Nu-wave Pro Digital Black Oven

I have this oven of about 3 weeks now and have used it at least two to three time per week. The cook time seem to be on target, I always use the higher suggested time and the food comes out juicy and delicious. I have tried chicken thighs both from frozen and thawed and they seem to come out the same so, once it is cooked you will not really know if the food was cooked from from fresh or frozen meat. I have also tried it on apples with cinnamon sugar and my kids love it for dessert with vanilla ice cream.Some people say that food taste different when it is cooked from frozen but from what I have experience so far, I can say that it may depend on how long the food has been frozen and how was it prepared before putting it in the freezer. When I got the New Wave Oven, the 2nd food that I put in there is a frozen salmon. I believe the fish has been frozen for at least 4 or 5 months. The fish came out dry and taste is bland even after following the seasoning instruction. I thought that I will need to still thaw all the food before putting it in the oven to taste better. When we went to Costco one weekend, I picked up a fresh steel head salmon. I seasoned it and put half of it in the new wave oven and it came out really good, my wife told me that the taste and texture is just like what you can order in an expensive restaurant. I put the other half already seasoned in the freezer. After 3 days, I pull the frozen fish out and stick it in the oven and the fish taste and texture came out the same as the one that was cooked fresh. From this experience, I now season the meat before putting them in the freezer to make sure that they are ready to be cooked when needed.The only problem I have is cooking vegetables especially broccoli and asparagus, if I just put it on the oven as shown on video and cookbook, it always burn a portion of the vegetables. I have to follow, the other suggestion from the DVD that it came with to wrap the vegetable in foil and put some seasoning and a water to steam and that comes out perfect.The cleanup is easy, I just make sure to spray the pan and grill with pam to prevent the food from sticking. As for the dome, I have only washed it 2 times after about 10 uses. I usually just wipe it with damp cloth after use. The power head remains clean as the food does not touch it but I also wipe it with damp cloth after using to clean.

I received my oven about 2 weeks ago and I have used it for a roast beef, a 5lb chicken, a pork shoulder, chicken cordon bleu, and air fried chicken. I followed the recommended cooking time and found that everything needed to be cooked just a few minutes longer. With experimentation and a thermometer I will nail that down. Now, with that out of the way, let me just tell you, everything was delicious. That 5 lb chicken was cooked to perfection. Crispy skin on the outside, juicy chicken on the inside. That pork shoulder that I cooked also came out excellent, And it was a six dollar and fifty cent piece of meat. I made slits in it and stuffed slivers of garlic in it, rubbed olive oil, Adobo and oregano all over it and put in the Nu Wave. It tasted just as good as something you would get in a Spanish restaurant. I didn't even need to put it in the fridge over night. Now for the complaints of a cracking dome. My dome has NOT cracked. When I remove it, I keep it upright. When the food is done cooking and I remove it, I replace it and let it cool down a while. I wash everything by hand. I use foil on the drip pan and it cleans right up. I soak the rack for about 5 minutes and it cleans right up and the dome I wash in soapy water rinse, dry and put it back in place when everything is cleaned up. I do not keep the heating unit on top of the dome when not in use. The oven is excellent and I am happy I purchased it. Makes cooking dinner a breeze. I highly recommend this product.

I tried a halogen oven, it failed in just weeks! This one is pure infrared, much better design, more temperature range, sensible timer controls. In the 3 months that I've owned this one, it has performed very well. The high-profile advantage of this configuration oven is that one does not have to dig into a deep 350 degree glass bowl (read HOT!!, a real finger/hand burner!) to attend to what is being cooked. The heating element and the oven 'walls' screw together, becoming one piece that the cook lifts off of the base, exposing the food, making it oh so easy to turn over, toss, serve, whatever. I think it is a great addition to my kitchen toys. Excellent for slow cooking rubbed spare ribs in a baking bag, at about 225F, for 3 or 4 hours. I use it often for low-fat potato wedges: put raw potato wedges into a freezer bag, (*or a vacuum marinator!) with some oil/vinegar, sliced garlic and smashed rosemary, salt n pepper. Zip it up, leave it in the fridge for a day or two, then drain and spread the wedges in your NuWave oven, at highest temperature for about 20 minutes. You'll be in love! *if you use a vacuum marinator, leave the potatoes in it for not more than one hour, drain and bake.

I love cooking a whole chicken in the New Wave Oven. Very tasty, juicy and crispy on the outside. You've watched the TV infomercial...it looks so easy.Here's what they fail to tell you. If you want foods to cook completely, you have to flip them over half way thru the cooking cycle. THAT INCLUDES PIZZA. Whaaa? Pizza will cook very fast in the New Wave but if you dont flip it, your dough can be undercooked or not cooked at all. The turkey in the ad is way too large for the NW oven. However what it does best is cook fast without heating up your house. Cleaning is a bit messy but not a big problem. Someone else complained the "glass dome" was too heavy....what glass dome? The New Wave Oven is made of modern/safe plastics. I like this product and recommend it to anyone who wants great meals with less fat.