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Vegetable
Amount
Corn
(frozen kernel)
10-oz (283 g) package
Corn on the cob
(fresh)
1 to 5 ears
(frozen)
1 ear
2 to 6 ears
Mixed
vegetables
(frozen)
10-oz (283 g) package
Peas
(fresh, shelled)
2 lbs. (900 g) unshelled 9 to 12 min.
(frozen)
10-oz (283 g) package
Potatoes
(fresh, cubed,
4 potatoes
white)
6 to 8 oz each
(170 to 227 g)
(fresh, whole,
1 – 6 to 8 oz
sweet or white)
(170 to 227 g)
Spinach
(fresh)
10 to 16 oz
(283 to 454 g)
(frozen,
10-oz (283 g) package
chopped
and leaf)
Squash
(fresh, summer
1 lb. (454 g) sliced
and yellow)
(winter, acorn,
1 to 2 squash
butternut)
about 1 lb. (454 g)each
Time
Comments
5 to 7 min.
In 1-qt. (1 L) casserole, place
2 tablespoons (30 mL) water.
3 to 4 min.
In 2-qt. (2 L) oblong glass baking dish, place
per ear
corn. If corn is in husk, use no water; if
corn has been husked, add ? cup (60 mL)
water. Rearrange after half of time.
5 to 6 min.
Place in 2-qt. (2 L) 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. (1 L) casserole, place 3 tablespoons
(45 mL) water.
In 1-qt. (1 L) casserole, place ? cup water.
5 to 7 min.
In 1-qt. (1 L) casserole, place 2 tablespoons
(30 ml) water.
9 to 12 min.
Peel and cut into 1" (2,5 cm) cubes. Place in
2-qt. (2 L) casserole with ? cup (120 mL)
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. (2 L) casserole, place washed
spinach.
5 to 7 min.
In 1-qt. (1 L) casserole, place 3 tablespoons
(45 mL) water.
5 to 7 min.
In 1?-qt. (1.5 L) casserole, place ? cup
(60 mL) water.
8 to 11 min.
Cut in half and remove fibrous membranes.
In 2-qt. (2 L) oblong glass baking dish, place
squash cut-side-down. Turn cut-side-up
after 4 minutes.
17
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