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Cooking Tips
Microwave Fresh Vegetables
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[ Microwave Terms | Cooking Utensils | Defrosting | Reheating | Convenience Foods | Meat Cooking ]
[ Fresh Vegetables | Frozen Vegetables | Syrup and Candies ]
Stir halfway through cooking time. Slightly undercool vegetables and allow 5 minutes standing time. When cooking with salt, place on the bottom of cooking pan.
| Vegetable | Quantity | Cooking Time |
|---|---|---|
| Artichokes (3" in diameter) | 1 | 5 - 6 min. |
| 2 teaspoons lemon juice and 2 tablespoon water in deep covered glass utensil. Cook upside down. | ||
| Artichokes | 4 | 12 - 14 min. |
| 2 teaspoons lemon juice plus 1 cup boiling water in 3 - qt. glass casserole. Cook upside down. | ||
| Asparagus (4" pieces) | 16 | 5 - 7 min. |
| 1/4 cup water, 1/4 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Beans, Butter | 1 lb. | 6 - 8 min. |
| 1/2 cup water in 1-qt. covered casserole. | ||
| Beans, Butter | 2 lb. | 9 - 11 min. |
| 1/2 cup water in 1 1/2-qt. covered casserole. | ||
| Beans, Green or Wax | 1 lb. | 10 - 12 min. |
| 1/4 cup water, 1/4 teaspoon salt in 1 1/2 qt. covered casserole. | ||
| Beans, Green or Wax | 2 lb. | 16 - 18 min. |
| 1/4 cup water, 1/4 teaspoon salt in 2 qt. covered casserole. | ||
| Beans, Lima | 1 lb. | 6 - 8 min. |
| 1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole. | ||
| Beans, Lima | 2 lb. | 9 - 11 min. |
| 1/2 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Pinto | 1 lb. | 20 - 25 min. |
| Soak beans overnight--3 cups water in 2-qt. covered casserole. | ||
| Beets, whole | 4 medium | 15 - 17 |
| Cover with water, add 1/4 teaspoon salt, and cook in 2-qt. covered casserole. | ||
| Beets, sliced | 4 | 11 - 13 min. |
| 1/2 cup water, 1/4 teaspoon salt in 1-qt. casserole. | ||
| Broccoli, 1 bunch | 1 1/2 lbs. | 8 - 10 min. |
| Trim tough part off stalk; split broccoli. Put into 1/2 cup water and 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Brussel Sprouts | 1/2 lb. | 4 - 6 min. |
| 2 tablespoons water in 1-qt. covered casserole. | ||
| Brussel Sprouts | 1 lb. | 5 - 7 min. |
| 3 tablespoons water in 1 1/2 qt. covered casserole. | ||
| Cabbage (chopped or shredded) | small head | 7 - 9 min. |
| Place 1/2 teaspoon salt and 2 tablespoons water in bottom of 1 1/2-qt. casserole and add cabbage. | ||
| Cabbage, whole | medium head | 12 - 14 min. |
| Same as above except use 2-qt. casserole. | ||
| Carrots (thin strips or diced) | 4 | 7 - 9 min. |
| 1/4 cup water, 1/4 teaspoon salt in 1-qt. covered casserole. | ||
| Carrots, whole | whole | 10 - 14 min. |
| Same as above except use a 1 1/2-qt. covered casserole. | ||
| Cauliflower, head | 1 small | 6 - 8 min. |
| 1/2 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Cauliflower, head | 1 medium | 9 - 11 min. |
| same as above except use a 2-qt. covered casserole. | ||
| Celery, 1" pieces | 4 cups | 8 - 10 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Celery | 6 cups | 12 - 14 min. |
| 1/4 cup water, 1/2 teaspoon salt in 2-qt. covered casserole. | ||
| Corn, cob | 2 ears | 4 1/2 - 6 1/2 min. |
| Place corn in the husk on cooking tray or place husked corn in glass baking dish. Cover dish with waxed paper. Turn after 1/2 cooking period. | ||
| Corn, cob | 4 ears | 8 - 10 min. |
| Same as above. | ||
| Corn (cut from cob) | 1 1/2 cups | 4 - 6 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1-qt. covered casserole. | ||
| Eggplant | 1 small or 3 cups | 5 - 7 min. |
| Peel, dice, add 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Onions (cut in eighths) | 2 large | 6 - 8 min. |
| 1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole. | ||
| Onions cut in eighths | 4 large | 9 - 10 min. |
| 1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole. | ||
| Parsnips | 4 split | 7 - 9 min. |
| 1/4 cup water, 1/2 teaspoon salt cooked in 1 1/2-qt. covered casserole. | ||
| Parsnips | 8 split | 10 - 13 min. |
| Same as above, except 2-qt. casserole. | ||
| Peas, shelled | 2 cups | 4 - 6 min. |
| 2 tablespoons water in 1-qt. covered casserole. | ||
| Peas, shelled | 3 cups | 6 - 8 min. |
| Same as above, except 2-qt. covered casserole. | ||
| Potatoes, baked | 1 medium 2 medium 3 medium 4 medium 5 medium 6 medium | 4 - 6 min. 7 - 8 min. 9 - 10 min. 11 - 13 min. 14 - 15 min. 16 - 18 min. |
| Scrub and pierce potatoes. Place in a circle on oven cooking tray, leaving 1-inch space between each. Turn over and rearrange after 1/2 of the cooking time has elapsed. | ||
| Potatoes, boiled (peeled, cut in 1/2) | 4 medium | 8 - 10 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Potatoes, boiled | 6 medium | 12 - 14 min. |
| Same as above, except use 2-qt. casserole. | ||
| Potatoes, buttered sliced thin | 4 medium | 10 - 12 min. |
| 2 tablespoons butter in 1 1/2-qt. baking dish. Add potatoes, 1/2 teaspoon salt, and dot with butter. | ||
| Potatoes, buttered sliced thin | 6 medium | 15 - 17 min. |
| Same as above. | ||
| Spinach | 1 lb. | 6 - 7 min. |
| Wash, cook in water that clings to the leaves, in 2-qt. covered casserole. | ||
| Squash, Acorn or Butternut, whole | 1 | 6 - 8 min. |
| Cook whole, pierce skin in several places. Place on paper towel. | ||
| Squash, Hubbard Peeled 1" cubes | 2 lbs. | 6 - 8 min. |
| 1/1 cup water, 1 teaspoon salt, cook in 1 1/2-qt. covered casserole. | ||
| Squash, Zucchini | 2 medium | 7 - 8 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Sweet Potatoes, peeled, cut in 1/2 | 4 medium 6 medium | 7 - 9 min. 10 - 12 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
| Sweet Potatoes, whole | 1 medium 2 medium 4 medium 6 medium | 3 - 5 min. 5 - 7 min. 9 - 11 min. 13 - 14 min. |
| Scrub and pierce potatoes. place in a circle on oven cooking tray, leaving 1-inch space between each. Turn over rand rearrange after 1/2 the cooking time. | ||
| Tomatoes | 2 (in 1/2) | 2 1/2 - 4 min. |
| Place in 1-qt. covered casserole. | ||
| Tomatoes | 4 (in 1/2) | 4 - 6 min. |
| Same as above, except 1 1/2 - qt. casserole. | ||
| Turnips, cut in 1/8ths. | 4 medium | 10 - 12 min. |
| 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole. | ||
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