this point, the cooking time will start and the temperature will be displayed.

  • Page 20: Induction Cooktop-Compatible Cookware

    Copper, glass, and aluminum cookware will not work unless they have a magnetic layer sandwiched in the base. Pots that function optimally with the NuWave PIC Pro Chef tend to be medium to heavy gauge. ATTENTION The heating surface is located inside the thicker silver ring. The minimum diameter of acceptable cookware is 3 inches.

  • Page 21: Troubleshooting

    2. An E1 message may also occur if your chosen cookware is not induction-ready. If the PIC Pro Chef is locked and E1 appears: • Simply unlock by pressing both “Prog” and “Low” and then press “Start”...
  • Page 22 “Start”. After 90 seconds None Cooking stops. *If the PIC Pro Chef is locked and E1 appears: • Simply unlock by pressing both “Prog” and “Low” and then press “Start” again. • If you press, “Pause/Clear” twice, you will need to restart the previous program.

  • Page 23: Limited Warranty

    The NuWave PIC Pro Chef™ THE MANUFACTURER WARRANTS The NuWave PIC Pro Chef, including the Base and all electrical components are warrantied for 1 year from the date of purchase, under normal household use, and when operated in accordance with the Manufacturer’s written instructions.

  • Page 24: Breakfast

    Breakfast Tips When storing your eggs, keep them 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. Keep them on the fridge shelf, not in the door, to avoid frequent temperature fluctuations.

  • Page 25: 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.

  • Page 26: Omelet

    Omelet Serves: 1-2 Ingredients: 2-3 eggs 1 tablespoon cold water Salt and pepper to taste 1 tablespoon butter Directions: 1. Whisk eggs in bowl with salt, pepper, and cold water. 2. Heat small sauté pan on High (425˚F). Add butter and cook until butter starts to melt.

  • Page 27: French Toast

    French Toast Serves: 4-6 Ingredients: 3 large eggs Pinch of nutmeg ½ cup sugar 1 loaf challah or brioche bread, cut 3 cups milk into 1-inch-thick slices 1 teaspoon cinnamon ¼ stick unsalted butter Directions: 1. In a large bowl, whisk together eggs, sugar, and milk. 2.

  • Page 28: Vegetables

    Vegetables Tips To avoid losing the vibrant colors of vegetables, those that grow above ground should not be covered during the cooking process. • Store purchased vegetables in the same manner in which you bought them from the grocery. For example, potatoes should never be stored in the refrigerator.

  • Page 29: Artichokes With Butter Sauce

    Artichokes with Butter Sauce Serves: 2 Ingredients: 2 (10-ounce) artichokes 1 full lemon, plus 1 tablespoon, juiced and separated ¼ cup butter 1 teaspoon herbs (dill, tarragon, or oregano) Directions: 1. Wash artichokes, trim stems and remove loose outer leaves. 2.

  • Page 30: Green Beans Almondine

    Green Beans Almondine Serves: 4 Ingredients: 8 ounces green beans 2 tablespoons slivered almonds 2 tablespoons butter 1 tablespoon lemon juice Ice water bath Directions: 1. Wash and trim green beans to desired length. 2. Blanch green beans in boiling salted water for 3-4 minutes or until still crisp, but not raw.

  • Page 31: Grilled Vegetables With Balsamic-Garlic Sauce

    Grilled Vegetables with Balsamic-Garlic Sauce Serves: 6-8 Ingredients: 1 cup extra-virgin olive oil ¼ cup balsamic vinegar 3 tablespoons fresh Italian herbs, minced 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 crosswise into ¼-inch slices and secured with toothpicks...

  • Page 32: Garden Vegetable Frittata

    Garden Vegetable Frittata Serves: 6 Ingredients: 2 tablespoons olive oil 6 small red potatoes, sliced 2 cups torn fresh spinach 1 bunch green onions, sliced 1 cup grape tomatoes, sliced 1 cup asparagus, diced 1 teaspoon crushed garlic Salt and pepper to taste 6 eggs ½...

  • Page 33: Vegetable Stir-Fry

    Vegetable Stir-Fry Serves: 4-6 Ingredients: 2 tablespoons sesame seed oil 1 medium white onion, peeled and sliced 1 teaspoon fresh garlic, chopped 2 carrots, peeled and sliced, ⅛-inch bias 3 stalks celery, rinsed and cut, ½-inch bias 1 red pepper, seeded and sliced into 1-inch strips 1 green pepper, seeded and sliced into 1-inch strips 1 yellow pepper, seeded and sliced into 1-inch strips 2 portobella mushrooms, cut into 1-inch cubes...

