EN 50242:2008

SLOVENSKI STANDARD
01-september-2008
1DGRPHãþD
SIST EN 50242:2001
SIST EN 50242:2001/A1:2001
SIST EN 50242:2001/A2:2002
SIST EN 50242:2001/A3:2003
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Electric dishwashers for household use - Methods for measuring the performance
Elektrische Geschirrspüler für den Hausgebrauch - Messverfahren für
Gebrauchseigenschaften
Lave-vaisselle électriques pour usage domestique - Méthodes de mesures de l'aptitude
à la fonction
Ta slovenski standard je istoveten z: EN 50242:2008
ICS:
97.040.40 Pomivalni stroji Dishwashers
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN 50242
EN 60436
NORME EUROPÉENNE
March 2008
EUROPÄISCHE NORM
ICS 97.040.40 Supersedes EN 50242:1998 + A1:1999 + A2:2001 + A3:2003

English version
Electric dishwashers for household use -
Methods for measuring the performance
(IEC 60436:2004, modified)
Lave-vaisselle électriques pour usage Elektrische Geschirrspüler für den
domestique - Hausgebrauch -
Méthodes de mesures de l'aptitude à la Messverfahren für
fonction Gebrauchseigenschaften
(CEI 60436:2004, modifiée) (IEC 60436:2004, modifiziert)

This European Standard was approved by CENELEC on 2007-09-01. CENELEC members are bound to
comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration.

Up-to-date lists and bibliographical references concerning such national standards may be obtained on
application to the Central Secretariat or to any CENELEC member.

This European Standard exists in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CENELEC member into its own language and
notified to the Central Secretariat has the same status as the official versions.

CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Cyprus, the
Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Slovakia,
Slovenia, Spain, Sweden, Switzerland and the United Kingdom.

CENELEC
European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung

Central Secretariat: rue de Stassart 35, B - 1050 Brussels

© 2008 CENELEC - All rights of exploitation in any form and by any means reserved worldwide for CENELEC members.
Ref. No. EN 50242:2008 E
EN 60436:2008 E
EN 60436:2008
Foreword
This European Standard consists of the text of IEC 60436:2004 prepared by SC 59A, Electric
dishwashers, of IEC TC 59, Performance of household electrical appliances, together with all
common modifications necessary for application in Europe. These common modifications
have been prepared by the Technical Committee CENELEC TC 59X, Consumer information
related to household electrical appliances.
The text of the draft was submitted to the formal vote and was approved by CENELEC with a
double numbering: EN 50242/EN 60436 on 2007-09-01.
This European Standard supersedes EN 50242:1998 (+ corrigendum February 2000) + A1:1999 +
A2:2001 + A3:2003.
The following dates were fixed:
– latest date by which the EN has to be implemented
at national level by publication of an identical
national standard or by endorsement (dop) 2008-10-01
– latest date by which the national standards conflicting
with the EN have to be withdrawn (dow) 2010-09-01
Clauses, subclauses, notes, tables and figures which are additional to those in IEC 60436:2004
are prefixed “Z”.
Text of EN 50242/EN 60436
The text of this European Standard consists of the text of the International Standard
IEC 60436:2004 including the European common modifications written in red and identified by
a vertical line in the left margin of the text.

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EN 60436:2008
Contents
1 Scope.5
2 Normative references .5
3 Definitions related to the appliance.5
4 List of measurements .7
5 General conditions for measurements.7
5.1 General .7
5.2 Conditioning of the machine under test and sequence of test procedures .8
5.3 Electricity supply for machines .8
5.4 Test programme .9
5.5 Ambient conditions .9
5.6 Water supply .9
5.7 Detergent .10
5.8 Rinse agent.11
5.9 Salt .11
6 Cleaning performance .11
6.1 General and purpose.11
6.2 Load.12
6.3 Soiling agents .13
6.4 Preparation and application of soiling agents .13
6.5 Drying of the soiled dishes .22
6.6 Loading and operating.23
6.7 Evaluation .23
6.8 Results.28
7 Drying performance .28
7.1 General and purpose.28
7.2 Load.29
7.3 Loading and operating.29
7.4 Evaluation .29
7.5 Expressing results.32
8 Energy consumption, water consumption and time .32
8.1 General and purpose.32
8.2 Method of measurement .32
9 Airborne acoustical noise .34
Z1 Data to be reported .35
Z2 Tolerances and control procedures.36
Annex A (normative) Place settings and serving pieces (non-AHAM style load) .38
Annex B (normative) AHAM style load (to be used for other style dishwashers, such as
U.S. style) .40
Annex C (normative) Illustration of soil distribution .43
Annex D (normative) Test materials for laboratories.45
Annex E (normative) Description of the reference machine .48
Annex F (informative) Addresses of suppliers .52
Annex G (normative) Microwave oven and through-circulation thermal cabinet .57
Annex H (informative) Guidelines for assessing cleaning performance.61

