Redmond RMC-M4510E Manual Del Usuario página 10

Stewing: not enough liquid
Boiling: not enough liquid in the bowl (proportions were
not observed)
Baking: the bowl was not greased before baking
INGREDIENTS LOSE THEIR SHAPE WHEN COOKED
The ingredients have been stirred a bit too often
Cooking time was too long
PASTRY IS DAMP
Improper ingredients were used (juicy fruit or vegetables,
frozen berries, sour cream, etc.)
The baked product has been left in the multicooker with the
closed lid for too long
PASTRY WON'T RISE
Eggs and sugar were not whisked well
The dough sat for too long before being baked
The flour wasn't sifted or the dough was not kneaded well
Wrong ingredients
Wrong recipe
Certain REDMOND multicookers feature overheat protection in the "STEW" and "SOUP" programmes. In case there is not enough
liquid in the bowl, the appliance activates overheat protection, automatically interrupts the programme, and switches to "Keep
Warm".
Table of Default Settings
Programme Recommendations for use
Adjust cooking time and temperature
MULTICOOK
to cook any dish of your choice
Cook meat, fish, poultry, and vegeta-
PILAF
ble pilafs
Steam meat, fish, vegetables, poultry,
STEAM
and other foods
10
Add more liquid. Avoid opening the lid while cooking
Follow recommended amounts of liquids and solids while
cooking
Grease the bottom and sides of the bowl with butter or
vegetable oil before baking (do not pour oil inside)
While frying foods, it is enough to stir the ingredients every
5-7 minutes
Reduce cooking time or follow recommendations given in
the recipe adapted for the device
Use ingredients according to the recipe. Avoid using ingre-
dients that contain excess moisture or use them in smaller
amounts
We recommend that you take the baked product out of the
bowl right after the baking cycle is over or leave it on "Keep
Warm" mode for a short period of time only
Use proven recipes adapted for the device. Choose, measure
and process the ingredients according to the recommenda-
tions given in the recipe.
Adjustment range/
increments
2 min – 15 h / 1 min
If temperature is higher than  
00:30
130°С: 2 min – 2 h / 1 min
00:35 10 min – 2 h / 5 min  
 
00:30 10 min – 2 h / 5 min
Programme Recommendations for use
Cook different types of soups and
SOUP
broths
Cook different types of pasta, sau-
PASTA sages, ravioli and other convenience
foods
PORRIDGE Cook porridges with milk
Make meat, fish, vegetable, side and
STEW
multicomponent dishes stews
Bake cakes, biscuits, puddings and
BAKE pies from puff pastry dough and
yeast dough
Cook fried meat, fish, vegetable and
FRY
multicomponent dishes
YOGURT Cook different types of yogurt
Make bread from rye and wheat flour
BREAD
(including dough proofing stage)
Cook baked milk, canned meat, fore
SLOW COOK
shank, meat jelly and aspic
EXPRESS Quick cook rice, fluffy water porridge
Recommended steaming time
Foods
1 Pork/beef fillet (cut into 1.5-2 cm cubes)
2 Mutton fillet (cut into 1.5-2 cm cubes)
3 Chicken fillet (cut into 1.5-2 cm cubes)
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4 Meatballs/cutlets
5 Fish (fillet)
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6 Seafood mix (frozen)
7 Dumplings
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8 Potatoes (cut into 4 pieces)
Adjustment range/
increments
 
00:40 20 min – 8 h / 5 min

00:08 2 min – 1 h / 1 min
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00:25 5 min – 1 h 30 min / 1 min

1:00 20 min – 12 h / 5 min

00:50 20 min – 4 h / 10 min
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00:15 5 min – 1 h / 1 min

8:00 30 min – 12 h / 30 min

3:00 10 min – 6 h / 5 min

3:00 5 min – 12 h / 10 min
Weight, g/pcs Water, ml Cooking time, min
500 800 30/40
500 800 40
500 800 20
500 800 25/40
300 800 15
300 800 5
5 pcs 800 25/30
500 800 20
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