IEC 60350:1999

IEC 60350
Edition 2.1 2005-07
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Electric cooking ranges, hobs, ovens and grills for household use – Methods for
measuring performance
Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique –
Méthodes de mesure de l'aptitude à la fonction

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IEC 60350
Edition 2.1 2005-07
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Electric cooking ranges, hobs, ovens and grills for household use – Methods for
measuring performance
Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique –
Méthodes de mesure de l'aptitude à la fonction

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CR
CODE PRIX
ICS 97.040.20 ISBN 2-8318-8089-0

– 2 – 60350  CEI:1999+A1:2005

SOMMAIRE
AVANT-PROPOS.4

1 Domaine d'application .8

2 Références normatives.8

3 Définitions .10

4 Liste des mesures .14

5 Conditions générales d’exécution des mesures .16

6 Dimensions et masse .18

7 Plaques chauffantes et zones de cuisson .24
8 Fours.32
9 Grils .58
10 Compartiments de réchauffage.62
11 Nettoyage.62

Annexe A (normative) Colorimètre .84
Annexe B (normative) Echelle des couleurs.86
Annexe C (informative) Adresses des fournisseurs .88
Annexe D (normative) Description de la brique d’essai .90
Annexe E (informative) .94

Bibliographie.100

Figure 1 – Dimensions des appareils .66
Figure 2 – Dimensions des fours à encastrer .68
Figure 3 – Dimensions des tables de cuisson à encastrer .70
Figure 4 – Dimensions internes des fours .72
Figure 5 – Appareillage pour la vérification de l’horizontalité des plaques chauffantes .74
Figure 6 – Casserole .76
Figure 7 – Poêle à frire .78

Figure 9 – Dimensions de la buse d’extrusion de la pâte.80
Figure 10 – Position des bandes de pâte sur la plaque à pâtisserie .80

Figure 11 – Position du couple thermoélectrique pour la mesure
de la température ambiante .82
Figure 12 – Exemple d’une méthode de fixation d’un couple thermoélectrique
pour l’essai de 8.3 .82
Figure A.1 – Colorimètre.84
Figure D.1 – Position des couples thermoélectriques .92

Tableau 1 – Quantité d’eau dans la casserole.24
Tableau 2 – Ingrédients et durées de cuisson .28
Tableau 3 – Ingrédients .50
Tableau 4 − Quantités.30
Tableau 5 − Temps de friture .32
Tableau 6 – Réglages du four .40

60350  IEC:1999+A1:2005 – 3 –

CONTENTS
FOREWORD.5

1 Scope.9

2 Normative references .9

3 Definitions .11

4 List of measurements .15

5 General conditions for the measurements.17

6 Dimensions and mass .19

7 Hotplates and cooking zones.25
8 Ovens.33
9 Grills .59
10 Warming compartments .63
11 Cleaning.63

Annex A (normative) Colour measuring instrument .85
Annex B (normative) Shade chart .87
Annex C (informative) Addresses of suppliers.89
Annex D (normative) Description of the test brick .91
Annex E (informative) Calculation sheet: Energy consumption of electric ovens .95

Bibliography.101

Figure 1 – Dimensions of appliances .67
Figure 2 – Dimensions of built-in ovens .69
Figure 3 – Dimensions of built-in hobs .71
Figure 4 – Internal dimensions of ovens.73
Figure 5 – Device for checking the level of hotplates and shelves .75
Figure 6 – Saucepan.77
Figure 7 – Frying pan.79

Figure 9 – Shape of the nozzle for extruding pastry .81
Figure 10 – Position of pastry strips on the baking sheet .81

Figure 11 – Position of the thermocouple for measuring ambient temperature.83
Figure 12 – Example of a method of fixing a thermocouple for the test of 8.3.83
Figure A.1 – Colour measuring instrument .85
Figure D.1 – Position of the thermocouples.93

Table 1 – Quantity of water in the saucepan .25
Table 2 – Ingredients and cooking durations .29
Table 3 – Ingredients .51
Table 4 − Quantities.31
Table 5 − Frying times .33
Table 6 – Oven settings .41

– 4 – 60350 © CEI:1999+A1:2005

COMMISSION ÉLECTROTECHNIQUE INTERNATIONALE

____________
CUISINIÈRES, FOYERS DE CUISSON, FOURS ÉLECTRIQUES

ET GRILS À USAGE DOMESTIQUE –
MÉTHODES DE MESURE DE L'APTITUDE À LA FONCTION

AVANT-PROPOS
1) La Commission Electrotechnique Internationale (CEI) est une organisation mondiale de normalisation

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La Norme internationale CEI 60350 a été établie par le sous-comité 59B: Cuisinières,

réchauds, fours et appareils analogues, du comité d'études 59 de la CEI: Aptitude à la
fonction des appareils électrodomestiques.
La présente version consolidée de la CEI 60350 comprend la deuxième édition (1999)
[documents 59B/67/FDIS et 59B/68/RVD] et son amendement 1 (2005) [documents
59K/104/FDIS et 59K/111/RVD].
Le contenu technique de cette version consolidée est donc identique à celui de l'édition de
base et à son amendement; cette version a été préparée par commodité pour l'utilisateur.
Elle porte le numéro d'édition 2.1.
Une ligne verticale dans la marge indique où la publication de base a été modifiée par
l'amendement 1.
Les termes figurant en caractères gras dans les textes sont définis à l'article 3.

60350 © IEC:1999+A1:2005 – 5 –

INTERNATIONAL ELECTROTECHNICAL COMMISSION

____________
ELECTRIC COOKING RANGES, HOBS, OVENS AND GRILLS

FOR HOUSEHOLD USE –
METHODS FOR MEASURING PERFORMANCE

FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
all national electrotechnical committees (IEC National Committees). The object of IEC is to promote
international co-operation on all questions concerning standardization in the electrical and electronic fields. To
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8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is
indispensable for the correct application of this publication.
9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of
patent rights. IEC shall not be held responsible for identifying any or all such patent rights.
International Standard IEC 60350 has been prepared by subcommittee 59B: Cooking ranges,
working tables, ovens and similar appliances, of IEC technical committee 59: Performance of
household electrical appliances.
This consolidated version of IEC 60350 consists of the second edition (1999) [documents
59B/67/FDIS and 59B/68/RVD] and its amendment 1 (2005) [documents 59K/104/FDIS and
59K/111/RVD].
The technical content is therefore identical to the base edition and its amendment and has
been prepared for user convenience.
It bears the edition number 2.1
A vertical line in the margin shows where the base publication has been modified by
amendment 1.
Words in bold in the text are defined in clause 3.

