1.1 This test method determines the suitability of ceramicware for use in microwave re-heating applications. Microwave ovens are mainly used for reheating and defrosting frozen foods. Severe thermal conditions can occur while reheating foods. Typical reheating of foods requires one to five min. in the microwave at the highest power settings. Longer periods than five minutes are considered cooking. Cooking test methods and standards are not addressed in this test method. Most ceramicware is minimally absorbing of the microwave energy and will not heat up significantly. Unfortunately there are some products that absorb microwave energy to a greater extent and can become very hot in the microwave and pose a serious hazard. Additionally, the nature of microwave heating introduces radiation in a non-uniform manner producing temperature differentials in the food being cooked as well as the ceramic container holding it. The differential may become great enough to thermal shock the ware and create dangerous conditions.<\/p>\n
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 1<\/td>\n | Scope Referenced Documents Terminology Summary of Test Method Significance and Use Interferences Apparatus <\/td>\n<\/tr>\n | ||||||
| 2<\/td>\n | Reagents and Materials Hazards Sampling, Test Specimens, and Test Units Preparation of Apparatus Calibration and Standardization <\/td>\n<\/tr>\n | ||||||
| 3<\/td>\n | Conditioning Procedure Calculation or Interpretation of Results Report Precision and Bias Keywords <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" C1607-06 Standard Test Method for Determination of “Microwave Safe for Reheating” for Ceramicware<\/b><\/p>\n |