AHAM HOUSEHOLD ELECTRIC RANGES



# AMERICAN NATIONAL STANDARD

C71.1-1972 (Revision of e71.1-1964) 

### AHAM ER-I

TheAssociationofHomeAppliance**Manufactur~rs'** 

### Standardsareadopted voluntarilybyAHAM's membersin thepublicinterest. They aredesigned toeliminatemisunderstanding between manufacturersandconsumersandtoassist theconsumerinbuyinghomeappliances.



### ANSI Approved January 12, 1972 Price $1.00 • Published by ASSOCIATION OF HOME APPLIANCE MANUFACTURERS

20 North Wacker Drive • Chicago, Illinois 60606

### 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.)

# CONTENTS

9 9 PAGE 9 9 9 9 9 9 3. Voltages

. 3.1 Rated Voltage

. 3.2 OperatingVoltage 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. SurfaceUnits, Deep-WellCookers 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 7 7 7 7 7 7 7 7 .' 7

7 7 7 7 7 7 7 7 7 . 7 7 7

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

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

### 8 8 8 8

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

.. 8 8 8



### ....... 9 9 9 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 ShippingContainer

. 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



### 5SECTION PAGE SECTION PAGE

23 .22 .22 .........21 ..........20

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

APPENDIX-GuidelinesforthePreparationofUseand CareBooklets forElectricRanges 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 UnitLife 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 ControlLifeTest

.



### 6

## Anner'lcan

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

(Built-in,Free-standingRanges, Counter-mounted Surface Assemblies and Wall-mounted Ovens)

1. Scope andPurpose 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 allthe 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 testconditions 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 orimprovement. 2.6 Built-In Range. An assembly consisting ofa cooking top and one ormore ovens intended primarilyforinstallationinconjunctionwithother 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; itmay bebuilt-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 ofthe 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 broilergrill orrack. 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 compartmentintended primarily forbroiling. 2.3 Broiler GriU or Rack. A device to support the food to be broiled and to provide drainage for fats andjuices.

7or leads, electrical insulation, and aframe, casing or other suitable supporting means. 2.17 Indicator Light. A light which indicates whether or not a circuitis 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 OvenDimensions 2.20.1 Height. The maximum vertical interior dimensiontothe 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 bondedtometalbyheatingtothefusion 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 outunintentionally. 2.30 Range 2.30.1 Built-inrange (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 rotatingfood during cooking. 2.33 Shipping Container. The complete packageinwhichtherangeis 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 acooking top onwhich utensils may be placed for cooking. 1..37 Thermostat. A device activated by temperature changes which automatically opens and closes anelectricalcircuit toregulate the temperamre ofthe medium with which itis 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-Usabledimensionsbetweenthebot### 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 onthenameplate. 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 ofthe maximum full-load current in either of the line conductors. tom ofthe upperbroilunit and the oven rack in its lowestposition. Width-Dimension between the oven rack supportinneredges. Depth-Dimensionbetween usable rear surface and the inside of the closed door. The space occupied by thermostat, oven lights, or otherminorirregularities in the oven shallnot 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 installedinoron awall orcabinet. 2.41 Warming Compartment. An 

### enclosure fitted with aheatingunitinwhich dishes orother items may 

### be warmed orkept warm. 2.42 Warming Surface. A heated surface on which dishes or other items may be warmed or kept warm. 

### 5. Adaptation

### toSupplyCircuits



### 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 notberequiredtomeetperformancetests atother thantheratedvoltage (exceptthatrelays, 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 ofothervoltages.

4. NameplateInformation 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 shallbe calculatedusingthis value andthe maximumfull-loadcurrentvalue.)

6. ServicingFacilities 

### 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.
96.2 Overcurrent Protective Devices. Plug fuses orcircuitbreakers 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 ofcolor, 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 shownin 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 forElectrical 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 whennecessaryforclarification.

. 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 easilyreplaceable withoutthe use ofspecial tools. Mounting shall be such that adequate finger room is available to grasp the lamp for insertion orremoval.