– 6 – 60350  CEI:1999+A1:2005

Le comité a décidé que le contenu de la publication de base et de ses amendements ne sera
pas modifié avant la date de maintenance indiquée sur le site web de la CEI sous

"http://webstore.iec.ch" dans les données relatives à la publication recherchée. A cette date,

la publication sera
• reconduite,
• supprimée,
• remplacée par une édition révisée, ou

• amendée.
60350  IEC:1999+A1:2005 – 7 –

The committee has decided that the contents of the base publication and its amendments will
remain unchanged until the maintenance result date indicated on the IEC web site under

"http://webstore.iec.ch" in the data related to the specific publication. At this date,

the publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or

• amended.
– 8 – 60350  CEI:1999+A1:2005

CUISINIÈRES, FOYERS DE CUISSON, FOURS ÉLECTRIQUES

ET GRILS À USAGE DOMESTIQUE –
MÉTHODES DE MESURE DE L'APTITUDE À LA FONCTION

1 Domaine d'application
La présente Norme internationale définit des méthodes de mesure de l’aptitude à la fonction

des cuisinières, des tables de cuisson, des fours électriques et des grils à usage
domestique.
NOTE 1 Les appareils couverts par la présente norme peuvent être posés sur le sol, encastrés ou prévus pour
être placés sur un plan de travail.
NOTE 2 Cette norme ne s’applique pas
– aux fours à micro-ondes (CEI 60705);
*
– aux appareils de cuisson mobiles, aux grilloirs et appareils de fonction analogue
La présente norme a pour objet d’énumérer et de définir les principales caractéristiques
d’aptitude à la fonction des appareils concernés qui intéressent le consommateur et de
décrire des méthodes normalisées pour la vérification de ces caractéristiques.
NOTE 3 Etant donné que les résultats de certains essais peuvent varier d’un laboratoire à un autre, il est
considéré que ces essais ne sont pas reproductibles. Ils sont donc destinés uniquement à des fins d'essais
comparatifs.
La présente norme ne spécifie pas les prescriptions d’aptitude à la fonction.
NOTE 4 Cette norme ne traite pas des prescriptions de sécurité (CEI 60335-2-6 et CEI 60335-2-9).
NOTE 5 Pour la mesure de la consommation d’énergie et du temps de chauffage d’une charge (voir 8.3), la
présente norme n’est de plus pas applicable aux:
− fours micro-ondes combinés;
− fours de petite cavité;
− fours sans dispositif de commande de température;
− fonctions de chauffage autres que celles qui sont définies en 3.16 à 3.18.

2 Références normatives
Les documents de référence suivants sont indispensables pour l'application du présent
document. Pour les références datées, seule l'édition citée s'applique. Pour les références
non datées, la dernière édition du document de référence s'applique (y compris les éventuels
amendements).
CEI 60584-2:1982, Couples thermoélectriques – Partie 2: Tolérances
Amendement 1 (1989)
ISO 7724-1:1984, Peintures et vernis – Colorimétrie – Partie 1: Principes
ISO 7724-2:1984, Peintures et vernis – Colorimétrie – Partie 2: Mesurage de la couleur
ISO 7724-3:1984, Peintures et vernis – Colorimétrie – Partie 3: Calcul des différences de
couleur
ISO/CIE 10526:1991, Illuminants colorimétriques normalisés CIE
_________
*
CEI 61817, en préparation.
60350  IEC:1999+A1:2005 – 9 –

ELECTRIC COOKING RANGES, HOBS, OVENS AND GRILLS

FOR HOUSEHOLD USE –
METHODS FOR MEASURING PERFORMANCE

1 Scope
This International Standard defines methods for measuring the performance of electric

cooking ranges, hobs, ovens and grills for household use.
NOTE 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 2 This standard does not apply to
– microwave ovens (IEC 60705),
*
– portable appliances for cooking, grilling and similar functions
This standard defines the main performance characteristics of these appliances which are of
interest to the user and specifies methods for measuring these characteristics.
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.
This standard does not specify requirements for performance.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 For measurement of energy consumption and time for heating a load (see 8.3), this standard is
furthermore not applicable to:
− microwave combination ovens;
− small cavity ovens;
− ovens without adjustable temperature control;
− heating functions other than defined in 3.16 to 3.18.
2 Normative references
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.
IEC 60584-2:1982, Thermocouples – Part 2: Tolerances
Amendment 1 (1989)
ISO 7724-1:1984, Paints and varnishes – Colorimetry – Part 1: Principles
ISO 7724-2:1984, Paints and varnishes – Colorimetry – Part 2: Colour measurement
ISO 7724-3:1984, Paints and varnishes – Colorimetry – Part 3: Calculation of colour
differences
ISO/CIE 10526:1991, CIE standard colorimetric illuminants
________
*
IEC 61817, in preparation.
– 10 – 60350  CEI:1999+A1:2005

ISO/CIE 10527:1991, Observateurs de références colorimétriques CIE

CIE 15.2:1986, Colorimétrie
3 Définitions
Pour les besoins de la présente Norme internationale, les définitions suivantes s’appliquent:

3.1
cuisinière
appareil possédant une table de cuisson et au moins un four. Elle peut comporter un gril
3.2
table de cuisson
appareil ou partie d’un appareil qui comporte une ou plusieurs zones de cuisson
NOTE Une table de cuisson est également appelée plaque de cuisson.
3.3
zone de cuisson
partie de la table de cuisson ou zone repérée sur la surface d’une table de cuisson sur
laquelle on place les casseroles à chauffer
3.4
plaque chauffante
partie solidaire de la surface de la table de cuisson qui forme la zone de cuisson
3.5
plaque chauffante pleine
plaque chauffante ayant une surface pleine, généralement en fonte, incorporant un élément
chauffant
3.6
plaque chauffante tubulaire
plaque chauffante dont l’élément chauffant est constitué d’une gaine tubulaire placée dans
un plan pratiquement plat
3.7
table de cuisson vitrocéramique
table de cuisson dans laquelle les éléments chauffants sont situés sous une surface
vitrocéramique
3.8
table de cuisson par induction
table de cuisson sur laquelle la casserole est chauffée au moyen de courants de Foucault
NOTE 1 Les courants de Foucault sont induits dans le fond de la casserole par un champ magnétique généré par
une bobine.
NOTE 2 La surface de la table de cuisson peut être vitrocéramique.
3.9
gril
appareil ou partie d’appareil dans lequel l’aliment est cuit au moyen de chaleur rayonnante

60350  IEC:1999+A1:2005 – 11 –

ISO/CIE 10527:1991, CIE standard colorimetric observers

CIE 15.2:1986, Colorimetry
3 Definitions
For the purposes of this International Standard the following definitions apply.

