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Cooking Guide for Cook Time
NOTE: Use power level 10 unless otherwise noted.
Vegetable
Amount
Asparagus
(fresh spears)
1 lb.
Beans
(fresh green)
1 lb. cut in half
(frozen green)
10-oz. package
Beets
Broccoli
(fresh cut)
1 bunch (1
(fresh spears)
1 bunch (1
(frozen spears)
10-oz. package
Cabbage
(fresh)
1 medium head (about 2 lbs.)
Carrots
(fresh, sliced)
1 lb.
(frozen)
10-oz. package
Cauliflower
(frozen)
10-oz. package
Corn
(frozen kernel)
10-oz. package
Corn on the cob
2 to 6 ears
Mixed vegetables
(frozen)
10-oz. package
Peas
(frozen)
10-oz. package
Potatoes
(fresh, cubed,
white)
(6 to 8 oz. each)
(fresh, whole,
1 (6 to 8 oz.)
sweet or white)
Spinach
(frozen, chopped
10-oz. package
and leaf)
Squash
(fresh, summer
1 lb. sliced
and yellow)
Time
6 to 9 min.,
9 to 11 min.
6 to 8 min.
/
to 1
/
1
1
4
2
/
to 1
/
1
1
4
2
5 to 7 min.
8 to 11 min.
7 to 9 min.
5 to 7 min.
5 to 7 min.
5 to 7 min.
per ear
3 to 4 min.
per ear
5 to 7 min.
5 to 7 min.
3 to 4 min.
5 to 7 min.
5 to 7 min.
Comments
In 1
/
1
2
Rotate dish after half of time.
In 1
/
1
2
Rotate dish after half of time.
In 1
/
1
2
In 1
/
1
2
is in husk, use no water; if corn has been husked,
add 1/4 cup water. Rearrange after half of time.
Cover with vented plastic wrap. Rearrange after
half of time.
casserole with 1/2 cup water. Stir after half of time.
Pierce with cooking fork. Place in the oven, 1 inch
apart, in circular arrangement. Let stand 5 minutes.
In 1
/
1
2
Turn cut-side-up after 4 minutes.
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