CookBook REDMOND-RMC-M90E en

Multicooker
RMCM90E
REDMOND RMC-M90E will help you to become a real chef! The device was especially
designed for todays fast-paced life, for those people who value their time and make healthy
food choices. A large number of functions featured by the unit open up the whole world of
cookerys boundless possibilities!
REDMOND RMC-M90E will definitely take its place of honor in your kitchen. This user-
friendly multicooker can function as an oven, steamer, yogurt maker, deep fryer, bread maker,
fondue pot and more. RMC-M90E is equipped with 45 programs 17 automatic and
28 programs with manual control. This multicooker can prepare not only traditional
everyday meals like soups, steamed vegetables, meat stews, or pasta, but can also make yogurt,
fondue, mulled wine, desserts, salads, pate and many other delicious meals. Multicooker
REDMOND RMC-M90E is a must-have for those who make healthy food choices, because
all foods prepared in the unit retain their vitamins, minerals, flavor, and aroma.
The device features three additional functions Time Delay, Keep Warm and Reheat.
Besides, Keep Warm function can now be disabled in advance, which is especially convenient
if you do not want the dish to be kept warm for too long while you are gone, or simply do not
want to leave the device unattended. Touch control panel and LCD color display provide easy
control, while stylish design of the unit makes it look at home in any kitchen.
5-liter capacity bowl allows cooking the meal large enough for both family and friends.
Indulge the ones you love with healthy and delicious meals without spending hours next to
the stove! Get some rest, spend time with your family, or do things you enjoy most, while
REDMOND RMC-M90E takes care of your meal.
Designing the device, REDMOND chefs and engineers did their outmost to ensure that each
meal prepared in RMC-M90E becomes a culinary masterpiece and the cooking process turns
into pleasure!
ABOUT
MULTICOOKERS
Multicooker REDMOND RMC-M90E is a highly ver- Information on all multicooker models, as well
satile next generation device. Most innovative techniques as other household appliances available, can
implemented, will not only provide you with healthy foods, be obtained at REDMOND official website
but will help you to create real culinary masterpieces! You WWW.REDMOND-IG.COM
WWW.MULTICOOKER.COM
will be relieved from your everyday boring routine and
provided with the most delicious foods to enjoy!
2
TABLE OF CONTENTS
REDMOND Multicookers
Model Range....................................................................4
Technical Specifications..................................................7
From REDMOND Chefs....................................................12
Cooking Recommendations
and Requirements ..........................................................13
Photo Menu ....................................................................13
Recipes...........................................................................20
3
Multicooker RMC-M150E Power 860 W
REDMOND Capacity 5 L
Bowl with a non-stick coating by Daikin (Japan)
Multicookers Model Range MULTI-COOK: cooking temperature adjustment range from
35C to 180C with 5C intervals
46 cooking programs:
REDMOND research engineers carefully study consumer demands - 16 automatic programs
- 30 programs with manual control
and effectively react to them by continuously improving the products. LED display
3-D heating (bottom, sides, top)
The model range of REDMOND multicookers is presented by most Time Delay function, up to 24 hours
various appliances, and each consumer can choose the device meet- Keep Warm function, up to 24 hours
Preliminary deactivation of Keep Warm
ing his or her needs and requirements from modern versatile mul- Reheating function
ticookers and pressure multicookers, to devices which can be used in Removable steam valve
your summer house or even in a car! Additional features: yogurt, fondue, cottage cheese, cheese,
dough, deep frying, bread, pasteurization, sterilization,
warming up baby food
REDMOND is one of the very few companies that has a team of Non-volatile memory
chefs working to create new recipes for the colorful cookbooks pro- 120 Recipes included
vided with each model. Use recommendations from our chefs to turn 2 year warranty
cooking into pleasure and fun.
Excellent customer service, ability to meet the consumer demands, Multicooker RMC-M4502E Power 860 W
Bowl capacity 5 L
and efficiency make REDMOND #1 on the multicooker market. Bowl with a non-stick coating by Daikin (Japan)
MULTI-COOK: cooking temperature settings range
from 40 to 160 C with 20 C intervals
34 cooking programs:
16 automatic programs
18 programs with manual control
LCD display
3-D heating (bottom, sides, top)
Time Delay function, up to 24 hours, 2 timers
Keep Warm function, up to 24 hours
Reheating function
Non-volatile memory
Additional features: making yogurt, fondue, proofing dough,
deep frying, baking bread
120 Recipes included
2 year warranty
4
Pressure Multicooker Power 900 W Pressure Multicooker Power 800 W
Capacity 5 L Capacity 5 L
RMC-M110E Bowl with a non-stick coating by DAIKIN (Japan) RMC-M20E Bowl with a non-stick ceramic coating by ANATO (Korea)
55 automatic cooking modes 10 automatic programs: Rice/Grain, Pilaf, Fry, Oatmeal/
CHEF mode with manual time adjustment range from Dessert, Beans, Soup, Steam/Boil, Yogurt/Dough, Bake/
2 to 99 minutes Bread, Stew
LED display LED digital display
Time Delay function, up to 24 hours Time Delay function, up to 24 hours
Keep Warm function, up to 8 hours Keep Warm function, up to 24 hours
Reheating function Reheating function
Additional features: fondue, popcorn, frying, deep frying, Additional features: fondue, pasteurization, sterilization,
steaming, baking in foil, jams, desserts, pasteurization, warming up baby food
sterilization, warming up baby food 100 Recipes included
100 Recipes included 2 year warranty
2 year warranty
Pressure Multicooker Power 500 W Pressure Multicooker Power 900 W

RMC-M10E Bowl with a non-stick ceramic coating by ANATO (Korea) RMC-M30E Bowl with a non-stick ceramic coating by ANATO (Korea)
10 automatic programs: Rice/Grain, Pilaf, Fry, Oatmeal/ 10 automatic programs: Rice/Grain, Pilaf, Fry, Oatmeal/
Dessert, Beans, Soup, Steam/Boil, Yogurt/Dough, Bake/ Dessert, Beans, Soup, Steam/Boil, Yogurt/Dough, Bake/
Bread, Stew Bread, Stew
LED digital display LED digital display
Time Delay function, up to 24 hours Time Delay function, up to 24 hours
Keep Warm function, up to 24 hours Keep Warm function, up to 24 hours
Reheating function Reheating function
Additional features: fondue, pasteurization, sterilization, Additional features: fondue, pasteurization, sterilization,
warming up baby food preservation, warming up baby food
100 Recipes included 100 Recipes included
2 year warranty 2 year warranty
5
Multicooker RMC-M4500E Power 700 W Pressure Multicooker Power 900 W
Bowl with a non-stick coating RMC-PM4506E Bowl with a non-stick coating by DAIKIN (Japan)
10 automatic programs: Rice/Grain, Pilaf, Steam, Soup, Cooking method: under pressure/without pressure
Oatmeal, Boil, Stew, Bake, Yogurt, Fry 6 automatic programs: Fry/Deep, Steam/Dessert, Soup/Boil,
LED display Oatmeal/Grain, Bake, Stew/Pilaf
Time Delay function, up to 24 hours LED display
Keep Warm function, up to 24 hours Time Delay function, up to 24 hours
Reheating function Keep Warm function, up to 8 hours
Removable steam valve Reheating function
Additional features: yogurt, fondue, dough, Removable steam valve
deep frying, bread Additional features: deep frying, sterilization
100 Recipes included Four safety features
2 year warranty 100 Recipes included
2 year warranty
Multicooker Power 800W Multicooker RMC-M4515E Power 700 W

Bowl capacity 5L Capacity 4 L
RMC-4503E Bowl with ceramic non-stick coating Bowl with a non-stick coating
10 automatic cooking programs 6 automatic cooking programs
LED display LED display
Keep Warm function, up to 24 hours Time Delay function, up to 24 hours
Time Delay function, up to 24 hours Keep Warm function, up to 24 hours
Reheat function Reheating function
Removable steam valve Removable steam valve
Additional features: fondue, bread Additional features: fondue, cottage cheese, bread
Non-volatile memory 100 Recipes included
100 Recipes included 2 year warranty
2 year warranty
6
TECHNICAL
SPECIFICATIONS OF Removable steam valve
REDMOND RMC-M90E
Power 860 W Lid release

button
Voltage 220240 V
Carrying
Bowl capacity 5 L handle
Bowl coating: non-stick ceramic

by ANATO (Korea) Control panel
Display: color LCD with a display
Keep Warm function

The housing
Reheat function
Time Delay function
45 programs:
17 automatic
28 programs with manual control
7
Key Features of REDMOND RMC-M90E
SOUP STEW FRY
STEAM OATMEAL BREAD
Multicooker REDMOND RMC-M90E
REDMOND RMC-M90E is designed to help you fulfill all of

your culinary fantasies. Due to its versatility, the device meets
the requirements of the most demanding consumers; its design PASTA FRENCH FRIES YOGURT
will compliment any kitchen dcor, while its intuitive control is
clear even for the unsophisticated users.
The device does not require your presence in the kitchen and
is absolutely irreplaceable for your fast-paced and health-ori-
ented life style. Multicooker can function as a number of dif-
ferent kitchen appliances stove, oven, yogurt maker, steamer,
breadmaker and more. Now you can make soups, stew meat,
bake desserts, prepare homemade cheese, fondue, or yogurt FONDUE DESSERTS MULLED WINE
fast and easy!
8
Key programs
OATMEAL is the program FRY is recommended for
recommended for cooking dif- frying meat, poultry, fish and
ferent porridges using milk. vegetable dishes.
STEAM is used to steam PIZZA is the program

meats, poultry, fish, cutlets and recommended for making pizza
vegetables. This is a perfect with different toppings.
program for those who prefer
eating healthy and avoid food
additives.
SOUP is perfect for cooking BAKE is meant for baking

broths, soups, cream soups, and pies, cakes, puddings, and for
different drinks. roasting meats, fish, vegetables,
and fruits.
9
MULTI-COOK Program
Multicooker REDMOND RMC-M90E features the program
called MULTI-COOK. The program allows manually adjust-
ing cooking time and temperature for any recipe, found in tradi-
tional cookbooks or internet. From now on, your fantasy is the
only limit in creating your own culinary masterpieces.
Temperature adjustment range is from 35C to 170C with 5

intervals.
Time adjustment range is from 5 minutes to 12 hours with 1 minute

intervals (for a period of less than an hour) and 5 minute intervals
(for over an hour).
For your convenience, the device automatically disables the

