Breadmaker-multicooker Redmond RBM-1910

[Admin]

Admin, cool cupcake and can you see in the context?
and on the side is it not mixed flour? at the beginning of the kneading, I help with a silicone spatula, rake

Yes, no flour around the edges ..... remained when filling in a bucket ... and then when lifting it stuck .... and a photo of the cut here!

Added Saturday 11 Feb 2017 05:47 PM

a good cut, there is porosity, but what kind of cut it turns out according to this recipe, crumbly or wet?
I haven’t tried this recipe, I have long abandoned the recipe book and don’t look into it ... I take everything from the forum

Posted Saturday 11 Feb 2017 7:05 PM

Was the recipe for bread with buckwheat flour useful?

I didn’t wait until it cooled down ... with milk! ...... it was soft, stood for 4 hours it became like a normal cupcake, and about buckwheat bread, I found a recipe on YouTube, no matter how I try .... unsubscribe!

[Admin]

Admin, please tell me, what color do you have, brown or black?

Black, it says "ecoceramics" .... I was also surprised that someone has a brown bucket color, and they say it will climb ... but I have black and the coating layer is thick enough .... if I need to post a photo!

I have brown, nothing will climb, good coverage, although of course someone is as lucky. The niece bought herself a black bucket and she had a black bucket, but even before the first use, a chip appeared, after they washed it, or there was already a crack ... in general, they carried it to the store, and they were accused, like maybe you knocked off the absurd with a knife, but still taken for examination, after 7 days they must give an answer

I think that if the chip is not large, then you should not bother, I think it will not affect the quality of baking, and it will not affect the removal of the finished bread either ..... if it is ceramics, yes "Teflon" too, and all the fables about harm. .... believe this is a fairy tale, believe a chemist by profession!

Added Monday 20 Feb 2017 08:35 PM

And even after the bread was baked, and it was taken out .... do not rush to wash the "bucket" .... let it cool down, which will help to avoid "thermal shock" on the coating ..... and increase the life of the coating!

I don't know, I haven't come across this myself, but they say that if the coating is damaged, the baking sticks and is difficult to pull out, although of course it depends on the size of the damage.

Added on Tuesday 21 Feb 2017 07:13

Yesterday I baked a Stolichny cake according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4558.0.html#top
though I didn't have raisins, cognac too, instead of soda I put 1 tsp of baking powder, it turned out delicious

[sveta-Lana]

sveta-Lana, looks appetizing. But it's round. Did you bake it in a different form? And they did everything as in the recipe - did they wash the butter with sugar and eggs beforehand? As usual, you can't put everything in a bucket?

Six months later, too, my bread began to stick to the walls. If at first you do not push through the cracks with a spatula, then do not knock out.

[Alexander]

Alexander, baked in a bucket, looks round probably because I cut off from the side
did everything as in the recipe, but kneaded by hand, it seemed to me that it was faster
then I poured everything into a bucket and put the Biscuit prog for 1 hour 10 minutes, when the program ended, took out the bucket, left it for 10 minutes,
then turned over, jumped out at a stroke, nothing stuck
and if you have already begun to stick, you probably need to hedge yourself and put baking paper on the bottom

looks appetizing

how delicious mmm
next time I will definitely add dried cherries from my blanks, otherwise I forgot about it this time
try to bake, very good recipe

Added Wednesday 22 Feb 2017 04:44 PM

taken for examination, after 7 days they must give an answer

on Monday they passed it for examination, and today, on Wednesday, they already called and said that it was a factory defect, the bucket was replaced and you can come to pick up HP

but kneaded by hand

With flour by hand?

put baking paper on the bottom

It bakes to my walls.

With flour by hand?

yes, I kneaded completely by hand, in the sequence as described in the recipe

It bakes to my walls.

can then lay the paper in a strip, so that it falls on the sides and it will be easier to remove

Happy February 23rd to all men!

can then lay the paper in a strip so that it falls on the sides

Well, I'm not ready for the feat of manual kneading. )))
And you can't put paper under a liquid cake / cake.

[Alexander]

Well, I'm not ready for the feat of manual kneading. )))
And you can't put paper under a liquid cake / cake.

