Breadmaker-multicooker Redmond RBM-1910

Svetochka, thank you very much for the information! I have had a bread maker for about 6 years, only it was different, but with this one I start all over again, because the old proportions are not suitable here. So I'm looking for new information.

[Svetlana]

Svetlana, you are welcome
ask, I will share what I know
I have HP first and only six months
when I chose her, I got to this forum and began to study it, there is so much useful information here, I made a sea of ​​bookmarks, I constantly use recipes
all my life I dreamed of baking my own wholesome bread with sourdough, but didn’t know "from which side" to approach
and here everything is described in such detail, if something is not clear, they will prompt.

[Molli]

Molli, sveta-Lana, hostess girls, please share your impressions of using the multicooker function of this device: what they cooked, what kind of coating of the multicooker bowl, how impressions.
I am looking for a gift for children. They have a removable, small kitchen, but they want to make life easier.

My first was a POLARIS RDMM 1601D multicooker-bread maker (I kind of wrote it right). There are 2 buckets - different for a bread machine and a multicooker. Convenient in a small kitchen. But it is in a plastic case (after 1.5 years of intensive use, the plastic began to crumble). So now I have a brand new REDMOND, which I am very happy about

Added Thursday, 14 Jul 2016, 01:36 PM

In a bread maker, it's still a pity to use a bucket as a saucepan

[nadlen]

nadlen, I use the bucket only for kneading dough and baking bakery products, for this I purchased HP, the multicooker functions are just a pleasant bonus, I can't say anything about the coating. because I don't know much about it
from the multi-cooker functions, I occasionally use the Stew program, baked fish, chicken and boiled porridge in water, but only for this I acquired a separate form with a non-stick coating for cakes, and the carcass in it, because it's a pity to use a bucket for this
though the mold is not large, the volume is 1.5 liters, but I have enough.

[Maria9]

Maria9, sveta-Lana, girls, very grateful for your answers. THANK YOU!!
I draw a conclusion for myself: Redmond RBM-1910 is a more reliable unit than similar ones made of poor plastic. For more complete use, you need to purchase a multicooker bowl (or its analogs).
I hope the kids enjoy it.
sveta-Lana, I can do a little more. Share the cooking algorithm on the multicooker function. And if you cook something and share a photo, it will be great. ...
I have HP and MV separate units. But children are somehow indifferent to kitchen devices. When we were side by side, "under the wing" I did not insist, but now I hope they will be delighted. I am planning to visit them and I would like to have some knowledge on the use of RBM-1910, so that my "master class" is convincing and tasty.
(_{I can’t decide how to call this device Redmond in short)}

I draw a conclusion for myself: Redmond RBM-1910 is a more reliable unit than similar ones made of plastic.

Panasonic plastic. But this does not mean that it is unreliable. It's not about the material of the case, but about the manufacturer.

Added Thursday, Jul 14, 2016 3:23 PM

I decided to experiment with Easter cake. I chose the "Baking" mode, but just before baking I left the program and switched to "Biscuit", setting 1h10min. At the same time, the dough rose weakly in the bucket, and I let it stand for another 10 minutes. But when it poured up during baking, I began to regret it - I was afraid that it would overflow. ) Almost tripled!
But I didn't want to get out of the bucket - it was burnt to the walls. I had to equip it with a wooden spatula. The bottom of the crust remained in the bucket. (((Actually, this can be seen in the photo.

[Alexander]

Share the cooking algorithm on the multicooker function.

Hope, as I already wrote, my experience is not rich, I only use the Extinguishing program.
The algorithm put the products in a mold, covered it with a lid (it just fit the size of the saucepan), closed the HP lid, pressed the Stewing program, set the right time and Start
from recipes, for example, I really like stewed mackerel with potatoes
I cut the mackerel into pieces, salt, pepper and leave to be salted, at this time I peel the potatoes, cut them into cubes, add onions cut into half rings to it, salt, pepper, mix.
I pour a little vegetable oil into the mold, put potatoes there, then mackerel, pour mayonnaise on top, throw a bay leaf, pour a little water and close it with a lid, if there is no suitable lid, you can close it with foil, put it in HP, the Stew program, set time for a small portion 40 minutes (in total until the potatoes are ready) Start
in the end, a delicious dish, I did the chicken in the same way, only cut it into small pieces and put it out more time
In general, you can experiment, for example, add mushrooms or take rice or buckwheat instead of potatoes
By the way, the book contains recipes that are quite interesting.
I also tried once to bake a pie with potatoes, but I didn't like it, I waited for the top crust to brown and dry, it is better to bake in the oven.

