Whirlpool GSC308 YGSC308 Use And Care Manual page 10

FOOD
MEATS
Beef
Beef Roast, Boneless
Meatballs
Meat Loaf
Meat Loaf and 6 Potatoes
Swiss Steak
Lamb
Leg of Lamb, Boneless
Pork
Ham, Fully Cooked, Boneless
Pork Chops, Bone-in, " (2 cm) thick
Pork Chops, Boneless, " (2 cm) thick
Pork Roast, Bone-in
Pork Roast, Boneless
Poultry
Chicken Breasts, Boneless, Skinless
Chicken Breast Tenders, Frozen
Chicken Nuggets, Frozen
Chicken Pieces, Bone-in, with Skin
10
CODE QUANTITY OR WEIGHT — INSTRUCTIONS
16 1.5-5 lbs (680-2268 g) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put roast in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish
on grid.
20 No quantity entry required. Shape meat mixture into 20, 1 " (4 cm) meatballs.
Place in baking dish. Place convection grid on turntable, then baking dish on
grid.
18 1.5-2 lbs (680-907 g) of meat in 0.25 lb (113 g) increments. Place meat loaf in a
glass baking dish. Small in a 8.5" x 4.5" (21.5 x 11 cm) dish. Large in a 9" x 5"
(23 x 13 cm) dish. Place convection grid on turntable, then baking dish on grid.
19 No quantity entry required. Place meat loaf made with 1.5 lbs (680 g) of meat in
an 8 " x 4 " (21.5 x 11 cm) baking dish. Place convection grid on turntable,
then baking dish on grid. Prick skins of potatoes and arrange on grid around the
meat loaf dish.
17 1-2 lbs (454 g-1 kg) in 0.25 lb (113 g) increments. Follow recipe instructions,
browning meat in a skillet. Place meat in baking dish. Add other recipe
ingredients to dish. Place convection grid on turntable, then baking dish on grid.
26 1-2.5 lbs (454 g-1 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put leg of lamb in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place convection grid on turntable, then baking dish on grid.
25 1-4.5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments . Shake 1 tbs (15 mL) of flour in
oven bag. Put ham and 0.5 cup (125 mL) water in bag. Close with plastic tie and
cut 6 small slits in top of bag. Place in baking dish. Place convection grid on
turntable, then baking dish on grid.
23 0.4-1.5 lbs (181-680 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
24 0.3-1.6 lbs (136 g-2 kg) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
21 2.5-4.5 lbs (1-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place in baking dish. Place convection grid on turntable, then baking dish
on grid.
22 1-5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place in baking dish. Place convection grid on turntable, then baking dish
on grid.
12 0.2-2 lbs (91-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
54 5 to 20 pieces. Arrange on crisper pan. Place on turntable.
55 6 to 26 pieces. Arrange on crisper pan. Place on turntable.
11 0.5-2 lbs (227-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.