EN 50304:2009

SLOVENSKI STANDARD
01-julij-2009
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SIST EN 60350:2001
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Electric cooking ranges, hobs, ovens and grills for household use - Methods for
measuring performance
Elektrische Herde, Kochmulden, Backöfen und Grillgeräte für den Hausgebrauch -
Verfahren zur Messung der Gebrauchseigenschaften
Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique - Méthodes
de mesure de l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 50304:2009
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN 50304
EN 60350
NORME EUROPÉENNE
March 2009
EUROPÄISCHE NORM
ICS 97.040.20 Supersedes EN 50304:2001 and EN 60350:1999

English version
Electric cooking ranges, hobs, ovens and grills for household use -
Methods for measuring performance
(IEC 60350:1999 + A1:2005 + A2:2008, modified)

Cuisinières, foyers de cuisson, fours Elektrische Herde, Kochmulden, Backöfen
électriques et grils à usage domestique - und Grillgeräte für den Hausgebrauch -
Méthodes de mesure de l'aptitude à la Verfahren zur Messung der
fonction Gebrauchseigenschaften
(CEI 60350:1999 + A1:2005 + A2:2008, (IEC 60350:1999 + A1:2005 + A2:2008,
modifiée) modifiziert)
This European Standard was approved by CENELEC on 2008-12-01. 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: avenue Marnix 17, B - 1000 Brussels

© 2009 CENELEC - All rights of exploitation in any form and by any means reserved worldwide for CENELEC members.
Ref. No. EN 50304:2009 E
EN 60350:2009 E
EN 60350:2009
Foreword
This European Standard was prepared by the Technical Committee CENELEC TC 59X,
Consumer information related to household electrical appliances.
A first draft, based on IEC 60350:1999 + A1:2005, with common modifications prepared by
CENELEC TC 59X, was submitted to the Unique Acceptance Procedure.
The text of document 59K/161/FDIS, future amendment A2 to IEC 60350:1999, was submitted
the IEC-CENELEC parallel vote procedure. A further draft amendment (prAA), covering the
common modifications requested by the National Committees during the parallel vote on
IEC 60350:1999/A2 (59K/161/FDIS), was submitted to the formal vote.
The combined texts were approved by CENELEC on 2008-12-01 for publication as a
consolidated edition of the double-numbered European Standard EN 50304/EN 60350,
consisting of IEC 60350:1999 + A1:2005 + A2:2008 + common modifications + the text of
EN 50304:2001.
This European Standard supersedes EN 50304:2001 (+ corrigendum March 2002) and
EN 60350:1999 (+ corrigendum February 2000).
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) 2009-12-01

– latest date by which the national standards conflicting
with the EN have to be withdrawn (dow) 2009-12-01
According to the decision of CLC/TC 59X, taken at the meeting in Brussels in January 2006, this
European Standard has been drawn up as a document which follows, as far as suitable, the
structure of IEC 60350:1999 + A1:2005 + A2:2008.
In this European Standard the common modifications to the International Standard are indicated
by a vertical line in the left margin of the text.
This European Standard has been prepared under Mandate M/203 given to CEN and CENELEC
by the European Commission.
This European Standard is suitable for direct comparison and is considered sufficiently
reproducible within given limits for the purpose of energy labelling according to the Commission
Directive 92/75/EEC on ”Indication by labelling and standard product information of the
consumption of energy and other resources by household appliances“. All paragraphs which are
relevant for the measuring of energy labelling are listed in Annex ZA.
This European Standard also defines permitted tolerances to values declared by the
manufacturer and control procedures for checking these values.
Words in bold in the text are defined in Clause 3.
Clauses, subclauses, notes, tables, figures and annexes which are additional to those in
IEC 60350:1999 are prefixed “Z”.

