LG GR-K243UG User Manual

P/No. MFL31452705
Kimchi refrigerator
User's Guide
Model: GR-K243UG
Service center
Address:
P.O. Box240007 201 James Record Road Huntsville, AL 35824
Call:
1-800-243-0000
Web:
http://www.lgservice.com
Advantages of the product
2
Easy installation
With a nice design to fit well with any place in the kitchen, the refrigerator can be installed any location where there temperature is between 5 to 43°C.
Various food storage capabilities
You can not only store and ferment
Kimchi but also store Chungukjang and use exclusively for freezing to expand your variety of food to store.
Storage and seasoning at the same time
You can separately select to store and
season the lid left/right and drawer left/right compartment. (But drawer right compartment is only for storage.)
Door that is easy to open and close
With an absorption device attached to
the door, the door can be lightly opened and slowly closed to minimize the impact.
High quality seal type Kimchi storage container
The Kimchi storage container with
high usability and seal will keep the Kimchi flavor fresh. (The shape of the Kimchi storage container can differ depending on the model).
Strong deodorizing function
Both left and right compartments have a separately installed "deodorizer" to reduce the smell of Kimchi. When the deodorizing effect is reduced, clean the internal sides of the refrigerator and reuse the deodorizer. (Refer to page 39 for methods on cleaning the refrigerator and reusing the deodorizer.)
Magic crisper
With a magic crisper installed on the lid of the vegetable compartment, it will absorb moisture when overly humid and adds moisture when overly dry to keep the freshness of the vegetable.
To make a Chungkukjang and a Old Kimchi
You can easily make and store the
Chungkukjang which is good for health.
You can make the Old Kimchi in a
month, which it takes in general a year or longer to ferment
Door cooling system
The refrigerant in the inside of the
door makes the inside temperature, which became hot due to opening the door, be stable quickly.
Absorb
moisture
Release moisture
Overly
humid
Humid
deficiency
3
Table of content
This product is exclusively for 115V/60Hz.
Safety precautions ......................................................................................................... 4
Cautions during use
..................................................................................................... 9
Installation method
..................................................................................................... 10
Moving method
.............................................................................................................. 12
Name of each part
....................................................................................................... 13
Name and function of operating control parts
..........................
14
Using method of operating control parts
..................................
16
How to make delicious Chungukjang and general knowledge about Chungukjang
....................................
32
How to make delicious old Kimchi
.............................................
34
Proper food storage
......................................................................
35
General knowledge about Kimchi
...............................................
36
Cleaning instructions
....................................................................
38
Customer rights................................................................................49
Product specification...................................................................... 50
Not a problem................................................................................... 40
Checkpoints before requesting for service ................................ 44
Using
method
Guide
Problems
of
product
StoringKimchi..................................................................................................................................... 16
Rhythmfermenting(seasoning)
CabbageKimchi/RadishKimchi/BrothKimchi........................................................ 18
StoringtheflavorofKimchi................................................................................................... 20
Storingvegetable/fruit,lightfreezing,freezingfoodandstoringrice...... 22
Cautionduringvegetable/fruitandlightfreezing,ricestorage ................... 24
FermentingChungukjang ......................................................................................................... 26
FermentingtheOldKimchi.....................................................................................................28
StoringChungukjang................................................................................................................... 30
StoringtheOldKimchi.............................................................................................................. 31
Safety precautions
4
Use a dedicated circuit.
Plugging in several products to the outlet can cause a fire. This can activate the circuit breaker to cause the food to go bad.
Be sure that the power cord is connected properly and is not pinched by having the appliance pushed against it.
Do not allow the plug to become damaged or get wet. It could cause a fire or an electrical shock.
Unplug the appliance when cleaning it. Do not pull the cord or handle the electric cord with damp hands.
There is a danger of electric shock or fire from short circuit.
Do not bend the power cord forcibly. Be sure it is not damaged by being under a heavy object.
The power cord may be damaged and cause a fire or electrical shock.
Safety precautions must be observed to prevent accident or injury.
When connecting the power
Warning
This symbol indicates a warning about a specific event or condition.
Keep this manual in a convenient place where it is readily available for reference.
Not keeping the instruction may cause severe danger such as death or serious wound. The instruction should be followed.
When pushing in the refrigerator after unplugging the power plug during installation, make sure the power cord is not crushed or pressed under the refrigerator.
It can cause a fire or an electric shock.
5
Do not extend or modify the length of the power plug.
There is a danger of electric shot of fire from electrical damage to the power line.
Unplug the appliance and wipe the cord with a dry cloth and plug it in firmly.
If the cord or plug are dusty or wet, or has a poor connection, it can cause a fire and electrical shock.
Do not damage, process, forcefully bend, pull or twist the power cord.
Damaged power cord can cause a fire or an electric shock.
Ground properly during installation.
It can cause electrical shock in case of a problem or leakage.
When using the refrigerator
Ben zene
Ester
Do not use or store fire devices and flammable products (ether, benzene, alcohol, chemical, LP gas, flammable spray, cosmetics etc.) near the refrigerator.
There is a danger of explosion or fire.
Do not use the appliance for any other purpose than home use. (Do not use for storing pharmaceuticals or test material or use for shipping container.)
• This appliance is made for household use only. When it is used as a shipping container, unexpected accidents (electrical shot, fire etc.) may occur as a result of high temperature or moisture, vibration etc.
• When pharmaceuticals are stored for extended periods, their quality may deteriorate.
Safety precautions
6
When using the refrigerator
thinner
Do not spray water or wipe with benzene, thinner etc. inside or outside the appliance.
It may degrade the insulation of electrical parts and cause an injury, fire or electrical shock.
If gas leaks from the appliance, don’t touch the appliance or its plug, instead ventilate the area immediately.
There is a danger of fire or other damage, as a spark could ignite the gas and cause an explosion.
Only a properly trained service agent experienced in refrigerator should disassemble, repair or modify this appliance.
There is a danger of fire, injury or electrical shock.
When disposing the old appliance, be sure to detach the doors.
Children could accidentally close themselves in an abandoned appliance and suffocate.
Do not store anything that could leak water or other fluid such as flower vase, cup, cosmetics, chemical etc.
It can cause a fire or electrical shock or cause an injury from falling off.
Do not use sharp tools to defrost or remove ice from the appliance.
• The product may be damaged, resulting in fire or electrical shock.
• If the refrigerant is leaked, it can cause problems to the cooling function resulting in overly seasoned Kimchi.
7
Do not climb on top of the refrigerator or go inside the refrigerator after opening the door.
The refrigerator may fall over or the person can fall from the refrigerator to get injured.Especially when the refrigerator is installed on the veranda, child can fall from the refrigerator and cause death.
Child can suffocate when trapped inside the refrigerator.
You should always get service before using if the refrigerator has been submersed under water.
It can cause a fire or an electric shock.
Do not install the appliance in a damp place or where water will spatter.
Water will degrade the insulation, posing a shock hazard.
Do not store any drinks in glass bottle.
If you store a drink in glass bottle (alcohol, cider, juice etc.) and the drink freezes, the bottle can break and cause an injury.
서비스센터
If you smell something burning or see smoke from the refrigerator, immediately unplug the power and contact the service center.
It can cause a fire.
Do not lit a candle inside the refrigerator to remove the smell.
