Multicooker-pressure cooker Redmond RMC-P350

Hello everyone, I also bought a p350 pressure cooker just a week ago, and yesterday I tried to use it for the first time. To be honest, I'm a little disappointed, because I bought it to save time ... Of course, I already read in advance that the pressure builds up for 10 minutes and then cools down the same amount, but in reality it is even longer. I tried to stew frozen vegetables in the stewing program and at the same time put ready-made frozen salmon cutlets on the steaming wire rack, as if to reheat the vegetables while stewing. I was afraid that there would be little liquid, vegetables reached the risk of 1.5 liters, so I poured about a liter of water, boiling water, put it on for 10 minutes. The pressure was collected for 15-20 minutes, it was cooking 10, I was running out of time and after the end of the program I had to release the steam immediately, through a towel. The result was very disappointing, the rutabaga and carrots were cooked normally, the carrots were even digested, but the color. cabbage, bulg. pepper just all fell apart, I also put seasonings to vegetables, and so the vegetables, and the multicooker ring, and the bowl and everything around smelled of these seasonings and fish ... A rather strong smell remained after washing both the lid, and the bowl, and the sieve for steaming, there is simply no escape from this smell. Then I put the washed multicooker in another room, after a while I go in, and there is also a strong smell of all this. In general, I don't know how to cook further in it, if after each dish you have to boil half a lemon in it, as written in the instructions, then you can go broke on lemons and plus, it is written to boil a lemon for as much as 15 minutes for a couple, but not specified , how exactly, lemon in water or just on a wire rack, and water below? Before the first cooking, I boiled it on steam in water, so the lemon scraps then stuck to the bowl and did not rub off in any way. In general, after the fish, you have to boil the remaining half of the lemon, and think about how and what to cook next ... I have only 1.5-2 hours of total time for the whole cooking, along with cleaning vegetables and washing dishes, but the cartoon turned out to be very a slow assistant, or I have not yet fully figured it out ...

[Juuliet]

Juuliet,
Immediately my thoughts about.

You did not stew vegetables, but let them go (boiled in a small amount of liquid). How many vegetables were there? If there is a lot, then even if the water was hot and frozen vegetables cooled it. Therefore, the pressure did not build up.
The juices from the fish, of course, fell down to the vegetables, but what did you want? You could wrap the fish in foil.

These dishes are best cooked without pressure. And fish on the bottom, vegetables on top.

The cartoon and the spacers can be ventilated, they will stop smelling over time and without lemons. Or cook something flavorful (like curry meat, etc.). But here is a double-edged sword, then it is difficult to cook sweet.
You can boil with water and a spoonful of vinegar.

water about a liter, boiling water

This is a mistake, water did not need to be poured at all, at least a couple of tablespoons.
Firstly, it took a long time to gain pressure, since there is a lot of liquid.
Secondly, therefore, some vegetables are very boiled. And boiling water for frozen vegetables is a heat shock for them, loss of structure.

[RepeShock]

RepeShock,
Here I am about the same. The water has cooled down from freezing, and even a lot of it. While it boils, while the steam goes, while the valve closes ...
And long popping, and even under pressure, is not good for vegetables.

[Juuliet]

Juuliet, did you have a ready-made vegetable mixture? It's just that the composition is very strange, rutabaga and carrots are boiled much longer than cauliflower, which takes a couple of minutes! And not 20 minutes, and even the time to set the pressure, during which the vegetables are also boiling.And so much water is very much for stewing vegetables, juice is also released from them during cooking, and quite a lot if they are cut. Did you prepare a similar dish somehow else, in another slow cooker or on the stove? Did it work?
I use this pressure cooker all the time, I am absolutely delighted, I like everything, but you need to take into account the peculiarities of cooking in a pressure cooker. I love to fry in it, steam anything, broth in 20 minutes (the meat is just boiled), wonderful pastries and so on, so on.

[AnastasiaK]

AnastasiaK,
I like jellied meat, stews, legumes. And also cook whole vegetables for vinaigrette and salads.

