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Legumes
Soak legumes for at least 10 hours in cold water before cooking. Soaking makes
the legumes more digestible and shortens the cooking duration required. Soaked
legumes must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked legumes, a certain ratio of pulses to liquid is required depending on
type.
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Operating Modes
Temperature: 212°F (100°C)
Duration: see chart
Beans
Kidney beans
Azuki beans
Black beans
Pinto beans
White beans
Peas
Yellow peas
Green peas, shelled
Cooking duration
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Legumes
Steam Cooking
Soaked
Steam cooking
[min]
55–65
20–25
55–60
55–65
34–36
40–50
27
89
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