Added Thursday, 14 Jul 2016, 15:54

switched to "Biscuit", setting 1h10min.

Alexander, why did they put up so much time? : wow: apparently because of this he was burnt

At the same time, the dough rose weakly in the bucket, and I let it stand for another 10 minutes. But when it poured up during baking, I began to regret it - I was afraid that it would overflow. ) Almost tripled!

I never allow the dough to rise to the edge of the bucket, because indeed, when baking is turned on, it still rises and there is a risk of either running away or sticking to the window

Alexander, why did they put up so much time?

So that at least one cake in this HP is baked !!! Next time I'll put it on 5 minutes less. And I will try to lubricate the walls of the mold with vegetable oil.

I never let the dough rise to the edge of the bucket

No, of course - here it can fail. I only let him rise to half the bucket.

By the way, the cake tasted good. And with glaze it would be very sweet in general. Baked normally. It seems that he is so burnt in the photo. Just brown, as a cake should be. Though opinions here may be different. I will improve the recipe for Easter. )

[sveta-Lana]

sveta-Lanaunfortunately there was no way to answer right away. Thank you for sharing your experience.
Another small question: is there an automatic program for cooking porridge, for example, buckwheat, rice, pilaf, etc.?

Is there an automatic cooking program for porridge, for example, buckwheat, rice, pilaf, etc.?

I cooked buckwheat and rice in water on program 10 Stewing, I haven't tried pilaf yet, but there is a recipe for pilaf in the book and it is also cooked on the Stewing program
milk porridge can also be cooked, there is a special program for them 22 Milk porridge, but they must be cooked in a bucket, there is regular stirring with a spatula, otherwise the milk will run away
but I do not use this program, I feel sorry for the bucket
for soups there is also a separate program 9 and recipes for it
so you can experiment

And yet a bread maker is not a slow cooker. A bucket with a blade is a pity for soup-porridge-pilaf for this there is a saucepan

And yet a bread maker is not a slow cooker. A bucket with a paddle is a pity for soup-porridge-pilaf

that's for sure, that's why I bought additional molds

[sveta-Lana]

sveta-Lana, I am very grateful to you for your help and recommendations. I'm going to study additional molds

Maybe I'm so dull But there is a saucepan and a stove, why cook all this in HP?
If in principle you cook in a multicooker, then you need to buy 2 in 1. So that there are 2 bowls - one for a multicooker, the other for a bread machine with kneaders. for example: VITEK VT-4209 5G, Polaris PBMM 1601D, etc.I had one (and still have) I just wanted a new one, namely a bread maker (because the function of a multicooker did not take root here).

[Maria]

there is a saucepan and a stove, why cook all this in HP?

Maria, in my HP I mainly bake bread, I feel sorry for the bucket
but there are a lot of programs in it, you want to play
I bought round molds for cakes, one cast, the second with Teflon, so I tried to cook porridge in it and bake fish and chicken for a sample, in principle I liked it delicious and not troublesome. True, I do not cook so often, mainly when I don’t want to turn on the heat and the oven, it’s still not so hot from HP when it works.

Added on Monday 18 Jul 2016 06:33 AM

the cake tasted good. And with glaze it would be very sweet in general

Alexander, share the cake recipe

Girls, can anyone bake bread on a Big in this bread maker? Share, I'm interested in the process itself. I know what biga is.

[Molli]

Molli, I only read about the biga, but I didn't quite understand how it differs from the leaven
I have an Eternal rye sourdough in my fridge, it is thick and not sour, the bread is delicious

Biga, stored in the refrigerator for 2 weeks, and ready faster than everlasting leaven. Svetlana, write your recipe, I saw your sourdough bread, but the loaf is small (I bake in a bucket from the bread machine) is larger. And you baked in the oven, and I want in our oven. Now baked, but the top fell through until it was cut.

[Svetlana]

Svetlana, I have not baked in the oven for a long time
my recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=457900.new;topicseen.html#top
it is designed for a small roll of 450 grams, but you take double the norm

Thank you, Svetlana! I'll eat a little more, how do you make yogurt with evitalia? I do with activism. I somehow bought Evitalia, but I never tried to do it with her.

