Descaling - Krups SOLO DIECAST XP601050 Mode D'emploi

English
n Wait until the TEMPERATURE light
n Turn the control button back to STEAM
IMPORTANT
You will then hear an intermittent noise which is the pump jump starting. This is completely normal
and necessary for the steam production. A little steam may be released from the water tank. This
is completely normal.
IMPORTANT
To prevent blocking the flow of steam, the spout should not touch the bottom of the container.
n As soon as the milk begins to move, slowly return the frothing spout back to the surface with a circular
motion. Plunge the spout into the container once again this time with an increasing circular movement.
n Do this several times until the milk turns into a thick and creamy froth.
n When the required quantity of milk is reached, close the spout circuit by turning the control button to
●
PENDING ( ) (fig.6).
IMPORTANT
It is possible that some steam may be released from the water tank. This is completely normal.
n You can now remove the container from the spout.
Important
- Following the production of steam, the spout and frothing nozzle are
extremely hot. Be careful of the risk of accidental burns.
- It is strongly recommended that the spout and its frothing nozzle is cleaned
every time milky froth is made (See section "Cleaning and maintenance"
page 18). This operation prevents any risk of spreading micro bacteria.
Important
To change to the ESPRESSO function after the production of steam, it is
imperative that hot water is passesd through the spout (See "Hot water
function" page 15) to force the temperature of the thermo block to fall. The
ESPRESSO function will remain blocked if this operation is not performed
first.

4. DESCALING

Reminder: The guarantee does not cover faulty appliances on which descaling was not performed
regularly.
Important
Regular descaling is recommended, on average every 2 months, (hard water with 3
to 4 espresso/day). For less frequent use (1 to 2 espresso/day), descaling should
be performed every 3 months.
16
goes out.
(fig.5).