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ENGLISH
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com
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PROBE TEMPERATURE CHART
Meats
Cooking
Temp.
°F
Rare
°F
Med
Rare
°F
Med
°F
Med Well
°F
Well
°F
Chicken, breast
Turkey, breast
Duck, breast
360
165
Chicken, whole
Turkey, whole
Duck, whole
360
165
Chicken, thigh
Turkey, thigh
Duck, thigh
360
165
Steak 1" thick (25mm)
450
125
135
145
150
160
Burgers ½ lb (227g)
450
125
135
145
155
160
Roast Beef (bone-in)
Roast Beef (boneless)
350
125
135
145
150
160
Roast Lamb
(bone-in)Lamb (boneless)
350
125
135
145
150
160
Pork (bone-in)
Pork (boneless)
350
145
150
160
Salmon, Tuna, Halibut,
Swordfish
450
145
150
160
Fish Steaks 1" thick
(25mm)
450
145
150
160
Sausage
450
160
Note: Times may vary depending on cooking preference. Consuming raw or
undercooked meats, poultry, or seafood may increase your risk of food borne illness.
*To reduce the risk, cook your food to USDA-safe temperatures.
Helpful Hints
1. To add more time during current cooking cycle, turn the START/PAUSE
dial clockwise. Monitor your food to ensure it doesn’t overcook.
2. Some moisture may appear on the Bravo’s door during certain cooking
cycles.
3. When air-frying, food can be lightly coated with oil beforehand to boost
crispiness and browning.