The big difference to most coffee machines is that a classic nozzle is used here, which has no "bonnet". This means that you cannot just hold the nozzle in the milk, as it works there. Specifically, you have to keep the opening of the nozzle on the surface of the milk at all times, so that air is drawn down with it and you hear a hiss. Over time, the milk level rises, so you have to keep pulling the nozzle up too slowly to stay on the surface of the milk. As soon as the milk is hot and you can almost no longer hold the cup in your hand, turn off the steam and pull the nozzle out of the cup. Then you can tap the cup on the table and swirl the milk a bit to get rid of the big bubbles.
Of course, the whole thing is an art that takes practice and not everyone does it the same way, but this is how it works for me. Above all, the final temperature at which you stop makes a noticeable difference: if you froth too early, the milk is still quite liquid and has little firmness. If you foam for too long, the foam becomes firm and flows poorly out of the cup.
I hope I have helped you and enjoy your latte ;-)