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
| N | B | W | R | I | G | M | D | I | D | E | K | O | O | C | R | E | D | N | U |
| C | W | S | E | L | B | A | T | A | G | E | V | U | A | O | S | V | E | I | N |
| G | A | H | T | H | O | F | V | A | D | E | T | S | Z | O | T | T | N | B | J |
| Q | T | Z | A | H | N | H | R | O | R | T | I | M | I | K | A | D | S | K | T |
| S | L | O | W | H | E | A | T | C | E | N | J | T | Q | E | E | T | I | N | Q |
| E | H | Y | Z | F | J | A | O | R | G | S | C | T | M | D | H | E | T | V | A |
| N | I | K | S | T | F | O | S | S | E | R | U | T | S | I | O | M | Y | E | G |
| A | K | O | J | F | K | K | C | N | E | U | A | A | N | D | I | P | E | N | W |
| R | G | L | G | E | I | B | I | X | A | W | D | N | W | C | O | E | S | A | Q |
| B | R | S | D | N | S | K | B | N | W | A | E | L | R | P | J | R | I | F | T |
| M | V | W | S | O | S | C | M | V | O | R | O | O | C | H | M | A | N | J | S |
| E | O | T | U | D | E | B | A | E | E | P | W | O | P | Y | Q | T | E | U | C |
| M | S | Y | R | N | P | M | Z | D | R | A | R | O | W | U | H | U | A | K | H |
| F | R | A | N | R | A | B | G | A | V | N | K | F | U | I | I | R | Z | T | X |
| Q | H | U | E | I | H | E | T | E | I | K | G | R | C | Y | G | E | B | N | A |
| A | L | E | W | C | S | N | J | X | P | U | G | K | C | L | H | M | V | R | R |
| O | U | Q | Q | I | U | E | O | L | F | I | N | X | Y | X | H | Z | R | U | F |
| U | Q | P | Z | G | G | R | I | F | A | E | C | W | A | E | E | H | T | B | W |
| C | P | E | C | B | A | G | H | F | S | G | Q | G | X | V | A | Z | J | P | W |
| V | G | W | P | B | R | Y | C | S | J | W | H | W | T | P | T | Y | F | X | Q |
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