nuwave Duet 100 Air Fry Cooking Presets User Guide

nuwave Duet 100 Air Fry Cooking Presets User Guide & troubleshooting

nuwave Duet 100 Air Fry Cooking Presets User Guide  & troubleshooting 1

Quickstart Guide

What you get

nuwave Duet 100 Air Fry Cooking Presets User Guide  & troubleshooting 2

Getting Started

Turn the Duet™ ON and OFF.
Temperatures and times can be adjusted on all functions before and during the cooking process.
Press TEMP or TIME and use the START/PAUSE dial to adjust.
Start the cooking. 360°F is the default temperature setting.
Plug the unit in to turn on and unplug to turn off. START/PAUSE button also stops any cooking function. While cooking, press START/PAUSE to cancel.
Select a cooking function. Press START/PAUSE to begin cooking. Press START/PAUSE during cooking to pause the Duet. Press again to resume cooking.
Note: Use the START/PAUSE Dial to adjust/select cooking functions, including temps and times, and to scroll through the Menu options. Pause is disabled when using the Air Fry function. Press and hold down START/PAUSE for 3 sec. to mute the Duet (beeping).
Using pressure cooking 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: TEMP button is disabled when pressure cooking. 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 to be used 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 is adjustable by using the START/PAUSE dial. Use the Air Fryer Lid with the Air Fry Basket and Diffuser when air-frying.
Using the Combo Cooking function.
Press COMBO COOK. Combo cooking function allows food to be cooked first with pressure cooking and then finished with air-frying for crisping.
Cancel the cooking process or clear out functions.
Press CANCEL at any time to stop the cooking process or to clear out any function.

 Lamb/Pork Pressure Cooking Air Frying
Pressure Time Temp. Time
51. Pork Shoulder, Boneless (3 lbs) High 00:35 350°F 00:08
52. Pork Loin (2½ lbs) High 00:35 400°F 00:10
53. Pork Ham Shoulder (8 lbs) High 00:25 360°F 00:06
54. Pork Shanks or Hocks (2, ½ cut) High 00:50 360°F 00:10
55. Pork Ribs (3½ lbs) High 00:19 400°F 00:15
56. Pork Tenderloin (1½ lbs) High 00:03 400°F 00:10
57. Pork Butt Roast High 00:40 390°F 00:10
Poultry Pressure Time Temp. Time
58. Chicken (5 lbs) High 00:22 400°F 00:10
59. Chicken Wings (2 lbs) High 00:05 390°F 00:15
60. Frozen Chicken Breast (2, 12 oz) High 00:22 400°F 00:10
61. Fresh Chicken Breast (2, 8 oz) High 00:10 400°F 00:10
62. Chicken Thighs, Bone-in (4 pc, 6 oz) High 00:04 400°F 00:10
63. Boneless Chicken Thighs (2 lbs) High 00:04 400°F 00:07
64. Chicken Legs (4 ea) High 00:12 400°F 00:08
65. Cornish Game Hen (fresh) High 00:20 400°F 00:08
66. Cornish Game Hen (frozen) High 00:50 400°F 00:08
67. Duck (whole, 4 lbs) High 00:25 400°F 00:10
68. Duck Breast (2, 8 oz) High 00:03 400°F 00:10
69. Duck Legs (4 legs) High 00:08 400°F 00:10
70. Pheasant High 00:30 400°F 00:10
71. Quail (whole 4, 16 oz) High 00:30 400°F 00:10
72. Turkey Legs, Bone-In (5 lbs) High 00:20 400°F 00:15
73. Turkey Breast, Boneless High 00:20 400°F 00:10
74. Turkey Breast, Bone-in High 00:15 400°F 00:10
Fish Pressure Time Temp. Time
75. Chilean Sea Bass (2, 7 oz) High 00:02 360°F 00:08
76. Grouper (2, 7 oz) High 00:04 400°F 00:08
77. Golden Bass (2, 7 oz) High 00:04 400°F 00:08
78. Haddock (2, 7 oz) High 00:02 400°F 00:06
79. Halibut (2, 7 oz) High 00:02 360°F 00:08
80. Lobster Tail (2, 7 oz) High 00:04 400°F 00:04
81. Shrimp (6-12 large) High 00:01 375°F 00:08
82. Swordfish (2, 7 oz) High 00:02 400°F 00:08
83. Mackerel (2, 7 oz) High 00:04 400°F 00:10
84. Mahi Mahi (2, 7 oz) High 00:02 400°F 00:06
85. Cod (2, 6 oz) High 00:02 360°F 00:06
86. Red Snapper Whole (4 lbs) High 00:08 400°F 00:08
87. Salmon Steak (2, 7 oz, fillet) High 00:02 400°F 00:07
88. Smelt (1 lb) High 00:02 400°F 00:10
89. Tuna Steak (2, 7 oz) High 00:01 400°F 00:05
Vegetables Pressure Time Temp. Time
90. Acorn Squash (halved 2 pc) Low 00:03 360°F 00:04
91. Brussels Sprouts (10-12 oz) Low 00:01 400°F 00:04
92. Butternut Squash (20 oz) Low 00:02 400°F 00:04
93. Glazed Carrots (8-12 oz) Low 00:03 400°F 00:05
94. Sweet Potato (whole, 1-2 pc) High 00:01 390°F 00:04
95. Potato Wedges (8-12 oz) High 00:15 360°F 00:07
96. Broccoli Gratin (1 lb) Low 00:03 400°F 00:02
97. Potato Cheddar Baked (8 pc) High 00:12 360°F 00:04
98. Whole Cauliflower (1 pc) Low 00:03 390°F 00:10
Dessert Pressure Time Temp. Time
99. Hot Blueberry Walnut Cobbler High 00:07 350°F 00:10
100. Apple Tatin (6-inch) High 00:02 325°F 00:12

