Vegetables, To cook fresh vegetables, To cook frozen vegetables – Panasonic THE GENIUS NN-R687 User Manual
Page 34: To cook by sensor cooking, Fresh vegetable chart for sensor & time cooking, Vegetables 2 - 3 3
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Vegetables
To Cook Fresh Vegetables
Weights given in the chart are purchase weights before
peeling, trimming, etc. Prepare vegetables for cooking; cut
slice or trim as directed in chart. Cook vegetables in
covered casserole, except for whole, unpeeled vegetables.
Whole, unpeeled 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 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 COOKING:
When time appears
on the screen, stir vegetables.
Press
^
Potato/
Vegetables
once for "POTATO",
twice for “FRESH VEGETABLES".
After cooking,
stir vegetables. Let stand, covered, before
serving. Vegetables that are cut into pieces should stand 3
minutes. Whole vegetables should stand 5 minutes.
To Cook Frozen Vegetables
TO COOK BY SENSOR COOKING:
Empty 10-28 oz. package of frozen vegetables into glass
container. Add 2 tablespoons water. Cover dish with lid, or
loosely but completely, with plastic wrap. Cook on
Frozen
Vegetables.
For frozen vegetables in the pouch,
pierce a hole in the
pouch, place on a 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 by Sensor Cooking Pad.
Press
Potato/
Vegetables
________ ^
three times for " FROZEN VEGETABLES".
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 tfre oven
and surroundings.
Fresh Vegetable Chart for Sensor & Time Cooking
VEGETABLE
AMOUNT
WATER
SENSOR
COOKING
CATEGORY
APPROX. COOKING
TIME at HIGH Power
(In minutes)
Artichokes,
6
to
8
oz. ea.
Asparagus.
6-in spears
Beans, green/wax, cut into 1Va-in. pieces
1 lb. (500 g)
2
tablespoons
V*
cup
V
a
cup
Broccoli, cut into spears
1 lb. (500 g)
2
tablespoons
Brussels Sprouts
1 lb. (500 g)
V< cup
V
a
cup
FRESH VEG.
Cabbage,
shredded
1
tub
fio oz. (300 g)1
2
tablespoons
Carrots, sliced Va-in. thick
1 lb. (500 g)
1 lb. (500 g)
V
a c u p
V
a c u p
2
tablespoons
2
tablespoons
V
a
cup
V
a
cup
6
to 7
9 to 11
14to 16
7 to
8
7 to 9
7 to 10
7 to 9
7 to 9
7 to 9
Corn, fresh on the Cob
1
ear
2
ears
4 ears
6
to 7
7 to 9
1 2 t o 1 4
Eggplant, fresh cubed
Whole (pierce skin several times)
1 lb. (500 g)
1
to
VU\b.
(500 to 600 g)
FRESH VEG.
7 to
8
V
2
472 to 7
Onions, small whole
8
to
10
n lb. (500
Q)]
V
a
cup
672 to 772
Peas, green, shelled
21
b. (
1
kg)
V
a c u p
FRESHVEG.
6
to
8
Potatoes,
8
to 9 oz. ea.
Cook uncovered, turn over halfway
through cooking time. Pierce skin
several times before cooking.________
POTATO
5 to 7
8
to
10
13 to 1572
Spinach, leaf
1 lb. (500 g)
2
tablespoons
572 to 7
Squash. Summer, sliced 72-in. thick
1 lb. (500 g)
2
tablespoons
FRESH VEG.
6
to
8
Squash, Winter, Cut in half, scoop out
seeds, place cut-side down.
1 lb. (500 g)
V
a
cup
672 to 772
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