Oster BVSTEM7300 Manual De Instrucciones página 72

TROUBLESHOOTING GUIDE - ESPRESSO MACHINE
PROBLEM
Spent (used)coffee
cake is wet
Milky coffee is too
cold
No steam from the
Steam Wand
Steam Wand
making a
screeching noise
Not enough foam
when texturing
BVSTEM7300-054_19ESM4 (LA).indd 33
Possible Cause
A little water will remain on
top of the used coffee cake.
Too many coffee grinds used.
Milk may not be heated
enough.
Steam Wand Tip is blocked.
No water in the Water
Reservoir.
Espresso Machine has scale
build up.
Steam Wand Tip too deep.
Milk is not fresh.
Milk temperature is too warm.
Type of Milk Jug being used.
Milk has been boiled.
The milk is making bubbles
rather than microfoam.
Milk is not taking in enough
air.
English - 33
What To Do
Rest Group Handle on the Drip Tray
for 5 sec to allow the water to dissipate
before disposing cake.
Dose less coffee grinds.
Ensure that milk is heated properly
during texturing, but be sure not to heat
too much and boil the milk.
See Tip for Milk Texturing, page 16.
See Care & Cleaning, page 25.
Fill reservoir with water. Run hot water
through the Steam Wand to ensure
water flows.
A Descaling Cycle is required. See
Descaling Cycle, pages 29-30.
Lower Milk Jug. Ensure the Steam
Wand Tip is positioned correctly when
texturing. See Tip for Milk Texturing,
page 15.
Ensure the milk being used is fresh.
Ensure you start texturing with milk that
is around 4°C.
For best texturing results use a chilled
Stainless Steel Milk Jug.
Start again with fresh, chilled milk.
Heat till the Milk Jug can only be held for
approximately 3 second, 60-65°C.
Ensure the Steam Wand Tip is positioned
correctly when texturing. Tap the Jug on
the benchtop when finished to release
trapped air bubbles. See Tip for Milk
Texturing, page 16.
Keep the Steam Wand Tip just under
the surface of the milk. This will help
introduce air into the milk to create
microfoam.
6/26/19 09:34