EE-RM-90-201 COMMENT OOR1
AHAM HOUSEHOLD

ELECTRIC RANGES

AMERICAN

NATIONAL

STANDARD

C71.1-1972

(Revision of

e71.1-1964)

AHAM ER-I

The Association of Home Appliance

Manufactur~rs' Standards are adopted

voluntarily by AHAM's members in

the public interest. They are designed

to eliminate misunderstanding between

manufacturers and consumers and to assist

the consumer in buying home appliances.

ANSI Approved

January 12, 1972

Price $1.00 • Published by

ASSOCIATION OF HOME APPLIANCE MANUFACTURERS

20 North Wacker Drive • Chicago, Illinois 60606

EE-RM-90-201 COMMENT OOR1
4

PREFACE

This standard encompasses definitions, methods of test,

performance, durability, safety, rating, nameplate markings, and informative labeling for household electric

ranges: free-standing ranges, built-in ranges, wall-mounted ovens, and counter-mounted surface assemblies.

(Cleaning performance of ovens and glass top surface

unit performance are not covered in this standard.)

EE-RM-90-201 COMMENT OOR1
CONTENTS

9

9

PAGE

9

9

9

9

9

9

3. Voltages .

3.1 Rated Voltage .

3.2 Operating Voltage Limits

4. Nameplate Information

4.1 Location ...

4.2 Marking

5. Adaptation to Supply Circuits

5.1 Connection

5.2 Maximum Unbalance .

11. Ovens-Performance and DurabilityRequirements and Tests 14

11.1 General . . . . . . . . . . . . . . . . . . . 14

11.2 Heat Loss .14

11.3 Thermostat Calibration and Linearity. . .. 14

11.4 Baking/Browning Performance .15

11.5 Broiler Heat Distribution-Toast . 16

6. Servicing Facilities

6.1 Marking . . . . . . . . . . . . . . .. 9

6.2 Overcurrent Protective Devices 10

6.3 Wiring Diagrams .. 10

6.4 Range Lamps . . . . . . . . . . . .. . 10

7. General Test Conditions .10

7.1 Supply Circuit .. 10

7.2 Voltage of Test Circuit 10

7.3 Rated Watts Input 10

7.4 Electrical Measurements 10

7.5 Room Temperature 10

8. General Requirements .. .10

8.1 Standard Dimensions of Space for

Free-Standing Range Connections . 10

8.2 Instructions 10

8.3 Construction 10

8.4 Controls. . . 11

9. Safety Requirements and Tests . . . . . . . . . . .. . 12

9.1 . . . . . . .. . . . . . . . . . . . .. .12

10. Surface Units, Deep-Well Cookers and Griddles -

Performance and Durability-Requirements and

Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

10.1 General. . . . . . . . . . . . . . . . . .. . .. 12

10.2 Surface Units (Including Deep-Well

Cookers)-Heating Time and Efficiency

(Cold Start) . . . . . . . . 12

10.3 Time-to-Boil 13

lOA Surface Units and Deep-Well CookersDurability 13

10.5 Griddles 14

PAGE SECTION

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7

7

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7

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7

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7

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........ . ... 8

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and Purpose

ECTION

2. Definitions

2.1 Appliance Outlet

2.2 Broiler Compartment

2.3 Broiler Grill or Rack

2.4 Broiler Pan

2.5 Broil Stop .

2.6 Built-In Range .

2.7 Cooking Top .

2.8 Counter-Mounted Surface Assembly

2.9 Deep-Well Cooker

2.10 Drawer .

2.11 Free-Standing Range

2.12 Griddle

2.13 Grounding Jumper .

2.14 Heating Cycle

2.15 Heating Element .

2.16 Heating Unit

2.17 Indicator Light

2.18 Latch

2.19 Nameplate

2.20 Oven Dimensions

2.21 Operating Voltage Limits .

2.22 Oven

2.23 Oven Heat Loss

2.24 Oven Light

2.25 Oven Temperature Amplitude .

2.26 Porcelain Enamel .

2.27 Preheat Time .

2.28 Rack .

2.29 Rack Stop .

2.30 Range .

2.31 Rated Watts Input .

2.32 Rotisserie .

2.33 Shipping Container .

2.34 Steady Internal Temperature .

2.35 Supply Circuit

2.36 Surface Unit

2.37 Thermostat

2.38 Time-to-Boil

2.39 Usable Baking Space

2.40 Wall-Mounted Oven

2.41 Warming Compartment .

2.42 Warming Surface

1. Scope

1.1

1.2

1.3

5

EE-RM-90-201 COMMENT OOR1
SECTION PAGE SECTION PAGE

23

.22

.22

......... 21

.......... 20

........... 21

APPENDIX-Guidelines for the Preparation of Use and

Care Booklets for Electric Ranges

13.3 Oven Racks 19 I

13.4 Oven . . ., 20

FIGURES

I Surface Mounted Range Receptacle

IIa Device for Measuring Horizontal

Inclination of Surface Units

lIb Method for Measuring Horizontal

Inclination

III Measuring Sheet for Horizontal Position

of the Oven Compartment .

IV Chart for Translating Photovolt Readings

into Reflectometer Readings

. 18

............. 18

............ 18

...... 18

.. 18

11.6 Oven Life Test 16

11.7 Thermostat Life Test 17

11.8 Oven Unit Life Test 17

11.9 Rotisserie Performance and Endurance

Test . 17

13. Structural Requirements and Tests . . . . . . . . . .19

13.1 Cooking Top . . . . . . . . . . .. 19

13.2 Oven Door 19

12. Electrical Details

12.1 Switches-Life Test

12.2 Switches-Flashover Test

12.3 Infinite Controls-Life Test

12.4 Thermostatic Surface Unit ControlLife Test .

6

EE-RM-90-201 COMMENT OOR1
Anner'lcan

(Built-in, Free-standing Ranges, Counter-mounted Surface Assemblies and Wall-Mounted Ovens)

(Built-in, Free-standing Ranges, Counter-mounted

Surface Assemblies and Wall-mounted Ovens)

1. Scope and Purpose

1.1 This standard applies to electiic ranges:

free-standing ranges equipped with surface units

and one or more ovens; built-in combinations of

surface units and one or more ovens; wall-mounted ovens with one or more ovens; and countermounted surface assemblies. Microwave cooking is not included.

Hereinafter the word "range" will apply to all the

above types unless otherwise specified.

1.2 The purpose of this standard is to establish a uniform procedure for determining the performance characteristics of household electric

ranges under specific test conditions and to establish certain minimum requirements.

1.3 This standard is to be considered as a

minimum measure of performance and is not

intended to preclude the exercise of ingenuity

in the design or improvement.

2.6 Built-In Range. An assembly consisting

of a cooking top and one or more ovens intended

primarily for installation in conjunction with other

structures.

2.7 Top. A horizontal surface of

the range which includes the surface units.

2.8 Counter-Mounted Surface A

cooking top intended for mounting in or on a

horizontal surface.

2~9 Cooker. A structure containing a recessed heating unit and a utensil built

into the range or counter-mounted surface assembly.

2.10 Drawer. A pull-out storage space.

2.11 A floor-supported

assembly consisting of a cooking top and one or

more ovens designed for installation and use

without requiring supporting cabinetry or structure.

of resistance

terminals, used to

2.15

2.16 Unit. An assembly

one or more he;:ltin:J1; e'len1cflts, electrical terminals

2.12 Griddle. A flat cooking surface designed

for use on a cooking top; it may be built-in, portable, plug-in or separate, supplied with the

range.

