1 - AS 1907-1990 PERFORMANCE OF HOUSEHOLD ELECTRICAL APPLIANCES - TOASTERS
4 - PREFACE
5 - CONTENTS
6 - SECTION 1. SCOPE AND GENERAL
6 - 1.1 SCOPE.
6 - 1.2 SAFETY.
6 - 1.3 REFERENCED DOCUMENTS.
6 - 1.4 DEFINITIONS.
6 - 1.4.1 Toaster
6 - 1.4.2 Automatic toaster
6 - 1.4.3 Continuous toaster
6 - 1.4.4 Manually operated toaster
6 - 1.4.5 Semi-automatic toaster
6 - 1.4.6 Toasting chamber
6 - 1.4.7 Toasting time
6 - 1.4.8 Rated input
6 - 1.4.9 Rated voltage
6 - 1.4.10 Rated voltage range
6 - 1.4.11 Type test measurements
7 - SECTION 2. MARKINGS, GUARANTEE AND INSTRUCTIONS
7 - 2.1 MARKINGS.
7 - 2.2 GUARANTEE.
7 - 2.3 INSTRUCTIONS FOR USE AND CARE.
7 - 2.4 NON-REPAIRABLE TOASTERS.
7 - 2.5 WARNING ON CRUMB TRAY.
8 - SECTION 3. DESIGN, CONSTRUCTION AND PERFORMANCE REQUIREMENTS
8 - 3.1 DESIGN AND CONSTRUCTION.
8 - 3.1.1 Materials.
8 - 3.1.2 Corrosion protection.
8 - 3.1.3 Finish.
8 - 3.1.4 Facilities for maintenance.
8 - 3.1.5 Interchangeability of parts.
8 - 3.1.6 Handles or lift knobs.
8 - 3.1.7 Removal of bread crumbs.
8 - 3.1.8 Bread carriage or turn-over device.
8 - 3.2 PERFORMANCE REQUIREMENTS.
8 - 3.2.1 Temperature rise of handles and knobs.
8 - 3.2.2 Force required to operate the bread carriage.
8 - 3.2.3 Toasting times.
8 - 3.2.4 Effective toasting area.
9 - 3.2.5 Ability to produce a range of brownness
9 - 3.2.6 Repeatability of result at a particular setting
9 - 3.2.7 Endurance.
10 - APPENDIX A - MEASUREMENTS AND TESTS
10 - A1 SCOPE.
10 - A2 APPARATUS.
10 - A3 BREAD SAMPLES.
11 - A4 GENERAL CONDITIONS FOR MEASUREMENTS AND TESTS.
11 - A4.1 Ambient conditions.
11 - A4.2 Location of toaster.
11 - A4.3 Power input.
11 - A4.4 Voltage to be applied for tests.
11 - A4.5 Bread size and position in toaster.
11 - A5 MEASUREMENTS AND TESTS.
11 - A6 FORCE NECESSARY TO OPERATE THE BREAD CARRIAGE.
11 - A7 TEMPERATURE OF HANDLES AND KNOBS.
11 - A7.1 General.
11 - A7.2 Automatic toaster.
11 - A7.3 Manual toaster.
12 - A8 DETERMINATION OF THE BROWNING CONTROL SETTING
12 - A9 PREPARATION OF TOAST SAMPLES.
12 - A9.1 Automatic and semi-automatic toasters.
12 - A9.2 Manually operated toasters.
12 - A10 TOASTING TIME.
12 - A11 EFFECTIVE TOASTING AREA.
12 - A12 REPEATABILITY OF RESULT AT A PARTICULAR SETTING
12 - A13 ABILITY TO PRODUCE A RANGE OF TOAST COLOURS
12 - A14 REPORT.
13 - APPENDIX B - TYPICAL SCHEDULE FOR PRESENTATION OF TOASTING RESULTS