Redmond RMC-M222S-A, Руководство пользователя

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18
Cooking time was too long
Reduce cooking time or follow recommenda-
tions 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 ingredients 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
recommendations 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 an overheat protection
in “STEW” and “SOUP” cooking programs. In case there is no liquid
in the bowl the device automatically interrupts the program and
switches to “Keep Warm”.
Recommended steaming time
Foods Weight, g/pcs Water, ml
Cooking time,
min
Pork/beef fillet (cut into
1.5-2 cm cubes)
500 500 20/30
Mutton fillet (cut into
1.5-2 cm cubes)
500 500 25
Chicken fillet (cut into
1.5-2 cm cubes)
500 500 15
Meatballs/cutlets
180 (6 pcs.) / 450 (3 pcs.) 500 10/15
Fish (fillet)
500 500 10
Seafood mix (frozen)
500 500 5
Dumplings
4 pcs 500 15
Potatoes (cut into 4
pieces)
500 500 15
Carrots (cut into 1.5-2
cm cubes)
500 500 35
Beet (cut into 4 pieces) 500
500 1 h 10 min
Vegetables (frozen)
500 500 10
Eggs
3 pcs. 500 10
Please note that these are only approximate guidelines. Steaming
times may vary, depending on the quality of foods and your
personal preferences.
Recommended Temperatures in “MULTICOOK”
Temperature, °С Recommendations for use
95°F (35°C) Proofing dough, cooking vinegar
100°F (40°C) Making yogurts
110°F (45°C) Starter
120°F (50°C) Fermentation
130°F (55°C) Cooking vacuum sealed fish and seafood, making fondant