GE JES733 Owner's Manual page 19

Vegetable Amount
Corn
(frozen kernel)
10-oz. package
Corn on the cob
(fresh)
1 to 3 ears
(frozen)
1 ear
2 to 3 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 squash
or butternut)
(about 1 lb.)
Time 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 ⁄
1
5 to 7 min.
2
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
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