Vegetable Cooking Guidelines

Amana RBG635T, RW635T, RL635T manual Vegetable Cooking Guidelines, Lemon-ButteredBroccoli

1.Add frozen vegetables to casserole. Cook, covered, on full power according to the time recommended on the chart, or until cooked as desired.

2.When cooking vegetables frozen in plastic cooking pouch, make one or two 1-inch slits on the top of the pouch to allow for steam to escape. Place pouch in casserole.

3.There is no need to defrost frozen vegetables before cooking.

4.Always keep vegetables covered to hold steam in after cooking.

5.With vegetables frozen in a solid brick, stir to break apart halfway through cooking time.

6.To cook vegetables in microwave convenience packaging, follow package instructions.

Fresh Vegetables		Cooking Time on Full	Method
Fresh Vegetables		Power for 1 lb. Vegetables	Method
		Power for 1 lb. Vegetables

Asparagus	Mushrooms	3 to 5 min.	Place vegetables and 2 to 4 tablespoons water or butter
Eggplant	Spinach		in a casserole. Use more water or butter for large
			amounts of vegetables, as desired, and for fibrous
Broccoli	Corn-on-the-Cob*	4 to 6 min.	vegetables, such as green beans and broccoli. Pierce
Brussel Sprouts	Green Beans		whole vegetables with skins, such as potatoes and
Cabbage	Okra		acorn squash.
Carrots	Pea Pods
Cauliflower	Zucchini		Cook, covered, on Full Power according to the time
			recommended on the chart. Stir or rearrange
Acorn Squash	Potatoes	4 to 6 min.	vegetables halfway through the cooking time, if
Artichokes	Parsnips		necessary. Keep the vegetables covered until ready to
Baked Potatoes**	Rutabagas		serve.
Beets	Sweet Potatoes**
Boiled New Potatoes	Turnips		MICRO TIPS:
			*Cook in a covered utility dish or wrapped individually in
			waxed paper.
			**Pierce and arrange on microwave-safe paper towels.

Harvard Beets Yield: 3 to 4 servings 1 tablespoon sugar

1 teaspoon cornstarch 1/8 teaspoon salt

2 tablespoons orange juice

1 (16 oz.) can small whole or sliced beets, drained (reserve 1/4 cup liquid)

Lemon-Buttered Broccoli

Yield: 6 to 8 servings

2 (10 oz. each) pkgs. frozen broccoli spears

3 tablespoons butter or margarine

1 tablespoon lemon juice

1/4 teaspoon leaf oregano, crushed 1/4 teaspoon salt

1/8 teaspoon garlic powder Dash pepper

1.Combine sugar, cornstarch, salt, orange juice, and 1/4 cup beet liquid in 1-quart casserole. Cook, covered, on Full power for 2 to 4 minutes, or until thickened. Stir halfway through cooking time.

2.Add beets. Stir lightly to coat. Heat covered, on Full power for 1 to 3 minutes, or until heated through.

1.Place broccoli in dish. Cook, covered, on Full power for 6 to 9 minutes, or until tender. Stir to break apart halfway through cooking time. Drain. Set aside.

2.Place butter in 1-cup glass measure. Heat on Full power for 15 to 45 seconds, or until melted. Add remaining ingredients, stirring well to blend. Drizzle over broccoli.