Nuwave Oven

Valcan · Nuwave Oven

Hi,

Does anyone else have one of these ovens?

I got mine a few months ago and it is the best purchase I have ever made for my kitchen. We use it at least once a day. It makes the best chicken wings! They come out brown and crispy like they have been deep fried but they do not dry out. Bacon comes out great (and no grease splatters all over my stove). Pork ribs are also fantastic - brown, crispy, tender and juicy. I also use it to make jerky. I do not season the meat, I just dehydrate then slices of beef (it takes only 60 - 90 minutes). I eat the dry meat with butter or tallow. I am thinking or trying some pemmican next.

The Nuwave advertises that all the fat drops off. I think they intend that you throw the fat away. I either strain it and store it or pour it over the meat that I just cooked. When I make the wings, I use the fat to mix with hot sauce instead of using butter. I dip my wings in it.

I use it to cook ground beef in a pan - the meat cooks in the fat that surrounds it. The one thing it does not do a great job with is steak. You have to cook it for while before it browns. It comes out very tender and yummy but I still prefer to grill my steak and have it brown on the outside but pink on the inside. I also use it to make eggs covered in cream and cheese. I can put it in when I get up and then go get ready. It about 10 minutes it is done and ready to eat. No standing at the stove.

Oh yeah, it also does a fantastic job with pork belly and beef roasts. I made a 6 lb chicken for Christmas and it came out wonderful. It took about 2.5 hours from frozen. Today I cubed up some leftover chicken and skin and put it in pan with some of the drippings and reheated it in the Nuwave. Way better than the microwave. The chicken does not dry out and the skin gets crispy again. My butcher saves chicken skins for me and lets me have them for free. They come out super crispy like potato chips. That fat that renders off is also great. I strain it and store it in cubes in the freezer. It does a great job with shrimp and salmon too!

Can you tell that I really like my Nuwave? (Honestly, I do not work for the company).

Val

Dean

Hey, Val,

This looks very interesting. How does this thing cook the food? Is it like a convection oven? I'm getting ready to purchase a convection oven with rotisserie. You've pricked my curiosity here. Wink

I'm trying to find a better way to cook just like one or two pieces of meat, like steaks and pork chops, without heating up the whole oven to grill. I love grilled meat. With a convection oven, I can also roast stuff like duck or pork belly or beef roast.

Thanks a lot for this tip, Val. Cool

Valcan

Hi Dean,

Check out the Nuwave site for more information:

http://www.nuwaveoven.com/

The FAQ section will answer a lot of your questions.

I also started a thread a few months ago at another site. You can read what others think of the oven who are also low carbing:

http://www.livinlowcarbdiscussion....php?tid=361&pid=3056#pid3056

I was going to buy a new oven for my kitchen but it was almost summer and I thought I would give this a whirl since it would not heat up my kitchen in the summer. I have only used my regular oven twice since April, both times was to roast a massive amount of cabbage rolls for my hubby. I have not given a new oven a second thought - no need for it. I have some beef fat and Korean Short Ribs cooking in there right now.

I used to buy every kitchen gadget around and then got smart and stopped buying them altogether. I saw someone mention this oven on another site and it intrigued me enough to do a ton of research. Everything I read impressed me so I took a chance and ordered it. It is one of the few products that I have bought that have lived up to my expectations. My hubby cooks beef tongue in it and raves about the results. He does not like gadgets but he loves this one. We even bought one for our fifth wheel which he usually lives in, in the summer when he works away from home.

Val

Dean

Val,

Thanks so much for this. I was just getting ready to purchase a convection oven with rotisserie so I could stop using my gas oven so much.

So, questions.

Does this thing do steaks, and do they come out as good as when you grill them or broil them? I watched the video on their website, and the NuWave was larger than it appeared in the photos. It looks like one could even do a turkey breast in it, or a very large chicken.

What all have you cooked in it? Do you think I could roast pork belly in it? Is it "set it and forget it" type cooking, which is how I like to do things. For instance, when I cook turkey, I just mix up a bunch of appropriate spices, and then I dry rub them inside and outside the turkey, throw it in a large stainless steel roaster, put the lid on with the vents closed, put the roaster in the center of the oven, and roast for 15 minutes per pound. The turkey always comes out very moist. I've heard that basting the turkey actually dries it out, from constantly uncovering the bird to baste. Anyway, that is the same thing with chicken wings. I cook four pans at a time, and I don't baste them, as some people do. I cover them tight with foil, and then I cook at fairly low temp, like 225 F for a couple hours or so. Point is, I like to "set it and forget it", like a crock pot beef roast. Does this appliance even replace a crock pot?

Yah, let me know what your experiences have been, and what all one can use this for. Do you think I can forgo getting a convection oven? Also, what about using it to reheat food? I was going to use my convection oven for that. How would reheating meat work with this appliance?

