IEC 60350-1:2023
(Main)Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance
Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance
IEC 60350-1:2023 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use. This document is also applicable to portable appliances with similar functionalities that were previously covered by the withdrawn IEC 61817. The ovens covered by this document can be with or without microwave function. Manufacturers are expected to define the primary cooking function of the appliance – microwave function or thermal heat. The primary cooking function is 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. If the primary function is not declared by the manufacturer, the performance of the microwave function and thermal heat is measured as far as it is possible. For measurement of energy consumption and time for heating a load (see Clause 8), this document is furthermore not applicable to:
- microwave combination function;
- ovens with reciprocating trays or turntable;
- small cavity ovens (see 3.16);
- ovens without adjustable temperature control;
- heating functions and eco functions other than defined in this document;
- appliances with only solo steam function.
This document does not apply to microwave ovens (IEC 60705). This document defines the main performance characteristics of these appliances that are of interest to the user and specifies methods for measuring these characteristics.
This document does not specify a classification or ranking for performance. This document does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9). Appliances covered by this document can be built-in or for placing on a working surface or the floor. There is no measurement method for the energy consumption for grilling and steam functions available. This third edition cancels and replaces the second edition published in 2016 and Interpretation Sheet 1:2021. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition:
a) new definitions for heating function, eco function and definitions relevant for low power mode considerations are amended in Clause 3;
b) order of clauses is changed;
c) revision of 5.3;
d) update of 6.2 in order to improve the reliability of volume measurement;
e) removal of 6.7, Level of shelf;
f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use;
g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy consumption, especially regarding anti-circumvention;
h) unique energy consumption measurement for all heating functions and eco functions with an indication of the energy consumption for a temperature increase of 165 K (compared to 155 K currently for forced air circulation function, for example), which results in higher energy consumption values compared to the previous edition;
i) Ry replaced by L* in Clause 9 and reference to IEC TS 63350;
j) cooking time for reference measurement introduced for broccoli in Clause 10;
k) yellow part replaced by hue angle value in Clause 10;
l) requirements for digital assessment (see former 7.5.3.6.3) are obsolete as specified in IEC TS 63350;
m) revision of Clause 14 (Consumption measurement of low power modes, previous Clause 12);
n) former Annex G (informative) is cancelled due to the fact that this method for measuring an associated activity has been not applied;
o) former Annexes B and F are obsolete, up-to-date shade charts are specified in IEC TS 63350;
p) former Annex E will be substituted by a supporting document located on the IEC's website.
Appareils de cuisson électrodomestiques - Partie 1: Cuisinières, fours, fours à vapeur et grils - Méthodes de mesure de l'aptitude à la fonction
L'IEC 60350-1:2023 spécifie les méthodes de mesure de l'aptitude à la fonction des cuisinières, des fours, des fours à vapeur et des grils électriques à usage domestique. Le présent document s'applique également aux appareils mobiles équipés de fonctionnalités similaires, qui étaient auparavant couverts par l'IEC 61817 aujourd'hui supprimée. Les fours couverts par le présent document peuvent disposer ou non d'une fonction micro ondes. Les fabricants sont présumés définir la fonction de cuisson principale de l'appareil: micro-ondes ou chaleur thermique. La fonction de cuisson principale est mesurée au moyen d'une méthode existante en fonction de la consommation d'énergie. Si la fonction de cuisson principale est déclarée dans le manuel d'instruction comme étant la fonction micro-ondes, l'IEC 60705 s'applique pour le mesurage de la consommation d'énergie. Si la fonction de cuisson principale est déclarée comme étant la chaleur thermique, l'IEC 60350-1 s'applique pour le mesurage de la consommation d'énergie. Si la fonction principale n'est pas déclarée par le fabricant, l'aptitude à la fonction micro-ondes et à la fonction chaleur thermique est mesurée autant que possible. Pour le mesurage de la consommation d'énergie et du temps de chauffage d'une charge (voir l'Article 8), le présent document ne s'applique pas non plus aux:
- fonctions micro-ondes combinées;
- fours avec plateau coulissant ou plateau tournant;
- fours à petite cavité (voir le 3.16);
- fours sans commande de température réglable;
- fonctions de chauffage et fonctions éco autres que celles définies dans le présent document;
- appareils avec fonction de vapeur uniquement.
Le présent document ne s'applique pas aux fours à micro-ondes (IEC 60705).
Le présent document définit les caractéristiques de performance principales de ces appareils qui sont pertinentes pour l'utilisateur et spécifie les méthodes de mesure de ces caractéristiques. Le présent document ne spécifie pas un système de classement pour l'aptitude à la fonction de ces appareils. Le présent document ne traite pas des exigences de sécurité (IEC 60335-2-6 et IEC 60335-2-9). Les appareils couverts par le présent document peuvent être posés sur le sol, encastrés ou placés sur un plan de travail. Aucune méthode de mesure de la consommation d'énergie n'est disponible pour les fonctions de vapeur et de grill. Cette troisième édition annule et remplace la deuxième édition parue en 2016 et la Fiche d'interprétation 1:2021. Cette édition constitue une révision technique. Cette édition inclut les modifications techniques majeures suivantes par rapport à l'édition précédente:
a) ajout de nouvelles définitions pour la fonction de chauffage et la fonction éco, avec un amendement concernant les considérations relatives au mode faible puissance à l'Article 3;
b) modification de l'ordre des articles;
c) révision du 5.3;
d) mise à jour du 6.2 afin d'améliorer la fiabilité de la mesure du volume;
e) suppression du 6.7, Horizontalité de l'étagère;
f) révision de l'Article 7 relatif à l'exactitude des fonctions éco avec utilisation de la chaleur résiduelle;
g) révision de l'Article 8 afin d'améliorer la fiabilité de la méthode de mesure de la consommation d'énergie, en particulier en ce qui concerne l'anticontournement;
h) mesurage de la consommation d'énergie unique pour l'ensemble des fonctions de chauffage et des fonctions éco avec indication de la consommation d'énergie pour une augmentation de la température de 165 K (comparée à 155 K actuellement pour une fonction de circulation forcée de l'air, par exemple), ce qui donne des valeurs de consommation d'énergie supérieures à celles de l'édition précédente;
i) remplacement de Ry par L* dans l'Article 9 et référence à l'IEC TS 63350;
j) introduction du temps de cuisson pour la mesure de référence des brocolis à l'Article 10;
k) remplacement du terme "partie jaune" par le terme "valeur d'angle de teinte" à l'Article 10;
l) les exigences relatives à la
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IEC 60350-1 ®
Edition 3.0 2023-03
REDLINE VERSION
INTERNATIONAL
STANDARD
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inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
