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About the time features.
Cooking Guide for Time Cook
NOTE: Use High power level (10) unless otherwise noted.
Vegetable Amount Time Comments
Asparagus
(fresh spears)
1 lb. (454 g) 5 to 8 min., In 1½-qt. (1.5 L) casserole, place ¼ cup (60 mL) water.
Med-High (7)
(frozen spears)
10-oz. (283 g) package 4 to 7 min. In 1-qt. (1 L) casserole.
Beans
(fresh green)
1 lb. (454 g) cut in half 10 to 14 min. In 1½-qt. (1.5 L) casserole, place ½ cup (120 mL) water.
(frozen green)
10-oz. (283 g) package 4 to 8 min. In 1-qt. (1 L) casserole, place 2 tablespoons (30 mL) water.
(frozen lima)
10-oz. (283 g) package 4 to 8 min. In 1-qt. (1 L) casserole, place ¼ cup (60 mL) water.
Beets
(fresh, whole)
1 bunch 16 to 21 min. In 2-qt. (2 L) casserole, place ½ cup (120 mL) water.
Broccoli
(fresh cut)
1 bunch (1¼ to 1½ lbs. [570 to 680 g]) 5 to 9 min. In 2-qt. (2 L) casserole, place ½ cup (120 mL) water.
(fresh spears)
1 bunch (1¼ to 1½ lbs. [570 to 680 g]) 7 to 10 min. In 2-qt. (2 L) casserole, place ¼ cup (60 mL) water.
(frozen, chopped)
10-oz. (283 g) package 4 to 7 min. In 1-qt. (1 L) casserole.
(frozen spears)
10-oz. (283 g) package 4 to 7 min. In 1-qt. (1 L) casserole, place 3 tablespoons (45 mL) water.
Cabbage
(fresh)
1 medium head (about 2 lbs. [900 g]) 6 to 9 min. In 1½- or 2-qt. (1.5 or 2 L) casserole, place ¼ cup (60 mL)
water.
(wedges)
5 to 9 min. In 2- or 3-qt. (2 or 3 L) casserole, place ¼ cup (60 mL) water.
Carrots
(fresh, sliced)
1 lb. (454 g) 4 to 8 min. In 1½-qt. (1.5 L) casserole, place ¼ cup (60 mL) water.
(frozen)
10-oz. (283 g) package 3 to 7 min. In 1-qt. (1 L) casserole, place 2 tablespoons (30 mL) water.
Cauliflower
(flowerets)
1 medium head 7 to 10 min. In 2-qt. (2 L) casserole, place ½ cup (120 mL) water.
(fresh, whole)
1 medium head 7 to 14 min. In 2-qt. (2 L) casserole, place ½ cup (120 mL) water.
(frozen)
10-oz. (283 g) package 3 to 7 min. In 1-qt. (1 L) casserole, place 2 tablespoons (30 mL) water.
Corn
(frozen kernel)
10-oz. (283 g) package 2 to 6 min. In 1-qt. (1 L) casserole, place 2 tablespoons (30 mL) water.
Corn on the cob
(fresh)
1 to 5 ears 1
1
/
4 to 4 min. In 2-qt. (2 L) glass baking dish, place corn. If corn is
per ear in husk, use no water; if corn has been husked,
add ¼ cup (60 mL) water. Rearrange after half of time.
(frozen)
1 ear 3 to 6 min. Place in 2-qt. (2 L) 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. (283 g) package 2 to 6 min. In 1-qt. (1 L) casserole, place 3 tablespoons (45 mL) water.
Peas
(fresh, shelled)
2 lbs. [900 g] unshelled 7 to 9 min. In 1-qt. (1 L) casserole, place ¼ cup (60 mL) water.
(frozen)
10-oz. (283 g) package 2 to 6 min. In 1-qt. (1 L) casserole, place 2 tablespoons (30 mL) water.
Potatoes
(fresh, cubed, white)
4 potatoes (6 to 8 oz. 9 to 11 min. Peel and cut into 1-inch cubes. Place in 2-qt. (2 L)
[170 to 225 g] each) casserole with ½ cup (120 mL) water. Stir after half of time.
(fresh, whole, sweet
1 (6 to 8 oz. [170 to 225 g]) 2 to 4 min. Pierce with cooking fork. Place in the oven, 1” (2.5 cm)
or white)
apart, in circular arrangement. Let stand 5 minutes.
Spinach
(fresh)
10 to 16 oz. (283 to 450 g) 3 to 6 min. In 2-qt. (2 L) casserole, place washed spinach.
(frozen, chopped, and leaf)
10-oz. (283 g) package 3 to 6 min. In 1-qt. (1 L) casserole, place 3 tablespoons (45 mL) water.
Squash
(fresh, summer, and yellow)
1 lb. (454 g) sliced 3 to 5 min. In 1½-qt. (1.5 L) casserole, place ¼ cup (60 mL) water.
(winter, acorn, or butternut)
1 to 2 squash (about 1 lb. 5 to 9 min. Cut in half and remove fibrous membranes. In
[454 g] each) 2-qt. (2 L) glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
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