100 Combo Cooking Presets

 Beef/Veal Pressure Cooking Air Frying
Pressure Time Temp. Time
1. Beef Blade Roast (3 lbs) High 00:45 360°F 00:10
2. Beef Bottom Round (3 lbs) High 00:20 360°F 00:10
3. Beef Brisket (5 lbs) High 01:20 400°F 00:15
4. Beef Butt Steak (2, 8 oz) High 00:03 400°F 00:10
5. Beef Cheeks (2¼ lbs) High 00:20 400°F 00:05
6. Beef Chuck Roast (2 lbs) High 00:25 360°F 00:15
7. Beef Corned Beef & Cabbage High 01:05 350°F 00:10
8. Beef Eye Round Roast (4 lbs) High 00:25 360°F 00:10
9. Beef Short Rib (3 lbs) High 00:40 350°F 00:15
10. Beef N.Y. Steak (2, 12 oz) High 00:01 400°F 00:07
11. Beef Rib Eye (bone-in, 16 oz) High 00:01 400°F 00:10
12. Beef Filet (2, 8oz) High 00:01 400°F 00:06
13. Beef Flank Steak (1 lb) High 00:01 400°F 00:08
14. Beef Flat-Iron (2, 10 oz) High 00:01 400°F 00:06
15. Beef Hanging Tender (2, 8 oz) High 00:05 400°F 00:10
16. Beef London Broil (2 lbs) High 00:05 400°F 00:08
17. Beef Meatballs (2 lbs, 1-inch) High 00:02 325°F 00:05
18. Beef Meatballs (2 lbs, 3-inch) High 00:06 325°F 00:08
19. Beef Meatloaf (2 lbs) High 00:15 360°F 00:07
20. Beef Porterhouse (24 oz) High 00:05 400°F 00:12
21. Beef Round Steak (2 lbs) High 00:08 400°F 00:12
22. Beef Rump Roast (3 lbs) High 00:23 400°F 00:18
23. Beef Sirloin Steak (2, 12 oz) High 00:01 400°F 00:08
24. Beef Stew (2 lbs) High 00:35 360°F 00:10
25. Beef Shanks (2 lbs) High 00:15 360°F 00:08
26. Beef Tongue High 00:40 400°F 00:08
27. Beef Tri-Tip Roast (2 lbs) High 00:25 400°F 00:12
28. Beef T-Bone (24 oz) High 00:05 400°F 00:12
29. Beef Oxtail (2 lbs) High 00:25 400°F 00:06
30. Veal Chops (2, 16 oz) High 00:10 360°F 00:06
31. Veal Roast (4 lbs) High 00:22 400°F 00:10
32. Veal Sweetbreads (3 lbs) High 00:06 400°F 00:10
Grains Pressure Time Temp. Time
33. Mac & Cheese Low 00:01 360°F 00:07
34. Fried Rice High 00:04 400°F 00:09
35. Polenta Tomato Sauce High 00:05 400°F 00:10
Lamb/Pork Pressure Time Temp. Time
36. Lamb Rack (2 lbs) High 00:03 360°F 00:08
37. Lamb Stew Meat (3 lbs) High 00:40 360°F 00:08
38. Lamb Leg (5 lbs) High 00:08 400°F 00:10
39. Lamb Chops (6, 4 oz) High 00:02 400°F 00:05
40. Lamb Shank (4, 1 lb shanks) High 00:08 400°F 00:10
41. Lamb Shoulder (2 lbs) High 00:40 360°F 00:10
42. Pork Belly (2 lbs) High 00:40 400°F 00:10
43. Pork (Bratwurst 2 lbs) High 00:03 400°F 00:05
44. Pork Carnitas (6 lbs pork butt) High 00:50 360°F 00:15
45. Pork Chops Bone-in (10 oz) High 00:02 400°F 00:08
46. Pork Chops Boneless (6 oz) High 00:01 400°F 00:06
47. Pork Neck Bones (crispy) High 00:90 400°F 00:10
48. Italian Sausage (2 lbs links) High 00:03 400°F 00:05
49. Polish Sausage, Smoked (3 lbs) High 00:01 400°F 00:05
50. Polish Sausage (fresh, 3 lbs) High 00:03 360°F 00:08

