NuWave PIC2 User manual

• 1
NuWave PIC2™ Manual & Complete Cookbook
Owner’s Manual, Recipes & Tips

2 • NuWave PIC2 Complete Cookbook • 3
Table of Contents
Introduction, Parts & Accessories 4-5
Important Safeguards 6-8
Owner’s Manual 9-13
Troubleshooting 14-15
Cooking Tips 16
Breakfast 17
Scrambled Eggs 18
Omelette 18
Homemade Yogurt 19
Breakfast Potatoes 19
Fried Eggs 20
Homemade Pancakes 20
Vegetables 21
Green Beans Almondine 22
Grilled Japanese Eggplant with
Feta & Sun-dried Tomatoes
23
Stir-Fried Tofu & Vegetables 23
Broccoli & Carrot Stir-Fry 24
Artichokes with Butter Sauce 24
Beef 25
Grilled Sirloin with Mushrooms
& Red Peppers
26
Bistro Beef & Mushrooms 26
Hometown Chili 27
Spiced Beef with Dumplings 27
Pork & Chicken 28
Pan-fried Pork Chops 29
Pork Marsala 29
Sweet & Sour Pork with
Pineapple
30
Black-Eyed Peas with Andouille 30
Chicken & Mushrooms 31
Herb Chicken 31
Fried Chicken PIC Style 32
Seafood 33
Seafood Paella 34
Ginger Shrimp 34
Steamed Mussels in Tomato &
Wine
35
Jumbo Louisiana Shrimp with
Andouille & Grits
35
Battered Fried Shrimp 36
Fried Catsh 36
Pasta, Grains & Rice 37
How to Cook Pasta 38
Basic Pasta Dough 38
Roasted Red Pepper Sauce
over Torellini
39
Mushroom Stroganoff 39
Fettuccine Alfredo 40
Beans with Pesto Bulgur 40
Vegetables Fried Rice 41
Rice Pilaf 41
Spanish Rice 42
Popcorn Rice with Pecans 42
Stocks, Soups & Sauces 43
Vegetable Stock 44
Chicken Stock 44
Beef Stock 45
Vegetable Beef Soup 45
Creamy Cheddar Soup 46
French Onion Soup 46
Shrimp & Tofu Soup 47
Chunky White Bean
Tomato Soup
47
Hollandaise Sauce 48
Roux 48
Marinara Sauce 49
Cheese Sauce 49
Quick Brown Sauce 50
Basic White Sauce 50
Mushroom Duxelle 51
Mustard Marinade 51
Fondues 54
Chocolate Fondue 53
Cheddar Cheese Fondue 53
S’Mores Fondue 53
Cheddar Chipotle Fondue 53
Brie & Sun-dried Tomato
Fondue
54
Shabu-Shabu 54
Chicken Fondue 55
Beef Fondue 55
Desserts 56
Simple Fudge 57
Classic Cherries Jubilee 57
Peanut Brittle 58
Chocolate Caramel Turtles 58
Bananas Foster 58
Beef 25
Pears in White Wine
Caramel Sauce
59
Candy Suckers 59
Panna Cotta with Amber
Crystals
60
Old Fashioned Hard Candy 60
Contenido 61
Introducción 62
Partes & Accessorios 63
Manual Del Usario 64-73
Recetas 74
Caldo de Pollo 75
Huevos Revueltos 75
Caldo de Res 76
Papas Para el Desayuno 76
Cerda Agridulce con Piña 77
Camarones Capeados 77
Chili Tradicional 78
Paella de Mariscos 78
Masa Básica para Pasta 79
Arroz Español 79
Arroz Frito con Verduras 80
Fetuchini Alfredo 80
Table des Matières 81
Manual D’Utilisation 81-93

4 • NuWave PIC2 Complete Cookbook • 5
What is Induction Cooking?
Welcome to NuWave Precision Induction Cooking
Congratulations on purchasing your NuWave PIC2. This book contains detailed
instructions and images to help you get started using your Cooktop. It is also
lled with great recipes and time-saving tips to help you prepare delicious
gourmet meals in a fraction of the time it would take when using a regular
stovetop. Cooking is fast and easy with the NuWave Precision Induction Cooktop
2 from Hearthware, Inc. This versatile countertop appliance uses induction
technology to save time, energy and money. The NuWave Precision Induction
Cooktop is efcient, safe, fast and easy to clean. And because you can program
times and temperatures from warm to sear, you can make almost any kind of
food without the risk of under or overcooking.
The NuWave PIC2 is comprised of a series of induction coils (based on magnetic
principles). These coils generate magnetic elds that produce a warming reaction
in steel and iron-based pots and pans. In this way, heat is generated in the
cookware and not on the cooktop surface, which is much more energy-efcient
than traditional gas or electric ranges. Induction cooking is the most eco-
friendly way to prepare meals because the method releases no toxins into the
environment. Induction cooking emits no ame, so less residual heat is produced
in your kitchen. The NuWave Precision Induction Cooktop 2 remains cool to the
touch where the magnetic surface is not activated.
Additional Benets:
• Energy Conservation: By using only 1300 watts, the NuWave PIC2
conserves up to 90% of the energy wasted by traditional gas or electric
stovetops. The monthly savings on utility bills alone will pay for the appliance.
• Safety: The NuWave PIC2’s design requires no coils or open ame,
eliminating the risk of re. Automatic shut-off features enhance the cooktop’s
safety. Simply set it and forget it! Users can also take the ice cube challenge!
Induction technology warms the pan, but the PIC2 surface remains cool to
the touch.
• Fast Cooking: Heating is immediate and temperature is precise with the
NuWave PIC2. Features 6 different temperature settings that are adjustable
in 10 degree increments. There’s no guessing!
• Lightweight & Portable: Because it weighs only 5.4 pounds, you can take
the NuWave PIC2 anywhere you go! Use it indoors or out - anywhere with a
standard U.S. electrical outlet.
• Easy to Clean: Spills won’t burn and stick to the cooktop surface. Just wipe
and go!
NuWave Precision Induction Cooktop 2
Products and Accessories:
NuWave Precision Induction Cooktop:
(30141) (30151) NuWave PIC2
(32068) NuWave PIC2 Quick Start Guide
(32067) NuWave PIC2 Complete Cookbook / Manual
(32069) NuWave PIC2 Registration Card
(32071) NuWave PIC2 Instructional DVD
(31112) NuWave PIC2 Custom-Made Carrying Case
NuWave Precision Cookware - Ultimate Cookware Set:
(32003) 3.5 Qt Stainless Steel Pot
(32004) 3.5 Qt. Pot Lid
(32005) Stainless Steel Steamer
(32007) Fondue Insert
(32008) Set of 8 Fondue Forks
(32055) Ultimate Cookware Set Manual
NuWave Cast Iron:
(32021) 14” Cast Iron Grill
(32022) Oil Drip Tray
(32056) Cast Iron Grill Manual
(31113) Cast Iron Griddle
(32060) Cast Iron Griddle Manual
NuWave PerfectGreen Frying Pan Set:
(32009) 9-inch NuWave PerfectGreen Fry Pan
(32012) 9-inch Frying Pan Glass Lid
(32010) 10.5-inch NuWave PerfectGreen Frying Pan
(32004) 10.5-inch Fry Pan Glass Lid
(32013) 11.5-inch NuWave PerfectGreen Frying Pan
(32004) 11.5-inch Frying Pan Glass Lid
(32057) NuWave PerfectGreen Frying Pan Manual
NuWave PerfectGreen 10pc Cookware Set
(31141) 1.5qt Sauce Pan
(31142) 2.0qt Sauce Pan
(31143) 3.0qt Sauce Pan
(31146) 5.5qt Stock Pot
(31145) 7.5qt Stock Pot
(32050) 10pc Cookware Manual
(31201) NuWave PIC Pressure Cooker
(32060) Nuwave PIC Pressure Cooker Manual
To order parts and accessories, call customer service at:
1-855-742-2665, Monday-Friday, 7:00 AM – 10:00 PM CST.
You may also order online at: www.NuWaveNow.com.
Please provide the correct item name and number to ensure
that your order is processed accurately.

