User manual SMEG CVI318XS

[. . . ] • The appliance must never be cleaned by unsupervised children. • Have qualified personnel carry out installation and assistance interventions according to the standards in force. • Do not insert pointed metal objects (cutlery or utensils) into the slots in the appliance. • Do not try to repair the appliance yourself or without the intervention of a qualified technician. • If the power supply cable is damaged, contact technical support immediately and they will replace it. [. . . ] To activate the interior lighting: • Press the light key . To deactivate the interior lighting: • Press the light key again. The fan switches on and off automatically to guarantee a constant temperature and provide suitable climate control for conservation of the wine. To increase the level of humidity inside the wine cellar it is possible to manually activate and deactivate the fan. Manual activation is advisable from time to time in order to prevent corks drying out when bottles are stored for long periods. To manually activate the fan: • Press the fan key fan key will flash. The symbol on the Ventilation Manually operated interior lighting will stay on for a maximum of 15 minutes. • The lighting also comes on when the door is opened. The internal lighting activated when the door is opened is brighter than the lighting activated via the key . To manually deactivate the fan: • Press the fan key again. If the door is opened, the fan will be deactivated. The fan then reactivates when the door is closed. 34 Use Alarms The alarms help protect the wine from temperatures which could compromise its quality. Each alarm consists of a message flashing on the display, the alarm key lighting up and an audible warning. In order to maintain the preset temperature inside the wine cellar, the compressor comes into operation in response to the level of cooling required, and may operate continuously if necessary. For full, mature white wines which have aged in the bottle for a few years, higher temperatures are acceptable and they can be served at between 12°C and 14°C. Serving a white wine at a higher temperature means emphasising its “sweet” properties, while the acidity and sharpness considered pleasant and desirable in wines of this kind will be less noticeable. Rosé wines Generally, the rules for serving rosé wines are the same as for whites. However, it is important to consider these wines' tannin content and serve them at a higher temperature if necessary so that their flavour is not too sharp. Tannin content permitting, young, fresh rosé wines are served between 10°C and 12°C, while more robust, full-bodied types, including more mature wines, can be served between 12°C and 14°C. Red wines The serving temperature for red wines depends on a great deal of factors, but in view of their higher tannin and lower acidity than whites, they are usually served at higher temperatures. Young red wines with low tannin are usually served between 14° and 16°C, while for more full-bodied types 16°C or in exceptional cases even 18°C may be recommended. Young red wines with low tannin and a fairly uncomplicated structure can be served at between 12°C and 14°C without tasting too sharp, and will still be very pleasant. This rule applies to “nouveau” wines, made by a special method which reduces their tannin content; they can be appreciated to the full at cooler temperatures than other red wines. 39 EN Use Sparkling wines In view of the large number of types of sparkling wines on the market, there would be little sense in laying down one rule to fit them all. Sweet, aromatic white sparkling wines can be served at a temperature as low as 8°C. [. . . ] The wine cellar cooling is insufficient: • The temperature set on the display is too high. • The door is being opened too often or for too long. • The door is not closing/sealing properly. • The room temperature is too high. 43 EN Installation 5 Installation 5. 1 Electrical connection Power voltage Danger of electrocution • The appliance must be connected to earth in compliance with electrical system safety standards. [. . . ]