Alexander, so do exactly according to the recipe, the bread maker kneads in the same place,
in principle, there is a lot of oil in the dough, I think it should not stick, although see for yourself ...

If it sticks to the bucket, use non-stick lubricants to keep the bread behind.
Personally, I love the lightweight Rama Olivio in olive oil. You can choose something else for yourself. The forum is full of advice.

Thank you, this is the first time I've heard of this. Is everything food-grade there, without chemicals?

🔗https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

Thank you. Only I didn't get it:

100% solid oil

What kind of oil is this? Ordinary, such as Vologda will not work?

[Alexander]

What kind of oil is this? Ordinary, such as Vologda will not work?

Alexander, I will not tell you, you better ask your question in that topic, they will see and prompt you there faster

[low fat soft]

Thank you, this is the first time I've heard of this. Is everything food-grade there, without chemicals?

low fat soft in boxes of margarine RAMA. It is not solid, but one vegetable oil + water. There is no chemistry, this is not a harmful solid margarine, which is all changed there
This is an outlet for sloths like me who don't make the perfect lineup out of the link you were given.

Take the most common oil for melting, which you smear on the bun, if only not the vegetable spray that flows in your hands. On the link page in the notes described how to heat and clean

Better make a universal mixture. Works on both the paddle and the tins. Well, if without anything at all, then it's better to FRAME.

There is no chemistry, this is not harmful solid margarine

Oh what a delusion, we read: 🔗

New Rama vitality with a complex of vitamins A, D, E. Vegetable-fat spread. Mass fraction of fat 55%.
Ingredients:
Refined disordered vegetable oils and fats, water, dry buttermilk, emulators: mono- and diglycerides, lecithin; salt, preservative: potassium sorbate, acidity regulator: citric acid, natural and identical natural flavors, natural dyes: annatto, curcumin; vitamin E -20 mg., vitamin A - 800 mcg. Vitamin D3 - 7.5 mcg

Yummy hydrogenated fats are mostly palm.

Of course, palm fat can be shoved anywhere. But the manufacturer promises exactly olive oil
Rama Olivio (Olivio)
🔗

The taste is very delicate and there is no aftertaste like from a palm tree. If only a new concealment technology is developed. And it melts in the warmth, and it's delicious.

Abroad, hydrogenated fats are completely useful. Maybe Rama didn't get dirty with the palm tree either?

Good day!
Take me into your ranks. On March 2, I bought a Redmond RBM-M1910 bread maker. For a long time, I must say, I thought about the purchase. For three years I've been thinking whether I need her or not. But when I realized that it was possible to make sourdough bread in it, I bought it.
Satisfied with the purchase, very satisfied. In less than a week I made dough for pies, and baked dumplings and dumplings, and baked bread. There are no photos - I didn't have time to take them. I tried recipes No. 40 "Darnitskiy" and No. 1 "White bread". Everything worked out, everything was delicious, everything was eaten. In a word, I am very pleased with the purchase.
And I want to add about the solid butter for the mold. I read somewhere that there are vegetable oils in solid form, their melting point is above 25 degrees, some of them are above 36 degrees. That is, at room temperature it is solid, but melts from the warmth of the hands. And coconut oil seems to be one of them. It can be applied both inward and outward.Only the degree of cleaning must be appropriate. If memory serves, I met them in stores for raw food and vegetarians. You can also make it yourself, at home, from coconuts.

[Alyona]

Alyona, congratulations on your assistant, good bread for you!

Alyona. I don’t presume to argue and too lazy to look, but there is so much negativity and controversy about solid vegetable oils that figs when you can take a good creamy native for lubrication and make a universal lubricant.

