Microwave Summary

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

Microwave Instruction

Try to find all 30 words on this board.

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

X
Y
1234567891011121314151617181920
1# # # # S # # # # # # # # T # # # R # #
2# R # N # G # # # # S # # A # # E E # #
3# # A # I # N # # # S # # E # T # Z # #
4# N # G # K # I # # E # # H A # S I # #
5# R # # U # S # S # N # E W # S E S # #
6# O # E # S D D # A K # N O E # N # # #
7# C # V # O E # R # C # O L # I A # # #
8# P # A # F K G # A I # B # K # R # # #
9# O Y W # T O # D # H A U S # T B # # #
10# P T O # S O E # E T # R H # A M # # #
11# # I R # K C # R A R E N A # E E # F #
12# # S C # I R # G U T E T P # H M A # #
13# # N I # N E E # T T # N E # H T # # #
14# # E M # # V # U # # S # N # G # # # #
15U N D E R C O O K E D # I # I I # # # #
16# # # # # # # # # # # # # O # H # # # #
17# Y G R E N E R U T A R E P M E T # # #
18# # # # # # # # # # A # # E # A # # # #
19# # # # # # # # # W # # A # # T # # # #
20# # # # # # # # # # # T # # # # # # # #
Word X Y Direction
BONE  138n
BURNT  138s
CASINGS  117nw
COOK  615e
COOKED  615e
DENSITY  315n
ENERGY  717w
FAT  1911sw
HARDSKIN  119nw
HEAT  1616s
HIGHHEAT  1616n
LOWHEAT  147n
MEAT  1517sw
MEMBRANES  1712n
MICROWAVE  414n
MOISTURE  1517nw
OUTTERSKINS  815ne
OVERCOOKED  715n
POPCORN  210n
RAW  1217sw
SHAPE  149s
SIZE  185n
SOFTSKIN  66s
SUGAR  66nw
TEMPERATURE  1717w
THICKNESS  1110n
THINNEREDGES  1111nw
UNDERCOOKED  115e
VEGATABLES  714ne
WATER  145ne