Redmond RBM-1915. Description and characteristics of the bread maker |
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Technical characteristics of the Redmond RBM-1915 bread machinePower 550 W
Maintaining the temperature of ready meals (auto heating) up to 1 hour
12 months warranty
Description of the Redmond RBM-1915 bread machineBreadmaker device
Control Panel
Display device
BEFORE FIRST USECarefully remove the product and its accessories from the box. Remove all packing materials and promotional labels. Be sure to keep the warning decals, signage decals (if any) and the product serial number decal on the housing in place! After transportation or storage at low temperatures, keep the device at room temperature for at least 2 hours before turning it on. Wipe the body of the bread maker with a damp cloth. Wash the bread pan and kneading paddle with warm soapy water. Dry the appliance and its parts. Before turning on, make sure that the internal and external parts of the device are not damaged, chipped or other defects. Place the device on a firm, level horizontal surface, away from heat sources, places where water, hot grease and other contaminants may get on the device. During installation, make sure that there are no decorative coverings, electronic devices and other objects nearby that may be affected by high temperatures.Do not place the breadmaker close to the edge of the table or close to walls or other appliances. When placing under hanging furniture, make sure there is enough space to open the lid. During the first start-up, a characteristic odor or light smoke may appear from the combustion of technical lubricants used to preserve the finished product. This is not a manufacturing defect. OPERATION OF THE BAKERYNon-volatile memoryThe REDMOND RBM-1915 bread maker has a non-volatile memory. In the event of a power outage while a cooking program is running, the settings are saved in the appliance's memory for 15 minutes. When the power supply is restored, the program will automatically resume. If there is no power supply for more than 15 minutes, the settings are reset. When reconnected to the mains, the appliance goes into standby mode. If the recipe used dairy, meat or other perishable products, unplug the appliance and let it cool down. Remove the baking dish, clean it and start over the recipe using fresh ingredients. When cleaning, strictly follow the instructions in the “Care of the Instrument” section. If the ingredients used were not perishable, you can restart the cooking program (if the baking process has not started) or bring the product to readiness using the BAKE program without changing food. Check the readiness of the product through the inspection window, interrupt the program if necessary. Please note that if the program is restarted, the quality of the baked bread may not be as desired.
Setting the cooking timeIn the Bread Maker REDMOND RBM-1915, you can independently set the cooking time for the programs "MILK Porridge", "JEM", "YOGURT", "BAKING", "SOUP", "STEWING" and "DESSERT". To change the cooking time after selecting the program, press the D and 'buttons. The step of change and the possible range of cooking times depend on the selected cooking program. Press and hold the desired button to quickly change the time. When the maximum (minimum) value is reached, the time setting will continue from the beginning (end) of the range. Delaying the start of the programThe "Delay start" function allows you to set the time interval at the end of which the bread should be ready (taking into account the program run time). The time can be set in the range from 10 minutes to 15 hours in 10 minute increments. The Delay start function is not available in the MILK Porridge, JAM, YOGHURT, BAKING, SOUP, STEWING and DESSERT programs. To change the delay start time after selecting an automatic program, press the ▲, and ▼ buttons. Press and hold the desired button to quickly change the value. Upon reaching the maximum (minimum) value, the time setting will continue from the beginning (from the end) of the range. When this function is being set up and operating, the ◄ indicator next to Delay will flash on the display. Note that when setting the time for the Delay start function, the same buttons are used as when setting the cooking time. However, while the Delay start time is being set, the time value indicator on the display does not flash. It is not recommended to use the "Delay start" function if the recipe contains perishable food (eggs, fresh milk, meat, cheese etc.). Maintaining the temperature of ready meals (automatic heating)The "Auto-warming" function turns on automatically at the end of the program and can maintain the temperature of the finished dish for up to 1 hour. Self-heating prevents moisture absorption and helps keep the garment soft for some time. However, for best results, it is recommended to remove the bread immediately after the end of the cooking process. The auto-preheat function is not available when using the SOFT DOUGH, YEAST DOUGH, MILK Porridge, JAM, YOGHURT, BAKERY, SOUP, STEWING and DESSERT programs.
General procedure for using automatic programs
Extracting finished bread
The design of the bakery provides that after removing the baked goods from the bowl, the kneading paddle must remain on the shaft inside the mold. If this does not happen and it remains in the bread, this is not a defect. Remove the blade using the supplied hook.
Slicing and storing breadUse electric or special serrated knifeto cut the bread. Store bread in sealed packaging (in an airtight plastic bag or plastic container) at room temperature for no more than 3 days. For long-term storage (up to 1 month), place the bread in a sealed container in the freezer. Since homemade bread does not contain preservatives, it can dry out and spoil faster than industrially prepared bread.
