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NOTE
The espresso machine can produce steam continuously for approx. 5 minutes.
Always start with fresh, refrigerated milk. Fat-reduced cow's milk (approx. 1.5% fat)
will give the best results. You should hold a clean, damp cloth at hand for wiping
the steam wand after usage.
1. Fill a metal or china mug up to max. 1/3 of the height with fresh, cold milk. We
recommend to use the provided milk jug and fill it just up to the lower tip of the
V of the spout. There must be enough milk to insert the tip of the steam wand up
to at least 1 cm. This will prevent the milk from splashing out, when starting the
steam function.
IMPORTANT -
If you are not familar with the texturing cycle of the »Design Espres-
so Machine«, wie strongly recommend to let the machine operate once without
milk for testing the procedure of the machine and the accompanied displays on
the control panel. Additionally, you should read the following steps completely,
before starting the steam function.
CAUTION
– The steam is given off under pressure. For texturing, insert the tip of
the steam wand into the milk, before starting the texturing procedure to avoid splashing.
2.
Pre-Heating the Water System:
Ensure that the steam wand points to the drip
tray. Then turn the control dial to the right steam icon. The espresso indicator
(dot at the right side of the control panel) flashes slowly, indicating that the water
system is heated for producing steam. Wait, until a stable and strong steam flow
is produced. Leave the machine give off steam for some seconds for pre-heating
the steam wand.
3.
Starting the Texturing Cycle:
Switch the control dial back to the standby position
for stopping the steam flow. Via the handle (dark rubber sleeve), move the steam
wand into your milk jug, and, at an angle, insert the steam wand tip 1-2 cm below
the surface of the milk close to the side wall of the jug. Then turn the control dial
to the steam icon again for texturing the milk. These steps should be completed
within approx. 5 seconds. The steam should produce a vortex in the milk.
4. When the volume of the milk increases, lower the milk jug a little to bring the tip
of the steam wand near the surface for blowing air into the milk. When using
the provided milk jug, this moment is reached, when the bottom of the milk jug
gets too hot for touching.