2.13 Grounding Jumper. An electrical conductor connecting the frame of the range to the

neutral conductor of the supply circuit.

2.14 One complete operation

of the thermostat or other control device from

"on" to "on" or from "off" to "off".

He:atiulg Element. A

connected between

geIlerate heat electrically.

2. Definitions

2.4 Broiler Pan. A pan which fits underneath the broiler grill or rack.

2.5 Broil A device to hold the oven

door partially open for broiling.

2.1 Appliance Outlet. An electrical receptacle mounted on the range and to which a portable appliance may be connected.

2.2 Broiler A separate compartment intended primarily for broiling.

2.3 Broiler GriU or Rack. A device to support the food to be broiled and to provide drainage for fats and juices.

7

EE-RM-90-201 COMMENT OOR1
or leads, electrical insulation, and a frame, casing

or other suitable supporting means.

2.17 Indicator Light. A light which indicates

whether or not a circuit is energized.

2.18 Latch. A device to hold a door in the

closed position.

2.19 Nameplate. A plate on which the electrical rating and identification of the complete

range appears.

2.20 Oven Dimensions

2.20.1 Height. The maximum vertical interior

dimension to the nearest 1;4 inch (6.35 mm).

2.20.2 Depth. The maximum horizontal interior dimension from the back wall to the inside

surface of the door, with the door closed, to the

nearest 1;4 inch (6.35 mm).

2.20.3 Width. The maximum horizontal interior dimension from wall to wall to the nearest

1;4 inch (6.35 mm).

2.20.4 Volume. The product of the height,

depth and width.

2.20.5 Inside Surface Area. The sum of the

six interior surface areas using the dimensions

defined in 2.20.1, 2.20.2, and 2.20.3.

2.21 Operating Voltage Limits. The voltage

limits within which the range is intended to be

used.

2.22 Oven. A compartment of a range in

which cooking may be done.

2.23 Oven Heat Loss. The thermal leakage

from an oven operated continuously at a given

temperature.

2.24 Oven Light. A lamp for illuminating the

oven interior.

2.25 Oven Temperature Amplitude. The difference between the average of the maximum

temperatures and the average of the minimum

temperatures of three consecutive cycles taken

after a steady internal temperature has been

reached.

2.26 Porcelain Enamel. A vitreous coating

bonded to metal by heating to the fusion temperature; it provides a finish that has excellent hardness and color retention and a high resistance to

rust, stains, acids and alkalis.

8

2.27 Preheat Time. The interval of time, in

minutes, required to reach a specified oven temperature when set in accordance with the manufacturer's recommended setting(s) for preheating the oven. (There shall be no food in the

oven).

2.28 Rack. A horizontal support in an oven,

warming compartment, broiler or storage compartment.

2.29 Rack Stop. A device to prevent racks

from being completely pulled out unintentionally.

2.30 Range

2.30.1 Built-in range (see 2.6)

2.30.2 Counter-mounted surface assembly (see

2.8)

2.30.3 Free-standing range (see 2.11)

2.30.4 Wall-mounted oven (see 2.40)

2.31 Rated Watts Input. The power input

marked on the range nameplate and heating elements.

2.32 Rotisserie. A motor-driven device for

rotating food during cooking.

2.33 Shipping Container. The complete package in which the range is shipped.

2.34 Steady Internal Temperature. The average of the maximum and minimum temperatures

measured in three consecutive cycles after steady

internal conditions have been reached.

2.35 Supply Circuit. The immediate source of

electrical energy to which the range is connected.

2.36 Surface Unit. A heating unit mounted

in a cooking top on which utensils may be placed

for cooking.

1..37 Thermostat. A device activated by temperature changes which automatically opens and

closes an electrical circuit to regulate the temperamre of the medium with which it is associated.

2.38 Time-to-Boil. A measure of the equivalent time required to heat water to the boiling

point under specified conditions.

2.39 Usable Baking Space. The usable oven

baking space shall be calculated using the following definitions of dimensions:

Height-Usable dimensions between the botEE-RM-90-201 COMMENT OOR1
4.2 Marking. The nameplate shall be marked in accordance with American National Standard for Safety of Household Electric Ranges,

C33.53-1969 (UL 858) latest revision*.

with the oven door open or otherwise, on the

range in a convenient location accessible for inspection without moving the appliance after it

has been installed. It shall be made of suitable

materials and so mounted that its legibility will

not be destroyed under normal op~rating conditions.

5.1 Connection. Ranges shall be designed

for connection to the supply circuit indicated

on the nameplate.

5.2 Maximum Unbalance. When the range

is operating at the maximum unbalanced condition at rated voltage, the current flowing in the

neutral conductor supplying the appliance shall

not exceed 70 percent of the maximum full-load

current in either of the line conductors.

tom of the upper broil unit and the

oven rack in its lowest position.

Width- Dimension between the oven rack

support inner edges.

Depth-Dimension between usable rear surface and the inside of the closed

door.

The space occupied by thermostat, oven lights,

or other minor irregularities in the oven shall not

be considered in determining the usable baking

space.

2.40 Wall-Mounted Oven. An assembly con~

sisting of one or more ovens designed to be installed in or on a wall or cabinet.

2.41 Warming Compartment. An enclosure

fitted with a heating unit in which dishes or other

items may be warmed or kept warm.

2.42 Warming Surface. A heated surface on

which dishes or other items may be warmed or

kept warm.

5. Adaptation to Supply Circuits

3. Voltages

3.1 Rated Voltage. The rated voltage of

electric ranges intended for use on three-wire

single-phase circuits shall be 1201240 or 208Y/

120 volts.

3.2 Operating Voltage Limits. The span of

voltages contemplated in the design shall be

110/220 or 191Y/110 minimum and 126/252

or 218Y/126 maximum, but electric ranges shall

not be required to meet performance tests at other

than the rated voltage (except that relays, motors,

and timing devices shall satisfactorily initiate and

maintain their designed functions at 106/

212 or 184Y/106 volts and shall not be injured

by continuous operation at 127/254 or 220Y/

127 volts).

This standard is not intended to preclude ranges

especially designed for three-phase four-wire systems or systems of other voltages.

4. Nameplate Information

4.1 Location. A nameplate shall be installed

whenever possible, in front of the range, visible

5.2.1 Method of Test. With the range connected to a circuit at rated voltage, the switches

shall be manipulated to establish the condition

of maximum unbalance including, if necessary

for this condition, the use of the appliance outlet

or outlets at 1440 watts for each 15 ampere attachment plug receptacle circuit and 1920 watts

for each 20 ampere attachment plug receptacle

circuit. The current, in amperes, in the neutral

conductor shall be recorded. (The percentage

shall be calculated using this value and the maximum full-load current value.)

6. Servicing Facilities

6.1 Marking. Each heating unit shall be

permanently marked with a plate or stamping

showing its rated watts input, rated voltage and

identification necessary to facilitate replacement.

*Copies are available from Underwriters' Laboratories, Inc., 207 East Ohio Street, Chicago,

Illinois 60611; 1285 Walt Whitman Road, Melville, Long l!!land, New York 1I746; and 1655

Scott Boulevard, Santa Clara, California 95050.

9

EE-RM-90-201 COMMENT OOR1
6.2 Overcurrent Protective Devices. Plug

fuses or circuit breakers shall be easily accessible

without moving the range from its installed position and so located that easy replacement or resetting by the user is facilitated. Plug fuseholders shall be visible during fuse replacement.

