NuWave Bravo
Getting Started
| Temperatures and times can be adjusted on all functions before and during the cooking process. TEMP/TIME: turn the START/PAUSE Dial to set or adjust.
FAN: Choose between 3 fan speeds. Ideal for crispier results. |
| Turn the Bravo® ON and OFF.
Press ON/OFF. This button also stops any cooking function. While cooking press ON/OFF to cancel. |
| Choose between the 12 cooking Menu options. Each menu has a preset cooking temperature and time.
Press MENU. Turn the START/PAUSE Dial to choose your desired menu. |
| Start cooking. 350˚F and 15 minutes are the defaults.
Turn the START/PAUSE Dial to adjust cooking functions or to scroll through Menu options. Press START/PAUSE to begin cooking. Note: START/PAUSE pauses cooking process. Press START/PAUSE during cooking to pause the Bravo. Press again to resume. |
| Quickly warm your favorite leftovers. 140˚F and 1 hour are the defaults.
Press and hold down WARM for 2 seconds. Press START/PAUSE to begin. Note: Refer to the owner’s manual for details. |
| Bravo has top and bottom heat elements that are both adjustable.
Press TOP/BTM to toggle between top heat adjustment and bottom heat adjustment. Turn the START/PAUSE Dial to adjust the amount of power sent to each heat source. |
| Note: Preset temperatures and times may need minor adjustments to best suit your desired results.
Menu Temperature Time Heat Rack Menu Temperature Time Heat Rack Minutes TOP/BTM Position Minutes TOP/BTM Position |
|||||||||||
|
1 |
Air Fry |
360°F |
00:15 |
100/100 |
Any |
7 |
Grill |
425°F |
00:15 |
0/100 |
Any |
|
2 |
Bagel |
450°F |
00:06 |
100/100 |
Any |
8 |
Pizza |
450°F |
00:15 |
100/100 |
Any |
|
3 |
Bake |
350°F |
00:25 |
100/100 |
Any |
9 |
Reheat |
350°F |
00:10 |
100/100 |
Any |
|
4 |
Broil |
450°F |
00:10 |
100/0 |
Any |
10 |
Roast |
375°F |
00:30 |
100/100 |
Any |
|
5 |
Dehydrate |
100°F |
02:00 |
100/100 |
Any |
11 |
Toast |
450°F |
00:06 |
100/100 |
Any |
|
6 |
Frozen |
325°F |
00:20 |
100/100 |
Any |
12 |
Waffle |
450°F |
00:05 |
100/100 |
Any |
Cooking Guide
| Note: Temperatures and times may need minor adjustments to best suit your desired results.
Prepackaged Foods: Follow the directions on the package and reduce temps and times by 15%. Check periodically. |
||||
|
Beef/Lamb |
Rack Position |
Temp. |
Fresh – Minutes |
Internal Temp. (Thermometer) / Notes |
| Patties (1” thick) |
Any |
450°F |
00:12 – 00:15 |
160°F |
| Steaks (1” thick) |
Any |
450°F |
00:08 – 00:10 00:10 – 00:12 00:12 – 00:15 00:15 – 00:18 00:18 – 00:20 |
Rare: 125°F – 134°F Med. Rare: 135°F – 144°F Medium: 145°F – 149°F Med. Well: 150°F – 159°F Well: 160°F |
|
Poultry |
Rack Position |
Temp. |
Fresh – Minutes |
Internal Temp. (Thermometer) / Notes |
| Pieces: Breasts, Legs, Thighs |
Any |
375°F |
00:10 – 00:12 |
165°F |
| Whole Chicken (3-4 lbs.) |
1 |
375°F |
00:10 – 00:12 per lb. |
165°F |
| Boneless/Skinless Chicken Breasts |
Any |
375°F |
00:08 – 00:10 |
165°F |
| Cornish Hen (Whole, 1-1.5 lbs.) |
Any |
375°F |
00:28 – 00:33 |
165°F |
| Turkey Breast (4 lbs.) |
Any |
375°F |
00:14 per lb. |
165°F |
| Turkey Legs |
Any |
375°F |
00:50 |
165°F |
|
Pork |
Rack Position | Temp. |
Fresh – Minutes |
Internal Temp. (Thermometer) / Notes |
| Bacon |
Any |
400°F |
00:12 – 00:18* |
*For extra crispy. |
| Ham |
1 |
325°F |
00:13 – 00:15 per lb. |
Apply glaze before the last 5 minutes of the cooking time. |
| Sausage Links |
Any |
350°F |
00:07 |
160°F |
| Sausage Patties |
Any |
350°F |
00:10 |
160°F |
| Italian, Bratwurst, etc. |
Any |
375°F |
00:10 |
160°F |
| Chops |
Any |
450°F |
00:12 |
145°F |
| Roasts (3-4 lbs.) |
Any |
350°F |
00:24 per lb. |
145°F |
| Tenderloins |
Any |
450°F |
00:20 |
145°F |
| Spare Ribs |
Any |
375°F |
00:28 – 00:33 |
160°F |
| Country-Style Ribs |
Any |
375°F |
00:25 – 00:30 |
160°F |
| Hot Dogs |
Any |
350°F |
00:02 – 00:03 |
140°F |
|
Seafood |
Rack Position | Temp. |
Fresh – Minutes |
Internal Temp. (Thermometer) / Notes |
| Fish: Fillets (½” thick) |
Any |
400°F |
00:06 – 00:07 |
145°F |
| Fish: Steaks and Fillets (1” thick) |
Any |
400°F |
00:08 – 00:09 |
145°F |
| Shrimp |
Any |
400°F |
00:05 – 00:06 |
Cooking time may vary with size. |
| Scallops (Sea) |
Any |
400°F |
00:08 – 00:09 |
130°F / Scallops or lobster turn opaque when cooking is complete. |
| Scallops (Bay) |
Any |
400°F |
00:06 – 00:07 |
|
| Lobster Tails (8 oz.) |
Any |
360°F |
00:10 – 00:15 |
|
|
Vegetables |
Rack Position | Temp. |
Fresh – Minutes |
Internal Temp. (Thermometer) / Notes |
| Corn on the Cob (Wrapped in foil, 2-4 pc.) |
Any |
425°F |
00:09 – 00:10 |
|
| Root Vegetables (8-12 oz.) |
Any |
425°F |
00:20 – 00:30 |
|
| Potatoes: Whole (8 oz. each) Cut in ½ Lengthwise French Fries |
Any |
425°F |
00:45 00:30 00:20 |
|
| Roasted Onion (Wrapped in foil, 4-6 each) |
Any |
425°F | 00:20 | |
| Roasted Garlic (Wrapped in foil, 4-6 each) |
Any |
425°F | 00:22 | |
| Broccoli (8-12 oz.) |
Any |
425°F | 00:10 | |
|
Squash (8-12 oz.) |
Any | 425°F | 00:30 – 00:35 | |
| Eggplant (Whole) |
Any |
425°F | 00:40 | |
| Eggplant (½” slices) |
Any |
425°F |
00:10 – 00:15 |
|
| Baked Apples (2 to 6 each) |
Any |
425°F |
00:20 |
|
| Baked Pears (2 to 6 each) |
Any |
425°F |
00:25 |
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