Why I buy this one ?
- Digital-controlled infrared oven cooks food quickly and easily
- Cooking methods include conduction, convection, and infrared radiant heat
- No preheating, defrosting, or ventilation needed; dishwasher-safe parts
- Extender ring, cooking rack, baking pan, manual, and recipes included
- Measures approximately 14 by 14 by 16 inches; 1-year limited warranty

What our customer's say!

"THE GREAT OVEN", GREAT ITEM FOR MY HEALTH
I CAN ALREADY TELL A DIFFERENCE IN MY HEALTH
I CANNOT BELIVE JUST HOW FAST IT COOKS
ALL THE GREASE THAT COME OUT OF THE FOOD I THOUGHT I WAS MAKING GOOD FOR ME.I LOVE IT USE IT ALMOST EVERY MEAL. I'VE TRYED ALMOST ALL THE ITEMS IN THE COOK BOOK THAT WAS SENT WITHE IT AND HAVE NOT FOUNT ANY THING THAT I DID NOT LIKE. VERY GOOD PRODUCT. I WOULD RECOMEND THIS ITEM TO ALL MY FRIENDS.

"As Advertised", Works just like they said it would. My frozen chicken breasts come out nice and juicy in about half the time of a conventional oven and they're not rubbery compared to microwaving.
Steaks came great too.


"Short and Sweet!", You ever watch the commercial for this product? Everything stated on it is true. Frozen foods cooked in an hour and a half...TRUE.... Many foods you cook in the microwave taste Much Much better in the Nuwave 20322. Just leave it out on the counter as you will be using it nearly everyday!

"LOVE IT!, worth the money, the wait & the assembly ", Everything they say is true but:

- The emitting heat:
is considerably less than a full size oven, meaning it won't heat up the room but you'll feel it when sitting close

- The speed:
the microwave is much much faster, but a microwave will not in a million years cook meat as good as the
Nuwave

- The infrared light:
is not as techy as you think, basically any metal that heats and glows red is emitting infrared, therefore the upper part that heats up is your typical electrical oven burner, you know... the swirly metal piece in on the floor of your oven, yeah that's just what it looks like inside, except it's up-side-down with a fan
... weird but it WORKS

"Quick and easy", This unit is an excellent way to cook those quick and easy meals that you want but didn't have the time to before. Frozen steaks-not a problem, fish-tender and flaky. If you like meat rare and juicy this oven can do it. And the speed---its fast, 12 mins for a rare steak that was frozen solid.

Very happy with the purchase.

Read this reviews before You buy...

"Cooks the Best Chicken Ever", I've always been a fan of countertop convection ovens going way back to the original Galloping Gourmet 'Perfectionaire' oven. I've owned about 4 ovens over the years (I wear them out every 4 years or so of almost daily use). The NuWave intrigued me due to the addition of infrared feature. Does it work? Does it make a difference? The answer is YES!

Whole chicken cooked in the NuWave come out unbelievably juicy and tasty and browned to perfection. I didn't think any oven could make a chicken better than the rotisserie chickens I get at Sam's Club but the NuWave is even better. I've also cooked great steaks, burgers, boneless chicken breasts and bacon. Bacon comes out really crispy without burnig it to a crisp. It is also true that you can get great results cooking from frozen. I cooked a whole 4.5 lb chicken to juicy perfection in just 2 hours.

There is a learning curve with this oven. An absolute necessity is a meat thermometer...preferably a remote thermometer (the kind with a probe in the meat that you can set to alarm you when the meat reaches the proper temperature). This oven cooks so fast you need the meat thermometer to get things right the first time; otherwise, you'll be guessing or overcooking and drying out your meats because you think it needs longer to cook than it really needs.

Cleanup is a breeze with the dome easily removed from the heating unit/head for a quick hand wash in the sink. The racks and stainless steel drip tray come up clean with a 5 minute soaking.

I also purchased a Sunpentown SPT-2002 infrared oven and the NuWave outperfoms it (I believe because the NuWave is 1500 watts vs. 1200 watts for the Sunpentown). I'm not knocking the Sunpentown as it also cooks well; it just takes a bit longer.

If you're on the fence get off it and buy one. Like I said, also get a remote meat thermometer for failsafe results.

"Nuwave is TrueWave oven....", I prefer to experiment with a new appliance or gadgets before reviewing. First, I tested the internal temperature on Hi by setting a cup of water on the 2" rack. The highest temp it reached after 10 minutes was 325 degrees. Users should be aware that the food and utensils themselves will increase the temperature. Professional cooks test for doneness with a food thermometer which is the most accurate and safest way to ensure the food is cooked to the degree desired.

1. Large cuts of meat and fowl will retain moisture if cooked fully or partially frozen, or loosely wrapped in aluminum foil. Remove foil during the last 15-30 minutes to brown, if desired.

2. To increase moisture in the oven; eg., for Asian-style barbecued spareribs, add about an inch of water to the liner pan. The grease and drippings will fall into the hot water, making cleanup easier and faster. The extra moisture will prevent burning and dehydration of the food.

