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