Operation Manual
8
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
Thetemperatureofthewateratthegroupheadcanbemodiedinincrementsof2°Cupanddown