Bread maker Redmond RBM -1919

Thank you all for the answers, I will probably buy 1909. Maybe she really is some kind of not so in the filling of the parts. But most likely because of the external paint, black. She bribes me with color. Although I saw it only in the online store in the picture, and not live.

[Sunlady]

Sunlady, Julia, she is really beautiful)))

Well, I like the silver one more, and on the black every speck is visible. On mine, the upper part is black, so every fingerprint remains, although it may not matter to anyone.

It can be easily wiped off with a cloth and nothing remains on it. But I also really like the silver one, besides, it is also cheaper, and there is no difference, there was no difference!

Well, personally, I am for doing as little body movements as possible)))))) you can spend time more pleasantly than with a rag))))

The difference between RBM-1909 and RBM-1919 is that the first has a touch-sensitive control panel, the second has a button. The cooking process itself is the same. Good luck to everyone who is enthusiastic (like me) and very exciting activity!

They are both sensory! I have 1919, sensory. So the dogs are buried somewhere else.
About stains. Black glass cover and panel. I always have paper towels by my side. I wipe the induction hob and HP at the same time with this towel. Wonderful. Not a single speck either there or there.

I also have a sensory
Hostesses, who made the curd casserole in a bread maker? Give me a recipe! Is grating important for casseroles, as well as bread?

[M1079]

Good evening girls! M1079 about cottage cheese casserole is no longer relevant, I think it is not necessary to calculate in grams, I bake in a multicooker on the baking program according to recipes from the sites, in our bread maker we have program 21 Biscuit also bakes 50 minutes in time, I think it will be good on it. Today I baked Farmer's bread on it (though I slightly corrected the recipe for "kolobok", it turned out wonderful bread under the very top of the bucket. I never learned how to insert photos. About the kneading time: 2 times on program 15 - I made a kolobok from dough, then on Program 16 and we went for a walk for a couple of hours, upon arrival at program 21, and as a result, wonderful bread made from 1st grade flour on rye sourdough with a drop of dry yeast

[your]

Good evening! Finally, I tried baking a cupcake. I am writing a report. Baked according to the recipe from the book "100 recipes ...." - "Classic cupcake" attached to the HP. Considering that many (on other sites) wrote that the cake is obtained from this recipe raw, I reduced a little water (20 ml less). The cupcake is baked, but still very loose, almost crumbled in my hands. But delicious, everyone ate with gusto. True, they ate while still hot, my family did not have the patience to wait until it cools down. Half ate. Half remained, so it will cool down, I hope it will not crumble like that. I think it is necessary to take even less water-milk (in the recipe and milk, and sour cream, and water). During kneading and baking, I did not look in, there was no time, so I did not see the consistency of the dough. The kneading time is longer than when baking bread, but this is understandable: there are more ingredients and they are more difficult to knead. Mixed well. I will try other recipes and look for your... But this will probably not work out soon. I bake bread two loaves a day.

Good day! on the contrary, I wanted to say that the cupcake from recipe book 101 turned out to be very dense! (yesterday I decided to try it) although it may be my own fault, the very liquid dough embarrassed, and since I have already found myself with such a problem that there is no "kolobok" I added a spoonful of flour while kneading, apparently it did not work in my head that I was already baking no bread, but cake! the result is a very dense and not airy cake with poppy seeds at all! and the fact that the program is very long, I realized that everything will be easier if I do it in the oven or in the cartoon! so I think it's not worth doing a cupcake in HP (I have 1910), too, I don't see much difference if we compare the models 1909, 1919 and 1910, only one thing, the color and the fact that I have a button and not a touch, nothing else!

here's my yesterday's cupcake!

I bought this bakery in mid-February. Bakes fine. Works slightly noisy when mixing.I especially like the bread in French mode (recipe from the Internet, but adapted for yourself).

