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