KAFFELOGIC KN1007B, Instructions For Use Manual

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6 7 KAFFELOGIC - Nano 7.0 KAFFELOGIC - Nano 7.0
THE SMOKE
The smoke from roasting is no more
than from cooking many other foods.
However, it does have a strong smell and
you should use an air purifier, extractor
fan or range hood if possible. For best
results place the appliance directly under
a range hood. Be aware of where the
nearest smoke detector is and be ready
in case it is activated by the smoke.
THE ROAST
A normal roast will take around 8 to 12
minutes, getting steadily hotter until it
reaches between 220 and 240 degrees.
Cool down will then start and this will
take anything from 4 to 5 minutes. The
roaster will automatically stop once cool
down has finished.
EMPTYING THE CHAFF
Allow several minutes for the aluminium
chimney to cool fully. When it has cooled,
take the lid off the chaff collector, remove
the aluminium chimney, and empty the
chaff into the compost.
You may find you can do several roasts
before you need to empty the chaff
collector, but don’t let it fill beyond halfway
up the mesh. After emptying make sure
the aluminium chimney is replaced and
fully seated in the plastic part.
THE FINALÉ
When the roaster has stopped, take off
the chaff collector. The lower part of the
chaff collector should be cool enough to
handle straight away. Pick up the whole
roaster
with both hands . Tip the roasted
beans into a bowl, jar or bag. You can
leave the beans in the roaster for some
time before emptying— it’s ok to roast at
night, leave the beans in the roaster, and
bag up the next day.
Empty coffee beans Remove aluminium chimney Empty chaff collector
TOP BOTTOM CHAFF COLLECTOR
CHAFF COLLECTOR
Make sure the chaff collector is the
right way up, the lid is in place and the
aluminium chimney is fully seated inside
it (see illustrations below). Operating this appliance with the chaff collector upside-
down will result in chaff getting into the
roasted beans, and spilling on the bench.