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IEC 60350-1 ®
Edition 3.0 2023-03
REDLINE VERSION
INTERNATIONAL
STANDARD
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
ICS 97.040.20 ISBN 978-2-8322-6699-1
– 2 – IEC 60350-1:2023 RLV © IEC 2023
CONTENTS
FOREWORD . 7
1 Scope . 10
2 Normative references . 10
3 Terms and definitions . 11
4 List of measurements . 15
4.1 Dimensions and mass . 15
4.2 Oven and combi steam oven . 15
4.3 Steam oven and combi steam oven . 15
4.4 Grill. 15
4.5 Warming compartments . 15
4.6 Cleaning . 15
5 General conditions for the measurement . 16
5.1 Test room . 16
5.2 Electricity supply . 16
5.3 Instrumentation . 17
5.4 Positioning the appliance . 18
5.5 Preheating . 19
5.6 Setting of controls . 19
5.7 Rounding . 19
6 Dimensions and mass . 19
6.1 Overall dimensions . 19
6.2 Usable Internal dimensions and calculated volume . 21
6.2.1 General . 21
6.2.2 Usable Internal height . 23
6.2.3 Usable Internal width . 23
6.2.4 Usable Internal depth . 23
6.2.5 Calculated volume . 23
6.3 Overall internal dimensions and overall volume. 24
6.3.1 General . 24
6.3.2 Overall height (H) . 24
6.3.3 Overall width (W) . 24
6.3.4 Overall depth (D) . 24
6.3.5 Overall volume of rectangular cavities . 24
6.3.6 Overall volume of non-rectangular cavities . 24
6.4 Dimensions of shelves and steaming accessories . 24
6.5 Dimensions of grill grids . 25
6.5.1 Entire area. 25
6.5.2 Usable area . 25
6.6 Dimensions of warming compartments . 25
6.7 Level of shelf .
6.7 Mass of the appliance . 26
7 Ovens and combi steam ovens Preheating and accuracy . 26
7.1 General Purpose . 26
7.2 Test setup . 26
7.3 Preheating the empty oven . 27
7.4 Accuracy of the control . 27
7.4.1 Purpose . 27
7.4.2 Measurements . 27
7.4.3 Assessment . 28
8 Energy consumption and time for heating a load . 28
8.1 Purpose . 28
8.2 Symbols and abbreviations . 28
8.3 Test load. 29
8.3.1 General . 29
8.3.2 Pre-treatment . 29
8.3.3 Preparation . 30
8.4 Measurement . 31
8.4.1 Test Procedure . 35
7.4.4 Evaluation and calculation .
7.4.5 Reporting of test results .
8.4.2 Oven settings . 39
8.4.3 Phase 1 . 40
8.4.4 Phase 2 . 41
8.5 Calculation . 41
8.5.1 Smoothing the measured values . 41
8.5.2 Determining the average temperature rise for a heating function
(phase 2) . 41
8.5.3 Determining the average temperature rise for an eco function (phase 2) . 43
8.5.4 Calculation of average ambient temperature . 45
8.5.5 Determining the c-factor . 46
8.5.6 Determining the s-factor . 46
8.6 Acceptance verification of the test results . 47
8.6.1 Average temperature rise and standard deviation . 47
8.6.2 Temperature setting and average temperature rise . 48
8.6.3 c-factor . 48
8.6.4 s-factor . 48
8.7 Final electric energy consumption . 48
8.8 Time for heating a load . 49
8.9 Reporting of test results . 49
9 Cooking tests . 50
9.1 General . 50
9.2 Heat distribution. 50
9.2.1 Shortbread . 50
9.2.2 Small cakes . 52
9.3 Ability to supply heat . 58
9.3.1 Fatless sponge cake . 58
9.3.2 Apple pie . 59
10 Steam ovens and combi steam ovens . 61
10.1 Ability to supply steam . 61
10.1.1 Purpose . 61
10.1.2 Ingredients and steaming accessory . 61
10.1.3 Procedure . 61
10.1.4 Assessment . 62
10.2 Distribution of steam . 64
10.2.1 Purpose . 64
– 4 – IEC 60350-1:2023 RLV © IEC 2023
10.2.2 Ingredients, steaming accessories and number of levels . 64
10.2.3 Procedure . 64
10.2.4 Assessment . 65
10.3 Determination of the capacity . 68
10.3.1 Purpose . 68
10.3.2 Ingredients . 68
10.3.3 Mass of peas, steaming accessories and number of levels . 68
10.3.4 Procedure . 69
10.3.5 Assessment . 70
10.4 Accuracy of the temperature control . 71
11 Effective grilling area . 72
11.1 Purpose . 72
11.2 Ingredients . 72
11.3 Preparation . 72
11.4 Procedure . 72
11.5 Assessment . 73
11.5.1 General . 73
11.5.2 Criteria of validity . 73
11.5.3 Criteria of assessment . 73
12 Warming compartments . 74
13 Cleaning . 75
13.1 Pyrolytic self-cleaning ovens . 75
13.2 Ovens with catalytic cleaning . 75
14 Consumption measurement of low-power modes . 75
14.1 Purpose and combination of appliances . 75
14.2 Measurement . 76
14.2.1 Principles . 76
14.2.2 Determination of power consumption in off mode . 77
14.2.3 Determination of power consumption in standby mode . 77
14.2.4 Determination of power consumption in standby mode in condition of
networked standby. 78
14.2.5 Determination of power consumption in delay start . 78
Annex A (normative) Colour measuring instrument. 79
Annex B (normative) Brown shade charts .
Annex B (informative) Addresses of suppliers . 82
B.1 General . 82
B.2 Testing ingredients for small cakes . 82
B.3 Food mixer . 84
B.4 Colour measuring instrument . 85
B.5 Steaming basket . 85
Annex C (normative) Description of the test brick. 87
C.1 Specification . 87
C.2 Supplier and order specification . 87
Annex D (informative) Check of applied microwave energy during the measurement
according to Clause 8 . 95
D.1 General . 95
D.2 Procedure . 95
Annex E (informative) Data and calculation sheet: Energy consumption for heating a
load (7.4) .
Annex F (normative) Green shade charts .
Annex E (informative) Marking the temperature setting for checking the oven
temperature . 96
Annex F (informative) Approach to calculate the f-factor . 97
Annex G (informative) Measurement of the energy consumption of the cooling down
period .
Annex G (normative) Low-power mode measurements . 98
Bibliography . 100
Figure 1 – Position of the thermocouple for measuring ambient temperature . 16
Figure 2 – Dimensions of appliances . 20
Figure 3 – Dimensions of built-in appliances . 21
Figure 4 – Usable Internal dimensions . 22
Figure 5 – Gauge for measuring these dimensions . 22
Figure 6 – Device for checking the level of shelves .
Figure 6 – Examples for determining the entire area and usable area of a grill grid . 25
Figure 7 – Example of a thermocouple for the test of 7.4 . 30
Figure 8 – Entire process of measurement . 37
Figure 9 – Installation observer thermocouple . 38
Figure 10 – Vertical installation of the observer thermocouple . 38
Figure 11 – Horizontal installation of the observer thermocouple . 39
Figure 12 – Example – average temperature rise for a heating function . 42
Figure 13 – Examples – set temperature reached . 44
Figure 14 – Example – set temperature not reached . 45
Figure 15 – Shape of the nozzle for extruding pastry . 51
Figure 16 – Position of pastry strips on the baking sheet tray . 51
Figure 10 – Convex colour sample .
Figure 17 – Template for the sectioning of small cakes . 57
Figure 18 – Reference values of cooking time (t ) . 71
ref
Figure 19 – Determining the assessable area of a slice of toast – Example . 73
Figure A.1 – Colour measuring instrument . 79
Figure C.1 – Position of the thermocouples . 88
Figure D.1 – Filament lamp . 95
Figure E.1 – Polar coordinate paper – Example . 96
Table 1 – settings .
Table 1 – Instruments . 18
Table 2 – Measurements. 18
Table 3 – Symbols . 28
Table 4 – Temperature rise for three settings . 40
Table 5 – Ingredients . 53
Table B.1 – Classification of shade numbers .
– 6 – IEC 60350-1:2023 RLV © IEC 2023
Table B.2 – Examples for the shade charts .
Table B.1 – Ingredient specification . 83
Table B.2 – Food mixer – revolutions per minute . 84
Table B.3 – Mixing time and setting . 84
Table F.1 – Specification of relevant green shade charts .
Figure G.1 – Phases of energy consumption measurement – Example.
