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Customer Reviews: Average Rating:  Rating :  - Nuwave is TrueWave oven....
I prefer to experiment with a new appliance or gadgets before reviewing. First, I tested the internal temperature on Hi by setting a cup of water on the 2" rack. The highest temp it reached after 10 minutes was 325 degrees. Users should be aware that the food and utensils themselves will increase the temperature. Professional cooks test for doneness with a food thermometer which is the most accurate and safest way to ensure the food is cooked to the degree desired.
1. Large cuts of meat and fowl will retain moisture if cooked fully or partially frozen, or loosely wrapped in aluminum foil. Remove foil during the last 15-30 minutes to brown, if desired.
2. To increase moisture in the oven; eg., for Asian-style barbecued spareribs, add about an inch of water to the liner pan. The grease and drippings will fall into the hot water, making cleanup easier and faster. The extra moisture will prevent burning and dehydration of the food.
3. For faster cooking, use thin disposable aluminum pans. They can be washed and reused. Large cuts of meat and fowl can be partly defrosted in microwave oven; or divide cooking between microwave oven (internal) and Nuwave oven (external).
4. To prevent overbrowning and burning of fowl cooked on 1" rack, cover with a piece of aluminum foil; remove for last 15-30 mins. of cook time. Or, cook at reduced power; eg., 70%, for 75% of the cook time, then switch to HI for the last 25% for browning. Take temperature to test for doneness. A whole bird, for example, should test at 165 degrees in the thickest part of the thigh.
4. Spray or grease racks to prevent sticking.
5. Enjoy baked russet potatoes? Save time; you can bake almost 5 lbs. of small russet potatoes in the Nuwave at once. Use 1" or 2" rack, largest potatoes in center. Bake on Hi. No need to turn, test for doneness. Allow potatoes to cool, wrap well and freeze. To reheat in microwave: wrap potato in paper towel, heat until very hot.
6. To prevent sogginess of crisped foods, remove from oven as soon as desired doneness is reached. Place a piece of aluminum foil in liner pan to catch grease and drippings.
7. Like any other appliance or gadget that cooks with heat, extreme caution should be exercised to prevent burns. Like a microwave oven, the Nuwave oven cooks and bakes with concentrated heat in a small, confined environment. Always lift the dome cover carefully with the open end AWAY from your face and hands. A set of long and short-handled tongs are a must in the kitchen for turning food, pans, and racks.
8. Remember, "suggested cooking times" are just that, "suggested." Many factors affect cooking time: temperature of food, room, size and kind of cooking utensils used (metal, glass, poly, etc.); oven temperature setting, and size and type of food.
Last but not least: What if the center of your food turns out a bit underdone and you don't want to put it back in the Nuwave? Stick it in the microwave oven for a few minutes and test again (but NOT in a metal utensil).
Except for baked potatoes, squash, and casseroles, I do not Nuwave veggies because the microwave oven is faster and less expensive to operate. The beauty of the Nuwave is the convection feature and concentrated heat which retains the natural juices and moisture in the food, similar to commercial restaurant equipment. No more dried out, stringy fowl and roasts. With a little practice and patience, you'll be an expert Nuwaver in no time. + See Full Customer Review |  |
