WestBend 55120 Instruction Manual - Page 14

Pressure Checking And Releasing

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4. Place glass espresso carafe with lid under filter holder and press the button. Open the steam release knob immediately. 5. Immerse the frothing nozzle half way into the frothing pitcher filled with milk. It will take approximately 30 - 60 seconds after turning the machine on for the steam to come out from the steam nozzle. Keep the pitcher slightly tilted so that you can always see the position of the nozzle when you froth the milk. The frothing nozzle should be below the surface of the milk but not so far as to allow the top of the frothing nozzle into the milk. Your milk will begin to froth. As the froth rises, keep lowering the pitcher so that the tip of the frothing nozzle is always just slightly beneath the surface of the rising foam. 6. When the milk has doubled in volume, insert the frothing nozzle deeper into the milk in order to heat the milk. NOTE: If using a beverage thermometer the ideal temperature of the milk when finished is 150-170ºF or 66ºC-77ºC. Do not allow the milk to boil. You know this has happened if there is a sudden growth in the milk and large bubbles start to form on the surface of the milk. 7. When finished, close the steam release knob by turning it clockwise while the nozzle is still immersed in the milk. This will avoid splattering of the hot milk. If you prefer a "stiff" froth, let the frothed milk stand for a minute. 8. Turn the espresso maker off. NOTES: If you did not need all the water for steaming, proceed as follows: 1. With the machine off, release the remaining steam pressure into another container. 2. Do not close the steam release knob before all steam is released; see "Pressure Precautions" section in this manual. PRESSURE - CHECKING AND RELEASING Pressure Checking 1. Switch Espresso and Caffé switches to off and unplug the appliance from the electrical outlet. 2. Carefully open the steam release valve by slowly turning the knob counterclockwise. If steam comes out of the nozzle the boiler is still under pressure. 3. If there is pressure, close the steam release valve and proceed as follows to release the pressure. Pressure Releasing 1. Hold a pitcher of water under the steam wand and immerse the frothing nozzle into the water. 2. Slowly open the steam release valve and allow the steam to vent into the water. 3. When the steam wand stops releasing steam slowly open the boiler cap. 14

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14
4.
Place glass espresso carafe with lid under filter holder and press the
button. Open the steam release knob immediately.
5.
Immerse the frothing nozzle half way into the frothing pitcher filled with milk.
It will take approximately 30 - 60 seconds after turning the machine on for the
steam to come out from the steam nozzle. Keep the pitcher slightly tilted so that
you can always see the position of the nozzle when you froth the milk. The
frothing nozzle should be below the surface of the milk but not so far as to allow
the top of the frothing nozzle into the milk. Your milk will begin to froth. As the
froth rises, keep lowering the pitcher so that the tip of the frothing nozzle is
always just slightly beneath the surface of the rising foam.
6.
When the milk has doubled in volume, insert the frothing nozzle deeper into the
milk in order to heat the milk.
NOTE:
If using a beverage thermometer the ideal
temperature of the milk when finished is 150-170ºF or 66ºC-77ºC. Do not allow
the milk to boil. You know this has happened if there is a sudden growth in the
milk and large bubbles start to form on the surface of the milk.
7.
When finished, close the steam release knob by turning it clockwise while the
nozzle is still immersed in the milk. This will avoid splattering of the hot milk.
If you prefer a "stiff” froth, let the frothed milk stand for a minute.
8.
Turn the espresso maker off.
NOTES:
If you did not need all the water for steaming, proceed as follows:
1.
With the machine off, release the remaining steam pressure into
another container.
2.
Do not close the steam release knob before all steam is released; see
“Pressure Precautions”
section in this manual.
P
RESSURE
-
C
HECKING AND
R
ELEASING
Pressure Checking
1.
Switch Espresso and Caffé switches to off and unplug the appliance from the
electrical outlet.
2.
Carefully open the steam release valve by slowly turning the knob
counterclockwise. If steam comes out of the nozzle the boiler is still under
pressure.
3.
If there is pressure, close the steam release valve and proceed as follows to
release the pressure.
Pressure Releasing
1.
Hold a pitcher of water under the steam wand and immerse the frothing nozzle
into the water.
2.
Slowly open the steam release valve and allow the steam to vent into the water.
3.
When the steam wand stops releasing steam slowly open the boiler cap.