Table G.1 – Step by step instruction for measuring low-power modes . 98
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
FOREWORD
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This redline version of the official IEC Standard allows the user to identify the changes made to
the previous edition IEC 60350-1:2016+AMD1:2021 CSV. A vertical bar appears in the margin
wherever a change has been made. Additions are in green text, deletions are in strikethrough
red text.
– 8 – IEC 60350-1:2023 RLV © IEC 2023
IEC 60350-1 has been prepared by subcommittee 59K: Performance of household and similar
electrical cooking appliances, of IEC technical committee 59: Performance of household and
similar electrical appliances. It is an International Standard.
This third edition cancels and replaces the second edition published in 2016 and Interpretation
Sheet 1:2021. This edition constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
a) new definitions for heating function, eco function and definitions relevant for low power mode
considerations are amended in Clause 3;
b) order of clauses is changed;
c) revision of 5.3;
d) update of 6.2 in order to improve the reliability of volume measurement;
e) removal of 6.7, Level of shelf;
f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use;
g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy
consumption, especially regarding anti-circumvention;
h) unique energy consumption measurement for all heating functions and eco functions with
an indication of the energy consumption for a temperature increase of 165 K (compared to
155 K currently for forced air circulation function, for example), which results in higher
energy consumption values compared to the previous edition;
i) R replaced by L* in Clause 9 and reference to IEC TS 63350;
y
j) cooking time for reference measurement introduced for broccoli in Clause 10;
k) yellow part replaced by hue angle value in Clause 10;
l) requirements for digital assessment (see former 7.5.3.6.3) are obsolete as specified in
IEC TS 63350;
m) revision of Clause 14 (Consumption measurement of low power modes, previous
Clause 12);
n) former Annex G (informative) is cancelled due to the fact that this method for measuring an
associated activity has been not applied;
o) former Annexes B and F are obsolete, up-to-date shade charts are specified in
IEC TS 63350;
p) former Annex E will be substituted by a supporting document located on the IEC's website.
The document contains supplementary material highlighted by notes indicating the link.
The text of this International Standard is based on the following documents:
Draft Report on voting
59K/365/FDIS 59K/370/RVD
Full information on the voting for its approval can be found in the report on voting indicated in
the above table.
The language used for the development of this International Standard is English.
Words in bold in the text are specifically defined in Clause 3.
A list of all parts in the IEC 60350 series, published under the general title Household electric
cooking appliances, can be found on the IEC website.
This document was drafted in accordance with ISO/IEC Directives, Part 2, and developed in
accordance with ISO/IEC Directives, Part 1 and ISO/IEC Directives, IEC Supplement, available
at www.iec.ch/members_experts/refdocs. The main document types developed by IEC are
described in greater detail at www.iec.ch/publications.
The committee has decided that the contents of this document will remain unchanged until the
stability date indicated on the IEC website under webstore.iec.ch in the data related to the
specific document. At this date, the document will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
IMPORTANT – The "colour inside" logo on the cover page of this document 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.
– 10 – IEC 60350-1:2023 RLV © IEC 2023
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.
NOTE 1 This document is also applicable to portable appliances with similar functionalities that were previously
covered by the withdrawn IEC 61817.
The ovens covered by this document may can be with or without microwave function.
Manufacturers should are expected to define the primary cooking function of the appliance –
microwave function or thermal heat. The primary cooking function should be is 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.
If the primary function is not declared by the manufacturer, the performance of the microwave
function and thermal heat should be is measured as far as it is possible.
NOTE 2 For measurement of energy consumption and time for heating a load (see Clause 8), this document is
furthermore not applicable to:
– microwave combination function;
– ovens with reciprocating trays or turntable;
– small cavity ovens (see 3.16);
– ovens without adjustable temperature control;
– heating functions and eco functions other than defined in this document;
– appliances with only solo steam function.
NOTE 3 This document does not apply to
– microwave ovens (IEC 60705).
This document defines the main performance characteristics of these appliances that are of
interest to the user and specifies methods for measuring these characteristics.
This document does not specify a classification or ranking for performance.
NOTE 3 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 4 This document does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this document may can be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
IEC 60584-2, Thermocouples – Part 2: Tolerances
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 62301:2011, Household electrical appliances – Measurement of standby power
IEC TS 63350:2022, Household electrical appliances – Specification of the properties of a
digital system for measuring the performance
IEC 63474 , Electrical and electronic household and office equipment – Measurement of
networked standby power consumption of edge equipment
ISO 80000-1:2009, Quantities and units – Part 1: General
CIE 15, Colorimetry
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following
addresses:
• IEC Electropedia: available at https://www.electropedia.org/
• ISO Online browsing platform: available at https://www.iso.org/obp
3.1
active mode
mode in which the appliance is connected to a mains power source, has been activated, and is
performing any of the intended functions
EXAMPLE Producing heat transfer by thermal heat, electromagnetic energy or condensation
Note 1 to entry: Examples of recognised associated functions include displaying recipes, running an egg timer,
software download, running a cooling fan and the like.
3.2
combi steam oven
appliance or compartment of a cooking range in which food is cooked by a combination of
oven and steam oven
Note 1 to entry: Appliances with only a steam assist function also exist. For these ovens, the steam function can
only be tested if this function is described in the instruction manual or if the appliance provides a setting for steam
function.
Note 2 to entry: The term "steam" does not refer to the evaporated water from the food.
3.3
cooking range
appliance having a hob and at least one oven and which may can incorporate a grill
___________
Under preparation. Stage at the time of publication: IEC CDV 63474:2022.
– 12 – IEC 60350-1:2023 RLV © IEC 2023
3.4
delay start
condition where the user has selected a specified delay to the beginning of any active mode
Note 1 to entry: This mode is only applicable if the appliance provides a delay start function for the user.
3.5
eco function
heat transmission by natural air circulation, forced air circulation or radiation for certain
applications using efficient technical solutions
EXAMPLE Technical solutions:
• residual heat usage;
• low-power heating;
• or a combination of both.
3.6
grill
appliance or part of an appliance in which food is cooked by radiant heating
3.7
heating function
heat transmission by natural or forced air circulation, or radiation for baking and roasting
EXAMPLE
• Forced air circulation function which heats food mainly by circulating the air with the aid of a fan;
• conventional heating function which heats food mainly by natural convection of the air;
• or a combination of both functions.
Note 1 to entry: Heat transmission by steam or by microwave power, also in combination with any heating function,
is excluded.
3.8
hob
cooktop
appliance or part of an appliance which incorporates one or more cooking zones and/or
cooking areas including a control unit
Note 1 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
3.9
hot steam function
heat transmission to the food by generated steam in combination with radiation and/or
convection, or a combination of both, at ambient pressure (approximately 1 bar 100 kPa) and
with a temperature > 100 °C
3.10
multiple cavity appliance
appliance that has more than one separate cavity in which food is cooked and which can be
controlled independently, but cannot be installed separately
3.11
network
communication infrastructure with a topology of links, an architecture, including the physical
components, organizational principles, communication procedures and formats (protocols)
3.12
off mode
condition in which the appliance is connected to the mains and is not providing any active mode
or standby mode and where the mode can persist for an indefinite time
Note 1 to entry: The following shall also be considered as off mode:
a) conditions providing only an indication of off mode;
b) conditions providing only functionalities intended to ensure electromagnetic compatibility.
3.13
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
3.14
oven thermostat
device or sensor that detects the temperature inside the cavity in order to control the set
temperature
3.15
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.16
small cavity oven
oven with the following dimensions:
– both usable internal width and usable internal depth are < 250 mm, or
– either one of internal width and internal depth is < 120 mm. or
– usable internal height is < 120 mm
Note 1 to entry: The defined maximum size of small cavity ovens in this document is due adapted to the size of the
test load used in Clause 8.