EN 60436:2008
Annex I (normative) Test enclosure for built-in dishwasher .63
Annex J (informative)  Flow chart – Test sequence for EN 50242.64
Annex K (informative) Shade chart.65
Annex L (informative) Test report format.66
Annex M (informative) Adjusting water consumption in the reference dishwasher .69
Annex ZA (informative) Pictures of the soiled items .70

Bibliography . 73

Figure 1 – Position of the glasses on the microwave turntable .16
Figure I.1 – Test enclosure for built-in dishwasher .63
Figure G.1 – Illustration chart 1: Location of the thermocouple on upper,
intermediate and lower wire sheet .59
Figure G.2 – Illustration chart 2: The thermal cabinet filled with dishes
(Pictures of the soiled items in Annex ZA) .60

Table 1 – Evaluation of cleaning tests.24
Table 2 – Evaluation to determine the cleaning index .25
Table 3 – Numerical values of the t-factor for statistical calculations.27
Table 4 – Evaluation to determine the drying index .30
Table L.1 – Detailed results for test machines and reference machine .68

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EN 60436:2008
1 Scope
This European Standard applies to electric dishwashers for household use that are supplied
with hot and/or cold water.
The object is to state and define the principal performance characteristics of electric
dishwashers for household use and to describe the standard methods of measuring these
characteristics.
This standard is concerned neither with safety nor with performance requirements.
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.
EN 60350, Electric cooking ranges, hobs, ovens and grills for household use – Methods for
measuring performance (IEC 60350)
EN 60704-2-3, Household and similar electrical appliances – Test code for the determination
of airborne acoustical noise – Part 2-3: Particular requirements for dishwashers
(IEC 60704-2-3)
EN 60704-3, Test code for the determination of airborne acoustical noise emitted by
household and similar electrical appliances – Part 3: Procedure for determining and verifying
declared noise emission values (IEC 60704-3)
EN 60705, Household microwave ovens – Methods for measuring performance (IEC 60705)
EN 60734, Household electrical appliances – Performance – Hard water for testing
(IEC 60734)
ISO 607, Surface active agents and detergents – Methods of sample division
ANSI/AHAM DW-1:1992, American National Standard: Household electric dishwashers
ISO 3310, Test sieves - Technical requirements and testing
3 Definitions related to the appliance
3.1
dishwasher
machine which cleans, rinses, and dries dishware, glassware, cutlery, and, in some cases,
cooking utensils by chemical, mechanical, thermal, and electric means. A dishwasher may or
may not have a specific drying operation at the end of the program
3.2
rated dishwasher capacity
whole number of place settings together with the serving pieces (see Annexes A & B) stated
by the manufacturer, which can be cleaned and dried when loaded in accordance with the
manufacturer’s instructions
EN 60436:2008
3.3
operation
each event that occurs during the dishwasher programme such as cleaning, rinsing or drying
3.4
programme
series of operations which are pre-defined within the dishwasher and which are declared as
suitable for specified levels of soil and/or type of load and together form a complete cycle
3.5
cycle
complete washing, rinsing, and drying process, as defined by the programme selected,
consisting of a series of operations
3.6
programme time
programme time is measured from the initiation of the programme (excluding any user
programmed delay) until an end of programme indicator. If there is no end of programme
indicator, the programme time is equal to the cycle time
3.7
cycle time
cycle time is measured from the initiation of the programme (excluding any user programmed
delay) until all activity ceases (i.e. the end of the cycle)
3.8
automatic dispenser
device activated automatically which injects or dispenses detergent, rinse agent, etc., one or
more times into the dishwasher at predetermined points in the dishwasher cycle
3.9
non-automatic dispenser
device, usually a fixed cup or cavity on the dishwasher door, cover, or dish rack, which
deposits a previously measured amount of detergent, rinse agent, etc., into the dishwasher at
the beginning of the dishwasher cycle
3.10
water softener
device which reduces the hardness of water
3.11
rack
support for holding dishware, cutlery, and/or glassware in the dishwasher
3.12
detergent
cleaning agent in powder, granular, tablet or liquid form, manufactured for use in household
electric dishwashers to aid in the removal of food soils by chemical means
NOTE A reference detergent in powder form is specified for use in this standard (see 5.7).
3.13
rinse agent
chemical agent added to the water in the last rinsing operation to improve the drying effect
and reduce water marks
NOTE Two reference rinse agents are specified for use in this standard (see 5.8).

