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Vegetable
Amount
Time
Comments
Corn
(frozen kernel)
10-oz. package
4 to 8 min.
In 1-qt. casserole, place
2 tablespoons water.
Corn on the cob
(fresh)
1 to 5 ears
3 to 5 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 7 min.
Place in 2-qt. oblong glass
2 to 6 ears
2 to 4 min.
baking dish. Cover with vented
per ear
plastic wrap. Rearrange after
half of time.
Mixed
vegetables
(frozen)
10-oz. package
4 to 8 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
4 to 8 min.
In 1-qt. casserole, place
2 tablespoons water.
Potatoes
(fresh, cubed,
4 potatoes
11 to 14 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.)
2 to 5 min.
Pierce with cooking fork. Place
sweet or white)
in center of the oven. Let stand
5 minutes.
Spinach
(
fresh)
10 to 16 oz.
5 to 8 min.
In 2-qt. casserole, place washed
spinach.
(frozen, chopped
10-oz. package
5 to 8 min.
In 1-qt. casserole, place
and leaf)
3 tablespoons water.
Squash
(fresh, summer
1 lb. sliced
4 to 7 min.
In 1
1
⁄
2
-qt. casserole, place 1/4
and yellow)
cup water.
(winter, acorn
1 or 2 squash
7 to 11 min.
Cut in half and remove fibrous
or 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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