GROUNDING
This appliance must be grounded while in use to protect
the operator from electrical shock. The appliance
is equipped with a 3-conductor cord and a 3-prong
grounding type plug to fit the proper grounding-type
receptacle. The appliance has a plug that looks like
Figure A. An adapter, Figure B, should be used for
connecting Figure A plugs to two-prong receptacles.
The grounding tab which extends from the adapter
must be connected to a permanent ground such as
a properly grounded outlet box as shown in Figure C
using a metal screw.
EXTENSION CORDS
Use only 3-wire extension cords which have 3-prong
grounding-type plugs and a 3-pole cord connector
that accepts the plug from the appliance. Use only
extension cords having an electrical rating not less
than the rating of the appliance. Do not use damaged
extension cords. Examine extension cord before using
and replace if damaged. Do not abuse extension cord
and do not yank on any cord to disconnect. Keep
cord away from heat and sharp edges.
Figure A
Figure B
Figure C
Circuit
Grounding
Conductor
Grounding
Prong
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
Grounding
Means
AA2220
GROUNDING INSTRUCTIONS
SEMOLINA PASTA DOUGH
1 ½ cups Semolina flour
2 eggs or 3 egg whites, beaten
2 Tbsp water
2 Tbsp olive oil
.
Measure the semolina flour into a bowl, or pour it in a mound onto a pastry board.
Make a well in the center of the flour.
.
Pour the beaten eggs or egg whites, oil and water into the well in the flour.
.
Mix together with a fork or your fingers until the dough can be gathered into a rough
ball. Moisten any remaining dry bits of dough with drops of water and press them into
the ball.
.
Knead the dough until all the ingredients are thoroughly blended, and the dough is
the same consistency throughout. If it sticks to your fingers, add some flour a little at a
time just until it no longer sticks. If it seems too dry, add water a few drops at a time. The
dough will be stiff at this time; you will use the pasta machine to continue kneading it until
it is smooth, shiny and elastic.
WHITE FLOUR PASTA DOUGH
1 ½ cups unsifted all-purpose flour 1 egg
1 egg white
1 Tbsp olive oil
A few drops of water
.
Measure the flour into a bowl, or pour it in a mound onto a pastry board. Make a well
in the center of the flour.
.
Pour the egg, egg white, and oil into the well in the flour.
.
Mix together with a fork or your fingers until the dough can be gathered into a rough
ball. Moisten any remaining dry bits of dough with drops of water and press them into
the ball.
.
Knead the dough until all the ingredients are thoroughly blended, and the dough is
the same consistency throughout. If it sticks to your fingers, add some flour a little at a
time just until it no longer sticks. If it seems too dry, add water a few drops at a time. The
dough will be stiff at this time; you will use the pasta machine to continue kneading it until
it is smooth, shiny and elastic.
RECIPES
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