[mur_myau]

mur_myau, yes, of course - and jellied meat, and beans, and chickpeas, and beets for borscht and salads, and a lot of everything. I am very happy with her!

mur_myau, RepeShok, yes, you are right, I realized right after cooking that I poured too much water, I was afraid that the rutabaga would not release enough water, and the instructions say that the minimum volume of liquid for a pressure cooker is 2 ms of liquid. I didn't have a store-bought mix, but just sliced ​​and frozen rutabagas, carrots, bell peppers and flowers. cabbage. By the way, thanks for prompting that the fish could be put in foil so that the juice would not drain ...
In general, on the second day, the bowl practically did not smell, the ring still smells a little, even after washing it with a product and wiping it with a slice of lemon.

Added on Friday 29 Apr 2016 11:43 PM

I then thought that the pepper and cabbage should have been thrown on the grate, along with the fish, then they would not have boiled down so much and soaked in water ... there was so much water that I had to drain at the end, almost the same liter. I have never cooked such a mixture on the stove, always boiled rutabaga and color separately. cabbage.

Added on Friday 29 Apr 2016 11:49 PM

AnastasiaK, mur_myau, if possible, then I will turn to you for advice, as to experienced owners of this model, since I am a very beginning culinary specialist, not only with a multicooker, but in general ...
I decided to urgently buy an electr. scales and start cooking strictly according to the recipe book, as written in the instructions ...

[Juuliet]

Juuliet, please contact! I will be glad to help. And don't count on the book, it's better to take recipes from the forum, they are tested by real people, they are suitable from almost any pressure cooker, only the time is different, but the meaning of cooking under pressure is the same. Now I will cook stewed potatoes with meat in it - I will fry on the Frying program (just let the program warm up to the signal, then the time will start counting back) onions, carrots, meat - it takes 7-10 minutes, I will add seasonings, put coarsely chopped potatoes , and a little, literally half a multi-glass of water from the kettle, and set the Simmering program (you can choose any) for 15 minutes. All! Taking into account that the bowl and the food are hot, it will take a minute or two to build up the pressure, until I cover the table, the pressure will drop slightly, you can forcibly release it, and you can serve!
Still - after odorous dishes, I try to steam something (for example eggs for 5 minutes), clean steam quickly rinses everything out of the smell.

[AnastasiaK]

AnastasiaK, thanks for the recipe and for the steam advice, I will definitely try. Have you previously published any recipes for her somewhere in the topics? or should I just search in your messages? ..

Added Saturday 30 Apr 2016 11:08 AM

AnastasiaK, but tell me how to cook eggs, how much water down and just put the eggs on the wire rack?

[Juuliet]

Juuliet, I have no recipes, I do everything so well known that there is nothing to write. About eggs - I put a grate, a basket of eggs on it, water down, a little 300-400 ml, you can from a kettle, not necessarily boiling water, any warm one, and the Steam program for 5 minutes (taking into account the set and release of pressure, the eggs will be enough). Done!
Or you can cook vegetables for a salad, and put eggs here, everything is ready at once.

and what is this green?

[Juuliet]

Juuliet, beans.

[AnastasiaK]

AnastasiaKToday I tried to make it according to your recipe, everything turned out just super tasty, thanks!

[Juuliet]

Juuliet, my husband also appreciated))). It was so tasty for him, he licked his lips)).And all our pressure cooker, it does it so well!

I bought the girls a vacuum sealer, well, it turned out again Redmond, we have some kind of forced friendship, I chose another one, well, by the way. Today, of course, I made a chicken sous breast, well, or based on: D Marinated the evenings, rolled it into a vacuum, and so. I did it for the first time, so there is nothing to compare with. I did frying 65gr on the program for 2 hours (I set it 2 times) But first I checked the temperature. She poured hot water from the tap, turned on the mode and danced with a temperature probe. I got to the right temperature quickly, held on well. She pulled it out right away, did not water it with cold water, my husband did not recognize the chicken breast (he does not like it), said that it was a roll of chicken legs. There were several pieces in the package, but it turned out really, like a roll. Delicate and tasty, but again the spices behaved differently than in a simple cartoon, I put just a little pepper, but it turned out to be too much, but there could have been more salt, although it seemed to be salting well. I didn't fry, I couldn't wait to try it!
Did I understand correctly that the temperature can only be changed by frying in our pressure cooker?
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/122478/P1010058.JPG]

Can you please tell me how the vacuum program works in the Redmond pressure cooker?