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EN 60350:2009
Contents
Foreword . 1
1 Sc op e . 6
2 Normative references . 6
3 Definitions . 6
4 List of measurements . 8
4.1 Dimensions and mass . 8
4.2 Hotplates and cooking zones . 8
4.3 Oven . 9
4.4 Grill . 9
4.5 Warming compartments . 9
4.6 Cl e a n i n g . 9
5 General conditions for the measurements . 9
5.1 Test room . 9
5.2 Electricity supply . 9
5.3 Instrumentation . 10
5.4 Positioning the appliance . 10
5.5 Preheating . 10
5.6 Setting of controls . 11
6 Dimensions and mass . 11
6.1 Overall dimensions . 11
6.2 Dimensions of hotplates and cooking zones . 11
6.3 Usable internal dimensions and usable volume of ovens . 11
6.4 Overall internal dimensions and overall volume of ovens . 12
6.5 Dimensions of shelves . 13
6.6 Dimensions of grill grids . 13
6.7 Dimensions of warming compartments . 13
6.8 Level of hotplates . 14
6.9 Distance between hotplates or cooking zones . 14
6.10 Level of shelf . 14
6.11 Mass of the appliance . 14
7 Hotplates and cooking zones . 15
7.1 Ability to heat water . 15
7.2 Ability to control the temperature of a load . 15
7.2.1 Temperature control . 15
7.2.2 Temperature overshoot. 16
7.3 Heat distribution . 16
7.3.1 Recipe for pancakes . 16
7.3.2 Procedure . 17
7.3.3 Ass essm ent . 17
7.4 Heat performance of hobs . 17
7.4.1 Test purpose . 17
7.4.2 Test procedure . 17
8 Ovens. 19
8.1 Preheating the empty oven . 19
8.2 Accuracy of the control . 20

EN 60350:2009
8.3 Energy consumption and time for heating a load . 20
8.3.1 Test load . 20
8.3.2 Measurement. 21
8.3.3 Evaluation and calculation . 24
8.3.4 Reporting of test results . 25
8.4 Heat distribution . 25
8.4.1 Shortbread . 25
8.4.2 Small cakes . 26
8.5 Ability to supply heat . 33
8.5.1 Fatless sponge cake . 33
8.5.2 Apple pie . 34
9 Grills . 35
9.1 Grilling area . 35
9.1.1 Procedure . 35
9.1.2 Ass essm ent . 36
9.2 Grilling . 36
9.2.1 Ingredients . 36
9.2.2 Procedure . 36
9.2.3 Ass essm ent . 36
10 Warming compartments . 37
11 Cl e an i n g . 37
11.1 Spillage capacity of hobs . 37
11.2 Pyrolytic self-cleaning ovens . 37
11.3 Ovens with catalytic cleaning . 38
12 Standby power . 38
Z1 Tolerances and control procedures . 39
Annex A (normative)  Colour measuring instrument . 50
Annex B (normative)  Shade chart . 51
Annex C (informative)  Addresses of suppliers . 53
Annex D (normative)  Description of the test brick. 58
Annex E (informative) Calculation sheet: Energy consumption of electric ovens . 60
Annex ZA (normative) Overview – Clauses required for the Commission Directive on
Energy Labelling. 63
Bibliography . 64

Figure 1 – Dimensions of appliances . 41
Figure 2 – Dimensions of built-in ovens . 42
Figure 3 – Dimensions of built-in hobs . 43
Figure 4 – Internal dimensions of ovens . 44
Figure 5 – Device for checking the level of hotplates and shelves . 45
Figure 6 – Saucepan . 46
Figure 7 – Frying pan . 47
Figure 8 – Shape of the nozzle for extruding pastry . 48
Figure 9 – Position of pastry strips on the baking sheet . 48
Figure 10 – Position of the thermocouple for measuring ambient temperature . 49
Figure 11 – Example of a method of fixing a thermocouple for the test of 8.3 . 49

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EN 60350:2009
Figure A.1 – Colour measuring instrument . 50
Figure D.1 – Position of the thermocouples . 59

Table 1 – Quantity of water in the saucepan . 15
Table 2 – Ingredients and cooking durations . 16
Table 4 – Quantities. 18
Table 5 – Frying times . 18
Table 6 – Oven settings . 22
Table 3 – Ingredients . 27
Table B.1 – Classification of shade numbers . 51
Table B.2 – Examples for the shade charts . 51
Table C.1 – Ingredient specification . 54

