How we test ovens, cooktops and grills
For that extra peace of mind, all Mercury and Elise ranges go through a series of tests to ensure they can stand the heat.
Mercury and Elise are designed and built in the UK under British and European Standards BS EN 50304:2009 and BS EN 60350:2009.
The proof is in the pudding, or in this case, cupcake. To determine the heat distribution of the ovens at the medium temperature level, cupcakes are baked in them.
The cakes are always made from the same ingredients and a precise 28g of the raw cake mixture is weighed into each paper cupcake liner. Even the size and grade of the liners is specified in the standard.
After cooking, the tops and bases of the cupcakes are examined to note any differences in browning. If the cakes are not evenly browned, the range goes back to the engineers and then test cooking is done again to verify the changes.
Scones and fruit cake are used to test "cool" temperature heat (fruit cake) and high temperature heat (scones).
Apple pies are used to check if the oven can handle a heavy load. Once again, the color of the base and top is checked and that the filling is cooked.
Of course, the ultimate test for an oven is a holiday meal. So the final oven test is a multi-course dinner, including a 25 lb turkey. If it doesn't meet our standards, it goes back for adjustments.
Not to be overlooked, the cooktop is also subjected to testing. Gas burners are turned down to their lowest setting to make sure the flame doesn't go out. And induction zones are tested to assure they are as responsive as they should be.
When it comes to grills, toast is used to calculate the percentage browned in relation to the size of the grilling area and the time taken to do this. Hamburgers are also cooked to see the uniformity of cooking and browning.