NuWave Bravo XL Smart Oven Quick Start Guide
Model No. 20801, 20802
Getting Started
Temperatures and Times can be adjusted on all functions before and during the cooking process.
- TEMP/TIME: Turn the START/PAUSE Dial to set or adjust. Press SEAR + TEMP/TIME to switch from Fahrenheit to Celsius and repeat to switch back.
- CLOCK: Press PREHEAT and TEMP/TIME at the same time. Adjust by turning START/PAUSE.
- LOCK: Locks all buttons. Press PROG and STAGE at the same time.
Turn the Bravo XL ON and OFF: Press ON/OFF. This button also stops any cooking function. While cooking, press ON/OFF to cancel.
Choose Menu: Select from 12 cooking menu options, each with preset temperature and time. Press MENU, then turn START/PAUSE to choose the desired menu.
Start Cooking: Defaults are 350°F and 15 minutes. Turn START/PAUSE to adjust cooking functions or scroll through options. Press START/PAUSE to begin cooking. Note: START/PAUSE pauses the cooking process. Press again to resume.
Preheat: For crispier results, preheat to 350°F (default). Press START/PAUSE. The oven will beep, display "Rdy", and begin a 10-second countdown when the temperature is reached. Insert food and press START/PAUSE to begin cooking, or the oven will return to default settings. Press PREHEAT to cancel at any time.
Sear: Sear food before the initial cooking process. Defaults are 450°F and 5 minutes. Press SEAR. Adjust sear temperature and time if preferred, then press START/PAUSE. The Sear function can be set before or after the regular cooking cycle. Refer to the owner's manual for details.
WRM/FAN (WARM): Keeps leftovers warm. Defaults are 140°F and 1 hour. Press and hold WRM/FAN for 2 seconds, then press START/PAUSE to begin.
Use the Digital Probe: For perfect results, plug the Probe into the Bravo unit. Press and hold PROBE for 1 second, set the target internal temperature using START/PAUSE, insert the probe into food, and press START/PAUSE to begin cooking. Default is 165°F.
Program Functionality
Access 100 cooking presets and store up to 50 custom presets. Refer to the 100 Presets list. Press PROGRAM, then turn START/PAUSE to choose a preset (1-100). Temperatures and times can be adjusted before and during cooking. Press TEMP/TIME to adjust temperature, then press TEMP/TIME again to adjust time. Press START/PAUSE to begin. Note: Presets 1-100 can be adjusted, but will revert to defaults after cooking.
Stage Cooking
Cook at different temperatures and times throughout the process. Defaults are 350°F and 15 minutes. To add a stage, press STAGE once and adjust using START/PAUSE. Refer to the owner's manual for adding additional stages.
Top/Bottom Heat Adjustment
The Bravo has adjustable top and bottom heat elements. Press TOP/BTM to toggle between top and bottom heat adjustment. Turn START/PAUSE to adjust the power sent to each heat source.
Toast Function
Toast with up to 10 levels. Press TOAST or select from the menu. Default is level 5 (425°F for 5 minutes). Turn the START/PAUSE dial left for lighter toast and right for darker toast.
Delay Start
Delay cooking up to 24 hours. Default is 1 hour. Press PROG and TOP/BTM, then turn START/PAUSE to adjust the delay time. After setting the cooking function and delay time, press START/PAUSE. Press PROG and TOP/BTM at any time to cancel the delay.
Cooking Guide
Note: Temperatures and times may require minor adjustments for best results. TOP/BTM will default to 100/100 but can be adjusted as needed.
Prepackaged Foods: Follow package directions and reduce temperatures and times by 15%. Check periodically.
