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Consejos para espumar leche
Cualquier tipo de leche puede espumarse (también la leche de soja o de
arroz). En algunos tipos de leche se conseguirán unos resultados mejor
que en otros.
La leche desnatada no se emulsiona tan fácilmente como la leche entera,
ya que la proporción de grasa es menor. Por lo tanto, recomendamos
utilizar una leche que tenga de un 1.5 a un 3.5 % de grasa.
La leche bien refrigerada se espuma mejor que la leche a mayor
temperatura. Temperatura recomendada: 45 °F aprox.
No espume la leche una segunda vez (riesgo de escaldamiento).
Deje reposar la leche preparada durante 30 segundos aproximadamente
antes de verter la espuma en el espresso. Durante este tiempo se
romperán las burbujas grandes y la leche que aún está líquida descenderá
al fondo. La espuma será más fina.
No caliente la leche por encima de 158 °F, ya que la espuma no permanece
estable.
Limpieza
¡ADVERTENCIA!
¡Peligro de quemaduras!
La máquina de espresso se calienta mucho durante el funciona-
miento. Podría quemarse. Particularmente los componentes de
metal permanecen calientes durante más tiempo.
Antes de limpiar la máquina, espere hasta que haya
enfriado.
¡NOTA!
¡Peligro de cortocircuito!
El agua que penetra en la carcasa puede causar cortocircuito.
Nunca sumerja en agua u otros líquidos la máquina de
espresso.
Evite que el agua u otros líquidos penetren en la carcasa.
Uso
43


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