NuWave 31201 Technical specifications

NUWAVE™ PRECISION
PRESSURE COOKER
MANUAL & RECIPES

Product Information 5
Important Safeguards 6-7
Safety Systems & Structure 8-9
Benefits 10
Operating Instructions 11-13
Cooking Instructions 14-15
Cleaning & Maintenance 16-17
Cooking Tricks & Tips 18-20
NuWave™Precision Pressure Cooker Recipes 21-33
Squash Soup 21
Spiced Tomato Rice Soup 22
Red Potatoes with Garlic & Butter Sauce 23
Simple Healthy Brown Rice 23
Creamy Mashed Potatoes 24
Fifteen Minute Risotto 25
Root Vegetable Casserole 26
Pork Chops 27
Italian Sausage with Peppers & Onions 28
Corned Beef & Cabbage 29
Beef Stroganoff 30
Texas Style Chili 31
Simply Whole Chicken 32
Beer Steamed Mussels 33
Table of Contents

5
Product Information
Your NuWave Precision Pressure Cooker (NuWave™ PPC) should NOT be placed in any
type of oven or microwave. It is suitable for use with the following heating sources:
induction, gas, hotplate, halogen, electric and ceramic.
Model No. 31201
Body Diameter 9 inches (22 centimeters)
Nominal Capacity 6.5 quarts (6 liters)
Working Pressure 7.3 / 13.1 psi (50 / 90 kilopascals)
Material (body) Brushed Stainless Steel
Material (handle) Phenolic (PF2A2)
Weight 6.45 pounds (2.6 kilograms)
Induction Gas Hotplate Halogen Electric Ceramic
Product Information

6Important Safeguards
Important Safeguards
Read all instructions
1. Do not touch hot surfaces. Use handles.
2. Close supervision is necessary when the pressure cooker is used near children.
3. Do not place the pressure cooker in a heated oven.
4. Extreme caution must be used when moving a pressure cooker containing hot
liquids.
5. Do not use pressure cooker for other than intended use.
6. This appliance cooks under pressure. Improper use may result in scalding
injury. Make certain unit is properly closed before operating. See Operating
Instructions.
7. Do not fill the unit over ⅔full. When cooking foods that expand during
cooking such as rice or dried vegetables, do not fill the unit over ½full.
Over filling may cause a risk of clogging the vent pipe and developing excess
pressure. See Operating Instructions.
8. Be aware that certain foods, such as applesauce, cranberries, pearl barley,
oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti
can foam, froth, and sputter, and clog the pressure release device (steam vent).
These foods should not be cooked in a pressure cooker.
9. Always check the pressure release devices for clogging before use.
10. Do not open the pressure cooker until the unit has cooled and all internal
pressure has been released. If the handles are difficult to push apart, this
indicates that the cooker is still pressurized – do not force it open. Any
pressure in the cooker can be hazardous. See Operating Instructions.
11. Do not use this pressure cooker for pressure frying with oil.
12. When the normal operating pressure is reached, turn the heat down so all the
liquid, which creates the steam, does not evaporate.
SAVE THESE INSTRUCTIONS.

7
Important Safeguards
Additional Safeguards:
• If you cook meat with skin, such as sausage, swelling can occur when cooked
under pressure. Piercing skin after cooking can lead to bursts of hot liquid.
• Do not lean over the NuWave PPC at any time while it is cooking.
• The NuWave PPC should not be used for any medical purposes. It is not
designed to reach the required temperature for sterilization.
• The rubber gasket creates a pressure seal between lid and pot. Keep the gasket
completely clean and free from any cracks or deterioration.
• It is extremely important to fill the NuWave PPC with liquid prior to operation.
Never cook in the NuWave PPC without liquid as doing so can cause the
NuWave PPC to overheat and damage the safety mechanisms. In case of
overheating, never remove the NuWave PPC from the heat source. Instead,
turn off the heat immediately and let the NuWave PPC cool until the pressure
indicator depresses.
• Make sure all parts of the pressure regulator and ventilated pipe are clean and
properly assembled.
• If the pressure indicator button is raised and too much steam is escaping, lower
the cooking temperature in order to lower the pressure.
• Do not alter the safety mechanisms or attempt to repair the NuWave PPC as
this will void the warranty. Please adhere to the Maintenance Instructions
specified for use, or contact customer service at 877-689-2838 for assistance.
• Use only the appropriate replacement parts from NuWave to maintain proper
functionality and safety. Visit www.NuWaveNow.com for replacement part and
pieces.