7. GeneralTestConditions 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 thefloor. 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. GeneralRequirements 8.1 Standard Dimensions of Space for FreeStanding Range Connections. Adequate space shall be provided in the back of a free-standing rangeto affordclearance for andtoaccommodate the wiring connections of cord and plug for against-the-wall installation. Typical dimensions are as showninFigure 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 Testfor Shipping Containers", latest revision; D775 "Drop Test for Shipping Containers", latest revision; and D880 "Incline Impact Test for Shipping Containers", latestrevision

## *. 8.3.2 Oven. The oven lining shall be of such construction as to restrict moisture and vapor whichare generatedin the ovenfrom entering the oveninsulation. The oven shallbe suitably vent- *Copies are availablefrom the American Society for Testing and Materials, 1916 Race Street, Philadelphia, Pennsylvania.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. TestMethod 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) fromclosedposition. Opening force, 2 to 10 pounds (0.9 to 4.5 kg)frombroilstopposition. Closingforce, exceptfor side opening doors, shall not be less than 1 pound (0.45 kg). 

### 8.3.4 Materials andFinishes 

### 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. Othermaterials 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 ofTestfor Acid Resistance orPorcelain Enamel",C282,latestrevision

## *.
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 temperatureof90F (32C) and arelativehumidity of90 to 100percentwithout indication ofloss of adhesionorprotection, after havingbeen 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 availablefrom the American Society for Testing and Materials, 1916 

### Race Street, Philadelphia, Pennsylvania.



### 11Cookers 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 andrating ofunit. 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 maybeelectricillumination ormaybe amechanical 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 andTests. 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. Forpushbutton switches, the minimum force required to actuate the switch shall be 12 oz (3.4 Kg) new and 8 oz (2.3 Kg) afterlife 9.1). less than shall be Dnwi'1ed 200F 8.4.2 Surface Units. Each surface heating unit shallbe 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 TestBlock 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 at0

-20C. kg;oC *Adjustheighttomatch weight **Weight includes handle support screws 1218439'10 Wh 10.2.2 Test Method. Locate the appropriate test block (small block for units seven inches (l77.8mm) orless) centrally over the unit, with the handles removed. Peen a thermocouple into theholeand attachto a suitabletemperatureindicating 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 elapsedtime andwattage. 10.2.3 Resultstobereported. 10.2.3.1 Efficiency shall be calculated using thefollowing formula: Efficiency ('10) = (W) (Cp) (Ti-To) (100) (Wh) (K) Where W = weight ofblock in pounds (or kg) Cp = specific heat of block = 0.23 Btu/ pound/oF (kc/kg/oC) (Ti-To) = temperature rise = 144F (80C) Wh 

### = watthoursconsumption K = factorto convertWhtoBtu (orkg-cal)

= 3.41275 (or .86) The constants reduce the formula to a constant divided by watt hours consumption. Forexample: 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 endofthe 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 adjustingthe 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 shallbe: 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. Atthe endofthe 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 currentproduction. 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 oftheirratedwatts input. The units shall be tested in the range for which they areintendedorin athermally andmechanically equivalent fixture and shall be tested with all component parts (wires, terminal block, etc.) attached as they will actuallybe 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.
13volt units shallbe 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 andcoldestpoints shallnotexced 50F (28C); and the maximum temperature amplitude variation at the center of the shall not exceed 50F (28C). 10.5.1.1 Method ofTest. 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 ofthe griddle atthe centerof 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 ofoperation, temperature readings shall be taken ofhighest 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-PerformanceandDUlrallilitv-- 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 ofeach oven hecltiulg unit shall not vary more than minus 