Beef/Lamb Cooking Guide
| Beef/Lamb | Rack | Temp | Fresh (Min.) | Frozen (Min.) | Internal Temp. (Thermometer) |
|---|---|---|---|---|---|
| Patties (½-inch thick) | 2 or 3 | 450°F | 8 | 12-15 | 160°F |
| Patties (1-inch thick) | 2 or 3 | 450°F | 12-15 | 20-22 | 160°F |
| Steaks (1-inch thick) | 2 or 3 | 450°F | 8-10, 10-2, 12-15, 15-18, 18-20 | 12-14, 14-16, 16-18, 18-21, 21-25 | Rare: 125°F-134°F, Med. Rare: 135°F-144°F, Medium: 145°F-149°F, Med. Well: 150°F-159°F, Well: 160°F |
| Steaks (2-inches thick) | 2 or 3 | 450°F | 12-14, 14-16, 16-18, 18-21, 21-25 | 25-30, 30-34, 34-38, 38-42, 42-45 | Rare: 125°F-134°F, Med. Rare: 135°F-144°F, Medium: 145°F-149°F, Med. Well: 150°F-159°F, Well: 160°F |
| Roasts (3-5lbs.) Let rest 10 minutes before serving. |
1 | 350°F | 12, 15, 17, 20, 23 per lb. | 22, 26, 28, 30, 32 per lb. | Rare: 125°F-134°F, Med. Rare: 135°F-144°F, Medium: 145°F-149°F, Med. Well: 150°F-159°F, Well: 160°F |
Poultry Cooking Guide
| Poultry | Rack | Temp | Fresh (Min.) | Frozen (Min.) | Internal Temp. (Thermometer) |
|---|---|---|---|---|---|
| Pieces: Breasts, Legs, Thighs | 1 or 2 | 375°F | 8-10 | 10-14 | 165°F |
| Whole Chicken | 1 | 375°F | 10-12 per lb. | 20-24 per lb. | 165°F |
| Boneless/Skinless Chicken Breasts | 2 or 3 | 375°F | 10-12 | 15-18 | 165°F |
| Cornish Hen (Whole 1-1.5lbs.) | 1 or 2 | 375°F | 28-33 | 50-55 | 165°F |
| Turkey (Whole, 10-12lbs.) | 1 | 375°F | 14 per lb | 17 per lb | 165°F |
| Turkey Breast (4-6lbs.) | 1 or 2 | 375°F | 14 per lb | 17 per lb | 165°F |
| Turkey Legs | 1 or 2 | 375°F | 50 | 55 | 165°F |
| Turkey Wings | 1 or 2 | 375°F | 33 | 44 | 165°F |
| Duck (Whole, 5lbs.) | 1 | 375°F | 50-55 | 1 hr. 5 min. - 1 hr 10 min. | 165°F |
*When cooking with the Temperature Probe, no time adjustment is needed. The Bravo cooks to the internal temperature. Without the Probe, the default cooking time is 15 minutes; adjust as needed.
Pork Cooking Guide
| Pork | Rack | Temp | Fresh (Min.) | Frozen (Min.) | Internal Temp. (Thermometer) |
|---|---|---|---|---|---|
| Bacon *For extra crispy. |
ANY | 400°F | 12-18* | ||
| Ham *Apply glaze before the last 5 minutes of cooking. |
1 | 325°F | 13-15 per lb. | Glaze* | |
| Sausage Links | ANY | 350°F | 7 | 10 | 165°F |
| Sausage Patties | ANY | 350°F | 10 | 13-14 | 165°F |
| Italian, Bratwurst, etc. | ANY | 375°F | 10 | 19 | 160°F |
| Chops | 1 or 2 | 450°F | 12 | 20-22 | 145°F |
| Roasts (3-7lbs.) | 1 or 2 | 350°F | 24 per lb. | 33-35 per lb. | 145°F |
| Tenderloins | 1 or 2 | 450°F | 20 | 31-35 | 145°F |
