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Fisher & Paykel Product Help

Steam Delivery



  • Do not leave the appliance unattended while steam is being delivered.
  • Always stop steam delivery before extracting the container filled with liquid to avoid burns from splashes.
  1. Make sure the steam wand is attached correctly to the hot water/steam connection nozzle.
  2. Fill a container with water to be heated or milk to be frothed and immerse the spout in the liquid.
  3. Select STEAM from the display. After a few seconds, steam to heat the liquid is delivered from the steam wand.
  4. When the desired temperature or level of froth is reached, end steam delivery by pressing CANCEL.
If ‘Energy saving’ is enabled, you may have to wait a few seconds before steam is delivered.


Tips for Using Steam to Froth Milk

  • When choosing the size of the container, bear in mind that the liquid doubles or triples in volume.
  • For a richer denser froth, use skim or light milk at refrigerator temperature (about 5°C).
  • For a creamier froth, rotate the container with slow movements in an upward direction.
  • To avoid milk with poor froth or large bubbles, always clean the spout as described in the following section.


Cleaning the Steam Wand & After Use

Always clean the steam wand after use to avoid the build-up of milk residues and prevent it from clogging. 

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  1. Place a container under the steam wand and deliver a little water (see section ‘Delivering hot water’). Stop delivery of hot water by pressing CANCEL.
  1. Wait a few minutes for the spout to cool down, then extract.
  2. Hold the spout with one hand and with the other, turn the end of the spout and pull it downwards.
  1. Also remove the steam connection nozzle by pulling it downwards.
  1. Check the hole in the connection nozzle is not blocked. If necessary, clean using a toothpick.
  2. Wash all parts of the spout thoroughly with a sponge and warm water.
  3. Insert the connection nozzle, then the end of the spout onto the steam wand by pushing it upwards and turning it clockwise until it is attached.




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