100 Air Fry Cooking Presets

Beef Temp Time
52. Burger (4 oz) 370°F 00:10
53. Beef Eye Round Roast (4 lbs) 390°F 00:50
54. Filet Mignon (8oz) 400°F 00:15
55. Flank Steak (1.5 lbs) 400°F 00:12
56. London Broil (2 lbs) 400°F 00:25
57. Meatballs (1-inch) 380°F 00:07
58. Meatballs (3-inch) 380°F 00:10
59. Ribeye, bone-in (1-inch, 8 oz) 400°F 00:12
60. Sirloin Steak (1-inch, 12 oz) 400°F 00:12
Pork/Lamb Temp Time
61. Loin (2 lbs) 360°F 00:55
62. Bacon (regular) 400°F 00:06
63. Bacon (thick cut) 400°F 00:08
64. Lamb Loin Chops (1-inch thick) 400°F 00:12
65. Pork Chops, bone-in (1-inch, 6 oz) 400°F 00:12
66. Pork Chops, boneless (1-inch, 6 oz) 400°F 00:10
67. Rack of Lamb (2 lbs) 380°F 00:22
68. Sausage 380°F 00:10
69. Tenderloin (1 lb) 370°F 00:15
Fish/Seafood Temp Time
70. Cajun Shrimp, medium size (8 oz) 400°F 00:04
71. Fish Fillet (1-inch, 8 oz) 400°F 00:10
72. Salmon, fillet (6 oz) 380°F 00:12
73. Scallops 400°F 00:06
74. Shrimp (8 oz) 400°F 00:05
75. Swordfish Steak (8 oz) 400°F 00:10
76. Tuna Steak (8 oz) 400°F 00:08
Frozen Foods Temp              Time
77. Onion Rings (12 oz) 400°F 00:08
78. Breaded Shrimp (5-10 large) 400°F 00:09
79. Chicken Nuggets (8 oz) 400°F 00:10
80. Fish Fillets (1.2-inch, 10 oz) 400°F 00:14
81. Fish Sticks (10 oz) 400°F 00:10
82. Frozen Burrito (10 oz) 400°F 00:15
83. Frozen Chicken Patty (4 oz) 400°F 00:08
84. Frozen Eggrolls (8 oz) 400°F 00:12
85. Mozzarella Sticks (10 oz) 400°F 00:08
86. Pot Stickers (10 oz) 400°F 00:08
87. Steak Fries (12 oz) 400°F 00:18
Dehydrated Foods Temp              Time
88. Kale Chips 130°F 00:20
89. Apple 135°F 08:00
90. Banana 135°F 08:00
91. Beef Jerky 160°F 06:00
92. Dried Herbs 100°F 02:00
93. Granola 220°F 00:40
94. Kiwi 130°F 08:00
95. Mango 135°F 10:00
96. Orange 130°F 10:00
97. Peaches 135°F 10:00
98. Pineapple 135°F 10:00
99. Strawberry 115°F 10:00
100. Sun-Dried Tomatoes 140°F 08:00
Cooking time WILL vary so you may have to adjust until you find the perfect setting for your individual preference.
Quick Items Air Fryer Lid Temp Time
1. Bacon (4 oz) 400°F 00:08
2. Baked Potato (12 oz) 400°F 00:35
3. Chicken Breast (6 oz) 380°F 00:12
