On my Cremina 67, I bleed off some of the excess pressure through the steam wand and then about thirty seconds or so later, I simply lift the lever up 2/3 of the way, to allow the hot water to enter and circulate the head and then out the head.
Then I put the empty basket under the head and give it another 2/3 lift, with water heating up the basket and out the bottom of the head. Bleed off a little more steam from the wand, and then I'm ready to pull the shots.
Been doing it this way for MANY years and the machine, with only one rebuild earlier this year has been making fine espresso.
Have fun!