Frozen Foods........................................................................................................................................... 6–7 Roasted Vegetables

1. Toss the vegetables with 1 tbsp (15 mL) of oil and season as desired. 2. Evenly divide the vegetables on the cooking trays, arranging them in a single layer on each tray. 3. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start . 4. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).

Vegetable Quantity Prep

Asparagus (thin) 1 bunch (about 8 oz./250 g) Trim to fit length of cooking trays

Time

4 minutes

Bell peppers

Broccoli

Carrots

Cauliflower

Green beans

2 medium (about 1 lb./450 g) Remove seeds and slice into 1" (2.5-cm) wedges 8 minutes

1 large head (about 1 lb./450 g) Cut into bite-sized florets 8 minutes

2 lbs. (1 kg) Peel and dice into 1" (2.5-cm) pieces 22 minutes

1 medium head (about 1½ lbs./700 g) Cut into bite-sized florets 16 minutes

1 lb. (450 g) Trim off stems 10 minutes

Potatoes

(whole russet) 4 medium or large Leave whole, do not peel 40–50 minutes

Potatoes

(petite new or fingerling) 3 lbs. (1.4 kg) Leave whole, do not peel 24 minutes

Sweet potatoes 2 medium (about 1 lb./450 g) Do not peel, cut into ¼" (6-mm) thick French-fry shape 20 minutes

Zucchini

1¼ lbs. (575 g) Slice into 1" (2.5 cm) rounds 14 minutes