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24
ESPRESSO PREPARATION
IMPORTANT!
Make sure that there is always enough water in the tank.
Dry the group handle after preparation.
Grinding coffee directly into the strainer support.
Firmly press on the coffee grounds using the enclosed tamper.
The distance between the upper edge and the coffee grounds should be ap-
prox. 3 mm.
Wipe off excessive coffee grounds from the edge and clamp in the strainer
support.
Place one or two cups underneath the outlet.
Turn the rotary knob to the left. The unit will start the brewing process.
Turn the rotary knob back to centre position when the requested amount of
coffee is reached. Remove the group handle.
Hold the strainer insert in place with the help of the strainer holder and tap the
coffee grounds into a pomace tray (not included).
Switch off the unit using the mains switch.
MILK FROTHING WITH PANNARELLO
If the unit is switched off, switch it back on again.
Fill half of the milk jug with cold milk.
Hold the steam distributor above the drip tray.
Turn the rotary knob to the right.
Allow condensation to escape and wait a short moment for steam to go away.
Turn the rotary knob back to centre position.
Swivel the steam distributor outward.
Dip the steam distributor just below the surface of the milk in the milk jug and
hold the milk jug slightly at an angle.
You can use the narrow spout as a guide.
Turn the rotary knob to the right.
Turn the rotary knob back to centre position as soon as the milk jug gets to hot
to be held.
Do not froth the milk for more than 60 seconds to prevent the milk from over-
heating.
Pull the steam distributor out of the milk jug.
After frothing, gently swivel the milk jug in a circle and gently tap the bottom
of the jug onto the tabletop to lift in coarse air bubbles and distribute the milk
foam evenly.
Remove the Pannarello after sufcient cooling. Clean the steam distributor using
a damp cloth. Caution: Both the Pannarello and the steam distributor can
still be very hot immediately after use.
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