Ascaso Dream Manuel De L'utilisateur page 27

faster for about 10 seconds before
steam is generated. Use this signal to
turn the knob on
8. Immerse about half of the steam
9. When finished, turn the water/
10. If you want to obtain more than
system includes a safety limit that
cuts off the service after 3 minutes of
continual operation.
finished, the machine temperature will
be too high to make coffee. The pilot
light
returns to the correct temperature and
the screen
coffee temperature. Follow point 2.B
to force cooling.
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.
Tips for making cappuccino.
1. TEXTURE: Obtaining cream
manual DREAM PID_ES_EN_DE_NL_FR.indd 27 manual DREAM PID_ES_EN_DE_NL_FR.indd 27
NB! The pilot light 12 will flash
4 .
wand 5 in the milk to heat it.
steam knob and the steam
4
switch off.
3
three consecutive cappuccino
services, or make more coffee
afterwards, see sections 2B and
2C.
NB! The steam generation
NB! When the steam service is
will flash until the machine
13
21 will flash the pre-set
NB! After each use it is advisable
To obtain what is known as a
'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 attain an emulsion with
ascaso
the circulating air. Once textured,
the milk may double its volume.
Remember to move the jug and
keep 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
Remember, do not heat to more than
75°C. Beyond this temperature you
will scald the milk and it will not be
suitable for cappuccino.
The espresso is released at 75-80 °C.
The milk is textured and heated to
between 55-70°C. It is important
to maintain these temperatures for
serving. The cups should therefore
be warmed on the cup warmer. If this
is not possible, heat the cup with hot
water prior to use.
Once the milk is hot and textured, it
is ready to be served in the cup by
adding it to the espresso base.
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