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Dried pulses
Pulses swell during cooking and need to be cooked in liquid.
The ratio of pulses to liquid should be 1:3.
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.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Temperature Duration in minutes
in °C Pre-soaked Not pre-soaked
Beans
Black beans 100 60 120
Borlotti beans 100 55 110
Haricot beans 100 25 - 30 60
Kidney beans 100 55 110
Pinto beans 100 60 120
Lentils
Brown lentils 100 - 15 - 20
Red lentils 100 - 8
Peas
Green peas 100 20 - 25 40 - 80
Yellow split peas 100 20 - 40 40 - 80
Steam cooking / Universal
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