Rapid cooking systems, such as Nu Wave or Turbo Chef, using infrared technology cook differently then your standard oven. This is a guide containing infrared oven tips.
Product: NuWave Infrared Cooker
It seems pricey on the surface, but has saved us time and electricity. it cooks quickly and well. much, much more quickly than a standard stove, and the cooked meat is moist, tender, juicy and is cooked right.
I did find the instructions basically useless-not that there aren't plenty of them, but that the estimated time/heat for cooking didn't work for where I live (1475 feet above sea level) and may not work for where you live. I suggest just trial and error. a knob with numbers 1-10 lets you set the heat level, I find 1-4 is best for defrost, 8-10 for final cooking. another knob lets you set the cooking time. it's that simple.
with a clear cover, it's easy to see how the meal is coming along. The wire grill is as difficult to clean as a barbecue grill, but a minor hassle if you turn it high side down in it's tray and let the tray and grill soak in soapy water.
I really can't complain about anything to do with the NuWave, the few issues I have with it can be circumvented. I did try both models, the manual and the digital. the digital died on us almost immediately. the manual is much sturdier.
I swear by my NuWave. I've successfully cooked steak, roast, chicken and fish, as well as potatoes in it, and they are delicious. I'm a really poor cook, but we eat nice, flavorful meals thanks to the NuWave. because it is infrared, it is much cooler than a stove so summer cooking is lots cooler. it cooks very hot, but doesn't leak heat.
it is simple and easy to use, relatively easy to clean, and rather conservative in power use and heat expenditure.
By nekocat from Oregon
I've had my nuwave since April I agree about the instructions and I have found there is a few things that cannot be cook in it successfully.
I have had problems with pie crust, I tried making little meat pies and the bottom does not cook my remedy is great raw pie crust dough over the filling fruit or meat, cookies are quite difficult the top it's nice and brown in the bottom still raw so they need to be turned over, I have conquered Homemade pizza by cooking Just the dough on 1 side for 10 minutes on parchment paper then turning it over and putting on all the toppings and cooking for another 10 to 15 minutes and it turns out perfect it even Has a fluffier Crust.
Does and excellent job on beef and chicken and you can even slow cook short ribs in it..
It hadn't occurred to me to try breads in the NuWave, I can see the problem. I forgot to mention that things needs to be cooked for half the time and then flipped over and cooked for the other half. Sometimes flipping is a bit of a struggle, but when is it not? some roasts and birds need flipped over in the oven and it's a struggle then, too.
Anyway, those are great tips for cooking breads in the NuWave. I would think a meat pie would be best done on parchment paper as a Shepperd's pie (round piece of raw dough, half filled with meat and veggies, spices, etc., and folded in half with the edges pinched) and when half done, pick the parchment up (carefully, the grill does get quite hot) and roll or flip it over so the other side cooks. That means you can't cook more than one or at most two at a time.
one more minor complaint. I forgot that it's fairly small. about 16 inches across, maybe 18, I don't think any larger (without going and measuring it).
You can buy an expander for it, but it only goes up, not outwards. so a large turkey just won't fit in it for cooking. nor will a large leg of lamb, or a huge ham. otherwise, most things fit. Even so, I love it. I have never cooked such lovely steaks and roasts as I do with it, and the meat is as moist and juicy as the TV ads show it to be.
I had not heard of the NuWave Infrared Cooker before but it sounds like my type of product. It has similar advantages to my favorite appliance that is my Crockpot.
You can cook everything from main dishes like Beef Stroganoff, Barbecue Ribs or Chicken to desserts and home made breads. I will be looking around for a NuWave Infrawave Cooker because I love the idea of not having to turn my oven on any more then I have to.
If a recipe says to cook in a regular oven at 350 F for 45 minutes, how long should it be cooked in the NuWave? Is there a calculation or formula?
By Elaine B
I had a NuWave oven from several years ago and it blew air so forcefully, that the food would be scattered all over the container while cooking. Does this still happen?
I have not had that problem at all. I am assuming it has been resolved.
Does anyone have a FlavorWave roaster? How do you like it? I want to know if it's worth buying and using my little counter space. Thank you for this info.
bdon1 from Praireville, LA
You should join the group:
They can give you information on this or any Kitchen Appliance.
I have had mine for over a year now, and I love it! We do alot of pork and some times I just put it in frozen and it gets done just fine, and is moist and very tender. I have baked in it and done bacon. How nice to have all that splatter confined for easy clean up. Just experiment with it. I wouldn't trade mine for anything. I think it is worth it. I looked at the video on the Thane site for a month or more before I decided to take a chance on it, and I am perfectly happy with it. Hope this helps.
I bought one this past October and I wouldn't be able to survive without it. My favorite thing is roasting veggies. I just toss them in the bottom of the glass bowl (no rack) with a little olive oil, S&P and let it do it's thing. It cooks meat tender and juicy, and I have even dehydrated a few herbs which came out great.
I did have a Nuwave oven but the dome cracked and I didn't want to pay almost 50 bucks in shipping to get a new one. Love the glass bowl on the Flavorwave!