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MILK TEMPERATURE
Full & Skim 140 - 150°F
Almond 131 - 149°F
Soy 131 - 140°F
Coconut 149 - 158°F
CAUTION: Do not remove water reservoir cap or portalter
until you release the pressure in the unit. Follow directions on
page 8 before proceeding.
CAUTION! Make sure the unit is unplugged and the
control knob is set to “OFF” before using the machine.
WATER PREP:
1. Remove the water reservoir cap.
2. Fill the water measuring pitcher to
the steam line
with ltered water
(Figure 12) and pour into reservoir.
3. Screw cap back onto water reservoir.
TIME TO FROTH:
1. Fill 1/3 of stainless steel frothing pitcher with cold milk,
allowing for enough room for expansion of the foam. When
frothing is complete the volume of milk will almost double.
NOTE: Frothing texture is highly dependent upon the milk
type used. 2% is recommended; whole milk creates ner
bubbles while skim milk creates larger bubbles.
How To Froth Milk Only
Figure 12
Frothing Tips
• If you hear a gurgling sound then the steam wand tip is not
deep enough. If you hear a screeching sound the tip is too
deep. Adjust the pitcher position accordingly.
• Ideal frothing should make a smoothing hissing noise, and
whirlpool motion created in pitcher.
*It takes about 2½ minutes to froth 4 oz. of whole/ 2% /skim milk
to 150 F heat. You can use a thermometer for precise results.
• Milk frothed correctly has thick rich micro foam with silky
shade. Tap pitcher to release large air bubbles and swirl to
blend milk for silky texture.
• Wipe wand clean after every use.
• Optimal milk temperature chart for reference:
Temperature might vary according to milk type.
Use a thermometer for precise results.
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