Dried Beans And Other Legumes - Nesco PC-6-25 Guide D'entretien Et D'utilisation

Meat/Poultry:
• When pressure cooking beans or legumes use HIGH pressure setting and QUICK
RELEASE for pressure release.
• Always cook meat or poultry with at least 1-3 cups of liquid.. Preserved or salted meats
should be immersed in water.
• Unless indicated, the cooking times given below are for 3 pounds of meat or poultry unless noted
otherwise. All times are recommended and vary depending on quality and cut of meat.
Type of Meat
Beef, Pork, Lamb, cubed
Beef / Veal:
Roast, brisket (3 - 4 lbs)
Shank, 1-1/2 in. thick
Pork:
Loin roast (3 - 4 lbs)
Smoked butt
Ham shank

Dried Beans and Other Legumes:

• When pressure cooking beans or legumes use HIGH pressure setting and NATURAL
RELEASE for pressure release.
• Place beans or legumes in pressure cooker, add 3 cups of water for each cup of food.
• Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not
add salt until after cooking.
Type of Legume
Azuki
Black Beans
Black Eyed Peas
Chick Peas (garbanzo)
Great Northern
Grains:
Before cooking, soak certain grains, such as wheat berries in four times their volume of
lukewarm water for at least four (4) hours or overnight if required.
• Do not soak rice.
Type of Grain
Rice, basmati – 1 1/2 C
Rice, converted – 1 1/2 C.
Rice, long grain – 1 1/2 C
Time
(minutes)
15 to 20 Turkey Breast, whole
Fish:
50 to 60 Steaks, fillets, 3/4 in. thick
25 to 30 1-1/2 in. thick
Chicken:
40 to 50 Boneless breast, thigh
20 to 25 Pieces (2 - 3 lbs)
30 to 40 Whole (3 - 4 lbs)
Time
(minutes)
6 to 8 Kidney Beans, Red
2 to 3 Pinto
11 to 13 Red
3 to 5 Soybeans
3 to 4 Tepary
Time
(minutes)
7 to 8 Rice, brown – 1 1/2 C
7 to 8 Rice, wild – 3 C
7 to 8 Wheat, berries – 3 C
12
Type of Meat
Type of Legume
Type of Grain
Time
(minutes)
30 to 40
3 to 4
6 to 7
8 - 10
11 - 14
15 - 20
Time
(minutes)
4 to 5
2 to 3
5 to 7
5 to 6
6 to 8
Time
(minutes)
7 to 8
24 to 27
2 to 3