Preparation And Use - Ceado E6X Use And Maintenance Manual

GB

PREPARATION AND USE

SWITCHING ON
Fill the hopper with coffee beans and close the lid.
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Be sure to keep the lid of the doser unit closed during operation of the appliance.
2 Turn the ON-OFF switch to position "1".
Manual model
The appliance will start working and must be stopped by the operator by means of the ON-OFF
switch once the desired amount of coffee has been obtained.
Automatic model
Press the start button (12 Fig. 3). The appliance will start working, grinding a sufficient amount
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of beans to fill the doser up to its maximum level which considers a capacity of about 300 g
(200 g for model E6X) of ground coffee; once this has been reached, a switch device stops the
motor. Further coffee grinding will resume automatically after six doses of ground coffee have
been extracted.
Timed model
Set the desired operating time (5-60 seconds) using the setting knob (16 Fig. 2) and press the
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start button (12 Fig. 3). The appliance will begin to work and will stop automatically after the set
time.
REGULATING GRINDING
When it leaves the factory the machine has a standard setting, but it may be necessary to adjust
grinding further due to various external factors such as the type of mixture used, the humidity,
temperature, or the particular distribution requirements of the espresso coffee machine.
The degree of grinding may be further corrected by shifting the grinding adjustment disc (6 Fig. 1)
at the base of the hopper (see Fig. 5) after having released it, by unscrewing the locking knob
(7 Fig. 1) on the grinding adjustment disc.
To obtain a finer grind, move the grinding adjustment disc in a counter-clockwise direction.
•
To obtain a coarser grind, move the grinding adjustment disc in a clockwise direction.
•
Always take care to move the disc with the motor turning and empty (without coffee between
the burrs).
Ensure, after desired grinding adjustment is set, to tighten back the locking knob by
completely screwing it.
NOTE! It is reommended to grind small amounts of coffee, letting the burrs empty with every
regulating attempt, by opening and closing the shutter (8 Fig. 4) each time.
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