Fig. B
Loading area
1. Preheating the popper is not necessary. Following the chart above, pour the desired amount of popping corn into the popper
base, distributing it evenly around the loading area of the nonstick popping surface (Fig. B). Then drizzle popping oil over
the corn.
2. Place the popper cover/serving bowl over the popper base, fitting the cover handles
onto the popper base handles. Important: if the cover handles and the popper base
handles are not aligned, hot kernels and oil may be ejected from the popper during
popping causing possible injury. in addition, cover damage may occur.
3. Remove the butter melter cover (Fig. A) before popping corn. Failure to do so
will result in soggy popcorn.
4. if buttered corn is desired, place softened butter onto the butter melter. Refer to
the chart above for suggested amounts. For best results, cut butter into thin slices
and place on the dome portion of the butter melter, positioning some of the butter
directly on the center peg (see Fig. A, page 2).
5. Plug popper into outlet. When using the popper for the first time, a slight odor may be noticeable as manufacturing residue
evaporates. This is normal during initial use.
Popping will begin in 2 to 3 minutes. Popping will be completed in 3 to 5 minutes depending on the amount of corn used.
Important: never leave popper unattended while in use. Keep hands and face away from vents in butter melter during pop-
ping.
Note: occasionally a popcorn kernel may become trapped between the stirring arm and the popper base resulting in a rub-
bing type sound. This is normal.
6. When popping slows to approximately 2 to 3 seconds between pops, popping is done. Unplug unit.
7. if any unmelted butter remains in the butter melter, use a spoon and stir butter, allowing butter to drip through vents onto
popcorn.
8. Place butter melter cover onto butter melter and snap in place.
9. hold the cover handles and the popper base handles together and carefully flip the unit over away from your body to avoid
escaping steam.
10. Lift the popper base off the popper cover/serving bowl and set aside.
11. Add salt or seasoning to the popcorn, as desired. Serve popcorn in serving bowl or pour into another bowl if you would like
to make additional batches of popcorn.
12. Before making additional batches, carefully remove any unpopped kernels or popped corn that may have gotten trapped
under the scalloped stirring arm during popping. Also, wipe away excess oil from popper cover and popping surface. Then
repeat steps 1 through 11.
Helpful Hints
• This popper is designed to pop all kinds of popcorn — yellow, white, baby rice, and premium brands. Try different brands
to find the one you like best. yellow popcorn generally pops into larger kernels than white.
• Always use fresh popcorn. Fresh popcorn pops into larger kernels and with more consistency than older dried out corn. To
maintain moisture content and preserve freshness, store popcorn in an air-tight container.
• if your popcorn does not pop well, it may be too dry. Try adding a little bit of water to the popping corn. Add 1 tablespoon
per quart of popcorn. Then place the corn in an airtight container and shake at frequent intervals until the popcorn has ab-
sorbed the water. Wait for 3 or 4 days and then try popping the corn.
• Always remove the butter melter cover before popping corn. Failure to do so will result in soggy popcorn.
• if buttered corn is desired, place softened butter onto the butter melter. For best results, cut butter into thin slices and place
on the dome portion of the melter.
• Because of its fine texture, popcorn salt works best. it is available at most grocery stores. Table salt works well too, how-
ever.
• you may use most any kind of vegetable oil for popping (corn, soybean, peanut, canola, light olive oil). Butter, margarine,
shortening, lard, and extra-virgin olive oil should not be used, as they burn easily.
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