```

[Federal Register Volume 78, Number 23 (Monday, February 4, 2013)]
[Proposed Rules]
[Pages 7939-7965]
From the Federal Register Online via the Government Printing Office [www.gpo.gov]
[FR Doc No: 2013-01537]

[[Page 7939]]

Vol. 78

Monday,

No. 23

February 4, 2013

Part IV

Department of Energy

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Office of Energy Efficiency and Renewable Energy

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10 CFR Part 430

Energy Conservation Program: Test Procedures for Microwave Ovens 
(Active Mode); Proposed Rule

Federal Register / Vol. 78, No. 23 / Monday, February 4, 2013 / 
Proposed Rules

[[Page 7940]]

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DEPARTMENT OF ENERGY

Office of Energy Efficiency and Renewable Energy

10 CFR Part 430

[Docket No. EERE-2010-BT-TP-0023]
RIN 1904-AC26

Energy Conservation Program: Test Procedures for Microwave Ovens 
(Active Mode)

AGENCY: Office of Energy Efficiency and Renewable Energy, Department of 
Energy.

ACTION: Notice of proposed rulemaking.

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SUMMARY: The U.S. Department of Energy (DOE) proposes to revise its 
test procedures for microwave ovens established under the Energy Policy 
and Conservation Act. The proposed amendments would add provisions for 
measuring the active mode energy use for microwave ovens, including 
both microwave-only ovens and convection microwave ovens. Specifically, 
DOE is proposing provisions for measuring the energy use of the 
microwave-only cooking mode for both microwave-only ovens and 
convection microwave ovens based on the testing methods in the latest 
draft version of the International Electrotechnical Commission Standard 
60705, ``Household microwave ovens--Methods for measuring 
performance.'' DOE is proposing provisions for measuring the energy use 
of the convection-only cooking mode for convection microwave ovens 
based on the DOE test procedure for conventional ovens in our 
regulations. DOE is also proposing to calculate the energy use of the 
convection-microwave cooking mode for convection microwave ovens by 
apportioning the microwave-only mode and convection-only mode energy 
consumption measurements based on typical consumer use.

DATES: DOE will hold a public meeting on Tuesday, March 5, 2013, from 9 
a.m. to 4 p.m., in Washington, DC. The meeting will also be broadcast 
as a webinar. See section V, ``Public Participation,'' for webinar 
registration information, participant instructions, and information 
about the capabilities available to webinar participants.
    DOE will accept comments, data, and information regarding this 
notice of proposed rulemaking (NOPR) before and after the public 
meeting, but submitted no later than April 22, 2013. See section V, 
``Public Participation,'' for details.

ADDRESSES: The public meeting will be held at the U.S. Department of 
Energy, Forrestal Building, Room 8E-089, 1000 Independence Avenue SW., 
Washington, DC 20585. To attend, please notify Ms. Brenda Edwards at 
(202) 586-2945. Please note that foreign nationals visiting DOE 
Headquarters are subject to advance security screening procedures. Any 
foreign national wishing to participate in the meeting should advise 
DOE as soon as possible by contacting Ms. Edwards to initiate the 
necessary procedures. Please also note that those wishing to bring 
laptops into the Forrestal Building will be required to obtain a 
property pass. Visitors should avoid bringing laptops, or allow an 
extra 45 minutes. Persons can attend the public meeting via webinar. 
For more information, refer to the Public Participation section near 
the end of this notice.
    Any comments submitted must identify the NOPR on Test Procedures 
for Microwave Ovens, and provide docket number EERE-2010-BT-TP-0023 
and/or regulatory information number (RIN) 1904-AC26. Comments may be 
submitted using any of the following methods:
    1. Federal eRulemaking Portal: www.regulations.gov. Follow the 
instructions for submitting comments.
    2. Email: MWO-2010-TP-0023@ee.doe.gov. Include docket number EERE-
2010-BT-TP-0023 and/or RIN 1904-AC26 in the subject line of the 
message.
    3. Mail: Ms. Brenda Edwards, U.S. Department of Energy, Building 
Technologies Program, Mailstop EE-2J, 1000 Independence Avenue SW., 
Washington, DC 20585-0121. If possible, please submit all items on a 
compact disc (CD), in which case it is not necessary to include printed 
copies.
    4. Hand Delivery/Courier: Ms. Brenda Edwards, U.S. Department of 
Energy, Building Technologies Program, 6th Floor, 950 L'Enfant Plaza 
SW., Washington, DC 20024. Telephone: (202) 586-2945. If possible, 
please submit all items on a CD, in which case it is not necessary to 
include printed copies.
    For detailed instructions on submitting comments and additional 
information on the rulemaking process, see section V of this document 
(Public Participation).
    Docket: The docket is available for review at www.regulations.gov, 
including Federal Register notices, framework documents, public meeting 
attendee lists and transcripts, comments, and other supporting 
documents/materials. All documents in the docket are listed in the 
www.regulations.gov index. However, not all documents listed in the 
index may be publicly available, such as information that is exempt 
from public disclosure.
    A link to the docket Web page can be found at: http://www.regulations.gov/#!docketDetail;dct=FR%252BPR%252BN%252BO%252BSR;rpp=10;po=0;D=EERE-
2010-BT-TP-0023. This Web page contains a link to the docket for this 
notice on the www.regulations.gov site. The www.regulations.gov Web 
page contains simple instructions on how to access all documents, 
including public comments, in the docket. See section V for information 
on how to submit comments through www.regulations.gov.
    For further information on how to submit a comment or review other 
public comments and the docket, or participate in the public meeting, 
contact Ms. Brenda Edwards at (202) 586-2945 or email: 
Brenda.Edwards@ee.doe.gov.

FOR FURTHER INFORMATION CONTACT: 
    Ms. Ashley Armstrong, U.S. Department of Energy, Office of Energy 
Efficiency and Renewable Energy, Building Technologies Program, EE-2J, 
1000 Independence Avenue SW., Washington, DC, 20585-0121. Telephone: 
(202) 586-6590. Email: ashley.armstrong@ee.doe.gov.
    Mr. Ari Altman, U.S. Department of Energy, Office of the General 
Counsel, GC-71, 1000 Independence Avenue SW., Washington, DC, 20585-
0121. Telephone: (202) 287-6307. Email: ari.altman@hq.doe.gov.

SUPPLEMENTARY INFORMATION: 

Table of Contents

I. Authority and Background
II. Summary of the Notice of Proposed Rulemaking
III. Discussion
    A. Products Covered by this Test Procedure Rulemaking
    B. Effective Date for the Test Procedure and Date on Which Use 
of the Test Procedure Will Be Required
    C. Consumer Usage
    D. Specifications for the Test Methods and Measurements for the 
Microwave-Only Ovens
    1. NODA Test Results and Comments
    2. Proposed Test Method
    E. Specifications for the Test Methods and Measurements for 
Convection Microwave Ovens
    1. NODA Test Results and Comments
    2. Proposed Test Method
    F. Measures of Energy Consumption
    G. Compliance With Other EPCA Requirements
    1. Test Burden
    2. Certification Requirements
IV. Procedural Issues and Regulatory Review
    A. Review Under Executive Order 12866
    B. Review Under the Regulatory Flexibility Act

[[Page 7941]]

    C. Review Under the Paperwork Reduction Act of 1995
    D. Review Under the National Environmental Policy Act of 1969
    E. Review Under Executive Order 13132
    F. Review Under Executive Order 12988
    G. Review Under the Unfunded Mandates Reform Act of 1995
    H. Review Under the Treasury and General Government 
Appropriations Act, 1999
    I. Review Under Executive Order 12630
    J. Review Under the Treasury and General Government 
Appropriations Act, 2001
    K. Review Under Executive Order 13211
    L. Review Under Section 32 of the Federal Energy Administration 
Act of 1974
V. Public Participation
    A. Attendance at Public Meeting
    B. Procedure for Submitting Prepared General Statements for 
Distribution
    C. Conduct of Public Meeting
    D. Submission of Comments
    E. Issues on Which DOE Seeks Comment
    1. Microwave-only Oven Test Method
    2. Convection Microwave Oven Test Method
    3. Fan-Only Mode Test Method
    4. Integrated Annual Energy Use Metric
    5. Test Burden
VI. Approval of the Office of the Secretary

I. Authority and Background

    Title III of the Energy Policy and Conservation Act (42 U.S.C. 
6291, et seq.; ``EPCA'' or, ``the Act'') sets forth a variety of 
provisions designed to improve energy efficiency. (All references to 
EPCA refer to the statute as amended through the Energy Independence 
and Security Act of 2007 (EISA 2007), Pub. L. 110-140 (Dec. 19, 2007)). 
Part B of title III, which for editorial reasons was redesignated as 
Part A upon incorporation into the U.S. Code (42 U.S.C. 6291-6309), 
establishes the ``Energy Conservation Program for Consumer Products 
Other Than Automobiles.'' These include microwave ovens, the subject of 
today's notice. (42 U.S.C. 6291(1)-(2) and 6292(a)(10))
    Under EPCA, this program consists essentially of four parts: (1) 
Testing, (2) labeling, (3) Federal energy conservation standards, and 
(4) certification and enforcement procedures. The testing requirements 
consist of test procedures that manufacturers of covered products must 
use (1) as the basis for certifying to DOE that their products comply 
with the applicable energy conservation standards adopted under EPCA, 
and (2) for making representations about the efficiency of those 
products. Similarly, DOE must use these test requirements to determine 
whether the products comply with any relevant standards promulgated 
under EPCA.

General Test Procedure Rulemaking Process

    Under 42 U.S.C. 6293, EPCA sets forth the criteria and procedures 
DOE must follow when prescribing or amending test procedures for 
covered products. EPCA provides in relevant part that any test 
procedures prescribed or amended under this section shall be reasonably 
designed to produce test results that measure energy efficiency, energy 
use or estimated annual operating cost of a covered product during a 
representative average use cycle or period of use and shall not be 
unduly burdensome to conduct. (42 U.S.C. 6293(b)(3))
    In addition, if DOE determines that a test procedure amendment is 
warranted, it must publish proposed test procedures and offer the 
public an opportunity to present oral and written comments on them. (42 
U.S.C. 6293(b)(2)) Finally, in any rulemaking to amend a test 
procedure, DOE must determine to what extent, if any, the proposed test 
procedure would alter the measured energy efficiency of any covered 
product as determined under the existing test procedure. (42 U.S.C. 
6293(e)(1)) If DOE determines that the amended test procedure would 
alter the measured efficiency of a covered product, DOE must amend the 
applicable energy conservation standard accordingly. (42 U.S.C. 
6293(e)(2))
    EISA 2007 amended EPCA to require DOE to amend its test procedures 
for all covered products to integrate measures of standby mode and off 
mode energy consumption into the overall energy efficiency, energy 
consumption, or other energy descriptor, unless the current test 
procedure already incorporates the standby mode and off mode energy 
consumption, or if such integration is technically infeasible. If an 
integrated test procedure is technically infeasible, DOE must prescribe 
a separate standby mode and off mode energy use test procedure for the 
covered product, if a separate test is technically feasible. (42 U.S.C. 
6295(gg)(2)(A))

DOE Microwave Oven Test Procedure

    DOE's test procedure for microwave ovens is codified at appendix I 
to subpart B of Title 10 of the Code of Federal Regulations (CFR) 
(Appendix I). The test procedure was established in an October 3, 1997 
final rule that addressed active mode energy use only. 62 FR 51976.
    On July 22, 2010, DOE published in the Federal Register a final 
rule for the microwave oven test procedure rulemaking (July 2010 TP 
Repeal Final Rule), in which it repealed the regulatory provisions for 
establishing the cooking efficiency test procedure for microwave ovens 
under the Energy Policy and Conservation Act (EPCA). 75 FR 42579. In 
the July 2010 TP Repeal Final Rule, DOE determined that the existing 
microwave oven test procedure to measure the cooking efficiency, which 
was based on the IEC Standard 705--Second Edition 1998 and Amendment 
2--1993, ``Methods for Measuring the Performance of Microwave Ovens for 
Households and Similar Purposes'' (IEC Standard 705), did not produce 
representative and repeatable test results. DOE stated that it was 
unaware of any test procedures that had been developed that addressed 
the concerns with the microwave oven cooking efficiency test procedure. 
DOE was also unaware of any research or data on consumer usage 
indicating what a representative food load would be, or any data 
showing the repeatability of test results. 75 FR 42579, 42581. In 
addition, in comments received in response to a separate test procedure 
notice of proposed rulemaking (NOPR) published in the Federal Register 
on October 17, 2008, which addressed provisions for measuring standby 
mode and off mode energy use for microwave ovens (73 FR 62134), 
interested parties commented that pure water has relatively low 
specific resistivity, and actual food items that might be cooked in a 
microwave oven would have more salts and thus absorb microwave energy 
more efficiently than pure water. Interested parties stated that, as a 
result, testing with a water load would likely result in lower 
efficiency measurements than would be expected from using actual food 
products.
    On July 22, 2010, DOE also published in the Federal Register a 
notice of public meeting to initiate a separate rulemaking process to 
consider new provisions for measuring microwave oven energy efficiency 
in active (cooking) mode. 75 FR 42611. DOE held the public meeting on 
September 16, 2010. DOE received no data or comments at or in response 
to this public meeting suggesting potential methodologies for test 
procedures for microwave oven active mode.
    On October 24, 2011, DOE published a Request for Information (RFI) 
notice to announce that it has initiated a test procedure rulemaking to 
develop active mode testing methodologies for microwave ovens 
(hereafter referred to as the October 2011 RFI). 76 FR 65631. DOE 
specifically sought information, data, and comments regarding 
representative and repeatable methods for measuring the energy use of 
microwave ovens, in particular for the microwave-only and convection-

[[Page 7942]]

microwave cooking (i.e., microwave plus convection and any other means 
of cooking) modes. DOE sought comment on the following: (1) The 
characteristics of food loads representative of consumer use, (2) the 
repeatability of energy use measurements using different food loads, 
and (3) consumer usage data on the hours of operation in active mode, 
standby mode, and off mode for the development of an integrated energy 
use metric. In response to the October 2011 RFI, interested parties 
commented that testing microwave-only ovens and convection microwave 
ovens with real and artificial food loads do not produce acceptable 
levels of repeatability and reproducibility. Interested parties also 
commented that DOE should harmonize its test procedure for microwave-
only ovens with IEC Standard 60705, ``Household microwave ovens--
Methods for measuring performance'' (IEC Standard 60705).
    Based on DOE's determination to initiate a microwave oven active 
mode test procedure rulemaking and comments received on the October 
2011 RFI, DOE conducted testing to evaluate potential amendments to its 
microwave oven test procedure to establish new methods for measuring 
the active mode energy use for these products, including the microwave-
only, convection-only, and convection-microwave cooking modes. On June 
5, 2012, DOE published a Notice of Data Availability (NODA) to present 
test results and analytical approaches that DOE was considering for 
potential amendments to the microwave oven test procedure and to 
request additional comment and information on these results (hereafter 
referred to as the June 2012 NODA). 77 FR 33106. In the June 2012 NODA, 
DOE presented test results from microwave-only cooking mode testing of 
water loads and food simulation mixtures consisting of water and basic 
food ingredients (i.e., fats, sugars, salt, fiber, proteins, etc.). DOE 
also presented test results from testing using the convection-microwave 
cooking mode on the following loads: (1) Crisco[supreg] All-Vegetable 
shortening, (2) Russet Burbank potatoes, (3) U.S. Department of 
Agriculture (USDA) grade A boneless chicken breasts, and (4) food 
simulation TX-151 gels. \1\ Finally, DOE presented test results from 
testing of the convection-only cooking mode using the aluminum test 
block specified in the DOE conventional oven test procedure in 10 CFR 
part 430, subpart B, appendix I. In response to the June 2012 NODA, DOE 
received comments on the following issues:
---------------------------------------------------------------------------

    \1\ TX-151 is a solidifying powder that, when combined with 
water creates a gel. One consumer product review organization in the 
United Kingdom used the TX-151 gels to simulate a food load. 77 FR 
33106, 33116.
---------------------------------------------------------------------------

     The Association of Home Appliance Manufacturers (AHAM) and 
Whirlpool Corporation (Whirlpool) commented that the draft revised IEC 
Standard 60705 produces repeatable and reproducible results and DOE 
should harmonize with the IEC Standard 60705 when the revised version 
is published. (AHAM, No. 18 at pp. 2-3; Whirlpool, No. 15 at pp. 1-2)
     AHAM and Whirlpool stated that DOE should not develop test 
procedures for convection microwave ovens because: (1) They represent 
only 4 percent of microwave oven shipments, (2) the potential for 
energy savings is trivial compared to the added test burden, and (3) 
there are currently no international test standards for these products. 
(AHAM, No. 18 at p. 3; Whirlpool, No. 15 at pp. 4-6)
     The Appliance Standards Awareness Project (ASAP), and 
National Resources Defense Council (NRDC) supported the development of 
test procedures for convection microwave ovens. (ASAP, NRDC, No. 17 at 
pp. 1-2)
    On January 18, 2013, DOE published a final rule (hereafter referred 
to as the January 2013 Final Rule) amending the test procedure for 
microwave ovens to incorporate by reference certain provisions of IEC 
Standard 62301, ``Household electrical appliances--Measurement of 
standby power,'' Edition 2.0 2011-01 (IEC Standard 62301 (Second 
Edition)) for measuring standby mode and off mode energy use. 78 FR 
4015.

II. Summary of the Notice of Proposed Rulemaking

    In today's NOPR, DOE proposes to amend the test procedures for 
microwave ovens in 10 CFR part 430 to include methods for measuring the 
active mode energy use. The proposed amendments would add test methods 
for microwave-only ovens based on the provisions in the draft revised 
IEC Standard 60705. The proposed test method would involve measuring 
the energy consumption required to heat water loads of 275 grams (g), 
350 g, and 1000 g, in 600 milliliter (ml), 900 ml, and 2000 ml 
borosilicate glass test containers, respectively, by 45-50 degrees 
Celsius ([deg]C) and 50-55 [deg]C.\2\ The results from the two 
different temperature rise tests would then be used to linearly 
interpolate the energy consumption required to heat each load by 50 
[deg]C, which is then weighted based on consumer usage to calculate the 
weighted per-cycle cooking energy consumption. In addition to the 
cooking cycle energy consumption, the proposed amendments would also 
require that if the microwave oven is capable of operating in fan-only 
mode while the microwave is cooling down after the completion of the 
microwave-only cooking cycle, such energy consumption shall be measured 
until the end of the fan-only mode. This energy consumption would then 
be added to the cooking energy consumption to calculate an overall 
weighted per-cycle energy consumption.
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    \2\ DOE notes that for the proposed microwave-only mode test 
procedure amendments, all numerical values are presented in metric 
units in today's notice to demonstrate harmonization with the 
November 2011 draft IEC Standard 60705. In the regulatory text, all 
values are presented in U.S. units with metric units in parenthesis.
