Microwave-assisted processing of biological specimens, from its inception, has been a methodology that promised time savings over conventional processing methods [1]. It has taken almost 30 years to define and control the significant variables associated with microwave processing [2]. Recent research combined with improved technology have helped in the identification and control of the experimental variables associated with microwave-assisted processing [2–7]. Stated simply they are: (1) constant sample temperature control in conjunction with continuous microwave irradiation [3–4], (2) control of wattage in the microwave device (the ability to control microwave power in the same manner as a dimmer switch controls a light) [2–5], and (3) energy uniformity in the microwave cavity [3–4].