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Фрагмент инструкции
Cups not preheated The cup warming plate starts to warm up as the machine warms up. Please refer to ‘Pre-warming the cups’ on page 15. Milk not heated enough (if making a cappuccino or latte) When the base of the jug becomes too hot to touch this is when the milk is heated at the correct temperature. Please refer to ‘How to froth milk for a cappuccino or latte on page 17. No crema Coffee is not tamped firmly enough Refer to ‘Tamping the coffee’ on page 14. Coffee grind is too coarse Ensure you use a suitable espresso grind. Refer to ‘The Grind’ on page 21. Ground Coffee is not fresh Pre-ground coffee should not be kept for longer than a week. Please refer to "The coffee’ on page 21. Filter holes are blocked Use the fine pin on the cleaning tool to clear the holes. Please refer to ‘Cleaning the filters’ on page 26. Machine is making pulsing/ pumping sound while extracting coffee or steaming milk. The machine is carrying out the normal operation of the 15 bar pump No action required as this is the normal operation of the machine PROBLEM POSSIBLE CAUSES WHAT TO DO No steam/hot water is generated Machine is not turned on Ensure the machine is plugged in, switched on at the power outlet and the ‘on/off’ button is in the ‘on’ position. Water tank is empty Refer to step 1 – Filling the water tank on page 13. Selector Control not in ‘Steam’ position Turn the selector control to the ‘Steam’ position. Ensure the steam button is selected for steam and ‘Hot Water’ button selected for hot water. Steam Wand is blocked Use the pin on the cleaning tool to clear the opening. If the steam wand continues to be blocked, remove the tip of the steam wand using the spanner in the middle of the cleaning tool. Please refer to ‘Care and cleaning’ on page 25. Milk is not foamy after frothing Not enough steam Steam wand may be blocked. Please refer to ‘Care and cleaning’ on page 25. Milk is not fresh and cold Milk must be cold and fresh. Please refer to ‘How to froth milk for a cappuccino or latte’ on page 17. Machine not working The unit appears to be ‘on’ but the machine ceases to operate. The safety thermal cut-out may have activated due to the pump overheating. Turn the machine off and allow it cool for about 30-60 minutes. 30 TROUBLE SHOOTING GUIDE TROUBLE SHOOTING GUIDE 31 COFFEES TO TRY ESPRESSO Intense and aromatic, an espresso or short black as it’s also known uses about 7g of ground coffee. It is served in a small cup or glass to a level of approximately 30ml. LONG BLACK A long black is generally served as a standard espresso with hot water added to taste. FLAT WHITE A single dose of espresso in a cup topped with steamed milk, 1.3 coffee and 1.3 milk. CLASSIC CAFE LATTE Traditionally the morning coffee of Italy and France, taken with pain au chocolate or sweet biscotti. This blend of 1.3 espresso to 2.3 milk is made with a single shot of espresso. Top with steamed milk, poured down the inside rim of the glass to give a creamy consistency and perfect layer of froth. CAPPUCCINO The real thing is served very light and luke warm with 1.3 espresso to 1.3 steamed milk and a generous final third of creamy froth. For added finesse, hold a piece of card over one half of the the cappuccino before dusting with chocolate. MACCHIATO A shot of espresso served short in a 70ml demitasse and stained with a dash of finely frothed milk. 32 COFFEES TO TRY COFFEES TO TRY 33 DESSERTS Recipes BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE FLOAT Serves 6 750ml cream 3.4 cup caster sugar 2 vanilla beans, cut lengthways 1 tablespoon gelatine 3.4 cup strong espresso coffee, cooled 1 punnet fresh raspberries 1 tablespoon caster sugar, extra 1. Combine the cream, caster sugar and vanilla beans in a saucepan. Stir over medium heat until just boiling. Remove the vanilla beans. 2. Add the gelatine and stir constantly with a wooden spoon until dissolved. Remove from heat. Allow the custard to cool. 3. Pour custard evenly into 6 x 150ml glasses. Refrigerate for minimum 3 hours or until set. 4. Place the raspberries into a medium sized bowl, sprinkle with sugar and crush lightly with a fork. 5. Fold the cooled coffee through the crushed raspberries. Cover and chill in the refrigerator. 6. To serve, top the custards, when set with the raspberries and coffee mixture. 7. Serve immediately with freshly brewed coffee. TIRAMISU Makes 4 11.2 cups mascarpone 11.4 cups cream 21.2 tablespoons icing sugar 1.2 cup strong espresso coffee, cooled 1.2 cup Tia Maria or coffee liqueur 16 sponge fingers Cocoa powder, for dusting 1. Combine the mascarpone, cream and icing sugar in a large bowl. Whisk lightly until soft peaks form. Set aside. 2. Combine the coffee and liqueur in a bowl. Dip the sponge fingers into the coffee mixture a few at a time. Ensure all the coffee mixture is absorbed evenly by the sponge fingers. 3. Layer half the sponge fingers evenly into the base of 4 dessert bowls or glasses. Spread the layered sponge fingers with half of the cream mixture. Repeat the...