IEC 60350-1:2016
(Main)Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance
Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance
IEC 60350-1:2016 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 should 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. If the primary function is not declared by the manufacturer, the performance of the microwave function and thermal heat should be measured as far as it is possible. 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 a classification or ranking for performance. This second edition cancels and replaces the first edition published in 2011. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition:
- new definitions for "set to off mode" and "set to standby mode" are included in Clause 3;
- reference to ISO 80000 regarding rounding;
- more exact determination of the mass of the appliances (6.2);
- update of the existing 7.3 in order to improve the clarity of procedure;
- additional temperature requirement in 7.4.3 to ensure an adequate temperature setting during the energy measurement process;
- editorial changes in 7.6.1.3, 7.6.2.1, 7.6.2.2 and 7.6.2.3;
- revision of Clause 8 in order to increase the repeatability for the measurements for steam ovens;
- Clause 12 "Standby power" is renamed to "Consumption measurement of low power modes" and the content is adapted for IEC 62301:2011;
- replacing the supplier for the colouring measurement device in Clause C.6, because the previous device is no longer available;
- adaptation of Annex A to the new supplier of colouring measurement devices;
- adaptation of Annex E;
- measurement method for measuring the consumption of the cooling down period is added in the informative, new Annex G;
- measurement method to check applied microwave energy during the measurement according to 7.4 is added in the informative Annex H;
- new Annex I for marking the temperature setting for checking the oven temperature.
The contents of the Interpretation Sheet 1 of March 2021 have been included in this copy.
Appareils de cuisson électrodomestiques - Partie 1: Cuisinières, fours, fours à vapeur et grils - Méthodes de mesure de l'aptitude à la fonction
L'IEC 60350-1:2016 définit des méthodes de mesure de l'aptitude à la fonction des cuisinières, des fours, des fours à vapeur et des grils électriques à usage domestique. Les fours couverts par la présente Norme peuvent disposer ou non d'une fonction micro-ondes. Il convient que les fabricants définissent la fonction de cuisson principale de l'appareil, micro-ondes ou chaleur thermique. Il convient de mesurer la fonction de cuisson principale au moyen d une méthode existante en fonction de la consommation d'énergie. Lorsque la fonction de cuisson principale est déclarée dans le manuel d'instruction comme étant la fonction micro-ondes, l'IEC 60705 s'applique pour le mesurage de la consommation d'énergie. Lorsque la fonction de cuisson principale est déclarée comme étant la chaleur thermique, l'IEC 60350-1 s'applique pour le mesurage de la consommation d'énergie. Lorsque la fonction principale n'est pas déclarée par le fabricant, il convient de mesurer autant que possible l'aptitude à la fonction micro-ondes et à la fonction chaleur thermique. Cette deuxième édition annule et remplace la première édition parue en 2011. Cette édition constitue une révision technique. Cette édition inclut les modifications techniques majeures suivantes par rapport à l'édition précédente:
- inclusion à l'Article 3 de nouvelles définitions des termes "mise en mode arrêt" et "mise en mode veille";
- référence à l'ISO 80000 pour l'arrondi;
- détermination plus exacte de la masse des appareils (6.2);
- mise à jour du paragraphe 7.3 existant afin de clarifier la procédure;
- exigence supplémentaire de température en 7.4.3 pour garantir un réglage adéquat de la température pendant le processus de mesure de l'énergie;
- modifications rédactionnelles en 7.6.1.3, 7.6.2.1, 7.6.2.2 et 7.6.2.3;
- révision de l'Article 8 afin d'augmenter la répétabilité pour les mesurages des fours à vapeur;
- l'Article 12 "Consommation en veille" est renommé "Mesurage de la consommation des modes faible puissance" et le contenu est adapté à l'IEC 62301:2011;
- remplacement du fournisseur pour le colorimètre à l'Annexe C.6, car le dispositif précédemment indiqué n'est plus disponible;
- adaptation de l'Annexe A au nouveau fournisseur de colorimètres;
- adaptation de l'Annexe E;
- ajout, dans la nouvelle Annexe G informative, d'une méthode de mesure pour la consommation de la période de refroidissement;
- ajout, dans la nouvelle Annexe H informative, d'une méthode de mesure pour vérifier l'énergie à micro-ondes appliquée au cours des mesurages selon 7.4;
- nouvelle Annexe I pour le marquage du réglage de température afin de vérifier la température du four.