EN 60350:2009
1 Scope
This European Standard defines methods for measuring the performance of electric cooking
ranges, hobs, ovens and grills for household use.
NOTE 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 2 This standard does not apply to
– microwave ovens (EN 60705),
– portable appliances for cooking, grilling and similar functions (EN 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.
NOTE 3 Some of the tests which are specified in this standard are not considered to be reproducible since the results
may vary between laboratories. They are therefore intended for comparative testing purposes only.
This standard does not specify requirements for performance.
NOTE 4 This standard does not deal with safety requirements (EN 60335-2-6 and EN 60335-2-9).
NOTE 5 For measurement of energy consumption and time for heating a load (see 8.3), this standard is furthermore
not applicable to:
− microwave combination ovens;
− small cavity ovens;
− ovens without adjustable temperature control;
− heating functions other than defined in 3.16 to 3.18.
2 Normative references
The following referenced documents are indispensable for the application of this document. For
dated references, only the edition cited applies. For undated references, the latest edition of the
referenced document (including any amendments) applies.
EN 60584-2:1993, Thermocouples – Part 2: Tolerances (IEC 60584-2:1982 + A1:1989)
EN 62301:2005, Household electrical appliances – Measurement of standby power
(IEC 62301:2005, mod.)
ISO 7724-1:1984, Paints and varnishes – Colorimetry – Part 1: Principles
ISO 7724-2:1984, Paints and varnishes – Colorimetry – Part 2: Colour measurement
ISO 7724-3:1984, Paints and varnishes – Colorimetry – Part 3: Calculation of colour differences
ISO/CIE 10526:1991, CIE standard colorimetric illuminants
ISO/CIE 10527:1991, CIE standard colorimetric observers
CIE 15.2:1986, Colorimetry
3 Definitions
For the purposes of this document the following definitions apply.
3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill

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EN 60350:2009
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop.
3.3
cooking zone
part of the hob or area marked on the surface of a hob on which pans are placed for heating
3.4
hotplate
part attached to the surface of a hob which forms a cooking zone
3.5
solid hotplate
hotplate having a closed surface which is usually constructed from cast iron with an integrated
heating element
3.6
tubular hotplate
hotplate having a surface which is formed by the configuration of a tsheathed heating element in
a substantially flat plane
3.7
glass ceramic hob
hob in which the heating elements are located beneath a glass ceramic surface
3.8
induction cooking zone
cooking zone on which the pan is heated by means of eddy currents
NOTE 1 The eddy currents are induced in the bottom of the pan by the electromagnetic field of a coil.
NOTE 2 The hob surface may be of glass ceramic.
3.9
grill
appliance or part of an appliance in which food is cooked by radiant heat
3.10
oven
appliance or compartment of a cooking range in which food is cooked by radiation, by natural
convection, by forced-air circulation or by a combination of these heating methods
3.11
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a sufficiently high
temperature
3.12
oven with catalytic cleaning
oven in which cooking deposits are removed by breaking them down on a special coating
3.13
warming compartment
separate compartment in which dishes are placed in order to preheat them prior to serving, or in
which food is maintained at serving temperature

EN 60350:2009
3.14
small cavity oven
oven with the following dimensions related to the usable volume:
– both width and depth < 250 mm,
– or height < 120 mm
NOTE The definition of small cavity ovens in this standard is due to the size of the test load used in 8.3.
3.15
multiple cavity appliance
appliance that has more than one separate oven cavity in which food is cooked and which can
be controlled independently, but cannot be installed separately
3.16
conventional heating function
heat transmission to the food by radiation and natural convection only
NOTE This does not include ovens that have a top heating element only (i.e. for the grilling function).
3.17
forced air circulation function
heat transmission to the food by forced air convection, i.e. circulating the air with the help of a
fan
NOTE This does not include circulated air functions which operate a grill element only.
3.18
hot steam function
heat transmission to the food with hot steam (temperature >> 100 °C) at ambient pressure
(1 bar)
4 List of measurements
The performance of the appliance is determined by the tests listed in 4.1 to 4.6.
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– dimensions of hotplates and cooking zones (see 6.2);
– internal dimensions of ovens (see 6.3);
– dimensions of shelves (see 6.4);
– dimensions of grill grids (see 6.5);
– dimensions of warming compartments (see 6.6);
– level of hotplates (see 6.7);
– distance between the hotplates or cooking zones (see 6.8);
– level of the shelf (see 6.9);
– mass of the appliance (see 6.10).
4.2 Hotplates and cooking zones
The following tests are carried out:
– ability to heat water (see 7.1);
– ability to control the temperature of a load (see 7.2);
– heat distribution (see 7.3).

