nuwave Duet 100 Air Fry Cooking Presets User Guide

Quickstart Guide

What you get

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.

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

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

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

©2019 NuWave LLC • All Rights Reserved. • Customer Service: 1-877-689-2838 • help@nuwavenow.com
Item No: QG33801 • Rev. 04-TH • 10-18-19 • RB02 – PC03

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