1. Overview: a) Lid a1) Storage area for frothing spring
a2) Seal b) Start/stop Button c) Milk frother d) Mixer
(for hot milk) e) Frothing spring (for milk froth) f) Base.
2. Clean before the rst use. Attach the
relevant whisk.
AEROCCINO INSTRUCTIONS OF USE /
CAUTION: Risk of electrical shock and re! Make sure the under side of the milk frother is dry.
TIP: For optimal milk froth, use whole or semi skimmed milk at refrigerated temperature (about 4-6 °C).
To guarantee hygiene conditions, use heat treated milk
(pasteurized), refrigerated & freshly opened only. Milk which has been frozen will not froth.
CAUTION: To ensure hygienic conditions and proper maintenance of the equipment, it is highly recommended to not use special enriched milks,
powdered reconstituted milks nor avoured milks.
CAUTION: Syrup, sugar, chocolate powder or any other additives should not be added directly in
the jug. This may damage the coating during the preparation.
1. Vue générale: a) Couvercle a1) Base du ressort pour
faire mousser le lait a2) Joint b) Bouton Marche/Arrêt
c) Mousseur à lait d) Mélangeur (à lait chaud) e)
Spirale à mousse (pour la mousse de lait) f) Base.
2. Nettoyer avant la première utilisation.
Fixer le fouet correspondant.
MODE D‘UTILISATION DE L‘ÉMULSIONNEUR DE LAIT
ATTENTION:Risque d’électrocution et d’incendie! Assurez-vous que le dessous du mousseur à lait est sec.
CONSEIL: pour obtenir une mousse de lait parfaite, utilisez du lait entier ou demi-écrémé à température réfrigérée (environ 4-6°C). An de garantir de
bonnes conditions d’hygiène, utilisez uniquement du lait traité thermiquement (pasteurisé), réfrigéré et récemment ouvert. Du lait préalablement congelé ne
produira pas de mousse.
ATTENTION: Pour garantir de bonnes conditions d’hygiène et un entretien approprié de l’appareil et de ses pièces, il est fortement recommandé de
ne pas utiliser de laits enrichis spéciaux, de laits en poudre reconstitués ou de laits aromatisés.
ATTENTION: Ne versez jamais directement dans le pot
du sirop, du sucre, de la poudre de chocolat ou tout autre additif. Ces produits risqueraient d’endommager le revêtement lors de la préparation.
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