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AMC10
Etablir le degré de
mouture
D’après certains facteurs il est possible de
savoir si le degré de mouture doit être réglé:
si le café sort trop vite, cela signifie que la
mouture est trop gros.
si le café sort goutte à goutte, cela signifie
que la mouture est trop fine.
Un facteur très important pour la réussite
d’un bon café est celui d’établir le juste de-
gré de mouture, qui est généralement établi
au départ par le fabricant mais qui peut
être modifié comme suit:
Nous vous conseillons d’utiliser du café en
grains ayant une mixture de 60 à 80% de
qualité Robusta et le reste de qualité
Arabica.
IMPORTANT:
Avant de changer le degré de mou-
ture, il faut moudre une dose de café
afin d’enlever du moulin à café la dose
de café pré-moulue avec le degré de
mouture précédemment établi
Ouvrir la machine.
Tournez la poigné située sur le coté gauche
de la machine "A" (fig.5) avec soin.
En tournant la poignée vers la droite, on ob-
tient un degré de mouture plus fin, tandis qu’en
tournant la poignée vers la gauche, on obtient
un degré de mouture plus gros.
Note: Tournez la poignée min. 3 tours
complet, en sens horaire ou anti-horaire,
pour obtenir un changement de degré de
mouture plus fin ou plus gros.
N.B. Pour revenir au degré de mouture établi
par le fabricant tourner la poignée jusqu’à ce
que la ligne "B" (fig. 6) positionné à gauche
du réservoir à café soit alignée avec le sym-
bole positionné sous le couvercle du récipient.
Fig. 5Fig. 5
Fig. 5Fig. 5
Fig. 5
Establecer el
grado de molido
Podemos establecer el grado de molido del
café según los siguientes factores:
Si el café sale demasiado rápidamente, sig-
nifica que los granos no están suficiente-
mente molidos.
Si el café sale a gotas significa que los
granos está demasiado molidos.
Un factor muy importante para obtener un
buen café es la correcta selección del gra-
do de molido, grado seleccionado por el
fabricante, pero que puede modificarse de
la siguiente manera:
Le aconsejamos utlizar granos de café con
una mezcla de 60 a 80% de calidad
Robusta y el resto con calidad Arábica.
¡¡IMPORTANTE!!
Antes de seleccionar un nuevo moli-
do hay que moler una pequeña dosis
para eliminar del molinillo la dosis
de café anteriormente molida.
Abrir la máquina.
Girar con cuidado la manopla que se en-
cuentra en el flanco izquierdo de la máqui-
na "A" (fig.5).
Girando la manopla en el sentido de las agu-
jas del reloj se obtiene un café mas fino, mien-
tras que, girándola en sentido contrario a las
agujas del reloj se obtiene un café mas grue-
so.
Nota: Gire el selector 3 vueltas completas en
sentido horario o antihorario para cambiar el
grado de molido más fino o más grueso.
¡ Atención ! Para volver a cuanto seleccio-
nado por el fabricante, quitar la tapa y girar el
mando hasta que el punto "B" (fig.6) del con-
tenedor del café no se alínee con el otro del
mismo contenedor.
FF
FF
F
EE
EE
E
Setting the
grinding
Certain factors indicate whether the degree
of grinding has to be adjusted:
If the coffee comes out too quickly, this
means that the beans have been ground too
coarsely.
If the coffee comes out slowly, this means
that the beans have been ground too finely.
One very important factor for a good cof-
fee is to set the degree of grinding cor-
rectly. This is set by the manufacturer but
can be adjusted as follows:
We recommend to use coffee beans with
a mixture from 60 to 80% of Robusta quality
and the remaining with Arabica quality.
IMPORTANT!!
Before resetting the grinding, a quan-
tity of coffee should be ground to re-
move the coffee already ground at the
previous setting.
Open the machine.
Turn knob "A" on the left of the machine
(Fig. 5) carefully.
Turning the knob clockwise gives a finer grind-
ing, while turning it anticlockwise gives a
coarser grinding.
Note: Rotate knob min. 3 turns anti-clock-
wise or clockwise to make one adjustment
Coarser or Finer
N.B. To return to the manufacturer’s setting,
remove the cover and turn the knob until knob
"B" (Fig. 6) on the coffee container is in line
with the other knob on the side of the con-
tainer.
GBGB
GBGB
GB
26


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