3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop.
3.3
cooking zone
part of the hob or area marked on the surface of a hob on which pans are placed for heating
3.4
hotplate
part attached to the surface of a hob which forms a cooking zone
3.5
solid hotplate
hotplate having a closed surface which is usually constructed from cast iron with an
integrated heating element
3.6
tubular hotplate
hotplate having a surface which is formed by the configuration of a tubular sheathed heating
element in a substantially flat plane
3.7
glass ceramic hob
hob in which the heating elements are located beneath a glass ceramic surface
3.8
induction cooking zone
cooking zone on which the pan is heated by means of eddy currents
NOTE 1 The eddy currents are induced in the bottom of the pan by the electromagnetic field of a coil.
NOTE 2 The hob surface may be of glass ceramic.
3.9
grill
appliance or part of an appliance in which food is cooked by radiant heat

– 12 – 60350  CEI:1999+A1:2005

3.10
four
appareil ou compartiment d’une cuisinière dans lequel l’aliment est cuit par rayonnement, par

convection naturelle, par circulation forcée de l’air ou par combinaison de ces méthodes de

chauffage
3.11
four autonettoyant par pyrolyse

four dans lequel les salissures de cuisson sont enlevées par élévation de la température du

four à une valeur suffisamment haute

3.12
four autonettoyant par catalyse
four dans lequel les salissures de cuisson sont enlevées par décomposition sur un
revêtement spécial
3.13
compartiment de réchauffage
compartiment séparé, dans lequel les assiettes sont placées pour être préchauffées avant le
service ou dans lequel les aliments sont maintenus à une température adaptée au service
3.14
four de petite cavité
four avec les dimensions suivantes liées au volume utilisable:
– largeur et profondeur <250 mm,
– ou hauteur <120 mm
NOTE La définition des fours de petite cavité dans la présente norme est due à la taille de la charge d’essai
utilisée en 8.3.
3.15
appareil à cavité multiple
appareil qui a plus d’une cavité de four séparée dans laquelle la nourriture est cuite et qui
peut être commandé de façon indépendante, mais qui ne peut être installé séparément
3.16
fonction de chauffage conventionnelle
transmission de chauffage à la nourriture par radiation et convection naturelle uniquement
NOTE Cela n’inclut pas les fours qui n’ont qu’un élément chauffant supérieur (c’est-à-dire la fonction grill).
3.17
fonction à ventilation forcée
transmission de chaleur à la nourriture par convection d’air pulsé, c’est-à-dire en faisant

circuler l’air à l’aide d’un ventilateur
NOTE Cela n’inclut pas les fonctions de circulation d’air ne faisant fonctionner qu’un élément grill.
3.18
fonction de vapeur brûlante
transmission de chaleur à la nourriture avec vapeur chaude (température >> 100 °C) à
pression ambiante (1 bar)
60350  IEC:1999+A1:2005 – 13 –

3.10
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

3.11
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high

temperature
3.12
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.13
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
3.14
small cavity oven
oven with the following dimensions related to the usable volume:
– both width and depth <250 mm,
– or height <120 mm
NOTE The definition of small cavity ovens in this standard is due to the size of the test load used in 8.3.
3.15
multiple cavity appliance
appliance that has more than one separate oven cavity in which food is cooked and which
can be controlled independently, but cannot be installed separately
3.16
conventional heating function
heat transmission to the food by radiation and natural convection only
NOTE This does not include ovens that have a top heating element only (i.e. for the grilling function).
3.17
forced air circulation function
heat transmission to the food by forced air convection, i.e. circulating the air with the help of a
fan
NOTE This does not include circulated air functions which operate a grill element only.

3.18
hot steam function
heat transmission to the food with hot steam (Temperature >> 100 °C) at ambient pressure
(1 bar)
– 14 – 60350  CEI:1999+A1:2005

4 Liste des mesures
L’aptitude à la fonction des appareils est déterminée par les essais énumérés en 4.1 à 4.6:

4.1 Dimensions et masse
Les mesures suivantes sont effectuées:

– dimensions hors tout (voir 6.1);

– dimensions des plaques chauffantes et des zones de cuisson (voir 6.2);

– dimensions internes des fours (voir 6.3);
– dimensions des étagères (voir 6.4);
– dimensions des grilles du gril (voir 6.5);
– dimensions des compartiments de réchauffage (voir 6.6);
– horizontalité des plaques chauffantes (voir 6.7);
– distance entre les plaques chauffantes ou les zones de cuisson (voir 6.8);
– horizontalité de l’étagère (voir 6.9);
– masse de l’appareil (voir 6.10).
4.2 Plaques chauffantes et zones de cuisson
Les essais suivants sont effectués:
– aptitude à chauffer de l’eau (voir 7.1);
– aptitude à contrôler la température d’une charge (voir 7.2);
– répartition de la chaleur (voir 7.3).
4.3 Four
Les essais suivants sont effectués:
– préchauffage du four à vide (voir 8.1);
– précision de la commande (voir 8.2);
– consommation d’énergie et temps de chauffage d’une charge (8.3);
– répartition de la chaleur (voir 8.4);
– aptitude à fournir de la chaleur (voir 8.5).

4.4 Gril
Les essais suivants sont effectués:
– surface de grillage (voir 9.1);
– grillage (voir 9.2).
4.5 Compartiment de réchauffage
L’essai suivant est effectué:
– commande de température et consommation d’énergie (voir article 10).

60350  IEC:1999+A1:2005 – 15 –

4 List of measurements
The performance of the appliance is determined by the tests listed in 4.1 to 4.6.

4.1 Dimensions and mass
The following measurements are carried out:

– overall dimensions (see 6.1);

– dimensions of hotplates and cooking zones (see 6.2);

– internal dimensions of ovens (see 6.3);
– dimensions of shelves (see 6.4);
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– level of hotplates (see 6.7);
– distance between the hotplates or cooking zones (see 6.8);
– level of the shelf (see 6.9);
– mass of the appliance (see 6.10).
4.2 Hotplates and cooking zones
The following tests are carried out:
– ability to heat water (see 7.1);
– ability to control the temperature of a load (see 7.2);
– heat distribution (see 7.3).
4.3 Oven
The following tests are carried out:
– preheating the empty oven (see 8.1);
– accuracy of the control (see 8.2);
– energy consumption and time for heating a load (8.3);
– heat distribution (see 8.4);
– ability to supply heat (see 8.5).

