I.S. EN 60350:2009
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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
01-17-2020
07-09-2009
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.
Foreword
1 Scope
2 Normative references
3 Definitions
4 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 Cleaning
5 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 controls
6 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 appliance
7 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 procedure
8 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 pie
9 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 Assessment
10 Warming compartments
11 Cleaning
11.1 Spillage capacity of hobs
11.2 Pyrolytic self-cleaning ovens
11.3 Ovens with catalytic cleaning
12 Standby power
Z1 Tolerances and control procedures
Annex A (normative) - Colour measuring instrument
Annex B (normative) - Shade chart
Annex C (informative) - Addresses of suppliers
Annex D (normative) - Description of the test brick
Annex E (informative) - Calculation sheet: Energy consumption
of electric ovens
Annex ZA (normative) - Overview - Clauses required for the
Commission Directive on Energy Labelling
Bibliography
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