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Vegetables
1. Always use nlicr(]wave-safe co[)kware.
2. S:dt vegetables titter cnuking, Salting before conking may cause
darkening ~nd dehydration uf surface.
3. Arrunge vegettibles, such ds asparagus, with the thickest pieces to
the uutside uf the dish.
Vegetable
Container
Fresh:
Slices, pieces
vegetables
(winter squash,
cauliflower, etc. )
summer squush)
N()
I
4
N()
Cum un the cob
1
4
Frozen:
pouch ( I () oz.)
(4 c:irs)
Blanching fresh
freezing
4. Cover vegetables when couking. If using plastic wrap, turn b~ck
5. LarEer veget~ble pieces will take longer to cook"
Cover
Power Level & Time
High (lo) 1 lb.:
2 Ibs.:
Ycs
Ycs
High ( lo) 1 lb.:
2 Ibs.:
N()
High ( lo)
Husk or
High ( 10)
High ( lo)
Plastic wrap
High ( lo)
Yes
High ( 10)
pieces.
Comments
I () tu 15 min.
15 to 20 min.
5 to I 5 min.
Winter squtish needs no w~ter. Turn
Cut in pieces ur halves. Nu udditinn:d
X tu I () min.
I 3 to 15 min.
Prick skin before
4 to 6 min.
1 () tu I 5 min.
15 tu 20 min.
5 to 7 min.
7 tu X min.
cum in st~t pattern nn uven lloor."
16 tu I X
min.
X tu I I min.
Pierce pc)uch before cnoking. Stir
7 to 9 min.
X min.
with 1/4 to 1/2 cup water, C()()l drained
blanched vegetables immediately by
plunging in cunttiner uf' ice water.
smaller
cup wutcr [n c:lulifl(}wer.
29
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