13
GEAppliances.ca
Vegetable Amount Time Comments
Corn
(frozen kernel) 10-oz (283 g) package 5 to 7 min. In 1-qt. (1 L) casserole, place
2 tablespoons (30 mL) water.
Corn on the cob
(fresh)
(frozen)
1 to 5 ears
1 ear
2 to 6 ears
3 to 4 min. per ear
5 to 6 min.
3 to 4 min. per ear
In 2-qt. (2 L) oblong glass baking dish,
place corn. If corn is in husk, use no
water; if corn has been husked,
add ¼ cup (60 mL) water. Rearrange
after half of time.
Place in 2-qt. (2 L) oblong glass baking
dish. Cover with vented plastic wrap.
Rearrange after half of time.
Mixed Vegetables
(frozen) 10-oz (283 g) package 5 to 7 min. In 1-qt. (1 L) casserole, place
3 tablespoons (45 mL) water.
Peas
(fresh, shelled)
(frozen)
2 lbs. (900 g)
10-oz (283 g) package
9 to 12 min.
5 to 7 min.
In 1-qt. (1 L) casserole, place ¼ cup water.
In 1-qt. (1 L) casserole, place
2 tablespoons (30 ml) water.
Potatoes
(fresh, cubed, white)
(fresh, whole, sweet
or white)
4 potatoes
6 to 8 oz each (170 to 227 g)
1 – 6 to 8 oz (170 to 227 g)
9 to 12 min.
3 to 4 min.
Peel and cut into 1” (2,5 cm) cubes.
Place in 2-qt. (2 L) casserole with ½ cup
(120 mL) water. Stir after half of time.
Pierce with cooking fork. Place in center
of the oven. Let stand 5 minutes.
Spinach
(fresh)
(frozen, chopped and
leaf))
10 to 16 oz (283 to 454 g)
10-oz (283 g) package
5 to 7 min.
5 to 7 min.
In 2-qt. (2 L) casserole, place washed
spinach.
In 1-qt. (1 L) casserole, place
3 tablespoons (45 mL) water.
Squash
(fresh, summer and
yellow)
(winter, acorn,
butternut)
1 lb. (454 g) sliced
1 to 2 squash about 1 lb.
(454 g)each
5 to 7 min.
8 to 11 min.
In 1½-qt. (1.5 L) casserole, place ¼ cup
water.
Cut in half and remove fi brous
membranes. In 2-qt. (2 L) oblong glass
baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
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