Conair CC-10 Spécifications télécharger pdf (Page 14)

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Press the steam button and once the light

stops blinking, it’s ready for use.

Pour the milk into the pre-chilled frothing

pitcher. Turn the steam/hot water dial to the

steam setting. Hold the pitcher in one hand

and place it under the steam wand so the

bottom of the wand is just below the surface

of the milk. While holding the pitcher at an

angle, allow the steam to move the milk

around. Once the milk begins to increase in

volume, lift the pitcher higher so the steam

wand is immersed farther into the milk. Move

the pitcher up and down a couple of times to

achieve a nice foam. When the foam has

almost reached the top of the pitcher, turn

the dial to the off position. Reserve steamed/

frothed milk.

Place one demitasse cup underneath the brew

head and press the

single espresso button.

Espresso will begin to brew. When 1½ ounces

(45 ml) have been brewed the machine will

stop.

Add the chocolate syrup and about 4 ounces

(115 ml) of the steamed milk to the glass; stir.

Spoon 1 to 2 tablespoons (30 - 45 ml) of the

frothed milk on top. If desired, top with

shaved chocolate or cocoa powder.

Café Mocha

Makes 1 serving (6 ounces)

4 ounces (115 ml) skim milk

1 measured scoop finely ground

espresso or 1 espresso pod

1 tablespoon (15 ml) chocolate syrup

¼ cup (50 ml) heavy cream, whipped to

a medium-soft

peak

1 tsp (5 ml) shaved bittersweet

chocolate,or unsweetened cocoa

powder, for garnish (optional)

Pre-chill the frothing pitcher. Press the power

button of the Cuisinart

®

Espresso Maker to

turn the machine on. The lights around the

power, manual, single

and double

espresso buttons will illuminate and when they

stop blinking, the machine has been warmed

and is ready to use.

Place the one-cup filter basket in the

portafilter holder. Spoon the espresso grounds

into the basket. Using the tamping tool, press

down the grounds with moderate pressure

and clean any excess from the rim. Secure

the portafilter holder in place.

Press the steam button and once the light

stops blinking, it’s ready for use.

Pour the milk into the pre-chilled frothing

pitcher. Turn the steam/hot water dial to the

steam setting. Hold the pitcher in one hand

and place it under the steam wand so the

bottom of the wand is just below the surface

of the milk. Press the steam button and while

holding the pitcher at an angle, allow the

steam to move the milk around. Once the milk

begins to increase in volume, lift the pitcher

higher so the steam wand is immersed farther

into the milk. Move the pitcher up and down a

couple of times to achieve a nice foam. When

the foam has almost reached the top of the

pitcher, turn the dial to the off position.

Reserve steamed/frothed milk.

Place one demitasse cup underneath the brew

head and press the

single espresso button.

Espresso will begin to brew. When 1½ ounces

(45 ml) have been brewed the machine will

stop.

Fill a tall glass with the steamed milk, leaving

about 2 inches (5 cm) at the top. Add the

espresso and chocolate syrup. Top the drink

off with about 2 tablespoons (30 ml) of the

whipped cream. If desired, top with shaved

chocolate or cocoa powder.

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