Smeg CMSU6451X ユーザーズマニュアル

22

23

The milk contains bubbles or squirts out 

of the milk spout.

The milk is not cold enough or is not 

semi-skimmed.

The frothed milk regulator is incorrectly 

adjusted. 

The milk container lid is dirty.

You should ideally use skimmed or semi-

skimmed milk at refrigerator tempera-

ture (about 5°C / 41°F). If the result is still 

disappointing, try another brand of milk. 

Move the frothed milk regulator slightly 

towards the word “CAFFELATTE” (see sec-

tion “Making cappuccino”). 

Clean the milk container lid as described 

in the section “Cleaning the milk contain-

er”.

Ingredients (serves 6):

½ l / 16.91 oz of hot coffee

½ l / 16.91 oz of white Port

½ l / 16.91 oz of rum

100 g / 0.22 lb of candied brown sugar

Method: Pour the coffee into a pot, add the rum and the Port 

and heat until it reaches boiling point. Gradually add the can-

died sugar, tasting now and then until sufficiently sweet. When 

the sugar has dissolved serve in traditional, short stemmed 

glasses.

Ingredients (serves 3):

3 espresso coffees

3 egg yolks

3 teaspoons of sugar

3 dl / 10.14 oz of milk

2 small glasses of brandy

Method: Beat the egg yolks with the sugar and the brandy.

Add hot milk and hot coffee.

RECIPE TIP: lightly whip the milk and add slowly at the very last 

ingredient. Best served accompanied by a chocolate cake.

Ingredients:

6 eggs

grated rind of one lemon

100 g / 0.22 lb of sugar

¾  l / 25.36 oz  strong, cold coffee

1 large glass of brandy

Method: Beat the eggs and the lemon rind, and then add the 

sugar a little at a time until the eggs become light and airy. 

Slowly add the coffee and the brandy, stirring constantly. Serve 

in chilled teacups or “Ballon” glasses. 

Ingredients (serves 3):

2 spoons of sugar

1 spoon of water

9 teaspoons of whipping cream

6 spoon of Irish Whisky

4 cups of hot coffee

Method:  Boil  the  water  and  the  sugar  for  approximately  one 

minute then add to the Whiskey and the hot coffee. Mix and 

pour into stem glasses. Carefully pour the cream onto the coffee 

(3 teaspoons per glass).

RECIPE TIP: lightly whip the cream so that it stays on top of the 

coffee. Grand Marnier or Calvados can also be added.

Ingredients (serves 4):

200 g / 0.44 lb of granulated sugar

2 dl / 6.76 oz of espresso coffee

Method: Combine ½ l / 16.91 oz of water and the sugar to make 

a syrup and simmer for a few minutes; allow it to cool then mix 

in the coffee. Filter as soon as a smooth mixture is obtained 

then place in the freezer to set, mixing often until of a grainy 

consistency.

Ingredients:

4 espresso coffees

4 teaspoons of sugar

12 ice cubes

Method: Crush the ice and add to the pre-sugared coffee.

Shake in a shaker until a frothy, creamy mixture

is obtained.

RECIPE TIPS: blend on a low blender setting and

serve in a flute or glass tumbler.