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VEGETABLES
Most vegetables, small and bulk portions, defrost, heat,
and cook very successfully in the microwave, retaining
fresh color and texture as well an nutritional value. The
thicker and more fibrous the vegetable, the longer the
cooking time. (ie. Root vegetables)
Frozen vegetables can be defrosted and heated in one
step. One to two tablespoons of water should be added
to frozen vegetables.
Icy sections should be broken up during heating for
even temperature distribution.
Canned vegetables can be heated using HIGH in
approximately 1 minute per pound.
Most fresh vegetables are prepared with a small
amount of cooking liquid such as water.
Vegetables, Frozen—Defrosting and Heating
Item Quantity
Instructions for
Pre-preparation
Instructions for
Microwave Heating
Power
Level
Approximate Times
NE-12521
NE-12523
NE-17521
NE-17523
NE-17723
NE-21521
NE-21523
Beans,
green
1.8 kg
(4 lb.)
NONE Place in a microwave
safe 6” half pan. Add
one to two
tablespoons of water.
Cover with lid.
Let stand, covered,
2 minutes.
HIGH
4 min.
30 sec./kg
(4 min./lb.)
3 min.
20 sec./kg
(3 min./lb.)
2 min.
10 sec./kg
(2 min./lb.)
2.7 kg
(6 lb.)
NONE HIGH
Cauliflower 1.8 kg
(4 lb.)
NONE HIGH
2.7 kg
(6 lb.)
NONE HIGH
Broccoli 1.8 kg
(4 lb.)
NONE HIGH
Carrots,
sliced
2.7 kg
(6 lb.)
NONE HIGH
Heating and Defrosting Time Charts