Go to the above link and download the manual for the BCO 120T
It should provide the basics to get you going
Making a good espresso with steamed milk takes practice
If you don't have the frothing pitchers.. buy a couple in different sizes
Used cold low fat or non fat milk..
It takes practice to get good at it.. a hand on the side of the pitcher to make sure you don't scald the milk.. etc.. you don't want the milk to bubble/boil..
If you have a control valve for the steam pipe.. immerse the pipe about an 1/2 inch or so into the cold milk and slowly open the valve.. until you have it open full. Jostle the pitcher to move the milk around pretty much during most of the process once it begins to warm and foam.. raise the pitcher to heat the milk in the bottom .. then lower it as the foam begins to form...never letting the steam pipe out into the froth. Once done..wipe the pipe clean with a wet cloth.
Grind of the coffee is imporant as well as the roast and when you fill the portafilter
don't over tamp.. If you pack it to tightly.. won't brew... too loosely
.. brews too fast.. You want to see the coffee shots come out and form what's known as crema... which is a thin layer of tan or light brown foam on top of the shot. If aren't getting this..the coffee is either ground wrong or packed too tight.
It's an art..and nothing beats practice.. there are scores of books and internet threads on how to froth milk and make different coffee drinks..
I love a good Cafe Borgia now and again.. we live in the Portland, Oregon area.. everyone here is addicted to the bean..
Best of Luck