Salton PC1683 - Beans;Legumes; Timetable for Beans;Legumes

BEANS/LEGUMES
Tips for Cooking Beans/Legumes
• Bean/Legumes tend to foam and froth during cooking and should be
soaked overnight to avoid blocking the Exhaust Pipe/Blockage
• Cook only beans/legumes in the chart below.
• DO NOT ll the Pressure Cooker more than the 1/2 marking.
• DO NOT cook soup mixes containing died beans and or peas.
• Dried beans/legumes double in volume and weight after soaking
and cooking.
• When cooking use enough liquid to cover the beans/legumes.
Timetable for Beans/Legumes
BEANS/LEGUMES Cooking Time
Black Beans 35
Black-eyed Peas 20
Cannellini Beans 35
Chick Peas 25
Great Northern Beans 30
Kidney Beans 25
Lentils 20
Lima Beans 25
Navy Beans 30
Pinto Beans 25
NOTE: Cooking times are approximate times. Use these as a guideline.
Size and variety will alter cooking times.
FRESH VEGETABLES
Tips for Cooking Fresh Vegetables
• Use a minimum 1 cup (250 ml) of liquid whether cooking a small or
large amount of vegetables.
• When cooking vegetables ALWAYS COOL PRESSURE COOKER
QUICKLY (See the How to Remove the Cover section)
• Mature vegetables take longer to cook than tender baby vegetables.
Baby carrots for example will not take as long as pieces of larger,
mature carrots.
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