8Safety Systems & Structure
Safety Systems & Structure
1. Lid: Made of high quality stainless steel.
2. Safety Plate: Safety locking device is activated when push plate is closed and locked.
This avoids opening lid when there is pressure in the NuWave PPC.
3. Safety Valve: A safety device that assures the push plate stays locked when
pressurized.
3a. Safety valve
3b. O-Ring for safety valve
4. Safety Window: A safety feature that releases excess pressure automatically when
cooking pressure is too high.
5. Anti-Clogging Nut: Effectively prevents food from plugging steam outlet to avoid
excess pressure within NuWave PPC.
6. Rubber Gasket: Creates a pressure seal between lid and pot. All parts must remain
completely clean and avoid any cracks or deterioration.
4
3a
3b
6
35
1
2

9
Safety Systems & Structure
7. Lid Handle: Used to remove lid from NuWave PPC, the lid handle contains important
components for vital use.
7a. Push Plate: When lid is properly closed, the push plate lets you move it
backwards to lock. Push the push plate forward to unlock lid.
7b. Pressure Indicator: Pressure indicator rises once pressurized, and returns to
original place when pressure is released.
8. Body Handle: Marks position where lid and pot fit together.
9. Side Handle: This piece allows for easier transportation when moving NuWave PPC.
10. NuWave™ PPC Pot: Contains and holds food as it cooks.
11. Body Base: Comprised of three layers of induction-ready stainless steel, for quick and
even heat distribution.
10
11
98
12. Pressure Regulator Device: This keeps
pressure stable and within normal
operating levels while cooking.
1 = low pressure level (7.3 psi)
2 = high pressure level (13.1 psi)
= quick steam release position
ø= regulator removal position
12a. Valve Pressure Regulator Dial
12b. Large Spring
12c. Small Spring
12d. Valve Shaft Cover
12e. Valve Shaft Core
13. Ventilated Pipe: the device for the
releasing of steam in the NuWave PPC.
14. Pressure Regulator Base
15. Sealing Ring for pressure regulator
7
7a 7b 12
12a
12b
12c
12d
12e
5
15
13
14
Lid

10 Benets
Benefits
NuWave™ PPC consists of a cooking pot and a special lid that locks into place on the
top of the pot. When NuWave PPC is heated, steam is sealed inside, which creates
pressure. With this high pressure, the internal temperature of the NuWave PPC is
raised above the normal boiling point of water. The cooking process is thus expedited
leading to healthier meals.
Faster
• On average, the NuWave PPC prepares food faster than traditional cooking methods.
Tastier
• Pressure cooking allows food to retain its full and natural flavor by cooking quickly
and efficiently. With the natural flavor intact, less seasoning is required, enabling you
to craft your meals precisely to your taste.
Healthier
• Vitamins and minerals are retained in food prepared with the NuWave PPC compared
to conventional stove top cooking. In addition, pressure cooking utilizes water in lieu
of oil or fat, eliminating excess amounts from the meal.
Multifunctional
• The NuWave PPC can be used for steaming, simmering and stewing fresh or
even frozen foods. Prepare everything from delicate soups and desserts to hearty
meat dishes.

11
Operating Instructions
Operating Instructions
Prior to First Use
Take time to read all instructions.
• Wash with warm soapy water.
• Treat the rim of the pot with a small amount
of cooking oil in order to make opening and
closing easier. See Figure 1.
• Fill pot ½ full with cold water and heat for 10
minutes according to Cooking Instructions.
• Open the NuWave PPC only after all pressure
has been released. Dry NuWave PPC with
soft cloth.
Safe Operation
• Adding food and liquid is important to fill the
NuWave PPC with liquid prior to operation.
Refer to recipes beginning on page 21 for
specific instructions.
• Maximum Volume: Never fill the NuWave
PPC more than ⅔of its capacity with liquid
and food. See Figure 2.
• Fill NuWave PPC to only half capacity when
preparing foods that will expand in size and/
or produce foam while cooking (such as rice,
legumes, broths, or dried vegetables).
See Figure 3.
• Minimum Volume: The amount of liquid
needed depends on the cooking method used
in the recipe and the length of cooking time.
• Never cook without liquid, it can overheat
as a result, which can damage the NuWave
PPC (e.g. melt base, or damage safety
mechanisms and heat source).
• In case of overheating, never remove
NuWave PPC from heat source. Turn off heat
and let NuWave PPC cool until the pressure
indicator depresses.
Figure 1
Figure 2
Figure 3
⅔
½