| Spare Ribs | 1 or 2 | 375°F | 28-33 | 50-55 | 160°F |
| Country-Style Ribs | 1 or 2 | 375°F | 25-30 | 40-45 | 160°F |
| Hot Dogs | ANY | 350°F | 2-3 | 10-12 | 140°F |
Seafood Cooking Guide
| Seafood | Rack | Temp | Fresh (Min.) | Frozen (Min.) | Internal Temp. (Thermometer) |
|---|---|---|---|---|---|
| Fish: Fillets (½-inch thick) | 1 or 2 | 400°F | 6-7 | 10 | 145°F |
| Fish: Steaks and Fillets (1-inch thick) | 1 or 2 | 400°F | 8-9 | 15-16 | 145°F |
| Whole Fish (3-4-inches thick) | 1 or 2 | 380°F | 28 | 50 | 145°F |
| Shrimp | ANY | 400°F | 5-6 | 7-8 | Cooking time may vary with size. |
| Scallops (Sea) | ANY | 400°F | 8-9 | 10 | 130°F (Scallops and/or Lobster turn opaque when cooking is complete) |
| Scallops (Bay) | ANY | 400°F | 6-7 | 8-9 | |
| Lobster Tails (8oz.) | 1 or 2 | 360°F | 10-15 |
Vegetables Cooking Guide
| Vegetables | Rack | Temp | Fresh (Min.) | Frozen (Min.) | |
|---|---|---|---|---|---|
| Corn on the Cob (Wrapped in foil, 2-4pc.) | 1 or 2 | 425°F | 9-10 | 10-12 (4-6oz.) | |
| Root Vegetables (8-12oz.) | 1 or 2 | 425°F | 20-30 | 25-35 (Cut into 2-inch cubes) | |
| Potatoes: Whole (8 oz. pc.) ½ Lengthwise French Fries |
1 or 2 | 425°F | 45 30 20 |
1 hr. 40 25 |
|
| Roasted Onion (Wrapped in foil, 2-4pc.) | 1 or 2 | 425°F | 30 | 45 (Cut ½ inch off top) | |
| Roasted Garlic (Wrapped in foil, 2-4pc.) | 1 or 2 | 425°F | 22 | 30 | |
| Broccoli (8-12oz.) | 1 or 2 | 425°F | 10 | 18 (Varies with thickness) | |
| Squash (8-12oz.) | 1 or 2 | 425°F | 30-35 | 40-45 (Cut in half, remove seeds and membrane, place in shallow dish, brush with oil) | |
| Eggplant (Whole) | 1 or 2 | 350°F | 50 | ||
| Eggplant (½-inch slices) | 1 or 2 | 425°F | 10-15 | ||
| Baked Apples (2 to 6pc.) | 1 or 2 | 350°F | 30 | 35 (Cut in half and remove core) | |
| Baked Pears (2 to 6pc.) | 1 or 2 | 425°F | 25 | 30 (Cut in half and remove core) |
Pizza/Quesadillas Cooking Guide
| Pizza/Quesadillas | Rack | Temp | Fresh (Min.) | Frozen (Min.) | Internal Temp. (Thermometer) |
|---|---|---|---|---|---|
| Thin Crust | 1 or 2 | 450°F | 12-15 | 15-18 | Temperatures and times are for your guidance. You may need to adjust to your preferred doneness. Use position 1 for crispier results. |
| Regular Crust | 1 or 2 | 450°F | 12-15 | 15-18 | |
| Thick Crust | 1 or 2 | 400°F | 13-17 | 20-25 | |
| Quesadillas | 1 or 2 | 350°F | 6 |
Preset Cooking Guide (Examples)
Note: Presets 1-100 can be adjusted to create custom recipes using presets #101-150. Refer to the Recipe Book for details. *Preheat prior to cooking. Halfway through cooking, shake or flip your food.
