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About the time features.
16
Vegetable
Amount
Time
Comments
Corn
(frozen kernel)
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
Corn on the cob
(fresh)
1 to 5 ears
3 to 4 min.
In 2-qt. (2 l) oblong glass baking dish,
per ear
place corn. If corn is in husk, use no
water; if corn has been husked, add
¼ cup (60 ml) water. Rearrange after
half of time.
(frozen)
1 ear
5 to 6 min.
Place in 2-qt. (2 l) 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)
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place
3 tablespoons (45 ml) water.
Peas
(fresh, shelled)
2 lbs. (908 g) unshelled
9 to 12 min. In 1-qt. (1 l) casserole, place ¼ cup
(60 ml) water.
(frozen)
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
Potatoes
(fresh, cubed,
4 potatoes
9 to 12 min. Peel and cut into 1” (2.5 cm) cubes.
white)
6 to 8 oz each
Place in 2-qt. (2 l) casserole with
(170 to 227 g)
½ cup (120 ml) water. Stir after
half of time.
(fresh, whole,
1 – 6 to 8 oz
3 to 4 min.
Pierce with cooking fork. Place in
sweet or white)
(170 to 227 g)
center of the oven. Let stand 5 min.
Spinach
(fresh)
10 to 16 oz
5 to 7 min.
In 2-qt. (2 l) casserole, place washed
(284 to 454 g)
spinach.
(frozen,
10-oz (283 g) package
5 to 7 min.
In 1-qt. (1 l) casserole, place
chopped
3 tablespoons (45 ml) water.
and leaf)
Squash
(fresh, summer
1 lb. (454 g) sliced
5 to 7 min.
In 1½ qt. (1.5 l) casserole, place
and yellow)
¼ cup (60 ml) water.
(winter, acorn,
1 to 2 squash
8 to 11 min. Cut in half and remove fibrous
butternut)
about 1 lb. (454 g)each
membranes. In 2-qt. (2 l) oblong
glass baking dish, place squash
cut-side-down. Turn cut-side-up after
4 minutes.
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