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Vegetable Amount Time Comments
Corn
(frozen kernel) 10-oz. package 4 to 8 min. In 1-qt. casserole, place
2 tablespoons water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 5 min. In 2-qt. oblong glass baking
per ear 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.
(frozen) 1 ear 5 to 7 min. Place in 2-qt. oblong glass
2 to 6 ears 2 to 4 min. baking dish. Cover with vented
per ear plastic wrap. Rearrange after
half of time.
Mixed
vegetables
(frozen) 10-oz. package 4 to 8 min. In 1-qt. casserole, place
3 tablespoons water.
Peas
(fresh, shelled) 2 lbs. unshelled 9 to 12 min. In 1-qt. casserole, place
1/4 cup water.
(frozen) 10-oz. package 4 to 8 min. In 1-qt. casserole, place
2 tablespoons water.
Potatoes
(fresh, cubed, 4 potatoes 11 to 14 min. Peel and cut into 1″ cubes.
white) (6 to 8 oz. each) Place in 2-qt. casserole with 1/2
cup water. Stir after half of time.
(fresh, whole, 1 (6 to 8 oz.) 2 to 5 min. Pierce with cooking fork. Place
sweet or white) in center of the oven. Let stand
5 minutes.
Spinach
(fresh) 10 to 16 oz. 5 to 8 min. In 2-qt. casserole, place washed
spinach.
(frozen, chopped
10-oz. package 5 to 8 min. In 1-qt. casserole, place
and leaf) 3 tablespoons water.
Squash
(fresh, summer
1 lb. sliced 4 to 7 min. In 1
1
⁄2
-qt. casserole, place 1/4
and yellow) cup water.
(winter, acorn 1 or 2 squash 7 to 11 min. Cut in half and remove fibrous
or butternut)
(about 1 lb. each)
membranes. In 2-qt. oblong
glass baking dish, place squash
cut-side-down. Turn cut-side-up
after 4 minutes.
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