6.3 Wiring Diagrams. Electrical diagrams to

all the circuits within the appliance shall be attached to the range. Some means of color, letter

or number coding shall be used in the diagrams

so as to identify each circuit, and the actual wiring of the appliance shall be colored or marked

as shown in the diagram.

6.3.1 Electrical diagrams shall conform to

American National Standard Electrical and Electronics Diagrams YI4.15, latest revision.

6.3.2 Unidentified graphical symbols used for

electrical diagrams shall conform with American

National Standard Graphic Symbols for Electrical

and Electronics Diagrams, Y32.2, latest revision.

6.3.3 Electrical diagrams as required by 6.3

shall be a schematic diagram of the ladder form.

A cycle chart or printed sequence of switching

action shall accompany the schematic diagram

when necessary for clarification. .

6.3.4 A connection diagram shall be provided

in addition to the schematic diagram to aid in

locating components for field service.

6.4 Range Lamps. All range lamps shall be

easily replaceable without the use of special tools.

Mounting shall be such that adequate finger

room is available to grasp the lamp for insertion

or removal.

7. General Test Conditions

7.1 Supply Circuit. The test shall be made

with the supply circuit for which the range is

rated.

7.2 Voltage of Test Circuit. When a test is

to be conducted at rated voltage, the voltage of

the test circuit shall be maintained within plus

or minus one percent of the rated voltage.

7.3 Rated Watts Input. When a test is to be

conducted at rated watts input, the watts input

shall be maintained within plus or minus two

percent, unless otherwise specified.

7.4 Electrical Measurements. All electrical

measurements shall be accurate within plus or

10

minus one percent. In the case of a three-wire

supply to the heating units, voltage and watts

input shall be measured on each side of the

neutral.

7.5 Room Temperature. Room temperature

shall be measured by a thermometer placed at

least 5 feet (1.5 m) but not more than 8 feet

(2.4 m) from the nearest surface of the range

and approximately 3 feet (0.9 m) above the floor.

Unless otherwise specified, the room temperature

shall be maintained between 70F (21C) and 90F

(32C). Air circulation in the test room shall be

sufficient to secure reasonably uniform temperature distribution but shall not cause a direct

draft upon the specimens under test.

8. General Requirements

8.1 Standard Dimensions of Space for FreeStanding Range Connections. Adequate space

shall be provided in the back of a free-standing

range to afford clearance for and to accommodate

the wiring connections of cord and plug for

against-the-wall installation. Typical dimensions

are as shown in Figure I.

8.2 Instructions. Adequate installation and

operating instructions shall be supplied with each

range. Guidelines for preparation of operating

instructions are provided; see Appendix A.

8.3 Construction.

8.3.1 Structure. The range shall be constructed to withstand the normally anticipated strains

of shipment, installation, and usage without

damage. Suggested test procedures may be

found by referring to ASTM tests D642 "Compression Test for Shipping Containers", latest

revision; D999 "Vibration Test for Shipping Containers", latest revision; D775 "Drop Test for

Shipping Containers", latest revision; and D880

"Incline Impact Test for Shipping Containers",

latest revision*.

8.3.2 Oven. The oven lining shall be of such

construction as to restrict moisture and vapor

which are generated in the oven from entering the

oven insulation. The oven shall be suitably vent-

*Copies are available from the American Society

for Testing and Materials, 1916 Race Street,

Philadelphia, Pennsylvania.

EE-RM-90-201 COMMENT OOR1
ed to permit the escape of steam. This requirement shall be deemed as being met when there

is no visible accumulation of moisture in the insulation after conducting the following test.

Test Method

A shallow rectangular pan containing one

quart of water at approximately 75F (24C)

shall be placed on the bottom rack position

of the oven. The oven cavity is to be at

room ambient and the oven door in the

closed position. The oven thermostat shall

be set to yield a steady internal temperature

of 400F (204C) plus or minus 10F (6C)

and all controls set for normal baking conditions. The oven shall operate" under the

control of the thermostat for 45 minutes,

then allowed to cool for one hour with the

door remaining closed. Upon completion

of the one hour cool down, the covers and

panels are to be removed and the interior

checked for visible moisture in the insulation.

8.3.3 Oven Doors. All oven doors shall be

equipped with a closing device which will hold

the door firmly closed. Drop opening doors

shall be counterbalanced and shall have a point

between 30 and 60 degrees where the door will

remain open.

Side opening doors shall be capable of being

opened more than 90 degrees and to at least 90

degrees when the range is installed in a corner

as per the manufacturer's instructions.

8.3.3.1 The following conditions are required:

Opening force, 2 to 10 pounds (0.9 to 4.5

kg) from closed position.

Opening force, 2 to 10 pounds (0.9 to 4.5

kg) from broil stop position.

Closing force, except for side opening doors,

shall not be less than 1 pound (0.45 kg).

8.3.4 Materials and Finishes

8.3.4.1 Cooktop, Oven Lining. Suitable materials and finishes for the exposed surfaces of

these parts are porcelain enameled metal, metal

finished with a heat and corrosion-resistant

metallic coating, and heat and corrosion-resistant

metal. Other materials and finishes with equivalent strength, heat and corrosion-resistant properties to any of those indicated shall be

acceptable.

Unexposed surfaces shall be protected in such a

manner that any oxidation which may occur will

not interfere with their intended function. An

oxide coating is acceptable for these unexposed

surfaces. When porcelain enamel is used as a

finish on a range cooking top, it shall be acidresistant to an extent not less than the standard

for Class A poreclain enamel as given in the

American Natronal Standard Z 167.4, "ASTM

Method of Test for Acid Resistance or Porcelain

Enamel", C282, latest revision*.

8.3.4.2 All Other Range Parts. Suitable materials and finishes for the exposed surfaces of

these parts are porcelain enameled metal, metal

finished with a heat and corrosion-resistant

metallic-coating, and heat and corrosion-resistant

metal, high-temperature finishes and heat, grease

and corrosion-resistant materials.

Unexposed surfaces shall be protected in such a

manner that any oxidation which may occur will

not interfere with their intended function. An

oxide coating is acceptable for these unexposed

surfaces.

8.3.4.3 Test of Finishes. Finishes shall withstand exposure to a 30-day humidity test at a

temperature of 90F (32C) and a relative humidity

of 90 to 100 percent without indication of loss of

adhesion or protection, after having been allowed

to dry.

8.4 Controls

8.4.1 Oven

8.4.1.1 An oven switch shall be provided unless the oven thermostat (8.4.1.2) embodies an

"on-off" switch. The switch positions and/or

temperature designations descriptive of proper

operation shall be clearly and permanently

marked.

8.4.1.2 Each oven shall be equipped with a

thermostat which will provide automatic control

of the oven unit or units and permit cooking

operations in the oven to be accomplished by

maintained temperature. The thermostat shall

have an accessible calibration adjustment. The

thermostat shall be provided with a graduated

scale with the low number marking not greater

than 200F (93C) to a high number marking not

*Copies are available from the American Society

for Testing and Materials, 1916 Race Street,

Philadelphia, Pennsylvania.

11

EE-RM-90-201 COMMENT OOR1
Cookers and

= Re-

*Copies are available from Underwiters' Laboratories, Inc., 207 East Ohio Street, Chicago,

Illinois 60611; 1285 Walt Whitman Road, Melville, Long Island, New York 11746; and 1655

Scott Boulevard, Santa Clara, California 95050.

