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Text excerpt from page 17 (click to view)
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Turn the steam knob anticlockwise (B-18) Wait until the liquid becomes warm. Close the steam knob (B-18) Attention: never make coffee when the steam is ready to come out, if this is the case, reset the water level in the boiler as explained in the next point. Attention: after every steam emission push the hot water button (B-22) without opening the steam knob (B18) (in this way the water level in the boiler will be reset).
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Close the steam knob (B-18) Attention: never make coffee when the steam is ready to come out, if this is the case, reset the water level in the boiler as explained in the next point. Attention: after every steam emission push the hot water button (B-22) without opening the steam knob (B18) (in this way the water level in the boiler will be reset).
10.
RECIPES
ITALIAN CAPPUCCINO
HOW TO PREPARE CAPPUCCINO FOAM ?? Press the steam button once (I/1); both the steam indicator (B29), and the water temperature indicator will be ON (B-26). Wait until both of them go out (I/2). Push the steam button again in order to stop producing steam (B-23). To check if the steam has been produced push the steam button again (I/3); if the water temperature indicator (B-26) remains out it means that steam is ready to come out. Put under the steam pipe (A-2) a container with the milk that has to be warmed. Turn the steam knob anticlockwise (B-18) While the steam is coming out move the container up and down, until the milk produces the right foam for your cappuccino.
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This is a normal espresso coffee with steam-heated milk that gives the coffee a milder flavour and a rich, frothy topping. Serve in a large cup. Pour cold milk into a tall jug and heat it using the steam spout if your machine has one. Add only the froth to the espresso coffee, to do this either tilt the jug slightly rocking it backwards and forwards while you pour or use a spoon to scoop off the froth. You can also add a dusting of cocoa powder to taste. VIENNESE CAPPUCCINO This variation is the result of age-old Austrian tradition. Prepare a 'long' espresso by letting the machine run for longer than usual (3035 seconds), add hot milk followed by whipped cream. Serve in a mediumsized cup (midway between and espresso cup and a cappuccino cup). Decorate with flakes of chocolate.