6 • NuWave PIC2 Complete Cookbook • 7
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be observed
including, but not limited to, the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To guard against electrical shock, do not immerse cord, plug or any electrical
parts of the appliance in water or other liquids.
4. Close supervision is necessary when an appliance is used by or near children.
5. Unplug appliance from outlet when not in use and before cleaning. Allow to cool
before handling parts.
6. Do not operate any appliance with a damaged cord or plug, or attempt use
after the appliance malfunctions or has been damaged in any manner. Return
appliance to the nearest authorized service facility for examination, repair or
adjustment.
7. The use of accessories or attachments not recommended by the appliance
manufacturer may result in injury.
8. In general, electrical appliances are not recommended for outdoor use.
9. Do not let cord hang over the edges of tables or counters, or come into contact
with hot surfaces.
10. Do not place on or near a hot gas or electrical burner, or inside a heated oven.
11. Extreme caution must be exercised when moving an appliance containing hot
oil or other liquids.
12. To disconnect, turn controls to “off,” then remove plug from wall outlet.
13. Do not use appliance for other than intended applications.
14. Do not cook on broken cooktop. In the event of breakage, cleaning solutions
and spillovers may penetrate the appliance, creating the risk of electrical shock.
15. Clean cooktop with caution – When using a wet sponge or cloth to wipe spills
from heated cooking area, be careful to avoid steam burns. Some cleaners can
produce noxious fumes when applied to hot surfaces.
16. Do not place empty cookware on the induction cooktop while it is functioning.
An empty piece of cookware will heat up very rapidly and can cause material damage
or personal injury.
17. Scientic tests have proven that induction cooktops do not pose a risk to health.
However, persons with a pacemaker should keep a minimum distance of two feet from
the NuWave PIC2 while it is operating. Those who use oxygen should also remain a
safe distance from induction cooktops. And as an added safety precaution, aerosol
(spray) products should not be used in proximity to the PIC2.
18. Do not place magnetized objects like credit cards, cell phones etc. on the glass
surface while the induction cooktop is in operation. The magnetic properties of the unit
can damage these items.
19. In order to avoid overheating, do not place aluminum foil, unopened cans or metal
plates on the cooking surface. Foil may bond to the induction cooktop exterior.
Attention: The following may cause electric shock.
• Never use the PIC2 when it is not functioning properly, shows signs of damage or
after it has been dropped.
• Do not leave the induction cooktop unattended while in operation, especially in
the vicinity of children.
• Do not submerge the induction cooktop in water or other liquids and do not
attempt to cycle through a dishwasher.
• Do not operate the induction cooktop on metallic tables or other metal surfaces.
• Only qualied experts may perform repair and maintenance work on the
induction cooktop, using authentic Hearthware replacement and accessory
parts. Never attempt to disassemble or repair the PIC2 without professional assistance.
• This product is not intended for commercial use. For household use only.
• Be sure to exercise proper judgment and caution while using the cooktop in
outdoor environments and public areas. The unit should never be set up around
unattended children or those unaware of its presence. The PIC2 should be
situated on at, stable surfaces away from water sources that could present
imminent danger such as pools, spas, sprinklers, hoses, etc.
WARNING
IMPORTANT – FCC Information:
Warning: Changes or modications to this unit not expressly approved by the party
responsible for compliance could void the user’s authority to operate the equipment.
Note: This equipment has been tested and found to comply with the limits for a consumer
ISM equipment, pursuant to Part 18 of the FCC Rules. These limits are designed to
provide reasonable protection against harmful interference in a residential installation.
This equipment generates, uses, and can radiate radio frequency energy and, if not
installed and used in accordance with the instructions, may cause harmful interference
to radio communications. However, there is no guarantee that the interference will not
occur in a particular installation. If this equipment does cause harmful interference to radio
or television reception, which can be determined by turning the equipment off and on,
the user is encouraged to try to correct the interference by one or more of the following
measures:
• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to which the receiver
is connected.
• Consult the dealer or an experienced radio TV technician for help.
The device complies with part 18 of the FCC rules. Operation is subject to the following
two conditions: (1) This device may not cause harmful interference, and
(2) This device must accept any interference received, including interference that may
cause undesired operation.
WARNING: All items on the cooktop can get very hot during
cooking. Please be careful when removing these items from the
unit. Always wear oven mitts or use pot holders. Cooktop may retain
residual heat after cookware has been removed. Allow everything to
cool completely before cleaning.
Electric shock hazard. Use with adequate electrical system. Do not
use if cord or plug is damaged.
SAVE THESE INSTRUCTIONS
1) A short power-supply cord should be used to reduce the risk resulting from
becoming entangled in or tripping over a longer cord.
2) Longer extension cords are available and may be used if care is exercised in
their use.
3) If a longer extension cord is used:
a) The marked electrical rating of the cord set or extension cord should be at
least as great as the electrical rating of the appliance; and
b) The cord should be arranged so that it will not drape over the countertop or
tabletop where it can pulled on by children or tripped over unintentionally. This
appliance has a polarized plug (one blade is wider than the other). To reduce the risk of
electric shock, this plug is intended to t into a polarized outlet only one way. If the plug
does not t fully into the outlet, reverse the plug. If it still does not t, contact a qualied
electrician. Do not attempt to modify the plug in any way.

8 • NuWave PIC2 Complete Cookbook • 9
NuWave Precision Induction Cooking
Ventilation: Air vents are located on the back of the product to allow any heat
generated by the heating element to escape. This design feature prevents heat
transfer to the cooking surface and ensures efcient performance of the PIC2.
Surface: The PIC2 ’s heat-resistant glass surface stays cool to the touch and
cleans easily with the simple wipe of a damp cloth.
Control Panel with LED Display: Clearly lit, easy-to-read control panel.
Heat Source: Electro-magnetic coils located below the glass surface transfer
generated heat directly to induction-ready cookware.
1
1
2
3
4
4
3 1
2
CAUTION
While the PIC2 is in operation, do not touch the appliance’s
surface as it may become very hot, leading to the risk of
burns. Cooktop may retain residual heat after cookware has
been removed.
Do not remove pots and pans during cooking process. Push
“Pause/Clear” button to turn off power before removal.
• This appliance is recommended for use by persons aged 8 years and
above including those with reduced physical, sensory or mental capabilities,
provided that proper supervision or instruction concerning safe use of the
appliance has occurred and users understand the hazards involved. The
appliance is not a toy and children must not be allowed to play with it.
Cleaning and user maintenance should not be conducted by unsupervised
children.
• Keep the appliance and associated cords out of the reach of children less
than 8 years of age.
• In order to avoid hazards, if the supply cord becomes damaged, it must be
replaced by the manufacturer or its service agent or a similarly qualied
person.
• The appliances are not intended for operation by means of an external timer
or separate remote-control system.
• If the surface cracks, switch off the appliance immediately to avoid the
possibility of electric shock.
• Metallic objects such as knives, forks, spoons and lids should not be placed
on the NuWave PIC2 since they can become very hot, creating the possibility
of burns or other injury.
• WARNING: This appliance includes a heating function. Surfaces
other than the functional surfaces may develop high temperatures.
Since temperatures are perceived differently by different people, this
device should be used with CAUTION. The appliance must be held and
gripped only with the intended handles. Also use such heat protection
measures as gloves or pot holders when handling the NuWave PIC2.
Areas which are not intended for handling must be given sufcient time
to cool.
This appliance is intended for household use,
as well as similar applications such as:
• Staff kitchen areas in shops, ofces and other working environments.
• Guests occupying rooms in hotels, motels and other residential type
environments.
• Farm houses.
• Bed and breakfast type settings.
Correct Disposal of This Product
This marking indicates that this product should not be disposed of with other
household wastes throughout the EU. To prevent possible harm to the environment
or human health from uncontrolled waste disposal, recycle it responsibly to promote
the sustainable reuse of material resources. To return your used device, please
use return and collection systems or contact the retailer where the product was
purchased. They can handle environmentally safe recycling.

