Unit UCM-870, Инструкция по эксплуатации

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ENGLISH
4
3. When all steam and pressure has been released, turn the Steam Control Knob (2) to the indicator
position OFF .
KEEP THESE INSTRUCTIONS MANUAL.
INTRODUCTION
You are the owner of the model UCM-870 steam Espresso/Cappuccino Maker. This unique appliance
has been designed to provide you with delicious espresso/cappuccino quickly and conveniently.
Espresso is a unique method of coffee brewing in which hot water is forced through finely ground
coffee. Popular in Europe, it is a far richer and more full-bodied brew than American regular coffee.
Because of its richness, espresso is usually served in 1 1/2 to 2 oz. portions, in demitasse cups.
Most espresso drinkers outside of Europe prefer cappuccino, a drink made of about one third
espresso, one third hot milk and one third foam.
Preparing espresso or cappuccino is very different from brewing regular drip coffee in
that this
machine operates pressure and requires special attention. To ensure your safety and the long life
of this appliance, please read all instructions, cautions, notes and attentions.
APPLIANCE DESCRIPTION
1. Reservoir Cover
2. Steam Control Knob
3. Switch Control Knob
4. Warmer Plate
5. Removable Water Reservoir
6. Steam Arm
7. Frother
8. Drip Tray Cover
9. Drip Tray
10. Metal Filter Basket
11. Funnel
12. Filter Basket Locking Lever
13. Filter Holder Handle
14. Cream Processor
DuoCream
15. Filter Holder
16. 2 cups
17. Boiler
18. Measuring Scoop
19. Adaptor
20. Power Cord
PREPARATION ESPRESSO
Coffee
The coffee should be freshly ground, dark roasted variety. You may want to try a French or Italian roast.
Pre-ground coffee will only retain its flavor for 7-8 days, provided it is stored in an air tight container, in
a cool, dark area. Do not store in a refrigerator freezer.
Whole beans are recommended, to be ground just before use. Coffee beans stored in an air tight
container will keep up to 4 weeks before they are being to lose their flavor.
Grind
This is a vital step in the espresso making process and takes practice. The coffee must be ground fine,
but not too fine.
•
The correct grind should look gritty, like salt or sand.
•
If the grind is too fine, the water will flow through the coffee even under pressure. This grind looks
like powder and feels like flour when rubbed between fingers.
• If the grind is too coarse, the water flows through the coffee too fast, preventing a full flavored
extraction.