ASTM C1607-12(2020)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: C1607 − 12 (Reapproved 2020)
Standard Test Method for
Determination of “Microwave Safe for Reheating” for
Ceramicware
This standard is issued under the fixed designation C1607; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method determines the suitability of ceram-
C554 Test Method for Crazing Resistance of Fired Glazed
icware for use in microwave re-heating applications. Micro-
Ceramic Whitewares by a Thermal Shock Method
waveovensaremainlyusedforreheatinganddefrostingfrozen
foods. Severe thermal conditions can occur while reheating
3. Terminology
foods. Typical reheating of foods requires one to 5 min in the
3.1 Definitions:
microwave at the highest power settings. Longer periods than
3.1.1 microwave safe for re-heating—ceramic products that
5 min are considered cooking. Cooking test methods and
can be used in a microwave oven without any degradation,
standards are not addressed in this test method. Most ceram-
such as by deformation, fracturing, crazing, or heating up to
icware is minimally absorbing of the microwave energy and
excessive temperatures.
will not heat up significantly. Unfortunately there are some
4. Summary of Test Method
products that absorb microwave energy to a greater extent and
can become very hot in the microwave and pose a serious
4.1 This test method can be used to determine if a product
hazard. Additionally, the nature of microwave heating intro-
issafetouseforreheatingfoodsinamicrowaveoven.Thistest
duces radiation in a non-uniform manner producing tempera-
method emulates typical microwave use conditions. Tempera-
ture differentials in the food being cooked as well as the ture maximums and temperature differentials of products are
ceramic container holding it. The differential may become determined after being subjected to microwave re-heating
conditions.
great enough to thermal shock the ware and create dangerous
conditions.
5. Significance and Use
1.2 This standard does not purport to address all of the
5.1 This test method is for evaluating ceramic products that
safety concerns, if any, associated with its use. It is the
are intended for reheating in a Consumer based microwave
responsibility of the user of this standard to establish appro-
oven. It is not intended for evaluating products that will be
priate safety, health, and environmental practices and deter-
used in commercial type microwaves.
mine the applicability of regulatory limitations prior to use.
5.2 This test method is not intended to evaluate metallic or
1.3 This international standard was developed in accor-
polymeric based products.
dance with internationally recognized principles on standard-
5.3 Ceramic products intended for microwave use must also
ization established in the Decision on Principles for the
be evaluated for thermal shock resistance and pass the 325 °F
Development of International Standards, Guides and Recom-
criteria as described in Test Method C554, before being tested
mendations issued by the World Trade Organization Technical
for microwave safety. This would include specific tests for
Barriers to Trade (TBT) Committee.
dinnerware, cookware, drinkware and ancillary items intended
for use with hot foods, such as gravy boats or any product
intended for microwave use.
5.4 Dishes having a metallic glaze, decoration or paint
should not be used in this test or microwave ovens unless it is
specifically designed for and marked as microwave safe.
This test method is under the jurisdiction ofASTM Committee C21 on Ceramic
Whitewares and Related Products and is the direct responsibility of Subcommittee
C21.03 on Methods for Whitewares and Environmental Concerns. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Nov. 1, 2020. Published December 2020. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2006. Last previous edition approved in 2016 as C1607 – 12 (2016). Standards volume information, refer to the standard’s Document Summary page on
DOI: 10.1520/C1607-12R20. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
C1607 − 12 (2020)
6. Interferences 9.4 While performing the test maintain a distance of at least
20 in. from the microwave oven when it is heating. This will
6.1 Test samples must be free from any obvious physical
reduce any possible leakage of radiation 100 times. The more
defects.
distance from the microwave the greater the reduction in any
exposure.
7. Apparatus
9.5 Do not operate an oven that is damaged or suspected of
7.1 The microwave oven chosen for testing is based on its
being physically damaged.
power level and being close to a mid-sized consumer product.
9.6 If there is any damage to the door, hinges or door seals
This is to provide a relatively high power density, which
have the oven repaired and tested for microwave leakage.
creates conditions that are slightly harsher than conditions
found in the average microwave oven. The main difference
9.7 Look for holes created by electrical arcing inside the
between microwave ovens is the power of the magnetron,
oven and on the door and door frame.
which generates the microwaves. Midsize and large ovens are
9.8 Wear oven mitts or insulated gloves when handling hot
typically rated at 900 to 1300Wand compact ovens have about
samples. Always test the piece before handling as there is the
600 to 800 W of output.
possibility that the product attained temperatures that will
7.1.1 Greater wattage for a given space heats food more
quickly burn through insulated oven mitts.
quickly. The microwave oven chosen for this test method is
based on having the greatest power output per volume. This
10. Sampling, Test Specimens, and Test Units
provides worse case conditions for microwaves available in the
10.1 Representative sample(s) of the process generating the
midsize range while allowing for a greater range of sample
products should be used. Check ware before testing for any
sizes. Microwaves with greater power outputs of 1400 and
physical damage resulting from shipping or handling that
1600 W that were once available are no longer in production.
would not represent the process.
7.1.2 Microwave Oven, (1350 W) with an internal oven
3 3
11. Preparation of Apparatus
cavityvolumeofapproximately0.045m (1.58ft )dimensions
7 1
of 228 by 418 by 470 mm (9 by 16 ⁄16 by 18 ⁄2 in.) and rotating
11.1 Only microwave models fulfilling the description in
glass platter.
7.1 of this test method should be used for testing. It is critical
to have the same power level of emitted microwaves in the
7.2 Fast Reading Contact Surface Thermocouple Probe, or
same volume of space to achieve correlation between test sites.
suitable surface temperature reading device.
7.3 Scale, capable of reading 1200 6 0.5 g. 12. Calibration and Standardization
12.1 Measure and log the available power for heating before
8. Reagents and Materials
performing tests. This should be performed one time at the
beginning of tests to determine that the microwave unit is
8.1 Tap Water.
producing consistent power levels. It is important that the
8.2 Plastic Beakers, 1 L, 500 mL; graduate cylinder
microwave does not have residual heat in it from previous
250 mL.
testing so that this test starts from room temperature. The
8.3 Eye Protection.
determination of power output is accomplished by measuring
the temperature rise in 1 kg of water exposed to microwave
8.4 Insulated Gloves or Oven Mitts, preferably waterproof.
radiation for a 2-min period of time. The analyst can relate
8.5 Permanent Marker.
power in watts to the power setting of the microwave.
8.6 Boiling Stones.
12.1.1 Program the microwave for 2 min at maximum
power and leave the door open.
9. Hazards
12.1.2 Record the weight of the plastic beaker.
12.1.3 Add 1.0 kg (1000.0 6 0.5 g) of tap water into a
9.1 Thermal shock is possible during the testing of the
plastic beaker. Equilibrate the water to room temperature 23 6
product. Care should be taken while handling ware and be
2°C(73
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