4. Dehydrate 120°F 12:00
5. Fish (6 oz) 350°F 00:06
6. French Fries (8 oz) 400°F 00:12
7. Frozen Food (12 oz) 400°F 00:15
8. Reheat (8 oz) 325°F 00:08
9. Roast (32 oz) 375°F 00:45
10. Steak (8 oz) 375°F 00:08
Vegetables Temp Time
11. Asparagus (jumbo split in half 12-14 oz) 400°F 00:05
12. Beets (whole 2-4, wrapped in foil) 400°F 00:40
13. Broccoli (florets, 12-14 oz) 400°F 00:06
14. Brussels Sprouts (halved, 10-12 oz) 380°F 00:15
15. Carrots (8-12 oz) 380°F 00:15
16. Cauliflower (florets, 8-12 oz) 400°F 00:12
17. Corn on the Cob (wrapped in foil, 2-4 pc) 390°F 00:06
18. Eggplant (halved, 2 pc) 400°F 00:15
19. Fennel (quartered, 2-4 pc) 370°F 00:15
20. Green Beans (8-12 oz) 400°F 00:05
21. Kale Leaves (1-2 c) 250°F 00:12
22. Mushrooms (8-12 oz) 400°F 00:05
23. Onions (pearl, 8-12 oz) 400°F 00:10
24. Parsnips (½-inch cubes, 8-12 oz) 400°F 00:15
25. Peppers (½-inch cubes, 8-12 oz) 400°F 00:15
26. Potatoes (small, baby, 1.5 lbs) 400°F 00:15
27. Potatoes (1-inch cubes, 8-12 oz) 400°F 00:12
28. Potatoes (baked, whole, 1-2 pc) 400°F 00:40
29. Squash (½-inch cubes, 812 oz) 400°F 00:12
30. Sweet Potato (baked whole, 1-2 pc) 400°F 00:32
31. Tomatoes (cherry- 8-10 oz) 400°F 00:04
32. Tomatoes (halved, 8-10 oz) 400°F 00:10
33. Zucchini (½-inch sticks, 8-10 oz) 400°F 00:12
Poultry Temp Time
34. Chicken Breast, Bone-in (1.25 lbs) 370°F 00:25
35. Chicken Breast, Boneless (6 oz) 380°F 00:12
36. Chicken Drums & Thighs, Bone-in (1.75 lbs) 380°F 00:30
37. Chicken Drumsticks (2.5 lbs) 370°F 00:20
38. Chicken Tenders (6-8 tenders) 360°F 00:09
39. Chicken Thighs, Bone-in (2 lbs) 380°F 00:22
40. Chicken Thighs, Boneless (1.5 lbs) 380°F 00:19
41. Quail (butterfly) 400°F 00:12
42. Duck Breast (1 lb) 400°F 00:25
43. Frozen Chicken Kiev (5 oz) 360°F 00:25
44. Frozen Chicken Tenders (8 oz) 360°F 00:12
45. Frozen Chicken Breast, Boneless (8 oz) 360°F 00:25
46. Frozen Whole Chicken (3 lbs) 360°F 01:15
47. Game Hen (14-16 oz) 390°F 00:20
48. Chicken Wings (frozen, 1 lb) 390°F 00:50
49. Fresh Chicken Wings (1 lb) 360°F 00:45
50. Turkey Breast (2 lbs) 360°F 01:05
51. Whole Chicken (3 lbs) 360°F 01:00

