Iec 60350 1 2016

The me s rement of the calc lated volume is to b car ied out at ambient temp rature... 7.2 Pre e ting the empty ov n The purp se of this test is to me s re the energ con umption an time

Household elect ric cook ing appl ances –

Part 1: R anges, ov ens, st eam ovens and gri ls – Methods for measuring

per ormance

A pparei s de cuisson électrodomest iques –

Partie 1: Cuisinières, fours, fours à v apeur et gri s – Mét hodes de mesure

de l'aptit ude à la fonction

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Si v ou d sire n u d n er d s c mme t aire s r c t t e

p blc t io o si v u av ez d s q e t io s c nt act ez-n u :

Household elect ric cook ing appl ances –

Part 1: R anges, ov ens, st eam ov ens and gri ls – Met hods for measuring

per ormance

Part ie 1: Cuisinières, fours, fours à v apeur et gri s – Mét hodes de mesure

de l'aptit ude à la fonction

W arning! Ma e s re th t you o tain d this publc tion from a a thorize distribut or

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c olour

in ide

FOREWORD 6

1 Sco e 8

2 Normative ref eren es 8

3 Terms an def i ition 9

4 List of me s rements 1

4.1 Dimen ion an mas 1

4.2 Oven an combi ste m oven 1

4.3 Ste m oven an combi ste m oven 1

4.4 Gri 1

4.5 Warmin comp rtments 1

4.6 Cle nin 12 5 General con ition f or the me s rement 12 5.1 Test ro m 12 5.2 Electricity s p ly 12 5.3 In trumentation 13 5.4 Positionin the a pl an e 13 5.5 Prehe tin 14 5.6 Set in of controls 14 5.7 Rou din 14 6 Dimen ion an mas 14 6.1 Overal dimen ion 14 6.2 Usa le internal dimen ion an calc lated volume 16 6.2.1 General 16 6.2.2 Usa le heig t 18 6.2.3 Usa le width 18 6.2.4 Usa le de th 18 6.2.5 Calc lated volume 18 6.3 Overal internal dimen ion an overal volume 18 6.3.1 General 18 6.3.2 Overal heig t (H) 19 6.3.3 Overal width (W) 19 6.3.4 Overal de th (D) 19 6.3.5 Overal volume of ectan ular cavities 19 6.3.6 Overal volume of non- ectan ular cavities 19 6.4 Dimen ion of s elves an ste min ac es ories 19 6.5 Dimen ion of gri grid 19 6.6 Dimen ion of warmin comp rtments 19 6.7 L vel of s elf 2

6.8 Mas of the a pl an e 2

7 Oven an combi ste m oven 2

7.1 General 2

7.2 Prehe tin the empty oven 21

7.3 Ac urac of the control 21

7.4 Energy con umption an time f or he tin a lo d 2

7.4.1 Purp se 2

7.4.2 Test lo d 2

7.4.3 Me s rement 2

7.4.4 Evaluation an calc lation 2

7.4.5 Re ortin of test res lts 2

7.5 He t distribution 2

7.5.1 General 2

7.5.2 Shortbre d 2

7.5.3 Smal cakes 31

7.6 Abi ty to s p ly he t 3

7.6.1 Fatles sp n e cake 3

7.6.2 Ap le pie 3

8 Ste m oven an combi ste m oven 3

8.1 Abi ty to s p ly ste m 3

8.1.1 Purp se 3

8.1.2 In redients an ste min ac es ory 3

8.1.3 Proced re 4

8.1.4 As es ment 41

8.2 Distribution of ste m 4

8.2.1 Purp se 4

8.2.2 In redients, ste min ac es ories an n mb r of levels 4

8.2.3 Proced re 4

8.2.4 As es ment 4

8.3 Determination of the ca acity 4

8.3.1 Purp se 4

8.3.2 In redients 4

8.3.3 Mas of p as, ste min ac es ories an n mb r of levels 4

8.3.4 Proced re 4

8.3.5 As es ment 4

8.4 Ac urac of the temp rature control 4

9 Gri s 4

9.1 Purp se 4

9.2 Gri in are 4

9.2.1 Purp se 4

9.2.2 Proced re 4

9.2.3 As es ment 4

9.3 Gri in 5

9.3.1 Purp se 5

9.3.2 In redients 5

9.3.3 Proced re 5

9.3.4 As es ment 5

10 Warmin comp rtments 5

1 Cle nin 51

1 1 Pyrolytic self -cle nin oven 51

1 2 Oven with catalytic cle nin 51

12 Con umption me s rement of low p wer modes 5

An ex A (normative) Colour me s rin in trument 5

An ex B (normative) Brown s ade c arts 5

An ex C (inf ormative) Ad res es of s p lers 5

C.1 General 5

C.2 Testin in redients for smal cakes 5

C.3 Fo d mixer 5

C.4 L mp f or digital me s rement s stems 5

C.5 Digital me s rement s stem 5

C.6 Colour me s rin in trument 5

C.7 Bric for testin energ con umption of oven 5

C.8 Ste min b s et 5

An ex D (normative) Des ription of the test bric 6

D.1 Sp cif i ation 6

D.2 Sup l er an order sp cifi ation 6

An ex E (informative) Data an calc lation s e t: Energ con umption for he tin a lo d (7.4) 6

An ex F (normative) Gre n s ade c arts 6

An ex G (informative) Me s rement of the energ con umption of the co ln down p riod 6

G.1 Purp se 6

G.2 Prelminary me s rements 6

G.3 Me s rin the energ con umption of the co ln down p riod 6

An ex H (inf ormative) Chec of a pled microwave energ d rin the me s rement ac ordin to 7.4 6

H.1 General 6

H.2 Proced re 6

An ex I (informative) Markin the temp rature setin for c ec in the oven temp rature 6

Biblogra h 7

Fig re 1 – Position of the thermocouple f or me s rin ambient temp rature 12 Fig re 2 – Dimen ion of a pl an es 15 Fig re 3 – Dimen ion of bui t-in a plan es 16 Fig re 4 – Usa le internal dimen ion 17 Fig re 5 – Gau e f or me s rin these dimen ion 17 Fig re 6 – Device f or c ec in the level of s elves 2

Fig re 7 – Example of a thermocouple f or the test of 7.4 2

Fig re 8 – Sha e of the noz le for extrudin p stry 2

Fig re 9 – Position of p stry strips on the b kin s e t 3

Fig re 10 – Con ex colour sample 3

Fig re 1 – Template for the sectionin of smal cakes 3

Fig re 12 – Ref eren e values of co kin time ( ref ) 4

Fig re A.1 – Colour me s rin in trument 5

Fig re D.1 – Position of the thermocouples 61

Fig re G.1 – Phases of energ con umption me s rement – Example 6

Fig re H.1 – Fi ament lamp 6

Fig re I 1 – Polar co rdinate p p r – Example 6

Ta le 1 – setin s 2

Ta le 2 – In redients 31

Ta le B.1 – Clas ifi ation of s ade n mb rs 5

Ta le B.2 – Examples for the s ade c arts 5

Ta le C.1 – In redient specif i ation 5

Ta le C.2 – Fo d mixer – Revolution 5

Ta le C.3 – Mixin time an setin 5

Ta le F.1 – Sp cif i ation of elevant gre n s ade c arts 6

INTERNATIONAL ELECTROTECHNICAL COMMISSION

1 Th Intern tio al Ele trote h ic l Commis io (IEC) is a worldwid org niz tio for sta d rdiz tio c mprisin

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th later

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s rvic s c rie o t b in e e d nt c rtif i atio b die

6) Al u ers s o ld e s re th t th y h v th late t e itio of this p blc tio

7) No la i ty s al ata h to IEC or its dire tors, emplo e s, s rv nts or a e ts in lu in in ivid al e p rts a d

memb rs of its te h ic l c mmite s a d IEC Natio al Commite s for a y p rs n l injury, pro erty d ma e or