10.1 General. Surface units, cookers and griddles shall be tested in the range for which they

are intended or in a thermally and mechanically

equivalent fixture and shall be tested with all

component parts (wires, terminal blocks, etc.)

attached as they will actually b'O USiCO. The> tests

shall be made for each type and rating of unit.

10.2 Snnace Units (Including Deep-Well Cookers)--Hieating Time and Efficiency (Cold Start).

The heating efficiency of surface units (including

deep-wen cookers) shall be not less than 55 percent, as determined by the following test.

In a device is to indicate when

any surface unit is This indicator

may be electric illumination or may be a mechanical system. In any case, when viewed from a

distance of 10 feet, it should definitely indicate

an "on" position. The position of a knob or

pushbutton without any other indication is not

adequate.

10. Surface Units,

Griddles = Penormance

(lUireIlllenlts and Tests.

marking

indicate temperatures below

9. and Tests

9.1 Ranges shall meet the requirements of

Underwriters' Laboratories, "Standards for

Safety, Household Electric Ranges", Publication

No. 858, American National Standard C33.53,

latest revision*. In the event any recommended

safety requirement contained in this standard

conflicts with the Underwriters' Laboratories'

publication, the latter shall prevail.

8.4.3 Means shall be provided on all oven and

surface unit single operation controls to prevent

the control from being accidentally turned on.

A minimum breakaway torque of 12 oz

(.084Nm)-in new and 8 oz (.056Nm)-in after

life test (11.6 and 12.1) is acceptable. For pushbutton switches, the minimum force required to

actuate the switch shall be 12 oz (3.4 Kg) new

and 8 oz (2.3 Kg) after life 9.1).

less than

shall be Dnwi'1ed

200F

8.4.2 Surface Units. Each surface heating unit

shall be individually controlled a switch. The

switch shall provide at least five heat control

positions except for 120V ranges which shall

supply at least three heat control positions. The

various positions shall be legibly and permanently marked on or immediately adjacent to each

control.

10.2.1 Test Block Bottom shall be flat to within ± .002" (.051

mm).

Handle~ Handle is optional. Include screws III total

weight.

Dimensions:

Small

Diameter 6.25 ± .05"

(158.8 ± 1.3 mm)

Height 2.8" (71 mm)

Weight 8.5 ± 0.1 lb.

(3.8556 ± 0.05 kg)

Large

Diameter 9.0 ± .05"

(228.6 ± 1.3 mm)

Height 3.0" 76 mm)

Weight 19.0 ± 0.1 lb.

(8.6184 ± 0.05 kg)

Material~

Aluminum, alloy #6061, 96% + pure

aluminum, specific heat .23 kilocalorie at 0 - 20C.

kg;oC *Adjust height to match weight

**Weight includes handle support screws

12

EE-RM-90-201 COMMENT OOR1
18439'10

Wh

10.2.2 Test Method. Locate the appropriate

test block (small block for units seven inches

(l77.8mm) or less) centrally over the unit, with

the handles removed. Peen a thermocouple into

the hole and attach to a suitable temperature indicating instrument. Also, record wattage during

test. Unit wattage should be maintained to within

± 1'10 of rated wattage. With block and unit

at its stabilized temperature of 68 ± 9F (20

± 5C), energize the unit at its highest power

setting and continue the test until the thermocouple records a 144F (80C) rise. Record

elapsed time and wattage.

10.2.3 Results to be reported.

10.2.3.1 Efficiency shall be calculated using

the following formula:

Efficiency ('10) = (W) (Cp) (Ti-To) (100)

(Wh) (K)

Where

W = weight of block in pounds (or kg)

Cp = specific heat of block = 0.23 Btu/

pound/oF (kc/kg/oC)

(Ti-To) = temperature rise = 144F (80C)

Wh = watt hours consumption

K = factor to convert Wh to Btu (or kg-cal)

= 3.41275 (or .86)

The constants reduce the formula to a constant divided by watt hours consumption.

For example:

for surface units 7 inches (177.8 mm) and

less;

Eff = (8.5) (0.23) (144) (100)

Wh (3.41275)

or (3.8556) (.23) (80) (l00) = 8249%

Wh (.8-6) Wh

for surface units greater than 7 inches

(177.8 mm);

Eff = (19) (0.23) (144) (100)

Wh (3.41275)

or (8.6184) (.23) (80) (100) =

Wh (.86)

10.2.3.2. Room Temperature. The room temperature is to be recorded at the beginning and

end of the test.

10.2.3.3 Actual Watts Input at Rated Voltage

(see 3.1) for High-heat Switch Positions. The actual watts input shall be determined immediately

after the test by removing the test block and adjusting the line voltage to rated voltage. The actual watts input at rated voltage shall not vary

more than plus or minus 5 percent from rated

watts input.

10.3. Time-io-Boil. This is the time required

to raise the temperature of the aluminum block

144F (62.2C), per paragraph 10.2. Maximum

time shall be:

for 7" (177.8 mm) or less surface units6 minutes.

for mOTe than 8" (203.2 mm) surface units

-8 minutes.

Low wattage units which are specifically designated as "warming units" shall be excepted from

this requirement.

10.4 Surface Units and Deep-Well CookersDurability. Surface units and cookers shall be

sufficiently durable to meet the requirements of

the following test:

10.4.1 Life. All surface units (induding deepwell cookers) shall have a minimum life of 3500

hours "on" time when tested in accordance with

10.4.2 and 10.4.3 and 10.4.4. At the end of the

test period, the power input shall be at least 95

percent of the initial value, and the heating efficiency shall be at least 50 percent.

10.4.2. General Conditions. Not less than three

units of each size shall be tested. Units to be

tested shall be selected from the manufacturer's

current production.

To simplify the maintenance of a single constant

voltage during the life test, it is suggested that

units be selected which have actual watts input

at rated voltage within plus or minus 2 percent

of their rated watts input.

The units shall be tested in the range for which

they are intended or in a thermally and mechanically equivalent fixture and shall be tested with

all component parts (wires, terminal block, etc.)

attached as they will actually be used. The units

shall be operated with exposed metal parts

grounded.

10.4.3 Test Voltage. Units shall be tested at

a constant voltage which is 5 percent, plus or

minus 1 percent, above their rated voltage.

13

EE-RM-90-201 COMMENT OOR1
volt units shall be at

volt units shall be opi;;rated

10.4.4 Intermittent Test. The unit

shall be and to the air without

any covering for 60 minutes at "HIGH"

followed a 20-minute cooling with the

current "off". The cycles shall be until

3500 hours of "on" time are recorded.

10.4.5 After Test. Repeat

heating efficiency test (10.2 and 10.4.1).

10.5 Griddles

10.5.1. Heat Distributiou and Maximum Tem~

pelratlll.re Arnpllitulde Variatiou. The difference

between the average temperatures of the hottest

and coldest points shall not exced 50F (28C); and

the maximum temperature amplitude variation at

the center of the shall not exceed 50F

(28C).

10.5.1.1 Method of Test. The griddle shall be

divided into nine equal areas. The temper.ature

of each area shall be determined by means of a

potentiometer and a 24-gauge iron-constantan

bead type thermocouple with the bead peened

into the top surface of the griddle at the center of

each area. The range shall be connected to a

supply of rated voltage. The griddle shall be

operated in accordance with the manufacturer's

instructions with controls adjusted to give a surface temperature of 400F (204C) ± 10F (6C).

