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Steam cooking
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 depending on
variety.
Settings
Automatic programmes
or
|
Oven functions
Temperature: 100 °C
Cooking duration: see table
Beans
Kidney beans
Adzuki beans
Black beans
Pinto beans
Haricot beans
Peas
Yellow split peas
Green split peas
Duration
86
|
| ... |
Pulses
Steam cooking
Soaked
[min]
55–65
20–25
55–60
55–65
34–36
40–50
27
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