Delay cooking to your desired start time.
Set temp and time. Press DELAY. Use the START/PAUSE dial to adjust.
Note: Delay cooking for up to 24 hrs.
Use preheat to heat the Duet before adding food, and for crispier results.
Press PREHEAT and adjust preheating time. To cancel preheat, press PREHEAT again at any time.
Note: Preheat is disabled during pressure cooking.
Sear your food before the initial cooking process.
Press SEAR. Allow the Duet to heat up with added oil and then place in food to sear.
Note: Sear function can be set for before or after regular cooking cycle when using 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.
Program gives you access to 300 cooking presets and can store an additional 240 of your own. Refer to 300 Presets.
Press Program and use START/PAUSE dial to choose preset items (1-300) to cook. Use dial when in each cooking function to adjust temps and times. Press START/PAUSE to begin the chosen program.
Note: “1-300” can be adjusted but it will go back to the default limes and temps after cooking has completed. There are 80 open slots for each cooking function (PRESSURE COOK, AIR FRY, and COMBO COOK) for a total of 240.

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 Setting Pressure Cook Time – Min. Air Fry Cook Temp Fresh – Min. Frozen – Min. Internal Temp. (Thermometer) / Notes
Patties ½ inch thick N/A N/A 370°F 00:07 00:10 – 00:13 150°F
Patties 1 inch thick N/A N/A 370°F 00:10 – 00:13 00:18 – 00:20 150°F
Steaks 1 inch thick High 00:10 400°F 00:07 – 00:09 00:11 – 00:12 Rare: 125°F – 134°F
00:08 – 00:10 00:12 – 00:14 Med. Rare: 135°F – 144°F
00:10 – 00:13 00:14 – 00:16 Medium: 145°F – 149°F
00:13 – 00:16 00:16 – 00:19 Med. Well: 150°F – 159°F
00:16 – 00:18 00:19 – 00:23 Well: 160°F
Steaks 2 inches thick High 00:20 400°F 00:11 – 00:12 00:21 – 00:27 Rare: 125°F – 134°F
00:12 – 00:14 00:27 – 00:31 Med. Rare: 135°F – 144°F
00:14 – 00:16 00:31 – 00:34 Medium: 145°F – 149°F
00:16 – 00:19 00:34 – 00:38 Med. Well: 150°F – 159°F
00:19 – 00:23 00:38 – 00:41 Well: 160°F
Roasts (3-5 lbs) High 00:40 390°F 00:10 per lb. 00:20 per lb. Rare: 125°F – 134°F
Let rest 10 minutes before serving. High 00:20 400°F 00:13 per lb. 00:22 per lb. Med. Rare: 135°F – 144°F
00:15 per lb. 00:24 per lb. Medium: 145°F – 149°F
00:18 per lb. 00:26 per lb. Med. Well: 150°F – 159°F
00:20 per lb. 00:27 per lb. Well: 160°F
Poultry Pressure Setting Pressure Cook Time – Min. Air Fry Cook Temp Fresh – Min. Frozen – Min. Internal Temp. (Thermometer) / Notes
Chicken Breasts, Legs, Thighs High 00:20 380°F 00:07 – 00:09 00:09 – 00:13  

 

 

 

* Combo Cooking can be applied.

