Cirre
I bought myself another redmond on the dr. I like it and decided to share it with you. I took it because of the vacuum program.

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The REDMOND M35 multicooker is a versatile device for preparing dishes in a wide variety of ways, including baking, deep-fried and vacuum cooking (sous-vide). The M35 has 54 cooking programs - 25 automatic and 29 manual.
Power 860 W
Voltage 220-240 V, 50 Hz
Protection against electric shock class I
Bowl volume 5 l
Compatible bowls RB-C518
Bowl coating non-stick ceramic
LED display
Removable inner cover
The steam valve is removable
Overall dimensions 290 × 270 × 290 mm
Net weight 2.85 kg ± 3%
Cooking programs:
- EXPRESS
- RICE / CEREALS
- FOR STEAM
- COOKING
- SOUP
- FRYING
- BAKERY PRODUCTS
- EXTINGUISHING
- COTTAGE CHEESE
- YOGURT
- DESSERTS
- CHEESCAKE
- BAKING
- MILK Porridge
- CHILDREN FOOD
- COLDER
- MULTIPOOK
- SAUCE
- PASTA
- VACUUM
- PIZZA
- BREAD
- PLOV
- FRYING
- SOLDENING
"MASTERCHEF LITE" (temperature and time change during cooking) is
Maintaining the temperature of ready meals (auto heating) up to 12 hours
Preliminary shutdown of automatic heating yes
Warming up dishes up to 12 hours
Delayed start up to 24 hours
Disabling sound signals is
Control panel lock is
Additional features:
- Cooking cheese
- Cooking curd
- Cooking fondue
- Sterilization
- Pasteurization of liquid products
- Heating baby food.

Nathalte
Cirre, Galina, but about the sous view in more detail you can? What, how, how much, etc. And then I read a sensible topic to the holes, but so far there is a mess in my head
$ vetLana
Checkmark, with a cool helper. We are waiting for photos of your dishes
Natusya
Checkmark, congratulations on another toy!
Rituslya
Checkmark, I also congratulate you from the bottom of my heart!
I love all sorts of toons with great functionality.
And the main thing is that there are more buttons of different kinds, more!
Cirre
What is sous vid and what it is eaten with, I saw on MK. I can't say that it inspired me a lot. But I struggle all the time with cooking turkey. I can't understand if I'm crooked or the turkey isn't tasty. As a result, yesterday I decided to do it on the vacuum program. The turkey is marinated in a mixture of mayonnaise + Dijon mustard + salt + pepper (mixture) + garlic arrows. I vacuum it up and put it in a mulch. The time is set there at 2.30. In the first batch, about an hour later, I climbed in and put a thermometer in there, it showed 60 grams. The turkey turned out to be credible, soft, tender.
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And this is the remainder

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Cook

Check mark, what a meat it turned out!
Cirre
Now I opened the second piece, it's good. This is the only way a turkey will cook. I will try different marinades.
Nathalte
Cirre, Galina, nitrite was not used yet? It turned out beautifully, delicious even in appearance
Cirre
Nathalte, Natasha, did not use, because she knew that she would leave. I use it when it is necessary to lie down.

I am also waiting for you with experiments.

There are many sous vide recipes here Recipes for su vid
Nathalte
While studying, yeah
Nathalte
I put the spicy ham on at 5.30 with a temperature of 68.
Multicooker Redmond RMC-M35Spicy ham bread with sous vide technology (Caso SousVide Center SV 1000)
(dopleta)

I poured hot water (I have a green hour mode in my kettle, a thermometer of 52 degrees), after half an hour I measured it - in a multitude of 67. I'm waiting)
Cirre
Interesting, waiting
Nathalte
In general, yummy turned out. There is no photo, because I did it and left, but I came - everyone already dared
I recommend it is fast and convenient.
Alex315
it turns out not in every multicooker you can cook in a vacuum? or if for example there is a multi-cook, can you set the settings? I just have Redmond too, but the model is different, but the sous vide recipes directly inspired
Cirre
Alexandra, you can probably try
Anna67
Marketers, if there is a master chef (in my 35-180 with a step of 1) a button suvid

The rest of the mulka is comfortable, somewhat similar to my m222, and it is also lightweight, unlike pressure cookers or m800s, which are not easy to carry when empty. Well, the weight also depends on the bowls - there is a whole list for mine (most are not available), this one with handles is probably convenient, but to look for an assortment ...

I also liked the express program. I’m still thinking, but not whether to start it at the last stage of pilaf cooking? Have you tried it?
lala2
Hello, the owners of this multicooker, tell us how it bakes, what kind of biscuits come out of it?
Cirre
lala2, The biscuits are normal, as in all mulks, if a white biscuit, then it remains white on top, you can take the grill lid and darken it. But I am quite satisfied with it, it will still be covered with cream
lala2
Cirre, oh don't tell me, out of all the multicooker heap, I have the tallest and most airy biscuit in Redmond 13, I even set up experiments, from the same dough it is always under the roof, and in others there is no such thing, but unfortunately it dies a rotary relay, so I looked at this cartoon, the design is similar, a replacement is needed




By the way, maybe not in the subject of course, March 1986 bakes worst of all, both yeast and the rest ...
Cirre
lala2, I had a radish 23 before her. There will not be under the lid here, this is 5 liters, and 13 -3 liters

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