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Although purists drink tea plain, you may prefer to add cold milk to your
cup before pouring in the tea (with Indian or Ceylon tea), or add sugar
and then lemon (with green or flavoured teas).
MAKING RUSSIAN OR TURKISH TEA: While your tea concentrate is
brewing, boil some more water; it is then ready to serve.
CARE AND CLEANING
• Always unplug the power cord from the power supply before cleaning.
• Allow to cool before cleaning the tray and kettle with a damp sponge.
– Never immerse the kettle or tray in water.
– Do not clean with a scouring pad
Cleaning the kettle filter
The removable filter consists of a mesh screen that traps particles of scale
and prevents them from falling into your cup when you pour. If the water
in your area is very hard the filter will very quickly become saturated
(after 10 - 15 uses). It is therefore important to clean it regularly. To clean
the filter while it is wet, run it under the tap; if it is dry, brush it gently.
Sometimes, limescale may remain attached to the filter, in which case
you should follow the descaling procedure described below.
Cleaning the teapot
Unhook the brewing basket (F) and wash the teapot like any ordinary
glass container.
Remove the silicone ring (F1) from the brewing basket (F) and wash both
parts separately.
Thoroughly rinse the brewing basket (F) and if necessary, brush it from
the inside to prevent the stainless steel strainer from becoming clogged
with tealeaf fragments.
DESCALING
You should descale your kettle or teapot regularly (ideally at least once a
month, or more often if your water is very hard).
Descaling procedure:
• Using store-bought white vinegar :
– Pour 500 ml vinegar into the kettle,
– Leave to act for 1 hour with the kettle cold.
• Using citric acid:
– Boil 500 ml water,
– Add 25 g citric acid and leave to act for 15 min.
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