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17
Vegetable Amount Time Comments
Corn
(frozen kernel)
10-oz. (283 g) 4 to 8 min. In 1-qt. (1 L) casserole, place
package 2 tablespoons (30 mL) water.
Corn on the cob
(fresh)
1 to 5 ears 3 to 5 min. In 2-qt. (2 L) glass baking dish, place
per ear 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.
(frozen)
1 ear 5 to 7 min. Place in 2-qt. (2 L) oblong glass
2 to 6 ears 2 to 4 min. baking dish. Cover with vented
per ear plastic wrap. Rearrange after
half of time.
Mixed
vegetables
(frozen)
10-oz. (283 g) 4 to 8 min. In 1-qt. (1 L) casserole, place
package 3 tablespoons (45 mL) water.
Peas
(fresh, shelled)
2 lbs. (900 g) 9 to 12 min. In 1-qt. (1 L) casserole, place
unshelled ¼ cup (60 mL) water.
(frozen)
10-oz. (283 g) 4 to 8 min. In 1-qt. (1 L) casserole, place
package 2 tablespoons (30 mL) water.
Potatoes
(fresh, cubed,
4 potatoes 11 to 14 min. Peel and cut into 1-inch cubes.
white)
6 to 8 oz. Place in 2-qt. (2 L) casserole with
(170 to 227 g) ½ cup (120 mL) water.
each Stir after half of time.
(fresh, whole,
1 – 6 to 8 oz. 2 to 5 min. Pierce with cooking fork. Place
sweet or white)
(170 to 227 g) in center of the oven. Let stand
5 minutes.
Spinach
(fresh)
10 to 16 oz. 5 to 8 min. In 2-qt. (2 L) casserole, place washed
(283 to 454 g) spinach.
(frozen, chopped
10-oz. (283 g) 5 to 8 min. In 1-qt. (1 L) casserole, place
and leaf)
package 3 tablespoons (45 mL) water.
Squash
(fresh, summer
1 lb. (454 g) 4 to 7 min. In 1½-qt. (1.5 L) casserole, place
and yellow)
sliced ¼ cup (60 mL) water.
(winter, acorn,
1 or 2 squash 7 to 11 min. Cut in half and remove fibrous
or butternut)
about 1 lb. (454 g) membranes. In 2-qt. (2 L) oblong
each glass baking dish, place squash
cut-side-down. Turn cut-side-up
after 4 minutes.
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