Hotpoint RE41A How To Get The Best page 12

Vegetables
Fresh Vegetables
1. Weights given fi}r fresh vegetables arc purchase weights. before peeling. trinlnling, etc.
2. Picrcc skins uf vegetables tu be heated whnle and unpeeled (i.e. putatt)cs. squash, eggplant). This alluws stcarn to csc;ipc :ind prevents hursting
4. Heat. cuvcrcd. in casserole dish: stirring uncc. Let stand co}crcd 5 nlinutcs unless otherwise specified.
Frozen Vegetables
distribute heat.
Fresh
Frozen. spears
Beans
Fresh, green nr wax
Frozen
Fresh. spears
Cabbage
Fresh, chopped. shredded
Wedges
Carrots
Sliced, f'rcsh
Cauliflower
Fresh, tl(]wcrcts
Whole
Corn
Whole kernel, fruzen
On the crib, fresh
Eggplant
Whole
Sliced
Whole
Amount Time
7 lA-Y Yz nlin.
10 oz. X-lo Yz min.
I lb. YY~-11 M nlin.
8-I() nlin.
I 1-13 nlin.
4 I [-13 nlin.
I lb.
Y 1A-12 n]in.
Y '/z-l 1 nlin.
5-7 [nin.
I car
2 cars 7-Y '1~ tnin.
4 cars
1 lb. I }-13 Y~ nlin.
7-10 min.
I lb.
1002,
10 oz. Y-11 min.
Cut into I '1~-irrch picccs. Add 1/4 cup water.
Add 1/4 cup water.
Add 1/4 cup water.
Pierce skin. Turn uvcr af'tcr hal 1" of" t irnc.
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