There is a danger of an explosion or a fire.
Service Center
Do not step on the drawer.
It is dangerous to step on the basket because of accidental basket breaking.
Safety precautions
8
If the power cord or plus is damaged, or if the outlet is loose, do not plug in.
It can cause an electric shock or short circuit.
When operating the doors, be sure to avoid placing your hands where the doors could close on them.
The hinge mechanism includes a buffer that causes the door to close automatically when it reaches an angle of 20°. Having your hands in the way could result in injury.
Do not stick your hand or a metal rod on the lid part or under the appliance, climb on the door or go inside after opening the door.
Because the bottom of the refrigerator is a metal place, it can cause an electric shock or injury.
• If you install the refrigerator on the veranda,
there is a danger of the child falling off from the veranda.
• There is a danger of
a child being trapped and suffocating inside the refrigerator.
If the hinge of the door is damaged or not working properly, do not use the doors and contact the service center. Use the refrigerator after getting service
from the center.
Do not put live animal inside the refrigerator.
Caution
▶ Itcandamagethehouseorappliance.Alwaystakespecialcaution.
9
Cautions during use
Do not overfill the Kimchi storage containers.
As Kimchi is fermented, it increases in volume and the juice can overflow. Also if the container lid is open on one end, the Kimchi will turn sour quickly and mold may form. Fill the container only up to 80% and firmly close the lid. If you use a plastic wrap or clean plastic wrap on top of the Kimchi surface, you can store Kimchi for a longer period.
Do not pour Kimchi directly into the appliance nor store
Kimchi in plastic bags.
If you put Kimchi directly into the appliance, it may freeze, become contaminated, or deteriorate in quality. Always make and store Kimchi only in the containers provided. It can reduce the product performance or cause an electrical shock or fire.
When putting the Kimchi container into and out of the appliance,
hold them gently by the handle.
The floor of the compartment can be damaged from the impact. (The design of the Kimchi containers may be vary among different models.)
After storing the Kimchi for 3-4 days, check if there is any spill.
As part of the initial fermenting process, the juice can overflow, in which case you cannot store the Kimchi for a long period of time.
If you store vegetable/fruit while you are storing Kimchi,
be sure to keep them in the fresh vegetable storage container.
Fruits and vegetables may be frozen when stored for a long time or when kept at the maximum storage temperature. Do not store tropical fruits (banana, pineapple etc.) which can go bad at low temperature.
80%
야채과일야채 과일
냉동식품냉동 식품
Be sure to use enough salt when preparing Kimchi.
The amount of salt significantly affects the fermenting speed. A small amount of Kimchi intended for immediate consumption can be prepared with little salt. But large quantities of Kimchi to be stored for longer periods must contain more salt.
Do not mix various different types of food in
the left or right compartment.
If you select the left compartment to freezing and put frozen food, Kimchi, vegetable/fruit all mixed into it, the Kimchi and vegetable/fruit may freeze.
Installation method
10
Ground properly during installation.
It can cause electrical shock in case of a problem or leakage.
Do not install the appliance where
it is too hot or is subject to direct sunlight.
Install the appliance where the ambient temperature is between 5 to 43
. If the temperature of the installation location is too high, it can cause problems to the function and change the color of the refrigerator.
Install the appliance on a firm and
level floor.
If the floor is unstable, the vibration may cause noise and functional failure.
• If the appliance is not leveled, use the horizontal adjusting leg to level the product.
• When install the appliance on a carpeted floor or on the wooden floor, place a piece of plywood or similar material underneath to prevent the discoloration.
• Instable installation may cause to fall the refrigerator to damage you.
When pushing the appliance in,
make sure the power cord is not pressed by the bottom or back of the product.
It can cause fire or electrical shock. If you hang the power cord to the hanger on the back of the product, you will be able to reduce the possibility of the power cord being pressed.
Maintain a suitable clearance
around the appliance.
Maintain suitable clearance around the appliance as shown in the figure. If there is insufficient clearance, the appliance performance deteriorates and the electricity cost will increase.
More than 10cm.
Power cord hanger
More than
10cm.
11
Do this after installation
Do this after installation
Connect the power plug to the dedicated outlet.
Put in the food.
Store the food in the refrigerator 3-4 hours after the installation. When storing frozen food, store the frozen food after the power of the refrigerator has been connected for more than 1 day.
Wait for more than 5 minutes to re-insert the plug right after pulling it out.
Otherwise, excessive operation of the compressor may cause breakdown.
Ground safely.
In the event of an electric short circuit, grounding reduces the risk of electric shock by providing an escape wire for the electric current.
In order to prevent possible electric shock, this appliance must be grounded.
Improper use of the grounding plug can result in an electric shock.
Plug the cord into a 115V grounded outlet. If you are unwure of the voltage or grounding integrity, consult a qualified electrician or service person.
Grounding terminal
No need for grounding.
Power outlet for AC 115V
Never ground the appliance to gas pipe, water pipe, lightning rod or a telephone line connector.
Plastic water pipe does not have the grounding effect.
Caution
Moving and voltage changing method
12
Before transportation
When transporting
• Remove all food from the appliance and secure the Kimchi containers and doors with tape.
• Turn the horizontal adjusting leg counterclockwise( ) all the way and tighten it.
• Hang the power cord to the hanger on the back of the appliance and tape it.
When transporting
• When sliding and moving the appliance, turn the horizontal adjusting leg counterclockwise ( ) all the way and tighten it. The leg can scratch the floor or become loose to be separated.
• After completing the transportation, turn the horizontal adjusting leg clockwise( ) to level the balance, and use the left and right side handle to move the appliance.
• When transporting the appliance to a far away location, do not completely lay the refrigerator on the floor to the side. It can cause problems.
Horizontal adjustment leg
(Bottom handle part)
Rear side
Rear
side
This product is exclusively for 115V/60Hz.
13
Name of each part
나노참숯탈취
나노참숯탈취
나노참숯탈취
도어쿨링시스템
도어쿨링시스
Horizontal adjustment leg
If you store food for a long time or store Kimchi in "Max" temperature, the vegetable/fruit can freeze.
Vegetable freshness storage container
Adjust the height to level the appliance when installing or after moving the appliance.
Carrying handle
Right door
- Store food in the Kimchi container.
The size and shape of the Kimchi container may vary among models.
-
When you open the right drawer compartment, the cover is half-opened automatically
You can move the cover using your Hands.
Kimchi storage container
Deodorizer
Left door
Drawer left compartment
Drawer right compartment
Proper opening/closing method
of Kimchi container
When opening
Lift all the wings in the arrow direction and open the container.
When closing
In the opposite way as opening the container, push down all the wings in the arrow direction to close the container. If the direction of the lid is not correct, turn the lid and close the container properly.
Vegetable freshness storage container
Container for storing Kimchi and vegetable/ fruit simultaneously in the same compartment.
Caution
If you store food for a long time or store Kimchi in "Max" temperature, the vegetable/fruit can freeze.
Lid
Close the lid tightly.
Inner basket
Keep vegetables
or fruits in the basket.
Outer basket
Check and empty the outer basket regularly because condensation often collects here.
Chungukjang tray
Remove the Kimchi container from the drawer left and right compartment and use the tray when fermenting Chungukjang.
lid left compartment
drawer left compartment
일반
1
23 45
2
4
5
Name and function of operating control parts
14
Before actually making and storing Kimchi, read and understand the name and function of each button.
