Text 9688, 118 rader
Skriven 2006-12-20 08:52:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GFI  61220
==================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DS> apartently it is now code that all new circuits must
 DS> have a GFCI receptical at the end of the line.   We have three or
 
 GJ> That is strange that you are required to have multiple protection
 GJ> units at the end of the lines, as we are only required to have one,
 GJ> back at the main switchboard.  This will operate if there is a leakage
 GJ> to Earth anywhere in any of the devices connected downline from it,
 GJ> and cut power to the whole of the protected circuitry.  The

 JW> Your GFI breaker must be more than 15 amps then if it covers multiple
 JW> circuits. Our GFI breakers are normally just 15 amps so a home would
 JW> need more than one. They can be at the breaker box or the end of the
 JW> line. I prefer end of the line in the bathroom as I can re-set it
 JW> quickly and easily but at the breaker box for the line for the car
 JW> plugin as out door ones fail in extreme cold, not that that's a
 JW> problem for you. [g]

My Earth Leakage protection breaker is made by Wilco, and is rated at
40 Amps, 250 Volts, 30 mA trip.  That is quite sufficient to cover all
power circuits in the house.  (Note that with twice the voltage, our
appliances draw only half the current.)  As regards re-setting, it has
only tripped once in the 8 years since it was installed; that was a
soggy coffee percolator, and the cause was obvious, as it flipped the
moment the percolator was switched on.   It is supposed to be tested
using the test button on the device, but as that means having to
re-set all the clocks, I haven't done that for ages.

 DS> OTOH, since Dave is doing the work himself, indoors, he probably
 DS> does not need to involve an inspector.
 
 GJ> I would think he legally would require inspection, and also a licence.
 GJ> (I admit I have done some wiring jobs in my house without either,
 GJ> although I am familiar enough with the requirements of the Standard.)

 JW> Here, one can do one's own work without electrician's papers but yes
 JW> you need a building permit and a final inspection.

Here the only work legally allowed to be done by an unlicenced
householder is that which can be unplugged.  Anything hard-wired has
to be done by the licenced electrician, but I don't think he has to be
inspected for minor jobs.  All new houses must be, however.
 
 JW> Never hire a colorblind electrician!

The 3 wire colours here used to be red, blue and green, and it was
possible for some people to confuse blue and green, so it was changed
to black, white and green/yellow striped for line, neutral and earth,
which is much safer if your electrician is colourblind.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BALINESE SPICED DUCK
 Categories: Mains, Poultry, Balinese, Indonesian, Asia-se
      Yield: 4 servings
 
      8    Duck pieces
     50 g  Coconut- desiccated
    175 ml Coconut milk
           Salt and pepper
           DEEP-FRIED ONIONS
           Salad leaves
           Herb sprigs
           ; SPICE PASTE
      1 sm Onions; OR
      5    ; shallots
      1    Ginger- green, 2.5cm
      1    Galingal- green, 1cm
      1    Turmeric- green, 2.5cm
      1    Chillies- red, >2
      4    Sp- macadamia nuts; OR
      8    ; almonds
      1 ts Sp- coriander seeds
 
  This is from a delightful hotel on the beach at Sanur.
  
  Trim the duck portions of fat, and keep aside. Slice the onion or
  shallots. Slice the garlic cloves. Peel and slice the fresh ginger,
  galingal, and turmeric. Slice the red chillies, and dry-fry the
  coriander seeds. Prepare the DEEP-FRIED ONIONS as per separate recipe.
  
  Place the duck fat trimmings in a heated frypan, without oil, and
  allow the fat to render. Reserve the fat.
  
  Deep-fry the desiccated coconut in a pre-heated pan till crisp and
  brown in colour.
  
  To make the spice-paste, blend the onion/shallots, garlic, ginger,
  galingal, turmeric, chillies, nuts, and coriander seeds to a paste
  with a mortar/pestle.
  
  Spread the spice paste over the duck portions and leave to marinate
  in a cool place for 3 or 4 hours. Preheat the oven to 160^C/325^F.
  Shake off the spice paste and transfer the duck pieces to an oiled
  roasting tin. Cover with a double layer of foil and cook the duck in
  the oven for 2 hours.
  
  Turn the oven temperature up to 190^C/375^F. Heat the reserved duck
  fat in a pan, add the spice paste and fry for 1 or 2 minutes. Stir in
  the coconut milk and simmer for 2 minutes. Discard the duck juices,
  then cover the duck with the spice mixture and sprinkle with the
  tossed coconut. Cook in the oven for 20 to 30 minutes.
  
  Arrange the duck on a warm serving platter and sprinkle with
  Deep-fried Onions. Season to taste and serve with the salad leaves or
  fresh herb sprigs of your choice.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS ISBN 1-85967-260-4 Typed
  by: KEVIN JCJD SYMONS, August 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)