23
AUS
AFTER SALES SUPPORT
MODEL: STR-E15BGD PRODUCT CODE: 708548 10/2022
1300 112 534
tempo.org/support
Instructions (Cont.)
3. Transition to steam. Press the MENU button until only the steam [ ]
symbol is visible (Fig. 15). It will start flashing and illuminate solid when the
temperature is achieved and steam is built.
WARNING!
Never touch the steam wand while frothing milk. It is very hot and will burn skin.
4. Purge the steam wand. Press the START/STOP button. Make sure the steam
wand is over the drip tray. Once steam starts to come out from the wand, and
not water, press the START/STOP button again to stop steam wand purge.
You are ready to begin the frothing process.
5. Start frothing. After purging the steam wand, insert the frothing tip about two
centimetres into the milk. Hold the frothing jug at an angle, and make sure
the wand is around one third from either edge of the jug. Move the jug round
with a circular motion for about 40–45 seconds, making sure the frothing tip
remains submerged during the milk-texturing process. To create dense froth
with small, closely packed bubbles, the steam wand should barely break the
milk’s surface. The automated steam time will count down on the screen.
NOTE: The maximum automated time is 90 seconds. This number cannot
be adjusted. When your milk is done, please stop this operation manually by
pressing the START/STOP button.
6. Finish frothing. When the milk is textured to your liking and has reached the
desired volume and temperature (or the pre-set time has expired), press the
START/STOP button. Keep the steam wand in the milk jug until the steam has
stopped (this may take a few seconds), before moving the jug down and away
from the steam wand.
7. Pour. Swirl the milk around for several seconds to incorporate the milk at the
bottom with the microfoam on top. Tap the frothing jug on the benchtop until
the milk appears shiny and few bubbles remain. Pour the textured milk as
soon as possible. Swirl the espresso slightly to break the surface tension of
the crema. Slowly introduce the microfoam, integrating it with the espresso.
Fig. 15
To Next Page
Loading...
