Dried Pulses - Miele DGC 6300 Operating And Installation Instructions

Steam cooking

Dried pulses

Settings
60
Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes the pulses more digestible and
shortens the cooking duration required.
Exception: Lentils do not need to be soaked before cooking.
Soaked pulses must be covered with liquid when cooked.
Dried pulses must be cooked with a certain ratio of pulses to
liquid.
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Beans
Kidney beans
Azuki beans
Black beans
Borlotti beans
Haricot beans
Peas
Yellow split peas
Green peas, shelled
Soaked
Duration in minutes
55–65
20–25
55–60
55–65
34–36
40–50
27