I had seen the Infomercials on TV, YogaLady, but never new anyone who had one until my friend received hers. I swear she has cooked in it every day since and just raves about it and about all the great meals she has done (she also shares pictures since she lives several hundred miles away now). She says she could be a great salesman for them, and so far I think she's convinced 3 or her friends (including me). Last night, I did pork cutlets (dipped in egg/milk mixture then rolled in bread crumbs - the pork cutlets were still half frozen when I put them on and I cooked them 8 minutes on the first side then 7 minutes on the second side). They were extremely juicy and very good! I also did a squash recipe where I pre-cooked the squash, then mashed it with a little butter, olive oil, brown sugar, sea salt, course ground black pepper, and cayenne pepper. I could have done it the same way in my conventional oven but it did cook a little faster in the NuWave. I also buttered buns for the pork cutlets and browned the insides in the NuWave (in about a minute and a half). So far I'm really liking it and anxious to try some fancier recipes!

I have the NuWave Oven linked below. I've had it for about 2 years and use it just about every day. It came with the extender ring, but I hardly ever use that. My husband got it for me after ou toaster oven died. Just last week I roasted a five (5) pound chicken in it, and it came out perfect. I regularly roast asparagus, russet potatoes, small baby red potatoes, summer squash slices, and eggplant slices on the taller rack. My husband makes cheese topped tortillas in it quite frequently. Or he'll make cheese topped homemade bagels. The cheese melts & bubbles & gets a few brown spots -- just the way he likes it. It's great for heating up crispy foods. I make double batches of squash patties or corn fritters, even fried green tomatoes, and reheat them to their original crispiness without burning or over browning them. I fix hamburgers for my husband's lunches in it too. It works much better than the George Foreman grill which steams rather than grills. The burgers in the NuWave come out crispy but don't have a char. It has its drawback, though. For one thing, the temperature is set at about 240 degrees. So you won't get the char I mentioned earlier on quickly cooked foods (like the hamburger patties). The roast chicken, however, is well browned. That's because it's in the oven for an hour. I've never used it for steaks but I did make a tri tip beef roast in it once. It came out fine. Of course, the trick to cooking any roast is the inside temperature, not so much the particular appliance. As DC mentioned, the convection fan & heating element are only on the top. OK for some things but not everything. The bottom of baked goods like muffins or a pan of cornbread does not get browned. They'll be cooked through, but there's no browning because not enough heat gets to the bottom. To bake muffins, you'll need to use silicon muffin cups and space them in concentric circles on the rack. Baking casseroles is difficult because the top element cooks and browns the top before the middle or bottom of the casserole are heated through. I've had no luck whatsoever covering casseroles with foil either. Again, the heat simply does not penetrate through the foil to heat up what's below. So for casserole-type things during the summer, I use my 6 qt. Nesco or the slow cooker. After a recent thread on toaster ovens, I bought another one to use for the items that didn't work well in the NuWave. I managed to bake a banana bread, cranberry bread, and eggplant casserole. But I eventually moved it into the garage for storage. I didn't think it warranted taking up counter space. The NuWave is tall and doesn't fit under my counters, so I have it permanently parked on a kitchen cart. After using it for so long, I can honestly say, I wouldn't be without it. It does a good job for the limited things I use it for. It's not a perfect appliance, though. Here is a link that might be useful: NuWave Oven

Chemocurl posted: "That is amazing that you could keep a room of that size with large windows and 3 outside walls that warm with just one 1500W heater!" No that is NOT amazing. Just about ALL space heaters sold at the stores use 1500W of power, and any of them will certainly heat a room. Those that use less produce less heat of course. Those that use more produce more. It is physics. Do realize that running a 1500W appliance continuously is sucking a lot of energy. "The site here explains the three major types of heat." That site does not explain anything. It is ADVERTISING. It uses a lot of fluff words like amazing, superb, excellent, and the like. Then it goes on to carefully select words that sound like solid scientific data arranged to make this heater they sell sound like it is something new and different. Everything the ad says is carefully arranged and worded to be misleading when you read it. For instance they say that the unit "only" draws 1500W of power and reminds the reader that a 'simple coffee maker' uses 1500W of power, which is true, but you don't keep your coffee maker running 24 hours a day either, do you? A coffee maker only draws 1500W for about one or two minutes and then reduces power consumption to about 300W to keep the warmer on (if it has one - some don't), and even that is shut off after the coffee is gone. The write the ad to try to convince the reader that there is some brand new scientific hocus-pocus that they invented that they exclusively sell. What they are selling is a space heater that is no different than other ones you can pick up at the store for about $30. As, I said before, a space heater does have it's advantages in some situations like for zone heating. You can set your furnace thermostat for your house at say 40° or 50° so that your pipes don't freeze and your wallpaper does not peel off, and use the space heater in a room that you are using with the door closed to keep yourself comfortable. Using a space heater instead of baseboard heaters that are already installed in their home, like your neighbors do, is NOT going to save energy. You can't cheat physics. Alisande posted: "But they wanted me to pay $250 a month on the budget plan. I got them down to $188, but that still sounds outrageous to me." ☛☛☛I hope you realize what a budget plan means. If they calculated your average to be $250/mo and you are now paying $188/mo you will have a HUGE balloon payment at the end of your cycle. I hope you have the lump sum money set aside to pay it when you get your bill. Unless you have done something to reduce your usage from the last two years, (which is what they calculate the figure from), like get new windows or adding insulation, and know that your usage will be less, OR know that the price/rate of fuel has gone down in your area, (not likely), and the new figure is closer to what you will owe, you could be in a financial predicament at the end of the billing cycle. All a budget plan does is spread your payments over a period of time so that your bill does not fluctuate wildly, and you know what your monthly payments will be, ie; no 'surprises'. ☛☛☛ It is not a "discount" nor does it produce any "savings". You pay for what you use. Period.

Can't help you with the NuWave, but a Rib Eye Roast is a succulent piece of beef, and you don't want to cook it in an electric roaster or an oven bag. The perfect cut to roast rare to medium rare. You don't want to ruin it by over roasting it. Do you not have a regular oven? There are a number of ways to cook a Prime rib or Rib Eye roast, my favourite is the high heat method. Perfect roast every time. And as a side you can't go wrong with Yorkshire Pudding, mashed or roasted potatoes. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions ============================== General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and pepper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lengthwise so that when it is sliced a crossed the serving it is also tenderized. The fillet is also called the tenderloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut a crossed the whole filet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 minutes. turn. roast 10 minutes more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottom of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.