300 g water
1 tbsp. l. Sahara
1.5 tsp. salt
3 tbsp. l. vegetable oil
520 g premium flour
1.5 tsp. dry yeast

Moreover, in different modes, the bread from the same ingredients is different. The dough kneads yeast just excellently. After kneading, you can set the "Proofing and baking" mode and you will get an excellent cake) Everything would be fine, BUT after 2 weeks the sensor stopped working ... Now I don't even know how to be ... I'll take it to the service, I'll listen to what they say ...

[Tan1a]

Tan1a after 2 weeks the sensor stopped working
What a shame, I wish you that it was some kind of nonsense, and repaired quickly and forever !!!!

Tell me, I have one such problem that when you take bread out of the mold, it pulls out a piece of crumb?

[Elena82]

Elena82 I adapted like this: 1) before placing the food, I spray the spatula with oil.
2) After the bread is baked, I take out the bucket and leave it for 10 minutes, I do not take out the bread. After that it can be easily removed.
But in general, I don't really like the coating on the bucket and kneading paddle. My old HP has a completely different coating, and it has not deteriorated in 16 years, despite the fact that the bucket fell and bent, and bakes, and bread was taken out perfectly. My son repaired the old HP yesterday, now I have two of them. The old one does not have a "Rye Bread" regime, so I will only have rye in Redmond, and wheat and muffins in the old one.

I also pour oil directly on the spatula, it does not help, I will try not to take it out right away. Doesn't the bread get wet? I also noticed that the other spatula is slightly different, it sits more freely on the shaft or something, and remains in the bread when removing it, but picking it out of the bread is also not very convenient. And there seems to be no complaints about the bowl coating, it does not stick. Thank you for your advice: rose: Why don't you like the bucket cover?

[Elena82]

Elena82, my crumb also often breaks out, although it does not stick to the walls if I bake from several types of flour. It sticks to the spatula, the place between the spatula and the bucket is fried, because of this I often cannot get bread. I have to turn the bucket over and wait for it to become limp from the heat, and it doesn't matter if this does not help from the outside, I slightly scroll the mechanism with my hands, which rotates the blade. Plus, at the bottom of the bucket, there are three rivets (such circles), the non-stick coating is already peeling off.
I could not get used to the "rye" program, because during the second and third kneading, the dough becomes less and less frequent, then the bread rises well, but after molding it falls off and when it is raised again, the bread does not have time to rise to the same height and bread is soggy. The lid also falls off. Therefore, I began to cook bread with a high content of rye flour, using this technique, first I knead in the "yeast dough" mode and then bake in the "biscuit" program. But all the same, the lid falls off, after 20 minutes it begins to bake.
I am still confused that the programs "Classic" and "Rye" are the same in terms of kneading time and pauses, is that the same for you? Maybe these programs have different temperature conditions.
for 500g of bread, I have 2: 55-2: 45 kneading, 2: 45-2: 42 pause, 2: 42-2: 37 kneading, 2: 37-2: 27 pause, 2: 27-2: 07 kneading at 2:12 am squeaks about adding ingredients, 2: 07-0: 45 rise at 1:25 molding, 0: 45-0: 00 baked goods.
Maybe I have something wrong with the programs.

[Sunlady]

Sunlady
This is a scrupulous observation of CP. Apparently 16-year-old use of this sim device has led me to a habit. I don’t even watch. For the first time when using the program, I look at the ball, and even evaluate the baking result. That's all I watch.
About rye bread. I take flour for half of wheat 1 grade and rye, plus I add a little bran for good. Water, if the lump of kneaded dough did not like in the first baking, then in the future I already reduce the amount of water (I had a sticky one), or more bran or flour. I always sift flour! I've tried how many yeast, yet Saf Moment in small bags is the most reliable, but look at the expiration date. I tried it with others, sometimes well, sometimes not very well, so I stopped at Saf Moment.
Elena82 About the coverage.Now, if it were good, then the spatula would not get stuck, and the bread would be taken out once or twice, and the coating would not change on the rivets. I emphasize once again that my 16-year-old, with very intensive use, does not even have scratches, cracks, peeling. Until now, the bread is taken out with a bang, although the bowl is much larger, and the loaf, of course, turns out to be larger, and I bent the bowl when I fell, the "leg" on which the bowl is curved, so the bowl in HP is crooked, but the coating is not even both kneading and baking were damaged.

