User Manual

minutes. NEVER release pressure by pressing fingertip control of
the pressure regulator. Open cooker. Check doneness. If necessary,
bring back to pressure and cook more or simmer without the lid until
done. We do not recommend bringing soybeans back to pressure as
they tend to froth out of the steam vent. Drain.
Legume Quantity Soaked Unsoaked
Water Pressure Cooking Water Pressure Cooking
Quantity Time in Minutes Quantity Time in Minutes
Black-eyed Beans
3
/4 cup 1
1
/2 cups 6 2
1
/2 cups 15
Garbanzo Beans (Chickpeas)
3
/4 cup 1
1
/2 cups 12 3 cups 48
Great Northern Beans
3
/4 cup 2 cups 5 3 cups 35
Kidney Beans
3
/4 cup 2 cups 11 3 cups 40
Lentils
3
/4 cup Do not soak 2
3
/4 cups 6
Pinto Beans
3
/4 cup 2 cups 6 2
1
/2 cups 30
Red Beans
3
/4 cup 2 cups 6 2
1
/2 cups 30
Small Navy Beans
3
/4 cup 2 cups 5 3 cups 30
Soybeans (Add 1 tablespoon
3
/4 cup 2 cups 25 2
1
/4 cups 50
vegetable oil to reduce frothing.)
When cooking in the 2 Liter Futura use the chart below instead of the chart on page 22. This chart was compiled in our Indian
Test Kitchen especially for the 2 Liter Futura.
Legume Pressure Cooking Chart for the 2 Liter Futura Pressure Cooker
•
To cook Indian tuvar dal: Cook no more than
1
/2 cup tuvar dal and
1
1
/4 cups water with
1
/2 teaspoon salt plus
1
/8 teaspoon turmeric
plus
1
/2 teaspoon vegetable oil. Do soak dal (in enough water to
cover dal) for 15 minutes before pressure cooking. Bring to full
pressure on medium heat, reduce heat to low immediately. Pressure
cooking time is 3 minutes, then allow cooker to cool naturally.
•
Cooking moong dal is not recommended in the 2 Liter Futura.
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