Temp: Difference between revisions

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 |- style="vertical-align:top; text-align: center;"
 !style="min-width: 20%;"|Dried Bean Type
-!style="min-width: 40%;"|Cold Water Soak Time (minimum)
+!style="min-width: 20%;"|Cold Water Soak Time (minimum)
-!style="min-width: 40%;"|Pressure Cooking Time
+!style="min-width: 20%;"|Pressure Cooking Time
-!style="min-width: 40%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
+!style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
-!style="min-width: 40%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
+!style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
 |- style="background: #e6e6fa;"
 |[[Azuki (red) beans]]|| None||8 minutes||High||[[Natural pressure release method|Natural]]