EN 61817-2001 pdf download.Household portable appliances for cooking, grilling and similar use Methods for measuring performance.
7.2.2 Roasting an irregular shaped piece of food (chicken)
The purpose of this test is to evaluate the roasting and cooking uniformity of poultry.
7.2.2.1 Ingredients
A fresh chicken having a weight of 1,5 kg ± 0,25 kg with the intestines removed is washed and dried.
7.2.2.2 Procedure
Place the chicken in a refrigerator at 5 °C ± 2 °C for 24 h. Remove the chicken from the refrigerator and put into the container for normal roasting supplied with the appliance. If such a container is not supplied, place in a container of suitable size for the appliance under testing. Put the container for roasting into the appliance and process following any other instructions by the manufacturer for this type of load. Roast according to the manufacturer’s instructions; if such instructions are not available the temperature setting shall be 165 °C ± 10 C for ovens with forced air circulation and 190 °C ± 10 C for ovens with natural convection. When the chicken Is deemed to be cooked, switch off the heating functions. After a rest period of 5 mm remove the load from the appliance. Record the temperature at five places. For the positioning of the recording device see figure 2.
For appliances with rotisseries follow the manufacturer’s instructions.
NOTE The chicken is normally deemed to be cooked when the temperature of the breast meat is 77 C * 2 C and that of the brown meat is 83 C ± 2 C.
7223 Assessment
Record the following:
— the temperature in five places (see figure 2);
— the lowest temperature In the load;
— the cooking time;
— the control setting:
— the cooked result, including evaluation of overcooked areas, dry/burned areas;
— the colour and crispiness of the skin.
The browning is assessed as follows:
7.3 Toasting
The purpose of this test is to determine the effective area of the grill.
7.3.1 Procedure
The measurements are made with factory-made white bread which is commonly available and suitable for toasting. Care shall be taken to ensure that if more than one loaf is necessary, bread from the same batch is used.
Slices of bread of uniform size having a thickness of 12 mm ± 1 mm are used for the test with
the crust removed. The grill grid Is completely covered with bread.
NOTE it may be necessary to trim some slices to fit the grill grid
The grill is preheated on the maximum setting In accordance with the instructions for use. If no instructions are given, the grill is preheated for 5 mm.
The grid grill, together with the grill pan. is placed under the grill element in the position recommended in the instructions for use. If no instructions are given, the grill grid is placed in the highest position suitable for grilling. The door is in the open position, unless otherwise specified in the instructions for use.
The grill grid is removed when a part of the bread is well browned but before burning occurs. If there is any shrinkage of the bread, the slices are moved so that the edges coincide with those of the grill grid.
7.3.2 Assessment
The shade chart of Annex B is used to determine the area of the bread where browning is within shade numbers 8 to 14. This is the effective grilling area and It Is stated In square centimetres and expressed as a percentage of the surface area of the grill grid.
7.4 Baking
The purpose of this test is to assess the heat distribution, depending on the construction of the oven and the instructions for use.
7.4.1 Shortbread
The purpose of this test to assess the heat distribution within the oven.
7.4.1.1 Ingredients
7.4.1.2 Procedure
Mix together flour, castor sugar and salt. Rub in the margarine. Beat the eggs and add to the flour mixture, work lightly with food mixer until the dough is smooth. Remove the dough from the mixing bowl and form it into a loaf, Cover and store it in a refrigerator at a temperature of 5 °C ± 2 °C for at least 8 h. Remove the loaf from the refrigerator approximately 1 h before further handling.
Extrude the loaf into strips by means of a worm conveyor attachment using the nozzle as shown in figure 3. Cut the strips to a length that fits the baking sheet supplied with the oven or that recommended by the manufacturer. Position the pastry strips as shown in figure 4 so that they are parallel to the oven door.
NOTE I If the mixture Is not workable and difficult to extrude, additional water may be added. NOTE 2 The baking sheets should be slightly greased.
7.4.1.3 Preliminary measurements
Preliminary tests are carried out to determine the appropriate baking time to achieve the specified browning.
The control is set in accordance with the instructions for use for this type of mixture. If instructions are not given, the control is set so that the oven temperature is 175 °C for ovens with forced air circulation and 200 °C for ovens with natural convection. When the thermostat cuts out for the first time, the baking sheet Is inserted into the oven in accordance with the instructions for use. If instructions are not given, the sheet is placed as close as possible to the centre of the oven. The sheet is removed from the oven when the strips have attained a golden brown colour. The baking time is noted.
The baking sheet is placed on a grid and allowed to cool down. The browning of the top is measured using the colour measuring instrument specified in annex A. The instrument is passed over the strips lengthways, beginning and ending 20 mm from the end of each strip. The measurements are carried out in steps of 50 mm. The average browning is calculated by dividing the sum of the values by their number.
The baking time is satisfactory when the average browning on top of the strips correlates to a reflection value R of (43 ± 5) %.
NOTE A supplier for the colour measuring instrument is given in annex C.
7.4.1.4 Heat distribution test
The procedure stated for preliminary measurements is followed, the strips being baked for the time which has been determined.EN 61817-2001 pdf download.
EN 61817-2001 pdf download
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