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Vegetable Quantity Container / Liquid
Power
Level
Approx.
Minutes
Corn on the
Cob
1 to 5 small
ears
3 quart oblong glass
baking dish. If corn is
in husk, use no water,
if husk has been
removed, add  cup
water. Rearrange after
half the cooking time.
P 10 3 to 4
per ear
Eggplant 1 medium,
about 1 lb
2 quart casserole, add
3 tablespoons of water
to peeled and diced
eggplant.
P 10 5 to 8
Parsnips 1 lb 1-1 quart casserole,
add  cup water. Slice
parsnips  inch thick.
P 10 7 to 10
Peas Shelled 2 lbs
unshelled
1 quart casserole, add
 cup water
P 10 9 to 12
Potatoes Whole
Sweet or
White
1 to 4 (6 to 8
oz each)
Pierce with fork. Place
on paper towel on
turntable 1 inch apart in
circular arrangement.
P 10 3 to 5
Cubed
White
4 potatoes (6
to 8 oz each)
Peel, cut into 1 inch
cubes, 2 quart casserole
with 1/3 cup water. Stir
after halfway through
cooking time.
P 10 10 to 14
Spinach 10 to 16 oz 2 quart casserole, place
washed spinach.
P 10 5 to 8
Squash Summer
and Yellow
1 lb sliced 1-1 quart casserole,
add  cup water.
P 10 5 to 7
Winter
Acorn or
Butternut
1 to 2 squash
(about 1 lb
each)
Cut in half and remove
fibrous membranes.
2 quart oblong glass
baking dish, place
squash cut side down.
Cover with plastic wrap.
Turn cut side up after
half time.
P 10 9 to 12
Turnips 1 lb cubed In 1-1 quart casserole,
add 3 tablespoons
water.
P 10 6 to 9
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