1. Self-Locking Lid
2. Upper Handles
3. Self-Locking Grips
4. Quick Steam Release Button
5. Rubber Gasket
6. Removable Cooking Pot
7. Guides
8. Heating Element Pins
9. Lower Handles
10. Cool-to-the-Touch Housing
11. Control Panel
12. Electrical Cord with
3-Prong Grounded Type Plug
13. Pressure Indicator
14. Steam Release Valve
15. Pressure Regulator Knob
16. Pressure Safety Valves (2)
17. Safety Lock
18. Cleaning Brush
5.
(PN 20890)
1.
(PN 20887)
2.
3.
2.
3.
4.
6.
(PN 20910)
11.
12.
9.
10.
(PN 20890)
8.
7.
9.
16.
13.
15.
14.
17.
16.
18.
Cleaning
Brush
(PN 21100A)
35
Dried Beans and Legumes
APPROXIMATE COOKING TIMES*
Beans & Legumes Cooking Time Water
Yield
Cooked
Azuki, 1 cup dry 9 to 13 min. 3 cups 2 cups
Black Beans, 1 cup dry 13 to 18 min. 3 cups 2 cups
Black Eyed Peas, 1 cup dry 9 to 11 min. 3 cups 2-1/4 cups
Chickpeas (garbanzo),
1 cup dry 20 to 25 min. 3 cups 2-1/2 cups
Flageolets, 1 cup dry 10 to 12 min. 3 cups 2 cups
Gandules (pigeon peas),
1 cup dry 15 to 17 min. 3 cups 3 cups
Great Northern, 1 cup dry 12 to 14 min. 3 cups 2-1/4 cups
Kidney Beans, red or white,
1 cup dry 12 to 15 min. 3 cups 2 cups
Lentils, green, brown, or red,
1 cup dry 8 to 10 min. 3 cups 2 cups
Lima Beans, 1 cup dry 8 to 10 min. 3 cups 2-1/2 cups
Navy, Pea, 1 cup dry 10 to 12 min. 3 cups 2 cups
Pinto Beans, 1 cup dry 4 to 6 min. 3 cups 2-1/4 cups
* All beans and dried legumes, with the exception of lentils, should soak in a
large, covered bowl in boiling water one hour before cooking. The actual
cooking times will vary depending on how old the beans are.