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EN 60436:2008
3.14
serving pieces
defined set of crockery and cutlery for serving (see Annexes A and B)
3.15
place settings
defined set of crockery, glass and cutlery for use by one person (see Annexes A and B)
4 List of measurements
Standard methods of measuring the performance characteristics are determined as follows:
– the cleaning performance according to Clause 6;
– drying performance according to Clause 7;
– energy, water consumption and time according to Clause 8;
– airborne acoustical noise according to Clause 9.
5 General conditions for measurements
For energy labelling purposes the standard is only used with cold water.
5.1 General
The dishwasher manufacturer’s instructions regarding installation and use of the dishwasher
shall be followed, except where there is a conflict, in which case this standard shall prevail.
Performance tests according to this standard document shall be generally carried out on a
new machine, with a reference machine running parallel with the machine(s) under test, i.e.,
at the same time under the same conditions using soil prepared at the same time from the
same batch. The reference machine shall be in accordance with the description given in
Annex E.
The reference machine shall always be installed as a free standing machine independent of
the type of machine under test.
Before commencing measurements, the dishwasher and the reference machine shall be
checked to ensure that they are operating properly.
All tests shall be started with the appliances at the ambient temperature according to 5.5.
5.1.1 Free standing dishwashers
Dishwashers shall be tested as free standing except where they are designated as built–in or
integrated (refer to 5.1.2).
The dishwasher manufacturer’s instructions regarding installation and use of the dishwasher
shall be followed.
5.1.2 Built in and integrated dishwashers
Built-in dishwashers have to be installed in an enclosure. See Annex I, Figure I.1.
The front edge of the housing of the dishwasher (except the door) shall be 20 mm to 25 mm
behind the front edge of the test enclosure. If required by the manufacturer’s instructions, the
enclosure shall be provided with ventilation openings accordingly.

EN 60436:2008
If an appliance is provided with spacers, strips or other special means of solid or resilient
material for closing the gap(s) between the contours of the appliance and the cabinet
enclosure, these means shall be used accordingly. If such means are not provided, the gap(s)
shall be left open.
Appliances to be integrated shall be installed under the same conditions as built-in
appliances. In addition, the door of the dishwasher shall be equipped, in accordance with the
manufacturer’s instruction, with a board of the maximum size allowed by the manufacturer
and of the same material and thickness as the test enclosure; see Annex I.
Moreover, for integrated types, the test enclosure shall be provided, in accordance with the
manufacturer’s instructions, at its lower front side with a skirting board of the maximum height
which corresponds with the size of the board on the door of the appliance and of the same
material and thickness as the test enclosure, see Annex I. If no instructions are given by the
manufacturer, a skirting board as described above shall be pressed against the skirting board
of the appliance.
5.2 Conditioning of the machine under test and sequence of test procedures
Before conducting the performance tests, the dishwasher shall be operated for three complete
cycles using a clean load with reference detergent (specified in 5.7) and without rinse agent.
No additional cycles shall be carried out on the machine under test between the sequential
steps specified in the following procedure.
The tests shall be performed in the following order: cleaning performance (Clause 6) then
drying performance (Clause 7). The determination of energy, water and cycle/program time
(Clause 8) shall be done in conjunction with a cleaning performance test (Clause 6).
NOTE 1  The above sequence is necessary for better reproducibility, i.e. to avoid differences in drying
performance due to the aging process of the plastic parts in the dishwasher (for example, racks).
NOTE 2  Any cycles or operations performed on the appliance during the manufacture of the product are ignored.
NOTE 3  Noise tests require that the test should be carried out before the rinse aid dispenser is filled for the first
time.
5.3 Electricity supply for machines
5.3.1 Electricity supply for test machine
5.3.1.1 Voltage
The supply voltage shall be maintained at 230 V + 1 %.
The supply voltage measured during the tests shall be recorded.
NOTE Also the micro-wave oven shall be operated under the same conditions.
5.3.1.2 Frequency
The supply frequency shall be set at the rated frequency of the machine and maintained
within the range ± 1 % throughout the test. If a frequency range is indicated, then the testing
shall be carried out at the nominal frequency of the country in which the appliance is intended
to be used. The measured frequency shall be reported.
NOTE  If the rated frequency of the machine differs from the system frequency of the country of intended use,
measurements should be carried out at the nominal frequency of the country of intended use.