[Cronut]

CronutThere is no vacuum program in Redmond 350 ...

[marlanca]

marlanca, Thank you. At 380 there is, I thought since this one is more fashionable, it will also be. I don’t understand what they mean by this program.

Added Wednesday 19 Oct 2016 5:53 PM

I found a separate topic on the 380 model, I'll ask there.

[Cronut]

Cronut, yes, this program does not do anything special, it just has a temperature adjustment of 30-160 degrees, as well as some other programs. It is supposed to use Vacuum for cooking sous-vide, for which you need an accurate and low temperature for several hours. That in 380, that in 350 pressure cooker you can do it. But at 350 on the Frying program, you can set the desired temperature, but there is no separate Vacuum. The name itself is misleading, it would be clearer to call it Su-vid.

[AnastasiaK]

AnastasiaK, Thank you. I did not expect to find such a program in a pressure cooker. Fine.

Added Wednesday 19 Oct 2016 06:21 PM

Moreover, her design is kind of clumsy. And suddenly suvid.

[AnastasiaK]

AnastasiaK, Thank you. I did not expect to find such a program in a pressure cooker. Fine.

Added Wednesday 19 Oct 2016 06:21 PM

Moreover, her design is kind of clumsy. And suddenly suvid.

It is worth noting that here in the Frying Program, a certain time can be set from only 5 minutes to 1 hour ... so a full-fledged suvid will not work ...

[marlanca]

marlanca, yes, you just turn on the program several times and that's it. If you really need to. If I didn’t have Marta with temperature control, I would do it at 350. And at 380 on Vacuum it seems until 10 o'clock.
Cronut, and which design is clumsy - 350 or 380?

[AnastasiaK]

AnastasiaK,
Yes, this is understandable, but inconvenient .. .. of course, if it’s not tense at home, but if you leave, or put it at night, it’s not quite right .....

Added Wednesday 19 Oct 2016 09:11 PM

The design of the 350th me very good. like ...... in what place it is "clumsy", I don't know ....
Straight such a stylish comrade, when I exhibit, so pleases the eye ...

[marlanca]

marlanca, well, it's all a compromise. Yes, I'm at home and I can find 4-5 hours to do sous vide under supervision. But I have a few more options for multicooker with temperature control, so there is no problem. I would have been alone, I would have used the option that is. As we used to make yogurt in Panasonic without any program or adjustment at all. And it worked.
You can pay attention to 380, there are long programs and many have the ability to change the temperature. But it is 6-liter, not everyone is also suitable.
And I am very pleased with all my multicooker. Both externally and functionally. Well, I love them very much

The 350 is definitely very stylish and cool. Model 380 seems clumsy to me.
We just bought it. Today, after reading the entire thread (even three) on the forum, I decided that I want 380.I like that she has her own button for each program. And then my mother has a display, so while you click to the desired program ... and if you also miss ... and the font is small, I generally wonder how parents cope with this. I checked with the Yandex market, the best price was 5,192 rubles, but of course they would have paid a little for delivery outside the Moscow Ring Road. And then we went to the Globe for groceries, and there, please, the right model for 5 399r. They turned it over, clicked, saved on delivery and bought it right away. Its design, of course, lags behind the model 350, but it doesn't seem very clumsy anymore.

Added Wednesday 19 October 2016 10:56 PM

For Suvid I have already had a wonderful Anova for a couple of years, an immersion thermostat with an accuracy of 0.1 C. I absolutely recommend it to everyone.
I fried my previous pressure cooker on the hob yesterday. All the plastic flowed from the bottom, all the insides, wires, adhesions were opened. Now it's scary to use it (and there was a gorgeous birthday present, not to be happy, we used it for three years). Also Redmond, like 380, but a little simpler, no vacuum, but with popcorn. It did not have a removable cover - for me the only drawback. I don't remember the model.
I began to choose a replacement and came across a vacuum program. I was just sooo surprised.
In addition to the design, I really like everything. On the forum, many praise Shteba - she did not like her appearance. And Urson, but this one costs more than 12 thousand, and even less features than Redmond. And so it happened that we bought it today.