 

ALL POULTRY SHOULD BE COOKED TO AN INTERNAL TEMP. OF 165°F.

Whole Chicken High 00:06 per lb. 375°F 00:09 – 00:11 00:18 – 00:22
Boneless/Skinless Chicken Breasts High 00:12 380°F 00:09 – 00:11 00:14 – 00:16
Cornish Hen, Whole (1-1.5 lbs.) High 00:12 375°F 00:25 – 00:30 00:45 – 00:50
Turkey Whole (10-12 lbs.) N/A N/A 360°F 00:12 per lb. 00:15 per lb.
Turkey Breast (4-6 lbs.) High 00:30 360°F 00:12 per lb. 00:15 per lb.
Turkey Legs High 00:22 360°F 00:45 00:50
Turkey Wings High 00:20 360°F 00:30 00:40
Duck, Whole (5 lbs) High 00:25 – 00:30 375°F 00:45 per lb. 00:60 per lb.
*Pressure cook at listed setting then cut Air Frying cooking time in half or until it reaches your preferred brownness. Remember cooking time WILL vary so you may have to adjust until you find the perfect setting for your individual preference. Use the sear function on Pressure Cook to brown meats before pressure cooking.
Pork Pressure Setting Pressure Cook Time – Min. Air Fry Cook Temp Fresh – Min. Frozen – Min. Internal Temp. (Thermometer) / Notes
Bacon N/A N/A 400°F 00:08 Extra crispy.*
*For extra crispy cook an additional 2-3 minutes.
Ham High 00:15 350°F 00:12 – 00:13

per lb.

* Combo Cooking can be applied.
Sausage Links High 00:01 350°F 00:06 00:09 165°F
Sausage Patties N/A N/A 350°F 00:09 00:12 165°F
Italian, Bratwurst, etc. High 00:02 375°F 00:09 00:17  

 

 

 

* Combo Cooking can be applied.

Chops High 00:05 – 00:06 400°F 00:10 00:18
Roasts (3-7 lbs.) High 00:30 – 00:40 400°F 00:22 per lb. 00:30 per lb.
Tenderloins High 00:20 400°F 00:18 00:28
Spare Ribs High 00:19 350°F 00:25 – 00:30 00:45 – 00:50
Country-Style Ribs High 00:19 350°F 00:23 – 00:28 00:36 – 00:42
Hot Dogs High 00:01 350°F 00:02 00:10 150°F
*Pressure cook at listed setting then cut Air Frying cooking time in half or until it reaches your preferred brownness. Remember cooking time WILL vary so you may have to adjust until you find the perfect setting for your individual preference.
Seafood Pressure Setting Pressure Cook Time – Min. Air Fry Cook Temp Fresh – Min. Frozen – Min. Internal Temp. (Thermometer) / Notes
Fish: Fillets, ½ inch thick Low 00:02 – 00:03 400°F 00:06 00:10 150°F
Fish: Steaks and Fillets, 1 inch thick Low 00:03 – 00:04 400°F 00:08 00:14 150°F
Whole Fish, 3-4 inches thick Low 00:05 – 00:06 380°F 00:25 00:45 150°F
Shrimp Low 00:01 400°F 00:05 00:07 Cook time may vary with size.
Scallops, Sea Low 00:02 400°F 00:08 00:10  

Scallops and/or Lobster turn opaque when cooking is complete.