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EN 60436:2008
5.3.2 Electricity supply for the reference machine
5.3.2.1 Voltage
The supply voltage shall be set at 230 V a.c. and maintained within ± 1 % throughout the test.
The measured voltage shall be reported.
5.3.2.2 Frequency
The supply frequency shall be set at 50 Hz and maintained within ± 1 % throughout the test.
The measured frequency shall be reported.
5.4 Test programme
The first programme to be tested shall be the one recommended by the manufacturer for a
normally soiled load.
NOTE The manufacturer has to declare the programme to be used for the purpose of energy labelling. It shall be
a programme for normal use, using normal table ware, excluding cooking utensils.
The same programme shall be used for measuring the cleaning performance according to
Clause 6, the drying performance according to Clause 7, the energy and water consumption
and time according to Clause 8, and the noise according to Clause 9, if tested.
Additional programmes may then be tested.
5.5 Ambient conditions
The following ambient conditions shall be maintained throughout the measurements.
Oven drying method
– Ambient temperature of the room: (23 ± 2) °C
– Relative humidity: (55 ± 5)  % RH

Air dry method
– Ambient temperature of the room: (23 ± 2) °C
– Relative humidity: (65 ± 10) % RH
The ambient temperature and the relative humidity measured during the tests shall be
reported in the test report.
For energy label purposes the air dry method is not permitted.
5.6 Water supply
5.6.1 General
The actual water conditions (temperature, hardness, and pressure) maintained during the
tests shall be reported in the test report.
NOTE  Some countries specify a hot water temperature for regulatory purposes, in which case this water
temperature should be used for testing.

EN 60436:2008
5.6.2 Water supply – Temperature
The temperature of the supply water shall be
– cold water feed temperature:
• (15 ± 2) °C.
– hot water feed temperature:
• temperature indicated by the manufacturer ± 2 °C, or
• where a range is specified which does include 60 °C, (60 ± 2) °C, or
• where a range is specified which does not include 60 °C, the value nearest to
60 °C ± 2 °C, or
• (60 ± 2) °C, if instructions are not given.
For energy label purposes the use of hot water is not permitted.
5.6.3 Hardness
A water hardness of (2,5 ± 0,5) mmol/l for hard water areas or ≤ 0,7 mmol/l for soft water
areas shall be used. If water hardness needs to be adjusted to meet these specifications, it
shall be prepared according to EN 60734 – Method C. The measured water hardness shall be
reported. The water hardness used in the test shall be the one most applicable to the country
of intended use.
For energy label purposes only water of 2,5 +/- 0,5 mmol/l shall be used.
If the appliance is not equipped with a water softener the hardest water which is permitted by
the manufacturer's instructions shall be used.
NOTE  The impact of water hardness variation between 0,0 mmol/l to 0,7 mmol/l is still under investigation.
5.6.4 Water pressure
The pressure of the water supply at each water inlet shall be set at 240 kPa and shall be
maintained within the range ± 20 kPa, including during all fills. The measured water pressure
shall be reported. Where the manufacturer specifies a range of water pressure that does not
include 240 kPa ± 20 kPa, the water pressure shall be set at the end of the pressure range
closest to 240 kPa ± 20 kPa.
5.7 Detergent
For energy label purposes the reference detergent B, as described in Annex D, shall be used.
The quantity shall be as recommended by the manufacturer. But shall not be more than
- 2,5 g/place setting for dishwashers with a capacity of > 10 place settings;
- 3,0 g/place setting for dishwashers with a capacity of < 10 place settings.
If no recommendation is given by the manufacturer, use
- 2,0 g/place setting for dishwashers with a capacity of > 10 place settings;
- 2,5 g/place setting for dishwashers with a capacity of < 10 place settings.
The quantity of detergent, in grams per place setting, used during the tests shall be recorded.

