What in numbers are the 5 power levels on my Russell Hobbs 2060b microwave

Understanding power levels in microwave cooking can be confusing not only to the beginning microwave cook but also to the more experienced as well. Using the proper level for each food is necessary to produce the best cooking results.
More than 9,000 people participated in our questionnaire on microwaving last fall. We have some of the results back and it's very evident that the correct power level to be used for various foods in microwaving is still a mystery to many. We listed six types of foods and asked which power level should be used for microwaving each. The foods were chuck roast, poached egg, meat loaf, cheese dip, broccoli and proofing (rising) bread.
More people missed the correct power level for microwaving a chuck roast (30 percent power) than any other food. In that category, only 11 percent of the people who had even taken a microwave class got that one correct. More than three times as many people gave the wrong power level as compared to those who answered "Don't know."
We feel that many of the complaints we get from people in their attempts to cook a chuck roast in the microwave oven are because they are doing it on too high a power level. Chuck roasts are not tender cuts of meat and need slower microwaving.
In preparing a poached egg (50 percent power) in the microwave oven, almost one-third of the respondents were able to answer the correct power level. On the other hand, about one-half of those who answered suggested the wrong power level. Again, we feel the complaints we hear concerning poached eggs in the microwave oven being like rubber balls are because many people use too high a power level for this delicate food.
Microwaving a meat loaf on the proper power level (70 percent is best but it can be done on 100 percent) was answered correctly by about two-thirds of the respondents. We feel this is one food item more people prepare successfully in comparison to other types of meat cookery in the microwave oven.
Preparing a cheese dip (70 percent power) in the microwave oven on the correct power level was answered correctly by about one-third of the respondents. Cheese has a tendency to become tough and rubbery if too high a power level is used for melting or cooking.
Proofing bread (10 percent or 30 percent power) was correctly answered by one-third of the respondents. For many who answered "Don't know," they mentioned they did not know what the word "proof" meant. Proofing is the leavening or rising of a yeast dough before baking. Although many manuals suggest 30 percent power for bread proofing, we feel using 10 percent yields better results.