Redmond RBM-1912. Bread Maker Specifications

Bread maker REDMOND RBM-1912 - a new modern multifunctional device of the latest generation for convenient and quick cooking. This model is characterized by compactness, portability and sophisticated design. The sturdy handle makes it easy to transport. The technical capabilities of the device allow you to easily cook pastries, soups, main courses, cereals, desserts, yoghurts, drinks, jams and much more. This technique completely controls the kneading and proving process of the dough.

Bread maker 1912 will please 19 various programs, including baking whole grain, rye, gluten-free, French, Borodino bread... The undoubted advantage of the model is the modern anti-cigarette coating of the bowl. Whitford characterized by durability, safety and high resistance to chemicals. Such a coating is as comfortable to use as possible - it is pleasant to cook on it without oil and it is easy to clean. Dishes on such a surface do not stick, they have a signature golden crust and are healthy.

1912 It is also equipped with the functions of automatic heating of ready meals and delaying the start of the program. The timer will allow you to cook food at the specified time. Additional ingredients such as seeds, nuts or raisins can be added to the bread if desired. The bread maker will alert you with a sound signal. You can pamper your loved ones with incredibly delicious delights!

Model.RBM-1912

Power. 450 W

Voltage. 220-240 V, 50 Hz

Protection against electric shock class I

Baking dish capacity 2 l

Baking weight. 500/750 g

Control type.Electronic

Case material.plastic

Baking dish coating. Non-stick

LCD display.monochrome

Non-volatile memory. 10 minutes

Overall dimensions. 268 x 228 x 280 mm

Net weight 3.3 kg ± 3%

Power cord length 1.2 m

Programs

1. CLASSIC BREAD 8. BORODINSKY BREAD 14. YEAST Dough

2. FRENCH BREAD 9. WHOLE GRAIN 15. SOUP

3. BREAD BREAD 16. STEWING

4. RYE BREAD 10. GLUTEN-FREE BREAD 17. YOGHURT

5. EXPRESS I. MILK Porridge 18. JAM

6. CUP 12. BREAD WITH ADDITIVES 19. BAKING

7. DESSERTS 13. LEATHERLESS DOUGH

Functions

Maintaining the temperature of ready meals (automatic heating) up to 1 hour

Delay start. Up to 15 hours

Choice of crust color.

Adding ingredients by sound signal

Equipment

Bread maker. 1 pc.

Baking dish RP-A100. 1 pc.

Measuring cup. 1 pc.

Measuring spoon. 1 pc.

Kneading paddle. 2 pcs.

The REDMOND RBM-1912 bread machine has a non-volatile memory. In the event of a power outage while a cooking program is running, the settings are saved in the device memory for 10 minutes. When the power supply is restored, the program will automatically resume.

If there is no power supply for more than 10 minutes, the settings are reset. When reconnected to the mains, the appliance goes into standby mode.

If the recipe contains dairy, meat or other perishable products, unplug the appliance and let it cool down. Remove the baking dish, clean it and start over with fresh ingredients. When cleaning, strictly follow the instructions in the “Care of the Instrument” section.

If the ingredients used were not perishable, you can restart the cooking program (if the baking process has not started) or bring the product to readiness using the BAKE program without changing the food. Check the readiness of the product through the inspection window, interrupt the program if necessary.

Please note that if the program is restarted, the quality of the baked bread may not be as desired.

In the REDMOND RBM-1912 bread maker, you can independently set the cooking time for the programs "DESSERTS", "MILK Porridge", "SOUP", "STEWING", "YOGHURT", "JAM" and "BAKING". To change the cooking time after selecting a program, press the buttons A and V. The increment and possible range of cooking times depend on the selected program. Press and hold the desired button to quickly change the time. When the maximum (minimum) value is reached, the time setting will continue from the beginning (end) of the range.

AUTOMATIC COOKING PROGRAMS

1. Program "CLASSIC BREAD"

Used to bake classic white bread. The program includes kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust, there is no rune time adjustment.

2. Program "FRENCH BREAD"

Used to bake light French bread with a crispy crust. Provides long kneading and proofing of the dough. The program includes kneading, dough spreading and bread baking. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

French bread quickly becomes stale, so it is best not to store it for more than a day.