3.17
standby mode
condition where the appliance is connected to the mains and provides only the following
functions, which can persist for an indefinite duration:
(a) reactivation function, or reactivation function and a mere indication of enabled reactivation
function;
(b) information or status display;
(c) detection function for emergency measures.
3.18
standby mode in condition of networked standby
condition where the appliance is connected to the mains and provides only the reactivation
function through a connection to a network, which can persist for an indefinite duration
Note 1 to entry: This mode is only applicable to appliances that provide a connection function to a network.
3.19
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
– 14 – IEC 60350-1:2023 RLV © IEC 2023
3.20
steam oven
appliance or compartment of a cooking range in which food is cooked mainly by steam
condensation at ambient pressure
Note 1 to entry: Appliances are fitted with their own steam generator.
Note 2 to entry: The term "steam" does not refer to the evaporated water from the food.
3.21
steam function
heat transmission to the food mainly by condensation of steam at ambient pressure
(approximately 1 bar 100 kPa) and with a temperature ≤ 100 °C
3.22
warming compartment
separate compartment in which dishes are placed in order to preheat them prior to serving, or
in which food is maintained at serving temperature
3.12
conventional heating function
heat transmission to the food by radiation and natural convection only
Note 1 to entry: This does not include conventional heating functions which operate a top heating element only
(i.e. grill element).
3.13
forced air circulation function
heat transmission to the food by forced air convection, i.e. by circulating the air with the help of
a fan
Note 1 to entry: This does not include circulated air functions which operate a top heating element only (i.e. grill
element).
3.16
cooling down period
unstable condition persisting after completion of the active mode and the appliance is set to
off mode where the power consumption may change without any intervention by the user
3.17
set to off mode
action where th
...
IEC 60350-1 ®
Edition 3.1 2025-04
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
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IEC 60350-1 ®
Edition 3.1 2025-04
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
ICS 97.040.20 ISBN 978-2-8327-0347-2
REDLINE VERSION – 2 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
CONTENTS
FOREWORD . 7
1 Scope . 10
2 Normative references . 10
3 Terms and definitions . 11
4 List of measurements . 14
4.1 Dimensions and mass . 14
4.2 Oven and combi steam oven . 14
4.3 Steam oven and combi steam oven . 14
4.4 Grill. 14
4.5 Warming compartments . 14
4.6 Cleaning . 15
5 General conditions for the measurement . 15
5.1 Test room . 15
5.2 Electricity supply . 15
5.3 Instrumentation . 16
5.4 Positioning the appliance . 16
5.5 Preheating . 17
5.6 Setting of controls . 17
5.7 Rounding . 17
6 Dimensions and mass . 17
6.1 Overall dimensions . 17
6.2 Internal dimensions and calculated volume . 19
6.2.1 General . 19
6.2.2 Internal height . 20
6.2.3 Internal width . 21
6.2.4 Internal depth . 21
6.2.5 Calculated volume . 21
6.3 Overall internal dimensions and overall volume. 21
6.3.1 General . 21
6.3.2 Overall height (H) . 22
6.3.3 Overall width (W) . 22
6.3.4 Overall depth (D) . 22
6.3.5 Overall volume of rectangular cavities . 22
6.3.6 Overall volume of non-rectangular cavities . 22
6.4 Dimensions of shelves and steaming accessories . 22
6.5 Dimensions of grill grids . 22
6.5.1 Entire area. 22
6.5.2 Usable area . 22
6.6 Dimensions of warming compartments . 23
6.7 Mass of the appliance . 23
7 Preheating and accuracy . 23
7.1 Purpose . 23
7.2 Test setup . 23
7.3 Preheating the empty oven . 24
7.4 Accuracy of the control . 24
7.4.1 Purpose . 24
© IEC 2025
7.4.2 Measurements . 24
7.4.3 Assessment . 25
8 Energy consumption and time for heating a load . 25
8.1 Purpose . 25
8.2 Symbols and abbreviations . 25
8.3 Test load. 26
8.3.1 General . 26
8.3.2 Pre-treatment . 26
8.3.3 Preparation . 27
8.4 Measurement . 28
8.4.1 Test Procedure . 28
8.4.2 Oven settings . 31
8.4.3 Phase 1 . 32
8.4.4 Phase 2 . 33
8.5 Calculation . 33
8.5.1 Smoothing the measured values . 33
8.5.2 Determining the average temperature rise for a heating function
(phase 2) . 33
8.5.3 Determining the average temperature rise for an eco function (phase 2) . 35
8.5.4 Calculation of average ambient temperature . 37
8.5.5 Determining the c-factor . 38
8.5.6 Determining the s-factor . 38
8.6 Acceptance verification of the test results . 40
8.6.1 Average temperature rise and standard deviation . 40
8.6.2 Temperature setting and average temperature rise . 40
8.6.3 c-factor . 41
8.6.4 s-factor . 41
8.7 Final electric energy consumption . 41
8.8 Time for heating a load . 42
8.9 Reporting of test results . 42
9 Cooking tests . 43
9.1 General . 43
9.2 Heat distribution. 43
9.2.1 Shortbread . 43
9.2.2 Small cakes . 45
9.3 Ability to supply heat . 50
9.3.1 Fatless sponge cake . 50
9.3.2 Apple pie . 51
10 Steam ovens and combi steam ovens . 53
10.1 Ability to supply steam . 53
10.1.1 Purpose . 53
10.1.2 Ingredients and steaming accessory . 53
10.1.3 Procedure . 53
10.1.4 Assessment . 54
10.2 Distribution of steam . 55
10.2.1 Purpose . 55
10.2.2 Ingredients, steaming accessories and number of levels . 55
10.2.3 Procedure . 56
10.2.4 Assessment . 57
REDLINE VERSION – 4 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
10.3 Determination of the capacity . 59
10.3.1 Purpose . 59
10.3.2 Ingredients . 59
10.3.3 Mass of peas, steaming accessories and number of levels . 59
10.3.4 Procedure . 59
10.3.5 Assessment . 60
10.4 Accuracy of the temperature control . 62
11 Effective grilling area . 62
11.1 Purpose . 62
11.2 Ingredients . 62
11.3 Preparation . 62
11.4 Procedure . 63
11.5 Assessment . 63
11.5.1 General . 63
11.5.2 Criteria of validity . 63
11.5.3 Criteria of assessment . 64
12 Warming compartments . 65
13 Cleaning . 65
13.1 Pyrolytic self-cleaning ovens . 65
13.2 Ovens with catalytic cleaning . 65
14 Consumption measurement of low-power modes . 66
14.1 Purpose and combination of appliances . 66
14.2 Measurement . 66
14.2.1 Principles . 66
14.2.2 Determination of power consumption in off mode . 67
14.2.3 Determination of power consumption in standby mode . 68
14.2.4 Determination of power consumption in standby mode in condition of
networked standby. 68
14.2.5 Determination of power consumption in delay start . 68
Annex A (normative) Colour measuring instrument. 70
Annex B (informative) Addresses of suppliers . 71
B.1 General . 71
B.2 Testing ingredients for small cakes . 71
B.3 Food mixer . 73
B.4 Colour measuring instrument . 75
B.5 Steaming basket . 75
Annex C (normative) Description of the test brick. 76
C.1 Specification . 76
C.2 Supplier and order specification . 76
Annex D (informative) Check of applied microwave energy during the measurement
according to Clause 8 . 78
D.1 General . 78
D.2 Procedure . 78
Annex E (informative) Marking the temperature setting for checking the oven
temperature . 79
Annex F (informative) Approach to calculate the f-factor . 80
Annex G (normative) Low-power mode measurements . 81
© IEC 2025
Annex H (normative) Measuring energy consumption of the heating function and eco
function in combination microwave ovens . 83
H.1 Purpose . 83
H.2 Dimensions and mass . 83
H.3 Preheating and accuracy – test setup (see 7.2) . 83
H.4 Energy consumption and time for heating a load (see Clause 8) . 83
H.4.1 General . 83
H.4.2 Test load . 84
H.4.3 Measurement and positioning the brick . 85
H.4.4 Calculation . 86
H.4.5 Acceptance verification of the test results . 86
H.4.6 Final electric energy consumption . 86
H.4.7 Reporting of test results . 86
Annex I Annex I (informative) Test setup – Measuring energy consumption for the
heating function and eco function of combination microwave ovens . 87
