Inspiration Guide

88 Cooking Charts
89
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TenderCrisp
™
Chart
PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE CRISPING LID
Whole chicken 1 chicken (4–5 lbs) Cook & Crisp™ Basket
1
/2 cup High for 22 mins
Natural release pressure
5 minutes. Quick release
and carefully remove lid.
Air Crisp at 400°F for 8–18 mins
St. Louis ribs 1 rack, cut in quarters Cook & Crisp Basket
1
/2 cup High for 19 mins
Quick release pressure.
Carefully remove lid.
Pat protein dry with paper towel
and brush with oil or sauce.
Air Crisp at 400°F for 10–15 mins
Frozen chicken breasts 2 frozen breasts (6–8 oz each) Reversible rack in higher position
1
/2 cup High for 10 mins Broil for 10 mins
Frozen New York strip steaks
2 frozen New York strip steaks (10 oz each) Reversible rack in higher position
1
/2 cup High for 1 min
Broil for 11–15 mins or
until desired doneness
2 frozen New York strip steaks (12 oz each) Reversible rack in higher position
1
/2 cup High for 2 mins
Broil for 13–16 mins or
until desired doneness
2 frozen New York strip steaks (16 oz each) Reversible rack in higher position
1
/2 cup High for 3 mins
Broil for 13–16 mins or
until desired doneness
Frozen chicken wings 1 lb frozen chicken wings Cook & Crisp Basket
1
/2 cup High for 5 mins Air Crisp at 390°F for 15–20 mins
Bone-in skin-on chicken thighs 4 bone-in skin-on chicken thighs (6–8 oz) Cook & Crisp Basket
1
/2 cup High for 2 mins Air Crisp at 400°F for 10 mins
Frozen pork chops 4 boneless pork chops (6–8 oz) Reversible rack in higher position
1
/2 cup High for 2 mins Air Crisp at 400°F for 10–15 mins
Frozen jumbo shrimp 16 raw, peeled and de-veined Reversible rack in higher position
1
/2 cup High for 0 mins Air Crisp at 400°F for 5 mins