Combi Steamer 7695.42 - Rice cooker TRISA - Free user manual and instructions

Product type	Rice cooker / Steam cooker combined
Brand	Trisa
Model	Combi Steamer 7695.42
Dimensions (L x W x H)	Approx. 30 x 25 x 20 cm
Weight	Approx. 2.5 kg
Power supply	220-240 V ~ 50/60 Hz, power 900 W
Main functions	Steaming, grilling (depending on model), rice cooking, keep warm
Water tank capacity	1.2 L
Steamer basket capacity	2.5 L
Housing material	Heat-resistant plastic
Included accessories	Rice bowl, steamer basket, cooking rack, recipe book
Maintenance and cleaning	Removable parts dishwasher-safe, wipe base with a damp cloth
Safety	Automatic shut-off when water runs out, overheat protection, cool handles
Spare parts and repairability	Available on Trisa website or via customer service
General information	User manual in French available as PDF, 64 pages, includes recipes

Frequently Asked Questions - Combi Steamer 7695.42 TRISA

How to use the Trisa Combi Steamer 7695.42 rice cooker for the first time?

Before first use, wash the accessories (rice bowl, steamer basket) with soapy water. Fill the water tank to the maximum level, then run the appliance empty for 10 minutes in steam mode to remove any plastic smell.

What is the rice cooking time in this cooker?

Rice cooking time varies depending on type and quantity. Generally, count about 20 to 30 minutes for white rice. Use the provided rice bowl and follow the instructions in the recipe book.

Can vegetables and meat be cooked at the same time?

Yes, the steamer allows cooking multiple foods simultaneously. Place foods that take longer to cook at the bottom (e.g., meat) and vegetables on top. Refer to the cooking table in the manual.

How to clean the water tank and descale the appliance?

Descale regularly with a mixture of water and white vinegar (1:1) by running the appliance for 15 minutes in steam mode. Then rinse with clean water. The tank can be cleaned with a non-abrasive sponge.

Does the appliance automatically turn off at the end of cooking?

Yes, the cooker switches to keep warm mode after cooking. If the water level is insufficient, the appliance automatically shuts off for safety.

Can I use metal containers in the steamer?

It is not recommended to use metal containers as they may scratch the surfaces. Prefer glass, ceramic, or silicone containers suitable for steaming.

What to do if steam does not come out properly?

Check that the lid is properly closed and the steam nozzle is not blocked. Make sure the water tank has enough water and that the appliance is not in 'keep warm' mode.

How to set the cooking time manually?

The Combi Steamer 7695.42 has automatic programs. For manual cooking, use the 'steam' mode and set the timer as needed (usually from 5 to 99 minutes).

Is the recipe book available in French?

Yes, the manual includes a 64-page recipe book in French. You can also download additional recipes from the Trisa website.

Where to buy spare parts for this model?

Spare parts (rice bowl, steamer basket, etc.) are available on the official Trisa website or from authorized dealers. Always use original parts.

USER MANUAL Combi Steamer 7695.42 TRISA

the smart art of cooking

Plated dish featuring a sliced pink meat garnished with green vegetables and cilantro, served on a white plate (no text or symbols visible)

Bowl of fresh asparagus with green beans and red berries, served on a wooden table with fork (no text or symbols visible)

1. Auflage 2006

Copyright Trisa Electro AG

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Ricetta

Asparagus salad with smoked salmon on a lemon and sour cream sauce ..... 48

Mushroom terrine lemon oil pesto 49

Wiener sausages in pastry as hors d'oeuvre .... 50

Diced salmon with lettuce on raspberry vinaigrette 51

Saffron soup with scallops 52

Breast of chicken tonnato 53

Monkfish kebab with lemon grass and coconut curry sauce 54

Pork filet medallions on red Thai curry sauce with vanilla potato stock ..... 55

Red snapper filet on Mediterranean vegetables 56

Poached veal filet with Cantadou horseradish sauce on leeks 57

Coloured rice with coconut milk and Black Tiger shrimps.... 58

Preserve zucchini with curry 59

Coffee flan with Amaretto 60

Plaited butter loaf 61

Close-up of a salad featuring sliced salmon, lettuce, and red dates (no text or symbols visible)

