No Defrosting/No Pre-Heating
      Time Saving
      Energy Saving
      Healthy
      Versatile/Convenient
      Easy Clean
      Safety
      Ventilation
      Cooking Method Comparisons
   
 
   
   
Nu-Wave Oven
model #20201		 Nu-Wave Oven Pro
model #20301
   
Hearthware Home Products, the original manufacturer of the Infrared Cooking System and the Flavor Wave Oven, proudly introduces the Nu-Wave Oven, the winner of the American Culinary Institute’s prestigious Gold Medal of Performance. It combines the Patented cooking system of Conduction, Convection, and Infrared while giving you an affordable, easy, healthy, and delicious method of cooking.

Get tasty, healthy food for the whole family... fast!
NO DEFROSTING-NO PRE-HEATING
   
 

   WHY NU-WAVE:
 
NO DEFROSTING / NO PRE-HEATING
 Saves cooking time and prep time
 Infrared rays immediately penetrate to the middle of the foods and, combined with
   the convection and conduction, speed up the cooking process.
 Safety - Because the infrared penetrates to the inside, frozen foods start to cook
   immediately and begin to eliminate (salmonella & E.Coli) bacteria before they get a
   chance to be released.
 
TIME SAVING
 Saves up to 50% of the time compared to a conventional oven. (To see more detailed
   graphs and figures, click here)
 No Preheating - saves prep time.
 No Defrosting - can save hours or even days, depending on the size of the foods.
 Infrared rays immediately penetrate to the middle of the foods and at the same time, combined with convection and conduction, this helps speed up the cooking process.
 Save hours Dehydrating compared to a regular oven.
 
ENERGY SAVING
 Saves up to 85% of the energy compared to a 3400W conventional oven. (To see more
   detailed graphs and figures, click here)
 Does not heat up your kitchen with wasted energy.
 No pre-heating time wasted.
 
HEALTHY
 No fats or oils are needed because the triple cooking method that seals in the natural juices
 No carcinogens are created: With the speed and penetration of the infrared system, the
   outside of the food does not char or burn.
 No nutrients are lost, as it does not boil out the water or overcook like a microwave or
   regular oven.
 Because the infrared penetrates to the inside, frozen foods start to cook immediately and
   begin to eliminate (salmonella & E.Coli) bacteria before they get a chance to be released.
 Allows for easier Portion Control, no more wasting time,
   energy, or effort if you only cook a small amount for yourself or your family.
 
VERSATILE / CONVENIENT
 Weighs only 9 pounds so you can take it camping, boating, RV’s, dorms, or to a friends
   house at holiday time.
 Large enough to cook up to a 10 pound turkey and small enough to just bake 4 frozen
   cookies for a snack .
 Does not heat up the kitchen by extra pre-heating or longer cooking times.
 The base tray can be taken right to the table for serving.
 Control all functions with just the touch of the control pad or the turning of a dial
   (depending on model#)
 Watch your food as it is cooking through the clear plastic dome.
 Timer beeps to let you know when cooking is complete.
 
EASY CLEAN
 All parts separate and (except the power head) are dishwasher safe.
 Rack and liner pan are non-stick coated.
 Most often, the parts can just be wiped out with a damp cloth.
 Oven is self contained so what little splattering it does, stays confined within the dome
 
SAFETY
 Grease does not splatter or burn as on a stove
 Dome gets warm, but not hot enough to burn to the touch.
 Foods cook quickly and evenly: The outside of the food does not burn or char so no
   carcinogens are created.
 Foods do not have to sit out to defrost. This eliminates bacteria (E-Coli or Salmonella)
   from having a chance to form.
 Special patented lock devise prevents the dome and powerhead not to come apart
   during use.
 
VENTILATION
 No ventilation system is needed: Foods cook quickly and evenly so that the outside does
   not burn and no smoke is created. Odors are minimized.
 
COOKING METHOD COMPARISONS
 Conventional Ovens cook food from the outside to the inside by means of conduction.
   This results in a loss of natural juices, drying and overcooking the food, especially the
   outer portion of the food. In an attempt to retain moisture, extra fats and oils are added
   which alters the foods natural taste and adds unwanted fat. It also wastes energy by
   heating the empty air around the food, as well as escaping and heating the kitchen.
 Convection ovens pose even greater problems with their use of high speed air fans. The
   result is even greater drying of the foods and splattering of fats and oils. This makes the
   ovens that much more difficult to clean and creates unpleasant smoke, requiring us to
   deal with the problem of ventilation (Nu-Wave requires no ventilation system)
 Boiling removes nutrients and leaves the food wet and tasteless.
 Microwaves are short waves that heat by vibrating the water molecules in the food. This
   loss of moisture alters the texture and leaves the food tough, unpalatable, and unhealthy.
 Nu-Wave Infrared Cooking System uses infrared, convection, and conduction together to
   bring the heat to the food. Our patented heating element promotes a higher percentage of
   near and medium infrared heat waves (for more detailed information see infrared).
   These penetrating rays work with the gentle convection fan and conductive heat to cook
   the food quickly: This triple cooking power makes it possible to penetrate both the inner,
   outer, and all the layers in between foods simultaneously, even from frozen. Due to this
   patented technology, you can cook a frozen solid 10 pound turkey in 2 1/2 hours and have
   it turn out more moist and flavorful than any you have ever tasted!
 
Energy Savings Comparison Chart Time Savings Comparison Chart Time and Energy Comparison Chart