### 5 from its rated Before the

14 test, all the oven shallbe allowedtocome toroomteulperatll1re. Rated shallbeheld constant the test. 11.1.1 Method ofTest. 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 thejunctionis atleast 2 inches (51 mm)**~rom** anyadjacentmetalpartandis approximately III thecenteroftheusablebakingspace. 11.1.3. Preheat Time. The oven air temperature shall reach 330F (166C) above room temperature innotmore 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 notgreaterthan 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 ofTest. The oven shall be set up in accordance with 11.1.1 and shallhe 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 and11.3.1 ThermostatCalibration. 11.3.1.1 At a 350F (InC) thermostat dial setting, the average internal temperature ofthe oven shallbe 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 betweenthe actual steady internal oven temperature and 350F (lnC) shall not exceed 20F (11C)

. 11.3.2 ThermostatLinearity 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 foraninternaloventemperatureof350F (lnC). Record the steady internal oven temperature at the 200F (93C) and 500F (260C) dial settings, using the method describedin 11.1.2. Theinternal oventemperature: @ 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) normore than 515F (268C). 11.4 Baking/Brown i ng 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 ReflectionMetermodel 670 manufactured by Photovolt Corporation, 1115 Broadway, New York, New York 10010, orequivalent. A chart for translating photovolt readings into reflectometer readings is attached as Figure IV.) ( 1) The tops and bottoms of all biscuits ofthreesuccessiveloads shall nothave 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 nothave anyreadinglighter than 58% or darker than 25% reflectance, however: (a) The differencebetween themaximum andminimum readings cannot exceed 26 percentage points, and (b) The range ofreflectance readings for the cakes from anyone rack shall not exceed 1 8 percentage points. 11.4.1 Method ofTest. The oven shall be set up to operate onrated 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~)** ofcookie 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 ofthe tops and bottoms ofeachbiscuit. Each biscuit shallbebroken in halfand the interior checked for doneness. Biscuits to be used in this test are Pillsbury Hungry Jack Refrigerated Biscuits

-(or equivalent); use product with atleast 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 

### 11 

### 12 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 onerackin the top positionunless otherwise specified two pans shall be placed so thatone panis locatedin the leftrearand
15one 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 shallbe conducted with the pans located symmetrically; two pans shall be placed so thedistancebetweenpansis equaltothedistance. 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 twopans shallbe 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 turnedouton acakecoolingrack, cooledtoroom 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 (400g)granulatedsugar 4 eggs (192 g) Biz cups (352 cc) homogenizedmilk 41;2 cups (425 g) siftedcakeflour 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 madeupofonepartbyvolumeflour and onepart 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 ofbowl. At high speed, mix for one minute. Atmedium speed, addunbeaten 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 scrapedown sides. Add liz ofmilkoveraperiod of 30 seconds; add 1/3 ofdry ingredients over a period of one minute. Stop mixer; scrape down sides ofbowl. Atmediumspeed, mix 10seconds longer. Quickly pour 0.8 lbs. (383 g) ofbatter 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 ofTest. 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; preheatforsixminutes. This test shall be conducted using the broilerpan 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 ifno instructions areprovided. 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 theheatingelement(s). 11.6 OvenLife 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)11.6.1.1 Units. The units shall show no signs of deterioration, and the actual watts input at rated voltage shall not decreasemorethan:;percent. 11.6.1.2 Watts Immediately prior to and following the life test, the watts input of eachunit attherated voltage shallbe 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, shallbeconnectedandoperating. 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 eachweek, the steady internal temperature shall be measured. Unless there is a prior failure, the test shall be discontinued after 30days. 11.7 ThermostatLife Test. The oven thermostat or combination oven thermostat and switch shallhave aminimumlife of30,000 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 ofTest. A separate identical thermostat (and relay ifused) shall be tested. The thermostatshallbe calibratedwithits bulb locatedinits normalpositionintheovenifthe ovenisusedfor the life test, orthe bulkposition shall bemarked if the thermostat is removed from the oven for thelifetest. Thethermostatshallthenbetested 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 circuitdoes notshuntthethermostatorrelaycontacts 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 inthe ovenin the samelocation as prior to the cycling test. 11.7.2 Radio Interference. There shall be no objectionable radio interference from the operation ofthe oven thermostat as determined by the operation of a superheterodyne alternating-currentradio setconnectedinthe same supplyas the range. 11.8 OvenUnitLifeTest 

### 11.8.1 BakeUnit 11.8.1.1 TestVoltage. Units shallbetested at a constant voltage which is 5 percent, plus or minus 1 percent, above their rated voltage. 120/240volt 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-hourtestperiod. 

