AS 1549-1983

1 - AS 1549-1983 PERFORMANCE OF HOUSEHOLD ELECTRICAL APPLIANCES - RANGES, BUILT-IN COOKING TOPS AND WALL-MOUNTED OVENS
4 - PREFACE
5 - CONTENTS
6 - SECTION 1. SCOPE AND GENERAL
6 - 1.1 SCOPE.
6 - 1.2 OBJECT.
6 - 1.3 APPLICATION.
6 - 1.4 REFERENCED DOCUMENTS.
6 - 1.5 SAFETY REQUIREMENTS.
7 - SECTION 2. DEFINITIONS
7 - 2.1 GENERAL.
7 - 2.2 RANGES.
7 - 2.2.1 Household electric range
7 - 2.2.2 Fixed range
7 - 2.2.3 Portable range
7 - 2.2.4 Elevated oven range
7 - 2.2.5 Free-standing range
7 - 2.3 COOKING TOPS.
7 - 2.3.1 Cooking top
7 - 2.3.2 Built-in cooking top
7 - 2.3.3 Cooking hob
7 - 2.3.4 Smooth-top cooking surface
7 - 2.3.5 Heated surface area
7 - 2.4 HOTPLATES.
7 - 2.4.1 Hotplate
7 - 2.4.2 Radiant hotplate
7 - 2.4.3 Solid hotplate
7 - 2.4.4 Sealed hotplate
7 - 2.4.5 Boiling hotplate
7 - 2.4.6 Griller hotplate (Grill-boiler plate)
7 - 2.4.7 Under surface heating unit
7 - 2.5 GRILLING ASSEMBLY
7 - 2.6 GRILLING UNIT
7 - 2.7 HEATING ELEMENT
7 - 2.8 HEATING UNIT
7 - 2.9 OVEN.
7 - 2.9.1 Oven
7 - 2.9.2 Wall-mounted oven
7 - 2.9.3 Pyrolytic cleaning oven
7 - 2.9.4 Catalytic cleaning oven
7 - 2.9.5 Catalytic cleaning enamel
7 - 2.9.6 Fan-forced oven
7 - 2.10 ROTISSERIE
7 - 2.11 SPILLAGE COLLECTOR
7 - 2.12 SPLASHBACK
8 - SECTION 3. DESIGN AND CONSTRUCTION
8 - 3.1 SCOPE OF SECTION.
8 - 3.2 CONSTRUCTION-GENERAL.
8 - 3.2.1 Workmanship.
8 - 3.2.2 Connections to Heating Units.
8 - 3.2.3 Facilities for Maintenance.
8 - 3.2.4 Interchangeability of Parts.
8 - 3.3 OVERALL DIMENSIONS.
8 - 3.4 FINISHES.
8 - 3.4.1 Exterior Finish.
8 - 3.4.2 Colour of Exposed Parts.
8 - 3.4.3 Metal Parts Under Cooking Hob.
8 - 3.4.4 Oven.
9 - 3.5 COOKING TOP.
9 - 3.5.1 General.
9 - 3.5.2 Hob.
9 - 3.5.3 Hinged Hob.
9 - 3.5.4 Hob Construction.
9 - 3.5.5 Plug-in Radiant Type Hotplate Receptacle.
9 - 3.5.6 Wired-in Hotplates and Enclosures.
9 - 3.5.7 Spillage.
9 - 3.5.8 Splashback.
15 - 3.6 HOTPLATES.
15 - 3.6.1 General.
15 - 3.6.2 Type, Dimensions, and Boiling Time of Hotplates
15 - 3.6.3 Support of Hotplates.
15 - 3.6.4 Control of Hotplates.
15 - 3.6.5 Indicator Lights.
15 - 3.7 SMOOTH-TOP COOKING SURFACES.
15 - 3.7.1 Indication of Heated Surface Area.
15 - 3.7.2 Size of Heated Surface.
15 - 3.7.3 Boiling Time and Efficiency.
15 - 3.7.4 Warning Light.
15 - 3.8 GRILLING FACILITIES.
15 - 3.8.1 General.
15 - 3.8.2 Indicator Light.
15 - 3.8.3 Loading and Configuration of Heating Unit
15 - 3.8.4 Grill Pan Position.
15 - 3.9 OVEN.
15 - 3.9.1 Working Space.
16 - 3.9.2 Oven Heating Unit Guard.
16 - 3.9.3 Oven Lining.
16 - 3.9.4 Catalytic Cleaning Enamel Oven Lining.
16 - 3.9.5 Heat Insulation of Oven.
16 - 3.9.6 Oven Vent.
16 - 3.9.7 Oven Door.
16 - 3.9.8 Oven Shelves.
17 - 3.9.9 Temperature Control.
17 - 3.10 TERMINALS AND CONNECTIONS.
17 - 3.10.1 Fixed Ranges, Built-in Cooking Tops, and Wall-mounted Ovens.
17 - 3.10.2 Portable Ranges.
17 - 3.11 SWITCHES AND CONTROLS.
17 - 3.11.1 General.
17 - 3.11.2 Rating.
17 - 3.11.3 Fixing and Marking.
17 - 3.11.4 Controls for Portable Ranges.
17 - 3.11.5 Electromagnetic Interference.
17 - 3.12 RATING OF PORTABLE RANGES.
17 - 3.13 GENERAL PURPOSE OUTLET.
17 - 3.14 ACCESSORY EQUIPMENT.
