Masado
Good day!
Tell me, please, Redmond 1905 buzzes when baking, and quite loudly, at regular intervals (buzzing - silent). This is normal?
I used Moulinex for many years, it worked silently.
djunkus
Take it into your ranks) I also had such HP not long ago. I'm very happy!
I try different breads to bake - everything turns out delicious, therefore, for now, we can not choose a favorite)
Lyolik
Quote: Masado
Good day!
Tell me, please, Redmond 1905 buzzes when baking, and quite loudly, at regular intervals (buzzing - silent). This is normal?
I used Moulinex for many years, it worked silently.
It seems that everything is not buzzing normally.
ave_nocturna
Good day! Tell me please! We bought a REDMOND RBM-M1905 bread maker, when you turn it on, you hear a hum, as if a transformer is humming. That is, it does not bake yet, but it is already buzzing. Is this normal or does the oven need to be changed?
Masado
Good evening!
Mine hums when baking, and bakes very badly. ten works disgustingly, the bread turns out to be white, moist, unbaked, I tried to adapt, different recipes, I could not believe that the stove was defective, it transferred a lot of flour. tomorrow we'll take it to the warranty repair. It didn't work out on time, they bought it for me as a gift, 2 weeks passed before delivery. Test urgently, you can have time to exchange.
Anna Anna
Hello!!! I ask for help !! The first time the bread maker was run empty as indicated in the instructions for 15 minutes. Turned off, and the timer does not go astray. Already half an hour has passed. I can't install the program from the very beginning ... what can I do?
Anyutok
Anna Anna, pulled out of the socket? It seems to be 10 min memory, then if you turn on everything by zeros it will be.
Anyutok
ave_nocturna, I'm buzzing too, I don't bother
liliyasi
A month has passed since I got this HP and, to my regret, the bread and dough stopped rising ((((
I changed the flour and yeast. The recipes are the same .... What happened to her?
Anyutok
liliyasi, if it does not rise, but the bread maker bakes, then the reason is most likely in the ingredients. For the dough should rise even without heating
liliyasi
Thank you, I'll try with natural yeast
rain
tell me, how can you make ordinary bread weighing 900 grams in Redmond 1905, and not 750?
rain
Quote: Iva

Probably about 2 months I read the Internet looking for reviews to buy a bread maker, I stopped the choice on the Redmond 1905 model, which is very happy. Although there were few reviews for it. I have been using it for exactly a month and have never had any problems. the first time the bread turned out to be airy and very tasty, baked according to the recipe from the book that is attached to the oven. really like the simple bread recipe from AdminThanks for the recommendations. always rises with a bang. I just put a little more salt. and less sugar my home people like everything salty. Thanks to the forum for the feedback tips. I am preparing a dough for pies., Also according to a recipe from a book, super. The only drawback in x. n for me it is no backlight on the display and on the window. But this is nothing, when I bought it I already read on the forum and knew how the bun should look and everything turned out great, it baked very well. the crumb is beautiful. the crust is always crispy too. the main thing is that my son really likes a delicious bread after school. And here is my first bread. but I'm already baking at 900 grams so that it will last for a couple of daysBread Maker Redmond 1905
but how to make a bun weighing 900 grams, and not 750 ??? regular white bread ???
Anyutok
rain, for a roll weighing 900 g, you need 600 g of flour. the number of other ingredients should be increased accordingly by 1/5. Weight is selected with the "Weight" button
Slavda
Hello! Tell me, you bought yourself a present for the New Year, HP Redmond 1907, unfortunately there is no topic about her here. Already very disappointed.They tried to bake bread 2 times, and both times did not work. The oven kneads perfectly, the gingerbread man turns out to be superb, the dough rises, everything is fine, but .... the baking program ends, and the bread remains unbaked, raw. We have to bake it in the oven. It tastes great. They did everything according to the recipe from the book "101 recipes", it felt like there was not enough temperature - time for baking. During baking, I touched the oven from the sides, not a lot hot, but my hand calmly endures. We took the simplest recipe "Ciabatta", mode 2, weight 750, program time, medium crust. And a simple white bread recipe from this forum. They also baked everything in the oven. Tell me what we are doing wrong? There are no problems at all with the Redmonovskaya slow cooker.
larusa
Slavda, how is your bread maker? We bought the same one. The white bread according to the first recipe turned out to be good. Not his roof is cracking, but delicious!
larusa
Tell me why the loaf dome is cracking on the side? Basic recipe # 1 baked white plain bread. Stove 1907. At the first kneading, I added 1 tablespoon of water, you thought the dough was dry. The bread is delicious. Not very porous, but overall it's not a drawback, I think.
Slavda
Quote: larusa
Slavda, how is your bread maker? We bought the same one. The white bread according to the first recipe turned out good. Not his roof is cracking, but delicious!