Alexander here intimidated me with a palm tree even in my beloved soft olive Rama (((

Although the taste is not exactly defined. It melts as it should be very pleasant. And now how to sleep and smear it calmly? (((

What can we say about hard margarines (((

All the time I baked wheat-rye bread on rye sourdough on the Multi-baker program, but lately, I started to get it very thick, maybe with flour, I always buy the same
but the bread did not rise well even in 2 hours, and does not allow to put it out longer,
kind of baked, but too dense, the crumb is solid without holes,
in general, I didn't like my bread, but I don't want to bake with yeast,
I decided to experiment,
I have 100% moisture content rye sourdough, but it has become very thick, I decided to dilute it with wheat flour
that is, I took 50g of a starter from the refrigerator and fed it like this: 60g of water, 30g of rye flour and 30g of wheat 1 grade
it turned out 170 g of dough, left for 7 hours, it doubled
further on the recipe
100ml water
1 h. Lodge. salt
1 tbsp. lies. Sahara
10 grams of bran (pre-fried in a dry skillet)
45 gr rye flour
145 gr wheat flour 1 grade

Dissolved salt and sugar in water, mixed with dough, poured everything into a bucket,
added sifted flour mixed with bran, turned on the Multi-Baker program
I set the program algorithm like this
1 batch 10min
pause 3 min
2 kneading 15 min
pause 10 min
3 batch 00 min (i.e. skip)
1 proofing for 30 minutes (with a pause of 10 minutes, 40 minutes are obtained)
1 kneading by default (after which I transfer the dough to a cast mold, or remove the spatula)
2 proofing 55 min
2 kneading by default, you cannot remove it, but it is superfluous, after it the bread will not have time to rise, so you have to remove the spatula
3 proofing 1 hour
baking 53 min, weight 450g

The bread turned out to be excellent, as I like, tall, crispy crust, crumb with holes and does not crumble
can anyone come in handy

sveta-Lana, your bread is beautiful. Sourdough bread is my goal. Well, in time I will come.
And now I am mastering recipes and the "shaitan-machine" itself.
We started with program # 1 "Classic bread", everything was according to the recipe, except for flour. I did not report it 4-5 st. spoons. I didn't even think to take a photo.
Then Sour cream bread, all according to the recipe, and also did not report about 4 tbsp. tablespoons of flour.
We don't really like white bread, but to test it, we must also try it.


The taste of white bread, of course, is more pleasant than in the store.
Then Darnitskiy went on program No. 5 "Gluten-free". I tried it 2 times, with different weights. I still do not report 4-5 Art. tablespoons of flour.


Definitely, with a small loaf, you need to level the dough with your hands, otherwise it comes out kosobokenko.
Here Darnitsky amazed us. I have never tasted like this. It smells so delicious and so strong that you can eat it without anything. The difference between the second loaf is only in weight and in the color of the crust - I put it light.


Here's what I noticed from the photo. Everywhere I have a crumb of some kind of finely porous, moist and with scuffs on the cut. I bake wet shaggy bread.
However, the trend.
In general, I'm happy. It's all delicious and doesn't smell like yeast at all.

[Alyona]

Alyona, good bread!

with scuffs on the cut

this can be, if you cut the bread while still warm, the bread must be allowed to stand so that it completely cools down, ripens so to speak

everything is according to the recipe, except for flour. I did not report it 4-5 st. spoons

When I was mastering HP, I also "conjured" with flour,
and then I abandoned the book and now I take all the recipes from the forum, there are a great many of them and all are verified

[sveta-Lana]

sveta-Lana, Thank you for the compliments.
I will make bread according to the recipes of the forum at the weekend, I first need to read the topic with the recipe thoughtfully, but during the working week there is no time to think. It turned out that we needed more bread than I expected. The bread is eaten too quickly. And since Darnitsky turned out from the recipe book, then I make it until I have mastered other recipes.

Today I baked Easter cakes according to the recipe "Royal Bummer"

good day!

And do not tell me on which program to make cakes in our oven?

on what program to make cakes in our oven?

on the program Sdoba No. 4

I am confused by the ratio of water and flour, only 100.0 difference, this is batter. Usually the difference is 200 gr. gives a good kolobok

Added Monday, 27 Mar 2017 8:33 PM

I got rye on yogurt, but Darnitsky had to be finalized. Why bake it on a gluten-free mode? Can it be better on rye?

Posted Monday 27 Mar 2017 9:07 PM

To remove the bread, I cover the bucket with a towel for 10 minutes, and then it comes out easily, and the crust is softer

[Girls]

Girls, and in this bread maker did anyone bake small bread ~ 500g?