12 Operating Instructions
Check Before Closing
• Check and make sure O-ring is in groove. Do
not use the NuWave PPC if the O-ring is not
in the correct position. See Figure 4.
• Check to make sure that the pressure
indicator can move freely, by pushing it
upwards. If it moves back easily, it will
function properly.
• Ensure that the O-ring safety valve is clean
and not damaged.
• Remove the pressure regulator device
and make sure that ventilated pipe is not
blocked. You should be able to look through
the ventilated pipe if it is clear. Clean the
anti-clogging nut and safety valve with
warm water. See Figure 5.
• Check to see that the rubber gasket is
correctly in place inside lid.
General Cooking Instructions
• Moving and positioning the NuWave
Precision Pressure Cooker settings.
• Place NuWave PPC on heat source
with a diameter of at least 7 inches (18
centimeters). When using a gas stove, make
sure that the width of the flame does exceed
the edge of the NuWave PPC base.
• There are 4 positions for user to set. Align all
positions with the Position Indicator (∆) to
engage. You may use low-pressure position
(1) and high-pressure position (2). The Steam
Release position ( ) permits the quick
release of built-up steam. See Figure 6.
• The Regulator Removal position (ø) will
remove the module for cleaning purposes.
See Cleaning & Maintenance.
Figure 4
Correct Incorrect
Figure 5
Operating Instructions
Figure 6 - Control Module of Pressure Regulator
ø= Regulator Removal Position
= Steam Release Position
1= Low Pressure 7.3 psi
2= High Prssure 13.1 psi

13
Operating Instructions
Fitting of Lid & Pot
1.Place the lid on NuWave PPC body. Align “O”
mark on lid with mark on body handle.
See Figure 7.
2.Press down slightly on lid and turn clockwise
just until two handles match up and lock
together. To ensure that lid is properly
closed, lid handle and body handle should
align with each other. See Figure 8.
3.To lock slide button backwards until locking
push plate sounds is heard. See Figure 9. Figure 8
Figure 9
Figure 7

14 Cooking Instructions
Cooking Instructions
Cooking Instructions for NuWave PIC
• The recipes in this book are specifically designed to work with the NuWave Precision
Induction Cooktop (PIC). Cooking times may vary when using other heat sources.
• Begin with the NuWave PIC at the temperature indicated by the recipe. A small amount
of steam may escape from the steam outlet. When cooking begins, the temperature
rises and pressure cooking process begins automatically. The pressure indictor will then
rise, which indicates the internal pressure, is building. See Figure 10.
• Please refer to the NuWave PIC Manual & Cookbook for any questions or concerns.
Cooking Instructions for Other Heat Sources
• Begin with the heat source on high. A small amount of steam may escape from the
steam outlet. When cooking begins, the temperature rises and pressure cooking process
begins automatically. The pressure indictor will then rise, which indicates the internal
pressure, is building. See Figure 10.
• When steam steadily escapes from pressure regulator, reduce heat and set cooking
time as indicated by your recipe.
• When using a gas stove, make sure that the width of the flame does exceed the edge of
the NuWave PPC base.
• When the pressure plate is unlocked, it’s normal to have a small amount of steam
escaping from the side of handle.
Figure 10

