10 Good Reasons to buy a Redmond Multicooker

With so many kitchen appliances packed into one, a Redmond multicooker is the ideal kitchen appliance for those food lovers short on time money and space.

I’ve been in love with my Redmond RMC-M4502E Multicooker, ever since it arrived way back in October 2014.   It is compact, affordable and truly multifunctional with adaptable programmes to fry, stew, steam, boil, bake, slow cook.  There is not much you cannot make in it – we’ve used all the functions and some of the wide variety of dishes made are shown below.

The triumph of the multicooker has to be Ed’s loaf of pumpernickel, baked at 24 hours at 100C – almost impossible to make in a regular oven unless it has a very good thermostat.

Features of the Redmond RMC-M4502E Multicooker

• 860-1000 W power
• 5 litre bowl capacity
• Non-stick, ceramic bowl coating
• 34 programmes (16 automatic, 18 manual)
• 3D heating saves minerals and vitamins in the food according to Redmond
• Multicook temperature ranges from 40°C to 160°C
• Easy to clean
• LCD monochrome display
• Includes: Cookbook with 120 recipes, deep frying basket and handle, steaming basket
• Compact and portable design
• Keep warm and time delay functions
• Up to 24 hour preset function
• Sturdy and robust machine
• 2 year warranty

10 Benefits of using a Redmond Multicooker

• Affordable – my RMC-4502E model is currently just £70.
• Compact and well designed – the multicooker is about the size of a small vacuum cleaner and designed so all the accessories fit inside it.

• Replaces lots of other appliances – the multicooker works as a slow cooker, steamer, yogurt maker and will replace both your oven and hob for many dishes.
• Doesn’t make a mess – Because of the deep pot when you fry you do not splatter oil or grease everywhere.  Similarly when steaming because of the lid the steam is largely contained in the pot and does not steam you the room you are using it in.  Also because of the lid coking smells are largely kept in.
• Easy to clean – the cooking pot has a thick layer of easy to wash ceramic non stick coating on it.  Also because the machine is multifunctional, you ca fry, then slow cook in the came pot – less washing up.
• Energy Saving – the multicooker heats all around the pot, rather than just under and will use less energy than the hob or oven.  Heat is contained within the machine which means it does not heat your kitchen up on a hot day.
• Use it anywhere – The size and adaptability mean it is can be used on any table top (providing you have mains power).  Perfect for caravans, boats, student rooms and bedsits.
• Ideal for catering for a crowd – The reheat and keep warm functions, along with the large 5 litre make it ideal for cooking for a group
• Highly programmable – cook between temperatures 40°C to 160°C with 5 minute time intervals
• Safe to leave unattended – set the programme and leave it to do its thing – once cooking has finished the machine will switch to keep warm function, and then eventually switch off.

What can I cook in my Multicooker?

Pretty much anything that you would make in a slow cooker, steamer, on the hob or in an oven – some of my favourites are below!

Mulled drinks are perfect for a multi cooker. By being able to set a temperature, you avoid boiling all the flavour out of the drink, but it also doesn’t get too un-invitingly cold. Rather than stick with the old favourite of red wine, this recipe uses cider for a welcome change.

Spiced Pumpkin, Carrot & Sweet Potato Soup Made in the Multicooker

Soups work so well in multicookers. As it switches itself off automatically, it’s a real fire-and-forget way of cooking. This hearty soup illustrates this capability so well.

Pulled lamb is a umami-fest of moreishness. Slow cooked with chili powder, cumin, garlic and lemon, as well as coriander and parsley, it’s a superb filling for a sandwich, or on it’s own accompanying a salad.

They’re also great for one-pot dinners. For example, this chicken and potato one-pot dish gives a filling meal without the necessity and expense of baking a casserole in the oven. Fry off the ingredients first, then add stock and cook for thirty minutes and it’s maximum taste for minimum hassle.

Steamed puddings rank very high on the list of quintessentially British dishes, again made easy in the multicooker.

Multicooker post commissioned by Redmond.  All opinions our own. 

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