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9) Ate tio is drawn to th p s ibi ty th t s me of th eleme ts of this IEC Pu lc tio ma b th s bje t of

p te t rig ts IEC s al n t b h ld re p n ible f or id ntifyin a y or al s c p te t rig ts

International Stan ard IEC 6 3 0-1 has b en pre ared by s bcommite 5 K: Perf orman e of

hou ehold an simi ar electrical cookin a plan es, of IEC tec nical commite 5 :

Perf orman e of hou ehold an simi ar electrical a pl an es

This secon edition can els an re laces the first edition publs ed in 2 1 This edition

con titutes a tec nical revision

This edition in lu es the f olowin sig if i ant tec nical c an es with resp ct to the previou

edition:

• new def i ition f or "s t to of f mode" an "s t to sta dby mode" are in lu ed in

Clau e 3;

• ref eren e to ISO 8 0 0 regardin rou din ;

• more exact determination of the mas of the a plan es (6.2);

• update of the existin 7.3 in order to improve the clarity of proced re;

• ad itional temp rature req irement in 7.4.3 to en ure an adeq ate temp rature set in

d rin the energ me s rement proces ;

• editorial c an es in 7.6.1.3, 7.6.2.1, 7.6.2.2 an 7.6.2.3;

• revision of Clau e 8 in order to in re se the re e ta i ty for the me s rements f or ste m

oven ;

• Clau e 12 "Stan by p wer is renamed to "Con umption me s rement of low p wer

modes" an the content is ada ted for IEC 6 3 1:2 1 ;

• re lacin the s p l er for the colourin me s rement device in Clau e C.6, b cau e the

previou device is no lon er avai a le;

• ada tation of An ex A to the new s p l er of colourin me s rement devices;

• new An ex I f or markin the temp rature setin for c ec in the oven temp rature

This publ cation contain an atac ed f ile in the f orm of an Ex el 9 file This f ile is inten ed

to b u ed as a complement an do s not form an integral p rt of the publ cation

The text of this stan ard is b sed on the fol owin doc ments:

Ful inf ormation on the votin for the a proval of this stan ard can b f ou d in the re ort on

votin in icated in the a ove ta le

This publ cation has b en draf ted in ac ordan e with the ISO/IEC Directives, Part 2

Word in bold in the text are sp cif i al y def i ed in Clau e 3

A l st of al p rts in the IEC 6 3 0 series, publ s ed u der the general title H ou e old electric

c o ing a p a c s, can b fou d on the IEC we site

The commit e has decided that the contents of this publ cation wi remain u c an ed u ti

the sta i ty date in icated on the IEC we site u der "htp:/we store.iec.c " in the data

related to the sp cifi publ cation At this date, the publ cation wi b

• with rawn,

• re laced by a revised edition, or

IMPORTANT – The “colour in ide” logo on th cov r pa e of this publ c tion indic te

th t it contains colours whic are considere to be u ef ul f or th cor e t understa din

of its conte ts Users s ould th ref ore print this publ c tion u ing a colour printer

HOUSEHOLD ELECTRIC COOKING APPLIANCES –

The ov ns covered by this stan ard may b with or without microwave fun tion

Man facturers s ould def i e the primary co kin fun tion of the a pl an e – microwave

f un tion or thermal he t The primary co kin fun tion s ould b me s red with an existin

method ac ordin to energ con umption If the primary co kin fun tion is declared in the

in tru tion man al as a microwave f un tion, IEC 6 7 5 is a pl ed f or energ con umption

me s rement If the primary co kin f un tion is declared as a thermal he t, then IEC 6 3 0-1

is a pled for energ con umption me s rement

If the primary f un tion is not declared by the man facturer, the p rf orman e of the microwave

f un tion an thermal he t s ould b me s red as far as it is p s ible

NOT 1 For me s reme t of e erg c n umptio a d time f or h atin a lo d (s e 7.4), this sta d rd is

furth rmore n t a plc ble to:

– microwa e c mbin tio fu ctio ;

– o e s with re ipro atin tra s or turnta le;

– smal c vity o e s;

– o e s with ut a ju ta le temp raturec ntrol

– h atin fu ctio s oth r th n d fin d in 3.12 to 3.14;

– a pla c s witho ly s lo ste m functio (3.15)

NOT 2 This sta d rdd e n t a ply to

– microwa e o e s (IEC 6 7 5),

– p rta le a pla c s for c o in , gri in ,ste min a d simiar fu ctio s (IEC 61817)

This stan ard defi es the main p rforman e c aracteristic of these a pl an es whic are of

interest to the u er an sp cif ies method for me s rin these c aracteristic

This stan ard do s not sp cif y a clas ifi ation or ran in f or p rf orman e

NOT 3 Some of th te ts whic are s e if i d in this sta d rd are n t c n id re to b re ro u ible sin e th

re ults ma v ry b twe n la oratorie Th y are th refore inte d d for c mp rativ te tin p rp s s o ly

NOT 4 This sta d rdd e n t d al with s fety re uireme ts (IEC 6 3 5-2-6 a d IEC 6 3 5-2-9)

NOT 5 Ap la c s c v re b this sta d rd ma b b it-in or for pla in o a workin s ra e or th f l or

NOT 6 Th re is n me s reme t meth d f or th e erg c n umptio for gri n a d ste m functio s a aia le

The f ol owin doc ments, in whole or in p rt, are normatively referen ed in this doc ment an

are in isp n a le for its a pl cation For dated ref eren es, only the edition cited a ples For

u dated ref eren es, the latest edition of the referen ed doc ment (in lu in an

amen ments) a pl es

IEC 6 5 4-2, Th rmo o ple – P art 2: Tolera c s

IEC 6 3 1, H ou e old electric l a p a c s – Me s reme t of standby p wer

ISO 8 0 0-1:2 0 , Qu nti e a d u its – P art 1: Ge eral

a pl an e or p rt of an a pl an e whic in orp rates one or more cooking zon s an /or

cooking are s in lu in a control u it

Note 1 to e try: A h b is als k own a a c o to

Note 2 to e try: Th co trol u it c n b in lu e in th h b its lf or inte rate in a co kin ran e

3.3

ov n

a pl an e or comp rtment of a cooking ra ge in whic f ood is co ked by radiation, by natural

con ection, by f orced-air circ lation or by a combination of these he tin method

3.4

pyrolytic s lf -cle nin ov n

ov n in whic co kin de osits are removed by he tin the ov n to a s f f iciently hig

temp rature

3.5

a pl an e or comp rtment of a cookin ra g in whic f ood is co ked mainly by ste m

con en ation at ambient pres ure

Note 1 to e try: Ap la c s are fite with th ir own ste m g n rator

Note 2 to e try: Ste m d e n t me n th e a orate water fom th lo d

3.6

a pl an e or comp rtment of a cooking ra g in whic food is co ked by a combination of

ov n (3.3) an ste m ov n (3.5)

Note 1 to e try: Ap la c s with o ly a ste m a sist fu ctio als e ist For th s o ens th ste m functio c n

o ly b te te if this fu ctio is d s rib d in th ma u l in tru tio or if th a pla c pro id s a s tin for ste m

3.8

ov n with c talytic cle nin

ov n in whic co kin de osits are removed by bre kin them down on a sp cial co tin

3.9

warming compartme t

se arate comp rtment in whic dis es are placed in order to prehe t them prior to servin , or

in whic f ood is maintained at servin temp rature

multiple c vity appl a c

a pl an e that has more than one se arate cavity in whic food is co ked an whic can b

control ed in e en ently, but can ot b in tal ed se arately

3.12

conv ntional h atin f unction

he t tran mis ion to the f ood by radiation an natural con ection only

Note 1 to e try: This d e n t in lu e co ventio al he tin functio s whic o erate a to h atin eleme t o ly

he t tran mis ion to the f ood by generated ste m in combination with radiation an /or

con ection at ambient pres ure (a proximately 1 b r) an with a temp rature > 10 °C