[Svetlana]

Svetlana, I didn't do it with evitalia,
I did it on yogurt and Pershinskaya sourdough, I liked it more on yogurt, once I did it on acidophilus, I also liked it,
even on sour cream I somehow did it and it's also okay
in short, what I have at hand is what I do

Thank you, Svetochka!

For those who bake bread on rye sourdough "Eternal" in our bread maker
I tried to knead and bake on two programs 16 and 23, I will describe the algorithm and the recipe, maybe someone will come in handy, a small roll of 390 grams (for a large roll you can take a double portion)
Opara
50 g rye sourdough (starter from the refrigerator)
50 g of water
50 gr flour

Dough
100 ml water
1 tsp salt
0.5 tablespoons of sugar
140 gr wheat flour
40 g rye flour
10 grams of bran
malt 1/3 tsp (did not brew malt, put it in flour and stir)
1.5 tablespoons of sunflower unrefined oil
From evening to night I put the dough, in the morning I added warm water with salt and sugar dissolved in it, stirred it well
I poured 1 tbsp of sunflower beds into a bucket. butter, diluted dough. flour with bran, included program 16 "Yeast dough"
watched the kolobok, as soon as the quick kneading began, poured the remaining 0.5 tablespoons of sunflowers onto the kolobok. butter, the bun turns out to be soft, sticky, it can be slightly smeared along the bottom
As soon as the proofing began, I carefully took out the dough and put it in the L-11 form (I greased my hands with oil so that the dough would not stick)
for a large roll, skip this manipulation, bake in a bucket.
after the signal about the end of the program, press the Stop button and use the menu button to set the program 23 "Proofing and baking", Start and after 1 hour 30 minutes we get the finished bread
I got it like this

Algorithm of program number 12 Bread with additives
weight 750 g, medium crust

Stage 1 3:00 start of mixing
2:56 intense kneading
2:50 1st pause
-----------------------------------

Stage 2 2: 47 2nd batch
2:42 2nd pause
-----------------------------------

Stage 3 2: 32 3rd batch
2:17 signal for additives
-----------------------------------

Stage 1 2: 12 1st proofing

Stage 2 1:30 stirring and 2nd stirring

Stage 3 0:50 baking

In general, it turned out to be a repetition of the first program Bread Classic, for which it was necessary to duplicate it is not clear ...
I baked a sweet roll with raisins, the crust turned out to be too thick and fried, it even burned a little on one side, I had to put a light crust

Hello everyone, I want to buy this model of a bread machine, please tell me, is it worth it? or is it better to pay attention to another model?

Hello, Tatyana, I will say for myself, I am satisfied with my bread maker, I bake bread with Eternal sourdough on the Multi-baker program, for this I chose this model. It mixes dumplings and butter dough very well. I also made yogurt in it, stewed potatoes, meat, generally played with all the programs, but now I only bake bread and knead the dough, I cook the rest in multicooker.
Maybe someone else will respond, everything suits me.

thanks for the answer, I am buying a bread maker for baking gluten-free bread, I really hope that I will not be disappointed and I will learn how to bake delicious bread for a child

Hello ... today I bought myself this "unit" ....... I hope for your help! while I understand! I will describe ...... please do not scold for stupid questions!

[Roman68]

Roman68, congratulations on your assistant!
welcome to the friendly family of bakers
no one scolds for questions here, ask of course
and good bread!

[Sofa2016]

Hello! I bought this "bread machine" a couple of weeks ago, I liked everything! really long understood, what's what! I tried to bake bread according to a book with recipes, "white bread", Sour cream bread "," French ", everything worked out great !, I did it according to a" book "..... but now a question arose with the recipe for" Darnitsky "bread .... the weight of the loaf is not indicated, which one to put? and you can replace honey with sugar ...? tell me! and please give me recipes for rye bread ... if it is possible not very complicated! thanks!

Added on Friday 03 Feb 2017 08:16 PM

Sofa2016, Hello, please tell me, but when baking a recipe for "Darnitsa" bread according to the recipe book, what weight should you put on a loaf !? Thank you! (it is not listed in the book) ...

[Roman68]

Roman68, Hello! honey, of course, can be replaced with sugar, in general, the ingredients need to be customized to your taste

big request, please give me recipes for rye bread .... if possible, not very complicated!

There are a lot of recipes on the forum, which one do you need?
there are rye recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0
wheat-rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
rye-wheat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
again, with yeast and leaven
read, choose according to your taste
For example, I bake wheat-rye bread on rye bread with "Eternal" sourdough culture

I am not Sofa 2016, I don’t bake Darnitsky from the book, but I can suggest a topic for orientation 🔗

[sveta-Lana]

sveta-Lana, Thank you...! but almost all "Rye" recipes contain components unknown to me .... Sourdough, malt, etc. ...... but I will learn!

