Multicooker Redmond RMC-M 4502

There are metal steamers for 5 l pots! Beautiful stainless steel, smooth, no burr! I bought it in Yulmart for 650 rubles.

I really like my own saucepan from multi. Nowhere can I find a spare exactly the same
Girls, has anyone seen it for sale and where?

I really like my own saucepan from multi. Nowhere can I find a spare exactly the same
Girls, has anyone seen it for sale and where?

Here in the online store 🔗... They have offices in different regions, see the Contacts section
I like it too! For a year of dense use, scratches did not appear and nothing burns!

[Marinochka]

Marinochka, you are a true friend now, I'll take a look

Tell me how to find out what each mode is programmed for? In the soup mode, at first everything boils and then generally stops even gurgling a little !!! And in general it happens that in the beginning it boils so much that the foam (meat, mushrooms) generally pours out through the valve and pours the entire multicooker. What is it? Mom was presented without a check and there is no seal in the warranty card ((This slow cooker already pisses me off ...

Among other things, the broth is cooked but the meat is not, how can I now cook the remaining hour if the broth does not boil at all and is it worth it ??? oh god how angry I am

In the soup mode, at first everything boils and then generally stops even gurgling a little !!!

Usually this is how the "Soup" mode is set in different multicooker.

it happens that at the beginning it boils so much that foam (meat, mushrooms) generally pours out through the valve

Perhaps the reason is the excess foam from meat and even more from mushrooms. To prevent the meat from foaming, you can first "seal" it on the roast. Well, do not pour liquids above the MAX mark, and even less for mushrooms. In general, mushrooms can be extinguished first, and after that add boiling water.

Among other things, the broth is cooked but the meat is not, how can I now cook the remaining hour if the broth does not boil at all and is it worth it ???

The meat, if it is a large piece, is better to stew a little at first, and then cook the soup.

Given such intense boiling, I prefer to cook soups on the Stew program! I put everything at once and the meat is the same (sometimes from the freezer at once) everything is cooked in 1 hour, nothing boils away and does not stain!
In the Soup mode, it is first brought to a boil, and the Heating element is periodically turned on and off, respectively, the soup boils (gurgles) or does not boil, and so on throughout the entire cycle! And try to collect water no higher than the specified maximum)

[Marish]

Marishis it true that a large piece of meat from the freezer is ready in an hour in soup? Or have I misunderstood you?

and so on throughout the cycle

That is, throughout the entire cycle, and not just at the beginning, does the temperature catch up to boiling?

[Marish]

Marishis it true that a large piece of meat from the freezer is ready in an hour in soup? Or have I misunderstood you?
That is, throughout the entire cycle, and not just at the beginning, does the temperature catch up to boiling?

How big? I don’t put Bolshoi! I cook mostly with chicken, turkey and beef! I put the beef - the neck, basically, a piece about the size of a chicken breast - it boils down! And fillet of chicken or turkey breast - no problem, chicken sometimes half a breast on bones - the meat is not raw, it eats well! Yes, and at 01 from the freezer I put everything at once, for example, a chicken thigh or fillet - 1 hour in the Children's mode and that's it!

And on the doorstep, the Soup is boiling, it does not boil, at the beginning it is strong, and then a little less, but it boils! But on the Quenching program, it boils at first, and then just a little - a little gurgles, so sometimes I do it completely, about 1.5 cm below the edge!

That's why I don't like the Soup program!

Given such intense boiling, I prefer to cook soups on the Stew program! I put everything at once and the meat is the same (sometimes from the freezer at once) everything is cooked in 1 hour, nothing boils away and does not stain!
In the Soup mode, it is first brought to a boil, and the Heating element is periodically turned on and off, respectively, the soup boils (gurgles) or does not boil, and so on throughout the entire cycle! And try to collect water no higher than the specified maximum)

and on stewing, the meat broth from beef brisket is boiled, don't you know? drain the same as willow soup?
I don't understand why everything spills out on the soup, it kind of boils for a long time at first or what? if at all where is the description of this case?

