Should the flame not light up, avoid insisting and close the gas tap by turning it 90° in a clockwise direction.

●Wait until the machine reaches its working pressure, gauge needle on green area, and until the correct thermal balance is achieved.

Model SYSTEM LE Fig.8

Espresso-coffee-machine with mechanical groups and fixed dosing. Bring down the group control lever

(5). Wait for the outflow of some coffee drops in the cup; work the lever only initially, then let it lift up of itself.

To make 2 coffees, repeat this operation for the second time.

For the sake of safety, don’t bring down the lever, if there is no coffee in the filter holder hooked on the brewing group.

Fig. 10

8. USE

The machine has a top shelf on which the cups are kept and heated, ready for use.

This is very important to obtain good coffee as the pre-warmed cup stops the coffee from growing cold too quickly.

8.1. Preparing coffee

●Unclamp the filter-holder from the dispensing unit and knock any grouts out into the drawer especially provided for this purpose, taking care not to damage the rim of the filter.

●Use the filter for 1 or 2 coffees, according to need.

●Fill the filter with the measure of coffee, level it off and press it down gently with the presser.

●Remove any ground coffee that has stuck to the rim of the filter while pressing.

If ground coffee is left on the rim of the filter, a leaktight seal is not ensured, with consequent leaking of water and coffee grounds.

●Lock the filter-holder into the dispensing unit firmly to obtain a leaktight seal.

●Place the cups under the spouts and start pouring using control 3 or button panel 4 according to model (Fig.8).

●When the coffee has been poured, leave the filter- holder attached to the dispensing unit until the next coffee is required.

When pouring, beware of the hot parts of the machine, especially the coffee dispensing units, the steam and hot water spouts. Do not put your hands for any reason under the units and the spouts when they are operating.

The grinding of the coffee beans is of fundamental importance to the making of good coffee, and the granular texture of the resulting grounds should be such that it takes 25-30 seconds to produce the beverage. If the coffee is ground too coardsely the coffee will be pale in colour and weak in flavour, with only a very small amount of white cream, and if the grounds are too fine, the coffee will be dark with no cream. Good coffee can only be made if the beans are freshly and uniformly ground (only possible when the blades of the coffee grinder are sharp) and are then measured out into the correct quantities (roughly 6 grams per measure).

The importance of freshly ground coffee beans is due to the fact that once ground, they rapidly lose their aromatic qualities, and fats present in the beans go rancid.

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