### 11.8.2 BroilUnit 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-hourtest 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 andrear supports ofthe spit. Withrated voltage
17applied to the range and with the oven controls set and the oven door positioned in accordance with the manufacturer'sinstructions, the rotisserie shall operate withoutfailure for notless 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 positionin the coupling approximately every 200 hours.

12. ElectricalDetails 12.1 Switches-Life Test. Sample switches shall be mounted in a suitable testing machine. 

### An ambienttemperature 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 shouldbe sodesignedthatnorestrictionis placed on the free movement ofthe switchhandle. Rotary switches, should be reversed periodically. Each switch shallbe connected to aload,equivalent to thatin 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 ofoperations: Surface or deep-well cooker unit switches

. . . . . . . . . 30,000 cydes Other switches, induding automatic timer switches 15,000 cydes 12.2 Switches-FlashoverTest. Switches shall be connectedto anoninductiveload oftheirrated 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 orunless otherwise specified, the test shall be discontinued after 100completecycles through all switch positions. 12.3 Infinite Controls-Life Test 12.3.1 The initialperformanceofcontrols to be tested shall be determined at the midpoint ofthe scale as follows: With the control positioned as in the range, shieldedfrom drafts, connectedto range rated voltage regulated within plus or minus 1 percentandtoaloadequivalenttothatinthe 18 range, the average "on" stated as a percentage of average "on-pIus-off' shallbedetermined and reportedforthefirst three cycles after 8 minutes of operation. 12.3.2 The controls shall be life tested as follows: When mountedin 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 shiftedcontinuously atone revolution perhour. The direction ofrotation shallbe reversedperiodically. 12.3.3 Atthe end of 3,500 hours of total testing time, the control shall not have failed and, when retestedin accordance with 12.3.1, the percent "on" time shall not have drifted more than 10percentagepoints. 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 onthe 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 byatleast 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 described13.2 OvenDoor

13.3

.OvenRacks

13.3.2 Oven racks shall maintain a flatness OvenRackLoading

20 (9.1 kg) 25 (11.3 kg)
30 (13.6 kg) Load in Pounds Width ofRack (Inches) 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 thedoorfullyopened. (2) DropDoors. Along a4-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 perhourfrom "off" to themaximum setting andback. 12.4.3 Atthe endof3,500hoursofsuchoperations, 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 of50pounds (22.7 kg) shall be applied without impact to a circular area of one square inch (645 mm") at severallocations onthe cooking top. There shall be no permanent distortion which impairs its properfunctioning. 13.1.2 Temperature Stability ofCooktop. The stability of the cooktop shall be measured under both cold test and hot test conditions, according tothefollowing 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 atime. Withthe spiritlevel placed at 12 o'clock and 3 o'clock positions, measure the inclination (space betweenthe raised end ofthe spiritlevel and the top edge of the ring). Record the maximum inclination as measured at any ofthefourpoints ofcontactbetween thespiritlevelandthering. (3) Cold Test. The maximum inclination, as tested per paragraph 2, shall not exceed 1/16inch(1.6mm). (4) Hot Test. With the iron plate only on the surfaceunit, energizethe unit so that the iron plate is at approximately 400F (204C). Afteronehour at400F (204C), measure the maximum inclination as described in paragraph 2. The maximum inclination shall not exceed 1/1-6 inch (1.6 mm).
19

### tolerance as described below after 5 oven heating and cooling cycles under loading conditions as describedin 13.3.1 (racks in

### place) from 400F (204C) toroomtemperature. When a rack is placed inverted on a plane surface (±

### 1/64per24") (± 

### 0.397 mmper .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 theplane surface. RackWidth 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 arackorsuitable flat sheet is inserted into the oven at medium height. The testis carriedout onthe 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 spiritlevelis turned aroundinto theposition 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 1/16inch (1.6 mm).

