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Fresh Veggies chart
1. Fresh Vegetables, soft
Broccoli
Brussels sprouts
Cabbage
Cauliflower (fiowerets)
Cauliflower (whole)
Spinach
Zucchini
Baked apples
2. Fresh Vegetables, hard
Carrots. sliced
Corn on cob
Green beans
Winter squash
- d _ced
- halves
0.25 - 2.0 Ib, 02 - 0.9 kg
025 - 2.0 Ib, 0.2 - 0.9 kg
025 - 2.0 Ib, 0.2 - 0.9 kg
0.25 - 2.0 Ib, 0.2 - 0.9 kg
0.25 - 2.0 lb, 0.2 - 0.9 kg
1 medium
0.25 - 1.0 Ib, 0.2 - 0.45 kg
0.25 - 2.0 lb, 0.2 - 0.9 kg
2 - 4 medium
0.25 - 2.0 lb. 0.2 - 0.9 kg
0.25 _ 1.5 lb. 0.2 _0.6 kg
0.25 - 1.5 lb. 0.2 - 0.6 kg
1-2
Wash and place in casserole. Add no water if veg-
etables have just been washed. Cover with lid for
tender vegetables. Use plastic wrap for tender-crisp
vegetables. Touch the fresh veggies pad once.
After cooking, stir, if possible. Let stand, covered,
for 2 to 5 minutes.
Place in casserole. Add 1-4 tbsp. water. Cover with
covered, for 2 to 5 minutes.
Frozen Veggies chart
Frozen Veggies*
0.25 - 1.25 lb Add no water. Cover with lid or plastic wrap. After cooking,
0.2 - 0.5 kg stir and let stand, covered, for 3 minutes.
* It is not necessary to enter amount or number.
Baked Potato chart
Baked Potato* 1 - 8 pieces Pierce with fork in several places. Place on paper towel on
(medium) turntable. After cooking, remove from oven and let stand
wrapped in foil for 5 to 10 minutes.
* It is not necessary to enter amount or number.
Sensor Reheat chart
Sensor Reheat* 4 - 36 oz Place in dish or casserole slightly larger than amount to be
0.12- 1.0 kg reheated. Flatten, if possible. Cover with lid, plastic wrap
or wax paper. Use covers such as plastic wrap or lids with
larger quantities of more dense foods such as stews. After
reheating, stir welt, if possible. Re-cover and allow to stand
2 to 3 minutes. Foods should be very hot. If not, continue to
heat with variable power and time.
* It is not necessary to enter amount or number.
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