Baker1
There is no theme for this model, I create.

I bought HP a few days ago. Mostly for the sake of bread, of course, but if there are other functions, then why not?
The bread is waiting for its turn, because the last one baked in the oven has not been finished, so I tried two such recipes:

1. "Chicken wings with potatoes" (recipe number 40):
Everything has faded in moderation, but the taste is somehow insipid. Garlic and dill are not felt, although the smell of garlic when cooking was quite strong. From the spices I added a little ground black pepper, I almost did not feel it, but perhaps it was too little.
The portion is somehow incomprehensible in size, a bit too much for one person, but definitely not enough for two. But resizing is not a problem.
In general, you can eat.

2. Curd cake (there was my link to the recipe, but "NEWS are forbidden (up to the ban) to post any external links") - nothing happened. It just didn't bake, didn't rise, there was a caked mass inside, without pores (or shouldn't there be any in the cupcake?), Although the crust on the sides and bottom of the required condition. Such a "brick". Now I am bringing it to condition in the oven.
Maybe the long proofing time is to blame, for which the whole mass was caked, I don't know.

In general, let's share our experience

PS. Oh yes, I will note an incomprehensible jamb: there is no list of programs on the case. It is only in the instruction manual. But. Even there it is without numbers, you have to write it yourself.




I tried "Rice with Seafood" (recipe no. 45).
Everything has dried out fine, but the rice seemed to be too wet. To taste - somehow too simple. I didn't add spices, maybe that's why. And if you add, then what?
But with mayonnaise (sorry) everything went off with a bang.
Volume - 2.5-3 servings.
There is a slight inaccuracy in the recipe: the ingredients contain olive oil, but the text does not indicate to add it. I added.
sillycat
Yes, it is strange that the topic has not yet been presented. More than a thousand of such bread makers have been sold on tmoll, but here none of the owners showed up.
Now they sell at a discount of 4490 in the citylink, I signed up for waiting and this Temka
Baker1
Well, it's time for the first bread.
I chose "Classic Whole Grain Bread" (recipe no. 20). Actually, now whole grain bread is my main interest in baking.
The taste is excellent, the guests will definitely praise it. Slightly sweet, which, in general, I do not need, but if the recipe contains honey ... I will adjust for myself.
The crust is thicker than store-bought bread.
The crumb is gentle. Slightly damp, it seems, but in a cut piece it goes away quickly.
Shape: the top has shrunk, yes. There are recommendations on what to do in this case, I read.

Bread Maker Redmond RBM-M1920
Bread Maker Redmond RBM-M1920
I changed the ingredients a little. Not for any purpose, but just what was available.
Vegetable oil with the addition of olive.
Honey is floral.
Flour is not whole grain, but coarse flour. I thought it was almost the same thing and did not buy the correct one. But for the future I will consider.
Wheat flour 1 grade - was only premium. I thought it wouldn't get any worse.
Yeast - SAF moment from a freshly opened sachet.





Now sweet pastries - "Charlotte" (recipe number 29).

Bread Maker Redmond RBM-M1920

Bread Maker Redmond RBM-M1920

(The dark spots at the bottom of the loaf are apples.)
I did it without cinnamon (it suddenly didn't appear in the house), but nothing, everything tasted good.
When baking, the dough first hardened around the perimeter of the bucket, and then went up. Therefore, it turned out such a bezel.
The crust is not hard, as it always was in my oven, but soft. And, it seems, all the sugar has passed into it, it’s too sweet compared to the crumb.
The pulp is large-pored, airy.
On prescription. Again, all ingredients are not listed in the text section - no cinnamon.
The eggs in the recipe are some kind of small - 50 g each, in my case 4 eggs (in shell) = 266 g. And put four.
Eggs were beaten in a blender (like "jug") for 4 minutes at maximum speed.
I think just putting apples on the bottom of the bucket is not entirely correct. So it turns out in a cut apple slice only on the edge. You need to lay them in layers, as I did in the case of the oven. Or just put them in the dough and pour the dough into a bucket.
Baker1
Mold appeared on the charlotte today (I kept it in a plastic bag on the table), I had to throw it away.
I made a cupcake with kefir (recipe number 32).
Bread Maker Redmond RBM-M1920
Bread Maker Redmond RBM-M1920
I did it exactly according to the recipe, but it didn't work out very well: the cake was not baked completely inside. Eat - eat, but ...
Moreover, he left the cake on the heating for 1 hour. However, it was not enough. So, you need to increase the specified time (4:52)? But if you increase the time, the crust will become too baked, since it is now on the verge. Can I change the crust baking in the Cupcake mode? I didn't pay attention ...
Nuts are not felt. Should?