4.4 Grill
The following tests are carried out:
– grilling area (see 9.1);
– grilling (see 9.2).
4.5 Warming compartments
The following test is carried out:
– temperature control and energy consumption (see clause 10).

– 16 – 60350  CEI:1999+A1:2005

4.6 Nettoyage
Les essais suivants sont effectués:

– capacité des tables de cuisson à retenir les liquides répandus (voir 11.1);

– nettoyage des fours autonettoyants par pyrolyse (voir 11.2);

– nettoyage des fours autonettoyants par catalyse (voir 11.3).

5 Conditions générales d’exécution des mesures

Sauf spécification contraire, les mesures sont effectuées dans les conditions suivantes.
5.1 Salle d’essai
Les essais sont réalisés dans une salle pratiquement exempte de courants d’air dans laquelle
la température ambiante est maintenue à 20 °C ± 5 °C.
Pour les essais 8.1 et 8.3, une température de (23 ± 2) °C doit être maintenue pendant toute
la durée de l’essai.
Cette température ambiante est mesurée à un point qui est à la même hauteur que le centre
du volume utilisable de la cavité du four à l’essai et à une distance de 0,5 m en diagonale à
partir d’un des bords frontaux de l’appareil, voir la Figure 11.
La mesure de la température ambiante ne doit pas être influencée par l’appareil lui-même ou
par tout autre appareil.
5.2 Alimentation électrique
L’appareil est alimenté à la tension assignée ±1 %.
Si une plage de tension est spécifiée, les essais sont effectués, l’appareil étant alimenté à la
tension nominale du pays où il est prévu de l'utiliser.
Pour les essais 8.1 et 8.3:
− la tension d’alimentation doit être maintenue à la borne principale à la tension assignée
± 1 %, pendant que les éléments chauffants sont allumés;
− la fréquence d'alimentation doit être à la fréquence assignée ± 1 % pendant toute la durée

de l'essai. Si une plage de fréquences est indiquée, la fréquence d'essai doit alors être la
fréquence nominale du pays dans lequel l’appareil est destiné à être utilisé.
NOTE Dans le cas d’un câble fixe, la fiche (ou l’extrémité du câble) est le point de référence pour maintenir la
tension.
5.3 Instrumentation
La précision de l’appareil de mesure comprenant un couple thermoélectrique doit être de
0,5 K à l’intérieur de la plage de température 0 °C à 100 °C et de 2 K à l’intérieur de la plage
de température 100 °C à 300 °C.
La précision de l’appareil de mesure de consommation d’énergie doit être de 1 %.

60350  IEC:1999+A1:2005 – 17 –

4.6 Cleaning
The following tests are carried out:

– spillage capacity of hobs (see 11.1);

– cleaning of pyrolytic self-cleaning ovens (see 11.2);

– cleaning of ovens with catalytic cleaning (see 11.3).

5 General conditions for the measurements

Unless otherwise specified, the measurements are made under the following conditions.
5.1 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.
For tests 8.1 and 8.3, (23 ± 2) °C shall be maintained during the complete test.
This ambient temperature is measured at a point that is at the same height as the centre of
the usable volume of the oven cavity in test and at a distance of 0,5 m diagonally from one of
the front edges of the appliance, see Figure 11.
The measurement of the ambient temperature shall not be influenced by the appliance itself
or by any other appliance.
5.2 Electricity supply
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.
For tests 8.1 and 8.3:
− the supply voltage shall be maintained at the main terminal at the rated voltage ±1 %,
while the heating elements are switched on;
− the supply frequency shall be at the rated frequency ±1 % throughout the test. If a
frequency range is indicated, then the test frequency shall be the nominal frequency of the
country in which the appliance is intended to be used.

NOTE In case of a fixed cable, the plug (or the end of the cable) is the reference point to maintain the voltage.
5.3 Instrumentation
The temperature measuring instrument including thermocouples shall have an accuracy of
0,5 K within the temperature range of 0 °C to 100 °C and an accuracy of 2 K within the
temperature range 100 °C to 300 °C.
The energy measuring meter shall have an accuracy of 1 %.

– 18 – 60350  CEI:1999+A1:2005

Pour les essais 8.1 et 8.3:
− les mesures de la température de l’air dans le four vide sont faites avec un couple

thermoélectrique avec un point soudé (et non une plaque de cuivre noire);

− les mesures de température dans la brique (voir 8.3) sont faites avec deux couples

thermoélectriques avec un tube d’acier de 1 mm de diamètre, classe 1 conformément à la

CEI 60584-2. Le couple thermoélectrique doit être précis à ±1,5 K.

NOTE Le tube d’acier du couple thermoélectrique facilite l’insertion du couple thermoélectrique dans la

brique. D’autres types de couples thermoélectriques peuvent être utilisés à condition de montrer qu’ils
donnent les mêmes résultats. (Il convient de veiller à ce que le point de mesure soit le premier point de

contact des deux thermofils.)
− le système de mesure de température hormis le couple thermoélectrique doit
...

IEC 60350
Edition 2.2 2009-04
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Electric cooking ranges, hobs, ovens and grills for household use – Methods for
measuring performance
Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique –
Méthodes de mesure de l'aptitude à la fonction
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IEC 60350
Edition 2.2 2009-04
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Electric cooking ranges, hobs, ovens and grills for household use – Methods for
measuring performance
Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique –
Méthodes de mesure de l'aptitude à la fonction

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CT
CODE PRIX
ICS 97.040.20 ISBN 2-8318-9913-3
– 2 – 60350 © IEC:1999+A1:2005+A2:2008
CONTENTS
FOREWORD.4
1 Scope.6
2 Normative references .6
3 Definitions .7
4 List of measurements .8
5 General conditions for the measurements.9
6 Dimensions and mass .11
7 Hotplates and cooking zones.15
8 Ovens.19
9 Grills .35
10 Warming compartments .37
11 Cleaning.37
12 Standby power .38

Annex A (normative) Colour measuring instrument .49
Annex B (normative) Shade chart .50
Annex C (informative) Addresses of suppliers.52
Annex D (normative) Description of the test brick .57
Annex E (informative) Calculation sheet: Energy consumption of electric ovens .59

Bibliography.62

Figure 13 – Convex colour sample.30
Figure 14 – Template for the sectioning of small cakes .31
Figure 1 – Dimensions of appliances .40
Figure 2 – Dimensions of built-in ovens .41
Figure 3 – Dimensions of built-in hobs .42
Figure 4 – Usable internal dimensions and usable volume of ovens .43
Figure 5 – Device for checking the level of hotplates and shelves .44
Figure 6 – Saucepan.45
Figure 7 – Frying pan.46

