GE JES41W, Use And Care & Cooking Manual

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Vegetables
1.
Always use microwave-safe cookware.
Salt vegetables after cooking. Salting before cooking may cause
darkening and dehydration of surface.
3. Arrange vegetables, such as asparagus, with the thickest pieces to
the outside of the dish.
4.
5.
6.
Cover vegetables when cooking. If using plastic wrap, turn back
one corner to vent.
Larger vegetable pieces will take longer to cook than smaller
pieces.
For more even heating, stir, rearrange or rotate vegetables during
cooking,
Food
Container
Cover Time
Comments
Fresh
Slices, pieces
(1 lb.)
(2
halves or
large or starchy
vegetables
(winter squash,
cauliflower, etc. )
Watery (tomatoes,
summer
(1
(2
Potatoes
(6 to 8 oz. each)
1
2
4
Corn on the cob
2
3
4
Casserole
Casserole or
square dish
Casserole
No
No
Yes Add 1/4 to 1/2 cup water.
10 to 20 min.
15 to 25 min.
Yes 10 to 20 min. Add 1/2 cup water to cauliflower.
Winter squash needs no water. Turn
vegetables over after half of time.
Yes
No
8 to 12 min.
13 to min.
4 to 6 min.
8 to 10 min.
12 to 15 min.
to 20 min.
Husk or
plastic wrap
5 to 7 min.
7 to 10 min.
13 to 16 min.
16 to min.
Cut in pieces or halves. No additional
water is needed.
Prick skin before cooking. Position
potatoes in star pattern on glass cooking
tray. After cooking, wrap in foil
and allow to stand for 5 minutes
before serving.
For convenience and freshest flavor,
microwave corn in husk. Position corn
in star pattern on glass cooking tray.
Frozen
Package (10 oz.)
Pouch O
OZ.)
Corn the cob
(4 ears)
Blanching fresh
vegetables for
freezing
Casserole Yes 8 to 1 min. Add tablespoon water. Stir after half
of time.
Plate No 7 to 9 min.
Pierce pouch before cooking. Stir
before serving.
Casserole Plastic wrap 10 to 12 min.
Follow package instructions. Place on
glass cooking tray in star pattern.
Casserole Yes 5 to min. Blanch pound or quart vegetables
at a time. Place in 1 or 2 qt. casserole
with l/4 to 1/2 cup water. Cool drained
blanched vegetables immediately by
plunging in container of ice water.
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