19 - SECTION 4. MARKINGS AND OTHER INFORMATION
19 - 4.1 NAMEPLATE.
19 - 4.2 INFORMATION REQUIRED.
19 - 4.2.1 On Nameplate.
19 - 4.2.2 Point-of-sale Information.
19 - 4.2.3 Special Instructions for Smooth-top Cooking Surfaces.
20 - SECTION 5. PERFORMANCE AND TESTING
20 - 5.1 TESTS-GENERAL.
20 - 5.2 FINISHES.
20 - 5.3 RIGIDITY.
20 - 5.4 STABILITY.
20 - 5.5 RESISTANCE OF HOB TO DEFORMATION.
20 - 5.6 HOTPLATES.
20 - 5.7 OVEN DOOR.
20 - 5.7.1 Drop-opening Door.
20 - 5.7.2 Swing-opening Door.
20 - 5.7.3 Door Hinges.
20 - 5.7.4 Fit of Door.
20 - 5.7.5 Operation of Door.
20 - 5.8 OVEN SHELVES.
20 - 5.9 THERMAL CHARACTERISTICS OF OVEN.
20 - 5.9.1 Application.
20 - 5.9.2 Heat-up Time.
20 - 5.9.3 Heat Loss.
21 - 5.9.4 Oven Calibration.
21 - 5.9.5 Oven Differential.
21 - 5.10 ROTISSERIE PERFORMANCE AND ENDURANCE TEST
21 - 5.11 COOKING TESTS.
21 - 5.12 CATALYTIC CLEANING OVENS.
21 - 5.13 MOTOR LIFE TEST FOR OVEN FAN MOTORS
22 - APPENDIX A - METHOD OF MEASURING OVEN TEMPERATURE FOR THE TESTS DESCRIBED IN APPENDICES B TO D
22 - A1 SCOPE.
22 - A2 GENERAL.
22 - A3 PROCEDURE.
22 - A4 ROOM AIR TEMPERATURE.
22 - APPENDIX B - METHOD OF MEASURING HEAT-UP TIME OF OVENS
22 - B1 SCOPE.
22 - B2 POWER INPUT.
22 - B3 PROCEDURE.
23 - APPENDIX C - METHOD OF MEASURING HEAT LOSS OF OVENS
23 - C1 SCOPE.
23 - C2 GENERAL CONDITIONS OF TEST.
23 - C3 DURATION OF TEST.
23 - C4 AVERAGE OVEN TEMPERATURE
23 - C5 ROOM AIR TEMPERATURE.
23 - C6 ENERGY INPUT.
23 - C7 HEAT LOSS.
23 - APPENDIX D - METHOD OF TESTING THERMOSTATIC CONTROL OF OVEN
23 - D1 SCOPE.
23 - D2 OVEN CALIBRATION.
23 - D3 OVEN DIFFERENTIAL.
24 - APPENDIX E - COOKING TESTS
24 - E1 SCOPE.
24 - E2 TEST REQUIREMENT.
24 - E3 GENERAL CONDITIONS OF TEST.
24 - E4 HIGH TEMPERATURE TEST- SCONES.
24 - E5 MEDIUM TEMPERATURE TEST- SPONGE SANDWICH.
24 - E6 LOW TEMPERATURE LONG PERIOD TEST- RICH FRUIT CAKE.
24 - E7 BAKED DINNER TEST.
24 - E8 GRILLING TEST.
25 - APPENDIX F - COOKING CHART*
26 - APPENDIX G - PERFORMANCE TEST FOR CATALYTIC CLEANING OVENS
26 - G1 SCOPE.
26 - G2 PROCEDURE.

Specifies finish, construction details, hob opening dimensions, mountings and connection details. Tests include resistance of the hob to deformation, strength, and resistance of oven shelves and supports to deflection and deformation, thermal performance of ovens and rotisserie performance and endurance. Cooking tests are included and tests on the performance of catalytic cleaning ovens. Appendices include minimum requirements for a cooking chart. Requirements for marking and point of sale information are included.

This standard specifies requirements for household electric ranges, both fixed and portable, intended for operation by direct or alternating current at low or medium voltage, including independent ovens and cooking tops.The standard includes provisions relating to construction and finish, minimum performance requirements, and standard methods of testing. This standard includes requirements for catalytic cleaning oven components, but does not include requirements for microwave ovens or the special requirements for pyrolytic cleaning ovens.

Made obsolescent on 24-06-2004.