GE JES41W warranty Food Container Cover Time Comments Fresh, Frozen

Vegetables

1.Always use microwave-safe cookware.

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.

21