Figure 9 – Shape of the nozzle for extruding pastry .47
Figure 10 – Position of pastry strips on the baking sheet .47
Figure 11 – Position of the thermocouple for measuring ambient temperature.48
Figure 12 – Example of a method of fixing a thermocouple for the test of 8.3.48
Figure A.1 – Colour measuring instrument .49
Figure D.1 – Position of the thermocouples.58

60350 © IEC:1999+A1:2005+A2:2008 – 3 –
Table 1 – Quantity of water in the saucepan .15
Table 2 – Ingredients and cooking durations .16
Table 4 − Quantities.18
Table 5 − Frying times .18
Table 6 – Oven settings .22
Table 3 – Ingredients .27
Table B.1 – Classification of shade numbers.50
Table B.2 – Examples for the shade charts .51
Table C.1 – Ingredient specification .53

– 4 – 60350 © IEC:1999+A1:2005+A2:2008
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
ELECTRIC COOKING RANGES, HOBS, OVENS AND GRILLS
FOR HOUSEHOLD USE –
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, Publicly Available Specifications (PAS) and Guides (hereafter referred to as “IEC
Publication(s)”). 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. 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
Committees in that sense. While all reasonable efforts are made to ensure that the technical content of IEC
Publications is accurate, IEC cannot be held responsible for the way in which they are used or for any
misinterpretation by any end user.
4) In order to promote international uniformity, IEC National Committees undertake to apply IEC Publications
transparently to the maximum extent possible in their national and regional publications. Any divergence
between any IEC Publication and the corresponding national or regional publication shall be clearly indicated in
the latter.
5) IEC provides no marking procedure to indicate its approval and cannot be rendered responsible for any
equipment declared to be in conformity with an IEC Publication.
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
members of its technical committees and IEC National Committees for any personal injury, property damage or
other damage of any nature whatsoever, whether direct or indirect, or for costs (including legal fees) and
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.
International Standard IEC 60350 has been prepared by subcommittee 59B: Cooking ranges,
working tables, ovens and similar appliances, of IEC technical committee 59: Performance of
household electrical appliances.
This consolidated version of IEC 60350 consists of the second edition (1999) [documents
59B/67/FDIS and 59B/68/RVD], its amendment 1 (2005) [documents 59K/104/FDIS and
59K/111/RVD] and its amendment 2 (2008) [documents 59K/161/FDIS and 59K/163/RVD].
The technical content is therefore identical to the base edition and its amendments and has
been prepared for user convenience.
It bears the edition number 2.2
A vertical line in the margin shows where the base publication has been modified by
amendments 1 and 2.
60350 © IEC:1999+A1:2005+A2:2008 – 5 –
Words in bold in the text are defined in clause 3.
The committee has decided that the contents of the base publication and its amendments will
remain unchanged until the maintenance result date indicated on the IEC web site under
"http://webstore.iec.ch" in the data related to the specific publication. At this date,
the publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
– 6 – 60350 © IEC:1999+A1:2005+A2:2008
ELECTRIC COOKING RANGES, HOBS, OVENS AND GRILLS
FOR HOUSEHOLD USE –
METHODS FOR MEASURING PERFORMANCE

1 Scope
This International Standard defines methods for measuring the performance of electric
cooking ranges, hobs, ovens and grills for household use.
NOTE 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 2 This standard does not apply to
– microwave ovens (IEC 60705),
*
– portable appliances for cooking, grilling and similar functions
This standard defines the main performance characteristics of these appliances which are of
interest to the user and specifies methods for measuring these characteristics.
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.
This standard does not specify requirements for performance.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 For measurement of energy consumption and time for heating a load (see 8.3), this standard is
furthermore not applicable to:
− microwave combination ovens;
− small cavity ovens;
− ovens without adjustable temperature control;
− heating functions other than defined in 3.16 to 3.18.
2 Normative references
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.
IEC 60584-2:1982, Thermocouples – Part 2: Tolerances
Amendment 1 (1989)
IEC 62301:2005, Household electrical appliances – Measurement of standby power
ISO 7724-1:1984, Paints and varnishes – Colorimetry – Part 1: Principles
ISO 7724-2:1984, Paints and varnishes – Colorimetry – Part 2: Colour measurement
ISO 7724-3:1984, Paints and varnishes – Colorimetry – Part 3: Calculation of colour
differences
ISO/CIE 10526:1991, CIE standard colorimetric illuminants
ISO/CIE 10527:1991, CIE standard colorimetric observers
CIE 15.2:1986, Colorimetry
________
*
IEC 61817, in preparation.
60350 © IEC:1999+A1:2005+A2:2008 – 7 –
3 Definitions
For the purposes of this International Standard the following definitions apply.
3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop.
3.3
cooking zone
part of the hob or area marked on the surface of a hob on which pans are placed for heating
3.4
hotplate
part attached to the surface of a hob which forms a cooking zone
3.5
solid hotplate
hotplate having a closed surface which is usually constructed from cast iron with an
integrated heating element
3.6
tubular hotplate
hotplate having a surface which is formed by the configuration of a tubular sheathed heating
element in a substantially flat plane
3.7
glass ceramic hob
hob in which the heating elements are located beneath a glass ceramic surface
3.8
induction cooking zone
cooking zone on which the pan is heated by means of eddy currents
NOTE 1 The eddy currents are induced in the bottom of the pan by the electromagnetic field of a coil.
NOTE 2 The hob surface may be of glass ceramic.
3.9
grill
appliance or part of an appliance in which food is cooked by radiant heat
3.10
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
3.11
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
3.12
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating

– 8 – 60350 © IEC:1999+A1:2005+A2:2008
3.13
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
3.14
small cavity oven
oven with the following dimensions related to the usable volume:
– both width and depth <250 mm,
– or height <120 mm
NOTE The definition of small cavity ovens in this standard is due to the size of the test load used in 8.3.
3.15
multiple cavity appliance
appliance that has more than one separate oven cavity in which food is cooked and which
can be controlled independently, but cannot be installed separately
3.16
conventional heating function
heat transmission to the food by radiation and natural convection only
NOTE This does not include ovens that have a top heating element only (i.e. for the grilling function).
3.17
forced air circulation function
heat transmission to the food by forced air convection, i.e. circulating the air with the help of a
fan
NOTE This does not include circulated air functions which operate a grill element only.
3.18
hot steam function
heat transmission to the food with hot steam (Temperature >> 100 °C) at ambient pressure
(1 bar)
4 List of measurements
The performance of the appliance is determined by the tests listed in 4.1 to 4.6.
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– dimensions of hotplates and cooking zones (see 6.2);
– internal dimensions of ovens (see 6.3);
– dimensions of shelves (see 6.4);
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– level of hotplates (see 6.7);
– distance between the hotplates or cooking zones (see 6.8);
– level of the shelf (see 6.9);
– mass of the appliance (see 6.10).