Bowl of fresh asparagus and green beans garnished with cilantro, served on a wooden table with fork (no text or symbols visible)

Close-up of a seafood dish garnished with fresh cilantro and red berries (no text or symbols visible)

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Three golden waffles topped with cherry tomatoes and green olives, served on a white plate (no text or symbols visible)

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Plate of fresh salad with lettuce, red dates, and sliced radishes, served with fork (no text or symbols visible)

Close-up of a fresh salad with sliced meat, lettuce, and a red fruit (no text or symbols visible)

Bowl of creamy yellow soup garnished with red peppers and mint leaves, served with bread roll in background (no text or symbols)

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Pouletbrust tonnato

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Plated dish featuring a steamed potato, garnished with parsley and asparagus, served on a white plate (no text or symbols visible)

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Two bowls of stir-fried vegetables and mushrooms, accompanied by chopsticks on a bamboo mat (no text or symbols visible)

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Glass jar filled with diced yellow and red vegetables, placed on a wooden tray with green vegetables nearby (no text or symbols visible)

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Teacup with cream topping and sugar topping, served on a blue saucer with a spoon and a blue background (no text or symbols visible)

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Butterzopf

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Bowl of fresh asparagus salad garnished with green beans and cilantro, served on a wooden table with fork (no text or symbols visible)

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Close-up of a fork and fresh herbs on a white plate, featuring sliced dumplings with visible ingredients (no text or symbols)

Close-up of a plated dish with a yellow liquid, red chili, and green herbs on a white plate (no visible text or symbols)

Three golden waffles topped with cherry tomatoes and green olives, served on a white plate (no text or symbols visible)

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Plate of fresh lettuce salad with shrimp, red dates, and sliced radishes, served with fork (no text or symbols visible)

Close-up of a fresh salad with sliced meat, lettuce, and a red berry (no text or symbols visible)

Bowl of creamy yellow soup garnished with red peppers and mint leaves, served with bread roll in background (no text or symbols)

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Poitrine de poulet tonnato

Close-up of a white cheese slice with a green leaf garnish, accompanied by herbs and a small bowl (no text or symbols visible)

Plated dish featuring a white jellyfish salad with diced cubes, green peppers, and a yellow sauce, garnished with herbs (no text or symbols visible)

Close-up of a yellow dessert with green herbs and a white flower garnish (no text or symbols visible)

Plated dish featuring a steamed potato, garnished with parsley and asparagus, served on a white plate (no text or symbols visible)

Close-up of fresh green leafy vegetables with water droplets, partially covered by a brown root (no text or symbols visible)

Close-up of a colorful salad with sliced tomatoes, olives, and a red fish fillet on a white plate (no text or symbols visible)

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Plated dish featuring sliced meat garnished with cilantro and celery slices, served on a white plate (no text or symbols visible)

Close-up of sliced meat and bok choy with green vegetable garnish (no text or symbols visible)

Two bowls of stir-fried vegetables and mushrooms, garnished with herbs, served with chopsticks on a wooden table (no text or symbols visible)

Close-up of a colorful vegetable dish with green peppers and yellow grains (no text or symbols visible)

Glass jar filled with diced yellow and red vegetables, placed on a wooden tray with green vegetables nearby (no text or symbols visible)

Close-up of a glass bowl containing colorful, glossy dessert with red and yellow toppings (no text or symbols visible)

Teacup with cream topping and sugar topping, served on a blue saucer with a spoon and a blue background (no text or symbols visible)

Close-up of a white bowl containing sliced cucumbers topped with a golden-brown crust (no text or symbols visible)

Close-up of golden-brown braised buns on a white plate with a white napkin and blurred glass of milk in the background (no text or symbols visible)

Brioche tressée

Close-up of golden-brown baked buns on a white plate (no text or symbols visible)

