Manual

FRESH VEGETABLE CHART
[ Cook time Standing
Vegetable Amount I at HIGH Instructions
I (minutes) Time
Artichokes 2 medium t 5_8 Trim, Add 2 tsp water and 2tsp temon juice, 2-3 minutes
(Soz.each) 4 medium 10_13 Cover. Cookstem end up.
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Beans, 1 lb. 8_12 Add t/2 cup water in t t/2 qt. caeserote, 2-3minutes
Bests, Fresh 1lb, 14_18 Add I/2 cup water in 11/2 qt. covered cassersls, 2-3 minutes
Rearrangehalfwaythrough cooking,
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Cabbage, 1Ib, / 6~8 Add ti2 cup watsrin t 1/2qt, covered casserole, 2-3rainutes
Fresh, Chopped Stir haflway through cooking.
Carrots, 2 cups 3-6 Add 114cupwater in I qt, covered casserole, 2-3 minutes
Fresh,Sticed I Stir hallway throuohcooking.
Cauliflower, 1tb. 7_ t1 Trim, Add 1t4 cup watsr in 1 qt. covered casserole. 2_3minutes
Fresh,Whole I Stir halfwaythrough cooking.
Fresh, Ftowerettes
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2
Celery, 2 cups 3_5 Slice,Add t2cupwater in 1l/2qt, csvered casserole, 2-3minutes
1
Fresh, Siieed 4 cups ! 7_9
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Mushrooms, 1 112lb. 'l 2~31/2 Piece mushrsomsin 1I/2 qt, covsred casserole. _i 2-3minutes
Fresh S cod I
Parsnips, ! 1Ib. 4-8 Add t/2 cup waterin t ti2 qt, coveredcasserole. 2-3minutes
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Peas, I 4 cups 7_10 Add 1/2 cupwatsr in 11/2qt, covered casserole, 2-3minates
Green, Fresh t / Stir hal_ay through cooking. I
Sweet Potatoes t 2 medium 5-7 Pierce potatses severaltimes with fork. 2-3minutes
Whols Baki_ ! 4 medium I 7_t3 2-3minutes
Whitepotatoes, 2poiaioes ..........5L8 ......... Pierce potatoes sevsrat times, 2-3 minutss
Whole Baking 4.potstoes I 9 _15 2-3 nfinules
(6-8 oz. each) 1lb. 5~8 Add 1/2cup water in 2 qI, covered casserole. 2-3 minutes
Spinach,
Fresh_Leaf i
Squash, Acornor t medium i 7~9 Cutsquash in half. Removeseeds, 2-3 minutes
Zucchini, I lb. 7-10 i Pierce. Place on2 paper towels. 2-3 minutes
Fresh, Whole I Turn zucchiniover and rearrange halfway through
i cooking.
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