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EN 60436:2008
The detergent shall be placed in the dishwasher immediately prior to starting the programme.
If a dispenser is incorporated in the dishwasher it shall be used. The dispenser shall be clean
and dry prior to the placement of detergent. In the absence of manufacturer’s
recommendations, the detergent shall be placed in the main compartment of the dispenser.
Detergent from the same batch shall be used for the dishwasher under test and for the
reference dishwasher.
The detergent shall be stored in waterproof bags in quantities of no more than 1 kg in a cool
and dry atmosphere. It shall be used within six months after production and within one month
of opening.
Before using, the detergent shall be homogenized in accordance with ISO 607 for example using a
sample dividing device.
NOTE  For a supplier of a suitable sample dividing device, see Annex F.
5.8 Rinse agent
The rinse agent as described in Annex D shall be used. For a water hardness of 2,5 mmol/l,
Formula III rinse aid (acidic) shall be used. For a water hardness of ≤ 0,7 mmol/l, Formula IV
(neutral) rinse aid shall be used.
For energy labelling purposes only Formula III rinse aid (acidic) shall be used.
NOTE 1  As a guide, acidic rinse agent is to be used with hard water and neutral rinse agent with soft water.
However, where one type of rinse aid is not generally available in the country of intended use, the other may be
specified regardless of the water hardness. In dishwashers with softeners in hardwater areas, the hardness in the
final rinse will be below 0,7 mmol/l.
For dishwashers with an adjustable automatic dispenser, the setting shall be as
recommended by the manufacturer. In the absence of such an indication, the setting shall be
used which gives the lowest quantity of rinse aid.
NOTE 2  Any recommendation by the manufacturer to the user to manually adjust the initial setting, based on
experience, is disregarded.
For machines without automatic dispensers, the rinse agent shall be added manually, if so
recommended by the manufacturer and in accordance with their instructions.
5.9 Salt
If the dishwasher is equipped with a water softener that requires salt, fill in accordance with
the manufacturer’s instructions for the water hardness used for the test. For specification of
the salt, see Annex D.
6 Cleaning performance
6.1 General and purpose
The purpose of this test is to measure how well the appliance cleans normally soiled place
settings and serving pieces.
The tests are carried out in parallel with the reference machine specified in Annex E. Soiling
of the test loads for the test machine(s) and the reference machine shall be prepared in
parallel.
EN 60436:2008
The reference machine shall also be run in parallel with any test machine(s). For a large
number of test loads, it may be necessary to have more than one person preparing soils, but
one person shall prepare each soil type for all loads. Similarly, one person shall apply each
soil type for all loads (person preparing soils may be different than the person applying soils).
Detergent and rinse agents are used according to 5.7 and 5.8.
The sequence of the test procedure as specified in 5.2 shall be followed.
For details of preparation, the instructions of the video available by the supplier given in
Annex F must be followed. Additionally Annex N contains pictures of typical soilings.
NOTE  If only a cleaning evaluation is to be undertaken, the evaluation may be commenced as soon as the
dishwasher indicates the end of the programme and the evaluator can safely handle the load.
6.2 Load
The test load shall consist of the whole number of complete place settings plus the
corresponding serving pieces (see Annex A or B) which together comprise the manufacturer’s
rated capacity.
For energy label purposes load only according to Annex A shall be used.
NOTE  The reference machine always uses a load style from Annex A, irrespective of the load style used on the
test machine.
All items shall be thoroughly clean and dry so that they could achieve a score of 5 before
soiling. Any evaluation shall be done in accordance with 6.7. If a load item needs to be
cleaned or reconditioned, items can be washed by hand or washed in a dishwasher but all
reconditioned items shall be washed in a dishwasher that dispenses IEC rinse aid (refer
Annex D) in the final operation prior to the next test.
NOTE  Reconditioning in a dishwasher should be done using detergent B (refer Annex D).
Any items with imperfections likely to affect the evaluation or with chips or cracks shall be
removed and replaced.
The items should be used for not more than 200 cycles where soiling is applied.
After each cleaning performance test with five to eight cycles a special normalization cycle
shall be performed in order to avoid residual scale formation on the test load. For this purpose
clean load is loaded into a dishwasher (no test- or reference machine) having a normal / daily
use programme. This programme is run with 30 g of anhydrous fine granular citric acid
(Supplier see F.Z2) instead of detergent for one cycle.
In case new test load is started to use in the tests, ten cycles using detergent (specified in
5.7) and rinse aid (specified in 5.7) shall be performed in order to avoid the deviations in the
test results of tests performed with new load and used load.
Soup plates (specified in A.2) soiled with oat flakes (specified in 6.4.5) shall be free of starch
residues from the previous tests.
NOTE  This can be checked by Lugols solution after each cleaning performance test. Lugols solution is a 1 %
Iodine/potassium iodide solution (Merck 109261), which may be obtained from supplier mentioned in F.Z2.

