ADVERTISEMENT
- Real Recipes from Real People -

re: Oskar Manual

Misc.
Hi Jo-Anne,

I'm sorry, I don't have that manual. If you can try their customer service number, they should be able to help.

Betsy
MsgID: 118947
Shared by: Betsy at Recipelink.com
In reply to: ISO: Oskar manual
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Jo-Anne Australia
3
  Betsy at Recipelink.com
4
  Carolyn, Vancouver
ADVERTISEMENT
Random Recipes
  • Pan-Roasted Zucchini with Cilantro-Mint Gremolata
  • PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA 6 slender zucchini, halved lengthwise Coarse salt to taste 3 tablespoons chopped cilantro leaves 3 tablespoons chopped mint leaves 1/2 clove garlic, finely chopped Fin...
  • Pan-Fried Corn Fritters (using biscuit mix, 1980's)
  • PAN-FRIED CORN FRITTERS 1 cup packaged biscuit mix (like Bisquick) 1 (8 3/4 ounce) can whole kernel corn, drained 1/4 cup water 1 beaten egg Butter or margarine, applesauce, dairy sour cream, or maple syrup (option...
  • Sour Cream and Berry Pie
  • SOUR CREAM AND BERRY PIE FOR THE CRUST: 1 cup graham cracker crumbs 1/4 cup pecans or walnuts, finely chopped 2 tbsp all-purpose flour 1 tbsp sugar 1/3 cup margarine or butter, melted ...
  • Caribbean Smoothie (using 7 fruits, blender)
  • CARIBBEAN SMOOTHIE "Sammy Holness uses these seven fresh fruits for the smoothies he makes at the Crossroads Farmers Market in Takoma Park. But other fruit can be substituted - just make sure they're ripe." 1 medium ...
  • Bacon-Wrapped Rosemary Pork Chops
  • BACON-WRAPPED ROSEMARY PORK CHOPS 6 double-thick pork chops 18 slices thin bacon 6 (three-inch) sprigs fresh rosemary Salt and pepper (to taste) 3 tbsp. olive oil Preheat the oven to 350 degrees F. Sprinkle the por...
  • Ciabatta Bread
  • CIABATTA BREAD "A flavorful artisan bread that is easy enough to make at home." 4 cups bread flour 1/2 teaspoon salt 1 1/2 teaspoons sugar 1/4 cup warm water (100 to 110...
ADVERTISEMENT
  • Mascarpone Gelato
  • MASCARPONE GELATO 2 cups whole milk 2 cups heavy whipping cream 2/3 cup sugar 1 vanilla bean, split lengthwise 2 cups (16 ounces) mascarpone cheese at room temperature 1 teaspoon grated lemon zest 2/3 cup pine nuts, t...
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: Oskar Manual
  • 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!