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Idiomas disponibles
Idiomas disponibles
INSTRUCTIONS
Note: Preset temperatures
and times may need minor
adjustments to best suit your
culinary needs.
CAUTION: This appliance
cooks using hot air. DO NOT
fill the Baking Pan with oil.
Operation:
1. Place the Brio on a level,
even, and stable heat-
resistant surface.
2. Plug the Brio into a standard
wall socket.
Note: Do not cover or block the
vents located on the top and
back of the Brio. Doing so can
prevent proper ventilation and
will adversely affect the cooking
results.
Fahrenheit to Celsius
1.
Press and hold TEMP for 1
second. The Brio will display
the temperature settings in
degrees Celsius (C).
0F
177C
900
1500
1800
2.
Press and hold TEMP for 1
second again to switch back
to degrees Fahrenheit (F).
• You will not be able to
switch between F and C
while the Brio is cooking.
This can only be done
during the setup.
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16
instructions
Switch from Hours : Minutes to
Minutes : Seconds
By default, the Brio displays all
times in hours and minutes. You
can change this format to minutes
and seconds.
0 1:00
900
1500
1800
hours
minutes
1.
Press and hold TIME for 1
second. The Brio will display
the time format in minutes
and seconds.
2.
Press and hold TIME for 1
second again to return the
time display format to hours
and minutes.
• You will not be able to
switch between time
formats while the Brio is
cooking. This can only be
done during the setup.
60:00
900
1500
1800
minutes
seconds
Probe Temp Guide
Med
Meats
Temp.
Rare
Rare
Chicken, breast
360F/
Turkey, breast
182C
Duck, breast
Chicken, whole
360F/
Turkey, whole
182C
Duck, whole
Chicken, thigh
360F/
Turkey, thigh
182C
Duck, thigh
350F/
Steak 1" (25mm)
125F/
135F/
177C
thick
52C
57C
350F/
Burgers ½ lb
125F/
135F/
(227g)
177C
52C
57C
Roast Beef
(bone-in)
325F/
125F/
135F/
Roast Beef
163C
52C
57C
(boneless)
Lamb (bone-in)
325F/
125F/
135F/
Lamb (boneless)
163C
52C
57C
Pork (bone-in)
350F/
Pork (boneless)
177C
Salmon,
Tuna, Halibut,
Swordfish
Fish Steaks 1"
350F/
(25mm) thick
177C
360F/
Sausage
182C
Note: Times may vary. 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.
Med
Med
Well
Time Min.
Well
6 - 8 per lb (13 - 18kg)
165F/
7 - 9 per lb (15 - 20kg)
74C*
5 - 7 per lb (11- 15kg)
8 - 10 per lb (18 - 22kg)
165F/
11 - 13 per lb (24 - 29kg)
74C*
10 - 13 per lb (22 - 29kg)
14 - 16 per lb (31 - 35kg)
165F/
14 - 16 per lb (31 - 35kg)
74C*
9 - 11 per lb (20 - 24kg)
145F/
150F/
160F/
3 - 8
63C*
66C*
71C*
145F/
155F/
160F/
5 - 7
63C*
68C*
71C*
15 - 20 per lb (33 - 44kg)
10 - 15 per lb (22 - 33kg)
145F/
150F/
160F/
63C*
66C*
71C*
15 - 20 per lb (33 - 44kg)
145F/
150F/
160F/
10 - 15 per lb (22 - 33kg)
63C*
66C*
71C*
145F/
150F/
160F/
15 - 20 per lb (33 - 44kg)
63C*
66C*
71C*
10 - 15 per lb (22 - 33kg)
2 - 3
145F/
150F/
160F/
63C*
66C*
71C*
145F/
150F/
160F/
5 - 7
63C*
66C*
71C*
160F/
4 - 5
71C*
nuwavenow.com
nuwavenow.com
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