Assessments - 4, GPA: 3.8
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Gently lift plate and bowl from the base (see fig.2). Turn over and place the bottom of bowl on a flat surface (see fig.3). 10. To avoid any burning of popcorn, flip the bowl as soon as popping is complete. 11. Lift the popping plate off the bowl by its handles, and immediately return the plate onto the base to cool (see fig.4). CAUTION: After popping, the plate is EXTREMELY HOT. Do not put fingers near the plate. After turning the bowl over to serve, simply return popping plate directly to the base. 12. Rotation shaft continues turning until unit is switched OFF manually. IMPORTANT NOTE: We recommend letting the popcorn maker cool for at least 5 to 10 minutes between popping cycles. If the heat builds up from too many consecutive cycles, a safety mechanism may shut down functioning temporarily, in order to let unit cool down again. (After 2 or more consecutive popping cycles, this might happen mid-cycle.) Once cooled to room temperature, unit will be able to start again. CLEANING AND MAINTENANCE Clean your popcorn maker after every use. Never immerse the base of the unit in water or let water drip inside. Do not use benzene, scrubbing brushes or chemical cleaners, as these will damage the unit. Use only a damp cloth to clean exterior of the base. Serving bowl – The serving bowl is fully immersible and dishwasher-safe. Do not clean plastic serving bowl with the scourer side of a sponge. Popping plate – Popping plate is fully immersible and dishwasher-safe. Do not use metal utensils as these will damage the surface. The stirring rod can be removed from the popping plate for cleaning. Fig. 1 Fig. 2 Fig. 3 Fig. 4 IB-5894B(0,0) 08/19/2005 05:10 Page 4 IB-5894B(0,0) 08/19/2005 05:10 Page 5 TIPS AND HINTS POPCORN AMOUNTS Kernels Vegetable Oil Popped Popcorn 1.4 cup 11.2 teaspoons Approximately 6 cups popped popcorn 1.3 cup 2 teaspoons Approximately 8 cups popped popcorn 1.2 cup 1 tablespoon Approximately 10 cups popped popcorn Note: Premium popcorns have larger kernels, resulting in a higher yield of popcorn. If using premium popcorn, the yield of popped popcorn will be about 1 cup greater than stated above. Note: DO NOT use more than 1.3 cup of unpopped kernels when using premium popcorn. The seasoning possibilities for popcorn are endless. Just add melted butter and your favorite seasonings. With toppings added, popped popcorn will become much crisper and the flavors become more intense if it is heated with desired toppings in a 300°F oven for about 15–20 minutes before serving. For best results, heat it on a baking sheet that you have lined with foil and sprayed with cooking oil. Note: Serving bowl should not be put into oven. It is very important to use fresh popcorn. If your popcorn is old, the kernels will not fully pop and/or it may take a long time for them to pop. SEASONING SUGGESTIONS Cheese Taco seasoning Chili powders Hot sauce Packaged sauces (i.e. Alfredo) Soy sauce Italian seasoning and herbs Butter/Seasoning ratios for popcorn: 2 tablespoons melted butter for 1.4 cup unpopped kernels, and a minimum of 1 teaspoon of seasoning 3 tablespoons melted butter for 1.3 cup unpopped kernels, and a minimum of 2 teaspoons of seasoning 4 tablespoons melted butter for 1.2 cup unpopped kernels, and a minimum of 21.2 teaspoons to a tablespoon of seasoning The amount of seasoning depends on the intensity of the ingredients you are using – it is important to let your taste be your guide. 5 IB-5894B(0,0) 08/19/2005 05:10 Page 6 RECIPES Southwestern Popcorn Makes sixteen 1.2-cup servings 8 cups popped popcorn 1.2 cup toasted pepitas 3 tablespoons unsalted butter 1 teaspoon chili powder 1 teaspoon paprika 1.2 teaspoon kosher salt 1.4 teaspoon dried oregano 1.4 teaspoon granulated garlic 1.8 teaspoon cayenne pepper Place popcorn and pepitas in large mixing bowl. Melt the butter in a small skillet. Stir in the spices. Cook spices for about 2 minutes to release flavors. Pour butter over popcorn and toss to coat evenly. Serve. Nutritional information per 1.2-cup serving: Calories 69 (66% from fat) • carb. 3g • pro. 3g • fat 5g • sat. fat 2g • chol. 6mg • sod. 45mg • calc. 5mg • fiber 1g Wasabi Popcorn Makes sixteen 1.2-cup servings 8 cups popped popcorn 3 tablespoons butter 1.2 teaspoon wasabi powder 1.2 teaspoon salt Place the popcorn in a large mixing bowl. Melt the butter in a small skillet. Stir in the wasabi and salt and cook for about 3 minutes. Pour wasabi butter over popcorn and toss to coat evenly. Serve. Nutritional information per 1.2-cup serving: Calories 38 (72% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 1g • chol. 6mg • sod. 74mg • calc. 1mg • fiber 0g Cheesy Popcorn Makes sixteen 1.2-cup servings Variation 1 8 cups popped popcorn 3 tablespoons unsalted butter 1.2 cup grated Parmesan cheese 1.4 teaspoon kosher salt Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in the cheese and salt. Pour butter mixture over popcorn and toss to coat evenly. Serve. Nutritional i...