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15
PAGE HEADER.....
HINTS AND TIPS BEFORE PRESSURE COOKING & SLOW COOKING
PREPARING DRIED PULSES
(BEANS AND PEAS)
Legumes and pulses can be cooked without
prior soaking.
To reduce the pressure cooking time, soak
dried pulses in boiling water for 3 hours or
overnight.
Always wash and drain pulses before
cooking. Remove any discolored pulses.
For best cooking results, place pulses into
the appliance and cover with water or stock
at least 2 inches above the level of pulses.
Onions, bay leaves and garlic can be added
to flavor the pulses.
Avoid adding salt prior to cooking, as this
will toughen the skins of the beans and peas
and prevent proper cooking.
Once pulses have cooked, drain away excess
liquid, rinse lightly and use in recipes.
IMPORTANT
• Softer Pulses such as; mung beans,
lima beans and butter beans are
best cooked using LOW AND
MEDIUM pressure.
• When PRESSURE COOKING AND
SLOW COOKING the resulting
juices and liquids created by
cooking may need to be evaporated
and concentrated. We suggest that
the SAUTE/SEAR function should
be used for approx 5–10 minutes
depending on amount of liquids
required to be reduced.
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