After 15 minutes of operation, temperature readings shall be taken of highest and lowest temperature at each of the nine locations. The

difference in average temperature of the hottest

and coolest points shall not exceed 50F (28C)

and the temperature of the center of the griddle

shall not vary more than 50F (28C).

Ovens-Performance and DUlrallilitv--

Re'quirements and Tests

General. The oven thermostat shall

maintain steady internal between a

minimum not greater 170F and a maximum not less than 500F (260C). The actual

watts at rated voltage of each oven hecltiulg

unit shall not vary more than minus 5

from its rated Before the

14

test, all the oven shall be allowed to come

to room teulperatll1re. Rated shall be held

constant the test.

11.1.1 Method of Test. oven shall be set

up with all such as

racks and baffles, in place.

A watthour meter and a wattmeter shall be connected in the circuit.

Method of

Oven temperature shall be measured by using a

bare thermocouple suspended from an oven rack

so that the junction is at least 2 inches (51 mm)

~rom any adjacent metal part and is approximately

III the center of the usable baking space.

11.1.3. Preheat Time. The oven air temperature shall reach 330F (166C) above room temperature in not more than 10 minutes when operated in accordance with the manufacturer's instructions.

11.2 Heat Loss. The oven heat loss shall be:

For oven with front opening area greater

than or equal to 225 sq. in. (145

not greater than 55 watts/sq. ft. (592 watts!

m2 ) inside oven surface area.

For oven with front opening area less than

225 sq. in. (1451.7 cm2 ), not greater than

60 watts/sq. ft. (645.4 watts/m2 ) inside

oven surface area.

11.2.1 Method of Test. The oven shall be set

up in accordance with 11.1.1 and shall he operated for at least two hours at the voltage which

produces rated watts input with normal baking

setting and the oven thermostat adjusted to maintain a steady internal temperature of 330F

(166C) plus or minus 5F (3C) above room

temperature as indicated by the thermocouple.

The test shall be continued for at least 4 hours

after the 2-hour conditioning period. The room

temperature shall be read every 15 minutes.

The steady internal temperature shall be determined every hour and the watthour meter shall

be read at the beginning and end of the period

which the are being

taken. The exact time of each shall be

recorded. Determine the average watts (watthours divided hours) to maintain the

steady internal temperature. Compute the average watts per square foot of inside oven-surface

area

11.3 Thermostat Calibration and

EE-RM-90-201 COMMENT OOR1
11.3.1 Thermostat Calibration.

11.3.1.1 At a 350F (InC) thermostat dial setting, the average internal temperature of the oven

shall be 350F ± 20F (lnC ± llC).

11.3.1.2 Method of Test. Record the steady

internal oven temperature at a dial setting of

350F (I77C) using the method described in

11.1.2. The difference between the actual steady

internal oven temperature and 350F (lnC)

shall not exceed 20F (11C) .

11.3.2 Thermostat Linearity

11.3.2.1 The maximum permissible deviations

of the actual internal oven temperature from the

dial setting, dial to thermostat nonlinearity shall

not exceed the following:

@ 200F (93C) dial setting; ± 15F (8C)

@ 500F (260C) dial setting; ± 15F (8C)

11.3.2.2 Method of Test. With the dial at

350F (l77C) setting, recalibrate the thermostat

for an internal oven temperature of 350F (lnC).

Record the steady internal oven temperature at

the 200F (93C) and 500F (260C) dial settings, using the method described in 11.1.2.

The internal oven temperature:

@ 200F (93C) dial setting shall be not

less than 185F (85C) nor more than 215F

(l02C).

@ 500F (260C) dial setting shall be not

less than 485F (252C) nor more than 515F

(268C).

11.4 Baking/B row n i n g Performance. The

heat distribution in the oven shall be uniform so

that products will be evenly browned. This requirement shall be deemed met when measured

light reflectance characteristics by means of a

photoelectric reflectometer or similar device using the green tri-stimulus filter, display reflectances within the following limits. (Reflectances

are referred to Magnesium Carbonate as 100

percent. Use Reflection Meter model 670 manufactured by Photovolt Corporation, 1115 Broadway, New York, New York 10010, or equivalent.

A chart for translating photovolt readings into

reflectometer readings is attached as Figure IV.)

( 1) The tops and bottoms of all biscuits

of three successive loads shall not have

a reading lighter than 39 % nor a

reading darker than 20% reflectance,

however, the difference between the

top and the bottom on any individual

biscuit cannot exceed 15 percentage

points.

(2) The tops and bottoms of four round

cakes shall not have any reading lighter than 58% or darker than 25%

reflectance, however:

(a) The difference between the maximum and minimum readings cannot exceed 26 percentage points,

and

(b) The range of reflectance readings

for the cakes from anyone rack

shall not exceed 1 8 percentage

points.

11.4.1 Method of Test. The oven shall be set

up to operate on rated voltage and biscuits baked

as per label directions.

11.4.1.1 Biscuits. Bright aluminum cookie

sheets of size recommended by manufacturer,

or if none recommended, a size to permit minimum clearance between cookie sheet and maximum protrusion of oven interior of 11

/2 inches

(38 mm) and a minimum of one biscuit per

every 10 sq. inches (6450 mm~) of cookie sheets

to be used, uniformly distributed. The cookie

sheet is to be centered on the oven rack which

is located on the rack position that is closest to

the center of the oven. The time required to

open the oven door, insert the cookie sheet, and

close the oven door shall not exceed 15 seconds.

The biscuits shall be baked as per label instructions, removed from the oven, removed from the

cookie shect, cooled for 5 minutes and measured

for reflectance at the center of the tops and bottoms of each biscuit. Each biscuit shall be broken

in half and the interior checked for doneness.

Biscuits to be used in this test are Pillsbury

Hungry Jack Refrigerated Biscuits- (or equivalent); use product with at least 30 days remaining

before the date stamped on the can.

11.4.1.2 Cakes. Place racks according to

manufacturer's recommendations. Four, 22

gauge aluminum eight inch (203.2 mm) round

cake pans 75/s inches (194 mm) in diameter

(bottom) by 1112 inches (38 mm) deep, each

containing 0.8 pounds (383 g) of cake batter

shall be placed in the oven which has been preheated to 375F (l90C) as follows:

With one rack in the top position unless otherwise specified two pans shall be placed

so that one pan is located in the left rear and

15

EE-RM-90-201 COMMENT OOR1
one in the right front with the other rack in

the bottom position, unless otherwise specified, so that one pan is located in the right

rear and the other in the left front. When

the oven is not symmetrical, an additional

test shall be conducted with the pans located

symmetrically; two pans shall be placed so

the distance between pans is equal to the distance. of each pan from the nearest wall.

When a rack is too small to accommodate

two pans, one pan shall be placed on each

rack with the pan on each rack located opposite to each other. A second test shall

be conducted with the pans then located in

opposite positions. When only one rack is

supplied, one or two pans shall be employed

in accordance with the size of the rack.

The time required to open the oven door, insert the cake pans, and close the oven door shall

not exceed 15 seconds. The cake shall be baked

from 25 to 30 minutes, removed from the oven,

allowed to stand in the pan for 10 minutes then

turned out on a cake cooling rack, cooled to room

temperature, and measured for reflectance.

