BS-EN-50242:2008 pdf free download – Electric dishwashers for household use – Methods for measuring the performance.
6.4.2.1 Preparation
Pour 1 I of boiling water over 6 g of tea and allow to stand in a covered container, for a period of 5 mm Afterwards, pour the tea through a sieve (mesh aperture 1 mm) into a second container. Ensure that the total hardness of the water used for making the tea is between 2,0 mmol/l and 3,0 mmol/I.
For energy label purposes the hardness of the water shall be as defined in 5.6.3. If the hardness needs to be adjusted it shall be prepared according to EN 60734 – Method C.
NOTE Tap water, mineral water or water prepared in accordance with 5.6.3 that meets the above specification may be used.
6.4.2.2 Pre-drying for oven drying method
Half-fill the cups and saucers with tea, ensuring an even distribution over cups and saucers respectively. Place the cups and saucers in a preheated to 80 °C thermal cabinet (see Annex G) within 5 mm, and leave to dry for a period of 1 h. While loading the power has to be switched off. Ensure that the dishes are not placed too closely together. Remove the items from the thermal cabinet and empty out any remaining tea, and discard.
6.4.2.3 Pre-drying for air drying method
Half fill the cups and saucers with tea, and allow to pre-dry at ambient conditions for one hour. Carefully decant the excess tea from the cup and saucer so that approximately 20-30 ml of tea are remaining in both the cup and the saucer, retaining as many particles as possible. The decanted tea is discarded.
For energy label purposes this chapter is not applicable.
6.4.3 Minced meat
Prepare a sufficiently large amount of minced pork and minced beef at a ratio of 1:1, to ensure a homogeneous mix. Remove all fat and sinew from the meat before mincing. Use an electric meat grinder, with a perforated disc, with 4,5 mm diameter holes (approximately 50). Choose a setting where the amount of minced meat production is approximately 700 g per mi (r/min approx. 150).
6.4.3.1 Preparation and storage
Mix the minced meat with good quality hens eggs; ensure that the eggs are refrigerated before use.
Mix 50 g whisked whole egg (see 6.4.4 for specification) to every 150 g minced meat, mix well, divide into 60 g portions. Wrap airseal in aluminium foil, or place in closed containers, or place in sealed plastic bags and freeze. Before use, allow the meat to defrost to ambient conditions and mix with water at a ratio of 30 g minced meat to 8 g water, until homogeneous.
6.4.3.2 Application
• Items to be soiled
Half of the total number of dinner plates and the large (20 cm) serving bowl (7 or more place settings only).
• Quantity of soil
1,5 g per place setting for the plates and 4 g for the serving bowl.
• Method of soiling
Use a plastic fork. Based on the number of place settings, calculate the total weight of soil that will be needed. Place an amount of minced meat, slightly more than required, in a container along with the fork. Weigh the container, minced meat and fork. Apply the soil to the load items, with the fork, until the required soil amount has been applied, i.e., the weight of the container, plus minced meat, plus fork, has been reduced by the amount required for the load. Soils shall be evenly distributed. Soil can be added or removed to ensure the exact amount.