  • Page 34: Beef

    Beef Tips Internal meat temperature* according to taste preferences: Rare: 120˚F-140˚F Medium-rare: 140˚F-150˚F Medium: 150˚F-160˚F Well-done: 160˚F-170˚F • Meat should be thawed in the refrigerator before cooking. • Cut meat across the grain. If you’re not sure how to do this, consult your butcher.

  • Page 35: Beef Bourguignon

    Beef Bourguignon Serves: 4-6 Ingredients: 2 tablespoons extra-virgin olive oil 2 pounds large stew meat (top sirloin), cut into 1½-inch cubes 1 large red onion, diced small 2 cups dry red wine 1 pound Yukon Gold potatoes, skin on, medium diced 2 whole kohlrabi, peeled and diced 2 bay leaves 2 tablespoons fresh Italian parsley, chopped...

  • Page 36: Beef Stock

    Beef Stock Yield: 1 gallon Ingredients: 4 pounds beef bones 1 gallon and 1½ cups cold ½ cup tomato paste water, divided 3 carrots, washed and cut into 10 whole peppercorns large pieces 8 sprigs fresh parsley 2 stalks celery with leaves, washed 4 bay leaves and cut into large pieces 2 pieces cheesecloth...

  • Page 37: Ribeye With Mushrooms & Peppers

    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 38: Pork & Chicken

    Pork & Chicken Tips • Poultry is ready to serve once the internal temperature* reaches 170-180˚F, or when juices run clear. • Pork is ready to eat when the internal temperature* approaches 160-170˚F, or once juices run clear. • To cut raw meat more easily, it may help to thoroughly chill it first. •...

  • Page 39: Herb Chicken

    Herb Chicken Serves: 4 Ingredients: 4 (6-ounce) boneless, skinless chicken breasts ¼ cup flour ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon fresh thyme 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped oregano 2-3 cloves garlic, peeled and finely chopped ½...

  • Page 40: Pork Chops With Red Onion Confit

    Pork Chops with Red Onion Confit Serves: 2 Ingredients: 1 red onion, thinly sliced 1-2 tablespoons butter Salt and pepper to taste Splash balsamic or red wine vinegar (2) 6 to 8-ounce each pork chops Pinch of sugar Directions: 1. Melt butter in medium sauté pan at 150˚F. 2.

  • Page 41: Pork Tenderloin With Sautéed Apples

    Pork Tenderloin with Sautéed Apples Serves: 4 Ingredients: ¼ teaspoon ground coriander ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt, divided 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces Non-stick cooking spray 2 tablespoons butter 2 cups thinly sliced, unpeeled apples...

  • Page 42: Black-Eyed Peas

    Black-Eyed Peas Serves: 6 Ingredients: ½ pound andouille sausage, cut into ¼-inch-thick slices (optional) ½ cup onion, diced ½ red bell pepper, medium diced 3 cups black-eyed peas, cooked 1 cup chicken stock or water ½ teaspoon kosher salt ½ teaspoon black pepper Directions: 1.

  • Page 43: Seafood

    Seafood Tips • Always smell seafood prior to purchase to ensure freshness. • When buying whole fish, make sure eyes are clear. Cloudy eyes typically signify older fish. • Rinse seafood prior to cooking. • Thaw in refrigerator on lowest shelf. If there is a spill, other foods won’t be contaminated.

  • Page 44: Fish Tacos

    Fish Tacos Serves: 6-8 Ingredients: 1 pound firm flesh fish, such as snapper, grouper, or swordfish ¼ cup canola oil 1 lime, juiced 1 tablespoon ancho chili powder 1 jalapeño, coarsely chopped ¼ cup chopped fresh cilantro leaves 8 flour tortillas Directions: 1.

  • Page 45: Seafood Paella

    Seafood Paella Serves: 6 Ingredients: 4 tablespoons extra-virgin olive oil, 2 cups uncooked short-grain white rice divided 1 pinch saffron threads 1 tablespoon paprika 1 bay leaf 2 teaspoons dried oregano 1 teaspoon crushed red pepper flakes Sea salt and black pepper to taste 1 quart chicken stock 2 pounds boneless, skinless chicken 2 lemons, zested...

  • Page 46: Steamed Mussels In Tomato

    Steamed Mussels in Tomatoes & Wine Serves: 4 Ingredients: 2 pounds mussels 2 cups white wine 1 (14½-ounce) can Italian-style chopped tomatoes ½ stick butter, cut into quarters 4 cloves garlic, roughly chopped ¼ cup fresh basil leaves, loosely packed and roughly chopped 2 shallots, roughly chopped Directions: 1.

  • Page 47: Pastas

    Pastas Tips • Under dry conditions, rice can be stored for up to 1 year at room temperature. • Always rinse rice, beans, and grains to remove dust from shipping. • If you forget to pre-soak beans, place them in 3 cups water for every 1 cup of beans, then bring to a boil on Max/Sear for 2 minutes.