To use the DIOS Kimchi Refrigerator, you must press the Lock/Unlock button for
This button maintains the delicious Kimchi fresh.
• I
f you feel that the flavor is right during the storing and fermenting process of the Kimchi, you can
press the Flavor Keeping button to keep the current flavor of the Kimchi for a longer period of time.
• The selection is avaiable only when storing and maturing kimchi - such as chinese cabbage kimchi, radish kimchi, watery radish kimchi - at the left and right lid-compartment.
3
2
1
This prevents any unintended changes of setting from children.
The button shape of display could be changed for the better performance.
• Before using any function, you must press the Lock/Unlock button for
more than 2 seconds until the "Unlock" button below the lock lights up.
• When you are finished with the settings in the Unlock status, press the
Lock/Unlock button until the "Lock" button below the lock lights up to
set to Lock status.
In Lock status, when you press any function button, the light next to the Lock LED will blink 3 times. If you do not press any button for more than 60 seconds in Unlock status, it will automatically switch to Lock status.
This button sets the storing food and storing temperature for each compartment.
• For lid left compartment, you can select .
• For lid right compartment, you can select .
• For drawer left compartment, you can select
• For drawer right compartment, you can select
You can select min>mid>max by each food storage. (Refer to "Storing Cabbage
Kimchi/Old Kimchi/Radish Kimchi/Mul Kimchi" in page 16 for details.)
Kimchi/Vegetable/Fruit/Freeze
Kimchi/Vegetable/Fruit/Light Freeze
Kimchi/Broth kimchi/Chungukjang
Vegetable/Fruit/Rice
Using method
lid right compartment
drawer right compartment
2 34 5
2 5
15
The color of the display may vary depending on the model.
more than 2 seconds to unlock the control.
4
This button selects the degree of seasoning for the Kimchi.
• For lid left and right compartment, you can select .
• For drawer left compartment, you can select
.
(Drawer left compartment does not have a fermenting function for Radish Kimchi.)
• Drawer right compartment does not have a fermenting function.
• Underground fermentation can only be selected for radish Kimchi.
Select the right temperature according to the type of food to store and the degree of saltiness of the Kimchi.
5
You can turn on/off the power of lid left/right compartment and drawer left/right compartment.
When turning off the power of the selected compartment, press the Lock/Unlock button for more than 2 seconds until the "Unlock" letter lights up. Then press the Power button for more than 2 seconds until the power of the selected compartment is turned off with up.
To turn on the power, press the Lock/Unlock button for more than 2 seconds until "Unlock" button lights up and the lightly press the power button.
To use the functions of the Kimchi refrigerator you must always change to Unlock status using the Lock/Unlock button. Always check left or right of which compartment to store or ferment the food.
For example, if you want to ferment the Kimchi in the lid left compartment, store the Kimchi in the lid left compartment and press the Ferment button after selecting the lid left compartment.
Cabbage Kimchi/Radish Kimchi/Broth Kimchi
Cabbage Kimchi/Broth Kimchi/Old Kimchi/Chungukjang
Using method of operating control parts
16
When you connect the power, you can store the Kimchi at standard temperature without any setting.
Storing Kimchi
To store Cabbage Kimchi
1 3
2
1
Press the Lock/Unlock
button for more than 2 seconds.
Press the "Lock/Unlock" button more than 2 seconds. The lamp above the Lock/Unlock button is turned off, and the control becomes unlocked. Then, other functions can be operated.
There are about 200 types of Korean Kimchi.
The optimal storing temperature differs by the Kimchi type and the seasoning used for the Kimchi. Adjust the temperature of "Min", "Mid" and "Max" depending on the type and condition of the Kimchi.
Korean Kimchi
2 sec
The button shape of display could be changed for the better performance.
Using method
17
2
Press the Store button.
Select the desired Kimchi type and storing stage by pressing the "Store" button. Every time you press the button, the menu will switch as follows.
Select the right temperature according to the type of food to store and the degree of saltiness of the Kimchi.
3
Press the Lock/Unlock
button again.
Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
Kimchi : Mid 󰄯 Max 󰄯 Min
Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
freeze:
General󰄯 Strong freese Light freeze

Left door
Kimchi : Mid 󰄯 Max 󰄯 Min
Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
Light freeze : Mid 󰄯 Max 󰄯 Min

Right door
Kimchi : Mid 󰄯 Max 󰄯 Min
Broth Kimchi : Mid 󰄯 Max 󰄯 Min
Chungukjang : Mid 󰄯 Max 󰄯 Min

Drawer left compartment
Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
Rice : Mid 󰄯 Max 󰄯 Min
Drawer right compartment
Using method of operating control parts
18
If you select the rhythm ferment (seasoning), the storing period will be shorter than selecting store. Seasoning and rhythm fermenting are the same function.
Rhythm fermenting (seasoning) Cabbage Kimchi/Radish Kimchi/Broth Kimchi
Caution
To ferment Cabbage Kimchi
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
Press the "Lock/Unlock" button more than 2 seconds. The lamp above the Lock/Unlock button is turned off, and the control becomes unlocked. Then, other functions can be operated.
2 sec
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→Radish
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.
About underground fermenting
This is the fermenting method of bringing out the deep taste of Kimchi by storing the Cabbage Kimchi underground during the cold winter.
To ferment the Kimchi more
Select Standard or Mature for fermenting.
When
fermenting the
Kimchi
Using method
19
2
Press the Ferment Button
Select the type of Kimchi and the fermenting stage by pressing the Ferment button.
Every time you press button, the menu will switch as follows.
The underground fermenting function of the Cabbage Kimchi can only be selected in the lid left and right compartment.
※ Selecttherightfermentingstageaccordingtothetypeoffoodtostoreandthedegree
ofsaltinessoftheKimchi.
Cabbage Kimchi (total 6 stages):
Radish Kimchi, Broth Kimchi (total 5 stages):
Old Kimchi, Chungukjang (total 3 stages):
For lid left and right compartment, you can select
Cabbage Kimchi/Radish Kimchi/Broth Kimchi.
For drawer left compartment, you can select
Cabbage Kimchi/Broth Kimchi/Old Kimchi/Chungukjang.
(Drawer left compartment does not have a Radish kimchi fermenting fuction)
Drawer right compartment does not have a fermenting function. It is only for storing.
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start Kimchi Storage.
Using method of operating control parts
20
Storing the flavor of Kimchi
To store
the Kimchi with Flavor Keeping
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
• Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
This function maintains the current flavor of the stored Kimchi for a long time. (This can only be selected for Kimchi (Cabbage Kimchi, Radish Kimchi, Broth Kimchi) in lid left/right compartment.)
When the seasoning process is complete, the remaining time will show "0 hours" and the temperature will be set to "Mid" for the selected Kimchi type.
When the fermenting process is complete, press the Lock/Unlock button to turn off the LED showing "Remaining 0 hours".
You can do one of the two following methods to cancel the fermenting function already selected.
1. Press the Flavor Keeping button. (This will cancel the fermenting process and start the flavor keeping process.)
2. Press the Store button.
To cancel the rhythm fermenting easily
When the seasoning process is complete
Using method
21
2
Press the Flavor Keeping button.
If you press the Flavor Keeping button, the "Flavor Keeping" button will light up.