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EN 60350:2009
4.3 Oven
The following tests are carried out:
– preheating the empty oven (see 8.1);
– accuracy of the control (see 8.2);
– energy consumption and time for heating a load (8.3);
– heat distribution (see 8.4);
– ability to supply heat (see 8.5).
4.4 Grill
The following tests are carried out:
– grilling area (see 9.1);
– grilling (see 9.2).
4.5 Warming compartments
The following test is carried out:
– temperature control and energy consumption (see Clause 10).
4.6 Cleaning
The following tests are carried out:
– spillage capacity of hobs (see 11.1);
– cleaning of pyrolytic self-cleaning ovens (see 11.2);
– cleaning of ovens with catalytic cleaning (see 11.3).
5 General conditions for the measurements
Unless otherwise specified, the measurements are made under the following conditions.
5.1 Test room
The tests are carried out in a substantially draught-free room in which the ambient temperature
is maintained at 20 °C ± 5 °C.
For tests 8.1 and 8.3 and 8.4.2 (23 ± 2) °C shall be maintained during the complete test.
This ambient temperature is measured at a point that is at the same height as the centre of the
usable volume of the oven cavity in test and at a distance of 0,5 m diagonally from one of the
front edges of the appliance, see Figure 10.
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.

EN 60350:2009
For tests 8.1 and 8.3:
The supply voltage shall be maintained at the main terminal at 230 V ± 1 % or at 400 V ± 1 % as
defined by the manufacturer’s installation guide, while the heating elements are switched on. The
supply frequency shall be at a nominal 50 Hz ± 1 %.
The supply voltage measured during the tests shall be recorded.
NOTE In case of a fixed cable, the plug (or the end of the cable) is the reference point to maintain the voltage.
5.3 Instrumentation
The temperature measuring instrument including thermocouples shall have an accuracy of 0,5 K
within the temperature range of 0 °C to 100 °C and an accuracy of 2 K within the temperature
range 100 °C to 300 °C.
The energy measuring meter shall have an accuracy of 1 %.
For tests 8.1 and 8.3:
− air temperature measurements in the empty oven are made with a thermocouple with a
welded point (not with a black copper plate);
− temperature measurements in the brick (see 8.3) are made with two thermocouples with
1 mm steel tube diameter, class 1 according to EN 60584-2. The thermocouple shall be
accurate to ± 1,5 K.
NOTE The steel tube of the thermocouple eases the insertion of the thermocouple into the brick. Other types of
thermocouples may be used provided they are shown to give the same results. (Care should be taken that the
measuring point is the first contact point of the two thermowires.)
− the temperature measurement system excluding the thermocouple shall be accurate to
± 1,0 K.
− the energy measurements shall be accurate to ± 1,5 % or ± 10 Wh, whatever is the greater;
− the measurement of the voltage shall be accurate to ± 0,5 %;
− the measurements of mass shall be accurate to ± 3 g;
− the measurements of time shall be accurate to ± 5 s;
− the scale for weighing the ingredients shall be accurate to ± 0,1 g.
5.4 Positioning the appliance
Built-in appliances are installed in accordance with the instructions for installation. Other
appliances are placed with their back against a wall, unless otherwise specified in the
instructions.
Floor-standing appliances are positioned between kitchen cabinets. Table-top appliances are
positioned away from side walls.
For tests 8.1 and 8.3 on ovens with integrated air-extraction by a fan (or similar device) to the
outside of the building, the air outlet is discharged into a flue which has a pressure drop of 50 Pa
when there is an airflow of 200 m³/h.
NOTE The condition of measurement for ovens with integrated air-extraction is similar to EN 61591:1997.
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.