Keep Warm function if the cooking temperature of the pro-
gram was below 80C. To reactivate the function, press Start
button after beginning of the cooking program. Reheat/Cancel
button indicator lights up.
10
Key features
REDMOND multicookers become more and more popular all Reheat function
over the world among those who make healthy food choices. Be- The function allows reheating a cold meal.
sides, this compact and versatile kitchen appliance helps optimiz-
ing your time and space in the kitchen. Enhance your life and
Time Delay function
enrich your familys diet with REDMOND RMC-M90E!
Use Time Delay function to have your meal ready by specific
time. Nourishing breakfast or a sophisticated dinner will be wait-
ing for you precisely on time!
Keep Warm Function
Keep Warm function is being automatically activated at the end Removable Steam Valve
of the cooking program. The device maintains the temperature of Removable steam valve ensures safe steam release and easy
the meal for a period of up to 24 hours. cleaning.
Preliminary Deactivation of Keep Warm function Modern design

Keep Warm function can be disabled in advance if its activation REDMOND RMC-M90E features a modern design that will
is not required. compliment any kitchen interior.
Packaging arrangement
Bowl with a non-stick Steaming Deep fry basket Measuring cup Stirring paddle Spoon/
ceramic coating container Serving spoon paddle holder
11
From REDMOND Chefs
I love traditional cuisine of different What I like about multicookers is the
countries spicy Spanish, refined Keep Warm function. The device can
Italian, delicious Japanese So full of maintain perfect serving temperature
passionand all of them require very of the meal for up to 24 hours! I find
specific type of cookware and certain it especially convenient for family
range of temperatures. Now all you need celebrations. You can cook the meal
to do to have a delicious chicken saut ahead and still be sure that it will stay
or Sichuan crispy duck at your table is warm until the moment your guests
press a few buttons. The meals come out join the table.
so juicy and flavorful as if cooked by a
professional Chef.
Once you purchase the multicooker Multicooker is a practical solution

you can forget about splattering oil for small kitchens! One device can do
when frying foods. There will be no it all cook, steam, fry, bake, make
cooking odors either, because the lid yogurts, and desserts. It will also help
hermetically seals the device. Each new you save money buying kitchen appli-
dish cooked in multicooker will show ances for your new house. The unit is
you new advantages of having one at so versatile, that it can easily replace
your kitchen. most of traditional kitchen devices and
cookware.
12
PLEASE NOTE! Appetizers
recipe 1 recipe 2
COOKING
RECOMMENDATIONS
AND REQUIREMENTS
Prawn and tomato Prawn and avocado
salad salad
Amount of ingredients suggested in the reci-

recipe 3 recipe 4 recipe 5
pes gives the weight of products washed and
processed as specified. Recommended propor-
tions are not random follow our advices to
achieve best results. Changing proportions of
ingredients may require the adjustment of rec-
ommended cooking time. The results may vary Warm prawn salad Prawns with cheese Cold pork
depending on the origin, manufacturer and the
temperature of the products used. If the dish
comes out undercooked, prolong the cooking
time of the program according to your person- recipe 6 recipe 7
al preferences. If you have any questions, ad-
dress chapter Cooking Tips from the user
manual provided. The chapter informs about
the most common mistakes which may lead to
poor cooking results. This chapter gives pos-
sible causes for the problems arising and ways Meat roll Homemade sausages
of solving them.
13
recipe 8 recipe 9 recipe 10 recipe 11
Oatmeal
Oatmeal Rice cereal Cornmeal cereal Pumpkin in cream

Soups
Light vegetable soup Mushroom soup Tomato soup Pork soup
recipe 16 recipe 17 recipe 18 recipe 19 recipe 20 recipe 21
Smoked ribs Cream Cream of spinach soup Cream Cream Cream of salmon soup
and cheese soup of white bean soup of vegetable soup of pumpkin soup
14 REDMOND
recipe 22 recipe 23 recipe 24 recipe 25 recipe 26
Main
ourse
Fried chicken Herb marinated Chicken Cheese coated Cheese stuffed

chicken in cream sauce chicken legs chicken cutlets
Chicken calamari rice Turkey with cheese Fried turkey Pork chops Pork with cheese Pork with mushrooms
with barbecue sauce in cream sauce
Pork shank Spinach Pork nuggets Pork ragout Beef steak Beef stew
and tomato pork on a stick with steamed potatoes
15
Home-style beef Mexican-style beef Mutton stew Assorted meats Assorted fish Trout steak
goulash
Cheese stuffed trout Mediterranean Stuffed calamari Seafood paella Seafood risotto Vegetable stew
style goulash
Omelette Eggs with bacon Rice pilaf Stuffed eggplant Stuffed bell peppers Creamy white bean
and tomato with ground beef and bacon
16 REDMOND
Deep
Fried
Dishes
Meatballs in sour Ground beef fettuccine Ravioli Lasagna French fries

cream sauce

Side Dishes
Chicken nuggets Deep fried Deep fried calamari Mashed potatoes Potatoes
chicken wings with champignons

Steamed
Dishes
Mexican style noodles Red Beans Vegetable rice Vegetable stew Steamed vegetables
17
Bread
Steamed cutlets Steamed tilapia Steamed salmon Salmon with crispy White bread
with rice with vegetables with potatoes nut crust

Baked
Goods
Cornbread Yeast dough Traditional cake Chocolate cake Banana nut cake
Apple cake Baked cottage cheese Cottage cheese cake Fish pie Seafood pizza Four cheese pizza
pudding
18 REDMOND
Desserts
Yogurt whipped cream Catalan cream Cheesecake Chocolate panna cotta Orange jam

Fondue Cultured
Milk
Products
Baked apples stuffed Cheese fondue Chocolate fondue Mascarpone cheese