Simple Meals
| Item | Rack | Temp | Time (Min.) | Probe |
|---|---|---|---|---|
| Homemade Granola | 3 | 120°F | 5 hrs. | |
| Pork Sausage* | 3 | 375°F | 8 | |
| Sunny Side-Up Eggs* | 1 | 300°F | 3 | |
| Thick Bacon* | 3 | 375°F | 10 | |
| Baked Shrimp* | 3 | 425°F | 10 | |
| Lemon Sesame Salmon* | 3 | 450°F | 130°F | |
| Crab Cakes* | 3 | 375°F | 15 | |
| Whole Roasted Chicken* | 1 | 375°F | 165°F | |
| Turkey Legs* | 1 | 375°F | 165°F | |
| Roasted Cornish Hens* | 1 | 350°F | 165°F | |
| Turkey Sliders* | 1 | 450°F | 165°F |
Meats
| Item | Rack | Temp | Time (Min.) | Probe |
|---|---|---|---|---|
| Baked Chicken Breast* | 3 | 450°F | 165°F | |
| Seared Beef Steak* (Rare) | 3 | 450°F | 120°F | |
| Seared Beef Steak* (Medium-Rare) | 3 | 450°F | 130°F | |
| Seared Beef Steak* (Medium) | 3 | 450°F | 135°F | |
| Seared Beef Steak* (Medium-Well) | 3 | 450°F | 145°F | |
| Seared Beef Steak * (Well) | 3 | 450°F | 165°F | |
| Reuben Sandwhich* | 3 | 500°F | 4 | |
| Roast Pork* | 1 | 400°F | 165°F | |
| Baked Frozen Pork Chops (Medium-Well) | 3 | 300°F | 145°F | |
| Baked Frozen Pork Chops (Well) | 3 | 300°F | 165°F |
Vegetables/Pizza
| Item | Rack | Temp | Time (Min.) | Probe |
|---|---|---|---|---|
| Baked Root Vegetables* | 1 | 425°F | 35 | |
| Grilled Asparagus* | 1 | 425°F | 8 | |
| Sweet Potato Fries* | 2 | 425°F | 20 | |
| Goat Cheese-Stuffed Mushrooms* | 2 | 425°F | 15 | |
| Baked Sweet Potatoes* | 2 | 425°F | 45 | |
| Cajun-Roasted Potatoes* | 2 | 450°F | 40 | |
| Pizza* | 2 | 400°F | 12 |
Baked and Dehydrated Foods
| Item | Rack | Temp | Time (Min.) | Probe |
|---|---|---|---|---|
| Beef Jerky | 2 | 170°F | 9 hrs. | |
| Banana Chips | 2 | 135°F | 8 hrs. | |
| Candied Bacon | 2 | 150°F | 1 hr. 15 min. | |
| Croutons | 3 | 360°F | 10 | |
| Sun-Dried Tomatoes | 3 | 140°F | 8 hrs. | |
| Dried Apricots | 2 | 140°F | 20 hrs. | |
| Buttery Dinner Rolls* | 2 | 275°F | 30 | |
| Italian Loaf* | 2 | 400°F | 17 | |
| Frutti di Bosco* | 2 | 350°F | 45 | |
| Bread Pudding* | 2 | 350°F | 40 | |
| Homestyle Peach Cobbler* | 2 | 375°F | 40 |
Air-Fried Meats
| Item | Rack | Temp | Time (Min.) | Probe |
|---|---|---|---|---|
| Griddled Cheese* | 1 | 450°F | 2 | |
| Air-Fried Pork Chops* (Medium Well) | 2 | 400°F | 145°F | |
| Air-Fried Pork Chops* (Well) | 3 | 400°F | 165°F | |
| Air-Fried Chicken Wings* | 3 | 400°F | 14 | |
| Air-Fried Fish and Chips* | 3 | 400°F | 20 | |
| Air-Fried Chicken Breast* | 3 | 360°F | 165°F | |
| Air-Fried Brussels Sprouts* | 3 | 400°F | 17 | |
| Air-Fried Shrimp* | 2 | 400°F | 8 | |
| Air-Fried Cinnamon Rolls* | 2 | 350°F | 12 | |
| Air-Fried Beef Burger* (Rare) | 3 | 450°F | 120°F | |
| Air-Fried Beef Burger* (Medium-Rare) | 2 | 450°F | 130°F | |
