nuwave 20801 Bravo XL Smart Oven User Guide
- October 28, 2023
- nuwave
Table of Contents
nuwave 20801 Bravo XL Smart Oven
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 ® ON and OFF.
Press ON/OFF. This button also stops any cooking function. While cooking press ON/OFF to cancel.
Choose between the 12 cooking menu options. Each menu has a preset cooking temperature and time.
Press MENU. Turn START/PAUSE to choose desired menu.
Start cooking. 350°F and 15 minutes are the defaults.
Turn START/PAUSE to adjust cooking functions or to scroll through options. Press START/PAUSE to begin cooking. Note: START/ PAUSE pauses cooking process. Press START/PAUSE during cooking to pause the Bravo. Press again to resume.
Preheat for crispier results. 350°F is the default temperature.
Press START/PAUSE. Once the preheat temperature is reached, the Bravo will beep, display “Rdy”, and begin a 10-seconds countdown. Insert your food and press START/PAUSE to begin cooking or the Bravo will automatically return to its default settings. Press PREHEAT to cancel at any time.
Sear your food before the initial cooking process. 450°F and 5 minutes are the defaults.
Press SEAR. If preferred, adjust Sear temp and time and press START/PAUSE. Note: The Sear function can be set for before or after regular cooking cycle. Refer to owner’s manual for details.
WRM/FAN (WARM): Keeps your favorite leftovers warm. 140°F and 1 hour are the defaults.
FAN: Press and hold down WRM/FAN for 2 seconds. Press START/PAUSE to begin. Note: Refer to the owner’s manual for details.
Use the Digital Probe for perfect results every time. 165°F is the default.
Plug the Probe into Bravo unit (Jack). Press and hold down PROBE for 1 second and set the Probe target internal temperature for food using START/PAUSE. Insert the other end of the Probe into your food. Press START/PAUSE to begin cooking.
Program gives you access to 100 cooking presets and allows you to store an additional 50 of your own. Refer to the 100 Presets on the back of the Quickstart Guide.
Press PROGRAM and turn START/PAUSE to choose preset items (1-100) to cook. Temperatures and Times can be adjusted on all functions before and during the cooking process. Press TEMP/TIME , turn the START/PAUSE to adjust the temperature. Press TEMP/ TIME again, turn the START/PAUSE to adjust time. Press START/PAUSE to begin the chosen program. Note: 1-100 can be adjusted but it will go back to the default temps and times after cooking has completed.
Stage lets you cook at different temps and times throughout the cooking process. 350°F and 15 minutes are the defaults.
To add a cooking stage, press STAGE once and adjust by turning START/PAUSE. Note: Refer to owner’s manual to add additional Stages to your cooking process.
Bravo has top and bottom heat elements that are both adjustable.
Press TOP/BTM to toggle between top heat adjustment and bottom heat adjustment. Turn the START/PAUSE to adjust the amount of power sent to each heat source.
Make toasting easy with up to 10 levels.
Press TOAST or select it from the menu. Default is level 5 (425F for 5 min.) Turn the START/PAUSE dial left for lighter toast, and right for darker toast.
Delay cooking to your desired start time. 1 hour is the default.
Press PROG and TOP/BTM and turn START/PAUSE to adjust Delay time. Adjustable up to 24 hours. After setting cooking function and Delay time, press START/PAUSE. Press PROG and TOP/BTM at any time to cancel Delay.
Cooking Guide
Note: Temperatures and times may need minor adjustments to best suit your desired results. TOP/BTM will be set to 100/100 but can be adjusted to the recipe needs or desired results.
Prepackaged Foods: Follow the directions on the package and reduce temps and times by 15%. Check periodically.
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 per lb.
15 per lb.
17 per lb.
20 per lb.
23 per lb.
| 22 per lb.
26 per lb.
28 per lb.
30 per lb.
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| 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, there is no need to adjust cooking time. The Bravo will cook to the internal temperature of the food. Without the Probe, the default cooking time is 15 minutes. Adjust this according to your recipe
Pork| Rack| Temp| Fresh (Min.)| Frozen (Min.)|
Internal Temp. (Thermometer)
---|---|---|---|---|---
Bacon| ANY| 400°F| 12 – 18| |
For extra crispy.
Ham| 1| 325°F| 13 – 15 per lb.| Glaze|
Apply glaze before the last 5 minutes of the cooking time.
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| 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| 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| 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|
BRAVO® XL SMART OVEN
Visit nuwavenow.com to see more of our NuWave products and accessories.
