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Subject to change without notice. 20
Dispensing steam to froth or
heat up liquids
1. Fill a suitable ideally stainless steel pitcher (used for food only) with an
insulated grip with the liquid to be heated up or frothed.
2. Position the steam nozzle of the steam wand (A-1) just below the
surface of the liquid inside the liquid in the recipient. To avoid personal
injury always ensure that the end nozzle of the steam pipe (A-1) is below
the surface of the liquid to be steamed.
3. Turn on steam valve (A-2) fully.
4. Heat up or froth the liquid inside the pitcher.
Pay attention to hot sprays! They may cause injuries.
5. When you’re done, close the steam valve (A-2).
Clean the steam wand (A-1) and the steam wand’s end nozzle carefully
with a non abrasive damp cloth after each single use without touching it
directly with any part of the body to avoid injury or damage due to the hot
surface of steam wand end nozzle. Caution: Hot surface.
Example: Steaming milk. For the correct milk texturing and heating
technique see page 28.
1. Use a clean, cold pitcher and fill 1/3 with cold, fresh milk. If milk has
previously been steamed and stored in the refrigerator, we suggest
adding some fresh milk in order to achieve optimum foam. Milk should
be stored at a temperature around 4-5°C (app. 40°F).
2. Insert steam nozzle (A-1) into the centre milk just below the surface of
the milk.
3. Open steam valve (A-2) rapidly.
4. Steam will come out of the nozzle and froth the milk. The milk volume
will increase rapidly. Please lift the pitcher progressively to make sure
that the steam nozzle is always right below the surface of the milk.
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