SIST EN 60705:2001
(Main)Household microwave ovens - Methods for measuring performance
Household microwave ovens - Methods for measuring performance
Applies to microwave and combination microwave ovens for heating food and beverages. These appliances may also use thermal cooking means as employed in conventional cooking ovens. They may also incorporate a browning function. It applies to combination microwave ovens when used in the microwave generating mode only. For safety of microwave ovens, see EN 60335-2-25 and EN 60335-2-90.
Mikrowellengeräte für den Hausgebrauch und ähnliche Zwecke - Verfahren zur Messung der Gebrauchstauglichkeit
Fours micro-ondes à usage domestique - Méthodes de mesure de l'aptitude à la fonction
S'applique aux fours micro-ondes et aux fours micro-ondes combinés destinés à chauffer des aliments ou des boissons. Ces appareils peuvent aussi être dotés de moyens thermiques de cuisson tels que ceux utilisés dans des fours conventionnels. Ils peuvent également être équipés d'une fonction de brunissement. S'applique aux fours à micro-ondes combinés pour l'utilisation de la seule énergie micro-ondes. Pour des règles de sécurité des fours micor-ondes, voir la EN 60335-2-25 et la EN 60335-2-90.
Household microwave ovens - Methods for measuring performance
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 60705:2001
01-februar-2001
Household microwave ovens - Methods for measuring performance
Household microwave ovens - Methods for measuring performance
Mikrowellengeräte für den Hausgebrauch und ähnliche Zwecke - Verfahren zur Messung
der Gebrauchstauglichkeit
Fours micro-ondes à usage domestique - Méthodes de mesure de l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 60705:1999
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
SIST EN 60705:2001 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 60705:2001
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SIST EN 60705:2001
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SIST EN 60705:2001
NORME CEI
INTERNATIONALE IEC
60705
INTERNATIONAL
Troisième édition
STANDARD
Third edition
1999-04
Fours micro-ondes à usage domestique –
Méthodes de mesure de l'aptitude à la fonction
Household microwave ovens –
Methods for measuring performance
IEC 1999 Droits de reproduction réservés Copyright - all rights reserved
Aucune partie de cette publication ne peut être reproduite ni No part of this publication may be reproduced or utilized in
utilisée sous quelque forme que ce soit et par aucun procédé, any form or by any means, electronic or mechanical,
électronique ou mécanique, y compris la photo-copie et les including photocopying and microfilm, without permission in
microfilms, sans l'accord écrit de l'éditeur. writing from the publisher.
International Electrotechnical Commission 3, rue de Varembé Geneva, Switzerland
Telefax: +41 22 919 0300 e-mail: inmail@iec.ch IEC web site http://www.iec.ch
CODE PRIX
Commission Electrotechnique Internationale
V
PRICE CODE
International Electrotechnical Commission
Pour prix, voir catalogue en vigueur
For price, see current catalogue
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SIST EN 60705:2001
60705 © IEC:1999 – 3 –
CONTENTS
Page
FOREWORD . 5
Clause
1 Scope.7
2 Normative reference.7
3 Definitions.7
4 Classification.9
5 List of measurements . 9
6 General conditions for measurements . 11
7 Dimensions and volume. 13
8 Determination of microwave power output . 15
9 Efficiency.15
10 Technical tests for performance . 17
11 Heating performance.19
12 Cooking performance.21
13 Defrosting performance.31
Annex A (informative) Optional heating tests – batter . 53
Annex B (informative) Regional defrosting tests . 57
Annex C (informative) Bibliography . 63
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SIST EN 60705:2001
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INTERNATIONAL ELECTROTECHNICAL COMMISSION
___________
HOUSEHOLD MICROWAVE OVENS –
METHODS FOR MEASURING PERFORMANCE
FOREWORD
1) The IEC (International Electrotechnical Commission) is a worldwide organization for standardization comprising
all national electrotechnical committees (IEC National Committees). The object of the 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, the IEC publishes International Standards. Their 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. The 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 the 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 National Committees.