  • Page 48: Risotto With Peas & Parmesan Stocks, Soups & Sauces

    Risotto with Peas and Parmesan Serves: 4 Ingredients: 1 tablespoon olive oil 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 cup uncooked Arborio rice 4 cups chicken broth or stock ½ cup frozen peas, thawed ¼-½...

  • Page 49: Saffron Rice

    Saffron Rice Serves: 4 Ingredients: 1 cup basmati rice 2 cups chicken stock 1 tablespoon butter (optional) 1 tablespoon dried onion flakes ½ teaspoon salt 1 pinch saffron, crumbled Directions: 1. Rinse rice well and drain. 2. Add all ingredients to medium saucepan and bring to boil on Max/Sear. 3.

  • Page 50: Thai Coconut Chicken Soup

    Thai Coconut Chicken Soup Yields: 2 quarts Ingredients: 4 cups chicken stock 3 kaffir lime leaves, fresh or dried, hand-torn 2 small Thai chilies, halved lengthwise 2 cloves garlic, crushed 1 (3-inch) piece fresh ginger, peeled and cut into 4 chunks 1 stalk lemon grass, white part only, cracked open 1½...

  • Page 51: Ratatouille

    Ratatouille Serves: 8-10 Ingredients: ⅛ cup extra-virgin olive oil 1 medium red onion, diced 2 tablespoons minced garlic 2 large red peppers, seeded and diced 2 large green peppers, seeded and diced 3 medium zucchini, diced small 2 medium yellow squash, diced small 2 cups fresh tomatoes, diced small (or 2 cups small whole tomatoes) 2 tablespoons fresh Italian parsley, chopped Salt and pepper to taste...

  • Page 52: Gumbo

    Gumbo Serves: 10 Ingredients: ¾ cup extra-virgin olive oil 1½ cups flour 1 cup chopped onion 1 teaspoon minced garlic 4 cups water 2 cups cut up andouille sausage 1 (2-3-pound) chicken, cut into small parts 2½ tablespoons Worcestershire sauce 1½...

  • Page 53: Bolognese

    Bolognese Serves: 6-8 Ingredients: ⅛ cup extra-virgin olive oil ½ pound ground pork or veal 1 cup of very finely diced white onion 2 cups white wine ½ cup celery, diced small 2 (28-ounce) cans crushed tomatoes 1 cup shredded carrots 2 tablespoons fresh Italian parsley 1 tablespoon fresh garlic, minced salt and pepper...

  • Page 54: Desserts

    Desserts Tips • By setting the cooktop to “Low”, you can keep prepared fondue warm without the risk of scorching or burning. • Prepare all fondue food dippers before melting fondue sauce. • Remove cheese from refrigerator and let it warm to room temperature before melting on the PIC.

  • Page 55: Chocolate Fondue

    Chocolate Fondue Serves: 4 Ingredients: 2 cups heavy cream 1 pound semi-sweet chocolate chips 1 tablespoon vanilla extract 1 tablespoon brandy Directions: 1. Using a medium saucepan, set PIC to 120˚F, add cream and heat for about 2 minutes, or until sauce is hot to the touch. 2.

  • Page 56: Brittle

    1 teaspoon vanilla candy thermometer Directions: 1. Place NuWave Silicone Pizza Liner on baking sheet pan or use buttered 9x13-inch baking dish; set aside. 2. In medium sauté pan, cook nuts, syrup, and sugar on Medium (275˚F) until candy thermometer reaches 296˚F.

