Redmond RMC-M13E Manual Del Usuario página 10

Fish (fillet) 500
Salad shrimps (cleaned, frozen
500
cooked)
Dumplings 4 pcs.
Potatoes (cut into 1.5 х 1.5 cm) 500
Carrots (cut into 1.5 х 1.5 cm) 500
Beets (cut into 1.5 х 1.5 cm) 500
Vegetables (frozen) 500
Eggs 3 pcs.
Please note that these are only approximate guidelines. Steaming duration
may vary, depending on the quality of foods and your personal preferences.
Recommended Temperatures in "MULTICOOK"
Temperature Recommendations for use
35°С Dough proofing, cooking vinegar
40°С Make yogurts
45°С Starter
50°С Fermentation
55°С Make fondant
60°С Make green tea and baby food
65°С Cook vacuum sealed meat
70°С Make punch
75°С Pasteurize liquids, make white tea
80°С Make mulled wine
85°С Make cottage cheese and other dishes, requiring long cooking times
90°С Make red tea
95°С Make oatmeal
100°С Make jams or meringues
105°С Make meat jelly
110°С Sterilize tableware
115°С Make sugar syrup
120°С Make fore shank
125°С Stew meat
130°С Make pudding
135°С Brown cooked foods
140°С Smoke foods
10
500 10 min Temperature
145°С Bake vegetables and fish in foil
500 5 min
150°С Bake meat in foil
500 15 min
155°С Fry fermented goods
500 20 min
160°С Fry poultry
500 40 min
165°С Fry steaks
1500 1 h 10 min
170°С Cook chips, chicken nuggets
500 10 min
You can also refer to the recipe book provided with the appliance.
500 10 min
Table of Default Settings
Cook different foods
M U LT I -
with temperature and
COOK
time adjusting
Quick cook rice, fluffy
EXPRESS
porridge
R I C E / Cook rice, wholegrain
GRAIN water porridge
Steam vegetables, fish,
STEAM meat, diet and vegetar-
ian dishes
Cook vegetables, meat,
COOK
fish and other foods
SOUP Cook different soups
Cook fried vegetables,
SAUTÉ
meat, poultry
Bake meat, from yeast
BAKE and non-yeasted dough,
puff pastry dough
Make vegetable, meat,
STEW fish and other foods
stews
SAUCE Cook different sauces
YOGURT Cook homemade yogurt
Recommendations for use
DESSERT
O M E -
LETTE
Y E A S T
DOUGH
P O R -
RIDGE
VACUUM
30 2 min – 12
– 24 12
min h / 1 min
PIE
– – – – –
25 5 min – 4 h
– 24 12 RAVIOLI
min / 1 min
30 5 min – 2 h
+ 24 12
min / 5 min PASTA
D U M P -
45 10 min – 8
– 24 12
LINGS
min h / 5 min
10 min – 8
PIZZA
1 h – 24 12
h / 5 min
18 5 min – 2 h
– – 12
min / 1 min BREAD
50 10 min – 8
– 24 4
min h / 5 min
PILAF
10 min
1 h – 12 h / 5 – 24 12
min
CRUST
20 5 min – 5 h
– 24 12
min / 1 min
S L O W
10 min
COOK
8 h – 12 h / 5 – 24 –
min
30 5 min – 2 h
Cook different dessert – 24
min / 5 min
Cook omelette, pud- 20 5 min – 10
– 24
dings
min
h / 10 min
10 min – 2
Yeast dough proofing 1 h – 24
h / 5 min
Cook porridges with 30 5 min – 4 h
– 24
milk min / 1 min
2 h 10 min
Cook vacuum sealed
30 – 12 h / 5 – 24
meat, fish, vegetables
min min
Bake pies, cakes, bis- 30 10 min – 4
– 24
cuits, cake base min h / 5 min
Cook ravioli from differ- 13 10 min – 1
+ –
ent dough types min h / 1 min
Cook different types of 2 min – 1 h
8 min + –
pasta / 1 min
Cook dumplings from 30 5 min – 2 h
+ –
different dough types min / 5 min
30 10 min – 1
Make pizza – 24
min h / 5 min
10 min – 6
Bread baking 3 h – 24
h / 5 min
Cook different types of 10 min – 2
1 h – 24
pilaf h / 5 min
18 5 min – 40
Deep frying + –
min min / 5 min
10 min
Cook meat, poultry, veg-
3 h – 12 h / 10 – 24
etables
min
12
12
–
12
–
4
–
–
–
12
3
12
–
12