Owner’s Manual • 9

10 • NuWave PIC2 Complete Cookbook • 11
Induction Cooktop-Compatible Cookware:
ATTENTION:
The heating surface is located inside the larger red ring. You may use pans
measuring up to the total width of the PIC2, which measures 12 inches, however
in these situations, heat will transfer more slowly to the outer edges. Do not use
pans larger than 12 inches.
Examples of compatible cookware:
• All NuWave Precision Cookware • NuWave PerfectGreen Fry Pans
• Cast iron • Enameled iron and steel • Stainless steel with magnetic base
Non-induction-compatible cookware:
• Copper • Glass • Aluminum • Pottery type vessels
How do I check my cookware for induction compatibility?
Three simple ways to check if your existing pots and pans, or future cookware
purchases, are compatible with the NuWave PIC2:
1. A magnet is typically a great indicator. If it sticks to the bottom of a piece of
cookware, this typically means the pot or pan is induction-ready. However be
cautioned that there are instances when a cooking vessel’s magnetic properties
may not be strong enough for the pot to work efciently with the PIC2.
2. Place a small amount of water in a particular pot or pan.
If induction compatible, water will begin to boil.
3. An induction-ready symbol may be printed on the
bottom of the cookware.
IMPORTANT - Do not immerse unit in water or
attempt to cycle through dishwasher. The outer
surface may be cleaned by wiping carefully with
a damp dishcloth or sponge. Make sure unit has
cooled completely prior to cleaning.
As induction technology is based on magnetic principles, compatible cookware
must have a ferrous (iron-based, magnetic) bottom. Some types of cookware
are made of naturally magnetic metals (such as pure iron), while others are
rendered magnetic by “sandwiching” a thin layer of a ferrous metal within the
base. This layer will be acted upon by the magnetic eld of the induction cooktop
to distribute heat. Tri-ply, high-quality stainless steel and cast iron cookware will
work with induction cooktops. Copper, glass and aluminum cookware will not
work unless they have a sandwiched magnetic base. Pots that function optimally
with the PIC2 tend to be medium to heavy gauge.
BEFORE USE:
Wipe surface with a cloth soaked in warm,
soapy water.
Owner’s Manual
General Operating Instructions:
General Cleaning Instructions:
• Unplug the unit before cleaning.
• Clean after each use.
• Make sure unit has cooled completely prior to cleaning.
• The outer surface may be cleaned by wiping carefully with a damp dishcloth or
sponge.
• Remove the power plug prior to cleaning the NuWave PIC2. Do not use caustic
cleaning agents and water should not penetrate the interior of the induction
cooktop.
• Never immerse the PIC2, its cables or plug in water or other liquids.
• Wipe the glass surface with a damp cloth or use a mild, non-abrasive soap
solution. Make sure the unit has cooled completely before cleaning.
• Wipe casing and operating panel with a soft cloth dampened with water or a
mild detergent.
• Do not use oil-based cleansing products as their use may damage plastic parts
or the casing/operating panel.
• Do not use ammable, acidic or alkaline materials or substances near the PIC2,
as this may reduce the service life of the induction cooktop or pose a re risk
when the induction cooktop is in use.
• In order to keep your PIC2 looking like new, take measures to ensure that
the bottom of cookware does not scrape the unit’s glass surface, although a
scratched surface will not impair the use of the induction cooktop.
• Make sure to properly clean the unit before storing it in a cool, dry place.
• Place the cooktop on a stable, level, non-metallic surface.
• Never use the cooktop on a ammable surface (e.g. table cloth, carpet, etc.).
• Do not block the ventilation slots of the induction cooktop. This may cause the unit
to overheat. Maintain a minimum distance of 3-5 inches from walls and other objects,
appliances, etc.
• Do not place the PIC2 next to devices or objects that react sensitively to magnetic
elds (e.g. radios, TVs, video recorders, etc.).
• Do not use the induction cooktop in the proximity of open res, heaters or other heat
sources.
• Ensure that the power cable is not damaged or compressed beneath the induction
cooktop.
• The power cable must not come into contact with sharp edges and/or hot surfaces.
• Prior to connecting the PIC2, conrm that the voltage needs indicated in this manual
correspond to the voltage supply in your home. A wrong connection may lead to the
unit’s damage and possible injury to persons.
• The cooktop’s surface is designed from temperature-resistant glass. In the event
that damage to the unit is observed, even a small crack on the glass surface,
immediately disconnect the PIC2 from the power supply.
IMPORTANT TIPS:
1. Check power outlets to ensure proper operation. Do not use in an outlet
where other major appliances are engaged. Check settings if the unit is
cooking too slowly.
2. The electrical plug must be properly plugged into the outlet.
3. Always turn off and unplug the unit before wiping.
• 11
Cleaning & Care for Your NuWave PIC2:

12 • NuWave PIC2 Complete Cookbook • 13
• 13
Directions for the Display Panel
Easy Start:
The NuWave PIC2 is preset to cook on High (425 degrees F) for 1 hours. To begin cooking,
press “Start” button, after placing an induction-ready pot on the surface. If cooking at a
power level other than “High,” press “Low,” “Max/Sear” or press the “-” or “+” buttons to
increase or decrease temperature in 10 F degree increments. See the Panel Display Chart
on the bottom of this page for more details.
Control Panel:
“0” should appear when program is clear or power is on.
To Start Cooking:
Set temperature and time, then press “Start” to begin cooking. The PIC2 will automatically
stop cooking once time has expired and a “beep” sound will alert users. The display will
always show current temperature during the cooking cycle. To display time lapse, press
“Time” and a countdown will appear, marking the duration before the cycle or stage is
complete.
Setting Temperature:
This appliance is preset to cook on High (425 degrees F). To reset, press temperature
key “Low” - “Max/Sear,” then press “Start.” The temperature range will appear on the
display panel. To raise or lower the temperature in 10-degree increments, press the
“+”or “-” buttons until desired temperature is displayed. Refer to chart below for preset
temperatures. The minimum is 100°F while the maximum temperature reaches 575°F. The
PIC’s LED screen is defaulted to display cooking temperature in Fahrenheit(F). To switch
the display to Celsius(C), press the “Prog” button, followed by “-.” Press “-“ again to convert
to Celsius. To return to Fahrenheit, press “-“ once more. To close out of the F/C conversion
option, press the “Pause/Clear” button until a “0” appears on the unit’s screen.
Press Button Range Temperature Examples
Low
Med Low
Med
Med High
High
Max/Sear
Warm
Simmer
Steam
Stir/Deep Fry
Boil/Saute
Sear
100F/ 38C
175F / 79C
275F / 135C
375F / 191C
425F / 218C
SEAR
Panel Display
Max
Max
P
R
E
C
I
S
I
O
N
I
N
D
U
C
T
I
O
N
C
O
O
K
T
O
P
TM
•
D
I
G
I
T
A
L
A
C
C
U
R
A
C
Y
•
Program Time Decrease
LED
Display
Low-Max/Sear
Increase Pause/Clear Start
Owner’s Manual
Delay Function:
The purpose of this function is to allow for set programs to start at a later time.
To delay a program, press “Prog,” then press the “Time” button. A “0” will ash in the
lower right corner of the display panel. Press the “+” button until the desired amount
of time you wish to delay the program start is reached (for more information, review
SETTING TIME on the top of this page). Then press “Prog” again to set cooking
program. The amount of time selected for delay is included in the programmed
stages. To continue to the next stage, press “Low” to “Max /Sear” to set the cooking
temperature. Continue with step #2 from the “PROGRAMMING FUNCTION”
instructions. Once ready for the countdown to begin, press “Start.” When delay
countdown reaches “0,” the PIC2 will beep twice to signal the end. At this point, the
cooking time will start and the temperature will be displayed.
Programming Function (Stage Cooking):
• Press the “Prog” button.
• “Pro” will appear in the display panel.
1. Input the desired set temperature, ranging from “Low” to “Max/Sear.” If you
need to increase or decrease the temperature, press the “-” or “+” buttons.
2. Press the “Time” button. 00:00 will appear on the display, then press the “-” or
“+” buttons until you reach the desired time. See above section “SETTING
TIME” for detailed information on how to enter minutes and hours.
•To add additional stages, repeat steps 1 and 2 and then press “Start” to begin your
program. You may program up to 10 stages (delay is considered a stage).
•If you need to change any part of the program, press the “Pause/Clear” button twice
to start over.
Example: In order to boil for 5 minutes before reducing to simmer for 20 minutes,
press “Prog,” then press the “Max/Sear” button. Press the “Time” button once, then
press “+” until you reach 5. Press “Low” next, then press “Time” twice, then “+” until
you reach 20. Finally, press “Start.”
NOTE: Maximum programmable cook time is 99 hours and 60 minutes.
Pause /Clear Function:
To interrupt cooking time, press the “Pause/Clear” button once. This will pause the
PIC at whatever might be the current stage. The temperature will remain listed in the
display panel, but the “F” will be blinking. To resume, press “Start.”
To CLEAR the cooking mode or display while the PIC2 is in operation, press the
“Pause/Clear” button twice. The screen will be fully cleared, a “0” will appear and the
unit will turn off.
Setting Cooking Time:
Press the “Time” button. A “0” will ash in the far right corner of the display panel.
Press the “+” button until you reach the desired amount of time. Examples: To
program 5 minutes press “Time” once, then press “+” until you see 00:05 on the
display. Then press “Start.” For 20 minutes, press “Time” twice, then press the “+”
button until you see 00:20, then press “Start.” For 2 hours and 30 minutes, press
“Time” twice before pressing “+” until you reach 3, then press “Time” again. Press “+”
until you reach 2 (the display will show 02:30), then press “Start.”
• The blinking “0” indicates the digit you can adjust. The maximum time is
99 hours and 60 minutes.
• The display shows hours and minutes, but not seconds.
100°F (38°C)
175°F (79°C)
275°F (135°C)
375°F (191°C)
425°F (218°C)
575°F (302°C)

