IEC 60350-1:2011

Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance

IEC 60350-1:2011 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use. The ovens covered by this standard may be with or without microwave function. This standard defines the main performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics. This standard does not specify requirements for performance. This first edition of IEC 60350-1 is related to IEC 60350:1999 which shall be separated in two parts: one part for cooking ranges, ovens and steam ovens and the other part for hobs. This part 1 of IEC 60350 covers cooking ranges, ovens, steam ovens and grills, and IEC 60350-2 covers hobs. The contents of the corrigenda of February 2012 and August 2013 have been included in this copy.

Appareils de cuisson électrodomestiques - Partie 1: Cuisinières, fours, fours à vapeur et grils - Méthodes de mesure de l'aptitude à la fonction

La CEI 60350-1:2011 définit des méthodes de mesure de l'aptitude à la fonction des cuisinières, des fours, des fours à vapeurs et des grils à usage domestique. Les fours couverts par la présente norme peuvent disposer ou non d'une fonction micro-ondes. La présente norme définit les principales caractéristiques d'aptitude à la fonction des appareils concernés qui intéressent le consommateur et décrit les méthodes pour la vérification de ces caractéristiques. La présente norme ne spécifie pas les exigences d'aptitude à la fonction. Cette première édition de la CEI 60350-1 est liée à la CEI 60350:1999 qui doit être séparée en deux parties: une partie consacrée aux cuisinières, aux fours et aux fours à vapeur, et l'autre aux tables de cuisson. La présente partie 1 de la CEI 60350 traite des cuisinières, des fours, des fours à vapeur et des grils, et la CEI 60350-2 traite des tables de cuisson. Le contenu des corrigendas de février 2012 et d'août 2013 ont été pris en considération dans cet exemplaire.

General Information

• Status: Published
• Publication Date: 15-Dec-2011
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: SC 59K - Performance of household and similar electrical cooking appliances
• Drafting Committee: MT 1 - TC 59/SC 59K/MT 1
• Current Stage: DELPUB - Deleted Publication
• Completion Date: 29-Apr-2016

Relations

• Revised: IEC 60350-1:2016 - Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance
• Effective Date: 05-Sep-2023

Standards Content (Sample)

IEC 60350-1
®

Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside


Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance

Appareils de cuisson électrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction

IEC 60350-1:2011

---------------------- Page: 1 ----------------------
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---------------------- Page: 2 ----------------------
IEC 60350-1
®

Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside


Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance

Appareils de cuisson électrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CODE PRIX XB
ICS 97.040.20 ISBN 978-2-88912-847-1

® Registered trademark of the International Electrotechnical Commission
Marque déposée de la Commission Electrotechnique Internationale

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– 2 – 60350-1  IEC:2011
CONTENTS
FOREWORD . 5
1 Scope . 7
2 Normative references . 7
3 Terms and definitions . 8
4 List of measurements . 9
4.1 Dimensions and mass . 9
4.2 Oven and combi steam oven . 10
4.3 Steam oven and combi steam oven . 10
4.4 Grill . 10
4.5 Warming compartments . 10
4.6 Cleaning . 10
5 General conditions for the measurements . 10
5.1 Test room . 10
5.2 Electricity supply . 11
5.3 Instrumentation . 11
5.4 Positioning the appliance . 12
5.5 Preheating . 12
5.6 Setting of controls . 12
6 Dimensions and mass . 12
6.1 Overall dimensions . 12
6.2 Usable internal dimensions and calculated volume of ovens . 14
6.2.1 General . 14
6.2.2 Usable height . 15
6.2.3 Usable width . 16
6.2.4 Usable depth . 16
6.2.5 Calculated volume . 16
6.3 Overall internal dimensions and overall volume of ovens . 16
6.3.1 General . 16
6.3.2 Overall height (H) . 17
6.3.3 Overall width (W) . 17
6.3.4 Overall depth (D) . 17
6.3.5 Overall volume of rectangular cavities . 17
6.3.6 Overall volume of non-rectangular cavities . 17
6.4 Dimensions of shelves . 17
6.5 Dimensions of grill grids . 17
6.6 Dimensions of warming compartments . 17
6.7 Level of shelf . 18
6.8 Mass of the appliance . 18
7 Ovens and combi steam ovens . 18
7.1 General . 18
7.2 Preheating the empty oven . 19
7.3 Accuracy of the control . 19
7.4 Energy consumption and time for heating a load . 20
7.4.1 General . 20
7.4.2 Test load . 20