3) The documents produced have the form of recommendations for international use and are published in the form
of standards, technical reports or guides and they are accepted by the National Committees in that sense.
4) In order to promote international unification, IEC National Committees undertake to apply IEC International
Standards transparently to the maximum extent possible in their national and regional standards. Any divergence
between the IEC Standard and the corresponding national or regional standard shall be clearly indicated in the
latter.
5) The IEC provides no marking procedure to indicate its approval and cannot be rendered responsible for any
equipment declared to be in conformity with one of its standards.
6) Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of
patent rights. The IEC shall not be held responsible for identifying any or all such patent rights.
International Standard IEC 60705 has been prepared by subcommittee 59H: Microwave ovens,
of IEC technical committee 59: Performance of household electrical appliances.
This third edition of IEC 60705 cancels and replaces the second edition, issued in 1988, and its
amendments 1 (1993) and 2 (1993); it constitutes a technical revision.
The text of this standard is based on the following documents:
FDIS Report on voting
59H/97/FDIS 59H/98/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.
Annexes A, B and C are for information only.
In this standard, the following print types are used:
– test specifications: in italic type
– notes: in small roman type
– other texts: in roman type.
Words in bold in the text are defined in clause 3.
The following differences exist in some countries:
Clause 7: Metric dimensional measures are not in common use (USA).
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HOUSEHOLD MICROWAVE OVENS –
METHODS FOR MEASURING PERFORMANCE
1 Scope
This International Standard applies to microwave ovens for household use. It also applies to
combination microwave ovens.
This standard defines the main performance characteristics of household microwave ovens
which are of interest to the user and specifies methods for measuring these characteristics.
NOTE 1 – This standard does not deal with:
– ovens which cannot accept a load having a diameter of ≥200 mm;
*
– safety requirements (see IEC 60335-2-25 [1] and IEC 60335-2-90 [2]).
NOTE 2 – This standard does not apply to ovens incorporating conventional heating means only (see IEC 60350) [3].
2 Normative references
The following normative document contains provisions which, through reference in this text,
constitute provisions of this International Standard. For dated references, subsequent
amendments to, or revisions of, any of these publications do not apply. However, parties to
agreements based on this International Standard are encouraged to investigate the possibility
of applying the most recent edition of the normative document indicated below. For undated
references, the latest edition of the normative document referred to applies. Members of IEC
and ISO maintain registers of currently valid International Standards.
CISPR 11:1997, Industrial, scientific and medical (ISM) radio-frequency equipment – Electro-
magnetic disturbance characteristics – Limits and methods of measurement
3 Definitions
For the purpose of this International Standard, the following definitions apply.
3.1
microwave oven
appliance using electromagnetic energy in the ISM frequency band of 2 450 MHz, for heating
food and beverages in the cavity.
NOTE 1 – The microwave oven may incorporate a browning element.
NOTE 2 – ISM frequency bands are the electromagnetic frequencies established by the ITU and reproduced in
CISPR 11.
3.2
combination microwave oven
microwave oven in which the microwave energy is combined with thermal energy
___________
*
Figures in square brackets refer to the bibliography given in annex C.
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3.3
microwave transparent
property of a material having negligible absorption and reflection of microwaves
NOTE – The relative permittivity of a microwave transparent material is less than 7 and the relative loss factor is less
than 0,015.
3.4
rated voltage
voltage assigned to the appliance by the manufacturer
4 Classification
Appliances are classified according to their type and characteristics.
4.1 According to type
– microwave ovens;
– combination microwave ovens.
The type of oven shall be stated in the report.
4.2 According to characteristics
– usable cavity dimensions;
– with or without a turntable.
The characteristics of the oven shall be stated in the report.
5 List of measurements
Performance is measured by the tests listed in table 1.
