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Carrots Sliced 1 lb 1-1½ quart casserole
add ¼ cup water
P 10 6 to 9
Cauli-
flower
Whole 1 medium
head
2 quart casserole, add
½ cup water
P 10 10 to 17
Flowerets 1 medium
head
2 quart casserole, add
½ cup water
P 10 9 to 14
Chopped 4 medium 3 quart casserole, add
1 cup water
P 10 13 to 18
Vegetable Quantity Container / Liquid
Power
Level
Approx.
Minutes
Corn on
the Cob
1 to 5 small
ears
3 quart oblong glass
baking dish. If corn is in
husk, use no water, if
husk has been removed,
add ¼ cup water.
Rearrange after half the
cooking time.
P 10 3 to 4
per ear
Eggplant 1 medium,
about 1 lb
2 quart casserole, add
3 tablespoons of water
to peeled and diced
eggplant.
P 10 5 to 8
Parsnips 1 lb 1-1½ quart casserole,
add ¼ cup water. Slice
parsnips ¼ inch thick.
P 10 7 to 10
Peas Shelled 2 lbs
unshelled
1 quart casserole, add
¼ cup water
P 10 9 to 12
Potatoes Whole
Sweet or
White
1 to 4 (6 to
8 oz each)
Pierce with fork. Place
on paper towel on
turntable 1 inch apart in
circular arrangement.
P 10 3 to 5