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EN - 7
EN
• The length has been set and is stored
permanently.
3.4 Dispensing steam and
preparing a cappuccino
(Fig. H and I)
• Press the key (22), which starts to ash.
Wait for the key to have a xed light, which
indicates that the correct steam dispensing
temperature has been reached.
• When the LED (22) has a fixed light,
position an empty recipient under the steam
wand (7) and turn the steam knob (8) anti-
clockwise to discharge any water present
and then close the knob.
• Fill a container with 100 ml of cold milk,
for every cappuccino to be prepared.
• Position the container with milk under the
milk frothing wand (7), positioning the tip of
the frothing wand in contact with the milk.
• Turn the steam knob (8) anti-clockwise to
dispense the steam.
• Successively, introduce the steam wand into
the milk, creating a vortex with the container
of milk.
• Once the ideal temperature has been
reached, stop dispensing by turning the
steam knob (8) clockwise.
• Pour the frothy milk into the cups with the
previously-prepared espresso.
• To make several cappuccinos,
rst prepare all the coffees and
then froth the milk for all of them
together.
• At the end of the operation, clean
the steam wand (7) immediately
using a damp cloth.
Use
• Discharge any milk residues by
turning the steam knob to let the
steam out.
• Do not dispense steam for longer
than 60 seconds max.
• After heating the milk, the internal
part of the steam wand (7) must
be cleaned by dispensing steam
for a few seconds.
• Clean the steam wand (7)
every time it is used, to prevent
the deposit of milk residues or
clogging. For complete cleaning
of the steam wand, see the
“Cleaning and Maintenance”
paragraph.
The drip tray (6) can be removed
if tall cups are used.
The result of the steam function can
be affected by the ingredients used.
To obtain a good cappuccino, we
recommend using semi-skimmed or
full-fat milk at fridge temperature
(about 5°C).
To prevent obtaining milk with not
much froth or large bubbles, always
clean the steam wand as described
in paragraph “4 Cleaning and
maintenance”.
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