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Table 1 – List of measurements
Item of measurement Clause or Reproducibility Microwave ovens Combination
1)
subclause microwave ovens
External dimensions 7.1 Yes * *
Usable cavity dimensions 7.2 Yes * *
Usable cavity volume 7.3 Yes * *
Microwave power output 8 Yes *
Efficiency 9 Yes *
Square tank 10.1 Yes *
Multiple cup 10.2 Yes *
Heating beverages 11.1 Yes *
Heating simulated food 11.2 Yes *
Egg custard 12.3.1 No *
Sponge cake 12.3.2 No *
Meatloaf 12.3.3 No *
Potato gratin 12.3.4 No *
Cake 12.3.5 No *
Chicken 12.3.6 No *
Meat defrosting 13.3 No *
Batter Annex A No *
* Test is applicable.
1)
Except for the tests of 10.1, these tests are also applicable to combination microwave ovens when operated in
the microwave only mode.
6 General conditions for measurements
Unless otherwise specified, the measurements are made under the following conditions.
6.1 Supply voltage
The appliance is supplied at rated voltage ±1 %. If the appliance has a rated voltage range,
the tests are carried out at the nominal voltage of the country where the appliance is intended
to be used. This voltage is stated in the report.
NOTE – The supply voltage should be essentially sinusoidal. Results of the tests may otherwise be affected.
6.2 Test room
The tests are carried out in a substantially draught-free room in which the ambient temperature
is maintained at 20 °C ± 5 °C.
6.3 Water
Potable water is used for the tests.
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6.4 Initial condition of the oven
At the beginning of each test,
– the temperatures of the magnetron and the power transformer shall be within 5 K of the
ambient temperature, or
– the oven has not been operated for a period of at least 6 h. However, this period may be
reduced if it can be demonstrated that the microwave power output, as determined in
clause 8, is available earlier.
NOTE – Forced cooling may be used to assist in reducing the oven temperature.
6.5 Control setting
The tests are carried out with the controls set to give the highest power output.
7 Dimensions and volume
7.1 External dimensions
The overall height, width and depth of the appliance, excluding any knobs and handles on the
front surface, are measured. The depth is also measured with the door fully open. The
dimensions are shown in figure 1. If adjustable feet are provided, the height of the appliance is
determined with the feet in their minimum and maximum positions.
The dimensions are stated in millimetres.
7.2 Usable cavity dimensions
The usable cavity dimensions provide information on the space available for food containers.
Significant protrusions such as stirrer covers are taken into account, but not minor details such
as rounded edges.
The usable dimensions are determined as follows:
– usable height, the vertical distance between the major plane of the shelf and the plane of
the ceiling, which is determined by the lowest point within a 100 mm radius from the vertical
centre line of the cavity;
– usable width, the horizontal distance between the major planes of the side walls;
– usable depth, the horizontal distance between the major plane of the inside of the closed
door and the major plane of the rear wall;
– usable diameter, twice the shortest distance from the centre of rotation of the turntable to
the nearest wall or the door.
An example is shown in figure 2.
Dimensions are stated in millimetres.
7.3 Usable volume
The usable volume provides information for classification of cavity sizes.
The usable volume is calculated from the usable height, width and depth measured in 7.2. For
ovens with a turntable, the usable volume is the circular cylinder calculated from the diameter
and height.
The volume is stated in litres, rounded to the nearest litre.
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8 Determination of microwave power output
The measurement is made with a water load in a glass container. The water temperature is
initially below ambient temperature and is raised to approximately ambient temperature by
heating in the microwave oven. This procedure ensures that the heat losses and the heat
capacity of the container have a minimum effect, but in any case a correction factor is
introduced. However, the procedure requires the water temperature to be measured accurately.
A cylindrical container of borosilicate glass is used for the test. It has a maximum thickness of
3 mm, an external diameter of approximately 190 mm and a height of approximately 90 mm.
The mass of the container is determined.
At the start of the test, the oven and the empty container are at ambient temperature. Water
having an initial temperature of 10 °C ± 1 °C is used for the test. The water temperature is
measured immediately before it is poured into the container.
A quantity of 1 000 g ± 5 g of water is added to the container and its actual mass obtained. The
container is then immediately placed in the centre of the oven shelf, which is in its lowest
normal position. The oven is operated and the time for the water temperature to attain 20 °C
± 2 °C is measured. The oven is then switched off and the final water temperature is measured
within 60 s.
