STEEL BAR UM7id OK.FH11 Mon Jul 27 17:59:56 2009 Página 12
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Please remember that milk should never
be steamed over app. 75ºC (168ºF).
Milk steamed to over this temperature
is scalded and will lost its propierties for
a perfect cappuccino. When you finish
steam operation, turn off handle
9
.
Advice
: The espresso is extracted a
temperature of approximately 90ºC.
When you heat your milk it will be about
50-70ºC- You must heat the cups in your
cupwarmer area. If not, heat the cups
with ho water prior tu use.
Once you have heated (steamed) and
textured (frothed) milk, you are ready to
serve in your cup, adding it in your es
presso base.
Troubles :
Thin flat milk.
1) If milk has previously been steamed
and stored in the refrigerator, we suggest
adding some fresh milk in order to achie
ve optimum foam.
2) Is the result of not introducing air into
the milk as
you heat it and not texture
(froth) it.
Attention
: If you use steam or hot water
for a long time ( without stop) you must
wait a few seconds for the boiler obtain
pressure.
The optimun pressure is
1/1,5 bar
Important
: We recom
mend running steam
through the wand for a few
seconds (5'') after each use
to clean and prevent clo
gging. To clean the ab
sorption hole, you can use
a toothpick or a paperclip.
This will ensure the tube is
free of blockages.
7.
Preparation of hot water
1-. Put a cup under the water pipe
12
2-. Turn On the handle
11
to obtain
water.Do the opposite operation after
having obtained the required water.
8.
Maintenance and
cleaning
General warning
: Cleaning and mainte
nance should be done when the appliance
is cold and disconnected from the mains.
Do not immerse the appliance in water. It
should not be cleaned in a dishwasher.
1-. Cleaning the outside:
To clean the
outside of the machine, use alcohol 96º
or specific products for inox.
Remove the tray regularly and clean
If the machine is not to be used for some
time, empty the water reservoir.
Clean the steam tube with a damp cloth
immediately after use. To clean the inside
of the steam tube, allow the water to
circulate. To clean the absorption hole,
you can use a toothpick or a paperclip.
This will ensure the tube is free of bloc
kages.
2-. Internal cleaning:
To obtain top
quality espresso coffee it is vital to clean
the inner workings of the machine. To
clean the interior of the distribution unit,
use
Ascaso Coffee Washer.
This pro
duct is also useful to prevent limescale
buildup in the machine. Regular desca
ling will contribute to ensuring top quality
coffee and it will prolong the useful life
of the machine.Consult your distributor.
Coffee Washer use recommendations:
To avoid limescale buildup, you can also
use water treatment filters.
However, it is advisable to clean the
machine in accordance with con
sumption. Using filters and Coffee Was
her will help to maintain the coffee ma
chine in optimum working condition for
longer.
Important It is advisable not to leave the
pod or ground coffee in the filterholder.
Otherwise, coffee will build up affecting
the taste of the coffee. Should this occur,
run a load of water through the system.
3-. Cleaning the filterholders and the
showerheads
Mobile filterholder: Wash the filterholder
in hot water with a neutral detergent.
Rinse thoroughly. Dry the filterholder
with a soft cloth. Do not wash it in the
dishwasher.
The filters, tray and reservoir can be
cleaned in the top of the dishwasher. If
you wash them by hand, do not forget
to rinse thoroughly. Dry with a soft cloth.
Use a brush or similar item to remove
coffee residue from the showerhead.
!
Important(mobile filterholder)
The showerhead must
be cleaned after 80 to
100 espresso coffees
have been made. This
should done as follows:
Remove and clean the
showerhead with hot
water with a neutral de
tergent. Once clean,
replace it, following the
instructions for the pre
vious operation in re
verse.
Water Tank Cleaning
.
ascaso
ascaso
ENGLISH
ENGLISH
A
Coffee/day
Descaling
>10
every month
5-10
every 2 months
1-5
every 3 months
All manuals and user guides at all-guides.com
all-guides.com