The recipe for the cake batter to be used in this

test is as follows:

1 cup (185 g) hydrogenated vegetable

shortening

2 teaspoons (10 cc) vanilla extract

2 cups (400 g) granulated sugar

4 eggs (192 g)

Biz cups (352 cc) homogenized milk

41;2 cups (425 g) sifted cake flour

4V2 teaspoons (16 g) double acting baking

powder

1 teaspoon (5 g) salt

Eggs and milk shall be cold, taken directly from

the refrigerator; all other ingredients shall be

room temperature. Measure all ingredients before mixing. Baking powder and salt shall be

ldded to the flour and sifted together. Inside

~ottom of each cake pan shall be greased and

floured with two teaspoons (lOcc) of a mixture

made up of one part by volume flour and one part

hydrogenated vegetable shortening.

Put shortening and vanilla in large mixing bowl.

Mix at high speed, adding sugar gradually over

a period of one minute. Stop mixer and scrape

sides of bowl. At high speed, mix for one minute. At medium speed, add unbeaten eggs gradually over a period of one minute. Stop mixer

16

and scrape bowl; at mediuIU speed, mix for one

minute. Stop mixer and scrape bowl. At low

speed, add 1/3 of dry ingredients over a period

of one minute; add 1;2 of Illilk over a period of

30 seconds; add 1/3 of dry ingredients over a

period of one minute. Stop mixer and quickly

scrape down sides. Add liz of milk over a period

of 30 seconds; add 1/3 of dry ingredients over a

period of one minute. Stop mixer; scrape down

sides of bowl. At medium speed, mix 10 seconds

longer. Quickly pour 0.8 lbs. (383 g) of batter

into each pan. Rap each pan sharply 3 times on

table to remove air bubbles.

Commercially prepared cake mixes may be used

so long as the results correlate with those of the

standard cake.

11.5 Broiler Heat Distribution-Toast. The

heat distribution shall be uniform. This provision shall be deemed met when bread covering

the entire grill area, will be toasted in not more

than 90 seconds and the reflectance values of

80% of the bread are between 10 and 40%.

The grill area shall be considered as a usable

area provided for broiling.

11.5.1 Method of Test. The oven shall be set

up to operate on rated voltage. All racks and

equipment normally supplied with the unit shall

be in place. Oven doors shall be in position as

intended, either at their broil stop position or

closed as specified by the manufacturer. The

thermostat shall be set at its maximum broil setting; preheat for six minutes.

This test shall be conducted using the broiler pan

and rack or broiler pan only when no rack is

provided. Broiler pan shall be placed as per

manufacturer's instructions or centrally located

with respect to the heating element if no instructions are provided.

White sandwich bread, not more than two days

old, unrefrigerated and non-frozen, freshly

removed from the package in one-half inch (13

mm) slices with crust removed, shall be spread

over the grill area and placed not less than two

inches (51 mm) nor more than 5 inches (127

mm) from the heating element(s).

11.6 Oven Life Test.

11.6.1 Life. The oven and its component

parts and accessories, unless otherwise specified,

shall show no observable deterioration after 30

days of continuous operation. (See 11.6.3)

EE-RM-90-201 COMMENT OOR1
11.6.1.1 Units. The units

shall show no signs of deterioration, and the

actual watts input at rated voltage shall not decrease more than:; percent.

11.6.1.2 Watts Immediately prior to

and following the life test, the watts input of

each unit at the rated voltage shall be determined

(see 11.6.1.1).

11.6.1.3 Oven Lining. The oven lining shall

show no crazing or deterioration to sight or

touch.

11.6.1.4 Thermal Insulation. Oven insulation

material shall show no deterioration. Any discoloration of insulation which is due to the

binder but which does not affect the life of the

insulation shall not be considered as deterioration.

11.6.2 All oven-heating units, baffles

and other baking equipment, shall be in their

proper positions. Indicator lights, as provided,

shall be connected and operating.

11.6.3 Method of Test. The range shall be

connected to a circuit of rated voltage, and the

oven shall be operated continuously at an average temperature of 500F (260C) plus or minus

15F (8C). Controls shall be set at the normal

bake position. The door shall be kept closed

throughout the test. Once each week, the steady

internal temperature shall be measured. Unless

there is a prior failure, the test shall be discontinued after 30 days.

11.7 Thermostat Life Test. The oven thermostat or combination oven thermostat and switch

shall have a minimum life of 30,000 cycles. The

calibration of the thermostat shall not change

more than plus or minus 20F (llC) during the

period (see 11.7.1).

11.7.1 Thermostat- Accelerated Life TestMethod of Test. A separate identical thermostat

(and relay if used) shall be tested. The thermostat shall be calibrated with its bulb located in its

normal position in the oven if the oven is used for

the life test, or the bulk position shall be marked

if the thermostat is removed from the oven for

the life test. The thermostat shall then be tested at

an ambient temperature of 140F (60C) to 150F

(66C) at rated voltage while controlling a load

equivalent to that normally controlled by it.

The thermostat shall be set at 350F (I77C). A

fan may be used for quick cooling provided the

circuit does not shunt the thermostat or relay contacts under test. The arrangement shall be such

as to give not more than two cycles per minute.

Unless there is prior failure, the test shall be

discontinued at the end of 30,000 cycles (see

11.7). The thermostat calibration shall then be

checked in the oven in the same location as prior

to the cycling test.

11.7.2 Radio Interference. There shall be no

objectionable radio interference from the operation of the oven thermostat as determined by the

operation of a superheterodyne alternating-current radio set connected in the same supply as the

range.

11.8 Oven Unit Life Test

11.8.1 Bake Unit

11.8.1.1 Test Voltage. Units shall be tested at

a constant voltage which is 5 percent, plus or

minus 1 percent, above their rated voltage.

120/240 volt units shall be operated at 126/252

volts.

208Y1126 volt units shall be operated at

218Y/126 volts.

11.8.1.2 Intermittent Heating Test. The bake

unit shall be energized for 60 minutes, followed

by a 20-minute cooling period with the current

off. This shall be repeated until 3,000 hours of

"on" time is recorded.

11.8.1.3 Watts Input. The watts input of the

units at the test voltage shall not decrease more

than 5 percent during the 3,OOO-hour test period.

11.8.2 Broil Unit

11.8.2.1 Intermittent Heating Test. The broil

unit shall be energized for 60 minutes, followed

by a 20-minute cooling period with the current

off. This shall be repeated until 1,000 hours

of "on" time is recorded.

11.8.2.2 Watts The watts input of the

units at the test voltage shall not decrease more

than 5 percent during the 1,OOO-hour test period.

11.9 Rotisserie Performance and Endurance

Test. A rotisserie shall be tested under the following conditions.

11.9.1 Operate the rotisserie with a uniform

load of 15 pounds (6.8 kg) applied with an unbalance of 5 inch-pounds (0.56 Nm) aud with

its center of gravity midway between the front

and rear supports of the spit. With rated voltage

17

EE-RM-90-201 COMMENT OOR1
applied to the range and with the oven controls

set and the oven door positioned in accordance

with the manufacturer's instructions, the rotisserie

shall operate without failure for not less than 500

hours. Failure shall be considered to be complete stoppage or backlash in excess of 15 degrees. During the test the spit shall be rotated

with respect to the drive, advancing one drive

position in the coupling approximately every 200

hours.

12. Electrical Details

12.1 Switches-Life Test. Sample switches

shall be mounted in a suitable testing machine.

An ambient temperature of 140F (60C) to 150F

(66C) shall be maintained around the samples.

The machine must impart the proper rotary or

oscillatory motion, depending on the type of

switch being tested. The actuating mechanism

should be so designed that no restriction is placed

on the free movement of the switch handle. Rotary switches, should be reversed periodically.

