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About the time features.
Vegetable
Amount
Corn
(frozen kernel) 10-oz (283 g) package
Corn on the cob
(fresh)
1 to 5 ears
(frozen)
1 ear
2 to 6 ears
Mixed
vegetables
(frozen)
10-oz (283 g) package
Peas
(fresh, shelled)
2 lbs. (908 g) unshelled 9 to 12 min. In 1-qt. (1 l) casserole, place ¼ cup
(frozen)
10-oz (283 g) package
Potatoes
(fresh, cubed,
4 potatoes
white)
6 to 8 oz each
(170 to 227 g)
(fresh, whole,
1 – 6 to 8 oz
sweet or white)
(170 to 227 g)
Spinach
(fresh)
10 to 16 oz
(284 to 454 g)
(frozen,
10-oz (283 g) package
chopped
and leaf)
Squash
(fresh, summer 1 lb. (454 g) sliced
and yellow)
(winter, acorn,
1 to 2 squash
butternut)
about 1 lb. (454 g)each
Time
Comments
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
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.
5 to 6 min.
Place in 2-qt. (2 l) oblong glass
baking dish.
3 to 4 min.
Cover with vented plastic wrap.
per ear
Rearrange after half of time.
5 to 7 min.
In 1-qt. (1 l) casserole, place
3 tablespoons (45 ml) water.
(60 ml) water.
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
9 to 12 min. Peel and cut into 1" (2.5 cm) cubes.
Place in 2-qt. (2 l) casserole with
½ cup (120 ml) water. Stir after
half of time.
3 to 4 min.
Pierce with cooking fork. Place in
center of the oven. Let stand 5 min.
5 to 7 min.
In 2-qt. (2 l) casserole, place washed
spinach.
5 to 7 min.
In 1-qt. (1 l) casserole, place
3 tablespoons (45 ml) water.
5 to 7 min.
In 1½ qt. (1.5 l) casserole, place
¼ cup (60 ml) water.
8 to 11 min. Cut in half and remove fibrous
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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