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60350-1  IEC:2011 – 3 –
7.4.3 Measurement. 21
7.4.4 Evaluation and calculation . 24
7.4.5 Reporting of test results . 25
7.5 Heat distribution . 25
7.5.1 General . 25
7.5.2 Shortbread . 25
7.5.3 Small cakes . 27
7.6 Ability to supply heat . 33
7.6.1 Fatless sponge cake . 33
7.6.2 Apple pie . 34
8 Steam ovens and combi steam ovens . 36
8.1 Distribution of steam . 36
8.1.1 General . 36
8.1.2 Ingredients . 36
8.1.3 Quantity . 36
8.1.4 Procedure . 36
8.1.5 Assessment . 37
8.2 Ability to supply steam . 38
8.2.1 General . 38
8.2.2 Ingredients . 38
8.2.3 Procedure . 38
8.2.4 Assessment . 38
8.3 Performance test with maximum load . 39
8.3.1 General . 39
8.3.2 Ingredients . 39
8.3.3 Quantity . 39
8.3.4 Procedure . 39
8.3.5 Assessment . 40
9 Grills . 41
9.1 General . 41
9.2 Grilling area . 41
9.2.1 General . 41
9.2.2 Procedure . 42
9.2.3 Assessment . 42
9.3 Grilling . 42
9.3.1 General . 42
9.3.2 Ingredients . 42
9.3.3 Procedure . 42
9.3.4 Assessment . 43
10 Warming compartments . 43
11 Cleaning . 43
11.1 Pyrolytic self-cleaning ovens . 43
11.2 Ovens with catalytic cleaning . 44
12 Standby power . 44
Annex A (normative) Colour measuring instrument. 46
Annex B (normative) Shade chart . 47
Annex C (informative) Addresses of suppliers . 49
Annex D (normative) Description of the test brick. 53

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– 4 – 60350-1  IEC:2011
Annex E (informative) Calculation sheet: Energy consumption of electric ovens . 55
Annex F (normative) Green shade chart – Cooked peas and broccoli . 58
Annex G (informative) Reference system for assessing the steaming performance . 60
Bibliography . 61

Figure 1 – Position of the thermocouple for measuring ambient temperature . 11
Figure 2 – Dimensions of appliances . 13
Figure 3 – Dimensions of built-in ovens . 14
Figure 4 – Usable internal dimensions and calculated volume of ovens . 15
Figure 5 – Device for checking the level of shelves . 18
Figure 6 – Example of a method of fixing a thermocouple for the test of 7.3 . 21
Figure 7 – Shape of the nozzle for extruding pastry . 26
Figure 8 – Position of pastry strips on the baking sheet . 26
Figure 9 – Convex colour sample . 31
Figure 10 – Template for the sectioning of small cakes . 32
Figure 11 – Reference values of cooking time (T ) . 41
ref
Figure A.1 – Colour measuring instrument . 46
Figure D.1 – Position of the thermocouples . 54

Table 1 – Oven settings . 22
Table 2 – Ingredients . 28
Table B.1 – Classification of shade numbers . 47
Table B.2 – Examples for the shade charts . 47
Table C.1 – Ingredient specification . 49
Table C.2 – Food mixer – revolutions . 51
Table C.3 – mixing time and setting . 51
Table F.1 – Specification of relevant green shade charts . 58

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60350-1  IEC:2011 – 5 –
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________

HOUSEHOLD ELECTRIC COOKING APPLIANCES –

Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance


FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
all national electrotechnical committees (IEC National Committees). The object of IEC is to promote
international co-operation on all questions concerning standardization in the electrical and electronic fields. To
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6) All users should ensure that they have the latest edition of this publication.
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8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is
indispensable for the correct application of this publication.
9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of
patent rights. IEC shall not be held responsible for identifying any or all such patent rights.
International Standard IEC 60350-1 has been prepared by subcommittee 59K: Ovens and
microwave ovens, cooking ranges and similar appliances, of IEC technical committee 59:
Performance of household and similar electrical appliances.
This first edition of IEC 60350-1 is related to IEC 60350:1999 which shall be separated in two
parts: one part for cooking ranges, ovens and steam ovens and the other part for hobs. This
part 1 of IEC 60350 covers cooking ranges, ovens, steam ovens and grills, and IEC 60350-2
covers hobs.
This edition includes the following significant technical changes with respect to
IEC 60350:1999:
– The scope (Clause 1) is revised so that ovens covered by this standard may be with or
without microwave power;
– The usable volume is reworded in calculated volume (see 6.2);
– Performance measurements for steam ovens are described in 7.3 and in Clause 8;

