Fresh Vegetables
Spread out cut vegetables in a shallow
rearrange and/or turn vegetables over. Let stand, covered. Whole
vegetables should stand 10 minutes
and cut vegetables 5 minutes.
Frozen Vegetables
Remove frozen vegetables from package (10 oz/280 g) and place them in a
Cook covered on HI6H 3 - 5 minutes. Stir once
during cooking. Let stand covered a few minutes.
Add 2 tablespoons (30 mL) of water to frozen artichokes, brussels sprouts, okra and peas and 1/2cup (125 mL) water plus 1 tablespoon (15 mL) butter or margarine to frozen lima beans:.
Frozen Vegetables in a Pouch
Remove pouch from package, and place on a
Fresh Vegetables Cooking Chart
Cook on HIGH power. (All weights in the chart are the purchase weights before peeling and trimming.)
Vegetable |
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| Water | Approx. | Cooking | Time | |||||
Asparagus, | spears |
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| 1 Ib (450 | g) | 2 tbsp | (30 mL) | 3 - | 4 | min, | |||||||||
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Beans, | green | or wax, | cut in pieces |
| 1 Ib (450 |
| g) | 1/4cup | (50 | mL) | 4 - | 6 | min, | |||||||
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Broccoli, | cut | in pieces |
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| 1 Ib (450 |
| g) | 1/4cup | (50 | mL) | 4 - | 6 | min. | |||||||
Brussels | sprouts |
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| 10 oz | (280 |
| g) | 1/4cup | (50 | mL) | 3 - | 5 | min. | |||||
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Cabbage, | shredded |
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| 1 Ib (450 |
| g) | 1/4cup | (50 | mL) | 5 - | 6 | rain. | |||||||
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Carrots, | sliced | or | diced |
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| 1 Ib (450 |
| g) | 2 tbsp | (30 | mL) |
| min. | |||||||
Cauliflower, | chopped |
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| 1 medium |
| 1/4 cup (50 | mL) | 3 - | 5 | min. | |||||||||
Corn, | on | the | cob |
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| 1 ear |
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| no ne |
| 2 - | 5 | min. | ||||
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| 2 ears |
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| no ne |
| 5 - | 8 | min. | ||||||||
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| 4 ears |
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| none | 10 - 13 | min. | |||||
Mushrooms, | sliced |
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| 1/2Ib | (230 |
| g) | 2 | tbsp | (30 | mL) | 2 - | 4 | min. | |||||
Peas, | green, | shelled |
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| 1 Ib (450 | g) | 1/4 cup | (50 | mL) | 5 - 7 min. | |||||||||
Potatoes, | white, | baking, |
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| 1 |
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| no ne | 31/2 - | 6 min. | ||||||||
6 - 8 oz | (170 - 230 g) each. |
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| 2 |
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| no ne |
| 6 - 8 min. | |||||||||
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| 4 |
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| no Re |
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Pierce | skin. |
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Potatoes, | red, | boiling |
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| 3 |
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| 1/4cup | (50 | mL) | 7 - 9 min. | |||||||
Spinach, | leaf |
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| 1 Ib (450 |
| g) |
| no Re |
| 4 - 6 min. | |||||||
Squash, | pierce | with | fork |
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| 11/2 Ib (680 | g) |
| no ne |
| 7 - 9 | min. | ||||||||
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Zucchini, | sliced |
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| 1 Ib (450 |
| g) | 1/4 cup | (50 | mL) | min. | |||||||
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NOTE: Your oven is equipped with Sensor Cooking for fresh and frozen vegetables. |
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Cooking | Guide - Rice |
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| Water | Power | Approx. |
| Cooking | Time | SpecialNotes |
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Long | grain, |
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| 13/4 cups | 3 |
| 20 | - 25 | min. |
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1 cup | (250 mL) |
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| (425 mL) |
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| safe casserole. Heat water 5 to | |||||||||
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Short | grain, |
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| 12/3 cu ps | 3 |
| 22 | - 27 | min. |
| 7 min. to boil. | Add | rice, | salt and | ||||
1 cup | (250 | mL) |
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| (400 mL) |
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| butter or margarine. | Cover | |||||
Wild rice, brown | rice, | 2 cups | 3 |
| 40 - 50 | min. |
| tightly. Let stand 5 minutes. | ||||||||||||
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t cup (250 mL) |
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| (500 mL) |
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