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Production de mousse de lait
Avertissement : Risque de brûlures ! De petits jets d'eau chaude
peuvent précéder l'écoulement de l'eau. Utilisez uniquement le
manche protecteur adéquat.
Remarque : Utilisez du lait froid (à une température d'environ 5 °C) avec une
teneur en protéines d'au moins 3 % pour garantir une mousse de qualité
optimale. Vous pouvez utiliser du lait entier ou demi-écrémé. Il est
également possible d'utiliser du lait écrémé, du lait de soja et du lait sans
lactose.
Remarque : nous vous conseillons de rincer le circuit d’eau avant utilisation.
Appuyez pendant quelques secondes sur le bouton STEAM/WATER
(Vapeur/Eau chaude) pour produire de la vapeur.
1 Remplissez 1/3 de pichet de lait froid.
2 Plongez le mousseur à lait classique dans le lait.
3 Appuyez sur le bouton STEAM.
-
La machine commence à émettre de la vapeur.
4 Faites mousser le lait en faisant lentement tourner, monter et descendre
le pichet.
5 Appuyez sur le bouton OK pour cesser la production de mousse.
Eau chaude
Avertissement : Risque de brûlures ! De petits jets d'eau chaude
peuvent précéder l'écoulement de l'eau. Utilisez uniquement le
manche protecteur adéquat.
1 Placez un pichet sous le mousseur à lait classique.
76
Français
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