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About the time features.
Vegetable | Amount | Time | Comments |
Corn |
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(frozen kernel) | 5 to 7 min. | In | |
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| 2 tablespoons (30 ml) water. |
Corn on the cob |
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(fresh) | 1 to 5 ears | 3 to 4 min. | In |
|
| per ear | place corn. If corn is in husk, use no |
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| water; if corn has been husked, add |
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| ¼ cup (60 ml) water. Rearrange after |
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| half of time. |
(frozen) | 1 ear | 5 to 6 min. | Place in |
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| baking dish. |
| 2 to 6 ears | 3 to 4 min. | Cover with vented plastic wrap. |
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| per ear | Rearrange after half of time. |
Mixed |
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vegetables |
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(frozen) | 5 to 7 min. | In | |
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| 3 tablespoons (45 ml) water. |
Peas |
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(fresh, shelled) | 2 lbs. (908 g) unshelled | 9 to 12 min. | In |
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| (60 ml) water. |
(frozen) | 5 to 7 min. | In | |
|
|
| 2 tablespoons (30 ml) water. |
Potatoes |
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(fresh, cubed, | 4 potatoes | 9 to 12 min. | Peel and cut into 1” (2.5 cm) cubes. |
white) | 6 to 8 oz each |
| Place in |
| (170 to 227 g) |
| ½ cup (120 ml) water. Stir after |
|
|
| half of time. |
(fresh, whole, | 1 – 6 to 8 oz | 3 to 4 min. | Pierce with cooking fork. Place in |
sweet or white) | (170 to 227 g) |
| center of the oven. Let stand 5 min. |
Spinach |
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|
(fresh) | 10 to 16 oz | 5 to 7 min. | In |
| (284 to 454 g) |
| spinach. |
(frozen, | 5 to 7 min. | In | |
chopped |
|
| 3 tablespoons (45 ml) water. |
and leaf) |
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Squash |
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(fresh, summer | 1 lb. (454 g) sliced | 5 to 7 min. | In 1½ qt. (1.5 l) casserole, place |
and yellow) |
|
| ¼ cup (60 ml) water. |
(winter, acorn, | 1 to 2 squash | 8 to 11 min. | Cut in half and remove fibrous |
butternut) | about 1 lb. (454 g)each |
| membranes. In |
|
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| glass baking dish, place squash |
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| |
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| 4 minutes. |
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