5
cleanIng:
RecIPes:
ImPoRTanT noTes abouT coRn keRnels
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This popcorn maker is designed for all regular and premium brands of popcorn.
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Also, yellow popcorn generally pops larger than white popcorn.
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Organic popcorn and popping kernels specifically to be used in oil poppers are not
recommended for this appliance.
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Please note to always use fresh popcorn. Older or stale popcorn can scorch and cause smoking.
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Once the package of corn kernels is opened, we suggest it is used completely or stored in an
airtight container in the fridge.
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NEVER put any seasoning or oil in the popcorn popping chamber. ALWAYS season your popped
popcorn after popping is completed and your bowl is removed.
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Before cleaning the appliance, it is essential to turn off the switch, then pull the plug out of the socket, and
allow the unit to completely cool.
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Do not immerse this appliance in water or any other liquid.
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Do not attempt to access any internal parts of the appliance.
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To clean the outer surface, simply wipe this unit with a damp cloth. Do not use any scouring pads or abrasive
cleaners as these will result in scratches to the unit.
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Wipe the interior of the unit with a dry cloth. Do not allow any water into the popping chamber, as this will
damage the unit.
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All removable parts on the popcorn maker should be detached and cleaned in warm soapy water AFTER
EVERY USE.
Classic Popcorn:
Melt butter or margarine and pour over fresh popcorn
and toss with salt.
Herb Popcorn:
Spray fresh popcorn with favourite vegetable spray or
toss with melted butter/margarine.
Sprinkle with herbs such as: garlic powder,
chili powder, basil, oregano or garlic-herb
Sprinkle (see below).
Garlic-Herb Sprinkle:
Mix 2 teaspoons of each – dry oregano, dry basil
leaves, and dry thyme leaves. Add 1 teaspoon each
of garlic powder and onion powder; stir well. Makes
enough for 12 cups of fresh popcorn.
Easy Caramel Corn
8 cups of popped popcorn
1 package of (14 oz) caramels (approx. 48 pcs)
2 tablespoons water
2 tablespoons of butter or margarine
Put the popcorn in a large bowl. In a separate
microwave safe glass bowl, microwave the caramels,
water and butter on high for 2 to 2 ½ minutes; until
the caramels are melted, stirring frequently. Pour the
caramel mixture over the popcorn and toss to coat
well. Let cool about 5 minutes. With slightly dampened
hands, shape into 8 balls around wooden sticks, if
desired.
Cheesy Popcorn:
Toss fresh popcorn with freshly grated parmesan
cheese.
Kettle Corn:
Spray fresh popcorn with favourite vegetable spray or
toss with melted butter/margarine. Toss popcorn with
1/4 cup of sugar and 1/4 teaspoon of cinnamon.
Traditional Caramel Corn
10 cups popped popcorn
1/3 cup butter or margarine
2/3 cup packed brown sugar
1/3 light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla
In a 4 litre (16 cups) microwave safe bowl, microwave
the butter on high until melted. Stir in the brown sugar
and the corn syrup. Microwave on high until mixture
boils approximately 1-3 minutes. Do not stir the mixture
while it is heating. Remove from the microwave, use
mitts as the mixture is HOT! Stir in the baking soda and
the vanilla. Stir in the popcorn and mix well. Microwave
on medium-high for another minute and stir until the
popcorn is well coated. Spread on a cookie sheet and
let cool completely. Break apart and store in a tightly
covered container Or, while still warm, but safe to
handle, grease your hands and form popcorn into balls.