IEC 60350-1:2011

IEC 60350-1 ®
Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
Appareils de cuisson électrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction
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IEC 60350-1 ®
Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
Appareils de cuisson électrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CODE PRIX XB
ICS 97.040.20 ISBN 978-2-88912-847-1

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

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

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

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

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

60350-1  IEC:2011 – 5 –
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –

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

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

– 6 – 60350-1  IEC:2011
– An option for assessing the heat distribution with a digital measurement system is
included in 7.5.2.4.
IEC 60350:1999 will be withdrawn after the publication of IEC 60350-1 and IEC 60350-2.
In this standard, terms in bold characters are defined in Clause 3.
This publication contains an attached file in the form of an Excel 97 file. This file is intended
to be used as a complement and does not form an integral part of the publication.
The text of this standard is based on the following documents:
FDIS Report on voting
59K/232/FDIS 59K/235/RVD
Full information on the voting for the approval of this standard can be found in the report on
voting indicated in the above table.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
A list of all the parts in the IEC 60350 series, under the general title Household electric
cooking appliances, can be found on the IEC website.
The committee has decided that the contents of this publication will remain unchanged until
the stability date indicated on the IEC web site under "http://webstore.iec.ch" in the data
related to the specific publication. At this date, the publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
The contents of the corrigenda of February 2012 and August 2013 have been included in
this copy.
IMPORTANT – The 'colour inside' logo on the cover page of this publication indicates
that it contains colours which are considered to be useful for the correct
understanding of its contents. Users should therefore print this document using a
colour printer.
60350-1  IEC:2011 – 7 –
HOUSEHOLD ELECTRIC COOKING APPLIANCES –

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

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

– 8 – 60350-1  IEC:2011
IEC 60584-2:1982, Thermocouples – Part 2: Tolerances
Amendment 1(1989)
IEC 62301:2005 , Household electrical appliances – Measurement of standby power
ISO 7724 (all parts), Paints and varnishes – Colorimetry
ISO 11664-2 , Colorimetry – Part 2: CIE standard illuminants for colorimetry
CIE 15.2:1986, Colorimetry
3 Terms and definitions
For the purposes of this document the following terms and definitions apply.
3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop. Methods for measuring performance of hobs are described in
IEC 60350-2.
3.3
oven
appliance or compartment of a cooking range in which food is cooked by radiation, by natural
convection, by forced-air circulation or by a combination of these heating methods
3.4
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
3.5
steam ovens
appliance or compartment of a cooking range in which food is cooked mainly by steam
condensation at ambient pressure. Appliance are fitted with an own steam generator
NOTE Steam does not mean the evaporated water from the food.
3.6
combi steam ovens
appliance or compartment of a cooking range in which food is cooked by combination of 3.3
and 3.5
NOTE 1 Combi steam ovens with only steam assist function also exist. For these ovens the steam function can
only be tested if this function is described in the manual instruction or if the appliance provides a setting for steam
function.
NOTE 2 Steam does not mean the evaporated water from the food.
___________
This document has been replaced by a new edition (2011), but for the purposes of this standard, the 2005 edition is cited.
Also published as CIE S 014-2.

60350-1  IEC:2011 – 9 –
3.7
grill
appliance or part of an appliance in which food is cooked by radiant heat
3.8
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.9
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
3.10
small cavity oven
oven with the following dimensions related to the calculated 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 7.4.
3.11
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
3.12
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).
3.13
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.
3.14
hot steam function
heat transmission to the food by generated steam in combination with radiation and / or
convection at ambient pressure (approximately 1 bar) and with a temperature > 100 °C
3.15
steam function
heat transmission to the food mainly by condensation of steam at ambient pressure
(approximately 1 bar) with a temperature ≤ 100 °C
4 List of measurements
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– internal dimensions of ovens and steam ovens (see 6.2);
– dimensions of shelves and steaming accessories (see 6.4);

– 10 – 60350-1  IEC:2011
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– level of the shelf (see 6.7);
– mass of the appliance (see 6.8).
4.2 Oven and combi steam oven
The following tests are carried out:
– preheating the empty oven (see 7.2);
– accuracy of the control (see 7.3);
– energy consumption and time for heating a load (7.4);
– heat distribution (see 7.5);
– ability to supply heat (see 7.6).
4.3 Steam oven and combi steam oven
The following tests are carried out:
– distribution of steam (8.1);
– ability to supply steam (8.2);
– performance test with maximum load (8.3).
4.4 Grill
The following tests are carried out:
– grilling area (see 9.2);
– grilling (see 9.3).
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:
– cleaning of pyrolytic self-cleaning ovens (see 11.1);
– cleaning of ovens with catalytic cleaning (see 11.2).
5 General conditions for the measurements
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 7.2, 7.4 and 7.5.3., (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 calculated 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 1.

