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Idiomas disponibles
Idiomas disponibles
Time Cook
Cooking Guide for Time Cook
NOTE: Use power level High (10) unless otherwise noted.
Vegetable
Amount
Corn
(frozen kernel)
10-oz. package 2 to 6 min
Corn on the cob
(fresh)
1 to 5 ears
1 ear
(frozen)
2 to 6 ears
Mixed Vegetables
(frozen)
10-oz. package 2 to 6 min
Peas
(fresh, shelled)
2 lbs. unshelled 7 to 10 mins
(frozen)
10-oz. package 2 to 6 min
Potatoes
(fresh, cubed,
4 potatoes (6 to
white)
8 oz. each)
(fresh, whole,
1 (6 to 8 oz.)
sweet or white)
Spinach
(fresh)
10 to 16 oz.
(frozen, chopped
10-oz. package 3 to 6 min.
and leaf)
Squash
(fresh, summer
1 lb. sliced
and yellow)
1 or 2 squash
(winter, acorn, or
(about 1 lb.
butternut)
each)
12
Time
Comments
In 1-qt. casserole, place 2 tablespoons water.
In 2-qt. oblong glass baking dish, place corn. If corn is
cup water. Rearrange after half of time.
3 to 6 mins
Place in 2-qt. oblong glass baking dish. Cover with
vented plastic wrap. Rearrange after half of time.
2 to 3 mins per ear
In 1-qt. casserole, place 3 tablespoons water.
In 1-qt. casserole, place 2 tablespoons water.
Peel and cut into 1-inch cubes. Place in 2-qt. casserole
9 to 12 min.
with 1/2 cup water. Stir after half of time.
Pierce with cooking fork. Place in center of the oven.
2 to 4 min.
Let stand 5 minutes.
3 to 6 min.
In 2-qt. casserole, place washed spinach
In 1-qt. casserole, place 3 tablespoons water.
3 to 5 min.
Cut in half and remove fibrous membranes. In 2-qt.
5 to 9 min.
oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
49-7000219 Rev. 1
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