HC Deb 15 December 1989 vol 163 c829W
Mr. Matthew Taylor

To ask the Minister of Agriculture, Fisheries and Food what plans he has to assess the risk to consumers of using microwaves for primary heating of food products.

Mr. Maclean

The research results which we announced on 4 December have already led to improvements in instructions given by microwave oven manufacturers. These will lead in turn to improved evenness of cooking, irrespective of whether the oven is used for re-heating cook-chill foods or for cooking from raw. The potential risks of cooking from raw are less because the longer cooking time (including standing time) allows for greater conduction of heat through the food. When cooking from raw, consumers will in any case apply the tests normal in any kind of cooking to see whether food is cooked.