FIGURE I-Suriace Mounted RangeReceptacle 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 EndFIGURE lIa-Device for**m~!as!!firlg** horizontal inclination of Surface Units**~---3** 

### 15/16" -----'lil'-I (100

### mm) Metalring; aU dimensions approximate

13/64"-1 (5mm) 

# I I**19/;r-~ (15m~~** 

# 2S/64"~ (10mm)
CrossSection View

FIGURE lIb-Methodformeasuringhorizontalinclination.
SpiritLevel

for6" (152.40mm) unit; %" (9.53 mm) thick

### x61;4" 

### (158.75mm) diameter. *Iron dimensions (approximate): IronPlate

## * orsheetper Figure II
Surfaceunitoroven racksundertest
for8" (203.20 umt; %" (9.53 thickx9" (228.00mm) diameter. 21FIGURE III-Measuring sheet for horizontal positilon of the oven cmnp:nhnellt Dimensionsininches (and e

### =theusableinteriordimensionbetween theracksupports. f= theusabledimensionbetweentheinterior rearsurfaceandtheinside surfaceofthe doseddoor. Thevaluesforx andyshallbeso chosenthatthe sheetcanbeinsertedintotheovenwithout

25/64" mm)**j<tf,-----~--e** 

### x---------'JJoI

25/64" (10mm)I 

## I 25/64" 

## /'(10mm) ---'-_#--_

## L

_

Sheet

### Material

# thiCkness_~_-: .. 

## ""'II''''''''''

__

# -L/ f

•Y appro,omately2mm

_

# 131/3~ (5ommL

FIGURE IV-Chartfortranslatingphotovoltreadingsinto reflectometerreadings

ReflectomelcrReadings COlmp:araliveKeltlectan1ce**R"ea(linl~s** ObtainedWtihStandard TestCakes-MagnesiumCarbonateand Dull Black 

### 22

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



### Guidelines for the Preparation of Use and Care Booklets for Electric Ranges Considering the complexity oftoday'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 ofthe appliance itself. Arguments often are advanced that users do not read suchbooklets. 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 tooften-askedquestions. 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 andunattractive.
Content dwells on unnecessary selling.
In its preparation everything possible should be dJne 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 coverofthe booklet shouldbe 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 shouldbe handy, andeasy to store. Sizelimits: notless than5i/z x 8i/z" (140mmx217mm), and not larger than 8i/z" x II" (2l7mm x 279mm). The paper stock should be of sufficiently high quality to lastthe expected life ofthe range when reasonable care is taken of the booklet. White or pale colored paper stock is the best backgroundforclarityofprint. 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


### 23person who is unfamiliar with the technical aspects of ranges. Use "kitchen" language. Completeness: All informationnecessary 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 musthave, but also donot make it complex by unnecessary extended discussion. Each basic range model in a manufacturer's line should have a separate use and care booklet. Optionalfeatures shouldbe insertedin the bookletinthe logical sequence inwhichthey are used rather than all being grouped together at the end of the booklet and difficult to locate, and relatetootherfunctions. 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 aretoberemovedandreplaced. References toothersectionsofthebookletshould 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 Indexortableofcontents. Cookingtop andcontrols. Oven (main) andcontrols. Oven (second or smaller) and controls (if applicable). Broiler. Rotisserie (ifapplicable). Special features ifnot part ofthe above sections, i.e., appliance outlets, warming sections, etc., and any safety-in-use information available.

Careandcleaningofthe: CookingTop Oven(s) External surfaces Trouble-shooting checklist: What to do before calling the serviceman. Service,wheretogetit. 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 aroundthebooklet. However, this type ofinformation should be repeated in its entirety, in the appropriatesectionofthebooklet.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