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EN 60436:2008
6.3 Soiling agents
The following soiling agents are required:
– milk;
– tea;
– minced meat;
– egg;
– oat flakes;
– spinach;
– margarine.
All food products, at the time they are used for the preparation of soiling agents to this
standard, shall be within the “use-by” date or before their expiry date stated on the product.
The remains of newly opened packets of tea and oat flakes may be used for subsequent tests
for a period of up to 60 d after opening, if the contents are stored in a sealed container.
Specific directions are provided in the following section for storage and re-use of spinach after
defrosting.
All soiling materials used for the reference machine and for the machine under test shall be
from the same batch.
For energy labelling purposes it is necessary that the soilings have the same properties in all
laboratories to ensure comparable and reproducible results.
Soilings from the same batch are offered by the supplier mentioned in F.14.
6.4 Preparation and application of soiling agents
Unless specifically stated otherwise, all soiling agents are to be freshly prepared for each test
and have to be finally prepared and applied to the test items at the date of testing.
The whole amount of each soiling agent needed for the test (grams/setting × number of
settings) shall be weighed out, divided into portions as necessary and applied as specified to
the parts of the setting.
It is then recommended to start by pre-heating the microwave oven for the milk soiling. During
this time prepare the tea soiling. During the pre-drying period for the tea (one hour) prepare
and apply the rest of the soiling agents.
NOTE 1  Refer to Annex C for an illustration of soiling distribution and quantities.
NOTE 2  Refer to Annex ZA for illustration of soiling.
6.4.1 Milk
6.4.1.1 Items required for preparation
– Any U.H.T. milk with 1,5 % – 2 % fat content may be used. U.H.T. milk shall have a “use-
by” date, or expiry date, of at least 1,5 months from the date of the test. Fresh 2 % fat
content homogenized milk may be used within its expiry date and shall be kept
refrigerated. U.H.T. milk shall be refrigerated after opening and shall be used within
2 days of opening.
For energy label purposes only UHT milk shall be used.
– Microwave oven with a glass turntable as specified in Annex G.

