NuWave Oven Facts

Heat Type

• The NuWave oven uses what Hearthware calls "Triple Combo Cooking Power"; this is a mix of conduction, convection and infrared heat. The conduction heat is what is applied directly to your food items, while convection circulates the hot air around your food for even cooking and the infrared is invisible radiant heat.

Cooking Methods

• The NuWave oven has the capability to bake, broil, air-fry, roast, dehydrate and steam your food. How your NuWave cooks depends on where food is placed in the oven and the preparation of the food prior to being placed in the oven. Steaming food requires you to cover the food and add moisture to the covered pan. Roasting is done by placing the food as far as possible from the heating element. To broil, place the food close to the heating element. To air-fry, cover the food in a wet batter and roll it in breadcrumbs or corn flakes. Setting the NuWave on low and cooking the items for long periods will dehydrate your food.

Pans

• You can use any pan or cooking utensil in the NuWave Oven that you would use in a conventional oven. This includes glass, metal, earthenware or silicone.

Size

• The NuWave Oven weighs 9 lbs. and has a footprint on your counter of 15 inches wide and 13.5 inches tall.