3.15

ste m f un tion

he t tran mis ion to the food mainly by con en ation of ste m at ambient pres ure

(a proximately 1 b r) an with a temp rature ≤ 10 °C

3.16

cool ng down period

u sta le con ition p rsistin af ter completion of the active mode an the a pl an e is s t to

of f mode where the p wer con umption may c an e without an intervention by the u er

3.17

s t to of f mod

action where the prod ct is switc ed of f u in a pl an e controls or switc es that are

ac es ible an inten ed for o eration by the u er d rin normal u e to at ain the lowest

p wer con umption that may p rsist f or an in ef i ite time whie con ected to a main p wer

source an u ed in ac ordan e with the man f acturer’s in tru tion

Note 1 to e try: Al a tio s re uire to s t to of mo e s c a empty th water ta k, remo e th fo d, clo e th

d or, etc h v tob ta e

Note 2 to e try: For th d f i itio of of mo e IEC 6 3 1 is rele a t

3.18

s t to sta dby mod

action where the prod ct is switc ed to stan by u in a pl an e controls or switc es that are

ac es ible an inten ed f or o eration by the u er d rin normal u e to at ain the lowest

p wer con umption that may p rsist f or an in ef i ite time whi e con ected to a main p wer

source an u ed in ac ordan e with the man f acturer’s in tru tion

Note 1 to e try: For th d finitio of sta d y mo e IEC 6 3 1 is rele a t

4 List of measurements

4.1 Dime sions a d ma s

The f ol owin me s rements are car ied out:

– overal dimen ion (se 6.1);

– ac urac of the control (se 7.3);

– energ con umption an time f or he tin a lo d (se 7.4);

4.5 Warming compartme ts

The f ol owin me s rements are car ied out:

– temp rature control an energ con umption (se Clau e 10)

The tests are car ied out in a s bstantial y drau ht-fre ro m in whic the ambient

temp rature is maintained at (2 ± 5) °C

For tests 7.2, 7.4 an 7.5.3, (2 ± 2) °C s al b maintained d rin the complete test

This ambient temp rature is me s red at a p int that is at the same heig t as the centre of

the calc lated volume of the ov n cavity in test an at a distan e of 0,5 m diagonal y f rom

Figure 1 – Position of the thermocouple for me s rin ambie t temperature

The me s rement of the ambient temp rature s al not b in uen ed by the a pl an e itself

or by an other a pl an e

5.2 Ele tricity s p ly

The a pl an e is s p led at rated voltage ± 1 %

If the a pl an e has a rated voltage ran e, the tests are car ied out at the nominal voltage of

the cou try where the a pl an e is inten ed to b u ed

For tests 7.2, 7.4 an 7.5.3:

– the s p ly voltage s al b maintained at the main terminal at the rated voltage ±1 %,

whi e the he tin elements are switc ed on;

IEC

a

c

b

– the s p ly f req en y s al b at the rated f req en y ±1 % throu hout the test If a

f req en y ran e is in icated, then the test freq en y s al b the nominal freq en y of the

cou try in whic the a pl an e is inten ed to b u ed

NOT In c s of a f i e c ble, th plu (or th e d of th c ble) is th ref ere c p int to maintain th v lta e

For Clau e 12 an An ex G, the p wer me s rement req irements s al b in ac ordan e

with IEC 6 3 1

5.3 In trume tation

The temp rature me s rin in trument in lu in thermocouples s al have an ac urac of

± 0,5 K within the temp rature ran e of 0 °C to 10 °C an an ac urac of ± 2 K within the

temp rature ran e 10 °C to 3 0 °C

The energ me s rin meter s al have an ac urac of ± 1 % of the re din

For tests 7.2 an 7.4:

– air temp rature me s rements in the empty ov n are made with a thermocouple with a

welded p int (not with a blac co p r plate);

– temp rature me s rements in the bric (se 7.4) are made with two thermocouples with a

1 mm ste l tub diameter, clas 1 ac ordin to IEC 6 5 4-2 The thermocouple s al b

ac urate to ± 1,5 K;

NOT Th ste l tu e of th th rmo o ple e s s th in ertio of th th rmo o ple into th bric Oth r ty e

of th rmo o ple c n b u e pro id d th y are s own to giv th s me re ults Th me s rin p int is th

first c nta t p int of th two th rmo wire

– the temp rature me s rement s stem ex lu in the thermocouple s al b ac urate to

± 1,0 K;

– the energ me s rements s al b ac urate to ± 1.5 % of the re din or ± 10 Wh whatever

is the gre ter;

– the me s rement of the voltage s al b ac urate to ± 0,5 % of the re din ;

– the me s rements of mas s al b ac urate to ± 3 g;

– the me s rements of time s al b ac urate to ± 5 s;

– the s ale for weig in the in redients s al b ac urate to ± 0,1 g

For tests ac ordin to Clau e 8 the temp rature me s rements in the lo d are made with a

0,5 mm ste l tub diameter, clas 1 ac ordin to IEC 6 5 4-2 The thermocouple s al b

ac urate to ± 1,5 K

For Clau e 12 an An ex G, the me s rement req irements s al b in ac ordan e with

IEC 6 3 1

5.4 Positioning the appl a c

Buit-in a pl an es are in tal ed in ac ordan e with the in tru tion for in tal ation Other

a pl an es are placed with their b c again t a wal , u les otherwise sp cif ied in the

in tru tion

Flo r stan in a pl an es are p sitioned b twe n kitc en cabinets Ta le-to a pl an es are

p sitioned away from side wal s

For in tal ation of the a plan e it s ould b en ured that the s rf ace is horizontal

For tests 7.2 an 7.4 on ov ns with integrated air extraction by a fan (or simi ar device) to the

outside of the bui din , the air outlet is dis harged into a f l e whic has a pres ure dro of

The a plan e is initial y at ro m temp rature However, if prehe tin is sp cif ied, the

a pl an e is prehe ted in ac ordan e with the in tru tion f or u e If no in tru tion are given,

the a pl an e is con idered to b prehe ted after the thermostat has switc ed of f the f irst

time

5.6 Set ing of controls

The control is set to give the temp rature sp cif ied f or the test However, if the temp rature

can ot b at ained d e to the con tru tion of the control, the ne rest set ing related to the

sp cif ied temp rature is c osen

The a pl an e is o erated f or al tests in the del very statu with u c an ed default set in s

En ure that no network is con ected to the a pl an e for the d ration of the me s rement

The overal dimen ion of the a pl an e are me s red an stated in mi imetres as fol ows:

Fig re 2

Buit-in ov ns are me s red as s own in Fig re 3

2

Remova le items sp cified in the u er in tru tion to b not es ential for the o eration of the

a pl an e in the man er f or whic it is inten ed s al b removed b f ore me s rement is

car ied out

Saf ety of the o eration s ould b g arante d Therefore neces ary p rts can ot b removed

f or me s rin the calc lated volume

The me s rement of the calc lated volume is to b car ied out at ambient temp rature

2

The heig t, width an de th of the calc lated volume in the cavity s al b me s red in

ac ordan e with 6.2.2 to 6.2.4 The me s rements are s own in Fig re 4

For verif i ation purp ses a gau e, as s own in Fig re 5, s al b u ed to determine al of the

thre dimen ion The gau e s al b u ed without a precia le force Dimen ion are stated