How much is cooked on the program I can't say for sure, I put a small, small piece in the soup, I always cooked it on Stew! It splashes on the soup, because there is 100 degrees, constant boiling!

Marin, nothing should spill out on the soup.
When I bought Redik, everything was fine, but one fine day I started to run away on Soup and on Kasha too.
In my model, you could watch the temperature. So the temperature exceeded from 10-20 gr.
I took it to the service and told them to change the temperature sensor.
After replacing and running away soups on Soup, porridge on Kasha stopped)

Masha, in my Soup and Kasha, does not run away. If done clearly to the maximum mark, nothing spilled out. I don't like the constant boiling on the Soup program, but this is for me personally! Therefore, I cook on Stew.

And if, honestly, Masha, then since the appearance of Shteba, I rarely cook in Redita now. My daughter makes butters, and sometimes I make pasta or rice / pilaf and that's it !!!!

How big? I don’t put Bolshoi! I cook mostly with chicken, turkey and beef! I put the beef - the neck, basically, a piece about the size of a chicken breast - it boils down! And fillet of chicken or turkey breast - no problem, chicken sometimes half a breast on bones - the meat is not raw, it eats well! Yes, and at 01 from the freezer I put everything at once, for example, a chicken thigh or fillet - 1 hour in the Children's mode and that's it!

Oh, you made me laugh. And I really thought that your meat cusman from the freezer has time to cook in an hour. And you were talking about a file, but you said a chicken thigh

Oh, you made me laugh. And I really thought that your meat cusman from the freezer has time to cook in an hour. And you were talking about a file, but you said a chicken thigh

I cooked barley porridge for the morning on the Delayed start, Multi-cook mode, 100 degrees, 1 hour, the ratio of barley - water took 1: 4. I didn't like it: the cereal, of course, swelled overnight, but the water did not evaporate during cooking, I switched on another mode to evaporate the liquid, but the swollen cereal began to stick, but did not have time to fry. In general, I suffered a little. Maybe it was necessary to increase the time or decrease the water. We ate the porridge, but I want to cook it for sure by time. Maybe someone successfully prepares pearl barley porridge, delicious, please share.

[Lagri]

Lagri, and you cook exactly from whole cereals or from flakes that are not quick cooking - ordinary, not peeled?

[Mar_k]

Mar_k, I cook from ordinary pearl barley, peeled it is sold in stores. And I don't think I have seen pearl barley flakes, and neither did quick cooking.

[Lagri]

Lagri, I probably drowned myself yesterday and took barley for rolled oats, excuse me.In general, I cook barley only in soup, for an hour it cooks normally for soup, and I do it with meat (like pilaf), but I didn't cook barley porridge, because it took a long time to soak it is necessary - this is not my option! I found this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189868.0

Lagri, I probably drowned myself yesterday and took barley for rolled oats

That's what I understood. It is OK, it happens. Earlier, about 2 years ago, I cooked barley porridge well, but I forgot how. I read it in one place and cooked it so that I didn't like it. I know that they cook it successfully and tasty, but I can't find where, in any way.

hello, I have a Flamberg cartoon * that looks and functions are identical, no one knows? there is no information on the Internet at all

[Kendra]

Kendra, they are identical and produced in the same production, as the management of "Epicenter" says

[N @ T @]

N @ T @, thanks) and the price is half because of the name it turns out?

[N @ T @]

N @ T @, thanks) and the price is half because of the name it turns out?

Because of the brand

Hello everyone! Recently on the DR I was presented with a cartoon Redmond m-4502. Everything turns out great! And I fry and cook carcass and porridge with soups. She made sweet pastries, very convenient, especially when HP is busy with bread (and she is often busy with me). But now I was puzzled by the preparation of homemade multicooker yogurt. I studied the whole Temka about making yogurt in CF, experimented and ... failed ... Apparently I overexposed it on a multibove for 40 grams, I got yogurt, though thick, but the whey separated and came out of a heterogeneous consistency. Here in Temka I read that many people actively prepare yogurt in Redmond. I would be grateful if you could answer a few of my questions.
1. Do you boil milk?
2. If you cook in jars, to what height do you pour water into the bowl, if you pour it, and at what temperature?
3. Do you turn on the multi-cook mode 40 gr and how much?
4. How many hours do you leave in the multicooker before moving it to the refrigerator?
I, of course, understand that it depends on the leaven. While I am trying on Activia in a green jar without sweet additives, I plan to order starter cultures in the future as soon as I master the process. I will wait for your answers. Thank you in advance!

