GE JF635 Owner's Manual page 17

Vegetable
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
butternut) (about 1 lb. each)
Amount Time
5 to 7 min.
3 to 5 min.
per ear
4 to 5 min.
3 to 4 min.
per ear
5 to 8 min.
7 to 9 min.
5 to 7 min.
12 to 14 min.
5 to 7 min.
5 to 8 min.
5 to 7 min.
3 to 5 min.
6 to 10 min.
Comments
In 1-qt. casserole, place 2 tablespoons
water.
In 2-qt. glass baking dish, place corn.
If corn is in husk, use no water; if corn
has been husked, add 1/4 cup water.
Rearrange after half of time.
Place in 2-qt. glass baking dish. Cover
with vented plastic wrap. Rearrange
after half of time.
In 1-qt. casserole, place 3 tablespoons
water.
In 1-qt. casserole, place 1/4 cup water.
In 1-qt. casserole, place 2 tablespoons
water.
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 in
center of the oven. Let stand 5 minutes.
In 2-qt. casserole, place washed spinach.
In 1-qt. casserole, place 3 tablespoons
water.
In 1 1 ⁄ -qt. casserole, place 1/4 cup water.
2
Cut in half and remove fibrous
membranes. In 2-qt. oblong glass
baking dish, place squash cut-side-
down. Turn cut-side-up after 4 minutes.
17