Microwave Summary
Microwave Instruction
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BONE
BURNT
CASINGS
COOK
COOKED
DENSITY
ENERGY
FAT
HARDSKIN
HEAT
HIGHHEAT
LOWHEAT
MEAT
MEMBRANES
MICROWAVE
MOISTURE
OUTTERSKINS
OVERCOOKED
POPCORN
RAW
SHAPE
SIZE
SOFTSKIN
SUGAR
TEMPERATURE
THICKNESS
THINNEREDGES
UNDERCOOKED
VEGATABLES
WATER
| G | B | J | U | N | Q | C | S | Y | M | M | B | H | S | I | Q | M | A | J | Z |
| J | S | L | N | V | H | I | Y | H | F | E | N | P | S | Z | S | T | C | R | Z |
| N | E | W | D | H | A | R | D | S | K | I | N | I | R | T | O | A | T | H | Y |
| K | N | N | E | Q | X | L | E | T | W | Q | O | L | V | U | U | W | A | F | H |
| B | A | Y | R | S | I | L | H | O | C | I | X | D | X | M | S | I | L | R | Q |
| X | R | V | C | A | S | I | N | G | S | R | E | P | A | H | S | U | G | A | R |
| Z | B | V | O | E | B | J | V | P | X | C | Q | E | Q | E | O | I | M | I | V |
| Z | M | K | O | R | R | U | R | D | P | N | V | V | G | T | F | P | Z | Q | E |
| W | E | V | K | U | Y | Y | K | F | R | A | L | D | V | A | T | L | H | E | S |
| Z | M | J | E | T | N | A | G | O | W | N | E | E | T | G | S | R | G | S | N |
| T | W | R | D | A | L | N | C | O | X | R | I | N | S | O | K | E | U | E | I |
| B | W | C | U | R | O | P | R | I | E | A | S | S | E | Y | I | T | H | L | K |
| L | Q | K | B | E | O | C | B | N | M | W | E | I | C | R | N | A | O | B | S |
| S | V | D | W | P | I | F | N | U | H | Y | D | T | Z | M | G | W | V | A | R |
| B | T | A | E | M | O | I | S | T | U | R | E | Y | Y | H | H | Y | M | T | E |
| O | U | T | A | E | H | I | G | H | H | E | A | T | P | E | Z | R | P | A | T |
| N | D | R | R | T | H | I | C | K | N | E | S | S | A | R | Q | K | A | G | T |
| E | U | S | N | N | C | L | G | P | R | J | O | T | X | A | Z | P | B | E | U |
| A | B | V | N | T | Y | Y | N | L | D | D | E | K | O | O | C | R | E | V | O |
| V | C | F | F | P | N | Z | R | U | K | A | P | H | A | Y | Q | C | M | N | P |
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