Le contenu de la feuille d’interprétation 1 de mars 2021 a été pris en considération dans cet exemplaire.
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IEC 60350-1 ®
Edition 2.0 2016-04
REDLINE VERSION
INTERNATIONAL
STANDARD
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
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IEC 60350-1 ®
Edition 2.0 2016-04
REDLINE VERSION
INTERNATIONAL
STANDARD
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
ICS 97.040.20 ISBN 978-2-8322-3387-0
© IEC 2021
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
IEC 60350-1
Edition 2.0 2016-04
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
INTERPRETATION SHEET 1
This interpretation sheet has been prepared by subcommittee 59K: Performance of household
and similar electrical cooking appliances, of IEC technical committee 59: Performance of
household and similar electrical appliances.
The text of this interpretation sheet is based on the following documents:
DISH Report on voting
59K/322/DISH 59K/325/RVDISH
Full information on the voting for the approval of this interpretation sheet can be found in the
report on voting indicated in the above table.
___________
SC 59K interpretation sheet on: Volume measurement in IEC 60350-1:2016
Rationale
When measuring the oven volume in accordance with IEC 60350-1:2016, 6.2, the wording in
the standard leaves room for interpretation as to how to proceed with side grids in the oven.
In many regions, the volume is used to calculate an energy efficiency index, which always
raises the question as to what extent the measurement with and without side grids leads to
different statements on energy efficiency.
This document clarifies how to interpret 6.2 of IEC 60350-1:2016 in order to achieve a clearer
approach.
ICS 97.040.20
– 2 – IEC 60350-1:2016/ISH1:2021
© IEC 2021
Question
According to IEC 60350-1:2016, 6.2, removable items, e.g. the side grids, shall be removed to
measure the volume if this is indicated in the user manual. The question that arises is to
ascertain when this condition is met, and when the measurement is performed without side
grids.
Answer
The usable width of the oven is measured in accordance with 6.2.3 from the left side wall of
the cavity to the right side wall of the cavity. In accordance with 6.2.1, parts, such as side
grids, shall be removed before the measurement if they are removable and if they are not
necessary for any intended operation, in accordance with the user manual.
As a result, side grids shall be removed if:
1) the user manual describes the removal of side grids (the extent of the description and
the assignment to a chapter is not defined);
2) the user manual describes any application for which the removable parts are not
required (= intended operation). This is the case when an application on the bottom of
the cavity without the use of side grids is given as an example. The number of
applications as well as the type of application (heating type, temperature, minor
relevance, preheated operation) are not specified in 6.2.1 and are, therefore,
irrelevant.
