Breville the Oracle Manual De Instrucciones página 28

TEXTURING MILK
The machine allows you to texture milk both
automatically and manually.
Automatic Hands-Free Milk Texturing:
• Set Milk Temperature: Press the SELECT dial
to toggle to the milk temperature function, as
indicated by the flashing milk temperature.
Rotate SELECT dial to the desired milk
temperature, then press the dial to select.
• Set Milk Texture: Press the SELECT dial
to toggle to the milk texture function, as
indicated by the flashing milk texture
triangle. Rotate SELECT dial towards 'CAPP'
for more texture or 'LATTE' for less texture,
then press the dial to select.
• Always start with fresh cold milk.
• Fill milk jug to below the spout position. At
a minimum, there should be enough milk to
cover the steam wand seal.
• 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.
• Lift steam wand & insert into milk jug. Lower
steam wand, ensuring it is fully down. The
milk jug should rest on the drip tray.
• Press down & release steam lever to start
automatic milk texturing.
• Steam LCD will display the temperature of
the milk as it heats.
• Milk texturing will automatically stop when
the selected temperature is reached.
• Lift & remove steam wand from the milk jug.
• Wipe the wand & tip with a damp cloth.
Lower steam wand to the down position and
the wand will automatically purge.
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HINTS & TIPS
For optimum milk texturing performance it
is critical that the holes around the steam tip
are clear. Even partially blocked holes may
affect the ability of the steam wand to produce
sufficient foam.
Always wipe the wand and tip with a damp
cloth BEFORE returning the
wand to the down position. Wiping
the wand will remove the majority of milk and
allow the automatic purge feature to more
effectively remove any residual milk.
• Tap the jug on the counter-top to collapse
any bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.