6.2.2 Us ble height

The u a le heig t is the maximum len th of a c l n er with a diameter of 2 0 mm re c in

vertical y from the centre of the cavity f lo r to the lowest p int on the cei n The lowest p int

of the cei n can b con tituted by a lamp, a he tin element or simiar o ject in the are of

the c ln er

In the event that either the width or the de th of the cavity is les than 2 0 mm, the diameter

of the c l n er to b me s red s al b red ced to 12 mm

NOT Th c ntre of th c vity b tom is d fin d b th mid le of th u a le d pth a d th mid le of th u a le

width

6.2.3 Us ble width

The u a le width is the maximum len th of a c l n er with a diameter of 2 0 mm re c in

horizontal y f rom the lef t-han side wal to the rig t-han side wal of the cavity

In the event that either the heig t or the de th of the cavity is les than 2 0 mm, the diameter

of the c l n er to b me s red s al b red ced to 12 mm

NOT Th c ntre of th sid wal of th c vity is d f i e b th mid le of th u a le d pth a d th mid le of th

u a le h ig t

6.2.4 Us ble depth

The u a le de th is the maximum len th of a c l n er with a diameter of 2 0 mm re c in

horizontal y f rom the centre of the re r wal to the in er f ace of the closed do r

In the event that either the width or the heig t of the cavity is les than 2 0 mm, the diameter

of the c l n er to b me s red s al b red ced to 12 mm

For me s rin the u a le de th, the gau e is placed on a s p ort in s c a way that the axis

l es horizontal y in the centre of the cavity, the axis b in exten ed sl g tly over the exp cted

u a le de th The do r is closed caref ul y so that the gau e is compres ed to give the u a le

de th

NOT Th c ntre of th re r wal of th c vity is d fin d b th mid le of th u a le h ig t a d th mid le of th

u a le width

6.2.5 Calc late volume

The calc lated volume is determined f rom these thre dimen ion and is stated in l tres

rou ded to ful l tre

6.3 Ov ral internal dime sions a d ov ral volume

Where the s rf aces formin the b u daries of the cavity in orp rate protru ion or

de res ion , the planes u ed f or me s rement s al b those comprisin the largest

p rcentages of the total are s of the s rf aces Holes in s rf aces s al b disregarded when

calc lating are s for this determination

The fol owin volumes or sp ces s al b disregarded:

– those oc upied by remova le items sp cif ied by the man facturer as not es ential for the

o eration of the a pl an e, s c as s elves, rac s or temp rature pro es;

– those oc upied by he tin elements;

– those oc upied by minor ir eg larities in the co kin comp rtment wals, in lu in covers

over temp rature sen ors an lamps;

– those oc upied by the con ection b ff le;

– corner radi smal er than 5 mm at the intersection of the interior s rfaces of the co kin

cavity

Dimen ion are stated in mi imetres

6.3.2 Ov ral h ight (H)

The maximum vertical distan e in mm b twe n the plane of the co kin cavity b t om an the

plane of the cavity cei n

The maximum horizontal distan e in mm b twe n the planes of the cavity side wals

The maximum horizontal distan e in mm f rom the plane of the in ide s rface of the do r when

closed to the plane of the re r cavity wal

6.3.5 Ov ral volume of re ta gular c vitie

The overal volume is the total internal volume of the cavity in whic co kin takes place,

expres ed as the prod ct of H, W an D determined as a ove, divided by 10

6

an rou ded to

the ne rest ltre

6.3.6 Ov ral volume of non-re ta gular c vitie

Non- ectan ular cavities s al have the volume of an non-conformin section s c as a

c rved do r or cavity wal determined by direct me s rement an the a pl cation of

con entional ge metrical calc lation The remain er of the cavity s al b tre ted as a

rectan ular cavity an the in ivid al volumes ad ed together The volume is expres ed to the

ne rest l tre

6.4 Dime sions of s elv s a d ste ming a c s orie

The u a le width an u a le de th of the s elf are me s red The dimen ion are determined

NOT If th gri grid is th s elf of a o en, th dime sio s are me s re in a c rd n e with 6.4

6.6 Dime sions of warming compartme ts

The heig t, width an de th of the calc lated volume within the warming compartme t are

me s red an in icated in mi imetres

NOT Wh n a h atin eleme t is lo ate in id th warmin compartment, th dime sio s are me s re u to

its mo t protru in p rt

6.7 Le el of s elf

The s elf is placed in a central p sition in the ov n

NOT 1 Th s elf c n b a grid or a b kin s e t

A device con istin of a dis an an an ular rin is placed central y on the s elf A spirit level

is placed centraly on the rin as s own in Fig re 6 The spirit level is rotated to the p sition

where it s ows the maximum in l nation from the horizontal Its lower side is then l f ted to the

horizontal by in ertin a f eeler gau e b twe n the level an the rin

For the me s rement of the level of s elves the same devices as f or hotplates are u ed (se

IEC 6 3 0-2)

Di me si on i n mi ll i metre

Figure 6 – De ic f or c e king th le el of s elv s

The deviation f rom the horizontal is given by the thic nes of the gau e, in mi imetres, to two

decimal places It is expres ed as a p rcentage, rou ded to the ne rest 0,1 %

NOT 2 Th dire t c n ersio fom mi imetre to p rc nta e is p s ible d e to th rin h vin a diameter of

10 mm

6.8 Ma s of the ap l a c

The mas of the a plan e in lu in only the ac es ory whic is u ed to p rf orm the test of

7.4 is determined an expres ed in ki ograms, rou ded to the ne rest ki ogram

The purp se of these tests is to as es the p rforman e of the ov n an combi ste m ov n

in relation to prehe tin , f un tionin of the control, an energ con umption The p rf orman e

is also as es ed by me n of co kin tests

thermocouple ac ordin to 5.3 f i ed to the grid whic is del vered with the a pl an e an

placed in the ov n an combi ste m ov n in a way that the weldin p int of the

thermocouple is located at the centre of the calc lated volume of the ov n an combi ste m

ov n with a distan e of at le st 3 mm from the grid

If no grid can b purc ased from the man facturer of the a pl an e, the thermocouple s ould

b p sitioned in the centre in a s ita le way

Thermocouples are led throu h the do r ga in a way that the do r is completely closed

without a plyin ad itional force

It is es ential that the do r is completely closed

The b kin tests of Clau e 7 are car ied out u in cor ected control setin s ac ordin to the

dif feren es determined by the test of 7.3

NOT Th te ts of 7.2, 7.3 a d 7.4 are c n id re to giv re ro u ible re ults Th te ts of 7.5 a d 7.6 are

a plc ble for c mp rativ te tin o ly

7.2 Pre e ting the empty ov n

The purp se of this test is to me s re the energ con umption an time it takes to prehe t an

empty ov n or combi ste m ov n from ro m temp rature by a given temp rature rise

Prior to the me s rement, the whole a plan e ( his in lu es the material an the in ulation)

s al b at ambient temp rature of (2 ± 2) °C In multiple c vity ap l a c s, e c ov n

cavity has to b me s red se arately Only the cavity me s red s al b switc ed on

The temp rature control is set at the maximum p sition f or e c fun tion The a pl an e is

he ted u ti the rise is

– 18 K for conv ntional he ting f un tion,

– 15 K for f orc d air circ lation f unction,

– 15 K f or hot ste m f unction

The temp rature rise is the dif feren e of the ov n temp ratures me s red at the b gin in an

at the en of the test

The time t

p(

half min te

The energ con umption f or prehe tin the empty ov n, E

p

to the ne rest kWh to two decimals

If the ov n has an ad itional prehe tin set in , the test is re e ted with this setin