– 2 – IEC 60350-1:2016 RLV © IEC 2016
CONTENTS
FOREWORD . 6
1 Scope . 9
2 Normative references. 9
3 Terms and definitions . 10
4 List of measurements . 12
4.1 Dimensions and mass . 12
4.2 Oven and combi steam oven . 12
4.3 Steam oven and combi steam oven . 12
4.4 Grill . 13
4.5 Warming compartments . 13
4.6 Cleaning . 13
5 General conditions for the measurement . 13
5.1 Test room . 13
5.2 Electricity supply . 14
5.3 Instrumentation . 14
5.4 Positioning the appliance. 15
5.5 Preheating . 15
5.6 Setting of controls . 15
5.7 Rounding . 16
6 Dimensions and mass . 16
6.1 Overall dimensions . 16
6.2 Usable internal dimensions and calculated volume . 18
6.2.1 General . 18
6.2.2 Usable height . 20
6.2.3 Usable width . 20
6.2.4 Usable depth . 20
6.2.5 Calculated volume . 20
6.3 Overall internal dimensions and overall volume of ovens . 20
6.3.1 General . 20
6.3.2 Overall height (H) . 21
6.3.3 Overall width (W) . 21
6.3.4 Overall depth (D) . 21
6.3.5 Overall volume of rectangular cavities . 21
6.3.6 Overall volume of non-rectangular cavities . 21
6.4 Dimensions of shelves and steaming accessories . 21
6.5 Dimensions of grill grids . 21
6.6 Dimensions of warming compartments . 21
6.7 Level of shelf . 22
6.8 Mass of the appliance . 22
7 Ovens and combi steam ovens . 22
7.1 General . 22
7.2 Preheating the empty oven . 23
7.3 Accuracy of the control . 23
7.4 Energy consumption and time for heating a load . 24
7.4.1 General Purpose . 24
7.4.2 Test load . 25
7.4.3 Measurement . 26
7.4.4 Evaluation and calculation . 30
7.4.5 Reporting of test results . 31
7.5 Heat distribution . 31
7.5.1 General . 31
7.5.2 Shortbread . 31
7.5.3 Small cakes . 34
7.6 Ability to supply heat . 40
7.6.1 Fatless sponge cake . 40
7.6.2 Apple pie . 41
8 Steam ovens and combi steam ovens. 43
8.1 Distribution of steam .
8.1.1 General .
8.1.2 Ingredients .
8.1.3 Quantity .
8.1.4 Procedure .
8.1.5 Assessment .
8.2 Ability to supply steam .
8.2.1 General .
8.2.2 Ingredients .
8.2.3 Procedure .
8.2.4 Assessment .
8.3 Performance test with maximum load .
8.3.1 General .
8.3.2 Ingredients .
8.3.3 Quantity .
8.3.4 Procedure .
8.3.5 Assessment .
8.1 Ability to supply steam . 48
8.1.1 Purpose . 48
8.1.2 Ingredients and steaming accessory . 49
8.1.3 Procedure . 49
8.1.4 Assessment . 50
8.2 Distribution of steam . 51
8.2.1 Purpose . 51
8.2.2 Ingredients, steaming accessories and number of levels . 51
8.2.3 Procedure . 52
8.2.4 Assessment . 52
8.3 Determination of the capacity . 54
8.3.1 Purpose . 54
8.3.2 Ingredients . 55
8.3.3 Mass of peas, steaming accessories and number of levels . 55
8.3.4 Procedure . 55
8.3.5 Assessment . 56
8.4 Accuracy of the temperature control . 57
9 Grills . 58
9.1 General Purpose . 58
9.2 Grilling area . 58
9.2.1 General Purpose . 58
– 4 – IEC 60350-1:2016 RLV © IEC 2016
9.2.2 Procedure . 58
9.2.3 Assessment . 58
9.3 Grilling . 59
9.3.1 General Purpose . 59
9.3.2 Ingredients . 59
9.3.3 Procedure . 59
9.3.4 Assessment . 59
10 Warming compartments . 59
11 Cleaning . 60
11.1 Pyrolytic self-cleaning ovens . 60
11.2 Ovens with catalytic cleaning . 60
12 Standby power Consumption measurement of low power modes . 61
Annex A (normative) Colour measuring instrument . 63
Annex B (normative) Brown shade charts . 64
Annex C (informative) Addresses of suppliers . 66
C.1 General . 66
C.2 Testing ingredients for small cakes . 66
C.3 Food mixer . 68
C.4 Lamps for digital measurement systems . 68
C.5 Digital measurement system . 69
C.6 Colour measuring instrument . 69
C.7 Brick for testing energy consumption of ovens . 69
C.8 Steaming basket . 69
Annex D (normative) Description of the test brick . 70
D.1 Specification . 70
D.2 Supplier and order specification . 70
Annex E (informative) Data and calculation sheet: Energy consumption of electric
ovens for heating a load (7.4) . 72
Annex F (normative) Green shade charts – Cooked peas and broccoli . 77
Annex G (informative) Reference system for assessing the steaming performance .
Annex G (informative) Measurement of the energy consumption of the cooling down
period . 80
G.1 Purpose . 80
G.2 Preliminary measurements . 80
G.3 Measuring the energy consumption of the cooling down period. 81
Annex H (informative) Check of applied microwave energy during the measurement
according to 7.4 . 82
H.1 General . 82
H.2 Procedure . 82
Annex I (informative) Marking the temperature setting for checking the oven
temperature . 83
Bibliography . 84
Figure 1 – Position of the thermocouple for measuring ambient temperature . 14
Figure 2 – Dimensions of appliances . 17
Figure 3 – Dimensions of built-in ovens applicances . 18
Figure 4 – Usable internal dimensions and calculated volume of ovens . 19
Figure 5 – Gauge for measuring these dimensions . 19
Figure 6 – Device for checking the level of shelves . 22
Figure 7 – Example of a method of fixing a thermocouple for the test of 7.4 . 25
Figure 8 – Shape of the nozzle for extruding pastry . 32
Figure 9 – Position of pastry strips on the baking sheet . 32
Figure 10 – Convex colour sample . 38
Figure 11 – Template for the sectioning of small cakes . 39
Figure 12 – Reference values of cooking time (t ) . 57
ref
Figure A.1 – Colour measuring instrument . 63
Figure D.1 – Position of the thermocouples . 71
Figure G.1 – Phases of energy consumption measurement – Example . 80
Figure H.1 – Filament lamp . 82
Figure I.1 – Polar coordinate paper – Example . 83
Table 1 – Oven settings . 27
Table 2 – Ingredients . 34
Table B.1 – Classification of shade numbers . 64
Table B.2 – Examples for the shade charts . 64
Table C.1 – Ingredient specification . 66
Table C.2 – Food mixer – Revolutions . 68
Table C.3 – Mixing time and setting . 68
Table F.1 – Specification of relevant green shade charts . 77
– 6 – IEC 60350-1:2016 RLV © IEC 2016
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
FOREWORD
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This redline version of the official IEC Standard allows the user to identify the changes
made to the previous edition. A vertical bar appears in the margin wherever a change
has been made. Additions are in green text, deletions are in strikethrough red text.
