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About the time features.
Vegetable
Corn
(frozen kernel)
Corn on the cob
(fresh)
(frozen)
Mixed
vegetables
(frozen)
Peas
(fresh, shelled)
(frozen)
Potatoes
(fresh, cubed,
white)
(fresh, whole,
sweet or white)
Spinach
(fresh)
(frozen, chopped
and leaf)
Squash
(fresh, summer
and yellow)
(winter, acorn
or butternut)
16
Amount
Time
10-oz. package
1 to 3 ears
1 ear
2 to 3 ears
10-oz. package
2 lbs. unshelled
10-oz. package
4 potatoes
(6 to 8 oz. each)
1 (6 to 8 oz.)
10 to 16 oz.
10-oz. package
1 lb. sliced
1 squash
(about 1 lb.)
Comments
In 1-qt. casserole, place
5 to 8 min.
2 tablespoons water.
In round glass baking dish, place
4 to 5 min.
corn. If corn is in husk, use no
per ear
water; if corn has been husked,
add 1/4 cup water. Rearrange
after half of time.
Place in round glass baking dish.
6 to 7 min.
Cover with vented plastic wrap.
3 to 4 min.
Rearrange after half of time.
per ear
In 1-qt. casserole, place
5 to 8 min.
3 tablespoons water.
10 to 12 min. In 1-qt. casserole, place 1/4 cup
water.
In 1-qt. casserole, place
5 to 8 min.
2 tablespoons water.
12 to 14 min. Peel and cut into 1-inch cubes.
Place in 2-qt.casserole with 1/2
cup water. Stir after half of time.
Pierce with cooking fork. Place
3 to 5 min.
in center of the oven. Let stand
5 minutes.
In 2-qt. casserole, place washed
6 to 8 min.
spinach.
In 1-qt. casserole, place
6 to 8 min.
3 tablespoons water.
In 1
5 to 7 min.
cup water.
Cut in half and remove fibrous
8 to 11 min.
membranes. In round glass
baking dish, place squash cut-
side-down. Turn cut-side-up
after 4 minutes.
⁄
-qt. casserole, place 1/4
1
2
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