Bowl of fresh asparagus with green beans and red berries, served on a wooden table with a fork (no text or symbols visible)

Close-up of a seafood dish garnished with fresh cilantro and red berries (no text or symbols visible)

Close-up of a fork and fresh herbs on a white plate, featuring sliced dumplings with visible ingredients (no text or symbols)

Close-up of a plated dish with a yellow liquid, red chili, and green herbs on a white plate (no text or symbols visible)

Three golden waffles topped with cherry tomatoes and green olives, served on a white plate (no text or symbols visible)

Close-up of a layered dessert with red and green segments, garnished with a small green apple (no text or symbols visible)

Plate of fresh lettuce salad with shrimp, red dates, and sliced radishes, served with fork (no text or symbols visible)

Close-up of a fresh salad with sliced meat, lettuce, and a red fruit (no text or symbols visible)

Bowl of creamy yellow soup garnished with red peppers and mint leaves, served with bread roll in background (no text or symbols)

Close-up of fresh red and green vegetables with a yellow background (no text or symbols)

Plated dish of sliced white meat with green herbs and olive oil, served on a white plate (no text or symbols visible)

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Plated dish featuring a white jelly-like food item with yellow sauce, surrounded by green peppers and garnishes (no text or symbols visible)

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Plated dish featuring a steamed potato, garnished with parsley and asparagus, served on a white plate (no text or symbols visible)

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Plated dish featuring sliced meat garnished with cilantro and celery slices, served on a white plate (no text or symbols visible)

Close-up of sliced meat and bok choy with green vegetable garnish (no text or symbols visible)

Two bowls of stir-fried vegetables and mushrooms, garnished with herbs, served with chopsticks on a wooden table (no text or symbols visible)

Close-up of a colorful vegetable dish with green peppers and yellow grains (no text or symbols visible)

Glass jar filled with diced yellow and red vegetables, placed on a wooden tray with green vegetables nearby (no text or symbols visible)

Close-up of a glass bowl containing colorful jelly-like food items (no text or symbols visible)

Teacup with cream topping and sugar topping, served on a blue saucer with a spoon and a blue background (no text or symbols visible)

Close-up of a white bowl containing sliced cucumbers topped with a golden-brown crust (no text or symbols visible)

Close-up of golden-brown braised buns on a white plate, with blurred background of milk glasses and a slice of cheese (no text or symbols visible)

Treccia al burro

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Bowl of fresh asparagus salad with green beans and red chili garnish, served with fork on a wooden table (no text or symbols visible)

Asparagus salad with smoked salmon on a lemon and sour cream sauce

Ingredients for 4 people:Preparation:

Snip about 1 cm off the tips of the asparagus and peel the lower part with an asparagus peeler. Then steam in the steamer at 100^ C for 15 minutes until soft. Leave to cool briefly in cold water.

Prepare the iceberg salad, cut it up, wash it, and distribute it in bowls. Cut the asparagus into pieces and add.

Mix all the ingredients for the sauce, season with salt and pepper, and distribute over the asparagus. Add the smoked salmon slices and decorate as required with the salmon roe.

500 g green asparagus

14 iceberg salad

120 g sliced smoke salmon

180 g sour cream

12 lemon (juice and rind)

Salt and pepper from the mill

1 tsp oil of limes

Salmon roe for decoration as required

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Mushroom terrine lemon oil pesto

Ingredients for 4 people:Preparation:

Cut the crusts off the toast and dice it small. Whisk the milk, cream, and eggs and pour the mixture over the diced toast. Prepare and wash the chanterelle mushrooms. Warm the butter in a frying pan. Chop the onions and garlic very fine and sear them in the butter. Add the mushrooms and continue cooking until all the juice has been absorbed.

Now chop the big mushrooms with a big vegetable knife into large pieces and add to the toast together with the parsley. Mix the mass well, season with salt and pepper. Place in a terrine dish lined with transparent foil, cover it with transparent foil, and poach in the steamer at bei 85°C for 35 minutes.

