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checked by a trained electrician. The manufacturer shall not assume responsibility
for damage which has been caused by absent or interrupted protective conduc-
tor.
PRIOR TO FIRST USE
Before first use, clean the strainer support (not the unit) and the water tank under
running water to remove any production residue.
VENTING
Vent the device before initial use, in the event of longer periods of no use and if you
have accidentally used the device without water in the tank. Proceed as follows to
remove air from the lines:
• Insert the plug into the socket.
• Fill water in the tank.
• Switch the unit on.
• If the device is ready for operation, place a cup or a container under the steam
hot waterlance.
• Turn the rotary knob to
.
• Let the air escape until a water jet runs through.
• Turn the rotary knob back to
.
PRESSURE GAUGE
Under-extraction (white area):
In case of under-extraction you will get a very thin and underdeveloped coffee. In
this case, too little components have been dissolved out. The coffee is very light, the
cream very thin, not available or very light with large bubbles.
Characteristics / causes:
• The pressure gauge needle is in the first zone during extraction.
• Grinding degree too coarse (coffee grind falls rather quickly out of the outlet,
with only a few lumps or small balls to be seen and it feels very coarse when you
rub it between your fingers)
• Dosage is too low
• Coffee grounds distributed too unevenly in the group handle
• Contact pressure too little
• Pressure uneven
• Coffee beans not fresh
• Coffee grounds not fresh (possibly pre-ground too long)
Extraction (optimal range):
In case of optimal extraction, the espresso flows evenly, slowly and creamily “like
honey” out of the outlet into the cup. The cream is dense and dark brown to gold-
en brown.