with nuts

Drinks
Plain yogurt Strawberry yogurt Berry drink Mulled wine
19
Appetizers Prawn and tomato salad
recipe 1
Ingredients:
Tomatoes 100 g
Cucumbers 100 g
Lettuce leaves 70 g
Tiger prawns 60 g
Hard cheese 50 g
Olive oil 30 ml
Soy sauce 15 ml
Salt
Spices
Directions
Cut cheese and vegetables into small cubes, rip lettuce leaves by
hand. Pour 10 ml of olive oil into the bowl and add prawns. Close
the lid. Press Menu to select FRY program. Use Hour and
Min buttons to set the time of 10 minutes. Press and hold down
the Start button. Fry the prawns stirring occasionally. 2 minutes
before the end of the program add soy sauce and mix well. Cook until
the program finishes. Take the prawns out and let cool down. Mix
with vegetables, cheese, and lettuce leaves. Sprinkle the salad with
salt, spices and 20 ml of olive oil.
20 REDMOND
Prawn and avocado salad Appetizers
recipe 2
Ingredients:
Tiger prawns 100 g
Avocado 80 g
Tomatoes 80 g
Lettuce leaves 20 g
Fresh basil 3 g
Ginger root 2 g
Olive oil 25 ml
Directions
Peel and core avocado and cut it into 1 cm cubes. Finely grate the
ginger root. Cut tomatoes into 1 cm cubes, chop the basil, and rip
the lettuce leaves by hand. Pour 20 ml of olive oil into the bowl and
add prawns. Close the lid. Press Menu button to select FRY
program. Use Hour and Min buttons to set the cooking time
of 10 minutes. Press and hold down the Start button. Cook until
the program finishes stirring occasionally. Take the prawns out of
the bowl, combine with the rest of ingredients and sprinkle with 5
ml of olive oil.
21
Appetizers Warm prawn salad
recipe 3
Ingredients:
Tiger prawns 100 g Ginger root 2 g
Zucchini 80 g Vegetable oil 30 ml
Cherry tomatoes 80 g Olive oil 10 ml
Avocado 80 g
Lettuce leaves 20 g
Fresh red basil 5 g
Directions
Rinse and peel the prawns, leaving the tails. Peel zucchini and cut it
into 0.5 cm cubes. Peel and core avocado, and cut it into 1 cm cubes.
Peel and finely grate the ginger. Cut cherry tomatoes into halves,
chop basil, and rip lettuce leaves by hand. Combine avocado, toma-
toes, and lettuce leaves in a separate container; add grated ginger,
basil, olive oil and mix. Pour vegetable oil into the bowl and place
prawns and zucchini in a single layer inside. Press Menu button
to select FRY program. Use Hour and Min buttons to set the
time of 10 minutes. Press and hold down the Start button. Stir-
fry with an open lid until the end of the program. Top salad leaves
with warm prawns and zucchini. Serve warm.
22 REDMOND
Prawns with cheese Appetizers
recipe 4
Ingredients:
Tiger prawns 200 g
Tomatoes 125 g
Hard cheese 100 g
Tomato sauce 70 g
Onions 50 g
Salt
Spices
Directions
Rinse and peel the prawns. Coarsely grate the cheese, chop tomatoes
and onions into 0.51 cm cubes. Place all ingredients into the bowl,
add tomato sauce, sprinkle with salt, spices, and mix well. Close the
lid. Press Menu button to select FRY program. Use Hour
and Min buttons to set the time of 10 minutes. Press and hold
down the Start button. Cook until the program finishes.
23
Appetizers Cold pork
recipe 5
Ingredients:
Pork (neck) 700 g
Olive oil 30 ml
Garlic 6 g
Ground ginger 1 g
Ground coriander 1 g
Basil 1 g
Water 200 ml
Salt
Directions
Rinse the meat. Combine olive oil with salt and spices. Rub meat
with the mixture, make several deep cuts and stuff each opening
with a clove of garlic. Let marinate in the fridge for 48 hours. Place
the meat into the bowl. Press Menu button to select MULTI-
COOK and Temperature to set the temperature of 170C. Use
Hour and Min buttons to set the time of 20 minutes. Press
and hold down the Start button. Roast the meat with an open lid
until golden brown on all sides. Press Reheat/Cancel button.
Add water. Close the lid and press Menu button to select SLOW
COOK program. Use Hour and Min buttons to set the time
of 1 hour. Press and hold down the Start button. Cook until the
program finishes.
24 REDMOND
Meat roll Appetizers
recipe 6
Ingredients:
Pork (fillet) 450 g
Champignons 50 g
Onions 50 g
Butter 20 g
Vegetable oil 20 ml
Salt
Spices
Directions
Rinse the pork, cut into 22.5 cm steaks, and beat until 0.5 cm thin.
Chop mushrooms and onions, mix with butter, salt, and spices.
Put the mushroom filling on the side of each steak and roll. Grease
the bowl with vegetable oil, and place the rolls with the seam side
facing down inside. Close the lid. Press Menu button to select
FRY program. Use Hour and Min buttons to set the time of
20 minutes. Press and hold down the Start button. 10 minutes
before the end of the program turn the rolls over and cook until the
program finishes.
25
Appetizers Homemade sausages
recipe 7
Ingredients:
Pork 300 g Vegetable oil 70 ml
Beef 300 g Natural sausage casings
Pork fat 200 g Salt
Onions 200 g Spices
Garlic 50 g
Directions
Rinse the meat. Put meat, fat, onion, and garlic through the meat
grinder. Add salt, spices, and mix well. Attach a sausage nozzle to
your meat grinder. Put the sausage casing on the nozzle and tie a
knot at the end. Put the meat through the grinder, stuffing the sau-
sage casing with ground meat. Adjust sausage length with the help
of a thread. Pour vegetable oil into the bowl and put in the sausages.
Do not close the lid. Press Menu button to select FRY program.
Use Hour and Min buttons to set the time of 15 minutes.
Press and hold down the Start button. Fry the sausages until the
end of the program turning them over occasionally.
26 REDMOND
Oatmeal Oatmeal
recipe 8
Ingredients:
Rolled oats 150 g
Butter 20 g
2.5% milk 750 ml
Salt
Sugar
Directions
Place oats into the bowl; add milk, butter, salt, and sugar. Stir well.
Close the lid. Press Menu button to select OATMEAL program.
Use Hour and Min buttons to set the time of 25 minutes. Press
and hold down the Start button. Cook until the program finishes.
Stir well before serving.
27
Oatmeal Rice cereal
recipe 9
Ingredients:
Round polished rice 100 g
Raisin 20 g
Butter 20 g
2.5% milk 650 ml
Salt
Sugar
Directions
Wash rice and raisin until the water runs clear. Place ingredients
into the bowl; add milk, butter, salt, and sugar. Stir well. Close the
lid. Press Menu button to select OATMEAL program. Use
Stir well before serving.
28 REDMOND
Cornmeal cereal Oatmeal
recipe 10
Ingredients:
Cornmeal 100 g
Butter 20 g
2.5% milk 650 ml
Salt
Sugar
Directions
Place cornmeal into the bowl; add milk, butter, salt, and sugar. Stir well
and close the lid. Press Menu button to select OATMEAL pro-
gram. Use Hour and Min buttons to set the time of 40 minutes.
Press and hold down the Start button. Cook until the program fin-
ishes. Stir well before serving.
29
Oatmeal Pumpkin in cream
recipe 11
Ingredients:
Pumpkin 350 g
33% cream 400 ml
Honey 30 ml
Directions
Peel the pumpkin, remove the seeds, and cut it into 0.8 cm cubes.
Place all ingredients into the bowl. Close the lid. Press Menu but-
ton to select OATMEAL program. Use Hour and Min but-
tons to set the time of 1 hour. Press and hold down the Start
button. Cook until the program finishes. Stir well before serving.
30 REDMOND
Light vegetable soup Soups
recipe 12
Ingredients:
Potatoes 200 g
Cauliflower 100 g
Broccoli 100 g
Carrots 100 g
Onions 100 g
Canned corn 50 g
Water 2 L
Salt
Spices
Directions
Put corn in a sieve and let drain. Cut carrots, onions, and potatoes
into 0.5 cm cubes. Chop green onion. Divide broccoli and cauliflow-
er into florets. Place all ingredients into the bowl, add water, salt,
spices, and mix well. Close the lid. Press Menu button to select
SOUP program. Use Hour and Min buttons to set the time
program finishes.
31
Soups Mushroom soup
recipe 13
Ingredients:
Mushrooms 250 g
Potatoes 500 g
Carrots 120 g
Onions 100 g
Vegetable oil 20 ml
Water 2 L
Salt
Spices
Directions
Cut mushrooms, potatoes, onions, and carrots into 1.5 cm cubes. Pour
oil into the bowl, add chopped carrots and onions. Press Menu
button to select FRY program. Use Hour and Min buttons
to set the time of 10 minutes. Press and hold down the Start but-
ton. Stir-fry until the end of the program. Press Reheat/Cancel.
Remove the sauted vegetables and put them into a separate contain-
er. Place chopped mushrooms into the bowl, add water, salt, spices
and mix well. Close the lid. Press Menu button to select SOUP
program. Use Hour and Min buttons to set the time of 1 hour.
Press and hold down the Start button. 40 minutes before the end
of the program add the rest of ingredients and mix well. Close the lid
and cook until the program finishes.
32 REDMOND
Tomato soup Soups
recipe 14
Ingredients:
Tomatoes 500 g Water 600 ml
Bell pepper 80 g Olive oil 30 ml
Onions 80 g Salt
Tomato puree 70 g Spices
Ginger (root) 10 g
Spicy tomato sauce 5 g
Directions
Peel the ginger and cut it with the rest of vegetables into 1.52 cm
cubes. Place all ingredients into the bowl, add salt, spices, toma-
to sauce, puree, water, olive oil, and stir well. Close the lid. Press
Menu button to select SOUP program. Use Hour and
the Start button. Cook until the program finishes. Blend the soup
until smooth.
33
Soups Pork soup
recipe 15
Ingredients:
Pork (fillet) 200 g
Potatoes 400 g
Carrots 150 g
Onions 100 g
Water 2 L
Vegetable oil 20 ml
Salt
Spices
Directions
Rinse the meat. Cut meat and potatoes into 15 cm straws. Chop on-
ions into 0.53 cm straws. Coarsely grate the carrots. Pour oil into
the bowl, add carrots and onions. Press Menu button to select
10 minutes. Press and hold down the Start button. Stir-fry until
the end of the program. Press Reheat/Cancel. Remove the sau-
ted vegetables into a separate container. Pour water into the bowl,
add pork, potatoes, salt, spices, and mix well. Press Menu but-
ton to select SOUP program. Use Hour and Min buttons
to set the time of 1 hour. Press and hold down the Start button.
20 minutes before the end of the program open the lid and add sau-
ted vegetables. Close the lid and cook until the program finishes.
34 REDMOND
Smoked ribs and cheese soup Soups
recipe 16
Ingredients:
Smoked pork ribs 300 g
Potatoes 400 g
Onions 350 g
Carrots 270 g
Cream cheese 120 g
Water 1.5 L
Salt
Spices
Directions
Rinse the ribs and separate from each other. Cut potatoes into 1 cm
cubes, coarsely grate the carrots, chop onions into 0.53 cm straws.
Place all ingredients into the bowl, add water, cheese, salt, spices,
and stir well. Close the lid. Press Menu button to select SOUP
