Moffat TVM1433, Owner'S Manual, Page: 17 / 40

17
Vegetable Amount Time Comments
Corn
(frozen kernel) 283 g (10-oz.) package 5 to 7 min. In 1 L (1-qt.) casserole, place 2 tablespoons water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 4 min. In 2 L (2-qt.) oblong glass baking dish, place
per ear 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. Cover with vented plastic wrap.
per ear Rearrange after half of time.
Mixed
vegetables
(frozen) 283 g (10-oz. )package 5 to 7 min. In 1 L (1-qt.) casserole, place 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) 283 g (10-oz.) package 5 to 7 min. In 1 L (1-qt.) casserole, place 2 tablespoons water.
Potatoes
(fresh, cubed, white) 4 potatoes 170 to 225 g 9 to 12 min. Peel and cut into 1 inch cubes. Place in 2 L (2-qt.)
(6 to 8 oz. each) casserole with 120 mL ( 1 /
2
cup) water.
Stir after half of time.
(fresh, whole, sweet 1 - 170 to 225 g 3 to 4 min. Pierce with cooking fork. Place in center of the oven.
or white) (6 to 8 oz.) Let stand 5 minutes.
Spinach
(fresh) 283 to 454 g 5 to 7 min. In 2 L (2-qt.) casserole, place washed spinach.
(10 to 16 oz.)
(frozen, chopped 283 g (10-oz.) package 5 to 7 min. In 1 L (1-qt.) casserole, place 3 tablespoons water.
and leaf)
Squash
(fresh, summer 454 g (1 lb.) sliced 5 to 7 min. In 1.5 L (1 1 ⁄
2
-qt.) casserole, place 60 mL
and yellow) ( 1 /
4
cup) water.
(winter, acorn 1 to 2 squash about 8 to 11 min. Cut in half and remove fibrous membranes.
butternut) 454 g (1 lb.) each In 2-qt. oblong glass baking dish, place squash
cut-side-down. Turn cut-side-up after 4 minutes.