t , ,,
OVEN MEAL CHART*
FOOD RACK SPEED MEAL TIME NOTES
MEAL# (QUANTITY) POS. TIME** DIFFERENCE
1 Whole Chicken. cut-uo # 1 left 30to 35 min. 29 rain.
4 Baked Potatoes # 1 rt rear 21 to 23 rain. Depends on size. See page 23
Canned Corn (16 oz.) # 1 rt front 6 to 8 rain. Add after 24 minutes.
2 Tuna Noodle casserole # 1 left 12to 15rain. 3rain. Add allfood at once.
FrozenGreen Beans (16oz.) #1 right 12to 14 min.
3 Wholechicken(2.5to31bs.) #1center/left 30to35min. 20rain.
Stuffing # 1right 15 rain. Add after 15 minutes.
Green Bean casserole- 18 oz. #4 center 16to 20 rain. Add after 15 minutes.
*Use SPEED COOK I for Oven Meals.
** Times are based on speci_c brands ofmixes or recipes tested. Actual times willdepend on the recipes you Speed Cook.
t When placing more than one dish on a rack, see recommended dish placement.
Pork Chops with Mustard-Pretzel Coating
1 tablespoonplusl teaspoonyelloworDijonmustard Lightlygrease 12xS-inchglassbakingdish.Setaside.Spread
4 porkloinchops(about7oaeach), 1 inchthick l/2teaspoonmustardoneachsideofchops.Sprinklechopswith
Dash ofpepper pepper. Dredge both sides of each chop in pretzels. Arrange
1 cup coarsely crushed pretzels chops in prepared dish. Place dishin oven on rack position # 3.
Speed Cook Method: Set SPEED COOK I for 23 minutes.
Bake for 18 to 23 minutes, or until chops are no longer pink, or
until desired doneness. 1Jet stand for 5 minutes before serving.
ConventionalMethod: Heat oven to 350°E Prepare as direct-
ed. Bake for 45 to 5 5 minutes, or until chops are no longer pink,
or until desired aloneness. Let stand for 5 minutes before serving.
4 servings
Per Serving: Exchanges:
Calories: 250 Cholesterol: 75rag .5 Starch/Bread
ProteJo: 27g. Sodium: 360g. 3.5 Meat/Lean
Total Carbohydrate:_ lg Calcium: 24rag.
Total Eat: log.
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