program. Use Hour and Min buttons to set the time of 1 hour.
Press and hold down the Start button. Cook until the program
finishes.
35
Soups Cream of white bean soup
recipe 17
Ingredients:
Canned white beans 240 g
Onions 100 g
Butter 20 g
Water 500 ml
Salt
Spices
Directions
Chop the onions. Put the beans in a sieve and let drain. Place in-
gredients into the bowl; add salt, spices, water, and mix. Close the
lid. Press Menu button to select SOUP program. Use Hour
and Min buttons to set the time of 1 hour. Press and hold down
the Start button. Cook until the program finishes. Blend the soup
until smooth.
36 REDMOND
Cream of spinach soup Soups
recipe 18
Ingredients:
Frozen spinach 200 g
Tomatoes 100 g
Onions 100 g
Butter 20 g
Water 300 ml
10% cream 100 ml
Salt
Spices
Directions
Defrost the spinach, put in a sieve, and let drain. Cut onions and
tomatoes into 1 cm cubes. Place all ingredients into the bowl; add
salt, spices, and water. Close the lid. Press Menu button to select
of 40 minutes. Press and hold down the Start button. Cook un-
til the program finishes. Add cream and blend until smooth.
37
Soups Cream of vegetable soup
recipe 19
Ingredients:
Broccoli 200 g
Cauliflower 200 g
Potatoes 160 g
Carrots 60 g
Water 1.5 L
Salt
Spices
Directions
Cut potatoes and carrots into 2 cm cubes. Divide broccoli and cauli-
flower into florets. Place all ingredients into the bowl, add water, salt,
spices, and stir well. Close the lid. Press Menu button to select
program finishes. Blend the soup until smooth.
38 REDMOND
Cream of pumpkin soup Soups
recipe 20
Ingredients:
Pumpkin 800 g
Oranges 300 g
Onions 100 g
22% cream 600 ml
Vegetable oil 30 ml
Water 600 ml
Salt
Curry
Directions
Squeeze the juice out of the oranges, peel the pumpkin and cut it into
2 cm cubes. Chop the onions. Place all ingredients (except cream)
into the bowl; add water, salt, and curry. Press Menu button to
select SOUP program. Use Hour and Min buttons to set the
time of 1 hour. Press and hold down the Start button. Cook until
the program finishes. Add cream and blend the soup until smooth.
39
Soups Cream of salmon soup
recipe 21
Ingredients:
Salmon (fillet) 300 g Water 1 L
Potatoes 200 g 10% cream 100 ml
Marrow squash 60 g Salt
Onions 60 g Spices
Carrots 60 g
Directions
Rinse the salmon. Cut fish and vegetables into 2 cm cubes. Place all
ingredients into the bowl, add cream, salt, spices, water and stir well.
Close the lid. Press Menu button to select SOUP program. Use
Blend the soup until smooth.
40 REDMOND
Main
Fried chicken Course
recipe 22
Ingredients:
Chicken (legs) 400 g
Vegetable oil 60 ml
Lemon juice 20 ml
Garlic 15 g
Salt
Spices
Directions
Rinse the chicken and grate the garlic finely. Rub the chicken with
lemon juice, garlic, salt, and spices and put in the fridge to marinate
for two hours. Pour vegetable oil into the bowl and place the chicken
inside. Close the lid. Press Menu button to select FRY program.
Press and hold down the Start button. 10 minutes before the end
of the program, open the lid and turn the chicken legs over. Close the
lid and cook until the program finishes.
41
Main
Course Herb marinated chicken
recipe 23
Ingredients:
Whole young chicken 500 g Cilantro 10 g
Dill 10 g Soy sauce 70 ml
Parsley 10 g Salt
Green onion 10 g Spices
Garlic 10 g
Directions
Rinse the chicken. Finely chop the herbs with garlic. Add soy sauce,
salt, and spices. Rub the chicken with the mixture and leave to mari-
nate for 20 minutes. Carefully wrap the chicken in foil, making sure
there is no place for the marinade to escape. Place the chicken inside
the bowl. Close the lid. Press Menu button to select BAKE pro-
gram. Use Hour and Min buttons to set the time of 1 hour.
finishes.
42 REDMOND
Main
Chicken in cream sauce Course
recipe 24
Ingredients:
Chicken (fillet) 440 g
33% cream 480 ml
Leek 60 g
Salt
Spices
Directions
Rinse the chicken and cut it into 2 cm cubes. Chop the leek finely.
Place all ingredients into the bowl, add cream, salt, spices, and mix
well. Close the lid. Press Menu button to select STEW program.
43
Main
Course Cheese coated chicken legs
recipe 25
Ingredients:
Chicken (legs) 400 g
15-20% sour cream 200 g
Hard cheese 100 g
Hot tomato-pepper sauce 10 g
Vegetable oil 20 ml
Salt
Spices
Directions
Rinse the chicken. Mix hot sauce with sour cream, salt, and spices.
Marinate the chicken in the spicy mixture for 4050 minutes. Grate
the cheese coarsely. Place chicken with marinade into the bowl, add oil,
and top with grated cheese. Press Menu button to select MULTI-
Hour and Min buttons to set the time of 30 minutes. Press and
hold down the Start button. Cook until the program finishes.
44 REDMOND
Main
Cheese stuffed Course
chicken cutlets recipe 26
Ingredients:
Chicken (fillet) 500 g Dill 10 g
Hard cheese 120 g Vegetable oil 70 ml
Butter 50 g Salt
Breadcrumbs 30 g Spices
Parsley 10 g
Directions
Coarsely grate the cheese and mix it with chopped herbs, butter, and
salt. Shape the cheese balls and place them in a freezer for 5 minutes.
Rinse the chicken fillet and put it through a meat grinder, add salt,
spices and mix until fully combined. Flatten the meat mixture into
circles and place the cheese ball in the center of each circle. Shape
the cutlets and coat them in breadcrumbs. Pour oil into the bowl and
place the cutlets inside. Close the lid. Press Menu button to select
before the end of the program, open the lid and turn the cutlets over.
Close the lid and cook until the program finishes.
45
Main
Course Chicken calamari rice
recipe 27
Ingredients:
Chicken breast 180 g
Cooked rice 120 g
Calamari 140 g
33% cream 170 ml
Butter 30 g
Salt
Spices
Directions
Rinse chicken and calamari and cut into thin strips. Place them into
the bowl; add butter, salt, and spices. Press Menu button to select
MULTI-COOK and Temperature to set the temperature of
110C. Use Hour and Min buttons to set the time of 15 minutes.
Press and hold down the Start button and stir-fry. 5 minutes before
the end of the program add cream, rice, and mix well. Close the lid and
cook until the program finishes.
46 REDMOND
Main
Turkey with cheese Course
recipe 28
Ingredients:
Turkey (fillet) 340 g
Tomatoes 140 g
Hard cheese 100 g
Onions 70 g
Olive oil 30 ml
Salt
Spices
Directions
Rinse the fillet and cut into 3 or 4 equally-sized pieces. Cut toma-
toes and onions into thin straws of 0.5 cm. Grate the cheese coarsely.
Pour oil into the bowl; add turkey, onions, tomatoes, salt, and spices.
Cover ingredients with grated cheese. Close the lid. Press Menu
button to select STEW program. Use Hour and Min buttons
to set the time of 20 minutes. Press and hold down the Start
button. Cook until the program finishes.
47
Main
Course Fried turkey
recipe 29 with barbecue sauce
Ingredients:
Turkey (fillet) 300 g
Barbecue sauce 30 g
Mustard 5 g
Vegetable oil 40 ml
Salt
Spices
Directions
Rinse the fillet and cut into 2 cm cubes. Mix barbecue sauce with
mustard. Place turkey fillet into the bowl, add salt, spices, oil, and
mix well. Press Menu button to select FRY program. Use
and hold down the Start button. Cook stirring occasionally until
the program finishes. Serve with the sauce on the side.
48 REDMOND
Main
Pork chops Course
recipe 30
Ingredients:
Pork (neck) 400 g
Vegetable oil 40 ml
Salt
Spices
Directions
Rinse the meat and cut into 2 cm steaks. Beat the meat until 0.5 cm
thick. Sprinkle with salt and spices. Pour oil into the bowl and place the
meat inside. Close the lid. Press Menu button to select FRY pro-
gram. Use Hour and Min buttons to set the time of 15 minutes.
Press and hold down the Start button. 7 minutes before the end of
the program, open the lid and turn the steaks over. Close the lid and
cook until the program finishes.
49
Main
Course Pork with cheese
recipe 31
Ingredients:
Pork (fillet) 400 g
Tomatoes 100 g
Hard cheese 100 g
Champignons 100 g
Vegetable oil 20 ml
Salt
Spices
Directions
Rinse and cut meat into 2 cm steaks, and beat until 1 cm thick.
Sprinkle with salt and spices. Slice tomatoes, grate the cheese, and
chop mushrooms. Place meat into the bowl; add oil, mushrooms,
tomatoes, and cheese. Close the lid. Press Menu button to select
15 minutes. Press and hold down the Start button. Cook until
the program finishes.
50 REDMOND
Main
Pork with mushrooms Course
in cream sauce recipe 32
Ingredients:
Pork (fillet) 280 g
33% cream 90 ml
Onion 80 g
Champignons 50 g
Garlic 6 g
Salt
Spices
Directions
Rinse the meat and cut it together with mushrooms and onion into
0.5 cm straws, slice the garlic. Place all ingredients into the bowl, add
cream, salt, spices, and mix well. Close the lid. Press Menu button
to select STEW program. Use Hour and Min buttons to set
the time of 40 minutes. Press and hold down the Start button.
Cook until the program finishes.
51
Main
Course Pork shank
recipe 33
Ingredients:
Pork shank 900 g Vegetable oil 50 ml
Onions 250 g Salt
Garlic 15 g Spices
Basil 5 g
Water 200 ml
Directions
Rinse the meat, make several deep cuts and stuff each opening with
a clove of garlic. Chop onions and mix with salt, spices, and basil.
Rub meat with the mixture and let marinate in the fridge for 9 hours.
Place the meat inside the bowl, add water and oil. Close the lid. Press
Menu button to select SLOW COOK program. Use Hour
and Min buttons to set the time of 2 hours. Press and hold down
the Start button. Cook until the program finishes.
52 REDMOND
Main
Spinach and tomato pork Course
recipe 34
Ingredients:
Pork (fillet) 500 g
Tomatoes 400 g
Salt
Spices
Directions
Rinse the pork. Cut meat and tomatoes into 1 cm cubes. Defrost spin-
ach, and put in a sieve to drain. Place all ingredients into the bowl,
add salt, spices, and mix well. Close the lid. Press Menu button to
select STEW program. Use Hour and Min buttons to set the
time of 40 minutes. Press and hold down the Start button. Cook
until the program finishes.
53
Main
Course Pork nuggets on a stick
recipe 35
Ingredients:
Pork 280 g
Bacon 100 g
Onions 40 g
Marrow squash 40 g
Bell pepper 40 g
Vegetable oil 50 ml
Salt
Spices
Directions
Rinse the pork, cut into 2.5 cm cubes, and wrap in bacon. Cut onion,
marrow squash and bell pepper into 2.5 cm cubes. Put ingredients
on a stick in the following order: bell pepper, marrow squash, onion,
bacon-wrapped pork. Pour oil into the bowl, place nuggets in, and