NOT Th e erg c n umptio of c mp n nts, s c a lamp a d fa s whic are a tomatic ly switc e o with

th a pla c , is in lu e in th me s reme t

7.3 Ac ura y of th control

The purp se of this test is to determine the ac urac of the temp rature control

Prior to the me s rements, the whole a plan e s al b at ambient temp rature of

(2 ± 2) °C

The temp rature control element is set to the p sition marked 15 °C an the a pl an e is

he ted for t

c e k, 15

= 6 min Then the temp rature control element is set to the p sition

marked 2 0 °C an the a pl an e is he ted f or f urther t

Markin s of the control element f or gri in are ig ored If 2 0 °C is not marked, the next

hig er marked set in is taken into ac ou t If the hig est marked set in is b low 2 0 °C, the

hig est p s ible marked set in has to b c osen If the control element is not marked in

degre s Celsiu , the control element is set at a pro riate markin s takin into ac ou t the

in tru tion f or u e

Me s rements are p rformed without the fast prehe tin f un tion

The ov n temp rature is recorded contin ou ly in l ne with 7.1

The ov n temp rature is resp ctively determined as the arithmetic me n of the minimum an

maximum temp rature re c ed d rin the last 2 min of t

c e k

The arithmetic me n of the ov n temp rature an the minimum an maximum temperatures

are noted f or e c setin

7.4 Energ cons mption a d time f or he ting a loa

The purp se of this test is to me s re the energ con umption an the time f or he tin a

lo d The lo d is a water saturated bric whic simulates b th the thermal pro erties an the

water content of food (e.g me t

Prior to the me s rement, the whole a pl an e ( his in lu es the material an the in ulation)

s al b at ambient temp rature of (2 ± 2) °C In multiple c vity ap l a c s, e c ov n

cavity has to b me s red se arately Only the cavity me s red s al b switc ed on

A new bric s al b dried b f ore u in it for the f irst time in an ov n of a out 5 l volume

with a f orc d air circ lation f un tion at ≥ 17 °C f or 3 h No more than two bric s s al b

d

me n dry) of the completely dry bric without thermocouples s al be

me s red within 5 min af ter removal f rom the ov n an s al b noted in grams The dry

weig t m

d

s al b in ac ordan e with the dry weig t sp cif ied in Clau e D.1 The bric s al

b identif ied f or ac urate calc lation of the water a sorption ac ordin to 7.4.2.3

Place markin s 3 mm from the me s rin p int of the two thermocouples ac ordin to 5.3,

an in ert the thermocouples into the holes u ti the markin matc es with the s rface of the

bric The thermocouples s al b f i ed to en ure that the me s rin p ints remain at a de th

of 3 mm d ring the whole test proced re

Figure 7 – Ex mple of a thermocouple for the te t of 7.4

The thermocouples may b f i ed by me n of a dro let of si con glue at the s rf ace of the

bric or by other s ita le me n

Due to the p rosity of the bric , care s ould b taken that the holes of the bric are not

enlarged if the thermocouples are removed an rein erted

NOT 2 A bric c n b u e for a o t twe ty te ts wh n h n le with n rmal c re

The bric s al b put into a water container so that it is completely covered with water at les

than 2 °C The water container with the bric is placed for at le st 8 h into a ref rigerator an

co led down to a centre temp rature (b th thermocouples) of (5 ± 2) °C

A hot bric s al b co led down in air to a centre temp rature b low 2 °C b f ore putin it

into the cold water

NOT 2 A h t bric p t dire tly into c ld water wo ld a s rb s b ta tialy more water d e to th c pi ary efe t

a d difere t water vis o ity at difere t temp rature

Betwe n test series, the bric s ould b stored in a ref rigerator an pref era ly not so ked

with water The bric so kin water s ould b ke t ( o red ce dis olvin proces es), i.e the

bric storage water can b reu ed

Af ter the bric has b en taken out of the water container, ex es ive water is al owed to drip

of f (f or a out 1 min) Then the weig t of the wet bric m

w

amou t of water is determined in g takin into ac ou t the weig t of the thermocouples, if

a pro riate, by calc latin ∆m = m

w– m

d(

w

me n wet or water; m

d

is me s red ac ordin to

7.4.2.2) The amou t of absorb d water s al b as sp cified in Clau e D.1

The temp rature of the bric is me s red Both thermocouples s al re d (5 ± 2) °C

IEC

d a

e

c

b

7.4.3 Me s reme t

Thre tests are p rf ormed f or e c he tin fun tion, as a pro riate (se 3.12 to 3.14 an

Ta le 1)

In case an ov n has several variants of the fun tion as des rib d in 3.12 to 3.14, the

man facturer can c o se the variant to b tested This s ould b re orted (se 7.4.4) Make

s re that the f un tion u ed is not combined with a microwave

With the a pl an e at ambient temp rature, ac ordin to 7.4.1, the bric , pre ared ac ordin

to 7.4.1, is placed in the ge metric centre of the calc lated cavity with its largest s rf ace

central y on the grid del vered with the a pl an e, with the thermocouples on the up er side

The grid is in erted into a s elf s p ort level of the a pl an e so that the centre of the bric

comes as close as p s ible to the centre but not hig er than the centre of the calc lated

cavity The lon est axis of the bric s al b p ral el with the a plan e f ront

If no grid can b purc ased f rom the man f acturer of the a pl an e, an s ita le grid s ould

b u ed, however not a b kin s e t, tin or simi ar

Where the grid can b in erted in two dif f erent p sition (e.g upside down gives a dif f erent

heig t , the p sition s ould b taken that brin s the bric centre closest to the cavity centre,

but not hig er

The thermocouple s al b le d throu h the do r ga in a way that the do r is completely

closed without a plyin ad itional force

If the a pl an e is pre ared with the thermocouples it s ould not b o erated with a f un tion

combined with microwave energ Out-coupled microwave p wer throu h the thermocouples

can damage in truments

The me s rement s al b started by switc in on the a plan e within 3 min f rom the

removal of the bric f rom the refrigerator The temp rature control is set to p sition where

the me n ov n temp rature rises

i

kT

∆ as def i ed in Ta le 1 can b exp cted

i

kT

is the temp rature setin of the

thermostat an / or the control display ( is the setin )

If the temp rature ste s are not cle rly marked, the set in temp rature s ould b determined

by the an le con iderin the visible mark on the k o u in p lar co rdinate p p r (se

An ex I)

If the temp rature is set by a k o , the k o s ould alway b turned from zero to the

req ired setin

The average ambient temp rature d rin the test is determined by the arithmetic me n of the

ambient temp ratures at the b gin in of the test (i.e when switc in on the a pl an e) an

when the last of the two thermocouples in the bric has re c ed a centre temp rature rise of

or th ma imum temp rature ris if this v lu c n ot b re c e

The f ol owin data is me s red:

– the energ con umption(s)

.i

k

E in kWh an the time(s)

ti

k

in min an s, as a pro riate,

when the last of the two thermocouples in the bric re c es a temp rature rise of 5 K, k =

1, 2, 3;

– centre temp ratures of the bric in °C;

– ambient temp rature at the start of the test (when the a pl an e is switc ed on) an at the

en of the test (i.e when the last of the two thermocouples in the bric has re c ed 5 K

temp rature rise) in °C

NOT Th e erg c n umptio of c mp n nts s c a lamp a d fa s, whic are a tomatic ly switc e o with

me s re,

is

determined in lne with 7.1 as the arithmetic me n b twe n the maximum an minimum

temp ratures re c ed d rin the last 2 min of t

c e k

The me s red ov n temp rature

i

kT

me s re,

me s re,

is calc lated ac ordin to eq ation (1) an (2),

where n = 3

i

ki

ksi

k

TTT

me s re,

s t t in,

ki

ki

k

T

nT

1

s tt in,

s t tin,

s t t in,

If is

i

kT

s t t in,

∆ > 2 K the test s al b car ied out on further thre a pl an es, whic s al b

ran omly selected f rom the market The arithmetical me n of the values of these thre

a pl an es s al not b gre ter than 2 K

h atin eleme ts, c ntrol eleme t a d printin ) a d th f act th t th temp rature s ale c v rs difere t h atin

fu ctio s

7.4.3.3 Ac epta c v rif ic tion of the te t re ults

Res lts of the tests ac ordin to 7.4.3.1 s al only b ac e ted if

a) the me n temp rature rises

Ti

k

∆ are within the temp ratures sp cif ied in Ta le 1, an

b) the stan ard deviation σ

k

.i

2,1

.2

i

xi

x yi

n is the n mb r of me s rin p ints (for the purp ses of this stan ard, n = 3);

