6
Make Popcorn
Before using the unit to pop popcorn, be sure you check your microwave oven’s operat-
ing manual to see if popping popcorn is permitted.
1. Fully expand the microwave bowl before using (Fig. B, page 3).
2. Pour ⅓ cup popping corn into microwave bowl. Do not use more than ⅓ cup.
For oil-popped corn, add up to 1 tablespoon of oil or butter-flavored oil. Sprinkle with
salt, if desired.
3. Place cover on bowl and position bowl in center of microwave oven.
4. For the first use, set the microwave timer for 4 minutes and begin popping at full
power (HIGH). Listen carefully.
When popping slows to approximately 2 to 3
seconds between pops, stop microwave.
All microwave ovens do not perform alike
and popping time will vary with each microwave, but popping will usually be done in
2 to 4 minutes.
Do not use “Popcorn Setting” if your microwave has this feature. This setting has an
automatic timing function, which is designed for bagged microwave popcorn.
NOTE:
Popcorn can easily scorch so never leave microwave oven unattended during
popping.
5. Use the microwave bowl handles to carefully remove popper from microwave oven.
6.
Carefully lift the cover toward you to keep any steam away from you.
CAUTION!
Bowl will be very hot after popping. Allow bowl to cool before placing on
lap.
7. Before popping additional batches, wipe the inside of the popping bowl with a damp
cloth to remove remaining salt and oil. Because microwave function varies, some
microwave ovens perform better when allowed to cool 10 to 15 minutes before
popping additional batches of corn.
Helpful Hints:
• Always use fresh popcorn for the best popping performance. Fresh popcorn pops into
larger kernels and with more consistency than older, dried out corn.
• If you want oil-flavored popcorn, but don’t want the added fat or calories that oil gives
you, either before or after popping, spray popcorn with a no-stick cooking spray. This
will give you a hint of oil flavor and will also allow salt and other seasonings to stick to
the popcorn better. For a hint of butter-flavored popcorn, use the butter-flavored sprays.
• You can use any kind of cooking oil (corn, vegetable, peanut, olive, canola, coconut,
etc.). Use up to 1 tablespoon for each batch of popcorn. Butter may also be used.
When cooked at high temperatures, like those in the microwave popper, butter tends to
brown, imparting a different, but delicious flavor.
• If making multiple batches of popcorn, allow the microwave to cool between batches.
• If you are getting a lot of unpopped kernels and/or scorched corn, try positioning the
multi-cooker off center inside the microwave oven. Your microwave oven may have
areas where microwave energy is not evenly distributed.