NOTE 1 – The water is stirred before its temperature is measured.
NOTE 2 – Stirring and measuring devices are to have a low heat capacity.
The microwave power output is calculated from the formula:
4,187 ⋅ m()T − T + 0,55 ⋅ m(T − T)
w 2 1 c 2 0
P =
t
where
P is the microwave power output, in watts;
m is the mass of the water, in grams;
w
m is the mass of the container, in grams;
c
T is the ambient temperature, in degrees Celsius;
0
T is the initial temperature of the water, in degrees Celsius;
1
T is the final temperature of the water, in degrees Celsius;
2
t is the heating time, in seconds, excluding the magnetron filament heating-up time.
The microwave power output is stated in watts, rounded off to the nearest 50 W.
9 Efficiency
The energy consumed during the test of clause 8 is measured.
The efficiency of the oven is calculated from the formula:
Pt
η = 100
W
in
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where
P is the calculated microwave power output in watts;
t is the heating time, in seconds;
η is the efficiency;
W is the energy input, in watt-seconds.
in
NOTE – The energy input includes the energy consumed during the magnetron filament heat-up time.
The efficiency is stated in per cent, rounded off to the nearest whole number.
10 Technical tests for performance
The purpose of these tests is to evaluate uniformity of heating by using water. They offer the
advantage of expressing the results numerically. Since heating, cooking and defrosting of food
involves the geometry and other characteristics of the load affecting the microwave field
distribution, the results of these tests should be used with caution. These water tests are
complementary to the performance tests of clauses 11 to 13 and provide additional evaluation
of heating uniformity.
Water having a temperature of 20 °C ± 2 °C is used.
The microwave power output measured according to clause 8 is used to calculate the heating
times corresponding to the energy values given for the various loads.
10.1 Square tank test
10.1.1 Procedure
The tank specified in figure 3 is filled with 1 000 g ± 10 g of water. The water temperature is
measured. The tank is placed centrally on the shelf, one side being parallel to the front of the
oven. The oven is operated for a time corresponding to an output energy of 100 kWs.
The tank is removed from the oven. The water temperature is measured within 30 s after the
end of the heating period.
NOTE – The temperature measurement is facilitated by using equipment having 25 thermocouples.
If the oven has more than one shelf position, the test is carried out with the tank on each
position in turn.
10.1.2 Evaluation
The minimum and maximum values of the temperature rises of the nine inner compartments
are calculated as percentages of the average temperature rise of all 25 compartments.
The minimum and maximum values of the temperature rises of the 16 outer compartments are
calculated as percentages of the average temperature rise of all 25 compartments.
The calculated values are stated, rounded to the nearest whole number.
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10.2 Multiple cup test
10.2.1 Procedure
The five cups as specified in figure 4 are immersed in water to equalise the temperature. They
are then removed from the water and dried on the outside. Each cup is filled with 100 g ± 1 g of
water and placed on a pad of thermal insulation. The water temperature is measured and the
cups are placed on the oven shelf as shown in figure 5. They are then heated for a time
corresponding to an output energy of 50 kWs.
The cups are removed from the oven and replaced on the pad. The water is stirred and its
temperature is measured. The measurements are carried out in numerical order of the cups
and within 30 s after the end of the heating period.
The test is repeated, the final temperatures being measured in the reverse order.
10.2.2 Evaluation
The average temperature rise of the water is calculated for each cup position. The difference
between the maximum and minimum of the five values is then calculated and divided by the
total average temperature rise.
The result is stated as a percentage, rounded to the nearest whole number.
11 Heating performance
11.1 Heating beverages
The purpose of the test is to evaluate the evenness of temperatures and the heating time when
the oven is used for heating beverages.
