nuwave Duet 6 Quart Pressure Cooker and Air Fryer
What you get
Getting Started
| Display: The time format is HH:MM (hours and minutes). Temperature and time can be adjusted before and during the cooking process. Press TEMP or TIME and use the START/PAUSE dial to adjust. |
| Turn the Duet® ON and OFF. Plug in your Duet to turn it on and unplug it to turn it off. |
| Duet Safety Feature The Duet can be locked to prevent children from accidently turning it on. While the Duet is plugged in, press MENU + STAGE for 1 sec- ond. This will lock the control panel. Press MENU + STAGE again to unlock the appliance. |
| Start cooking. Select a cooking function. Press START/PAUSE to begin cooking. Press START/PAUSE during cooking to pause the Duet. Press again to resume cooking. Notes: Use the START/PAUSE dial to adjust/select cooking functions including temperatures and times, or to scroll through Menu options. Pause is disabled when using the Pressure Cook function. Press and hold down STAGE + SAUTE/ SEAR for 1 sec. to mute and unmute the Duet (beeping). |
| Using the PRESSURE COOK function with the Duet. Press PRESSURE COOK. The pressure, temperature, and time are adjustable by using the START/PAUSE dial. Use only the Pressure Cooker Lid when pressure-cooking. Note: The cooking process can create a seal between the Pressure Cooker Lid and the Stainless Steel Inner Pot. To prevent lifting the pot along with the lid, gently shake the handle to separate the lid from the pot before opening. |
| Adjust the pressure inside the Duet when pressure-cooking. Press PRESSURE to choose between high and low pressure. Note: The PRESSURE button is disabled during air-frying. |
| Using the AIR FRY function with the Duet. Press AIR FRY. The temperature and time are adjustable by using the START/PAUSE dial. Use the Air Fryer Lid with the Air Fry Basket when air-frying. |
| Using the COMBO COOK function. Press COMBO COOK. The Combo cooking function first cooks food using pressure-cooking and then finishes with air-frying for perfect crisping. |
| YOGURT Make homemade yogurt using the YOGURT function. Follow the steps on COMBO COOK Instructions in your manual. |
| CANCEL the cooking process or clear out functions. Press CANCEL at any time to stop the cooking process or to clear out any function. |
100 Combo Cooking Presets
| Beef/Veal | Pressure | Time (Min.) 45 | Temp | Time (Min.) 10 | ||
| 1. | Beef Blade Roast (3 lbs) | High | 360°F | |||
| 2. | Beef Bottom Round (3 lbs) | High | 20 | 360°F | 10 | |
| 3. | Brisket (5 lbs) | High | 1 hr. 20 min. | 400°F | 15 | |
| 4. | Beef Butt Steak, 2 (8oz) | High | 3 | 400°F | 10 | |
| 5. | Beef Cheeks (2¼ lbs) | High | 20 | 400°F | 5 | |
| 6. | Beef Chuck Roast (2 lbs) | High | 25 | 360°F | 15 | |
| 7. | Corned Beef & Cabbage | High | 1 hr. 5 min. | 350°F | 10 | |