International Standard IEC 60350-1 has been prepared by subcommittee 59K: Performance of
household and similar electrical cooking appliances, of IEC technical committee 59:
Performance of household and similar electrical appliances.
This second edition cancels and replaces the first edition published in 2011. This edition
constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
• new definitions for "set to off mode" and "set to standby mode" are included in
Clause 3;
• reference to ISO 80000 regarding rounding;
• more exact determination of the mass of the appliances (6.2);
• update of the existing 7.3 in order to improve the clarity of procedure;
• additional temperature requirement in 7.4.3 to ensure an adequate temperature setting
during the energy measurement process;
• editorial changes in 7.6.1.3, 7.6.2.1, 7.6.2.2 and 7.6.2.3;
• revision of Clause 8 in order to increase the repeatability for the measurements for steam
ovens;
• Clause 12 "Standby power" is renamed to "Consumption measurement of low power
modes" and the content is adapted for IEC 62301:2011;
• replacing the supplier for the colouring measurement device in Clause C.6, because the
previous device is no longer available;
• adaptation of Annex A to the new supplier of colouring measurement devices;
• adaptation of Annex E;
• measurement method for measuring the consumption of the cooling down period is
added in the informative, new Annex G;
• measurement method to check applied microwave energy during the measurement
according to 7.4 is added in the informative Annex H;
• new Annex I for marking the temperature setting for checking the oven temperature.
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/273/FDIS 59K/277/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.
Words in bold in the text are specifically defined in Clause 3.
A list of all parts in the IEC 60350 series, published under the general title Household electric
cooking appliances, can be found on the IEC website.
– 8 – IEC 60350-1:2016 RLV © IEC 2016
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 Interpretation Sheet 1 of March 2021 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 publication using a colour printer.
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
1 Scope
This part of IEC 60350 specifies methods for measuring the performance of electric cooking
ranges, ovens, steam ovens, and grills for household use.
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 should 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, the performance of the
microwave function and thermal heat should be measured as far as it is possible.
NOTE 1 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 2 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 a classification or ranking for performance.
NOTE 3 Some of the tests which are specified in this standard are not considered to be reproducible since the
results may vary between laboratories. They are therefore intended for comparative testing purposes only.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and
are indispensable for its application. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any
amendments) applies.
– 10 – IEC 60350-1:2016 RLV © IEC 2016
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
ISO 80000-1:2009, Quantities and units – Part 1: General
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 and which may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones and/or
cooking areas including a control unit
Note 1 to entry: A hob is also known as a cooktop. Methods for measuring performance of hobs are described in
IEC 60350-2
Note 2 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
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 oven
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 1 to entry: Appliances are fitted with their own steam generator.
Note 2 to entry: Steam does not mean the evaporated water from the food.
3.6
combi steam oven
appliance or compartment of a cooking range in which food is cooked by a combination of
oven (3.3) and steam oven (3.5)
_____________
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.
Note 1 to entry: Combi steam ovens Appliances with only a steam assist function also exist. For these ovens the
steam function can only be tested if this function is described in the manual instruction or if the appliance
provides a setting for steam function.
Note 2 to entry: Steam does not mean the evaporated water from the food.
3.7
grill
appliance or part of an appliance in which food is cooked by radiant heating
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 usable width and usable depth < 250 mm, or
– usable height < 120 mm
Note 1 to entry: The definition defined maximum size 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 1 to entry: This does not include ovens that have conventional heating functions which operate a top
heating element only (i.e. for the grilling function grill element).