EN 60436:2008
– Laboratory glasses without drain (250 ml capacity – See Annex A or B) with dimensions:
• height: 115 cm
• diameter: 60 cm
– Pipette (10 ml) (see F.Z1)
6.4.1.2 Conversion
If the power levels of the microwave oven used are not equal to the rated values (780 W and
150 W) according to Annex G but within the given tolerances the heating times shall be
corrected as follows:
780 Wx4 min
t =   (Z1)
u,1
P
u,1
150 Wx10 min
t =   (Z2)
u,2
P
u,2
where
P is the actual max. power level used in W (measured according to
u,1
EN 60705);
t is the corresponding heating time to be used in min;
u,1
P is the actual reduced power level used in W
u,2
[determined by equation (Z3)];
t : is the corresponding actual heating time to be used in min.
u,2
P
u,1
P =()t −1,6 s  (Z3)
u,2 on
t
p
where
t is the time of the elementary period of the magnetron in the microwave
p
oven at the reduced power level in s;
t is the time the microwave oven is on within the elementary period in s.
on
1,6 s is the magnetron filament heating-up time
NOTE Use levels, which are close to the rated levels.
6.4.1.3 Pre-heating the microwave oven
Before cooking the milk in the glasses, heat up the microwave oven as follows:
– Place six glasses each filled with 50 ml of water, in the microwave oven.
– Place the glasses symmetrically in a circle with a radius of 9,5 cm – 10 cm (centre of the
circle = centre of the glass turntable). See Figure 1.
– Operate the microwave oven for 4 min at a power level of 780 W and then for 10 min at a
power level of 150 W, or at the corrected cooking times calculated above for the power
level used.
After pre-cooking, take the water-filled glasses out of the microwave oven.

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EN 60436:2008
6.4.1.4 Application
Upon removal from the refrigerator, shake the milk well for approximately 30 s before each
application. Immediately after the shaking, pour 10 ml into each glass using a pipette and
immediately carry out the cooking process. Use one glass for each place setting.
NOTE  It is recommended to use the pipette of Socorex Company. Details given in F.Z1.
Any remaining milk shall be put back into the refrigerator, without delay.
6.4.1.5 Cooking process
Immediately after the pre-heating has been completed, place 6 glasses with milk (10 ml/glass)
in the microwave oven and cook the glasses continuously under the same conditions, i.e., for
4 min at 780 W and 10 min at 150 W, or at the corrected conditions.
During each cooking operation there shall always be 6 glasses, with milk, in the microwave
oven. The glasses shall be placed on the turntable as shown in Figure 1 and the base of
beaker shall remain flat on the turntable.
NOTE If more than 6 glasses are required for testing, an additional 6 may be cooked immediately after the first
set of 6 glasses, without repeating the pre-heating process.
After the cooking period in the microwave oven, the colour of the cooked milk shall be
compared with the shade chart in Annex K. The colour at the bottom of the glass shall have at
least colour of shade No. 4 on the shade chart and not exceed colour of shade No. 6. Small
areas of the milk skin shall not be darker than colour of shade No. 12 on the shade chart.
NOTE  For colour comparing only original colour sheets shall be used, which may be obtained from supplier
mentioned in F.7.
EN 60436:2008
Figure 1 – Position of the glasses on the microwave turntable
6.4.2 Tea
Use tea with the following characteristics:
• tea type: black
• tea quality: ceylon
• leaf quality: orange pekoe
• leaf size: broken
The tea recommended in Annex F meets these requirements.
For energy label purposes only black tea as described in Annex F shall be used.

