Vegetables
1. Always use microwave-safe cookware.
2. Salt vegetables after cooking. Salting before cooking may cause
darkening and dehydration of surface.
3. Arrange vegetables, such as asparagus, with the thickest pieces
to the outside of the dish.
Vegetable
Container
Fresh:
Slices, pieces
Casserole
Casserole or
large or starchy
square dish
vegetables
(winter squash,
cauliflower, etc. )
Watery (tomatoes,
Casserole
summer squash)
No
Potatoes
(6 to 8 oz. each)
1
2
3
4
Corn on the cob
No
1
2
3
4
Frozen:
Package (10 oz.)
Casserole
Pouch (10
Plate
OZ.)
Corn on the cob
Casserole
(4 ears)
Blanching fresh
Casserole
vegetables for
freezing
4. Cover vegetables when cooking. If using plastic wrap, turn back
5. Larger vegetable pieces will take longer to cook tban smaller
6. For more even heating, stir, rearrange or rotate vegetables during
Cover
Power Level & Time
High (10) 1 lb.:
Yes
2 Ibs.:
Yes
High ( 10)
Yes
High (10) 1 lb.:
2 Ibs.:
High (10)
Husk or
plastic wrap
Yes
High (10)
No
High ( 10)
High (lo)
Plastic wrap
10)
Yes
High
one corner to vent.
pieces.
cooking.
Comments
Add 114 to 1/2 cup water.
16 to 21 min.
6 to 16 min.
Add 1/2 cup water to cauliflower.
Winter squash needs no water. Turn
vegetables over after half of time.
8 to 12 min.
Cut in pieces or halves. No additional
13 to 17 min.
water is needed.
Prick skin before cooking. Position
potatoes in star pattern on oven floor.
4 to 6 min.
After cooking, wrap in foil and allow
8 to 10 min.
to stand for 5 minutes before serving.
12 to 15 min.
For convenience and freshest flavor,
5 to 7 min.
microwave com in husk. Position
7 to 8 min.
corn in star pattern on oven floor.
8 to 11 min.
Add 1 tablespoon water. Stir after
half of time.
Pierce pouch before cooking. Stir
7 to 9 min.
before serving.
8 min.
Follow package instructions. Place
on oven floor in star pattern.
Blanch 1 pound or 1 quart vegetables
3 to 7 min.
at a time. Place in 1 or 2 qt. casserole
with 1/4 to 1/2 cup water. Cool
drained blanched vegetables
immediately by plunging in
container of ice water.
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