GE JE1530 Use And Care & Cooking Manual page 19

Vegetables
Vegetable Amount
Asparagus
(frozen spears) 1 lb.
(frozen spears) 10-oz. package
Beans
(fresh green) 1 lb. cut in half
(frozen green) 10-oz. package
(frozen lima) 10-oz. package
Beets
(fresh, whole) 1 bunch
Broccoli
(fresh cut) 1 bunch (1
(fresh spears) 1 bunch (1
(frozen, chopped) 10-oz. package
(frozen spears) 10-oz. package
Cabbage
(fresh) 1 medium head (about 2 lbs.)
(wedges)
Carrots
(fresh, sliced) 1 lb.
(frozen) 10-oz. package
Cauliflower
(flowerets) 1 medium head
(fresh, whole) 1 medium head
(frozen) 10-oz. package
Corn
(frozen kernel) 10-oz. package
Corn on the cob
(fresh) 1 to 5 ears
(frozen) 1 ear
2 to 6 ears
Mixed, vegetables
(frozen) 10-oz. package
Peas
(fresh, shelled) 2 lbs. unshelled
(frozen) 10-oz. package
Potatoes
(fresh, cubed, 4 potatoes
white) (6 to 8 oz. each)
(fresh, whole, 1 (6 to 8 oz. each)
sweet or white)
Spinach
(fresh) 10 to 16 oz.
(frozen, chopped 10-oz. package
and leaf)
Squash
(fresh, summer 1 lb. sliced
and yellow)
(winter, acorn 1 to 2 squash
or butternut) (about 1 lb. each)
COOKING GUIDE
NOTE: Use Power Level High (10) unless otherwise noted.
Time
7 to 10 min.,
Med-High (7)
5 to 8 min.
12 to 17 min.
6 to 9 min.
6 to 9 min.
18 to 25 min.
1 ⁄ to 1 1 ⁄ lbs.) 7 to 10 min.
4 2
1 ⁄ to 1 1 ⁄ lbs.) 9 to 13 min.
4 2
5 to 8 min.
5 to 8 min.
8 to 11 min.
7 to 10 min.
6 to 9 min.
5 to 8 min.
9 to 14 min.
9 to 17 min.
5 to 8 min.
4 to 8 min.
3 to 5 min.
per ear
5 to 7 min.
2 to 4 min. per ear
4 to 8 min.
9 to 12 min.
4 to 8 min.
11 to 14 min.
2 to 5 min.
5 to 8 min.
5 to 8 min.
4 to 7 min.
7 to 11 min.
Comments
In 1 1 ⁄ -qt. oblong glass baking dish, place 1/4 cup water.
2
Rotate dish after half of time.
In 1-qt. casserole.
In 1 1 ⁄ -qt. casserole, place 1/2 cup water.
2
In 1-qt. casserole, place 2 tablespoons water.
In 1-qt. casserole, place 1/4 cup water.
In 2-qt. casserole, place 1/2 cup water.
In 2-qt. casserole, place 1/2 cup water.
In 2-qt. oblong glass baking dish, place 1/4 cup water.
Rotate dish after half of time.
In 1-qt. casserole.
In 1-qt. casserole, place 3 tablespoons water.
In 1 1 ⁄ - or 2-qt. casserole, place 1/4 cup water.
2
In 2- or 3-qt. casserole, place 1/4 cup water.
In 1 1 ⁄ -qt. casserole, place 1/4 cup water.
2
In 1-qt. casserole, place 2 tablespoons water.
In 2-qt. casserole, place 1/2 cup water.
In 2-qt. casserole, place 1/2 cup water.
In 1-qt. casserole, place 2 tablespoons water.
In 1-qt. casserole, place 2 tablespoons water.
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.
Place in 2-qt. oblong glass baking dish.
Cover with vented plastic wrap. Rearrange after
half of time.
In 1-qt. casserole, place 3 tablespoons water.
In 1-qt. casserole, place 1/4 cup water.
In 1-qt. casserole, place 2 tablespoons water.
Peel and cut into 1 inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
Pierce with cooking fork. Place on paper towel
on turntable, 1 inch apart in circular arrangement.
Let stand 5 minutes.
In 2-qt. casserole, place washed spinach.
In 1-qt. casserole, place 3 tablespoons water.
In 1 1 ⁄ -qt. casserole, place 1/4 cup water.
2
Cut in half and remove fibrous membranes. In 2-qt.
oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
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