3.13
forced air circulation function
heat transmission to the food by forced air convection, i.e. by circulating the air with the help
of a fan
Note 1 to entry: This does not include circulated air functions which operate a top heating element only (i.e. grill
element 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) and with a temperature ≤ 100 °C
– 12 – IEC 60350-1:2016 RLV © IEC 2016
3.16
cooling down period
unstable condition persisting after completion of the active mode and the appliance is set to
off mode where the power consumption may change without any intervention by the user
3.17
set to off mode
action where the product is switched off using appliance controls or switches that are
accessible and intended for operation by the user during normal use to attain the lowest
power consumption that may persist for an indefinite time while connected to a main power
source and used in accordance with the manufacturer’s instructions
Note 1 to entry: All actions required to set to off mode such as empty the water tank, remove the food, close the
door, etc., have to be taken.
Note 2 to entry: For the definition of off mode IEC 62301 is relevant.
3.18
set to standby mode
action where the product is switched to standby using appliance controls or switches that are
accessible and intended for operation by the user during normal use to attain the lowest
power consumption that may persist for an indefinite time while connected to a main power
source and used in accordance with the manufacturer’s instructions
Note 1 to entry: For the definition of standby mode IEC 62301 is relevant.
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);
– 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 measurements 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 (see 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 measurements are carried out:
– distribution of steam (8.1);
– ability to supply steam (see 8.1);
– distribution of steam (see 8.2);
– performance test with maximum load (8.3).
– determination of the capacity (see 8.3).
4.4 Grill
The following tests measurements are carried out:
– grilling area (see 9.2);
– grilling (see 9.3).
4.5 Warming compartments
The following test is measurements are carried out:
– temperature control and energy consumption (see Clause 10).
4.6 Cleaning
The following tests measurements 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 measurement
5.1 Test room
The tests are carried out in a substantially draught-free room in which the ambient
temperature is maintained at (20 ± 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).
– 14 – IEC 60350-1:2016 RLV © IEC 2016
a
b
c
IEC
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
...
IEC 60350-1 ®
Edition 2.1 2021-05
CONSOLIDATED VERSION
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 electrodomestiques –
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 2.1 2021-05
CONSOLIDATED VERSION
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 electrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
INTERNATIONALE
ICS 97.040.20 ISBN 978-2-8322-9824-4
IEC 60350-1 ®
Edition 2.1 2021-05
CONSOLIDATED VERSION
REDLINE VERSION
VERSION REDLINE
colour
inside
Household electric cooking appliances –
Part 1: Ranges, ovens, steam ovens and grills – Methods for measuring
performance
Appareils de cuisson electrodomestiques –
Partie 1: Cuisinières, fours, fours à vapeur et grils – Méthodes de mesure de
l'aptitude à la fonction
© IEC 2021
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
IEC 60350-1
Edition 2.0 2016-04
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
INTERPRETATION SHEET 1
This interpretation sheet has been prepared by subcommittee 59K: Performance of household
and similar electrical cooking appliances, of IEC technical committee 59: Performance of
household and similar electrical appliances.
The text of this interpretation sheet is based on the following documents:
DISH Report on voting
59K/322/DISH 59K/325/RVDISH
Full information on the voting for the approval of this interpretation sheet can be found in the
report on voting indicated in the above table.
___________
SC 59K interpretation sheet on: Volume measurement in IEC 60350-1:2016
Rationale
When measuring the oven volume in accordance with IEC 60350-1:2016, 6.2, the wording in
the standard leaves room for interpretation as to how to proceed with side grids in the oven.
In many regions, the volume is used to calculate an energy efficiency index, which always
raises the question as to what extent the measurement with and without side grids leads to
different statements on energy efficiency.
This document clarifies how to interpret 6.2 of IEC 60350-1:2016 in order to achieve a clearer
approach.
ICS 97.040.20
– 2 – IEC 60350-1:2016/ISH1:2021
© IEC 2021
Question
According to IEC 60350-1:2016, 6.2, removable items, e.g. the side grids, shall be removed to
measure the volume if this is indicated in the user manual. The question that arises is to
ascertain when this condition is met, and when the measurement is performed without side
grids.
Answer
The usable width of the oven is measured in accordance with 6.2.3 from the left side wall of
the cavity to the right side wall of the cavity. In accordance with 6.2.1, parts, such as side
grids, shall be removed before the measurement if they are removable and if they are not
necessary for any intended operation, in accordance with the user manual.
