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Heating and Defrosting Time Charts
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 fiberous 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
Setting
Approximate Times
NE-1257
NE-1258
NE-1757 NE-2157
Beans,
green
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./lb. 3 min./lb. 2 min./lb.
6 lb. NONE HIGH
Cauliflower 4 lb. NONE HIGH
6 lb. NONE HIGH
Broccoli 4 lb. NONE HIGH
Carrots,
sliced
6 lb. NONE HIGH