Steam cooking
67
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 depending on
variety.
Settings
Automatic programmes
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Pulses
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...
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or
Steam cooking
Temperature: 100 °C
Cooking duration: see table
Soaked
[min]
Beans
Kidney beans
55–65
Adzuki beans
20–25
Black beans
55–60
Pinto beans
55–65
Haricot beans
34–36
Peas
Yellow split peas
40–50
Green split peas
27
Duration