Flavor Keeping can only be selected for Kimchi (Cabbage, Radish and Broth Kimchi) and not for Vegetable/Fruit, Light Freezing and Freezing.
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start Flavor keeping.
Using method of operating control parts
22
Storing vegetable/fruit, light freezing, freezing food and storing rice
Vegetable/Fruit Light freezing
~ This function stores the vegetable/fruit
fresh for a long time.
~ This is good for storing raw fish or
meat to eat within 10 days.
Freezing Rice
~ This is good for freezing food to store
for a long time or frozen food.
~ You can store rice as the newly
cropped taste with no bugs.
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
• Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
What is the "Light freeze" function?
It is the convenient function by reducing the cooking time while storing the food to eat within a short time such as meat and fish at about
-5℃
and quickly thawing. (You should eat food as soon as possible because the food can not be stored for a long time at the "Light freeze" function.)
What is the "Light freeze" function?
Using method
23
3
Press the Lock/Unlock button again.
• Press the Lock/Unlock button when you are done with the setting. The letter below the lock changes from "Unlock" to "Lock" to start storing the selected food.
2
Press the Store button.
Select the desired Kimchi type and storing stage by pressing the "Store" button.
Every time you press button, the menu will switch as follows.
Select the right temperature according to the type of food to store and the degree of saltiness of the Kimchi.
Kimchi : Mid 󰄯 Max 󰄯 Min
Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
freeze:
General󰄯 Strong freese Light freeze

Kimchi : Mid 󰄯 Max 󰄯 Min
Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
Light freeze : Mid 󰄯 Max 󰄯 Min

Kimchi : Mid 󰄯 Max 󰄯 Min
Broth Kimchi : Mid 󰄯 Max 󰄯 Min
Chungukjang : Mid 󰄯 Max 󰄯 Min

Vegetable/Fruit : Mid 󰄯 Max 󰄯 Min
Rice : Mid 󰄯 Max 󰄯 Min
The left drawer is dedicated for storing Kimchi/Watery radish Kimchi/Cheonggukjang (bean paste soup).
Left door
Right door
Drawer left compartment
Drawer right compartment
Using method of operating control parts
24
Caution during vegetable/fruit and light freezing, rice storage
To store vegetable or fruit for a long time
Because washed vegetables can turn bad easily, do not wash the vegetable before storing. Because leaf vegetables (sesame leaves, lettuce etc.) cannot be stored for a long time, wrap them in a newspaper or a sealed container to increase their storage period.
Do not put in tropical fruits.
Do not store tropical fruits (banana, pineapple etc.) which can go bad at low temperature.
To store vegetable/fruit when storing Kimchi, store the vegetable/fruit in the vegetable freshness container.
If you store food for a long time or store Kimchi in "Max" temperature, the vegetable/fruit can freeze.
Note the following when storing vegetable/fruit
About light freezing function
If you store meat or fish in light freezing function, you can store it longer than an average refrigerator. And because it is lightly frozen, the defrosting time is reduced for cooking.
• Store only food that you will consume within 10 days in the light freezing function and freeze the rest of the food.
You can cook it fresh when stored for less than 10 days.
If you need defrosting for meat or fish depending on the stored period, leave it for 10 to 30
minutes before cooking.
Note the following when storing food in light freezing
Caution
If you store Kimchi, vegetable or fruit in light freezing, they can all freeze.
Using method
25
When storing rice in drawer right compartment
During the humid rainy period in summer, dew drops can form on the cover of the drawer storage container in the drawer compartment. When this happens, wipe them off with a dry cloth.
Rice is very sensitive to humidity.
When the power is turned off temporarily from a power outage or for cleaning, check if there is any water within the rice storage compartment and wipe it off with a dry cloth.
Note the following when storing rice
Using method of operating control parts
26
Fermenting Chungukjang
To ferment the Chungukjang in the drawer left compartment
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
• Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
You can easily make Chungukjang that is good for your health. To ferment the Chungukjang well, you have to ferment the completely boiled soybeans in the
drawer left compartment. For more details, refer to page 32 (How to make delicious Chungukjang)
After putting boiled soybean (maximum of 500g) in the tray and remove the Kimchi container of the drawer left compartment. Put in the tray and tray cover, and close tightly.
When fermenting Chungukjang in the drawer left compartment
When fermenting Chungukjang is complete
To ferment Chungukjang well
전원
맛지킴
보관
발효
Boil soybeans completely for 5-6 hours and cool to about 40
. Then put the beans in the tray to ferment the beans. Be careful not to drop the water drops formed on the cover of the tray to the beans when opening and closing the drawer. For more details on fermenting the Chungukjang, refer to page 32 (How to make delicious Chungukjang).
The remaining time of "0 hours" is shown.
When the fermenting is complete, it is automatically stored. But if you want to store for a long period of time, wrap the Chungukjang and store it in Freeze.
Using method
27
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start fermenting Chungukjang.
2
Press the Store button.
• Select one from Fresh>Standard>Mature (3 stage) degree of Chungukjang by pressing the Ferment button.
• Every time you press the button, the menu will switch as follows.
Drawer left compartment does not have the Cabbage Kimchi underground fermenting function and Radish Kimchi fermenting function.
The more the Chungukjang is fermented, the stronger the taste and smell.
To ferment Chungukjang well, the quality of soybeans, boiling soybeans, removing moisture appropriately and cooling temperature (40
) are very important.
For the Chungukjang soybeans, avoid old beans and imported beans and use newly cropped domestic beans.
For boiling the soybeans, boil soybeans in strong fire for 30 minutes and in weak fire for 5-6 hours until the color is dark brown and sticky. When it is completely boiled, the shape of the bean is maintained but is crushed when slightly pressed.
When the dew drops from the cover of the tray falls on the beans during the fermenting process of Chungukjang, the sticky resin (bacteria) on the Chungukjang melts. Therefore when open/closing the drawer or when removing the tray, be careful not to shake it.
Cautions when fermenting Chungukjang
(Do refer to page 32 (How to make
delicious Chungukjang) for more details.)
Cabbage Kimchi (total 5 stages):
Broth Kimchi (total 5 stages):
Old Kimchi, Chungukjang (total 3 stages):
Using method of operating control parts
28
It takes long time, around 23 ~ 30 days, for the Old Kimchi to be fermented. If the power is off or the door opens during fermentation, the taste of the Old Kimchi would be changed.
You should make the Old Kimchi with the cabbage for winter reservation and be a little more salty to lessen that the tissues of cabbages get flabby and that it smells stale. (the salinity of a general Kimchi: 2.0~2.5 %, the Old Kimchi: 3.5~5 %) To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus’ activity and the Kimchi can be unripe. Please refer to
page 34 (How to make delicious the Old Kimchi)
for how to
make the Old Kimchi.
When completing the fermentation of the Old Kimchi, the remaining time becomes to "0" and the status is automatically changed to under the "storage of the Old Kimchi".
Cautions when fermenting the Old Kimchi
You can taste a nicely salted and acidulous Old Kimchi. If you ripen the Kimchi made more saltily and with less subsidiaries, (red pepper power, garlic,
etc.) you can get the tastily Old Kimchi. Please refer to
page 34 (How to make delicious the Old Kimchi)
for details.
