infrared oven with food image by Shirley Hirst from

The Nuwave Pro Infrared Oven uses three heat transfer methods to cook food – conductive, infrared and convective. Conductive transfer applies heat through the air to the food. Infrared transfer applies heat using infrared rays which heat the water molecules in the food, similar to a microwave. Convective transfer employs a fan to circulate heat inside the oven and around the food, which results in uniform cooking and heat distribution.

Wash the Nuwave oven’s cooking rack, base, dome and liner pan in warm water and dish liquid. Do not submerge or allow water to enter the power head that houses the oven’s electronics and heating element.

Assemble the Nuwave Oven Pro. Place the base on a stable surface. Fit the liner inside the base with the handles in a dropped-down position. Place the cooking rack on the liner pan. When cooking large items, use the 1-inch rack, and when cooking smaller items use the 4-inch rack. If cooking food in a baking dish, make sure it is oven safe and fits within the oven’s 12-inch diameter interior.

Place the dome over the food and attach it to the base. Place the power head and control panel into the dome lid, and rotate it clockwise to secure it in place.

Lift the dome lid by the handles of the power head and place food inside. For items in excess of 10 pounds, such as roasts or whole hams, or when cooking on more than one tier of the cooking rack, use the 3-inch extender ring. This adds 440 cubic inches of space to the oven’s cooking area. Position the extender ring between the dome lid and the base.

Adjust the power level according to the food type. The power settings range from one to 10, and represent cooking temperatures from 106 degrees F to 345 degrees F. When cooking root vegetables, such as carrots or parsnips, allow approximately 20 to 30 minutes of cooking time at the high temperature setting. Tubers, such as potatoes, need approximately 45 minutes of cooking time on high. When cooking protein, use a probe thermometer to determine an item’s doneness. Cook poultry to a minimum internal temperature of 165 degrees F, cook pork to an internal temperature of 160 degrees F and whole beef, such as roasts, to a minimum temperature of 145 degrees F.

Reheat single-portion foods in the Nuwave Pro Infrared Oven. Press the clear button on the control panel and press the reheat button. This will cook the item at high for four minutes. Add approximately a teaspoon of water to smaller items, such as a dish of pasta, to create a moist-heat environment and prevent food from drying. Add more water as needed for larger items.

About the Author

A.J. Andrews

A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.