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VEGETABLE COOKING TABLE (Cont’d)
Vegetables
Potatoes, sweet
Whole
(6-8 oz. each)
1 medium potato
2 medium potatoes
4 medium potatoes
Potatoes, white
Whole baking
(6-8 oz. each)
1 potato
2 potatoes
4 potatoes
Spinach,
Fresh, leaf
(1 lb.)
Frozen, chopped
(9 oz. pouch)
(10 oz.)
Squash, Acorn or
Butternut
Fresh
(l-l’/2 Ibs.)
1 medium
Frozen, cooked
High
(12 oz.)
9-10 minutes
Squash, Spaghetti
Fresh,
(2-3 Ibs.)
1 medium whole
Succotash
Frozen,
(10 oz.)
Zucchini
Fresh, sliced
(1 lb.)
4 cups
Cooking Time
High
3-4 minutes
6-7 minutes
8-9 minutes
High
5-6 minutes
8-9 minutes
14-15 minutes
High
9-10 minutes
High
61/2-71/2 minutes
81/2-9X minutes
High
11-12 minutes
High
13-15 minutes
Special Instructions
Pierce potatoes several times with fork. Place in
circle on 2 paper towels. Turn over potatoes and
rearrange halfway through cooking. Remove
potatoes when soft to the touch. Wrap in foil and
let stand 5 minutes.
Pierce potatoes several times with fork. Place in
circle on 2 paper towels. Turn over potatoes and
rearrange halfway through cooking. Remove
potatoes when soft to touch. Wrap in foil and let
stand 5 minutes.
Place spinach and 2 tablespoons water in
3-quart microwavable covered casserole.
After cooking, let stand covered 2 minutes.
Remove outer wrapping from box or pouch.
Place box on 2 paper towels. Pierce pouch with
fork and place in 1%quart microwavable
casserole. After cooking, let stand 2 minutes.
Pierce squash several times with fork. Place on
2 paper towels. Carefully remove halfway
through cooking. Cut squash in half, remove
fibrous strands and seeds. Place in a-inch
microwavable baking dish. Cover with plastic
wrap and vent. After cooking, let stand covered
2 minutes.
Remove outer wrapping from box. Place box on
2 paper towels. After cooking, let stand
2 minutes.
Pierce squash several times with fork. Place
squash on 2 paper towels. Turn over several
times during cooking. Let stand 2 minutes. Cut
in half. Remove fibrous strands and seeds from
center.
High
7-8 minutes
High
7-8 minutes
Remove outer wrapping from box. Place box on
2 paper towels. After cooking, let stand
2 minutes.
Place zucchini and 2 tablespoons water in
II&quart microwavable covered casserole.
Stir halfway through cooking. Let stand covered
2 minutes.
NOTE: Frozen vegetables in larger or smaller quantities than listed in the chart or those in non-
microwavable bags may be cooked approximately 3 to 4 minutes per cup of vegetables. Measure
desired amount of vegetables into microwavable covered casserole and cook.
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