Nuwave Brio 14 Qt Air Fryer Manual & Recipes Book PDF

Are you looking for Nuwave Brio 14 Qt Air Fryer Manual & Recipes to start cooking the best dishes for yourself or your family?

In this article, Cookgator shares with you 10 recipes that you must try right away.

10 Nuwave Brio 14 Qt Air Fryer Recipes must try

Lemon-Thyme Rotisserie Chicken

Time and Temp:

Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Temp: 375°F

Ingredients :

• 1 (5-lb) chicken, whole, skin on
• 1 lemon
• 4 sprigs of fresh thyme
• 2 teaspoon extra-virgin olive oil
• Sea salt
• Freshly ground black pepper

Directions :

1. Pat dry chicken with paper towels. Tie up (truss) chicken with kitchen twine. Skewer the chicken firmly onto the spit of the Rotisserie Skewer. See Rotisserie Skewer Assembly under Assembly Guide for more. Rub chicken with lemon and squeeze the rest of the juice into the cavity. Place lemon and thyme inside the cavity of the chicken. Rub the chicken with olive oil and season with salt and pepper. Let sit at room temperature for 45 min. before cooking.
2. Position chicken with Rotisserie Skewer into Brio, placing one end of the Skewer into Hole and the other into the bracket. See Rotisserie Skewer Assembly under Assembly Guide for more. Place Drip Tray in the rack slot beneath the Rotisserie Basket.
3. Press Rotisserie and set to cook for 45-50 min.
4. When done and Rotisserie Skewer has completely stopped, using a hand-held meat thermometer, insert it into the breast of the chicken. The temperature should read 165°F or more. Remove chicken. Tent with foil and let rest for 20 min.

Dehydrated Vidalia Onions

Time and Temp:

Prep Time: 5 minutes
Cook Time: 10 hours
Temp: 120°F

Ingredients:

2 Vidalia onions, each sliced into ¼-inch-thick rings

Directions:

1. Separate each onion ring. Place onion rings onto both Mesh
   Rack. Slide the Rack into positions 2 and 3.
2. Set the Nuwave Brio to 120°F for 10 hrs. until crisp.

Buffalo Wings

Time and Temp:

Prep Time: 10 minutes
Cook Time: 25 minutes
Temp: 390°F

Ingredients:

• 2 lbs chicken wings (if needed, cut into drumettes and flats and
• separate)½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ cup favorite wing sauce
• ½ cup vegetable oil

Directions:

1. Press PREHEAT. Set to 390°F for 25 minutes.
2. Combine salt, pepper, garlic powder, and oil in a bowl. Mix well.
3. Add wings to the bowl and toss to coat.
4. Once preheated, place half of the chicken wings on the Mesh Tray.
   Place Tray with wings in position 1.
5. Using a hand-held meat thermometer, check to see that
   the internal temperature has reached 165°F. When done, transfer
   the cooked wings to a large bowl. Toss with 2T of wing sauce.
6. Repeat steps 4-5 with the remaining wings and sauce.

Chicken Satay

Time and Temp:

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Temp: 390°F

Ingredients:

• 1 lb boneless chicken thighs
• ½ cup soy sauce
• ½ cup pineapple juice
• ¼ cup sesame oil
• 4 garlic cloves, chopped fine
• 4 scallions, chopped
• 1 teaspoon grated ginger
• 2 teaspoons toasted sesame seeds
• 1 pinch of black pepper

Directions:

1. Cut each thigh into strips, trimming excess fat.
2. Combine all the other ingredients in a large mixing bowl.
   Mix well.
3. Place chicken onto wooden or metal skewers.
4. Add skewered chicken to a mixing bowl and spoon marinade
   onto the meat. Coat all sides.
5. Cover and refrigerate chicken for at least 2 hours or up to 24 hrs.
6. Press PREHEAT. Set to 390°F for 6-8 minutes.
7. Once preheated, place skewers on Mesh Tray, cooking in
   batches, if necessary. Place the Tray with skewers in the position
8. Using a hand-held meat thermometer, check to see that
   the internal temperature has reached 165°F.
9. Repeat steps 6-7 with the remaining skewers.

Tip: If using wooden skewers, soak the skewers in water for 15-30
min. before adding chicken to keep them from burning.

