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EN
•Now immerse the milk frother nozzle with the Pannarello into the milk to approx. 1 cm under the
surface.
•Open the steam control to the limit.
•Hold the milk container at a slight angle while doing so.
•Lower the milk can as soon as the milk level rises.
PLEASE NOTE: The milk must not be heated to more than 70°C during this process; otherwise, the
froth will collapse and the beverage will taste too sweet or possibly even like burned milk!
•A good tip for the correct temperature is when the you cannot hold the container for more than 3
seconds.
•Turn open the control knob again.
•By closing the valve and due to the steam cooling off a vacuum arises in the milk frother nozzle
which then draws some more milk.
•For that reason, please wait a moment before you pull the milk frother nozzle out of the milk.
•After frothing, briefly knock the milk can on the table top to remove the last of the large air bubbles.
•Swirling also helps uniformly distribute the froth.
•Clean the milk frother nozzle immediately after finishing the process using a moist cloth. However,
let the pipe cool down for a few moments as it becomes very hot.
•Also clean the milk frother nozzle with a short blast of steam so that the milk remnants are blown
out of the milk frother nozzle.
Advanced Programming Options
Espresso Thermoblock Temperature
Thetemperatureofthewateratthegroupheadcanbemodiedinincrementsof2°Cupanddown
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