KitchenAid KES2102 Instrucciones página 15

OPERATING THE ESPRESSO MACHINE
With the Steam dial closed,
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adjust the frothing arm so it's in
a comfortable working position,
and submerge the tip of the frothing
nozzle just below the surface of
the milk in the frothing pitcher.
As the froth expands, it is necessary
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to lower the pitcher. This is called the
stretching phase of frothing. When the
frothed milk has expanded to about 3/4
the volume of the pitcher, lower the
frothing nozzle into the pitcher to finish
steaming (heating) the milk.
To avoid splattering, close the Steam
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dial by turning it clockwise until it stops
before removing the frothing arm from
the milk.
Slowly open the Steam dial by turning
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it counter-clockwise. The further
the Steam dial is rotated, the greater
volume of steam will be released. Tilt
the pitcher to one side to create a
whirling motion in the milk, keeping the
tip of the frothing nozzle about 1/4 inch
below the milk's surface.
Keep the pitcher tilted to maintain
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a whirling motion in the milk. Steam
the milk until it's between 140 and
165 degrees Fahrenheit. (At these
temperatures, the pitcher will be very
warm to the touch.) Avoid scalding the
milk, which occurs at 175 degrees.
NOTE: KitchenAid recommends
using a standard kitchen thermometer
to determine when the milk reaches
140°F -165°F when learning to steam
milk. Typically the pitcher is almost
too hot to touch when this temperature
is reached.
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