DeLonghi EC710 Instructions Manual

Also see for EC710: Instruction booklet

Contents

Coffee Makerfig. 21fig. 207How to make cappuccino1. Prepare espresso coffee, using cups that are large enough for cap-puccinos2. Press the steam button (fig. 17) and wait for the steam indicatorlight to come on (fig. 18).The OK indicator light indicates that theboiler has reached the ideal temperature for steam production.3.In the meantime, fill a container with about 100 grams of milk foreach cappuccino to be prepared. Ideally use a small stainless steeljug. The milk must be at refrigerator temperature (not hot!). Inchoosing the size of the container, bear in mind that the milkincreases in volume by 2 or 3 times.NB: YOU ARE RECOMMENDED TO USE SEMI-SKIMMED MILK ATREFRIGERATOR TEMPERATURE.4. Place the container with the milk under the cappuccino maker.5. Dip the cappuccino maker into the milk (fig. 19), taking care notto immerse the raised line on the cappuccino maker (indicated bythe arrow in fig. 20).Turn the steam knob at least a half turn anti-clockwise (fig. 21). Steam is given off by the cappuccino maker,giving the milk a creamy frothy appearance. To obtain a creamierfroth, dip the cappuccino maker into the milk and rotate the con-tainer with slow movements from the bottom upwards.6. When the required temperature is reached, interrupt steam deliveryby rotating the steam knob clockwise.Then press the steam button(fig. 22).7. Pour the frothed milk into the cups containing the espresso cof-fee.Your cappuccino is now ready. If desired, add sugar and sprin-kle a little powdered chocolate or cinnamon on top of the froth.Note: to prepare more than one cappuccino, first make all the cof-fees then at the end prepare the frothed milk for all the cappuccinos.IMPORTANT: to ensure hygiene, you are recommended tofollow this procedure each time you make cappuccino to avoidmilk stagnating in the milk circuit.1. Discharge a little steam for a few seconds by rotating the steamknob (fig. 21).This empties any milk left inside the steam tube.fig. 17fig. 18fig. 19fig. 22