Vegetables
1.Always use
2, Salt vegetables after cooking. Salting before cooking may cause darkening and dehydration of surface.
3.Arrange vegetables, such as asparagus, with the thickest pieces to the outside of the dish.
4.Cover vegetables when cooking. If using plastic wrap, turn back one corner to vent.
5.Larger vegetable pieces will take longer to cook than smaller pieces.
6.For more even heating, stir, rearrange or rotate vegetables during cooking,
Food | Container | Cover | Time | Comments |
Fresh
Slices, pieces | Casserole | Yes | 10 to 20 min. |
(1 lb.) |
|
| |
(2 Ibs.) |
|
| 15 to 25 min. |
Whole, halves or | Casserole or | Yes | 10 to 20 min. |
large or starchy | square dish |
|
|
vegetables |
|
|
|
(winter squash, |
|
|
|
cauliflower, etc. ) |
|
|
|
Watery (tomatoes, | Casserole | Yes |
|
summer squasb) |
|
|
|
(1 lb.) |
|
| 8 to 12 min. |
(2 Ibs.) |
|
| 13 to 17 min. |
Potatoes | No | No |
|
(6 to 8 oz. each) |
|
|
|
1 |
|
| 4 to 6 min. |
2 |
|
| 8 to 10 min. |
3 |
|
| 12 to 15 min. |
4 |
|
| 15 to 20 min. |
Corn on the cob | No | Husk or |
|
1 |
| plastic wrap | 5 to 7 min. |
2 |
|
| 7 to 10 min. |
3 |
|
| 13 to 16 min. |
4 |
|
| 16 to 18 min. |
Add 1/4 to 1/2 cup water.
Add 1/2 cup water to cauliflower. Winter squash needs no water. Turn vegetables over after half of time.
Cut in pieces or halves. No additional water is needed.
Prick skin before cooking. Position potatoes in star pattern on glass cooking tray. After cooking, wrap in foil
and allow to stand for 5 minutes before serving.
For convenience and freshest flavor, microwave corn in husk. Position corn in star pattern on glass cooking tray.
Frozen
Package (10 oz.) | Casserole | Yes | 8 to 1 I min. |
Pouch (] O OZ.) | Plate | No | 7 to 9 min. |
Corn on the cob | Casserole | Plastic wrap | 10 to 12 min. |
(4 ears) |
|
|
|
Blanching fresh | Casserole | Yes | 5 to 10 min. |
vegetables for |
|
|
|
freezing |
|
|
|
Add 1 tablespoon water. Stir after half of time.
Pierce pouch before cooking. Stir before serving.
Follow package instructions. Place on glass cooking tray in star pattern.
Blanch I pound or I quart vegetables at a time. Place in 1 or 2 qt. casserole with l/4 to 1/2 cup water. Cool drained blanched vegetables immediately by plunging in container of ice water.
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