NuWave Pro Plus - Pork

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Pork
Tips for Pork
For even browning, turn pork halfway through cooking process.
To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand;
this will allow seasonings to adhere.
Brush sauces onto fresh meats to infuse flavors.
To save time, and to add extra flavor, marinate pork in a sealed bag or container and freeze
into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking
Guide.
Place aluminum foil or parchment paper loosely over the pork to prevent overbrowning. Be
sure to secure foil to sides of rack or extend it outside the oven to prevent the NuWave Pro
Plus Infrared Oven’s internal fan from blowing the foil around during the cooking process.
To Cook a Ham
The NuWave Pro Plus Infrared Oven can cook up to an 8-pound boneless ham, or a
14-pound ham if using the NuWave® Extender Ring.
Place ham on the 1-inch rack. Add glaze during the last 10 minutes. If the ham is over
browning, place aluminum foil or parchment paper over the top. Cook at 300°F for 12-14
minutes per pound.
• Using a meat thermometer is essential for checking the internal temperature of the meat
to ensure that it has been thoroughly cooked.
Today’s pork is very lean and should not be overcooked. To check accurate doneness, use
a digital cooking thermometer. The National Pork Board follows the guidance of the U.S.
Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an
internal temperature of 145°F, followed by a three-minute rest time, resulting in a flavorful,
tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to
160°F. Pre-cooked ham can be reheated to 140°F or enjoyed cold.