[Tade0]

> Small powers are needed for things like meat or eggs, but very seldom for vegetables.

I understand why you would use low power for eggs, but meat? I always applied power in proportion to the product's water content, as it has high specific heat and absorbs microwaves readily. Meat is largely water so high power it is.

[adrian_b]

This may depend on the kind of meat. I cook mostly turkey, chicken or fish.

At high powers over 500 W my meat would explode.

Moreover, when cooking meat at a lower power for a longer time (e.g. up to between 20 and 30 minutes), the cooked meat is much more tender than when cooked faster.

If I boiled the meat, then maximum power could be used. However I do not boil it, but I roast it in the microwave oven in a covered glass vessel, with nothing added, except salt and condiments. Thus it is much more tasty than boiled.