16
Operating Instructions
Cooking Guide for Time Cook I & II
Vegetable
Amount
Time
Comments
Corn
(frozen kernel)
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
Corn on the cob
(fresh)
1 to 5 ears
3 to 4 min.
In 2-qt. (2 l) oblong glass baking dish, place
per ear
corn. If corn is in husk, use no water; if
corn has been husked, add ¼ cup (60 ml)
water. Rearrange after half of time.
(frozen)
1 ear
5 to 6 min.
Place in 2-qt. (2 l) 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 (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place 3 tablespoons
(45 ml) water.
Peas
(fresh, shelled)
2 lbs. (908 g) unshelled
9 to 12 min.
In 1-qt. (1 l) casserole, place ¼ cup water.
(frozen)
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place 2 tablespoons
(30 ml) water.
Potatoes
(fresh, cubed,
4 potatoes
9 to 12 min.
Peel and cut into 1” (2.5 cm) cubes. Place in
white)
6 to 8 oz each
2-qt. (2 l) casserole with ½ cup (120 ml)
(170 to 227 g)
water. Stir after half of time.
(fresh, whole,
1 – 6 to 8 oz
3 to 4 min.
Pierce with cooking fork. Place in center of
sweet or white)
(170 to 227 g)
the oven. Let stand 5 minutes.
Spinach
(fresh)
10 to 16 oz
5 to 7 min.
In 2-qt. (2 l) casserole, place washed
(284 to 454 g)
spinach.
(frozen,
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place 3 tablespoons
chopped
(45 ml) water.
and leaf)
Squash
(fresh, summer
1 lb. (454 g) sliced
5 to 7 min.
In 1½ qt. (1.5 l) casserole, place ¼ cup
and yellow)
(60 ml) water.
(winter, acorn,
1 to 2 squash
8 to 11 min.
Cut in half and remove fibrous membranes.
butternut)
about 1 lb. (454 g)each
In 2-qt. (2 l) oblong glass baking dish, place
squash cut-side-down. Turn cut-side-up
after 4 minutes.
