Vegetables
COOKING GUIDE
NOTE: Use Power Level High (10) unless otherwise noted.
Vegetable Amount Time Comments
Asparagus
(frozen spears) 1 lb. 8 to 10 rain.,
Meal-High (7)
(frozen spears) 10-oz. package 6 to 8 rain.
Beans
(fresh green) I lb. cut in half 13 to 17 rain.
(frozen green) 10-OZ. package 7 to 9 rain.
(frozen lima) 10-oz. package 7 to 9 rain.
Beets
(flesh, whole) 1 bunch 20 to 25 rain.
Broccoli
(fresh cut) 1 bunch ( 1% to 1 ½ lbs.) 8 to 10 rain.
(fresh spears) i bunch ( i ¼to 1½ lbs.) 10 to 13 min.
(frozen, chopped) 10-oz. package 6 to 8 rain.
(frozen spears) 10-oz. package 6 to 8 rain.
Cabbage
(fresh) 1 medium head (about 2 lbs.) 9 to 11 min.
(wedges) 8 to 10 rain.
Carrots
(fresh, sliced) 1 lb. 7 to 9 rain.
(frozen) 10-oz. package 6 to 8 rain.
Cauliflower
(flowerets) l medium head 10 to 14 min.
(fresh, whole) I medium head 10 to 17 min.
(frozen) lO-OZ, package 6 to 8 rain.
Corn
(frozen kernel) lO-OZ, package 5 to 8 rain.
Corn on the cob
(fresh) I to 5 ears 4 to 5 rain.
per ear
(frozen) 1 ear 6 to 7 rain.
2 to 6 ears 3 to 4 min. per ear
Mixed, vegetables
(frozen) lO-OZ. package 5 to 8 rain.
Peas
(fresh, shelled) 2 lbs. unshelled 10 to 12 min.
(frozen) 10-oz. package 5 to 8 rain.
Potatoes
(fresh, cubed, 4 potatoes 12 to 14 rain.
white) (6 to 8 oz. each)
(fresh, whole, 1 (6 to 8 oz. each) 3 to 5 rain.
sweet or white)
Spinach
(fi'esh) 10 to 16 oz. 6 to 8 rain.
(fi'ozen, chopped 10-oz. package 6 to 8 min.
and leaf)
Squash
(fresh, smnmer 1 lb. sliced 5 to 7 rain.
and yellow)
(winter, acorn i to 2 squash 8 to 1 Irein,
or butternut) (about 1lb. each)
In 1 ½-qt. oblong glass baking dish, place 1/4 cup water,
Rotate dish after half of time.
In ]-qt. casserole.
In 1 ½-qt. casserole, place 1/2 cup water.
In 1-qt. casserole, place 2 tablespoons water.
In 1-qt. casserole, place 1/4 cup water.
In 2-qt. casserole, place 1/2 cup water
In 2-qt. casserole, place 1/2 cup water.
In 2-qt. oblong glass baking dish, place 1/4 cup water.
Rotate dish after half of time.
In l-qt. casserole.
In 1-qt. casserole, place 3 tablespoons water,
In 1 ½- or 2-qt. casserole, place 1/4 cup water.
In 2- or 3-qt. casserole, place 1/4 cup water.
In 1 ½-qt. casserole, place 1/4 cup water.
In 1-qt. casserole, place 2 tablespoons water.
In 2-qt. casserole, place 1/2 cup water.
In 2-qt. casserole, place 1/2 cup water.
In 1-qt. casserole, place 2 tablespoons water.
In 1 -qt. casserole, place 2 tablespoons water.
In 2-qt. oblong glass baking dish, place corn. If corn
is in husk, use no water; if corn has been husked, add
1/4 cup water. Rearrange after half of time.
Place in 2-qt. oblong glass baking dish.
Cover with vented plastic wrap. Rearrange after
half of time.
In 1-qt. casserole, place 3 tablespoons water.
In 1-qt. casserole, place 1/4 cup water.
In 1-qt. casserole, place 2 tablespoons water.
Peel and cut into I inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
Pierce with cooking fork. Place on paper towel
on oven floor, I inch apart in circular arrangement.
Let stand 5 minutes.
In 2-qt. casserole, place washed spinach.
In 1-qt. casserole, place 3 tablespoons water.
In 1 ½-qt. casserole, place 1/4 cup water.
Cut in half and remove fibrous membranes. In 2-qt.
oblong glass baking dish, place squash cut-side-do_xll.
Turn cut-side-up after 4 minutes.
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