©2022 NuWave LLC • All Rights Reserved. • Customer Service: 1-877-689-2838 •
help@nuwavenow.com Model No. 20801, 20802 • Rev.
02 • Item No: BQ20801-20802 • CB03 • 11-28-22
100 Presets
Note: Presets 1-100 can be adjusted to create your own recipes using menu preset #101-150. Refer to the Recipe Book for more details for each preset.
*Preheat prior to cooking. Halfway through cooking, shake or flip your food.
|
---|---
Simple Meals (Refer to Recipe Book for Rack Temp
Time Probe
Recipe) (Min.)
| 49.| Air-Fried Cinnamon Rolls| 2| 350°F| 12| |
50.| Air-Fried Beef Burger (Rare)| 3| 450°F| | 120°F|
1.| Baked Eggs in Hell| 1| 375°F| 18| | 51.|
Air-Fried Beef Burger (Medium-Ra- re)| 2| 450°F| | 130°F|
2.| Homemade Granola| 3| 120°F| 5 hrs.| |
3.| Pork Sausage| 3| 375°F| 8| | 52.| Air-Fried Beef
Burger (Medium)| 2| 450°F| | 135°F|
4.| Sunny Side-Up Eggs| 1| 300°F| 3| | 53.| Air-Fried
Beef Burger* (Medium Well)| 2| 450°F| | 145°F|
5.| Thick Bacon* | 3| 375°F| 10| 54.| Air-Fried Beef
Burger* (Well)| 2| 450°F| | 165°F|
6.| *Baked Shrimp| 3| 425°F| 10| | 55.| Air-Fried
Chocolate Chip Oatmeal Cookies| 2| 350°F| 12| |
7.| Lemon Sesame Salmon| 3| 450°F| | 130°F|
8.| Crab Cakes| 3| 375°F| 15| | 56.| Air-Fried Lemon
Slice Sugar Cookies| 2| 325°F| 12| |
9.| Whole Roasted Chicken| 1| 375°F| | 165°F|
10.| Turkey Legs| 1| 375°F| | 165°F| 57.| Air-Fried
Meatballs| 2| 400°F| 9| |
11.| Roasted Cornish Hens| 1| 350°F| 165°F| 58.| Air-Fried
Salmon and Asparagus| 2| 400°F| | 130°F|
12.| Turkey Sliders| 1| 450°F| | 165°F| 59.| **Air-
Fried Egg Rolls*| 2| 390°F| | 165°F|
Meats (Refer to Recipe Book for Recipe) Rack Temp
Time Probe**
(Min.)
| 60.| Air-Fried Onion Rings| 2| 375°F| 11| |
61.| Air-Fried Sweet Potato Chips| 2| 400°F| 13| |
13.| Baked Chicken Breast| 3| 450°F| | 165°F| 62.| Air-
Fried Turkey Breast| 2| 400°F| | 165°F|
14.| Seared Beef Steak (Rare)| 3| 450°F| | 120°F| 63.|
Air-Fried Buffalo Cauliflower| 2| 365°F| 14| |
15.| Seared Beef Steak (Medium-Rare)| 3| 450°F| 130°F| 64.|
Air-Fried Tandoori Chicken| 2| 360°F| | 165°F|
16.| Seared Beef Steak (Medium)| 3| 450°F| | 135°F| 65.|
Air-Fried Apple Chips| 2| 390°F| 9| |
17.| Seared Beef **Steak* (Medium-Well)| 3| 450°F| | 145°F|
Frozen Foods
Total**
Rack Temp Time Probe
(Min.)