The period to ripen the Old Kimchi is around a month (23-30 days) which is longer than generally ripe Kimchi.
The Old Kimchi would not be tasty to the person who does not like a acidulous taste because it is more acidulous than the generally ripe Kimchi.
Fermenting
the Old Kimchi
To ferment the
Old Kimchi
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than
2 seconds.
Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
Using method
29
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start fermenting the Old Kimchi.
2
Press the Store button.
Select one from Fresh>Standard>Mature (3 stage) degree of Old Kimchi by pressing the Ferment button.
Every time you press the button, the menu will switch as follows.
Drawer left compartment does not have the Cabbage Kimchi underground fermenting function and Radish Kimchi fermenting function.
To select the "Fermentation of the Old Kimchi, makes the kimchi which has much higher acidity level than the general fermentation of a Kimchi (Cabbage Kimchi, Radish Kimchi, Broth Kimchi). Please select the step what you want.
Because the Old Kimchi or the Chungkukjang is, in general, fermented much more than a general fermented food, during or after fermenting, it can smell of the Old Kimchi or the Chungkukjang. So, After fermenting, please clean containers (Kimchi boxes, Chungkukjang tray, etc.) and wash the inside of the drawer with detergent to reduce smell.
After Fermentation of the Old Kimchi or the Chungkukjang...
Cabbage Kimchi (total 5 stages):
Broth Kimchi (total 5 stages):
Old Kimchi, Chungukjang (total 3 stages):
Using method of operating control parts
30
Storing Chungukjang
To store Chungukjang in drawer left compartment
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
• Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start storing Chungukjang.
2
Press the Store button.
Select the desired storing stage of Chungukjang by pressing the "Store" button.
Every time you press the button, the menu will switch as follows.
Kimchi : Mid 󰄯 Max 󰄯 Min
Broth Kimchi : Mid 󰄯 Max 󰄯 Min
Chungukjang : Mid 󰄯 Max 󰄯 Min

Using method
31
Storing the Old Kimchi
To store the Old Kimchi in drawer left compartment
The button shape of display could be changed for the better performance.
1 3
2
1
Press the Lock/Unlock button for more than 2 seconds.
• Press the Lock/Unlock button for more than 2 seconds.
The letter below the lock changes from "Lock" to "Unlock" to enable other functions.
2 sec
3
Press the Lock/Unlock button again.
Press the Lock/Unlock button when you are done with the setting.
The letter below the lock changes from "Unlock" to "Lock" to start fermenting the Old Kimchi.
2
Press the Store button.
Select the desired storing stage of Chungukjang by pressing the "Store" button.
Every time you press the button, the menu will switch as follows.
Kimchi : Mid 󰄯 Max 󰄯 Min
Broth Kimchi : Mid 󰄯 Max 󰄯 Min
Chungukjang : Mid 󰄯 Max 󰄯 Min

How to make delicious Chungukjang and general knowledge about Chungukjang
3232
How to make delicious Chungukjang
Prepare ingredients (soybeans)
Domestic soybeans (raw, Baktae) 500g, large cooker, Chungukjang tray
※ Someimportedoroldsoybeanswithpreservativemaynotbefermented.
1
Soak soybeans
Wash the beans in clean water for one or two times. Be careful not to damage the beans when washing. Put 500g of soybean in the large cooker and put in 3-4 times the water. The soaking time may differ depending on the water temperature. Chungukjang is fermented better when boiled after soaking for a certain time.
2
Boil beans
Boil hard in strong fire for 30 minutes and with the lid slightly open, boil another 5-6 hours in weak fire until water becomes sticky. If more water is needed during the boiling process, add some warm water.
3
If the beans are not completely cooked to the inside, the
bacillus will not act and not ferment the beans. When the beans are well cooked, turn off the fire and leave it for about 20 minutes. At this time mix the beans until some bubbles form on the top.
Season Winter Spring/Fall Summer
Water temperature 0~5 10~1618~25
Soaking time
12 Hours 9 Hours 6 Hours
<What are well cooked beans?>
When the soybeans are well
cooked, the color turns to dark brown and the water will be sticky.
Even though the shape of the bean
is maintained, it will be easily crushed once pressed.
Boiled beans are very tasty.
Domestic soybean
500g
Large,
think and
heavy cook for
boiling
long hours
Tray
Cool the soybeans and ferment Chungukjang
Drain the soybeans on the tray and cool it in room temperature for about 15 minutes (bean temperature of 40 ). After shaking and mixing for 2 to 3 times, pour them in the drawer left compartment of the Kimchi refrigerator. (When you try to ferment hot soybeans, it will not work because they have too much moisture.)
At this time, have the Kimchi container removed from the drawer left compartment of the Kimchi refrigerator and set it to Chungukjang storage. When you pour the soybeans in the compartment, immediately change the setting to fermenting Chungukjang.
4
Using method
33
General knowledge about Chungukjang
Store Chungukjang
When the Chungukjang is fermented (35 to 42 hours), the remaining time will be shown as "0 hours", and it will automatically switch to Chungukjang storing in "Mid" temperature. When the fermenting process is complete, store the Chungukjang in the storage container and leave it in the drawer left compartment. When Chungukjang is done, wash the tray and basket, and wipe the inner part of the drawer with a neutral cleaner to reduce the Chungukjang smell. If you want to store Chungukjang for a long period of time, wrap the Chungukjang in a wrap and keep it at Freeze.
5
Caution
• If you open the drawer during fermenting, it can affect the temperature and humidity, and the soybeans may not be fermented.
• When open/closing the drawer, be careful not to shake the tray. (When the dew drops from the cover of the tray falls on the beans during the fermenting process of Chungukjang, the sticky resin (bacteria) on the Chungukjang melts, to stop the fermenting process.)
• If the soybeans are not cooked well, the bacillus will not penetrate deep inside the beans and may be ferment the beans. Refer to General knowledge about Chungukjang below for the condition of well cooked soybeans.
Effective Chungukjang diet
As the function of Chungukjang is highly evaluated, people are eating more Chungukjang. But as the old saying goes, less is better than too much. It is recommended that you eat an appropriate amount.
On a daily basis, 1 to 2 large spoonful of Chungukjang (10-20g) is an appropriate amount to eat. Even though there are many ways to cook Chungukjang, it is most effective to eat raw Chungukjang as it is.
When making Chungukjang soup, only put in half while boiling and put the rest after you turn off the heating so that the bacillus stays alive.
Condition of completely fermented Chungukjang
The condition of the completely fermented Chungukjang differs by the quality of soybean, cooked level and fermenting process.
Successfully fermented Chungukjang has the following characteristics.
- There is no resin but the surface of the bean turned white.
- Where there is resin that forms strings and disappear
- When the resin is sticky like pizza cheese
How to make delicious Old Kimchi
34
Preparation of materials
Please prepare basic materials such as Cabbages for winter reservation, red pepper powder, mashed garlic,
mashed ginger, green onion, pickled anchovies (a little), pickled shrimps, salt, etc. The ratio of subsidiaries is
according to the table on the right. Basically, the Old Kimchi should be made more saltily than the general Kimchi.
[How to make the Old Kimchi
with salinity of 3.5%]
TheSalinityofpickiedanchovy:25%(DegreeofSales)
Caution
• You should use the cabbage for winter reservation. If you use the summer cabbage, you can not taste the Old Kimchi because the cabbage gets flabby.