15
Cooking Instructions
• Release pressure according to recipe, natural
or quick release, until the NuWave PPC
pressure indicator depresses.
• Do not cool NuWave PPC with running water.
Turn off heat source and turn valve to steam
release position to release any remaining
steam. After steam is released and the
pressure indicator has depressed, the lid can
be opened.
• Push the push plate forward to the center of
the lid. See Figure 11.
• Turn lid handle counterclockwise.
See Figure 12.
• Match “O” on lid and body handle, then
lift the lid handle to open. Use caution when
removing lid. See Figure 13.
Notes:
• If the pressure indicator button is raised
and too much steam is escaping;
lower the cooking temperature to
lower the pressure.
• If the pressure indicator button is lowered,
and not enough steam has built;
raise the temperature to raise the pressure.
Figure 11
Figure 12
Figure 13
Opening Precision Pressure Cooker After Cooking

16 Cleaning & Maintenance
• Do not store food in NuWave PPC when not in use.
• Clean and dry cookware after each use. (Warm soapy water is recommended for cleaning).
• After each use, release and clean anti-clogging nut and pressure regulator completely.
The steam discharging tube and the anti-clogging nut should not be filled or blocked by
any substances, such as food residue.
• When installing pressure regulator, make sure that it is placed in the correct position.
• After each use, safety valve should be examined to ensure it is clean. (Clean with hot
water if required).
• After each use, rubber gasket should be cleaned thoroughly with warm water. It should
be installed back in lid after washing.
• The rubber gasket will last longer if you place lid upside down on top of the NuWave PPC
after it has been washed.
• Do not use steel wool, abrasive scouring powders or harsh liquids when cleaning
the NuWave PPC.
• Depending on how often the NuWave PPC is used, replace rubber gasket for lid seal and
sealing ring for Pressure Regulator Device every 1-2 years. In case of damage (tears
or cracks, deformation on the edges or hardening), these parts should be replaced
immediately. Failure to do so may affect proper functioning and safety. Replacement
parts for your NuWave PPC go to: www.NuWaveNow.com or contact customer service
at 877-689-2838.
Cleaning & Maintenance

17
Cleaning & Maintenance
Simple Cleaning
• To extend the NuWave PPC’s life span,
promptly remove excess foods after each
use. Wash, clean and dry NuWave PPC
making sure all food residues are removed,
such as: lemon, tomatoes, and limes.
• The NuWave PPC pot and lid should be
washed with warm water and a mild
detergent using a non-abrasive cleaning
pad: special precautions must be taken to
preserve rubber parts in lid.
• Make sure anti-clogging nut and steam
outlet are rinsed with water after each use.
Cleaning of Safety Valve
• Clean safety valve by placing safety valve
under running water.
Cleaning of Pressure Regulator
• Remove pressure regulator by lining up
the Regulator Removal icon ( ø) with the
position indicator (∆) and pressing down and
rotating counterclockwise.
See Figure 14 & 15.
• Clean by rinsing the pressure regulator with
warm water. See Figure 16.
Cleaning of Anti-Clogging Nut & Pressure Regulator Device
Figure 14
Figure 15
Figure 16

18 Cooking Tips & Tricks
• Liquid filled to maximum capacity takes longer to reach full pressure. To reduce cooking
time, bring liquid to boil and then lock the lid.
• When cooking with different ingredients, make sure that they are all the same size, this
will help all the ingredients cook through at the same amount of time.
• If you do not have fresh vegetables, frozen vegetables are acceptable.
• Do not use the NuWave PPC for deep frying.
• Sear meats before pressure cooking to seal in flavor. This improves the taste and
texture of the meat.
• If the pressure indicator button is raised and too much steam is escaping, lower the
cooking temperature to lower the pressure.
• If the pressure indicator button is lowered, and not enough steam has built; raise the
temperature to raise the pressure.
• What is quick release?
To quickly release the pressure, simply turn the pressure regulator to the steam release
position. This will rapidly release the steam, and when the pressure indicator is down
this allows you to safely open your NuWave PPC. By releasing the steam this way you
can quickly open the NuWave PPC without cooling off the pot and stopping the cooking
process. This allows you to check the food.
• What is natural release?
To naturally release the pressure, simply shut off your cooktop and wait for the pressure
indicator to go down, allowing the NuWave PPC to naturally release steam as it slowly
cools. This allows you to finish the cooking process as the NuWave PPC gradually
releases steam. The natural release method is not recommended to be used for delicate
vegetables, fish, or any recipe with very short cooking times.
• Listed cooking times should be applied after the liquid has been brought to a boil and
the lid has been locked into place on the NuWave PPC. Cooking times provided in the
manual are for use on the NuWave Precision Induction Cooktop. Times may vary when
different appliances are used.
Cooking Tips & Tricks

