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Vegetable
Amount
Artichokes
2 medium
(8 oz. each)
4 medium
Asparagus,
1 Ib.
Fresh, Spears
Beans, Green &
1 lb.
Wax
Beets, Fresh
1 Ib.
Broccoli, Fresh,
1 Ib.
Spears
Cabbage, Fresh,
1 Ib.
Chopped
Carrots, Fresh,
2 cups
Sliced
Cauliflower,
1 lb.
Fresh, Whole
Flowerettes, Fresh
2 cups
Celery, Fresh,
4 cups
Sliced
Corn, Fresh
2 ears
Mushrooms,
/
1
2
Fresh, Sliced
Parsnips, Fresh,
1 Ib.
Sliced
Peas, Green,
4 cups
Fresh
Sweet Potatoes
2 medium
Whole Baking
4 medium
(6-8 oz. each)
White Potatoes,
2 potatoes
Whole Baking
4 potatoes
(6-8 oz. each)
Spinach, Fresh,
1 Ib.
Leaf
Squash, Acorn or
1 medium
Butternut, Fresh
Zucchini, Fresh,
1 Ib.
Sliced
Zucchini, Fresh,
1 Ib.
Whole
FRESH VEGETABLE GUIDE
Cook Time
at High
(Minute)
2-4
Trim. Add 2 tsp water and 2 tsp juice. Cover.
3-5
3-4
Add
4-6
Add
halfway through cooking.
4-7
Add
Rearrange halfway through cooking.
3-4
Place broccoli in baking dish. Add
3-4
Add
Stir halfway through cooking.
2-3
Add
Stir halfway through cooking.
3-5
Trim. Add
Stir halfway through cooking.
2-3
Slice. Add
3-4
Stir halfway through cooking.
2-3
Husk. Add 2 tbsp water in 1
Cover.
Ib.
1
1
/
-2
Place mushrooms in 1
2
Stir halfway through cooking.
2-4
Add
Stir halfway through cooking.
3-5
Add
Stir halfway through cooking.
5-6
Pierce potatoes several times with fork.
10-13
Place on 2 paper towels.
Turn over halfway through cooking.
5-7
Pierce potatoes several times with fork.
Place on 2 paper towels.
10-13
Turn over halfway through cooking.
2-4
Add
3-5
Cut squash in half. Remove seeds.
Place in 8 x 8-inch baking dish. Cover.
3-4
Add
Stir halfway through cooking.
3-5
Pierce. Place on 2 paper towels.
Turn over and rearrange halfway through cooking.
Instructions
1
/
cup water. Cover.
2
1
/
cup water in 1
1
/
qt. casserole. Stir
2
2
1
/
cup water in 1
1
/
qt. covered casserole.
2
2
1
/
cup water in 1
1
/
qt. covered casserole.
2
2
1
/
cup water in 1 qt. covered casserole.
4
1
/
cup water in 1 qt. covered casserole.
4
1
/
cup water in 1
1
/
qt. covered casserole.
2
2
/
qt. baking dish.
1
2
/
qt. covered casserole.
1
2
/
cup water in 1
/
qt. covered casserole.
1
1
2
2
/
cup water in 1
/
qt. covered casserole.
1
1
2
2
1
/
cup water in 2 qt. covered casserole.
2
1
/
cup water in 1
1
/
qt. covered casserole.
2
2
23
1
/
cup water.
2
Standing
Time
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
2-3 minutes
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