Comparison Redmond RMC-PM504 vs Tefal Advanced Multicooker RK8121

— Multicooker. Classic multicookers are multifunctional devices that enable cooking in various modes: boiling, steaming, stewing, baking, etc. This wide range of cooking options makes them suitable for a variety of culinary tasks. It's important to note that classic multicookers typically do not have specialized features or modifications found in other types of appliances like slow cookers or pressure cookers. However, their versatility comes at a higher price point compared to more specialized models.

— Slow cooker. The main feature of such electric cookers, as the name suggests, is that they gradually and slowly increase the temperature within the cooking chamber. This slow cooking mode is considered optimal for preparing certain dishes, such as certain meat recipes. While it does require a significant amount of time, many of these devices are equipped with a delay start timer (refer to "Functions") that enables users to plan the cooking time efficiently. For instance, you can load the slow cooker in the evening and wake up to a fully cooked meal in the morning, making it convenient for breakfast preparation.

— Pressure cooker. In this type of electric cooker, cooking is performed within a durable sealed container. The presence of a special valve that maintains increased pressure inside the cooker significantly speed...s up the cooking process compared to conventional methods. The higher boiling point of water under high pressure also contributes to the accelerated cooking time. Pressure cookers are particularly recommended for individuals who lack the time or desire to spend excessive amounts of time cooking "long-term" ingredients such as beets, beans, and certain meats. They are also known for their effectiveness in preparing borscht. It's crucial to exercise caution when using pressure cookers due to the high pressure and temperature involved. It is essential to carefully read and follow the safety precautions provided in the instruction manual of your specific pressure cooker.

— Rice cooker. Rice cookers are specialized appliances primarily designed for cooking rice. The unique characteristic of rice is that it requires careful attention during the cooking process, especially when prepared on a stovetop. Rice cookers automate this process, allowing users to simply load the ingredients, select the desired program, and wait for it to finish. While some models offer additional functions such as cooking glutinous rice, porridge, or other dishes, their main purpose remains the classic cooking of rice. Rice cookers streamline and simplify the rice cooking process, making it convenient and hassle-free for users.

— Sous vide. Sous vide cooking equipment is specifically designed for a cooking method where products, such as meat or vegetables, are placed in vacuum-sealed bags and immersed in water at a relatively low and precisely controlled temperature (around 60 °C, depending on the food being cooked). This cooking technique ensures uniform doneness throughout the dish, and the vacuum-sealed packaging helps preserve the original flavors and moisture content. Sous vide cookers are typically dedicated heaters that regulate the water temperature with precision. They are attached to the edge of a pot or similar container using a clamp, allowing a portion of the cooker to be submerged in the water. Alternatively, there are appliances available with their own containers, resembling traditional multicookers. However, these models generally have smaller working volumes, limiting their popularity in widespread use. The cooking time for sous vide can range from several hours to even a few days, although shorter durations are more common.

The rated power of a multicooker determines the speed at which it heats up when cooking. Manufacturers usually choose a power level that ensures efficient heating of the working capacity for its intended purpose. However, models of the same size and similar features can vary in terms of power. It's important to consider that a more powerful multicooker is generally more advanced and efficient, allowing for additional features like frying or baking. On the downside, higher power consumption is typically associated with higher costs.

Speaking about energy consumption, it is worth saying that it is relatively small in household multicookers — from 750 to 1000 W for most models. Devices with more than 1000 W are rare, relatively low power options are more common — 500 – 750 W and even less than 500 W.

The total number of cooking programs provided in the device.

The greater this number — the more extensive the possibilities of the multicooker, the wider the choice of the user. However, note that a specific set of modes may be different, this point in each case should be clarified separately. See "Programs" for details on specific modes. As for specific values, the most modest models nowadays have up to 10 programs, devices for 10 — 20 programs and even more are quite popular, and in the most multifunctional solutions this number can be more than 35.

The available operating modes of a multicooker provide a reliable indication of what you can typically expect when using the device. Among the main modes there are warming up, free mode, express, steaming, stewing, frying / deep frying, boiling, kneading dough, dough proofing, roasting, simmering, smoking, baking, sous-vide, sterilization. More details about each of them:

— The free mode, as its name implies, gives users the freedom to manually adjust all the operating parameters of the device, such as temperature and cooking time. In more advanced models, it may even offer the option to program specific stages of cooking, such as initially applying high heat, gradually reducing it, and then maintaining the desired temperature for the finished product.

