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Cooking g
uide
Cooking guide
Guide for cooking vegetables in your microwave
• Vegetables should be washed just before cooking. Often, no extra water is needed. If
you are cooking dense vegetables such as cubed potatoes, carrots, or green beans, add
about ¼ cup water.
• Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones.
• Whole vegetables, such as potatoes, acorn squash, or corn on the cob, should be
arranged in a circle on the turntable before cooking. They will cook more evenly if
turned over after half the cooking time.
• Always place vegetables like asparagus and broccoli with the stem ends pointing
towards the edge of the dish and the tips toward the center.
• When cooking cut vegetables, always cover the dish with a lid or vented microwavable
plastic wrap.
• Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their
skin pricked in several spots before cooking to prevent them from bursting.
• For more even cooking, stir or rearrange whole vegetables halfway through the
cooking time.
• Generally, the denser the food, the longer the standing time. (Standing time refers to
the time necessary for dense, large foods and vegetables to finish cooking after they
come out of the oven.) A baked potato can stand on the counter for five minutes before
cooking is completed, while a dish of peas can be served immediately.
