ADVERTISEMENT
- Real Recipes from Real People -

For those still in search of Perfectionaire Manuals & instructions re: water use

Misc.
ADVERTISEMENT
for those still in need of directions for the perfectionaire oven. The pdf.link in message ID number 115840. She has it ready to print out or save on everyone's computer.

Also the water level is just for cleaning purposes! It is used to soften crusted on foods to soften them and takes just a few minutes. Otherwise it is dry usage, but I bet it could be used as a steamer oven too, I haven't gotten to any of those recipes! (yet)
  • Read Replies (31)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sherry Atlanta Georgia
2
  Eileen Houston
3
  Terri....Michigan
4
  Rosalyn - Arkansas
5
  Jan Olson
6
  mikenewyork
7
  Cristi Milwaukee Wisconsin
8
  Sharon Dennis - Sulphur, LA
9
  Angielasvegas
10
  Paul - North Carolina
11
  Les -West TN
12
  Jenny in Dallas, TX
13
  danise in fort lauderdale
14
  Marlys in Minnesota
15
  Jenny in Tukwila, Washington
16
  Eric - Dallas
17
  Carolyn Orlando, FL
18
  Ilona in Marysville, WA
19
  craig
20
  Pearl in Texas
21
  Tina Burton Dallas, Texas
22
  Margaret in Everett, WA
23
  Terri in Spring Branch, Tx
24
  Jeanne
25
  Susie in Illinois
26
  Keith, South Park Colorado
27
  Sheila B, Columbia, MS
28
  Don - Greenville, OH
29
  Wealth
30
  carol jackson falmouth ky
31
  nuna urbidness
32
  sandy roseburg oregon
ADVERTISEMENT
Random Recipes
  • Lemon Custard Rice Pudding
  • LEMON CUSTARD RICE PUDDING 3 cups cooked long-grain or medium-grain white rice (from 1 cup raw) (see Note) 6 cups milk 7 large eggs 1 cup sugar 1 tablespoon grated lemon zest 2 teaspoons vanilla extract Freshly grated...
  • Classic Torani Italian Cream Soda
  • CLASSIC TORANI ITALIAN CREAM SODA 1 oz cold milk 1 to 1 1/2 oz Torani peach or other flavor of syrup (to taste) Ice 9 oz sparkling water Fresh fruit or half and half, for garnish Pour the milk and syrup into a 12 oz ...
  • New York Cheesecake - Does this info help you?
  • TERESA: Good afternoon to you. Teresa, what makes a N.Y. style cheesecake a N.Y. cheesecake basiclly is the addition of sour cream mixed in with the cream cheese. There are many recipes for this style: New York...
  • Gratin of Rutabaga with Fresh Rosemary
  • GRATIN OF RUTABAGA WITH FRESH ROSEMARY 1 pound rutabaga, peeled, cut in half and sliced very thin, divided use 2 tablespoons whole wheat flour, divided use 1 teaspoon chopped fresh rosemary, divided use 1 cup freshly ...
ADVERTISEMENT
  • Rosemary Pork Stew (crock pot)
  • ROSEMARY PORK STEW 1 tablespoon oil 1 (1 1/2-pound) boneless pork shoulder roast, cut into 3/4-inch pieces 8 small red potatoes, unpeeled, quartered 2 cups fresh baby carrots , cut in half lengthwise 1 (12 ounce) jar ...
  • Jason's Deli Gingerbread Muffins
  • While this recipe is good - they are definitely not like Jason's Deli - theirs are much darker and sweeter. This recipe needs more sugar, maybe more...
  • Cocoa Snowflakes (cookies)
  • COCOA SNOWFLAKES 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons butter 6 tablespoons unsweetened cocoa powder 1 cup sugar 1 teaspoon vanilla 2 extra large eggs 1 cup pecans, ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • For those still in search of Perfectionaire Manuals & instructions re: water use
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!