14 • NuWave PIC2 Complete Cookbook • 15• 15
Troubleshooting
Solution
Error
Message
E2
E3
E4
E5
E6
E7
E8
FULL
E1
The unit is malfunctioning. Contact customer service.
The unit is malfunctioning. Contact customer service.
The unit is malfunctioning. Contact customer service.
An E1 reading typically means that your PIC2 does not detect
cookware on its surface. This can occur for one of
two reasons.
1. Have you placed a pot or pan on the unit? The induction
coils contained within the PIC2 will only work when they are
in direct contact with a piece of cookware. To maintain your
appliance’s effectiveness, always ensure that it rests on a at
surface and that contact is consistent with your cookware.
2. An E1 message may also occur if your chosen cookware is
not induction-ready.
The units voltage is too low. Minimum = 85 volts
The units voltage is too high. Maximum = 144 volts
Overheating, or air ventilation is obstructed. If internal
temperature exceeds 230˚ F, operation will cease and a “beep”
noise will be produced. Press “Pause/Clear” twice. Wait for the
unit to cool.
In programming mode, when the total entered time reaches
the appliance’s limit of 99:60, no additional stages can be
inputted.
Overheating, if unit exceeds a temperature 20º F higher than
sear, the appliance will turn off. Contact customer service.
• When any of the above error messages display on the LED, the unit will “beep” at least once.
• The fan will run up to a maximum of 60 seconds after pressing the “Pause/Clear” button
once. Continue cooking by pressing the “Start” button within 45 minutes.
• The unit will turn off after 45 minutes if no buttons (such as “Start”) are pressed. When
the unit shuts off, it will clear all previous cooking history.
• After pressing the “Pause/Clear” button twice or cooking has stopped, the fan will run up
to a maximum of 60 seconds until the unit cools. At that point the PIC2 will turn off.
• When an E1 error occurs, the unit will “beep” every 2 seconds. If the PIC2 has not detected
a pot after 1 minute, it will shut off automatically. In order to resume cooking before automatic
shutoff, place induction-ready cookware on the PIC2’s surface. The E1 error message and
“beep” sound will continue, even after cookware has been replaced, until the “Pause/Clear” or
“Start” buttons have been pressed.
Troubleshooting
THE MANUFACTURER WARRANTS: The induction cooktop and all electrical
components to be free from defects and workmanship under normal household use, when
operated in accordance with the Manufacturer’s written instructions provided with each
unit for one (1) year from date of purchase. The Manufacturer will provide the necessary
parts and labor to repair any part of the infrared cooking system at Hearthware, Inc.
Service Department. After the expiration of the warranty, the cost of the labor and parts will
be the responsibility of the owner.
THE WARRANTY DOES NOT COVER: Any coating (if applicable) on any part of the
cooking system. The Limited Warranty is voided if repairs are made by an unauthorized
dealer or the serial number data plate is removed or defaced. Normal deterioration of
nish due to use or exposure is not covered by this Warranty. This Limited Warranty does
not cover failure, damages or inadequate performance due to accident, acts of God (such
as lightning), uctuations in electric power, alterations, abuse, misuse, misapplications,
corrosive type atmospheres, improper installation, failure to operate in accordance with
the Manufacturer’s written instructions, abnormal use or commercial use.
TO OBTAIN SERVICE: The owner shall have the obligation and responsibility to: pay
for all services and parts not covered by the warranty; prepay the freight to and from
Service Department for any part or system returned under this warranty; carefully package
the product using adequate padding material to prevent damage in transit. The original
container is ideal for this purpose. Include in the package owner’s name, address, daytime
telephone number, a detailed description of the problem, and your RETURN GOODS
AUTHORIZATION NUMBER (RGA number):
Call 1-855-742-2665 or e-mail [email protected] to obtain the RGA number.
Provide the cooking system model & serial number and proof of date of purchase
(a copy of the receipt) when making claims under this warranty.
MANUFACTURER’S OBLIGATION:
The Manufacturer’s obligation under this Limited Warranty is limited to repairing or
replacing any part of the induction cooktop expressly covered by this Limited
Warranty which upon examination is found to be defective under normal use. The
Limited Warranty is applicable only within the continental United States and only to the
original purchaser of manufacturer’s authorized channels of distribution.
The Limited Warranty may not be altered, varied or extended except by written instrument
executed by the manufacturer. The remedy of repair or replacement as provided under
this limited warranty is exclusive. In no event shall the manufacturer be liable for any
consequential or incidental damages to any person, whether or not occasioned by
negligence of the manufacturer, including without limitation, damages for loss of use,
costs of substitution, property damage, or other money loss. Some states do not allow
the exclusion or limitation of incidental or consequential damages, so the above limitation
exclusions may not apply. This Limited Warranty gives specic legal rights, and there may
also be other rights which vary from state to state. Except as otherwise expressly provided
above, the manufacturer makes no warranties expressed or implied arising by law or
otherwise, including without limitation, the implied warranties of merchantability and tness
for a particular purpose to any other person.
READ YOUR OWNER’S MANUAL: If you still have any questions about operation or
warranty of the product, please contact Hearthware, Inc. at
1-855-742-2665 or e-mail [email protected].

16 • NuWave PIC2 Complete Cookbook • 17
Cooking Tips
This recipe book contains valuable information designed to assist
in the incorporation of the NuWave Precision Induction Cooktop 2
into daily life. We’ve provided easy-to-prepare recipes along with
helpful tips at the beginning of each section for perfect results
everytime.
Here are a few general suggestions to help you start cooking:
• Place a garbage bowl next to your cutting board for discarding
food scraps.
• Flexible cutting boards are very convenient. Just chop and lift
- no mess, no spills.
• Glass measuring cups are optimal for liquids while plastic
measuring cups work well for dried ingredients.
• After you have juiced lemons, put them in the garbage
disposal to freshen the surrounding air.
• Pay close attention to butter as it’s melting. Butter melts when
its internal temperature reaches a range between 82.4°F and
96.8°F. This means it melts fast, so be prepared to remove it
from the stove quickly.
• Some of the enclosed recipes suggest prepping and/or
cooking items in the NuWave Oven. Contact customer service
for more information or to place an order.
Delicious Details!
1 square of baker’s chocolate = 1 ounce
4 pecks = 1 bushel
8 tablespoons = 1/2 cup
1 pound of chopped nuts = 2 cups
1/2 cup of butter = 1 stick
2 cups granulated sugar = 1 pound
2 cups butter = 1 pound
16 uid ounce = 1 pint
1 cup = 1/2 pint
• Add a teaspoon of water for each
egg and whip for ufer results.
Heat pan on high for 1 minute to
ensure fast cooking.
• Cool down boiled eggs by placing
them in a bowl of ice cubes while
running eggs under water. This will
help peel eggs with ease.
• If, while cracking, a small egg
shell fragment gets into the mix,
take a larger piece of the shell and
place it into the egg mixture. The
larger shell will serve as a magnet,
drawing the small fragment
towards it.
Breakfast
• Eggs are best used within 10 days
of purchase.
• It is possible to freeze eggs
(without shells) for up to 6 months.
Crack eggs into a freezer-safe
container and/or bag. Be sure to
mark the date as well as how many
eggs are stored.
• To prevent cheese from adhering to
grater, spray utensil with non-stick
cooking spray.
• Spilled egg on PIC surface? Wipe
clean, in seconds with hot soapy
water.
Tips for Eggs

