Redmond RMC-M4510E, User Manual

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Stewing: not enough liquid Add more liquid. Avoid opening the lid while cooking
Boiling: not enough liquid in the bowl (proportions were
not observed)
Follow recommended amounts of liquids and solids while
cooking
Baking: the bowl was not greased before baking
Grease the bottom and sides of the bowl with butter or
vegetable oil before baking (do not pour oil inside)
INGREDIENTS LOSE THEIR SHAPE WHEN COOKED
The ingredients have been stirred a bit too often
While frying foods, it is enough to stir the ingredients every
5-7 minutes
Cooking time was too long
Reduce cooking time or follow recommendations given in
the recipe adapted for the device
PASTRY IS DAMP
Improper ingredients were used (juicy fruit or vegetables,
frozen berries, sour cream, etc.)
Use ingredients according to the recipe. Avoid using ingre-
dients that contain excess moisture or use them in smaller
amounts
The baked product has been left in the multicooker with the
closed lid for too long
We recommend that you take the baked product out of the
bowl right after the baking cycle is over or leave it on “Keep
Warm” mode for a short period of time only
PASTRY WON’T RISE
Eggs and sugar were not whisked well
Use proven recipes adapted for the device. Choose, measure
and process the ingredients according to the recommenda-
tions given in the recipe.
The dough sat for too long before being baked
The flour wasn’t sifted or the dough was not kneaded well
Wrong ingredients
Wrong recipe
Certain REDMOND multicookers feature overheat protection in the “STEW” and “SOUP” programmes. In case there is not enough
liquid in the bowl, the appliance activates overheat protection, automatically interrupts the programme, and switches to “Keep
Warm”.
Table of Default Settings
Programme Recommendations for use
Default time
Adjustment range/
increments
“Time Delay”
W
aiting to ac
cess
operating parameters
“K
eep W
arm”
MULTICOOK
Adjust cooking time and temperature
to cook any dish of your choice
00:30
2 min – 15 h / 1 min
If temperature is higher than
130°С: 2 min – 2 h / 1 min
  
PILAF
Cook meat, fish, poultry, and vegeta -
ble pilafs
00:35 10 min – 2 h / 5 min   
STEAM
Steam meat, fish, vegetables, poultry,
and other foods
00:30 10 min – 2 h / 5 min
  
Programme Recommendations for use
Default time
Adjustment range/
increments
“Time Delay”
W
aiting to ac
cess
operating parameters
“K
eep W
arm”
SOUP
Cook different types of soups and
broths
00:40 20 min – 8 h / 5 min
  
PASTA
Cook different types of pasta, sau-
sages, ravioli and other convenience
foods
00:08 2 min – 1 h / 1 min

PORRIDGE Cook porridges with milk 00:25 5 min – 1 h 30 min / 1 min
  
STEW
Make meat, fish, vegetable, side and
multicomponent dishes stews
1:00 20 min – 12 h / 5 min
 
BAKE
Bake cakes, biscuits, puddings and
pies from puff pastry dough and
yeast dough
00:50 20 min – 4 h / 10 min
 
FRY
Cook fried meat, fish, vegetable and
multicomponent dishes
00:15 5 min – 1 h / 1 min
 
YOGURT Cook different types of yogurt 8:00 30 min – 12 h / 30 min 
BREAD
Make bread from rye and wheat flour
(including dough proofing stage)
3:00 10 min – 6 h / 5 min
 
SLOW COOK
Cook baked milk, canned meat, fore
shank, meat jelly and aspic
3:00 5 min – 12 h / 10 min  
EXPRESS Quick cook rice, fluffy water porridge
Aut
omatic
shut
-o
ff af
ter
complet
e boiling o
f wat
er
Recommended steaming time
Foods Weight, g/pcs Water, ml Cooking time, min
1 Pork/beef fillet (cut into 1.5-2 cm cubes) 500 800 30/40
2 Mutton fillet (cut into 1.5-2 cm cubes) 500 800 40
3 Chicken fillet (cut into 1.5-2 cm cubes) 500 800 20
4 Meatballs/cutlets 500 800 25/40
5 Fish (fillet) 300 800 15
6 Seafood mix (frozen) 300 800 5
7 Dumplings 5 pcs 800 25/30
8 Potatoes (cut into 4 pieces) 500 800 20