As a result, side grids shall be removed if:
1) the user manual describes the removal of side grids (the extent of the description and
the assignment to a chapter is not defined);
2) the user manual describes any application for which the removable parts are not
required (= intended operation). This is the case when an application on the bottom of
the cavity without the use of side grids is given as an example. The number of
applications as well as the type of application (heating type, temperature, minor
relevance, preheated operation) are not specified in 6.2.1 and are, therefore,
irrelevant.
– 2 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
CONTENTS
FOREWORD . 6
1 Scope . 9
2 Normative references . 10
3 Terms and definitions . 10
4 List of measurements . 12
4.1 Dimensions and mass . 12
4.2 Oven and combi steam oven . 12
4.3 Steam oven and combi steam oven . 12
4.4 Grill . 12
4.5 Warming compartments . 13
4.6 Cleaning . 13
5 General conditions for the measurement. 13
5.1 Test room . 13
5.2 Electricity supply . 13
5.3 Instrumentation . 14
5.4 Positioning the appliance . 14
5.5 Preheating . 15
5.6 Setting of controls . 15
5.7 Rounding . 15
6 Dimensions and mass . 15
6.1 Overall dimensions . 15
6.2 Usable internal dimensions and calculated volume . 17
6.2.1 General . 17
6.2.2 Usable height . 19
6.2.3 Usable width . 19
6.2.4 Usable depth . 19
6.2.5 Calculated volume . 19
6.3 Overall internal dimensions and overall volume . 19
6.3.1 General . 19
6.3.2 Overall height (H) . 20
6.3.3 Overall width (W) . 20
6.3.4 Overall depth (D) . 20
6.3.5 Overall volume of rectangular cavities . 20
6.3.6 Overall volume of non-rectangular cavities . 20
6.4 Dimensions of shelves and steaming accessories . 20
6.5 Dimensions of grill grids . 20
6.5.1 Entire area . 20
6.5.2 Usable area . 21
6.6 Dimensions of warming compartments . 21
6.7 Level of shelf . 21
6.8 Mass of the appliance . 22
7 Ovens and combi steam ovens . 22
7.1 General . 22
7.2 Preheating the empty oven . 23
7.3 Accuracy of the control . 23
7.4 Energy consumption and time for heating a load . 24
© IEC 2021
7.4.1 Purpose . 24
7.4.2 Test load . 24
7.4.3 Measurement . 26
7.4.4 Evaluation and calculation . 29
7.4.5 Reporting of test results . 30
7.5 Heat distribution . 30
7.5.1 General . 30
7.5.2 Shortbread . 30
7.5.3 Small cakes . 33
7.6 Ability to supply heat . 39
7.6.1 Fatless sponge cake . 39
7.6.2 Apple pie . 40
8 Steam ovens and combi steam ovens . 41
8.1 Ability to supply steam . 41
8.1.1 Purpose . 41
8.1.2 Ingredients and steaming accessory . 41
8.1.3 Procedure . 42
8.1.4 Assessment . 43
8.2 Distribution of steam . 44
8.2.1 Purpose . 44
8.2.2 Ingredients, steaming accessories and number of levels . 44
8.2.3 Procedure . 44
8.2.4 Assessment . 45
8.3 Determination of the capacity . 47
8.3.1 Purpose . 47
8.3.2 Ingredients . 47
8.3.3 Mass of peas, steaming accessories and number of levels . 47
8.3.4 Procedure . 48
8.3.5 Assessment . 49
8.4 Accuracy of the temperature control . 50
9 Grills Effective grilling area . 51
9.1 Purpose .
9.2 Grilling area .
9.2.1 Purpose .
9.2.2 Procedure .
9.2.3 Assessment .
9.3 Grilling .
9.3.1 Purpose .
9.3.2 Ingredients .
9.3.3 Procedure .
9.3.4 Assessment .
9.1 Purpose . 52
9.2 Ingredients . 53
9.3 Preparation . 53
9.4 Procedure . 53
9.5 Assessment . 53
9.5.1 General . 53
9.5.2 Criteria of validity . 54
9.5.3 Criteria of assessment . 54
– 4 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
10 Warming compartments . 55
11 Cleaning . 55
11.1 Pyrolytic self-cleaning ovens . 55
11.2 Ovens with catalytic cleaning . 56
12 Consumption measurement of low power modes . 56
Annex A (normative) Colour measuring instrument . 58
Annex B (normative) Brown shade charts . 60
Annex C (informative) Addresses of suppliers . 62
C.1 General . 62
C.2 Testing ingredients for small cakes . 62
C.3 Food mixer . 64
C.4 Lamp for digital measurement systems . 64
C.5 Digital measurement system . 65
C.6 Colour measuring instrument . 65
C.7 Brick for testing energy consumption of ovens . 65
C.8 Steaming basket . 66
Annex D (normative) Description of the test brick . 67
D.1 Specification . 67
D.2 Supplier and order specification . 67
Annex E (informative) Data and calculation sheet: Energy consumption for heating a
load (7.4) . 69
Annex F (normative) Green shade charts . 71
Annex G (informative) Measurement of the energy consumption of the cooling down