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    For convection microwave ovens (i.e., microwave ovens that 
incorporate convection features and possibly other means of cooking), 
DOE is proposing in today's NOPR that the microwave-only cooking mode 
be measured according to the procedures described above for microwave-
only ovens, which are based on the draft revised IEC Standard 60705. 
DOE is also proposing that the convection-only cooking mode for 
convection microwave ovens be measured according to the DOE 
conventional ovens test procedure in 10 CFR part 430, subpart B, 
appendix I, with added clarifications and changes. The proposed test 
method involves setting the temperature controls to 375 degrees 
Fahrenheit ([deg]F) and heating an 8.5  0.1 pound 
cylindrical aluminum test block from ambient room temperature until the 
test block temperature has increased 234 [deg]F above its initial 
temperature. The proposed amendments would also require that if the 
microwave oven is capable of operating in fan-only mode after the 
completion of the convection-only cooking cycle, such energy 
consumption shall be measured until the end of the fan-only mode. DOE 
also proposes to calculate the per-cycle energy consumption for the 
convection-microwave cooking mode by apportioning the microwave-only 
mode and convection-only mode energy consumption measurements described 
above based on typical consumer use.
    DOE is proposing to require that the microwave-only and convection-
only test series each be repeated three times unless the total 
microwave-only and convection-only per-cycle energy consumption for the 
second measurement is within 1.5 percent of

[[Page 7943]]

the value obtained from the first measurement. DOE notes that the 
proposed requirement for multiple test runs would improve the accuracy 
of the test results by accounting for the variability from test to 
test.
    DOE is proposing in today's NOPR to establish an integrated annual 
energy use metric that combines standby mode, off mode, and all 
available active modes for each product type (i.e., microwave-only 
ovens and convection microwave ovens). The total annual energy use 
would be calculated as the sum of the product of the per-cycle energy 
consumption and the number of annual cooking cycles for each available 
active mode cooking mode, plus the sum of the product of the average 
standby mode and off mode power consumption and the annual standby mode 
and off mode hours.
    As noted above, EPCA requires that DOE determine whether a proposed 
test procedure amendment would alter the measured efficiency of a 
product, thereby requiring adjustment of existing standards. (42 U.S.C. 
6293(e)) Because there are currently no Federal energy conservation 
standards for microwaves, such requirement does not apply to this 
rulemaking.

III. Discussion

A. Products Covered by This Test Procedure Rulemaking

    DOE defines ``microwave oven'' as a class of kitchen ranges and 
ovens which is a household cooking appliance consisting of a 
compartment designed to cook or heat food by means of microwave energy, 
including microwave ovens with or without thermal elements designed for 
surface browning of food and convection microwave ovens. 10 CFR 430.2 
In the March 2011 Interim Final Rule, DOE determined that this 
regulatory definition includes all ovens equipped with microwave 
capability, including convection microwave ovens \3\ (i.e., microwave 
ovens that incorporate convection features and possibly other means of 
cooking) because they are capable of cooking or heating food by means 
of microwave energy. 76 FR 12825, 12828-30 (March 9, 2011). In the 
January 2013 Final Rule, DOE amended the microwave oven test procedure 
to add a definition of convection microwave oven in 10 CFR 430.2 as a 
microwave oven that incorporates convection features and any other 
cooking means in a single compartment. 78 FR 4015, 4018 (Jan. 18, 
2013). For the purpose of this active mode test procedure rulemaking, 
DOE is not proposing to amend the definition of convection microwave 
oven in 10 CFR 430.2. In today's NOPR, DOE is proposing amendments to 
address test procedures for both microwave-only ovens and convection 
microwave ovens.
---------------------------------------------------------------------------

    \3\ Note that in the March 2011 Interim Final Rule, DOE referred 
to such a product as a ``combination oven.''
---------------------------------------------------------------------------

    DOE notes that all products that combine a microwave oven with 
other appliance functionality would be considered covered products 
under a microwave oven regulatory requirement, including microwave/
conventional ranges, microwave/conventional ovens, microwave/
conventional cooking tops, and other combined products such as 
microwave/refrigerator-freezer/charging stations.\4\ However, DOE 
proposes not to require such ``combined products'' be tested according 
to the proposed amendments in today's NOPR due to a lack of information 
regarding appropriate testing methods and proper apportionment of 
energy use between the different functional components of the combined 
products.
---------------------------------------------------------------------------

    \4\ DOE proposed in the May 2012 TP SNOPR to add a definition of 
``microwave/conventional cooking top'' in 10 CFR 430.2 to state that 
it is a class of kitchen ranges and ovens that is a household 
cooking appliance consisting of a microwave oven and a conventional 
cooking top. DOE also proposed to add a definition of a ``microwave/
conventional oven'' as a class of kitchen ranges and ovens which 
consists of a microwave oven and a conventional oven in separate 
compartments. 77 FR 28805, 28809-10 (May 16, 2012).
---------------------------------------------------------------------------

B. Effective Date for the Test Procedure and Date on Which Use of the 
Test Procedure Will Be Required

    The effective date of the active mode test procedures for microwave 
ovens would be 30 days after the date of publication of the final rule. 
DOE's amended test procedure regulations codified in the CFR would 
clarify, though, that the procedures and calculations adopted in the 
final rule need not be performed to determine compliance with energy 
conservation standards until compliance with any final rule 
establishing amended energy conservation standards for microwave ovens 
in active mode is required. However, as of 180 days after publication 
of the final rule, any representations as to the active mode energy 
consumption of the products that are the subject of this rulemaking 
would need to be based upon results generated under the applicable 
provisions of this test procedure. (42 U.S.C. 6293(c)(2))

C. Consumer Usage

    DOE notes that Lawrence Berkeley National Laboratories (LBNL) 
conducted a consumer usage survey to evaluate the consumer usage habits 
for microwave ovens.\5\ The survey collected data from 2258 households 
on the typical cycle lengths, the annual number of cooking cycles, and 
the annual hours of use for microwave-only ovens. The survey also 
collected data from 653 households on the typical cycle lengths, the 
annual number of cooking cycles, and the annual hours of use for each 
available cooking mode for convection microwave ovens. The results from 
the study conducted by LBNL are presented in Table III.1 and Table 
III.2.
---------------------------------------------------------------------------

    \5\ Alison Williams, Hung-Chia (Dominique) Yang, Bereket Beraki, 
Louis-Benoit Desroches, Scott J. Young, Chun Chun Ni, Henry Willem, 
and Camilla Dunham Whitehead: LBNL; Sally M. Donovan, Consultant, 
Melbourne, Australia. (2012) Surveys of Microwave Ovens in U.S. 
Homes. Lawrence Berkeley National Laboratory, LBNL-5947E. December.

                         Table III.1--Estimate of Consumer Use for Microwave-Only Ovens
----------------------------------------------------------------------------------------------------------------
                                                                 Cycle length      Number of       Annual hours
                             Mode                                   (min)        annual cycles       (hours)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking.......................................            2.62             1026             44.9
----------------------------------------------------------------------------------------------------------------

                      Table III.2--Estimate of Consumer Use for Convection Microwave Ovens
----------------------------------------------------------------------------------------------------------------
                                                                   Cycle length      Number of     Annual hours
                              Mode                                     (min)       annual cycles      (hours)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking..........................................            2.54             842            35.7
Convection-Only Cooking.........................................           18.70             101            31.7

[[Page 7944]]

 
Convection-Microwave Cooking....................................           15.00              69            17.3
----------------------------------------------------------------------------------------------------------------

    In response to the June 2012 NODA, Whirlpool commented that an 
informal poll of their employees suggested that for convection 
microwave oven owners, 90 percent of field use is microwave-only 
cooking, and the remaining 10 percent is a mix of convection-microwave 
cooking and convection-only cooking. (Whirlpool, No. 15 at p. 5) The 
field use data presented in Table III.2 shows that microwave-only 
cooking, convection-only cooking, and convection-microwave cooking 
account for 83.2 percent, 10.0 percent, and 6.8 percent, respectively, 
of the total annual cooking cycles. DOE notes that these values are in 
relative agreement with Whirlpool's informal employee survey. As 
discussed in section III.F, DOE is proposing to use the consumer usage 
data in Table III.1 and Table III.2 to calculate the total annual 
energy consumption for both microwave-only ovens and convection 
microwave ovens.
    Korea commented on the June 2012 NODA that active mode energy use 
testing is unnecessary for microwave ovens because microwave ovens 
operate in active mode for only a very short period of time. Korea 
stated that the European Union and Korea only test microwave ovens in 
standby mode. Korea commented that if DOE proceeds with a test 
procedure for microwave oven active mode, DOE should provide scientific 
data concerning the annual active mode hours for microwave ovens and 
the percentage of energy consumed in active mode and standby mode. 
(Korea, No. 20 at p. 2) Based on the data presented in section III.F, 
DOE estimates for microwave-only ovens that active mode energy use 
contributes to 75.1 percent of the total annual energy use, whereas 
standby mode and off mode energy use accounts for the remaining 24.9 
percent of the total annual energy use. Similarly for convection 
microwave ovens, the active mode energy use contributes to 83.9 percent 
of the total annual energy use, and standby mode and off mode accounts 
for the remaining 16.1 percent of the total annual energy use. Because 
the active mode energy use accounts for a significant portion of the 
total annual energy use, DOE is proposing amendments in today's NOPR 
for measuring the active mode energy use.

D. Specifications for the Test Methods and Measurements for the 
Microwave-Only Ovens

1. IEC Standard 60705/Water Test Loads
    In today's NOPR, DOE is proposing to add test methods for measuring 
the energy consumption of the microwave-only cooking mode for 
microwave-only ovens based on the November 2011 draft IEC Standard 
60705. As discussed in section I, before being repealed, DOE's previous 
active mode test procedure for microwave ovens incorporated by 
reference portions of IEC Standard 705 for measuring the energy 
consumption of the microwave-only cooking mode. These test methods 
measured the amount of energy required to raise the temperature of 1 
kilogram (kg) of water by 10 [deg]C under controlled conditions. The 
ratio of usable output power over input power described the energy 
factor (EF), a measure of the cooking efficiency.\6\
---------------------------------------------------------------------------

    \6\ The previous DOE microwave oven test procedure also provided 
for the calculation of several other measures of energy consumption, 
including cooking efficiency and annual energy consumption.
---------------------------------------------------------------------------

    DOE notes that the IEC published a revised version of IEC Standard 
705, which was renamed IEC Standard 60705--Edition 3.0 1999-04, 
``Household microwave ovens--Methods for measuring performance'' (IEC 
Standard 60705 Third Edition). IEC subsequently published an updated 
version, IEC Standard 60705--Edition 4.0 2010-04 (IEC Standard 60705 
Fourth Edition). Both of these test methods maintained the same basic 
testing methods as IEC Standard 705 for measuring the active mode 
energy use of microwave ovens.
    In the June 2012 NODA, DOE noted that the IEC is in the process of 
revising its current test standard for microwave ovens, IEC Standard 
60705 Fourth Edition. 77 FR 33106, 33108 (June 5, 2012). The latest 
draft version of the IEC Standard 60705 that DOE was aware of for the 
June 2012 NODA was dated August 8, 2010 (hereafter referred to as the 
August 2010 draft IEC Standard 60705.) However, after the June 2012 
NODA, DOE was made aware of a more recent draft version of IEC Standard 
60705, which is dated November 25, 2011 (hereafter referred to as the 
November 2011 draft IEC Standard 60705.) DOE will therefore be 
considering this newer draft version in this rulemaking.
    The November 2011 draft IEC Standard 60705 includes a new test 
method that continues to use water as the cooking load. The draft 
revised test method involves measuring the energy consumption required 
to heat water loads of 275 g, 350 g, and 1000 g, in 600 ml, 900 ml, and 
2000 ml borosilicate glass test containers,\7\ respectively, by 45-50 
[deg]C and 50-55 [deg]C. The results from the two different temperature 
rise tests at each load size are used to linearly interpolate the 
energy consumption required to heat the load by 50 [deg]C. The cooking 
cycle energy consumption for each water load size is then weighted 
based on consumer usage to calculate an average weighted per-cycle 
cooking energy consumption. The weighting factors are as follows: 275 g 
= 3/11; 350 g = 6/11; 1000 g = 2/11. According to the November 2011 
draft IEC Standard 60705, these weighting factors are related to 
average household use and represent typical loads.
---------------------------------------------------------------------------

    \7\ The August 2010 draft IEC Standard 60705 evaluated for the 
June 2012 NODA used a smaller test container for the 275 g water 
load (400 ml capacity) than specified in the November 2011 draft IEC 
Standard 60705 (600 ml capacity.) Because the dimensions of both 
test containers are reasonably similar, however, DOE believes the 
repeatability and reproducibility of the two test containers will be 
relatively equivalent.
---------------------------------------------------------------------------

    In addition to the cooking cycle energy consumption, the November 
2011 draft IEC Standard 60705 includes methods for measuring the 
cooling down energy consumption for a period of 15 minutes after the 
completion of a 50 [deg]C water load temperature rise cooking cycle. 
Although this measurement method may be applied to all microwave ovens, 
including those that revert back to standby mode or off mode, the 
November 2011 draft IEC Standard 60705 notes that the cooling down 
energy consumption measurement is designed to measure the energy 
consumption associated with ventilating the microwave oven (i.e., 
operation of a fan) to cool down the cavity. The November 2011 draft 
IEC Standard 60705 includes the cooling down energy consumption 
measurement in an informative annex that is not required to be 
conducted.
    DOE recognizes that the IEC has made changes to the draft IEC 
Standard 60705

[[Page 7945]]

testing methods and that these testing methods may be subject to 
further changes during the IEC review process. However, DOE decided to 
consider the methodology from the November 2011 draft IEC Standard 
60705 for potential amendments to the DOE test procedure. In the June 
2012 NODA, DOE presented results from testing to evaluate the 
repeatability of the August 2010 draft IEC Standard 60705 test methods 
for measuring the cooking cycle energy consumption. 77 FR 33106, 33108-
11 (June 5, 2012). The results, summarized in Table III.3, showed 
minimal test-to-test variation for each water load size. As noted 
above, DOE believes that the repeatability and reproducibility of test 
results using the November 2011 draft IEC Standard 60705 would be 
relatively equivalent to the August 2010 draft IEC Standard 60705.

             Table III.3--June 2012 NODA Draft Revised IEC Standard 60705 Cooking Cycle Test Results
----------------------------------------------------------------------------------------------------------------
                                                        Draft Revised IEC Standard 60705 Cooking Cycle Test
                                                 ---------------------------------------------------------------
                                                    275 g Water     350 g Water    1000 g Water       Overall
                                                       load            load            Load          weighted
----------------------------------------------------------------------------------------------------------------
Energy Consumption (Wh).......  Average.........           37.99           44.34          114.90           56.11
                                Min.............           32.54           39.14          104.86           50.35
                                Max.............           46.61           54.68          130.87           66.54
Test-to-Test Variation--        Average.........            1.08            1.06            0.44            0.58
 Standard Error (%).
                                Min.............            0.05            0.10            0.09            0.03
                                Max.............            2.31            2.59            0.78            1.25
----------------------------------------------------------------------------------------------------------------

    DOE also conducted testing for the June 2012 NODA to evaluate the 
testing methods in the August 2010 draft IEC Standard 60705 for 
measuring the cooling down energy consumption after the completion of 
the microwave-only cooking cycle. The test results showed minimal 
variation in the measured cooling down energy consumption from test to 
test and also between the different load sizes. DOE also noted that for 
all of the units in its test sample, which included countertop and 
over-the-range microwave-only and convection microwave ovens, none 
contained a fan that operated at the end of the microwave-only cooking 
cycle. DOE noted that when the door was closed after the load was 
removed at the end of the cooking cycle, the microwave ovens reverted 
back to the standby mode. 77 FR 33106, 33111-12 (June 5, 2012).
    DOE also noted in the June 2012 NODA that the European Committee 
for Electrotechnical Standardization (CENELEC) conducted a round-robin 
testing program to evaluate the repeatability and reproducibility of 
the August 2010 draft IEC Standard 60705. A total of 5 manufacturer 
test labs and 5 independent test labs in Europe conducted testing 
according to the August 2010 draft IEC Standard 60705 on 4 microwave 
oven models. For the measured weighted cooking cycle energy 
consumption, the results showed that the test-to-test variation 
expressed as standard error within each laboratory was on average 0.56 
percent and the lab-to-lab variation was on average 2.30 percent. For 
the measured weighted cooling down energy consumption, the results 
showed that the test-to-test variation expressed as standard error 
within each laboratory was on average 0.24 percent and the lab-to-lab 
variation was on average 6.14 percent. CENELEC determined that the 
repeatability and reproducibility for both the measured weighted 
cooking cycle energy consumption and cooling down energy consumption to 
be acceptable. 77 FR 33106, 33111-12 (June 5, 2012).
    DOE requested comments on the test methods and test results 
presented in the June 2012 NODA, and other issues related to measuring 
energy consumption of the microwave-only cooking mode.
    AHAM and Whirlpool both stated that the levels of repeatability and 
reproducibility of the August 2010 draft IEC Standard 60705 were 
determined to be acceptable by the CENELEC round-robin test program. 
(AHAM, No. 18 at pp. 2-3; \8\ Whirlpool, No. 15 at p. 1) AHAM and 
Whirlpool commented that if DOE proceeds with an active mode test 
procedure for microwave ovens, DOE should harmonize with IEC Standard 
60705 when that revised test procedure is complete for the following 
reasons:
---------------------------------------------------------------------------

    \8\ A notation in the form ``AHAM, No. 18 at pp. 2-3'' 
identifies a written comment: (1) Made by the Association of Home 
Appliance Manufacturers; (2) recorded in document number 18 that is 
filed in the docket of the microwave oven active mode test procedure 
rulemaking (Docket No. EERE-2010-BT-TP-0023) and available for 
review at www.regulations.gov; and (3) which appears on pages 2 
through 3 of document number 18.
---------------------------------------------------------------------------

     Microwave ovens do not represent a large amount of energy 
consumption as compared to other products and DOE should therefore not 
direct its limited resources to duplicate what another group has 
adequately done;
     The August 2010 draft IEC Standard 60705 is based on 
extensive testing and considered both repeatability and 
reproducibility;
     International harmonization will provide clarity and 
consistency for interested parties and reduce testing burden; and
     Issues related to the test procedure are not unique to 
United States; unlike some other products, microwave ovens do not vary 
significantly across countries. (AHAM, No. 18 at pp. 2-3; Whirlpool, 
No. 15 at p. 1)
    In the June 2012 NODA, DOE requested comment on whether multiple 
test runs using the draft revised IEC Standard 60705 should be 
required. ASAP and NRDC commented that IEC Standard 705 required that 
the test be conducted three times unless the power measurement 
variability from the first two tests is sufficiently small. ASAP and 
NRDC stated that although the draft revised IEC Standard 60705 does not 
require multiple tests, DOE should maintain the requirement that 
multiple tests be performed to maintain a high degree of quality among 
reported data. (ASAP, NRDC, No. 17 at p. 2). Whirlpool stated that 
based on the CENELEC test results, testing each product twice should be 
sufficient if the two results show a small variation. (Whirlpool, No. 
