12
fat status from 4% to 6%, cream fat status
should be not less than 10%.
– Right after making frothed milk or cream
clean the cappuccinator pipe (8) tip - to do
this put the cappuccinator pipe (8) tip into a
glass of water, switch the steam supply on by
pressing the button (4) and turn the steam
supply knob (7) «OFF--- +» counterclock-
wise to release some steam. After that close
the steam supply by turning the knob (7)
«OFF--- +» clockwise until bumping «OFF»
and switch the steam supply off by pressing
the steam supply button (4), switch the cof-
fee maker off.
– Wait until the coffee maker cools down and
remove the tip from the cappuccinator pipe
(8), wipe the cappuccinator pipe (8) with
a soft damp cloth and wash the tip under a
water jet.
Note:
– Repeated making of coffee should be per-
formed after at least 5 min interval.
WARMING THE DRINKS
You can warm up your drinks by putting the cap-
puccinator pipe (8) without the tip into the cup
with the drink.
• Press the steam supply button (4) and wait until
the button (4) illumination glows constantly.
• Put the cappuccinator pipe (8) without the tip
into the cup with the drink you want to warm
up, carefully turn the steam supply control
knob (7) «OFF--- +» counterclockwise.
• Close the steam supply by turning the knob (7)
«OFF--- +» clockwise until bumping «OFF».
• Switch the steam supply off by pressing the
steam supply button (4) again.
• Switch the coffee maker off by pressing the
on/off button (2), the buttons (2, 3, 4) illumi-
nation will go out.
Note: some water or steam may appear from the
filter holder (12) or the steam nozzle, it is normal.
HOW TO MAKE A GOOD ESPRESSO
– Use fresh ground coffee for “espresso” cof-
fee makers.
– Slightly tamp the ground coffee in the filter
(10) or (11), you can do it with the back side of
the measuring spoon (13).
– Coffee strength depends on the quality and
grinding degree of coffee beans. If coffee is
poured for too long, this means the coffee
powder is too fine or it is tamped too strongly.
DESCALING
For effective operation of the coffee maker we
recommend removing scale every 2-3 months
and when using “hard” water more often.
1. Make sure that the steam supply is closed. To
do this turn the knob (7) «OFF--- +» clockwise
until bumping «OFF».
2. Make citric acid solution: 2 teaspoons and 1 l
of water and pour this solution into the water tank
(9). Install the tank (9) back to its place.
3. Insert the coffee filter (10) or (11) into the hol-
der (12).
4. Install the filter holder into the coffee maker.
The holder (12) ledges should match the groo-
ves on the boiler «INSERT», after that turn the
filter holder handle (5) to the right until bumping
«LOCK».
5. Place a suitable cup on the tray (6) grid.
6. Insert the power plug into the socket.
7. Switch the coffee maker on by pressing the
on/off button (2), the button (2) illumination will
light up.
8. Press the button (3) and fill a cup of about 100
ml capacity with water (it is necessary to drain
the water from the boiler and fill the boiler with
citric acid solution), switch the water supply off
by pressing the button (3) again.
9. Switch the water supply on by pressing the
button (3) and fill a cup with 100 ml capacity,
press the button (3) again to switch the water
supply off and pour the water out from the cup.
10. After a while repeat the procedure described
in the paragraph 9 and fill the cup of about 100 ml
capacity again.
11. Press the steam supply button (4). Put a sui-
table bowl under the cappuccinator pipe (8) tip
and slightly open the steam supply by turning the
knob (7) «OFF--- +» counterclockwise. Carefully
turn the knob (7) «OFF--- +» to the maximal
steam release position, release the steam for
about 1 minute, then close the steam by turning
the knob (7) «OFF--- +» clockwise until bumping
«OFF» and switch the steam supply off by pres-
sing the button (4).
12. Switch the coffee maker off by pressing
the on/off button (2). Wait 10-15 minutes. 13.
Perform the steps 9 and 10 at least 3 times.
14. Repeat the cleaning procedure for the steam
release channels described in the paragraph 11.
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