C
OMBINATION
O
VEN
C
OOKING
H
INTS
O
PERATOR
’
S
M
ANUAL
1180963
P
AGE
21
COO
K
IN
G H
INT
S
Vegetables, continued
Menu Item
Mode
Temperature
Cooking Time
Proper Pan
Tips
Green beans w/water chestnuts
Steam
N/A
10 min.
2 ½”
perforated
Green beans, French cut
(frozen)
Steam
N/A
10 min.
2 ½”
perforated
Separate ice-encased
vegetables
Green beans, whole
Steam
N/A
10 min.
2 ½”
perforated
Italian vegetables (frozen)
Steam
N/A
13 min.
2 ½”
perforated
Mixed vegetables (frozen)
Steam
N/A
10 min.
2 ½”
perforated pan
Mushrooms
Steam
N/A
8 min.
2 ½” solid pan
Sprinkle w/lemon, white wine
Peas and mushroom (frozen)
Steam
N/A
14 min.
2 ½”
perforated
Separate ice-encased
vegetables
Peas, garden (frozen)
Steam
N/A
7 min.
2 ½”
perforated
Ratatouille
Combi
300°F/150°C
20 min.
2 ½” solid pan
Toss with oil before cooking
Snap peas, sugar (frozen,
seasoned)
Steam
N/A
10 min.
2 ½” pan,
uncovered
Spinach (fresh)
Steam
N/A
7 min.
2 ½”
perforated pan
Spinach (frozen)
Steam
N/A
14 min.
2 ½”
perforated
Squash (fresh)
Steam
N/A
7 min.
2 ½”
perforated
Vegetable primavera casserole
Combi
275°F/135°C
30 min.
2 ½” solid pan
Vegetarian stir-fry
Combi
375°F/190°C
10 min.
2 ½”
perforated
Toss w/oil, add sauce after
cooking
Zucchini (fresh)
Steam
N/A
7 min.
2 ½”
perforated
Zucchini w/ basil
Steam
N/A
7 min.
2 ½”
perforated