15 at p. 2)
    Whirlpool noted that the cooling fan used in countertop and built-
in microwave ovens is typically rated at 20-50 W, whereas a hood fan 
used for cooling an over-the-range microwave oven is typically rated at 
100-200 watts (W). Whirlpool commented that for a microwave oven with a 
1000 W rated cooking output, the total energy consumption is typically 
1800 W. As a result, the cooling fan for countertop and built-in 
microwave ovens represents 1 to 3 percent of the total active mode 
energy consumption, whereas the hood cooling fan for over-

[[Page 7946]]

the-range microwave ovens represents 5 to 10 percent of the total 
active mode energy consumption. (Whirlpool, No. 15 at p. 3)
    The Republic of Korea (Korea) commented that water is not an 
optimal means of assessing the real-world energy use of microwave 
ovens. (Korea, No. 20 at p. 2) DOE recognizes Korea's concerns of using 
water as the test load. However, as discussed later in this section, 
DOE is unaware of any real or simulation test loads that produce 
repeatable and reproducible test results.
    Whirlpool commented that water hardness has become an issue for 
other DOE test procedures, but it has not been thoroughly evaluated for 
microwave ovens. Whirlpool noted that although the water hardness was 
not measured during the CENELEC round-robin testing, which included 
test laboratories in ten geographical locations, the normal variation 
in water hardness was captured lab-to-lab reproducibility of test 
results. (Whirlpool, No. 15 at p. 1) DOE agrees with Whirlpool that 
variations in water hardness were likely captured in the lab-to-lab 
testing. Based on the lab-to-lab variation of 2.30 percent from the 
CENELEC testing, DOE is not proposing amendments to the microwave oven 
test procedure to include requirements for the water hardness used for 
testing. DOE may consider such amendments if data is made available 
showing that the water hardness has a measurable effect on test 
results.
    Based on DOE and CENELEC testing, DOE agrees with AHAM and 
Whirlpool that the test methods in August 2010 draft IEC Standard 
60705, and equivalently the November 2011 draft IEC Standard 60705, 
produce repeatable and reproducible results. DOE is proposing in 
today's NOPR to amend the microwave oven test procedure to include 
provisions for measuring the microwave-only active mode energy use 
based on the November 2011 draft IEC Standard 60705, with the following 
additional language to clarify the application of these provisions.
    DOE notes that the current microwave oven test procedure already 
includes definitions ``built-in'' and ``freestanding'' to describe 
certain installation configurations. DOE is proposing in today's NOPR 
to add a definition for ``over-the-range'' to describe the installation 
configuration for certain microwave ovens that are intended to be 
installed in the cabinetry above a conventional range or cooktop. DOE 
is proposing to include in the definition that such products are 
supported by surrounding cabinetry, walls, or other similar structures 
on the sides, top, and/or rear of the product.
    DOE noted in the June 2012 NODA that for over-the-range microwave 
ovens, all products equipped with a fan designed to vent air out of the 
microwave oven cooking cavity offer two installation configurations: 
(1) Such that the vent fan exhausts air from the cooking cavity to the 
outdoors and (2) such that the vent fan recirculates air from the 
cooking cavity back into the room (``recirculation configuration''). 
For the majority of products in DOE's test sample, the default 
installation configuration for the venting fan was for air 
recirculation back into the room. DOE is proposing to amend section 
2.1.3 in Appendix I to require that over-the-range microwave ovens be 
installed with the exhaust vent/recirculation fan installed in the 
recirculation configuration in accordance with manufacturer's 
instructions. Requiring over-the-range microwave ovens to have their 
vent fans installed in the recirculation configuration will reduce 
testing burden by not requiring specific outdoor venting pipes or 
requiring the test room be capable of outdoor venting that would be 
necessary if the vent fan was required to be installed in the outdoor 
exhaust configuration. DOE also notes that requiring a single 
configuration for the venting fan will provide a consistent measurement 
method for all products.
    DOE notes that the November 2011 draft IEC Standard 60705 specifies 
that at the beginning of each test, the oven shall not have been 
operated for a period of at least 6 hours. The November 2011 draft IEC 
Standard 60705 also specifies that the temperatures of the magnetron 
and power supply shall be within 2 [deg]C of the ambient temperature 
and that forced cooling may be used to assist in cooling the component 
temperatures to ambient conditions. DOE notes that sections 1.12 and 
2.6 in Appendix I currently specify that all areas of the appliance 
shall attain the normal nonoperating temperature before any testing 
begins. The normal nonoperating temperature is defined as the 
temperature that the appliance would attain if it remained in the test 
room for 24 hours  2.8 [deg]C. DOE recognizes that the 
range in allowable temperature specified in the current DOE test 
procedure is slightly larger than the range specified in the November 
2011 draft IEC Standard 60705. However, DOE is unaware of any data 
indicating that allowable temperature range will measurably affect the 
repeatability of the test procedure. DOE believes that the provisions 
in the November 2011 draft IEC Standard 60705 and the current DOE test 
procedure in appendix I are effectively equivalent, requiring that the 
appliance be at the ambient room temperature prior to the start of 
testing. DOE also notes that methods such as forced air cooling to 
attain the normal nonoperating temperature would be allowed under 
appendix I. For these reasons, DOE is not proposing any amendments to 
the normal nonoperating temperature specified in sections 1.12 and 2.6 
in appendix I.
    DOE notes that the November 2011 draft IEC Standard 60705 specifies 
that the water test load should be placed on a thermally insulating pad 
when making temperature measurements. DOE is proposing in today's NOPR 
to require the use of an insulating pad with a heat capacity of 1.30 
kiloJoule (kJ)/kg-K or less, which is the heat capacity of polystyrene. 
DOE notes that polystyrene is a low-cost and readily available material 
that will effectively insulate the water test load while making 
temperature measurements.
    DOE is proposing to include test methods for measuring the energy 
consumption of the fan-only mode while the microwave is cooling down 
after the completion of the microwave-only cooking cycle. As noted 
above, none of the microwave ovens in DOE's test sample were equipped 
with a fan that operated at the end of the microwave-only cooking cycle 
to cool down the microwave oven, but instead reverted back to standby 
mode when the load was removed and the door was closed. However, DOE 
recognizes that there may be microwave ovens on the market or future 
microwave ovens that could potentially operate in fan-only mode at the 
end of the microwave-only cooking cycle. DOE is, therefore, proposing 
to include provisions for measuring the fan-only mode cooling down 
energy consumption only for microwave ovens equipped with a fan that 
operates automatically at the completion of the cooking cycle to cool 
down the microwave oven. As a result, DOE is proposing to define ``fan-
only mode'' as a mode that is not user-selectable and in which a fan 
circulates air internally or externally to the microwave oven for a 
finite period of time after the end of the cooking cycle.
    DOE is proposing that if the microwave oven is capable of operating 
in fan-only mode while the microwave is cooling down after the 
completion of the microwave-only cooking cycle, such energy consumption 
shall be measured based on the provisions in the November 2011 draft 
IEC Standard 60705 with the following modification. After the 
completion of the 50 [deg]C

[[Page 7947]]

temperature rise cooking cycle, the test load would then be removed 
from the microwave oven and the door closed within 30  2 
seconds after the completion of the cooking cycle, at which point the 
fan-only mode energy consumption and duration would then be measured 
until the end of the fan-only mode. DOE recognizes that the duration of 
fan-only mode may vary from product to product. DOE is, therefore, 
proposing to measure energy use and duration of the fan-only mode 
rather than for a fixed period of 15 minutes as specified in the 
November 2011 draft IEC Standard 60705.
    DOE is not aware of the typical duration of fan-only mode operation 
after the completion of the microwave-only cooking cycle because none 
of the microwave ovens in DOE's test sample operated in such a mode. 
DOE recognizes that for a shorter cycle time, the duration of the fan-
only mode may only be a short period of time. As a result, DOE is 
seeking comment on whether the requirement that the microwave oven door 
be closed within 30  2 seconds after the completion of the 
microwave-only cooking cycle is appropriate for all microwave ovens to 
accurately measure the fan-only mode energy use.
    Although the November 2011 draft IEC Standard 60705 does not 
require multiple repeat test runs, DOE agrees with the comments 
discussed above that requiring multiple test runs will improve the 
accuracy of the test results. Based on the provisions in IEC Standard 
705, DOE is proposing to require that the full microwave-only test 
series be repeated three times unless the total microwave-only per-
cycle energy consumption for the second measurement is within 1.5 
percent of the value obtained from the first measurement.
    DOE notes that the proposed amendments would renumber sections 
currently in Appendix I. As a result, DOE is also proposing to correct 
the relevant section number references throughout appendix I.
2. Food Simulation Mixture Test Loads
    In the June 2012 NODA, DOE conducted testing on a limited sample of 
microwave ovens using the microwave-only cooking mode to evaluate 
mixtures that would simulate food loads that may be reheated in a 
microwave. The mixtures were composed of water and basic food 
ingredients (i.e., fats, sugars, salt, fiber, proteins, etc.) with a 
total combined mass of 350 g. DOE selected the 350 g load size (using 
the 900 ml borosilicate glass container) based on the draft revised IEC 
Standard 60705 weighting factors for the load size with the highest 
frequency of use. The ingredients composing each mixture were based on 
nutritional labels of commonly microwaved foods. DOE also tested 
mixtures with only one or two key ingredients to evaluate whether the 
repeatability could be improved by limiting the number of ingredients. 
The results from this testing showed a higher range and average test-
to-test variation compared to the water-only load and compared to the 
results using the August 2010 draft IEC Standard 60705 test method. 77 
FR 33106, 33113 (June 5, 2012).
    In the June 2012 NODA, DOE requested comment on the suitability of 
using actual or simulated food loads for testing. AHAM and Whirlpool 
commented that, based on DOE's test results and the reasons outlined in 
their previous comments on the October 2011 RFI, real and simulation 
food loads do not produce repeatable or reproducible results. AHAM and 
Whirlpool also added that CENELEC previously sponsored a study that 
examined different food loads, including real food, artificial food, 
and salt water, and concluded that food loads cannot meet their 
requirements of repeatability and reproducibility. (AHAM, No. 18 at p. 
2; Whirlpool, No. 15 at pp. 1, 3-4) R.F. Schiffmann Associates, Inc. 
(Schiffmann) commented that all natural food materials, whether 
chemically modified or not, are derived from a living material, which 
may change with time of year, growing location, weather conditions, and 
storage conditions, and thus cannot be standardized. Schiffmann also 
stated that food simulants may be a viable alternative, but at minimum, 
the following properties must be maintained from sample to sample to 
ensure statistically reproducible materials and conditions:
     Moisture level, pH, water activity, viscosity, and 
salinity from sample to sample;
     Shape, dimensions, weight, and phase;
     If the simulant is in the form of an emulsion or colloidal 
suspension, the particle size of the discontinuous phase or suspended 
particles;
     Ionic strength;
     Location within the microwave oven and heating time from 
test to test; and
     The amount of time between tests; (Schiffman, No. 19 at p. 
1-2)
    ASAP and NRDC commented that repeatability and reproducibility of 
the test procedure are critical, and achieving them may be at the 
expense of testing representative food loads. ASAP and NRDC stated that 
the active mode energy savings for microwave ovens may not justify the 
added test procedure development effort to determine the optimal 
simulated food load. (ASAP & NRDC, No. 17 at p. 1).
    Korea stated that if real food is used for testing, the results 
need to be repeatable and reproducible by standardizing the composition 
of food samples used. Korea stated that DOE would also need to ensure 
that the standardized food samples are readily available at a 
reasonable cost. (Korea, No. 20 at p. 2)
    Based on DOE's test results and the comments from interested 
parties in response to the June 2012 NODA, DOE is not proposing 
amendments in today's NOPR to require the use of real or simulated food 
loads. If data are made available for any real or simulated food loads 
showing repeatable and reproducible results, DOE may consider 
amendments to the DOE microwave oven test procedure at that time.

E. Specifications for the Test Methods and Measurements for Convection 
Microwave Ovens

    In today's NOPR, DOE is proposing test methods for measuring the 
active mode energy consumption of convection microwave ovens. DOE is 
proposing to measure the energy consumption of the microwave-only 
cooking mode for convection microwave ovens using the test procedures 
described above in section III.D.1. DOE is proposing to measure the 
energy consumption of the convection-only cooking mode for convection 
microwave ovens based on the DOE conventional ovens test procedure in 
10 CFR part 430, subpart B, Appendix I, with added clarifications and 
changes. Finally, DOE is proposing to calculate the energy consumption 
of the convection-microwave cooking cycle by apportioning the 
microwave-only mode and convection-only mode energy consumption 
measurements based on typical consumer use.
    In the June 2012 NODA, DOE noted that convection microwave ovens 
typically can be operated using the microwave-only cooking mode, 
convection-only cooking mode, and convection-microwave cooking mode. 
DOE investigated whether testing procedures could be developed to 
evaluate the convection-microwave and convection-only cooking modes of 
convection microwave ovens. 77 FR 33106, 33114 (June 5, 2012).
    In response to the June 2012 NODA, ASAP and NRDC commented in 
support of developing test methods for

[[Page 7948]]

measuring the energy consumption of convection microwave ovens to 
better differentiate products available on the market based on 
efficiency and design options. ASAP and NRDC also commented that all 
inherent assumptions should be justified with field usage data, 
surveys, or other data sources, and question the benefits of adopting a 
test procedure before such information has been collected. (ASAP & 
NRDC, No. 17 at pp. 1-2) AHAM and Whirlpool stated that because the 
convection microwave ovens represented 4.1 percent of total microwave 
oven shipments in 2010 and because the draft revised IEC Standard 60705 
does not include test procedures for the convection-microwave cooking 
mode, DOE should not develop a test procedure for convection microwave 
ovens. (AHAM, No. 18 at p. 3; Whirlpool No. 15 at pp. 1, 5)
    Based on the information from AHAM and Whirlpool that convection 
microwave ovens represent approximately 4.1 percent of U.S. microwave 
oven shipments and data from Appliance Magazine showing 9.552 million 
microwave oven shipments in 2011,\9\ convection microwave ovens 
represent nearly 400,000 annual shipments. DOE believes that convection 
microwave ovens therefore represent a significant number of shipments 
and warrant separate test methods. The estimates of the annual energy 
use of the different cooking modes for a typical convection microwave 
oven, presented below in section III.F, show that the convection-only 
cooking mode and convection-microwave cooking mode energy consumption 
account for a significant portion of the total annual energy 
consumption for these products (28.2 percent and 16.9 percent, 
respectively). DOE also notes that, for the reasons discussed in 
section III.G, the test methods for measuring the convection-only and 
convection-microwave cooking energy use are not unduly burdensome to 
conduct. For these reasons, DOE is proposing amendments to measure the 
convection-only cooking and convection-microwave cooking energy use in 
convection microwave ovens.
---------------------------------------------------------------------------

    \9\ ``60th Annual Appliance Industry Forecast.'' Appliance 
Market Research Report, Appliance Magazine, May 2012.
---------------------------------------------------------------------------

1. Convection-Only Cooking Mode
    DOE investigated whether a testing procedure could be developed to 
evaluate the convection-only cooking mode of a convection microwave 
oven. For the June 2012 NODA, DOE developed a testing method based on 
the DOE conventional cooking products test procedure for conventional 
ovens in 10 CFR part 430, subpart B, appendix I, to measure the energy 
consumption of the convection cooking mode for convection microwave 
ovens. The DOE conventional oven test procedure involves setting the 
temperature control for the convection cooking cycle such that the 
temperature inside the oven is 325  5 [deg]F higher than 
the room ambient air temperature (77  9 [deg]F). An 8.5 
 0.1 pound cylindrical aluminum test block is then heated 
from ambient room air temperature  4 [deg]F until the test 
block temperature has increased 234 [deg]F above its initial 
temperature. The measured energy consumption is used to calculate the 
cooking efficiency and energy factor. 77 FR 33106, 33118 (June 5, 
2012).
    In the June 2012 NODA, DOE noted that the cavity temperature 
requirement of 325  5 [deg]F higher than the room ambient 
air temperature would result in a temperature setting close to 400 
[deg]F. Based on DOE's review of products currently available on the 
U.S. market, a number of convection microwave ovens do not have a 400 
[deg]F temperature setting, but all convection microwave ovens that DOE 
surveyed have a 375 [deg]F temperature setting. As a result, DOE 
modified the test method to conduct this testing using a temperature 
control setting of 375 [deg]F to heat the aluminum test block to 234 
[deg]F above its initial temperature. In addition, DOE also specified 
that the aluminum test block be placed on the metal cooking rack 
provided by the manufacturer. 77 FR 33106, 33118 (June 5, 2012). The 
results from this testing, summarized in Table III.4, showed minimal 
test-to-test variation for the convection-only cooking cycle.

 Table III.4--June 2012 NODA Convection-Only Cooking Cycle Test Results
------------------------------------------------------------------------
                                                            Convection-
                                                           only cooking
                                                               cycle
------------------------------------------------------------------------
Cooking Efficiency (%)............  Average.............            9.06
                                    Min.................            6.51
                                    Max.................           12.42
Test-to-Test Variation--Standard    Average.............            1.30
 Error (%).
                                    Min.................            0.68
                                    Max.................            2.11
------------------------------------------------------------------------

    With regards to the 234 [deg]F temperature rise used in the 
convection-only test method, Whirlpool commented in response to the 
June 2012 NODA that if the intent is to accommodate convection 
microwave ovens that fall 25 [deg]F short of the temperature rise 
specified in the DOE conventional oven test procedure, an adjustment of 
166 [deg]F seems illogical. (Whirlpool, No. 15 at p. 6) DOE notes that 
it is not considering adjusting any temperatures by 166 [deg]F. DOE 
clarifies that the temperature control would be set using the user 
interface controls to 375 [deg]F, and that the temperature rise of the 
test block during the test cycle would be 234 [deg]F above the initial 
block temperature.
    In the June 2012 NODA, DOE requested comment on whether the cooling 
fan energy consumption should be included in the efficiency metric for 
convection microwave ovens. ASAP and NRDC commented that DOE should 
require the measurement of cooling fan energy use for both microwave-
only, and convection microwave ovens. ASAP and NRDC questioned the 
logic of measuring the cooling fan energy consumption for a specific 
period of time (i.e., 15 minutes) instead of measuring the energy 
consumption until the cooking cavity drops by a certain temperature 
difference. (ASAP & NRDC, No. 17 at p. 2) Whirlpool commented that 
requiring the measurement of the fan-only mode cooling down energy 
consumption would add considerable test burden to measure a very small 
amount of energy in a very small product segment and would not

[[Page 7949]]

contribute to goal of national energy savings. (Whirlpool, No. 15 at p. 