1. Do you boil milk?
2. If you cook in jars, to what height do you pour water into the bowl, if you pour it, and at what temperature?
3. Do you turn on the multi-cook mode 40 gr and how much?
4. How many hours do you leave in the multicooker before moving it to the refrigerator?

I can't say specifically about this multicooker, I can describe the process in general.
1. Ultra-pasteurized boil is not necessary, the rest is worth it.
2. Pour water over the hangers of the jars, water temperature approx. 40 ° C (slightly less).
3. Here I will not answer you, because I do not know the features of this particular model.
4. After 4 hours you should look at the Activia (check the jars with a slight flutter) so that detachments do not start (and, possibly, after 2.5-3 hours). Next, let the jars on the table cool to room temperature and send them to the refrigerator.

[Manna]

Manna, Thanks for the quick response! In principle, I did everything as you suggested. Apparently, she overexposed it on a multi-cooker for 40 grams. (I put it on for 20 minutes, then the little one climbed to check it and I was scared that everything would cool down quickly and added another forty minutes). You write that you need to check with a slight wobble. Should the consistency change? Is it starting to thicken?

Yes, it is getting thicker. Optimal condition when the mass barely sways. I think you overexposed if a detachment occurs. How long did you ferment?

In total, she fermented for five and a half hours, maybe a little more. Three hours later I looked - no changes. After another half an hour - the same thing, and then only got it. So, I will experiment further. Eh, someone else would suggest a multi-cook. Or maybe I overheated in addition to everything else? ..

Perhaps overheated. And there is no thermometer to measure the temperature of the water? Did you put a rug on the bottom under the jars?

Unfortunately, there is no water thermometer anymore, the children have grown from the age of the bath and the need has disappeared. There is an ordinary room. Maybe they should try for now? Focused on the "finger". She put a rag under the jars. Do you think a silicone mat is better?

You can also have a rag. Indoor? If it allows you to measure the temperature of the water, then so can they.You need to find out if the multicooker keeps exactly 40 ° C, or there is a deviation in the big direction. Indeed, for bacteria, the limit is 42 ° C, and for many, 40 ° C is a lot.

Yeah, I get it. Well, I will continue the experiment taking into account your advice. Thank you!

tell me, pzhl, for what reason can the soup run away? The regime was also soup. The cartoon is not mine, I honestly did not read the topic, they just asked to clarify, the girl is very upset

And what kind of soup? Can run heavily foaming. Can run if there is a lot of liquid. Or due to overheating - then you need to change the temperature sensor.

Or due to overheating - then you need to change the temperature sensor.

how to check it?

Only by measuring the temperature in this mode.

is this a top model in redmond ?? or is there something more fashionable ??

More fashionable

pasibki) let's see what kind of new miracle Redmond came up with)

Only by measuring the temperature in this mode.

It seems that this is precisely the case, even when heated, the meat burned, and the stewing mode turned off itself after 5 minutes.

Then you may need to change the temperature sensor

change in the service? Or can you buy it yourself?
new cartoon, there is a guarantee

In the service, of course. If they have a little work, they can change right in front of you.

Ok I will pass it on:)

I asked a question in the wrong "topic" .... Now I "brought" it here. Help, pzhl! Just yesterday we bought a multicooker.
We put vegetables in for stewing. We chose a program - extinguishing. According to the "multi-cook" program, they themselves had to indicate the baking time (according to the recipe, 35 minutes). According to the instructions, they clicked on "Time setting", then on "Cooking time". Our top line of time was blinking and the numbers could not be read.
What did you do wrong?

So did you do it on stewing or on a multi-cook?