Hotpoint RVM1635 owner manual Corn, Mixed Vegetables, Peas, Potatoes, Spinach, Squash

Operating Instructions

Cooking Guide for Time Cook I & II

Vegetable	Amount	Time	Comments
Corn
(frozen kernel)	10-oz. package	5 to 7 min.	In 1-qt. casserole, place 2 tablespoons
			water.
Corn on the cob
(fresh)	1 to 5 ears	3 to 4 min.	In 2-qt. oblong glass baking dish, place
		per ear	corn. If corn is in husk, use no water;
			if corn has been husked, add 1/4 cup
			water. Rearrange after half of time.
(frozen)	1 ear	5 to 6 min.	Place in 2-qt. oblong glass baking dish.
	2 to 6 ears	3 to 4 min.	Cover with vented plastic wrap.
		per ear	Rearrange after half of time.
Mixed
vegetables
(frozen)	10-oz. package	5 to 7 min.	In 1-qt. casserole, place 3 tablespoons
			water.
Peas
(fresh, shelled)	2 lbs. unshelled	9 to 12 min.	In 1-qt. casserole, place 1/4 cup water.
(frozen)	10-oz. package	5 to 7 min.	In 1-qt. casserole, place 2 tablespoons
			water.
Potatoes
(fresh, cubed,	4 potatoes	9 to 12 min.	Peel and cut into 1 inch cubes. Place
white)	(6 to 8 oz. each)		in 2-qt. casserole with 1/2 cup water.
			Stir after half of time.
(fresh, whole,	1 (6 to 8 oz.)	3 to 4 min.	Pierce with cooking fork. Place in
sweet or white)			center of the oven. Let stand 5 minutes.
Spinach
(fresh)	10 to 16 oz.	5 to 7 min.	In 2-qt. casserole, place washed spinach.
(frozen,	10-oz. package	5 to 7 min.	In 1-qt. casserole, place 3 tablespoons
chopped			water.
and leaf)
Squash
(fresh, summer	1 lb. sliced	5 to 7 min.	In 11⁄2-qt. casserole, place 1/4 cup water.
and yellow)
(winter, acorn	1 to 2 squash	8 to 11 min.	Cut in half and remove fibrous
butternut)	(about 1 lb. each)		membranes. In 2-qt. oblong glass
			baking dish, place squash cut-side-
			down. Turn cut-side-up after 4 minutes.

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