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ELECTRIC COOKING RANGES, HOBS, OVENS AND GRILLS FOR HOUSEHOLD USE - METHODS FOR MEASURING PERFORMANCE
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Available format(s): Hardcopy, PDF
Superseded date: 17-01-2020
Language(s):
Published date: 09-07-2009
Publisher: National Standards Authority of Ireland
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.Only cited Standards give presumption of conformance to New Approach Directives/Regulations.Dates of withdrawal of national standards are available from NSAI.
Foreword1 Scope2 Normative references3 Definitions4 List of measurements 4.1 Dimensions and mass 4.2 Hotplates and cooking zones 4.3 Oven 4.4 Grill 4.5 Warming compartments 4.6 Cleaning5 General conditions for the measurements 5.1 Test room 5.2 Electricity supply 5.3 Instrumentation 5.4 Positioning the appliance 5.5 Preheating 5.6 Setting of controls6 Dimensions and mass 6.1 Overall dimensions 6.2 Dimensions of hotplates and cooking zones 6.3 Usable internal dimensions and usable volume of ovens 6.4 Overall internal dimensions and overall volume of ovens 6.5 Dimensions of shelves 6.6 Dimensions of grill grids 6.7 Dimensions of warming compartments 6.8 Level of hotplates 6.9 Distance between hotplates or cooking zones 6.10 Level of shelf 6.11 Mass of the appliance7 Hotplates and cooking zones 7.1 Ability to heat water 7.2 Ability to control the temperature of a load 7.2.1 Temperature control 7.2.2 Temperature overshoot 7.3 Heat distribution 7.3.1 Recipe for pancakes 7.3.2 Procedure 7.3.3 Assessment 7.4 Heat performance of hobs 7.4.1 Test purpose 7.4.2 Test procedure 7.Z1 Smallest detected diameter 7.Z1.1 Test purpose 7.Z1.2 Test procedure8 Ovens 8.1 Preheating the empty oven 8.2 Accuracy of the control 8.3 Energy consumption and time for heating a load 8.3.1 Test load 8.3.2 Measurement 8.3.3 Evaluation and calculation 8.3.4 Reporting of test results 8.4 Heat distribution 8.4.1 Shortbread 8.4.2 Small cakes 8.5 Ability to supply heat 8.5.1 Fatless sponge cake 8.5.2 Apple pie9 Grills 9.1 Grilling area 9.1.1 Procedure 9.1.2 Assessment 9.2 Grilling 9.2.1 Ingredients 9.2.2 Procedure 9.2.3 Assessment10 Warming compartments11 Cleaning 11.1 Spillage capacity of hobs 11.2 Pyrolytic self-cleaning ovens 11.3 Ovens with catalytic cleaning12 Standby powerZ1 Tolerances and control proceduresAnnex A (normative) - Colour measuring instrumentAnnex B (normative) - Shade chartAnnex C (informative) - Addresses of suppliersAnnex D (normative) - Description of the test brickAnnex E (informative) - Calculation sheet: Energy consumption of electric ovensAnnex ZA (normative) - Overview - Clauses required for the Commission Directive on Energy LabellingBibliography
Specifies methods for measuring the performance of electric cooking ranges, hobs, ovens and grills for Appliances covered by this standard may be built-in or for household use.
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