3. For faster cooking, use thin disposable aluminum pans. They can be washed and reused. Large cuts of meat and fowl can be partly defrosted in microwave oven; or divide cooking between microwave oven (internal) and Nuwave oven (external).

4. To prevent overbrowning and burning of fowl cooked on 1" rack, cover with a piece of aluminum foil; remove for last 15-30 mins. of cook time. Or, cook at reduced power; eg., 70%, for 75% of the cook time, then switch to HI for the last 25% for browning. Take temperature to test for doneness. A whole bird, for example, should test at 165 degrees in the thickest part of the thigh.

4. Spray or grease racks to prevent sticking.

5. Enjoy baked russet potatoes? Save time; you can bake almost 5 lbs. of small russet potatoes in the Nuwave at once. Use 1" or 2" rack, largest potatoes in center. Bake on Hi. No need to turn, test for doneness. Allow potatoes to cool, wrap well and freeze. To reheat in microwave: wrap potato in paper towel, heat until very hot.

6. To prevent sogginess of crisped foods, remove from oven as soon as desired doneness is reached. Place a piece of aluminum foil in liner pan to catch grease and drippings.

7. Like any other appliance or gadget that cooks with heat, extreme caution should be exercised to prevent burns. Like a microwave oven, the Nuwave oven cooks and bakes with concentrated heat in a small, confined environment. Always lift the dome cover carefully with the open end AWAY from your face and hands. A set of long and short-handled tongs are a must in the kitchen for turning food, pans, and racks.

8. Remember, "suggested cooking times" are just that, "suggested." Many factors affect cooking time: temperature of food, room, size and kind of cooking utensils used (metal, glass, poly, etc.); oven temperature setting, and size and type of food.

Last but not least: What if the center of your food turns out a bit underdone and you don't want to put it back in the Nuwave? Stick it in the microwave oven for a few minutes and test again (but NOT in a metal utensil).

Except for baked potatoes, squash, and casseroles, I do not Nuwave veggies because the microwave oven is faster and less expensive to operate. The beauty of the Nuwave is the convection feature and concentrated heat which retains the natural juices and moisture in the food, similar to commercial restaurant equipment. No more dried out, stringy fowl and roasts. With a little practice and patience, you'll be an expert Nuwaver in no time.

"Great product; less than great customer service from the manufacturer.", Performance

My wife and I have used the NuWave several times each week since we received it about two months ago. Overall, we've been quite impressed, and it has quickly joined the bread machine and immersion blender as an indispensable kitchen gadget.

The NuWave excels at foods you would normally roast in a conventional oven. Beef and pork roasts and whole poultry brown beautifully and cook quickly, even when frozen. The day we received the oven, we tested it out with frozen Cornish hens and were pleased with how quickly the oven prepared them. We later took the frozen ten-pound turkey challenge and found that the oven nicely browned and cooked the bird (whole, frozen turkey with thighs and wings removed) in about 2 -1/2 hours using the extender ring. (Summers here are fairly hot and muggy, so we were happy to verify the claim that the oven does not significantly heat the kitchen, even when roasting a large bird or roast). The NuWave also does an excellent job with breads and rolls, especially small French baguettes and refrigerated rolls. It works well as a food dehydrator. We got good results drying apricots on the lowest power setting.

Foods which you would normally prepare on the stove or grill do not cook as nicely in the NuWave. Thinner, leaner meats such as chicken breasts, pork chops and fish steaks cook well, but I prefer them grilled or pan-seared. However, the option to quickly cook such meats from frozen is a nice bonus when pressed for time after work. My crème brûlée experiment produced a decent result (on the four inch rack), but I'm not throwing away the blow torch just yet. I wouldn't even think about putting a good steak in the NuWave.

You do have to alter cooking techniques somewhat when using the NuWave, and predicting cooking times takes a bit of practice. Large birds need to be moved around during cooking or tented with foil to achieve even browning. Running frozen meats under cold water for a moment or two allows you to season the exterior and remove any giblet packets. I recommend that you flip through the enclosed cooking guides to get a sense of how to use the oven before discarding the recipes. Also, while the oven is a good size for our family of four, it is probably not large enough to cook for a much larger group.

Customer Service

Our one-inch/four-inch reversible rack contained a manufacturing flaw. A welded seam in the wire making up the grill rungs snapped the second time I used it. I attempted to contact the manufacturer using the email address listed in the manual, but the address is no longer working. I found a working address on the manufacturer's web site, and a representative promptly responded and sent a replacement rack. However, the replacement rack is also defective: The wire "feet" which support the one-inch rack are deformed, causing the rack to rock in the oven. The original rack remains usable, so we'll use it until we find out whether the third time is the charm with Hearthware.

"Best roast chicken ever", one whole, not frozen, chicken at the highest temperature for one hour and your mouth throws a party for your tongue.

"the book's instruction", the books instructions on cooking are totally bogus. cut up chicken is to
be cooked at 170 degrees fahrenheit for 10 minutes on each side. not going to happen. but it does cook at 350 degrees F. maybe 10 mins on ea. side, not sure because i was testing with increasing heat. does cook it tho. good job.

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