6)
    Based on the test results and analysis discussed above, DOE is 
proposing amendments to the microwave oven test procedure in Appendix 
I, to include test methods for measuring the active mode energy 
consumption for convection-only cooking mode for convection microwave 
ovens based on the test methods described above, with the following 
additional clarifications.
    DOE notes that in the January 2013 Final Rule for the microwave 
oven standby and off mode test procedure, DOE amended the microwave 
oven test procedure to provide a definition of convection microwave 
oven in 10 CFR 430.2. The amendment defines convection microwave ovens 
as a microwave oven that incorporates convection features and any other 
means of cooking in a single compartment. 78 FR 4015, 4018 (Jan. 18, 
2013). DOE believes that the definition for convection microwave ovens 
is also suitable for today's proposed amendments, and is not proposing 
to amend this definition.
    DOE is proposing to require that if the convection microwave oven 
allows for the turntable to be turned on or off, the appliance shall be 
tested with the turntable turned on. DOE notes that the turntable is 
typically turned on by default, and as a result, is likely the most 
common configuration used by consumers. DOE believes this will provide 
a consistent and comparable test method from product to product.
    DOE recognizes that different microwave ovens may have different 
fan-only mode durations. As a result, DOE is proposing in today's NOPR 
to require that the energy use and duration of the fan-only mode be 
measured at the end of the convection-only cooking cycle until the 
completion of the fan-only mode. Based on DOE's testing, the duration 
of the fan-only mode was between 0 and 7 minutes. DOE believes the 
added testing time to measure fan-only mode is minimal compared to the 
overall convection-only cooking test cycle length, which was, on 
average, approximately 73 minutes among the units in DOE's test sample. 
As a result, the proposed requirement to measure the fan-only mode 
would add little to the overall testing burden.
    DOE is proposing to add new sections 4.4.7 and 4.4.7.1 in Appendix 
I to calculate the convection microwave oven convection-only cooking 
cycle energy consumption using the same basic calculations used for 
convection ovens specified in 10 CFR part 430, subpart B, appendix I, 
sections 4.1.1 and 4.1.1.1. DOE is proposing to add the calculated 
convection-only cooking cycle energy consumption and the measured fan-
only mode energy consumption to calculate the total convection-only 
mode energy consumption. DOE is also proposing to apply a field use 
factor to the calculation of the convection-only mode energy 
consumption to account for the typical consumer use of this cooking 
mode. DOE determined the field use factor based on the quotient of the 
average convection-only cooking cycle length based on consumer use data 
presented in section III.C (18.70 minutes) divided by the average 
measured convection-only cooking cycle test length for the units in 
DOE's test sample (72.68 minutes). Based on this information, DOE is 
proposing a convection-only cooking field use factor of 0.26.
    Similar to the proposed provisions for the microwave-only cooking 
mode, DOE is proposing to require that the convection-only test be 
repeated three times unless the total convection-only per-cycle energy 
consumption for the second measurement is within 1.5 percent of the 
value obtained from the first measurement. DOE notes that the proposed 
requirement for multiple repeat test runs would improve the accuracy of 
the test results.
2. Convection-Microwave Cooking Mode
    In the June 2012 NODA, DOE presented test results to evaluate test 
loads and test methods for measuring the energy use of the convection-
microwave cooking mode using real food loads. The test results for real 
food loads showed high test-to-test variation for all of the loads 
tested. DOE noted in the June 2012 NODA that in addition to the issues 
with test-to-test repeatability, the lab-to-lab reproducibility would 
also be difficult to maintain because different foods are produced 
under different conditions (i.e., climate, geography, growing 
conditions, genetics, breeding, etc.) 77 FR 33106, 33115-16 (June 5, 
2012). DOE also evaluated a food simulation load, the TX-151 
solidifying powder, using the same basic test method as described above 
for the shortening tests. The June 2012 NODA test results again showed 
high levels of test-to-test variation. 77 FR 33106, 33116-8 (June 5, 
2012).
    In the June 2012 NODA, DOE requested comment on the suitability of 
incorporating real and simulation food loads for measuring the energy 
use of convection microwave ovens. Whirlpool commented that there is no 
known test procedure or test load that is appropriate for convection 
microwave ovens. Whirlpool stated that food loads are not appropriate 
for the reasons they provided in response to the October 2011 RFI, and 
that water loads are not appropriate for convection-only cooking mode 
because temperatures are much higher than the boiling temperature for 
water. Whirlpool also commented that IEC Standard 60350, ``Household 
electrical cooking appliances--Methods for measuring performance,'' is 
not applicable for a microwave oven because thermocouples are required 
to be used to measure the temperature of the stone test load during 
heating. According to Whirlpool, such measurements are not allowed in 
microwave ovens because the thermocouples will act as antennae and the 
resulting microwave leakage would reach unacceptable levels. In 
addition, Whirlpool stated that the microwave oven turntable would make 
temperature measurements during heating difficult or even impossible. 
(Whirlpool, No. 15 at p. 4)
    Whirlpool also commented that the test-to-test variation for both 
real and simulated food loads presented by DOE in the June 2012 NODA is 
too high to allow for a repeatable and reproducible test procedure. 
Whirlpool noted that for real foods, the variation will likely be much 
higher when including variation in time of the year and geographical 
location of the food production, as well as lab-to-lab variations. 
(Whirlpool, No. 15 at p. 4) Whirlpool also stated that it had 
previously conducted tests using gels as a food simulation load, but 
abandoned them due to several issues related to measuring accuracy and 
repeatability, and the overly burdensome and time-consuming process of 
preparing the test loads. (Whirlpool, No. 15 at p. 5) As discussed in 
section III.C, AHAM and Schiffmann also commented that use of actual or 
simulated food loads for cooking energy consumption measurements does 
not produce repeatable or reproducible results. (AHAM, No. 18 at p. 2; 
Schiffmann, No. 19 at pp. 1-2)
    Based on the test results in the June 2012 NODA, DOE agrees with 
commenters that test methods using actual or simulated food loads do 
not produce repeatable or reproducible results. DOE also agrees that 
using thermocouples during a convection-microwave cooking cycle would 
not be appropriate due to safety concerns. As a result, DOE is not 
proposing amendments to require the use of real or simulation food 
loads for measuring the energy consumption of convection microwave 
ovens.
    In the June 2012 NODA, DOE stated that it may consider using the 
results

[[Page 7950]]

from the microwave-only cooking and convection-only cooking test 
measurements to calculate the convection-microwave cooking cycle energy 
consumption. 77 FR 33106, 33119 (June 5, 2012). AHAM commented that 
measuring the microwave-only and convection-only cooking modes 
separately and apportioning the energy use to calculate the per-cycle 
energy use for the convection-microwave cooking mode would be too 
burdensome compared to the trivial energy savings associated with 
convection microwave ovens. (AHAM, No. 18 at p. 3)
    Because DOE was unable to identify a test load that produced 
repeatable and reproducible results for the convection-microwave 
cooking mode, DOE is proposing to use the results from the microwave-
only and convection-only cooking cycle tests to determine the 
convection-microwave cooking cycle energy consumption. First, because 
the convection-microwave cooking cycle length is different from the 
microwave-only and convection-only cooking cycle lengths, DOE is 
proposing to apply a field use adjustment to both the per-cycle 
microwave-only and convection-only cooking energy consumption. The 
field use adjustment would be based on the ratio of the convection-
microwave cooking cycle length to either the microwave-only cycle 
length (15.00/2.54 = 5.91) or convection-only cooking cycle length 
(15.00/18.70 = 0.80) based on the consumer use data presented in 
section III.C.
    DOE is proposing that the per-cycle convection-microwave cooking 
mode energy consumption would then be calculated by apportioning the 
microwave-only cooking energy consumption and convection-only cooking 
energy consumption based on the amount of time typical convection 
microwave ovens use each cooking mode during a convection-microwave 
cooking cycle. DOE noted in the June 2012 NODA that for the majority of 
microwave ovens in its test sample, the default program setting for 
convection-microwave cooking only requires the user to set the overall 
cooking time, and the product cycles between microwave-only cooking and 
convection-only cooking. The nominal amount of time spent microwave-
only cooking and convection only cooking for each individual microwave/
convection cycle varies from model to model. However DOE noted that for 
an overall single cooking cycle, the microwave-only cooking accounted 
for 30 percent of the cooking time and convection-only cooking 
accounted for the remaining 70 percent of the total cooking time per-
cycle on average for all of the units DOE tested. 77 FR 33106, 33114 
(June 5, 2012). As a result, DOE is proposing to use weighting factors 
of 30 percent for microwave-only cooking and 70 percent for convection-
only cooking to calculate the average per-cycle convection-microwave 
cooking energy consumption.

F. Measures of Energy Consumption

    In today's NOPR, DOE is proposing to adopt an integrated annual 
energy use metric that combines the active mode energy consumption of 
each possible cooking mode (i.e., microwave-only cooking, convection-
only cooking, and convection-microwave cooking) with the standby and 
off mode energy consumption.
    In order to develop an integrated metric that combines the active 
mode energy consumption of each possible cooking mode with the standby 
and off mode energy consumption, DOE evaluated the data from the 
consumer use survey conducted by LBNL, presented in section III.D. In 
addition, DOE also estimated the average power consumption for each 
operating mode based on its testing. Based on this data, DOE calculated 
the estimated annual energy use for each operating mode. The results of 
this analysis are presented in Table III.5 and Table III.6.

                         Table III.5--Estimate of Consumer Use for Microwave-Only Ovens
----------------------------------------------------------------------------------------------------------------
                                 Cycle length      Number of      Annual hours    Average power    Annual energy
             Mode                    (min)       annual cycles      (hours)            (W)           use (kWh)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking........            2.62            1026             44.9           1582.7          71.063
Microwave-Only Fan-Only Mode..            0                  0              0                0             0
Standby/Off...................  ..............  ..............           8715.1              2.7          23.531
----------------------------------------------------------------------------------------------------------------

                      Table III.6--Estimate of Consumer Use for Convection Microwave Ovens
----------------------------------------------------------------------------------------------------------------
                                 Cycle length      Number of      Annual hours    Average power    Annual energy
             Mode                    (min)       annual cycles      (hours)            (W)           use (kWh)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking........            2.54             842             35.7           1582.7          56.502
Convection-Only Cooking.......           18.70             101             31.7           1299.4          41.191
Convection-Microwave Cooking..           15.00              69             17.3           1421.3          24.588
Microwave-Only Fan-Only Mode..            0                  0              0                0             0
Convection-Only Fan-Only Mode.           *1.10             101              1.9             39.1           0.074
Convection-Microwave Fan-Only            *0.88              69              1.0             39.1           0.039
 Mode.........................
Standby/Off...................  ..............  ..............           8672.4              2.7          23.415
----------------------------------------------------------------------------------------------------------------
*The consumer use estimates are based on a microwave oven that is capable of operating in fan-only mode. The
  average fan-only mode cycle length was determined based DOE's testing of the convection-only cooking mode
  scaled based on the difference between the measured test procedure cycle length and the average consumer cycle
  length.

    DOE is proposing to use the estimates of consumer use for each 
operating mode presented in Table III.5 and Table III.6 to calculate 
the total annual energy consumption for both microwave-only ovens and 
convection microwave ovens. DOE proposes to amend the microwave oven 
test procedure to determine the annual energy use associated with 
microwave-only ovens by:
    (1) Calculating the product of the total weighted microwave-only 
per-cycle energy consumption and the number of annual microwave-only 
cooking cycles for microwave-only ovens;
    (2) Calculating the products of the average standby and off mode 
power and the allocated annual hours for each respective mode;
    (3) Summing these results; and
    (4) Multiplying the sum by 0.001 to convert from Wh to kWh.

[[Page 7951]]

    DOE proposes to amend the microwave oven test procedure to 
determine the annual energy use associated with convection microwave 
ovens by:
    (1) Calculating the products of the microwave-only mode, 
convection-only mode, and convection-microwave mode per-cycle energy 
consumption and the allocated hours for each mode for convection 
microwave ovens;
    (2) Calculating the products of the average standby and off mode 
power and the allocated annual hours for each respective mode;
    (3) Summing these results; and
    (4) Multiplying the sum by 0.001 to convert from Wh to kWh.
    The total number of standby mode and off mode hours would be equal 
to the total number of non-active mode hours. This would be calculated 
as the number of total hours in a year (8760) minus the average cooking 
cycle times based on consumer use and the fan-only mode times (if a 
product is capable of fan-only mode) for each cooking mode. Because the 
convection-only cooking fan-only mode time measured under the proposed 
test procedure would be based on a longer cooking cycle, DOE is 
proposing to scale the fan-only mode time using the convection-only 
cooking cycle length field use factor (equal to 0.26) discussed above 
in section III.E.1. DOE also observed that microwave ovens that operate 
in fan-only mode after the convection-only cooking cycle also operate 
in fan-only mode after the convection-microwave cooking cycle. Because 
the length of the fan-only mode is based on either the cavity 
temperature or a fixed duration based on the cooking cycle length, DOE 
believes that the fan-only mode time would likely be equivalent for a 
convection-only cooking and convection-microwave cooking cycle of the 
same length. As a result, DOE is proposing to use the convection-only 
cooking fan-only mode time, but further scaled by the difference 
between the average convection-microwave cooking cycle length and 
convection-only cooking cycle length based on the consumer use data 
(15.00 minutes/18.70 minutes).
    DOE is unaware of any microwave ovens currently available on the 
U.S. market that are capable of operating in both standby mode and off 
mode. As a result, DOE is not aware of any data available to determine 
the appropriate split of annual non-active mode hours between standby 
mode and off mode for products that are capable of operating in both 
modes. DOE is proposing in today's NOPR, therefore, to split the total 
hours evenly between standby and off modes for those products capable 
of functioning in both modes. DOE believes this would provide an 
incentive to manufacturers to offer an energy saving feature that 
allows consumers to manually select between standby mode and off mode. 
If data is made available that indicates a different allocation of 
hours between standby and off mode, DOE may consider revising this 
allocation.

G. Compliance With Other EPCA Requirements

1. Test Burden
    EPCA requires that test procedures shall be reasonably designed to 
produce test results which measure energy efficiency, energy use, or 
estimated annual operating cost of a covered product during a 
representative average use cycle or period of use. Test procedures must 
also not be unduly burdensome to conduct. (42 U.S.C. 6293(b)(3))
    In the June 2012 NODA, DOE requested comments on the test burden 
associated with testing the microwave-only cooking mode and convection-
only cooking mode. Whirlpool commented that incorporating the test 
methods from the draft revised IEC Standard 60705 for measuring the 
energy consumption of the microwave-only cooking mode would increase 
test burden. However, Whirlpool did not see any workable alternative. 
Whirlpool estimated that with one repetition of the testing series 
(i.e., high/low final water temperature tests for 3 different water 
load sizes) and 3 trial runs to determine the appropriate heating 
times, a total of approximately 15 tests would be required, not 
including any fan-only mode cooling down tests. Based on an average 
test time of 15 minutes, Whirlpool stated that approximately six tests 
could be conducted per day, and thus a complete testing series for one 
product would require two and a half days to complete. (Whirlpool, No. 
15 at p. 2) Whirlpool and AHAM both commented that a test procedure for 
measuring the energy consumption of the convection-only and convection-
microwave cooking modes would add significant test burden compared to 
the small energy savings that would result from addressing convection 
microwave ovens. (AHAM, No. 18 at p. 3; Whirlpool, No. 15 at p. 6)
    The proposed amendments in today's NOPR would add test procedures 
for measuring the active mode energy use of the microwave-only cooking 
mode based on the provisions in the November 2011 draft IEC Standard 
60705. DOE notes that the cost of test equipment would be similar to 
the cost of equipment under the previous DOE microwave oven test 
procedure, but with two additional sized test containers (600 ml and 
900 ml). DOE estimates that the one-time investment for test equipment 
(i.e., 600 ml, 900 ml, 2000 ml test containers; power meter; 
thermocouples) is approximately $3,000, which is $300 more than the 
one-time investment for testing under the previous DOE microwave oven 
test procedure. Manufacturers that already have the test equipment 
required for the previous DOE test method would only require a one-time 
investment of $300 for the two additional sized test containers. DOE 
estimates that the labor for testing a single model would cost between 
$3,000 and $4,200, depending on the number of repeat tests required, 
which is approximately $2,600 to $3,600 more than the labor for testing 
using the previous DOE microwave oven test procedure,
    The proposed convection-only test method would require the same 
equipment that is required for the DOE conventional ovens test 
procedure in 10 CFR part 430, subpart B, appendix I. DOE estimates 
that, in addition to the equipment required for proposed microwave-only 
testing, the one-time investment for test equipment for convection-only 
testing (i.e., test block) would add $400. DOE estimates that the labor 
for convection-only testing would cost between $600 and $850 per model, 
depending on the number of repeat tests required.
    DOE does not believe these costs represent an excessive burden for 
test labs or manufacturers given the significant investment necessary 
to manufacture, test, and market consumer appliances. For these 
reasons, DOE tentatively concludes that the proposed amended test 
procedures would produce test results that measure the energy 
consumption of microwave ovens during representative use, and that the 
test procedures would not be unduly burdensome to conduct.
2. Certification Requirements
    EPCA authorizes DOE to enforce compliance with the energy and water 
conservation standards established for certain consumer products. On 
March 7, 2011, the Department revised, consolidated, and streamlined 
its existing certification, compliance, and enforcement regulations for 
certain consumer products and commercial and industrial equipment 
covered under EPCA, including microwave ovens. 76 FR 12422. These 
regulations are codified in 10 CFR 429.23 (conventional cooking tops, 
conventional ovens, microwave ovens).

[[Page 7952]]

    The certification requirements for microwave ovens consist of a 
sampling plan for selection of units for testing and requirements for 
certification reports. Because there are no existing energy 
conservation standards for microwave ovens, DOE is not proposing any 
amendments to the certification reporting requirements for these 
products.

IV. Procedural Issues and Regulatory Review

A. Review Under Executive Order 12866

    The Office of Management and Budget has determined that test 
procedure rulemakings do not constitute ``significant regulatory 
actions'' under section 3(f) of Executive Order 12866, Regulatory 
Planning and Review, 58 FR 51735 (Oct. 4, 1993). Accordingly, this 
action was not subject to review under the Executive Order by the 
Office of Information and Regulatory Affairs (OIRA) in the Office of 
Management and Budget (OMB).

B. Review Under the Regulatory Flexibility Act

    The Regulatory Flexibility Act (5 U.S.C. 601 et seq) requires 
preparation of a regulatory flexibility analysis (RFA) for any rule 
that by law must be proposed for public comment, unless the agency 
certifies that the rule, if promulgated, will not have a significant 
economic impact on a substantial number of small entities. As required 
by Executive Order 13272, ``Proper Consideration of Small Entities in 
Agency Rulemaking,'' 67 FR 53461 (August 16, 2002), DOE published 
procedures and policies on February 19, 2003, to ensure that the 
potential impacts of its rules on small entities are properly 
considered during the DOE rulemaking process. 68 FR 7990. DOE's 
procedures and policies may be viewed on the Office of the General 
Counsel's Web site (http://energy.gov/gc/office-general-counsel). DOE 
reviewed today's NOPR under the provisions of the Regulatory 
Flexibility Act and the procedures and policies published on February 
19, 2003.
