Salton, Inc RHNPC400 - Manual (Page 26)

DRIED BEANS & LEGUMES
HIGH PRESSURE COOKING TIMES
NATURAL STEAM RELEASE
Beans & Legumes Cooking Water* Yield
Time + 1 Tbl. Cooked
Veg. Oil
Adzuki, 1 cup dry 12 to 14 min. 3 cups 2 cups
Black Beans, 1 cup dr y 20 to 25 min. 3 cups 2 cups
Black Eyed Peas, 1 cup dry 18 to 20 min. 3 cups 2-1/4 cups
Chickpeas (Garbanzo), 1 cup dr y 23 to 25 min. 3 cups 2-1/2 cups
Great Northern, 1 cup dr y 11 to 13 min. 3 cups 2-1/4 cups
Kidney Beans, red or white, 1 cup dry 13 to 15 min. 3 cups 2 cups
Lentils, green, brown or red,2 cups dry 11 to 13 min. 3 cups 4 cups
Navy Beans 1 cup dr y 13 to 15 min. 3 cups 2 cups
Pinto Beans, 1 cup dr y 12 to 14 min. 3 cups 2-1/4 cups
*Add one tablespoon of vegetable oil to the water to reduce excess foaming.
• All beans and dried legumes, with the exception of lentils: Follow package directions
to pre-soak overnight or boil for a few minutes, soak and drain.
The actual cooking times may vary depending on how old the beans are and personal
preference.
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FRESH FRUITS
HIGH PRESSURE COOKING TIMES
QUICK STEAM RELEASE
Fresh & Dried Fruit Cooking Time Water
Apricots, fresh whole or halved 0 to 1 min.* 1 cup
Berries, fresh 0 to 1 min.* 1 cup
Cherries, fresh 0 to 1 min.* 1 cup
Peaches, fresh halved 1 to 2 min. 1 cup
Pears, fresh halved 1 to 2 min. 1 cup
Plums, fresh 2 to 3 min. 1 cup
Prunes (dried plums) 2 to 3 min. 1 cup
* For fruits that cook for 1 minute or less: As soon as the pressure builds,
and the steam begins to hiss, start a timer and cook under pressure for
1 minute or less. Turn the Variable Temperature/Pressure Control to
WARMING and unplug the unit.
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