[chistotel]

chistotel, this is my first bread maker, I wanted to understand how the modes differ, although the time is common and the same. Even when buying, the thought flashed, why the same paddles in the kit ... I wanted equipment from Redmond, I was led to a large number of programs, and I liked all the programs announced, the case is made of stainless steel, not plastic, and it was bought with gift money, maybe it was necessary and was to report UAH 1t and buy Panasonic. Maybe due to the fact that there is nothing to compare with, that's why I'm picky about her.
Now I mainly follow the bun and the result of baking; at the end of baking, I check the temperature inside the bread with a thermometer. I haven't tried much yet. Baked a biscuit

which I bake in the oven in a form of a split diameter 24 cm, baked, it turned out not so airy and smaller in volume than in the oven. But even so it is clear that it will not be like that, because initially the form is smaller. I haven’t baked the cupcakes yet, because my husband had probably already oozed them out of the oven, while he said to take a break. Yes, and those cupcakes that do not suit in books, that by leaps and bounds, I want to use baking powder, how will I try it anyway.
I will try, as I wrote above, to sprinkle vegetable oil on a spatula first, and then liquid and dry ingredients. Maybe it will get better.

also came to the conclusion that it is not worth baking cupcakes in REDMOND! firstly, long, and secondly, it tastes better in the stove!
Yesterday I baked bread with coriander, in the picture from the recipe book, it is brown, I looked at the composition ... nothing like it could not color it! did ... yes, not bad, but too crumbly! "DARNITSKY" is still in my favorites, but for boutiques it is "Sour cream" And on yogurt, there are no claims to them! made today "for sandwiches, but did not even have time to cut it, in the evening I will see what kind of bread came out!
that with regards to the dampness of bread, yes, there is! but if it is in the bucket for a long time! After the end of the program, I don't leave much for 10 minutes, then I take it out and another 10-15 minutes, then I take it out, that's it! because I tried to get it right away - it's hard, and it's falling apart, he still needs to cool down!

[Angela S.]

Angela S., Thank you so much. I tried white, it worked well, but for some reason it was small. Maybe I put the dough on the bottom of the bowl incorrectly, then water, etc. And how is it right? Tomorrow I will have a rye oven according to your recipe)))

ICE everyone! People, but tell me, be so kind, the following: many write that they have put the bread to bake, but how is this done on this model? This is our first stove. And often pancakes turn out to be lumpy (((Yesterday Darnitskiy was baked from the recipe book on program 5, but never finished, for example ... Tell me where to reap?

[Evgeniy242]

Evgeniy242, if still relevant,
I have HP Redmond 1910, you can bake on the 21 Biscuit program, there is no kneading on it and the baking time is regulated,
and judging by the fact that there is only one recipe book on the model 1909,1910,1919, I dare to assume that your hp has the same program.

Yeah, in general, that's what I did. I thought maybe there is another tricky way) Thanks for the answer. By the way, is the baking temperature really the same in all modes? ..

Yeah, in general, that's what I did. I thought maybe another tricky way is

another way is probably the Multi-Baker program, I'm going to bake sourdough bread on it,
only the sourdough has not yet been grown, is sitting in a jar and does not want to grow
I still hope we will become friends

By the way, is the baking temperature really the same in all modes? ..

to be honest, somehow I didn't think about it

Oh, and tell us later about how the multibaker works, okay?

[Evgeniy242]

Evgeniy242, well

This is how the Estonian bread came out of the book, only I replaced 200g of premium flour with whole grain. Only it turned out to be sweet, there is a lot of sugar in the composition, you can't eat it with the first one, but with milk it is.