| 8. | Beef Eye Round Roast (4 lbs) | High | 25 | 360°F | 10 | |
| 9. | Short Ribs (3 lbs) | High | 40 | 350°F | 15 | |
| 10. | N.Y. Steak, 2 (12oz) | High | 1 | 400°F | 7 | |
| 11. | Rib Eye (bone-in, 16oz) | High | 1 | 400°F | 10 | |
| 12. | Beef Filet, 2 (8oz) | High | 1 | 400°F | 6 | |
| 13. | Flank Steak (1 lb) | High | 1 | 400°F | 8 | |
| 14. | Flat Iron, 2 (10oz) | High | 1 | 400°F | 6 | |
| 15. | Beef Hanging Tender, 2 (8oz) | High | 5 | 400°F | 10 | |
| 16. | London Broil (2 lbs) | High | 5 | 400°F | 8 | |
| 17. | Meatballs (1-inch, 2 lbs) | High | 2 | 325°F | 5 | |
| 18. | Meatballs (3-inch, 2 lbs) | High | 6 | 325°F | 8 | |
| 19. | Meatloaf (2 lbs) | High | 15 | 360°F | 7 | |
| 20. | Porterhouse (24oz) | High | 5 | 400°F | 12 | |
| 21. | Beef Round Steak (2 lbs) | High | 8 | 400°F | 12 | |
| 22. | Beef Rump Roast (3 lbs) | High | 23 | 400°F | 18 | |
| 23. | Sirloin Steak, 2 (12oz) | High | 1 | 400°F | 8 | |
| 24. | Beef Stew (2 lbs) | High | 35 | 360°F | 10 | |
| 25. | Beef Shanks (2 lbs) | High | 15 | 360°F | 8 | |
| 26. | Beef Tongue | High | 40 | 400°F | 8 | |
| 27. | Tri-Tip Roast (2 lbs) | High | 25 | 400°F | 12 | |
| 28. | T-Bone (24oz) | High | 5 | 400°F | 12 | |
| 29. | Oxtail (2 lbs) | High | 25 | 400°F | 6 | |
| 30. | Veal Chops, 2 (16oz) | High | 10 | 360°F | 6 | |
| 31. | Veal Roast (4 lbs) | High | 22 | 400°F | 10 | |
| 32. | Veal Sweetbreads (3 lbs) | High | 6 | 400°F | 10 | |
| Grains | Pressure | Time (Min.) | Temp | Time (Min.) | ||
| 33. | Mac & Cheese | Low | 1 | 360°F | 7 | |
| 34. | Fried Rice | High | 4 | 400°F | 9 | |
| 35. | Polenta Tomato Sauce | High | 5 | 400°F | 10 | |
| Lamb/Pork | Pressure | Time (Min.) | Temp | Time (Min.) | ||
| 36. | Rack of Lamb (2 lbs) | Hight | 3 | 360°F | 8 | |
| 37. | Lamb Stew Meat (3 lbs) | High | 40 | 360°F | 8 | |
| 38. | Lamb Leg (5 lbs) | High | 8 | 400°F | 10 | |
| 39. | Lamb Chops, 6 (4oz) | High | 2 | 400°F | 5 | |
| 40. | Lamb Shank, 4 (1-lb shanks) | High | 10 | 400°F | 10 | |
| 41. | Lamb Shoulder (2 lbs) | High | 40 | 360°F | 10 | |
| 42. | Pork Belly (2 lbs) | High | 40 | 400°F | 10 | |
| 43. | Pork (Bratwurst, 2 lbs) | High | 3 | 400°F | 5 | |
| 44. | Pork Carnitas (6 lbs, Pork Butt) | High | 50 | 360°F | 15 | |
| 45. | Pork Chops (bone-in,10oz) | High | 2 | 400°F | 8 | |
| 46. | Pork Chops (boneless, 6oz) | High | 1 | 400°F | 6 | |
| 47. | Pork Neck Bones (for crispy) | High | 1 hr. 30 min. | 400°F | 10 | |
| 48. | Italian Sausage (2 lbs links) | High | 3 | 400°F | 5 | |
| 53. | Pork Ham Shoulder (8 lbs) | High | 25 | 360°F | 6 | |
| 54. | Pork Shanks or Hocks, 2 (cut in half) | High | 50 | 360°F | 10 | |
| 55. | Pork Ribs (3½ lbs) | High | 19 | 400°F | 15 | |
| 56. | Pork Tenderloin (1½ lbs) | High | 3 | 400°F | 10 | |
| 57. | Pork Butt Roast | High | 40 | 390°F | 10 | |
| Poultry | Pressure | Time (Min.) | Temp | Time (Min.) | ||
