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About the time features.
Cooking Guide for Time Cook
NOTE: Use HI power level unless otherwise noted.
Vegetable
Amount
Asparagus
(fresh spears)
450 g (1 lb.)
(frozen spears)
283 g (10-oz.) package
Beans
(fresh green)
450 g/1 lb. cut in half
(frozen green)
283 g (10-oz.) package
(frozen lima)
283 g (10-oz.) package
Beets
(fresh, whole)
1 bunch
Broccoli
(fresh cut)
1 bunch 570 to 680 g (1
(fresh spears)
1 bunch 570 to 680 g (1
(frozen, chopped)
283 g (10-oz.) package
(frozen spears)
283 g (10-oz.) package
Cabbage
(fresh)
1 medium head (about 900 g/2 lbs.)
(wedges)
Carrots
(fresh, sliced)
450 g (1 lb.)
(frozen)
283 g (10-oz.) package
Cauliflower
(flowerets)
1 medium head
(fresh, whole)
1 medium head
(frozen)
283 g (10-oz.) package
Corn
(frozen kernel)
283 g (10-oz.) package
Corn on the cob
(fresh)
1 to 5 ears
(frozen)
1 ear
2 to 6 ears
Mixed vegetables
(frozen)
283 g (10-oz.) package
Peas
(fresh, shelled)
900 g (2 lbs.) unshelled
(frozen)
283 g (10-oz.) package
Potatoes
(fresh, cubed, white)
4 potatoes 170 to 225 g
(6 to 8 oz.) each
(fresh, whole, sweet
1 – 170 to 225 g (6 to 8 oz.)
or white)
Spinach
(fresh)
283 to 450 g (10 to 16 oz.)
(frozen, chopped and leaf)
283 g (10-oz.) package
Squash
(fresh, summer, and yellow)
450 g (1 lb.) sliced
(winter, acorn or butternut)
1 to 2 squash (about 450 g (1 lb.) each)
10
Time
6 to 9 min.,
Med-High (7)
5 to 7 min.
9 to 11 min.
6 to 8 min.
6 to 8 min.
17 to 21 min.
1
1
⁄
to 1
⁄
lbs.)
7 to 10 min.
4
2
1
1
⁄
to 1
⁄
lbs.)
9 to 13 min.
4
2
5 to 7 min.
5 to 7 min.
8 to 11 min.
7 to 10 min.
7 to 9 min.
5 to 7 min.
9 to 14 min.
10 to 17 min.
5 to 7 min.
5 to 7 min.
3 to 4 min.
per ear
5 to 6 min.
3 to 4 min.
per ear
5 to 7 min.
9 to 12 min.
5 to 7 min.
9 to 12 min.
3 to 4 min.
5 to 7 min.
5 to 7 min.
5 to 7 min.
8 to 11 min.
Comments
In 1.5 L (1
1
⁄
-qt.) casserole, place 60 mL (1/4 cup) water.
2
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 1.5 L (1
1
⁄
-qt.) casserole, place 120 mL (1/2 cup) water.
2
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 1 L (1-qt.) casserole, place 60 mL (1/4 cup) water.
In 2 L (2-qt.) casserole, place 120 mL (1/2 cup) water.
In 2 L (2-qt.) casserole, place 120 mL (1/2 cup) water.
In 2 L (2-qt.) casserole, place 60 mL (1/4 cup) water.
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 1 L (1-qt.) casserole, place 45 mL (3 tablespoons) water.
In 1. 5 or 2 L (1
1
⁄
- or 2-qt.) casserole, place 60 mL (1/4 cup) water.
2
In 2 or 3 l (2- or 3-qt.) casserole, place 60 mL (1/4 cup) water.
In 1.5 L (1
1
⁄
-qt.) casserole, place 60 mL (1/4 cup) water.
2
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 2 L (2-qt.) casserole, place 120 mL (1/2 cup) water.
In 2 L (2-qt.) casserole, place 120 mL (1/2 cup) water.
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
In 2 L (2-qt.) glass baking dish, place corn. If corn is in husk,
use no water; if corn has been husked, add 60 mL (1/4 cup) water.
Rearrange after half of time.
Place in 2 L (2-qt.) oblong glass baking dish.
Cover with vented plastic wrap. Rearrange after half of time.
In 1 L (1-qt.) casserole, place 45 mL (3 tablespoons) water.
In 1 L (1-qt.) casserole, place 60 mL (1/4 cup) water.
In 1 L (1-qt.) casserole, place 30 mL (2 tablespoons) water.
Peel and cut into 1-inch cubes. Place in 2 L (2-qt.) casserole with
120 mL (1/2 cup) water. Stir after half of time.
Pierce with cooking fork. Place in the oven, 2.5 cm (1") apart,
in circular arrangement. Let stand 5 minutes.
In 2 L (2-qt.) casserole, place washed spinach.
In 1 L (1-qt.) casserole, place 45 mL (3 tablespoons) water.
In 1.5 L (1
1
⁄
-qt.) casserole, place 60 mL (1/4 cup) water.
2
Cut in half and remove fibrous membranes. In 2 L (2-qt.) glass
baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
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