Redmond RST-M1104 User manual
2
ENGLISH
I. BEFORE OPERATING............................................................................ 8
II. OPERATING OF THE FOOD STEAMER.................................................. 9
III. CLEANING AND MAINTENANCE......................................................... 14
IV. DISHES RECEIPTS.................................................................................. 16
V. TROUBLE SHOOTING............................................................................ 18
VI. GARANTEE............................................................................................ 19
4
COMPLETE SET
PRODUCT SPECIFICATION
THE MANUFACTURER HAS THE RIGHT TO INTRODUCE MODIFICATIONS TO
DESIGN, COMPLETE SET, AS WELL AS TECHNICAL DATA OF THE DEVICE IN THE
COURSE OF CONTINUOUS IMPROVEMENT OF THE PRODUCTS WITHOUT AD
DITIONAL NOTIFYING OF SUCH MODIFICATIONS.
EN
EN Arrangement of appliance
1
4
5
6
8
9
16
7
RU
11
14
15
18
19
ENGLISH
Dear Customer!
Thank you for preferring the domesc electric appliance manufactured by REDMOND.
REDMOND means quality, reliability and thoughul atude towards our clients. We
hope that you will select products of our rm in future, and the brand REDMOND will
become predominant among your domesc appliances.
In a preparatIon tIme of dIshes-
advantages of food steamer become obvIous, so far as concerns a
1. BEFORE STARTING THE USE
SAFETY MEASURES
This can be found in technical data or upon factory plate, located upon
cable.
Disconnect appliance from
use steam cooker and packing materials for children games.
ENGLISH
There is a danger of fault due to rain or
property.
PRIOR TO THE FIRST USE
II. OPERATION OF THE FOOD STEAMER
10
ENGLISH
-
-
11
ENGLISH
-
Use
PROG
and
-
PROG -
Press
-
COOKING MODE
Press
KEEP WARM FUNCTION
12
ENGLISH
TIMER MODE
Press PROG-
Press PROG
PROG
RICE COOKING
Type of rice Amt. Rice Water, cup Approx. Time, min
1
ENGLISH
VEGETABLES COOKING
Variety Weight , g Approx Time, min
12-14
12-14
20-22
Beets
20-22
Carrots
20-22
Mushroom 10-12
12-14
20-22
FISH AND SEAFOOD
14
ENGLISH
MEAT COOKING
Variety Weight, g Approx Time, min
10-12
Fish:
10-12
10-12
Variety Weight, g Approx Time, min
Beef:
Chuck
22-24
AUGMENTED APPLICATION
Type of processing Approx Time, min
1-2
III. CLEANING AND MAINTENANCE
ENGLISH
REMOVAL OF SCUM
STORAGE
ENVIRONMENTAL PROTECTION
-
IV. DISHES RECEIPTS
ENGLISH
CALAMARIES IN TOMATO SAUCE
600 g of calamaries carcasses
400 g of green head cabbage
2-3 onions,
2-3 eggs
1 lemon
300 g of tomato sauce
3-4 tablespoons of plant oil,
parsley greens
coriander greens
condiments for seafood
pepper, salt
-
-
SHRIMP WITH GARLIC
500 g of shelled medium-size shrimps
1 onion
4 big cloves of garlic
1 big sweet pepper
2 spoons of oregano
3 tablespoons of olive oil
salt, pepper
200 g of pork
200 g of beef
1 onion
1.5 glass of our
1 egg
3-4 tablespoons of sour cream
pepper, salt, green onion, parsley
17
ENGLISH
-
STUFFED CABBAGE ROLL
1 small head of fresh cabbage
800 g of beef tea
5 tablespoons of sour cream
greens
200 g of minced meat
1 onion
2-3 tablespoons of fat
0.5 glass of ground dried crust
0.5 glass of rice
1 tablespoon of our
2 egg yolks
pepper, salt
1 kg of fresh sh
300 g of mushrooms
1 onion
3 egg yolks
1 tablespoon of lemon juice
500 g of sh broth
4 tablespoons of buer
3 tablespoons of white dry wine
3 tablespoons of cream
1 tablespoon of wheat our
0.5 bunch of parsley green, pepper, salt
-
ENGLISH
VEGETABLE RAGOUT WITH RED SALMON
3 medium-size carrots
1 small head of onion
1 tomato
150 g of red salmon (beer Atlanc salmon)
black pepper
khmeli-suneli and salt (by taste)
-
RICE WITH CURRY
FRUIT CAKE
-
V. TROUBLE SHOOTING
-
-
-
Disconnect steamcooker
ENGLISH
-
-
VI. GUARANTEE
-
-
-
requirements.
20
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