PURPOSE AND FEATURES OF AUTOMATIC COOKING PROGRAMS1. Program "CLASSIC BREAD"Used to bake classic white bread. The program includes kneading, proving the dough and baking bread. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment. 2. "EXPRESS" programUsed for quick baking of white bread. Add an additional 1/2 teaspoon of yeast to the white bread dough based on the weight of 1000 g baked goods. The program includes heated kneading, proving and baking. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment. 3. Program "SDOBA"Recommended for baking muffins. The program includes kneading, proofing and baking. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment. 4. "FRENCH BREAD" programUsed to bake light French bread with a crispy crust. Provides long-term kneading and proofing of the dough. The program includes kneading, proving the dough and baking bread. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment. French bread quickly becomes stale, so it is best not to store it for more than a day. 5. The "WHOLE GRAIN BREAD" programSince the flour used for this bread is heavier, the program preheats the ingredients for 5 minutes before kneading the dough and leaves the dough to “sit” for a longer time. Grain flour loaves are usually smaller and denser. The program includes kneading, proving the dough and baking bread. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delayed start and auto-heating functions are available. There is no manual time adjustment. 6. Program "BORODINSKY BREAD"Recommended for making Borodino bread. The program includes kneading, proofing and bread baking. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delayed start and auto-heating functions are available. There is no manual time adjustment. 7. "GLUTEN-FREE BREAD" programFor baking gluten-free bread... The program includes heating the ingredients, kneading, proving the dough and baking bread. An audible signal will indicate when additional ingredients have been added. You can select the weight of the product and the color of the crust, the delayed start and auto-heating functions are available. There is no manual time adjustment. Gluten (gluten) is a protein found in cereals that gives flour its high baking properties. It is thanks to him that the dough acquires firmness and elasticity. However, for some people, gluten is contraindicated. 8. DESSERT programRecommended for preparing various desserts. The time can be adjusted in the range from 30 minutes to 2 hours in 10 minute increments. The default cooking time is -1 hour 40 minutes. Delay start and auto heat functions are not available. 9. The program "NO-LEAST Dough"Program for kneading and proving yeast-free dough without further baking. Delay start function is available. Manual adjustment of the cooking time, the ability to select the weight of the product and the auto-heating function are not available. 10. "YEAST Dough" programProgram for kneading and proving yeast dough without further baking. Delay start function is available. Manual adjustment of the cooking time, the ability to select the weight of the product and the auto-heating function are not available. 11. Program "MILK Porridge"Program for boiling porridge with milk and water. The time can be adjusted in the range from 20 minutes to 1 hour 50 minutes with a setting step of 5 minutes. The default cooking time is 40 minutes. Delay start and auto heat functions are not available. 12. Program "KEKS"Recommended for baking muffins with various fillings. The program includes quick kneading, proofing and baking. An audible signal will indicate when additional ingredients have been added. You can choose the color of the crust, the delay start and auto-heating functions are available. 13. Program "JAM"Used to make preserves, jams, toppings for baking, waffles and ice cream, ketchup, all kinds of seasonings, as well as for preparing a number of products for home canning. The cooking time can be adjusted in the range from 10 minutes to 1 hour and 20 minutes with a setting step of 5 minutes. The default cooking time is 40 minutes. Delay start and auto heat functions are not available. 14. Program "YOGURT"Program for preparing various types of yoghurt. The time can be adjusted in the range from 1 hour to 12 hours in 1 hour increments. The default cooking time is 8 hours. Delay start and auto heat functions are not available. 15. Program "BAKING"The program is recommended for baking biscuits and other products from ready-made dough, as well as for finishing unbaked product. There are no kneading and proving stages in this program. The time can be manually adjusted in the range from 10 minutes to 1 hour 30 minutes with a setting step of 5 minutes.The default cooking time is 1 hour. The delayed start and auto-heating functions, as well as the ability to select the weight and color of the product crust, are not available. 16. Program "SUP"Recommended for making soups and broths. The program includes cooking without stirring. The time can be adjusted in the range from 20 minutes to 1 hour 20 minutes with a setting step of 5 minutes. The default cooking time is 1 hour. Delay start and auto heat functions are not available. 17. Program "EXTINGUISHING"Recommended for stewing meat and vegetables. The program includes cooking without stirring. The time can be adjusted in the range from 20 minutes to 2 hours with a setting step of 5 minutes. The default cooking time is 1 hour. Delay start and auto heat functions are not available. 18. Program "BREAD WITH ADDITIVES"Recommended for baking bread with various additives. The program includes kneading, proving the dough and baking bread. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment. 19. "RYE BREAD" programRecommended for baking rye bread. The program includes kneading, proving the dough and baking bread. You can select the weight of the product and the color of the crust, the delay start and auto-heating functions are available. There is no manual time adjustment.
