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