Instruction Manual

27
PRESSURE COOKING LEGUMES
500g of dried legumes yields approximately
3–4 cups cooked legumes depending on type.
INGREDIENTS
1 ½ cups dried beans or peas
3 cups water for cooking
METHOD
1. Add beans or peas and water to removable
cooking bowl of Breville Fast Slow Cooker
ensuring not to fill higher than water level
mark 6. Secure lid on.
Pressure Cook Setting
2. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
3. Enter TIME according to beans or peas
used, time is displayed on LED.
4. Pressure Release Valve is to be turned to
PRESSURE position and Pressure Control
Dial turned to MEDIUM position.
5. Press START/CANCEL button.
6. Once timer is 0 and 5 beeps sound, release
PRESSURE.
7. Open lid. Allow to cool then remove and
drain beans or peas. Use as required as a
substitute for canned beans or peas.
TIP
Cooking times recommended in chart are
for legumes.
Where a recipe includes cooking of dried
legumes with other ingredients, cooking time
will need to be increased. As a guide, reduce
conventional recipe cooking time by M.
NOTE
These cooking times are approximates only
and times will vary according to nature
of certain foods and quantities.
LEGUMES PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Cannellini beans MEDIUM 12–15 minutes 40–45 minutes
Chick peas MEDIUM 35–40 minutes 2 hours
Lima beans, large MEDIUM 6–8 minutes 30 minutes