GENERAL RECOMMENDATIONS FOR BAKING BREADFeatures of the main ingredients
High-grade flour contains the least amount of minerals and fiber, but has a high digestibility and is used for bakery and confectionery products of the highest quality. Low-grade flour is less absorbed by the body, but contains more minerals and fiber contained in bran (grain shell). Sometimes flour is additionally enriched with vitamins, minerals and bakery improvers (dry gluten etc). Commercially available flour with added baking powder is typically used to make cakes. Rye flour contains a lower percentage of gluten, and therefore is more often used in a mixture with wheat. Available in three varieties: seeded, peeled and wallpaper. Corn flour and oatmeal is produced by grinding grains corn and oats and are added as ingredients in the baking of dietary bread to improve the flavor and structure of the product. Yeast in interaction with sugar and water, they provide proofing of the dough. Dry fast-acting yeast (“instant”) is best suited for use in a bread machine.After opening the package, store the yeast in the refrigerator and use it as soon as possible. Before use, yeast that has been stored in the refrigerator must be brought to room temperature, as chilled yeast has low activity. Cinnamon destroys the structure of yeast dough, therefore it is not recommended to add it when kneading. During the baking process, a characteristic smell of cinnamon appears, but it disappears in finished products. Oil and fat enhance the taste of bread, make it softer. It is recommended to use butter in bakery: it helps to retain moisture and keeps the bread fresh for longer. If necessary, butter can be substituted with margarine or other fats. For best results, these ingredients should be at room temperature. Dairy improve the taste of bread, affect the color of finished products. Milk gives the crust softness, and the texture - "velvety", inhibits the process of staling. When using delayed start, add milk powder as fresh milk can spoil. Baking powder used for ultra-fast preparation of bread and cakes. The baking powder makes the product airy and soft, and no time is required to proof the dough. As a baking powder, soda is used (to enhance the effect - with citric or acetic acid), food additives or special mixtures (baking powder, etc.). Sugar in small amounts (about 10%) accelerates the growth of yeast, gives the bread flavor and color, and provides softness. An excess of sugar, on the contrary, inhibits the growth of yeast, delays fermentation. Sugar can be replaced with honey or molasses. Salt improves the structural properties of the dough and the taste of finished products. Unsalted dough has a weak consistency. At the same time, excess salt impairs the taste of the dough and interferes with its rise (salt inhibits the activity of the yeast). Herbs and spices can be added at the very beginning of the kneading process along with the rest of the ingredients. Ginger, oregano, parsley, basil and other such additives add flavor and appearance to the bread. Use a small amount of herbs and spices (1-2 teaspoons) so that the smell is not too harsh. Some ingredients (e.g. leek) contain a lot of liquid, so the amount of liquid required for kneading the dough should be reduced. Garlic absorbs the activity of yeast, so it can be sprinkled or grated on finished bread, but not added to the dough. Eggs improve the aroma and color of the bread, make it softer. Additional ingredients. For making bread, you can use dried fruits, nuts, ham, cut into small pieces, grated cheese, chopped chocolate. Do not add more ingredients than indicated in the recipe, or the bread may not rise. Be careful with fresh fruits and nuts as they contain extra liquid (juice and oil). This must be considered when adding the rest of the liquid ingredients. You can buy ready-made bread mixes in the store. Use mixtures designed for baking products weighing 500-750 g.
Dough consistencyIf the dough sticks too much to the sides of the working container, dust the sides with flour. If the dough is too dry, add a tablespoon of warm water. Use a wooden or plastic spoon to remove any ingredients stuck to the sides of the container. Do not use metal objects for this - they can damage the non-stick coating of the mold. Do not leave the lid open longer than necessary.
Features of the baking processThe taste and texture of bread baked in a bread machine is influenced by many factors: the nature of the ingredients, the temperature in the kitchen, and atmospheric pressure. When using your own bread recipe, strictly follow the recommendations for setting food and program selection in this manual. Measure the ingredients exactly by weight. Using recipes from cookbooks for other bread makers, target the weight of the finished bread at 500,750 or 1000 grams.Fill the working container to no more than a quarter or, in extreme cases, no more than a third of its volume. Otherwise, during lifting, the dough may overflow over the edges of the mold into the heating chamber, fall onto the heating element and clog the drive, which, in turn, will damage the appliance.
CARE OF THE APPLIANCEBefore cleaning the appliance, make sure that it is unplugged and completely cooled down. Clean the inside of the mold and appliance thoroughly after each use. ATTENTION! Do not immerse the appliance body and power cord in water or other liquids. The bread machine and its parts are not dishwasher safe.
DO NOT use abrasive detergents and sponges with a hard or abrasive coating, as well as chemically aggressive substances when cleaning the bread maker and its parts. Make sure all parts are dry before using the bread maker again or before storing it.
Using the baking dishThe baking dish and kneading paddle have a non-stick coating to avoid stains and make bread easy to remove. To avoid surface damage, follow the instructions below.
With regular use of the mold, complete or partial discoloration of its internal non-stick coating is possible. This in itself is not a sign of a defect in shape.
Storage and transportationClean and completely dry all parts of the appliance before storing and reusing. Store the device in a dry, ventilated place away from heating appliances and direct sunlight. During transportation and storage, do not expose the device to mechanical stress, which may damage the device and / or damage the integrity of the packaging. Protect the packaging of the device from water and other liquids. |
| Technical characteristics and description of the Redmond RBM-1905 bread machine |
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