sprinkle them with salt and spices. Close the lid. Press Menu but-
ton to select FRY program. Use Hour and Min buttons to
set the time of 15 minutes. Press and hold down the Start but-
ton. 7 minutes before the end of the program, open the lid and turn
the nuggets over. Close the lid and cook until the program finishes.
54 REDMOND
Main
Pork ragout Course
recipe 36
Ingredients:
Pork (fillet) 450 g
Potatoes 1 kg
Carrots 200 g
Tomatoes 200 g
Bell peppers 200 g
Onions 150 g
Garlic 15 g
Salt
Spices
Directions
Rinse the pork. Cut meat and vegetables into 2 cm cubes, finely chop
the garlic. Place all ingredients into the bowl, add salt, spices, and
mix well. Close the lid. Press Menu button to select STEW pro-
finishes.
55
Main
Course Beef steak
recipe 37
Ingredients:
Beef steak 300 g
Vegetable oil 20 ml
Salt
Spices
Directions
Rinse the meat and pat dry. Sprinkle with salt and spices. Pour veg-
etable oil into the bowl, put the steaks in, and close the lid. Press
Menu button to select FRY program. Use Hour and Min
buttons to set the time of 15 minutes. Press and hold down the
Start button. 7 minutes before the end of the program, turn the
steaks over, close the lid and fry until the program finishes.
56 REDMOND
Main
Beef stew Course
with steamed potatoes recipe 38
Ingredients:
Beef (fillet) 300 g Parsley 5 g
Potatoes 500 g Dill 5 g
Carrots 140 g Olive oil 30 ml
Onions 160 g Water 200 ml
Ginger root 10 g Salt
Spices
Directions
Rinse the beef and cut it into 1.5 cm cubes, cut carrots and onions
into smaller cubes of 0.51 cm, chop the herbs and ginger root finely.
Cut potatoes into 2 equally-sized halves. Place beef, onions, carrots
and ginger root into the bowl, add water, olive oil, salt, spices, and
mix well. Put in the steaming container and place potatoes inside.
Close the lid. Press Menu button to select STEW program.
Use Hour and Min buttons to set the time of 1 hour. Press
and hold down the Start button and cook until the program fin-
ishes. Sprinkle the meat with freshly chopped herbs. Serve with po-
tatoes on the side.
57
Main
Course Home-style beef goulash
recipe 39
Ingredients:
Beef (fillet) 700 g
Onions 200 g
Tomato puree 100 g
Garlic 2 g
Dry red wine 200 ml
Olive oil 70 ml
Salt
Spices
Directions
Rinse the meat. Cut beef and onions into 2 cm cubes, chop the garlic.
Put meat and onions into the bowl, add olive oil, salt, spices, and
mix well. Close the lid. Press Menu button to select STEW pro-
gram. Use Hour and Min buttons to set the time of 2 hours.
Press and hold down the Start button. 1 hour before the end of the
program, add tomato puree, garlic, wine and stir well. Close the lid
58 REDMOND
Main
Mexican-style beef Course
recipe 40
Ingredients:
Beef (fillet) 300 g Garlic 10 g
Tomatoes 300 g Vegetable oil 20 ml
Marrow squash 200 g Salt
Onions 200 g Spices
Eggplant 120 g
Tomato puree 100 g
Green chili pepper 20 g
Directions
Remove the seeds from chili pepper, and chop it finely together with
garlic. Rinse the beef. Cut meat and vegetables into 2 cm cubes. Pour
oil into the bowl, place all ingredients inside; sprinkle with salt,
spices and mix well. Close the lid. Press Menu button to select
STEW program. Use Hour and Min buttons to set the time
program finishes.
59
Main
Course Mutton stew
recipe 41
Ingredients:
Mutton (fillet) 400 g
Eggplant 100 g
Marrow squash 100 g
Tomatoes 100 g
Onion 100 g
Carrot 100 g
Garlic 50 g
Vegetable oil 50 ml
Salt
Spices
Directions
Rinse the mutton fillet. Cut meat and vegetables into 2 cm cubes,
finely chop the garlic. Place all ingredients into the bowl, add vegeta-
ble oil, salt, spices, and mix well. Close the lid. Press Menu button
the time of 1 hour. Press and hold down the Start button. Cook
60 REDMOND
Main
Assorted meats Course
recipe 42
Ingredients:
Pork (fillet) 230 g Soy sauce 70 ml
Beef (fillet) 230 g Balsamic vinegar 40 ml
Smoked sausages 150 g Salt
Carrots 230 g Spices
Onions 150 g
Tomato puree 120 g
Directions
Rinse the meat. Cut pork, beef, and sausages into 2.5 cm cubes. Cut
onions and carrots into 1.52 cm cubes. Mix all ingredients in a sep-
arate container, add tomato puree, soy sauce, vinegar, salt, spices,
and set aside for 20 minutes. Place the mixture into the bowl and
close the lid. Press Menu button to select STEW program. Use
Hour and Min buttons to set the time of 2 hours. Press and
hold down the Start button. Cook until the program finishes.
61
Main
Course Assorted fish
recipe 43
Ingredients:
Tilapia (fillet) 230 g
Salmon (fillet) 200 g
Hard cheese 100 g
10% cream 100 ml
Salt
Spices
Directions
Rinse the fish and cut it into 1.5 cm cubes, grate the cheese coarsely.
Place the fish into the bowl, add cream, salt, spices, mix well, and
coat with grated cheese. Close the lid. Press Menu button to se-
lect MULTI-COOK, and Temperature to set the tempera-
ture of 100C. Use Hour and Min buttons to set the time of
62 REDMOND
Main
Trout steak Course
recipe 44
Ingredients:
Trout (steak) 300 g
Vegetable oil 70 ml
Salt
Spices
Directions
Rinse the fish and sprinkle it with salt and spices. Pour vegetable
oil into the bowl and put the steak in. Close the lid. Press Menu
button. 7 minutes before the end of the program, open the lid and
turn the steak over. Close the lid and cook until the program finishes.
63
Main
Course Cheese stuffed trout
recipe 45
Ingredients:
Whole trout 800 g Dill 10 g
Tomatoes 70 g Salt
Onion 50 g Spices
Hard cheese 20 g
Capers 20 g
Directions
Rinse the scaled and gutted fish. Cut onions and tomatoes into 0.5 cm
cubes, chop the dill, and coarsely grate the cheese. Combine toma-
toes, onions, cheese, chopped dill, and capers. Stuff the fish with the
mixture and sprinkle it with salt and spices. Wrap the fish into dou-
ble layer of foil and place into the bowl. Close the lid. Press Menu
button to select BAKE program. Use Hour and Min buttons
64 REDMOND
Main
Mediterranean style goulash Course
recipe 46
Ingredients:
White fish (fillet) 300 g
Bell peppers 240 g
Tomatoes 160 g
Onions 100 g
Tomato puree 100 g
Garlic 8 g
Water 150 ml
Salt
Spices
Directions
Rinse and cut fish, peppers, and tomatoes into 2 cm cubes, onions
into smaller cubes of 1 cm, finely chop the garlic. Place all ingredients
into the bowl, add water, salt, spices, tomato puree, and mix well.
Close the lid. Press Menu button to select STEW program. Use
65
Main
Course Stuffed calamari
recipe 47
Ingredients:
Calamari 200 g (2 pieces)
Hard cheese 50 g
Tomatoes 150 g
Pine nuts 100 g
Water 100 ml
Olive oil 10 ml
Salt
Spices
Directions
Rinse calamari thoroughly peeling off the skin. Rinse and wring out
the spinach. Pour boiling water over tomatoes, peel and cut into
1.5 cm cubes. Grate the cheese finely. Pour olive oil into the bowl.
Press Menu button to select FRY program. Use Hour and
the Start button. When the countdown begins, add tomatoes
(50 g), spinach, and pine nuts. Stir-fry with an open lid until the pro-
gram finishes. Add cheese, salt, spices, mix well, and remove into a
separate container. Stuff calamari with the mixture and secure with
toothpicks. Place tomatoes (100 g) into the bowl, add water and cala-
mari. Close the lid. Press Menu button to select STEW program.
66 REDMOND
Main
Seafood paella Course
recipe 48
Ingredients:
Seafood mix 500 g Saffron
Round polished rice 300 g Water (hot) 500 ml
Tomato puree 200 g Olive oil 40 ml
Frozen green peas 100 g Salt
Sweet green pepper 80 g Spices
Onions 100 g
Directions
Rinse seafood mix, put in a sieve, and let drain. Cut onions and pep-
pers into 0.5 cm cubes. Rinse rice thoroughly until water runs clear.
Pour olive oil into the bowl, add onions and seafood. Press Menu
to set the time of 15 minutes. Press and hold down the Start but-
ton. Stir-fry ingredients with an open lid until the program finishes.
Press Reheat/Cancel. Place rice on top of the seafood and level it
off. Add water and tomato puree. Close the lid. Press Menu but-
ton to select BOIL program. Use Hour and Min buttons to
set the time of 20 minutes. Press and hold down the Start but-
ton. 10 minutes before the end of the program add peas, pepper, saf-
fron, salt, and spices. Stir well and cook until the program finishes.
67
Main
Course Seafood risotto
recipe 49
Ingredients:
Arborio rice 300 g Butter 30 g
Tiger prawns 50 g Garlic 4 g
Onions 50 g Chicken stock 300 ml
Mussels 40 g Dry white wine 120 ml
Octopus 35 g Olive oil 30 ml
Calamari 30 g Salt
Tomatoes 25 g Spices
Directions
Cut tomatoes into 0.5 cm cubes. Finely chop the garlic. Place butter,
rice, and whole onion into the bowl. Press Menu button to select
20 minutes. Press and hold down the Start button. Stir fry rice with
an open lid. 10 minutes before the end of the program add 100 ml of
wine and mix well. 8 minutes before the end of the program remove the
onion, add stock, and mix well. Close the lid and cook until the program
finishes. Press Reheat/Cancel. Remove rice and put it into a sepa-
rate container. Pour oil into the bowl and add seafood. Press Menu
button to select FRY program. Use Hour and Min buttons to
set the time of 10 minutes. Press and hold down the Start button.
Cook stirring occasionally. 2 minutes before the end of the program add
20 ml of wine, garlic, salt, spices, and mix well. Cook until the program
finishes. Combine seafood with rice. Add tomatoes before serving.
68 REDMOND
Main
Vegetable stew Course
recipe 50
Ingredients:
Potatoes 600 g Garlic 10 g
White cabbage 500 g Butter 50 ml
Carrot 150 g Water 200 ml
Tomatoes 150 g Salt
Onion 100 g Spices
Eggplant 400 g
Directions
Cut potatoes, cabbage, eggplant, and tomatoes into 2 cm cubes, car-
rots and onions into smaller cubes of 1 cm, chop the garlic. Place
vegetables into the bowl, add water, butter, salt, spices, garlic, and
mix well. Close the lid. Press Menu button to select STEW
program. Use Hour and Min buttons to set the time of
69
Main
Course Omelette
recipe 51
Ingredients:
Egg 500 g (10 pieces)
Butter 30 g
2.5% milk 500 ml
Salt
Spices
Directions
Beat eggs with milk until well blended, add salt, and spices. Grease
the bowl with butter and pour the egg mixture inside. Close the lid.
Press Menu button to select BAKE program. Use Hour and
70 REDMOND
Main
Eggs with bacon and tomato Course
recipe 52
Ingredients:
Eggs 250 g (5 pieces)
Bacon 100 g
Tomatoes 80 g
Vegetable oil 10 ml
Salt
Spices
Directions
Slice the bacon and cut tomatoes into 0.5 cm circles. Whisk the eggs
