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