Dried Pulses - Miele DGD 4635 Operating And Installation Instructions

Dried pulses

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Steam with pressure 
Temperature: 120 °C
or
Steam cooking 
Temperature: 100 °C
Duration: see chart
Beans
Kidney beans
Azuki beans
Black beans
Borlotti beans
Haricot beans
Peas
Yellow split peas
Green peas, shelled
 Duration
Soaked
Steam cooking
 [min.]

7 55–65
3 20–25
7 55–60
7 55–65
7 34–36
11 40–50
9

27
47