| 58. | Chicken (5 lbs) | High | 22 | 400°F | 10 | |
| 59. | Chicken Wings (2 lbs) | High | 5 | 390°F | 15 | |
| 60. | Frozen Chicken Breast, 2 (12oz) | High | 22 | 400°F | 10 | |
| 61. | Fresh Chicken Breast, 2 (8oz) | High | 10 | 400°F | 10 | |
| 62. | Chicken Thighs, 4 (bone-in, 6oz) | High | 4 | 400°F | 10 | |
| 63. | Boneless Chicken Thighs (2 lbs) | High | 4 | 400°F | 7 | |
| 64. | Chicken Legs (4) | High | 12 | 400°F | 8 | |
| 65. | Cornish Game Hen, fresh | High | 20 | 400°F | 8 | |
| 66. | Cornish Game Hen, frozen | High | 50 | 400°F | 8 | |
| 67. | Duck (whole, 4 lbs) | High | 25 | 400°F | 10 | |
| 68. | Duck Breast, 2 (8oz) | High | 3 | 400°F | 10 | |
| 69. | Duck Legs (4) | High | 8 | 400°F | 10 | |
| 70. | Pheasant | High | 30 | 400°F | 10 | |
| 71. | Quail, 4 (whole, 16oz) | High | 30 | 400°F | 10 | |
| 72. | Turkey Legs (bone-in, 5 lbs) | High | 20 | 400°F | 15 | |
| 73. | Turkey Breast, boneless | High | 20 | 400°F | 10 | |
| 74. | Turkey Breast, bone-in | High | 15 | 400°F | 10 | |
| Fish | Pressure | Time (Min.) | Temp | Time (Min.) | ||
| 75. | Chilean Sea Bass, 2 (7oz) | High | 2 | 360°F | 8 | |
| 76. | Groupter, 2 (7oz) | High | 4 | 400°F | 8 | |
| 77. | Golden Bass, 2 (7oz) | High | 4 | 400°F | 8 | |
| 78. | Haddock, 2 (7oz) | High | 2 | 400°F | 6 | |
| 79. | Halibut, 2 (7oz) | High | 2 | 360°F | 8 | |
| 80. | Lobster Tail, 2 (7oz) | High | 4 | 400°F | 4 | |
| 81. | Shrimp | High | 1 | 375°F | 8 | |
| 82. | Swordfish, 2 (7oz) | High | 2 | 400°F | 8 | |
| 83. | Mackerel, 2 (7oz) | High | 4 | 400°F | 10 | |
| 84. | Mahi Mahi, 2 (7oz) | High | 2 | 400°F | 6 | |
| 85. | Cod, 2 (6oz) | High | 2 | 360°F | 6 | |
| 86. | Red Snapper, whole (4 lbs) | High | 8 | 400°F | 8 | |
| 87. | Salmon Steak, 2 (7-oz fillets) | High | 2 | 400°F | 7 | |
| 88. | Smelt (1 lb) | High | 2 | 400°F | 10 | |
| 89. | Tuna Steak, 2 (7oz) | High | 1 | 400°F | 5 | |
| Vegetables | Pressure | Time (Min.) | Temp | Time (Min.) | ||
| 90. | Sweet Acorn Squash | Low | 3 | 360°F | 4 | |
| 91. | Brussels Sprouts | Low | 1 | 400°F | 4 | |
| 92. | Butternut Squash (20oz) | Low | 2 | 400°F | 4 | |
| 93. | Glazed Carrots | Low | 3 | 400°F | 5 | |
| 94. | Sweet Potato | High | 1 | 390°F | 4 | |
| 95. | Potato Wedges | High | 15 | 360°F | 7 | |
| 96. | Broccoli Gratin | Low | 3 | 400°F | 2 | |
| 97. | Potato Cheddar Baked (8) | High | 12 | 360°F | 4 | |
100 Air Fry Cooking Presets
| Cooking times may vary. Adjust until you find the perfect setting for your preference. Use Air Fryer Lid with numbered items 1-100. | 50. | Chicken Drums & Thighs, bone-in (1.75 lbs) | 380°F | 30 | ||||
| 51. | Chicken Tenders | 360°F | 9 | |||||
| Quick Items Air Fryer Lid | Temp | Time 8 | ||||||
| 52. | Chicken Thighs, bone-in (2.5 lbs) | 380°F | 22 | |||||
| 1. | Bacon (4oz) | 400°F | ||||||
| 53. | Chicken Thighs, boneless (1.5 lbs) | 380°F | 19 | |||||
