IEC 60350-1 pdf download.Household electric cooking appliances – Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring performance
1 Scope
This part of IEC 60350 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use. The ovens covered by this standard may be with or without microwave function. Manufacturers should define the primary cooking function of the appliance – microwave function or thermal heat. The primary cooking function has to be measured with an existing method according to energy consumption. If the primary cooking function is declared in the instruction manual as a microwave function, IEC 60705 is applied for energy consumption measurement. If the primary cooking function is declared as a thermal heat, then IEC 60350-1 is applied for energy consumption measurement. NOTE 1 If the primary function is not declared by the manufacturer, microwave function and thermal heat should be measured as far as it is possible. NOTE 2 For measurement of energy consumption and time for heating a load (see 7.4), this standard is furthermore not applicable to: – microwave combination function; – ovens with reciprocating trays or turntable; – small cavity ovens; – ovens without adjustable temperature control; – heating functions other than defined in 3.1 2 to 3.1 4; – appliances with only solo steam function (3.1 5). NOTE 3 This standard does not apply to – microwave ovens (IEC 60705), – portable appliances for cooking, grilling, steaming and similar functions (IEC 61 81 7). This standard defines the main performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics. This standard does not specify requirements for performance. NOTE 4 Some of the tests which are specified in this standard are not considered to be reproducible since the results may vary between laboratories. They are therefore intended for comparative testing purposes only. NOTE 5 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
3 Terms and definitions
For the purposes of this document the following terms and definitions apply. 3.1 cooking range appliance having a hob and at least one oven. It may incorporate a grill 3.2 hob appliance or part of an appliance which incorporates one or more cooking zones NOTE A hob is also known as a cooktop. Methods for measuring performance of hobs are described in IEC 60350-2. 3.3 oven appliance or compartment of a cooking range in which food is cooked by radiation, by natural convection, by forced-air circulation or by a combination of these heating methods 3.4 pyrolytic self-cleaning oven oven in which cooking deposits are removed by heating the oven to a sufficiently high temperature 3.5 steam ovens appliance or compartment of a cooking range in which food is cooked mainly by steam condensation at ambient pressure. Appliance are fitted with an own steam generator NOTE Steam does not mean the evaporated water from the food. 3.6 combi steam ovens appliance or compartment of a cooking range in which food is cooked by combination of 3.3 and 3.5 NOTE 1 Combi steam ovens with only steam assist function also exist. For these ovens the steam function can only be tested if this function is described in the manual instruction or if the appliance provides a setting for steam function. NOTE 2 Steam does not mean the evaporated water from the food.3.7 grill appliance or part of an appliance in which food is cooked by radiant heat 3.8 oven with catalytic cleaning oven in which cooking deposits are removed by breaking them down on a special coating 3.9 warming compartment separate compartment in which dishes are placed in order to preheat them prior to serving, or in which food is maintained at serving temperature 3.1 0 small cavity oven oven with the following dimensions related to the calculated volume: – both width and depth < 250 mm, – or height < 1 20 mm NOTE The definition of small cavity ovens in this standard is due to the size of the test load used in 7.4. 3.1 1 multiple cavity appliance appliance that has more than one separate oven cavity in which food is cooked and which can be controlled independently, but cannot be installed separately 3.1 2 conventional heating function heat transmission to the food by radiation and natural convection only NOTE This does not include ovens that have a top heating element only (i.e. for the grilling function). 3.1 3 forced air circulation function heat transmission to the food by forced air convection, i.e. circulating the air with the help of a fan NOTE This does not include circulated air functions which operate a grill element only. 3.1 4 hot steam function heat transmission to the food by generated steam in combination with radiation and / or convection at ambient pressure (approximately 1 bar) and with a temperature > 1 00 °C 3.1 5 steam function heat transmission to the food mainly by condensation of steam at ambient pressure (approximately 1 bar) with a temperature ≤ 1 00 °C
IEC 60350-1 pdf download
