Steam cooking
47
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Steam with pressure
Temperature: 120 °C
or
Steam cooking
Temperature: 100 °C
Duration: see chart
Soaked
[min.]
Beans
Kidney beans 7 55–65
Azuki beans 3 20–25
Black beans 7 55–60
Borlotti beans 7 55–65
Haricot beans 7 34–36
Peas
Yellow split peas 11 40–50
Green peas, shelled 9 27
Duration
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