Where have all gone. I want to buy this miracle of technology. As impressions and successes, comments.

Colleagues, I have a question. I just unpacked a box with a multicooker, and there is a 4L mark on the bowl. I'm just terribly upset .. is it a 4L bowl?
Because on my old 5-liter multi on the bowl exactly 5 liters is written. And it is visually much less direct: ((((and it is inside the multi, as it were, loosely, I would say ... is it supposed to be?)
Owners, what is written on your bowl? Couldn't I get the cup not from her? I bought it in ozone.

[Neo]

Neo, now specially went to the multicooker, shook the bowl), - staggers, you can call it a backlash. This is normal. The inscription on the top risk is really 4L, but there is still exactly a liter to the very top of the bowl (this is the nominal volume to the edge of the bowl), but of course, pouring and cooking in a volume equal to 5 liters will not work. But Ozone is always written about this - the volume is nominal, in fact 5 liters, but the useful volume for cooking is less. I have been using it for more than 2 years, the flight is normal. I am very satisfied. I also bought it at Ozone.

Thank you very much!

[AnastasiaK]

AnastasiaK, Nastya, and I have a bowl with a dark coating and a max mark of 3.5 liters, only 4 liters.

[Annutka]

Annutka, Yes? , and this is the 350 model? Now I specifically looked at the bowl again - I didn't seem to confuse anything, a standard 5 liter bowl, and the coating is not entirely coal black, but like with mother-of-pearl.
And I have two bowls from the previous model 110, and they both fit 350. That is, one size and volume.

[AnastasiaK]

AnastasiaK, yes, I have a 350 model and the markings are strange, the maximum is indicated at around 3.5 liters. But I don't really get hung up on this, the amount of ready-made dish is enough for us. It's very good that the bowl from the 110 model fits, although the native one is still behaving well.

Girls, pliz answer the caddy question!
I cooked broth in pressure cooker mode with the heating turned off. What next are my actions? Open the valve? Immediately or after how much?



And yet, if you cook in the pressure cooker mode and turn off the heating, will it relieve the pressure itself? How long after the completion of the program? (With full more often, at least an approximate time)



Quiet with yourself :))))
Watching min. 10, until I see that I was going to dump steam ... If you press the button, it shoots hard from the valve ...



And another question is ripe. Owners, how do you wash the lid? After the broth, just wipe it with a cloth is unrealistic ...
In the old cartoon vitesse, I put a sealing gum on the gasket and I washed it separately, the lid could really just be wiped ...

I've been chasing a cartoon for a month, and although the instructions say that you can't rinse the lid under a set of water, I still had to, otherwise I don't know how I would pick the porridge out of the valve. And then the lid was held vertically at an angle and dried. She put a rag down, a lot of water leaked from it during the night. And so not mine ... in principle, everything is clean and dry after cooking.



Girls, has anyone seen the 400 model? In general, I have not seen any information about her on any forum, although on off. website has it. I read the instructions and programs are similar. Then someone asked about a multi-cook, on the frying program in this model you can set 35-180 degrees. And at 400 on the program there is a vacuum.
_________________
Still wondering how you get porridge? My kapets are boiling over. There were, of course, a couple of times when everything worked out, but these are not my standard recipes and I do not understand at all what logic this mode has. The porridge boils specifically, and then everything through the valve and I hear it clicks for a second it can be seen turns off the circle, and then it gives in heat again. I tried to put it at 95 degrees, I was well nearby, also boiling is active, not just bubbles. And 90 small bubbles rise. Next time I'll put it at 90 initially and see what happens. Is it normal? Why is she measuring the temperature so inaccurately? The sensors should give a signal that it is already 100 degrees and everything is boiling and no longer warms up if I have it at 95 degrees. Is this a marriage? What about you?

