BS 3999-5:1990
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
Hardcopy , PDF
15-12-1999
English
30-06-1990
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
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