    In conducting this review, DOE first determined the potential 
number of affected small entities. The Small Business Administration 
(SBA) considers an entity to be a small business if, together with its 
affiliates, it employs fewer than the threshold number of workers 
specified in 13 CFR part 121 according to the North American Industry 
Classification System (NAICS) codes. The SBA's Table of Size Standards 
is available at: http://www.sba.gov/sites/default/files/files/Size_Standards_Table.pdf. The threshold number for NAICS classification 
335221, Household Cooking Appliance Manufacturers, which includes 
microwave oven manufacturers, is 750 employees. DOE surveyed the AHAM 
member directory to identify manufacturers of microwave ovens. In 
addition, as part of the appliance standards rulemaking, DOE asked 
interested parties and AHAM representatives within the microwave oven 
industry if they were aware of any small business manufacturers. DOE 
consulted publicly available data, purchased company reports from 
sources such as Dun & Bradstreet, and contacted manufacturers, where 
needed, to determine if they meet the SBA's definition of a small 
business manufacturing facility and have their manufacturing facilities 
located within the United States. Based on this analysis, DOE estimates 
that there is one small business which manufactures a product which 
combines a microwave oven with other appliance functionality. However, 
DOE is not proposing at this time to amend the test procedures for 
microwave ovens to include provisions for measuring the energy use for 
the microwave portion of such combined products. As a result, DOE 
tentatively concludes and certifies that the proposed rule would not 
have a significant economic impact on a substantial number of small 
entities. Accordingly, DOE has not prepared a regulatory flexibility 
analysis for this rulemaking. DOE will transmit the certification and 
supporting statement of factual basis to the Chief Counsel for Advocacy 
of the SBA for review under 5 U.S.C. 605(b).

C. Review Under the Paperwork Reduction Act of 1995

    Manufacturers of microwave ovens must certify to DOE that their 
products comply with any applicable energy conservation standards. In 
certifying compliance, manufacturers must test their products according 
to the DOE test procedures for microwave ovens, including any 
amendments adopted for those test procedures. DOE has established 
regulations for the certification and recordkeeping requirements for 
all covered consumer products and commercial equipment, including 
microwave ovens. (76 FR 12422 (March 7, 2011). The collection-of-
information requirement for the certification and recordkeeping is 
subject to review and approval by OMB under the Paperwork Reduction Act 
(PRA). This requirement has been approved by OMB under OMB control 
number 1910-1400. Public reporting burden for the certification is 
estimated to average 20 hours per response, including the time for 
reviewing instructions, searching existing data sources, gathering and 
maintaining the data needed, and completing and reviewing the 
collection of information.
    Notwithstanding any other provision of the law, no person is 
required to respond to, nor shall any person be subject to a penalty 
for failure to comply with, a collection of information subject to the 
requirements of the PRA, unless that collection of information displays 
a currently valid OMB Control Number.

D. Review Under the National Environmental Policy Act of 1969

    In this proposed rule, DOE is adopting test procedure amendments 
that it expects will be used to develop and implement future energy 
conservation standards for microwave ovens. DOE has determined that 
this rule falls into a class of actions that are categorically excluded 
from review under the National Environmental Policy Act of 1969 (42 
U.S.C. 4321 et seq.) and DOE's implementing regulations at 10 CFR part 
1021. Specifically, this proposed rule would amend the existing test 
procedures without affecting the amount, quality or distribution of 
energy usage, and, therefore, would not result in any environmental 
impacts. Thus, this rulemaking is covered by Categorical Exclusion A5 
under 10 CFR part 1021, subpart D, which applies to any rulemaking that 
interprets or amends an existing rule without changing the 
environmental effect of that rule. Accordingly, neither an 
environmental assessment nor an environmental impact statement is 
required.

E. Review Under Executive Order 13132

    Executive Order 13132, ``Federalism,'' 64 FR 43255 (August 4, 1999) 
imposes certain requirements on agencies formulating and implementing 
policies or regulations that preempt State law or that have Federalism 
implications. The Executive Order requires agencies to examine the 
constitutional and statutory authority supporting any action that would 
limit the policymaking discretion of the States and to carefully assess 
the necessity for such actions. The Executive Order also requires 
agencies to have an accountable process to ensure meaningful and timely 
input by State and local officials in the development of regulatory 
policies that have Federalism implications. On March 14, 2000, DOE 
published a statement of policy describing the intergovernmental 
consultation process it will follow in the development of

[[Page 7953]]

such regulations. 65 FR 13735. DOE has examined this proposed rule and 
has determined that it would not have a substantial direct effect on 
the States, on the relationship between the national government and the 
States, or on the distribution of power and responsibilities among the 
various levels of government. EPCA governs and prescribes Federal 
preemption of State regulations as to energy conservation for the 
products that are the subject of today's proposed rule. States can 
petition DOE for exemption from such preemption to the extent, and 
based on criteria, set forth in EPCA. (42 U.S.C. 6297(d)) No further 
action is required by Executive Order 13132.

F. Review Under Executive Order 12988

    Regarding the review of existing regulations and the promulgation 
of new regulations, section 3(a) of Executive Order 12988, ``Civil 
Justice Reform,'' 61 FR 4729 (Feb. 7, 1996), imposes on Federal 
agencies the general duty to adhere to the following requirements: (1) 
Eliminate drafting errors and ambiguity; (2) write regulations to 
minimize litigation; (3) provide a clear legal standard for affected 
conduct rather than a general standard; and (4) promote simplification 
and burden reduction. Section 3(b) of Executive Order 12988 
specifically requires that Executive agencies make every reasonable 
effort to ensure that the regulation: (1) Clearly specifies the 
preemptive effect, if any; (2) clearly specifies any effect on existing 
Federal law or regulation; (3) provides a clear legal standard for 
affected conduct while promoting simplification and burden reduction; 
(4) specifies the retroactive effect, if any; (5) adequately defines 
key terms; and (6) addresses other important issues affecting clarity 
and general draftsmanship under any guidelines issued by the Attorney 
General. Section 3(c) of Executive Order 12988 requires Executive 
agencies to review regulations in light of applicable standards in 
sections 3(a) and 3(b) to determine whether they are met or it is 
unreasonable to meet one or more of them. DOE has completed the 
required review and determined that, to the extent permitted by law, 
the proposed rule meets the relevant standards of Executive Order 
12988.

G. Review Under the Unfunded Mandates Reform Act of 1995

    Title II of the Unfunded Mandates Reform Act of 1995 (UMRA) 
requires each Federal agency to assess the effects of Federal 
regulatory actions on State, local, and Tribal governments and the 
private sector. Public Law 104-4, sec. 201 (codified at 2 U.S.C. 1531). 
For a proposed regulatory action likely to result in a rule that may 
cause the expenditure by State, local, and Tribal governments, in the 
aggregate, or by the private sector of $100 million or more in any one 
year (adjusted annually for inflation), section 202 of UMRA requires a 
Federal agency to publish a written statement that estimates the 
resulting costs, benefits, and other effects on the national economy. 
(2 U.S.C. 1532(a), (b)) The UMRA also requires a Federal agency to 
develop an effective process to permit timely input by elected officers 
of State, local, and Tribal governments on a proposed ``significant 
intergovernmental mandate,'' and requires an agency plan for giving 
notice and opportunity for timely input to potentially affected small 
governments before establishing any requirements that might 
significantly or uniquely affect small governments. On March 18, 1997, 
DOE published a statement of policy on its process for 
intergovernmental consultation under UMRA. 62 FR 12820; also available 
at http://energy.gov/gc/office-general-counsel. DOE examined today's 
proposed rule according to UMRA and its statement of policy and 
determined that the rule contains neither an intergovernmental mandate, 
nor a mandate that may result in the expenditure of $100 million or 
more in any year, so these requirements do not apply.

H. Review Under the Treasury and General Government Appropriations Act, 
1999

    Section 654 of the Treasury and General Government Appropriations 
Act, 1999 (Pub. L. 105-277) requires Federal agencies to issue a Family 
Policymaking Assessment for any rule that may affect family well-being. 
This rule would not have any impact on the autonomy or integrity of the 
family as an institution. Accordingly, DOE has concluded that it is not 
necessary to prepare a Family Policymaking Assessment.

I. Review Under Executive Order 12630

    DOE has determined, under Executive Order 12630, ``Governmental 
Actions and Interference with Constitutionally Protected Property 
Rights'' 53 FR 8859 (March 18, 1988), that this regulation would not 
result in any takings that might require compensation under the Fifth 
Amendment to the U.S. Constitution.

J. Review Under the Treasury and General Government Appropriations Act, 
2001

    Section 515 of the Treasury and General Government Appropriations 
Act, 2001 (44 U.S.C. 3516 note) provides for agencies to review most 
disseminations of information to the public under guidelines 
established by each agency pursuant to general guidelines issued by 
OMB. OMB's guidelines were published at 67 FR 8452 (Feb. 22, 2002), and 
DOE's guidelines were published at 67 FR 62446 (Oct. 7, 2002). DOE has 
reviewed today's proposed rule under the OMB and DOE guidelines and has 
concluded that it is consistent with applicable policies in those 
guidelines.

K. Review Under Executive Order 13211

    Executive Order 13211, ``Actions Concerning Regulations That 
Significantly Affect Energy Supply, Distribution, or Use,'' 66 FR 28355 
(May 22, 2001), requires Federal agencies to prepare and submit to OMB, 
a Statement of Energy Effects for any proposed significant energy 
action. A ``significant energy action'' is defined as any action by an 
agency that promulgated or is expected to lead to promulgation of a 
final rule, and that: (1) Is a significant regulatory action under 
Executive Order 12866, or any successor order; and (2) is likely to 
have a significant adverse effect on the supply, distribution, or use 
of energy; or (3) is designated by the Administrator of OIRA as a 
significant energy action. For any proposed significant energy action, 
the agency must give a detailed statement of any adverse effects on 
energy supply, distribution, or use should the proposal be implemented, 
and of reasonable alternatives to the action and their expected 
benefits on energy supply, distribution, and use.
    Today's regulatory action to amend the test procedure for measuring 
the energy efficiency of microwave ovens is not a significant 
regulatory action under Executive Order 12866. Moreover, it would not 
have a significant adverse effect on the supply, distribution, or use 
of energy, nor has it been designated as a significant energy action by 
the Administrator of OIRA. Therefore, it is not a significant energy 
action, and, accordingly, DOE has not prepared a Statement of Energy 
Effects.

L. Review Under Section 32 of the Federal Energy Administration Act of 
1974

    Under section 301 of the DOE Organization Act (Pub. L. 95-91; 42 
U.S.C. 7101), DOE must comply with

[[Page 7954]]

section 32 of the Federal Energy Administration Act of 1974, as amended 
by the Federal Energy Administration Authorization Act of 1977. (15 
U.S.C. 788; FEAA) Section 32 essentially provides in relevant part 
that, where a proposed rule authorizes or requires use of commercial 
standards, the notice of proposed rulemaking must inform the public of 
the use and background of such standards. In addition, section 32(c) 
requires DOE to consult with the Attorney General and the Chairman of 
the Federal Trade Commission (FTC) concerning the impact of the 
commercial or industry standards on competition. The proposed rule does 
not incorporate by reference testing methods from commercial standards, 
so these requirements do not apply.

V. Public Participation

A. Attendance at Public Meeting

    The time, date and location of the public meeting are listed in the 
DATES and ADDRESSES sections at the beginning of this document. If you 
plan to attend the public meeting, please notify Ms. Brenda Edwards at 
(202) 586-2945 or Brenda.Edwards@ee.doe.gov. As explained in the 
ADDRESSES section, foreign nationals visiting DOE Headquarters are 
subject to advance security screening procedures.
    In addition, you can attend the public meeting via webinar. Webinar 
registration information, participant instructions, and information 
about the capabilities available to webinar participants will be 
published on DOE's Web site (http://www1.eere.energy.gov/buildings/appliance_standards/rulemaking.aspx/ruleid/36). Participants are 
responsible for ensuring their systems are compatible with the webinar 
software.

B. Procedure for Submitting Prepared General Statements for 
Distribution

    Any person who has plans to present a prepared general statement 
may request that copies of his or her statement be made available at 
the public meeting. Such persons may submit requests, along with an 
advance electronic copy of their statement in PDF (preferred), 
Microsoft Word or Excel, WordPerfect, or text (ASCII) file format, to 
the appropriate address shown in the ADDRESSES section at the beginning 
of this notice. The request and advance copy of statements must be 
received at least one week before the public meeting and may be 
emailed, hand-delivered, or sent by mail. DOE prefers to receive 
requests and advance copies via email. Please include a telephone 
number to enable DOE staff to make a follow-up contact, if needed.

C. Conduct of Public Meeting

    DOE will designate a DOE official to preside at the public meeting 
and may also use a professional facilitator to aid discussion. The 
meeting will not be a judicial or evidentiary-type public hearing, but 
DOE will conduct it in accordance with section 336 of EPCA (42 U.S.C. 
6306). A court reporter will be present to record the proceedings and 
prepare a transcript. DOE reserves the right to schedule the order of 
presentations and to establish the procedures governing the conduct of 
the public meeting. After the public meeting, interested parties may 
submit further comments on the proceedings as well as on any aspect of 
the rulemaking until the end of the comment period.
    The public meeting will be conducted in an informal, conference 
style. DOE will present summaries of comments received before the 
public meeting, allow time for prepared general statements by 
participants, and encourage all interested parties to share their views 
on issues affecting this rulemaking. Each participant will be allowed 
to make a general statement (within time limits determined by DOE), 
before the discussion of specific topics. DOE will permit, as time 
allows, other participants to comment briefly on any general 
statements.
    At the end of all prepared statements on a topic, DOE will permit 
participants to clarify their statements briefly and comment on 
statements made by others. Participants should be prepared to answer 
questions by DOE and by other participants concerning these issues. DOE 
representatives may also ask questions of participants concerning other 
matters relevant to this rulemaking. The official conducting the public 
meeting will accept additional comments or questions from those 
attending, as time permits. The presiding official will announce any 
further procedural rules or modification of the above procedures that 
may be needed for the proper conduct of the public meeting.
    A transcript of the public meeting will be included in the docket, 
which can be viewed as described in the Docket section at the beginning 
of this notice. In addition, any person may buy a copy of the 
transcript from the transcribing reporter.

D. Submission of Comments

    DOE will accept comments, data, and information regarding this 
proposed rule before or after the public meeting, but no later than the 
date provided in the DATES section at the beginning of this proposed 
rule. Interested parties may submit comments using any of the methods 
described in the ADDRESSES section at the beginning of this notice.
    Submitting comments via regulations.gov. The regulations.gov web 
page will require you to provide your name and contact information. 
Your contact information will not be publicly viewable except for your 
first and last names, organization name (if any), and submitter 
representative name (if any). If your comment is not processed properly 
because of technical difficulties, DOE will use this information to 
contact you. If DOE cannot read your comment due to technical 
difficulties and cannot contact you for clarification, DOE may not be 
able to consider your comment.
    However, your contact information will be publicly viewable if you 
include it in the comment or in any documents attached to your comment. 
Any information that you do not want to be publicly viewable should not 
be included in your comment, nor in any document attached to your 
comment.
    Do not submit to regulations.gov information for which disclosure 
is restricted by statute, such as trade secrets and commercial or 
financial information (hereinafter referred to as Confidential Business 
Information (CBI)). Comments submitted through regulations.gov cannot 
be claimed as CBI. Comments received through the Web site will waive 
any CBI claims for the information submitted. For information on 
submitting CBI, see the Confidential Business Information section 
below.
    DOE processes submissions made through regulations.gov before 
posting. Normally, comments will be posted within a few days of being 
submitted. However, if large volumes of comments are being processed 
simultaneously, your comment may not be viewable for up to several 
weeks. Please keep the comment tracking number that regulations.gov 
provides after you have successfully uploaded your comment.
    Submitting comments via email, hand delivery, or mail. Comments and 
documents submitted via email, hand delivery, or mail also will be 
posted to regulations.gov. If you do not want your personal contact 
information to be publicly viewable, do not include it in your comment 
or any accompanying documents. Instead, provide your contact 
information on a cover letter. Include your first and last names, email 
address, telephone number, and optional mailing address. The cover 
letter will not be publicly viewable as

[[Page 7955]]

long as it does not include any comments.
    Include contact information each time you submit comments, data, 
documents, and other information to DOE. If you submit via mail or hand 
delivery, please provide all items on a CD, if feasible. It is not 
necessary to submit printed copies. No facsimiles (faxes) will be 
accepted.
    Comments, data, and other information submitted to DOE 
electronically should be provided in PDF (preferred), Microsoft Word or 
Excel, WordPerfect, or text (ASCII) file format. Provide documents that 
are not secured, written in English and are free of any defects or 
viruses. Documents should not contain special characters or any form of 
encryption and, if possible, they should carry the electronic signature 
of the author.
    Campaign form letters. Please submit campaign form letters by the 
originating organization in batches of between 50 to 500 form letters 
per PDF or as one form letter with a list of supporters' names compiled 
into one or more PDFs. This reduces comment processing and posting 
time.
    Confidential Business Information. According to 10 CFR 1004.11, any 
person submitting information that he or she believes to be 
confidential and exempt by law from public disclosure should submit via 
email, postal mail, or hand delivery two well-marked copies: one copy 
of the document marked confidential including all the information 
believed to be confidential, and one copy of the document marked non-
confidential with the information believed to be confidential deleted. 
Submit these documents via email or on a CD, if feasible. DOE will make 
its own determination about the confidential status of the information 
and treat it according to its determination.
    Factors of interest to DOE when evaluating requests to treat 
submitted information as confidential include: (1) A description of the 
items; (2) whether and why such items are customarily treated as 
confidential within the industry; (3) whether the information is 
generally known by or available from other sources; (4) whether the 
information has previously been made available to others without 
obligation concerning its confidentiality; (5) an explanation of the 
competitive injury to the submitting person which would result from 
public disclosure; (6) when such information might lose its 
confidential character due to the passage of time; and (7) why 
disclosure of the information would be contrary to the public interest.
    It is DOE's policy that all comments may be included in the public 
docket, without change and as received, including any personal 
information provided in the comments (except information deemed to be 
exempt from public disclosure).