In general, I don’t understand the porridge program .. I now have such a regime - a baby and dad after a stroke, so porridge every morning. And now it's much easier for me to cook it on the stove. And faster and more reliable ... I take some kind of quick increase flakes or something, and cook for a minute after boiling ...
I tried this cartoon on the first day, buckwheat stuffed into the valve and I decided not to experiment anymore :))

Thank you for answering, because the forum is deserted, and I needed to know how the mode works, because there is no desire to hand over the cartoon. I cook everything in it. I tried various options and almost got to the one in which my old cartoon Polaris was cooking. She did not cook porridge, but tormented it. My children have already eaten any kind of porridge and under pressure they do not eat cooked and simply baby porridge-mashed potatoes at all, either with yoghurts or with jam. And I add this porridge only sugar and salt. You can also use butter, but that's to your taste. The proportions for rice and millet are 1 to 5. I put on a multi-cook 85 degrees for 1 hour. Why 85, do not be alarmed, from experience this cartoon understands late that it has heated up strongly and probably in fact more degrees, at 90 there is a quiet bubbling of porridge. 85 seemed a little bit too low in temperature. I will try next times at 87 and 90 degrees, I will compare. The only negative is that it takes a long time to prepare. But nothing will ever run away. I don't know if it is possible to put a delay on frying, in my opinion it is not, but the porridge is delicious. Somehow I'll throw off the pictures. And it is not thick and not water in consistency, but just as we love.

Now I will cook stewed potatoes with meat in it - I will fry on the Frying program (just let the program warm up to the signal, then the time will start counting back) onions, carrots, meat - it takes 7-10 minutes, I will add seasonings, put coarsely chopped potatoes , and a little, literally half a multi-glass of water from the kettle, and set the Simmering program (you can choose any) for 15 minutes. All! Taking into account that the bowl and the food are hot, it will take a minute or two to build up the pressure, until I cover the table, the pressure will drop slightly, you can forcibly release it, and you can serve!

Anastasia, please tell me what kind of meat do you cook in this way? And how much meat and potatoes?

[Anna D]

Anna D, meat - any, most often I have beef, the amount is small, I think about 200-300 grams, potatoes, respectively, 6-8 medium. Based on approximately 3-4 normal servings. We don't need it anymore.

Thanks, understood. If you take more, then you probably need to increase the time ... I have a big family, it won't be enough for us

[Anna D]

Anna D, of course, increase the time proportionally, if the portions are 5-6, then 30-35 minutes will be enough, I think.

Hello, please tell me, what is the difference between the languishing and extinguishing modes in the R-350?



Can someone find pivot tables by programs? What is the difference in temperature, time, pressure ... languishing / extinguishing; bread / pastries; soup / cooking - judging by the names, these programs are identical ... by what parameters they were divided



sorry to bother you ... I found a sign on the first page))



Hello! Dear P-350 users, did someone test the bread program? I would like to know your feedback

Hello! Dear P-350 users, did someone test the bread program? I would like to know your feedback

If someone is still relevant. The bread is baked well. Mode for 3 hours. The first hour is proofing, then 2 hours is baked, but it seemed to me that 2 hours for one side is clearly a lot. It can be 50 minutes from one and 20 minutes from the other. And this is the time for a loaf of bread for the whole pan. The book says that if you put an hour or less on the bread mode, then baking will go immediately. It is not true. There is always an hour of proofing. Therefore, if you need to bake right away, then put it on baking, and in general you can put any pie that needs to rise, put bread on the mode. Only time to adjust. I would attach a photo of bread, but I don't know how.

Hello everyone! I have been using the Redmond-400 pressure cooker / multicooker for only 3 weeks, probably. I am very pleased that I bought it because of the unusual programs Bread, Vacuum, Slowing, Yogurt / Dough. Everything is preparing perfectly. Our multi modes are similar in modes, but different in appearance. I bought an additional bowl for her on Ozone for 1.290 rubles. with discount. A very good recipe book, everything is simply and in detail described how the dish is prepared and how long and at what temperature. On the Vacuum program, the temperature is from 35 * to 100 * no more. step in 1 *, time in 1 min. from 1 min to 10 hours. I cooked trout for 1 hour - t 60 *. Pre-salted, spices for fish, a little greens (parsley + dill) vacuumized. I lay on the table for about 30 minutes for the penetration of salt and spices. The next mode is the languor, I will cook pork loin.