11.1.1 Procedure
Two cups, as specified in figure 4, are each filled with 100 g ± 2 g of water having a
temperature of 20 °C ± 2 °C. The actual water temperature is measured. The cups are placed
on the shelf in the position shown in figures 6a or 6c. The oven is operated until the average
temperature of the two cups is 80 °C ± 5 °C, the heating time being measured. After heating,
the cups are removed from the oven and placed on a pad of thermal insulation. The water is
stirred and the temperatures measured within 10 s of the end of the heating period.
NOTE – The heating time includes the magnetron filament heat-up time.
The test is repeated but with the cups placed in the position shown in figures 6b or 6d, the
heating time being the same.
If the average water temperature of the four cups is not within the range 80 °C ± 5 °C, the test
is repeated to achieve this condition by adjusting the heating time.
11.1.2 Evaluation
The heating time is calculated for a 60 K temperature rise. The result is stated, rounded to the
nearest second.
The average water temperature rise of the four cups is calculated. The maximum deviation
from the average is divided by the average temperature rise. The result is stated as a
percentage variation, rounded to the nearest whole number.
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11.2 Heating simulated food
The purpose of the test is to evaluate the ability of the oven to heat uniformly by using a
simulated food load.
NOTE 1 – The results are intended to be used to assess the evenness of heating a single portion of food.
NOTE 2 – An additional test using batter as a simulated food is described in annex A.
11.2.1 Procedure
The tank specified in figure 7 is cooled to approximately 10 °C. It is filled with 400 g ± 4 g of
water having a temperature of 10 °C ± 2 °C. The tank is placed in the centre of the shelf with
the longer sides parallel to the front of the oven. A fixture incorporating 25 regularly spaced
thermocouples is placed on the tank and the water is stirred. The water temperature of each
compartment is measured. The fixture is removed and the oven is operated within 15 s of the
measurement.
The tank is heated until the highest temperature is 40 °C ± 5 °C.
With the tank still in the oven, the fixture is placed on the tank so that the thermocouples are
located centrally in each compartment and approximately 10 mm above the bottom, taking care
not to stir the water. The temperatures are measured within 30 s of the end of the heating
period.
11.2.2 Evaluation
The average temperature rise of all the compartments is calculated. The highest and lowest
temperature rises are each divided by the average.
The results are stated as percentage variations, rounded to the nearest whole numbers.
12 Cooking performance
12.1 General
This clause provides test methods using foodstuffs to assess the cooking, baking and roasting
performance of the oven. The tests are carried out in accordance with the manufacturer’s
instructions for the various types of foods using borosilicate glass dishes having a maximum
thickness of 6 mm.
NOTE – Unless otherwise specified by the manufacturer, the tests are carried out using all modes of operation
provided, such as a fixed and rotating shelf.
12.2 Evaluation
The speed, result and convenience of using the oven are evaluated.
Speed is the total cooking time including rest periods. It does not include any standing period
after heating.
The result is evaluated by assessing:
– uniformity of cooking, baking, browning or roasting in terms of appearance and texture
compared with expected results;
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– parts which are not baked or cooked in terms of size and position;
– burnt areas of browned foods in terms of size and position.
The results may be evaluated as follows:
– no overcooking and no undercooking;
– some parts slightly overcooked or some parts slightly undercooked;
– some parts slightly overcooked and some parts slightly undercooked;
– some parts overcooked and some parts undercooked;
– some parts very overcooked and some parts very undercooked.
Convenience is evaluated by noting the number of procedures required during cooking.
Examples are:
– separation of the food or removal of parts of it;
– manual turning of the food;
– a resting period and manual restarting.
NOTE – Initial setting procedures for the controls are not evaluated.
12.3 Tests
12.3.1 Egg custard
The purpose of this test is to evaluate the cooking uniformity of a large square food of
moderate thickness.
12.3.1.1 Container
Square dish having:
– height of 50 mm ± 10 mm;
– area at the top of the food of 500 cm² ± 50 cm².
The height of the food is 20 mm ± 3 mm, its nominal mass being 1 000 g.
If this dish is too large for the oven, a smaller dish providing an area at the top of the food of
2 2
410 cm ± 40 cm may be used instead. In this case the height of the food is 20 mm ± 3 mm,
its nominal mass being 750 g.