| 2. | Baked Potato (12oz) | 400°F | 35 | |||||
| 54. | Chicken Wings (2 lbs) | 400°F | 12 | |||||
| 3. | Chicken Breast (6oz) | 380°F | 12 | |||||
| 55. | Duck Breast (1 lb) | 400°F | 25 | |||||
| 4. | Dehydrate | 120°F | 12 hr. | 56. | Frozen Chicken Breast, bone-in (1 lb) | 360°F | 25 | |
| 5. | Fish (6oz) | 350°F | 6 | 57. | Frozen Chicken Breast, boneless (8oz) | 360°F | 25 | |
| 6. | French Fries (8oz) | 400°F | 12 | 58. | Frozen Whole Chicken (3 lbs) | 360°F | 1 hr. 15 min. | |
| 7. | Frozen Food (12oz) | 400°F | 15 | 59. | Game Hen (halved, 2 lbs) | 390°F | 20 | |
| 8. | Reheat (8oz) | 325°F | 8 | 60. | Game Hen, frozen | 390°F | 50 | |
| 9. | Roast (32oz) | 375°F | 45 | 61. | Turkey Breast (2 lbs) | 360°F | 45 | |
| 10. | Steak (8oz) | 375°F | 8 | 62. | Turkey Breast, frozen | 360°F | 1 hr. 5 min. | |
| For items 11-30 the Duet will automatically preheat for 15 min. at 450°F | Grill Cooking | |||||||
| 63. Whole Chicken, fresh (3 lbs) | 360°F | 1 hr. | ||||||
| Beef | Temp | Time | ||||||
| Grill Items | Temp | Time | ||||||
| Beef Eye Round Roast (4 lbs) | 390°F | 50 | ||||||
| 11. | Asparagus (8oz, medium) | 400°F | 5 | 64. | ||||
| 65. | Flank Steak (1.5 lbs) | 400°F | 12 | |||||
| 12. | Bell Peppers, quartered | 400°F | 6 | |||||
| 66. | Meatballs (1-inch) | 380°F | 7 | |||||
| 13. | Zucchini (¼”, sliced) | 400°F | 6 | |||||
| 67. | Meatballs (3-inch) | 380°F | 10 | |||||
| 14. | Beef Filet (8oz) | 400°F | 10 | |||||
| 68. | Ribeye, bone-in (1-inch, 8oz) | 400°F | 12 | |||||
| 15. | Beef Sirloin (7oz) | 400°F | 12 | |||||
| Pork/Lamb | Temp | Time | ||||||
| 16. | Beef Burger (8oz) | 400°F | 8 | |||||
| 69. | Loin (2 lbs) | 360°F | 55 | |||||
| 17. | Polish Sausage, 4 (4-oz links) | 400°F | 5 | |||||
| 70. | Bacon (regular) | 400°F | 6 | |||||
| 18. | Italian Sausage, 4 (4-oz links) | 400°F | 9 | |||||
| 71. | Bacon (thick cut) | 400°F | 8 | |||||
| 19. | Hot Dogs (6 links) | 400°F | 4 | |||||
| 72. | Pork Chops, bone-in (1-inch, 6oz) | 400°F | 12 | |||||
| 20. | Pork Chop (boneless, 10oz) | 400°F | 16 | |||||
| 73. | Rack of Lamb (2 lbs) | 380°F | 22 | |||||
| 21. | Lamb Chop, 4 (5oz) | 400°F | 6 | |||||
| 74. | Tenderloin (1 lb) | 370°F | 15 | |||||
| 22. | Ham Steak (½” thick) | 400°F | 5 | |||||
| Fish/Seafood | Temp | Time | ||||||
| 23. | Chicken Breast, 2 (10oz) | 400°F | 13 | |||||
| 75. | Calamari (8oz) | 400°F | 4 | |||||
| 24. | Chicken Legs, 2 (8oz) | 400°F | 10 | |||||
| 76. | Fish Fillet (1-inch, 8oz) | 400°F | 10 | |||||
| 25. | Tuna Steak (1” thick) | 400°F | 5 | |||||
| 77. | Swordfish Steak | 400°F | 10 | |||||
| 26. | Salmon (7oz) | 400°F | 6 | |||||
| Frozen Foods | Temp | Time | ||||||
| 27. | Shrimp (10/15ct.) | 400°F | 3 | |||||
| 78. | Onion Rings (12oz) | 400°F | 8 | |||||
| 28. | Scallops (10/15ct.) | 400°F | 3 | |||||
| 79. | Breaded Shrimp | 400°F | 9 | |||||