18 • NuWave PIC2 Complete Cookbook • 19
Scrambled Eggs
Serves: 2
4 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or
non-stick cooking spray
Directions:
1. In medium bowl, combine eggs, milk,
salt and black pepper.
2. Beat eggs with rotary or electric
beater.
3. Poor egg mixture into large skillet.
4. Cook eggs on Medium (275°F),
without stirring, until mixture begins
to set on bottom and around edges.
5. Using spatula or wooden spoon,
lift and fold partially cooked egg
mixture so that uncooked portion
ows underneath.
6. Cook for 2-3 additional minutes
until eggs are cooked through and
still glossy.
Omelette
Serves: 1-2
2-3 eggs
1 tablespoon cold water
Salt and pepper to taste
1 tablespoon butter
Directions:
1. Whisk eggs in bowl with salt, pepper
and cold water.
2. Heat 10.5-inch fry pan on High
(425°F). Add butter and cook until
butter starts to melt.
3. Reduce heat to Medium (275°F) and
add egg mixture all at once.
4. Swirl with rubber spatula and cook
eggs until almost set.
5. Occasionally tilt pan and lift and fold
partially cooked egg mixture so that
uncooked portion ows underneath.
6. Using spatula fold the omelette in half
or thirds.
7. Flip over onto plate to serve.
Tip: Sprinkle the omelette with shredded
cheese, ham, bacon, and
vegetables.
• Make sure vegetables are small for
even cooking.
Breakfast Potatoes
Serves: 4
2 cups coarsely chopped tiny new
potatoes or round red potatoes
½ cup chopped onion
½ cup chopped green or red bell
pepper
2 tablespoons olive oil
½ teaspoons salt
½ teaspoon pepper
½ cup shredded cheddar cheese
(optional)
Directions:
1. In medium sauce pan, add potatoes
and enough water to cover.
2. Season with salt to taste and heat on
Medium-High (375°F) until water
boils.
3. Once water boils, cook potatoes for
an additional 4-5 minutes.
4. Drain potatoes to remove any
excess water.
5. In large nonstick skillet, heat olive oil
over Medium (275°F).
6. Add potatoes, onions, and bell
peppers to skillet.
7. Cook for 15-20 minutes until tender,
stirring occasionally.
8. Season with salt and pepper and
sprinkle with cheese before serving.
Homemade Yogurt
Yield: 1 quart or 8 Yogurt Jars
1 quart whole milk
1 packet (5 grams) yogurt starter
(powdered culture)
Directions
1. Pour milk into medium pot.
2. Press High (425°F) to bring milk up
to 180°F (or until milk starts to boil)
then let milk cool down to 108-112°F.
3. Dissolve powdered culture into milk,
mix well.
4. Pour mixture into yogurt jars.
5. Place yogurt jars in pot then ll pot
with water to ensure water covers at
least ¼ of the jars throughout
cooking process.
6. Press Low (100°F) and then press
“+” until display shows 130°F to
heat water (this allows milk to
maintain 110°F inside yogurt jars).
7. Continue heating for 4-4½ hours
or until yogurt has reached desired
rmness.
8. Refrigerate to stop incubation.
9. Fruit and nuts can be added to
yogurt before serving.
Tip: For the best results, use
Jump-Start yogurt starter.
18 • NuWave PIC2 Complete Cookbook Breakfast • 19

20 • NuWave PIC2 Complete Cookbook • 21
Homemade Pancakes
Serves: 4
1½ cups self-rising our
1 teaspoon baking powder
2 tablespoons white sugar
2 eggs, lightly beaten
1 cup milk
2 ounces butter
Pinch salt
Maple syrup
Butter
Directions:
1. Sift our, baking powder, and salt
into bowl.
2. Make a well in center of bowl.
3. Mix eggs, milk, and melted butter in
small bowl.
4. Pour egg mixture into well all at
once, whisking to form smooth
batter.
5. Cover the bowl and let sit for 10
minutes.
6. Lightly brush frying pan with canola
oil and heat on Medium-High
(375°F).
7. Pour ¼ cup batter into pan. Swirl
gently to form pancake.
8. Cook until bubbles form or bottom
gets golden brown and ends begin
to dry.
9. Flip pancake and cook other side for
30 seconds.
10. Transfer to plate and repeat with
remaining batter.
11. Serve with butter and maple syrup.
Tip: Use buttermilk in place of regular
milk for buttermilk pancakes.
• Add ½ cup shredded potatoes for
potato pancakes.
Fried Eggs
Serves: 2
2 teaspoons olive oil, butter or
non-stick spray
4 eggs
1-2 teaspoons water
Directions:
1. In large skillet, melt oil or butter on
Medium (275°F).
2. Break eggs into skillet.
3. When whites are set, add water.
4. Cover skillet and cook eggs for
3-4 minutes or until yolks begin
to thicken.
• To avoid losing the vibrant colors of
vegetables, those that grow above
ground should not be covered
during the cooking process.
• Store purchased vegetables in
the same manner in which you
bought them from the grocery. For
example, potatoes should never be
stored in the refrigerator.
• Do not cook with or eat potatoes
that have roots growing from
them. This usually means they
are past their prime and could be
detrimental to your health.
• Have extra onions or potatoes?
Keep them fresh by storing inside
Vegetables
a pair panty hose, then hang in a
cool, dry place.
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.
• Steaming vegetables is a great
way to retain their nutrients. It
helps preserves color and ensures
the intake of maximum vitamins.
To steam, place water in a pot and
bring it to boil. Insert steam basket
in pot, situated above water line.
Place vegetables in basket and
cook until they reach al dente (rm
to the bite) consistency.
Tips for Vegetables

22 • NuWave PIC2 Complete Cookbook • 23
Perfectly Cooked Vegetables
in the Induction Steam Basket
Guidelines below are for al dente (rm to the bite). Place water in 3.5-quart
All-Purpose Pot. Bring 2 cups water to boil while covered on Max/Sear. Cut
temperature to medium-high (375°F) once rolling boil has developed. Uncover
and add Stainless Steel Steamer Basket. Place vegetables in basket. Cook
vegetables for listed time, or add 2-4 minutes for softer vegetables.
Vegetables
Asparagus 3-5 minutes
Broccoli 4-5 minutes for orets
6 minutes for stalks
Cauliower 4-5 minutes
Zucchini 3 minutes Cut into ½ inch pieces
Red, Yellow & Green Peppers 3 minutes Cut into ½ inch strips
Carrots 5-6 minutes Cut in ½ inch slices
Cabbage 10-12 minutes Cut into 6 wedges
Parsnips 5-6 minutes Cut into ½ inch pieces
Collard Greens & Spinach 2-3 minutes Chopped
Kohlrabi 6-7 minutes Peel & cut into ½ inch slices
Sugar Snap Peas 3-4 minutes
Pea 2-3 minutes
Leeks 3-4 minutes Cut into ½ inch slices
Turnips 8-9 minutes Peel & cut into ½ inch slices
Summer Squash 15 minutes Cut in half & remove seeds
Vegetables Time Special Preparations
Green Beans Almondine
Serves: 4
8 ounces green beans
2 tablespoons slivered almonds
2 tablespoons butter
1 tablespoon lemon juice
Ice water bath
Directions:
1. Wash and trim green beans to
desired length.
2. Blanch green beans in boiling salted
water for 3-4 minutes or until still
crisp, but not raw.
3. Drain beans and place in ice water
bath to stop cooking process; set
aside.
4. In large saucepan, cook and stir
almonds in melted butter on Medium
(275°F) until almonds turn golden,
while not letting butter brown.
5. Remove blanched beans from ice
bath and add to almonds.
6. Continue to cook until green beans
reach desired temperature.
7. Remove from heat and add lemon
juice.
• 23
Grilled Japanese Eggplant
with Feta & Sun-dried
Tomatoes
Serves: 4
4 Japanese eggplants, stemmed and
halved lengthwise
1 tablespoon salt
¼ cup oil-packed sun-dried tomatoes,
chopped and drained
3 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
2 tablespoons olive oil for grilling
1 clove minced garlic
1 tablespoon fresh-chopped
Italian parsley
½ cup crumbled feta cheese
Directions:
1. Place eggplant halves in large
colander and toss with salt.
2. Let eggplant stand for 30 minutes
then pat dry.
3. Meanwhile, stir tomatoes, lemon
juice, 1 tablespoon oil, garlic and
parsley in medium bowl.
4. Stir in feta cheese and season with
fresh ground pepper.
5. Prepare Cast Iron Grill by placing on
PIC and warm on Max/Sear until grill
starts to smoke.
6. Turn PIC down to Medium-High
(375°F).
7. Brush eggplant with oil and place on
grill.
8. Grill eggplant for 3 minutes per side,
until tender.
9. Place eggplant on platter and serve
with prepared feta topping.
Tip: Use a mandolin to cut the eggplant
evenly into 1-inch strips
Stir-Fried Tofu & Vegetables
Serves: 4
½ cup natural peanut butter
¾ cup hot water
¼ cup cider vinegar
4 tablespoons soy sauce
2 tablespoons molasses
½ teaspoon crushed red pepper akes
4 teaspoons canola oil
1 pound rm tofu, cut into small pieces
2 tablespoons garlic, minced
2 teaspoons gingerroot, divided
1-1½ pounds broccoli
1 cup red onion
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 cup peanuts, unsalted
Directions:
1. In bowl, mix peanut butter, hot water,
vinegar, soy sauce, molasses and red
pepper akes until smooth; set aside.
2. Add 2 tablespoons oil to wok or large
skillet and heat on High (425°F).
3. Add tofu and stir on High (425°F)
for 5 minutes or until edges started to
brown.
4. Transfer tofu to bowl using slotted
spoon; set aside.
5. If wok is dry, add 2 teaspoons oil.
6. Stir-fry garlic and ginger for 30
seconds, stirring constantly.
7. Add broccoli and stir-fry for 2
minutes.
8. Add peppers, peanuts and sauce.
9. Cook for 3-5 minutes on High
(425°F).
10. Serve over rice.