Annex J (informative) Determining the thermal half-life of a data logger . 88
Annex K (informative) Uncertainty of measurement . 89
Bibliography . 91
Figure 1 – Position of the thermocouple for measuring ambient temperature . 15
Figure 2 – Dimensions of appliances . 18
Figure 3 – Dimensions of built-in appliances . 19
Figure 4 – Internal dimensions . 20
Figure 5 – Gauge for measuring these dimensions . 20
Figure 6 – Examples for determining the entire area and usable area of a grill grid . 23
Figure 7 – Example of a thermocouple . 27
Figure 8 – Entire process of measurement . 29
Figure 9 – Installation observer thermocouple . 30
Figure 10 – Vertical installation of the observer thermocouple . 30
Figure 11 – Horizontal installation of the observer thermocouple . 31
Figure 12 – Example – average temperature rise for a heating function . 34
Figure 13 – Examples – set temperature reached . 36
Figure 14 – Example – set temperature not reached . 37
Figure 15 – Shape of the nozzle for extruding pastry . 44
Figure 16 – Position of pastry strips on the baking tray . 44
Figure 17 – Template for the sectioning of small cakes . 49
Figure 18 – Reference values of cooking time (t ) . 61
ref
Figure 19 – Determining the assessable area of a slice of toast – Example . 63
Figure A.1 – Colour measuring instrument . 70
Figure C.1 – Position of the thermocouples . 77
Figure D.1 – Filament lamp . 78
Figure E.1 – Polar coordinate paper – Example . 79
Figure H.1 – Position of data loggers . 84
Figure I.1 – Test setup – ibutton mounted to the hole in the brick and dimensions of the
stamp . 87
REDLINE VERSION – 6 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
Figure I.2 – Assembled view . 87
Figure J.1 – Example ibutton – temperature adjustment . 88
Table 1 – Instruments . 16
Table 2 – Measurements. 16
Table 3 – Symbols . 25
Table 4 – Temperature rise for three settings . 32
Table 5 – Ingredients . 46
Table B.1 – Ingredient specification . 72
Table B.2 – Food mixer – revolutions per minute .
Table B.2 – Mixing times and settings for small cakes (9.2.2) . 74
Table B.3 – Mixing time and setting .
Table B.3 – Mixing times and settings for Fatless sponge cake (9.3.1) . 74
Table G.1 – Step by step instruction for measuring low-power modes . 81
a
Table K.1 – Relative and absolute expanded uncertainty (k = 2) . 89
© IEC 2025
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 this end and
in addition to other activities, IEC publishes International Standards, Technical Specifications, Technical Reports,
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3) IEC Publications have the form of recommendations for international use and are accepted by IEC National
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any IEC Publication and the corresponding national or regional publication shall be clearly indicated in the latter.
5) IEC itself does not provide any attestation of conformity. Independent certification bodies provide conformity
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6) All users should ensure that they have the latest edition of this publication.
7) No liability shall attach to IEC or its directors, employees, servants or agents including individual experts and
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Publications.
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) IEC draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). IEC takes no position concerning the evidence, validity or applicability of any claimed patent rights in
respect thereof. As of the date of publication of this document, IEC had not received notice of (a) patent(s), which
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the latest information, which may be obtained from the patent database available at https://patents.iec.ch. IEC
shall not be held responsible for identifying any or all such patent rights.
This consolidated version of the official IEC Standard and its amendment has been
prepared for user convenience.
IEC 60350-1 edition 3.1 contains the third edition (2023-03) [documents 59K/365/FDIS and
59K/370/RVD] and its amendment 1 (2025-04) [documents 59K/410/FDIS and
59K/412/RVD].
In this Redline version, a vertical line in the margin shows where the technical content is
modified by amendment 1. Additions are in green text, deletions are in strikethrough red
text. A separate Final version with all changes accepted is available in this publication.
REDLINE VERSION – 8 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
IEC 60350-1 has been prepared by subcommittee 59K: Performance of household and similar
electrical cooking appliances, of IEC technical committee 59: Performance of household and
similar electrical appliances. It is an International Standard.
This third edition cancels and replaces the second edition published in 2016 and Interpretation
Sheet 1:2021. This edition constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
a) new definitions for heating function, eco function and definitions relevant for low power mode
considerations are amended in Clause 3;
b) order of clauses is changed;
c) revision of 5.3;
d) update of 6.2 in order to improve the reliability of volume measurement;
e) removal of 6.7, Level of shelf;
f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use;
g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy
consumption, especially regarding anti-circumvention;
h) unique energy consumption measurement for all heating functions and eco functions with
an indication of the energy consumption for a temperature increase of 165 K (compared to
155 K currently for forced air circulation function, for example), which results in higher
energy consumption values compared to the previous edition;
i) R replaced by L* in Clause 9 and reference to IEC TS 63350;
y
j) cooking time for reference measurement introduced for broccoli in Clause 10;
k) yellow part replaced by hue angle value in Clause 10;
l) requirements for digital assessment (see former 7.5.3.6.3) are obsolete as specified in
IEC TS 63350;
m) revision of Clause 14 (Consumption measurement of low power modes, previous
Clause 12);
n) former Annex G (informative) is cancelled due to the fact that this method for measuring an
associated activity has been not applied;
o) former Annexes B and F are obsolete, up-to-date shade charts are specified in
IEC TS 63350;
p) former Annex E will be substituted by a supporting document located on the IEC's website.
The document contains supplementary material highlighted by notes indicating the link.
The language used for the development of this International Standard is English.
Words in bold in the text are specifically defined in Clause 3.
A list of all parts in the IEC 60350 series, published under the general title Household electric
cooking appliances, can be found on the IEC website.
This document was drafted in accordance with ISO/IEC Directives, Part 2, and developed in
accordance with ISO/IEC Directives, Part 1 and ISO/IEC Directives, IEC Supplement, available
at www.iec.ch/members_experts/refdocs. The main document types developed by IEC are
described in greater detail at www.iec.ch/publications.
© IEC 2025
The committee has decided that the contents of this document and its amendment will remain
unchanged until the stability date indicated on the IEC website under webstore.iec.ch in the
data related to the specific document. At this date, the document will be
• reconfirmed,
• withdrawn, or
• revised.
REDLINE VERSION – 10 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
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.
NOTE 1 This document is also applicable to portable appliances with similar functionalities that were previously
covered by the withdrawn IEC 61817.
The ovens covered by this document can be with or without microwave function.
Manufacturers are expected to define the primary cooking function of the appliance – microwave
function or thermal heat. The primary cooking function is 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.
