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Integralcooking
Integralcooking
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EN
IMPORTANT INFORMATION ABOUT TEMPERATURE
IMPORTANT INFORMATION ABOUT TEMPERATURE
Your unit has been designed to ensure optimal conditions for storing and/or serving your
wines.
Fine wines require a long and gentle evolution and need specific conditions to reach their
full potential.
All wines mature at the same temperature, which is a constant temperature set at between
11ºC and 14ºC. Only the temperature of "dégustation" (wine appreciation) varies according to
the type of wines (see the table of wine serving temperatures above). That said, and as in the
natural cellars used by wine producers for long storage periods, it is not the exact temperature
that is important, but its constancy. In other words, as long as the temperature of your cellar is
constant (between 11°C and 14°C, or 52°F and 57°F) your wines will be kept in perfect
condition.
Not all wines improve with age. Some should be consumed at an early stage (2 to 3 years)
while others have an enormous ageing capacity (50 years or more). All wines have a peak of
maturity. Consult your wine merchant for relevant information.
At too high a temperature (over 20°C) the wine ripens too quickly, which prevents the aromas
from developing further. The wine cannot fully mature at too low a temperature (below 5°C).
Fluctuations in temperature stress the wine and disrupt the maturation process. It is
therefore very important to maintain a constant temperature.
Tip: Store the wine 1 or 2°C cooler than the recommended drinking
temperature, as it warms up a little when poured into the glass.
Tip: Full-bodied reds should be opened for 2-3 hours before drinking to allow
the wine to breathe and develop its aroma.
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Summary of Contents for PVMB 15-7CR
Page 47: ...Pando PandoIntegralcooking Integralcooking ES FICHAS T CNICAS 44...
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Page 72: ...Pando PandoIntegralcooking Integralcooking PT Pando Cozedura PT ngulos de corte 69...
Page 98: ...Pando PandoIntegralcooking Integralcooking PT SPECIFICA ES T CNICAS 95...
Page 122: ...Pando PandoIntegralcooking Integralcooking FR FR Angles de garniture 119...
Page 148: ...Pando PandoIntegralcooking Integralcooking FR SP CIFICATIONS TECHNIQUES 145...
Page 171: ...Pando PandoIntegralcooking Integralcooking EN Pando EN Trim Angles 168...
Page 197: ...Pando PandoIntegralcooking Integralcooking EN TECHNICAL SPECIFICATIONS 194...
Page 205: ...Pando PandoIntegralcooking Integralcooking IT PROTEZIONE DELL AMBIENTE...
Page 246: ...Pando PandoIntegralcooking Integralcooking IT SPECIFICHE TECNICHE 41...
Page 274: ...PVMAV 45 16 PVMAVP 45 16 PVMAV 60 23 PVMAVP 60 23 5 6 16 5 300 5 23 6 6 5 6 69...
Page 278: ...PVMBP 60 52 PVMBP HB 60 52 PVMBP 60 44 73...
Page 279: ...PVMB 60 46 PVMBP HD 40 25 74...
Page 280: ...133 91 91 91 89 85 5 91 144 91 91 97 89 PVMBP HB 60 52 PVMBP 60 44 75...
Page 281: ...89 91 91 91 91 91 89 133 91 91 91 89 85 5 PVMB 60 46 PVMBP HD 40 25 76...
Page 282: ...91 144 91 91 97 89 89 91 91 91 91 91 89 PVMB 40 28 PVMB 30 16 77...
Page 283: ...101 90 85 92 88 PVMAV 45 16 PVMAVP 45 16 PVMAV 60 23 PVMAVP 60 23 78...
Page 284: ...90 92 150 92 103 94 94 105 94 94 94 94 PVMAV 124 65 PVMAVP 124 65 PVMAV 88 45 PVMAVP 88 45 79...
Page 285: ...99 94 94 94 94 94 94 94 94 94 94 94 94 94 PVMAV 178 101 PVMAVP 178 101 80...