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EN 60350:2009
5.6 Setting of controls
The control is set to give the temperature specified for the test. However, if the temperature
cannot be attained due to the construction of the control, the nearest setting related to the
specified temperature is chosen.
6 Dimensions and mass
6.1 Overall dimensions
The overall dimensions of the appliance are measured and stated in millimetres as follows:
– cooking ranges and other appliances placed on a surface are measured as shown in
Figure 1;
– built-in ovens are measured as shown in Figure 2;
– built-in hobs are measured as shown in Figure 3.
6.2 Dimensions of hotplates and cooking zones
The main dimensions of hotplates and cooking zones are determined as follows:
– for solid hotplates, the diameter of the surface intended to come into direct contact with the
bottom of saucepans is measured;
– for tubular hotplates, the diameter of the smallest periphery excluding any lead-in section is
measured;
– for glass ceramic hobs, the diameters of the cooking zones are measured.
The dimensions are indicated in millimetres rounded to the nearest 5 mm.
If the hotplates or cooking zones are not circular the dimensions are determined as follows:
– for rectangular shapes, the lengths of the sides are measured;
– for elliptical and similar shapes, the major and minor dimensions are measured.
NOTE If the markings identifying cooking zones are not clear, this is stated.
6.3 Usable internal dimensions and usable volume of ovens
Removable items specified in the user instructions shall be removed before a measurement is
carried out.
The measurement of the usable oven volume is to be carried out at ambient temperature.
The height, width and depth of the usable volume in the cavity shall be measured in accordance
with 6.3.1 to 6.3.3. The measurement procedure is also shown in Figure 4a.
For verification purposes a gauge, as shown in Figure 4b, shall be used to determine all of the
three dimensions. The gauge shall be used without appreciable force.
Dimensions are stated in millimeters.

EN 60350:2009
6.3.1 Usable height
The usable height is the maximum length of a cylinder with a diameter of 200 mm reaching
vertically from the centre of the cavity floor to the lowest point on the ceiling. The lowest point of
the ceiling can be constituted by a lamp, a heating element or similar object in the area of the
cylinder.
In the event that either the width or the depth of the cavity is less than 250 mm, the diameter of
the cylinder to be measured shall be reduced to 120 mm.
NOTE The centre of the cavity bottom is defined by the middle of the usable depth and the middle of the usable
width.
6.3.2 Usable width
The usable width is the maximum length of a cylinder with a diameter of 200 mm reaching
horizontally from the left-hand side wall to the right-hand side wall of the cavity.
In the event that either the height or the depth of the cavity is less than 250 mm, the diameter of
the cylinder to be measured shall be reduced to 120 mm.
NOTE The centre of the side wall of the cavity is defined by the middle of the usable depth and the middle of the
usable height.
6.3.3 Usable depth
The usable depth is the maximum length of a cylinder with a diameter of 200 mm reaching
horizontally from the centre of the rear wall to the inner face of the closed door.
In the event that either the width or the height of the cavity is less than 250 mm, the diameter of
the cylinder to be measured shall be reduced to 120 mm.
For measuring the usable depth, the gauge is placed on a support in such a way that the axis
lies horizontally in the centre of the cavity, the axis being extended slightly over the expected
usable depth. The door is closed carefully so that the gauge is compressed to give the usable
depth.
NOTE The centre of the rear wall of the cavity is defined by the middle of the usable height and the middle of the
usable width.
6.3.4 Usable volume
The usable volume is calculated from these three dimensions and is stated in litres rounded to
the next full litre.
This usable volume shall apply for energy label purposes.
6.4 Overall internal dimensions and overall volume of ovens

For the determination of the energy label clause 6.4 is not applicable
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.

