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?

This article Cookgator shares with you 10 recipes that you must try right away.

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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: 375ËšF

Ingredients :

  • 1 (5-lb) chicken, whole, skin on
  • 1 lemon
  • 4 sprigs fresh thyme
  • 2 T 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 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 cavity of 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 Skewer into Hole and other into Bracket. See “Rotisserie Skewer Assembly†under Assembly Guide for more. Place Drip Tray in 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 into breast of the chicken. 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: 120ËšF

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 position 2 and 3.
  2. Set the Brio to 120°F for 10 hrs. until crisp.

Buffalo Wings

Time and Temp:

Prep Time: 10 minutes
Cook Time: 25 minutes
Temp: 390ËšF

Ingredients:

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

Directions:

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

Chicken Satay

Time and Temp:

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Temp: 390ËšF

Ingredients:

1 lb boneless chicken thighs
½ c soy sauce
½ c pineapple juice
¼ c sesame oil
4 garlic cloves, chopped fine
4 scallions, chopped
1 T grated ginger
2 t toasted sesame seeds
1 pinch black pepper

Directions:

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

Tip: If using wooden skewers, soak the skewers in water 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: 330ËšF

Ingredients:

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

Directions:

  1. Press “PREHEATâ€. Set to 330ËšF 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 tenders on Mesh Tray. Set the remaining half aside.
  10. Generously coat tops of each tender with cooking spray. Place
    half of 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 outsides are crisp and tenders are cooked
    through on the inside. Using a hand-held meat thermometer,
    check to see that internal temperature has reached 165ËšF.
  13. Repeat steps above with remaining tenders.

Cajun Shrimp

Time and Temp:

Prep Time: 5 minutes
Cook Time: 6 minutes
Temp: 390ËšF

Ingredients:

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

Directions:

  1. Press “PREHEATâ€. Set to 390ËšF for 6 minutes.
  2. Add all ingredients to a mixing bowl. Mix until 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
    temperature of shrimp has reached 145ËšF.

Chimichurri Skirt Steak

Time and Temp:

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

Sauce Ingredients:

1 bunch flat-leaf parsley, roughly chopped (about 1c, packed)
5 large garlic cloves, roughly chopped (about 3T)
1 T dried oregano
1 t 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 food processor or blender. Blend
    until just combined; set aside.
  2. Place steak in a bowl or container. Add 4T chimichurri sauce to
    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 “PREHEATâ€. Set to 390ËšF 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 Probe
    into thickest part of steak. Set Probe to 120ËšF.
  6. Add additional time to total cook time for more doneness. Check
    Probe to see that internal temperature has reached 120ËšF.
  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: 360ËšF

Ingredients:

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

Directions:

  1. Press “PREHEATâ€. Set to 360ËšF 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.

5/5 - (2 votes)

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