If the primary function is not declared by the manufacturer, the performance of the microwave
function and thermal heat is measured as far as it is possible.
NOTE 2 For measurement of energy consumption and time for heating a load (see Clause 8), this document is
furthermore not applicable to:
– microwave combination function;
– ovens with reciprocating trays or turntable;
– small cavity ovens (see 3.16);
– ovens without adjustable temperature control;
– heating functions and eco functions other than defined in this document;
– appliances with only solo steam function.
NOTE 3 This document does not apply to
– microwave ovens (IEC 60705).
This document defines the main performance characteristics of these appliances that are of
interest to the user and specifies methods for measuring these characteristics.
This document does not specify a classification or ranking for performance.
NOTE 4 This document does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this document can be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
© IEC 2025
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 60705:2024, Household microwave ovens – Methods for measuring performance
IEC 62301:2011, Household electrical appliances – Measurement of standby power
IEC TS 63350:2022, Household electrical appliances – Specification of the properties of a
digital system for measuring the performance
IEC 63474 , Electrical and electronic household and office equipment – Measurement of
networked standby power consumption of edge equipment
ISO 80000-1:2009, Quantities and units – Part 1: General
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following
addresses:
• IEC Electropedia: available at https://www.electropedia.org/
• ISO Online browsing platform: available at https://www.iso.org/obp
3.1
active mode
mode in which the appliance is connected to a mains power source, has been activated, and is
performing any of the intended functions
EXAMPLE Producing heat transfer by thermal heat, electromagnetic energy or condensation
Note 1 to entry: Examples of recognised associated functions include displaying recipes, running an egg timer,
software download, running a cooling fan and the like.
3.2
combi steam oven
appliance or compartment of a cooking range in which food is cooked by a combination of
oven and steam oven
Note 1 to entry: Appliances with only a steam assist function also exist. For these ovens, the steam function can
only be tested if this function is described in the instruction manual or if the appliance provides a setting for steam
function.
Note 2 to entry: The term "steam" does not refer to the evaporated water from the food.
3.3
cooking range
appliance having a hob and at least one oven and which can incorporate a grill
3.4
delay start
condition where the user has selected a specified delay to the beginning of any active mode
Note 1 to entry: This mode is only applicable if the appliance provides a delay start function for the user.
___________
Under preparation. Stage at the time of publication: IEC CDV 63474:2022.
REDLINE VERSION – 12 – IEC 60350-1:2023+AMD1:2025 CSV
© IEC 2025
3.5
eco function
heat transmission by natural air circulation, forced air circulation or radiation for certain
applications using efficient technical solutions
EXAMPLE Technical solutions:
• residual heat usage;
• low-power heating;
• or a combination of both.
3.6
grill
appliance or part of an appliance in which food is cooked by radiant heating
3.7
heating function
heat transmission by natural or forced air circulation, or radiation for baking and roasting
EXAMPLE
• Forced air circulation function which heats food mainly by circulating the air with the aid of a fan;
• conventional heating function which heats food mainly by natural convection of the air;
• or a combination of both functions.
Note 1 to entry: Heat transmission by steam or by microwave power, also in combination with any heating function,
is excluded.
3.8
hob
cooktop
appliance or part of an appliance which incorporates one or more cooking zones and/or
cooking areas including a control unit
Note 1 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
3.9
hot steam function
heat transmission to the food by generated steam in combination with radiation or convection,
or a combination of both, at ambient pressure (approximately 100 kPa) and with a temperature
> 100 °C
3.10
multiple cavity appliance
appliance that has more than one separate cavity in which food is cooked and which can be
controlled independently, but cannot be installed separately
3.11
network
communication infrastructure with a topology of links, an architecture, including the physical
components, organizational principles, communication procedures and formats (protocols)
3.12
off mode
condition in which the appliance is connected to the mains and is not providing any active mode
or standby mode and where the mode can persist for an indefinite time
Note 1 to entry: The following shall also be considered as off mode:
a) conditions providing only an indication of off mode;
b) conditions providing only functionalities intended to ensure electromagnetic compatibility.
© IEC 2025
3.13
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
3.14
oven thermostat
device or sensor that detects the temperature inside the cavity in order to control the set
temperature
3.15
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.16
small cavity oven
oven with the following dimensions:
– both internal width and internal depth are < 250 mm, or
– either one of internal width and internal depth is < 120 mm. or
– internal height is < 120 mm
Note 1 to entry: The defined maximum size of small cavity ovens in this document is adapted to the size of the test
load used in Clause 8.
3.17
standby mode
condition where the appliance is connected to the mains and provides only one or more of the
following functions, which can persist for an indefinite duration:
a) reactivation function, or ;
b) reactivation function and a mere only an indication of enabled reactivation function;
bc) information or status display;.
c) detection function for emergency measures.
3.18
standby mode in condition of networked standby
condition where the appliance is connected to the mains and provides only the reactivation
function through a connection to a network, which can persist for an indefinite duration
Note 1 to entry: This mode is only applicable to appliances that provide a connection function to a network.
3.19
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
3.20
steam oven
appliance or compartment of a cooking range in which food is cooked mainly by steam
condensation at ambient pressure
Note 1 to entry: Appliances are fitted with their own steam generator.
Note 2 to entry: The t
...
IEC 60350-1 ®
Edition 3.0 2023-03
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
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IEC 60350-1 ®
Edition 3.0 2023-03
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
INTERNATIONALE
ICS 97.040.20 ISBN 978-2-8322-6647-2
– 2 – IEC 60350-1:2023 © IEC 2023
CONTENTS
FOREWORD . 6
1 Scope . 9
2 Normative references . 9
3 Terms and definitions . 10
4 List of measurements . 13
4.1 Dimensions and mass . 13
4.2 Oven and combi steam oven . 13
4.3 Steam oven and combi steam oven . 13
4.4 Grill. 13
4.5 Warming compartments . 13
4.6 Cleaning . 13
5 General conditions for the measurement . 14
5.1 Test room . 14
5.2 Electricity supply . 14
5.3 Instrumentation . 14
5.4 Positioning the appliance . 15
5.5 Preheating . 16
5.6 Setting of controls . 16
5.7 Rounding . 16
6 Dimensions and mass . 16
6.1 Overall dimensions . 16
6.2 Internal dimensions and calculated volume . 18
6.2.1 General . 18
6.2.2 Internal height . 19
6.2.3 Internal width . 20
6.2.4 Internal depth . 20
6.2.5 Calculated volume . 20
6.3 Overall internal dimensions and overall volume. 20
6.3.1 General . 20
6.3.2 Overall height (H) . 21
6.3.3 Overall width (W) . 21
6.3.4 Overall depth (D) . 21
6.3.5 Overall volume of rectangular cavities . 21
6.3.6 Overall volume of non-rectangular cavities . 21
6.4 Dimensions of shelves and steaming accessories . 21
6.5 Dimensions of grill grids . 21
6.5.1 Entire area. 21
6.5.2 Usable area . 21
6.6 Dimensions of warming compartments . 22
6.7 Mass of the appliance . 22
7 Preheating and accuracy . 22
7.1 Purpose . 22
7.2 Test setup . 22
7.3 Preheating the empty oven . 23
7.4 Accuracy of the control . 23
7.4.1 Purpose . 23
7.4.2 Measurements . 23
7.4.3 Assessment . 24
8 Energy consumption and time for heating a load . 24
8.1 Purpose . 24
8.2 Symbols and abbreviations . 24
8.3 Test load. 25
8.3.1 General . 25
8.3.2 Pre-treatment . 25
8.3.3 Preparation . 26
