Beko CEP5152B Manual Del Usuario página 17

5 Preparing
After frothing, we recommended
you allow the machine to cool down
for at least 5 minutes before mak-
ing espresso again. This allows the
machine to cool down from steam-
ing temperature to the proper
espresso brewing temperature. If
C
indicator light is red, you may turn
Control Knob (5) to the left to run
water through the portafilter (7).
This will cool down the system so
espresso can be made after steam-
ing. If multiple cappuccinos will be
made, prepare all the espressos
first into hot cups and then froth
the milk after.
9. Follow the instructions in point 3 above to
purge the frothing wand (10) and to flush out
any residual milk from the frothing wand and
frothing tip. It is important to properly clean
your frothing wand and frothing tip and wash
the frothing sleeve (12) after each use to ensure
the frother continues to work properly.
10. Turn the machine off by pressing the Power
Button (11) on the side of the machine. Unplug
the power cord and allow the machine to cool.
CAUTION: After frothing or
steaming milk, the frothing wand
(10), frothing tip, and frothing
A
sleeve (12) will be VERY HOT!
Do not contact metal parts! To avoid
potential injury, always make sure
that all parts have cooled down
completely before handling.
Manual Espresso Machine / User Manual
5.1.7 Making Latte
Latte is the combination of one or two shots of
espresso with an equal or larger amount of hot
steamed milk with very little or no froth. Without
the frothing sleeve (12), the frothing wand (10)
will steam, not froth the milk. Remove the frothing
sleeve then proceed with steaming the milk as
described in chapter 6. Pour hot, steamed milk over
espresso. Follow steps 9 & 10 above in chapter 6,
"Making Cappuccino" to clean and power down the
machine.
CAUTION: After frothing or
steaming milk, the frothing wand
A
(10) and frothing tip will be VERY
HOT! Do not contact metal parts!
To avoid potential injury, always
make sure that all parts have cooled
down completely before handling.
17 / EN