Ascaso Steel BAR - Manual (Page 10)

STEEL BAR UM2id OK 2012.FH11 Mon Jun 04 16:49:04 2012 Página 10
on machine
- Group 2 button pad light goes out
- Stop pressing keys and switch off ma­
chine
- Switch on again, the machine is ready
for the counter (default value 40 capsu­
les)
To change counter value or
unprogramme
- Switch off the machine
- Press keys S-L-XL all at once and switch
on machine
- Group 2 button pad light and the S key
in group 1 go out
- Press S key to reduce number of
capsules or L key to increase. With each
press a key lights up with a value as
follows:
LED XL lit: 0 Switching off
unprogrammes machine
LED L lit: 35 capsules
LED XL and LED L lit: 40 capsules
LED S lit: 45 capsules
LED S and LED XL lit: 50 capsules
LED S and LED L lit: 55 capsules
- Select desired value and switch off
machine
- Switch on again, the machine is ready
with new value programmed
- On 5-key button pad, press S.-S..-XL
6.
Preparation of coffee
Please, check your system:ground,pod
or capsule.
Ground
Any type of coffee may be used. For
optimum results, we recommend using
special "espresso" coffee blends as they
provide a suitable grind. If the coffee
comes out either very quickly or very
slowly, the type of coffee should be
changed for another finer or thicker grind
and tamping of the coffee should be
varied according to our recommendatio­
ns.
1-. Switch on the machine using the
main switch 0/1 and place the filterholder
(with the filter) into the group.
2-. Wait for the pilot light
6 to switch
off (approx. 1.5 minutes). This means
the coffee machine has reached the
ideal temperature.Press coffee switch
XL
8 (continuos coffee) and let water
run out. Do this before making the coffee.
This will remove residue and balance
the temperature to create optimum wor­
king conditions.
3-. Fill the coffee filter basket (1 or two
coffees according to requirements),
The filter must be filled to 3/4 of its
capacity, once pressed.(see picture )
4.- Clean off the remains of coffee that
have been deposited on the edges of
the filter basket so that it fits perfectly.
5-. Place the filter holder into the group
starting from the left and turning towards
the right with enough pressure at the
end. (see picture)
6-. Put the cups or cup on the grille and
switch on the coffee switch
8 -S(Short)/L
(large) -XL (Non-stop)
It takes 20/25 seconds to make an es­
presso perfectly
Important: Tamped
The best espresso result are obtained
when the ground coffee is firmly tamped.
Monodose
Points 1 and 2 as in the section on
ground coffee.
Place the pod in the filter holder and
turn it gently to the right as far as it will
go. Do not exert force. Close gently.(see
picture )
Point 6 and notes as in the section on
ground coffee.
Capsule
Open the drawer 21 . Place the capsule
and close the drawer until the end. Place
the cup on the tray and press the desired
option on the keypad
8 . The perfect
extraction requires 20/25 seconds.
When the drawer
22 have 50 used cap­
sules , the machine will alert flashing
the keypad. Once emptied and placed
again , will return to normal “on” mode.
!
Careful: Do not remove or turn
the filter holder while the water is passing
through as the appliance is at low pres­
sure at this moment.
Notes:
1. The filter holder should always be
placed in the machine so that it remains
warm. Closed position.
2. Place the cups on the cup warmer
13 The right temperature (optimum
40ºC/105ºF) will improve the espresso
3. Coffee will continue to drip from the
spouts for a moment after the coffee
swich is turned off.
7 .
Preparation of cappuccino
Espresso base : 25 ml espresso co­
ffee.Textured (frothed) & heated (ste­
amed)
Milk : 125 ml cold and fresh milk ( 3-4
ºC).When you heat your milk for a ca­
ppuccino it will be about: 55"C.Milk must
be fresh with fat at 3,2-3,5 %. Fill the
milk (only the right size por one cup.).
You must use a stainless steel jug .Fill
1/3 with milk
Creme : White color with brown border
produced by the espresso base. The
ideal density its uniform without bubbles.
Preparation : The manometer
7 will
indicate 1,2/1,5 bar. The boilerwill be
ready to serve steam and hot water (2o
minutes, aprox).
1) TEXTURE : making creme (Frothed
milk).
The milk texture that you need is descri­
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