60350 © IEC:1999+A1:2005+A2:2008 – 9 –
4.2 Hotplates and cooking zones
The following tests are carried out:
– ability to heat water (see 7.1);
– ability to control the temperature of a load (see 7.2);
– heat distribution (see 7.3).
4.3 Oven
The following tests are carried out:
– preheating the empty oven (see 8.1);
– accuracy of the control (see 8.2);
– energy consumption and time for heating a load (8.3);
– heat distribution (see 8.4);
– ability to supply heat (see 8.5).
4.4 Grill
The following tests are carried out:
– grilling area (see 9.1);
– grilling (see 9.2).
4.5 Warming compartments
The following test is carried out:
– temperature control and energy consumption (see clause 10).
4.6 Cleaning
The following tests are carried out:
– spillage capacity of hobs (see 11.1);
– cleaning of pyrolytic self-cleaning ovens (see 11.2);
– cleaning of ovens with catalytic cleaning (see 11.3).
5 General conditions for the measurements
Unless otherwise specified, the measurements are made under the following conditions.
5.1 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.
For tests 8.1, 8.3 and 8.4.2, 23 °C ± 2 °C shall be maintained during the complete test.
This ambient temperature is measured at a point that is at the same height as the centre of
the usable volume of the oven cavity in test and at a distance of 0,5 m diagonally from one of
the front edges of the appliance, see Figure 11.
The measurement of the ambient temperature shall not be influenced by the appliance itself
or by any other appliance.
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5.2 Electricity supply
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.
For tests 8.1 and 8.3:
− the supply voltage shall be maintained at the main terminal at the rated voltage ±1 %,
while the heating elements are switched on;
− the supply frequency shall be at the rated frequency ±1 % throughout the test. If a
frequency range is indicated, then the test frequency shall be the nominal frequency of the
country in which the appliance is intended to be used.
NOTE In case of a fixed cable, the plug (or the end of the cable) is the reference point to maintain the voltage.
5.3 Instrumentation
The temperature measuring instrument including thermocouples shall have an accuracy of
0,5 K within the temperature range of 0 °C to 100 °C and an accuracy of 2 K within the
temperature range 100 °C to 300 °C.
The energy measuring meter shall have an accuracy of 1 %.
For tests 8.1 and 8.3:
− air temperature measurements in the empty oven are made with a thermocouple with a
welded point (not with a black copper plate);
− temperature measurements in the brick (see 8.3) are made with two thermocouples with
1 mm steel tube diameter, class 1 according to IEC 60584-2. The thermocouple shall be
accurate to ± 1,5 K.
NOTE The steel tube of the thermocouple eases the insertion of the thermocouple into the brick. Other types
of thermocouples may be used provided they are shown to give the same results. (Care should be taken that
the measuring point is the first contact point of the two thermowires.)
− the temperature measurement system excluding the thermocouple shall be accurate to
±1,0 K.
− the energy measurements shall be accurate to ±1,5 % or ±10 Wh, whatever is the greater;
− the measurement of the voltage shall be accurate to ±0,5 %;
− the measurements of mass shall be accurate to ±3 g;
− the measurements of time shall be accurate to ±5 s;
− the scale for weighing the ingredients shall be accurate to ±0,1 g.
5.4 Positioning the appliance
Built-in appliances are installed in accordance with the instructions for installation. Other
appliances are placed with their back against a wall, unless otherwise specified in the
instructions.
Floor-standing appliances are positioned between kitchen cabinets. Table-top appliances are
positioned away from side walls.
For tests 8.1 and 8.3 on ovens with integrated air-extraction by a fan (or similar device) to the
outside of the building, the air outlet is discharged into a flue which has a pressure drop of
50 Pa when there is an airflow of 200 m /h.
NOTE The condition of measurement for ovens with integrated air-extraction is similar to IEC 61591:1997.

60350 © IEC:1999+A1:2005+A2:2008 – 11 –
5.5 Preheating
The appliance is initially at room temperature. However, if preheating is specified, the appliance
is preheated in accordance with the instructions for use. If no instructions are given, the
appliance is considered to be preheated after the thermostat has switched off the first time.
5.6 Setting of controls
The control is set to give the temperature specified for the test. However, if the temperature
cannot be attained due to the construction of the control, the nearest setting related to the
specified temperature is chosen.
6 Dimensions and mass
6.1 Overall dimensions
The overall dimensions of the appliance are measured and stated in millimetres as follows.
– cooking ranges and other appliances placed on a surface are measured as shown in
Figure 1;
– built-in ovens are measured as shown in Figure 2;
– built-in hobs are measured as shown in Figure 3.
6.2 Dimensions of hotplates and cooking zones
The main dimensions of hotplates and cooking zones are determined as follows:
– for solid hotplates, the diameter of the surface intended to come into direct contact with
the bottom of saucepans is measured;
– for tubular hotplates, the diameter of the smallest periphery excluding any lead-in section
is measured;
– for glass ceramic hobs, the diameters of the cooking zones are measured.
The dimensions are indicated in millimetres rounded to the nearest 5 mm.
If the hotplates or cooking zones are not circular the dimensions are determined as follows:
– for rectangular shapes, the lengths of the sides are measured;
– for elliptical and similar shapes, the major and minor dimensions are measured.
NOTE If the markings identifying cooking zones are not clear, this is stated.
6.3 Usable internal dimensions and usable volume of ovens
Removable items specified in the user instructions shall be removed before a measurement is
carried out.
The measurement of the usable oven volume is to be carried out at ambient temperature.
The height, width and depth of the usable volume in the cavity shall be measured in
accordance with 6.3.1 to 6.3.3. The measurement procedure is also shown in Figure 4a.
For verification purposes a gauge, as shown in Figure 4b, shall be used to determine all of the
three dimensions. The gauge shall be used without appreciable force.
Dimensions are stated in millimetres.