| 29. | Quesadilla | 400°F | 2 | |||||
| 80. | Chicken Nuggets (8oz) | 400°F | 10 | |||||
| 30. | Grilled Sandwich | 400°F | 6 | |||||
| 81. | Fish Fillets (1.2-inch, 10oz) | 400°F | 14 | |||||
| Vegetables | Temp | Time | ||||||
| 82. | Fish Sticks (10oz) | 400°F | 10 | |||||
| 31. | Beets, whole | 400°F | 40 | |||||
| 83. | Frozen Burrito (10oz) | 400°F | 15 | |||||
| 32. | Broccoli (florets) | 400°F | 6 | |||||
| 84. | Frozen Egg Rolls (8oz) | 400°F | 12 | |||||
| 33. | Brussels Sprouts, halved | 380°F | 15 | |||||
| 85. | Mozzarella Sticks (10oz) | 400°F | 8 | |||||
| 34. | Carrots | 380°F | 15 | |||||
| 86. | Pot Stickers(10oz) | 400°F | 8 | |||||
| 35. | Cauliflower (florets) | 400°F | 12 | |||||
| 87. | Steak Fries (12oz) | 400°F | 18 | |||||
| 36. | Corn on the Cob | 390°F | 12 | |||||
| Dehydrated Foods | Temp | Time | ||||||
| 37. | Eggplant (1½-inch cubes) | 400°F | 15 | |||||
| 88. | Kale Chips | 130°F | 20 | |||||
| 38. | Fennel, quartered | 370°F | 15 | |||||
| 89. | Apple | 135°F | 8 hr. | |||||
| 39. | Green Beans | 400°F | 5 | |||||
| 90. | Banana | 135°F | 8 hr. | |||||
| 40. | Mushrooms | 400°F | 5 | |||||
| 91. | Beef Jerky | 160°F | 6 hr. | |||||
| 41. | Onions (pearl) | 400°F | 10 | |||||
| 92. | Dried Herbs | 100°F | 2 hr. | |||||
| 42. | Potatoes (small, baby, 1.5 lbs) | 400°F | 15 | |||||
| 93. | Granola | 220°F | 40 | |||||
| 43. | Potatoes (1-inch cubes) | 400°F | 12 | |||||
| 94. | Kiwi | 130°F | 8 hr. | |||||
| 44. | Potatoes (baked, whole) | 400°F | 40 | |||||
| 95. | Mango | 135°F | 10 hr. | |||||
| 45. | Squash (½-inch cubes) | 400°F | 12 | |||||
100 Pressure Cooking Presets
| 50. | Lamb Stew Meat (3 lbs) | High | 48 |
| 51. | Lamb Shoulder (2 lbs) | High | 50 |
| 52. | Lamb Shank, 4 (1-lb shanks) | High | 20 |
| 53. | Rack of Lamb (2 lbs) | High | 11 |
| 54. | Lamb Leg (5 lbs) | High | 18 |
| 55. | Lamb Chops, 6 (4 oz) | High | 7 |
| 56. | Italian Sausage (2-lb links) | High | 8 |
| 57. | Pork Bratwurst (2 lbs) | High | 8 |
| Poultry | Pressure | Time (Min) | |
| 58. | Turkey Legs, bone-in (5 lbs) | High | 35 |
| 59. | Turkey Breast, boneless | High | 30 |
| 60. | Turkey Breast, bone-in | High | 35 |
| 61. | Quail, 4 (whole, 16oz) | High | 30 |
| 62. | Pheasant | High | 40 |
| 63. | Frozen Chicken Breast, 2 (12 oz) | High | 32 |
| 64. | Fresh Chicken Breast, 2 (8 oz) | High | 20 |
| 65. | Duck Legs (4 legs) | High | 18 |
| 66. | Duck Breast, 2 (8 oz) | High | 13 |
| 67. | Duck (whole, 4 lbs) | High | 35 |
| 68. | Cornish Game Hen (frozen) | High | 1 hr. |
| 69. | Cornish Game Hen (fresh) | High | 28 |
| 70. | Chicken Wings (2 lbs) | High | 20 |
| 71. | Chicken Thighs, 4 (bone-in, 6 oz) | High | 14 |
| 72. | Chicken Legs (4) | High | 20 |
| 73. | Chicken (5 lbs) | High | 32 |
| 74. | Boneless Chicken Thighs (2 lbs) | High | 11 |
| Fish | Pressure | Time (Min) | |
