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About the time features.

Vegetable

Amount

Time

Comments

Corn

 

 

 

(frozen kernel)

10-oz package

5 to 7 min.

In 1-qt. casserole, place

 

 

 

2 tablespoons water.

 

 

 

 

Corn on the cob

 

 

 

(fresh)

1 to 5 ears

3 to 4 min.

In 2-qt. oblong glass baking

 

 

per ear

dish, place corn. If corn is in

 

 

 

husk, use no water; if corn has

 

 

 

been husked, add 1/4 cup

 

 

 

water. Rearrange after half

 

 

 

of time.

(frozen)

1 ear

5 to 6 min.

Place in 2-qt. oblong glass

 

 

 

baking dish.

 

2 to 6 ears

3 to 4 min.

Cover with vented plastic wrap.

 

 

per ear

Rearrange after half of time.

Mixed

 

 

 

vegetables

 

 

 

(frozen)

10-oz package

5 to 7 min.

In 1-qt. casserole, place

 

 

 

3 tablespoons water.

 

 

 

 

Peas

 

 

 

(fresh, shelled)

2 lbs. unshelled

9 to 12 min.

In 1-qt. casserole, place

 

 

 

1/4 cup water.

(frozen)

10-oz package

5 to 7 min.

In 1-qt. casserole, place

 

 

 

2 tablespoons water.

 

 

 

 

Potatoes

 

 

 

(fresh, cubed,

4 potatoes

9 to 12 min.

Peel and cut into 1 inch cubes.

white)

(6 to 8 oz each)

 

Place in 2-qt. casserole with

 

 

 

1/2 cup water. Stir after half

 

 

 

of time.

(fresh, whole,

1 (6 to 8 oz)

3 to 4 min.

Pierce with cooking fork.

sweet or white)

 

 

Place in center of the oven.

 

 

 

Let stand 5 minutes.

Spinach

 

 

 

(fresh)

10 to 16 oz

5 to 7 min.

In 2-qt. casserole, place washed

 

 

 

spinach.

(frozen,

10-oz package

5 to 7 min.

In 1-qt. casserole, place

chopped

 

 

3 tablespoons water.

and leaf)

 

 

 

 

 

 

 

Squash

 

 

 

(fresh, summer

1 lb. sliced

5 to 7 min.

In 11⁄2-qt. casserole, place

and yellow)

 

 

1/4 cup water.

(winter, acorn,

1 to 2 squash

8 to 11 min.

Cut in half and remove fibrous

butternut)

(about 1 lb. each)

 

membranes. In 2-qt. oblong

 

 

 

glass baking dish, place squash

 

 

 

cut-side-down. Turn cut-side-up

 

 

 

after 4 minutes.

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