3. Program "SDOBA"

Recommended for baking muffins. The program includes kneading, proofing and baking. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

4. "RYE BREAD" program

Recommended for baking rye bread. The program includes kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

5. "EXPRESS" program

Used for quick baking of white bread. Add to dough for white

bread an additional 1/3 teaspoon of yeast based on the weight of 750 g baked goods. The program includes kneading with heating, proving the dough and baking. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

6. Program "KEKS"

Recommended for baking muffins with various fillings. The program includes quick kneading, proofing and baking. An audible signal will indicate when additional ingredients have been added. You can choose the color of the product crust. Product weight selection is not available. There is no manual time adjustment.

7. Program "DESSERTS"

Recommended for preparing various desserts. Cooking time can be adjusted from 20 minutes to 2 hours in 5 minute steps. The default cooking time is -1 hour 20 minutes. The choice of product weight and crust color is not available.

8. Program "BORODINSKY BREAD"

Recommended for making Borodino bread. The program includes kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

9. The "WHOLE GRAIN BREAD" program

Since the flour used for this bread is heavier, the program preheats the ingredients for 5 minutes before kneading the dough and leaves the dough to “sit” for a longer time. Grain flour loaves are usually smaller and denser.

The program includes kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

10. "GLUTEN-FREE BREAD" program

For baking gluten-free bread. The program includes heating the ingredients, kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

ABOUT Gluten (gluten) - is a protein found in cereal plants and gives

flour has high baking properties. It is thanks to him that the dough acquires firmness and elasticity. However, for some people, gluten is contraindicated.

11. Program "MILK Porridge"

Program for boiling porridge with milk and water. The time can be adjusted in the range from 20 minutes to 1 hour 50 minutes in 1 minute steps. The default cooking time is 40 minutes.

12. Program "BREAD WITH ADDITIVES"

Recommended for baking bread with various additives. The program includes kneading, proving the dough and baking bread. You can choose the weight of the product and the color of the crust. There is no manual time adjustment.

13. The program "THERAPY Dough"

Program for kneading and proving yeast-free dough without further baking. Delay start function is available. Manual adjustment of the cooking time, the ability to select the weight and color of the crust of the product are not available.

14. "YEAST Dough" program

Program for kneading and proving yeast dough without further baking. Delay start function is available. Manual adjustment of the cooking time, the ability to select the weight and color of the crust of the product are not available.

15. "SUP" program

Recommended for making soups and broths. The program includes cooking without stirring. The time can be adjusted in the range from 20 minutes to 2 hours with a setting step of 5 minutes. The default cooking time is -1 hour 20 minutes. Product weight selection is not available.

16. Program "EXTINGUISHING"

Recommended for stewing meat and vegetables. The program includes cooking without stirring. Time adjustment possible in the range from 20 minutes to 2 hours

with an installation step of 5 minutes. The default cooking time is -1 hour. Product weight selection is not available.

17. Program "YOGURT"

Program for preparing various types of yoghurt. The cooking time can be adjusted in the range from 5 minutes to 12 hours with a setting step of 5 minutes.

The default cooking time is 8 hours. Product weight selection is not available.

18. Program "JAM"

It is used for making preserves, jams, toppings for baking, waffles and ice cream, ketchup, all kinds of spices, as well as for preparing a number of products for home canning. The cooking time can be adjusted in the range from 5 minutes to 1 hour and 20 minutes with a setting step of 5 minutes. The default cooking time is 40 minutes. Product weight selection is not available.

19. Program "BAKING"

The program is recommended for baking biscuits and other ready-made dough products, as well as for finishing unbaked products. The stage of kneading and rassgoyka is absent in this program. The time can be manually adjusted in the range from 20 minutes to 2 hours with a setting step of 5 minutes. The default time is -1 hour. Product weight selection is not available.

Features of the main ingredients

Flour contains gluten (gluten), on which such properties of the dough as elasticity and firmness depend. The gluten content is one of the criteria for determining the quality of flour. Wheat flour differs in varieties:

• extra is used for the manufacture of confectionery and bakery products of the highest quality;

• the highest grade has high baking properties, is well absorbed by the body, is used for the preparation of all types of dough, as well as sauces and flour

gas stations;

• grit is rarely found on the market and is used for making yeast dough with a high fat content (for cakes, etc.). It has low baking properties; it is not used for uncooked yeast dough;

• the first grade is used for making uncomfortable products; baked goods made from such flour slowly turn stale;

• the second grade contains particles of crushed grain shells, is used for

baking white bread and black bread (mixed with rye flour), for making gingerbread and some types of cookies;

• wallpaper flour - the type of flour of the largest grinding, contains a lot of bran, is rich in vitamins, micro- and macroelements, is used in dietary nutrition; bread from it turns out to be dense and heavy, special baking conditions are required. This kind of flour is also often found under the names "whole grain", "grain", "whole grain", etc. High-quality flour has a high digestibility and is used for baking top quality bakery and confectionery products. Low-grade flour is less well absorbed by the body, but contains more minerals and fiber.