|
18.| Seared Beef Steak (Well)| 3| 450°F| | 165°F|
19.| Reuben Sandwhich| 3| 500°F| 4| |
20.| Roast Pork| 1| 400°F| | 165°F| 66.| French
Fries, regular, half bag| 2| 450°F| 14| |
67.| French Fries, regular, half bag, extra
crispy
| 3| 450°F| 16| |
21.| Baked Frozen Pork Chops
(Medium-Well)
| 3| 300°F| | 145°F|
68.| French Fries, regular, 3/4 bag| 3| 450°F| 15| |
22.| Baked Frozen Pork Chops (Well)| 3| 300°F| | 165°F| 69.|
French Fries, regular, 3/4 bag, extra crispy| __
3
| __
450°F
| __
19
| |
Vegetables/Pizza (Refer to Recipe Book for
Time
Recipe) **Rack Temp (Min.) Probe**
|
70.| Frozen French *Fries,** fast food, half
bag
| 3| 450°F| 11| |
23.| Baked Root Vegetables| 1| 425°F| 35| |
71.| Frozen French Fries, fast food, half
bag, extra crispy
| 3| 450°F| 13| |
24.| Grilled Asparagus| 1| 425°F| 8| |
72.| Frozen French Fries, fast food, 3/4 bag| 2| 450°F| 14|
|
25.| Sweet Potato Fries| 2| 425°F| 20| |
73.| Frozen French Fries, fast food, 3/4 bag, extra crispy|
2| 450°F| 16| |
26.| Goat Cheese-Stuffed Mushrooms| 2| 425°F| 15| |
27.| Baked Sweet Potatoes| 2| 425°F| 45| | 74.| Onion
Rings, half bag| 2| 400°F| 11| |
28.| Cajun-Roasted Potatoes| 2| 450°F| 40| 75.| Onion
Rings, full bag| 2| 400°F| 12| |
29.| Pizza| 2| 400°F| 12| | 76.| Frozen Pot Pies| 2|
400°F| 41| |
77.| Frozen Hot Pockets| 2| 350°F| 20| |
Baked and Dehydrated Foods (Refer to Rack Temp Time
Probe Recipe Book for Recipe)
(Min.)| 78.| Frozen **Burrito* (Chicken, Beef,**
Bean)
| 2| 350°F| | 165°F|
79.| Frozen Corn Dogs| 2| 350°F| 15| |
30.| Beef Jerkey| 2| 170°F| 9 hrs.| |
80.| Frozen Lasagna, party size| 2| 375°F| 1 hr.
55 min.
| |
31.| Banana Chips| 2| 135°F| 8 hrs.| |
32.| Candied Bacon| 2| 150°F| 1 hr.
15 min.
| | 81.| Frozen Chicken Tenders| 2| 400°F| 18| |
82.| Frozen Chicken Nuggets (16-20 pcs.)| 2| 360°F| 11| |
33.| Croutons| 3| 360°F| 10| | 83.| Frozen Chicken
Wings (6-12 pcs.)| 3| 425°F| 18| |
34.| Sun-Dried Tomatoes| 3| 140°F| 8 hrs.| | 84.| Frozen
Chicken **Wings***
(6-12 pcs.), extra crispy
| 2| 425°F| 20| |
35.| Dried Apricots| 2| 140°F| 20 hrs.| |
36.| Buttery Dinner Rolls| 2| 275°F| 30| 85.| Frozen Pizza
Bites| 2| 390°F| 14| |
37.| Italian Loaf| 2| 400°F| 17| | 86.| Frozen Fish
Sticks, half box| 3| 375°F| 20| |
38.| Frutti di Bosco| 2| 350°F| 45| | 87.| Frozen Fish
Sticks, full box| 3| 375°F| 22| |
39.| Bread Pudding| 2| 350°F| 40| | 88.| Frozen Popcorn
Shrimp, half box| 3| 425°F| 14| |
40.| Homestyle Peach Cobbler| 2| 375°F| 40| | 89.| Frozen
Popcorn Shrimp, full box| 3| 425°F| 16| |
Air-Fried Meals (Refer to Recipe Book for
Time
Recipe) **Rack Temp (Min.) Probe**
| 90.| Frozen Fish Filet| 3| 450°F| 16| |
91.| Frozen Butterfly Shrimp, half box| 3| 425°F| 10| |
41.| Griddled Cheese| 1| 450°F| 2| | 92.| Frozen
Fruit Turnovers| 3| 400°F| 20| |
93.| Frozen Fruit Pie| 2| 400°F| 32| |
42.| Air-Fried Pork Chops (Medium Well)| 2| 400°F| | 145°F|
94.| Frozen Churro| 2| 350°F| 15| |
43.| Air-Fried Pork Chops (Well)| 3| 400°F| | 165°F|
95.| Frozen French Toast Sticks| 3| 375°F| 10| |
44.| Air-Fried Chicken Wings| 3| 400°F| 14| | 96.| Frozen
Mini Pancake Bites| 3| 375°F| 8| |
45.| Air-Fried Fish and Chips| 3| 400°F| 20| | 97.|
Frozen Waffles| 3| 450°F| 5| |
98.| Frozen Belgian Waffles| 3| 425°F| 7| |
46.| Air-Fried Chicken Breast| 3| 360°F| | 165°F| 99.|
Frozen Assorted Mini Quiche| 3| 375°F| 11| |
47.| Air-Fried Brussels Sprouts| 3| 400°F| 17| | 100.|
Frozen Breakfast Sandwiches (wrap with foil)| 2| 350°F| 20| |
48.| **Air-Fried Shrimp***| 2| 400°F| 8| |