Redmond SkyCooker RMC-M225S-E Manual Del Usuario página 10

BAKED GOODS DO NOT RISE
Eggs and sugar were poorly whipped.
The dough stayed for too long before being baked.
The flour wasn't sifted or the dough was poorly
kneaded.
Wrong ingredients.
Wrong recipe.
Certain REDMOND multicookers feature an overheat protection in STEW and SOUP programmes. In case there is no liquid in
the bowl, the device automatically interrupts the programme and switches to Keep Warm mode.
Recommended steaming time values for different products
No. Product
1 Pork / beef fillet (cut into 1.5× 1.5 cm cubes)
2 Lamb fillet (cut into 1.5 × 1.5 cm cubes)
3 Chicken fillet (cut into 1.5 × 1.5 cm cubes)
4 Meatballs/cutlets
5 Fish (fillet)
6 Shrimps (frozen)
7 Dumplings
8 Potatoes (cut into 1.5 × 1.5 cm cubes)
9 Carrot (cut into 1.5 × 1.5 cm cubes)
10 Beet (cut into 1.5 × 1.5 cm cubes)
11 Vegetables (frozen)
12 Eggs
Please note that these are only approximate guidelines. Steam times may vary, depending on the quality of foods and your
personal preferences.
Recommended temperature for the MULTI COOK programme
Operating
Recommendations for use (you may also refer to the recipe book)
temperature, °C
35 Proofing dough, making vinegar
40 Making yogurt
45 Leavening
10
Use proven recipes adapted for the device. Choosing, measuring, and
processing ingredients follow recommendations given in the recipe.
Cooking time,
Weight, g / q-ty, pcs. Water, ml
500 500 20/30
500 500
500 500
180 (6 pcs.) / 450 (3 pcs.) 500 10/15
500 500
500 500
4 pcs. 500
500 500
500 500
500 1500
500 500
3 pcs. 500
Operating
Recommendations for use (you may also refer to the recipe book)
temperature, °C
50 Fermentation
55 Fondant
60 Making green tea and preparing baby food
65 Cooking vacuum sealed meat
70 Making punch
75 Pasteurizing, making white tea
80 Preparing mulled wine
85 Making cottage cheese and other dishes requiring long cooking time
90 Making red tea
95 Cooking porridges using milk
min
100 Cooking meringues and jams
105 Cooking jellied meat
25
110 Sterilisation
15
115 Making sugar syrup
120 Cooking foreshank
125 Stewing meat
10
130 Making puddings
5
135 Browning cooked foods
15
140 Smoking foods
15
145 Baking fish and vegetables (in foil)
35
150 Baking meat (in foil)
70
155 Baking yeast dough
10
160 Frying poultry
10
165 Frying steaks
170 Frying in batter
175 Cooking chicken nuggets
180 Cooking French fries
IV. ADDITIONAL CAPABILITIES
• Proofing the dough
• Cooking fondue
• Deep-fried cooking
• Making cottage cheese, cheese
Recipes listed in the section of dishes can be found in the recipe book or on the website www.redmond.company.
• Making halva
• Making baby food
• Sterilization of dishes, cutlery
• Pasteurization of products