Each switch shall be connected to a load ,equivalent to that in the range. The test speed shall be

five to ten complete cycles per minute.

Unless there is prior failure or unless otherwise

specified, the tests shall be discontinued after

the following number of operations:

Surface or deep-well cooker unit

switches . . . . . . . . . 30,000 cydes

Other switches, induding automatic

timer switches 15,000 cydes

12.2 Switches-Flashover Test. Switches shall

be connected to a noninductive load of their rated

voltage and current equal to the maximum rating

of the switch and shall be operated at maximum

speed attainable by hand. Unless there is prior

failure or unless otherwise specified, the test shall

be discontinued after 100 complete cycles through

all switch positions.

12.3 Infinite Controls-Life Test

12.3.1 The initial performance of controls to be

tested shall be determined at the midpoint of the

scale as follows:

With the control positioned as in the range,

shielded from drafts, connected to range rated voltage regulated within plus or minus 1

percent and to a load equivalent to that in the

18

range, the average "on" stated as a

percentage of average "on-pIus-off'

shall be determined and reported for the first

three cycles after 8 minutes of operation.

12.3.2 The controls shall be life tested as follows:

When mounted in a suitable testing machine

and when subjected to an ambient temperature of 140F (60C) to 150F (66C), to rated

voltage and to a maximum load equivalent

to that in the range, the control shall be

allowed to operate normally while the setting is shifted continuously at one revolution

per hour. The direction of rotation shall be

reversed periodically.

12.3.3 At the end of 3,500 hours of total testing time, the control shall not have failed and,

when retested in accordance with 12.3.1, the percent "on" time shall not have drifted more than

10 percentage points.

12.4 Thermostatic Surface Unit Control-Life

Test.

12.4.1 The initial performance of sample controls shall be determined as follows:

The control shall be positioned and connected to a surface unit as in the range and

operated at range rated voltage at an ambient temperature of 140F (60C) to 150F

(66C).

An aluminum disc % inch (9.5 mm) thick

and nominally equal in diameter to the surface unit under test shall be placed centrally on the unit.

A 24-gauge iron-constantan bead type

thermocouple with its bead peened into the

center of the top surface of the disc should

be connected to a suitable recording pyrometer.

The steady-state average temperature shall

be recorded at two dial settings which differ

by at least 150F (83C).

12.4.2 The controls shall be life tested as follows:

When mounted in a suitable testing machine, subjected to an ambient temperature

of 140F (60C) to 150F (66C), and connected to rated voltage and to the surface

unit, and with the aluminum disc described

EE-RM-90-201 COMMENT OOR1
13.2 Oven Door

13.3 .Oven Racks

13.3.2 Oven racks shall maintain a flatness

Oven Rack Loading

20 (9.1 kg)

25 (11.3 kg)

30 (13.6 kg)

Width of Rack (Inches) Load in Pounds

Up to 14 (355.6 mm)

14 to 18 (355.6 to

457.2mm)

18 (457.2 mm) and over

13.2.1 Sturdiness. The oven door shall operate 25,00D times from a closed position to full

open position at a speed approximately 15 times

per minute without appreciable change in door

action or door fit or wear on hinges or latches.

13.2.2 Oven doors shall show no permanent

distortion such as to impair proper door fit or

to cause failure of any part of the door mechanism when tested in accordance with 13.2.2.1

and 13.2.2.2.

13.2.2.1 Stiffness Test-Drop Doors. Drop

doors shall be subjected to a load of 25 pounds

(11.3 kg) applied without impact to a 5 square

inch (3225 mm2

) area for 5 minutes at right

angles to the plane of the opened door at either

of the outside corners, with the other outside

corner rigidly blocked. There shall be no

permanent distortion which impairs proper functioning.

13.2.2.2 Hinge Strength Test. A distributed

load of 50 pounds (22.7 kg) shall be applied

without impact for 5 minutes in accordance with

the following:

(1) Swing Doors. Along the top edge with

the door fully opened.

(2) Drop Doors. Along a 4-inch (102 mm)

strip midway between the hinged edge

and the outer edge when the door is

fully opened.

There shall be no breakage or permanent distortion which impairs proper functioning.

13.3.1 The oven rack(s) shall be of sufficient

strength to sustain, without becoming dislodged,

the load shown in the table below when distributed over any two-thirds of the area of the

rack when the racks are (1) in place, and (2)

fully extended. It is recommended that two

racks be supplied.

in 12.4.1 in place, the thermostat dial shall

be oscillated continuously at one revolution

per hour from "off" to the maximum setting

and back.

12.4.3 At the end of 3,500 hours of such operations, the control shall not have failed and, when

retested in accordance with 12.4.1, the temperatures at the dial settings noted in 12.4.1 shall

not have changed by more than 20F (6.7C).

13. Structural Requirements and Tests

13.1 Cooking Top

13.1.1 Rigidity. A vertical force of 50 pounds

(22.7 kg) shall be applied without impact to a

circular area of one square inch (645 mm") at

several locations on the cooking top. There shall

be no permanent distortion which impairs its

proper functioning.

13.1.2 Temperature Stability of Cooktop. The

stability of the cooktop shall be measured under

both cold test and hot test conditions, according

to the following method:

(1) The range shall be set up so that the

side and front edges of the cooking top

are essentially in a horizontal position.

(2) Measurements are to be made as illustrated in Figure II, with the iron plate

and metal ring placed centrally on the

surface unit under test. Test one surface unit at a time. With the spirit level

placed at 12 o'clock and 3 o'clock positions, measure the inclination (space

between the raised end of the spirit level

and the top edge of the ring). Record

the maximum inclination as measured at

any of the four points of contact between

the spirit level and the ring.

(3) Cold Test. The maximum inclination,

as tested per paragraph 2, shall not exceed 1/16 inch (1.6 mm).

(4) Hot Test. With the iron plate only on

the surface unit, energize the unit so that

the iron plate is at approximately 400F

(204C). After one hour at 400F (204C),

measure the maximum inclination as

described in paragraph 2. The maximum inclination shall not exceed 1/1-6

inch (1.6 mm).

19

EE-RM-90-201 COMMENT OOR1
tolerance as described below after 5 oven heating and cooling cycles under loading conditions

as described in 13.3.1 (racks in place) from 400F

(204C) to room temperature.

When a rack is placed inverted on a plane surface (± 1/64 per 24") (± 0.397 mm per .3048 m)

no part of the work surface of rack should be

more than the dimension indicated in the table

below from the plane surface as measured with

an appropriate thickness gauge. Edge lips or

rims shall be allowed to hang over the edge of

the plane surface.

Rack Width Tolerance

Up to 14" (355.6 Vs" max. (3.77 mm)

mm)

14 to 18" (355.6 ~"max. (6.35 mm)

to 457.2 mm)

Over 18" (457.2 %" max. (11.31 mm)

mm)

13.4 Oven

13.4.1 Horizontal Position of the Oven Compartment. After the appliances have been

placed in accordance with subclause 13.1.2, a

measuring device as shown and a rack or suitable

flat sheet is inserted into the oven at medium

height. The test is carried out on the cold appliances.

A measuring device as described in Figure II is

placed centrally on the measuring sheet as illustrated in Figure III which is placed on the rack.

The spirit level is turned around into the position

where the indicator shows the maximum inclination from the horizontal. Then the lower end of

the spirit level is lifted exactly to the horizontal.