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– 6 – 60350-1  IEC:2011
– An option for assessing the heat distribution with a digital measurement system is
included in 7.5.2.4.
IEC 60350:1999 will be withdrawn after the publication of IEC 60350-1 and IEC 60350-2.
In this standard, terms in bold characters are defined in Clause 3.
This publication contains an attached file in the form of an Excel 97 file. This file is intended
to be used as a complement and does not form an integral part of the publication.
The text of this standard is based on the following documents:
FDIS Report on voting
59K/232/FDIS 59K/235/RVD

Full information on the voting for the approval of this standard can be found in the report on
voting indicated in the above table.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
A list of all the parts in the IEC 60350 series, under the general title Household electric
cooking appliances, can be found on the IEC website.
The committee has decided that the contents of this publication will remain unchanged until
the stability date indicated on the IEC web site under "http://webstore.iec.ch" in the data
related to the specific publication. At this date, the publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.

The contents of the corrigenda of February 2012 and August 2013 have been included in
this copy.

IMPORTANT – The 'colour inside' logo on the cover page of this publication indicates
that it contains colours which are considered to be useful for the correct
understanding of its contents. Users should therefore print this document using a
colour printer.

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60350-1  IEC:2011 – 7 –
HOUSEHOLD ELECTRIC COOKING APPLIANCES –

Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance



1 Scope
This part of IEC 60350 specifies methods for measuring the performance of electric cooking
ranges, ovens, steam ovens, and grills for household use.
The ovens covered by this standard may be with or without microwave function.
Manufacturers should define the primary cooking function of the appliance – microwave
function or thermal heat. The primary cooking function has to be measured with an existing
method according to energy consumption. If the primary cooking function is declared in the
instruction manual as a microwave function, IEC 60705 is applied for energy consumption
measurement. If the primary cooking function is declared as a thermal heat, then IEC 60350-1
is applied for energy consumption measurement.
NOTE 1 If the primary function is not declared by the manufacturer, microwave function and thermal heat should
be measured as far as it is possible.
NOTE 2 For measurement of energy consumption and time for heating a load (see 7.4), this standard is
furthermore not applicable to:
– microwave combination function;
– ovens with reciprocating trays or turntable;
– small cavity ovens;
– ovens without adjustable temperature control;
– heating functions other than defined in 3.12 to 3.14;
– appliances with only solo steam function (3.15).
NOTE 3 This standard does not apply to
– microwave ovens (IEC 60705),
– portable appliances for cooking, grilling, steaming and similar functions (IEC 61817).
This standard defines the main performance characteristics of these appliances which are of
interest to the user and specifies methods for measuring these characteristics.
This standard does not specify requirements for performance.
NOTE 4 Some of the tests which are specified in this standard are not considered to be reproducible since the
results may vary between laboratories. They are therefore intended for comparative testing purposes only.
NOTE 5 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 6 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 7 There is no measurement method for the energy consumption for grilling and steam functions available.
2 Normative references
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.

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– 8 – 60350-1  IEC:2011
IEC 60584-2:1982, Thermocouples – Part 2: Tolerances
Amendment 1(1989)
1
IEC 62301:2005 , Household electrical appliances – Measurement of standby power
ISO 7724 (all parts), Paints and varnishes – Colorimetry
2
ISO 11664-2 , Colorimetry – Part 2: CIE standard illuminants for colorimetry
CIE 15.2:1986, Colorimetry
3 Terms and definitions
For the purposes of this document the following terms and definitions apply.
3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop. Methods for measuring performance of hobs are described in
IEC 60350-2.
3.3
oven
appliance or compartment of a cooking range in which food is cooked by radiation, by natural
convection, by forced-air circulation or by a combination of these heating methods
3.4
pyrolytic self-cleaning oven
...