13
∙
Place the cup(s) underneath the sieve holder outlets.
∙
When the temperature indicator light shows steady, turn the
rotary control to position . The espresso is now delivered
straight into the cup(s).
∙
Once the required amount has been drawn off, turn the
rotary control to its neutral position ( ) to stop the process.
∙
Wait for approximately 30 seconds before detaching the
sieve holder and removing the espresso grounds.
∙
The espresso maker is now ready for another brewing cycle.
∙
Rinse the sieve holder under running water after use and
replace it on the unit.
∙
Turn the rotary control to the position, holding it there for
several seconds to
fl
ush the boiler outlet.
Dispensing hot water
∙
Use the insulated ring grip to pull the steam tube forward.
Place a cup under the steam tube.
∙
To dispense hot water, the sieve holder (with a sieve
fi
tted)
must be in place.
∙
Turn the rotary control to the ‘Heating up’ position ( ).
∙
The hot-water indicator on the selector button lights up.
∙
When the temperature indicator light shows steady, turn the
rotary control to position
.
∙
Let the water go straight into a suitable cup.
Caution:
beware of hot steam.
∙
Once the required amount of hot water has been drawn off,
turn the rotary control back to its neutral position ( ) to stop
the process.
Dispensing steam for heating beverages
For heating up milk or other beverages, steam can be drawn
from the hot-water/steam nozzle.
∙
Use the insulated ring grip to pull the steam tube forward.
Place the cup containing the beverage to be heated under the
hot-water/steam nozzle.
∙
To dispense steam, the sieve holder (with a sieve
fi
tted) must
be in place.
∙
Turn the rotary control to the ‘Heating up’ position ( ).
∙
Set the selector button to the ‘Steam’ position ( ).The
temperature indicator light starts
fl
ashing.
∙
Once the temperature indicator light shows steady, insert the
hot-water/steam nozzle into the beverage and turn the rotary
control to the position
. Steam is now emitted through the
nozzle.
∙
Once the beverage has reached the desired temperature,
turn the rotary control back to its neutral position to stop the
process.
∙
Any excess steam is collected in the drip tray.
∙
The hot-water/steam nozzle should be cleaned with a damp
cloth
immediately after use
.
Dispensing steam for frothing milk
∙
To dispense steam, the sieve holder (with a sieve
fi
tted) must
be in place.
∙
Turn the rotary control to the ‘Heating up’ position ( ).
∙
Set the selector button to the ‘Steam’ position ( ).
∙
The temperature indicator light starts
fl
ashing.
∙
When the light shows steady, use the insulated ring grip to pull
the steam tube forward and place a heat-resistant jug under
the nozzle. Turn the rotary control to the (
) position.
Initially, some excess condensation may be emitted. As
soon as only steam comes out, turn the rotary control to the
‘Heating up’ position ( ).
∙
The appliance is now ready to froth milk.
∙
Fill the frothing jug with around 50 ml of cold milk.
∙
Use the insulated ring grip to direct the steam tube into the jug.
The hot-water/steam nozzle must be completely submerged in
the milk.
∙
Turn the rotary control to the ‘Water/Steam’ position (
).
Steam is now emitted through the nozzle.
∙
Move the jug round with a circular motion, making sure that
the nozzle remains submerged while frothing is in progress.
∙
As soon as the milk appears to be suf
fi
ciently frothy, turn the
rotary control to its neutral position ( ).
∙
Any excess steam is collected in the drip tray.
∙
The hot-water/steam nozzle should be cleaned
immediately
after frothing
.
Tips for the perfect milk froth
∙
Do not
fi
ll the frothing jug more than half-full.
∙
The milk should be cold, as this will extend the frothing
time.
∙
Place your hand underneath the container, in such a
way that you have good control over the temperature,
which should not exceed 60 °C. As a general rule,
milk should not be heated over 68 °C, to prevent the
proteins from coagulating, making frothing impossible.
∙
The barista favours a creamy milk froth.
∙
Creamy milk froth tastes signi
fi
cantly better in a
cappuccino, which is traditionally made without cocoa
powder.
Coffee speci
fi
cations
Ristretto
∙
6-8 g ground coffee
∙
20 ml water
Espresso
∙
6-8 g ground coffee
∙
20-35 ml water
Coffee
∙
6-8 g ground coffee
∙
100-125 ml water
Cappuccino
∙
6-8 g ground coffee
∙
20-35 ml water
Fill a cappuccino cup with milk froth until it is covered by a little
‘bonnet’.
Latte macchiato
∙
6-8 g ground coffee
∙
20-35 ml water
Fill a tall glass a third full with hot milk. Then
fi
ll it up with hot
Содержание KA 5990
Страница 3: ...3 1 2 8 7 6 4 5 3 12 11 10 9 16 18 19 17 14 13 15...
Страница 68: ...68 1 2 3 4 5 6 7 8 9 10 ESE 11 1 12 2 13 14 15 16 17 18 19 8 8 8 GR...
Страница 69: ...69 II 30 Max...
Страница 70: ...70 30 Max 1 000 ml On Off 20 35 ml 1 1 2 2 30...
Страница 71: ...71 ESE ESE ESE 30 30...
Страница 72: ...72 50 ml 60 C 68 C 6 8 g 20 ml 6 8 g 20 35 ml 6 8 g 100 125 ml 6 8 g 20 35 ml 6 8 g 20 35 ml 2 cm 15 2 STEAM...
Страница 73: ...73 FILTER 2 3 2 3 Min 1 3 Min 200 ml 10 ml...
Страница 74: ...74...
Страница 75: ...75 1 2 3 4 5 6 7 8 9 10 ESE 11 1 12 2 13 14 15 16 17 18 19 8 RU...
Страница 76: ...76 8 8 I II...
Страница 77: ...77 30 Max 30 Max 1000 20 35...
Страница 78: ...78 1 1 2 2 30 ESE ESE 30 30...
Страница 79: ...79 50 60 C 68 C 6 8 20 6 8 20 35 6 8 100 125 6 8 20 35 6 8 20 35...
Страница 80: ...80 2 15 2 STEAM FILTER 2 3 2 3 Min 1 3 Min 200 10...
Страница 81: ...81 Severin 2 a x...