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25
PAGE HEADER.....PRESSURE COOKING GUIDE
PRESSURE COOKING LEGUMES
1lb of dried legumes yields approximately
3–4 cups cooked legumes depending on
type.
INGREDIENTS
1 ½ cups dried beans or peas
3 cups water for cooking
METHOD
1. Add beans or peas and water to the
removable cooking bowl, ensuring not
to fill higher than water level mark 6.
Secure lid on.
Pressure Cook Setting
2. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
LEGUMES PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Cannellini beans
Chick peas (Garbanzo beans)
Lima beans, large
MEDIUM
MEDIUM
MEDIUM
12–15 minutes
35–40 minutes
6–8 minutes
40–45 minutes
2 hours
30 minutes
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities.
3. Enter TIME according to beans or peas
used, time is displayed on LED.
Pressure
Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
4. Press START/CANCEL button.
5. Once timer is 0 and 5 beeps sound,
release PRESSURE.
6. Open lid. Allow to cool then remove and
drain beans or peas. Use as required as a
substitute for canned beans or peas.
TIP
Cooking times recommended in chart
are for legumes.
Where a recipe includes cooking of
dried legumes with other ingredients,
cooking time will need to be increased.
As a guide, reduce conventional recipe
cooking time by
2
⁄3.
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