TEFAL Spirit of tea BK510126 Mode D'emploi page 31

– Never fill the kettle above the Maximum level mark, as boiling
water could escape.
– Never use the kettle with no water in it.
– Use the kettle for boiling water only.
6. Press the On/Off button (H) to switch on the kettle. The kettle will
switch off automatically when the water begins to boil. (Fig. 6)
– On first use, to eliminate any dust, boil the kettle two or three times,
discarding the water each time. Rinse the kettle and filter separately.
– Check that the kettle lid is properly closed.
– Never open the lid while the water is boiling or coming to the boil.
7. Place the tea in the teapot's brewing basket (F).
brewing basket inside the lid.
8. Pour the hot water into the teapot and into the brewing basket (F)
(inside the teapot), thereby wetting the tea and letting the leaves
release their full flavour (Fig. 8).
9. When the tea has brewed to your taste, remove the brewing basket
(F) from the teapot (Fig. 9). Caution: the brewing basket may be hot.
Your tea is now ready to serve (Fig. 10).
10. If you replace the teapot on the hotplate (B), your tea will be kept
warm automatically (Fig. 11).
11. You can switch off the hotplate function by switching off the button
(A) on the tray to the '0' position (Fig. 12).
– Never place the kettle or teapot in a microwave oven (due to the
presence of metal parts).
– Do not touch the hotplate.
– Always hold the kettle and teapot by the handle.
RECOMMENDATIONS FOR USE
Although all teas actually come from the same bush (camellia sinensis),
their taste and type vary according to their region of production, method
of processing (different fermenting, and drying processes and rolling
techniques exist) and grade (whole or broken leaves, fannings and dust).
– Green tea: Rolled dried leaves, which are chopped and lightly roasted
to prevent them from fermenting. Leave to brew for 3 minutes only.
Green teas are subtle- flavoured, often bitter, and very pale in colour.
– Black tea: Made from older leaves that are rolled, dried and fermented
for a considerable period. Brew for 5 minutes (or longer for Turkish or
Russian tea). Gives a powerful taste and a superb coppery colour.
– Oolong tea: Midway between green and black tea. Slightly fermented.
Brew for 7 minutes. Lighter in taste and paler than black colour.
(Fig. 7) Hook the
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