| 75. | Tuna Steak, 2 (7oz) | High | 5 |
| 76. | Swordfish, 2 (7oz) | High | 10 |
| 77. | Smelt (1 lb) | High | 12 |
| 78. | Shrimp (6-12 large) | High | 8 |
| 79. | Salmon Steak, 2 (7-oz fillet) | High | 9 |
| 80. | Red Snapper, whole (4 lbs) | High | 16 |
| 81. | Mahi Mahi, 2 (7oz) | High | 8 |
| 82. | Mackerel, 2 (7oz) | High | 14 |
| 83. | Lobster Tail, 2 (7oz) | High | 8 |
| 84. | Halibut, 2 (7oz) | High | 10 |
| 85. | Mussels (2 lbs) | Low | 8 |
| 86. | Grouper, 2 (7oz) | High | 12 |
| 87. | Clams (Littleneck, 2 lbs) | High | 6 |
| 88. | Cod, 2 (6oz) | High | 8 |
| 89. | Chilean Sea Bass, 2 (7oz) | High | 10 |
| Vegetables | Pressure | Time (Min) | |
| 90. | Whole Cauliflower (1) | Low | 13 |
| 91. | Acorn Squash (halved, 2) | Low | 7 |
| 92. | Potato Wedges, 8 (12oz) | High | 22 |
| 93. | Sweet Potato (whole, 1-2) | High | 7 |
| 94. | Potatoes, Red (1½ lbs) | High | 7 |
| 95. | Glazed Carrots, 8 (12oz) | Low | 8 |
| 96. | Butternut Squash (20oz) | Low | 6 |
| 97. | Brussels Sprouts, 10 (12oz) | Low | 5 |
| Dessert | Pressure | Time (Min) | |
| 98. | Blueberry Walnut Cobbler | High | 7 |
| 99. | Pot du Crème | High | 8 |
| 100. | Cheesecake (6-inch pan) | High | 1 hr. 5 min. |
Cooking Guide
| Pork | Pressure Pressure Cook Setting Time (Min.) | Air Fry Cook Temp | Fresh (Min.) Frozen (Min.) | Internal Temp. (Thermometer) / Notes | ||
| Bacon (4-8 slices) | N/A | N/A | 400°F | 8 | Extra-crispy.* | |
| *For extra-crispy cook an additional 2-3 minutes. | ||||||
| Ham (3 lbs) | High | 15 | 350°F | 12 – 13 per lb. | *Combo Cooking can be applied. | |
| Sausage Links (2-6) | High | 1 | 350°F | 6 | 9 | 160°F |
| Sausage Patties (2-6) | N/A | N/A | 350°F | 9 | 12 | 160°F |
| Italian, Bratwurst, etc. (2-6) | High | 2 | 375°F | 9 | 17 |
*Combo Cooking can be applied. |
| Chops, 2-4 (14oz) | High | 5 – 6 | 400°F | 10 | 18 | |
| Roasts (3-7 lbs) | High | 30 – 40 | 400°F | 22 per lb. | 30 per lb. | |
| Tenderloins (2 lbs) | High | 20 | 400°F | 18 | 28 | |
| Spare Ribs (1-2 slabs) | High | 19 | 350°F | 25 – 30 | 45 – 50 | |
| Country-Style Ribs (2 lbs) | High | 19 | 350°F | 23 – 28 | 36 – 42 | |
| Hot Dogs (2-8) | High | 1 | 350°F | 2 | 10 | 140°F |
| *Pressure-cook at listed setting then cut air-frying cook time in half or until food reaches your preferred brownness. Cook time WILL vary so adjustments may be necessary until you find the perfect setting for your individual preference. | ||||||
| Seafood | Pressure Pressure Cook Setting Time (Min.) | Air Fry Cook Temp | Fresh (Min.) Frozen (Min.) | Internal Temp. (Thermometer) / Notes | ||
| Fish: Fillets (½-inch thick) | Low | 2 – 3 | 400°F | 6 | 10 | 145°F |
| Fish: Steaks and Fillets (1-inch thick) | Low | 3 – 4 | 400°F | 8 | 14 | 145°F |
| Whole Fish (3-4-inches thick) | Low | 5 – 6 | 380°F | 25 | 45 | 145°F |
| Shrimp (6-12 pcs) | Low | 1 | 400°F | 5 | 7 | Cook time may vary with size. |
