BS 3999-5:1990

Committees responsible
Foreword
Methods
1 Scope
2 Definitions
3 General conditions of measurement
4 Heat distribution of measurement with trays (small
    cakes)
5 High temperature measurement (scones)
6 Heat distribution without trays (Victoria sandwich)
7 Low temperature long period measurement (rich fruit
    cake)
8 Cooking plate tarts (browning of underside)
9 Bread baking performance
10 Cooking a complete meal (separately timed)
11 Complete meal using timer control (cold to hot)
12 Grill performance
13 Energy consumption
14 Time to boil 1 L of water (fastest boiling plate)
Appendices
A Utensils and ingredients
B Method of assessment of browning by shade chart
C Cake browning results sheet
Tables
1 Quantities for small cakes
2 Quantities for scones
3 Quantities for Victoria sandwich
4 Quantities for rich fruit cake
5 Quantities for plate tarts
6 Quantities for bread
7 Quantities for complete meal
8 Utensils for fruit pie
9 Quantities for complete meal with timer control
10 Mass of vessel
11 Quantity of water
12 Specification for grey paint
13 Colour references
Figures
1 Dimensions of ovens
2 Positioning of scones and small cakes on A.1.2 tray
    for ovens of 36 L or less
3 Positioning of scones and small cakes on A.1.3 tray
    for ovens over 36 L
4 Cake browning test gauge

Includes methods for measuring energy consumption and for informing consumers. Does not apply to microwave cooking appliances or to special purpose cookers for industrial or commercial cooking.