E. Issues on Which DOE Seeks Comment

    Although DOE welcomes comments on any aspect of this proposal, DOE 
is particularly interested in receiving comments and views of 
interested parties on the following issues:
1. Microwave-Only Oven Test Method
    DOE seeks comment on the proposal to measure the active mode energy 
use of the microwave-only cooking mode for microwave-only ovens based 
on the provisions in the November 2011 draft IEC Standard 60705. DOE 
also seeks comment on the requirement to repeat the full microwave-only 
test series three times unless the total microwave-only per-cycle 
energy consumption for the second measurement is within 1.5 percent of 
the value obtained from the first measurement. (See section III.D)
2. Convection Microwave Oven Test Method
    DOE seeks comment on the proposal to measure the active mode energy 
use of the microwave-only cooking mode for convection microwave ovens 
based on the provisions in the November 2011 draft IEC Standard 60705. 
DOE seeks comment on the proposal to measure the active mode energy use 
of the convection-only cooking mode for convection microwave ovens 
based on the provisions in the DOE conventional oven test procedure in 
10 CFR part 430, subpart B, appendix I, with additional modifications 
specific for microwave ovens. DOE also seeks comment on the requirement 
to repeat the convection-only test three times unless the total 
convection-only per-cycle energy consumption for the second measurement 
is within 1.5 percent of the value obtained from the first measurement. 
Finally DOE seeks comment on the proposed method for calculating the 
energy use of the convection-microwave cooking mode based on the test 
results from the microwave-only and convection-only tests. (See section 
III.E)
3. Fan-Only Mode Test Method
    DOE seeks comment on the proposal to require that the microwave-
only fan-only mode and convection-only fan-only mode be measured for 
only those products that are capable of operating in fan-only mode. DOE 
welcomes comment on the proposed requirement to measure the fan-only 
mode until the end of the fan-only mode, rather than for a fixed period 
of time. DOE also welcomes comment on whether the proposed requirement 
to close the microwave oven door within 30  2 after the 
completion of the microwave-only cooking cycle is appropriate to 
accurately measure the microwave-only fan-only mode energy use. (See 
sections III.D and III.E)
4. Integrated Annual Energy Use Metric
    DOE seeks comment on the proposal to establish an integrated annual 
energy use metric. DOE specifically seeks comment and additional data 
on the consumer usage habits for each operating mode for both 
microwave-only ovens and convection microwave ovens to supplement the 
data from the LBNL consumer use survey. (See section III.F)
5. Test Burden
    DOE welcomes comment on the testing burden associated with the 
proposed amendments, in particular for the microwave-only and 
convection-only test methods. When providing comments, please quantify 
and describe the associated testing burdens (in terms of cost and 
time). (See section III.G)

VI. Approval of the Office of the Secretary

    The Secretary of Energy has approved publication of this proposed 
rule.

List of Subjects in 10 CFR Part 430

    Administrative practice and procedure, Confidential business 
information, Energy conservation, Household appliances, Imports, 
Intergovernmental relations, Small businesses.

    Issued in Washington, DC, on January 18, 2013.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy Efficiency, Energy Efficiency and 
Renewable Energy.
    For the reasons stated in the preamble, DOE is proposing to amend 
part 430 of title 10 of the Code of Federal Regulations, as set forth 
below:

PART 430--ENERGY CONSERVATION PROGRAM FOR CONSUMER PRODUCTS

0
1. The authority citation for part 430 continues to read as follows:

    Authority:  42 U.S.C. 6291-6309; 28 U.S.C. 2461 note.

0
2. Section 430.23 is amended:
0
a. By revising paragraph (i)(1);
0
b. By redesignating paragraphs (i)(12) and (i)(13) as (i)(13) and 
(i)(14), and

[[Page 7956]]

revising newly redesignated paragraph (i)(13); and
0
c. By adding paragraph (i)(12).
    The revisions read as follows:

Sec.  430.23  Test procedures for the measurement of energy and water 
consumption.

* * * * *
    (i) Kitchen ranges and ovens. (1) The estimated annual operating 
cost for conventional ranges, conventional cooking tops, conventional 
ovens, and microwave ovens shall be the sum of the following products: 
(i) The total annual electrical energy consumption for any electrical 
energy usage, in kilowatt-hours (kWh) per year, times the 
representative average unit cost for electricity, in dollars per kWh, 
as provided pursuant to section 323(b)(2) of the Act; plus (ii) the 
total annual gas energy consumption for any natural gas usage, in 
British thermal units (Btu) per year, times the representative average 
unit cost for natural gas, in dollars per Btu, as provided pursuant to 
section 323(b)(2) of the Act; plus (iii) the total annual gas energy 
consumption for any propane usage, in Btu per year, times the 
representative average unit cost for propane, in dollars per Btu, as 
provided pursuant to section 323(b)(2) of the Act. The total annual 
energy consumption for conventional ranges, conventional cooking tops, 
conventional ovens, and microwave ovens shall be as determined 
according to 4.3, 4.2.2, 4.1.2, and 4.4.10 respectively, of appendix I 
to this subpart. The estimated annual operating cost shall be rounded 
off to the nearest dollar per year.
* * * * *
    (12) The annual energy use for microwave ovens, expressed in 
kilowatt-hours per year, as determined in accordance with 4.4.10 of 
appendix I to this subpart.
    (13) Other useful measures of energy consumption for conventional 
ranges, conventional cooking tops, conventional ovens, and microwave 
ovens shall be those measures of energy consumption which the Secretary 
determines are likely to assist consumers in making purchasing 
decisions and which are derived from the application of appendix I to 
this subpart.
* * * * *
0
3. Appendix I to Subpart B of Part 430 is amended:
0
a. In section 1. Definitions:
0
1. By revising section 1.6;
0
2. By redesignating sections 1.14 through 1.19 as sections 1.15 through 
1.20; and
0
3. By adding section 1.14;
0
b. In section 2. Test Conditions, by revising sections 2.1.3, 2.5.1, 
2.7, 2.7.1, 2.9.1.1, 2.9.3.1, 2.9.3.2, and 2.9.5 and adding sections 
2.8, 2.8.1, 2.8.2, 2.8.3, 2.9.3.5, 2.9.6, and 2.9.7;
0
c. In section 3. Test Methods and Measurements:
0
1. By redesignating section 3.1.4.1 as 3.1.4.8 and revising newly 
designated section 3.1.4.8;
0
2. By adding sections 3.1.4.1 through 3.1.4.7;
0
3. By redesignating section 3.2.4 as 3.2.4.8 and revising newly 
designated section 3.2.4.8;
0
4. By adding sections 3.2.4, 3.2.4.1 through 3.2.4.7, and 3.2.4.7.1;
0
5. By redesignating section 3.3.11 as 3.3.18 and revising newly 
designated section 3.3.20; and
0
6. By adding sections 3.3.11 through 3.3.17 and 3.3.17.1;
0
d. In section 4. Calculation of Derived Results From Test Measurements, 
by adding sections 4.4, 4.4.1, 4.4.2, 4.4.3, 4.4.4, 4.4.5, 4.4.6, 
4.4.7, 4.4.7.1, 4.4.8, 4.4.9, 4.4.10, 4.4.10.1, and 4.4.10.2.
    The revisions read as follows:

Appendix I to Subpart B of Part 430--Uniform Test Method for Measuring 
the Energy Consumption of Conventional Ranges, Conventional Cooking 
Tops, Conventional Ovens, and Microwave Ovens

* * * * *

1. Definitions

* * * * *
    1.6 Fan-only mode means an active mode that is not user-
selectable and in which a fan circulates air internally or 
externally to the cooking product for a finite period of time after 
the end of the heating function, where the end of the heating 
function is indicated to the consumer by means of a display, 
indicator light, or audible signal. For microwave ovens, fan-only 
mode means a mode that is not user-selectable and in which a fan 
circulates air internally or externally to the microwave oven for a 
finite period of time after the end of the cooking cycle.
* * * * *
    1.14 Over-the-range means the product is intended to be 
installed in the cabinetry above a conventional cooking product. The 
product is supported by surrounding cabinetry, walls, or other 
similar structures on the sides, top, and/or rear of the product.
* * * * *

2. Test Conditions

* * * * *
    2.1.3 Microwave ovens. Install the microwave oven in accordance 
with the manufacturer's instructions and connect to an electrical 
supply circuit with voltage as specified in section 2.2.1 of this 
appendix. Built-in and over-the-range microwave ovens shall be 
installed in an enclosure in accordance with the manufacturer's 
instructions. For over-the-range microwave ovens, install the 
appliance with the exhaust vent/recirculation fan installed in the 
configuration to vent the air indoors in accordance with 
manufacturer's instructions. For standby mode and off mode testing, 
install the microwave oven in accordance with Section 5, Paragraph 
5.2 of IEC 62301 (Second Edition) (incorporated by reference; see 
Sec.  430.3), disregarding the provisions regarding batteries and 
the determination, classification, and testing of relevant modes. A 
watt meter must be installed in the circuit and shall be as 
described in section 2.9.1.3 of this appendix.
* * * * *
    2.5 Ambient room air temperature.
    2.5.1 Active mode ambient room air temperature. During the 
active mode test, maintain an ambient room air temperature, 
TR, of 77[deg]  9 [deg]F (25[deg]  5 [deg]C) for conventional ovens, cooking tops, and for 
microwave oven convection-only cooking tests, or 73.4[deg]  3.6 [deg]F (23[deg]  2 [deg]C) for microwave oven 
microwave-only cooking tests, as measured at least 5 feet (1.5 m) 
and not more than 8 feet (2.4 m) from the nearest surface of the 
unit under test and approximately 3 feet (0.9 m) above the floor. 
The temperature shall be measured with a thermometer or temperature 
indicating system with an accuracy as specified in section 2.9.3.1.
* * * * *
    2.7 Test blocks for conventional oven, conventional cooking top, 
and convection microwave ovens. The test blocks shall be made of 
aluminum alloy No. 6061, with a specific heat of 0.23 Btu/lb-[deg]F 
(0.96 kJ/[kg-[deg]C]) and with any temper that will give a 
coefficient of thermal conductivity of 1073.3 to 1189.1 Btu-in/h-
ft2-[deg]F (154.8 to 171.5 W/[m-[deg]C]). Each block shall have a 
hole at its top. The hole shall be 0.08 inch (2.03 mm) in diameter 
and 0.80 inch (20.3 mm) deep. Other means may be provided which will 
ensure that the thermocouple junction is installed at this same 
position and depth.
    The bottom of each block shall be flat to within 0.002 inch 
(0.051 mm) TIR (total indicator reading). Determine the actual 
weight of each test block with a scale with an accuracy as indicated 
in Section 2.9.5.
    2.7.1 Conventional oven and convection microwave oven test 
block. The test block for the conventional oven and convection 
microwave oven, W1, shall be 6.25  0.05 
inches (158.8  1.3 mm) in diameter, approximately 2.8 
inches (71 mm) high and shall weigh 8.5  0.1 lbs (3.86 
 0.05 kg). The block shall be finished with an anodic 
black coating which has a minimum thickness of 0.001 inch (0.025 mm) 
or with a finish having the equivalent heat absorptivity.
* * * * *
    2.8 Microwave-only test load.
    2.8.1 9.7 ounce (275 g) water containers. The 9.7 ounce (275 g) 
cylindrical glass test containers shall be made of borosilicate 
glass with an external height of 4.92  .04 inches (125 
 1 mm), an external diameter of 3.54  .04 
inches (90  1 mm), a capacity of 36.6 cubic inches (600 
ml), and a maximum weight of 7.1 ounces (200 g).
    2.8.2 12.3 ounce (350 g) water containers. The 12.3 ounce (350 
g) cylindrical glass test containers shall be made of borosilicate 
glass with an external height of 2.99  .04 inches (76 
 1 mm), an external diameter of 5.51 

[[Page 7957]]

.04 inches (140  1 mm), a capacity of 54.9 cubic inches 
(900 ml), and a maximum weight of 8.8 ounces (250 g).
    2.8.3 35.3 ounce (1000 g) water containers. The 35.3 ounce (1000 
g) cylindrical glass test containers shall be made of borosilicate 
glass with an external height of 3.54  .04 inches (90 
 1 mm), an external diameter of 7.48  .04 
inches (190  1 mm), a capacity of 122.0 cubic inches 
(2000 ml), and a maximum weight of 15.9 ounces (450 g).
* * * * *
    2.9.1.1 Watt-hour meter. The watt-hour meter for measuring the 
electrical energy consumption of conventional ovens and cooking tops 
shall have a resolution of 1 watt-hour (3.6 kJ) or less and a 
maximum error no greater than 1.5 percent of the measured value for 
any demand greater than 100 watts. The watt-hour meter for measuring 
the active mode energy consumption of microwave ovens shall have a 
maximum error of no greater than 1 percent of the measured value.
* * * * *
    2.9.3 Temperature measurement equipment.
    2.9.3.1 Room temperature indicating system. The room temperature 
indicating system shall be as specified in Section 2.9.3.4 for 
ranges, ovens and cooktops. The room temperature indicating system 
for microwave ovens shall have a minimum resolution of 0.18 [deg]F 
(0.1 [deg]C) and a maximum error no greater than 0.18 [deg]F (0.1 
[deg]C).
    2.9.3.2 Temperature indicator system for measuring conventional 
oven and convection microwave oven temperature. The equipment for 
measuring the conventional oven and convection microwave oven 
temperature shall have an error no greater than 4 [deg]F 
(2.2 [deg]C) over the range of 65[deg] to 500 [deg]F (18 
[deg]C to 260 [deg]C).
* * * * *
    2.9.3.5 Water test load temperatures. The temperature measuring 
instrument used to measure the water test load temperature shall 
have a minimum resolution of 0.18 [deg]F (0.1 [deg]C) and a maximum 
error no greater 2.7 [deg]F (1.5 [deg]C). Any stirring device to 
which a temperature measuring instrument is attached shall have a 
heat capacity of 0.287 Btu/lb-[deg]F (1.20 kJ/kg-K) or less.
* * * * *
    2.9.5 Scale. The scale used for weighing the test blocks shall 
have a maximum error no greater than 1 ounce (28.4 g). The scale 
used for weighing the microwave-only water test load shall have a 
minimum resolution of .02 ounces (0.5 g) and a maximum error no 
greater than .04 ounces (1 g).
    2.9.6 Time measurement. The time measurement instrument used for 
measuring the microwave oven test cycle length shall have a minimum 
resolution of 1 second and a maximum error no greater than 1 second.
    2.9.7 Insulation pad for water test load temperature 
measurements. All water test loads shall be placed on an insulation 
pad when making temperature measurements. The insulation pad shall 
have a thickness of at least 0.5 inches and cover the entire base of 
the test container with a heat capacity of 0.310 Btu/lb-[deg]F (1.30 
kJ/kg-K) or less.

3. Test Methods and Measurements

    3.1. Test methods.
* * * * *
    3.1.4 Microwave oven.
    3.1.4.1 Microwave-only cooking cycle 9.7 ounce (275 g) water 
load test method. Establish the testing conditions set forth in 
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning 
the test, the empty glass test container and microwave oven must be 
at their normal nonoperating temperatures as defined in section 1.12 
and described in section 2.6. Pour 9.7  .04 ounces (275 
 1 g) of water in to the 9.7 ounce (275 g) test 
container specified in section 2.8.1 and stir the water using a 
temperature measuring instrument specified in section 2.9.3.5 until 
the average temperature of the test container and water is balanced. 
The initial water temperature must be 50  0.9 [deg]F (10 
 0.5 [deg]C). Place the test load at the center of the 
turntable. If the appliance is not fitted with a turntable, place 
the test load on the reciprocating tray or on the lowest possible 
shelf position. Set the power control for the microwave-only cooking 
mode to the highest possible position. If the appliance is equipped 
with a boost function, activate the boost function. Start 
measurements after switching on the appliance in the microwave-only 
cooking mode; measurements must begin within 30 seconds after the 
preparation of the water load. The microwave oven must be operated 
to heat the test load to achieve a final temperature of 140-149 
[deg]F (60-65 [deg]C), at which point the microwave oven must be 
switched off. Remove the test load from the microwave oven, and 
position the test load on the insulation pad specified in section 
2.9.7. Stir the water with the temperature measuring instrument 
specified in section 2.9.3.5, and measure the final temperature 
within 20 seconds after the microwave-only heating cycle is 
finished. Allow the microwave oven to reach its normal nonoperating 
temperature, and repeat the procedure to heat the water test load to 
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum 
difference between the final temperatures from the two tests must be 
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be 
used to assist in reducing the temperature of the appliance. Repeat 
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the 
second measurement is within 1.5 percent of the value obtained from 
the first measurement.
    3.1.4.2 Microwave-only cooking cycle 9.7 ounce (275 g) water 
load fan-only mode test method. If the microwave oven is capable of 
operation in fan-only mode, measure the fan-only mode energy 
consumption for the 9.7 ounce (275 g) water load as follows. 
Calculate the time required to heat 9.7 ounces (275 g) of water by 
90 [deg]F (50 [deg]C), t275, using the equations 
specified in section 4.4.1. Follow the procedures in section 
3.1.4.1, except the microwave oven must be operated to heat the test 
load for the calculated heating time, t275, at which 
point the microwave oven must be switched off. Remove the test load 
from the microwave oven, and close the microwave oven door within 30 
 2 seconds after the microwave-only heating cycle is 
finished. Measure the fan-only mode energy consumption until the end 
of the fan-only mode. Repeat the test series three times unless the 
total microwave-only per-cycle energy consumption, as calculated in 
section 4.4.6, from the second measurement is within 1.5 percent of 
the value obtained from the first measurement.
    3.1.4.3 Microwave-only cooking cycle 12.3 ounce (350 g) water 
load test method. Establish the testing conditions set forth in 
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning 
the test, the empty glass test container and microwave oven must be 
at their normal nonoperating temperatures as defined in section 1.12 
and described in section 2.6. Pour 12.3  .04 ounces (350 
 1 g) of water in to the 12.3 ounce (350 g) test 
container specified in section 2.8.2, and stir the water using a 
temperature measuring instrument specified in section 2.9.3.5 until 
the average temperature of the test container and water is balanced. 
The initial water temperature must be 50  0.9 [deg]F (10 
 0.5 [deg]C). Place the test load at the center of the 
turntable. If the appliance is not fitted with a turntable, place 
the test load on the reciprocating tray or on the lowest possible 
shelf position. Set the power control for the microwave-only cooking 
mode to the highest possible position. If the appliance is equipped 
with a boost function, activate the boost function. Start 
measurements after switching on the appliance in the microwave-only 
cooking mode; measurements must begin within 30 seconds after the 
preparation of the water load. The microwave oven must be operated 
to heat the test load to achieve a final temperature of 140-149 
[deg]F (60-65 [deg]C), at which point the microwave oven must be 
switched off. Remove the test load from the microwave oven, and 
position the test load on the insulation pad specified in section 
2.9.7. Stir the water with the temperature measuring instrument 
specified in section 2.9.3.5, and measure the final temperature 
within 20 seconds after the microwave-only heating cycle is 
finished. Allow the microwave oven to reach its normal nonoperating 
temperature, and repeat the procedure to heat the water test load to 
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum 
difference between the final temperatures from the two tests must be 
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be 
used to assist in reducing the temperature of the appliance. Repeat 
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the 
second measurement is within 1.5 percent of the value obtained from 
the first measurement.