24 • NuWave PIC2 Complete Cookbook • 25
Broccoli & Carrot Stir-Fry
Serves: 4
¼ cup vegetables broth or
chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1½ cups carrots, thinly sliced
2 cups broccoli orets
1 teaspoon grated fresh garlic
Directions:
1. To make sauce, stir together broth,
vinegar, and cornstarch in small
bowl; set aside.
2. Pour oil into wok or frying pan and
heat on Max/Sear.
3. Add ginger to pan and stir-fry for 15
seconds while constantly moving
pan.
4. Add carrots and stir-fry for 1 minute.
5. Add broccoli and garlic and stir-fry
for 3-4 minutes.
6. Add prepared sauce and cook until
thick and bubbly, stirring constantly.
7. Serve with your favorite meat or over
rice.
Artichokes with Butter
Sauce
Serves: 2
2 (10-ounce) artichokes
1 full lemon plus 1 tablespoon, juiced
and separated
¼ cup butter
1 teaspoon herbs (dill, tarragon, or
oregano)
Directions:
1. Wash artichokes, trim stems and
remove loose outer leaves.
2. Cut off 1 inch from top and snip off
sharp leaf tips.
3. Brush cut leaves with lemon juice.
4. In large sauce pan or stock pot, bring
large amount of water, enough to
cover artichokes, to boil on Max/
Sear.
5. Add salt and artichokes to boiling
water.
6. Reduce heat to Medium (275°F).
7. Simmer covered artichokes for 20-25
minutes or until leaves pull out
easily.
8. Drain artichokes upside down on
paper towels.
9. Melt butter on Medium-Low (175°F)
and stir in herbs and 1 tablespoon
lemon juice.
10. Transfer butter sauce to bowl and
dip artichokes leaves in butter.
• Internal meat temperature*
according to taste preferences:
Rare: 135°F-140°F
Medium-rare: 140°F-150°F
Medium: 150°F-160°F
Well-done: 160°F-170°F
• Meat should be thawed in the
refrigerator.
• Cut meat across the grain. If you’re
not sure how to do this, consult
your butcher.
• Inexpensive cuts of meat may be
marinated to promote tenderness.
Beef
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• 1 pound of raw ground beef equals
2 cups of cooked meat.
* A meat thermometer is essential for
checking internal temperature.
Tips for Beef

26 • NuWave PIC2 Complete Cookbook • 27
• 27
Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut ½-inch thick
1 tablespoon Dijon mustard or course
grain brown mustard
¼ cup dry red wine or sherry
1 tablespoon Worcestershire sauce
½ cup beef broth
2 tablespoons butter
2 tablespoon all-purpose our
2 (4-ounce) packages sliced button,
shitake or Portobello mushrooms
2 teaspoons fresh thyme
½ teaspoons salt
½ teaspoon pepper
Directions:
1. Trim fat from steaks. Spread mustard
evenly over both sides.
2. In large skillet or grill pan, sear steak
on both sides for 3-4 minutes on
Max/Sear for medium-rare.
3. In 2-quart sauce pan, heat red wine
and Worcestershire on Medium
(275°F) heat for 3 minutes or until au
sec.
4. Add broth and butter to sauce.
5. Once butter has melted, in small
increments, pour in our and stir with
silicone spatula until sauce thickens.
6. Cook for 1 minute or until our taste
has been removed.
7. Add mushrooms, thyme, salt and
pepper and cook for 2 minutes to
incorporate avors.
8. Slice beef in ½-inch slices on bias
and add to mushroom sauce
9. Simmer for 5 minutes.
10. Serve with egg noodles or rice.
Tip: Au sec is a French culinary term
meaning nearly dry. The liquid has
been reduced until nearly gone.
You may cut temperature down
to Medium-Low (175°F) heat to
slow down the speed of the liquid
reducing.
Grilled Sirloin with
Mushrooms & Red Peppers
Serves: 4
4 (6 – 7-ounce) sirloin steaks
1 tablespoon olive oil
1 medium red bell pepper, cut
into strips
6 ounces sliced button mushrooms
1 small onion, thinly sliced
½ teaspoon salt
½ teaspoon pepper
Directions:
1. Add olive oil to Cast Iron Grill and
heat on Max/Sear for 20 seconds or
until it smokes.
2. Brush vegetables with olive oil and
place on grill.
3. Grill vegetables for 2-3 minutes,
moving them to grill edge to keep
warm.
4. Season steak with black pepper and
add to grill.
5. Sear on each side for 4-5 minutes
for medium-rare, 6-7 minutes for
medium or 8-10 minutes for well-
done.
6. Serve steaks over grilled vegetables.
Tip: Create crosshatch marks by
rotating steaks 90° halfway through
cooking process on each side.
Beef
Hometown Chili
Serves: 6-8
2 pounds ground beef
1 cup chopped yellow onion
1 cup chopped celery
2 tablespoons chopped garlic
2 cans light red kidney beans
4 (15-ounce) whole tomatoes
3 tablespoons chili seasoning
2 cups cold water
3 tablespoons fresh parsley, minced
½ teaspoon black pepper
½ teaspoon salt
1 cup grated cheese (optional)
½ cup chopped green onions (optional)
1 cup crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 1 tablespoon chili seasoning on
Medium High (375°F).
2. Drain any fat and add the meat back
to large stock pot
3. Add onions, celery, and garlic. Sauté
with ground beef for about 2 minutes
until onions are translucent, stirring
every 30 seconds.
4. Add kidney beans, tomatoes,
remaining chili seasoning, water,
parsley, salt and pepper.
5. Turn PIC to High (425°F) and bring
to boil.
6. Turn PIC down to Medium-Low
(175°F) and let simmer for 45
minutes.
7. Serve with cheese, chopped onions,
and crackers.
Tip: If you don’t have fresh parsley,
substitute 1 tablespoon dry parsley.
Spiced Beef with Dumplings
Serves: 4-6
1 (3-pound) boneless chuck roast
2 tablespoons olive oil
1 (16-ounce) can tomatoes
1¾ cup water, divided
¼ cup red wine
2 tablespoons beef bouillon
Salt to taste
2 cloves garlic, minced
1 (8-count) package refrigerated
biscuits
1 tablespoon minced parsley
2 tablespoons cornstarch
Directions:
1. Trim excess fat from roast.
2. Heat the oil in large Dutch oven on
Medium (275°F).
3. Brown roast on all sides.
4. Add tomatoes, 1½ cups water, red
wine, boullion, salt and garlic to
Dutch oven.
5. Cook on Medium-Low (175°F) for
2-2½ hours or until tender.
6. Place biscuits on roast and sprinkle
with parsley.
7. Cover and steam dumplings for
on Medium-Low (175°F) 15 minutes,
shaking pot occasionally.
8. Remove meat and dumplings and
place on platter.
9. Degrease cooking liquid.
10. Bring cooking liquid and remaining
water up to boil on Medium-High
(375°F).
11. Gradually add cornstarch by
continually stirring it into cooking
liquid.
12. Continue to stir until gravy is thick.

