Breville the Bambino Plus BES500BSS Manuel D'instructions page 13

TO TEXTURE MILK
• Start with fresh cold milk.
• Fill the milk jug to between the min
and max position.
• Lift the steam wand and insert into the milk
jug.
• Lower the steam wand, ensuring it is fully
down.
• The milk jug must rest on the milk temperature
sensor located on the drip tray and the milk
should cover the steam wand tip.
MAX
MIN
MILK
SHOULD
COVER
THIS PART
• Press the MILK TEMP and MILK FOAM
buttons to select the desired settings.
• Press the STEAM button, the button will flash
while texturing.
• The milk texturing will stop automatically
when the selected milk temperature is reached.
• Lift the steam wand to remove the milk jug.
• Wipe the wand and tip with a clean damp cloth.
• Lower the steam wand to the down position
and the steam wand will automatically purge.
CAUTION: BURN HAZARD
Pressurized steam can still be released, even
after the machine has been switched off.
Children must always be supervised.
NOTE
When the machine creates steam, a pumping
noise can be heard. This is normal operation.
NOTE
Use only the supplied stainless steel milk jug to
froth milk using this machine. The use of other
containers may lead to dangerous conditions.
MANUAL MILK TEXTURING
Auto milk texturing and auto shut-off are
disabled during manual milk texturing.
• Fill the milk jug to between the MIN and
MAX markings.
• Lift the steam wand and insert into the milk jug
with the steam wand tip 3/4 inch (1-2cm) below
+
the surface of the milk, close to the right-hand
side of the jug at a 3 o'clock position.
• Press the STEAM button to begin texturing
• Keep the steam wand tip just under
the surface of the milk until the milk is
spinning clockwise, producing a vortex
(whirlpool effect).
• With the milk spinning, slowly lower the jug.
This will bring the steam wand tip to the
surface of the milk and start to introduce air
into the milk.
• Gently break the surface of the milk with the
tip to get the milk spinning fast enough.
• Keep the steam wand tip at or slightly below
the surface, continuing to maintain the vortex.
Texture the milk until sufficient volume is
obtained.
+
2s
OFF
13