GE JEM31 Owner's Manual page 19

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