8.4 Measurement . 26
8.4.1 Test Procedure . 26
8.4.2 Oven settings . 29
8.4.3 Phase 1 . 30
8.4.4 Phase 2 . 31
8.5 Calculation . 31
8.5.1 Smoothing the measured values . 31
8.5.2 Determining the average temperature rise for a heating function
(phase 2) . 31
8.5.3 Determining the average temperature rise for an eco function (phase 2) . 33
8.5.4 Calculation of average ambient temperature . 35
8.5.5 Determining the c-factor . 36
8.5.6 Determining the s-factor . 36
8.6 Acceptance verification of the test results . 37
8.6.1 Average temperature rise and standard deviation . 37
8.6.2 Temperature setting and average temperature rise . 38
8.6.3 c-factor . 38
8.6.4 s-factor . 38
8.7 Final electric energy consumption . 38
8.8 Time for heating a load . 39
8.9 Reporting of test results . 39
9 Cooking tests . 40
9.1 General . 40
9.2 Heat distribution. 40
9.2.1 Shortbread . 40
9.2.2 Small cakes . 42
9.3 Ability to supply heat . 47
9.3.1 Fatless sponge cake . 47
9.3.2 Apple pie . 48
10 Steam ovens and combi steam ovens . 50
10.1 Ability to supply steam . 50
10.1.1 Purpose . 50
10.1.2 Ingredients and steaming accessory . 50
10.1.3 Procedure . 50
10.1.4 Assessment . 51
10.2 Distribution of steam . 52
10.2.1 Purpose . 52
10.2.2 Ingredients, steaming accessories and number of levels . 52
10.2.3 Procedure . 53
10.2.4 Assessment . 54
– 4 – IEC 60350-1:2023 © IEC 2023
10.3 Determination of the capacity . 56
10.3.1 Purpose . 56
10.3.2 Ingredients . 56
10.3.3 Mass of peas, steaming accessories and number of levels . 56
10.3.4 Procedure . 56
10.3.5 Assessment . 57
10.4 Accuracy of the temperature control . 59
11 Effective grilling area . 59
11.1 Purpose . 59
11.2 Ingredients . 59
11.3 Preparation . 59
11.4 Procedure . 60
11.5 Assessment . 60
11.5.1 General . 60
11.5.2 Criteria of validity . 60
11.5.3 Criteria of assessment . 61
12 Warming compartments . 62
13 Cleaning . 62
13.1 Pyrolytic self-cleaning ovens . 62
13.2 Ovens with catalytic cleaning . 62
14 Consumption measurement of low-power modes . 63
14.1 Purpose and combination of appliances . 63
14.2 Measurement . 63
14.2.1 Principles . 63
14.2.2 Determination of power consumption in off mode . 64
14.2.3 Determination of power consumption in standby mode . 65
14.2.4 Determination of power consumption in standby mode in condition of
networked standby. 65
14.2.5 Determination of power consumption in delay start . 65
Annex A (normative) Colour measuring instrument. 67
Annex B (informative) Addresses of suppliers . 68
B.1 General . 68
B.2 Testing ingredients for small cakes . 68
B.3 Food mixer . 70
B.4 Colour measuring instrument . 71
B.5 Steaming basket . 71
Annex C (normative) Description of the test brick. 72
C.1 Specification . 72
C.2 Supplier and order specification . 72
Annex D (informative) Check of applied microwave energy during the measurement
according to Clause 8 . 74
D.1 General . 74
D.2 Procedure . 74
Annex E (informative) Marking the temperature setting for checking the oven
temperature . 75
Annex F (informative) Approach to calculate the f-factor . 76
Annex G (normative) Low-power mode measurements . 77
Bibliography . 79
Figure 1 – Position of the thermocouple for measuring ambient temperature . 14
Figure 2 – Dimensions of appliances . 17
Figure 3 – Dimensions of built-in appliances . 18
Figure 4 – Internal dimensions . 19
Figure 5 – Gauge for measuring these dimensions . 19
Figure 6 – Examples for determining the entire area and usable area of a grill grid . 22
Figure 7 – Example of a thermocouple . 25
Figure 8 – Entire process of measurement . 27
Figure 9 – Installation observer thermocouple . 28
Figure 10 – Vertical installation of the observer thermocouple . 28
Figure 11 – Horizontal installation of the observer thermocouple . 29
Figure 12 – Example – average temperature rise for a heating function . 32
Figure 13 – Examples – set temperature reached . 34
Figure 14 – Example – set temperature not reached . 35
Figure 15 – Shape of the nozzle for extruding pastry . 41
Figure 16 – Position of pastry strips on the baking tray . 41
Figure 17 – Template for the sectioning of small cakes . 46
Figure 18 – Reference values of cooking time (t ) . 58
ref
Figure 19 – Determining the assessable area of a slice of toast – Example . 60
Figure A.1 – Colour measuring instrument . 67
Figure C.1 – Position of the thermocouples . 73
Figure D.1 – Filament lamp . 74
Figure E.1 – Polar coordinate paper – Example . 75
Table 1 – Instruments . 15
Table 2 – Measurements. 15
Table 3 – Symbols . 24
Table 4 – Temperature rise for three settings . 30
Table 5 – Ingredients . 43
Table B.1 – Ingredient specification . 69
Table B.2 – Food mixer – revolutions per minute . 70
Table B.3 – Mixing time and setting . 70
Table G.1 – Step by step instruction for measuring low-power modes . 77
– 6 – IEC 60350-1:2023 © IEC 2023
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 this end and
in addition to other activities, IEC publishes International Standards, Technical Specifications, Technical Reports,
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preparation is entrusted to technical committees; any IEC National Committee interested in the subject dealt with
may participate in this preparatory work. International, governmental and non-governmental organizations liaising
with the IEC also participate in this preparation. IEC collaborates closely with the International Organization for
Standardization (ISO) in accordance with conditions determined by agreement between the two organizations.
2) The formal decisions or agreements of IEC on technical matters express, as nearly as possible, an international
consensus of opinion on the relevant subjects since each technical committee has representation from all
interested IEC National Committees.
3) IEC Publications have the form of recommendations for international use and are accepted by IEC National
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4) In order to promote international uniformity, IEC National Committees undertake to apply IEC Publications
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5) IEC itself does not provide any attestation of conformity. Independent certification bodies provide conformity
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services carried out by independent certification bodies.
6) All users should ensure that they have the latest edition of this publication.
7) No liability shall attach to IEC or its directors, employees, servants or agents including individual experts and
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expenses arising out of the publication, use of, or reliance upon, this IEC Publication or any other IEC
Publications.
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.
IEC 60350-1 has been prepared by subcommittee 59K: Performance of household and similar
electrical cooking appliances, of IEC technical committee 59: Performance of household and
similar electrical appliances. It is an International Standard.
This third edition cancels and replaces the second edition published in 2016 and Interpretation
Sheet 1:2021. This edition constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
a) new definitions for heating function, eco function and definitions relevant for low power mode
considerations are amended in Clause 3;
b) order of clauses is changed;
c) revision of 5.3;
d) update of 6.2 in order to improve the reliability of volume measurement;
e) removal of 6.7, Level of shelf;
f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use;
g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy
consumption, especially regarding anti-circumvention;
h) unique energy consumption measurement for all heating functions and eco functions with
an indication of the energy consumption for a temperature increase of 165 K (compared to
155 K currently for forced air circulation function, for example), which results in higher
energy consumption values compared to the previous edition;
i) R replaced by L* in Clause 9 and reference to IEC TS 63350;
y
j) cooking time for reference measurement introduced for broccoli in Clause 10;
k) yellow part replaced by hue angle value in Clause 10;
l) requirements for digital assessment (see former 7.5.3.6.3) are obsolete as specified in
IEC TS 63350;
m) revision of Clause 14 (Consumption measurement of low power modes, previous
Clause 12);
n) former Annex G (informative) is cancelled due to the fact that this method for measuring an
associated activity has been not applied;
o) former Annexes B and F are obsolete, up-to-date shade charts are specified in
IEC TS 63350;
p) former Annex E will be substituted by a supporting document located on the IEC's website.
