67
Version 3 2012-08
GB
Situation Tip
What type of milk is best for froth-
ing?
Types of milk with a high protein
content. The fat content does not
matter. The milk should be slightly
cooled.
My milk does not foam. Clean the milk system
(►"8.2.3 Cleaning the milk
system").
When should I insert the water
lter?
Recommendation: starting at 10
°dH
12. License provisions
FreeRTOS
This product contains software which is linked to FreeRTOS V6.0.1 - Copy-
right (C) 2009 Real Time Engineers Ltd. FreeRTOS V6.0.1 is licensed by the
modied GNU General Public License (GPL) Version 2 (see the licensing
section of http://www.FreeRTOS.org for full details). FreeRTOS V6.0.1
source code can be provided upon request to our Customer Service Center
(email address) until October 2014. A charge for performing the request may
apply.
AVR-Libc
Portions of avr-libc are Copyright (c) 1999-2010 Werner Boellmann, Dean
Camera, Pieter Conradie, Brian Dean, Keith Gudger, Wouter van Gulik,
Bjoern Haase, Steinar Haugen, Peter Jansen, Reinhard Jessich, Magnus
Johansson, Harald Kipp, Carlos Lamas, Cliff Lawson, Artur Lipowski, Marek
Michalkiewicz, Todd C. Miller, Rich Neswold, Colin O’Flynn, Bob Paddock,
Andrey Pashchenko, Reiner Patommel, Florin-Viorel Petrov, Alexander
Popov, Michael Rickman, Theodore A. Roth, Juergen Schilling, Philip
Soeberg, Anatoly Sokolov, Nils Kristian Strom, Michael Stumpf, Stefan
Swanepoel, Helmut Wallner, Eric B. Weddington, Joerg Wunsch, Dmitry
Xmelkov, Atmel Corporation, egnite Software GmbH, The Regents of the
University of California.
All rights reserved.
Redistribution and use in source and binary forms, with or without modica-
tion, are permitted provided that the following conditions are met:
* Redistributions of source code must retain the above copyright notice, this
list of conditions and the following disclaimer.
* Redistributions in binary form must reproduce the above copyright notice,
this list of conditions and the following disclaimer in the documentation and/
or other materials provided with the distribution.
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