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Vegetable | Amount | Time | Comments |
Corn |
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(frozen kernel) | 4 to 8 min. | In | |
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| 2 tablespoons water. |
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Corn on the cob |
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(fresh) | 1 to 5 ears | 3 to 5 min. | In |
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| per ear | dish, place corn. If corn is in |
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| husk, use no water; if corn has |
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| been husked, add 1/4 cup |
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| water. Rearrange after half of |
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| time. |
(frozen) | 1 ear | 5 to 7 min. | Place in |
| 2 to 6 ears | 2 to 4 min. | baking dish. Cover with vented |
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| per ear | plastic wrap. Rearrange after |
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| half of time. |
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Mixed |
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vegetables |
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(frozen) | 4 to 8 min. | In | |
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| 3 tablespoons water. |
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Peas |
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(fresh, shelled) | 2 lbs. unshelled | 9 to 12 min. | In |
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| 1/4 cup water. |
(frozen) | 4 to 8 min. | In | |
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| 2 tablespoons water. |
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Potatoes |
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(fresh, cubed, | 4 potatoes | 11 to 14 min. Peel and cut into 1″ cubes. | |
white) | (6 to 8 oz. each) |
| Place in |
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| cup water. Stir after half of time. |
(fresh, whole, | 1 (6 to 8 oz.) | 2 to 5 min. | Pierce with cooking fork. Place |
sweet or white) |
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| in center of the oven. Let stand |
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| 5 minutes. |
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Spinach |
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(fresh) | 10 to 16 oz. | 5 to 8 min. | In |
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| spinach. |
(frozen, chopped | 5 to 8 min. | In | |
and leaf) |
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| 3 tablespoons water. |
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Squash |
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(fresh, summer | 1 lb. sliced | 4 to 7 min. | In |
and yellow) |
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| cup water. |
(winter, acorn | 1 or 2 squash | 7 to 11 min. | Cut in half and remove fibrous |
or butternut) | (about 1 lb. each) |
| membranes. In |
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| glass baking dish, place squash |
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| after 4 minutes. |
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