And there, step by step, is how to turn it on? ..

only I replaced 200g of premium flour for whole grain

Yulia! you didn't change the grams, according to the recipe 200 grams and you replaced it with whole grain ... also 200 grams?

And there, step by step, is how to turn it on? ..

Evgeniy242, it is written, first kneading (program 15), then proofing and baking (program 23). When the proving time was over and she began to bake, the dough somehow did not rise very much, I was afraid that he would bake it short. Therefore, I reset the program and waited for the oven to cool down, 10-15 minutes, since the baking process had already begun, the oven had already warmed up and did not allow program 23 to be turned on again. As soon as she let me turn it on immediately, then he got up better.

Yulia! you didn't change the grams, according to the recipe 200 grams and you replaced it with whole grain ... also 200 grams?

Sofa2016, in the recipe there is only 500g of flour, I put 300g of wheat in. from. and 200g whole grains.
I will write for every recipe: 260 ml of water, 75 g of cottage cheese 9%, 65 g (5 tbsp. L.) Sugar, 12 g (2 tsp. L.) Salt, 20 g butter, 500 g wheat flour, 1.5 hours. l. dry yeast.

Thank you Julia, you will definitely have to try!

Sofa 2016, write later what you did, after the scarecrows that the water-flour balance in the book does not correspond to the water-flour balance, I cautiously prepared, but everything worked out, albeit with minor adjustments.

required !!!!
I recently had such an incident, I have been baking bread for a long time according to the same recipe ... and then ...

that's such bullshit ...

[Sophia]

Sophia, I sympathize
what is the recipe and what happened?

Added Wednesday 13 Apr 2016 02:29 PM

Yulia, wonderful bread turned out
you must also try to bake.

Svetlana, this French with malt let me down. I did it more than once, there were no failures, but here .... frustration in one word! I didn't change anything, the ingredients are the same ...

[Sophia]

I didn't change anything, the ingredients are the same ...

Sophia, sadness, of course, maybe the bread maker has some kind of malfunction?
well, there is a drop in electricity and the program got lost ...
after that have you already baked something?

it will remain a mystery, if Svetlana has time to bake according to this recipe, unsubscribe! I’m even wondering why it didn’t work out .... until the last stage everything was going fine, and then I looked in, the hat that was already baked, fell to the limit .... here I gasped! of course it is sad...
by the way, I accidentally pressed the menu button while baking, and the display was highlighted!

by the way, I accidentally pressed the menu button while baking, and the display was highlighted!

ooo, how many more mysteries we have to solve at our bread machine ...
I don't have malt yet, how will I buy it? I'll try to bake it

GOOD LUCK !!!! I BOUGHT IT IMMEDIATELY AND FOR A LONG BAKE FOR THE FIRST AND SECOND COURSES ONLY IT! EVERYONE LIKES!!! RECOMMEND!!!

[Sofa2016]

Sofa2016 Once I put everything in, as always, and when it came time to take it out, it was there .... And the casket just opened. I was constantly distracted that day, and I did not pour water

[Vera]

Vera, that's exactly what surprised me, neither who nor what ... everything is like in a pharmacy !!!

The bread in the middle falls off due to the quality of the yeast. Try to put one and a half teaspoons instead of 2 teaspoons and the bread will be great.
Today I bought myself a HP 1919 and now I want to join you !!!
First impressions of her - I liked the design, but everything else has nuances.
Before that, I had LG, and I realized how much better it was (((The problem in Redmond lies primarily in the recipe book, and from my experience I can say that liquids and flours should be taken in a ratio of 1: 3, and the egg - this is also a liquid, that is, if you need to add an egg to the dough, then it must first be driven into a measuring cup and filled to the brim with water. This will be a full glass of liquid.So it was written in the instructions for my old bread maker, and so today I baked bread on kvass (replaced with beer) - it turned out good.
So, in order not to stand by the stove and not follow the "bun", consider these proportions and the bun will always be good))
I still didn’t like the noise during the seeding - it seems that in my kitchen someone is sawing wood))) Well, maybe this is a plus, maybe it's from a powerful motor.
Of the shortcomings, I note a faded display - I had to use a flashlight to see at what stage the baking was.
Of course, I will be happy to use my new HP, I hope that we will make friends with her, at least she made the first bread well))