60350-1  IEC:2011 – 11 –
a
b
c
IEC  668/05
Key
a oven (top view)
b 0,5 m
c thermocouple
Figure 1 – Position of the thermocouple for measuring ambient temperature
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 7.2, 7.4 and 7.5.3,
– 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 7.2 and 7.4:
– 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 7.3) are made with two thermocouples with
1 mm steel tube diameter, class 1 according to IEC 61591. The thermocouple shall be
accurate to ± 1,5 K;
– 12 – 60350-1  IEC:2011
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 7.2 and 7.4 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 m³/h.
NOTE 1 The condition of measurement for ovens with integrated air-extraction is similar to IEC 61591.
NOTE 2 For installation of the appliance it should be ensured that the surface is horizontal.
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
NOTE Clause 6 is also applicable to steam ovens.
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 2;
60350-1  IEC:2011 – 13 –
c
a
b
a
c
IEC  2754/11
Key
a height from the supporting surface to the hob surface
NOTE If adjustable feet are provided, the height is measured with the feet in both extreme positions.
b overall width of the appliance
a maximum height from the supporting surface to the uppermost part of the appliance, with any lid in the open
position
c depth of the appliance, ignoring any knobs, etc.
c maximum depth of the appliance, with any doors and drawers fully open
Figure 2 – Dimensions of appliances

– 14 – 60350-1  IEC:2011
– built-in ovens are measured as shown in Figure 3;

b
b
a
a
c
d
d
IEC  2760/11
Key
a front height of the appliance
b front width of the appliance
c maximum depth of the appliance within the kitchen furniture
a maximum height of the appliance within the kitchen furniture
b maximum width of the appliance within the kitchen furniture
d depth of the appliance outside the kitchen furniture, ignoring any knobs, etc.
d depth of the appliance outside the kitchen furniture, with any doors and drawers fully open
Figure 3 – Dimensions of built-in ovens
6.2 Usable internal dimensions and calculated volume of ovens
6.2.1 General
Removable items specified in the user instructions to be not essential for the operation of the
appliance in the manner for which it is intended shall be removed before measurement is
carried out.
NOTE Safety operation should be guaranteed. Therefore necessary parts cannot be removed for measuring the
calculated volume.
The measurement of the calculated oven volume is to be carried out at ambient temperature.

60350-1  IEC:2011 – 15 –
The height, width and depth of the calculated volume in the cavity shall be measured in
accordance with 6.2.2 to 6.2.4. 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.
d
g
h
Key
d usable depth
g heating element
h usable height
w
w usable width
IEC  2761/11
Figure 4a – Measurement procedure

D
X
Key
D  200 mm or 120 mm
X  dimension to be measured
(See 6.3.1, 6.3.2 and 6.3.3)
IEC  2762/11
Figure 4b – Gauge for determining the calculated volume
Figure 4 – Usable internal dimensions and calculated volume of ovens
6.2.2 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

– 16 – 60350-1  IEC:2011
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.
6.2.3 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.
6.2.4 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.
6.2.5 Calculated volume
The calculated volume is determined from these three dimensions and is stated in litres
rounded to the next full litre.
6.3 Overall internal dimensions and overall volume of ovens
6.3.1 General
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.
60350-1  IEC:2011 – 17 –
Dimensions are stated in millimetres.
NOTE The overall dimensions of warming drawers may be measured using the same principles.
6.3.2 Overall height (H)
The maximum vertical distance in mm between the plane of the cooking cavity bottom and the
plane of the cavity ceiling.
6.3.3 Overall width (W)
The maximum horizontal distance in mm between the planes of the cavity side walls.
6.3.4 Overall depth (D)
The maximum horizontal distance in mm from the plane of the inside surface of the door when
c
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