Nuwave Oven
RE: Nuwave Oven , 06-21-2008 03:08 PM


Expert Low-Carber


Hi,

Do you get the laminated chart that comes with the oven? If you don't then go to this site Cooking chart and click on the pictures of the cooking chart (third item from the bottom). It will open up and you can print it.

I start with those times and also look in the recipe books to find similar recipes to the one I am making and go from there. I find the times vary with the product used. Some bacon is thinner and 8 minutes is enough, other brands are thicker and take 10 minutes. It also depends on how crispy you like your bacon. I found that experimenting and writing down the times in the back of the recipe book works the best for me. Here is a conversion chart:

Oven Comparison Chart
* For reference only: Remember that because of the triple cooking power, the food will still cook and brown faster than these temperatures indicate.

Power Level/Oven Temperature
10 (HI) 350

 RE: Nuwave Oven , 06-21-2008 04:00 PM


Advanced Low-Carber


wooow--I can't wait to buy this and try it myself. This is the perfect thing to use to continue cooking in the summer... my kitchen get so very hot when I turn on the stove to boil water. Turning on the oven, I'm sitting in front of a fan praying the food would cook quickly. lol

Great find! I'm still catching up with this forum. So much information, so many treasures on here. I'm excited!

penny

Valcan Wrote:Hi,



I just purchased a Nuwave Oven and it arrived yesterday. I read awesome reviews of this oven online and so far it has lived up to all the hype. It is a counter top unit that uses convection, infrared and conduction to cook food. I have already made the following:

Pork chops - really juicy and tender
Salmon burger - Crispy on the outside and moist on the inside
Creamy Eggs - (I broke two eggs into a ramekin then sprinkled old cheddar cheese on top then 2 tbsp of cream, salt and pepper - cook for 10 minutes) - Yummy! Creamy with a crust of crunchy brown on top.
Pork Belly - Crisp and brown

I got my oven from:

Nuwave Oven


penny
"... a work in progress ..."
back to low carbing since June 2008



RE: Nuwave Oven , 06-22-2008 12:05 AM


Advanced Low-Carber


Wow...thanks for the great infomation. I am really excited to get to try more things...

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RE: Nuwave Oven , 07-03-2008 01:30 PM


Junior Low-Carber


Okay, I just received my Nuwave and got to cookin'!

(You'll have to double click on my pics to see them full size.)

My oven came with two books. The one marked "healthy gourmet" is completely geared towards low carbers and ONLY lists carb counts. Here's a picture:

Now, keep in mind that I am the take-out queen. I hate to cook. Here was my first experiment:


These are Dana Carpender's "Herion Wings". 5 minutes prep, about 30 minutes to cook. 2.5 minutes to gobble down. LOL!

This was so easy that I threw a whole chicken in right after this and it cooked in about 45 minutes. Delicious.

B.
RE: Nuwave Oven , 07-03-2008 05:24 PM


Advanced Low-Carber


Oh wow those look good. Now tell me about the whole chicken..what did you do , just sit in in there..what spices .what settings and how long. Everything but you cooking it for me. lol

[img][/img]
RE: Nuwave Oven , 07-03-2008 07:59 PM


Expert Low-Carber


Hi,

Breeze, the chicken wings look fantastic! Thanks for sharing the photo! I made a blade roast yesterday. It was 3.5 lbs and I cooked it on the 1 inch rack for 60 minutes. It was so good! Pink, juicy and delicious. I also threw some whole heads of garlic in the oven for the last 30 minutes. My hubby and daughter had the garlic on their roast. I am very low-carbing so I just took one clove and mashed it with some butter and used it to dip by beef in. Yummy!

If you can get your hands on some chicken skins (I get mine free from my butcher), try cooking them until they are crispy. I strain the fat that gathers in the bottom pan through a cheesecloth and then pour the fat into an ice cube tray, freeze, then pop out and store in a ziplock in the freezer. Today I used chicken fat to cook raw shrimp. It was so good.

Val

RE: Nuwave Oven , 07-05-2008 05:28 PM


Junior Low-Carber


OMG, you guys! I can't stand it. I HAD to order one because you all make it sound so wonderful. I can't wait to try it.

I've been lurking around for some time since the forums got back up and running again. It's good to be back.

Linda
RE: Nuwave Oven , 07-05-2008 09:35 PM


Expert Low-Carber


Okay....another idea for your nuwave. I love salads that have "craisins" or dried fruit in them. But...craisins are chocked full of sugar. I decided I'd try to dehydrate my own.

I poured a shot glass 1/2 full of SF vanilla syrup over a pint of blueberries. Tossed them around, then poured them onto the rack lined with foil.

The cooking time is a little harder to figure out and I think it's because of the foil. (When I make jerky, I cook on 20$ for 1 hour and 10 minutes). But after one hour 10 minutes on 20%, the blueberries still weren't done. So I up'd it to 30% for another 30 minutes. That was close. They were great.

Gonna try it with cranberries too (since that's really my choice on salads, but couldn't find cranberries at the store).