For the lemon oil pesto: Mix the lemon oil and the sambai olek together with the grated lemon peel and a little juice and season with salt and pepper.

Serve the terrine luke-warm.

100 g toast
1 dl milk
1½ dl cream
2 eggs
400 g egg dumplings
30 g butter
12 onion
3 cloves of garlic
1 tbsp chopped parsley Salt and pepper from the mill

4 tbsp lemon oil

1 spoon sambal olek

12 grated lemon peel

12 teaspoon lemon juice lemon thyme for decoration

Close-up of a plated dish with a yellow liquid, red chili, and green herbs on a white plate (no visible text or symbols)

Three waffles topped with cherry tomatoes and green olives, served on a white plate (no text or symbols visible)

Wiener sausages in pastry as hors d'oeuvre

(only for steaming oven with grill)

Ingredients for 4 sausages:Preparation:

Roll out the pastry into a rectangle about 2 mm thick and cut with a pastry wheel into strips 2 cm wide. Brush the pastry strips with mustard and wrap them round the sausages. Brush the pastry with yolk of egg and leave to cool for about 10 minutes before baking.

Place the sausages on baking paper and bake for about 20 minutes at 200^ C. Cut the sausages into discs about 2 cm thick. Skewer the olives and the halved cherry tomatoes with the toothpicks and stick them into the discs of sausage.

200 g pastry

1 tbsp mustard

4 Wiener sausage

12 yolk of egg

24 olives

12 cherry tomatoes

24 toothpicks

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Plate of fresh salad with lettuce, red dates, and sliced radishes, served with fork (no text or symbols visible)

Diced salmon with lettuce on raspberry vinaigrette

Ingredients for 4 people:Preparation:

Dice the salmon and marinate with grated lemon peel, chopped pepper, and salt. Place the diced fish on the buttered perforated plate and steam in the steamer at 80°C for about 6 minutes.

For the raspberry vinaigrette: Mix all the ingredients and season with salt and pepper.

Prepare and wash the lettuce and arrange on a plate. Place the poached diced salmon and the raspberries on top and dribble the raspberry vinaigrette over them.

300 g Salmon filet without the skin ½ grated lemon peel Chopped black pepper Salt

1 dl rapeseed oil
3 tbsp raspberry vinegar
2 tbsp bouillon
1 pinch sugar Salt and pepper from the mill 12 grated lemon peel

Lettuce as required 20 raspberries

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Bowl of creamy yellow soup garnished with red peppers and mint leaves, served with bread roll in background (no text or symbols)

Saffron soup with scallops

Ingredients for 4 people:Preparation:

Flavour the scallops with salt and pepper and poach them in the steamer at 80^ C for 10 minutes.

For the soup:

Cut the fennel into fine strips and sear it in the hot butter. Add the saffron and dilute with the Pernod. Add the poultry bouillon and boil gently for about 10 minutes. Thicken the soup with Maizena. Add the cream, season with salt and pepper. Halve the tomatoes, remove the seeds, and dice finely. Shortly before serving, add the diced tomatoes to the soup as well. Place the scallops in the middle of the plate, pour the hot soup over them, and garnish with basil.

4 big scallops

Salt and pepper

12 fennel

30 g butter

1 saffron powder

2 tbsp Pernod or Ricard

5 dl poultry bouillon

2 tbsp Maizena express (instant thickening agent)

1 12 dl cream

1 Tomato

Basil for decorating

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Breast of chicken tonnato

Ingredients for 4 people:Preparation:

Season the chicken breasts with salt and pepper and steam in the steamer at 100°C for about 20 minutes. Then leave to cool.

Puree the tuna fish, salad sauce, bouillon, mustard, and mayonnaise very fine with an electric blender and season with salt and pepper.

Slice chicken breasts very fine (i.e. "tonnato"), arrange on a plate, and dribble the tuna sauce over them. Decorate with capers and chopped pepper.

