Breville BPR600XL manual Pressure Cooking Legumes, Pressure cooking guide, Ingredients, Method

Pressure cooking guide

Pressure Cooking Legumes

1lb of dried legumes yields approximately 3–4 cups cooked legumes depending on type.

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	12–15 minutes	40–45 minutes
Chick peas (Garbanzo beans)	MEDIUM	35–40 minutes	2 hours
Lima beans, large	MEDIUM	6–8 minutes	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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