I haven't read the whole topic

I always bake a small roll of 450 grams, but in a bucket it turns out not beautiful (in my opinion),
so I bought myself a cast mold L11

I bake sourdough bread, after the first kneading, I shift the dough into a cast mold and it turns out this kind of bread

[Svetlana]

Svetlana, I absolutely do not know how to bake bread, but what is sold in stores is impossible. I buy bread in a private bakery for 80 rubles. for a small loaf. So I decided that it was time to learn how to bake myself. I have a Panasonic, but there is just huge bread.

[Tatyana]

Tatyana, it seems that Panasonic has the same wide bucket, which means the cast form should be included, I don't remember what topic I read when I chose a bread maker for myself, but the girls wrote that even a large cast form is used for baking and it enters normally

in a private bakery, bread for 80 rubles. for a small loaf.

well wow prices
today my brother and I calculated the price of homemade bread with yeast, it turned out a loaf of 950g for 7 rubles, this is the kind of savings, and plus the quality cannot be compared with the store
You in Temka Panasonic ask a question about cast forms, who uses let them share information and experience, I don't need a kilogram loaf alone, only when guests come

[Tatyana]

Tatyana, in Panas there is an opportunity to bake small loaves - for 400 grams of flour.

Good afternoon, bakers!
I report with a report on the use of the multicooker functions in HP, because it is because of this that I "bite" our Tenth on Redmond.
In general, in addition to kneading dough and baking bread, cakes, muffins, manniks, casseroles, pies and other muffins, I constantly make yogurt and cottage cheese in the oven, cook vegetables, chicken, cereal side dishes (rice, millet, buckwheat (as with meat and vegetables, and separately)).
This is a direct materialization of the "magic pot" from the fairy tale of the Brothers Grimm.
I even dried crackers (once I messed up a little with chabatta, so I turned up a reason to experiment with crackers).
From the "exotic" I tried to bake cakes for Napoleon from purchased puff pastry - it turns out fine, now it remains to dig up a suitable cream recipe and master my puff pastry. Then I'll get to the biscuits - "Gift" is my favorite cake.
I have had HP recently, since last autumn, and although I have not yet mastered the automatic modes, since I mainly use "manual control", I am very pleased with the purchase, the stove still justifies my hopes.

[Galina]

Galina, I also used multicooker programs for the first time, it turned out delicious,
but then I felt sorry for the bucket, bought myself a multicooker, at first I thought to do it alone, but the appetite comes with eating, now I have 3 multi
I use the bread maker for its intended purpose: bread, dough, muffins, sweet rolls and cakes
the bucket has a ceramic coating, which they say can begin to stick in a year, it is expensive to buy a spare, so the bank

I am very pleased with the purchase, the stove still justifies my hopes

I wish HP to serve for a long time and delight you with various snacks

I wish HP to serve for a long time and delight you with various snacks

Thank you!

I also used multicooker programs for the first time, it turned out delicious,
but then I felt sorry for the bucket, bought myself a multicooker, at first I thought to do it alone, but the appetite comes with eating, now I have 3 multi

Oh no, I only use a bucket for wheat bread and for kneading dough (although for the first time, for testing, I put out chicken and potatoes in it and cooked apple jam), and for everything else I started a whole park of containers: a couple of ceramic pots per liter and 1.5 for second courses, pies-casseroles-manniki I make in a heat-resistant glass tray, for rye bread, deep glass, round and square, per liter and 1.25 are perfect, and I adapted a square plate-tray with rims for crackers.
Yogurt is normally obtained in a 1.7 liter plastic jar of mayonnaise, and I also bought a 1.8 liter glass jar (they sell juices and pickles in these), and I ferment the cottage cheese and heat it in an iron saucepan with a thick bottom without handles, just cover it with a ceramic cover, otherwise the glass on its own cover is not heat-resistant.

