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Spinach

Place 1.5 lb. (0.7 kg) per pan.

Mixed Vegetables, California Medley (frozen)

Place 4 lb. (1.8 kg) per pan.

Green Beans (frozen)

Place 3 lb. (1.4 kg) per pan.

Mushrooms (fresh)

Place 2 lbs. (1 kg) per pan.

California Medley

1. Place frozen vegetables inside pan and place lid on top.
2. Measure ¼ cup (30 g) of water and pour into pan.
3. Place on bottom shelf of MSO at the above settings.
4. When cook cycle ends, remove pan (with mitts)
5. Review for uniform color and texture throughout the pan.

Fresh Broccoli Florets

1. Rinse broccoli under cold running water.
2. Place broccoli in pan and place lid on top.
3. Place on bottom shelf of MSO at above settings.
4. When cook cycle ends, remove pan (with mitts)
5. Review for uniform color and texture throughout the pan.

Baby Red Potatoes

1.  Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
2.  Place lid on pan.
3.  Place in MSO at the above settings.
4.  When cook cycle ends, remove pan with mitts.
5.  Check internal temperature of potatoes with a thermometer (at least 212°F or 100°C).

Broccoli Florets

1. Rinse broccoli under cold running water.
2. Place broccoli in pan and place lid on top.
3. Place on bottom shelf of MSO at above settings.
4. When cook cycle ends, remove pan (with mitts)
5. Review for uniform color and texture throughout the pan.

California Medley

1. Place frozen vegetables inside pan and place lid on top.
2. Measure ¼ cup (30 g) of water and pour into pan.
3. Place on bottom shelf of MSO at the above settings.
4. When cook cycle ends, remove pan (with mitts)
5. Review for uniform color and texture throughout the pan.

Baby Red Potatoes

1.  Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
2.  Place lid on pan.
3.  Place in MSO at the above settings.
4.  When cook cycle ends, remove pan with mitts.
5.  Check internal temperature of potatoes with a thermometer (at least 212°F or 100°C).

Garlic, Roasted (fresh)

Cut bulbs in half, leaving ends intact. Place cut side up on pan. Drizzle with olive oil and sprinkle with salt and pepper.

Garlic, Roasted (fresh)

Cut bulbs in half, leaving ends intact. Place cut side up on pan. Drizzle with olive oil and sprinkle with salt and pepper.

Brats (pre-cooked)

Roasted Root Vegetables (fresh)

1. Slice 1 lb. (450 g) of fresh vegetables. 2. Place on ¼ sheet pan. 3. Drizzle enough olive oil to lightly coat vegetables and sprinkle with sea salt. 4. Place in the preheated oven to the recommended settings.  (Note: If extra ‘charring’ is desired, place tray back in JET for 30 seconds.) 5. Serve immediately.

Green Beans (fresh)

Add oil and seasoning to beans before cooking.

Roasted Corn (fresh)

Caramelized Onions (fresh)

Roasted Garlic (fresh)

Mediterranean Roasted Vegetables (fresh)

1. Slice 1 lb. (450 g) of fresh vegetables. 2. Place on ¼ sheet pan. 3. Drizzle enough olive oil to lightly coat vegetables and sprinkle with sea salt. 4. Place in the preheated oven to the recommended settings.  (Note: If extra ‘charring’ is desired, place tray back in JET for 30 seconds.) 5. Serve immediately.

Asparagus (fresh)

Add 1 tbsp. oil and 1 tsp. seasoned salt to asparagus before cooking.