in a separate container, add salt and spices. Pour oil into the bowl
and add bacon. Press Menu button to select FRY program. Use
and hold down the Start button. Stir-fry bacon with an open lid.
5 minutes before the end of the program add tomatoes and beaten
eggs. Close the lid and cook until the program finishes. Leave the
eggs on the Keep Warm for 3 minutes.
71
Main
Course Rice pilaf
recipe 53
Ingredients:
Pork fillet 500 g Water 700 ml
Polished rice 500 g Salt
Carrots 200 g Spices
Onions 200 g
Garlic 15 g
Vegetable oil 70 ml
Directions
Wash rice thoroughly until water runs clear. Rinse the meat and cut
it into 2.53 cm cubes. Coarsely grate the carrots, chop onions, and
rinse the garlic. Place meat, carrots, and onions into the bowl, add
vegetable oil, salt, spices, and mix well. Cover the meat with rice and
level it off. Add garlic cloves and water. Close the lid. Press Menu
button to select PILAF program. Use Hour and Min but-
tons to set the time of 1 hour. Press and hold down the Start but-
ton. Cook until the program finishes. Mix well before serving.
72 REDMOND
Main
Stuffed eggplant Course
with ground beef recipe 54
Ingredients:
Eggplants 300 g
Beef (fillet) 150 g
Tomatoes 60 g
Garlic 60 g
Onions 50 g
Salt
Spices
Directions
Rinse the beef. Cut the eggplants into halves lengthwise and deseed.
Put meat, onion, garlic, and tomatoes through the meat grinder, add
salt, spices, and mix well. Stuff eggplants with the mixture, wrap
them in foil and place inside the bowl. Close the lid. Press Menu
73
Main
Course Stuffed bell peppers
recipe 55
Ingredients:
Ground beef 600 g
Bell pepper 500 g / 3 pieces
Cooked rice 150 g
Water 150 ml
Salt
Spices
Directions
Mix ground beef with rice, salt, and spices until fully combined. Core
bell peppers and stuff them with the filling. Place peppers into the
bowl and cover with water. Close the lid. Press Menu button to
select STEW program. Use Hour and Min buttons to set the
74 REDMOND
Main
Creamy white bean and bacon Course
recipe 56
Ingredients:
Canned white beans 240 g
Canned corn 120 g
Smoked bacon 120 g
Onion 100 g
22% cream 200 ml
Salt
Spices
Directions
Put beans and corn in a sieve and let drain. Cut bacon into thin strips,
onions into small cubes. Place all ingredients into the bowl; add
cream, salt, spices, and mix well. Close the lid. Press Menu button
75
Main
Course Meatballs
recipe 57 in sour cream sauce
Ingredients:
Ground beef 320 g
20% sour cream 500 g
Onion 80 g
Wheat bread 80 g
Butter 5 g
2.5% milk 80 ml
Salt
Spices
Directions
Soak the bread in cold water for 5 minutes, drain it and squeeze out
excess water. Put ground beef, onion, and bread through a meat
grinder, add salt, spices, milk, and mix well until fully combined.
Shape the mixture into 5 cm diameter meatballs. Grease the sides
of the bowl with butter and place the meatballs inside. Add sour
cream, salt, and spices. Close the lid. Press Menu button to select
STEW program. Use Hour and Min buttons to set the time
76 REDMOND
Main
Ground beef fettuccine Course
recipe 58
Ingredients:
Beef fillet 350 g
Onions 200 g
Tomatoes 150 g
Carrots 140 g
Fettuccine 130 g
Olive oil 40 ml
Water 1 L
Salt
Spices
Directions
Rinse and cut the meat into 2 cm cubes. Slice the onion into half circles,
coarsely grate the carrots, and cut tomatoes into 1.53 cm straws. Pour
oil into the bowl; add beef, vegetables, salt, and spices. Press Menu
button to select FRY program. Use Hour and Min buttons to
set the time of 20 minutes. Press and hold down the Start button.
Fry ingredients stirring them occasionally. Remove the meat sauce
and place into a separate container. Pour water into the bowl and close
the lid. Press Menu to select PASTA program. Use Hour and
the Start button. After an audible sound is produced open the lid,
add pasta, salt, and mix well. Close the lid and cook until the program
finishes. Put pasta in a sieve and let drain. Combine with meat sauce
and serve.
77
Main
Course Ravioli
recipe 59
Ingredients:
Dough: Filling:
Flour 300 g Beef (fillet) 100 g
Egg yolks 260 g (13 pieces) Pork (fillet) 200 g
Salt Onions 50 g
Egg 50 g (1 piece)
Butter 30 g
Parsley 10 g
Cilantro 10 g
Garlic 5 g
Ground nutmeg 1 g
Water 1 L
Salt
Spices
Directions
To make the filling: put meat, onion, garlic, and butter through a
meat grinder, add egg, finely chopped herbs, salt, spices, and mix
until fully combined. To make the dough: combine flour, egg yolks,
and salt. Knead until fully combined. Roll the dough out until
0.2 cm thin, and cut into 5 cm squares. Put a spoonful of the filling in
the middle of each pasta square and cover with another piece. Seal
the edges. Pour water into the bowl and add salt. Close the lid. Press
Menu button to select PASTA program. Use Hour and
the Start button. After an audible sound is produced, open the lid
and add ravioli. Close the lid. Press and hold down the Start but-
ton. Cook until the program finishes.
78 REDMOND
Main
Lasagna Course
recipe 60
Ingredients:
Lasagna: Sauce:
Beef (fillet) 300 g Flour 50 g
Tomato puree 100 g Butter 40 g
Hard cheese 70 g 2.5% milk 350 ml
Pasta sheets
for lasagna 70 g (4 sheets)
Onion 70 g
Egg 60 g (1 piece)
Salt
Spices
Directions
Rinse the meat. Put meat and onion through the meat grinder. Grate
the cheese coarsely. Combine ground meat with egg, tomato puree,
salt, and spices. To make the sauce: place butter into the bowl. Press
Menu button to select FRY program. Use Hour and Min
Start button. 8 minutes before the end of the program add flour.
Stir-fry for 5 minutes, add milk and cook until the end of the pro-
gram continuing to stir. Pass the sauce through a fine sieve. Layer
ingredients in the following order: sauce (70g), pasta sheet, ground
meat (70 g), grated cheese (15 g). Repeat layers 4 times. Close the lid.
Press Menu button to select BAKE program. Use Hour and
79
Deep
Fried Dishes French fries
recipe 61
Ingredients:
Frozen French fries 200 g
Vegetable oil 1 L
Salt
Spices
Directions
Place French fries into the deep frying basket and sprinkle with salt
and spices. Pour vegetable oil into the bowl. Press Menu button to
select MULTI-COOK and Temperature to set the tempera-
before the end of the program place the deep frying basket inside.
Close the lid and cook until the program finishes.
80 REDMOND
Deep
Chicken nuggets Fried Dishes
recipe 62
Ingredients:
Chicken fillet 340 g
Vegetable oil 700 ml
Ground breadcrumbs
Salt
Spices
Directions
Rinse the fillet and cut into 2.5 cm cubes. Beat the eggs until homo-
geneous. Sprinkle fillet with salt and spices, dip into the egg mixture
and roll in breadcrumbs. Place nuggets into the deep frying basket
in a single layer. Pour oil into the bowl. Close the lid. Press Menu
button to select MULTI-COOK and Temperature to set
the temperature of 170C. Use Hour and Min buttons to set
15 minutes before the end of the program place the deep frying bas-
ket inside. Cook until the program finishes.
81
Deep
Fried Dishes Deep fried chicken wings
recipe 63
Ingredients:
Chicken wings 350 g (5 pieces)
Salt
Spices
Directions
Rinse the chicken wings, cut off and discard the tips. Sprinkle with
salt and spices and place into the deep frying basket. Pour oil into
the bowl. Close the lid. Press Menu button to select MULTI-
and hold down the Start button. 10 minutes before the end of the
program place the deep frying basket inside. Deep fry until the pro-
gram finishes.
82 REDMOND
Deep
Deep fried calamari Fried Dishes
recipe 64
Ingredients:
Calamari 500 g
Breadcrumbs 250 g
Flour 100 g
Directions
Rinse calamari thoroughly peeling off the skin and cut into rings.
Whisk the eggs in a separate container. Roll calamari in flour, dip
into egg mixture, and coat with breadcrumbs. Place calamari rings
into the deep frying basket in single layer. Pour oil into the bowl.
Press Menu button to select MULTI-COOK, and Tempera-
ture to set the temperature of 170C. Use Hour and Min but-
tons to set the time of 15 minutes. Press and hold down the Start
button. 10 minutes before the end of the program put the basket in-
side. Deep fry rings for around 1 minute. Repeat the procedure with
the rest of calamari. Cook until the program finishes.
83
Side Dishes Mashed potatoes
recipe 65
Ingredients:
Potatoes 600 g
Butter 50 g
2.5% milk 200 ml
Water 100 ml
Salt
Directions
Cut potatoes into 6 equally-sized pieces, place them into the bowl,
add milk, water, butter, and salt. Close the lid. Press Menu but-
ton to select BOIL program. Use Hour and Min buttons
button. Cook until the program finishes. Mash potatoes to desired
consistency.
84 REDMOND
Potatoes with champignons Side Dishes
recipe 66
Ingredients:
Potatoes 400 g
Champignons 130 g
Onions 50 g
Vegetable oil 60 ml
Salt
Spices
Directions
Cut potatoes into 1.53 cm straws, mushrooms into 4 pieces, and on-
ions into small cubes. Place all ingredients into the bowl, add oil, salt,
spices, and mix well. Close the lid. Press Menu button to select
the program finishes stirring occasionally.
85
Side Dishes Mexican style noodles
recipe 67
Ingredients:
Wheat noodles 250 g Water 1.5 L
Tomatoes 200 g Salt
Olive oil 60 ml Spices
Garlic 6 g
Chili pepper 10 g
Directions
Finely chop chili and garlic, cut tomatoes into cubes. Pour oil
into the bowl and add vegetables. Press Menu button to select
FRY program. Use Hour and Min buttons to set the time
of 7 minutes. Press Start and stir-fry ingredients until the pro-
gram finishes. Remove sauted vegetables and place into a separate
container. Pour water into the bowl, close the lid. Press Menu
button to select PASTA program. Use Hour and Min
Start button. After an audible sound is produced, add noodles,
salt, and spices. Mix well and close the lid. Press and hold down the
Start button. Cook until the program finishes. Combine noodles
with sauted vegetables before serving.
86 REDMOND
Red Beans Side Dishes
recipe 68
Ingredients:
Dark red kidney beans 500 g
Water 1.5 L
Salt
Spices
Directions
Cover the beans with boiling water and leave to soak for 1 hour. Drain
the beans and put them inside the bowl. Add water, salt, spices and
mix well. Close the lid. Press Menu button to select BOIL pro-
gram. Use Hour and Min buttons to set the time of 1 hour
and 40 minutes. Press and hold down the Start button. Cook
87
Side Dishes Vegetable rice
recipe 69
Ingredients:
Polished rice 200 g Olive oil 40 ml