— Warming up. The pre-set program for warming up pre-cooked meals typically involves heating them at a relatively low temperature. It may also include a feature to maintain this temperature until the dev...ice is manually turned off.

— Express. The Express mode offers a high-intensity heating setting in the cooking chamber, enabling faster cooking of various foods like cereals, legumes, scrambled eggs, dumplings, and pasta. It is specifically recommended for situations when time is limited. However, it is important to note that this mode is not suitable for baking items like pies, bread, or biscuits.

— Frying/deep frying. The ability to work in the frying mode assumes a high temperature and the presence of oil instead of water. Usually, the multicooker lid does not close in this mode.

— Boiling. The cooking mode in a multicooker rapidly brings liquid to a boil and then reduces the heat to maintain a gentle simmer. This mode is versatile and suitable for preparing a wide range of dishes, including boiled eggs, pasta, boiled vegetables (such as potatoes, beets, and carrots), soups, and beverages. Additionally, some multicookers offer a steam cooking option, where a special stand is used to elevate the food above the boiling liquid, allowing for steaming without direct contact.

— Roasting. The roasting mode in a multicooker involves applying high heat to the dish to create a crispy crust on the surface. While similar to baking, the roasting program has its distinct features. It may provide more intense heating or include a technique known as "short-term baking," where the product is prepared differently and then baked for a brief period (around 30-60 seconds) to achieve the desired crust formation.

— Stewing. This programme involves working at relatively low temperatures for a long time. It allows you to cook a fairly extensive range of dishes: soups, stews, some types of cereals, etc.

— Simmering. The simmer programme simulates cooking at the lowest intensity in a sealed container, similar to cooking in a classic oven. This method can be used in particular for roasts and cabbage rolls.

— Smoking. The smoking program in a multicooker typically enables traditional smoking by using smoke generated from burning wood chips. To ensure that regular dishes do not acquire a "smoked" flavor, a separate container is usually required. It's worth noting that not all multicooker models with a smoking program come equipped with additional containers.

— Baking. This programme is similar to the operation of a conventional oven: high temperature and closed (in contrast to the frying mode) lid. Suitable for flour baking, as well as various casseroles.

— Steaming. Steam cooking is recognized as a gentle cooking method and is commonly employed in dietary nutrition, including for children. To facilitate steam cooking, multicookers need to have a dedicated program as well as additional equipment such as baskets and a water tray, similar to traditional double boilers. These accessories may be included with the multicooker upon purchase.

— Dough kneading.The special dough preparation program in a multicooker eliminates the need for manual kneading, saving you from the tedious task. Typically, this function utilizes a separate bowl with a specialized spatula for the kneading process. It's important to note that different models may offer the preparation of various types of dough, and this information can be found in the detailed specifications.

— Proofing dough. The dough proofing mode involves the creation of optimal microclimatic conditions for raising yeast dough. In proofing mode, the multicooker heats up just above room temperature, typically around 30°C. The average proofing time for the dough is about 30 minutes.

— Sous-vide — a special technology of cooking in a vacuum. In sous-vide cooking, the food is first placed in a vacuum-sealed bag and then cooked slowly and at a low temperature, precisely controlled by the multicooker. This method involves processing the food at temperatures of up to 80°C for a period of 2-4 hours or even longer. Sous-vide technology ensures extremely even cooking of the food. It also offers the advantage of minimizing loss in weight and volume of the ingredients. Sous-vide is commonly used for preparing healthy and dietary dishes. The slow and vacuum-sealed heat treatment helps retain the juiciness and tenderness of the food, while the low temperature prevents the formation of a brown crust.

— Sterilization. Programme for sterilization of dishes used in the cooking of home preservation. Usually involves boiling for some time.

Automatic cooking programs for the desired dish.

A wide variety of programs are found in modern multicookers: porridge / soup, oatmeal, sauté, pilaf, meat, poultry, fish, rice / buckwheat, milk porridge , baby food, pasta / pasta, scrambled eggs, dumplings, vegetables, legumes, fondue, bread, jam / jam, yogurt, cottage cheese, dessert, aspic, pizza, sauce. Here are the features of each of these modes:

- Porridge/Soup. The program for cooking soups and thin porridges uses rather intensive cooking in a large amount of liquid.