4 chicken breasts

Salt and pepper from the mill

50 g tuna fish

1 dl French salad sauce

12 dl testy poultry bouillon

12 tsp mustard

2 tbsp mayonnaise

Capers for decoration

Chopped black pepper

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Monkfish kebab with lemon grass and coconut curry sauce

Ingredients for 4 people:Preparation:

Skewer the monkfish medallions with lemon grass and season with salt and pepper. Then poach in the steamer at 80^ C for 15 minutes.

For the sauce:

Heat the butter, add the curry powder, and heat. Dilute with poultry stock and coconut milk and bring to the boil. Cut the lemon grass into pieces and simmer for 10 minutes with the other ingredients. Pour the sauce through a sieve shortly before serving, season with salt and pepper, and mix to a foam with an electric blender.

Steam the sugar peas in the steamer at 100^ C for 15 minutes, sauté briefly in a little hot butter, and season with salt and pepper.

4 large monkfish medallions 4 lemon grass Salt and pepper from the mill

30 g butter

12 tbsp curry

1 dl poultry bouillon

2 dl coconut milk

1 lemon grass

1 tsp Maizena express

200 g sugar peas

20 g butter

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Pork filet medallions on red Thai curry sauce with vanilla potato stock

Ingredients for 4 people:Preparation:

Peel the potatoes, cut into pieces, and steam in the steamer at 100^ C for 40 minutes. Cut open the vanilla pods and scratch out the marrow with a knife. Boil up the milk, cream, butter, and vanilla pods and the marrow briefly and leave to soak.

Strain the potatoes through a strainer or potato press and add hot vanilla milk. Stir the stock with a wooden spoon into an airy puree, and season with salt and pepper.

Flavour the pork filet medallions with salt, pepper, and plenty of ground cinnamon and fry in hot butter.

For the sauce:

Boil up the Thai curry paste, bouillon, and sauce cream and simmer a little. Season with salt and pepper and add 2 tablespoons of cream shortly before serving.

800 g floury potatoes

1 Vanilla pods

2 dl milk

12 dl cream

30 g butter Salt and pepper from the mill

8 Pork filet medallions

1 tbsp frying butter Ground cinnamon

12 tsp red Thai curry paste

1 dl tasty bouillon

1 dl sauce cream

2 tbsp whipped cream

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Red snapper filet on Mediterranean vegetables

Season the red snapper filet with salt and pepper and steam in the steamer at 80°C for 12 minutes.

Chop the pepperoni and spring onions into large pieces and steam them in the steamer at 100°C for 20 minutes. Quarter the artichokes and halve the olives. Fry all the vegetables in a frying pan with a little oil of lime, season with salt and pepper. Mix in the chopped parsley and serve hot with the red snapper.

Ingredients for 4 people:Preparation:

4 Red snapper filets Salt and pepper from the mill

1 yellow pepperoni
1 red pepperoni
2 spring onions
100 g artichokes (canned)
80 g mixed olives
2 tbsp oil of lime
1 tbsp Italian parsley

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Plated dish featuring sliced meat garnished with cilantro and celery slices, served on a white plate (no text or symbols visible)

Poached veal filet with Cantadou horseradish sauce on leeks

Ingredients for 4 people:Preparation:

Cut the leeks into strips, wash, and place in a colander.

Chop the coriander, season the veal filet with salt and pepper, stir into the coriander, and then poach together with the leeks in the steamer at 100^ C for about 20 minutes.

Warm the butter, add the poached leeks and stir them in briefly. Season with salt and pepper.

For the sauce:

Boil up the Cantadou horseradish sauce with the veal stock and leave to soak in for at least 5 minutes until the sauce has reached the required consistence. Season with salt and pepper.

Slice the veal filet fine and arrange on the leeks. Arrange the horse-radish sauce around the dish.

