(Fig.9)
● Use a high and narrow jug, half-lled with milk;
● Place the jug under the spount 1 so that the nozzle
touches the bottom;
If ground coffee is left on the rim of the lter, a
leaktight seal is not ensured, with consequent
leaking of water and coffee grounds.
● Lock the lter-holder into the dispensing unit rmly
to obtain a leaktight seal;
● Place the cups under the spouts and start pou-
ring.
(Fig.7)
● Press switch 3 to begin dispensing. Once the de-
sired quantity has been obtained, turn the switch
back to its initial position to stop dispensing.
(Fig.7)
● Press the button according to the desired coffee:
A = 1 small coffee;
B = 2 small coffees;
C = 1 long coffee;
D = 2 long coffees.
Dispensing is automatic according to the dose se-
lected.
To deliver a different dose, press key E (led on) to
begin continuous delivery.
Press key E again to stop delivery.
To interrupt delivery effected with keys ,
press the same key that was used.
● When the coffee has been poured, leave the lter-
holder attached to the dispensing unit until the next
coffee is required.
When pouring, beware of the hot parts of the
machine, especially the coffee dispensing
units, the steam and hot water spouts. Do not
put your hands for any reason under the units
and the spouts when they are operating.
The grinding of the coffee beans is of fundamental
importance to the making of good coffee, and the
granular texture of the resulting grounds should
be such that it takes 25-30 seconds to produce the
beverage. If the coffee is ground too coardsely the
coffee will be pale in colour and weak in avour, with
only a very small amount of white cream, and if the
grounds are too ne, the coffee will be dark with no
cream. Good coffee can only be made if the beans
are freshly and uniformly ground (only possible when
the blades of the coffee grinder are sharp) and are
then measured out into the correct quantities (roughly
6 grams per measure).
The importance of freshly ground coffee beans is due to
the fact that once ground, they rapidly lose their aroma-
tic qualities, and fats present in the beans go rancid.
WATER CHANGES: at the start of each daily activity
and anyway always after machine stop periods
longer than 8 hours, it is necessary to change
100% of the water contained in the circuits via the
points appropriately provided on the machine for the
purpose.
USING THE STEAM WAND: Before using the steam
wand, it is always necessary to ush out all the resi-
dual steam condensate for at least 2 minutes.
The machines are equipped with a top surface onto
which it is necessary to arrange and to keep all the
cups so that they are preheated before being used.
This is very important to obtain good coffee as the
pre-warmed cup stops the coffee from growing cold
too quickly.
It is dangerous to dispense coffee without a
lter-holder in the unit.
● Unclamp the lter-holder from the dispensing unit
and knock any grouts out into the drawer espe-
cially provided for this purpose, taking care not to
damage the rim of the lter.
● Use the lter for 1 or 2 coffees, as required.
● Fill the lter with the measure of coffee, level it off
and press it down gently with the presser.
● Remove any ground coffee that has stuck to the
rim of the lter while pressing.
● Turn on the water supply tap (Fig.5);
● Turn the main switch 1 (Fig.7) in an anticlockwise
direction to position 1; the pump is activated, lling
the boiler;
● When the correct level is reached, the pump stops.
Turn the main switch 1 (Fig.7) in a clockwise di-
rection to position 2 to begin heating the water in
the boiler;
● Turn the gas tap 10 (Fig.7) to the vertical open
position and hold down the incorporated button,
at the same time repeatedly pressing hard on the
piezelectric button 11 until the spark lights the gas
ame (carry out this operation looking through
window 15 Fig.7). Hold the tap button 10 down for
approx. 30 seconds to allow the safety system to
keep the ame alight.
If the ame goes out, repeat the operation.
Should the ame not light up, avoid insisting and
close the gas tap by turning it 90° in a clockwise
direction.
● Wait for the machine to reach its working pressure,
gauge needle 13 (Fig.7) on green area, and to
reach the correct heat level.
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