And also, as a seasoning for baking (recipe No. 40) I tried the seasoning for Kamis chicken - it turned out well. I replaced the wings with a leg - also OK.




Baked bread from wholemeal flour.
Bread Maker Redmond RBM-M1920
Bread Maker Redmond RBM-M1920
I took recipe number 20 as a basis, replacing all the flour with this one.
I didn't add honey, I don't want sweets. Instead of 40 g of honey, I poured 40 g of water.
Predictably, the dough practically did not rise, no pores formed. As I understand it, without honey, yeast was deprived of nutrition. I read what to do ...
But everything was baked fine, you can eat.
The crust on top is not rounded, on the sides it did not always adjoin the bucket, so the dough was kneaded, I will add some water next time, let it be a little thinner.
Baker1
Made yogurt (recipe no. 47).

Bread Maker Redmond RBM-M1920

3.2% did not find milk, used 3.6%.
It worked out well.
There is a slight curd flavor, but not harsh. With filler and completely invisible.
Consistency - eat with a spoon.
I counted the finances: a kg of yogurt went for 130 rubles.




And I also had a tragedy: the blade is not removed. After the failed experiment of baking bread with wholemeal flour when I used too much water.
Poured water with water - to no avail.




Upd. Went to read the forum - our advice to HelenKu to twist the blade, blocking the twisting thing on the other side of the bucket - it worked! Hurrah!
Baker1
We continue the development of HP ...
I made yogurt again, this time, in order to save money, by reducing the amount of cream to 200 g (and increasing the amount of milk by 100 g) - it turned out well. Slightly thinner than with 300 g, but quite an edible option.

I read about other HP models. It turned out that people are afraid for buckets, they say, they can get scratched, and use other containers and simple structures. In our model, a coating with an incomprehensible name is declared, but God takes care of it, decided to use a bucket only when there is nothing without it.
For other cases, I bought a heat-resistant glass bowl and ate a can of kilka in tomato sauce
Now I have a construction like this:
Bread Maker Redmond RBM-M1920
Bowl: volume 950 ml, outer diameter 15 cm.
I drove it twice - the flight is normal. Probably, I will replace the jar with a higher one, so that it is easier to remove the bowl from the HP.

The second time I made rice porridge (recipe no. 34, half of the ingredients). It turned out well, the rice was cooked in moderation, I will repeat it. Volume (with half of ingredients) - per person.
The HP rotates the last minute of the program with a blade! Scared ... Stir, therefore. Well, it's not difficult for us to stir it ourselves
In general, you need to pay attention to whether the recipe contains the phrase "Remove the blade" ...

It is terribly convenient in the morning, while coffee is brewing, to put all the ingredients in the HP, and after an hour, when you finally wake up, screw up the porridge
Annushka85
Thank you for your detailed review, I am just thinking of buying such a Redmond bread maker, I will use it mainly in the country, so I wondered how it would cope with other dishes besides bread. I see that he is doing it))
Baker1
Hands got to the jam - "Apple-apricot jam", recipe number 49.
Everything worked out great. The taste is good, reminiscent of honey. Slightly sweeter than necessary, but not scary, it's jam, and it's easy to fix. I'll repeat.
I had a sweet apple. I think if it is sour, the taste will be more interesting, you will have to try.
I took the ingredients in the amount of 45% of the specified in the recipe, since I have nowhere to place 2 kg. Therefore, I adjusted the amount to the available apple weighing 225 g. It turned out two jars:
Bread Maker Redmond RBM-M1920
The picture in the recipe does not match the recipe. According to the recipe, you need to cut everything into 1 cm cubes, and in the picture, halves of apricot are floating. And the color was not bright at all ...
At the end of the program, the stove rotates the blade. That is, you can cook in a regular bowl, and then stir it yourself.




Measured the timings of recipe no. 20, "Whole-grain classic bread", 750 g, medium crust.