The inclination from the horizontal as indicated

by a feeler gauge thickness shall be less than

1/16 inch (1.6 mm).

FIGURE I-Suriace Mounted

Range Receptacle

mm)

I ///~--~-

I ('"

,/ "0 21/2"

(63.5 mm) I I =1

l \-

\ /") \ (../

~---""-'-------~

20

(86.91

1 1

I I

I I

I I

I I

\ : I L_ L_-.J

D--/ Line Connections Made Through Back or End

EE-RM-90-201 COMMENT OOR1
FIGURE lIa-Device for m~!as!!firlg horizontal inclination of Surface Units

~---3 15/16" -----'lil'-I

(100 mm)

Metal ring; aU dimensions approximate

13/64"-1

(5 mm) I I

19/;r-~

(15m~~

(10

2S/64"~ mm)

Cross Section View

FIGURE lIb-Method for measuring horizontal inclination.

Spirit Level

for 6" (152.40 mm) unit; %" (9.53 mm)

thick x 61;4" (158.75 mm) diameter.

*Iron dimensions (approximate):

Iron Plate * or sheet per

Figure II

Surface unit or oven

racks under test

for 8" (203.20 umt; %" (9.53

thick x 9" (228.00 mm) diameter.

21

EE-RM-90-201 COMMENT OOR1
FIGURE III-Measuring sheet for horizontal positilon of the oven cmnp:nhnellt

Dimensions in inches (and

e = the usable interior dimension between

the rack supports.

f = the usable dimension between the interior

rear surface and the inside surface of the

dosed door.

The values for x and y shall be so chosen that the

sheet can be inserted into the oven without

25/64"

mm)

j<tf,-----~--e x---------'JJoI

25/64"

(10 mm)

I

I 25/64"

/'(10 mm)

---'-_#--_ L _

Sheet Material thiCkness_~_-:.. ""'II''''''''''__-L/f

• Y appro,omately 2 mm _

131/3~ (5ommL

FIGURE IV-Chart for translating photovolt readings into

reflectometer readings

Reflectomelcr Readings

COlmp:aralive Keltlectan1ce R"ea(linl~s Obtained Wtih Standard

Test Cakes-Magnesium Carbonate and Dull

Black

22

EE-RM-90-201 COMMENT OOR1
APPENDIX

This Appendix is not a part of Proposed American National Standard e71.I, but is included for

information purposes only.

Guidelines for the Preparation of Use and Care Booklets for Electric Ranges

Considering the complexity of today's ranges, achieving proper performance requires that the user

make reference to understandable instructions for the use, care, and maintenance of the range.

Therefore, the use and care booklet becomes a very important and integral extension of the appliance

itself. Arguments often are advanced that users do not read such booklets. However, these arguments

lack validity in the face of the shortcomings of many existing booklets. Shortcomings include the

following:

The subject matter is not understandable to the user.

The content does not encourage reading.

Lack of completeness with the omission of answers to often-asked questions.

Language and illustrations may be too technical.

Form of the booklet may be too confusing, and the pertinent sections too difficult to find.

Too many models covered in one booklet.

Appears unimportant and unattractive.

Content dwells on unnecessary selling.

In its preparation everything possible should be d Jne to encourage its use by making it readable and

understandable by the person who actually will be using it. Keep it brief for the job it must do.

Make it attractive. If it looks important and val .able it will then be considered as such.

GUIDELINES

FORMAT AND PRESENTATION

The cover of the booklet should be attractive and

clearly identify the appliance to which it refers.

Its size should be small enough for easy handling and large enough to allow good layout and

presentation, without excessive page-thumbing.

It should be handy, and easy to store. Size limits:

not less than 5i/z x 8i/z" (140mm x 217mm), and

not larger than 8i/z" x II" (2l7mm x 279mm).

The paper stock should be of sufficiently high

quality to last the expected life of the range when

reasonable care is taken of the booklet. White

or pale colored paper stock is the best background for clarity of print.

The print should be clear and sharp, utilizing

black or dark ink, and its size and style should

be easy to read; such as, news gothic, 9 point or

larger.

The language (vocabulary, terms, phraseology)

should be such as to be readily understood by

non-technically oriented women (and men).

Terms that are frequently used within the range

industry often are new and discouraging to the

23

EE-RM-90-201 COMMENT OOR1
person who is unfamiliar with the technical

aspects of ranges. Use "kitchen" language.

Completeness: All information necessary for the

care and operation of the range should be contained in one booklet. Separate booklets, or

additional sheets, for different aspects of a range

easily become separated and lost. Be brief but

complete. Do not omit information which the

user must have, but also do not make it complex

by unnecessary extended discussion.

Each basic range model in a manufacturer's line

should have a separate use and care booklet.

Optional features should be inserted in the booklet in the logical sequence in which they are used

rather than all being grouped together at the

end of the booklet and difficult to locate, and

relate to other functions.

For identification of the various range parts

necessary for the user to know, line drawings

with appropriate labels are less confusing than

photographs.

Cleaning and maintenance and other disassembly

instructions should be accompanied. by a line

drawing of all the parts (including such items as

screws) indicating the sequence in which they

are to be removed and replaced.

References to other sections of the booklet should

be kept to a minimum to avoid page flipping.

It is more desirable to repeat the information.

ORDER AND CONTENTS

A section on each of the following subjects is

suggested. The order also is suggestive of the

logical sequence that users expect to find such

information:

Cover, with appliance and model identification.

24

Index or table of contents.

Cooking top and controls.

Oven (main) and controls.

Oven (second or smaller) and controls (if

applicable).

Broiler.

Rotisserie (if applicable).

Special features if not part of the above sections,

i.e., appliance outlets, warming sections, etc., and

any safety-in-use information available.

Care and cleaning of the:

Cooking Top

Oven(s)

External surfaces

Trouble-shooting checklist:

What to do before calling the serviceman.

Service, where to get it.

Warranty, including the manufacturer's

name, address, and to whom comments

or complaints should be addressed.

SPECIAL INFORMATION:

If it is imperative for the user to know something about some part of the range before using

the range for the first time, such information

initially should be printed on a label attached

to the range, or on a separate notice wrapped

around the booklet. However, this type of information should be repeated in its entirety, in the

appropriate section of the booklet.

EE-RM-90-201 COMMENT OOR1
Copies of 14 industry standards are available from AHAM at $1.00 each. Products

for which standards have been adopted are:

RAC-I

(formerly CN-I)

RAC·2 SR

DH I

ER I

HRF I

HS I

HLW I

HU I

ASSE-I007

ASSE-I008

ASSE-I006

DA 2

DA 3

DA 4

Room Air Conditioners

Room Air Conditioner Sound Rating Standard

Self Contained, Electrically Operated, Mechanically Refrigerated Dehumidifiers

Electric Ranges (American National Standard

Z71.1-1972)

Household Electric Refrigerators and Freezers

Household Electric Dishwashers

Performance Evaluation Procedure For Household Washers (American National Standard

Z22 .1-1971)

Appliance Humidifier Standard

Sanitation Performance Criteria for Home

Laundry Equipment

Sanitation Performance Criteria for Household

Food Waste Disposer Units

Sanitation Performance Criteria for Household

Dishwashers

Electrically Heated Bed Coverings

Waffle Bakers and Sandwich Grills

Household Automatic Electric Coffeemakers

25

EE-RM-90-201 COMMENT OOR1
EE-RM-90-201 COMMENT OOR1