User manual LG CW-XC145HU

[. . . ] 4 Installation Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Moving and Voltage Changing Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Upper Compartment (Plusroom) Function Change Method . . . . . . . . . . . . . . . . . 12 Name of Each Part . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] The lamp above the Lock/Unlock button is turned off, and the control becomes unlocked. Then, other functions can be operated. To ferment two types of Kimchi in one compartment If you ferment two types of different Kimchi in one compartment, they can be under-fermented or over-fermented. Therefore in this case, select the type that is fermented faster. Generally, Kimchi is fermented in the order of Broth Kimchi Cabbage Kimchi If you operating the fermenting function several times, the Kimchi will be too sour. Because operating the fermenting function several times can make the Kimchi too sour, operate the rhythm fermenting function only once. Generally, Kimchi is fermented in the order of Underground Ferment Fresh Standard Mature. To ferment the Kimchi more Select Standard or Mature by pressing the button again. When fermenting the Kimchi 24 2 Press the upper compartment Flavor Keeping button · When you press the "upper compartment Flavor Keeping"button, the top compartment Flavor Keeping function is selected and when you press the button again, canceled. · Flavor Keeping can only be selected for Kimchi and cannot be selected for freezer/refrigerator. [upper:Kimchi:Mid:Flavor Keeping] Storage temperature can be adjusted even in the Flavor Keeping function. 3 Press the middle compartment Flavor Keeping button · When you press the "middle compartment Flavor Keeping"button, the middle compartment Flavor Keeping function is selected and when you press the button again, canceled. · Flavor Keeping can only be selected for Kimchi(cabbagekimchi, old kimchi) and can not be selected for Light freezing and Vegetable/Fruit. [middle:Kimchi:Mid:Flavor Keeping] Storage temperature can be adjusted even in the Flavor Keeping function. Using method 4 Press the lower compartment Flavor Keeping button · When you press the "lower compartment Flavor Keeping"button, the lower compartment Flavor Keeping function is selected and when you press the button again, canceled. · Flavor Keeping can only be selected for Kimchi(cabbage kimchi, Broth Kimchi) and can not be selected for Vegetable/Fruit. [lower:cabbage Kimchi:Mid:Flavor Keeping] Storage temperature can be adjusted even in the Flavor Keeping function. 5 Press the Lock/Unlock button again. · After setup is completed, press the "Lock/Unlock" button. As the lamp above the button changes to [ ], flavor keeping begins. 25 Using method of operating control parts Storing vegetable/fruit, light freezin Vegetable/Fruit ~ This function stores the vegetable/fruit fresh for a long time. Light freezing ~ This is good for storing raw fish or meat to eat within 10 days. 2 When you select Light Freezing and store Broth Kimchi or vegetable/fruit, it can freeze. 1 3 1 2 sec Press the Lock/Unlock button for more than 2 seconds. · Press the "Lock/Unlock" button more than 2 seconds. If you use summer cabbages, you will not be able to taste the old Kimchi because the cabbages are too soft. If you put too much ingredients, it can block the growth of lactobacillus to block the fermenting process. Leek (cut) Salted anchovies Salted shrimps Additional salt * Saltiness of salted seafood: 25% (usually the level sold) 4. 5 2. 5 0. 7 2. 0 5. 0 4. 0 0. 6 2 How to make old Kimchi Using method 1) Soaking cabbages in salted water (saltiness 2. 0 ­ 2. 2%) ­ Same as common Kimchi Cut the cabbages in half. Make an 8% salt water of an amount of 2 times the weight of the cabbages. Soak the half-cut cabbages in the salt water for 12-15 hours, and sprinkle some salt on the cabbages. (At this time, sprinkle more salt to the cabbages than the common Kimchi. ) 2) Making Kimchi Wash the soaked cabbages once and drain the water for 1 hour. Prepare all the other ingredients 10 minutes ahead. (process of fermenting the spices. ) Apply the ingredients to the leaves of the cabbages by spreading them. Put the Kimchi in the drawer left compartment Kimchi container. At this time make the cut side of the cabbages face up so that the spices do not flow out. So press the cabbages while storing them. ) Cover the surface of the Kimchi with outer leaves of the cabbages or a clean vinyl wrap. 3) Fermenting old Kimchi (seasoning) Put the Kimchi container in the drawer left compartment and select old Kimchi fermenting. [. . . ] Make sure that the deodorant goes inside when assembling it. Select the right food type. Does it receive direct sunlight or is near a heating device?Is there an appropriate clearance around the refrigerator?Does the temperature of the installed location go below 5? [. . . ]