COOKING GUIDE
NOTE: Use Power Level High (10) unless otherwise noted.
Vegetables
Vegetable | Amount | Time | Comment8 |
Asparagus | 1 lb. |
|
|
(frozen spears) | 7 to 9 min., | In 1 | |
|
| Rotate dish after half of time. | |
(frozen spears) | 5 to 7 min. | In | |
Beans | 1 lb. cut in half | 10 to 12 min. | In 1 |
(fresh green) | |||
(frozen green) | 6 to 8 min. | In | |
(frozen lima) | 6 to 8 min. | In | |
Beets |
|
| In |
(fresh, whole) | 1 bunch | 18 to 22 min. | |
Broccoli |
|
|
|
(fresh cut) | 1 bunch (1 L to 1 % lbs. | 8 to 10 min. | in |
(fresh speam) | 1 bunch (1 K to 1% lbs. | 10 to 13 min. | In |
(frozen, chopped) |
|
| Rotate dish after half of time. |
5 to 7 min. | In | ||
(frozen spears) | 5 to 7 min. | in 1 | |
Cabbage |
|
|
|
(fresh) | 1 medium head (about 2 Ibs.) | 9 to 11 min. | In |
(wedges) |
| 8 to 10 min. | In 2- or |
Carrots |
|
|
|
(fresh, sliced) | 1 lb. | 7 to 9 min. | In 1 |
(frozen) | 5 to 7 min. | In | |
Caufiilower | 1 medium head |
| In |
(flowerets) | 10 to 14 min. | ||
(fresh, whole) | 1 medium head | 10 to 17 min. | In |
(frozen) | 5 to 7 min. | In | |
Corn |
|
| In |
(frozen kernel) | 5 to 7 min. | ||
Corn on the cob | 1 to 5 ears | 3 to 4 min. | In |
(fresh) | |||
|
| per ear | is in husk, use no water; if com has been husked, add |
|
|
| 1/4 cup water. Reamutge after half of time. |
(frozen) | 1 ear | 5 to 6 min. | Place in |
| 2 to 6 ears | 3 to 4 min. per ear | Cover with vented plastic wrap. Rearrange after |
|
|
| half of time. |
Mixed, vegetables |
|
|
|
(frozen) | 5 to 7 min. | In | |
Peas |
|
| In |
(fresh, shelled) | 2 Ibs. unshelled | 10 to 12 min. | |
(frozen) | 5 to 7 min. | In | |
Potatoe5 |
|
|
|
(fresh, cubed, | 4 potatoes | 10 to 12 min. | Peel and cut into 1 inch cubes. Place in |
white) | (6 to 8 oz. each) |
| casserole with 1/2 cup water. Stir after half of time. |
(fresh, whole, | 1 (6 to 8 oz. each) | 3 to 4 min. | Pierce with cooking fork. Place in the oven, 1 inch |
sweet or white) |
|
| apart, in circular arrangement. Let stand 5 minutes. |
Spinach |
|
|
|
(fresh) | 10 to 16 OZ. | 5 to 7 min. | In |
(frozen, chopped | 5 to 7 min. | In | |
and leaf) |
|
|
|
Squash |
|
|
|
(fresh, summer | 1 lb. diced | 5 to 7 min. | In 1 |
and yellow) |
| 8 to 11 min. | Cut in half and remove fibrous membranes. In |
(winter, acorn | 1 to 2 squash | ||
or butternut) | (about 1 lb. each) |
| oblong glass baking dish, place squash |
|
|
| Turn |
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