In 1997, Hearthware developed the first countertop infrared oven, and that system eventually was improved to become the NuWave Oven, which is sold through infomercials. It works by using a 1,500-watt “sheath heater” which cooks food quickly. Whether you are cooking meats and vegetables or making desserts, it's possible you can do it faster in a NuWave.
Cooking Beef
Keep in mind that cooking methods for beef in a NuWave are based on thickness and not weight, and remember to turn the meat halfway through the recommended time for even browning. For a fresh hamburger patty, cook a 1/2-inch patty for eight minutes on the high setting (four minutes on each side) and for a 1-inch patty cook it for 12 minutes.
Fresh steaks that are cut 1 inch thick are simple to cook to the perfect temperature. Set the NuWave to high and use the 4-inch rack. For well-done, cook the steak for 18 minutes (nine on each side). For medium, reduce the time to 15 minutes. Medium-rare steak only takes 12 minutes, and a rare steak can be done in 10.
Cooking Chicken
A 1-inch-thick fresh chicken breast takes just six minutes on high setting to cook, and you only need eight minutes to cook one from frozen. When using frozen chicken, you can season them by brushing them with a small amount of oil to make the spices stick.
Related LeafTv Articles
Whole chickens can be cooked in the NuWave Oven, too, using the 1-inch rack. Place the chicken breast down and set the timer for 15 minutes for each pound on the high setting. Always check that chicken is thoroughly cooked to 165 degrees Fahrenheit with an instant-read thermometer.
Cooking Vegetables
The NuWave also cooks vegetables. For corn on the cob, apply butter to the corn, lay it on the 4-inch rack and cook on high for 10 minutes. Corn also can be seasoned and buttered inside foil.
To make fries in the NuWave, peel and cut a potato, toss the fried in vegetable oil, salt and pepper. Place the fries on the 4-inch rack and cook for 20 minutes on high. To make a baked potato, place a washed, whole potato on the 4-inch rack for 45 to 60 minutes until it is fork tender.
References
Writer Bio
Lee Morgan is a fiction writer and journalist. His writing has appeared for more than 15 years in many news publications including the "Tennesseean," the "Tampa Tribune," "West Hawaii Today," the "Honolulu Star Bulletin" and the "Dickson Herald," where he was sports editor. He holds a Bachelor of Science in mass communications from Middle Tennessee State University.