1,2 is an a proximation factor f or f

NOT For th p rp s of this sta d rd,

Ti

k

∆ c n o ly v ry b twe n 12 K a d 18 K for forc d air circ latio

a d h t ste m functio s re ultin in f actor f b twe n 1,16 a d 1,21, a d b twe n 13 K a d 2 0 K for

co ventio al he tin functio re ultin in fa tor fb twe n 1,15 a d 1,16

2

0

.1

1

i

x

ii

i

Q

TT

nf

k

n

ki

k

i

ki

y

nE

EQ

1

2

1

2

ki

i

kn

ki

ki

x y

TE

ETQ

1

1

TQ

n

ki

k

n

ki

ki

x

2

1

2

1

nT

1

E

nE

1

1

(9)

7.4.4 Ev luation a d c lc lation

7.4.4.1 Ele tric e ergy cons mption

The energ con umption

0i

TE

∆

f or the ref eren e temp rature rise

Ti

0

∆ is calc lated u in

the l ne r regres ion b sed on the me s red data p ints

ET

i

ki

k

E

ii

ii

T

0

0

∆

= 18 K for conv ntional he ting f unction,

= 15 K for b th f orc d air circ lation an hot ste m fu ctions;

ki

kn

ki

ki

ki

k

i

TT

n

ET

ETn

E

B

n

ki

kn

k

ii

1

(12)

where

Ti

k

is the energ con umption in kW⋅h me s red ac ordin to 7.4.3.1 at the dif ferent

Ti

k

∆ f or the dif f erent he tin f un tion ic ,ifor ih;

n is the n mb r of me s rin p ints; f or the purp se of this stan ard, n = 3

As an example f or data an calc lation s e ts, se An ex E An Ex el 9 -2 0 evaluation

program, whic cor esp n s directly to An ex E, is avai a le with this doc ment f or the

automatic calc lation of the energ con umption (se 7.4) These calc lation may b made

in an other spre d he t programs that le d to eq al res lts

7.4.4.2 Time f or h atin th loa

The time f or he tin the lo d s al b calc lated an determined in the same way as the

energ con umption is calc lated an determined ac ordin to 7.4.4.1

Replace in the eq ation (10) to (12) the E values by the a pro riate t values, i.e re lace

– in eq ation (10)

0i

TE

∆

by

0i

Tt

∆

an

– in eq ation (12) an (10)

Ei

k

by.i

kt

k

Tt

∆

is the calc lated nominal time in min an s f or he tin a lo d f or the dif ferent he tin

f un tion ic ,ifor ih at

Ti

0

∆

7.4.5 Reportin of te t re ults

The fol owin data s al b re orted f or al he tin f un tion :

a) typ of the a pl an e, avai a le he tin fun tion(s) ac ordin to 3.12 to 3.14;

b) s p ly voltage at whic the me s rements were made;

c) tested fun tion or variant;

d) energ con umption(s) in kW⋅h to two decimals, ac ordin to 7.4.4.1;

e) time(s) in min ac ordin to 7.4.4.2, rou ded to the ne rest half min te;

f ) water a sorption of the bric ac ordin to 7.4.2.3

This data s al b re orted for the he tin f un tion ac ordin to 3.12 to 3.14 as a pro riate

For multiple c vity appl a c s, the values s al b re orted se arately f or e c cavity

Micro oft Ex el is th tra e n me of a pro u t s p le b Micro oft Corp ratio

This informatio is giv n f or th c n e ie c of u ers of this sta d rd a d d e n t c n titute a e d rs me t

b IEC of th pro u t n me Eq iv le t pro u ts ma b u e if th y c n b s own to le d to th s me

re ults

7.5.2.2 In re ie ts

5 0 g white whe t f lour, without raisin agent

2 0 g b kin margarine with 8 % fat content, or salted buter

2 0 g castor s gar (max grain size 0,3 mm)

2 eg s (5 g to 6 g, with s el )

7.5.2.3 Proc d re

Mix together the f lour, castor s gar an salt Rub in the margarine Be t the eg s an ad to

the f lour mixture, mix l g tly in a food mixer u ti the dou h is smo th Remove the dou h

f rom the mixin b wl an form it into a lo f Cover an store it in a refrigerator at a

temp rature of (5 ± 2) °C for at le st 8 h Remove the lo f from the refrigerator a proximately

1 h b f ore further han l n

Extru e the lo f into strips by me n of a worm con eyor atac ment u in the noz le as

s own in Fig re 8 Cut the strips to a len th that f its the b kin s e t s p led with the

a pl an e or that recommen ed by the man facturer Position the p stry strips as s own in

Figure 9 – Position of pa try strips on th ba in s e t

7.5.2.4 Prel minary me s reme ts

Prel minary tests are car ied out to determine the a pro riate b kin time to ac ieve the

sp cif ied brownin

The control is set in ac ordan e with the in tru tion f or u e for this typ of mixture

If in tru tion are not given, the control is set so that the centre ov n temp rature is 17 °C

f or ov ns with f orced-air circ lation an 2 0 °C f or ov n with natural con ection without

prehe tin

The s e t is in erted into the a pl an e in ac ordan e with the in tru tion f or u e If

in tru tion are not given, the s e t is p sitioned as close as p s ible to the centre of the

a pl an e The s e t is removed f rom the a plan e when the strips have atained a golden

brown colour The b kin time is noted

The s e t is placed on a grid an al owed to co l down The brownin of the to is me s red

u in the colour me s rin in trument sp cif ied in An ex A or a digital me s rin s stem

ac ordin to 7.5.3.6.3 Circles with a diameter of 2 mm are me s red over the strips

len thwise, b gin in an en in a proximately 2 mm (related to the centre of the circle)

f rom the en of e c strip The me s rements are car ied out in ste s of a proximately

5 mm In case the s rface at the defi ed are s is damaged by crac s, holes, etc the

me s rement is s if ted to other are s

The average brownin is calc lated by dividin the s m of the values by their n mb r

The b kin time is s ita le when the average brownin on to of the strips cor elates to a

ref lection value R

If the in tru tion state that a n mb r of s e ts can b b ked simultane u ly, an ad itional

test is car ied out with the maximum n mb r of s e ts, the b kin time b in in re sed, if

neces ary

7.5.2.6 As e sme t

Within 1 h af ter b kin , the brownin is determined f or b th the to an b tom of the strips

as stated f or the prel minary me s rements

The fol owin res lts are calc lated an stated:

– the maximum brownin dif f eren e on the to ;

– the maximum brownin dif feren e on the b tom;

The q antities of in redients f or 3 to 4 smal cakes are indicated in Ta le 2 F r a

re rod cible res lt alway pre are the same amou t an dis ard an s rplu mixture

If more th n 4 smal c k s are re uire , two id ntic l kitc e ma hin s s o ld b u e simulta e u ly

NOT Th e g are sie e to remo e a y c ala a

7.5.3.3 Paper c s s

As the p p r q al ty af f ects the risin heig t an spre din , only the p p r cases sp cif ied in

