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Operating Instructions
Cooking Guide for Timer Cooking and Time Cook
Fresh Vegetables
For frozen vegetables, follow the instructions on the package. Place a 10 oz. package
in a 1-qt. casserole and add 2–4 tablespoons of water. Turn the dish after half of time.
NOTE: Use Power Level Hi unless otherwise noted.
Vegetable
1 lb. cut in half
Green Beans
1 bunch
Whole Beets
Broccoli
(chopped)
1 bunch
(1-1/4 to 1-1/2 lbs.)
(spears)
1 bunch
(1-1/4 to 1-1/2 lbs.)
Cabbage Wedges
1 lb.
Sliced Carrots
Cauliflower
1 medium head
Flowerets
1 to 5 ears
Corn on the Cob
2 lbs. unshelled
Shelled Peas
Potatoes
(cubed, white)
4 potatoes
(6 to 8 oz. each)
(whole, sweet
1 (6 to 8 oz.)
or white)
10 to 16 oz.
Spinach
Squash
(summer
1 lb. sliced
and yellow)
(winter, acorn
1 to 2 squash
butternut)
(about 1 lb. each)
16
Amount
Time
Comments
15 to 20 min.
In 1-1/2-qt. casserole, place 1/2 cup water.
25 to 30 min.
In 2-qt. casserole, place 1/2 cup water.
10 to 12 min.
In 2-qt. casserole, place 1/2 cup water.
12 to 15 min.
In 2-qt. casserole, place 1/4 cup water.
10 to 12 min.
In 2-qt. casserole, place 1/4 cup water.
8 to 10 min.
In 1-1/2-qt. casserole, place 1/4 cup water.
12 to 16 min.
In 2-qt. casserole, place 1/2 cup water.
5 to 6 min.
In 2-qt. casserole, place corn. If corn is in
per ear
husk, use no water; if corn has been
husked, add 1/4 cup water. Rearrange
after half of time.
12 to 14 min.
In 1-qt. casserole, place 1/4 cup water.
14 to 16 min.
Peel and cut into 1-inch cubes. Place in
2-qt. casserole with 1/2 cup water. Stir
after half of time.
4 to 6 min.
Pierce with cooking fork. Place in
center of the oven. Let stand 5 minutes.
7 to 10 min.
In 2-qt. casserole, place washed spinach.
6 to 8 min.
In 1-1/2-qt. casserole, place 1/4 cup water.
10 to 13 min.
Cut in half and remove fibrous
membranes. In 2-qt. casserole, place
squash cut-side-down. Turn cut-side-up
after 4 minutes.
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