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14
Cooking
Guide for
Time Cook
Vegetable
Amount
Time
Comments
Asparagus
(fresh spears)
450 g (1 lb.)
6 to 9 min.,
In 1.5 l (1
1
¼
2
-qt.) oblong glass baking dish, place 60 ml (1/4 cup)
Med-High (7)
water.
(frozen spears)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Beans
(fresh green)
450 g (1 lb.) cut in half
9 to 11 min.
In 1.5 l (1
1
¼
2
-qt.) casserole, place 120 ml (1/2 cup) water.
(frozen green)
280 g (10-oz) package
6 to 8 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
(frozen lima)
280 g (10-oz) package
6 to 8 min.
In 1 l (1-qt.) casserole, place 60 ml (1/4 cup) water.
Beets
(fresh, whole)
1 bunch
17 to 21 min.
In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
Broccoli
(fresh cut)
1 bunch 570 to 680 g
7 to 10 min.
In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(1
1
¼
4
to 1
1
¼
2
lbs.)
(fresh spears)
1 bunch 570 to 680 g
9 to 13 min.
In 2 l (2-qt.) oblong glass baking dish, place 60 ml (1/4 cup)
(1
1
¼
4
to 1
1
¼
2
lbs.)
water.
(frozen, chopped)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
(frozen spears)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
Cabbage
(fresh)
1 medium head about
8 to 11 min.
In 1.5 or 2 l (1
1
¼
2
- or 2-qt.) casserole, place 60 ml (1/4 cup)
900 g (2 lbs.)
water.
(wedges)
7 to 10 min.
In 2- or 3-qt. casserole, place 60 ml (1/4 cup) water.
Carrots
(fresh, sliced)
450 g (1 lb.)
7 to 9 min.
In 1.5 l (1
1
¼
2
-qt.) casserole, place 60 ml (1/4 cup) water.
(frozen)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Cauliflower
(flowerets)
1 medium head
9 to 14 min.
In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(fresh, whole)
1 medium head
10 to 17 min.
In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(frozen)
280 g (10-oz)package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Corn
(frozen kernel)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Corn on the cob
(fresh)
1 to 5 ears
3 to 4 min. per ear
In 2 l (2-qt.) oblong glass baking dish, place corn. If corn is in
husk, use no water; if corn has been husked, add 60 ml (1/4 cup)
water. Rearrange after half of time.
(frozen)
1 ear
5 to 6 min.
Place in 2 l (2-qt.) oblong glass baking dish.
2 to 6 ears
3 to 4 min. per ear
Cover with vented plastic wrap. Rearrange after half of time.
Mixed vegetables
(frozen)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
Peas
(fresh, shelled)
900 g (2 lbs.) unshelled
9 to 12 min.
In 1 l (1-qt.) casserole, place 60 ml (1/4 cup) water.
(frozen)
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Potatoes
(fresh, cubed,
4 potatoes 170 to 225 g
9 to 12 min.
Peel and cut into 1 inch cubes. Place in 2 l (2-qt.) casserole with
white)
(6 to 8 oz) each
120 ml (1/2 cup) water. Stir after half of time.
(fresh, whole,
1 – 280 to 450 g (10 to 16 oz)
3 to 4 min.
Pierce with cooking fork. Place in center of the oven.
sweet or white)
Let stand 5 minutes.
Spinach
(fresh)
280 to 450 g (10 to 16 oz)
5 to 7 min.
In 2 l (2-qt.) casserole, place washed spinach.
(frozen,
280 g (10-oz) package
5 to 7 min.
In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
chopped and leaf)
Squash
(fresh, summer
450 g (1 lb.) sliced
5 to 7 min.
In 1
1
¼
2
-qt. casserole, place 60 ml (1/4 cup) water.
and yellow)
(winter, acorn,
1 to 2 squash about
8 to 11 min.
Cut in half and remove fibrous membranes.
butternut)
450 g (1 lb.). each
In 2 l (2-qt.) oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
Cooking Features
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