    3.1.4.4 Microwave-only cooking cycle 12.3 ounce (350 g) water 
load fan-only mode test method. If the microwave oven is capable of 
operation in fan-only mode, measure the fan-only mode energy 
consumption for the 12.3 ounce (350 g) water load as follows. 
Calculate the time required to heat 12.3 ounces (350 g) of water by 
90 [deg]F (50 [deg]C), t350, using the equations 
specified in section 4.4.2. Follow the procedures in section 
3.1.4.3, except the microwave oven must be operated to heat the test 
load for the calculated heating time, t350, at which 
point the microwave oven

[[Page 7958]]

must be switched off. Remove the test load from the microwave oven, 
and close the microwave oven door within 30  2 seconds 
after the microwave-only heating cycle is finished. Measure the fan-
only mode energy consumption until the end of the fan-only mode. 
Repeat the test series three times unless the total microwave-only 
per-cycle energy consumption, as calculated in section 4.4.6, from 
the second measurement is within 1.5 percent of the value obtained 
from the first measurement.
    3.1.4.5 Microwave-only cooking cycle 35.3 ounce (1000 g) water 
load test method. Establish the testing conditions set forth in 
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning 
the test, the empty glass test container and microwave oven must be 
at their normal nonoperating temperatures as defined in section 1.12 
and described in section 2.6. Pour 35.3  .04 ounces 
(1000  1 g) of water in to the 35.3 ounce (1000 g) test 
container specified in section 2.8.3 and stir the water using a 
temperature measuring instrument specified in section 2.9.3.5 until 
the average temperature of the test container and water is balanced. 
The initial water temperature must be 50  0.9 [deg]F (10 
 0.5 [deg]C). Place the test load at the center of the 
turntable. If the appliance is not fitted with a turntable, place 
the test load on the reciprocating tray or on the lowest possible 
shelf position. Set the power control for the microwave-only cooking 
mode to the highest possible position. If the appliance is equipped 
with a boost function, activate the boost function. Start 
measurements after switching on the appliance in the microwave-only 
cooking mode; measurements must begin within 30 seconds after the 
preparation of the water load. The microwave oven must be operated 
to heat the test load to achieve a final temperature of 140-149 
[deg]F (60-65 [deg]C), at which point the microwave oven must be 
switched off. Remove the test load from the microwave oven, and 
position the test load on the insulation pad specified in section 
2.9.7. Stir the water with the temperature measuring instrument 
specified in section 2.9.3.5, and measure the final temperature is 
within 20 seconds after the microwave-only heating cycle is 
finished. Allow the microwave oven to reach its normal nonoperating 
temperature, and repeat the procedure to heat the water test load to 
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum 
difference between the final temperatures from the two tests must be 
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be 
used to assist in reducing the temperature of the appliance. Repeat 
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the 
second measurement is within 1.5 percent of the value obtained from 
the first measurement.
    3.1.4.6 Microwave-only cooking cycle 35.3 ounce (1000 g) water 
load fan-only mode test method. If the microwave oven is capable of 
operation in fan-only mode, measure the fan-only mode energy 
consumption for the 35.3 ounce (1000 g) water load as follows. 
Calculate the time required to heat 35.3 ounces (1000 g) of water by 
90 [deg]F (50 [deg]C), t1000, using the equations 
specified in section 4.4.3. Follow the procedures in section 
3.1.4.5, except the microwave oven must be operated to heat the test 
load for the calculated heating time, t1000, at which 
point the microwave oven must be switched off. Remove the test load 
from the microwave oven, and close the microwave oven door within 30 
 2 seconds after the microwave-only heating cycle is 
finished. Measure the fan-only mode energy consumption until the end 
of the fan-only mode. Repeat the test series three times unless the 
total microwave-only per-cycle energy consumption, as calculated in 
section 4.4.6, from the second measurement is within 1.5 percent of 
the value obtained from the first measurement.
    3.1.4.7 Convection microwave oven convection-only test method. 
Establish the testing conditions set forth in section 2, ``TEST 
CONDITIONS,'' of this appendix. Before beginning the test, the 
convection microwave oven must be at its normal nonoperating 
temperature as defined in section 1.12 and described in section 2.6. 
Set the convection microwave oven test block MCVblock 
approximately in the center of the usable baking space on the 
grilling rack provided by the manufacturer. Program the convection 
microwave oven for normal baking in accordance with manufacturer's 
instructions, and set the convection temperature setting to 375 
[deg]F. If a convection microwave oven permits baking by either 
forced convection by using a fan, or without forced convection, test 
the oven in each of those two modes. The oven must remain on for one 
complete thermostat ``cut-off/cut-on'' action of the electrical 
resistance heaters after the test block temperature has increased 
234 [deg]F (130 [deg]C) above its initial temperature. If the 
convection microwave oven allows for the turntable to be turned on/
off, test the appliance with the turntable turned on. Once the 
cooking cycle is complete and turned off, measure the fan-only mode 
energy consumption with the door closed until the end of the fan-
only mode. Repeat the test series three times unless the total 
convection-only per-cycle energy consumption, as calculated in 
section 4.4.8, from the second measurement is within 1.5 percent of 
the value obtained from the first measurement.
    3.1.4.8 Microwave oven test standby mode and off mode power. 
Establish the testing conditions set forth in section 2, Test 
Conditions, of this appendix. For microwave ovens that drop from a 
higher power state to a lower power state as discussed in Section 5, 
Paragraph 5.1, Note 1 of IEC 62301 (Second Edition) (incorporated by 
reference; see Sec.  430.3), allow sufficient time for the microwave 
oven to reach the lower power state before proceeding with the test 
measurement. Follow the test procedure as specified in Section 5, 
Paragraph 5.3.2 of IEC 62301 (Second Edition). For units in which 
power varies as a function of displayed time in standby mode, set 
the clock time to 3:23 and use the average power approach described 
in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First Edition), but 
with a single test period of 10 minutes  2 sec after an 
additional stabilization period until the clock time reaches 3:33. 
If a microwave oven is capable of operation in either standby mode 
or off mode, as defined in sections 1.18 and 1.13 of this appendix, 
respectively, or both, test the microwave oven in each mode in which 
it can operate.
* * * * *
    3.2.4 Microwave oven test energy consumption.
    3.2.4.1 Microwave-only cooking cycle 9.7 ounce (275 g) water 
load test measurements. Measure the energy consumption for the 
microwave-only cooking cycle test with a final water temperature of 
140-149 [deg]F (60-65 [deg]C), E275,h, and the cooking 
cycle test with a final water temperature of 131-140 [deg]F (55-60 
[deg]C), E275,l, in watt-hours for the test specified in 
section 3.1.4.1. In addition, measure the initial water temperature, 
T275,h1 and T275,l1, in [deg]F ([deg]C), the 
final water temperature, T275,h2 and T275,l2, 
in [deg]F ([deg]C), and the total heating time, t275,h 
and t275,l in seconds, for each test.
    3.2.4.2 Microwave-only cooking cycle 9.7 ounce (275 g) water 
load fan-only mode test measurements. If the microwave oven is 
capable of operation in fan-only mode, measure the microwave-only 
fan-only mode energy consumption, EF275, in watt-hours, 
and fan-only mode duration, tF275, in seconds, as 
specified in section 3.1.4.2.
    3.2.4.3 Microwave-only cooking cycle 12.3 ounce (350 g) water 
load test measurements. Measure the energy consumption for the 
microwave-only cooking cycle test with a final water temperature of 
140-149 [deg]F (60-65 [deg]C), E350,high, and the cooking 
cycle test with a final water temperature of 131-140 [deg]F (55-60 
[deg]C), E350,l, in watt-hours for the test specified in 
section 3.1.4.3. In addition, measure the initial water temperature, 
T350,h1 and T350,l1, in [deg]F ([deg]C), the 
final water temperature, T350,h2 and T350,l2, 
in [deg]F ([deg]C), and the total heating time, t350,h 
and t350,l, in seconds, for each test.
    3.2.4.4 Microwave-only cooking cycle 12.3 ounce (350 g) water 
load fan-only mode test measurements. If the microwave oven is 
capable of operation in fan-only mode, measure the microwave-only 
fan-only mode energy consumption, EF350, in watt-hours, 
and fan-only mode duration, tF350, in seconds, as 
specified in section 3.1.4.4.
    3.2.4.5 Microwave-only cooking cycle 35.3 ounce (1000 g) water 
load test measurements. Measure the energy consumption for the 
microwave-only cooking cycle test with a final water temperature of 
140-149 [deg]F (60-65 [deg]C), E1000,h, and the cooking 
cycle test with a final water temperature of 131-140 [deg]F (55-60 
[deg]C), E1000,l, in watt-hours for the test specified in 
section 3.1.4.5. In addition, measure the initial water temperature, 
T1000,h1 and T1000,l1, in [deg]F ([deg]C), the 
final water temperature, T1000,h2 and 
T1000,l2, in [deg]F ([deg]C), and the total heating time, 
t1000,h and t1000,l, in seconds, for each 
test.
    3.2.4.6 Microwave-only cooking cycle 35.3 ounce (1000 g) water 
load fan-only mode test measurements. If the microwave oven is 
capable of operation in fan-only mode, measure the microwave-only 
fan-only mode energy consumption, EF1000, in watt-hours, 
and fan-only mode duration, tF1000, in seconds, as 
specified in section 3.1.4.6.
    3.2.4.7 Convection microwave oven convection-only test 
measurements. If the oven thermostat controls the convection 
microwave oven temperature without cycling on and off, measure the 
energy consumed,

[[Page 7959]]

ECV,O, when the temperature of the block reaches 
TCV,O (TCV,O is 234 [deg]F (130 [deg]C) above 
the initial block temperature, TCV,I). If the oven 
thermostat operates by cycling on and off, make the following series 
of measurements: Measure the block temperature, TCV,A, 
and the energy consumed, ECV,A, at the end of the last 
``ON'' period of the convection microwave oven before the block 
reaches TCV,O. Measure the block temperature, 
TCV,B, and the energy consumed, ECV,B, at the 
beginning of the next ``ON'' period. Measure the block temperature, 
TCV,C, and the energy consumed, ECV,C, at the 
end of that ``ON'' period. Measure the block temperature, 
TCV,D, and the energy consumed, ECV,D, at the 
beginning of the following ``ON'' period. Energy measurements for 
ECV,O, ECV,A, ECV,B, 
ECV,C and ECV,D, should be expressed in watt-
hours for convection microwave ovens. Measure the total heating 
time, tCV, expressed in seconds. If the microwave oven is 
capable of operation in fan-only mode, measure the fan-only mode 
energy consumption, ECV,F, expressed in watt-hours, and 
fan-only mode duration, tCV,F, expressed in seconds.
    3.2.4.7.1 Convection microwave oven convection-only average test 
energy consumption measurements. If the convection microwave oven 
permits baking by either forced convection or without forced 
convection and the oven thermostat does not cycle on and off, 
measure the energy consumed, (ECV,O)1, and 
heating time, (tCV)1, with the forced 
convection mode and without the forced convection mode, 
(ECV,O)2, (tCV)2 when 
the temperature of the block reaches TCV,O 
(TCV,O is 234 [deg]F (130 [deg]C) above the initial block 
temperature, TCV,I). If the conventional oven permits 
baking by either forced convection or without forced convection and 
the oven thermostat operates by cycling on and off, make the 
following series of measurements with and without the forced 
convection mode: Measure the block temperature, TCV,A, 
and the energy consumed, ECV,A, at the end of the last 
``ON'' period of the convection microwave oven before the block 
reaches TCV,O. Measure the block temperature, 
TCV,B, and the energy consumed, ECV,B, at the 
beginning of the next ``ON'' period. Measure the block temperature, 
TCV,C, and the energy consumed, ECV,C, at the 
end of that ``ON'' period. Measure the block temperature, 
TCV,D, and the energy consumed, ECV,D, at the 
beginning of the following ``ON'' period. Energy measurements for 
ECV,O, ECV,A, ECV,B, 
ECV,C and ECV,D should be expressed in watt-
hours for convection microwave ovens. Measure the total heating 
time, tCV, expressed in seconds. If the microwave oven is 
capable of operation in fan-only mode, measure the fan-only mode 
energy consumption in the forced convection mode, 
(ECV,F)1, and without the forced convection 
mode, (ECV,F)2, expressed in watt-hours, and 
the and fan-only mode duration, in the forced convection mode, 
(tCV,F)1, and without the forced convection 
mode, (tCV,F)2, expressed in seconds.
    3.2.4.8 Microwave oven test standby mode and off mode power. 
Make measurements as specified in Section 5, Paragraph 5.3 of IEC 
62301 (Second Edition) (incorporated by reference; see Sec.  430.3). 
If the microwave oven is capable of operating in standby mode, as 
defined in section 1.18 of this appendix, measure the average 
standby mode power of the microwave oven, PSB, in watts 
as specified in section 3.1.4.8 of this appendix. If the microwave 
oven is capable of operating in off mode, as defined in section 1.13 
of this appendix, measure the average off mode power of the 
microwave oven, POM, as specified in section 3.1.4.8
* * * * *
    3.3.11 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149 
[deg]F (60-65 [deg]C), E275,h, and the cooking cycle test 
with a final water temperature of 131-140 [deg]F (55-60 [deg]C), 
E275,l, in watt-hours; the measured mass of the 9.7 ounce 
(275 g) water test container, M275,c, in pounds (grams), 
the measured mass of the water for the 140-149 [deg]F (60-65 [deg]C) 
final water temperature test, M275,h,w, and the 131-140 
[deg]F (55-60 [deg]C) final water temperature test, 
M275,l,w, in pounds (grams); the initial water 
temperature T275,h1, and final water temperature, 
T275,h2, for the 140-149 [deg]F (60-65 [deg]C) final 
water temperature test, and the initial water temperature 
T275,l1, and final water temperature, T275,l2, 
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
in [deg]F ([deg]C); the total heating time, t275,h for 
the 140-149 [deg]F (60-65 [deg]C) final water temperature test and 
t275,l for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test; as determined in section 3.2.4.1.
    3.3.12 Record the measured fan-only mode energy consumption, 
EF275, in watt-hours, and fan-only mode duration, 
tF275, in seconds, as determined in section 3.2.4.2.
    3.3.13 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149 
[deg]F (60-65 [deg]C), E350,h, and the cooking cycle test 
with a final water temperature of 131-140 [deg]F (55-60 [deg]C), 
E275,l, in watt-hours; the measured mass of the 12.3 
ounce (350 g) water test container, M350,c, in pounds 
(grams), the measured mass of the water for the 140-149 [deg]F (60-
65 [deg]C) final water temperature test, M350,h,w, and 
the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
M350,l,w, in pounds (grams); the initial water 
temperature T350,h1, and final water temperature, 
T350,h2, for the 140-149 [deg]F (60-65 [deg]C) final 
water temperature test, and the initial water temperature 
T350,l1, and final water temperature, T350,l2, 
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
in [deg]F ([deg]C); the total heating time, t350,h for 
the 140-149 [deg]F (60-65 [deg]C) final water temperature test and 
t350,l for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test; as determined in section 3.2.4.3.
    3.3.14 Record the measured fan-only mode energy consumption, 
EF350, in watt-hours, and fan-only mode duration, 
tF350, in seconds, as determined in section 3.2.4.4.
    3.3.15 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149 
[deg]F (60-65 [deg]C), E1000,h, and the cooking cycle 
test with a final water temperature of 131-140 [deg]F (55-60 
[deg]C), E1000,l, in watt-hours; the measured mass of the 
35.3 ounce (1000 g) water test container, M1000,c, in 
pounds (grams), the measured mass of the water for the 140-149 
[deg]F (60-65 [deg]C) final water temperature test, 
M1000,h,w, and the 131-140 [deg]F (55-60 [deg]C) final 
water temperature test, M1000,l,w, in pounds (grams); the 
initial water temperature T1000,h1, and final water 
temperature, T1000,h2, for the 140-149 [deg]F (60-65 
[deg]C) final water temperature test, and the initial water 
temperature T1000,l1, and final water temperature, 
T1000,l2, for the 131-140 [deg]F (55-60 [deg]C) final 
water temperature test, in [deg]F ([deg]C); the total heating time, 
t1000,h for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test and t1000,l for the 131-140 [deg]F (55-
60 [deg]C) final water temperature test; as determined in section 
3.2.4.5.
    3.3.16 Record the measured fan-only mode energy consumption, 
EF1000, in watt-hours, and fan-only mode duration, 
tF1000, in seconds, as determined in section 3.2.4.6.
    3.3.17 For a convection microwave oven with a thermostat which 
operates by cycling on and off, record the convection microwave 
cooking test measurements TCV,A, ECV,A, 
TCV,B, ECV,B, TCV,C, 
ECV,C, TCV,D, ECV,D, 
ECV,F, tCV, and tCV,F, as 
determined in section 3.2.4.7. If the thermostat controls the oven 
temperature without cycling on and off, record ECV,O, 
ECV,F, tCV, and tCV,F, as 
determined in section 3.2.4.7. Record the measured test block 
weight, MCV, in pounds, as specified in section 2.7.1.
    3.3.17.1 For a convection microwave oven that can be operated 
with or without forced convection and the oven thermostat controls 
the oven temperature without cycling on and off, measure the energy 
consumed with the forced convection mode, 
(ECV,O)1, heating time in the 
forced convection mode, (tCV)1, and convection 
microwave oven fan-only mode energy consumption in the forced 
convection mode, (ECV,F)1, and measure the 
energy consumed without the forced convection mode, 
(ECV,O)2, heating time without the 
forced convection mode, (tCV)2, and convection 
microwave oven fan-only mode energy consumption without the forced 
convection mode, (ECV,F)2, as determined in 
section 3.2.4.7.1. If the convection microwave oven operates with or 
without forced convection and the thermostat controls the oven 
temperature by cycling on and off, record the convection microwave 
oven test measurements TCV,A, ECV,A, 
TCV,B, ECV,B, TCV,C, 
ECV,C, TCV,D, ECV,D, 
tCV, ECV,F, tCV,F as determined in 
section 3.2.4.7.1. Record the measured test block weight, 
MCV, in pounds, as specified in section 2.7.1.
    3.3.18 Record the average standby mode power, PSB, 
for the microwave oven standby mode, as determined in section 
3.2.4.8 for a microwave oven capable of operating in standby mode. 
Record the average off mode power, POM, for the microwave 
oven off mode power test, as determined in section 3.2.4.8 for a 
microwave oven capable of operating in off mode.
* * * * *

4. Calculation of Derived Results from Test Measurements

* * * * *
    4.4 Microwave oven.
    4.4.1 9.7 ounce (275 g) water load microwave-only cooking cycle 
time and energy consumption. Calculate the time

[[Page 7960]]

required, t275, in seconds, and the energy consumption, 
E275, in watt-hours, to heat 9.7 ounce (275 g) of water 
by 90[emsp14][deg]F (50 [deg]C), as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.024

Where,

Cc = 0.131 Btu per lb-[deg]F (0.55 joules per gram-
[deg]C), the specific heat of the borosilicate glass test container.