| Air-Fried Beef Burger* (Medium) | 2 | 450°F | 135°F | |
| Air-Fried Beef Burger* (Medium Well) | 2 | 450°F | 145°F | |
| Air-Fried Beef Burger* (Well) | 2 | 450°F | 165°F | |
| Air-Fried Chocolate Chip Oatmeal Cookies* | 2 | 350°F | 12 | |
| Air-Fried Lemon Slice Sugar Cookies* | 2 | 325°F | 12 | |
| Air-Fried Meatballs* | 2 | 400°F | 9 | |
| Air-Fried Salmon and Asparagus* | 2 | 400°F | 130°F | |
| Air-Fried Egg Rolls* | 2 | 390°F | 165°F | |
| Air-Fried Onion Rings* | 2 | 375°F | 11 | |
| Air-Fried Sweet Potato Chips* | 2 | 400°F | 13 | |
| Air-Fried Turkey Breast* | 2 | 400°F | 165°F | |
| Air-Fried Buffalo Cauliflower* | 2 | 365°F | 14 | |
| Air-Fried Tandoori Chicken* | 2 | 360°F | 165°F | |
| Air-Fried Apple Chips* | 2 | 390°F | 9 |
Frozen Foods
| Item | Rack | Temp | Total Time (Min.) | Probe |
|---|---|---|---|---|
| French Fries, regular, half bag | 2 | 450°F | 14 | |
| French Fries*, regular, half bag, extra crispy | 3 | 450°F | 16 | |
| French Fries*, regular, 3/4 bag | 3 | 450°F | 15 | |
| French Fries*, regular, 3/4 bag, extra crispy | 3 | 450°F | 19 | |
| Frozen French Fries*, fast food, half bag | 3 | 450°F | 11 | |
| Frozen French Fries*, fast food, half bag, extra crispy | 3 | 450°F | 13 | |
| Frozen French Fries*, fast food, 3/4 bag | 2 | 450°F | 14 | |
| Frozen French Fries*, fast food, 3/4 bag, extra crispy | 2 | 450°F | 16 | |
| Onion Rings*, half bag | 2 | 400°F | 11 | |
| Onion Rings*, full bag | 2 | 400°F | 12 | |
| Frozen Pot Pies* | 2 | 400°F | 41 | |
| Frozen Hot Pockets* | 2 | 350°F | 20 | |
| Frozen Burrito* (Chicken, Beef, Bean) | 2 | 350°F | 165°F | |
| Frozen Corn Dogs* | 2 | 350°F | 15 | |
| Frozen Lasagna*, party size | 2 | 375°F | 1 hr. 55 min. | |
| Frozen Chicken Tenders* | 2 | 400°F | 18 | |
| Frozen Chicken Nuggets (16-20 pcs.) | 2 | 360°F | 11 | |
| Frozen Chicken Wings* (6-12 pcs.) | 3 | 425°F | 18 | |
| Frozen Chicken Wings* (6-12 pcs.), extra crispy | 2 | 425°F | 20 | |
| Frozen Pizza Bites* | 2 | 390°F | 14 | |
| Frozen Fish Sticks*, half box | 3 | 375°F | 20 | |
| Frozen Fish Sticks*, full box | 3 | 375°F | 22 | |
| Frozen Popcorn Shrimp*, half box | 3 | 425°F | 14 | |
| Frozen Popcorn Shrimp*, full box | 3 | 425°F | 16 | |
| Frozen Fish Filet* | 3 | 450°F | 16 | |
| Frozen Butterfly Shrimp*, half box | 3 | 425°F | 10 | |
| Frozen Fruit Turnovers* | 3 | 400°F | 20 | |
| Frozen Fruit Pie* | 2 | 400°F | 32 | |
| Frozen Churro* | 2 | 350°F | 15 | |
| Frozen French Toast Sticks* | 3 | 375°F | 10 | |
| Frozen Mini Pancake Bites* | 3 | 375°F | 8 | |
| Frozen Waffles* | 3 | 450°F | 5 | |
| Frozen Belgian Waffles* | 3 | 425°F | 7 | |
| Frozen Assorted Mini Quiche* | 3 | 375°F | 11 | |
| Frozen Breakfast Sandwiches* (wrap with foil) | 2 | 350°F | 20 |
