Using the coffee urn – Toastmaster TU30 User Manual
Page 5
Using the Coffee Urn
1.
Wash the Coffee Urn thoroughly before using for the first time.
(See “Care and Cleaning Instructions” section in this use and
care guide.)
2.
Remove cover, pump tube, and basket. Check to see that spigot is
closed. Use cold, fresh tap water to fill Coffee Urn. DO NOT
OVERFILL OR UNDERFILL.
Fill according to markings on
inside of Urn for number of cups desired. Use cold tap water as
the automatic brewing cycle is timed to begin with a cold water
start. It brews hot rich coffee at a cup-a-minute speed, and
automatically keeps it hot and fresh tasting.
NOTE:
Do not brew less than 12 cups of coffee.
3.
Wet basket to help keep small particles of coffee from sifting
through. Add desired amount of regular or percolator grind
coffee to basket. (Do not use drip or finely ground coffee.)
The following chart suggests amount of coffee to use for medium
brew; amounts can be varied to suit personal taste and particular
coffees.
CUPS TO
AMOUNT OF GROUND
BE BREWED
COFFEE TO USE*
12
1 cup
18
1
1
⁄
2
cups
24
2 cups
30
2
1
⁄
2
cups
1 cup brewed coffee = 5 fluid ounces
*Use standard measuring cups
4.
Place the basket on the pump tube. Then, by holding the top
end of the basket to secure the pump tube, place it into the
Coffee Urn. Make sure the bottom of the pump tube is properly
resting in the percolator well in the center.
5.
Add the cover and secure in position by turning cover clockwise
until locking tabs fit into handle slots.
6.
Plug into 120 volt, 60 Hz, AC wall outlet. The Power ON light will
come on. To avoid unnecessary strain on the heating mechanism,
PLUG IN COFFEE URN AFTER THE WATER AND COFFEE
ARE ADDED AND THE COVER IS SECURELY IN PLACE.
NEVER PLUG IN COFFEE URN WITHOUT WATER INSIDE.
7.
When coffee brewing is complete, percolating will stop. The Urn
automatically switches to “keep warm” setting to preserve fresh-
tasting coffee at hot, ready-to-serve temperature.
4.
Automatic Stainless Steel Coffee Urn Use and Care Guide
TU30&CAN_IB_25-11-04 11/25/04 3:00 PM Page 4