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About the features
Cooking Guide for Cook Time
NOTE: Use power level 10 (High) unless otherwise noted.
Vegetable
Asparagus
(fresh spears)
(frozen spears)
Beans
(fresh green)
(frozen green)
(frozen lima)
Beets
(fresh, whole)
Broccoli
(fresh cut)
(fresh spears)
(frozen, chopped)
(frozen spears)
Cabbage
(fresh)
(wedges)
Carrots
(fresh, sliced)
(frozen)
Cauliflower
(flowerets)
(fresh, whole)
(frozen)
Corn
(frozen kernel)
Corn on the cob
(fresh)
(frozen)
Mixed vegetables
(frozen)
Peas
(fresh, shelled)
(frozen)
Potatoes
(fresh, cubed,
white)
(fresh, whole,
sweet or white)
Spinach
(fresh)
(frozen, chopped
and leaf)
Squash
(fresh, summer
and yellow)
(winter, acorn
or butternut)
10
Amount
1 lb.
10-oz. package
1 lb. cut in half
10-oz. package
10-oz. package
1 bunch
1 bunch (1¼ to 1¼ lbs.)
1 bunch (1¼ to 1¼ lbs.)
10-oz. package
10-oz. package
1 medium head (about 2 lbs.)
1 lb.
10-oz. package
1 medium head
1 medium head
10-oz. package
10-oz. package
1 to 5 ears
1 ear
2 to 6 ears
10-oz. package
2 lbs. unshelled
10-oz. package
4 potatoes
(8 oz. each)
1 (8 oz.)
2 (8 oz. each)
3
4
10 to 16 oz.
10-oz. package
1 lb. sliced
1 to 2 squash
(about 1 lb. each)
Time
Comments
5 to 8 min.,
In 1¼-qt. oblong glass baking dish, place 1/4 cup water.
Med-High (7)
Rotate dish after half of time.
4 to 7 min.
In 1-qt. casserole.
10 to 14 min.
In 1¼-qt. casserole, place 1/2 cup water.
4 to 8 min.
In 1-qt. casserole, place 2 tablespoons water.
4 to 8 min.
In 1-qt. casserole, place 1/4 cup water.
16 to 21 min.
In 2-qt. casserole, place 1/2 cup water.
5 to 9 min.
In 2-qt. casserole, place 1/2 cup water.
7 to 10 min.
In 2-qt. oblong glass baking dish, place 1/4 cup water.
Rotate dish after half of time.
4 to 7 min.
In 1-qt. casserole.
4 to 7 min.
In 1-qt. casserole, place 3 tablespoons water.
6 to 9 min.
In 1¼- or 2-qt. casserole, place 1/4 cup water.
5 to 9 min.
In 2- or 3-qt. casserole, place 1/4 cup water.
4 to 8 min.
In 1¼-qt. casserole, place 1/4 cup water.
3 to 7 min.
In 1-qt. casserole, place 2 tablespoons water.
7 to 10 min.
In 2-qt. casserole, place 1/2 cup water.
7 to 14 min.
In 2-qt. casserole, place 1/2 cup water.
3 to 7 min.
In 1-qt. casserole, place 2 tablespoons water.
2 to 6 min.
In 1-qt. casserole, place 2 tablespoons water.
2-1/4 to 4 min.
In 2-qt. oblong glass baking dish, place corn. If corn
per ear
is in husk, use no water; if corn has been husked,
add 1/4 cup water. Rearrange after half of time.
3 to 6 min.
Place in 2-qt. oblong glass baking dish.
2 to 3 min.
Cover with vented plastic wrap. Rearrange after
per ear
half of time.
2 to 6 min.
In 1-qt. casserole, place 3 tablespoons water.
7 to 9 min.
In 1-qt. casserole, place 1/4 cup water.
2 to 6 min.
In 1-qt. casserole, place 2 tablespoons water.
9 to 11 min.
Peel and cut into 1 inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
2 to 4 min.
Pierce with cooking fork. Place in the oven, 1 inch
6 to 7 min.
apart, in circular arrangement. Let stand 5 minutes.
8 to 9 min.
11 to 12 min.
3 to 6 min.
In 2-qt. casserole, place washed spinach.
3 to 6 min.
In 1-qt. casserole, place 3 tablespoons water.
3 to 5 min.
In 1¼-qt. casserole, place 1/4 cup water.
5 to 9 min.
Cut in half and remove fibrous membranes. In 2-qt.
oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
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