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.
Exception: Lentils do not need to be soaked before cooking.
Soaked pulses must be covered with liquid during cooking.
With unsoaked pulses a specific ratio of pulses : water is
required.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Soaked
Duration in minutes
Beans
Adzuki beans 20–25
Black beans 55–60
Haricot beans 34–36
Kidney beans 55–65
Pinto beans 55–65
Peas
Green split peas 27
Yellow split peas 40–50
Steam cooking
55
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