28 • NuWave PIC2 Complete Cookbook • 29
Pork & Chicken
Tips for Pork & Chicken
• Poultry is ready to serve once the
internal temperature* reaches 170-
180°F, or when juices run clear.
• Pork is ready to eat when the
internal temperature* approaches
160-170°F, or once juices run clear.
• To cut raw meat more easily, it may
help to partially freeze it rst.
• 1 pound of raw chicken equals 2
cups of cooked meat.
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• When adding raw meat to hot oil,
wear a hot pad or glove ,and/or use
tongs to prevent burns.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• Meat should be thawed in the
refrigerator.
* A meat thermometer is essential for
checking internal temperature.
Pork Marsala
Serves: 4
1 pound pork tenderloin, well trimmed
1 teaspoon olive oil
1 tablespoon minced garlic
1 teaspoon tomato paste
½ cup dry Marsala
½ cup red wine
12 ounces button mushrooms
Salt and Pepper to taste
1 tablespoon chopped fresh parsley
Directions:
1. Cut pork diagonally into cutlets
¼-inch thick or pound cutlets to
thickness of ¼-inch.
2. Heat PerfectGreen Fry Pan on High
(425°F) for about 1 minute and add
cutlets.
3. Sear on sides, sealing in juices
and brown for about 1 minute and 30
seconds per side.
4. Remove cutlets from pan.
5. Heat oil on Medium (275°F) heat and
add the garlic and sauté for 1 minute.
6. In separate container, combine
tomato paste Marsala and red wine.
Add mixture to pan.
7. Add mushrooms. Turn down to
Medium-Low (175°F) heat and
simmer for 3-5 minutes.
8. Return reserved cutlets to pan, and
heat them through on Medium-Low
(175°F) heat.
9. Before serving, sprinkle with parsley.
Pan-fried Pork Chops
Serves: 4
4 bone-in or center cut pork chops,
about ¾-inch thick
1 cup all-purpose our
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne (optional)
3 slices bacon, chopped
½ cup vegetable oil or olive oil
Directions:
1. In 10-inch fry pan, cook bacon on
Medium-High (375°F) for 6 minutes
or until fat renders and bacon is
crisp.
2. While bacon cooks, mix all spices
with our.
3. Pat pork chops dry with paper towel.
4. Cut 2 slits at the ends to keep the
chop from curling when cooked.
5. Season both sides with our and
spice mixture and shake off any
excess.
6. Using slotted spoon, transfer bacon
to paper towel and reserve for later
use.
7. Add olive oil to bacon render and
heat on Medium-High (375°F) for 2
minutes.
8. Cook chops for 5-7 minutes per side
until well browned and the internal
temperature has reached 145°F.
Tip: Boneless chicken cutlets or breasts
can be used in place of pork chops.
• 29
Pork & Chicken

30 • NuWave PIC2 Complete Cookbook • 31
• 31
Sweet & Sour Pork with
Pineapple
Serves: 4
6 tablespoon unsalted butter, divided
3 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1½ pounds boneless pork loin, trimmed
and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in 3-quart
PerfectGreen sauce pan on Medium-
High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Puree in food processor with
reserved cooking liquid, milk and 1
tablespoon butter.
7. Return to pan to keep warm.
8. In 11.5-inch PerfectGreen Fry Pan,
heat 3 tablespoons butter on High
(425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add 1 tablespoon
butter.
12. Cook pork on Medium-High (375°F)
heat until brown and cooked
through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a boiling.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree along
side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large skillet on Medium-High
(375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl and set
aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes, or
until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for 5 minutes.
Pork & Chicken
Herb Chicken
Serves: 4
4 (6-ounce) boneless, skinless
chicken breasts
¼ cup our
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and nely
chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or
chervil
Directions:
1. Heat PerfectGreen Fry Pan on
Medium-High (375°F).
2. Dredge chicken in our, which has
been seasoned with salt and pepper;
shake off the excess our.
3. Add chicken to fry pan and brown on
both sides for color; set aside.
4. Add herbs, garlic and wine to fry pan.
5. Bring cooking liquid to simmer on
Medium-High (375°F).
6. When cooking liquid is brought back
up to temperature, add chicken to fry
pan.
7. Add chicken stock and bring back to
simmer on Medium-Low (175°F).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 165°F.
9. Before serving dish, sprinkle with
fresh parsley or chervil.
Tip: If you don’t have fresh thyme,
rosemary or oregano, you can
substitute with 1 teaspoon dried
thyme, rosemary or oregano.
Chicken & Mushrooms
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
½ cup our
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
3-4 cloves garlic, peeled and
roughly chopped
1 pound mushrooms, cut into slices
¼ cup balsamic vinegar
1 cup chicken broth/stock
¼ teaspoon thyme
Directions:
1. In large heavy skillet, heat the oil on
Medium-High (375°F).
2. Dredge chicken pieces in our,
mixed with salt and pepper, shaking
off excess our.
3. Add chicken to skillet and cook for 3
minutes on each side or until brown.
4. Add garlic, turn chicken pieces over
and scatter mushrooms over
chicken.
5. Cook ingredients for about 3
minutes, shaking skillet to distribute
mushrooms.
6. Add vinegar, broth, and thyme.
7. Cover skillet and cook chicken
on Medium-Low (175°F) for 10-12
minutes, turning chicken once as it
cooks, until the center is fully
cooked.
8. Remove chicken and place on
platter; keep warm.
9. Cook mushrooms for additional 4-5
minutes on Medium-High (375°F) to
thicken sauce.
10. Pour sauce over chicken and serve
with rice.

32 • NuWave PIC2 Complete Cookbook • 33
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
2/3 cup all-purpose our
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine our and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
3.5-quart pot.
3. Heat over Medium-High (375°F) for
5 minutes.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook legs and thighs for 12 minutes
per side; breasts for 15 minutes per
side.
6. Cook chicken until internal
temperature reaches 180°F for legs
and thighs; 170°F for breasts.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two or three
batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase our to 3 cups.
Seafood
Tips for Seafood
• Always smell seafood prior to
purchase to ensure freshness.
• When buying whole sh, make
sure eyes are clear. Cloudy eyes
typically signify older sh.
• Rinse seafood prior to cooking.
• Thaw in refrigerator on lowest
shelf. If there is a spill, other foods
won’t be contaminated.
• Peeling shrimp? Use fresh lemon
juice to remove lingering smell from
hands.
• The perfect temperature for melting
butter is 100°F (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque
and ready to ake.
Shrimp
Flesh is opaque and
shell turns from red to pink.
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and
outside shell turns red.

34 • NuWave PIC2 Complete Cookbook • 35• 35
Seafood Paella
Serves: 6-8
2 teaspoons butter
1 cup onion, diced
Salt and black pepper to taste
1 cup long-grain rice
1 small green pepper, seeded and
nely chopped
1 small red pepper, seeded and nely
chopped
1 tablespoon garlic, minced
½ teaspoon saffron threads, crumbled
2 ½ cups sh stock or base
1 (6 – 8-ounce) lobster tail, removed
from shell and chopped into large
pieces
½ pound king crab legs, shelled,
chopped into large pieces
12 ounces Tilapia llets, cut into large
pieces
4 ounces sea scallops, raw
4 ounces large shrimp, raw, pealed
and deveined
4 ounces mussels, pre-cooked
4 ounces clams, pre-cooked
4 ounces squid, pre-cooked and
pre-chopped
4 ounces octopus, pre-cooked and
pre-chopped
Directions:
1. In 3.5-quart stock pot, melt butter on
Medium (275°F) for about 30
seconds.
2. Sauté onion in butter on Medium
(275°F) for 2 minutes or until onion
has softened.
3. Season with salt and pepper to taste.
4. Add rice and cook by stirring
occasionally for 30 seconds.
5. Add bell peppers, garlic, saffron and
2 cups broth.
6. Bring mixture to boil on Medium-High
(375°F) covered.
7. Once boiling, lower heat to Medium
(275°F) and let simmer for 10-15
minutes.
8. Add seafood mix.
9. Cook for 15-20 more minutes
uncovered, or until most liquid has
been absorbed and rice is tender.
Tip: Do not brown rice.
Tip: You can use any type of bell
pepper.
Ginger Shrimp
Serves: 4
1½ pounds shrimp, peeled
and deveined
1 tablespoon olive oil, divided
2 tablespoons grated fresh ginger
1 cup chopped green onions
1½ cups chicken stock
2 tablespoons cold water
1 tablespoon cornstarch
Directions
1. Heat 1½ teaspoons oil in large
nonstick sauté pan on High (375°F).
2. Sauté shrimp on High (375°F) for 4
minutes or until they turn pink.
3. Remove shrimp and set aside.
4. Heat remaining oil on Medium-Low
(175°F).
5. Add ginger and onions, and sauté
until the onions are tender.
6. Add chicken stock and bring to a boil
on Max/Sear.
7. Mix together water and cornstarch
and stir mixture into sauté pan.
8. Return shrimp to skillet and bring
everything to temperature on
Medium-High (375°F).
9. Serve over rice.
Seafood
Jumbo Louisiana Shrimp
with Andouille & Grits
Serves: 6
30 jumbo raw shrimp, peeled
and deveined
2 tablespoons extra virgin olive oil
1 tablespoon Creole spice
½ teaspoon salt
6 tablespoons Andouille sausage,
small diced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
2 tablespoons paquillo peppers,
small diced
1 tablespoon chopped thyme
4 cups shrimp stock or vegetable stock
2 tablespoons butter
1 teaspoon fresh lemon juice
2 cups tomatoes, diced
1 cup uncooked grits
Directions:
1. Cook grits according to package
directions.
2. Add olive oil to large sauté pan and
heat on Medium (275°F).
3. Season shrimp with Creole spice
and salt.
4. Sauté shrimp in pan until they turn
pink.
5. Remove shrimp and set aside.
6. Add Andouille, shallot, garlic, paquillo
peppers and thyme to pan.
7. Sauté for 2 minutes, or until shallots
become soft.
8. Add stock to pan and bring to
simmer.
9. Add butter, shrimp, lemon juice and
tomatoes and cook for additional 2-4
minutes.
10. Serve over grits.
Steamed Mussels in
Tomato & Wine
Serves: 4
2 pounds mussels
2 cups white wine
1 (14½-ounce) can Italian-style
chopped tomatoes
½ stick butter, cut into quarters
4 cloves garlic, roughly chopped
¼ cup fresh basil leaves, loosely
packed and roughly chopped
2 shallots, roughly chopped
Directions:
1. Rinse and scrub mussels in cold
water.
2. Fill large pot 1-inch deep with water
and add mussels.
3. Bring covered pot to boil on High
(425°F) for 5-7 minutes, or until
shells open.
4. Drain half cooking liquid and reserve
remaining liquid in pot with mussels.
5. Discard any mussels that did not
open.
6. Add remaining ingredients and
cook on Medium-Low (175°F) for 15
minutes.
7. Serve mussels in large bowl with hot
crusty bread and salad.
Tip: It is not necessary to remove the
entire beard of the mussel, as they
add avor to the cooking stock.
Tip: You can sporadically shake the
pot back and forth to help the
mussels cook.

