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Item
Total Cooking
Time (Min./Lb.)
Power Level Method
12 to 14
8 to 12
7 to 12
9 to 13
5 to 8
8 to 13
5 to 8
8 to 13
4 to 5
6 to 7
5 to 7
5 to 7
4 to 5
7 to 8
10 to 12
6 to 12
5 to 9
3 1/2 to 5
5 to 7
7 to 9
9 to 12
8 to 12
3 to 5
5 to 9
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
Arrange cabbage in baking dish. Add 1/4 cup water. Cover
dish with plastic wrap. Microwave until tender, rearranging
cabbage once. Let stand 3 minutes.
In 1-quart casserole, combine carrots and 2 tablespoons
water. Cover. Microwave until tender, stirring once. Let
stand 3 minutes.
In 2-quart casserole, combine carrots and 2 tablespoons
water. Cover. Microwave until tender, stirring 2 times. Let
stand 3 minutes.
Trim and discard leaves and stem. Place cauliflower,
cored-side up, on plate. Cover with plastic wrap. Micro-
wave until tender, turning over after half the time. Let stand
3 minutes.
Husk corn. Arrange in baking dish. Add 2 tablespoons
water. Cover dish with plastic wrap. Microwave until
tender, turning over and rearranging once. Let stand 3
minutes.
Arrange in baking dish. Add 2 tablespoons water. Cover
dish with plastic wrap. Microwave until tender, turning over
and rearranging once. Let stand 3 minutes.
Same as above.
In 1-quart casserole, combine mushrooms and 3 table-
spoons butter. Cover. Microwave until tender, stirring once.
Let stand 3 minutes.
In 1-qt. casserole, combine peas and 1/4 cup water. Cover.
Microwave until tender, stirring once. Let stand 3 minutes.
Prick each potato several times with fork. Arrange in
spoke-like fashion on paper towels. Microwave until tender,
turning over once. Let stand 5 minutes.
Prick each potato several times with fork. In 2-quart
casserole, combine potatoes and 3 tablespoons water.
Cover. Microwave until tender, stirring once. Let stand 3
minutes.
Wash and trim spinach. Place in 3-quart casserole. Cover.
Microwave until tender, stirring once. Let stand 3 minutes.
Prick each potato several times with fork. Arrange in
spoke-like fashion on paper towels. Microwave until tender,
turning over once. Let stand 3 minutes.
In 2-quart casserole, combine zucchini and 2 tablespoons
water. Cover. Microwave until tender, stirring 2 times. Let
stand 3 minutes.
Place undrained vegetables in 1-quart casserole. Cover.
Microwave until heated through, stirring once.
In 1-quart casserole, combine vegetables and 2
tablespoons water. Cover. Microwave until heated through,
stirring once. Let stand 3 minutes.
Cabbage,
wedges, 1 to 1 1/2 lbs.
Carrots,
sliced, 1 lb.
Cauliflower, fresh,
flowerets,
1 1/2 lbs.
whole
1 to 1 1/2 lbs
Corn, on cob
fresh, 7 to 8 oz. each
2
4
frozen
large ears
2
4
small ears
2
4
Mushrooms,
whole, sliced
1 lb.
Peas, green,
fresh, shelled, 2 cups
Potatoes,
white, 6 to 8 oz. each
1
2
4
new, 1 1/2 to 2 lbs.
Spinach,
fresh, 1 lb.
Sweet Potatoes or Yams,
5 to 7 oz each
1
2
3
4
Zucchini, sliced, 1 lb.
Vegetables,
canned, 15 to 17 oz.
frozen, 8 to 12 oz.