Scallops, Bay Low 00:01 400°F 00:06 00:08
Lobster Tails 4 oz. Low 00:03 360°F 00:06 00:08
Lobster, Live Maine N/A N/A 360°F 00:14 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 Setting Pressure Cook Time – Min. Air Fry Cook Temp Fresh – Min. Frozen – Min. Internal Temp. (Thermometer) / Notes
Corn on the Cob High 00:02 400°F 00:09 Alternative, season to taste and wrap in foil.
Root Vegetables High 00:15 400°F 00:18 – 00:27 Cut into 2-inch cubes and spray with oil.
Potatoes (8 oz each): Whole Cut in ½ lengthwise

French Fries

High 00:20

00:10

00:06

400°F 00:40

00:27

00:18

* Combo Cooking can be applied.
* When pressure cooking French fries, only cook fresh, raw potatoes. Combo cooking can be used, just cut Air Frying time in half or cook until preferred brownness is achieved.
Roasted Onion N/A N/A 400°F 00:18 Cut ½ inch top, brush with oil.
Roasted Garlic N/A N/A 400°F 00:22
Broccoli High 00:03 – 00:04 400°F 00:10 Varies with thickness.
Squash High 00:05 – 00:07 400°F 00:27 – 00:32  

Cut in half, remove seeds and membrane, place in shallow dish, brush with oil.

Eggplant, Whole High 00:03 – 00:04 400°F 00:36
Eggplant, ½ inch slices N/A N/A 400°F 00:10 – 00:14
Baked Apples High 00:10 – 00:14 400°F 00:18 Remove Core.
Baked Pears High 00:12 – 00:15 400°F 00:23 Cut in half and remove core for Air Frying.
Cooking time WILL vary so you may have to adjust until you find the perfect setting for your individual preference.

*When slow cooking, use Slow Cook Lid. Part #: 34838.

Quick Items Pressure Cooker Lid           1 Pressure 1          Default Time
1. Meat/Poultry                                              High                    00:40
2. Grains                                                        High                    00:25
3. Rice                                                           Low                    00:10
4. Steam                                                         Low                    00:05
5. Beans                                                        High                    04:00
;; Slow Cook*

al

Veal Sweetbreads (3 Ibs)

OFF 04:00
Default Time
00:15
Pressure
High
8. Veal Roast (4 Ibs) High 00:32
9. Veal Chops (2, 16 oz) High 00:16
10. Beef Tri-Tip Roast (2 Ibs) High 00:37
11. Beef T-Bone (24 oz) High 00:17
12. Beef Sirloin Steak (2, 12 oz) High 00:09
13. Beef Short Rib (3 Ibs) High 00:55
14. Beef Shanks (2 Ibs) High 00:23
15. Beef Rump Roast (3 Ibs) High 00:31
16. Beef Round Steak (2 Ibs) High 00:20
17. Beef Rib Eye (bone-in, 16 oz) High 00:11
18. Beef Porterhouse (24 oz) High 00:17
19. Beef Oxtail (2 Ibs) High 00:31
20. Beef N.Y. Steak (2, 12 oz) High 00:08
21. Beef Meatloaf (2 Ibs) High 00:22
22. Beef Meatballs (2 Ibs, 3-Inch) High 00:14
23. Beef Meatballs (2 Ibs, 1-inch) High 00:07
24. Beef London Broil (2 Ibs) High 00:13
25. Beef Hanging Tender (2-8 oz) High 00:15
26. Beef Flat Iron (2, 10 oz) High 00:07
27. Beef Flank Steak (1 lb) High 00:09
28. Beef Filet (2, 8 oz) High 00:06
29. Beef Eye Round Roast (4 Ibs) High 00:35
30. Beef Corned Beef (4 Ibs) High 01:15
31. Beef Chuck Roast (2 Ibs) High 00:40
32. Beef Butt Steak (2, 8 oz) High 00:13
33. Beef Brisket (5 Ibs) High 01:35
34. Beef Bottom Round (3 Ibs) High 00:30
35. Beef Blade Roast (3 Ibs) High 00:55
Lamb/Pork Pressure Default Time
36. Pork Tenderloin (11/2 Ibs) High 00:13
37. Pork Shoulder (3 Ibs, boneless) High 00:43
38. Pork Shanks or Hocks (2, cut in half) High 01:00
39. Pork Ribs (31/2 Ibs) High 00:33
40. Pork Neck Bones High 01:30
41. Pork Loin (21/2 Ibs) High 00:45
42. Pork Ham Shoulder (8 Ibs) High 00:31
43. Pork Chops (boneless 6 oz) High 00:06
44. Pork Chops (bone-in 10 oz) High 00:10
45. Pork Carnitas (6 Ibs pork butt) High 00:55
46. Pork Butt Roast High 00:50
47. Pork Belly (2 Ibs) High 00:50
48. Polish Sausage Smoked (3 Ibs) High 00:06
49. Polish Sausage fresh (3 Ibs) High 00:10
50. Lamb Stew Meat (3 Ibs) High 00:48

