Operating instructions

11
GEAppliances.ca
Cooking Guide for Cook Time
NOTE: Use power level 10 (High) unless otherwise noted.
Vegetable Amount Time Comments
Asparagus
(fresh spears) 1 lb. (454 g) 6 to 9 min., In 1½-qt. (1½ l) oblong glass baking dish, place 1/4 cup water.
Med-High (7) Rotate dish after half of time.
(frozen spears) 10-oz. (283 g) package 5 to 7 min. In 1-qt. (1 l) casserole.
Beans
(fresh green) 1 lb. (454 g) cut in half 9 to 11 min. In 1½-qt. (1½ l) casserole, place 1/2 cup (120 mL) water.
(frozen green) 10-oz. (283 g) package 6 to 8 min.
In 1-qt. (1 l) casserole, place 2 tablespoons water.
(frozen lima) 10-oz. (283 g) package 6 to 8 min. In 1-qt. (1 l) casserole, place 1/4 cup (60 mL) water.
Beets
(fresh, whole) 1 bunch 17 to 21 min. In 2-qt. (2 l) casserole, place 1/2 cup (120 mL) water.
Broccoli
(fresh cut) 1 bunch (1¼ to 1½ lbs.) 7 to 10 min. In 2-qt. (2 l) casserole, place 1/2 cup (120 mL) water.
(fresh spears) 1 bunch (1¼ to 1½ lbs.) 9 to 13 min. In 2-qt. ( 2 l) oblong glass baking dish, place 1/4 cup (60 mL)
water. Rotate dish after half of time.
(frozen, chopped) 10-oz. (283 g) package 5 to 7 min. In 1-qt. (1 l) casserole.
(frozen spears) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 3 tablespoons water.
Cabbage
(fresh) 1 medium head 8 to 11 min. In 1½- or 2-qt. (1½ or 2 l) casserole, place 1/4 cup (60 mL)
water.
(wedges) (about 2 lbs./907 g) 7 to 10 min. In 2- or 3-qt. (2 or 3 l) casserole, place 1/4 cup (60 mL) water.
Carrots
(fresh, sliced) 1 lb. (454 g) 7 to 9 min. In 1½-qt. (1½ l) (casserole, place 1/4 cup (60 mL)water.
(frozen) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 2 tablespoons water.
Cauliflower
(flowerets) 1 medium head 9 to 14 min. In 2-qt. (2 l) casserole, place 1/2 cup (120 mL) water.
(fresh, whole) 1 medium head 10 to 17 min. In 2-qt. (2 l) casserole, place 1/2 cup (120 mL) water.
(frozen) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 2 tablespoons water.
Corn
(frozen kernel) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 2 tablespoons water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 4 min. In 2-qt. (2 l) 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 (60 mL) water. Rearrange after half of time.
(frozen) 1 ear 5 to 6 min. Place in 2-qt. (2 l) oblong glass baking dish.
2 to 6 ears 3 to 4 min. Cover with vented plastic wrap. Rearrange after
per ear half of time.
Mixed vegetables
(frozen) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 3 tablespoons water.
Peas
(fresh, shelled) 2 lbs. (907 g) unshelled 9 to 12 min. In 1-qt. (1 l) casserole, place 1/4 cup (60 mL) water.
(frozen) 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 2 tablespoons water.
Potatoes
(fresh, cubed,
4 potatoes 9 to 12 min. Peel and cut into 1 inch cubes. Place in 2-qt. (2 l)
white) (6 to 8 oz./170 to 227 g each) casserole with 1/2 cup (120 mL) water. Stir after half of time.
(fresh, whole, 1 (6 to 8 oz./170 to 227 g) 3 to 4 min. Pierce with cooking fork. Place in the oven, 1 inch (2.5 cm)
sweet or white) apart, in circular arrangement. Let stand 5 minutes.
Spinach
(fresh) 10 to 16 oz. (283 to 454 g) 5 to 7 min. In 2-qt. (2 l) casserole, place washed spinach.
(frozen, chopped 10-oz. (283 g) package 5 to 7 min.
In 1-qt. (1 l) casserole, place 3 tablespoons water.
and leaf)
Squash
(fresh, summer 1 lb. (454 g) sliced 5 to 7 min. In 1½-qt. (1½ l) casserole, place 1/4 cup (60 mL) water.
and yellow)
(winter, acorn 1 to 2 squash 8 to 11 min. Cut in half and remove fibrous membranes. In 2-qt. (2 l)
or butternut) (about 1 lb./454 g each) oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.