Pressure Cooking Legumes - Breville Fast Slow Cooker BPR200 Instruction Booklet

PRESSURE COOKING GUIDE
LEGUMES
Cannellini beans
Chick peas
Lima beans, large
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
page 44-63 for recipes relating to these cooking charts.

PRESSURE COOKING LEGUMES

Yields approximately 3-4 cups cooked
legumes depending on type
INGREDIENTS
1 ½ cups dried beans or peas
3 cups boiling water for soaking
3 cups hot water for cooking
METHOD
1. Soak beans or peas in boiling water
for a minimum of 3 hours. Drain and
rinse well.
2. Add beans or peas and hot water to
removable cooking bowl of Breville Fast
Slow Cooker ensuring not to fill more
than full. Secure lid on.
Pressure Cook Setting
3. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
26
PRESSURE PRESSURE
SETTING COOK TIME
MEDIUM 12-15 minutes
MEDIUM 35-40 minutes
MEDIUM 6-8 minutes
4. Enter TIME according to beans or peas
used, time is displayed on LED.
5. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to MEDIUM
position.
6. Press START/CANCEL button.
7. Once timer is "0" and 5 beeps sound,
release PRESSURE.
8. 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
CONvENTIONAL
COOKING TIME
40-45 minutes
2 hours
30 minutes
⁄ .
2
3