Smeg CMSU6451X Instruction Manual 1 - Page 24

PROBLEM POSSIBLE CAUSE REMEDY The milk contains bubbles or squirts out of the milk spout. The milk is not cold enough or is not semi-skimmed. The frothed milk regulator is incorrectly adjusted. The milk container lid is dirty. You should ideally use skimmed or semiskimmed milk at refrigerator temperature (about 5°C / 41°F). If the result is still disappointing, try another brand of milk. Move the frothed milk regulator slightly towards the word "CAFFELATTE" (see section "Making cappuccino"). Clean the milk container lid as described in the section"Cleaning the milk container". RECIPES Coffee punch Ingredients (serves 6): ½ l / 16.91 oz of hot coffee ½ l / 16.91 oz of white Port ½ l / 16.91 oz of rum 100 g / 0.22 lb of candied brown sugar Method: Pour the coffee into a pot, add the rum and the Port and heat until it reaches boiling point. Gradually add the candied sugar, tasting now and then until sufficiently sweet. When the sugar has dissolved serve in traditional, short stemmed glasses. Emperor's coffee Ingredients (serves 3): 3 espresso coffees 3 egg yolks 3 teaspoons of sugar 3 dl / 10.14 oz of milk 2 small glasses of brandy Method: Beat the egg yolks with the sugar and the brandy. Add hot milk and hot coffee. RECIPE TIP: lightly whip the milk and add slowly at the very last ingredient. Best served accompanied by a chocolate cake. Danish coffee Ingredients: 6 eggs grated rind of one lemon 100 g / 0.22 lb of sugar ¾ l / 25.36 oz strong, cold coffee 1 large glass of brandy Method: Beat the eggs and the lemon rind, and then add the sugar a little at a time until the eggs become light and airy. Slowly add the coffee and the brandy, stirring constantly. Serve in chilled teacups or "Ballon" glasses. Irish cofee Ingredients (serves 3): 2 spoons of sugar 1 spoon of water 9 teaspoons of whipping cream 6 spoon of Irish Whisky 4 cups of hot coffee Method: Boil the water and the sugar for approximately one minute then add to the Whiskey and the hot coffee. Mix and pour into stem glasses. Carefully pour the cream onto the coffee (3 teaspoons per glass). RECIPE TIP: lightly whip the cream so that it stays on top of the coffee. Grand Marnier or Calvados can also be added. Coffee sorbet Ingredients (serves 4): 200 g / 0.44 lb of granulated sugar 2 dl / 6.76 oz of espresso coffee Method: Combine ½ l / 16.91 oz of water and the sugar to make a syrup and simmer for a few minutes; allow it to cool then mix in the coffee. Filter as soon as a smooth mixture is obtained then place in the freezer to set, mixing often until of a grainy consistency. Iced coffee Ingredients: 4 espresso coffees 4 teaspoons of sugar 12 ice cubes Method: Crush the ice and add to the pre-sugared coffee. Shake in a shaker until a frothy, creamy mixture is obtained. RECIPE TIPS: blend on a low blender setting and serve in a flute or glass tumbler. 23