The document contains supplementary material highlighted by notes indicating the link.
The text of this International Standard is based on the following documents:
Draft Report on voting
59K/365/FDIS 59K/370/RVD
Full information on the voting for its approval can be found in the report on voting indicated in
the above table.
The language used for the development of this International Standard is English.
Words in bold in the text are specifically defined in Clause 3.
A list of all parts in the IEC 60350 series, published under the general title Household electric
cooking appliances, can be found on the IEC website.
This document was drafted in accordance with ISO/IEC Directives, Part 2, and developed in
accordance with ISO/IEC Directives, Part 1 and ISO/IEC Directives, IEC Supplement, available
at www.iec.ch/members_experts/refdocs. The main document types developed by IEC are
described in greater detail at www.iec.ch/publications.
– 8 – IEC 60350-1:2023 © IEC 2023
The committee has decided that the contents of this document will remain unchanged until the
stability date indicated on the IEC website under webstore.iec.ch in the data related to the
specific document. At this date, the document will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
IMPORTANT – The "colour inside" logo on the cover page of this document 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.
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.
NOTE 1 This document is also applicable to portable appliances with similar functionalities that were previously
covered by the withdrawn IEC 61817.
The ovens covered by this document can be with or without microwave function.
Manufacturers are expected to define the primary cooking function of the appliance – microwave
function or thermal heat. The primary cooking function is 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.
If the primary function is not declared by the manufacturer, the performance of the microwave
function and thermal heat is measured as far as it is possible.
NOTE 2 For measurement of energy consumption and time for heating a load (see Clause 8), this document is
furthermore not applicable to:
– microwave combination function;
– ovens with reciprocating trays or turntable;
– small cavity ovens (see 3.16);
– ovens without adjustable temperature control;
– heating functions and eco functions other than defined in this document;
– appliances with only solo steam function.
NOTE 3 This document does not apply to
– microwave ovens (IEC 60705).
This document defines the main performance characteristics of these appliances that are of
interest to the user and specifies methods for measuring these characteristics.
This document does not specify a classification or ranking for performance.
NOTE 4 This document does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this document can be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
– 10 – IEC 60350-1:2023 © IEC 2023
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 62301:2011, Household electrical appliances – Measurement of standby power
IEC TS 63350:2022, Household electrical appliances – Specification of the properties of a
digital system for measuring the performance
IEC 63474 , Electrical and electronic household and office equipment – Measurement of
networked standby power consumption of edge equipment
ISO 80000-1:2009, Quantities and units – Part 1: General
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following
addresses:
• IEC Electropedia: available at https://www.electropedia.org/
• ISO Online browsing platform: available at https://www.iso.org/obp
3.1
active mode
mode in which the appliance is connected to a mains power source, has been activated, and is
performing any of the intended functions
EXAMPLE Producing heat transfer by thermal heat, electromagnetic energy or condensation
Note 1 to entry: Examples of recognised associated functions include displaying recipes, running an egg timer,
software download, running a cooling fan and the like.
3.2
combi steam oven
appliance or compartment of a cooking range in which food is cooked by a combination of
oven and steam oven
Note 1 to entry: Appliances with only a steam assist function also exist. For these ovens, the steam function can
only be tested if this function is described in the instruction manual or if the appliance provides a setting for steam
function.
Note 2 to entry: The term "steam" does not refer to the evaporated water from the food.
3.3
cooking range
appliance having a hob and at least one oven and which can incorporate a grill
3.4
delay start
condition where the user has selected a specified delay to the beginning of any active mode
Note 1 to entry: This mode is only applicable if the appliance provides a delay start function for the user.
___________
Under preparation. Stage at the time of publication: IEC CDV 63474:2022.
3.5
eco function
heat transmission by natural air circulation, forced air circulation or radiation for certain
applications using efficient technical solutions
EXAMPLE Technical solutions:
• residual heat usage;
• low-power heating;
• or a combination of both.
3.6
grill
appliance or part of an appliance in which food is cooked by radiant heating
3.7
heating function
heat transmission by natural or forced air circulation, or radiation for baking and roasting
EXAMPLE
• Forced air circulation function which heats food mainly by circulating the air with the aid of a fan;
• conventional heating function which heats food mainly by natural convection of the air;
• or a combination of both functions.
Note 1 to entry: Heat transmission by steam or by microwave power, also in combination with any heating function,
is excluded.
3.8
hob
cooktop
appliance or part of an appliance which incorporates one or more cooking zones and/or
cooking areas including a control unit
Note 1 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
3.9
hot steam function
heat transmission to the food by generated steam in combination with radiation or convection,
or a combination of both, at ambient pressure (approximately 100 kPa) and with a temperature
> 100 °C
3.10
multiple cavity appliance
appliance that has more than one separate cavity in which food is cooked and which can be
controlled independently, but cannot be installed separately
3.11
network
communication infrastructure with a topology of links, an architecture, including the physical
components, organizational principles, communication procedures and formats (protocols)
3.12
off mode
condition in which the appliance is connected to the mains and is not providing any active mode
or standby mode and where the mode can persist for an indefinite time
Note 1 to entry: The following shall also be considered as off mode:
a) conditions providing only an indication of off mode;
b) conditions providing only functionalities intended to ensure electromagnetic compatibility.
– 12 – IEC 60350-1:2023 © IEC 2023
3.13
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
3.14
oven thermostat
device or sensor that detects the temperature inside the cavity in order to control the set
temperature
3.15
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.16
small cavity oven
oven with the following dimensions:
– both internal width and internal depth are < 250 mm, or
– either one of internal width and internal depth is < 120 mm. or
– internal height is < 120 mm
Note 1 to entry: The defined maximum size of small cavity ovens in this document is adapted to the size of the test
load used in Clause 8.
3.17
standby mode
condition where the appliance is connected to the mains and provides only the following
functions, which can persist for an indefinite duration:
(a) reactivation function, or reactivation function and a mere indication of enabled reactivation
function;
(b) information or status display;
(c) detection function for emergency measures.
3.18
standby mode in condition of networked standby
condition where the appliance is connected to the mains and provides only the reactivation
function through a connection to a network, which can persist for an indefinite duration
Note 1 to entry: This mode is only applicable to appliances that provide a connection function to a network.
3.19
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
3.20
steam oven
appliance or compartment of a cooking range in which food is cooked mainly by steam
condensation at ambient pressure
Note 1 to entry: Appliances are fitted with their own steam generator.
Note 2 to entry: The term "steam" does not refer to the evaporated water from the food.
3.21
steam function
heat transmission to the food mainly by condensation of steam at ambient pressure
(approximately 100 kPa) and with a temperature ≤ 100 °C
3.22
warming compartment
separate compartment in which dishes are placed in order to preheat them prior to serving, or
in which food is maintained at serving temperature
4 List of measurements
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– internal dimensions (see 6.2);
– dimensions of shelves and steaming accessories (see 6.4);
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– mass of the appliance (see 6.7).
4.2 Oven and combi steam oven
The following measurements are carried out:
– preheating the empty oven (see 7.3);
– accuracy of
...
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