Manufacturers blame microwave-oven problems on consumers

Press, 11 September 1989, Page 34

Manufacturers blame microwave-oven problems on consumers

PA Wellington Microwave manufacturers are blaming ignorant consumers in the light of scientists’ claims that microwaves have “cold spots.” D.S.I.R. scientists have called for more extensive testing of microwave .ovens after discovering cold spots. The chemistry division’s research group leader, Dr Dave Bibby, said a series of simple chemical tests showed uneven heating.

They found cold spots at the top of the oven and several centimetres above the bottom.

Dr Bibby warned of the need to completely defrost food because ice did not absorb microwaves as well as water. He advised consumers to ensure sufficient standing time after cooking to allow conduction of heat through the food.

He said people should realise the microwave oven was only a tool with certain capabilities.

The D.S.I.R. studies follow a British Govern-

ment report which said dangers with microwave cooking posed serious implications for consumers. In particular:—

• There is a fall-off in power if they are used continuously over time.

• There is evidence that microwave ovens may cook too unevenly to ensure foods that are precooked and chilled and which require reheating are heated to a sufficiently high temperature (70 deg.C) to be reasonably sure micro-organ-isms such as listeria are destroyed.

• There is further evidence that microwave ovens cannot evenly reheat meals composed of different sized ingredients.

A Leeds University team in Britain discovered similar problems with cooked food infected with listeria bacteria.

Fisher and Paykel’s consumer advisery manager, Mrs Pauline Waterman, said the ’ problem was one of food mishandling and consumers not following manufacturers’

strict cooking instructions. Fisher and Paykel distribute the Panasonic range.

“You can’t blame the oven when we specifically state standing times for food, elevation of meat on racks and appropriate power levels. “For example, a 1.5 kg chicken which has stood down for 10 minutes will rise lOdeg. In our tests the lowest temperature we cooked chicken at was 77 deg. It went up to 82.4 deg. after standing time.”

Ms Waterman said there was a lot of consumer ignorance where people did not read “our very particular instructions.” Instructions include ways to handle frozen food, where to place food in the oven, how to handle food before it is cooked in the microwave oven, power levels in relation to weight and standing down periods. The managing director of Melco Sales, Mr Ron W o o d -

drow, said he was unaware of cold spots and said if consumers

followed manufacturers’ instructions carefully then microwave ovens should work adequately.

Melco Sales distributes Mitsubishi models. But the Consumers Institute’s assistant director, Mr David Russell, said microwave oven tests scheduled for next year would be brought forward because of the D.S.I.R.’s research. He said because there was wide acceptance of microwave ovens it was important to do tests as quickly as possible.

In May, 1988 the Consumers Institute estimated 44 per cent of homes had a microwave and since 1986 they have been selling at the rate of 100,000 units a year. The Health Department is also concerned and has urgently asked Leeds University for its research. The assistant manager for health protection, Mr Len Weldon, said the department wanted more information before it prejudged the safety of using microwave ovens.