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