period . 73
G.1 Purpose . 73
G.2 Preliminary measurements . 73
G.3 Measuring the energy consumption of the cooling down period . 74
Annex H (informative) Check of applied microwave energy during the measurement
according to 7.4 . 75
H.1 General . 75
H.2 Procedure . 75
Annex I (informative) Marking the temperature setting for checking the oven
temperature . 76
Bibliography . 77
Figure 1 – Position of the thermocouple for measuring ambient temperature . 13
Figure 2 – Dimensions of appliances. 16
Figure 3 – Dimensions of built-in appliances . 17
Figure 4 – Usable internal dimensions . 18
Figure 5 – Gauge for measuring these dimensions. 18
Figure 6 – Device for checking the level of shelves . 22
Figure 7 – Example of a thermocouple for the test of 7.4 . 25
Figure 8 – Shape of the nozzle for extruding pastry . 31
Figure 9 – Position of pastry strips on the baking sheet . 32
Figure 10 – Convex colour sample . 37
Figure 11 – Template for the sectioning of small cakes . 37
© IEC 2021
Figure 12 – Reference values of cooking time (t ) . 50
ref
Figure 13 – Examples for determining the entire area and usable area of a grill grid . 21
Figure 14 – Determining the assessable area of a slice of toast – Example. 54
Figure A.1 – Colour measuring instrument . 59
Figure D.1 – Position of the thermocouples . 68
Figure G.1 – Phases of energy consumption measurement – Example . 73
Figure H.1 – Filament lamp . 75
Figure I.1 – Polar coordinate paper – Example. 76
Table 1 – settings . 27
Table 2 – Ingredients . 33
Table B.1 – Classification of shade numbers . 60
Table B.2 – Examples for the shade charts . 60
Table C.1 – Ingredient specification . 62
Table C.2 – Food mixer – revolutions per minute . 64
Table C.3 – Mixing time and setting . 64
Table F.1 – Specification of relevant green shade charts . 71
– 6 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
FOREWORD
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5) IEC itself does not provide any attestation of conformity. Independent certification bodies provide conformity
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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.
This consolidated version of the official IEC Standard and its amendment has been
prepared for user convenience.
IEC 60350-1 edition 2.1 contains the second edition (2016-04) [documents 59K/273/FDIS
and 59K/277/RVD], its interpretation sheet 1 (2021-03) and its amendment 1 (2021-05)
[documents 59K/328/FDIS and 59K/331/RVD].
In this Redline version, a vertical line in the margin shows where the technical content
is modified by amendment 1. Additions are in green text, deletions are in strikethrough
red text. A separate Final version with all changes accepted is available in this
publication.
© IEC 2021
International Standard IEC 60350-1 has been prepared by subcommittee 59K: Performance of
household and similar electrical cooking appliances, of IEC technical committee 59:
Performance of household and similar electrical appliances.
This second edition constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
• new definitions for "set to off mode" and "set to standby mode" are included in
Clause 3;
• reference to ISO 80000 regarding rounding;
• more exact determination of the mass of the appliances (6.2);
• update of the existing 7.3 in order to improve the clarity of procedure;
• additional temperature requirement in 7.4.3 to ensure an adequate temperature setting
during the energy measurement process;
• editorial changes in 7.6.1.3, 7.6.2.1, 7.6.2.2 and 7.6.2.3;
• revision of Clause 8 in order to increase the repeatability for the measurements for steam
ovens;
• Clause 12 "Standby power" is renamed to "Consumption measurement of low power
modes" and the content is adapted for IEC 62301:2011;
• replacing the supplier for the colouring measurement device in Clause C.6, because the
previous device is no longer available;
• adaptation of Annex A to the new supplier of colouring measurement devices;
• adaptation of Annex E;
• measurement method for measuring the consumption of the cooling down period is
added in the informative, new Annex G;
• measurement method to check applied microwave energy during the measurement
according to 7.4 is added in the informative Annex H;
• new Annex I for marking the temperature setting for checking the oven temperature.