| Scallops, Sea (6-12 pcs) | Low | 2 | 400°F | 8 | 10 | Scallops and/or Lobster turn opaque when cooking is complete. |
| Scallops, Bay (8oz) | Low | 1 | 400°F | 6 | 8 | |
| Lobster Tails (4oz) | Low | 3 | 360°F | 6 | 8 | |
| Lobster, Live Maine | N/A | N/A | 360°F | 14 per lb. | Large pot* | |
| *Bring a large pot of water up to a boil. Drop in the lobsters headfirst. Cook for 2 minutes before placing in the Duet. | ||||||
| Vegetables | Pressure Pressure Cook Setting Time (Min.) | Air Fry Cook Temp | Fresh (Min.) Frozen (Min.) | Internal Temp. (Thermometer) / Notes | ||
| Corn on the Cob | High | 2 | 400°F | 9 | Alternative: Season to taste and wrap in foil. | |
| Root Vegetables | High | 15 | 400°F | 18 – 27 | Cut into 2-inch cubes and spray with oil. | |
| Potatoes Whole (8oz each): Cut in ½ lengthwise: French Fries: | High | 20 10 6 | 400°F | 40 27 18 | *Combo Cooking can be applied. | |
| * When pressure-cooking French fries use only fresh, raw potatoes. Combo cooking can be used: Cut air-frying time in half or cook until preferred brownness is achieved. | ||||||
| Roasted Onion | N/A | N/A | 400°F | 18 | Cut ½ inch top, brush with oil. | |
| Roasted Garlic | N/A | N/A | 400°F | 22 | ||
| Broccoli | High | 3 – 4 | 400°F | 10 | Varies with thickness. | |
| Squash | High | 5 – 7 | 400°F | 27 – 32 | Cut in half, remove seeds and membrane, place in reversible rack, during air-fry, brush with oil. | |
| Eggplant, Whole | High | 3 – 4 | 400°F | 36 | ||
| Eggplant (½-inch slices) | N/A | N/A | 400°F | 10 – 14 | ||
| Baked Apples | High | 10 – 14 | 400°F | 18 | Remove core. | |
| Baked Pears | High | 12 – 15 | 400°F | 23 | Cut in half and remove core for air- frying. | |
Getting Started
| DELAY cooking to your desired start time. Set the cooking temperature and time. Press and hold WARM/DELAY for 1 second. Use the START/PAUSE dial to adjust. Note: You can delay cooking for up to 24 hrs. |
| Use the PREHEAT function to heat the Duet before adding food and for crispier results. Default is 350˚F. Press PREHEAT and adjust preheating time. To cancel preheat, press PREHEAT at any time. Note: Preheat is disabled during pressure-cooking. |
| SEAR your food before the initial cooking process. Default is 450˚F. Press SEAR. Allow the Duet to heat up with added oil, and then place the food in the Inner Pot to sear. Note: The Sear function can be set for before or after the regular cooking cycle when using the Stage function. |
| STAGE lets you cook at different temps and times throughout the cooking process. To add a cooking stage, press STAGE once and adjust by using the START/PAUSE dial. |
