Ascaso Steel Manuel De L'utilisateur page 36

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2. When the pilot light
flashing and the screen
the pre-set coffee temperature,
turn on the steam switch
If the temperature of the steam
generation system has not yet
reached the pre-set temperature,
the pilot light
indicating that the heating process
is continuing until the right
temperature is reached. Once the
correct temperature is reached,
the pilot light
without flashing and steam will be
released from the wand
NB!
Once the steam generation
process has started, the pilot light
will flash, indicating that the system
is heating to maintain the steam
temperature.
3. Immerse about half the steam
wand in the milk to heat it.
5
NB!
The pilot light
faster for about 3 seconds before
steam is generated. Insert the wand in
the milk at this moment.
4. When finished, turn the switch
off 3 .
NB!
After each use it is
advisable to release steam for 5
seconds to clean the tube and
prevent blockage. You can use
a toothpick or clip to clean the
absorption hole. Make sure the nozzle
is free of obstructions.
NB!
The steam generation
system includes a safety limit that
cuts off the service after 3 minutes of
continual operation.
Tips for making cappuccino.
1. TEXTURE: Obtaining cream
To obtain what is known as a
36
stops
6
shows
24
.
3
will flash
15
will come on
15
.
5
15
will flash
15
'velvety' consistency, place the
frother nozzle just beneath the
surface of the milk. To do this,
move the nozzle at different angles
(constantly under the surface of
the milk) to obtain an emulsion
with the circulating air. Once
textured, the milk may double its
volume. Remember to move the
jug and the steam nozzle very
close to the surface of the milk.
Upon completion of this operation,
the milk will be textured but still
cold.
2. TEMPERATURE: Heating the
milk
Once you have obtained the
texture, submerge the steam
nozzle as far as you can into the
jug. Move the jug in circles to
heat the milk until it reaches the
temperature you want.
NB!
Texturing should be done
immediately beneath the milk's
surface, while the nozzle should be
placed deeper for heating.
Texturing Heating
Once the milk is hot and textured, it
is ready to be served in the cup by
adding it to the espresso base.
Possible problems.
The cream may be too thin and lack
consistency.
1. One possible reason is that the
milk has already been heated.
The milk has been overheated (the
steam nozzle has been placed too
far into the jug and the milk has been
heated without allowing the air to
circulate on the surface) before the
required texture has been attained.