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6.4.2.1 Preparation
Pour 1 l of boiling water over 6 g of tea and allow to stand in a covered container, for a period
of 5 min Afterwards, pour the tea through a sieve (mesh aperture 1 mm) into a second
container. Ensure that the total hardness of the water used for making the tea is between
2,0 mmol/l and 3,0 mmol/l.
For energy label purposes the hardness of the water shall be as defined in 5.6.3. If the
hardness needs to be adjusted it shall be prepared according to EN 60734 - Method C.
NOTE  Tap water, mineral water or water prepared in accordance with 5.6.3 that meets the above specification
may be used.
6.4.2.2 Pre-drying for oven drying method
Half-fill the cups and saucers with tea, ensuring an even distribution over cups and saucers
respectively. Place the cups and saucers in a preheated to 80 °C thermal cabinet (see
Annex G) within 5 min, and leave to dry for a period of 1 h. While loading the power has to be
switched off. Ensure that the dishes are not placed too closely together. Remove the items
from the thermal cabinet and empty out any remaining tea, and discard.
6.4.2.3 Pre-drying for air drying method
Half fill the cups and saucers with tea, and allow to pre-dry at ambient conditions for one
hour. Carefully decant the excess tea from the cup and saucer so that approximately 20-30 ml
of tea are remaining in both the cup and the saucer, retaining as many particles as possible.
The decanted tea is discarded.
For energy label purposes this chapter is not applicable.
6.4.3 Minced meat
Prepare a sufficiently large amount of minced pork and minced beef at a ratio of 1:1, to
ensure a homogeneous mix. Remove all fat and sinew from the meat before mincing. Use an
electric meat grinder, with a perforated disc, with 4,5 mm diameter holes (approximately 50).
Choose a setting where the amount of minced meat production is approximately 700 g
per min. (r/min approx. 150).
6.4.3.1 Preparation and storage
Mix the minced meat with good quality hens eggs; ensure that the eggs are refrigerated
before use.
Mix 50 g whisked whole egg (see 6.4.4 for specification) to every 150 g minced meat, mix
well, divide into 60 g portions. Wrap airseal in aluminium foil, or place in closed containers, or
place in sealed plastic bags and freeze. Before use, allow the meat to defrost to ambient
conditions and mix with water at a ratio of 30 g minced meat to 8 g water, until homogeneous.
6.4.3.2 Application
• Items to be soiled
Half of the total number of dinner plates and the large (20 cm) serving bowl (7 or more
place settings only).
• Quantity of soil
1,5 g per place setting for the plates and 4 g for the serving bowl.

EN 60436:2008
• Method of soiling
Use a plastic fork. Based on the number of place settings, calculate the total weight of soil
that will be needed. Place an amount of minced meat, slightly more than required, in a
container along with the fork. Weigh the container, minced meat and fork. Apply the soil to
the load items, with the fork, until the required soil amount has been applied, i.e., the
weight of the container, plus minced meat, plus fork, has been reduced by the amount
required for the load. Soils shall be evenly distributed. Soil can be added or removed to
ensure the exact amount.
– Dinner plates
The minced meat soil is applied evenly to the upper surface of each plate, ensuring that a
space of 20 mm around the edge is left clean. In the case of an uneven number of place
settings, only apply minced meat to half of the surface of the last odd numbered plate (the
other half is used for the egg).
– Large serving bowl
The minced meat soil is applied to the bottom and inner sides, ensuring that a space of
20 mm around the edge is left clean.
6.4.4 Egg
Use good quality hens eggs weighing 50 g to 65 g each, at room temperature. Eggs should be
at least 7 d old but not past their “use–by”, or expiry date. Eggs shall be stored in the
refrigerator until required. Eggs shall be at ambient conditions prior to use.
NOTE 1  Tests have shown that very fresh eggs change in their consistency over the first few days after laying: a
minimum of 7 d after laying ensures stability.
NOTE 2  The tolerances 50…65 g are covered by class M of European eggs labelling (53…63 g).
6.4.4.1 Preparation
Use at least three eggs and separate the egg white from the egg yolk. Remove the yolk sac.
Mix egg yolks with a fork in a bowl.
6.4.4.2 Application
• Items to be soiled
Half of the total number of dinner plates, half of the total number of dessert plates, all the
forks.
• Quantity of soil:
2 g of egg per place setting is used to soil crockery and cutlery.
• Method of soiling:
Use a pastry brush with a width of approximately 25 mm (see Annex F). Based on the
number of place settings, calculate the total weight of soil that will be needed. Place an
amount of egg, slightly more than required, in a container along with the brush. weigh the
container, egg and brush. Apply the soil to the load items, with the brush, until the
required soil amount has been applied, i.e., the weight of the container, plus egg, plus
brush has been reduced by the amount required for the load. Soils shall be evenly
distributed. Soil can be added or removed to ensure the exact amount.

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First soil the forks.
– Forks:
Apply a thin, even layer of egg soil to both sides of the head of each fork from the total
quantity of soil. Place the forks on a separate plate, prong down. Allow to dry in this
position.
Then soil the dinner and dessert plates.
– Dinner plate:
The egg soil is applied evenly to the upper surface of each plate, ensuring that a space of
20 mm around the edge is left clean. In th
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