Here above they asked if it was possible to bake small rolls in our HP - I baked rye bread in a porcelain lid from a butter dish with a volume of only half a liter, it turned out to be a small, but very such a nice little brick weighing only 250 g. forms.
And the other day I bought an excellent non-stick detachable mold for cakes, in terms of volume it is the same as a HP bucket - 2.6 liters, diameter 16 cm and height 13! This is exactly what you need, the form is large and takes up almost the entire useful volume of the chamber.

And for this business yesterday, for the first time in my life, I baked cakes, and not anyhow, but immediately on sourdough, according to my own recipe, compiled from several recipes from the forum and modified to suit your taste.
Everything turned out just wonderful, the Easter cakes were a success and terribly pleased!

Well, I'm a complete neophyte in baking, I just started to get real rye bread with rye sourdough, I just baked a couple of successful wheat loaves with wheat sourdough and right away for cakes ...
This is me on the forum here "picked up" all sorts of useful knowledge, thanks to Tatyana with the nickname Admin and other forum users who generously and patiently share the necessary information! * grateful smiley with a bouquet * (I can't see the icon with smileys)

[Galina]

Galina, well, yes, I also bought a form with a non-stick coating for multicooker programs, it had to be covered with foil, but it was not convenient to look in during the cooking process and I adapted the lid from the saucepan, everything was cooked perfectly, but ...
I was instructed to pick up a multicooker as a gift for my sister for an anniversary, while studying this issue, I got into the topic of the Philips Multicooker 3060 and fell in love with this cartoon, I didn’t even think about buying for myself before, but then I just "caught fire"
and what I want to say, while I was using HP, everything was fine, in terms of multi-cooker programs, but now using full-fledged multi-cooker programs, I see the difference, for my taste yogurt turns out to be tastier, don't be afraid to drop something on the ten, there are also more possibilities , especially in the presence of Multipovar and Masterchef Light,
in general, my multi unloaded bread maker, which I really love
it's very good that we shared our experience of using the bread maker to the fullest, because she thought for this, maybe your experience will help someone
only I would like not only to read, but also to look at the photo

[sveta-Lana]

sveta-Lana, in principle, I don't like multicooker, nothing at all, and there is simply nowhere to put this miracle of technology in my small kitchen, so there was a place for a sofa, but not for multi.
My family is small, there is not so much cooking, I cook the first one extremely rarely, and real pilaf multe is still too tough, it does an excellent job with pies, casseroles and stewing HP.
And what a delicious powdery millet is cooked in this oven, mmm!
I ate this only as a child - my mother cooked millet in a kettle and wrapped it in a blanket for half a day.
On the stove, it doesn't work out so deliciously for me, and driving the oven because of one pot is too grotesque, and besides, the oven doesn't work for me for hours.

The taste of yoghurt is least of all dependent on the device in which it is prepared, the taste is influenced by the quality of milk, sourdough and adherence to the temperature-time regime.
When I did not have HP, I put a container with milk and sourdough on the top of the kitchen cabinet, right under the ceiling, and lit the gas stove burner (hello to Miller), the temperature was "regulated" by adding / decreasing the gas, yogurt was obtained in 7-8 hours.
In HP, yogurt ripens in 4 hours, apparently it gives out a higher temperature, and in the next 4 hours the next batch of milk for cottage cheese has time to ferment (then I turn on the "soup" program for 20 minutes, the milk warms up to 50-60 degrees and curdled, it remains to cool and discard).
I do such an event once a week (I take three liters of milk, I use half for yogurt, and the other half for cottage cheese) and I think that starting a whole yogurt maker on the farm if HP is idle at this time, which quite successfully copes with the same task - irrational, and simply pointless.

And yes, there will be no photos yet, but I promise to think in this direction.

[Galina]

Galinait's great that you have adapted so well to handle the bread maker
no matter what device, the main thing is that cooking is convenient and enjoyable, judging by your stories, this is how it is

there will be no photos yet, but I promise to think in this direction.