Good timing, Val. Thanks so much. I was just getting ready to put out the same amount for a convection oven. If this will do the same (and better), I may just have to get one. Yup

Valcan

Hi Dean,

Read through the LLVLC thread that I sent you. Once you read that, you will have better idea of what this oven can do.

The one draw back of the oven is that if you like your steaks medium-rare to rare, the steak does not brown up on the outside nicely. Really thick frozen steaks turn out the best. Because they are frozen, they are in their longer and have more time to brown. Slathering them with some tallow first also helps Yup

.

Pork belly turns out amazing. You can do either whole slabs or strips like bacon. I like the slabs because the fat is all gooshy and I like doing the slices and making them all crispy. I need to go buy me some more pork belly.

With almost everything I cook, I set the timer for half the time - walk away and then when it dings, I flip whatever I have in there over, set it for the rest of the time and leave it until it is done. I flip once so that all the sides can get crispy brown. A 6 lb frozen chicken took 2.5 hours the other day. I set it for 75 minutes breast side down, then flipped it and set it for another 75 minutes. I love that I can put bacon in it, set it for 12 minutes and go and get ready for work. When I hear the ding, it is done and I get to eat.

It is not fast like a microwave but it is faster than a regular oven. Cooking from frozen is also a bonus.

When you lift the lid when something is done cooking, you have to be careful of all the steam that comes out. Food stays very moist. I cook chicken wings way longer than their cooking chart recommends because I like them crispy like they have been deep fried. Even though I cook them longer, they still come out moist inside and crispy on the outside.

My oven has never smoked - I guess it is possible to burn things in it but I think you would have to be way off on your timer to do this. Clean up is a breeze. Nothing gets burnt on. I just soak the rack /pan in some hot sudsy water and wipe clean. Running a toothbrush quickly across the rack does a good job clean up quickly.

I have stopped using my crockpot for roast beef. It comes out way better in the Nuwave. The fat is all crispy and brown on the outside and the middle is nice and rare. Again, I like cooking roasts from frozen. Like most other things, I flip it once halfway through.

I love it for reheating meat. Reheating in a microwave is gross. The meat always has a funny texture. One of my favourite meals is to cube up some leftover roast beef and put it in a pan. I pour some of the drippings (gel and fat) that I saved from the roast (when you make a roast, there is a pan at the bottom that collects all the drippings - I always save the drippings) over top and put it in the Nuwave for a few minutes. It comes out really hot and good. The meat does not get rubbery like it does in a microwave.

I have never owned a convection oven so I can not compare the two. The Nuwave does use three types of heat - Convection, conduction and infrared. If you want to make jerky/dry meat, be sure to get the digital oven. The old analogue does not have temperature settings. I only use two of the settings - high for everything except for dry meat which I cook at 20% power.

Again, I encourage you to take the time to scan through the LLVLC site so you hear about other people's experiences with this oven. There is another verison of this oven that was just released by another company called the Morningware oven. I have not found any reviews of this oven yet so I would be hesitant in purchasing one but I would not hesitate ordering another Nuwave if mine broke down. I bought one for my day in June for Father's Day and he raves about it all the time (he was a professional chef at one time). He says it is the best kitchen appliance he has ever owned.

Are you in the U.S.? If so, I think that Kohl's has been carrying them. You can also watch for deals on eBay. BE VERY CAREFUL ON EBAY, make sure that it is the digital oven that they are selling and not the analogue. The analogues are an older version and the reviews aren't as good as the digital model. I see some people trying to sell analogue Nuwaves at digital Nuwave prices - definitely a rip off.

Fire away if you have any more questions!

Valcan

Hi,

Kohl's dot com has them for $10.00 off and free shipping:

http://www.kohls.com/upgrade/webs...752620946&bmUID=1224182797810

JC Penny carries them too.

There are some other sites that offer it for $120.00 with free shipping. It is worth a google search for a good deal if you decide to go ahead and buy one.

I did not mention above but this thing makes the best chicken thighs. I cook them in a pan so that they are swimming in grease by the time they are done. I start skin side down and then flip them skin side up. Sometime I mix a bit of Tabasco or hot sauce in with the chicken grease and dip my thighs in there (of course I meant my chicken thighs - not my actual thighs!) Devil

Val

Dean

Thanks a million, Val. Cool

I did check out that thread and got a bit more than half way through it, and plan to go through the whole thing. Man, did I get hungry reading that thread! LOL

Especially for dairy, which I am currently abstaining from to drop some body fat.

I also have been reading reviews at other sites, and I have Googled and found that there are different models out there.

I did see the one at Kohl's, but it is a white one - Model no. 20331.

I think the latest one is:

NuWave 20326 Pro Digital-Controlled Infrared Tabletop Oven, Black

Amazon (and several other sites) offer free shipping. These have all the extra stuff, and no tax and free shipping. $139.99. Says it usually ships within 2 to 4 weeks. I wonder if another site can do it sooner.