- Oatmeal. Program for making oatmeal. Features of this mode in different models may vary; it also does not hurt to cl...arify what kind of porridge it is designed for - in milk or in water. However, in any case, cooking oatmeal involves quickly heating to a high temperature, then cooking on a “slow fire” and infusing under the lid for several minutes after turning off the heat.

— Saute. The classic sauté is made by briefly sautéing in fat, usually vegetables, but other ingredients such as meat or fish are also possible. However, in multicookers, the method of cooking this dish may differ from the traditional one.

- Pilaf. Classic pilaf is cooked over low heat in a cast-iron cauldron, ducklings or other similar thick-walled dishes; the program simulates the heating characteristic of such cooking.

- Meat. Various programs for cooking meat. Most often we are talking about frying and / or baking, but other processing methods are possible; these details should be clarified separately.

- Poultry. Program for cooking chicken, turkey, goose and fowl. First, poultry is intensively fried until golden brown, then the heating intensity is automatically reduced, transferring the multi cooker to the extinguishing mode. The poultry cooking program allows you to get a well-done, juicy, tasty and aromatic dish.

- Fish. Various programs for cooking fish. Usually this mode is closest to baking, there are practically no other options.

- Rice / Buckwheat. In this case, it means a program for making crumbly cereals, primarily from rice or buckwheat (hence the name). The device works in this mode as long as there is "excess" water in the working tank; when all the water has evaporated, the heating is turned off.

- Milk porridge. Cooking cereals with milk requires caution: even with a slight increase in temperature, the product may burn. Accordingly, a special program for this provides for "delicate" heating.

- Baby food. Cooking mode for young children. It is often a type of steam cooking (see the relevant paragraph) - it is this method that is considered the healthiest and safest.

— Macaroni / Pasta. When cooking, it is advisable to pour pasta or pasta with hot water and stir occasionally in order to avoid sticking together; they cook relatively quickly. Programs for cooking, as a rule, take into account these features.

- Omelette. A program that allows you to cook the so-called melange - a mixture of squirrel and yolk. Heating in the multicooker bowl is supplied immediately from all sides, which provides the omelet with a delicious golden crust.

- Dumplings. Special mode for cooking dumplings. During cooking, it is highly desirable to stir the dumplings so that they do not stick together; this is taken into account in the program. In addition, some multicookers can also cook dumplings by frying / baking, according to specific recipes.

- Vegetables. This program allows you to cook both stews and whole vegetables. Its main feature is the use of moderate temperature - vegetables are slowly heated, as when stewing. In this mode, you can cook potatoes, carrots, zucchini, eggplant, tomatoes, cabbage, etc. Also, the program can be used to prepare both simple side dishes and complex dishes or soup dressings.

- Beans. A feature of legumes (peas, beans, chickpeas, etc.) is that they can take quite a long time to cook, which is reflected in specialized programs.

— Fondue. Most often, cheese fondue is prepared in multicookers. When using this program, the cheese mass melts at a fairly high temperature - about 110 ° C. So that the melt does not thicken, after melting the cheese, the temperature decreases slightly - somewhere up to 100 ° C. There are also chocolate and caramel melts. But chocolate, cheese, and caramel have different melting points, which is why a cheese fondue slow cooker will most likely not be able to cook chocolate or caramel melts.

- Bread. The presence of this program allows you to use the multicooker also as a bread machine. As a rule, this is a special baking mode, designed specifically for bread. However, unlike a full-fledged bread machine, in this case, the dough for bread usually has to be kneaded by hand.

- Jam / Jam. The preparation of some types of jams and jams requires boiling for several hours - so that the product is “boiled down” and excess moisture evaporates from it. The temperature should also not be too high. All this requires a separate program with the appropriate parameters.

- Yogurt. For the preparation of yogurt, it is necessary to maintain a low temperature in containers with sourdough for the optimal functioning of lactic acid bacteria - about 38-40 ° C.

- Cottage cheese. Cottage cheese is made from sour milk or kefir, and the process requires gentle heating in order for the curd mass to separate from the whey. Traditionally, a water bath was used for such heating, modern multicookers can simulate it using the appropriate program.

- Dessert. Program for cooking a wide range of sweets - from jam and marmalade to pudding and bird's milk. It assumes the use of many temperature regimes with alternating heating and holding. Those. heating is switched on and off, which allows you to protect the ingredients from burning. It is often necessary for the user to independently set the optimum temperature, although it is also usually possible to use the standard "universal" temperature mode, which is set by default.

