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12
Recommended temperatures :
70°C : white tea
80-85°C : green tea
90°C : freshly ground coffee
95°C : black tea
100°C : boiling water/infusions
6. THE KETTLE WILL SWITCH OFF AUTOMATICALLY
As soon as the water reaches boiling point or the chosen temperature.
•
Do not leave water in the kettle after use as this quickens the formation of scale.
CLEANING AND MAINTENANCE
RECOMMENDATIONS FOR USE
CLEANING YOUR KETTLE
Unplug it.
Let it cool down and clean it with a damp sponge.
•
Never immerse the kettle, its base, the cord or the electric plug in water: the electrical
connections or the switch must not come into contact with water.
•
Do not use scouring pads.
CLEANING THE FILTER (fig 4)
The removable filter consists of a mesh to retain the particles of scale and prevent them falling
into your cup when pouring. This filter neither treats nor removes the hardness of the water. It
thus conserves all the qualities of the water. With very hard water, the filter can clog very quickly
(10 to 15 uses). It is important to clean it regularly. If it is wet, put it under a running tap, if dry,
then brush it gently. Sometimes the scale will not detach itself; it will then need descaling.
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: Between green tea and black tea, it is slightly fermented. Let it infuse for 7 minutes.
It has a light flavour and is lighter in colour than black tea.
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).
DE-SCALING
De-scale regularly, preferably at least once a month or more frequently if your water is very hard.
Temperature detection in the kettle may be affected by limescale.
To de-scale your kettle:
• Using white vinegar which can be bought from hardware stores:
– Fill the kettle with ½ litre of white vinegar,
– Leave to stand for 1 hour without heating.
• Using citric acid:
– Boil ½ litre of water,
– Add 25 g of citric acid and leave to stand for 15 min.
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