[Admin]

Admin, take yeast recipes for starters, you can also do without malt for now, I also could not immediately buy it

Added on Friday 03 Feb 2017 09:23 PM

look, you might like it 🔗
seemingly not a complicated recipe, olive oil can be replaced with ordinary vegetable oil, additives (coriander, dill, seeds ...) can be taken to your liking

[sveta-Lana]

sveta-LanaYes, I'm still baking "Borodinsky" .. the ready-made mixture of the company "S. Pudov", baking on the mode "Borodinsky" .... it turns out great! very tasty, but I want it myself ..... I only add shivers, water, and vegetable oil .... but I'll try it myself anyway .... thanks!

[Admin]

I bake on the "Borodinsky" mode .... it turns out great!

Admin, and brag? when will you post the photos?

I will try it myself

good luck

[sveta-Lana]

sveta-Lana, I'm ashamed to admit, but I can't understand how ... how to insert a photo ..., and I'll bake tomorrow ,. if you tell me how to insert a photo, then right away! .... but I seem to understand myself .... there is a "shortcut" at the top .... "Insert an image" .... if I understood correctly!

Added on Friday 03 Feb 2017 9:54 pm

It's a pity about the weight of the "loaf" ... "Darnitsky" I never heard .... how much weight to put !? Okay, I'll try 1000g, medium crust ...

[Admin]

Admin, at the bottom there is a "reply" button, click on it, it will be written in red "insert the author's photo into the message", click there and upload the photo to the gallery, when it loads, copy the link to it and paste it into your message
I kind of explained it clearly

Yes, now it is clear ..... tomorrow I will unsubscribe from the photo, what happened ...... Thank you very much ...!

Added on Friday 03 Feb 2017 10:15 pm

Happened......!

Added on Friday 03 Feb 2017 10:19 pm

More or less like this...

Added Saturday 04 Feb 2017 8:02 PM

..... and delicious!

Added Saturday 04 Feb 2017 8:03 PM

This is white bread, on yogurt .......

[Admin]

Admin, beautiful bread, ruddy

"Darnitskiy" is not bad either ...... but his side was torn apart .... but delicious!

... but his side was torn

at first anything can happen, when I learned to bake sourdough, I often fed the birds
so do not worry, gradually learn everything

"Feed the birds" ... it's great ... well, I'd better study, I hope for your help! Thanks in advance ..... do not quit .... and help with advice, if anything!

[Admin]

Admin, of course, contact me what I can, I will help

Svetlana .... thanks !, and if I didn't really bother you? Is there any malt in the store? and what kind of shiver is better to use !?

[Admin]

Admin, here no one bothers anyone, the forum for this was created to help each other
malt happens in stores, here in Tyumen I was able to buy it in Auchan in the summer, in the kvass section, I don't remember where I read it, some use dry kvass for baking, it contains malt (well, that's an option)
I already wrote that I bake bread with sourdough, and for pies and buns I often use raw "deluxe extra" or high-speed "Vkusnoteka" yeast, I buy everything in the same Auchan, they are of good quality, quickly raise the dough and then the pastries do not smell like yeast
if you don't sell such, buy different ones and try which ones you like best, a lot depends on yeast, although it also depends on flour
for bread I buy rye "Raz and kvass" and wheat of the 1st grade, for pies general purpose wheat of the brand "Every day"
in Auchan cheaper than in the nearest stores
when I use raw yeast, first dissolve it in a little liquid with 1 tsp sugar and 1 tsp flour,
let it stand until the hat appears,
then I combine them with the rest of the liquid, in which I first dissolve salt and sugar according to the recipe,
I pour everything into a bucket, and then flour.
yes, and also, I don’t know about the others, but sometimes when kneading, I had the knocking of the scapula, and at first I pour half of the norm on it, it grows oil right into the middle, and I add the rest of the oil to the bun.
maybe something will come in handy from my experience

Girls, tell me if anyone has a recipe for bread with buckwheat flour ....! I will be grateful in advance thanks!

[Admin]

Admin, here is the link, maybe it will work? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=47.0

Here's what happened today .... "Poppy Cupcake" from a book of recipes ...! And the taste ....!

Added Saturday 11 Feb 2017 15:55