agri supply 076054, Инструкция по эксплуатации

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Dried Beans And Other Legumes
. WARNING: Never fill the pressure cooker to more than half its capacity with beans and legumes, as
these foods tend to expand and froth during cooking.
. Clean out any foreign particles. Rinse with warm water. . Soak beans in four times their volume of
warm water for at least four hours before cooking, or if you prefer, leave them to soak overnight. Do not
add salt to the water as this hardens the beans and prevents absorption of water.
. Do not soak dried split lentils.
.After soaking, remove floating beans and shell.
.Strain the water off the beans.
. Rinse in warm water (this also applies to dried split lentils).
.Put the beans or legumes in the pressure cooker. Add three cups of water for each cup of beans or
legumes. Do not add salt; beans and legumes should be seasoned after cooking.
.Add a tablespoon of vegetable oil for each cup of water to eliminate the foam they produce.
.To add more flavor, cook beans or lentils with some bay leaves and a small peeled onion embedded
with two cloves of spice.
.After the cooking time is up, use the natural release method to allow the pressure to decrease naturally.
.Cooking times may vary depending on the quality of the beans or other legumes.
. lf after the recommended cooking time the beans are still hard, continue cooking
them with the lid off. lf necessary, add water.
.A cup of beans or other legumes yields approximately two cups when cooked.
Grains