User manual ASCASO DREAM PID

[. . . ] It may be used to make the best espresso coffee and delicious cappuccinos. Your coffee machine has been designed and built using the latest technological engineering and computer innovations to produce a high-quality, safe and reliable product. Recycling your coffee machine Coffee makers may contain recyclable materials. Please contact your distributor or your local waste collection centre. [. . . ] The pilot light 12 will flash faster for about 10 seconds before steam is generated. Immerse about half of the steam wand 5 in the milk to heat it. When finished, turn the water/ steam knob 4 and the steam switch 3 off. If you want to obtain more than three consecutive cappuccino services, or make more coffee afterwards, see sections 2B and 2C. The steam generation system includes a safety limit that cuts off the service after 3 minutes of continual operation. When the steam service is finished, the machine temperature will be too high to make coffee. The pilot light 13 will flash until the machine returns to the correct temperature and the screen 21 will flash the pre-set coffee temperature. After each use it is advisable to release steam for 5 seconds to clean the tube and prevent blockage. You can use a toothpick or clip to clean the absorption hole. Make sure the nozzle is free of obstructions. TEXTURE: Obtaining cream To obtain what is known as a ‘velvety’ consistency, place the frother nozzle just beneath the surface of the milk. To do this, move the nozzle at different angles (constantly under the surface of the milk) to attain an emulsion with the circulating air. Once textured, the milk may double its volume. Remember to move the jug and keep the steam nozzle very close to the surface of the milk. Upon completion of this operation, the milk will be textured but still cold. TEMPERATURE: Heating the milk Once you have obtained the texture, submerge the steam nozzle as far as you can into the jug. Move the jug in circles to heat the milk until it reaches the temperature you want. Texturing should be done immediately beneath the milk’s surface, while the nozzle should be placed deeper for heating. Texturing Heating Remember, do not heat to more than 75°C. Beyond this temperature you will scald the milk and it will not be suitable for cappuccino. the espresso is released at 75-80 °C. The milk is textured and heated to between 55-70°C. [. . . ] The water tank is empty or incorrectly placed. The grind you are using is too fine or too tightly tamped down. The filter and/or washer are obstructed. Wait for the on/off pilot light to go off. [. . . ]