VEGETABLE COOKING TABLE (continued)
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I
Vegetables
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Cooking Time ’
Power Level 10
Special Instructions
Squash, spaghettr
Fresh,
(2-3 Ibs.)
1 medium whole
Succotash,
Frozen,
(10 oz.)
Turnrps,
Fresh,
(1 lb.)
Zucchini
Fresh, sliced
(1 lb.)
4 cups
Fresh, whole
(1 lb.)
Frozen, sliced
(16 oz.)
11-12 minutes
5-6 minutes
9-10 mrnutes
7-6 minutes
6-7 minutes
7-6 minutes
Pierce squash several times with fork. Place squash on 2
paper towels. Turn over several times during cooking. Let
stand 2 minutes. Cut in half. Remove fibrous strands and
seeds from center.
Remove outer wrapping from box. Place box on 2 paper
towels After cookrng let stand 2 minutes.
Pierce turnips through waxy coating several times with fork.
Place on paper towel. Remove halfway through cooking. Cut
into quarters, peel and dice. Place diced turnips and
2 tablespoons water into l&quart microwavable covered
casserole.
After cooking let stand covered 2 minutes.
Place zucchini and 2 tablespoons water in lM-quart
microwavable covered casserole. Stir halfway through cook-
ing. Let stand covered 2 minutes.
Pierce zucchini several times with fork. Place on 2 paper
towels. Turn zucchmi over and rearrange halfway through
cooking. Let stand 2 minutes.
Remove outer wrapping from box. Place box on 2 paper
towels. After cooking let stand 2 minutes.
NOTE:
Frozen vegetables in larger or smaller quantities
than listed in the chart or those in non-microwavable
bags may be cooked approximately 3 to 4 minutes per cup of vegetables. Measure desired amount
of vegetables into microwavable covered casserole and cook.
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