TROUBLESHOOTING GUIDE
The Duet is taking a longer time to come up to
correct pressure.
1.
Cooking times vary based on selected temperatures, the
current temperature of the Inner Pot, and temperature or
amount of ingredients used.
2.
Make sure the Silicone Gasket in the Lid is properly in place
and flush against rim of Lid, all the way around.
3.
Make sure the PRESSURE Lid is locked into place and the
Pressure Release Valve is in the "CLOSE" position. When the
Lid is properly locked, the "Lock" icon will appear in the display.
You are unsure if whether or not the Duet is pressurizing
inside the Inner Pot.
"PH" with the colon (:) will be flashing, indicating it is pressurizing.
The time is counting down noticeably slower
on the Duet.
The hours may have been set, and not the minutes on the Duet.
When the time is set, HH:MM will be displayed. The time will
increase/decrease 1-minute increments.
Steam is being released from the Pressure Release Valve
when pressurizing.
This is normal. When pressurizing, some steam will be released.
The PRESSURE Lid is NOT removing easily from the Duet.
As an added safety feature, the Duet will only open once all
pressure has been released. Allow the Duet to Natural Release
pressure and always Quick Release afterward to make sure all
pressure/steam is released: Turn the Pressure Released Valve to
the "OPEN" position. Once all pressure/steam is released turn the
PRESSURE Lid counterclockwise to open and lift it up away from
you.
The Pressure Release Valve is loose.
The Pressure Release Valve was designed to be loose for an
efficient, easier movement from the "CLOSE" position to the
"OPEN" position. The Valve was engineered this way to regulate
pressure and release small amounts of steam from the Duet when
pressure-cooking.
Note: ALWAYS turn the Pressure Release Valve to the "CLOSE"
position when pressure-cooking or, at first, as part of the beginning
of the combo-cooking process. Make sure to turn the Pressure
Release Valve all the way to "OPEN" when performing a Quick
Release.
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troubleshooting guide