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6.3.1 Usable height
The usable height is the maximum length of a cylinder with a diameter of 200 mm reaching
vertically from the centre of the cavity floor to the lowest point on the ceiling. The lowest point
of the ceiling can be constituted by a lamp, a heating element or similar object in the area of
the cylinder.
In the event that either the width or the depth of the cavity is less than 250 mm, the diameter
of the cylinder to be measured shall be reduced to 120 mm.
NOTE The centre of the cavity bottom is defined by the middle of the usable depth and the middle of the usable
width.
6.3.2 Usable width
The usable width is the maximum length of a cylinder with a diameter of 200 mm reaching
horizontally from the left-hand side wall to the right-hand side wall of the cavity.
In the event that either the height or the depth of the cavity is less than 250 mm, the diameter
of the cylinder to be measured shall be reduced to 120 mm.
NOTE The centre of the side wall of the cavity is defined by the middle of the usable depth and the middle of the
usable height.
6.3.3 Usable depth
The usable depth is the maximum length of a cylinder with a diameter of 200 mm reaching
horizontally from the centre of the rear wall to the inner face of the closed door.
In the event that either the width or the height of the cavity is less than 250 mm, the diameter
of the cylinder to be measured shall be reduced to 120 mm.
For measuring the usable depth, the gauge is placed on a support in such a way that the axis lies
horizontally in the centre of the cavity, the axis being extended slightly over the expected usable
depth. The door is closed carefully so that the gauge is compressed to give the usable depth.
NOTE The centre of the rear wall of the cavity is defined by the middle of the usable height and the middle of the
usable width.
6.3.4 Usable volume
The usable volume is calculated from these three dimensions and is stated in litres rounded to
the next full litre.
6.4 Overall internal dimensions and overall volume of ovens
Where the surfaces forming the boundaries of the cavity incorporate protrusions or
depressions, the planes used for measurement shall be those comprising the largest
percentages of the total areas of the surfaces. Holes in surfaces shall be disregarded when
calculating areas for this determination.
The following volumes or spaces shall be disregarded:
– those occupied by removable items specified by the manufacturer as not essential for the
operation of the appliance, such as shelves, racks or temperature probes;
– those occupied by heating elements;
– those occupied by minor irregularities in the cooking compartment walls, including covers
over temperature sensors and lamps;
– those occupied by the convection baffle;
– corner radii smaller than 50 mm at the intersections of the interior surfaces of the cooking
cavity.
60350 © IEC:1999+A1:2005+A2:2008 – 13 –
Dimensions are stated in millimetres.
NOTE The overall dimensions of warming drawers may be measured using the same principles.
6.4.1 Overall height (H)
Overall height (H) is the maximum vertical distance in mm between the plane of the cooking
cavity bottom and the plane of the cavity ceiling.
6.4.2 Overall width (W)
Overall width (W) is the maximum horizontal distance in mm between the planes of the cavity
side walls.
6.4.3 Overall depth (D)
Overall depth (D) is the maximum horizontal distance in mm from the plane of the inside
surface of the door when closed to the plane of the rear cavity wall.
6.4.4 Overall volume of rectangular cavities
The overall volume is the total internal volume of the cavity in which cooking takes place,
expressed as the product of H, W and D determined as above, divided by 10 and rounded to
the nearest litre.
6.4.5 Overall volume of non-rectangular cavities
Non-rectangular cavities shall have the volume of any non-conforming section such as a
curved door or cavity wall determined by direct measurement and the application of
conventional geometrical calculations. The remainder of the cavity shall be treated as a
rectangular cavity and the individual volumes added together. The volume is expressed to the
nearest litre.
6.5 Dimensions of shelves
The usable width and usable depth of the shelf are measured. The dimensions are determined
5 mm above the surface of the shelf.
The surface area is calculated and stated in square centimetres, rounded to the nearest
10 cm .
NOTE The shelf may be a grid or a baking sheet.
6.6 Dimensions of grill grids
The width and depth of the grill grid are measured.
The surface area is calculated and stated in square centimetres, rounded to the nearest 10 cm .
NOTE If the grill grid is the shelf of an oven, the dimensions are measured in accordance with 6.4.
6.7 Dimensions of warming compartments
The height, width and depth of the usable volume within the warming compartment are
measured and indicated in millimetres.
NOTE When a heating element is located inside the warming compartment, the dimensions are measured up to
its most protruding part.
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6.8 Level of hotplates
Cooking ranges with adjustable feet and hobs are installed with the perimeter of the hob
surface horizontal.
A device consisting of a disc and an annular ring is placed centrally on the hotplate. A spirit
level is placed centrally on the ring, as shown in Figure 5.
A mass of 3 kg is placed on each of the remaining hotplates.
The spirit level is rotated to the position where it shows the maximum inclination from the
horizontal. Its lower side is then lifted to the horizontal by inserting a feeler gauge between
the level and the ring.
The measurement is carried out on each hotplate.
The deviation from the horizontal is given by the thickness of the gauge, in millimetres, to two
decimal places. It is expressed as a percentage, rounded to the nearest 0,1 %.
NOTE The direct conversion from millimetres to percentage is possible due to the ring having a diameter of
100 mm.
6.9 Distance between hotplates or cooking zones
The shortest distance between the edges of adjacent hotplates or cooking zones is
measured and indicated in millimetres, rounded to the nearest millimetre. If the hob has more
than two hotplates or cooking zones, the distance between each pair is determined.
NOTE The result may be shown by means of a sketch.
6.10 Level of shelf
The shelf is placed in a central position in the oven.
NOTE 1 The shelf may be a grid or a baking sheet.
A device consisting of a disc and an annular ring is placed centrally on the shelf. A spirit level
is placed centrally on the ring as shown in Figure 5. The spirit level is rotated to the position
where it shows the maximum inclination from the horizontal. Its lower side is then lifted to the
horizontal by inserting a feeler gauge between the level and the ring.
The deviation from the horizontal is given by the thickness of the gauge, in millimetres, to two
decimal places. It is expressed as a percentage, rounded to the nearest 0,1 %.
NOTE 2 The direct conversion from millimetres to percentage is possible due to the ring having a diameter of
100 mm.
6.11 Mass of the appliance
The mass of the appliance, including accessories, is determined and expressed in kilograms,
rounded to the nearest kilogram.

