Ascaso BARISTA - Manual (Page 9)

9
TEMPERATURE
Heating the milk
$fter the correct texture has
been obtained, place the
steam nozzle deeper in the
jug. Make circular movements
to heat all the milk until the
required temperature has been
attained.
Attention: Texturing should be done
immediately beneath the milk’s surface,
while the nozzle should be placed deeper
for heating.
Remember: do not heat the milk to over 75ºC.
From this temperature upwards, milk scalds and
loses the properties required for good cappuccino.
When the operation is complete, turn the knob to
close the steam dispenser.
Tips: The espresso is extracted at
75-80ºC. The milk is textured and heated
to between 55ºC-70ºC. It is important to
maintain these temperatures for serving.
The cups should therefore be warmed
in the coffee machine’s cup warmer. If
this is not possible, heat the cup with hot
water prior to use.
Once the milk is hot and textured, it is ready to
be served in the cup by adding it to the espresso
base.
Possible problems
The cream may be too thin and lack consistency.
1) $ possible reason is that the milk has already
been heated.
2) The milk has been heated up too soon (the
steam nozzle has been placed too deeply in
the jug and the milk has been heated without
allowing the air to circulate on the surface)
before the required texture has been attained.
Step 1 (texturing) has not been performed
properly: and the air has not been allowed
to circulate in the milk.
Texturing Heating
ATTENTION: If the steam or water
function has been used
uninterruptedly for a long period of
time and you notice a reduction in
pressure, wait a few moments for the
boiler to recover. Optimal pressure is
1/1.5 bar.
IMPORTANT:
$fter each use it is advisable to release steam for
5 seconds to clean the tube and avoid blockage.
Clean the absorption holes using a paper clip.
Make sure the nozzle is free of obstructions.
MAINTENANCE
Maintenance should be done with the machine off,
cold and unplugged.
Some specific operations may require the machine
to be running.
Daily maintenance
Carefully clean the bodywork with a cloth or
clean sponge that are lint-free. $lways follow
the grain when cleaning stainless steel.
Clean steam and hot water nozzles and check
that the outlet holes are not blocked by crusted
milk.
Clean the showerheads and the filter holder
gaskets with the special $scaso V.26 brush.
Disassemble the filter holder filters and use the
brush to clean possible coffee remains. Rinse
with hot water.
Weekly maintenance
Switch the machine on and change the coffee
filter of the filter holder for the blind filter
supplied. Empty a sachet of V.100-code “Group
Detergent” in the blind filter and place it in the
group. Then run the automatic cleaning
cycle.
Automatic cleaning cycle
Keep the XL button pressed down, press
the S button of the same group, and start
the automatic cycle. The cycle runs the
group for 7 seconds and then stops it
for 3 seconds. Do this up to a total of 5
times.
This process dissolves the powder
contained in the blind filter, cleans the
ducts and the solenoid valve, along with
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9
the showerheads and group dispensers.
This process should be repeated as often
as required until clean water appears
through the group dispenser.
Once complete, remove the filter holders
and run the group for 30 seconds,
passing clean water through it.
To clean the filters and filter holders, prepare a
solution made of 4 sachets of V.100-code
“Group Detergent” or five spoonfuls of
V.101-code detergent powder and 1 litre of
boiling water in a stainless steel, plastic or
glass recipient. It must not be made of
aluminium or iron.
Immerse the filter holders and the filters in the
solution, leaving them for at least 20 minutes. It
is best to leave them overnight. When they have
been soaked sufficiently, remove the parts and
rinse them in abundant clean water.
Clean coffee remains and residues from the
machine drainage chamber by removing them
with a teaspoon. .
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