Fresh Vegetable Guide - LG MQ1724FSDL Owner's Manual & Cooking Manual

FRESH VEGETABLE GUIDE

VEGETABLE AMOUNT
Artichokes 2 medium
(8 oz.each) 4 medium
Asparagus, 1 Ib.
Fresh, Spears
Beans, Green 1 Ib.
and Wax
Beets, Fresh 1 Ib.
Broccoli, Fresh, 1 Ib.
Spears
Cabbage, 1 Ib.
Fresh, Chopped
Carrots, Fresh, 2 cups
Sliced
Cauliflower, 1 lb.
Fresh, Whole
Flowerettes, 2 cups
Fresh Celery, 4 cups
Fresh, Sliced
Corn, Fresh 2 ears
Mushrooms, ½ Ib.
Fresh, Sliced
Parsnips, 1 Ib.
Fresh, Sliced
Peas, Green, 4 cups
Fresh
Sweet Potatoes 2 medium
Whole Baking 4 medium
(6-8 oz.each)
White Potatoes, 2 potatoes
Whole Baking 4 potatoes
(6-8 oz.each)
Spinach, Fresh, 1 Ib.
Leaf
Squash, Acorn 1 medium
or Butternut,
Fresh
Zucchini, Fresh, 1 Ib.
Sliced
Zucchini, Fresh, 1 Ib.
Whole
COOKING GUIDE
COOK TIME
AT HIGH
(MINUTE)
5 - 8 Trim. Add 2 tsp water and 2 tsp juice. Cover.
10 - 13
3 - 6 Add ½ cup water. Cover.
7 - 11 Add ½ cup water in 1½ qt. casserole. Stir halfway
through cooking.
12 - 16 Add ½ cup water in 1½ qt. covered casserole.
Rearrange halfway through cooking.
4 - 8 Place broccoli in baking dish. Add ½ cup water.
4 - 7 Add ½ cup water in 1½ qt. covered casserole.
Stir halfway through cooking.
2 - 4 Add ¼ cup water in 1 qt. covered casserole. Stir
halfway through cooking.
7 - 11 Trim and add ¼ cup water in 1 qt. covered casserole.
Stir halfway through cooking.
2½ - 4½ Slice and add ½ cup water in 1½ qt. covered
6 - 8 casserole. Stir halfway through cooking.
5 - 9 Husk and add 2 tbsp water in 1½ qt. baking dish.
Cover.
2 - 3½ Place mushrooms in 1½ qt. covered casserole.
Stir halfway through cooking.
4 - 8 Add ½ cup water in 1½ qt. covered casserole.
Stir halfway through cooking.
7 - 10 Add ½ cup water in 1½ qt. covered casserole.
Stir halfway through cooking.
5 - 10 Pierce potatoes several times with fork.
7 - 13 Place on 2 paper towels.
Turn over halfway through cooking.
5 - 8 Pierce potatoes several times with fork.
10 - 14 Place on 2 paper towels.
Turn over halfway through cooking.
4 - 7 Add ½ cup water in 2 qt. covered casserole.
6 - 8 Cut squash in half. Remove seeds.
Place in 8 x 8-inch baking dish. Cover.
4½ - 7½ Add ½ cup water in 1½ qt. covered casserole.
Stir halfway through cooking.
6 - 9 Pierce. Place on 2 paper towels. Turn over and
rearrange halfway through cooking.
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INSTRUCTIONS
STANDING
TIME
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes
2 - 3 minutes