ENGLISH
Milk proteins "froth" with a temperature up to 77°C.
Once this temperature is exceeded, the milk does not froth any further.
In addition to the standard built-in 2-hole steam nozzle, there are additional steam nozzles (3-
hole, 4-hole and 5-hole nozzles) in the ECM product range which are available at your
specialised dealer.
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Translation of the original German user manual