Carrots 130 g Water 270 ml
Onions 50 g Salt
Garlic 4 g Spices
Olives 50 g
Directions
Rinse rice thoroughly until water runs clear. Grate garlic and car-
rots coarsely, chop onions into 0.5 cm cubes, olives into halves.
Place all ingredients into the bowl, add water, salt, spices, mix and
level off with a spatula. Close the lid. Press Menu button to select
GRAIN program. Use Hour and Min buttons to set the time
88 REDMOND
Vegetable stew Side Dishes
recipe 70
Ingredients:
Bell peppers 180 g Garlic 20 g
Tomatoes 170 g Olive oil 30 ml
Zucchini 160 g Salt
Onions 130 g Spices
Eggplant 70 g
Directions
Cut the vegetables into 1.52 cm cubes, chop the garlic. Pour oil into
the bowl, add all ingredients (except tomatoes), sprinkle with salt,
spices, and mix well. Press Menu button to select FRY program.
Press and hold down the Start button. Cook stirring occasionally.
5 minutes before the end of the program add tomatoes. Close the lid
89
Steamed
Dishes Steamed vegetables
recipe 71
Ingredients:
Potatoes 150 g
Bell peppers 120 g
Green beans 100 g
Broccoli (frozen) 100 g
Water 1 L
Salt
Spices
Directions
Cut potatoes into 2 cm cubes, remove the seeds from the bell pep-
per and cut into 3 cm cubes. Pour water into the bowl and place
steaming container with all ingredients inside. Sprinkle with
salt and spices, mix well. Close the lid. Press Menu button to
select STEAM program. Use Hour and Min buttons to set
90 REDMOND
Steamed
Steamed cutlets with rice Dishes
recipe 72
Ingredients:
Pork (fillet) 300 g
Beef (fillet) 300 g
Onions 100 g
Garlic 6 g
Polished rice 300 g
Water 480 ml
Salt
Spices
Directions
Put rinsed meat, onions and garlic through a meat grinder, add salt,
spices and mix until fully combined. Shape the cutlets. Rinse rice
thoroughly until water runs clear. Put rice into the bowl, add water,
salt, and stir well. Place steaming container with cutlets inside. Close
the lid. Press Menu button to select STEAM program. Use
91
Steamed
Dishes Steamed tilapia
recipe 73 with vegetables
Ingredients:
Tilapia (fillet) 150 g Water 1 L
Carrots 100 g Salt
Broccoli (frozen) 100 g Spices
Cauliflower (frozen) 100 g
Directions
Rinse the fish. Cut the carrots into even slices of 0.3 cm. Pour water
into the bowl, place steaming container with the fish and vegetables
inside. Sprinkle with salt and spices. Close the lid. Press Menu
button to select STEAM program. Use Hour and Min but-
tons to set the time of 15 minutes. Press and hold down the Start
92 REDMOND
Steamed
Steamed salmon Dishes
with potatoes recipe 74
Ingredients:
Salmon (steak) 300 g 10% cream 200 m
Potatoes 350 g Vegetable oil 50 ml
Mushrooms 140 g Salt
Onions 100 g Spices
Water 1 L
Directions
Rinse the fish, and sprinkle it with salt and spices. Cut mushrooms,
onions, and potatoes into 2 cm cubes. Place mushrooms and onions
into the bowl, add oil. Close the lid. Press Menu button to select
FRY program. Use Hour and Min buttons to set the time
of 15 minutes. Press and hold down the Start button. Fry the
mushrooms, stirring occasionally. 3 minutes before the end of the
program open the lid, add cream, salt, spices, and mix well. Close
the lid and cook until the program finishes. Remove the mushroom
sauce into a separate container. Pour water into the bowl and place
steaming container with fish and potatoes inside. Close the lid. Press
Menu button to select STEAM program. Use Hour and
the Start button. Cook until the program finishes. Top with mush-
room sauce before serving.
93
Steamed
Dishes Salmon with crispy nut crust
recipe 75
Ingredients:
Salmon (steak) 270 g
Walnuts 15 g
Pine nuts 15 g
Water 1.5 L
Salt
Spices
Directions
Rinse the fish and sprinkle it with salt and spices. Chop the nuts.
Pour water into the bowl; place steaming container with the fish in-
side. Cover the fish with nuts and press to coat well. Close the lid.
Press Menu button to select STEAM program. Use Hour
down the Start button. Cook until the program finishes.
94 REDMOND
White bread Bread
recipe 76
Ingredients:
Wheat flour 850 g
Salt 10 g
Sugar 30 g
Active dry yeast 6 g
Room temperature water 500 ml
Vegetable oil 40 ml
Directions
Combine warm water, salt, sugar and yeast in a separate container.
Add 20 ml of oil, flour, and knead the dough. Grease the bowl with
the rest of vegetable oil and place the dough in. Close the lid. Press
Menu button to select BREAD program. Use Hour and
Min buttons to set the time of 3 hours. Press and hold down the
Start button. 1 hour before the end of the program open the lid,
take the bread out, and turn it over. Close the lid and bake until the
program finishes. Take the bread out of the bowl and let it sit for
another 20 minutes.
95
Bread Cornbread
recipe 77
Ingredients:
Wheat flour 550 g
Corn flour 220 g
Milk 100 ml
Vegetable oil 50 ml
Sugar 20 g
Salt 10 g
Directions
Combine wheat and corn flour, salt, sugar, and yeast in a separate
container. Continuing to mix, add milk, 40 ml of vegetable oil, and
water. Knead the dough until it pulls away from the sides of the con-
tainer. Grease the sides of the bowl with the rest of vegetable oil, put
the dough in, and level it off. Close the lid. Press Menu button to
select BREAD program. Use Hour and Min buttons to set
the time of 3 hours. Press and hold down the Start button. 1 hour
before the end of the program open the lid, take the bread out, and
turn it over. Close the lid and bake until the program finishes. Take
the bread out of the bowl and let it sit for another 20 minutes.
96 REDMOND
Baked
Yeast dough Goods
recipe 78
Ingredients:
Flour 600 g
Sugar 20 g
Salt 5 g
Vegetable oil 10 ml
Directions
Combine flour, salt, sugar, and yeast in a separate container. Con-
tinuing to mix, trickle in the water. Knead the dough until it is smooth
and pulls away from the sides of the container. Grease the sides of
the multicooker bowl with vegetable oil and place the dough inside.
Close the lid. Press Menu button to select MULTI-COOK and
Temperature to set the temperature of 35C. Use Hour and
Min buttons to set the time of 1 hour. Press and hold down the
Start button. Cook until the program finishes.
97
Baked
Goods Traditional cake
recipe 79
Ingredients:
Wheat flour 180 g
Sugar 150 g
Butter 10 g
Directions
Beat eggs with sugar in a separate container until foamy. Continu-
ing to beat, gradually add flour and beat until well blended. Grease
the bowl with butter and place the dough inside. Close the lid. Press
Menu button to select BAKE program. Use Hour and
Min buttons to set the time of 1 hour. Press and hold down the
Start button. Cook until the program finishes. Leave the freshly-
baked cake in the multicooker for another 15 minutes.
98 REDMOND
Baked
Chocolate cake Goods
recipe 80
Ingredients:
Wheat flour 110 g
Butter 155 g
Sugar 150 g
Dark chocolate 60 g
Baking powder 10 g
Directions
Grate the chocolate and soften the butter. In a separate container
blend eggs with sugar until foamy. While continuing to beat, add
butter, flour, baking powder, ground chocolate and mix until fully
combined. Grease the bowl with 5 g of butter and pour the mixture
in. Close the lid. Press Menu button to select BAKE program.
Use Hour and Min buttons to set the time of 1 hour. Press
99
Baked
Goods Banana nut cake
recipe 81
Ingredients:
Wheat flour 130 g
Bananas 200 g
Walnuts 80 g
Sugar 75 g
Butter 45 g
Baking powder 5 g
Directions
Soften the butter. Whisk the eggs with sugar until foamy. While
continuing to whisk, add butter, flour, and baking powder. Put the
walnuts and bananas through a meat grinder and combine with the
dough. Grease the bowl with butter, and put the dough in. Close the
lid. Press Menu button to select BAKE program. Use Hour
and Min buttons to set the time of 1 hour. Press and hold down
the Start button. Cook until the program finishes. Leave the fresh-
ly-baked cake in the multicooker for another 15 minutes.
100 REDMOND
Baked
Apple cake Goods
recipe 82
Ingredients:
Wheat flour 180 g
Apples 300 g
Sugar 200 g
Butter 10 g
Baking powder 10 g
Cinnamon 2 g
Directions
Peel and core the apples and cut them into 1 cm cubes. Whisk the
eggs with sugar until foamy. While continuing to whisk, add flour,
baking powder, and cinnamon. Mix until fully combined. Grease the
bowl with butter, and put a small amount of dough into the bowl. Add
apples and cover with the rest of dough. Close the lid. Press Menu
101
Baked
Goods Baked cottage cheese pudding
recipe 83
Ingredients:
9% cottage cheese 500 g
Eggs 150g (3 pieces)
Sugar 50 g
Raisin 50 g
Cream of wheat 40 g
Butter 10 g
Salt 6 g
Directions
Soak raisin in warm water, put in a sieve, and let drain. Separate
egg yolks from the whites. Beat the whites with salt until foamy.
Combine raisin, cottage cheese, yolks, sugar and cream of wheat in
a separate container. Carefully mix the beaten egg whites into the
mixture with a spatula. Grease the bowl with butter, pour the mix-
ture in, and level it off. Close the lid. Press Menu button to select
BAKE program. Use Hour and Min buttons to set the time
102 REDMOND
Baked
Cottage cheese cake Goods
recipe 84
Ingredients:
9% cottage cheese 650 g Wheat flour 40 g
Eggs 350 g (7 pieces) Butter 10 g
Oranges 160 g Salt 6 g
Fresh strawberry 120 g
Sugar 70 g
Directions
Separate egg yolks from the whites. Beat egg whites with salt until
foamy. Peel the oranges. Cut strawberries and oranges into thin slices
of 0.3 cm. Blend cottage cheese, egg yolks, sugar, and flour until fully
combined. Add beaten egg whites and mix carefully with the spatula.
Grease the bowl with butter, pour in half of the cottage cheese mix-
ture and cover it with fruits. Pour the rest of the mixture into the
bowl and level off with a spatula. Close the lid. Press Menu button
to select BAKE program. Use Hour and Min buttons to set
the time of 1 hour. Press and hold down the Start button. Cook
until the program finishes. Leave freshly-baked pudding in the mul-
ticooker for another 35 minutes.
103
Baked
Goods Fish pie
recipe 85
Ingredients:
Yeast puff dough 500 g
Canned tuna 250 g
Potatoes 150 g
Butter 10 g
Salt
Spices
Directions
Mash the fish with a fork, cut potatoes into thin slices. Divide the
dough into 2 equally-sized parts and roll them out into 1 cm thick
circles the width of a bowl. Grease the bowl with butter; place the
first part of the dough in. Top the dough with fish, potato slices,