• To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus’ growth and the Kimchi can be unripe.
1
How to make the Old Kimchi
1) To pickle cabbages with salt (Salinity after pickling: 2.0-2.2%) – same as the way of making the general Kimchi.
Cut cabbages into two equal partsUsing water twice as heavy as cabbages, make the salt water including 8% of salt (amount of general salty
water)
Immerse the cabbages equally divided in salt water for 12~15 hours and scatter some salt in the inner part of
the cabbages.
(Please use more salt to scatter in the inner part of the cabbages than that that for the general Kimchi.)
2) To make Kimchi
Wash the pickled cabbages with water and remove water from the cabbages for 1 hour.Make the other materials except cabbages and leave them for around 10 minutes. (Fermenting process of
seasoning)
Apply evenly the seasoning to all the corners of the cabbages.Put them in the Kimchi container of the left section of the drawer. Arrange the cutting side up to prevent the
seasoning from flowing out from the cabbages. (press firmly because the less room the better)
Cover the Kimchi with cabbage leaves salted not long before eating.
3) Fermentation of the Old Kimchi (ripening)
Put the Kimchi container in the left section of the drawer and select the "Fermentation of the Old Kimchi".When completing the fermentation of the Old Kimchi, the remaining time becomes to "0" and the status is
automatically changed to under the "storage of the Old Kimchi".
If you think that the Old Kimchi is unripe, you can execute the fermentation of the Old Kimchi once more.
2
What is the Old Kimchi?
This is the Kimchi which is fully ripened in the pot at least for one year up to 5 years. It tastes of nicely salty, acidulous, bitterish, and deeply flavorous. And, the acidity level is around
1.0% which is much higher than the general Kimchi.
Material Quantity
Cabbage 130 (pickled
cabbage 100)
Red pepper powder 4.5
Mashed garlic 2.5
Mashed ginger 0.7
Green onion 2.0
Pickled anchovies 5.0
Pickled shrimps 4.0
Salt 0.6
35
Proper food storage
Set the proper temperature for food storage.
If you select Fresh, Standard and Mature function for the Kimchi storage, it will turn sour fast. When setting the storage temperature to "Max", it can make some types of Kimchi to freeze. Therefore you check it frequently depending on the type of Kimchi. If you store other types of food with Kimchi in one compartment, there are cases when the other type of food freezes.
Keep Kimchi in the Kimchi container
When using the Kimchi container, fill it up to the line so that the juice does not get spilled over and before sure to close the lid tightly to reduce any exposure to air. This will help prevent Kimchi from turning sour and forming molds on the surface. Also you can prevent this by covering the surface of the Kimchi by using the outer cabbage leaves or clean plastic wrap.
Indication
line
Store vegetables and fruits in the designated container.
Because some vegetables and fruits can be damaged by the coldness, store them in the designated container. Because washed vegetables can turn bad faster, do not wash the vegetables before storing. Do not store tropical fruits (banana, pineapple etc.) which can go bad at low temperature.
Cool down hot food before putting it into the appliance
If you put hot food into the appliance, it will raise the temperature and accelerate the seasoning of the Kimchi, and also increase the electricity consumption.
To store the Kimchi for a long period of time
Put the Kimchi in the Kimchi container right after making it and use the storage function to store. Depending on the type of Kimchi and saltiness, Set the storing temperature among "Min", "Mid" and "Max". When storing the Kimchi for a long time, keep the Kimchi submerged.
Using method
General knowledge about Kimchi
36
The seasoning process begins with adding salt.
Fermentation begins when salt is added to the Kimchi. Various substances within the cabbage and other vegetables begin to ferment and proteins are decomposed in the process. Thus, Kimchi will ferment and be seasoned even at low temperature. This is how Kimchi is slowly seasoned during the cold winter time.
Kimchi depending on the types of spices
The integrated taste of Kimchi is from the different types of spices, such as leek, garlic, ginger, pepper powder etc.
Everything in Kimchi affects the seasoning speed
Garlic, seafood (oyster, lobster, croaker, fish etc.), onion, pepper powder, cucumber, thin leeks etc. accelerates the seasoning process. Especially, if you add oyster, rice paste or salted shrimp, the seasoning speed will increase rapidly. Conversely, adding leek, leaf mustard, ginseng etc., will cause the seasoning process to slow down.
Kimchi begins to season as soon as it is made
Kimchi will turn sour if it is in contact with air and mold will form on it. This occurs when the Kimchi is not soaked in juice or when it is not salty enough. You can prevent this by making the Kimchi soak below the juice or block the exposure to air.
The effect of temperature on making Kimchi
The ambient temperature affects the seasoning process. Kimchi stores well and keeps its taste well at temperature below 10 .
Selecting cabbages for Kimchi
There are over 50 varieties of cabbage. Round heads make better Kimchi than the long, thin heads. The soft, white inner leaves and soft outer leaves of light green and light blue colored are the most desirable.
Select the right type of radish
There are many types of radish Kimchi. For a radish used to spice a cabbage Kimchi, Chosun radishes are superb. Select a radish that has a large root and is moist. To make Chonggak Kimchi, use a Seoul (Nehrubak) radish. They should be thick near the tips, round, small, and hard. Many types of radish can be sliced and added to any Kimchi to improve the flavor. The radish of which the upper part is white is more desirable than blue. For Broth Kimchi, use a conventional radish. Select radishes with smooth leaves whose upper parts are white.
To store Kimchi for a long period of time
Because Kimchi is a live food, it will go bad after a long period of time, but scientifically to extend the storage of Kimchi, you need to store it in low temperature (near 0 ) and make it saltier. And if you store the Kimchi submerged in the juice and cover it with a clean plastic wrap or with fresh vegetables on top of it, you can extend the period of storing the Kimchi by reducing oxidation.
Clean plastic wrap
Using method
37
Cleaning instructions
38
Before cleaning
For safety always unplug the appliance before cleaning it.
Kimchi container lids
Clean it after removing the rubber packing within the lid. Re-install the rubber packing after cleaning. Do not boil the kimchi bowl or the cover in water at 50℃or hotter.
Cleaning the inside
Do not use a sharp object to remove ice. If ice forms inside the appliance and you cannot get the containers loose, remove as much as you can and then turn the appliance off. Leave the door open and the ice will melt very quickly. Then proceed with cleaning. Wipe the inside with a dry cloth to remove all moisture.
Cleaning the outside
Wipe with a damp cloth. Use a neutral, non-abrasive detergent. Always wipe with clean cloth after using neutral detergent. Don’t use abrasive, petroleum-based cleaner, benzene, lacquer thinner, hydrochloric acid, boiling water or a stiff or wife brush. These and similar items will damage the outer case of your appliance.
Cleaning the door packing
The door packing can be damaged easily from juice from food, fruit juice and Kimchi juice. Wipe the packing and its sealing surface regularly with a damp cloth.
Do not use other measures or instrument to defrost the inside of the refrigerator. It may cause risk such as fire.
Using method
39
How to reuse the deodorizer
Press the back latch of the deodorizer cover and pull up the cover. Open the cover and remove the deodorant block. Dry it with a hair dryer or leave it in the sun for a couple of hours. Replace the deodorant block into the hold and close the cover. (The odor leaves the deodorizer block and it can be reused.)