Hello everyone. I'm a newbie. Yesterday I baked white bread - this is the second recipe in the book. This is my first bread. Everything worked out well, although I like the drier crumb. Next time I will bake for 5-10 minutes. Today I'm baking Elena Bo's cake. Laid additives - apple, raisins and cherries after the beep. And what my disappointment! During the second batch, the additives were not mixed. Honestly, I was hoping there would be a third batch on the baking program. And again a cruel disappointment! The apple and berries are smeared on the sides of the bucket! I almost burst into tears ... At first I wanted to throw everything away, and then I thought that I had nothing to lose. During the second proofing, I took out a kolobok and manually tried to fix everything. Kulich is already baking, as a result I'm not sure, since she violated the process technology. QUESTION - why should everything in the recipe book be added at once, including additives, and in the operating manual add additives after the beep ?! Why such a discrepancy !!! Why, then, do you need a beep for additives at all? And the second QUESTION - why are there no stages of each mode in the operation manual? If they were, the beginners would have avoided many mistakes ... There would have been more positive reviews ... What kind of kulebyak will turn out instead of Easter cake, I will write based on the results of baking. Wait another half hour ...



And yet, in the Redmond 1910 bread maker, can you somehow highlight the window without using a flashlight?

[Anastasia]

Anastasia, congratulations on your assistant!
little advice, the recipe book is of course colorful, but there are many mistakes in it, so use the recipes from the forum
by the way, Elena Bo's recipe states that "in the absence of a dispenser, additives are put on the signal of HP", and you apparently put them right away, so your apples and berries are smeared

Why are there no steps for each mode in the instruction manual?

read the topic, I laid out the algorithm of some programs, starting with page 4, including the Sdoba program.

During the second batch, the additives were not mixed. Honestly, I was hoping there would be a third batch on the baking program

on the Baking program 4 mixes, at the end of 4 mixes the signal for additives sounds.

And yet, in the Redmond 1910 bread maker, can you somehow highlight the window without using a flashlight?

no way, the only thing you can turn on the backlight for the scoreboard is by pressing any button, it will light up and then go out again.

You understood me wrong! I added after the signal and nothing got in the way. Now the river is the second Easter cake. Put all the ingredients at once. Everything is perfectly mixed. Still raw Easter cake rose very well. The baking mode has just started. I think the second pancake will no longer be lumpy ... All the ingredients should be put in at once!



And further. One woman on the site described the stages of program 4 - baking. So, in this mode, the weight was set to 1000 grams, there is no third or fourth batch. The mistake came out ... After the second intensive kneading and a long pause, the proofing began. Beginners, be careful !!!



And of course the saf yeast is not the best moment. It doesn't smell like freshly baked bread, it smells like yeast. Who can advise other yeast?



My bread maker is Redmond 1910.



Maybe you have a different model?



And more ... Who bakes Elena Bo's cake ... Beginners, attention! The maximum size of a roll we have is 1000 gr. Therefore, reduce the ingredients of the cake in half. The site has information on conversion. I have half a dose, and the cake has already crawled to the edge of the bucket. It's scary to think what would happen if I put 100% of the ingredients!

4 program mode stages - baking. So, in this mode, the weight was set to 1000 grams, there is no third or fourth batch.

I was just writing down the algorithm of this program for a weight of 1000g, I sat near the HP with a watch and watched, I had 4 batches

added after the signal and nothing got in the way.

I always put additives on a signal and everything mixes well

I have a bread maker Redmond 1910.

And I have the same one, I bought it a year ago, maybe now something has changed in the programs?

[often]

Unfortunately, the manufacturers of stoves are so irresponsible and do not paint the modes of stoves for us. Therefore, it is up to the owners themselves to study their stove.
And you would, for yourself and for others, when you bake bread once, would follow each regime at least by the hour, I’m not saying that with a thermometer, and wrote here.
And it would help you to understand when and how best to add supplements and so on. Moreover, the memory can fail, and the recorded - forever




The books to the stove are very often there is this, alas, usuallyunfortunately inaccuracies for all stoves.
Therefore, the comments and developments of the owners are very valuable here on the forum.

[Lena]

And you would, for yourself and for others, when you bake bread once, you would follow each regime at least by the hour

Lena, when I mastered my HP I did it, but not for all programs, only for those that I used
and then I switched to sourdough bread, which I bake on Multipekar, which I also described here
it would be great if someone also connected and shared their best practices,
for newbies it would be valuable.