36 • NuWave PIC2 Complete Cookbook • 37
Battered Fried Shrimp
Serves: 4-6
2 pounds uncooked shrimp, peeled and
deveined, tails left on
1 cup all-purpose our
½ teaspoon sugar
½ teaspoon salt
1 cup ice water
1 egg
1 large bottle vegetable oil, portioned
into 6 cups and 2 tablespoons
Directions:
1. Heat oil in a large heavy pot on
Medium- high (375°F).
2. In large bowl, mix our, sugar and
salt.
3. Add ice water, egg and 2
tablespoons oil to our mixture to
make batter.
4. Dry shrimp thoroughly.
5. Holding shrimp by tails with tongs,
dip them into batter one at a time.
6. Carefully place shrimp in pot and
fry for about 2 minutes or until
golden brown.
7. Transfer to paper towel to drain,
keeping shrimp warm location.
8. Continue to cook remaining shrimp.
9. Serve immediately.
Tip: Test you oil by using a toothpick.
Drop the toothpick in the oil; if it
fries, then the oil is hot enough.
Fried Catsh
Serves: 4
8 (4-ounce) catsh lets
½ cup buttermilk
1/3 cup all-purpose our
1/3 cup cornmeal
1 teaspoon black pepper
1 teaspoon salt
3 cups canola oil or olive oil
Directions:
1. Place catsh in medium, shallow
bowl.
2. Pour buttermilk over sh and let sit
for 15-20 minutes.
3. Meanwhile, in another medium bowl,
add all dry ingredients and stir
together.
4. Dip sh into cornmeal mixture to coat
completely; place in single layer on
plate, ensuring that they do not
overlap.
5. Heat oil on Medium-High (375°F).
6. Place catsh in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catsh turns golden
brown.
7. Transfer to paper towel to drain and
continue to cook remaining catsh.
Tip: If you don’t have buttermilk, mix
together regular milk and 1
tablespoon vinegar.
• Fry only 2-3 pieces at a time, so as
to not overcrowd the pot.
Pasta, Grains
& Rice
Tips for Pasta, Grains & Rice
• Under dry conditions, rice can be
stored for up to 1 year at room
temperature.
• Rinsing rice gives it a lighter
consistency.
• If you forget to presoak beans,
place them in 3 cups water for
every 1 cup of beans, then bring to
a boil on Max/Sear for 2 minutes.
Remove from heat, cover and soak
beans for 1 hour.
• Fresh pasta cooks more quickly
than dry pasta.
• Some pasta, such as lasagna,
manicotti and cannelloni, can be
used without being precooked.
These are called no-bake pasta.
• Not sure which type of pasta will
complement the dish? As a rule of
thumb, small pastas, such as orzo,
are ideal for clear or hearty soups.
Curved, twisted or tube-shaped
pastas, such as penne, are perfect
for tomato sauces. Ridged pastas,
such as rigatoni, are best used
with meat sauces. Smooth pastas,
such as fettuccine, complement
cream sauces.

38 • NuWave PIC2 Complete Cookbook • 39
• Bow Ties 2 - 3 minutes
• Fettuccine 1½ - 2 minutes
• Lasagna 2 - 3 minutes
• Linguine 1½ - 2 minutes
• Spaghetti 1½ - 2 minutes
• Ravioli 7 - 9 minutes
• Tortellini 7 - 9 minutes
Basic Pasta Dough
Yield: 1 pound
2 cup all-purpose our, divided
½ teaspoon salt
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 teaspoon olive oil
Directions:
1. In large bowl, stir together 1¾ cups
of our and salt.
2. Make well in center of our mixture.
3. In separate bowl, beat egg yolks,
egg, water and oil.
4. Pour egg mixture into bowl with our,
stirring to incorporate.
5. On clean surface, sprinkle remaining
our and remove dough from bowl.
6. Knead dough for 8-10 minutes, until
smooth and elastic.
7. Cover and let dough rest for 30
minutes.
8. Flour working surface and divide
dough into 4 equal portions.
9. Roll each portion into round shape
and cut into your favorite pasta
shape.
10. Let stand uncovered for 20
minutes.
11. Boil water on Max/Sear and cook
according to guide,”How to Cook
Pasta”.
Tip: 1 pound of uncooked pasta serves
6-8 people
Pasta, Grains & Rice • 39
How to Cook Pasta
Fill large saucepan or kettle, with 3
quarts of water for every 4-8 ounces
of pasta. Bring to a boil on “Sear.”
You may add 1 teaspoon salt and
1 tablespoon olive or cooking oil to
prevent pasta from sticking (optional).
Add pasta a little at a time so water
continues boiling. Reduce heat to
Medium-High (375°) and continue
boiling uncovered, stirring occasionally
according to the specications below,
or until pasta is al dente (rm). Drain
in colander. When cooking dry pasta,
check package directions because they
tend to vary by brand. When preparing
pasta salad, cool noodles with cold
water then add a small amount of oil to
prevent from sticking.
To store noodles, spread on wire
cooling rack; let noodles dry overnight
or until completely dry. Place in an
airtight container and refrigerate for
up to 3 days or freeze up to 2 months.
The time needed to dry pasta will vary,
depending on size and shape of pasta.
Cooking Times
for Homemade Pasta
Mushroom Stroganoff
Serves: 4
8 ounces wide egg noodles
2 tablespoons butter
2 medium onions, cut into ¼-inch slices
4½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose our
1 vegetable bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)
Directions:
1. In sauce pot, heat water for pasta
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender, stirring
occasionally.
6. Add our to mushrooms; continue to
cook to remove raw taste.
7. Deglaze with bouillon and water
8. Bring to simmer and lower
temperature to Medium-Low (175°F);
cook for 10 minutes.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes to
incorporate avors.
12. Pour sauce over pasta and sprinkle
with chives.
Roasted Red Pepper Sauce
over Tortellini
Serves: 6
2 (9-ounce) packages cheese or
meat tortellini
4 red peppers, roasted
2 tablespoons butter
1 cup onion, small diced
4 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 teaspoons sugar
Directions:
1. In saucepan, cook tortellini according
to package directions.
2. Meanwhile, using food processor,
process red peppers until smooth;
set aside.
3. In medium saucepan, heat butter
until melted.
4. Sauté onion and garlic until fragrant
and tender.
5. Add pureed pepper, thyme, oregano,
and sugar.
6. Cook and stir until heated through.
7. Pour sauce over tortellini; toss and
coat.
Tip: If you don’t have freshly roasted
red peppers, substitute with 2 jars
of roasted red peppers.
• If you don’t have fresh thyme,
substitute with 1 teaspoon dried.
If you don’t have fresh oregano,
substitute with ½ teaspoon dried.