Miele Cva 6202 User Manual

							All electrical work should be carried out only by a
suitably competent person, in strict accordance with
national and local safety regulations.
The machine is supplied with a mains cable with
moulded plug for connection to a 230 - 240 V mains
supply.The voltage, rated load and plug rating
are given on the data plate. Please ensure these
match the household mains supply.
Connection should be made via a switched socket
which is easily accessible after installation. For extra
safety it is advisable to install a residual current
device (RCD), with a trip current of 30 mA. Do not
connect via an extension lead.
Test marks Electrical safety, C-Tick Mark
Electrically suppressed according to AS/NZS 1044
Important
The wires in the mains lead are coloured in
accordance with the following code:
Green/yellow = earth
Blue = neutral
Brown = live
Where it is necessary to change plugs, if the colours
of the wires in the mains lead of this machine do not
correspond with the coloured markings identifying the
terminals of your plug, proceed as follows:
The wire which is coloured green and yellow must
be connected to the terminal in the plug which is
marked with the letter E or by the earth symbolzor
coloured green, or green and yellow.
The wire which is coloured blue must be connected
to the terminal in the plug which is marked with the
letter N or coloured black.
The wire which is coloured brown must be
connected to the terminal in the plug which is
marked with the letter A or coloured red.
WARNING: THIS machine MUST BE EARTHED
Electrical connection AUS, NZ
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							Building-in options
The coffee machine is designed to be built into a
Miele tall unit.
* only for AUS, NZ:
520 mm
It can also be combined with other Miele built-in
appliances. If the coffee machine is to be built in
above another appliance, there must be a full-width,
closed shelf between them (except when it is
combined with a built-in plate warming drawer).
Installation
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							The machine can also be incorporated in a mobile
unit which is available to purchase.
Installation
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							Installation
Ensure power is not supplied to the machine
while installation work is being carried out. The
same applies should the machine ever be taken
out of the housing unit.
The coffee machine must be built in to be
operated.
^Connect the machine to the electricity supply.
^Push it all the way back into the niche, until there
is a resistance.
^Open the front of the machine and partially tighten
the screws.
^
Carefully turn the lower screwsato centre the
machine in the niche.
^
Adjust the upper screwsbby hand to fix the
machine into the unit.
Installation
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							Adjusting the hinges
When fitting a door to the machine, or fitting it into a
Miele tall unit, the hinges on the machine and the
housing unit can be adjusted for alignment.
^To adjust the door in directiona, turn screwa.
^To adjust the door forwards or backwards,
(directionb), turn screwb.
Installation
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							Arabicais a high quality coffee bean. It
is long and flat with a groove running
around it. The caffeine content is
approximately 0.8 - 1.3%. It is strong
and aromatic, but less bitter than the
Robusta bean.
We recommend this type of coffee
bean.
Blendingis the secret of the coffee
roaster. The blend determines the
flavour and quality of the coffee and
varies according to how the coffee is to
be used.
Caffèis the Italian term for a standard
espresso. Its full name iscaffè
espresso. It can be taken after a meal
and throughout the day.
Caffè americanois a thin espresso
with lots of water.
Caffè correttois espresso with a dash
of something stronger such as Grappa,
brandy or a liqueur.
Caffè freddois otherwise known as
iced coffee. An extended version of
espresso, it is served in summer with
ice cubes and liquid sugar.
Caffè latteis a double espresso in a
large cup filled with hot milk, topped
with little or no froth, for people who
enjoy milk.
Caffè mocaconsists of one third
espresso, one third hot milk and one
third cocoa. Often served in a tall glass.
Caffè ristrettois the strongest, most
concentrated espresso. The water is
reduced to 30 ml per portion.Caffeine- the caffeine content of
espresso is only a third or a half the
caffeine normally found in coffee. The
stronger the roast, the less caffeine the
espresso will contain.
Cappuccinois espresso with frothed
milk. It is served in a ceramic cup with
one third espresso, one third hot milk
and one third froth. To obtain a good
froth, the milk should be well cooled
and frothed in a cold container.
Cappuccino chiarois a light
cappuccino with less espresso and
more hot milk.
Cappuccino scurois a dark
cappucino with more espresso and less
milk.
Cappuccino senza schiumais
cappucino with hot milk but without the
froth.
Cremais the sign of the perfect cup of
espresso - a fine, nut or cinnamon
brown froth on the surface of the
espresso, which is only created when
the pressure is sufficiently high. The
Crema contains the frothed oils which
are rich in flavour and aroma and, quite
simply, it helps to keep the espresso
warm.
Espresso,see Caffè
Espresso cortois a short, strong
espresso.
Espresso doppiois quite simply a
double portion of normal espresso.
Glossary
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							Espresso lungois the larger, less
concentrated version served in a
standard coffee cup.
Espresso ristrettois a double
strength, bitter tasting espresso.
Grinding- the success of the espresso
depends on how coarse or fine the
coffee beans are ground. If the grounds
are too coarse, the water flows through
too quickly and does not create
sufficient pressure to release the
aroma. If the grounds are too fine, it
hinders the flow of water, so the
preparation time is too long and the
espresso will taste bitter. In a humid
atmosphere the beans swell more, so
they should be ground more finely.
However, there are no hard and fast
rules about grinding the coffee.
Macchiatois espresso with a tiny shot
of hot, frothed milk which gives it a
dappled (macchiato) appearance.
Pressureis important as it releases the
suspended particles in the coffee which
give it its aroma. If the pressure is too
low, the aroma cannot develop fully. If it
is too high, it releases tannin and a
bitter flavour. Pressure is also important
for creating the Crema.
Pre-warmingthe cups is to be
recommended to prevent the espresso
from cooling too quickly.Quantity- the quantity of ground coffee
used for each cup can be set between
6 and 9g per cup, depending on taste.
Generally 6 to 7g are used for a cup of
espresso, but there are no absolute
rules
Robustais a cheaper coffee bean. It is
round and convex with an almost
straight groove. The caffeine content is
around 2 to 2.5%. It is more bitter than
the Arabica bean.
Roastingis very important for the
flavour and caffeine content of the
espresso. Roasting releases the
ethereal oils which create the aroma
and flavour. Roasting releases the
flavour but burns off the caffeine. The
stronger the roast, the less caffeine the
espresso will contain. Lightly roasted
beans have an acid flavour, dark
roasted beans taste more bitter.
Storage- coffee is best kept in the
refrigerator to preserve its aroma.
Water hardness- this can affect the
taste of coffee.
Glossary
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							M.-Nr. 06 492 200 / 00Alteration rights reserved / 4904
CVA 620