4:57 - kneading in rare jerks
4:55 - kneading with frequent jerks
4:53 - kneading with pauses
4:49 - proofing
4:09 - kneading with pauses
4:04 - signal for adding ingredients
3:40 - rise
3:31 - rare jerks, less than a minute
1:11 - baking
teara
what a beautiful stove you have. For me it is big, but very beautiful. I would like myself to be similar to yours, but small
Be careful with your own bucket. Teflon coating breaks down on frying and jam. In my own bucket, I would not fry the wings with a small amount of oil, the frying pans even deteriorate from frying over time, and the jam at the pin can become syrupy.

Baker1
I have already made fruit compote several times (recipe no. 50).
Everything is welded normally. The taste, however, is not very intense, but it is quite suitable for replacing water, and better than "chemical" juice. For the heat, it is generally very good - both to get drunk and to have a snack.
I use a sweetener instead of a zanhar.
It's easy to cook: in the store you take one apple, one pear and one orange, you wash it at home, cut it - and after an hour and a half, 2 liters of compote are ready.
Bread Maker Redmond RBM-M1920
No matter how I tried, the brown color, as in the picture in the recipe, will not work.
Baker1
In the recipe book of model 1910 there are 101 of them, and ours only has 50, somehow this is not so ...
I decided to try to transfer some recipes to our HP.
Meet the cherry casserole.

Ingredients
---------------
Curd 9% - 300 g
Cherry (b / c) - 200 g
Eggs - 100 g (2 pcs.)
Sugar - 60 g (5 tbsp. L.)
Wheat flour - 50 g

Cooking procedure
----------------------------
Put all the ingredients (except the cherries) in a separate container, beat with a blender until smooth, then add the cherries and mix. Put the resulting mass into the bowl of the bread maker. Close the lid. Set program No. 21 BISKVIT, time 1 hour. Press the "Start / Stop" button. Cook until the end of the program.

This is for the 1910 model.
Our KhP also has a BISQUIT mode (No. 15), but it is weaker - similar dishes take longer to cook, one by 20%, the other by 33%. For the casserole, I set for 1 hour and 20 minutes.
Also, the indicated amount of cherries seems excessive - it clogs the taste of the cottage cheese, there must be a mistake in the recipe, I put 4 times less - 50 g. I take the cherries from the freezer and do not defrost, I do not know if this is correct.
The blade does not spin, so it must be removed.

It turns out delicious, I repeat. You can use anything in place of cherries.

Bread Maker Redmond RBM-M1920

(When laying the mass in a bucket, it is worthwhile to flatten it better, it will be more beautiful, and not like in the photo)
Reginaa
Baker1, I'm very glad that I found your comments on the bread maker. I'm still poorly guided on the site, I don't know how to find you in order to peep recommendations)))
Z_Elenka
Good day! I recently purchased this model. Have questions. Do you have a timer on when heating is on?
Once I started kneading a dough that had already risen. On the first program. She lowered the dough and began to bake ...
Blurs the signal for loading ingredients. That is, it is not. All of this is suggestive of a malfunction. How are you?
Baker1
Quote: Z_Elenka
Do you have a timer when heating is on?
Do not quite understand. The timer works as the programs run, it does not turn on separately.
Quote: Z_Elenka
Once I started kneading a dough that had already risen. On the first program. She lowered the dough and began to bake ...
I also did not understand. On the 1st program, kneading is done twice. The main rise of the dough is after the second batch. Then baking, no third batch.
Quote: Z_Elenka
Shrinks the signal for loading ingredients. That is, it is not. All of this is suggestive of a malfunction. How are you?
On the 1st program, it beeps as expected.Not all programs have added ingredients.
Crown
Quote: teara
For me it is big, but very beautiful. I would like myself to be similar to yours, but small
Big? Yes, she is tiny, just a toy, much less! I saw her here recently in a store and again got nostalgic about the bread maker. I had a Redmond 1910, which is also quite compact, but compared to this one, it's so huge.

Baker1, yogurt can be made in a regular jar, it is easier to get it out. In my HP can fit a can of 1.8 and 2 liters, in yours probably only a liter, and even then on a low stand.
Also in this HP there should be a mode, like a whole grain mode, with preheating, can you describe its timing? Have you used custom mode? Can you rewrite all its stages from the instructions and within what limits are they regulated? How hot is the roof of the stove during baking? And if it's not difficult, please measure the exact volume of the bucket. In my 10th model, the bucket was about 2.7 liters.
Your bread is beautiful, ruddy, and in my oven the top of the bread always turned out pale.