The stove was dead (factory defect), replaced without question in the store for the same. Works great. The bread is perfect, the recipe is from some forum, perhaps from this
Sunflower oil 1.5 tbsp. l
Sugar 2 tbsp. l
Salt 1.5 tsp
Water (~ 30-40 * С) 300ml
Flour 460-470gr. (Picked up experimentally)
Yeast 1.5 h. l.
The crust is medium or dark (I do this and that), program 1 (2h55min - medium crust), weight 750g.
Bon Appetit.
larusa
The same recipe is in the book with recipes for the stove in 1907. Only there flour 500 g, and water 280 ml, but water was obviously too small - 1 tablespoon was added, or maybe more is really needed. And your crust does not crack on the side?
Slavda
Quote: larusa
And your crust does not crack on the side?
no, everything is fine
larusa
Thank you, I'll put in more water today.
Slavda
Quote: larusa
Thank you, I'll put in more water today.
It's my pleasure! Let's move to your topic, by xn 1907
I am Yulia
Half an hour before readiness, the top falls, which is not so
And this is because there is little flour or a lot of water. Even, very carefully, observing the recipe, you always need to take into account the moisture content of the flour. I, in order not to suffer, buy only "Makfa" flour. Oddly enough, their flour is drier.
Oliyana
Good day! I have a question, maybe someone will give an answer to it ... How to increase the baking time in the Redmond-1905 bread maker? The default is 1 hour, I do less - I click on "-", and on "+" - more than an hour is not installed ....
Elizabeth
Hello everyone! Take in your ranks. Dad gave me this machine for DR. Soooo happy! The bread from the book was the simplest one baked 6 times: the first time it didn't rise (the yeast was not fresh), but it was still tied up on both cheeks; the second time turned out wonderful; the third time the mother-in-law baked - also a wonderful delight; the fourth is wonderful again; the fifth mother-in-law again, but not so hot, says the light was turned off (I was not at home); the sixth time I forgot to put the stirring paddle, I remembered after half an hour, turned off the stove, made a hole with a spoon, inserted the paddle, put it first - baked without problems ...
And now a question: on the box and in the recipe book on page 10, the capabilities of the Redmond RBM-1905 bread machine are listed, among which there is yogurt. Is this a divorce, or am I missing something? Someone was making yogurt in 1905 ... share your experience ...
eleele
SOS !!!! My nurse broke down. ... When kneading the dough, the scapula began to seize. The wheel that rotates the paddle cross on the bucket turns well. The crosspiece of the bucket itself is seizing, which turns the spatula. I tried to turn it manually - half a turn is normal, and then it was so tight, I almost broke my fingers. I turned it over, then it was normal again until a certain point. Maybe someone came across a similar one? Tell me, pliz, after all, after 4 years of communication, I can not live without her.
sazalexter
eleele, Elena, alas, only in service.
eleele
sazalexter, Alexander, thanks for the tip. I myself was already inclined to buy a new x / n
tab
Please tell me where to get a bucket for this x / n? The native bucket has worn out to the holes ...
Redmond representatives were unable to help with this issue.
Anyutok
tab, search online stores for parts for household appliances. There seems to be a zip available here.
tab
Thank you for seeing. I wrote to them. But the price is too high. I myself did not buy the bread maker much more expensive. And the bowls for it six months ago for 1000 rubles. sold everywhere.
Anyutok
It seems to me that the main program in this bread maker is wrong - only 2 hours 55 minutes. How many times has already failed bread. It is good only for ready-made mixtures like Breadburg. On my old LG, the main one was 3 hours 50 minutes, bread came out much better. so I'll be on the French oven now
eleele
Anna, let me disagree with you. I used this cotton for three years, baked all the bread in it all the time. never failed. I was very upset when it broke. Thanks to her, we stopped buying bread in the store.
Anyutok
eleele, Elena (you), I have a lot of experience with the bread maker, more than 10 years. White bread on the main program has recently come out pale, dense and dry, smells of yeast, as if it had not been good
eleele
Anna, yes, I don’t argue, but my love opened with my first loaf, so I have only one great feeling of gratitude for her. For all the time of work, she never let me down.
Anyutok
eleelethen you're in luck with the instance. Yesterday I baked whole grain. The roof collapsed so much that the top turned into a bowl. Well, this is my joint, probably, the dough was liquid. I will still experiment for now, and then we'll see ...
eleele
Anyutok, good bread to you
Anyutok
Yesterday I baked French according to the recipe from my own book, the French program (3 hours 40 minutes). Not a gram deviated from the recipe. As a result, a thick, tough crust, crumb finely porous, dense, smells like yeast

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