ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Chefmate Bakery Oven HB-215K - I can send you a copy of instruction manual/cook book

Misc.
I have an instruction book for your Chefmate Bakery Oven HB-215K. I can mail you a copy if you will send me your address.

Steve Poole
Austin, TX
A Note from Betsy at Recipelink:

Dear Steve,

If you'd like to e-mail me a copy of the manual I'll put it my collection of manuals that I e-mail to visitors that request them (free of charge). And I have Shawna's e-mail address, so I'll see that she gets a copy.

Thanks,

Betsy@Recipelink.com
MsgID: 118642
Shared by: Steve Poole in Austin TX
In reply to: ISO: Need instrustion manual and cook book fo...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cheechako Chicken
  • CHEECHAKO CHICKEN 4 chicken breast halves, boned 1/4 teaspoon thyme leaves 2 medium onions, chopped 2 tablespoons butter 1 1/4 teaspoons salt, divided 1/8 teaspoon pepper, divided 1 tablespoon chopped parsley 1/4 teas...
  • Doreen's Frozen Fruit Salad (make ahead)
  • DOREEN'S FROZEN FRUIT SALAD 1 (3 ounce) package softened cream cheese (OK to use light cream cheese, but don't use non-fat) 1/3 cup mayonnaise (OK to use light mayo, but don't use nonfat) 1 teaspoon lemon juice 1/3 cu...
  • Turkey Rice Soup (using picante sauce, food processor)
  • TURKEY RICE SOUP 1 (28 oz.) can whole tomatoes, undrained 1/2 cup chopped onion 4 cups cooked and cubed skinless light meat turkey 29 oz. chicken broth 2 cups cooked long-grain white rice 1 (10 oz.) pkg. frozen corn ...
  • I Can't Believe They're Passover Cookies (Parve)
  • I CAN'T BELIEVE THEY'RE PASSOVER COOKIES (Parve) 2 cups Passover cake meal 2 cups matzoh farfel 1 1/2 cups sugar 1 teaspoon ground cinnamon 1 cup oil 4 large eggs, lightly beaten 1 cup Passover chocolate morsels Preh...
  • Raisin Casserole Bread (1970's)
  • RAISIN CASSEROLE BREAD 4 1/4 cups Robin Hood All- Purpose Flour 1 cup warm water (105-115 degrees F) 2 pkgs. Fleischmann Active Dry Yeast (or 2 cakes Fleischmann's Compressed Yeast) 1 cup lukewarm milk 1/4 cup sugar 1...
  • Pumpkin Pecan Streusel Pie with Pecan Crust
  • PUMPKIN PECAN STREUSEL PIE FOR THE PECAN CRUST: 2 cups all-purpose flour 1/4 cup finely diced pecans 1 teaspoon salt 2/3 cup plus 2 tablespoons vegetable shortening 4 to 5 tablespoons ice water,...
ADVERTISEMENT
  • Cheese Blitzes (using white bread and cream cheese)
  • CHEESE BLITZES 1 (8 oz) pkg cream cheese, at room temp 1 egg yolk 2 tbsp plus 1 cup sugar, divided use 1 tsp vanilla 2 tbsp ground cinnamon white bread (about 18 slices) 1 1/4 sticks (3/4 cup) butter, melted Sour crea...
  • A Farmers' Market Soup with Pasta and Pesto
  • A FARMERS' MARKET SOUP WITH PASTA AND PESTO FOR THE SOUP: 3 tablespoons olive oil 3 leeks, white parts plus an inch of green, chopped and rinsed Pinch of saffron threads 3 medium to large carrots,...
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
  • re: Chefmate Bakery Oven HB-215K - I can send you a copy of instruction manual/cook book
  • 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!