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