Bedienungsanleitung Avintage AV46CDZI-1 (Seite 22 von 50) (Deutsch, Englisch, Holländisch, Französisch)

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HUMIDITYMAINTENANCESYSTEM

Your wine cellar is equipped with a manually system for maintaining a correct level of humidity. If humidity is too low, snap

the small plastic reservoir on to top rack of wine cellar. Fill reservoir to ¾ full. Check water level occasionally to refill.

Designed by specialists in oenology as written above, the wine cellar is allowed for a storage period of 2 months maximum.

CLIMADIFF has taken care of the cork’s sensibility to the humidity rate. That’s why the plastic reservoir has to be put on the

top shelf to ensure a minimum humidity. Be careful to control the water level if you store your wine cellar for a long period.

Make sure the water tank is well positioned to avoid any liquid falling.

LOADING

The maximum amount of bottles able to be stored which is given , is only given as an indication and is not contractual. This

indication (as with the capacity in liters of a refrigerator) is to give a quick estimation of the size of the product. This

indication corresponds to tests done with a standard bottle: the bottle type “Bordeaux light 75 cl” (the standardized

classification contains for each bottle a geographic origin (Bordeaux, Bourgogne, Provence,…), and a type (traditional,

heavy, light, flute,…) each with its own specific height and diameter.

In fact, one could store more bottles by stacking a single type of bottle and without shelves. But a “varied” cabinet is made

up of a large variety of bottles and the “practical” side of the daily use of a cabinet limits the number of bottles stored. Most

probably, a few less bottles will be stored than the indicated amount.

For example, if the cellar is filled only with bottles of burgundy, there will be approximately 30% fewer bottles than the initial

quantity calculated for Bordeaux

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EXAMPLESOFSERVINGTEMPERATURES

(TOBE COMPLIEDWITHWHENTASTINGYOURWINES!)

Opinions vary as does the ambient temperature but the general consensus is as follows:

Vintage Bordeaux - Reds 16 – 17°C

Vintage Burgundy - Reds 15 – 16°C

Vintage dry white wines 14 – 16°C

Light, fruity, young reds 11 – 12°C

Rosés de Provence, early wines 10 – 12°C

Dry whites and regional red wines 10 – 12°C

Regional white wines 8 – 10°C

Champagnes 7 – 8°C

Sweet wines 6°C

DEFROSTCONDENSATION

The cabinet is equipped with an automatic defrost cycle. When the cooling cycle is finished, the refrigerated parts of the

cabinet are defrosted automatically. The water from the defrost is channelled into an evaporation tray which is located in the

back of the cabinet close to the compressor. The heat from the compressor then evaporates the water from the tray.

UPKEEP

Before cleaning the cabinet (this must be done regularly), disconnect it either by unplugging it or by removing the fuse.

It is suggested that before first use and then regularly, the cabinet be cleaned both inside and out (front, sides and on top)

with a mixture of warm water and gentle cleaning fluid. Rinse with water and let dry completely before reconnecting. Do not

use solvents or abrasive products.

Clean the shelves with a gentle detergent then dry with a soft dry cloth.

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