Pressure cooking guide
Pressure Cooking Legumes
1lb of dried legumes yields approximately
INGREDIENTS
1 ½ cups dried beans or peas
3 cups water for cooking
METHOD
1.Add beans or peas and water to the removable cooking bowl, ensuring not to fill higher than water level mark 6. Secure lid on.
Pressure Cook Setting
2.Press FUNCTION button and select PRESSURE COOK, indicator light will illuminate.
3.Enter TIME according to beans or peas used, time is displayed on LED. Pressure Release Valve is to be turned
to PRESSURE position and Pressure Control Dial turned to MEDIUM position.
4.Press START/CANCEL button.
5.Once timer is 0 and 5 beeps sound, release PRESSURE.
6.Open lid. Allow to cool then remove and drain beans or peas. Use as required as a substitute for canned beans or peas.
TIP
Cooking times recommended in chart are for legumes.
Where a recipe includes cooking of dried legumes with other ingredients, cooking time will need to be increased. As a guide, reduce conventional recipe cooking time by 2⁄3.
Legumes | Pressure | Pressure | Conventional |
| Setting | Cook Time | Cooking Time |
|
|
|
|
Cannellini beans | MEDIUM | ||
Chick peas (Garbanzo beans) | MEDIUM | 2 hours | |
Lima beans, large | MEDIUM | 30 minutes | |
|
|
|
|
NOTE
These cooking times are approximates only and times will vary according to nature of certain foods and quantities.
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