Z_Elenka
Quote: Baker1

Do not quite understand. The timer works as the programs run, it does not turn on separately.
When the heating is turned on, the shaded piece of bread icon lights up, but the heating time does not count down. Although the instructions say that it seems like it should go.
Baker1
Quote: CroNa
Also in this HP there should be a mode, like a whole grain mode, with preheating, can you describe its timing?
Such a regime has already been painted, see above. But I didn't understand what kind of preheating.

Quote: CroNa
Have you used custom mode? Can you rewrite all its stages from the instructions and within what limits are they regulated?
I did not use it, my hands have not yet reached (for a year. It is not necessary to rewrite, the instruction book is on the manufacturer's website: 🔗

Quote: CroNa
How hot is the roof of the stove during baking?
Strong, you can't touch, you will burn yourself.

Quote: CroNa
And if it's not difficult, please measure the exact volume of the bucket
Precisely (with scales) I can't measure it right now. If approximately (with cans of water), then 2.4 liters.




Quote: Z_Elenka
When the heating is turned on, the shaded piece of bread icon lights up, but the heating time does not count down. Although the instructions say that it seems like it should go.
But, I did not understand, I thought that it was about heating during proofing and lifting. If after baking, then the timer also does not work. At the end it picks.
Crown
Quote: Z_Elenka
When the heating is turned on, the shaded piece of bread icon lights up, but the heating time does not count down. Although the instructions say that it seems like it should go.
Have you noticed how long it takes to warm up? Is the heating going separately, during stove downtime or in parallel with kneading the dough?

Quote: Baker1
If approximately (with cans of water), then 2.4 liters.
Wow, cool, but it looks much smaller.
Quote: Baker1
Such a regime has already been painted, see above.
Is this the longest of all modes?
Quote: Baker1
But I didn't understand what kind of preheating.
The description was about heating, so I would like more details from users. Only it should not be after baking (this is usual), but earlier, during the first kneading of the dough, or even before that.
Quote: Baker1
the instruction book is on the manufacturer's website:
There is no complete printout, only a listing of the modes, without any details. Not informative. Here's an example from another topic:
Quote: Fr2elancer

I study the instructions for the HP Polaris (see screenshot below). Here, judging by the "range of choice" column, you can set the knee to 0. Experts, will such possibilities for customizing an arbitrary program allow a sourdough oven?
🔗 🔗




I watched a review on this stove: 🔗
They write that large loaves of 750 g usually have a roof collapse, they recommend making smaller breads. Is this the jamb of the oven itself or the baker? Has anyone baked large loaves "under the lid", the dome of such a bread turned out to be ruddy and tall? What is the maximum amount of flour recommended for making bread in this HP according to the instructions and how does it turn out in life?




I found the instructions, I'm studying.
Z_Elenka
Quote: CroNa
Have you noticed how long it takes to warm up? Is the heating going separately, during stove downtime or in parallel with kneading the dough?
The heating is switched on at the stage of raising the dough (after kneading). I have tried only a couple of programs so far. On average about 1.5-2 hours
Baker1
Quote: CroNa
Is this the longest of all modes?
I gave a link to the instructions, see for yourself




Quote: CroNa
The description was about heating, so I would like more details from users. Only it should not be after baking (this is usual), but earlier, during the first kneading of the dough, or even before that.
Before baking, when raising the dough, yes, there is heating. When turned on, did not track. Maybe even a little - it starts with proofing.




Quote: CroNa
There is no complete printout, only a listing of the modes, without any details. Not informative.
Yes, only this way. I asked on the forum on the manufacturer's website, they said that the information was not disclosed




Quote: CroNa
They write that large loaves of 750 g usually have a roof collapse, they recommend making smaller breads. Is this the jamb of the oven itself or the baker? Has anyone baked large loaves "under the lid", the dome of such a bread turned out to be ruddy and tall? What is the maximum amount of flour recommended for making bread in this HP according to the instructions and how does it turn out in life?
It's hard for me to say about 750 g, I bake 500 g each, I don't need any more. Pure wheat - normal, top does not fall, convex. Whole grain, according to the recipe not from the book - horizontal or slightly concave. Moreover, the result is better if on program # 1 (main bread), and not on the whole grain bread program (# 3).
Stability, so that there is a millimeter in millimeter, is also absent in different baked goods, the top "floats" within certain limits.
I also baked from store mixes, in them, it happens, be healthy rushing up, right up to the window, and does not fall.
Baker1
I wanted a simple cupcake. For example, like from a store. I took the first one I came across according to GOST.
I inserted a link to the recipe, but they cut it, copy it:

Ingredients:
- sugar 170 g
- butter 170 g
- black raisins 170 g (in my opinion, you can also light)
- chicken eggs 3 pcs.
- flour 250 g
- vanilla sugar 1 tsp.
- baking powder 1/2 tsp.
- 1 pinch salt

What to do:
1. Beat the butter with sugar, vanilla sugar and salt
2. Add eggs one at a time and beat well
3. Mix flour with baking powder and add in small portions to the creamy egg mixture, mix well until smooth
4. Pour the raisins with warm water, let stand for a while and rinse. Dry on a napkin.
5. Add the raisins to the creamy flour mass and mix well to evenly distribute the raisins throughout the mass.
6. Put the dough into a mold

It turned out well, I repeat.
I bake one third of the ingredients.
Program - "Biscuit" (No. 15). Duration 1 hour 10 minutes.
For my taste, there are too many raisins, the taste of the biscuit is lost, so I take half as much.
And on the contrary, I take twice as much baking powder, then the cupcake rises more, it turns out like in the photo.
Bread Maker Redmond RBM-M1920
Also, I soak the raisins very first, and not as in the recipe in the middle.
The mixture in the bucket may not be leveled up to a millimeter, it spreads itself when heated.
The crust turns out to be a little harder than we would like, but not critical.
Crown
Quote: Baker1
The crust turns out to be a little harder than we would like, but not critical.
I think an hour or ten is too much for this amount of dough.
By the way, the cupcake, by the way, since you kneaded it separately, you could bake it in a different form. For example, in the same glass in which you made yogurt, only it must first be greased with oil and sprinkled with semolina.




Quote: Baker1
I also baked from store mixes, in them, it happens, be healthy rushing up, right up to the window, and does not fall.
Znazizza still turns out high bread, it's great!
Take a picture somehow, pliz, a high loaf right in the bucket, I want to estimate the maximum high-rise bread.
Baker1
Quote: CroNa
I think an hour or ten is too much for this amount of dough.
I'm thinking of lowering it, but I forget everything. In general, I started from an hour or twenty, as for a charlotte.
Baker1
Quote: CroNa
Take a picture sometime, pliz, a high loaf right in the bucket, I want to estimate the maximum high-rise bread.
Keep 750g, white bread (recipe # 1 + added half a spoonful of flour for the appearance of a bun).
Bread Maker Redmond RBM-M1920
It got out a little above the edge of the bucket, but did not reach the window. The top is convex, with an indentation.
Crown
Quote: Baker1
Keep 750g, white bread
Thank you, great bread!

Quote: Baker1
It got out a little above the edge of the bucket, but did not reach the window. The top is convex, with an indentation.
Understandably, then this is already the limit and above the instructions do not jump.
What a shame, I love to go for flags allowed frames.
Baker1
I was looking for a cottage cheese cake according to GOST. The store has it, I wanted to try it myself.
Took a prescription 🔗
I cook based on a third of the ingredients.
I bake for 1 hour 10 minutes. on the "Biscuit" mode (No. 15).
Bread Maker Redmond RBM-M1920
I don’t wipe the cottage cheese, why, if it still interferes with the mixer?
The taste is too oily, so I reduce the amount of butter by a quarter, increasing the amount of cottage cheese accordingly.
Tasty, but not very similar to the store. The taste of the curd is not felt. At the store, however, too.
The pores are large even on half of the baking powder (this is an option in the photo).
The mixture does not flow well when baked, so it needs to be better leveled when placing in the bucket.
Baker1
One bad thing about baked bread is the ugly hole due to the blade.
You can avoid its appearance, but you will need to intervene in the cooking process and get your hands a little dirty.
The idea is to take out the paddle immediately after mixing.
On recipe number 1, for example, knead two, immediately after the second and remove.
We take out the dough, take out the blade. The dough at this moment is a little sticky, not critical, but your hands will get a little dirty. We return the dough to the bucket, and to the very center, put it on the pin.
After a while, the HP pulls the blade, trying to distribute the dough more evenly, but this is no longer necessary, since the dough is in the center. Further, it expands in all directions and there will be a uniform loaf.
The result is a neat hole.
Bread Maker Redmond RBM-M1920

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