Yah, after reading all this, I'm pretty sold on getting this instead of a convection oven. I was also going to get a new (smaller) microwave. This will suffice for BOTH, and will also eliminate the crock pot, and, for that matter, the entire oven. Wink

The price of natural gas is going up, so this would pay for itself just in the reduced gas bills, and I love the thought of taking food right out of the freezer and cooking, and with no preheat time. I'm pretty sold on this, Val. Thanks again!

Now, after reading about all this moist, scrumptious meat, I think I'll go grill a nice big rib-eye steak, and then throw a turkey in the oven! Yup

http://www.amazon.com/NuWave-2032...d-Infrared-Tabletop/dp/B001KVZT7C

Valcan

Hi Dean,

The photo you posted is the exact one that I have. I ended up paying $175.00 Canadian for mine because of shipping costs from the U.S.. Luckily I got it while our dollar was still high. The black pan that comes with it is perfect for cooking things in. I made chicken wings tonight (in the pan instead of the directly on the rack) and posted the recipe in the flavourful fowl thread. They were pretty good.

Here is a site that ships the same day for free for the same price:

http://www.irawoods.com/NuWave-20...frared-Oven-w-Extender-Ring-Black

Let me know if you go ahead and order.

Val

Dean

Oh, I am definitely going to order one. I swear I was just going to order a convection oven online today. I had the one I wanted picked out and everything. Then I read your post last night and, well, now I'm gettin' one of these instead. Yup

I love the fact that I can make jerky in it, as well as throw frozen cuts right into it, and that I can keep an easy eye on the progress. I'm really psyched to get it now. I just want to make sure I'm gettin' the right model, and the best price, and the quickest shipping to get it here ASAP.

Thanks again for turning me on to this wonderful carnivore tool, Val. Cool

Dean

Val,

I've checked it out too, and Irawoods does look like it might be the best bet.

For some reason, My Secret Pantry is not carrying them anymore, and Amazon is gonna take so long.

I'm calling Irawoods and My Secret Pantry tomorrow and getting the scoop on the model numbers and prices and shipping, then, I'm gonna order one of these great appliances. I'm sure I will use it all the time. Cool

Valcan

Hi Dean,

My Secret Pantry stopped carrying the Nuwave and started to carry the new model from the competitor. Not sure why.

Val

Dean

Yah, I hope they can give me some clues as to the models, etc.

I'm also going to find out what I can from Irawoods, and if they have fast shipping and the same price as Amazon, that's where I'll more than likely be getting mine from.

I'm really looking forward to having this thing! Grin

Dean

My Nuwave is on the way! Grin

I found out the 20326 model is the latest one. Digital, black with stainless steel, extender ring, 1" and 2" racks, 10" pan. This is the latest and greatest one. Yup

Ordered it from Irawood.com.

http://www.irawoods.com/NuWave-20...frared-Oven-w-Extender-Ring-Black

No tax, free shipping, and, I'm so glad I called before ordering, because I was told about a holiday special on this item of 9% off.

So, I got it for $127.39! It should be here really soon via FedEx Ground.

Now I'm really psyched to get this appliance! I've got a huge package of incredible beef ribs sittin' in my freezer. That will be the very first thing I try in this oven. From freezer to plate in record time, and with no huge natural gas consumption. Gotta love it. Cool

Dean

My Nuwave is shipping out today! Ecstatic

Just in time for my animal fat fest! Cool

Valcan

Woo Hoo Dean!

I really hope you like it! If you don't then I guess I'll be in poop with you.

Tonight I put some frozen colossal shrimp in my Nuwave. They came out great - very tender and not rubbery at all. I made a sauce for them from cream, butter, cambozola and garlic - it was yummy. No more creamy sauces for me after tomorrow though. I like shrimp dipped in melted chicken fat.

My butcher called me today to let me know that he has a huge bag of chicken skin for me. I just have to go pick it up. I Heart

my butcher. Chicken skins cooked in the Nuwave are awesome. They come out so nice and crispy. Lots of fat renders off them too which I save.

Val

Dean

Just give me whatever tips you can on cookin' that frozen solid package of beef ribs. They are really thick strips of meat and fat, about 8" long. It is close to 5 pounds of excellent looking beef. This is gonna be my first Nuwave experiment. What would you suggest for cooking time, and other tips? Which rack should I use? How about seasoning these? Like, when should I put salt and pepper on 'em? Should I turn 'em? Need some tips.

Thanks, Val.

Valcan

Hi Dean,

I just emailed you the cooking charts for the NuWave. Are these short ribs that you are cooking? How well done do you want them done? My guess would be - High rack - High heat - 20 minutes - season, flip, season, - 20 minutes. I like to season when I flip. I always flip.

