1.1 本试验方法确定了陶瓷器在微波再加热应用中的适用性。微波炉主要用于加热和解冻冷冻食品。加热食物时可能会出现严重的热条件。典型的食物再加热需要1到5分钟 在最高功率设置的微波中最小。超过5个周期 min被认为是烹饪。本试验方法未涉及烹饪试验方法和标准。大多数陶瓷制品对微波能量的吸收最小，不会显著升温。 不幸的是，有些产品吸收微波能量的程度更大，在微波中可能变得非常热，并造成严重危害。此外，微波加热的性质以非均匀方式引入辐射，在烹饪的食物以及容纳食物的陶瓷容器中产生温差。差速器可能会变得足够大，从而对器皿造成热冲击并造成危险条件。 1.2 本标准并非旨在解决与其使用相关的所有安全问题（如有）。 本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.3 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 本试验方法用于评估拟在基于消费者的微波炉中重新加热的陶瓷产品。它不用于评估将用于商用微波炉的产品。 5.2 本试验方法不用于评估金属或聚合物基产品。 5.3 用于微波的陶瓷产品还必须进行抗热震性评估，并通过325 °F标准如试验方法所述 C554型 ，然后进行微波安全测试。这将包括对餐具、炊具、饮料和用于热食品的辅助物品的具体测试，如肉汁船或任何用于微波炉的产品。 5.4 本试验或微波炉中不应使用具有金属釉料、装饰或油漆的菜肴，除非其专门设计并标记为微波安全型。

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 5 min in the microwave at the highest power settings. Longer periods than 5 min 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. 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 This test method is for evaluating ceramic products that are intended for reheating in a Consumer based microwave oven. It is not intended for evaluating products that will be used in commercial type microwaves. 5.2 This test method is not intended to evaluate metallic or polymeric based products. 5.3 Ceramic products intended for microwave use must also be evaluated for thermal shock resistance and pass the 325 °F criteria as described in Test Method C554 , before being tested for microwave safety. This would include specific tests for dinnerware, cookware, drinkware and ancillary items intended for use with hot foods, such as gravy boats or any product intended for microwave use. 5.4 Dishes having a metallic glaze, decoration or paint should not be used in this test or microwave ovens unless it is specifically designed for and marked as microwave safe.