GE Spacemaker-3 JEM 4H Use And Care Manual page 21

1. Alwaysusc microwavesafe cookware(glass or plastic). Cook most vegetableswith tight coverto steam them. Exceptionsare potatoescooked
in their skins and wateryvegetableswhich need no water added for steam.
2. Do not salt tops of vegetablesbeforemicrowaving.If desired, add salt to water in dish before addingvegetables.Salt can sometimescause
brownspots on vegetablesduring microwaving.
3. Cookingtime for vegetablesaffects finished taste and texture. Minimumtimeon guide gives fresh taste and crisp-tender texture. For soft
texture with well-developedflavor,cook maximumtime or longer.
-$.Size of pieces affects cookingtime. Large pieces generally take longer than small uniformpieces.
S, Just as when cookingconventionally,vegetablemixtures should havesimilar densities or degrees of firmness in order to cook together
successfully. Firm, crisp vegetableslike carrots, cauliflower and broccoli microwavetogether well. If microwavinga firm vegetablewith a sofi
onc (carrots and peas, for example), cut the carrots injulienne strips so they will cook as fast as the peas. Or, start cookinglarger carrot pieces
first, and add peas during last fewminutes.
Food
Container Cover Power Level & Time Comments
vegetables
Yes High (10) 1lb.: 11to 17min.
Add 1/4to 1/2cup water. If frozen, reduce
High (10) 2 lbs.: 15to 20 min. time 3 to 5 minutes because vegetablesare
Slices, pieces
(broccoli. asparagus,
carrots)
Casserole
blanched.
Add 1/2cup water to cauliflower.
Yes
High(10) 1lb.(3t04)I
15to 22 min.
High (10) 2 lbs. (6 to 8):
18to 22 min.
Square dish or
casserole Whole, halves
or large starchy
vegetables(winter
squash. cauliflower.etc.)
Yes
High (10) 1lb. (3 to4):
7 to 12min.
High (10) 2 lbs. (6 to 8):
10to 16min.
No
High (I())
1—4to 6 min.
High (10) 2—8to 11min.
High (10) 3—12to 16min.
High (10) 4—16to 22 min.
Yes
High (10) 14to 16min.
Cut in pieces or halves. No additional
water needed.
Watery(tomatoes.
summer squmh)
Casserole
No
Prick skin before cooking. Let stand 5
minutes before serving.
Tostir fry one type of vegetable, substitute
1tablespoon oil for water and follow
techniques in recipe example below.
Blanch only 1pound or 1 quart prepared
vegetablesat a time. Place in 1to 2-qt.
casserole with 1/4to 1/2cup water.
R1anchedvegetables will have bright, even
color and will be slightly softened. Cool
drained blanched vegetables immediately
by plunging in container of ice water.
Z-qt. casserole
Glass
casserole
Yes High (10) 4 to 8 min.
Yes I-Iizh(10) 7 to 9 min.
)2s
Hi~h (10) 7 to 9 min.
N() High (10) 8 to 10min.
N()
High (10) 7 to 9
min.
Ycs
High (10) 6 [o 9 min.
Ycs
High (]()) 6 [0 8 rein,
Ycs
High (H.)) 7 to 9 min.
Usc 3 tablespoons water.
Use 3 tablespoons water.
POWER LEVEL: High (10)
iMICFK)WAVE TiME: 18 to 20 min., total
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pepper, carrots, broccoli,
V%wk+%mm Peeled and devekted raw shrimp, or
cauliflower and celery.
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chopped cooked chicken can be substituted for meat.
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