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Vegetable Amount Time Comments
Asparagus
(fresh spears)
1 lb. 5 to 8 min., In 1
1
⁄
2
-qt. casserole, place 1/4 cup water.
Med-High (7)
(frozen spears)
10-oz. package 4 to 7 min. In 1-qt. casserole.
Beans
(fresh green)
1 lb. cut in half 10 to 15 min. In 1
1
⁄
2
-qt. casserole, place 1/2 cup water.
(frozen green)
10-oz. package 4 to 8 min. In 1-qt. casserole, place 2 tablespoons water.
(frozen lima)
10-oz. package 4 to 8 min. In 1-qt. casserole, place 1/4 cup water.
Beets
(fresh, whole)
1 bunch 16 to 22 min. In 2-qt. casserole, place 1/2 cup water.
Broccoli
(fresh cut)
1 bunch (1
1
⁄
4
to 1
1
⁄
2
lbs.) 5 to 9 min. In 2-qt. casserole, place 1/2 cup water.
(fresh spears)
1 bunch (1
1
⁄
4
to 1
1
⁄
2
lbs.) 7 to 11 min. In 2-qt. casserole, place 1/4 cup water.
(
frozen,
chopped)
10-oz. package 4 to 7 min. In 1-qt. casserole.
(frozen spears)
10-oz. package 4 to 7 min. In 1-qt. casserole, place 3 tablespoons water.
Cabbage
(fresh)
1 medium head (about 2 lbs.) 6 to 10 min. In 1
1
⁄
2
- or 2-qt. casserole, place 1/4 cup water.
(wedges)
5 to 9 min. In 2- or 3-qt. casserole, place 1/4 cup water.
Carrots
(fresh, sliced)
1 lb. 4 to 8 min. In 1
1
⁄
2
-qt. casserole, place 1/4 cup water.
(frozen)
10-oz. package 3 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Cauliflower
(flowerets)
1 medium head 7 to 11 min. In 2-qt. casserole, place 1/2 cup water.
(fresh, whole)
1 medium head 7 to 15 min. In 2-qt. casserole, place 1/2 cup water.
(frozen)
10-oz. package 3 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Corn
(frozen kernel)
10-oz. package 2 to 6 min. In 1-qt. casserole, place 2 tablespoons water.
Corn on the cob
(fresh)
1 to 5 ears 1
1
/4 to 4 min. In 2-qt. glass baking dish, place corn. If corn is in
per ear husk, use no water; if corn has been husked, add
1/4 cup water. Rearrange after half of time.
(frozen)
1 ear 3 to 6 min. Place in 2-qt. oblong glass baking dish.
2 to 6 ears 2 to 3 min. Cover with vented plastic wrap. Rearrange after
per ear half of time.
Mixed vegetables
(frozen)
10-oz. package 2 to 6 min. In 1-qt. casserole, place 3 tablespoons water.
Peas
(fresh, shelled)
2 lbs. unshelled 7 to 10 min. In 1-qt. casserole, place 1/4 cup water.
(frozen)
10-oz. package 2 to 6 min. In 1-qt. casserole, place 2 tablespoons water.
Potatoes
(fresh, cubed, white)
4 potatoes (6 to 8 oz. each) 9 to 12 min. Peel and cut into 1-inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
(fresh, whole, sweet
1 (6 to 8 oz.) 2 to 4 min. Pierce with cooking fork. Place in the oven, 1″
or white)
apart, in circular arrangement. Let stand 5 minutes.
Spinach
(fresh)
10 to 16 oz. 3 to 6 min. In 2-qt. casserole, place washed spinach.
(frozen, chopped, and leaf)
10-oz. package 3 to 6 min. In 1-qt. casserole, place 3 tablespoons water.
Squash
(fresh, summer, and yellow)
1 lb. sliced 3 to 5 min. In 1
1
⁄2-qt. casserole, place 1/4 cup water.
(winter, acorn, or butternut)
1 to 2 squash
(about 1 lb. each)
5 to 9 min. Cut in half and remove fibrous membranes.
In 2-qt. glass baking dish, place squash cut-
side-down. Turn cut-side-up after 4 minutes.
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Cooking Guide for Time Cook
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