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14
Cooking
Guide for
Time Cook
Vegetable Amount Time Comments
Asparagus
(fresh spears) 1 lb. 6 to 9 min., In 1
1
⁄2-qt. oblong glass baking dish, place 1/4 cup water.
Med-High (7)
(frozen spears) 10-oz package 5 to 7 min. In 1-qt. casserole.
Beans
(fresh green) 1 lb. cut in half 9 to 11 min. In 1
1
⁄2-qt. casserole, place 1/2 cup water.
(frozen green) 10-oz package 6 to 8 min. In 1-qt. casserole, place 2 tablespoons water.
(frozen lima) 10-oz package 6 to 8 min. In 1-qt. casserole, place 1/4 cup water.
Beets
(fresh, whole) 1 bunch 17 to 21 min. In 2-qt. casserole, place 1/2 cup water.
Broccoli
(fresh cut) 1 bunch (1
1
⁄4 to 1
1
⁄2 lbs.) 7 to 10 min. In 2-qt. casserole, place 1/2 cup water.
(fresh spears) 1 bunch (1
1
⁄4 to 1
1
⁄2 lbs.) 9 to 13 min. In 2-qt. oblong glass baking dish, place 1/4 cup water.
(frozen, chopped) 10-oz package 5 to 7 min. In 1-qt. casserole.
(frozen spears) 10-oz package 5 to 7 min. In 1-qt. casserole, place 3 tablespoons water.
Cabbage
(fresh) 1 medium head (about 2 lbs.) 8 to 11 min. In 1
1
⁄2- or 2-qt. casserole, place 1/4 cup water.
(wedges) 7 to 10 min. In 2- or 3-qt. casserole, place 1/4 cup water.
Carrots
(fresh, sliced) 1 lb. 7 to 9 min. In 1
1
⁄2-qt. casserole, place 1/4 cup water.
(frozen) 10-oz package 5 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Cauliflower
(flowerets) 1 medium head 9 to 14 min. In 2-qt. casserole, place 1/2 cup water.
(fresh, whole) 1 medium head 10 to 17 min. In 2-qt. casserole, place 1/2 cup water.
(frozen) 10-oz package 5 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Corn
(frozen kernel) 10-oz package 5 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 4 min. per ear In 2-qt. oblong glass baking dish, place corn. If corn
is in husk, use no water; if corn has been husked,
add 1/4 cup water. Rearrange after half of time.
(frozen) 1 ear 5 to 6 min. Place in 2-qt. oblong glass baking dish.
2 to 6 ears 3 to 4 min. per ear Cover with vented plastic wrap. Rearrange after
half of time.
Mixed vegetables
(frozen) 10-oz package 5 to 7 min. In 1-qt. casserole, place 3 tablespoons water.
Peas
(fresh, shelled) 2 lbs. unshelled
9 to 12 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen) 10-oz package 5 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
Potatoes
(fresh, cubed, 4 potatoes
9 to 12 min.
Peel and cut into 1 inch cubes. Place in 2-qt.
white) (6 to 8 oz each) casserole with 1/2 cup water. Stir after half of time.
(fresh, whole, 1 (6 to 8 oz) 3 to 4 min. Pierce with cooking fork. Place in center of the oven.
sweet or white) Let stand 5 minutes.
Spinach
(fresh) 10 to 16 oz 5 to 7 min. In 2-qt. casserole, place washed spinach.
(frozen, 10-oz package 5 to 7 min. In 1-qt. casserole, place 3 tablespoons water.
chopped and leaf)
Squash
(fresh, summer 1 lb. sliced 5 to 7 min. In 1
1
⁄2-qt. casserole, place 1/4 cup water.
and yellow)
(winter, acorn, 1 to 2 squash 8 to 11 min. Cut in half and remove fibrous membranes.
butternut)
(about 1 lb. each)
In 2-qt. oblong glass baking dish, place squash
cut-side-down. Turn cut-side-up after 4 minutes.
Cooking Features
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