Dried Pulses - Miele 09 580 070 Operating And Installation Instructions

Dried pulses

Settings
Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes 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 during cooking.
With unsoaked pulses a specific ratio of pulses : water is
required.
Temperature: 100 °C
Duration: See chart
Beans
Adzuki beans
Black beans
Haricot beans
Kidney beans
Pinto beans
Peas
Green split peas
Yellow split peas
Steam cooking
Soaked
Duration in minutes
20–25
55–60
34–36
55–65
55–65
27
40–50
45