60350 © IEC:1999+A1:2005+A2:2008 – 15 –
7 Hotplates and cooking zones
7.1 Ability to heat water
The purpose of this test is to assess the heat transfer from the cooking zone to water in a
pan.
NOTE 1 This test is applicable for comparative testing only.
A steel saucepan which completely covers the cooking zone is used for the test, as specified
in Figure 6.
NOTE 2 In order to prevent distortion of the base, a pan with sidewalls glued to the base by silicon-rubber may be
used for heating water.
NOTE 3 Commercially available pans which have equivalent thermal and mechanical properties may be used.
The saucepan is filled with the quantity of potable water specified in Table 1. The water has a
temperature of 15 °C ± 1 °C. The saucepan covered with the lid is positioned centrally on the
cooking zone.
NOTE 4 For non-circular cooking zones, an appropriately shaped saucepan may be used.
Table 1 – Quantity of water in the saucepan
Diameter of cooking zone Quantity of water
mm
l
≤145 1
1,5
>145 and ≤180
>180 and ≤220
The cooking zone is heated with the control set at maximum. During the test the water is
stirred continuously with the aid of a non-metallic stirrer. The time taken for the water
temperature to rise by 75 K and the corresponding energy consumption are measured. The
test is repeated with the pan turned through 90°.
The average value of the two results is determined.
The time is stated in minutes and seconds. The energy consumption is expressed in
watt-hours.
7.2 Ability to control the temperature of a load
7.2.1 Temperature control
The purpose of this test is to check the function of a control.
NOTE 1 This test is applicable for comparative testing only.
NOTE 2 Controls may be automatic, step-by-step, energy-regulated or temperature-regulated.
A saucepan as shown in Figure 6 but without a lid is filled to a height of 30 mm with fresh
sunflower oil at room temperature and placed on the cooking zone.
NOTE 3 Sunflower oil is considered to be fresh if it has not been used more than three times.
The cooking zone is heated with the control set at the minimum marked position. The
temperature at the centre of the oil is recorded continuously by means of a thermocouple.
The oil is not stirred. The time taken for the oil to reach a steady temperature is measured.

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The test is repeated with the control set at the maximum position and also at an intermediate
position.
NOTE 4 If a steady temperature is not reached within 30 min or when the oil temperature reaches 250 °C, the test
is interrupted and the result noted.
The heating-up time and the temperature obtained for each setting are stated.
7.2.2 Temperature overshoot
The purpose of this test is to assess the heat retention of the hotplate.
NOTE This test is applicable for comparative testing only.
A saucepan, as shown in Figure 6 but without a lid, is filled to a height of 30 mm with fresh
sunflower oil at room temperature and placed on the cooking zone.
The cooking zone is heated with the control set at the maximum position. The temperature at
the centre of the oil is recorded. When the oil temperature reaches 80 °C ± 0,5 °C, the supply
is switched off. The temperature in the oil is recorded continuously until the temperature starts
declining.
The temperature overshoot is the difference between the highest recorded temperature and
the temperature of the oil when the supply is switched off.
The temperature overshoot is stated in kelvins.
7.3 Heat distribution
The purpose of this test is to determine whether the cooking zone can steadily maintain a
medium-high temperature and an even heat distribution when frying continuously.
NOTE This test is applicable for comparative testing only.
The assessment is made by frying a batch of pancakes in a frying pan, as shown in Figure 7.
7.3.1 Recipe for pancakes
The quantities of ingredients and approximate cooking durations corresponding to the
diameter of the cooking zone are given in Table 2.
Table 2 – Ingredients and cooking durations
Ingredients Diameter of the cooking zone
mm
≤145 >145 and ≤180 >180 and ≤220
White wheat flour, without raising agent 140 g 140 g 200 g
Fresh milk, fat content 3 % to 4 % 270 g 270 g 400 g
Egg (without shell) 110 g 110 g 160 g
Salt 3 g 3 g 4 g
Batter quantity for each pancake 45 ml 55 ml 85 ml
Cooking duration for the first side 40 s to 60 s 50 s to 70 s 60 s to 80 s

60350 © IEC:1999+A1:2005+A2:2008 – 17 –
7.3.2 Procedure
Whisk the milk and egg together, sieve the flour and salt together and add to the milk and egg
mixture.
Leave the batter to rest for one hour at room temperature before baking the pancakes.
Grease the frying pan with approximately 5 g of vegetable oil. Heat the pan until the centre of
the base has reached a temperature of 230 °C ± 5 °C. Pour the relevant quantity of batter into
the pan.
Fry the pancake until bubbles appear in the upper surface and the batter has set
(approximate times are shown in Table 2). Turn the pancake and fry until the second side is
golden brown. Fry a total of eight pancakes, maintaining the same orientation between the
frying pan and the cooking zone.
NOTE 1 A preliminary test may be necessary to determine the control setting in order to achieve the specified
temperature.
NOTE 2 The frying pan is only greased for the first pancake.
NOTE 3 A contact probe can be used to measure the temperature of the pan.
7.3.3 Assessment
The evenness of browning of the side which is fried first is evaluated for each pancake by
using the shade chart of annex B.
The browning of each quadrant is determined. The difference between the lightest and the
darkest shade of each pancake is stated.
The average browning of each pancake is determined. The maximum difference between
these average values is stated.
7.4 Heat performance of hobs
7.4.1 Test purpose
Ceramic and induction hobs utilise electronic components for thermal protection. Temperature
sensors are integrated into the hob or range, which reduce or cut off the power to the cooking
zones when temperatures reach critical limits. Also, the electronic control system itself may
require thermal protection. This design characteristic may alter the hobs’ ability to heat food.
The purpose of the test method is to determine the heating performance of hobs that have
thermal protection.
7.4.2 Test procedure
Select saucepans according to Figure 6. Use the saucepan with oil on the cooking zone that
has the maximum diameter according to Table 4. On the other cooking zones, fill the
saucepans with water as indicated in Table 4. The water and the oil shall be at ambient
temperature. The chips shall be frozen at −18 °C ± 2 °C.

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Table 4 − Quantities
Quantity of fresh sunflower oil in the saucepan
Diameter of cooking zone Quantity of oil Quantity of potato chips
mm l g
≤145 1 200
>145 and ≤180 2 350
≥180 and ≤220 3 500
Quantity of potable water in the saucepan
Diameter of cooking zone Quantity of water

mm l
≤145 1
>145 and ≤180 1,5
≥180 and ≤220 2
The vessels filled with water are covered with glass lids. The temperature of the oil is
recorded continuously by means of a suitable temperature sensor. The position of the sensors
shall be 10 mm above the bottom of the saucepan and at a distance of 10 mm from the side of
the saucepan. The vessels shall be centred over the cooking zones.
NOTE 1 Thermocouples are suitable solutions for sensors.
Set the power level for the saucepan selected for frying to maximum power.
Set the power level for the remaining saucepans to maximum power.
For a hob range equipped with an oven, the oven is to be operated. Set the thermostat so that
the mean oven temperature is 180 °C ± 5 °C for ovens with forced air circulation and 200 °C ±
5 °C for ovens with natural convection. Operate the oven and be sure it is empty. When the
oven reaches the temperature or after a maximum time of 20 min, set all cooking zone
controls to maximum.
NOTE 2 An oven with a “cooling” fan can have a favourable influence on the thermal characteristics of the hob; in
this case, the oven is not operated. A cooling fan is not the same as a convection fan. A convection fan is visible in
the rear of th
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