| MENU (Program) gives you access to 300 cooking presets and can store an additional 150 of your own. Refer to the Presets section. Press MENU and use the START/PAUSE dial to choose preset items to cook. Use the START/PAUSE dial to adjust to the temperature and time for each cooking function. Press START/PAUSE to begin your chosen program. Note: Preset programs can be adjusted but cannot be saved to their original program numbers. These edits can only be saved into program numbers 101-150. |
Cooking Guide
| Note: Temperatures and times may need minor adjustments to best suit your desired results. Prepackaged Foods: Follow the directions on the package and reduce temps and times by 15%. Check periodically. | |||||||
| Beef/Lamb | Pressure Pressure Cook Setting Time (Min.) | Air Fry Cook Temp | Fresh (Min.) Frozen (Min.) | Internal Temp. (Thermometer) / Notes | |||
| Patties (½-inch thick) | N/A | N/A | 370°F | 7 | 10 – 13 | 150°F | |
| Patties (1-inch thick) | N/A | N/A | 370°F | 10 – 13 | 18 – 20 | 150°F | |
| Steaks (1-inch thick) | High | 10 | 400°F | 7 – 9 9 – 10 10 – 13 13 – 16 16 – 18 | 11 – 12 12 – 14 14 – 16 16 – 19 19 – 23 | Rare: Med. Rare: Medium: Med. Well: Well: | 125°F – 134°F 135°F- 144°F 145°F – 149°F 150°F – 159°F 160°F |
| Steaks (2-inch thick) | High | 20 | 400°F | 11 – 12 12 – 14 14 – 16 16 – 19 19 – 23 | 21 – 27 27 – 31 31 – 34 34 – 38 38 – 41 | Rare: Med. Rare: Medium: Med. Well: Well: | 125°F – 134°F 135°F- 144°F 145°F – 149°F 150°F – 159°F 160°F |
| Roasts (3-5 lbs) Let rest 10 minutes before serving. | High | 40 | 390°F | 10 per lb. 13 per lb. 15 per lb. 18 per lb. 20 per lb. | 20 per lb. 22 per lb. 24 per lb. 26 per lb. 27 per lb. | Rare: Med. Rare: Medium: Med. Well: Well: | 125°F – 134°F 135°F- 144°F 145°F – 149°F 150°F – 159°F 160°F |
| Poultry | Pressure Pressure Cook Setting Time (Min.) | Air Fry Cook Temp | Fresh (Min.) Frozen (Min.) | Internal Temp. (Thermometer) / Notes | |||
| Chicken Breasts, Legs, Thighs (2 pcs) | High | 20 | 380°F | 7 – 9 | 9 – 13 |
*Combo Cooking can be applied.
ALL POULTRY SHOULD BE COOKED TO AN INTERNAL TEMP OF 165°F | |
| Whole Chicken | High | 6 per lb. | 375°F | 8 – 10 | 18 – 22 | ||
| Boneless/Skinless Chicken Breasts (2 pcs) | High | 12 | 380°F | 9 – 11 | 14 – 16 | ||
| Cornish Hen, Whole (1-1.5 lbs) | High | 28 | 375°F | 25 – 30 | 45 – 50 | ||
| Turkey Breast (4-6 lbs) | High | 30 | 360°F | 12 per lb. | 15 per lb. | ||
| Turkey Legs (2 pcs) | High | 22 | 360°F | 45 | 50 | ||
| Turkey Wings (4 pcs) | High | 20 | 360°F | 30 | 40 | ||
| Duck, Whole (5 lbs) | High | 25 – 30 | 375°F | 45 per lb. | 60 per lb. | ||
| *Pressure-cook at listed setting then cut air frying cook time in half or until food reaches your preferred brownness. Cook time WILL vary so adjustments may be necessary until you find the perfect setting for your individual preference. Use the Sear function on Pressure Cook to brown meats before pressure-cooking. | |||||||
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Print No: QG33851 • Rev. 03-OG • 12-03-20 • DJ1 – CC1
