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OldScool 23C10 - 23045 Manual

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lamp of the on/off switch also stays on). The correct temperature for steam production has been reached when the hands in the
temperature indicator indicate between and . At this point, the blue LED lamp remains on continuously.
Note that the temperature between and is too hot for a tasty espresso. The machine should then cool down a little
until the temperature is displayed again, which is lower . At this point, all 3 blue LED buttons start flashing again.
Of course, if some people want a particularly hot espresso, you can make the espresso right after switching on the steam function, but
be aware that the flavour of the espresso will be of a lower quality than when made according to the instructions above.
How to prepare an espresso
Before we explain in the coming chapters the actions you need to take to get to know the machine properly, here is what you need to
prepare to make the right espresso
-Choose whether you want to make a single or double espresso and select the right strainer and place it correctly in the
strainer holder.
-Preheat the cup, the selected sieve and the sieve holder so that the temperature difference between hot water and a cold
part is minimal.
-Dry the sieve holder and the selected sieve
-Measure the espresso powder (not coffee beans or coffee cup) to the edge of the sieve holder, smooth it down flat and press
it with the stamp.
-Remove residual espresso powder from the edge of the sieve holder
-Fit the sieve holder
-Make the selected single or double espresso by pressing the appropriate button
-You can also froth milk as required
Preparation
Filling the water tank
WARNING about material damage!
Under no circumstances fill the water tank 3 with liquids other than fresh, cold drinking water!
Use fresh water every day.
1. Remove the water tank
2. Pour out any remaining water from the water tank and rinse the water tank thoroughly several times with clean water
3. Fill the water tank at least to the MIN mark and at most to the max mark with fresh cold tap water.
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