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COOKING GUIDE FOR COOK TIME
NOTE: Use power level 10 (High) unless otherwise noted.
Vegetable
Amount
Asparagus
(fresh spears)
1 lb.
(frozen spears)
10-oz. package
Beans
(fresh green)
1 lb. cut in half
frozen green)
10-oz. package
(frozen lima)
10-oz. package
Beets
(fresh, whole)
1 bunch
Broccoli
(fresh cut)
1 bunch (1¼ to 1¼ lbs.)
(fresh spears)
1 bunch (1¼ to 1¼ lbs.)
(frozen, chopped)
10-oz. package
(frozen spears)
10-oz. package
Cabbage
(fresh)
1 medium head (about 2 lbs.)
(wedges)
Carrots
(fresh, sliced)
1 lb.
(frozen)
10-oz. package
Cauliflower
(flowerets)
1 medium head
(fresh, whole)
1 medium head
(frozen)
10-oz. package
Corn
(frozen kernel)
10-oz. package
Corn on the cob
(fresh)
1 to 5 ears
(frozen)
1 ear
2 to 6 ears
Mixed vegetables
(frozen)
10-oz. package
Peas
(fresh, shelled)
2 lbs. unshelled
(frozen)
10-oz. package
Potatoes
(fresh, cubed,
4 potatoes
white)
(8 oz. each)
(fresh, whole,sweet
1 (8 oz.)
or white)
2 (8 oz. each)
3
4
Spinach
(fresh)
10 to 16 oz.
(frozen, chopped
10-oz. package
and leaf)
Squash
(fresh, summer and
1 lb. sliced
yellow)
(winter, acorn or
1 to 2 squash
butternut)
(about 1 lb. each)
10
Time
Comments
4 to 7 min.,
In 1¼-qt. oblong glass baking dish, place 1/4 cup
Med-High (7)
water. 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.
3 to 5 min.
In 1-qt. casserole, place 2 tablespoons water.
3 to 5 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. per
In 2-qt. oblong glass baking dish, place corn. If corn
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. Cover with
2 to 3 min. per ear
vented plastic wrap. Rearrange after half of time.
5 to 7 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.
7 to 9 min.
Peel and cut into 1 inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
4 to 6 min.
Pierce with cooking fork. Place in the oven, 1 inch
apart, in circular arrangement. Let stand 5 minutes.
7 to 9 min.
10 to 12 min.
14 to 16 min.
3 to 6 min.
In 2-qt. casserole, place washed spinach.
3 to 6 min.
In 1-qt. casserole, place 3 tablespoons water.
5 to 9 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.
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