12.3.1.2 Ingredients
750 g fresh milk with a fat content of 3 % to 4 %
375 g beaten eggs
125 g white castor sugar
NOTE – Milk should not be diluted using water to achieve the specified fat content. If dilution is required, it should be
carried out using a combination of full-fat and semi-skimmed milk.
12.3.1.3 Procedure
Heat the milk to approximately 60 °C. Beat the eggs and pour the milk over them. Add the
sugar and beat at medium speed using a food mixer. Strain and pour the mixture into the
container. Cover with clingfilm and place in a refrigerator until the temperature of the mixture is
5 °C ± 2 °C.
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Remove the clingfilm and cook according to the manufacturer's instructions for this type of
food. If instructions are not provided, place the dish in the centre of the shelf with its sides
parallel to the door. The test may be repeated at a reduced power level if this is considered
appropriate after evaluation.
Remove the dish from the oven. Make the evaluation after a period of 2 h.
12.3.2 Sponge cake
The purpose of this test is to evaluate the baking uniformity of a circular, thick, expanding food.
12.3.2.1 Container
A circular dish having:
– height of 50 mm ± 10 mm;
– external diameter of 230 mm ± 10 mm.
The height of the food is 15 mm ± 2 mm, its nominal mass being 475 g.
12.3.2.2 Ingredients
170 g soft white wheat flour, low gluten content
170 g white castor sugar
10 g baking powder
100 g water
50 g margarine with a fat content of 80 % to 85 %
125 g beaten eggs
Baking paper approximately 200 mm diameter.
12.3.2.3 Procedure
Ensure that the ingredients are at room temperature. Whisk the eggs and sugar for 2 min to
3 min and add the melted margarine. Gradually add the flour, baking powder and water. Place
the baking paper in the bottom of the dish and pour in the batter.
Within 10 min of mixing, place the dish in the oven and cook according to the manufacturer's
instructions for this type of load. If instructions are not provided, place the dish in the centre of
the shelf. The test may be repeated at a reduced power level if this is considered appropriate
after evaluation.
Remove the dish from the oven. After a period of 5 min, measure the maximum and minimum
heights of the cake. Cut the cake into eight pieces and make the evaluation.
12.3.3 Meatloaf
The purpose of this test is to evaluate cooking uniformity of a thick, rectangular food.
12.3.3.1 Container
Rectangular dish having:
– length to width ratio of approximately 2,25 to 1;
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– height of 75 mm ± 15 mm;
– area at the top of the food of 225 cm² ± 25 cm².
The height of the food is 45 mm ± 3 mm, its nominal mass being 900 g.
12.3.3.2 Ingredients
800 g minced beef with a maximum fat content of 20 %
115 g beaten eggs
2 g salt
Clingfilm
12.3.3.3 Procedure
Beat the eggs and mix in the minced beef and salt. Place the mixture in the dish and compact it
as much as possible to ensure that there are no air pockets and that the surface is flat. Cover
with the clingfilm and place in a refrigerator until the temperature of the mixture is 5 °C ± 2 °C.
Remove the clingfilm and cook according to the manufacturer's instructions for this type of
food. If instructions are not provided, place the dish in the centre of the shelf with the longer
sides parallel to the door. The test may be repeated at a reduced power level if this is
considered appropriate after evaluation.
Remove the dish from the oven. After a period of 5 min, measure the temperature in the centre
of the meatloaf. Cut the meatloaf vertically into six equal sections and make the evaluation.
12.3.4 Potato gratin
The purpose of this test is to evaluate the cooking and browning uniformity of a large circular
food of moderate thickness.
12.3.4.1 Container
A circular dish having:
– height of 50 mm ± 10 mm;
– external diameter of 230 mm ± 10 mm.
The height of the food is approximately 40 mm, its nominal mass being 1,1 kg.
12.3.4.2 Ingredients
750 g peeled potatoes, firm texture
100 g shredded cheese with a fat content between 25 % to 30 %
50 g beaten eggs
200 g mixture of mi
...
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