5
1/2
4°C
Steam Dispensing
General instructions
Milk is a product that will turn sour easily, and its quality is affected by the
temperature. When the milk carton is opened, to consume the product for
theentire best-before-period, the milk must be kept at a temperature that
does not exceed 5°C (41°F);
Note: At the end of the workday (or, at least, no more than 24 hours after the
carton is open), any remaining milk must be eliminated.
Scalding hazard!
Warning: Do these steps very carefully. Use the special insulated devices
to move the water and steam wands.
Half-fill a tall
narrow pitcher.
Insert the steam wand into
the milk and gradually turn
the knob counterclockwise.
While the steam is
dispensing, lightly turn the
pitcher to better froth the milk.
Once the amount of foam
has been reached and the
temperature is sufficiently
hot, stop the steam by
turning the knob clockwise.
Note: After using the steam
nozzle, clean the inside of
the wand as follows: turn
the steam wand towards
the cup warming tray and
very carefully dispense
steam from the steam
wand at least once.
After using the wand,
carefully clean the
tube with a sponge
or clean damp cloth.
Important advice: The steam wand must never be removed from the liquid
before the steam has been completely shut off.
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