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.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
Words in bold in the text are specifically defined in Clause 3.
A list of all parts in the IEC 60350 series, published under the general title Household electric
cooking appliances, can be found on the IEC website.
– 8 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
The committee has decided that the contents of the base publication and its amendment 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.
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.
© IEC 2021
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 1: Ranges, ovens, steam ovens and grills –
Methods for measuring performance
1 Scope
This part of IEC 60350 specifies methods for measuring the performance of electric cooking
ranges, ovens, steam ovens, and grills for household use.
NOTE 3 This document is also applicable to portable appliances with similar functionalities that were previously
covered by the withdrawn IEC 61817.
The ovens covered by this 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 should 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.
If the primary function is not declared by the manufacturer, the performance of the microwave
function and thermal heat should be measured as far as it is possible.
NOTE 1 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 2 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 a classification or ranking for performance.
NOTE 3 Some of the tests which are specified in this standard are not considered to be reproducible since the
results may vary between laboratories. They are therefore intended for comparative testing purposes only.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
– 10 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and
are indispensable for its application. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any
amendments) applies.
IEC 60584-2, Thermocouples – Part 2: Tolerances
IEC 62301, Household electrical appliances – Measurement of standby power
ISO 80000-1:2009, Quantities and units – Part 1: General
CIE 15, Colorimetry
3 Terms and definitions
For the purposes of this document the following terms and definitions apply.
3.1
cooking range
appliance having a hob and at least one oven and which may incorporate a grill
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones and/or
cooking areas including a control unit
Note 1 to entry: A hob is also known as a cooktop.
Note 2 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
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 oven
appliance or compartment of a cooking range in which food is cooked mainly by steam
condensation at ambient pressure
Note 1 to entry: Appliances are fitted with their own steam generator.
Note 2 to entry: Steam does not mean the evaporated water from the food.
3.6
combi steam oven
appliance or compartment of a cooking range in which food is cooked by a combination of
oven (3.3) and steam oven (3.5)
Note 1 to entry: Appliances with only a steam assist function also exist. For these ovens the steam function can
only be tested if this function is described in the manual instruction or if the appliance provides a setting for steam
function.
© IEC 2021
Note 2 to entry: Steam does not mean the evaporated water from the food.
3.7
grill
appliance or part of an appliance in which food is cooked by radiant heating
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:
– both usable width and usable depth < 250 mm, or
– usable height < 120 mm
Note 1 to entry: The defined maximum size 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 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 1 to entry: This does not include conventional heating functions which operate a top heating element only
(i.e. grill element).
3.13
forced air circulation function
heat transmission to the food by forced air convection, i.e. by circulating the air with the help
of a fan
Note 1 to entry: This does not include circulated air functions which operate a top heating element only (i.e. grill
element).
3.14
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) and with a temperature ≤ 100 °C
3.16
cooling down period
unstable condition persisting after completion of the active mode and the appliance is set to
off mode where the power consumption may change without any intervention by the user
– 12 – IEC 60350-1:2016+AMD1:2021 CSV
© IEC 2021
3.17
set to off mode
action where the product is switched off using appliance controls or switches that are
accessible and intended for operation by the user during normal use to attain the lowest
power consumption that may persist for an indefinite time while connected to a main power
source and used in accordance with the manufacturer’s instructions
Note 1 to entry: All actions required to set to off mode such as empty the water tank, remove the food, close the
door, etc., have to be taken.
Note 2 to entry: For the definition of off mode IEC 62301 is relevant.
3.18
set to standby mode
action where the product is switched to standby using appliance controls or switches that are
accessible and intended for operation by the user during normal use to attain the lowest
power consumption that may persist for an indefinite time while connected to a main power
source and used in accordance with the manufacturer’s instructions
Note 1 to entry: For the definition of standby mode IEC 62301 is relevant.
4 List of measurements
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– internal dimensions (see 6.2);
– dimensions of shelves and steaming accessories (see 6.4);
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– level of the shelf (see 6.7);
– mass of the appliance (see 6.8).
4.2 Oven and combi steam oven
The followin
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