Cw = 1.0 Btu per lb-[deg]F (4.187 joules per gram-
[deg]C), the specific heat of water.
[Delta]T275,h = the water temperature rise in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test.
[Delta]T275,l = the water temperature rise in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test.
[Delta]Tn = 90 [deg]F (50 [deg]C), the nominal water 
temperature rise.
E275 = the energy consumption required to heat 9.7 ounce 
(275 g) of water by 90 [deg]F (50 [deg]C), in watt-hours.
E275,h = the measured energy consumption in watt-hours 
during the 140-149 [deg]F (60-65 [deg]C) final water temperature 
test, as recorded in section 3.3.11.
E275,l = the measured energy consumption in watt-hours 
during the 131-140 [deg]F (55-60 [deg]C) final water temperature 
test, as recorded in section 3.3.11.
M275,c = the actual mass of the 9.7 ounce (275 g) water 
load test container in pounds (g), as recorded in section 3.3.11.
M275,h,w = the actual mass of water in pounds (g) for the 
140-149 [deg]F (60-65 [deg]C) final water temperature test, as 
recorded in section 3.3.11.
M275,l,w = the actual mass of water in pounds (g) for the 
131-140 [deg]F (55-60 [deg]C) final water temperature test, as 
recorded in section 3.3.11.
M275,w = 0.61 pounds (275 g), the nominal mass of water.
norm [Delta]T275,h = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C) 
final water temperature test.
norm [Delta]T275,l = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C) 
final water temperature test.
t275 = the calculated time in seconds to heat up 9.7 
ounces (275 g) of water by 90 [deg]F (50 [deg]C).
t275,h = the measured time in seconds, including the 
magnetron heating-up time, to heat 9.7 ounces (275 g) of water to a 
final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in 
section 3.3.11.
t275,l = the measured time in seconds, including the 
magnetron heating-up time, to heat 9.7 ounces (275 g) of water to a 
final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in 
section 3.3.11.
T275,h1 = the initial water temperature in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test, as recorded in section 3.3.11.
T275,h2 = the final water temperature in [deg]F ([deg]C) 
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test, 
as recorded in section 3.3.11.
T275,l1 = the initial water temperature in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test, as recorded in section 3.3.11.
T275,l2 = the final water temperature in [deg]F ([deg]C) 
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
as recorded in section 3.3.11.
Total [Delta]T275,h = the total temperature rise 
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, in [deg]F 
([deg]C).
Total [Delta]T275,l = the total temperature rise 
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, in [deg]F 
([deg]C).

    4.4.2 12.3 ounce (350 g) water load microwave-only cooking cycle 
time and energy consumption. Calculate the time required, 
t350, in seconds, and the energy consumption, 
E350, in watt-hours, to heat 12.3 ounces (350 g) of water 
by 90 [deg]F (50 [deg]C), as follows:

[[Page 7961]]

[GRAPHIC] [TIFF OMITTED] TP04FE13.025

Where,

[Delta]Tn, Cc, and Cw as defined in 
4.4.1.
[Delta]T350,h = the water temperature rise in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test.
[Delta]T350,l = the water temperature rise in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test.
E350 = the calculated energy consumption required to heat 
12.3 ounces (350 g) of water by 90 [deg]F (50 [deg]C), in watt-
hours.
E350,h = the measured energy consumption in watt-hours 
during the 140-149 [deg]F (60-65 [deg]C) final water temperature 
test, as recorded in section 3.3.13.
E350,l = the measured energy consumption in watt-hours 
during the 131-140 [deg]F (55-60 [deg]C) final water temperature 
test, as recorded in section 3.3.13.
M350,c = the actual mass of the 12.3 ounce (350 g) water 
load test container in pounds (g), as recorded in section 3.3.13.
M350,h,w = the actual mass of water in pounds (g) for the 
140-149 [deg]F (60-65 [deg]C) final water temperature test, as 
recorded in section 3.3.13.
M350,l,w = the actual mass of water in pounds (g) for the 
131-140 [deg]F (55-60 [deg]C) final water temperature test, as 
recorded in section 3.3.13.
M350,w = 0.77 pounds (350 g), the nominal mass of water.
norm [Delta]T350,h = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C) 
final water temperature test.
norm [Delta]T350,l = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C) 
final water temperature test.
t350 = the calculated time in seconds to heat up 12.3 
ounces (350 g) of water by 90 [deg]F (50 [deg]C).
t350,h = the measured time in seconds, including the 
magnetron heating-up time, to heat 12.3 ounces (350 g) of water to a 
final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in 
section 3.3.13.
t350,l = the measured time in seconds, including the 
magnetron heating-up time, to heat 12.3 ounces (350 g) of water to a 
final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in 
section 3.3.13.
T350,h1 = the initial water temperature in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test, as recorded in section 3.3.13.
T350,h2 = the final water temperature in [deg]F ([deg]C) 
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test, 
as recorded in section 3.3.13.
T350,l1 = the initial water temperature in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test, as recorded in section 3.3.13.
T350,l2 = the final water temperature in [deg]F ([deg]C) 
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
as recorded in section 3.3.13.
Total [Delta]T350,h = the total temperature rise 
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, [deg]F 
([deg]C).
Total [Delta]T350,l = the total temperature rise 
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, [deg]F 
([deg]C).

    4.4.3 35.3 ounce (1000 g) water load microwave-only cooking 
cycle time and energy consumption. Calculate the time required, 
t350, in seconds, and the energy consumption, 
E1000, in watt-hours, to heat 35.3 ounce (1000 g) of 
water by 90 [deg]F (50 [deg]C), as follows:

[[Page 7962]]

[GRAPHIC] [TIFF OMITTED] TP04FE13.026

Where,

[Delta]Tn, Cc, and Cw as defined in 
4.4.1.
[Delta]T1000,h = the water temperature rise in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test.
[Delta]T1000,l = the water temperature rise in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test.
E1000 = the calculated energy consumption required to 
heat 35.3 ounces (1000 g) of water by 90 [deg]F (50 [deg]C), in 
watt-hours.
E1000,h = the measured energy consumption in watt-hours 
during the 140-149 [deg]F (60-65 [deg]C) final water temperature 
test, as recorded in section 3.3.15.
E1000,l = the measured energy consumption in watt-hours 
during the 131-140 [deg]F (55-60 [deg]C) final water temperature 
test, as recorded in section 3.3.15.
M1000,c = the actual mass of the 35.3 ounce (1000 g) 
water load test container in pounds (g), as recorded in section 
3.3.15.
M1000,h,w = the actual mass of water in pounds (g) for 
the 140-149 [deg]F (60-65 [deg]C) final water temperature test, as 
recorded in section 3.3.15.
M1000,l,w = the actual mass of water in pounds (g) for 
the 131-140 [deg]F (55-60 [deg]C) final water temperature test, as 
recorded in section 3.3.15.
M1000,w = 2.20 pounds (1000 g), the nominal mass of 
water.
norm [Delta]T1000,h = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C) 
final water temperature test.
norm [Delta]T1000,l = the normalized water temperature 
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C) 
final water temperature test.
t1000 = the calculated time in seconds to heat up 35.3 
ounces (1000 g) of water by 90 [deg]F (50 [deg]C).
t1000,h = the measured time in seconds, including the 
magnetron heating-up time, to heat 35.3 ounces (1000 g) of water to 
a final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in 
section 3.3.15.
t1000,l = the measured time in seconds, including the 
magnetron heating-up time, to heat 35.3 ounces (1000 g) of water to 
a final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in 
section 3.3.15.
T1000,h1 = the initial water temperature in [deg]F 
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water 
temperature test, as recorded in section 3.3.15.
T1000,h2 = the final water temperature in [deg]F ([deg]C) 
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test, 
as recorded in section 3.3.15.
T1000,l1 = the initial water temperature in [deg]F 
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water 
temperature test, as recorded in section 3.3.15.
T1000,l2 = the final water temperature in [deg]F ([deg]C) 
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test, 
as recorded in section 3.3.15.
Total [Delta]T1000,h = the total temperature rise 
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, in [deg]F 
([deg]C).
Total [Delta]T1000,l = the total temperature rise 
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, in [deg]F 
([deg]C).

    4.4.4 Total microwave-only cooking per-cycle energy consumption 
and heating time. Calculate the total microwave-only cooking per-
cycle energy consumption, EMW,C, in watt-hours, and the 
per-cycle heating time, tMW,C, in seconds, as follows:

[[Page 7963]]

[GRAPHIC] [TIFF OMITTED] TP04FE13.028

Where:

E275 and t275 as defined in section 4.4.1, 
W350 and t350 are described in section 4.4.2, 
and E1000 and t1000 are described in section 
4.4.3.

    4.4.5 Total microwave-only per-cycle fan-only mode energy 
consumption and duration. Calculate the total microwave-only per-
cycle fan-only mode energy consumption, EMW,F, in watt-
hours, and the per-cycle fan-only mode time, tMW,F, in 
seconds, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.029

Where:

EF275 = the measured fan-only mode energy consumption 
after heating 275 g of water by 50 [deg]C in watt-hours, as recorded 
in section 3.3.12.
EF350 = the measured fan-only mode energy consumption 
after heating 350 g of water by 50 [deg]C in watt-hours, as recorded 
in section 3.3.15.
EF1000 = the measured fan-only mode energy consumption 
after heating 1000 g of water by 50 [deg]C in watt-hours, as 
recorded in section 3.3.16.
tF275 = the duration of fan-only mode after heating 275 g 
of water by 50 [deg]C in seconds, as recorded in section 3.3.12.
tF350 = the duration of fan-only mode after heating 350 g 
of water by 50 [deg]C in seconds, as recorded in section 3.3.14.
tF1000 = the duration of fan-only mode after heating 1000 
g of water by 50 [deg]C in seconds, as recorded in section 3.3.16.

    4.4.6 Total microwave-only per-cycle energy consumption. 
Calculate the total microwave-only per-cycle energy consumption, 
EMW, in watt-hours, using the equation below. The 
calculation is repeated two or three times as required in section 
3.1.4. The average EMW is used for the calculations in 
sections 4.4.9 and 4.4.10.
[GRAPHIC] [TIFF OMITTED] TP04FE13.030

Where:

EMW,C as defined in 4.4.4.
EMW,F as defined in 4.4.5.

    4.4.7 Convection microwave oven convection-only cooking cycle 
test energy consumption. For a convection microwave oven with a 
thermostat which operates by cycling on and off, calculate the 
convection microwave convection-only cooking cycle test energy 
consumption, ECV,O, expressed in watt-hours, and defined 
as:
[GRAPHIC] [TIFF OMITTED] TP04FE13.031

Where:

TCV,O = 234 [deg]F (130 [deg]C) plus the initial test 
block temperature.

and,
[GRAPHIC] [TIFF OMITTED] TP04FE13.032

[[Page 7964]]

Where:

ECV,A = electric energy consumed in Wh at the end of the 
last ``ON'' period before the test block reaches TCV,O.
ECV,B = electric energy consumed in Wh at the beginning 
of the ``ON'' period following the measurement of TCV,A.
ECV,C = electric energy consumed in Wh at the end of the 
``ON'' period which starts with TCV,B.
ECV,D = electric energy consumed in Wh at the beginning 
of the ``ON'' period which follows the measurement of 
TCV,C.
TCV,A = block temperature in [deg]F at the end of the 
last ``ON'' period of the convection microwave oven before the test 
block reaches TO.
TCV,B = block temperature in [deg]F at the beginning of 
the ``ON'' period following the measurement of TCV,A.
TCV,C = block temperature in [deg]F at the end of the 
``ON'' period which starts with TCV,B.
TCV,D = block temperature in [deg]F at the beginning of 
the ``ON'' period which follows the measurement of TCV,C.

    4.4.7.1 Convection microwave oven convection-only cooking cycle 
average test energy consumption. If the convection microwave oven 
can be operated with or without forced convection, determine the 
convection microwave cooking average test energy consumption, 
ECV,O, in watt-hours, the convection microwave cooking 
average heating time, tCV, in seconds, the average 
convection microwave oven fan-only mode cooling energy consumption, 
ECV,F, in watt-hours, and the convection microwave oven 
fan-only mode time, tCV,F, in seconds, using the 
following equations:
[GRAPHIC] [TIFF OMITTED] TP04FE13.033

Where:

(ECV,O)1 = the test energy consumption using 
the forced convection mode in watt-hours for convection microwave 
ovens as recorded in section 3.3.17.1.
(ECV,O)2 = the test energy consumption without 
using the forced convection mode in watt-hours for convection 
microwave ovens as recorded in section 3.3.17.1.
(ECV,F)1 = the fan-only mode cooling energy 
consumption using the forced convection mode in watt-hours for 
convection microwave ovens as recorded in section 3.3.17.1.
(ECV,F)2 = the fan-only mode cooling energy 
consumption without using the forced convection mode in watt-hours 
for convection microwave ovens as recorded in section 3.3.17.1.
(tCV,O)1 = the test heating time using the 
forced convection mode in seconds for convection microwave ovens as 
measured as recorded in section 3.3.17.1.
(tCV,O)2 = the test heating time without using 
the forced convection mode in seconds for convection microwave ovens 
as recorded in section 3.3.17.1.
(tCV,F)1 = the fan-only mode time using the 
forced convection mode in seconds for convection microwave ovens as 
recorded in section 3.3.17.1.
(tCV,F)2 = the fan-only mode time without 
using the forced convection mode in seconds for convection microwave 
ovens as recorded in section 3.3.17.1.

    4.4.8 Total convection microwave oven convection-only per-cycle 
energy consumption. Calculate the total convection microwave oven 
convection-only per-cycle energy consumption, Etotal,CV, 
in watt-hours, using the equations below. The calculation is 
repeated two or three times as required in section 3.1.4.7. The 
average Etotal,CV is used for the calculations in 
sections 4.4.9 and 4.4.10.
[GRAPHIC] [TIFF OMITTED] TP04FE13.034

Where:

ECV,O = the convection microwave oven convection-only 
cooking cycle test energy consumption in watt-hours as determined in 
section 3.3.17 and 4.4.7.
ECV,F = the convection microwave oven convection-only 
cooking cycle test energy consumption in watt-hours as determined in 
section 3.3.17 and 4.4.7.
FCV = 0.26, a field use factor based on consumer use of 
the convection-only cooking mode.

    4.4.9 Total convection microwave oven convection-microwave per-
cycle energy consumption. Calculate the total convection microwave 
oven convection-microwave per-cycle energy consumption, 
ECMW, in watt-hours, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.035

Where:

ECV as defined in 4.4.8.
EMW as defined in 4.4.6.
tCMW,field = 15.00, the average convection microwave oven 
convection-microwave cooking cycle length in minutes based on 
consumer use.
tCV,field = 18.70, the average convection microwave oven 
convection-only cooking cycle length in minutes based on consumer 
use.
tMW,field = 2.54, the average convection microwave oven 
microwave-only cooking cycle length in minutes based on consumer 
use.
0.3 = an experimentally established value for the percentage of time 
during a single convection-microwave cooking cycle that the 
appliance operates in microwave-only cooking mode.
0.7 = an experimentally established value for the percentage of time 
during a single convection-microwave cooking cycle that the 
appliance operates in convection-only cooking mode.

    4.4.10 Annual energy use.
    4.4.10.1 Microwave-only oven annual energy use. Calculate the 
microwave-only oven annual energy use, Eannual,MWO, in 
kilowatt-hours per year, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.036

Where:

EMW as defined in section 4.4.6.
NMWO = 1026, annual number of microwave-only cooking 
cycles for microwave-only ovens based on consumer use.
PSB = the average measured standby mode power in watts, 
as recorded in section 3.3.18.
POM = the average measured off mode power in watts, as 
recorded in section 3.3.18.
SMWO,TOT equals the total number of standby mode and off 
mode hours per year for microwave-only ovens.
    If the microwave-only oven has fan-only mode, 
SMWO,TOT equals (8715.1-(tMW,F/3600)) hours, 
where tMW,F is the

[[Page 7965]]

microwave-only oven fan-only mode duration, in seconds, as 
calculated in section 4.4.5, and 3600 is the conversion factor for 
seconds to hours; otherwise, SMWO,TOT is equal to 8715.1 
hours.
    If the microwave-only oven has both standby mode and off mode, 
SMWO,SB and SMWO,OFF both equal 
SMWO,TOT/2.
    If the microwave-only oven has standby mode but no off mode, the 
standby mode annual hours, SMWO,SB, is equal to 
SMWO,TOT and the off mode annual hours, 
SMWO,OFF, is equal to 0.
    If the microwave-only oven has an off mode but no standby mode, 
SMWO,SB is equal to 0 and SMWO,OFF is equal to 
SMWO,TOT.
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.

    4.4.10.2 Convection microwave oven annual energy use. Calculate 
the convection microwave oven annual energy use, 
Eannual,CMWO, in kilowatt-hours per year, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.037

Where:

ECMW as defined in section 4.4.9.
EMW as defined in section 4.4.6.
ECV as defined in section 4.4.8.
PSB, POM, and K as defined in section 
4.4.10.1.
NCMWO,MW = 842, annual number of microwave-only cooking 
cycles for convection microwave ovens based on consumer use.
NCMWO,CV = 101, annual number of convection-only cooking 
cycles for convection microwave ovens based on consumer use.
NCMWO,CMWcycles = 69, annual number of convection-
microwave cooking cycles for convection microwave ovens based on 
consumer use.
SCMWO,TOT equals the total number of standby mode and off 
mode hours per year for microwave-only ovens.
    If the convection microwave oven has fan-only mode, 
SCMWO,TOT equals:
[GRAPHIC] [TIFF OMITTED] TP04FE13.038

Where:

tMW,F is the microwave-only fan-only mode duration, in 
minutes, as calculated in section 4.4.5; tCV,F is the 
measured convection-only fan-only mode duration, in minutes, as 
recorded in section 3.3.17; FCV as defined in section 
4.4.8; tCMW,field and tCV,field as defined in 
section 4.4.9; and 60 is the conversion factor for minutes to hours. 
Otherwise, SCMWO,TOT is equal to 8675.3 hours.
    If the convection microwave oven has both standby mode and off 
mode, SCMWO,SB and SCMWO,OFF both equal 
SCMWO,TOT/2.
    If the convection microwave oven has standby mode but no off 
mode, the standby mode annual hours, SCMWO,SB, is equal 
to SCMWO,TOT and the off mode annual hours, 
SCMWO,OFF, is equal to 0.
    If the convection microwave oven has an off mode but no standby 
mode, SMWO,SB is equal to 0 and SCMWO,OFF is 
equal to SCMWO,TOT.

[FR Doc. 2013-01537 Filed 2-1-13; 8:45 am]
BILLING CODE 6450-01-P
```