- Aspic. Programs for jelly are also distinguished by a low degree of heating and a long duration - in order for the product to solidify normally, it must be “boiled”.

- Pizza. Pizza is a type of pastry, so the temperature for its preparation must be quite high. In fact, such a program turns the multicooker into an oven.

- Sauce. Program for cooking dishes of the sauce group. Its characteristic feature is the use of multi-stage heating. At first, the slow cooker provides intense heat, which is ideal for quickly frying ingredients, then the heat weakens, making it possible to stew broth-filled or other liquid-filled frying.

This list is not exhaustive, modern devices may also provide other modes of operation - for example, for making pies, barbecue, etc.

— Bowl with handles. The presence of handles on the bowl makes the multicooker more practical and convenient to use, providing a more convenient and reliable grip on the container. Handles for large-volume bowls are especially relevant. Most often, the working surface of the handles has a heat-resistant coating that quickly dissipates heat; other models can be equipped with bakelite or Teflon-coated handles — thanks to this, the bowl can be freely removed, even if it is still hot.

— Grill. A special grill that is installed in the multicooker bowl, and products for grilling are placed on it. In this mode it is possible to cook meat, fish and vegetables with an appetizing crispy crust. The cooking temperature is usually around 220 – 240 °C.

— Steamer stand. Multicooker bowl stand with characteristic perforations for steaming healthy food. As a rule, it is equipped with small legs and is placed above some water at the bottom of the multicooker bowl. Boiling water turns into steam, and passing through the holes in the stand this steam cooks the food. Steaming is considered one of the most gentle cooking modes and is widely used in dietary nutrition, including children's nutrition. — Steamer basket. The steamer basket is a hanging container with a perforated bottom, installed in the upper part of the multicooker bowl. Wat...er is poured directly into the bowl, which boils and turns into steam. This steam is forced through the holes in the container and cooks healthy food.

— Deep-frying basket. The deep-frying basket typically features a metal mesh structure, primarily employed for frying foods in a deep layer of heated oil or fat. It proves useful for preparing items like French fries, battered foods (vegetables, mushrooms, fish, etc.), chips, and similar dishes. Many deep-frying baskets come equipped with handles or a lifting mechanism for easy immersion and removal of food from the oil.

— Frying pan. Availability of own frying pan included in the delivery of the device. Multicookers with a frying pan, as a rule, have a movable heater that can be raised and the frying pan placed on it, and at the end of cooking, lowered to the standard position.

— Yogurt jars. The delivery set includes special jars for making yogurt (for more details, see “Programmes”). For a number of reasons, it is considered optimal for this product to use several small jars instead of one large container.

The type of control provided in the multicooker. Note that this parameter only describes the design of external controls; there is no correlation between the type of control and the functionality of the multicooker. The options could be:

— Rotary knobs. The multicooker is operated using distinctive rotary knobs as its main controls. These knobs can be accompanied by buttons or touch sensors, although in some models, they are the sole means of control. Rotary switches are particularly useful when multiple options or settings are associated with a single switch, such as a dozen cooking programs or temperature adjustments. However, due to their larger size compared to buttons or sensors, rotary knobs have become less common in modern multicooker designs.

— Push-buttons. Control with traditional buttons is a popular and convenient option in modern multicookers. These button controls are cost-effective compared to touch sensors. One minor drawback of this design is that dirt can accumulate in the corners between the buttons and the multicooker body, making it slightly challenging to clean. However, this drawback is not considered critical. Overall, buttons remain the most popular control choice across various price ranges in contemporary multicookers.

— Touch. Control with sensors offers a user-friendly experience as they do not require pressin...g, only a light touch is needed. This makes them more convenient compared to push-button controls. Additionally, sensor control panels have a sleek design without protruding parts, making them effortless to clean. However, the main drawback of sensor controls is their higher cost compared to buttons. As a result, sensor controls are less commonly found and are primarily used in mid-range and high-end multicooker models.

In addition to these controls, some models may also offer smartphone remote control (see Features).

The ability to completely remove the lid of the multicooker. This feature is convenient when cleaning and washing first of all — it is more convenient to wash the lid separately, moreover, it will not interfere with the processing of the bowl. In addition, the removable lid makes it easy to pack the device for storage and transport.