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

USER MANUAL Combi Steamer 7695.42 TRISA

Asparagus salad with smoked salmon on a lemon and sour cream sauce 500 g green asparagus ¼ iceberg salad 120 g sliced smoke salmon 180 g sour cream ½ lemon (juice and rind) Salt and pepper from the mill 1 tsp oil of limes Salmon roe for decoration as required 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 deco- rate as required with the salmon roe. Ingredients for 4 people:Preparation:49 Mushroom terrine lemon oil pesto 100 g toast 1 dl milk 1½ dl cream 2 eggs 400 g egg dumplings 30 g butter ½ onion 3 cloves of garlic 1 tbsp chopped parsley Salt and pepper from the mill 4 tbsp lemon oil 1 spoon sambal olek ½ grated lemon peel ½ teasp lemon juice lemon thyme for decoration 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 transpa- rent 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. Ingredients for 4 people:Preparation: ENGLISHENGLISH

Wiener sausages in pastry as hors d’oeuvre 200 g pastry 1 tbsp mustard 4 Wiener sausage ½ yolk of egg 24 olives 12 cherry tomatoes 24 toothpicks 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 minu- tes 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. Ingredients for 4 sausages:Preparation: (only for steaming oven with grill)51 Diced salmon with lettuce on raspberry vinaigrette 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 ½ grated lemon peel Lettuce as required 20 raspberries 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 poa- ched diced salmon and the raspber- ries on top and dribble the raspberry vinaigrette over them. Ingredients for 4 people:Preparation: ENGLISHENGLISH

Saffron soup with scallops 4 big scallops Salt and pepper ½ fennel 30 g butter 1 saffron powder 2 tbsp Pernod or Ricard 5 dl poultry bouillon 2 tbsp Maizena express (instant thickening agent) 1½ dl cream 1 Tomato Basil for decorating Flavour the scallops with salt and pepper and poach them in the stea- mer at 80°C for 10 minutes. For the soup: Cut the fennel into fine strips and sear it in the hot butter. Add the saf- fron 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 ser- ving, 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. Ingredients for 4 people:Preparation:53 Breast of chicken tonnato 4 chicken breasts Salt and pepper from the mill 50 g tuna fish 1 dl French salad sauce ½ dl testy poultry bouillon ½ tsp mustard 2 tbsp mayonnaise Capers for decoration Chopped black pepper Season the chicken breasts with salt and pepper and steam in the stea- mer 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. Ingredients for 4 people:Preparation: ENGLISHENGLISH

Monkfish kebab with lemon grass and coconut curry sauce 4 large monkfish medallions 4 lemon grass Salt and pepper from the mill 30 g butter ½ tbsp curry 1 dl poultry bouillon 2 dl coconut milk 1 lemon grass 1 tsp Maizena express 200 g sugar peas 20 g butter Skewer the monkfish medallions with lemon grass and season with salt and pepper. Then poach in the stea- mer at 80°C for 15 minutes. For the sauce: Heat the butter, add the curry pow- der, 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 pep- per, and mix to a foam with an elec- tric blender. Steam the sugar peas in the stea- mer at 100°C for 15 minutes, sauté briefly in a little hot butter, and season with salt and pepper. Ingredients for 4 people:Preparation:55 Pork filet medallions on red Thai curry sauce with vanilla potato stock 800 g floury potatoes 1 Vanilla pods 2 dl milk ½ dl cream 30 g butter Salt and pepper from the mill 8 Pork filet medallions 1 tbsp frying butter Ground cinnamon ½ tsp red Thai curry paste 1 dl tasty bouillon 1 dl sauce cream 2 tbsp whipped cream 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 mar- row briefly and leave to soak. Strain the potatoes through a strai- ner 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, bouil- lon, and sauce cream and simmer a little. Season with salt and pepper and add 2 tablespoons of cream shortly before serving. Ingredients for 4 people:Preparation: ENGLISHENGLISH

Red snapper filet on Mediterranean vegetables 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 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:57 Poached veal filet with Cantadou horseradish sauce on leeks 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 1½ dl veal stock (or clear bouillon) 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. Ingredients for 4 people:Preparation: ENGLISHENGLISH

Coloured rice with coconut milk and Black Tiger shrimps 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 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 pep- per. 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. Ingredients for 4 people:Preparation:59 Preserve zucchini with curry 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 Dice the zucchini, pepperoni, and onions very small. Salt the vegeta- bles 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 ste- rilise the preserves in the steamer at 100°C for 15 to 20 minutes, depen- ding on the size of the jars. Ingredients for 1.5 kg zucchini:Preparation: ENGLISHENGLISH

Coffee flan with Amaretto 2 dl milk 1½ dl cream 1 St. Vanilla pods 3 eggs 1 yolk of egg 50 g sugar ½ dl Amaretto 1½ tbsp instant coffee 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. Ingredients for 4 people:Preparation:61 Plaited butter loaf 2½ dl milk 10 g salt 20 g yeast 70 g butter ½ Egg 500 g white flour ½ white of egg 1 tbsp water 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 ano- ther 10 minutes. Brush on the egg yolk and bake them for about 30 minutes at 200°C. Ingredient:Preparation: ENGLISH (only for steaming oven with grill)Trisa Electro AG Kantonsstrasse 121 CH-6234 Triengen [e-mail] ++41 41 933 00 30 Switzerland HKS Satellitentechnik Vertriebs GmbH Graf von Stauffenbergstrasse 8 D-63150 Heusenstamm [e-mail] ++49 (6104) 5920 Germany Franz Holzbauer Service GmbH Unterhaus 33 A-2851 Krumbach [e-mail] ++43 (2647) 4304070 Austria the smart art of cooking www.trisaelectro.ch