Parmesan Chicken Tenders

Time and Temp:

Prep Time: 10 minutes
Cook Time: 8-12 minutes
Temp: 330°F

Ingredients:

• Cooking spray ¼ c all-purpose flour
• 2 large eggs ½ c finely shredded Parmesan cheese
• 1 cup coarse dry breadcrumbs
• 1 lb chicken tenders
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder ¼ t salt

Directions:

1. Press PREHEAT. Set to 330°F for 8-12 minutes.
2. Place flour in a shallow dish.
3. Lightly beat eggs in another separate shallow dish.
4. Combine Parmesan and breadcrumbs in a third shallow dish.
5. In a medium bowl, toss chicken tenders in Italian seasoning,
   garlic powder, and salt.
6. Coat chicken tender in flour, shaking off any excess.
7. Dip tender in egg and let any excess drip off.
8. Roll tender in breadcrumb mixture. Repeat for each tender.
9. Once preheated, spray the Mesh Tray with cooking spray. Place
   half of the tenders on the Mesh Tray. Set the remaining half aside.
10. Generously coat the tops of each tender with cooking spray. Place
    half of the tenders with Tray in position 1.
11. Halfway through with 4-6 minutes remaining, carefully turn each
    tender and top with more cooking spray.
12. When done, ensure the outsides are crisp and tenders are cooked
    through on the inside. Using a hand-held meat thermometer,
    check to see that the internal temperature has reached 165°F.
13. Repeat the steps above with the remaining tenders.

Cajun Shrimp

Time and Temp:

Prep Time: 5 minutes
Cook Time: 6 minutes
Temp: 390°F

Ingredients:

• ½ lb shrimp, peeled and detained
• ¼ t cayenne pepper
• ½ t Old Bay® Seasoning
• ¼ t smoked paprika
• 1 teaspoon olive oil
• Pinch salt

Directions:

1. Press PREHEAT. Set to 390°F for 6 minutes.
2. Add all ingredients to a mixing bowl. Mix until the shrimp is
   completely coated.
3. Once preheated, place shrimp on a Mesh Tray. Place Tray with
   shrimp in position 1 and cook.
4. Using a hand-held thermometer, check to see that internal
   the temperature of the shrimp has reached 145°F.

Chimichurri Skirt Steak

Time and Temp:

Prep Time: 1 hr 30 minutes
Cook Time: 10-15 minutes
Temp: 390°F

Sauce Ingredients:

• 1 bunch flat-leaf parsley, roughly chopped (about 1c, packed)
• 5 large garlic cloves, roughly chopped (about 3T)
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• ½ c distilled white vinegar

Steak Ingredients:

1 lb skirt steak
Salt and pepper

Directions:

1. Place all sauce ingredients in a food processor or blender. Blend
   until just combined; set aside.
2. Place steak in a bowl or container. Add 4T chimichurri sauce to
   a bowl or container. Spread sauce evenly on all sides of the steak.
3. Let steak marinate at room temperature for 1 hour or in the
   refrigerator for at least 2 hours, or overnight in the fridge.
4. Press PREHEAT. Set to 390°F for 10-15 minutes.
5. Once preheated, season steak with salt and pepper and place
   on Mesh Tray. Place Tray with steak in position 1. Insert the Probe
   into the thickest part of the steak. Set Probe to 120°F.
6. Add additional time to the total cook time for more doneness. Check
   Probe to see that internal temperature has reached 120°F.
7. Remove steak. Let rest for 5 minutes, then slice against the grain.
8. Serve steak with remaining chimichurri sauce.

Tips:

Marinate steak in a container made from non-reactive
materials such as plastic, enamel, glass, or stainless steel.
If marinating steak in the refrigerator, allow the meat to return
to room temperature before cooking, about 30 minutes.
Chimichurri sauce is best served at room temperature.

Grilled Ham and Cheese

Time and Temp:

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Temp: 360°F

Ingredients:

• 4 slices white bread
• 2 slices American cheese
• 2 slices of thinly sliced ham
• ¼ c melted butter

Directions:

1. Press PREHEAT. Set to 360°F for 4-5 minutes.
2. Brush each bread slice with melted butter on one side.
3. Layer ham and cheese on bread and assemble sandwiches
   with the buttered sides of the bread facing out.
4. Once preheated, place sandwiches onto Mesh Tray. Place Tray
   with sandwiches in position 1 and cook until golden brown.

Tip: Use precooked bacon or sliced turkey instead of ham for a
different flavor.