14
Cooking
Guide for
Time Cook
Vegetable Amount Time Comments
Asparagus
(fresh spears) 450 g (1 lb.) 6 to 9 min., In 1.5 l (11¼2-qt.) oblong glass baking dish, place 60 ml (1/4 cup)
Med-High (7) water.
(frozen spears) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Beans
(fresh green) 450 g (1 lb.) cut in half 9 to 11 min. In 1.5 l (11¼2-qt.) casserole, place 120 ml (1/2 cup) water.
(frozen green) 280 g (10-oz) package 6 to 8 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
(frozen lima) 280 g (10-oz) package 6 to 8 min. In 1 l (1-qt.) casserole, place 60 ml (1/4 cup) water.
Beets
(fresh, whole) 1 bunch 17 to 21 min. In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
Broccoli
(fresh cut) 1 bunch 570 to 680 g 7 to 10 min. In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(11¼4 to 11¼2 lbs.)
(fresh spears) 1 bunch 570 to 680 g 9 to 13 min. In 2 l (2-qt.) oblong glass baking dish, place 60 ml (1/4 cup)
(11¼
4 to 1
1
¼
2 lbs.) water.
(frozen, chopped) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
(frozen spears) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
Cabbage
(fresh) 1 medium head about 8 to 11 min. In 1.5 or 2 l (11¼2- or 2-qt.) casserole, place 60 ml (1/4 cup)
900 g (2 lbs.) water.
(wedges) 7 to 10 min. In 2- or 3-qt. casserole, place 60 ml (1/4 cup) water.
Carrots
(fresh, sliced) 450 g (1 lb.) 7 to 9 min. In 1.5 l (11¼2-qt.) casserole, place 60 ml (1/4 cup) water.
(frozen) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Cauliflower
(flowerets) 1 medium head 9 to 14 min. In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(fresh, whole) 1 medium head 10 to 17 min. In 2 l (2-qt.) casserole, place 120 ml (1/2 cup) water.
(frozen) 280 g (10-oz)package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Corn
(frozen kernel) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 4 min. per ear In 2 l (2-qt.) oblong 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.
(frozen) 1 ear 5 to 6 min. Place in 2 l (2-qt.) oblong glass baking dish.
2 to 6 ears 3 to 4 min. per ear Cover with vented plastic wrap. Rearrange after half of time.
Mixed vegetables
(frozen) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
Peas
(fresh, shelled) 900 g (2 lbs.) unshelled 9 to 12 min. In 1 l (1-qt.) casserole, place 60 ml (1/4 cup) water.
(frozen) 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 30 ml (2 tablespoons) water.
Potatoes
(fresh, cubed, 4 potatoes 170 to 225 g 9 to 12 min. Peel and cut into 1 inch cubes. Place in 2 l (2-qt.) casserole with
white) (6 to 8 oz) each 120 ml (1/2 cup) water. Stir after half of time.
(fresh, whole, 1 – 280 to 450 g (10 to 16 oz) 3 to 4 min. Pierce with cooking fork. Place in center of the oven.
sweet or white) Let stand 5 minutes.
Spinach
(fresh) 280 to 450 g (10 to 16 oz) 5 to 7 min. In 2 l (2-qt.) casserole, place washed spinach.
(frozen, 280 g (10-oz) package 5 to 7 min. In 1 l (1-qt.) casserole, place 45 ml (3 tablespoons) water.
chopped and leaf)
Squash
(fresh, summer 450 g (1 lb.) sliced 5 to 7 min. In 11¼2-qt. casserole, place 60 ml (1/4 cup) water.
and yellow)
(winter, acorn, 1 to 2 squash about 8 to 11 min. Cut in half and remove fibrous membranes.
butternut) 450 g (1 lb.). each In 2 l (2-qt.) oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.
Cooking Features
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