Vegetables
1.
Always use microwave-safe cookware.
4. Cover vegetables when cooking. using plastic wrap, turn back
2. Salt vegetables after cooking. Salting
cooking
cause
one corner to
darkening and dehydration
surface.
5. Larger vegetable pieces will take longer to cook
smaller
3. Arrange vegetables, such as asparagus, with the thickest pieces to
pieces.
the outside the
6. For more even heating, stir, rearrange or rotate vegetables during
cooking.
Vegetable
Container
Cover
Power Level & Time
Comments
Fresh:
Slices, pieces
Whole, halves
large or starchy
vegetables
(winter squash,
cauliflower, etc. )
Watery (tomatoes,
summer squash)
Potatoes
(6 to oz. each)
1
2
4
Corn on the cob
2
4
Casserole
Yes
High (10) lb.:
2
Yes
No
Casserole or
Yes
High
square dish
Casserole
High
No
High (
10)
lb,:
2
())
No
Husk or
High ( 10)
plastic wrap
to 17 min.
16 to 21 min.
to min.
to I 2 min.
13 to 7 min.
4 to 6 min.
to I O min.
I 2 to I 5 min.
15 to 20
min.
5 to 7 min.
Add
to
CUP
water.
cup water to cauliflower.
Winter squash needs no water. Turn
vegetables over
half time.
Cut in pieces or halves.
additional
water is needed.
Prick skin before cooking. Position
potatoes in star pattern on oven
cooking, wrap in foil and allow
to stand for 5 minutes before serving.
For convenience and freshest
microwave corn in husk. Position
7 to min.
corn in star pattern on oven
to min.
16 to min.
Frozen:
Package (10 oz. )
Casserole
Yes
High
Pouch (10
OZ.)
Plate
High
Corn on the cob
Casserole
Plastic wrap
High
(4 ears)
10)
to 1 min.
Add tablespoon water. Stir after half
time.
10)
7 to min.
Pierce pouch
cooking. Stir
before serving.
10)
min.
Follow
package instructions. Place on
oven floor in star pattern.
Blanching fresh
Casserole
Yes
High ( IO)
3 to 7 min.
Blanch pound or quart vegetables
vegetables for
at a time. Place in 1 or 2 qt. casserole
freezing
with
to
I
/2 cup water.
drained
blanched vegetables immediately by
plunging in container ice water.
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