Sometimes flour is additionally enriched with vitamins, minerals and baking improvers (dry gluten, etc.). Commercially available flour with added baking powder is typically used to make cakes. Rye flour contains a lower percentage of gluten, and therefore is more often used in a mixture with wheat. Available in three varieties: seeded, peeled and wallpaper.

Corn flour and oatmeal are produced by grinding corn and oat grains and added as ingredients in the baking of dietary bread to improve the flavor and texture of the product.

Yeast, when interacting with sugar and water, ensures the proofing of the dough. Dry fast-acting yeast ("insgant") is best suited for use in a bread machine. After opening the package, store the yeast in the refrigerator and use it as soon as possible. Before use, yeast that has been stored in the refrigerator must be brought to room temperature, as chilled yeast has low activity.

Cinnamon destroys the structure of the yeast dough, so it is not recommended to add it when kneading. During the baking process, a characteristic smell of cinnamon appears,

however, it disappears in finished products.

Butter and fat enhance the taste of the bread and make it softer. It is recommended to use butter in baking: it helps to retain moisture and keeps the bread fresh for longer. If necessary, butter can be substituted with margarine or other fats. For best results, these ingredients should be at room temperature. Dairy products improve the taste of bread, affect the color of finished products. Milk gives the crust softness, and the texture - "velvety", inhibits the process of staling. When using delayed start, add milk powder as fresh milk can spoil.

Baking powder is used to make breads and cakes very quickly. The baking powder makes the product airy and soft, and no time is required to proof the dough. As a baking powder, soda is used (to enhance the effect - with citric or acetic acid), food additives or special mixtures (baking powder, etc.).

Sugar in small amounts (about 10%) accelerates the growth of yeast, gives the bread flavor and color, and provides softness. An excess of sugar, on the contrary, inhibits the growth of yeast, delays fermentation. Sugar can be replaced with honey or molasses.

Salt improves the structural properties of the dough and the taste of the finished product. Unsalted dough has a weak consistency. At the same time, an excess of salt impairs the taste of the dough and interferes with its rise (salt inhibits the activity of the yeast).

Herbs and spices can be added at the very beginning of the kneading process along with the rest of the ingredients. Ginger, oregano, parsley, basil and other similar additives add aroma to the bread and improve its appearance. Use a small amount of herbs and spices (1-2 teaspoons) to prevent the smell from being too harsh.

Some ingredients (for example, leeks) contain a lot of liquid, so the amount of liquid needed to knead the dough should be reduced.

Garlic absorbs the activity of the yeast, so it can be sprinkled or grated on finished bread, but not added to the dough.

Eggs improve the flavor and color of the bread, making it softer.

Additional ingredients: For making bread, you can use dried fruits, nuts, ham, grated cheese, chopped chocolate cut into small pieces. Do not add more ingredients than indicated in the recipe, or the bread may not rise. Be careful with fresh fruits and nuts as they contain extra liquid (juice and oil). This must be considered when adding the rest of the liquid ingredients.

You can buy ready-made bread mixes in the store. Use mixtures designed for baking products weighing 500-750 g.

Dough consistency

If the dough sticks too much to the sides of the working container, dust the sides with flour.If the dough is too dry, add a tablespoon of warm water. Use a wooden or plastic spoon to remove any ingredients stuck to the sides of the container. Do not use metal objects for this - they can damage the non-stick coating of the mold. Do not leave the lid open longer than necessary.

Features of the baking process

Many factors affect the taste and texture of bread made in a bread machine: the nature of the ingredients, the temperature in the kitchen, the atmospheric pressure. When using your own bread recipe, strictly follow the recommendations for setting food and program selection in this manual. Measure the ingredients exactly by weight. When using recipes from cookbooks for other bread makers, be guided by the weight of the finished bread at 500 or 750. Do not fill the working container by more than a quarter or, in extreme cases, no more than a third of its volume. Otherwise, during lifting, the dough may overflow over the edges of the mold into the heating chamber, fall onto the heating element and clog the drive, which, in turn, will damage the appliance.