Rena Ware Nutrex Uso Y Mantenimiento página 19

Dried Legumes
Soak overnight or use quick-soak method (below). The cooking time
increases by approximately one-third if un-soaked. Salt legumes only after
cooking to avoid increasing the cooking time.
Quick soak method- In pressure cooker, cover legumes with 2 inches of water,
cover, and bring to cooking level 2. Cook for 3 minutes. Let sit until knob goes
down all the way to cover. Open the cover, discard the water, and rinse the
legumes. Cook legumes according to recipe.
Food
Black beans
Borlotti beans, soybeans
Brazilian beans,
kidney (red) beans,
Spanish beans,
white (Great Northern)
beans
Chick peas, broad beans,
yellow peas
Lentils, green or
brown, unsoaked
Lima beans
Pinto beans
Fresh fruit (with streaming rack)
Very ripe–Apples, apricots,
peaches, pears, plums
Still hard–Apricots,
plums
Quinces
Chestnuts
Frozen vegetables, unthawed (with streaming rack)
Broccoli florets
Brussels sprouts
Green beans
Red cabbage, cooked
(500 g red cabbage)
Spinach
Sugar peas
Cooking time Cooking
(minutes) level
10 1
8 1
12 1
10 1
7 1
7 1
35 1
2 2
4 2
10 2
12 2
6 2
3 2
5 2
12 2
10 2
4 2
19
Liquid
added
Cover with water
Cover with water
Cover with water
Cover with water
3x more water than food
Cover with water
Cover with water
Up to steaming rack –
at least 240 ml (1 cup)
Up to steaming rack – at least
240 ml (1 cup)
Up to steaming rack – at least
240 ml (1 cup)
Up to steaming rack – at least
240 ml (1 cup)
Only to steaming rack
Only to steaming rack
Only to steaming rack
Only to steaming rack
Only to steaming rack
Only to steaming rack
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