[velli]

velliHello, I had the opportunity to compare both multicooker. Yours is not so sharp in terms of temperature conditions. 350 model is stronger on baking, frying. At 350, the default on baking is 140 degrees - this is too much, I constantly change to 125. At 400, 130 degrees and it heats up more delicately. It seemed that potatoes or soups take a little longer to cook, maybe 5 minutes difference, but they work almost the same way. And at 400, in my opinion, they made too small a condensate collector, it is quickly recruited and it is inconvenient to pull out the hot valve if there is a need. Otherwise, everything is super. Could you please throw off the link to the bowl for your multi? Since ours is just living out its days, it began to climb. I also noticed an interesting feature. Despite the fact that the manufacturer claims one Daikin coating, the bowls in the multicooker are different. At 350, a matte finish and more durable, and at 400 glossy, and now it began to peel off with infrequent use, they cooked mainly stews and soups.

[Sannyshka]

Sannyshka, VictoriaI bought a cup at Ozone for 1290 rubles. there was a promotion discount now in my opinion they are not available as well as the pressure cookers themselves. The coating of the bowl, both in the purchased and in the Daikin kit, is the same with some mother-of-pearl inclusions on the bottom of the bowl. I was baking pizza in a new bowl (borscht was cooling in the main one), and it turned out to be just a superb pizza! Baking on the Baking mode 35 min. the temperature did not change everything was baked, although I took the pizza dough as much as 280g. instead of 160gr. according to the recipe from the recipe book. I smeared the dough with sauce (ketchup + mayonnaise) and tried to carefully smear the sides with a brush for a beautiful color. She took out a bowl of pizza from the toilet and let it stand for a while on the table so that the cheese would grab a little and when taking out the pizza would be neat and beautiful. The pizza looked like it was from the oven. The drip tray is really small and not very convenient, but this is nonsense and the only negative for me so far in it.

in the Daikin kit, with some pearlescent splashes on the bottom of the bowl

Yes, this is exactly what we have. It differs from 350. I didn't really like it. It is interesting that where the little chicks appeared, where the coating came off, it looks like rust. I am worried about this. But in any case, the saucepan served normally. It has been working for more than a year and okay, I don't remember exactly when it was bought. And my 350 is probably almost 3 years old)

Baking 35 min. the temperature did not change everything was baked, although I took the pizza dough as much as 280g. instead of 160gr. according to the recipe from the recipe book

It bakes well, though I baked muffins and biscuits. Made from 4 eggs. Ready in 50 minutes. But I have never tried pizza, I will have to master it somehow.

[Victoria]

Victoria, and I have never baked any muffins or biscuits, I just do not like this type of baking since childhood. But I have to try how my s / v will cope with a cupcake and a biscuit on Baking. Thanks for the tip and the recipe for the biscuit, please share!

[velli]

velli, no problem) the most common recipe, found on YouTube. 4 eggs, 2 multi-glasses of sugar, 2 multi-glasses of flour. Everything is as usual, I just liked that the glass was at hand and I didn't get biscuits, but here it turned out. I beat the eggs with sugar at once without any dancing with a tambourine and slowly introduce flour into the bowl with a mixer at the lowest speed, literally a little. Then immediately into the bowl, I do not preheat anything. This is just in your multi baked rmc-400, just for baking 50 minutes (you can even an hour, but I don't like when the bottom is baked). Everything was fine when ready. You never know it will suddenly be damp, then another 10 minutes, but this is unlikely, it has been tried more than once. By the way, exactly the same recipe for charlotte, just add apples to taste (approximately 0.5 kg), they bake perfectly.

[Vikulya]

Vikulya, a huge THANKS for the recipe! Indeed, everything is measured simply and conveniently with ordinary multi / glasses, which are always at hand. And you don't need to hang anything! It is necessary to try the charlotte with apples as recommended. I am glad that I found a like-minded colleague of the 400th! in your face! there are small questions, but this is probably not in the topic about 350, they can point to the "door".