19
Cooking Tips & Tricks
Low Pressure is 7.3 psi (1) High Pressure is 13.1 psi (2)
Notes: • Short grain rice includes regular white & arborio.
• Long grain rice includes regular white & basmati.
• When naturally releasing approximate time will be 10-20 minutes.
• Suggested pressure is 2 (high pressure) for items listed.
• Cooking times may vary.
Rice, Beans & Pasta Cooking Time Release Pressure
White Rice (dried, short & long grain) 5-10 minutes quick release
(1 cup rice, 2 cups water)
Brown Rice (dried, short & long grain) 5-10 minutes quick release
(1 cup rice, 2 cups water)
Bulgur Wheat (1 cup wheat, 3 cups water) 8-12 minutes quick release
Black Eye Peas (dried) 15-20 minutes quick release
Cannellini Beans (dried) 20-25 minutes quick release
Great Northern Beans (dried) 25-30 minutes quick release
Kidney Beans (dried) 35-40 minutes quick release
Navy Beans (dried) 35-40 minutes quick release
Pinto Beans (dried) 35-40 minutes quick release
Lentils (dried) 6-9 minutes quick release
Vegetables Cooking Time Release Pressure
Beets (large, whole) 25-30 minutes quick release
Broccoli (florets, fresh or frozen) 25-30 minutes quick release
Cabbage (red or green, quarter cut) 4-6 minutes quick release
Carrots (whole) 5-8 minutes quick release
Celery (whole) 5-8 minutes quick release
Corn on the Cob (fresh or frozen) 5-8 minutes quick release
Eggplant (1/2 inch chunks) 6-9 minutes quick release
Mustard Greens 5-8 minutes quick release
Collard Greens 6-9 minutes quick release
Mixed Vegetables (frozen) 4-6 minutes quick release
Onion (quarter cut) 5-8 minutes quick release

20 Cooking Tips & Tricks
Cooking Tips & Tricks
Vegetables Cooking Time Release Pressure
Bell Pepper (all colors) 5-8 minutes quick release
Red Potatoes (cut in half) 12-20 minutes quick release
Sweet Potatoes (1/2 inch cubes) 10-12 minutes quick release
Parsnips (1/2 inch cubes) 10-12 minutes quick release
Pumpkin (large dice) 6-8 minutes quick release
Squash (butternut, spaghetti, summer) 6-8 minutes quick release
Meats & Seafood Cooking Time Release Pressure
Beef Brisket (3-4 pounds) 12-18 minutes per pound natural release
Beef Chunck (2-3 pounds) 10-12 minutes per pound natural release
Beef Ribs (3-4 pounds) 8-10 minutes per pound natural release
Beef (stew meat, 1 inch cubes) 20-25 mintues natural release
Chicken (breast, boneless) 12-16 mintues natural release
Chicken (breast, bone) 14-18 mintues natural release
Chicken (whole) 6-8 minutes per pound natural release
Turkey (breast, boneless) 18-22 minutes natural release
Turkey (breast, bone) 20-26 minutes natural release
Pork Roast (1-3 pounds) 20-22 minutes per pound natural release
Beef Ribs (3-4 pounds) 8-10 minutes per pound natural release
Pork Chops (thicker than 1 inch) 5-7 minutes natural release
Pork Chops (thinner than 1 inch) 4-6 minutes natural release
Pork Sausage 5-8 minutes natural release
Lobster Tails (6-8 ounces) 5-8 minutes quick release
Scallops 5-8 minutes quick release
Shrimp (medium) 5-8 minutes quick release
Haddock (1 inch fillet) 5-8 minutes quick release
Low Pressure is 7.3 psi (1) High Pressure is 13.1 psi (2)
Notes: • Short grain rice includes regular white & arborio.
• Long grain rice includes regular white & basmati.
• When naturally releasing approximate time will be 10-20 minutes.
• Suggested pressure is 2 (high pressure) for items listed.
• Cooking times may vary.