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Operating Instructions
Cooking Guide For Cook Time I & II
Vegetable Amount Time Comments
Corn
(frozen kernel) 10-oz. (.28 kg) 5 to 7 min. In 1-qt. casserole, place 2 tablespoons
package water.
Corn on
the cob
(fresh) 1 to 5 ears 3 to 4 min. In 2-qt. oblong glass baking dish, place
per ear corn. If corn is in husk, use no water;
if corn has been husked, add 1/4 cup
water. Rearrange after half of time.
(frozen) 1 ear 5 to 6 min. Place in 2-qt. oblong glass baking dish.
2 to 6 ears 3 to 4 min. Cover with vented plastic wrap.
per ear Rearrange after half of time.
Mixed
vegetables
(frozen) 10-oz. (.28 kg) 5 to 7 min. In 1-qt. casserole, place 3 tablespoons
package water.
Peas
(fresh, shelled) 2 lbs. unshelled
9 to 12 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen) 10-oz. (.28 kg) 5 to 7 min. In 1-qt. casserole, place 2 tablespoons
package water.
Potatoes
(fresh, cubed, 4 potatoes
9 to 12 min.
Peel and cut into 1 inch cubes. Place
white) (6 to 8 oz. each) in 2-qt. casserole with 1/2 cup water.
(.17 to .23 kg) Stir after half of time.
(fresh, whole, 1 (6 to 8 oz.) 3 to 4 min. Pierce with cooking fork. Place
sweet or white) (.17 to .23 kg) in center of the oven. Let stand 5
minutes.
Spinach
(fresh) 10 to 16 oz. 5 to 7 min. In 2-qt. casserole, place washed spinach.
(.28 to .45 kg)
(frozen, 10-oz. (.28 kg) 5 to 7 min. In 1-qt. casserole, place 3 tablespoons
chopped package water.
and leaf)
Squash
(fresh, summer 1 lb. (.45 kg) 5 to 7 min. In 1
1
⁄2-qt. casserole, place 1/4 cup water.
and yellow) sliced
(winter, acorn, 1 to 2 squash 8 to 11 min. Cut in half and remove fibrous
butternut)
(about 1 lb. each)
membranes. In 2-qt. oblong glass
(about .45 kg baking dish, place squash cut-side-
each) down. Turn cut-side-up after 4 minutes.
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