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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,
butternut)
16
Amount
10-oz (283 g) package
1 to 5 ears
1 ear
2 to 6 ears
10-oz (283 g) package
2 lbs. (908 g) unshelled 9 to 12 min. In 1-qt. (1 l) casserole, place ¼ cup
10-oz (283 g) package
4 potatoes
6 to 8 oz each
(170 to 227 g)
1 – 6 to 8 oz
(170 to 227 g)
10 to 16 oz
(284 to 454 g)
10-oz (283 g) package
1 lb. (454 g) sliced
1 to 2 squash
about 1 lb. (454 g)each
Time
Comments
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
3 to 4 min.
In 2-qt. (2 l) oblong glass baking dish,
per ear
place corn. If corn is in husk, use no
water; if corn has been husked, add
¼ cup (60 ml) water. Rearrange after
half of time.
5 to 6 min.
Place in 2-qt. (2 l) oblong glass
baking dish.
3 to 4 min.
Cover with vented plastic wrap.
per ear
Rearrange after half of time.
5 to 7 min.
In 1-qt. (1 l) casserole, place
3 tablespoons (45 ml) water.
(60 ml) water.
5 to 7 min.
In 1-qt. (1 l) casserole, place
2 tablespoons (30 ml) water.
9 to 12 min. Peel and cut into 1" (2.5 cm) cubes.
Place in 2-qt. (2 l) casserole with
½ cup (120 ml) water. Stir after
half of time.
3 to 4 min.
Pierce with cooking fork. Place in
center of the oven. Let stand 5 min.
5 to 7 min.
In 2-qt. (2 l) casserole, place washed
spinach.
5 to 7 min.
In 1-qt. (1 l) casserole, place
3 tablespoons (45 ml) water.
5 to 7 min.
In 1½ qt. (1.5 l) casserole, place
¼ cup (60 ml) water.
8 to 11 min. Cut in half and remove fibrous
membranes. In 2-qt. (2 l) oblong
glass baking dish, place squash
cut-side-down. Turn cut-side-up after
4 minutes.
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