15
Operating Instructions
Cooking Guide For Cook Time I & II
Vegetable
Amount
Time
Comments
Corn
(frozen kernel) 10-oz. (.28 kg)
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
package
water.
Corn on
the cob
(fresh)
1 to 5 ears
3 to 4 min.
In 2-qt. oblong glass baking dish, place
per ear
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. (.28 kg)
5 to 7 min.
In 1-qt. casserole, place 3 tablespoons
package
water.
Peas
(fresh, shelled) 2 lbs. unshelled 9 to 12 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen)
10-oz. (.28 kg)
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
package
water.
Potatoes
(fresh, cubed,
4 potatoes
9 to 12 min.
Peel and cut into 1 inch cubes. Place
white)
(6 to 8 oz. each)
in 2-qt. casserole with 1/2 cup water.
(.17 to .23 kg)
Stir after half of time.
(fresh, whole,
1 (6 to 8 oz.)
3 to 4 min.
Pierce with cooking fork. Place
sweet or white) (.17 to .23 kg)
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.
(.28 to .45 kg)
(frozen,
10-oz. (.28 kg)
5 to 7 min.
In 1-qt. casserole, place 3 tablespoons
chopped package
water.
and leaf)
Squash
(fresh, summer
1 lb. (.45 kg)
5 to 7 min.
In 1
1
⁄
2
-qt. casserole, place 1/4 cup water.
and yellow)
sliced
(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
(about .45 kg
baking dish, place squash cut-side-
each)
down. Turn cut-side-up after 4 minutes.
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