Gastroback DESIGN ESPRESSO ADVANCED PROFESSIONAL User Manual

103
WARNING: Use caution after milk
texturing as the ‘Auto Purge’ function will
purge hot steam when the steam wand is
lowered.
6. Wipe the steam wand and tip imme-
diately with a damp cloth.
Note:
Always wipe the steam wand and tip
with a damp cloth BEFORE returning
the steam wand to the down position.
Wiping the steam wand will remove the
majority of milk and allow the automatic
purge feature to more effectively remove
any residual milk.
7. Lower steam wand to the down posi-
tion and the steam wand will automa-
tically purge.
8. Tap the milk jug on the table-top to col-
lapse any large bubbles, then swirl the
milk jug to polish and re-integrate the
texture.
9. Pour the milk directly into the espres-
so. Consume textured milk, before the
milk begins to separate.
TEXTURING MILK MANUALLY
Note:
Auto milk texturing and auto shut-off are
disabled during manual milk texturing
mode. Always start with fresh, cold
milk. Keep a clean, damp cloth at hand
to wipe the steam wand after usage.
Note:
Immerse the steam wand at least 1-2 cm
into the milk, before switching the steam
lever to the MANUAL position. Other-
wise, hot steam and milk could splash.
Best results are achieved using low-fat,
fresh, and cold milk.
1. Fill the milk jug to below the spout
position (approx. half full).
2. To remove any condensed water from
the system, ensure the steam wand is
in the down position over the drip tray
then momentarily lift the steam lever to
the MANUAL position.
3. Lift the steam wand and insert the
steam wand tip 1–2 cm below the
surface of the milk close to the right
hand side of the jug at the 3 o’clock
position.
4. Lift the steam lever to activate manual
steam mode.
5. Keep the tip just under the surface of
the milk until the milk is spinning clock-
wise, producing a vortex (whirlpool
effect).
6. With the milk spinning, slowly lower
the milk jug. This will bring the steam
tip to the surface of the milk and start
to introduce air into the milk. You may
have to gently break the surface of the
milk with the tip to get the milk spin-
ning fast enough.
7. Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
IMPORTANT: Ensure that the milk will
not run over the brim of the milk jug. The

Gastroback DESIGN ESPRESSO ADVANCED PROFESSIONAL Specifications

General

Brand	Gastroback
Model	DESIGN ESPRESSO ADVANCED PROFESSIONAL
Category	Coffee Maker
Language	English