I'll let you know when I perfect it...but no added sugar...just the natural sugar from the berries. YIPPEEEEEEEEEEEEEEE

6 days CHEAT FREE!!!!!
6 Days out of the handcuffs that bound me to the vending machine at work

The big secret in life is that there is no big secret. Whatever your goal, you can get there if you're willing to work.

WORKING TO SET MY AUTO-PILOT, Rebooting my unhealthy conditioned thoughts to a healthy natural state.



RE: Nuwave Oven , 07-05-2008 10:22 PM


Moderator


You guys are having way too much fun with your Nuwave ovens. If my husband wins the lottery I'll get myself one.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Nuwave Oven , 07-06-2008 11:49 AM


Junior Low-Carber


I made another batch of Herion Wings and changed my cook time above. They only took 15 minutes each side. Less if you don't like them very crispy.

Cooked some hot dogs which turned out GREAT in 5 minutes. So much better than the microwave or boiling them (ick).

I heated up an Oopsie Roll and it was perfect - fluffed it right up and it got slightly crispy. I have the worst time storing these in my humid climate. They're always mushy. I have been popping them in the toaster, but this was better.

Amyb - When I cooked the whole chicken, I just seasoned with salt pepper and put some butter under the skin. 25 minutes on one side, flipped and 20 on the other (on high). The next time, I'll probably look for some more interesting ideas.

Linda - you're going to have a hard time justifying this purchase since you cook so often. Mine will pay for itself in no time if I continue to use it and not eat out at restaurants.

B.
RE: Nuwave Oven , 07-08-2008 02:55 AM


Junior Low-Carber


I just received my Nuwave tonight! I read everything and tomorrow I'm going to clean it and use it. Since I'm doing very low carb right now I'm going to cook ground beef first. I thought I would spread it out in the shallow pan like a great big cookie. What do you think will happen to all the fat drippings if I do that? Will it overflow? I want to eat the fat drippings with the meat. Or, I could form a loaf, like meatloaf but without all the other meatloaf ingredients, and put it on the rack or in the pan. What do you guys think?

Deanna
RE: Nuwave Oven , 07-08-2008 10:13 AM


Expert Low-Carber


Deanna.....
I think I'd form it like a meatloaf or maybe meatballs.
BTW....love the name.....I'm DeAnna.....DeAnna Lynn....LOL.

6 days CHEAT FREE!!!!!
6 Days out of the handcuffs that bound me to the vending machine at work

The big secret in life is that there is no big secret. Whatever your goal, you can get there if you're willing to work.

WORKING TO SET MY AUTO-PILOT, Rebooting my unhealthy conditioned thoughts to a healthy natural state.



RE: Nuwave Oven , 07-08-2008 10:28 AM


Moderator


Can the drippings that fall to the bottom of the oven be used to pour back over the meat?

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Nuwave Oven , 07-08-2008 11:33 AM


Expert Low-Carber


Hi,

I am very low-carbing too and I tend to use the shallow pan more and more so that the drippings stay with the meat. If you do use the rack, you can always still use the drippings from the bottom tray to pour over your meat. I would try the shallow pan and if the drippings do spill over, the bottom tray collects those and you can still use them to pour over your meat. I have pork belly chunks cooking in my right now. I am using the shallow pan instead of the rack this time.

Val

RE: Nuwave Oven , 07-08-2008 12:28 PM


Junior Low-Carber


Thanks everyone, I'll let you know how it goes.

For dinner, I'm going to cook a blade chuck steak in it. I've never had one of those before!

Deanna
RE: Nuwave Oven , 07-08-2008 03:13 PM


Advanced Low-Carber


I totally have to get one of these... thanks for sharing.



RE: Nuwave Oven , 07-08-2008 07:29 PM


Senior Low-Carber


Woooo hooooo! I ordered a NuWave last Thursday and it should be here soon.

I always seem to have leftover fat no matter what I cook, or how I cook it. But....

The cats love it! and I must say their coats are soooooo shiny since they've been getting beef fat. (Their dispositions are better too. Out of five, I've got three that are BratCats!)

=^..^=

[url=http://www.TickerFactory.com/weight-loss/w9qwWxo/]
RE: Nuwave Oven , 07-09-2008 01:34 PM


Newbie Low-Carber


I ordered my Nuwave this morning from Amazon. It should be here tomorrow. Can't wait. How do fatty burgers do in it??
RE: Nuwave Oven , 07-09-2008 01:56 PM


Junior Low-Carber


I ordered mine from MySecretPantry.com and it should be here on Friday. I can't wait to try it. I'm looking forward to making some of those yummy looking chicken wings.

BTW, for those of you who are saving the fat drippings from chicken, beef, and bacon...once you've strained them through cheesecloth do you need to refrigerate them? I'm sorry to be so clueless about it, but I really don't know.

Thanks,
Linda
RE: Nuwave Oven , 07-09-2008 05:34 PM


Senior Low-Carber


My biggest conern apart from how well it cooks food is how easy it is to clean. Is it configured in such a way that you can remove the food and drippings without it dripping where it doesn't belong? Also, I'm assuming there is no spattering while cooking. I'm so tired of frying meat and cleaning up the counter and stove, I am on board for this if the cleanup is easier.