600 g veal filet, whole

1 bunch coriander Salt and pepper from the mill

400 g leeks

30 g butter

125 g Cantadou (cheese) with horseradish

112 dl veal stock (or clear bouillon)

Close-up of sliced meat and bok choy with green vegetable garnish (no text or symbols visible)

Two bowls of stir-fried vegetables and mushrooms, accompanied by chopsticks on a bamboo mat (no text or symbols visible)

Coloured rice with coconut milk and Black Tiger shrimps

Ingredients for 4 people:Preparation:

Peel, and scrape, the vegetables and mushrooms, then wash them and chop them. Pour the dried rice into a fireproof bowl and add the vegetables and lemon grass. Boil up the coconut milk and the bouillon and season with curry, salt, and pepper. Pour the hot liquid over the rice and steam in the steamer for about 35 minutes at 100°C.

Peel and dice the garlic and fry with the shrimps in hot olive oil. Flavour with salt and pepper.

500 g mixed vegetables of any kind, e.g.: carrots, celery, zucchini, cauliflower, sugar peas, onions, or mushrooms

250 g dried rice

1 lemon grass

2 dl coconut milk

1½ dl chicken bouillon

1 tbsp curry

Salt and pepper from the mill

600 g Black Tiger shrimps

6 cloves of garlic

2 tbsp olive oil

Close-up of a colorful vegetable dish with yellow corn and green peppers (no text or symbols visible)

Glass jar filled with mixed vegetables and red peppers, placed on a wooden tray with green vegetables nearby (no text or symbols visible)

Preserve zucchini with curry

Ingredients for 1.5 kg zucchini:Preparatic

Dice the zucchini, pepperoni, and onions very small. Salt the vegetables lightly and leave them to drain overnight in a draining sieve. Rinse with water next day, leave to drain again well, and fill into preserving jars. Boil up the vinegar, water, sugar, curry powder, salt, and a little pepper from the mill and add it to the vegetables in the jars. Now sterilise the preserves in the steamer at 100°C for 15 to 20 minutes, depending on the size of the jars.

1½ kg zucchini

2 pepperoni (red and yellow)

2 onions

5 dl white wine vinegar

5 dl water

200 g sugar

1½ tbsp curry powder (medium-hot)

25 g salt

Pepper from the pepper mill

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Teacup with cream and caramel topping served on a blue saucer, accompanied by a spoon and packaged food items (no text or symbols visible)

Coffee flan with Amaretto

Ingredients for 4 people:Preparation:

Boil up the milk and the cream. Cut up the vanilla pods and scratch out the marrow with a knife. Add the marrow and the vanilla pods to the hot milk. Blend the eggs, yolk of egg, and sugar together and stir them into the hot vanilla milk. Pour the whole mass through a sieve and flavour with Amaretto and instant coffee.

Pour the liquid into coffee cups and solidify in the steamer at 80^ C for 25 minutes. Leave the cups to cool. Before serving, decorate each as desired with a rosette of cream.

2 dl milk

1 12 dl cream

1 St. Vanilla pods

3 eggs

1 yolk of egg

50 g sugar

12 dl Amaretto

1 12 tbsp instant coffee

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Plaited butter loaf

(only for steaming oven with grill)

Ingredient: Preparation:

Pour the flour into a bowl. Warm the milk slightly (luke-warm). Dissolve the butter and yeast in it and knead it together with the egg and the salt to a smooth dough. Place the dough in a large bowl, cover it with a damp cloth, and leave it to rise for about an hour.

Split the dough into halves, shape them into strips, and plait them. If possible, leave them to rise for another 10 minutes. Brush on the egg yolk and bake them for about 30 minutes at 200°C.

2½ dl milk

10 g salt

20 g yeast

70 g butter

12 Egg

500 g white flour

12 white of egg

1 tbsp water

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the smart art of cooking

Plated dish featuring a sliced pink meat garnished with green vegetables and cilantro, served on a white plate (no text or symbols visible)

Switzerland

Trisa Electro AG

Kantonsstrasse 121

CH-6234 Triengen

[e-mail]

++41 41 933 00 30

Germany

HKS

[e-mail]

++43 (2647) 4304070