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Dispensing steam to froth or heat up liquids
1. Fill a suitable ideally stainless steel pitcher (used for food only) with an insulated grip with the liquid to be heated
up or frothed.
2. Position the steam nozzle of the steam wand (A-2) just below the surface of the liquid inside the liquid in the
recipient. To avoid personal injury always ensure that the end nozzle of the steam pipe (A-2) is below the surface
of the liquid to be steamed.
3. Turn on steam valve (A-1) fully.
4. Heat up or froth the liquid inside the pitcher.
Pay attention to hot sprays!
They may cause injuries.
5. When you’re done, close the steam valve (A-1).
Clean the steam wand (A-2) and the steam wand’s end nozzle carefully with a non abrasive damp cloth after each
single use without touching it directly with any part of the body to avoid injury or damage due to the hot surface of
steam wand end nozzle.
Caution: Hot surface.
Example: Steaming milk. For the correct milk texturing and heating technique see page 28.
1. Use a clean, cold pitcher and fill 1/3 with cold, fresh milk.
If milk has previously been steamed and stored in the refrigerator, we suggest adding some fresh milk in order to
achieve optimum foam. Milk should be stored at a temperature around 4-5°C (app. 40°F).
2. Insert steam nozzle (A-2) into the centre milk just below the surface of the milk.
3. Open steam valve (A-1) rapidly.
4. Steam will come out of the nozzle and froth the milk. The milk volume will increase rapidly. Please lift the pitcher
progressively to make sure that the steam nozzle is always right below the surface of the milk.
