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Operating Instructions
Cooking Guide for Time Cook I & II
Vegetable
Corn
(frozen kernel) 10-oz. package
Corn on the cob
(fresh)
(frozen)
Mixed
vegetables
(frozen)
Peas
(fresh, shelled) 2 lbs. unshelled 9 to 12 min.
(frozen)
Potatoes
(fresh, cubed,
white)
(fresh, whole,
sweet or white)
Spinach
(fresh)
(frozen,
chopped
and leaf)
Squash
(fresh, summer 1 lb. sliced
and yellow)
(winter, acorn
butternut)
16
Amount
1 to 5 ears
1 ear
2 to 6 ears
10-oz. package
10-oz. package
4 potatoes
(6 to 8 oz. each)
1 (6 to 8 oz.)
10 to 16 oz.
10-oz. package
1 to 2 squash
(about 1 lb. each)
Time
Comments
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
water.
3 to 4 min.
In 2-qt. oblong 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.
5 to 6 min.
Place in 2-qt. oblong glass baking dish.
3 to 4 min.
Cover with vented plastic wrap.
per ear
Rearrange after half of time.
5 to 7 min.
In 1-qt. casserole, place 3 tablespoons
water.
In 1-qt. casserole, place 1/4 cup water.
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
water.
9 to 12 min.
Peel and cut into 1 inch cubes. Place
in 2-qt. casserole with 1/2 cup water.
Stir after half of time.
3 to 4 min.
Pierce with cooking fork. Place in
center of the oven. Let stand 5 minutes.
5 to 7 min.
In 2-qt. casserole, place washed spinach.
5 to 7 min.
In 1-qt. casserole, place 3 tablespoons
water.
5 to 7 min.
In 1
8 to 11 min. 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.
1
⁄
-qt. casserole, place 1/4 cup water.
2
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