sprinkle with salt and spices. Cover with the rest of dough and seal
the edges. Poke the dough with a fork in several places. Close the lid.
Press Menu to select BAKE program. Use Hour and Min
buttons to set the time of 1 hour. Press and hold down the Start
button. 30 minutes before the end of the program open the lid, take
the pie out and carefully turn it over. Close the lid and bake until the
program finishes.
104 REDMOND
Baked
Seafood pizza Goods
recipe 86
Ingredients:
Yeast dough 160 g Olives 15 g
Hard cheese 60 g Butter 15 g
Cherry tomatoes 60 g Salt
Seafood mix 40 g Spices
Tomato puree 20 g
20% sour cream 20 g
Directions
To make the topping: defrost seafood mix, rinse thoroughly and
leave in a sieve to drain. Slice tomatoes and olives, grate the cheese
coarsely. To make the sauce: combine tomato puree, sour cream,
salt, and spices. Roll out the dough into 0.5 cm thick circle the width
of the bowl. Grease the bowl with butter, put the dough inside, and
cover it with sauce, topping, and grated cheese. Close the lid. Press
Menu button to select PIZZA program. Use Hour and
105
Baked
Goods Four cheese pizza
recipe 87
Ingredients:
Yeast dough 160 g
Bchamel sauce 30 g
Blue cheese 20 g
Maasdam 20 g
Hard goat cheese 20 g
Mozzarella 20 g
Butter 10 g
Directions
Cut the cheese into 0.5 cm cubes. Roll out the dough into 0.5 cm
thick circle the width of the bowl. Grease the bowl with butter, put
the dough inside, smear it with the sauce and evenly top with cheese.
Close the lid. Press Menu button to select PIZZA program. Use
106 REDMOND
Yogurt whipped cream Desserts
recipe 88
Ingredients:
3.2% milk 1 L
Powdered yogurt starter 10 g
Bilberry 200 g
Whipped cream
Directions
Combine 100 ml of room temperature milk with yogurt starter and
pour the mixture into the bowl. Add the rest of room temperature
milk and mix well. Close the lid. Press Menu to select YOGURT/
DOUGH program. Use Hour and Min buttons to set the time
of 12 hours. Press and hold down the Start button. Cook until
the program finishes. Mix yogurt and remove half into a separate
container, add bilberry and blend until smooth. Pour plain yogurt
into the glass, top with bilberry yogurt, and decorate with whipped
cream and fresh berries.
107
Desserts Catalan cream
recipe 89
Ingredients:
Eggs 200 g (4 pieces) Cinnamon 5 g
Sugar 70 g 20% cream 350 ml
Orange peel 20 g 3.2% milk 150 ml
Vanilla sugar 15 g
Potato starch 10 g
Directions
Separate egg yolks from the whites, and combine them with sugar
and vanilla sugar. Beat until well blended. Grate the orange peel
finely, add starch and mix into yolks and sugar mixture. Continuing
to mix, add cream and milk. Pour the cream into the bowl. Close the
lid. Press Menu button to select MULTI-COOK and Tem-
perature to set the temperature of 100C. Use Hour and
the Start button. Cook with an open lid stirring continuously until
the program finishes. Keep stirring the cream until thick. Pour the
cream into the glasses and leave in a fridge for 2 hours. Coat with
cane sugar and caramelize, or simply decorate with cinnamon.
108 REDMOND
Cheesecake Desserts
recipe 90
Ingredients:
Cream cheese 500 g Potato starch 40 g
Butter cookies 300 g Vanilla 5 g
Eggs 250 g (5 pieces) Strawberry syrup 50 ml
Sugar 170 g
Butter 120 g
20% sour cream 100 g
Directions
Crush the cookies, add butter, one egg, and mix well. Grease the bowl
with butter; press the cookie mixture firmly to the bottom and up the
sides of the bowl. In a separate container blend together cheese, sour
cream, potato starch, and vanilla. Separate the egg yolks from the
whites. Beat the egg whites until foamy. Continuing to beat, gradu-
ally add sugar. Carefully combine the egg whites with cheese mixture
and stir until homogeneous. Pour the mixture into the bowl and level
it off. Close the lid. Press Menu button to select BAKE pro-
finishes. Allow cheesecake to cool. Top with strawberry syrup before
serving.
109
Desserts Chocolate panna cotta
recipe 91
Ingredients:
Dark chocolate 100 g
Sugar 50 g
Gelatin sheet 12 g
Vanilla 1 g
33% cream 400 ml
2.5% milk 120 ml
Directions
Grate the chocolate finely. Pre-soak gelatin sheet in cold water for
1 minute and wring to remove excess moisture. Place chocolate into
the bowl, add cream, sugar, milk, vanilla and mix well. Close the lid.
Press Menu button to select DESSERT program. Use Hour
down the Start button. Cook until the program finishes. When
the cooking time elapses, open the lid, whisk the mixture, add gelatin
and stir well until it is completely dissolved. Pour the mixture into
the glasses and leave in the fridge for 34 hours.
110 REDMOND
Orange jam Desserts
recipe 92
Ingredients:
Oranges 1.5 kg
Sugar 150 g
Directions
Peel and chop the oranges into 1.5 cm cubes. Place them into the
bowl, add sugar, and mix well. Close the lid. Press Menu button to
select MULTI-COOK and Temperature to set the tempera-
111
Desserts Baked apples stuffed
recipe 93 with nuts
Ingredients:
Apples 300 g
Dried apricots 5 g
Prunes 5 g
Pine nuts 5 g
Directions
Chop dried apricots, prunes, and nuts with a knife. Cut the top of
an apple off, peel and core. Stuff the apples with the fruit and nut
mixture and place them into the bowl. Close the lid. Press Menu
button to select MULTI-COOK and Temperature to set the
temperature of 100C. Use Hour and Min buttons to set the
112 REDMOND
Cheese fondue Fondue
recipe 94
Ingredients:
Cheddar cheese 350 g Water 50 ml
Garlic 10 g Lemon juice 5 ml
Starch 10 g Sugar
White wine 150 ml Salt
10% cream 75 ml Spices
Directions
Finely grate cheese and garlic. In a separate container combine
water, cream, starch, and sugar. Pour wine into the bowl and close
the lid. Press Menu button to select MULTI-COOK and
Temperature to set the temperature of 100C. Use Hour and
the Start button. 5 minutes before the end of the program add
garlic, cheese, and stir until smooth. Continuing to stir, add lemon
juice, salt, and spices. 2 minutes before the end of the program add
cream and starch mixture stirring continuously. Cook until the pro-
gram finishes.
113
Fondue Chocolate fondue
recipe 95
Ingredients:
Dark chocolate 200 g
22% cream 200 ml
Directions
Break chocolate into pieces. Put them into the bowl and cover with
cream. Press Menu button to select MULTI-COOK and
Temperature button to set the temperature of 100C. Use
Hour and Min buttons to set the time of 5 minutes. Press and
hold down the Start button. Cook stirring continuously until the
program finishes.
114 REDMOND
Cultured
Mascarpone cheese Milk Products
recipe 96
Ingredients:
20% cream 300 ml
10% cream 300 ml
Lemon juice 20 ml
Directions
Mix the 2 kinds of cream and pour into the bowl. Close the lid. Press
Menu button to select MULTI-COOK and Temperature
to set the temperature of 100C. Use Hour and Min buttons
button. 5 minutes before the end of the program open the lid and
constantly stirring the cream, add lemon juice. Cook with an open
lid, continuing to stir, until the program finishes. Pour the mixture
into a separate container and let it cool down. Fold the cheesecloth
into 4 layers, put it in a sieve and fill with cheese. Place the sieve over
a container to continue draining for another 36 hours.
115
Cultured
Milk Products Plain yogurt
recipe 97
Ingredients:
3.2% milk 1 L
Directions
Combine 100 ml of room temperature milk with yogurt starter and
pour the mixture into the bowl. Add the rest of room temperature
milk and mix well. Close the lid. Press Menu to select YOGURT/
DOUGH program. Use Hour and Min buttons to set the time
of 12 hours. Press and hold down the Start button. Cook until
the program finishes. Pour yogurt into the jars and put in a fridge for
4 hours to cool down.
116 REDMOND
Cultured
Strawberry yogurt Milk Products
recipe 98
Ingredients:
3.2% milk 1 L
Strawberries 100 g
Directions
Cut strawberries into 1 cm cubes. Combine 100 ml of room tempera-
ture milk with yogurt starter and pour the mixture into the bowl. Add
the rest of room temperature milk, strawberries, and mix well. Close
the lid. Press Menu to select YOGURT/DOUGH program.
Use Hour and Min buttons to set the time of 12 hours. Press
Pour into jars and put in the fridge to cool down.
117
Drinks Berry drink
recipe 99
Ingredients:
Strawberry 70 g Blackberry 70 g
Pitted cherry 70 g Sugar 210 g
Pitted plums 70 g Water 1.6 L
Black currant 70 g
Directions
Place all ingredients into the bowl, add water and mix carefully.
Close the lid. Press Menu button to select BOIL program. Use
118 REDMOND
Mulled wine Drinks
recipe 100
Ingredients:
Red wine 700 ml
Sugar 100 g
Raisin 10 g
Cloves 7 g
Ginger 5 g
Orange peel 5 g
Cardamom 5 g
Cinnamon 5 g
Directions
Place raisin and ginger into the bowl, add wine, sugar, orange peel,
the rest of spices and stir well. Close the lid. Press Menu button
to select MULTI-COOK and Temperature to set the tem-
perature of 80C. Use Hour and Min buttons to set the time of
119
NOTES
DELICIOUS COOKING CAN BE EASY!
FULFILL YOUR CULINARY DREAMS WITH REDMOND!
www.multicooker.com
www.redmond-ig.com
REDMOND Industrial Group LLC, USA
Published on: 24.02.2014

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Multicooker

Pressure Multicooker Power 500 W Pressure Multicooker Power 900 W

Multicooker Power 800W Multicooker RMC-M4515E Power 700 W

Power 860 W Lid release

Bowl coating: non-stick ceramic

Keep Warm function

SOUP STEW FRY

STEAM OATMEAL BREAD

Multicooker REDMOND RMC-M90E

REDMOND RMC-M90E is designed to help you fulfill all of

STEAM is used to steam PIZZA is the program

SOUP is perfect for cooking BAKE is meant for baking

Temperature adjustment range is from 35C to 170C with 5

Time adjustment range is from 5 minutes to 12 hours with 1 minute

For your convenience, the device automatically disables the

Preliminary Deactivation of Keep Warm function Modern design

Once you purchase the multicooker Multicooker is a practical solution

Amount of ingredients suggested in the reci-

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recipe 33 recipe 34 recipe 35 recipe 36 recipe 37 recipe 38

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Meatballs in sour Ground beef fettuccine Ravioli Lasagna French fries

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Plain yogurt Strawberry yogurt Berry drink Mulled wine

Published on: 24.02.2014

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