After cleaning
Plug the power plug. Check if there is any damage to the cord or if there is any heating on the plug.
After Fermentation of the Old Kimchi or the Chungkukjang...
Because the Old Kimchi or the Chungkukjang is, in general, fermented much more than a general fermented food, during or after fermenting, it can smell of the Old Kimchi or the Chungkukjang. So, After fermenting, please clean containers (Kimchi boxes, Chungkukjang tray, etc.) and wash the inside of the drawer with detergent to reduce smell.
나노참숯탈취
축냉제
The shape and size of the deodorant block can differ by the model.
Cooling pack
Not a problem
40
Kimchi freezes
Kimchi flavor
The storing temperature of Kimchi is around 0 . The freezing temperature changed according to type of Kimchi, spices, amount of salt etc. At this time, low the storing temperature of the Kimchi.
If the storing temperature is "Max", set to "Mid" or "Min".
If the storing temperature is "Mid", set to "Min"
Kimchi turns sour fast
If you select rhythm fermenting function for Kimchi storage, it can turn sour fast. At this time cancel the rhythm fermenting and select storage or flavor keeping function.
Kimchi also turns sour fast if the storing temperature is high. At this time, adjust the temperature. The storing temperature is lower from Min Mid Max. Also the seasoning speed can differ by the type of Kimchi, spices, temperature of the day Kimchi was made etc.
Kimchi is soft
If you put too little salt in the Kimchi, the color of the Kimchi may look good but from the yeast effect, the Kimchi becomes soft. Also the seafood sauce can accelerate the seasoning speed and make the Kimchi softer.
The color of Kimchi is dark
If you store Kimchi for a long period of time, Kimchi starts to turn darker due to oxidation. To maintain the color of Kimchi for a long time, put a clean plastic wrap to cover the Kimchi within the container.
White mold forms on the surface of and the outer cabbage of Kimchi.
If you do not close the container lid tightly, it will be exposed to air to form white yeasts on the Kimchi or on the outer cabbage of Kimchi. You can prevent this by putting a plastic wrap or bag on the surface of the Kimchi.
Problems of product
41
This is the same effect as water forming on a cold glass of water. If the refrigerator is installed at a humid location or during the rainy season when it is hot and humid, sometimes the dew drops form on the outer side of the refrigerator. This happens when it is very humid, so just wipe it out with a dry cloth.
There are dew drops forming outside the refrigerator.
Icing, dew, ice, water, mold
• This happens when icing or dew drops are formed from the difference between the internal and external temperature, and it is a natural phenomenon of direct cooling type. Just wipe it off with a dry cloth from time to time.
• When removing the icing, do not use any sharp objects (ex, ice pick, and knife).
• If the icing is blocking the way to take out the container, turn off the power, empty the compartment and leave the door open to quickly melt the icing.
There are dew drops or icing on the inner side of the refrigerator and water is collected below the refrigerator.
Running the refrigerator at optimal temperature to store Kimchi for a long period of time can sometimes make the water drops freeze on the lid. Be safe because it is not a problem.
Ice is formed on the lid of the Kimchi container.
The moisture or dew drops formed inside the delivered Kimchi refrigerator is from the production process and performance test. It has no relevance to whether the product was used or whether there is a performance issue.
There is some moisture inside the Kimchi refrigerator that was delivered.
Not a problem
42
When the boiled soybeans are heated, moisture within the soybean comes out to form water drops on the cover, which is normal.
Dew drops form on the cover of the Chungukjang tray.
This is a unique smell of the Chungukjang when being fermented by the bacillus. This smell can easily be spread on the fermenting container and inside the refrigerator drawer.
Therefore to prevent this, cleanly wash the tray and basket after fermenting, and remove the moisture. Wipe inside the drawer of the refrigerator with a neutral cleaner.
There is a weird smell.
The condition of the completely fermented Chungukjang differs by the quality of soybean, cooked level and fermenting process.
Successfully fermented Chungukjang has the following characteristics.
There is no resin but the surface of the bean turned white.Where there is resin that forms strings and disappearWhen the resin is sticky like pizza cheese
There is no resin with string like shape
Chungukjang
Heat comes out from the top of the refrigerator. Heat pipe goes around the rim of the front side to prevent dew drops forming. It can feel a bit heated during first use or during the summer, but it is not a problem.
Kimchi freezes
Temperature
This is the noise coming from the compressor or fan when the refrigerator starts or ends operating just like a car makes a noise when starting or ending the engine.
When you hear "dreruk", "dulkuk" or "woong" sound.
dreruk
woong
~
dulkuk
This is the sound of operating the refrigerator from parts moving or refrigerant flowing. So be safe because it is not a problem.
When you hear "tuk tak", "krook", "shik" or "shoo" sound
Noise
shoo shik
tuk! tak!
krook!
Problems of product
43
The Old Kimchi is the Kimchi which is fully ripened in the pot at least for one year up to 5 years. It tastes of nicely salty, acidulous, bitterish, and deeply flavorous. And, the acidity level is around 1.0% which is much higher than the general Kimchi.
It takes a long time before you can eat the Old Kimchi. This is the function to be able to eat it within one month. The terms of the fermentation of the Old Kimchi depends on fermentation degree (Low ripe, Ripe, and High ripe) and ambient temperature and it takes around 23~30 days.
It takes too long time to ferment the Old Kimchi.
It tastes of high acidulous
How the Old kimchi is to the taste would be different by an age range and a region, and by what kinds of subsidiaries are used when making the Old kimchi. As the fermentation of the Old kimchi is slowly progressed even after completion of fermentation, the acidulous taste will be stronger a few days later.
If it tastes of much weaker acidulous, you can execute the fermentation once more.
It does not taste of deeply flavorous (acidulous).
The Old kimchi is the kimchi which is fully ripened in the pot at least for one year up to 5 years. The color of cabbage’s leaves is changed to dark red.
As the Old kimchi ripening function of a kimchi refrigerator is to make the taste of the Old kimchi in a short period of time, the color can be lighter red comparing the Old kimchi made in the traditional way but the taste should be the same.
The color of the kimchi is not like the one of the Old kimchi.
As the Old kimchi has higher acidity than the general Kimchi, it has strong kimchi smell due to acidulous smell. To close tightly the cover of the container after putting the kimchi in the container and wrapping the upper part of it can reduce the smell leaked out.
The kimchi smells too strong
The Old Kimchi
The Old Kimchi has higher acidity than the general Kimchi. That is, it is a sour Kimchi. It tastes of more sour than the general kimchi fully ripened.
The fermentation of Kimchi is slowly progressed even under the storage state after completion of ripening. As the acidity is continuously becoming higher, you had better eat early.
Checkpoints before requesting for service
44
Resolution
֯
Check the power of the other product.
֯
Connect the power cord properly to the outlet.
֯
Install the refrigerator where the external temperature is
between 5 and 43℃.
When the cooling does not work at all
Check
֯
Is the power shut-down?
֯
Is the power plug unplugged from the outlet?
֯
Is the installed location too hot or cold?
֯
Cool down the hot food before storing the food.
֯
Make sure the stored food or the Kimchi container does not touch the cover, and close the cover tightly.
֯
Check the installed location.
֯
Leave an appropriate clearance around the refrigerator.
֯
Refer to the installation method and install where the surrounding temperature is
above 5℃.