Added Wednesday 27 Apr 2016 07:46 PM

And yes, there are no differences in function between 1909 and 1919, they are just designed for the design of kitchens - one painted black, the other silver stainless steel, so that you can fit it into your kitchen as best as possible.

Natalia! Congratulations on your purchase, I hope you will also tell us something new about this stove! because you are not the first one, you already have experience, we are waiting for your recipes from you in details (for me this is important, I am not yet an assss, I need it in grams)

Of the shortcomings, I note a faded display - I had to use a flashlight to see at what stage the baking was.

Natalia! you can highlight by pressing any button

Added Thursday, Apr 28, 2016 09:34 AM

with C / P everything is in order, bakes .... so apparently something went wrong that time !!!

[Natalia]

Natalia, congratulations on your new helper and good bread!
Sophia, it's good that everything is in order with the bread maker, what a beautiful bread!

thank you Svetlana, I will continue ...

Girls, thanks for the answers and everyone with the upcoming Easter !!! Let's be friends with bread makers !!!
Today I baked French bread with cheese according to the recipe in the Book - exactly the same. The bread turned out like a brick, did not rise, but the crust is crispy, ruddy !!! As in that song, about the "crunch of a French roll"))) I didn't have time to take a picture, they cut it right away)) But next time I promise)
One minus - the spatula was welded into the mold, soaked for three hours, and could not take it off, I think maybe the cheese was baked there.
So I washed and put the form in place along with the spatula - by and large, it does not bother me, maybe next times it will fall off))

[Natalia]

Natalia, thank you for your congratulations, you, too, with the upcoming Great Easter!

Let's be friends with bread makers !!!

received

the spatula was welded into the mold, soaked for three hours, and could not remove

I read somewhere here that you need to immediately pour hot water into the hot bucket, then the scapula is well pulled out
I try to always follow this advice and so far there have been no problems.

Thanks for the advice - now, after the next use, I will immediately fill in a hot bucket and try to soak it))

[Easter cake.]

Happy holidays everyone. I want, albeit with a delay, to share the recipe for KULICH in HP. I baked it earlier in the old KhP, and yesterday I baked it in Redmond. The result is a delicious and beautiful Kulich. So.
Easter cake.
3/4 cup milk
eggs 3 pcs.
margarine 150 gr softened
sugar 1 cup
salt 1/3 tsp
vanillin
flour 500 gr
1/2 bag yeast, i.e. 5.5 g
raisins 75 gr
candied fruits, nuts if desired.
Baking in the first mode.
Taking it out, poured it with glaze.
Alas, no photo, already eaten.

And further. We've already discussed baking muffins here. Nobody makes cupcakes. Yesterday I remembered the tried and tested recipe for Chocolate Bread, it's practically a chocolate cake. It always worked out well. So.
Chocolate bread (muffin).
Proportions per loaf 680 gr.
Milk 1 cup
flour 3 cups
cocoa 0.5 cups
salt 1 tsp
sugar 1 tsp (I make sweet 6-7 tbsp. l.)
skimmed milk powder 2 tbsp. l.
butter (margarine) softened 2 tbsp. l.
vanillin 1 tsp
yeast 2 tsp
raisins, crushed almonds at will.
According to the recipe (this is for another HP), bake on the "fast" - "fast" mode, but I didn't like it on this mode.I baked on "basic" - in ours it is "classic", but I think you can try on a fast one, perhaps in Redmond it will work out.
It's just that yesterday they baked Easter cake in Redmond, and Chocolate bread in the old one.