An ex C s al b u ed for re rod cible res lts The p p r cases are 4 mm in b se diameter

an 2 mm in heig t They are made of 7 g/m

2

ble c ed gre se ro f p p r

NOT A s p ler of p p r c s s is in ic te in An e C

7.5.3.4 Number of smal c k s a d positionin on the ba in s e t

The b kin s e t s al b me s red ac ordin to 6.4 an cover at le st 8 % of the u a le

width an 7 % of the u a le de th of the cavity me s red ac ordin to 6.2 If the s p led

b kin s e t or the s e t recommen ed in the in tru tion f its these dimen ion , this b kin

s e t s al b u ed If the s p l ed or recommen ed b kin s e t do s not f it the a ove

con ition or no recommen ation is given, then a b kin s e t fitin the a ove con ition,

made of aluminium, no co tin , mat f i is ed, (0,9 ± 0,1) mm thic nes , l p heig t maximum

6 mm s al b u ed

The width an the de th of the b kin s e ts are me s red in ac ordan e with 6.4 an e c

divided by 7 mm to give the n mb r of smal cakes to b placed alon its sides The

n mb rs are rou ded to give a whole n mb r of cakes Multiply the n mber of cakes from the

de th an the width to give the total n mb r f or the whole tray

EX MPLE

A width of 4 0 mm divid d b 7 mm e u ls 6,3 This giv s 6 c lumn of c k s

A d pth of 2 5 mm divid d b 7 mm e u ls 3,9 This giv s 3 rows of c k s

Th refore th total n mb r of c k s o th tra is 18

The b se of the outermost cakes s ould b at a distan e of a proximately 14 mm f rom the

ed e of the u a le are of the b kin s e t me s red ac ordin to 6.4 Distribute the cakes

evenly on the tray, in s c a way that they do not tou h e c other

The man facturer’s in tru tion regardin the n mb r of b kin s e ts, whic may b co ked

simultane u ly, are f ol owed

7.5.3.5 Proc d re

Al in redients s al b at ambient temp rature b f ore startin

Be t together buter an s gar in a food mixer u ti the mixture b comes sof t an p le in

colour so that al the s gar is in orp rated into the mix Grad al y ad the eg mixture Sif t

the f lour, b kin p wder an salt together an gently f old into the mixture; lo sen the mixture

as req ired from the ed e of the b wl to en ure that the mixture is homogene u

The temp rature of the mixture s al b (2 ± 2) °C directly af ter mixin

NOT 1 A s ita le fo d mix r for whic th mixin time h s b e d termin dis in ic te in An e C

En ure that the p p r cases maintain a u iform circ lar s a e by carefuly p el n cases f rom

the outside of the b tc without distortion

Weig (2 ± 0,5) g of the mixture into the centre of the p p r cases an place them evenly on

the b kin s e ts Bake immediately

NOT 2 Th te ts are c rie o t u in c re te temp rature c ntrol s tin s a c rdin to th difere c s

d termin d b th te t of 7.3

a) Bakin on one level

Fol ow the o eratin in tru tion with resp ct to the he tin f un tion, temp rature, s elf

p sition an prehe tin If prehe tin is recommen ed, smal cakes are placed in the

a pl an e when the en of the prehe tin phase is in icated, for example by vis al or

acou tic sig al, or af ter a re omme d d pre e tin time If no in tru tion are given, the

a pl an e is set to 16 °C f or a forc d air circ lation f unction or to 18 °C f or a

conv ntional he ting function an the b kin s e t is placed in the mid le of the cold

a pl an e Whi e the smal cakes are b kin , the p sition of the b kin s eet s al not b

c an ed

The b king time s al not ex e d 4 min when b kin on one level (in lu in prehe tin

time)

b) Bakin on two levels

The b kin s e ts are placed simultane u ly in the a pl an e one a ove the other an

removed simultane u ly at the en of b kin Whie the smal cakes are b kin , the p sition

of the b kin s e ts s al not b c an ed Folow the o eratin in tru tion with resp ct to

the he tin f un tion, temp rature, s elf p sition an prehe tin If prehe tin is

recommen ed, the smal cakes are placed in the a pl an e when the en of the prehe tin

phase is in icated, for example by vis al or acou tic sig al, or after a recommen ed

prehe tin time

If no in tru tion for smal cakes on two levels are given, the a pl an e is set to 16 °C for a

forc d air circ lation f unction an the b kin s e ts are sp ced evenly in the cold

a pl an e The horizontal p sition of the b kin s e ts s al b in the mid le of the cavity

b se are The vertical p sition of the s e ts s al b sp ced at one-third an two-third of the

u a le heig t as ne r as p s ible without modifyin the s elf rac s

NOT 3 Ba in o two le els is n t c r ie o t for smal o e c vitie ,a d fin d in 3.10

The b kin time s al not ex e d 5 min when b kin on two levels (in lu in prehe tin

time)

c) Bakin on more than two levels

If the o eratin in tru tion recommen b kin on more than two levels simultane u ly then

cakes are b ked in ac ordan e with the in tru tion (he tin fun tion, temp rature, s elf

p sition, prehe tin an b kin time)

7.5.3.6 As e sme t

Within 3 min af ter b kin , the p p r cases are very careful y removed so that the largest

b se are p s ible can b as es ed For as es ment ac ordin to 7.5.3.6.3, at le st 5 % of

the b se s al b u damaged Otherwise the test s al b re e ted

NOT Co ln th smal c k s q ic ly c n aid th cle n remo al of p p r c s s

The brownin of the to an b se of the cakes, the dif f eren es of brownin b twe n these,

an the even es of rise, are as es ed within 1 h af ter b kin If smal cakes have b en

b ked on several levels simultane u ly e c s e t s al b as es ed se arately (sin le

res lt an they are also as es ed together (overal res lt

The req irements of the res lts of these smal cakes b ked on one or more levels are

dif ferent This s al b con idered in the evaluation

7.5.3.6.2 Vis al a s s me t

For comp rative res lts the evaluation of brownin may b done by a vis al c ec u in the

criteria f or as es ment in 7.5.3.6.4

The s ade n mb rs of Ta le B.1 are u ed to evaluate brownin F r a vis al c ec , the same

b c grou d colour an i umination s al be u ed f or e c tray

7.5.3.6.3 Digital a s s me t

For re rod cible res lts of the evaluation of brownin , an digital me s rement s stem s al

b u ed whic me ts the f ol owin req irements when the me s rements are taken

a) Even es of l g t distribution on the me s rement are

The ref lection value R

Y

of a u iform coloured s ade c art s al b me s red over the

entire s rf ace to b analy ed, f or example, the size of the b kin s e t or one smal cake

The s ade c art s al b coloured in s ade n mb r 10, whic is def i ed in An ex B

The me n value of the ref lection value R

Yover the entire s rf ace is determined More than

9 % of the entire s rf ace may deviate from the me n value by up to ± 5 % L s than

10 % of the entire s rf ace may deviate by up to ± 8 %

NOT 2 Ea h smal c k c n b me s re s p rately

b) Recog ition of the ref eren e colours

The s ade n mb rs def i ed in An ex B s al b con rmed in al p sition of the s rf ace to

This is en ured u in the f olowin c ec :

Flat circ lar cal brated colour samples with a diameter of 7 mm in every s ade n mb r

defi ed in An ex B are placed at a heig t of 2 mm The ref lection value R

Y

of the

calbrated colour samples s al b me s red in the corners of the are to b as es ed

(where the outermost smal cakes are p sitioned d rin the me s rement , as wel as in

NOT 3 To e s re th t th lg t c n itio s a d th fo al le gth whic wi b u e for th a s s me t are

c mp ra le, th c lo r s mple are p sitio e at th h ig t of 2 mm

NOT 4 Sq are c lo r s mple with a le gth of 7 mm a d width of 7 mm c uld b u e a wel

NOT 5 Te h ic l d tais are n t fix d in ord r to b o e for te h ic l pro re s (e.g c mera, s f tware)

c) Con istent colour recog ition on a con ex s rface

A con ex colour sample (s a e as def i ed in Fig re 10) with a smo th an mat f i is ed

s rf ace p inted in s ade n mb r 10, is placed at a heig t of 13 mm in the corners of the

are to b as es ed (where the outermost smal cakes are p sitioned d rin the

me s rement , as wel as in the centre The ref lection value is me s red in 13 section

