IMPORTANT SAFEGUARDS
•
This appliance is not a toy, it is a kitchen appliance. Close supervision is necessary when
used by or near children.
•
Read all instructions before using the Duck Popper.
•
Use only on a level stable surface ensuring that there is unrestricted airflow to the vents under the
base of the popper.
•
Keep children away from the popcorn chute when in operation.
•
Never leave the unit unattended when in use
•
To protect against risk of electrical shock do not put unit in water or other liquid.
•
Never overfill the popping chamber
•
Never put oil, water, flavourings etc. in the popping chamber. Use only popping corn.
•
Unplug from outlet when not in use, before putting on or taking off parts and before cleaning.
•
Do not operate Duck Popper with a damaged cord or plug after the appliance malfunctions, or is
dropped or damaged in any manner
•
The use of attachments not recommended or sold by manufacturer may cause, fire electric shock
or injury.
•
Do not use outdoors.
•
Do not let cord hang over edge of table or counter or touch hot surfaces.
HOW TO USE
1. Remove the measuring cup (1) and the top cover (2). Fill the measuring cup with popping corn
then pour the corn into the popping chamber (3).
2. Replace the top cover and the measuring cup.
3. Position a good sized bowl under the mouth of the Duck
4. Plug the unit into a 220-230V mains outlet & switch on (4). The popcorn should be ready within 3-
4 minutes.
5. When the corn has finished popping switch the unit off (4) and unplug the electrical cord.
IMPORTANT
YOU MUST ALLOW THE UNIT TO COOL FOR AT LEAST 10 MINUTES AFTER
2 CONSECUTIVE USES.
CARE & CLEANING
•
Always switch the unit off and remove mains plug from wall socket before cleaning the
appliance.
•
Only the removable components like the Measuring cup & Top cover can be immersed in water.
•
The rest of the Duck Popper can be cleaned using a soft cloth moistened with a mild detergent
solution.
FLAVOURINGS
Popcorn dessert
25g smooth peanut butter.
2 tbsp golden syrup
2-3 tbsp double cream
Ice cream
Chocolate sugar strands
Put the peanut butter and syrup in a large pan and heat, stirring continuously until the peanut
butter has melted. Bring to the boil and simmer for 1 minute then stir in the cream. Cook for
another 30 seconds or so then remove from heat. Allow to cool for a few minutes then add the
popcorn and stir gently, coating the popcorn evenly. Place scoops of ice cream into serving
bowls and top with the popcorn. Sprinkle with chocolate sugar strands.
Chocolate flavouring
100g plain chocolate
2 tbsp butter
3 tbsp golden syrup
Break the chocolate into small pieces and place into a large pan along with the butter and syrup.
Heat gently & allow the mixture to melt, stirring occasionally. When all the chocolate has melted,
bring the mixture to the boil for 1 minute. Remove from heat & add the popcorn. Stir gently until
the popcorn is evenly coated with the mixture. Allow to cool & serve. Eat the same day.
Cheese flavouring
75g of crumbled cheese (type is up to you)
3 tbsp créme fraîche
2 celery sticks (finely chopped)
1 small onion (peeled & grated)
50g walnuts (finely chopped)
Place the cheese and créme fraîche in a large pan. Heat gently until the cheese melts. Stir in the
onion & celery and continue cooking for a further 1-2 minutes. Stir in the walnuts and remove
from heat. Add the popcorn and stir gently until it is evenly coated. Serve.
