Panasonic GENIUS 1100 NN-N688 - Manual (Page 32)

Vegetables
To Cook Fresh Vegetables
Weights given in the chart are weights after peeling, trimming, etc.
Prepare vegetables for cooking; cut slice or trim as directed in
chart. Cook vegetables in covered casserole dish, except for
whole, unpeeled vegetables.
Whole, unpeeted vegetables, such as potatoes or eggplant,
should be pierced before cooking and arranged on microwave-safe
dish in the oven. Arrange potatoes in a circular pattern on the dish.
TO COOK BY TIME: Cook according to the time recommended
in the chart. Two-thirds of the way through cooking, stir,
rearrange, and/or turn vegetables over.
TO COOK BY SENSOR (G£W/t/S): Select category. When time
appears in the Display Window, stir vegetables. After cooking, stir
vegetables. Let stand, covered, 3-5 minutes.
To Cook Frozen Vegetables
To Cook by Sensor (Genius)
Empty package of vegetables into glass container. Add 2
tablespoons of water. Cover dish with lid or with plastic wrap.
Cook on
Frozen Vegetables.
For frozen vegetables in a pouch, pierce a hole In the pouch,
place in a casserole dish, and cook on Frozen Vegetables. After
cooking, stir and let stand, covered, 3 minutes before serving.
DO NOT cook frozen vegetables which contain any type of butter
or sauce with a SENSOR COOK PAD.
Never leave oven unattended when heating small amounts of
foods such as one or two potatoes. Potatoes may catch fire if
overcooked and cause severe damage to the oven and its
surroundings._____ _____________ ^__________ _
Vegetable Chart - Manual and Sensor Cooking
Manual Cooking Sensor Cooking
Vegetable Amount Water
Power Time (Mins.)
Category
(Any Amount)
Artichokes, 6 to 8 oz. ea., wrap tn plastic 1 2 tbsp. Med. High 6 - 8 Fresh Vegetables
wrap or place in covered dish. 2 V< cup
Asparagus, 6 -in spears Vz Ib. (250 g) 2 tbsp. High 3Vz - 4Vz Fresh Vegetables
Beans, green/wax, cut into 1 Vz in. pieces. 1 Ib. (450 g) '/* cup Med. High 9 - 1 1 Potato
Beets 1 Ib. (450 g) Vz cup High 1 7 - 1 9 Potato
Broccoli, Flowerets 1 Ib. (450 g) V 4 cup or less High 5Vz - 6Vz Fresh Vegetables
Brussels Sprouts 1 tub y* cup High 5Vz - 6Vz Potato
10 oz. (300 g)
Cabbage, wedges 1 lb. (450 g) V 4 cup High 7-9 Fresh Vegetables
Carrots, sliced Vs in. thick medium 1 Ib. (450 g) ’ / 4 cup High 7-9
soft Potato
aldente
Cauliflower, flowerets, whole 1 Ib. (450 g) V 4 cup High 7-9 Fresh Vegetables
Corn, fresh on the cob (in husk) 1 ear none High 3-4 Fresh Vegetables
cook uncovered 2 ears High 5-6
Eggplant, (fresh cubed, or sliced) 1 Ib. (450 g) V 4 cup Med. High 6-8 Fresh Vegetables
Spinach, leaf 1 Ib. (450 g) 2 tbsp. High 6-7 Fresh Vegetables
Okra Vz Ib. (250 g) none High 3 V 2 - 4Vz Fresh Vegetables
Potatoes, 6 to 8 oz. each 1 4-5
Cook uncovered, turn over halfway 2 none High 7-8 Potato
through cooking time. Pierce skin 3 1 0 - 1 1
several times with fork before cooking 4 1 2 - 1 3
Squash, Summer, sliced Vz In. thick 1 Ib. (450 g) none High 7-8 Fresh Vegetables
(yellow, zucchini, etc.)
Squash, Winter, Cut in half, scoop out 1 Ib. (450 g) none Med. High 6-7 Potato
seeds, wrap in plastic wrap.
Turnips 1 Ib. (450 g) V 4 cup High 9 - 1 1 Potato
Rutabaga 1 Ib. (450 g) y* cup High 1 3 - 1 5 Potato
- 3 0 -