25
C
O
OKING GUI
D
E
TIMED COOKING - VEGETABLES
Fresh Vegetables
Spread out cut vegetables in a
shallow microwave-safe dish. Add
water as recommended in chart. If
desired, add salt to water or salt after
cooking. Cook covered. Whole
vegetables such as potatoes, squash
or eggplant should be pierced and
arranged in a circular pattern with
heavier ends pointing towards the
outer edge of dish.
Halfway
through
cooking, stir,
rearrange
and/or turn
vegetables
over. Let
stand,
covered. Whole vegetables should
stand 10 minutes and cut vegetables 5
minutes.
Fresh Vegetable Cooking Chart
Cook on P100 power. All weights in this chart are weights after peeling and
trimming.
Vegetable
Amount
Water
Approx.
Cooking Time
Asparagus, spears
1 lb (450 g)
2 tbsp (30 mL)
3 - 4 min.
Beans, green or wax, cut in
pieces
1 lb (450 g)
1
/
4
cup (50 mL)
5 - 7 min.
Broccoli, cut in pieces
1 lb (450 g)
1
/
4
cup (50 mL)
3 - 5 min.
Brussels sprouts
10 oz. (280 g)
1
/
4
cup (50 mL)
3 - 5 min.
Cabbage shredded
1 lb (450 g)
1
/
4
cup (50 mL)
5 - 6 min.
Carrots, sliced or diced
1 lb (450 g)
2 tbsp (30 mL)
5 - 7 min.
Cauliflower, chopped
1 medium
1
/
4
cup (50 mL)
3 - 5 min.
Corn on the cob
1 ear
2 ears
4 ears
none
none
none
2 - 5 min.
5 - 8 min.
10 - 13 min.
Mushrooms, sliced
1
/
2
lb (230 g)
2 tbsp (30 mL)
2 - 4 min.
Peas, green, shelled
1 lb (450 g)
1
/
4
cup (50 mL)
5 - 7 min.
Potatoes, white, baking,
6 - 8 oz. (170 - 230 g) each.
Pierce skin.
1
2
4
none
none
none
3
1
/
2
- 6 min.
6 - 8 min.
8 - 11 min.
Potatoes, red, boiling
3
1
/
4
cup (50 mL)
7 - 9 min.
Spinach, leaf
1 lb (450 g)
none
3 - 5 min.
Squash, pierce with fork
1
1
/
2
lb (680 g)
none
7 - 9 min.
Zucchini, sliced
1 lb (450 g)
1
/
4
cup (50 mL)
5 - 7 min.
cooking guide.fm Page 25 Tuesday, February 19, 2002 1:10 PM