Val

Valcan

Hi Dean,

I picked up a pack of fatty beef short ribs at the butcher's today. I also got a bag with about a dozen packets of frozen chicken skin. They save the skin when they skin chickens then wrap them for me and freeze them until I can pick them up - all this for no charge! I also got a free bag of beef fat trimmings. The guy that handed me the beef fat asked me if it was for the birds - I told him, "No, it is for me". His eyes almost popped out of his head. He said, "But you have lost so much weight, how is your cholesterol?" I told it has never been better and that as long as I stay away from carbs, I can eat all the fat I want. He told me that I should sell that idea! I wish! Want to write a zero carb diet book with me Dean? I think I have one buyer.

Anyway, back to the ribs. I will probably cook them on Friday in the NuWave so I will let you know how they turn out. I am making dry meat right now. Tomorrow night we will be bring in the New Year with a fatty prime rib roast.

Val

Dean

Thanks, Val.

My Nuwave has not yet arrived, but, will probably be here by Monday. I'm very interested in how your ribs turned out, and how you cooked them, and for how long. I recently did short ribs in the oven, and they turned out great. They seem to have more meat on them than the longer ribs.

Valcan

Hi,

I just finished eating some short ribs - yummy. They were very thick so I used the shorter rack that comes with the NuWave (4 inch in think). I cooked them from frozen. I started with 20 minutes then flipped them for another 20 minutes. They fell apart and I turned the side with fat that was not browned so it was facing up and I put it in for another 5 minutes to make all the fat cripsy. They were so yummy, I know you are going to love them. When you cook yours, keep on eye on them and break them apart from each other as soon as you can. That way all the sides will get brown and crispy.

Val

Sassy

Wow! You guys have my attention! Exactly what time did you say dinner was?

Grin

Sassy

P.S. Valcan - have you tried fish in your Nuwave?

Valcan

Hi Sassy,

I'd invite you over but it is -40F here and I really don't think the short ribs are worth it.

Yes, I have done fish in the NuWave. Salmon comes out great. I am not much of a fish eater so I do not make it too often. I have made some pickerell with cream and butter in the pan - turned out great.

Val

Dean

Well, my Nuwave has arrived! Cool

That was some fast shipping! Yup

I'm gonna have to wait till next week to use it, since I'm headin' outta here to party this weekend. Can't wait to try it out, though.

Sunny

jem51

last month i was all about getting a nuwave but decided that since it will overcook steaks that maybe it's not for me. the reason is the infrared which is why it cooks frozen meat so well; it cooks it from the inside. i decided that maybe convection is good enough and i'll just continue to grill/skillet my steaks. the other thing is i wanted something w glass rather than plastic....after reading reviews...well it seems that they crack. glass holds up longer if you don't break it. there's a unit at walmart.com that doesn't have infrared but has a heavy, corning glass cooking vessel. i'm still researching.

Dean

Val,

Am wanting to do pork belly in my Nuwave. I've seen you post about doing that. Would you tell me how to best cook pork belly in the Nuwave? Do you cut the skin off first? Any help will be appreciated.

Thanks.

Sunny

Valcan

Hi Dean,

I have only done the slices and chunks and have not done a slab. If I was, here is what I would do:

Use the tall rack but turn it upside down. Keep the skin on and start skin side down for half the time, turn over, score the skin (or remove it) and cook for the other half of the time. Time will be 20 - 25 min/lb fresh, 30 min/lb frozen. Yummy! Don't forget to pour the grease in the bottom pan over your slab after you are done.

Have you tried anything else in it?

Val

Dean

Thanks, Val.

No, I haven't used it yet.

What do you mean by "use the tall rack but turn it upside down"?

Valcan

Hi Dean,

The one you have has two racks, a tall one and a short one. The tall one can be used as a tall rack or you can flip it upside down (with the long legs sticking up) Devil

and it becomes a one inch rack. Because it takes so long to cook a large piece of meat, it would burn before the inside is cooked it you use the tall rack position.

Am I making sense?

Val

Dean

Gotcha. I wasn't aware of this. So, in a way, this Nuwave comes with three racks, right? I was thinking that it would be too high and would burn, but, now I see that you were suggesting I put it on the lowest rack, as far from the heat as possible. Is this also the best way to cook things like beef ribs?

Thanks, Val.

MAC

On sale for $119.99 at Kohl's this week for anyone interested in buying one.

jeff

Dean

Yah, but is that the digital model I got?

Cody

Too bad my credit cards are on vacation after their hedonistic shopping sprees during the holidays. They too, need to shed some fat.

MAC

Dean

Would you please post the link? I did a search, but I couldn't find the model I bought at Kohl's.

Thanks.

Shawn

I bought the white model. I love it. I use it all the time.

I paid more for mine...it was worth it to me.