Rotel Universa 785 Mode D'emploi page 47

• Press the Control button to confirm.
• Turn the Control button to «Coffee recipes», and press it to confirm.
• Turn the Control button to the desired type of preparation, and press it to confirm.
A list with the settings that can be changed appears for each type of preparation :
Espresso:
Café Crème:
Caffè Lungo:
Cappuccino:
Latte Macchiato: Flavour / Total amount / Amount of milk / Amount of foam /
Warm milk:
My Coffee:
* T his setting only appears if the «Temperature» menu point has been programmed to «individual» in the
«Settings» list (see Point 4.3)
Flavour
Depending on your taste, the strength of the coffees can be set to five levels:
Very mild = less than approx. 7 g coffee powder (e.g. very mild Latte Macchiato)
Mild = approx. 7 g coffee powder (e.g. Café au lait, Cappuccino)
Normal = approx. 9 g coffee powder (e.g. Café crème)
Strong = approx. 11 g coffee powder (e.g. Espresso, strong coffee)
Very strong = more than 11 g coffee powder (e.g. very strong Espresso)
• Turn the Control button (2) to «Flavour». The set level starts blinking.
• Turn the Control button until the desired level appears, and confirm it by pressing
the Control button. The set level stops blinking.
Total amount
☛ T he total amount (water) can be set between 20 ml and 240 ml for the prepa-
ration types Espresso, Café Crème and Caffè Lungo.
20 ml – 70 ml
80 ml – 130 ml
140 ml – 240 ml
☛ The total amount of warm milk can be set between 40 ml and 240 ml.
☛
T he total amount (water and milk) can be set between 60 ml and 360 ml for
the preparation types Cappuccino and Latte Macchiato.
• Turn the Control button (2) to «Total amount». The set amount starts blinking.
• Turn the Control button until the desired amount appears, and confirm it by pressing
the Control button. The set amount stops blinking.
Amount of coffee for Cappuccino and Latte Macchiato
You can determine how many portions of coffee you would like in relation to the «Total
amount» (input as percentage).
Flavour / Total amount / Temperature*
Flavour / Total amount / Temperature*
Flavour / Total amount / Temperature*
Flavour / Total amount / Amount of foam / Temperature*
Temperature*
Total amount / Amount of foam
see Point 3.6
Espresso
Café crème
Caffè longo
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