A. Nothing. They are caught by the reflector and the drip tray causing no damage to the unit. Wiring is so protected that no electrical problems are involved.
12. Q. How May the Drip Tray Be Cleaned?
A. The drip tray which is located directly below the surface cooking units is easily removed and can be washed as any other utensil.
• Time and temperature tables for cooking vegetables • baking and roasting,
Vegetable Cooking Guide
The cooking time for vegetables will vary somewhat, depending upon their freshness and the quantity. This should be taken into account when using the following table, which is simply a guide to help you determine the correct cooking time.
| APPROXIMATE COOKING TIMES | ||||
|---|---|---|---|---|
| VEGETABLE OR FRUIT | METHOD OF PREPARATION | MINUTES ON HIGH FOR STEAMING | MINUTES ON LOW OR SIMMER UNTIL TENDER | TOTAL MINUTES OF COOKING TIME |
| Apples | Peeled and quartered | 3 to 5 | [1] | [1] |
| Asparagus | Tied in serving bundles | 4 to 6 | 10 to 15 | 14 to 20 |
| Green Beans | Cut in slivers, lengthwise | 5 to 8 | 10 to 15 | 15 to 20 |
| Green Beans | Broken | 4 to 7 | 15 to 20 | 20 to 30 |
| Beans, Lima | Shelled | 3 to 8 | 15 to 20 | 18 to 25 |
| Beets | Diced or sliced thin | 5 to 6 | 15 to 20 | 20 to 25 |
| Beets | Whole unpeeled | 5 to 8 | 15 to 20 | 25 to 35 |
| Broccoli | Stalks Split | 5 to 8 | 15 to 20 | 20 to 30 |
| Brussels Sprouts | Whole | 3 to 5 | 10 to 15 | 15 to 20 |
| Cabbage | Shredded or quartered | 4 to 5 | 6 to 7 | 10 to 12 |
| Carrots | Shredded | 4 to 6 | 6 | 10 to 12 |
| Carrots | Sliced ⅛ inch thick | 5 to 8 | 15 | 15 to 20 |
| Cauliflower | Separated into flowerettes | 4 to 6 | 10 to 12 | 15 to 18 |
| Cauliflower | Whole head | 5 to 8 | 15 to 20 | 20 to 25 |
| Corn | Cut from the cob | 3 to 5 | [1] | [1] |
| Onions | Small, whole | 4 to 6 | 10 to 20 | 20 to 25 |
| Parsnips | Quartered lengthwise | 5 to 6 | 15 to 20 | 20 to 30 |
| Peas, green | Shelled | 5 to 8 | 10 to 15 | 18 to 20 |
| Potatoes | Cut in halves | 4 to 8 | 15 to 20 | 25 to 30 |
| Potatoes, sweet | Cut in halves | 3 to 8 | 20 to 25 | 25 to 30 |
| Spinach | No water added | 5 to 8 | [1] | [1] |
| Squash, Hub. | Sliced | 3 to 8 | 15 to 20 | 20 to 30 |
| Squash, Sum. | Cut in slices | 3 to 8 | 5 to 10 | 10 to 18 |
| Tomatoes | Quartered—no water | 3 to 4 | 5 to 10 | 10 to 15 |
| Turnips | Sliced or cubed | 5 to 6 | 15 | 20 to 25 |
[1]These are usually sufficiently cooked when they reach the boiling point. Any additional cooking time, on lower heats will depend upon the amount and “variety” of the food.