GE LVM1750SPSS Owner's Manual page 16

Operating Instructions
Cooking Guide for Time Cook I & II
Vegetable
Corn
(frozen kernel)
Corn on the cob
(fresh)
(frozen)
Mixed
vegetables
(frozen)
Peas
(fresh, shelled)
(frozen)
Potatoes
(fresh, cubed,
white)
(fresh, whole,
sweet or white)
Spinach
(fresh)
(frozen,
chopped
and leaf)
Squash
(fresh, summer
and yellow)
(winter, acorn
butternut)
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Amount
10-oz. package
1 to 5 ears
1 ear
2 to 6 ears
10-oz. package
2 lbs. unshelled
10-oz. package
4 potatoes
(6 to 8 oz. each)
1 (6 to 8 oz.)
10 to 16 oz.
10-oz. package
1 lb. sliced
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.
9 to 12 min. 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.
⁄ -qt. casserole, place 1/4 cup water.
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