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EN 60350:2009
– 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.
Dimensions are stated in millimeters.
NOTE The overall dimensions of warming drawers may be measured using the same principles.
6.4.1 Overall height (H)
The maximum vertical distance in mm between the plane of the cooking cavity bottom and the
plane of the cavity ceiling.
6.4.2 Overall width (W)
The maximum horizontal distance in mm between the planes of the cavity side walls.
6.4.3 Overall depth (D)
The maximum horizontal distance in mm from the plane of the inside surface of the door when
closed to the plane of the rear cavity wall.
6.4.4 Overall volume of rectangular cavities
The overall volume is the total internal volume of the cavity in which cooking takes place,
expressed as the product of H, W and D determined as above, divided by 10 and rounded to the
nearest litre.
6.4.5 Overall volume of non-rectangular cavities
Non-rectangular cavities shall have the volume of any non-conforming section such as a curved
door or cavity wall determined by direct measurement and the application of conventional
geometrical calculations. The remainder of the cavity shall be treated as a rectangular cavity and
the individual volumes added together. The volume is expressed to the nearest litre.
6.5 Dimensions of shelves
The usable width and usable depth of the shelf are measured. The dimensions are determined
5 mm above the surface of the shelf.
The surface area is calculated and stated in square centimetres, rounded to the nearest 10 cm .
NOTE The shelf may be a grid or a baking sheet.
6.6 Dimensions of grill grids
The width and depth of the grill grid are measured.
The surface area is calculated and stated in square centimetres, rounded to the nearest 10 cm².
NOTE If the grill grid is the shelf of an oven, the dimensions are measured in accordance with 6.4.
6.7 Dimensions of warming compartments
The height, width and depth of the usable volume within the warming compartment are
measured and indicated in millimetres.

EN 60350:2009
NOTE When a heating element is located inside the warming compartment, the dimensions are measured up to its
most protruding part.
6.8 Level of hotplates
Cooking ranges with adjustable feet and hobs are installed with the perimeter of the hob
surface horizontal.
A device consisting of a disc and an annular ring is placed centrally on the hotplate. A spirit
level is placed centrally on the ring, as shown in Figure 5.
A mass of 3 kg is placed on each of the remaining hotplates.
The spirit level is rotated to the position where it shows the maximum inclination from the
horizontal. Its lower side is then lifted to the horizontal by inserting a feeler gauge between the
level and the ring.
The measurement is carried out on each hotplate.
The deviation from the horizontal is given by the thickness of the gauge, in millimetres, to two
decimal places. It is expressed as a percentage, rounded to the nearest 0,1 %.
NOTE The direct conversion from millimetres to percentage is possible due to the ring having a diameter of 100 mm.
6.9 Distance between hotplates or cooking zones
The shortest distance between the edges of adjacent hotplates or cooking zones is measured
and indicated in millimetres, rounded to the nearest millimetre. If the hob has more than two
hotplates or cooking zones, the distance between each pair is determined.
NOTE The result may be shown by means of a sketch.
6.10 Level of shelf
The shelf is placed in a central position in the oven.
NOTE 1 The shelf may be a grid or a baking sheet.
A device consisting of a disc and an annular ring is placed centrally on the shelf. A spirit level is
placed centrally on the ring as shown in Figure 5. The spirit level is rotated to the position where
it shows the maximum inclination from the horizontal. Its lower side is then lifted to the horizontal
by inserting a feeler gauge between the level and the ring.
The deviation from the horizontal is given by the thickness of the gauge, in millimetres, to two
decimal places. It is expressed as a percentage, rounded to the nearest 0,1 %.
NOTE 2 The direct conversion from millimetres to percentage is possible due to the ring having a diameter of
100 mm.
6.11 Mass of the appliance
The mass of the appliance, including accessories, is determined and expressed in kilograms,
rounded to the nearest kilogram.

