Loading ...
Loading ...
Loading ...
Customer ServiceTroubleshooting TipsOperating InstructionsSafety Information
Vegetable Amount Time Comments
Cabbage
(fresh)
1 medium head 8 to 13 min. In 1
1
⁄
2
- or 2-qt. casserole, place
(about 2 lbs.) 1/4 cup water.
(wedges)
7 to 14 min. In 2- or 3-qt. casserole, place
1/4 cup water.
Carrots
(fresh, sliced)
1 lb. 6 to 9 min. In 1
1
⁄
2
-qt. casserole, place 1/4 cup
water.
(frozen)
10-oz. package 5 to 8 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 9 to 17 min. In 2-qt. casserole, place 1/2 cup
water.
(frozen)
10-oz. package 5 to 8 min. In 1-qt. casserole, place
2 tablespoons water.
Corn
(frozen kernel)
10-oz. package 4 to 8 min. In 1-qt. casserole, place
2 tablespoons water.
Corn on the cob
(fresh)
1 to 5 ears 3 to 5 min. In 2-qt.glass baking dish, place
per ear 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 7 min. Place in 2-qt. glass baking dish.
2 to 6 ears 2 to 4 min. Cover with vented plastic wrap.
per ear Rearrange after half of time.
Mixed
vegetables
(frozen)
10-oz. package 4 to 8 min. In 1-qt. casserole, place
3 tablespoons water.
17
Loading ...
Loading ...
Loading ...