Sanremo OPERA The Revolution Instruction Booklet page 101

CAP. 5
5.9 - PREPARING CAPPUCCINO
(Fig. 15)
To prepare a professional cappuccino, fresh milk must
be "frothed" (± 65 ÷ 70 °C Max) until froth is achieved,
which then is poured onto a previously dispensed
coffee.
HAZARD
Be careful, since the tap (1) is hot and can
burn your hand. To move the tap, hold it
only by the area (3) coated with rubber.
• Pull out the tap (1) over the grille and use the lever
(2) to dispense steam for one/two seconds to drain
the water contained in the steam tap.
• Pour the milk in the jug. We recommend using stain-
less steel jugs with conical spouts.
The quantity of milk for a cappuccino is approximately
125 cc (1/4 of a litre).
• Keep the spout of the steam tap (1) just below the
milk surface; keep the jug slightly tilted, the steam
tap must not be in the middle nor against the wall.
Open the steam with lever (2): a vortex will be gener-
ated inside the jug, which will form a compact froth.
Stop dispensing steam by moving lever (2) to the
middle position when a max. temperature of 70 °C is
reached.
• Pull out the steam tap from the jug, tap the bottom of
the jug gently to stabilize the air bubbles, then pour
the froth on the previously prepared espresso, waving
the jug slightly.
• After preparing any type of drink, dispense steam for
a few seconds to remove any residue of the drink and
clean, before and after each dispensing, with a cloth
to be used only for this purpose and to be periodically
replaced in order to prevent crusting that is hard to
remove.
5.10 - PREPARING TEA, CAMO-
MILE, ETC. (Fig. 16)
• Place a jug (1) under the water dispensing tap (2).
• Press button (3) to dispense hot water, when the set
time expires, dispensing stops.
• Add the desired product.
02-2014
Operation of the machine
Fig. 15
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Fig. 16
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OPERA
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