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EN 60350:2009
7 Hotplates and cooking zones
7.1 Ability to heat water
The purpose of this test is to assess the heat transfer from the cooking zone to water in a pan.
NOTE 1 This test is applicable for comparative testing only.
A steel saucepan which completely covers the cooking zone is used for the test, as specified in
Figure 6.
NOTE 2 In order to prevent distortion of the base, a pan with sidewalls glued to the base by silicon-rubber may be
used for heating water.
NOTE 3 Commercially available pans which have equivalent thermal and mechanical properties may be used.
The saucepan is filled with the quantity of potable water specified in Table 1. The water has a
temperature of 15 °C ± 1 °C. The saucepan covered with the lid is positioned centrally on the
cooking zone.
NOTE 4 For non-circular cooking zones, an appropriately shaped saucepan may be used.
Table 1 – Quantity of water in the saucepan
Diameter of cooking zone Quantity of water
mm
l
≤ 145
1,5
> 145 and ≤ 180
> 180 and ≤ 220
The cooking zone is heated with the control set at maximum. During the test the water is stirred
continuously with the aid of a non-metallic stirrer. The time taken for the water temperature to
rise by 75 K and the corresponding energy consumption are measured. The test is repeated with
the pan turned through 90°.
The average value of the two results is determined.
The time is stated in minutes and seconds. The energy consumption is expressed in watt-hours.
7.2 Ability to control the temperature of a load
7.2.1 Temperature control
The purpose of this test is to check the function of a control.
NOTE 1 This test is applicable for comparative testing only.
NOTE 2 Controls may be automatic, step-by-step, energy-regulated or temperature-regulated.
A saucepan as shown in Figure 6 but without a lid is filled to a height of 30 mm with fresh
sunflower oil at room temperature and placed on the cooking zone.
NOTE 3 Sunflower oil is considered to be fresh if it has not been used more than three times.
The cooking zone is heated with the control set at the minimum marked position. The
temperature at the centre of the oil is recorded continuously by means of a thermocouple. The oil
is not stirred. The time taken for the oil to reach a steady temperature is measured.
The test is repeated with the control set at the maximum position and also at an intermediate
position.
EN 60350:2009
NOTE 4 If a steady temperature is not reached within 30 min or when the oil temperature reaches 250 °C, the test is
interrupted and the result noted.
The heating-up time and the temperature obtained for each setting are stated.
7.2.2 Temperature overshoot
The purpose of this test is to assess the heat retention of the hotplate.
NOTE This test is applicable for comparative testing only.
A saucepan, as shown in Figure 6 but without a lid, is filled to a height of 30 mm with fresh
sunflower oil at room temperature and placed on the cooking zone.
The cooking zone is heated with the control set at the maximum position. The temperature at
the centre of the oil is recorded. When the oil temperature reaches 80 °C ± 0,5 °C, the supply is
switched off. The temperature in the oil is recorded continuously until the temperature starts
declining.
The temperature overshoot is the difference between the highest recorded temperature and the
temperature of the oil when the supply is switched off.
The temperature overshoot is stated in kelvins.
7.3 Heat distribution
The purpose of this test is to determine whether the cooking zone can steadily maintain a
medium-high temperature and an even heat distribution when frying continuously.
NOTE This test is applicable for comparative testing only.
The assessment is made by frying a batch of pancakes in a frying pan, as shown in Figure 7.
7.3.1 Recipe for pancakes
The quantities of ingredients and approximate cooking durations corresponding to the diameter
of the cooking zone are given in Table 2.
Table 2 – Ingredients and cooking durations
Ingredients Diameter of the cooking zone
mm
≤ 145 > 145 and ≤ 180 > 180 and ≤ 220
White wheat flour, without raising agent 140 g 140 g 200 g
Fresh milk, fat content 3 % to 4 % 270 g 270 g 400 g
Egg (without shell) 110 g 110 g 160 g
Salt 3 g 3 g 4 g
Batter quantity for each pancake 45 ml 55 ml 85 ml
Cooking duration for the first side 40 s to 60 s 50 s to 70 s 60 s to 80 s

– 17 – EN 50304:2009
EN 60350:2009
7.3.2 Procedure
Whisk the milk and egg together, sieve the flour and salt together and add to the milk and egg
mixture.
Leave the batter to rest for one hour at room temperature before baking the pancakes.
Grease the frying pan with approximately 5 g of vegetable oil. Heat the pan until the centre of the
base has re
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