֯
Set the storing temperature to "Mid" or "Max".
When the cooling is not working well
֯
Did you store hot food without cooling it down?
֯
Is the door completely closed?
֯
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℃?
֯
Did you set the storing temperature to "Min"?
֯
Install the refrigerator where the floor is firm and leveled.
֯
Set the object properly.
֯
Is the floor of the installed location soft or is the refrigerator installed on an unstable floor? (It can make noises on the wooden floor.)
֯
Are there any objects on the top or on the back of the refrigerator?
When you hear a weird noise
Problems of product
45
Resolution
֯
Check the storing button by the food type.
֯
Change the storing temperature to "Mid" or "Min".
֯
Put the food in the storing container for storage.
When the refrigerating food is freezing (over cooling condition)
Check
֯
Is the storage set to the correct food type?
֯
Is the storing temperature set to "Max"?
֯
Are you storing the food in a storing container?
֯
Cool down the hot food before storing the food.
֯
The dew drops will naturally disappear if you keep the door closed but it is better to wipe them off with a dry cloth.
֯
When storing the food, keep it in a container with a lid or a seal.
֯
Keep an appropriate clearance around the refrigerator for good air circulation.
When there is icing or dew drops forming
֯
Did you cool down the hot food before storing it?
֯
Did you keep the door open for a long time?
֯
Did you put food with moisture in the container without tightly closing the lid?
֯
Did you put too much food within the refrigerator?
֯
Store the food so that it does not touch the door.
֯
Remove the ice on the bottom of the refrigerator floor.
When the door does not close well
֯
Is the food touching the door of the refrigerator?
֯
Is there any ice on the floor of the refrigerator?
֯
Store food with strong smell in a sealed container.
֯
Tightly close the Kimchi container.
When there is a bad smell in the refrigerator
֯
Have you sealed the food with a strong smell?
֯
Is the Kimchi container tightly closed?
Checkpoints before requesting for service
46
Resolution
֯ Soak the soybeans (Baktae) in the
water for 10 to 14 hours and then completely boil them for 5 to 6 hours until the water becomes sticky. Completely boiled beans maintain the shape but will be easily crushed. (Refer to page 34 for details on How to make delicious Chungukjang)
֯ If you put in the boiled beans without
cooling them down, they will be too humid to be fermented and will cause an irritating smell. Cool down the boiled beans in room temperature for about 15 minutes and then mix them by shaking the tray before putting them in the compartment.
֯ If you open the door during
fermenting, the humidity and temperature can change affecting the fermenting process.
֯ When the dew drops from the cover
of the tray falls on the beans during the fermenting process of Chungukjang, the sticky resin (bacteria) on the Chungukjang melts. Therefore when open/closing the drawer or when removing the tray, be careful not to shake it.
֯
Some imported or old soybeans are processed with preservatives. If you use these soybeans the bacillus will not be active to start fermenting the beans. Use domestic soybeans (Baktae).
֯ The condition of the completely
fermented Chungukjang differs by the quality of soybean, cooked level and fermenting process. Successfully fermented Chungukjang has the following characteristics.
- There is no resin but the surface of the bean turned white.
- Where there is resin that forms strings and disappear
- When the resin is sticky like pizza cheese
Chungukjang is not fermented
Check
֯
Did you adequately soak the soybeans in water and boiled them completely?
֯
Did you cool down the soybeans before putting them in the drawer left compartment of the refrigerator?
֯
Did you open the door during fermenting?
֯
Did the water drops from the cover of the tray fall?
֯
Did you use imported or old soybeans?
֯
Did the resin (bacteria) form?
Problems of product
47
Resolution
֯
When completely boiling the soybeans, put them in the tray and drain/cool them. If the beans have too much moisture, it can smell sour and if too little moisture, the surface can dry off to block the fermenting. Drain for about 15 minutes while cooling down. When cooling the beans shake to mix them about 2 to 3 times.
֯
If you put in the boiled beans without cooling them down, they will be too humid to be fermented and will cause an irritating smell. Cool down the boiled beans in room temperature for about 15 minutes and then mix them by shaking the tray before putting them in the compartment.
When there is bad smell from Chungukjang
Check
֯
Did you drain the boiled soybeans?
֯
Did you adequately cool down the soybeans before putting them in the drawer left compartment of the refrigerator?
Resolution
To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus’ growth and the Kimchi can be unripe. In this case, please ripen the Old Kimchi once more.
The Old kimchi is the kimchi which is fully ripened in the pot at least for one year up to 5 years. The color of cabbage’s leaves is changed to dark red. As the Old kimchi ripening function of a kimchi refrigerator is to make the taste of the Old kimchi in a short period of time, the color can be lighter red comparing the normal Old kimchi but the taste should be the same.
How the Old kimchi is to the taste would be different by an age range and a region., If it tastes of less ripe, you can ferment once more.
When the Old kimchi is not ripened well
Check
֯
Did you put subsidiaries too much? (red pepper power,
Garlic, etc.)
֯
Does the color of kimchi look unripe?
֯
Doesn’t it taste of ripe enough?
Checkpoints before requesting for service
48
The kimchi smells too strong
In case that the drawer is not completely closed, the smell comes out from the refrigerator. Please close it completely.
Because the period to ripen the Old Kimchi is longer and acidity is higher than generally ripe Kimchi, it has the stronger smell of its own. Please close the container supplied. And, to wrap the upper part of kimchi’s surface can reduce the smell leaked out.
֯
Is the drawer closed completely?
֯
Is the cover of the kimchi container closed completely?
Guide
49
Custmer rights
When a problem occurs to the product, the customer has a valuable right to receive free service for 1 year warranty period from the date of purchase.
But problems occurring from customer fault or natural disaster as below can be paid by the customer even within the free service period.
Customer rights
Responsibility of paid service (Paid by customer)
Service guide
When a problem occurred from an alien object to the product (water, drink, coffee, toy etc.)
When the product is damaged or a problem occurred from dropping the product or from an impact
When the external part of the product has been damaged from using oil solvent such as thinner, benzene etc.
When a problem occurred from mistakenly connecting to a wrong voltage
When a problem occurred from using parts or supplies not from LG Electronics.
When parts are missing or the product is damaged from customer’s disassembly
When there is a problem from repairing or remodeling the product by a person other than the repair technician of LG customer service center.
When a problem occurred from not following the Safety Precautions(p. 4~p. 8) within the User Manual. If you follow the Safety Precaution, you can use the product longer.
When a problem occurred from natural disaster (lightening, fire, salt water, gas, storm & flood, earth quake etc.
When a problem occurred from a customer’s fault.
When requesting for service, the following cases will be paid by the customer even within the free service period.
For service request, consulting and service center inquiry, Service center Address: P.O. Box240007 201 James Record Road Huntsville, AL 35824 Call: 1-800-243-0000 Web: http://www.lgservice.com
Product specification
50
The details (external shape and product specification) indicated within this manual are subject to change without notification to improve the quality of the product.
GR-K243UG
Classification
Model name
Product size
Capacity
Rated voltage and frequency
Weight
Total capacity
Lid left compartment
Lid right compartment
Drawer left compartment
Drawer right compartment
Width
Depth
Height
242.6L
94.3L
94.3L
27L
27L
922mm
699mm
975mm
AC 115V 60Hz
87kg
Product specification
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