Beko CEP5152B, Руководство пользователя

Страница: 15 / 224

15 / EN
Manual Espresso Machine / User Manual
5 Preparing
A
CAUTION: The machine must be
turned off manually. Do not leave
machine unattended while brew-
ing. You must manually stop the
brewing process. This will avoid
overflow, spillage and potential
hazards and damages.
C
After the espresso is brewed, the
machine automatically creates a bit
of steam and pushes the remaining
water from the pump into the drip
tray (9). This ensures that there
will be no rest-water in the heating
system. After preparing a few cups
of espresso, carefully pull the drip
tray out of the machine, empty and
replace.
5. After the machine has cooled down, carefully
remove the portafilter from the brew head (6)
by holding it by the handle and pulling it towards
the left. Using the thumb guard to secure the
sieve in the portafilter, turn the portafilter (7)
upside down to empty. Rinse the sieve and
portafilter with water.
6. If you wish to brew additional espresso, repeat
the process above. Add freshly ground coffee
into the sieve as described in chapter 5c,
"Filling and Inserting the Portafilter," lock the
portafilter (7) back underneath the brew head
(6) and follow the instructions to brew espresso
again (items 2-5 from this section).
7. Once you have prepared the desired amount
of espresso, make sure the Control Knob (5) is
in the "O" position and turn off the machine by
pressing the Power Button (11) on the side of
the machine. Allow the machine to cool down
before removing parts and accessories prior to
cleaning.
8. For cleaning instructions, refer to chapter 8.
A
CAUTION: The metal parts of
the portafilter (7) might still be very
hot. Always use caution when han-
dling the machine and the remov-
able parts. Make sure to use the
thumb guard when discarding the
grounds. Cool these parts by run-
ning under cold water.
5.1.5 Making Cappuccino
Cappuccino is the combination of one or two shots
of espresso with an equal or larger amount of hot
milk and milk froth.
C
When frothing the sieve and porta-
filter (7) should be assembled in the
" LOCK " position. For best results
always start with fresh, cold milk
(about 34°F).
C
Do not use a pitcher which has just
been washed in warm water. We
also recommend a beverage ther-
mometer for preparing the best
frothed and steamed milk. The
ideal end temperature for frothed
or steamed milk is between 140°F
- 165°F. Any type of milk can be
used when frothing. Whole milk
will produce good microfoam (small
bubbles) while low-fat and fat-free
milk will produce large, airy bubbles
in the froth. Non-dairy milks will not
hold the froth as well but can be
steamed and heated for lattes.