75
EN
Please note:
If the milk is heated up to more than 70°C, the foam will simply collapse and the drink will later
taste too sweet or even of burned milk.
The phases “steep” and “roll”
●
First the “steep phase”: in order to fold in
the air, put the steam wand very closely be-
low the milk surface.
●
You will have achieved the right position if
you can hear kind of a “sip noise”.
●
This might suspend for a short time, because
the surface of the milk is moving.
●
Now it is for the “roll phase”.
●
As soon as the volume of the milk increases,
slide the steam wand into the milk.
●
When the pot becomes hot, turn off the con-
trol dial.
●
After making the milk froth, hit the pot brie-
fly onto the table top in order to remove the
last coarse air bubbles.
●
Swivelling is also helpful to distribute the fro-
th evenly.
Tips for making milk froth
●
Immediately after finishing the process, clean
the steam wand using a damp cloth. Howe-
ver, allow the pipe to cool down for a mo-
ment because it becomes very hot.
●
Clean the steam wand also using a short
jet of steam so that the milk remnants are
blown out of the steam wand.
To practise it, you can use the following
method:
●
Pour cold water into the milk jug.
●
Add a drop of detergent.
●
Froth it up as described above.
●
If you froth it correctly, the mixture will look
like real milk froth.
●
Please do not drink this mixture!!
Hot water withdrawal
If the unit is switched off, switch it back on again
.
●
The unit is heating up.
●
The unit is ready for
operation.
●
Put one cup under the
hot-water wand.
●
Open the control dial.
●
Water is flowing into the
cup.
●
After finishing the process,
turn off the control dial.
Summary of Contents for contessa
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