BS EN 13834 pdf free download

BS EN 13834-2020 pdf free download.Cookware — Ovenware for use in traditional domestic ovens.
For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
3.1 ovenware utensil, in the form of a hollow or flat container, the intended use of which is cooking solid or liquid food Note 1 to entry:
Ovenwares include, but are not restricted to, the follow items:
gratin and roasting dishes used in the preparation and cooking of vegetable and meat dishes;  ceramic pots used in the preparation and cooking of meats and/or vegetables;
bakeware used in the preparation and cooking of various types of dough mixtures (bakeware varies in shape and may include removable parts);
pate mould used in the preparation and cooking of pates.
3.2 fixing system attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to fix a knob to a lid where the handle or knob are not an integral part of the body or lid
3.3 furniture handles and knobs which are attached to the body or lid of ovenware using a fixing system (3.2) and intended to facilitate the carrying and handling of the utensil in normal use
3.4 removable furniture furniture designed to be attached and removed from the body or lid of ovenware without the use of tools
3.5 capacity volume of water held when the ovenware is filled to the brim while standing on a level surface
3.6 usable capacity two thirds of the capacity Note 1 to entry: The true usable capacity of the ovenware varies with the food being cooked. The figure given here is an average value intended for use in test situations only and not as information to the consumer.
3.7 coating deposit and/or coating applied to a substrate to obtain specific performance properties independent of the properties of the substrate
3.8 non-stick coating coating applied to the interior of the ovenware claimed to achieve an anti-adherent effect during cooking and to facilitate cleaning
3.9 easy to clean coating coating applied to the interior of the ovenware claimed to facilitate cleaning
3.10 vitreous enamel inorganic non-metallic material formed from a mixture of mineral compounds, applied to a metallic substrate and fused at high temperature to form a homogeneous coating 3.11 glaze substance resulting from the melting or sintering of inorganic constituents and designed to form a surface layer which is fused or is capable of being fused in one or more coats and the firing temperature of which is higher than 500 °C
3.12 organic coating material formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low temperatures to form a homogeneous coating
3.13 tinning or tin plating deposition of a thin coating of tin onto a steel substrate to ensure protection against corrosion
3.14 glass inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature into a homogeneous liquid which is then cooled to a rigid condition essentially without crystallisation/crystallise
3.15 glass-ceramic inorganic, non-metallic material produced by the complete fusion of raw materials at high temperatures into a homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly sub-microscopic small crystallites
3.16 ceramic inorganic, non-metallic material produced by firing a mixture of raw materials at high temperature Note 1 to entry: The firing temperature is high enough to give the necessary strength to the utensil, which is already shaped, but lower than the temperature which is necessary to achieve complete fusion of the mixture.
3.17 popping distinctive sound made by the application of a load to the apparently flat base of an item of ovenware due to the sudden transformation of the base from convex to concave.BS EN 13834 pdf download.