ADVERTISEMENT
- Real Recipes from Real People -

ISO: Galloping Gourmet Perfection-Aire - thawing question

Misc.
I have the manual, thanks to Jenny! I got this convection oven on freecycle...anyway...there are no instructions in this manual for thawing in the oven. How do you thaw, say, a whole chicken? And do you always fill the thing for every use with water to the water level line? It doesn't show anything in there on this either. Please respond as soon as you can, I'm desperate to use this!
MsgID: 118131
Shared by: Margaret in Everett, WA
In reply to: Recipe: Galloping Gourmet Perfection-Aire Manua...
Board: Cooking with Appliances at Recipelink.com
  • 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
  • Crushed Pineapple Carrot Mold (Libbys' recipe, 1950's)
  • CRUSHED PINEAPPLE CARROT MOLD 1 (18-20 oz.) can crushed pineapple Water (as needed) 1 (3 oz.) package lemon flavored gelatin 1/2 cup sugar 1/4 teaspoon salt 2 tablespoons lemon juice 1 cup finely grated carrots 1 cu...
  • Morgan Maile's Marvelous Mushrooms
  • MORGAN MAILE'S MARVELOUS MUSHROOMS 16 large mushrooms 1/2 cup butter, divided use salt and pepper (to taste) 10 ounces cream cheese, softened 1/2 cup sour cream 1 cup Parmesan cheese 1/4 cup sherry 1/2 fresh lemon, ju...
  • Zinfandel-Chile Jam (blender)
  • ZINFANDEL-CHILE JAM 2 tablespoons vegetable oil 1 small onion, finely chopped 1/2 cup ancho chile powder 1 teaspoon ground cumin 2 garlic cloves, minced 1 1/2 cups red Zinfandel wine, divided use 1 1/2 cups water 3/4 ...
  • Impossible Rhubarb Pie (using Bisquick)
  • IMPOSSIBLE RHUBARB PIE FOR THE FILLING: 2 1/2 cups cut up rhubarb 1 cup sugar 3/4 cup milk 1/2 cup Bisquick baking mix 2 eggs 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon ground...
ADVERTISEMENT
  • Microwave Rhubarb Crisp (or Fruit Crisp) (serves 1)
  • MICROWAVE RHUBARB CRISP 6 oz. rhubarb* 3 tbsp. quick-cooking oats 1/4 cup firmly packed light brown sugar 1/4 cup all-purpose flour 1/8 tsp. salt 1/4 tsp. cinnamon 2 tbsp. butter Wash rhubarb and cut into 1/4-inch sl...
  • American Style Tacos
  • AMERICAN STYLE TACOS 1 lb ground beef 1 package taco shells 1 head lettuce, ripped up 2 tomatoes, chopped 2 cups shredded cheddar cheese In a skillet brown grown beef until cooked through. Warm taco shells accordin...
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
  • ISO: Galloping Gourmet Perfection-Aire - thawing question
  • 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!