  • Page 57: Manual Del Usuario

    NuWave PIC Pro Chef ™ Manual del Usuario...
  • Page 58 Pro Chef regulan en incrementos de 5˚. ¡No tendrá que adivinar! • Ligero y Portátil: Porque pesa sólo 5.4 libras, usted puede llevar el NuWave PIC a donde sea que vaya. Utilícelo en interiores o exteriores- en cualquier Pro Chef lugar donde haya un contacto eléctrico estándar (E.U.A.)
  • Page 59 (BM 31113) Manual de la Plancha de Hierro Fundido (BM 31104) Manual de la Parrilla de Hierro Fundido NuWave Duralon Cerámica Antiadherente ® (BM 32100) Manual para los Utensilios de Cerámica Antiadherente NuWave Cacerolas de Aluminio Anodizado Tapas (Opcional) 9-pulgadas (32109) (32012) 10.5-pulgadas...
  • Page 60 IMPORTANTES MEDIDAS DE SEGURIDAD LEA TODAS LAS INSTRUCCIONES ANTES DE USARSE When using electrical appliances, basic safety precautions should always be followed, including the following: PELIGRO – Para reducir el riesgo de electrocución 1. Lea todas las instrucciones, medidas de seguridad y advertencias antes de utilizar el electrodoméstico.
  • Page 61 IMPORTANTES MEDIDAS DE SEGURIDAD 10. Mantenga el cable lejos de superficies calientes. No deje el cable colgando de las orillas de mesas o barras. Nunca forcé la clavija en un contacto. Siempre desconecte jalando la clavija. Apague el aparato antes de desconectarlo del contacto.
  • Page 62 Inducción pueden calentarse mucho al cocinar. Tenga cuidado al quitarlos de la unidad. Siempre use guantes de horno o utilice sujetadores. El PIC Pro Chef de Inducción puede retener calor residual después de retirarlo. Deje que todo se enfríe completamente antes de limpiarlo.
  • Page 63 Agua no penetre al interior del induction cooktop. • Nunca sumerja el NuWave PIC Pro Chef, sus cables o la clavija en agua u otros líquidos. • No utilice ningún producto limpiador con base de aceite para evitar dañar las partes plásticas, la cubierta/panel de operación.
  • Page 64 NuWave PIC Pro Chef. Superficie: La superficie de vidrio resistente al calor del NuWave PIC Pro Chef se mantiene fría al tacto y se limpia fácilmente con un simple trapo o paño húmedo.
  • Page 65 • No coloque dispositivos u objetos que sean sensibles a campos magnéticos encima o al lado del NuWave PIC Pro Chef (por ejemplo, tarjetas de crédito, teléfonos celulares, radios, televisores, grabadoras de vídeo, etc.).
  • Page 66 Para aquellos que cocinan en la carretera o en aguas abiertas, la operación de NuWave PIC Pro Chef requiere 15 amperios cuando se utiliza en un RV o barco. La estufa utiliza hasta 1800 vatios de energía dependiendo del ajuste de la temperatura.
  • Page 67 “Watts” una vez más y la luz roja se iluminará sobre el “900”, indicando que el PIC Pro Chef está ahora programado a 900 vatios. Presione “Watts” otra vez y la luz roja se iluminará sobre el “1800”, indicando que el PIC Pro Chef está ahora programado a 1800 vatios.
  • Page 68 3. Si no desbloqueas el PIC durante el tiempo de cocción, una vez que se acabe el tiempo, el PIC Pro Chef se desbloqueará automáticamente y la luz se centrará a la derecha del “Prog” y el botón “Bajo” se apagará.
  • Page 69 Función de Pausa/Borrar 1. Para interrumpir el tiempo de cocinado, presione el botón “Pause/Clear” una vez. Esto pospondrá el NuWave PIC Pro Chef en el punto donde se encuentre. La temperatura permanecerá mostrándose en el panel de display, pero una “F” parpadeará. Para reanudar presione “Start”.
  • Page 70 Puede usar recipientes que midan hasta el ancho total del NuWave PIC Pro Chef, el cual es de 11.4 pulgadas; sin embargo, en estos casos el calor traspasará más lentamente a las orillas.
  • Page 71 NuWave PIC Pro Chef. Coloque una pequeña cantidad de agua en una cacerola o un sartén. Si son compatibles con la inducción el agua comenzará a hervir.
  • Page 72 Mensaje Solución de Error Un E1 por lo regular significa que el NuWave PIC Pro Chef 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 Pro Chef trabajarán sólo cuando estén en contacto...
  • Page 73 Dispues de 90 Ningún Coccion Para. segundos Si el PIC Pro Chef está bloqueado y aparece E1: • Simplemente desbloquee presionando “Prog” y “Low” y luego presione “Start” nuevamente. • Si presiona “Pause/Clear” dos veces, deberá reiniciar el programa anterior ADVERTENCIA Desenchufe inmediatamente y comuníquese con el...
  • Page 74 El NuWave PIC Pro Chef EL FABRICANTE GARANTIZA El NuWave PIC Pro Chef, incluyendo la base, y 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 75 O GARANTÍA DEL PRODUCTO, POR FAVOR PÓNGASE EN CONTACTO CON NUWAVE, LLC. LEA EL MANUAL DEL PROPIETARIO: Si aún tiene alguna pregunta sobre la operación o garantía del producto, comuníquese con NuWave, LLC al: 1-877-689-2838 o por correo electrónico Help@nuwavenow.com. Manual e Instrucciones...
  • Page 76 For patent information please go to: www.nuwavenow.com/legal/patent Designed & Developed in USA by: NuWave, LLC 1795 N. Butterfield Rd. Libertyville, IL 60048, U.S.A. Customer Service: 1-877-689-2838 • help@nuwavenow.com Item No. BM 30700 Rev. 08 TH Made in China 02-01-18 ©2018 NuWave LLC • All Rights Reserved.

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