(def i ed in Fig re 1 ) The me n value of the ref lection values of al section in e c

p sition is calc lated The extreme values may deviate by ± 9 % of the me n value

Def i ition of the con ex colour sample: a b l with a smo th s rf ace an a diameter of

10 mm is c t at a de th of 15 mm, as i u trated in Fig re 10, an the smal er section is

Di me si on i n mi ll i metre

Fig re 10 – Conv x colour s mple

d) Def i ition of the i uminan e

The me s rement is taken u der a ful sp ctral fl ores ent trib n or eq ivalent f rom

5 7 0 K to 7 0 0 K, with a colour ren erin in ex R

a

> 9 % of i umination

NOT 7 Su plers for s ita le lamp are in ic te inAn e C

NOT 8 Su plers of c lo r me s rin s stems whic me t th s re uireme ts, are giv n in An e C

7.5.3.6.4 Criteria f or a s s me t (digital a d vis al)

The f ol owin criteria are relevant f or the as es ment:

a) Evaluation on the to of the smal cakes

The to of e c smal cake is divided into 13 ne rly eq al y sized section , as s own

2

6,0

135

DD

11

3

3,0

131

DD

The arithmetic average of reflection value R

simultane u ly is calc lated by dividin the s m of the s ade n mb rs by thirte n

times the n mb r of cakes

c ak esof

The res lts of the test ac ordin to 7.5.3 s al only b ac e ted if the average

brownin on the to of al b kin s e ts b ked simultane u ly is in the ran e of 9,5 to

10,5 Otherwise, the test s al b re e ted with a modified setin If the b kin time

ex e d 4 min (prehe tin time in lu ed) f or b kin on one level or 5 min

(prehe tin time in lu ed) f or b kin on two levels resp ctively, the ov n temp rature

s al b in re sed ac ordin ly

The average brownin s ould b within the given ran e for a comp ra le res lt

2) CPB (cakes pro erly browned) on the to

Al cakes with at le st one section havin a s ade n mb r outside the ran e 8 to 12

are not in lu ed

CPB = n mb r of cakes where al section have s ade n mb rs b twe n 8 an 12

3) PPB (p rcentage pro erly browned) on the to

PPB = CPB / total n mb r of cakes × 10 %

4) Brownin dif f eren e on the to

The maximum dif f eren e b twe n the s ade n mb rs of al section is determined an

re orted as brownin diff eren e on the to of e c b kin s e t se arately an of al

s e ts b ked simultane u ly (sin le res lts p r s e t an overal res lts)

b) Evaluation of the b se of the smal cakes

The reflection value R

Y

f or the u damaged p rt of the b se of e c smal cake is

determined A s ade n mb r is determined ac ordin to An ex B an noted for e c smal

cake

At le st 5 % of the b se of e c smal cake s ould not b damaged af ter removin the

p p r case Otherwise the test s ould b re e ted

1) Average brownin on the b se

The average brownin on the b se for e c s e t se arately an of al s e ts b ked

simultane u ly is calc lated by dividin the s m of the s ade n mb rs by the n mb r

of cakes

c ak esof

s ade

t heof

b se

t heonbrow nin

The average brownin on the b se is re orted to one decimal place (sin le res lts p r

s e t an overal res lt

2) Brownin diff eren e on the b se

The maximum brownin dif feren e b twe n the s ade n mb rs is determined an

re orted as brownin dif f eren e on the b se of e c b kin s e t se arately an for

al s e ts b ked simultane u ly (sin le res lt p r s e t an overal res lt

c) Evaluation of the brownin dif feren e b twe n to an b se ( o – b se)

The brownin dif feren e b twe n to an b se is calc lated by s btractin the average

brownin on the b se from the average brownin on the to

b se

t heonbrow nin

av erage-

t op

t heonbrow nin

av erage

b se

The brownin dif feren e b twe n to an b se (a solute value) is re orted f or e c s e t

se arately and for al s e ts b ked simultane u ly (sin le res lts p r s e t an overal

res lt

d) Me s rement of the heig t of smal cakes

The hig est p int of e c smal cake is me s red an recorded in mi imetres Cutin or

The purp se of this test is to as es the even es of the he t s p ly by co kin a medium

lo d at medium temp rature

NOT This te t is a plc ble for c mp rativ te tin o ly

These in redients are s f f icient to make one cake

7.6.1.3 Proc dure

Se arate the eg whites f rom the yolk

Whis the eg whites with the water u ti a f irm con isten y is re c ed Ad the s gar an

eg yolk an whis for 2,5 min Sift the whe t flour, maize f lour an b kin p wder together

an gently fold into the eg an s gar mixture

Line the b se of an u gre sed b kin tin with gre se ro f p p r The tin is made f rom ste l,

blac coloured without non-stic co tin , not enamel ed an has an in er b t om diameter of

(2 0 ± 15) mm an a heig t of (6 ± 10) mm Sp on in the dou h an distribute to a u if orm

thic nes Folow the in tru tion f or u e for this typ of cake with regard to prehe tin ,

p sitionin in the a pl an e an set in of the control If no in tru tion are given, place the

cake as close as p s ible to the centre of the cavity an set the control so that the ov n

temp rature is 15 °C for ov ns with f orced-air circ lation an 17 °C f or ov n with natural

con ection Af ter b kin f or a proximately 3 min, take the cake out of the a pl an e an

al ow it to co l Remove the cake from the tin an caref ul y remove the p p r l nin

If the in tru tion for u e state that the cakes can b b ked on more than one level, the test is

car ied out ac ordin ly

7.6.1.4 As e sme t

The s ade c art of An ex B is u ed to as es brownin Smal ir eg larities are ig ored

The fol owin res lts are stated:

– the maximum brownin dif feren e on the to ;

– the maximum brownin dif feren e on the b tom

The cake is c t vertical y throu h the centre an the b kin is evaluated The heig t of the

cake is me s red at the centre an at the lowest an hig est p int of the ed e

The evaluation of b kin in lu es a vis al as es ment of the thic nes of the cru t, crac s,

craters an texture The b kin res lt may b doc mented by photogra h

17 g buter, with a f at content of (8 ± 2) % (salted)

7 g castor s gar (max grain size 0,3 mm)

4 0 g f res co kin a ples (pre ared weig t

7 g castor s gar, grain size max 0,3 mm

These in redients are s f f icient to make one pie

7.6.2.3 Proc d re

Mix the f lour an s gar together an rub in the buter Ad the b aten eg an s f f icient water

to bin into sof t dou h Mix u ti a u if orm con isten y has b en re c ed an k e d the

dou h into a b l Cover an store f or at le st half -an-hour in a refrigerator at a temp rature of

(5 ± 2) °C Pe l, core an c t the a ples into slces a proximately 13 mm thic

Remove the dou h f rom the refrigerator an divide it into a two-third an one-third p rtion

Rol out e c p rtion to a thic nes of 5 mm without k e din it again Use the larger p rtion

to lne the b se an sides of a b kin tin havin an in er b tom diameter of (2 0 ± 15) mm

an a heig t of (5 ± 15) mm The tin is made f rom ste l, blac coloured without non-stic

co tin an not enamel ed

Sprin le the bre d rumbs evenly over the dou h Place the a ple sl ces, raisin an s gar

evenly over the bre d rumbs p c in them down wel Cover the to with the remainin layer

of p stry Se l an trim the ed es Make an in ision in the to to al ow the ste m to es a e

Fol ow the in tru tion for u e f or this typ of pie with regard to prehe tin , p sitionin in the

ov n, setin of control an co kin time If no in tru tion are given, the pie is p sitioned as

close as p s ible to the centre of the cavity an the control is set so that the me n ov n