Elite EPC-813 Series Instruction Manual page 29

*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release
device (steam vent). These foods should not be cooked in a pressure cooker.
Dried Beans and Other Legumes

Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of
beans or legumes.

Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do
not add salt until after cooking.

Let pressure drop naturally after cooking.

Cooking times may vary according to the quality of the beans or other legumes. If
still hard after recommended cooking times, continue cooking uncovered. Add
additional water, if necessary. (Below chart is for quantity approximately half a pot).
Type of Legume
Azuki
Black Beans
Black Eyed Peas
Chick Peas (garbanzo)
Gandules (pigeon peas)
Great Northern
Kidney Beans, Red
Lentils, green
Lentils, soup
Lentils, red
Lima Beans
* Applesauce and cranberries, can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should not be cooked in a pressure cooker.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times
their volume of lukewarm water for at least four (4) hours or overnight if required. Do not
add salt to water, since it may toughen the grains and inhibit hydration.

Do not soak rice.

Rinse under lukewarm water (this also applies to rice)

Cook each cup of grain in the amount of water specified.
Type of Grain
Rice, basmati – 1 1/2 cups
Rice, converted – 1 1/2 cups
Rice, long grain – 1 1/2 cups
Rice, brown – 1 1/2 cups
Rice, wild – 3 cups
Wheat, berries – 3 cups
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the
pressure release device (steam vent). These foods should not be cooked in a pressure
cooker.
www.maxi-matic.com
Approximate Cooking Minutes
7-8
10-12
11-12
11-13
8-10
10-14
12-14
10-12
8-10
10-15
7-8
Approximate Cooking Minutes
7-8
7-8
7-8
17-22
25-27
1
28
Pressure Setting
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Pressure Setting
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
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