User manual CUISINART CWC600E

[. . . ] Read the «Cleaning and storage» section for more information. Place the wine cellar on an even and level surface, solid enough to support the weight of the unit when it is full. Allow at least 15 cm on both sides and at the rear of the unit for proper ventilation. This unit is not designed to be fully recessed in another piece of furniture. [. . . ] The minimum temperature of the unit is 7ºC and its maximum temperature is 20ºC. Wine type Notes Light dry whites, sweet and mellow wines, To bring to serving effervescent wines temperature (ready to drink) Rose wines, champagnes, aromatic white To bring to serving wines, soft natural wines temperature (ready to drink) Light red wines and rose champagnes Burgundies and white Bordeaux. Vintage sweet wines, Loire and Beaujolais To store the wine wines Yellow wines, Alsace wines, Loire wines To store the wine Young red Burgundies and Rhone wines, To store the wine old Bordeaux Old Burgundies, Bordeaux and young and To bring to room tannic red Rhone wines temperature Storing wine It is essential that wine be stored at the right temperature. Wine stored at a temperature that is too low will lose its fragrance and flavour. Wine stored at a temperature that is too high will taste too harsh or lose its taste, or its alcohol content. When the cellar is full of different types of wine (white, rose, red), it is preferable to set the temperature at 16ºC, which is suitable for all types of wine, and then to chill bottles of white or rose before serving them. No wine can withstand temperatures higher than 19ºC or 20ºC. A wine brought to room temperature (chambréd) means it is served at a temperature between 15ºC and 17ºC. This will prevent altering the filter qualities of the tinted panes and will prolong the life of the wines. Many professionals believe that there is no advantage to opening a bottle of wine long before serving. The surface area of the wine in the bottleneck that will be in contact with the air is far too small to improve the taste. Decanting may be useful to air a young or robust wine that still contains traces of gas or to separate the wine from the deposit that has fallen to the bottom of the bottle. An old wine should be decanted as close to serving as possible to limit the oxidation that results when the wine is exposed to air after many years in the bottle. Always cut the bottle capsule under the glass ring of the bottle, and not above, to prevent the wine from coming into contact with the metal. Wine is said to be corked when it has taken the mouldy taste of the cork because of the presence of an insect in the cork. the door doesn't · Make sure the unit is on a close properly level surface. If room temperature is higher than 21ºC, the fan will also run constantly. The unit is designed to run continuously when set to the lowest temperature. The unit runs normally, but doesn't cool When using the cellar for the first time, it may take 24 hours to reach the desired temperature. Check the room temperature and do not use the unit under the following conditions: - in a sunny spot - in a room with poor air circulation (e. [. . . ] Do not use on heat-sensitive surfaces or near inflammable materials. Do not plug the unit into the same outlet as that of a refrigerator or a microwave oven. Do not let the cord hang over the work surface, and do not let it touch hot surfaces. Always unplug the unit when it is not in use, when it has to be moved or before cleaning. [. . . ]