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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
Automatic programmes
or
Steam cooking
Temperature: 100 °C
Duration: see chart
Beans
Kidney beans
Adzuki beans
Black beans
Borlotti beans
Haricot beans
Peas
Yellow split peas
Green peas, shelled
Duration
|
| ... |
Pulses
Soaked
Steam cooking
[min.]
55–65
20–25
55–60
55–65
34–36
40–50
27
69
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