100 Pressure Cooking Presets

50. Lamb Stew Meat (3 lbs) High 00:48
51. Lamb Shoulder (2 lbs) High 00:50
52. Lamb Shank (4, 1-lb Shanks) High 00:20
53. Lamb Rack (2 lbs) High 00:11
54. Lamb Leg (5 lbs) High 00:18
55. Lamb Chops (6, 4 oz) High 00:07
56. Italian Sausage (2-lb links) High 00:08
57. Pork (Bratwurst 2 lbs) High 00:08
Poultry Pressure Default Time
58. Turkey Legs Bone-In (5 lbs) High 00:35
59. Turkey Breast, boneless High 00:30
60. Turkey Breast, bone-in High 00:35
61. Quail (whole, 4-16 oz) High 00:30
62. Pheasant High 00:40
63. Frozen Chicken Breast (2, 12 oz) High 00:32
64. Fresh Chicken Breast (2, 8 oz) High 00:20
65. Duck Legs (4 legs) High 00:18
66. Duck Breast (2, 8 oz) High 00:13
67. Duck (whole 4 lbs) High 00:35
68. Cornish Game Hen (frozen) High 01:00
69. Cornish Game Hen (fresh) High 00:28
70. Chicken Wings (2 lbs) High 00:20
71. Chicken Thighs (4 bone-in, 6 oz) High 00:14
72. Chicken Legs (4 ea) High 00:20
73. Chicken (5 lbs) High 00:32
74. Boneless Chicken Thighs (2 lbs) High 00:11
Fish Pressure Default Time
75. Tuna Steak (2, 7 oz) High 00:05
76. Swordfish (2, 7 oz) High 00:10
77. Smelt (1 lb) High 00:12
78. Shrimp (6-12 large) High 00:08
79. Salmon Steak (2, 7 oz fillet) High 00:09
80. Red Snapper Whole (4 lbs) High 00:16
81. Mahi Mahi (2, 7 oz) High 00:08
82. Mackerel (2, 7 oz) High 00:14
83. Lobster Tail (2, 7 oz) High 00:08
84. Halibut (2, 7 oz) High 00:10
85. Mussels (2 lbs) High 00:08
86. Grouper (2, 7 oz) High 00:12
87. Clams (Littleneck 2 lbs) High 00:06
88. Cod (2, 6oz) High 00:08
89. Chilean Sea Bass (2, 7 oz) High 00:10
Vegetables Pressure Default Time
90. Whole Cauliflower (1 pc) Low 00:13
91. Acorn Squash (halved 2 pc) Low 00:07
92. Potato Wedges (8-12 oz) High 00:22
93. Sweet Potato (whole, 1-2 pc) High 00:07
94. Potatoes Red (1½ lbs) High 00:07
95. Glazed Carrots (8-12 oz) Low 00:08
96. Butternut Squash (20 oz) Low 00:06
97. Brussels Sprouts (10-12 oz) Low 00:05
Dessert Pressure Default Time
98. Hot Blueberry Walnut Cobbler High 00:07
99. Pot du Crème High 00:08
100. Cheesecake (6-inch pan) High 01:05

nuwave Duet 100 Air Fry Cooking Presets User Guide  & troubleshooting 3
©2019 NuWave LLC • All Rights Reserved. • Customer Service: 1-877-689-2838 • [email protected]
Item No: QG33801 • Rev. 04-TH • 10-18-19 • RB02 – PC03

FAQ


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