Magnit RBM-1005. Description and technical characteristics of the bread maker

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MAGNIT RBM-1005

Technical characteristics of the Magnit RBM-1005 bread maker

Power 1000 W

Maximum baking weight 1250 g

Special programs

  • sweet pastries;
  • gluten-free baked goods;
  • cake;
  • french baguette;
  • wheat bread;
  • wholemeal bread.


Additional functions

  • choice of crust color;
  • timer;
  • baking weight adjustment;
  • kneading dough;
  • accelerated baking.


Loaf baking form

Maintaining temperature is, up to 1 hour

Number of baking programs 15

Memory reserve in case of power failure 30 min

Case material plastic

Features yogurt

Bread Maker Magnit RBM-1005

MAGNIT RBM-1005

  1. Cap
  2. Dough kneading spatula - 2 pcs.
  3. Baking dish
  4. Measuring cup
  5. Measuring spoon for 2 weights
  6. Hook
  7. Control Panel
  8. Instrument body

Control panel of the Magnit RBM-1005 bread maker

MAGNIT RBM-1005

  1. White bread
  2. Quick baked white bread
  3. French bread
  4. Whole grain baked bread
  5. Quick-Bake Whole Grain Bread
  6. Baking
  7. Quick bake pastry
  8. The bread is very fast
  9. Gluten free bread
  10. Yogurt
  11. Heating
  12. Kneading the dough
  13. Cake
  14. Jam
  15. Noodles / Dumplings

Description of the Magnit RBM-1005 bread maker

MAGNIT RBM-1005

Rinse and dry the baking dish, kneading paddles and measuring accessories before use.

  1. Insert the baking dish into the appliance. Make sure it is locked. Install the shoulder blades.
  2. Please weigh the ingredients before placing them in the baking dish. Place all the ingredients in the order in which they appear in the recipe. Use warm (20 ° C - 28 ° C) water.
  3. Plug the power cord into a power outlet. The basic program will be automatically selected (classic bread, weight 1200g, crust color medium, the program is designed for 3 hours 14 minutes).
  4. Use the "MENU" button on the control panel to select a program. The selected program will be displayed on the LCD. The "WEIGHT" button allows you to bake a product weighing 680g / 900g / 1200g. Use the COLOR button to select the crust color (light, medium, dark). An indicator on the LCD will indicate the selected color. If you want to set a delay in the start of the baking process, use the "+" and timer buttons. Press the START / STOP button to start baking.
  5. Additives in programs 1, 2, 3, 4, 5, 6, 7, 8, 12, 13: During baking, you can add bran, cereals, nuts or dried fruit to the dough to taste. As soon as the device beeps 7 times, add the additive and close the lid to continue the device operation.
  6. When the product is ready, the beep will sound 3 times, then the system for keeping baking hot will automatically turn on for 60 minutes. To cancel, hold down the START / STOP button for 3 seconds.
  7. Take out the finished product and let it cool down. If the paddles for kneading the dough remain in the baked product, which can happen when baking dense dough, remove them using the special hook. To stop the function, hold down the Start / Stop button for a few seconds.

MAGNIT RBM-1005

Save settings function

The device retains all settings for 7 minutes in the event of a power failure.

Rebake

If you want to bake bread immediately after baking the first one, wait until the appliance cools down to room temperature. The high temperature of the appliance reduces the quality of the fermentation.

INGREDIENTS

All ingredients used should be at room temperature (unless otherwise noted) and accurate dosage. Measure the ingredients using the measuring spoons and measuring cup provided with the appliance.

FLOUR

The weight of flour strongly depends on its type. Depending on the quality of the flour, the resulting baked goods may vary.Store flour in an airtight container as it can react to fluctuations in temperature and humidity by absorbing or losing moisture. It is advisable to use so-called "strong", "bread" or "baking" flour rather than standard flour. Adding oat flour, bran, wheat germ, rye flour, or whole grains to the dough results in a heavier and less fluffy bread. The results are also influenced by how strongly the flour is sifted. The more particles of the grain shell it contains, the less the dough rises, and the denser the bread is.

YEAST

Yeast provides the dough to rise. Use active dry yeast in sachets. The quality of the yeast varies and does not always expand in the same way. Thus, the quality of the bread can vary depending on the yeast used. Old yeast or improperly stored yeast does not work as well as freshly opened dry yeast. All recipes are for dehydrated yeast. In case fresh yeast is used, it should be taken in a triple (by weight) amount and diluted with a small volume of warm, slightly sugared water for a more effective effect.

SALT

Salt adds flavor to baked goods and helps regulate yeast activity. It should not come into contact with yeast. Thanks to the salt, the dough is firm, compact and does not rise very quickly. Salt also improves the texture of the dough.

FATS AND OIL

Fats give bread fullness and flavor. This bread also has a longer shelf life. Excess fat slows down the rise of the dough. If butter is used, cut it into small pieces to distribute it more evenly in the dough, or soften it beforehand.

SUGAR

Sucrose, raw sugar or honey are preferred. Never use refined sugar or lump sugar. Sugar nourishes the yeast, gives the bread flavor and adds a ruddy crust.

WATER

Water saturates and activates the yeast. It also saturates the starch in the flour and provides crumbling. Water can be replaced, in part or in whole, with milk or other liquids. Liquids should be at room temperature when added.

EGGS

Eggs enrich the dough, improve the color of the bread and contribute to the formation of a tasty crumb. If eggs are used, the amount of liquid ingredients must be reduced. Crack an egg and add liquids to the volume indicated for the liquid in the recipe. Recipes call for a medium egg of 50 grams. For larger eggs, add some flour, for smaller eggs, reduce the amount of flour.

MILK

You can use fresh or powdered milk. If powdered milk is used, add water to the amount specified in the recipe. If fresh milk is used, it can also be diluted with water to the amount indicated in the recipe. Milk has an emulsifying effect, which allows for more uniform cavities and a more beautiful crumb appearance.

ADDITIVES

You can use your own recipes by adding any optional additives. In doing so, consider the following:

  • strictly observe the time indicated by the sound signal for the introduction of additives, especially the most gentle;
  • keep in mind that the hardest grains (for example, flaxseeds or sesame seeds) can be added at the very beginning of mixing in order to facilitate the use of the device (for example, when setting the time manually);
  • thoroughly drain moisture from very wet ingredients (olives);
  • lightly coat the fatty ingredients in flour for a smoother dough;
  • do not use too much additives, as this may damage the dough.


MEASURES OF WEIGHT

Measuring cup - 250 ml

  • Small measuring spoon - 5 ml
  • Large measuring spoon - 15 ml
  • Measuring cup of flour - 148 g
  • Measuring cup of water - 250 g
  • Small measuring spoon of salt - 6 g
  • Small measuring spoon of yeast - 3.5 g
  • Large scoop of sugar - 14 g
  • Large measuring spoon of powdered milk - 6.48 g
  • Large scoop of butter - 16 g
  • 1 egg - 50-60 g

Completeness

  1. Breadmaker assembly - 1 pc.
  2. Bucket with non-stick coating - 1pc.
  3. Dough mixer - 2 pcs.
  4. Power cord - 1 pc.
  5. Measuring glass -1 pc.
  6. Measuring spoon - 1pc.
  7. Hook -1 pc.
  8. Instructions with a warranty card inside - 1 pc.

Technical data

  • Model - RBM-1005
  • Voltage - 220-240 V
  • Frequency - 50 Hz
  • Power -1000 W

 


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