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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.
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
46