View the manual for the Russell Hobbs Retro 21700-56 here, for free. This manual comes under the category coffee makers and has been rated by 1 people with an average of a 6.4. This manual is available in the following languages: English. Do you have a question about the Russell Hobbs Retro 21700-56 or do you need help? Ask your question here
|Product type||Drip coffee maker|
|Reservoir for brewed coffee||Jug|
|Water tank capacity||1.25 L|
|Capacity in cups||10 cups|
|Coffee input type||Ground coffee|
|Coffee maker type||Manual|
|Hot water system||No|
|Number of temperature settings||1|
|Product colour||Black, Red, Stainless steel|
|Housing material||Stainless steel|
|Water level indicator||Yes|
|Reservoir for brewed coffee material||Glass|
|Lid type||Hinged lid|
|AC input voltage||220–240 V|
|AC input frequency||50 - 60 Hz|
|Built-in pressure gauge||Yes|
|Latte Macchiato making||No|
|Caffe Crema making||No|
|Hot milk making||No|
|Hot chocolate making||No|
|Chocolate milk making||No|
Can't find the answer to your question in the manual? You may find the answer to your question in the FAQs about the Russell Hobbs Retro 21700-56 below.
How often a coffee machine needs to be descaled depends on how often it is used and the hardness of the water. If hard water is used it is recommended to descale once a month, if soft water is used once a quarter is sufficient.
To descale the coffee maker, it is recommended to use a liquid descaling agent which is labelled as suitable for coffee machines.
Espresso is a small amount of concentrated coffee.
The best-before date can be found on the packaging of the coffee beans. This best-before date applies as long as the bag is closed.
It is recommended to store coffee in an airtight and clean container.
How the coffee beans are ground strongly influences the taste of the coffee. If the coffee beans are very finely ground you will have a stronger taste and if the grind is coarser you will have a milder taste.
Yes, the manual of the Russell Hobbs Retro 21700-56 is available in English .
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