Assessments - 4, GPA: 4.5
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Facilidade de uso
Do not attempt to make 8 quarts of popcorn in the 6-quart model. Quarts of Popcorn Amount of Oil Amount of Corn Amount of Butter 2 1 Tablespoon . Cup 1 Tablespoon 4 2 Tablespoons . Cup 2 Tablespoons 6 3 Tablespoons 1 Cup 3 Tablespoons **8 3 Tablespoons 1. Cups 3 Tablespoons **If using a gourmet/premium grade of corn, use less than amount of corn specified above. To yield 2 quarts of popcorn, use . cup corn; for 4 quarts of popcorn, use . cup; for 6 quarts of popcorn, use . cup; for 8 quarts of popcorn, use 1 cup. Use the same amounts of oil and butter specified above. **For 8-quart model only. 1. Put proper amount of vegetable oil and corn into popper base. Do not add more corn or oil than recommended. Spread corn evenly over popping surface. Do not substitute butter, margarine, shortening, or lard for vegetable oil as these will burn or smoke excessively. 2. Place cover on popper base making sure handles of cover fit into handles of popper base. If buttered corn is desired, divide recommended amount of refrigerated butter into 6 equal-sized pats and place in a single layer over butter holes in butter well. (If unrefrigerated butter is used, add to butter well after the first kernel of corn pops.) Popcorn will be buttered as it pops. Do not place plastic cap on butter well until after corn is popped. If unbuttered corn is desired, do not add butter to the butter well and do not place cap onto butter well until after corn is popped. 3. Insert cord into popper base. Plug cord into a 120 volt AC outlet only. The stirring rod will rotate as long as the corn popper is plugged in. Do not shake popper during popping cycle. In 4 to 6 minutes (depending on quantity of corn being popped) the popping cycle will be completed. Unplug cord from wall outlet. Use a hot pad to remove cord from popper base. 4. If butter is not completely melted in butter well, use a pastry brush to push any remaining butter through the buttering holes. 5. Snap plastic cap securely onto butter well. This cap must be on cover before popper is inverted. Make sure handles of popper cover are placed into handles of popper base. Grasp handles firmly and turn popper upside down, turning popper away from you. Lift popper base away from cover, being careful of escaping steam. 6. Popcorn is now ready for serving. Sprinkle popcorn with salt if desired. Popping Additional Batches of Popcorn - If you plan to pop more corn immediately, transfer popcorn from serving cover to another serving bowl. Follow steps 1 through 6 above. RECIPES Try some of our favorite recipes using the Stir Crazy® Corn Popper that we have included on the following pages to get you started. Stir Crazy® Crunch 2 Qts Plain popcorn . Cup Sugar . Cup Packed brown sugar . Cup Light corn syrup . Cup Water 1 Tsp White vinegar . Cup Butter or margarine . Tsp Salt 1 Cup Dry roasted peanuts 1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in large, buttered, heatproof bowl. 2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. Cook over low heat, stirring until sugar dissolves. Increase the heat setting to medium and cook syrup to 290°F on candy thermometer, stirring frequently. Remove from heat and add peanuts. Pour over popcorn, tossing corn to coat well. Spread mixture into buttered 13x9x2 inch baking pan. When cool, break into pieces. Molasses Popcorn Balls 4 Qts Plain popcorn 1 Cup Molasses 1 Cup Sugar . Tsp Salt 1 Cup Wheat germ 1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in a large, buttered, heatproof bowl. 2. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat, stirring until sugar dissolves. Increase the heat setting to medium and cook syrup until it reaches 260°F on a candy thermometer. In the meantime, heat wheat germ in a small skillet over low heat, stirring until warm. When syrup reaches 260°F, stir in warm wheat germ. Pour syrup over popcorn, tossing to coat evenly. 3. With buttered hands, shape mixture into 14 to 16 orange-size balls. Allow balls to cool 1 hour. Sugar ‘N Spice Treat 4 Qts. Plain popcorn . Cup Butter or margarine . Cup Sugar 1 Tsp Cinnamon . Tsp Salt 1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in buttered 13x9x2 inch baking pan. 2. In a small saucepan, melt butter over low heat. Stir in sugar, cinnamon and salt. Mix well until sugar dissolves. Pour over popcorn, tossing to coat evenly. 3. Bake in a preheated 300°F oven for 10-minutes. Cool slightly before serving. CLEANING YOUR STIR CRAZY® CORN POPPER Clean Popper After Every Use - Your corn popper should be cleaned after each use. Always allow popper to cool before cleaning. Cleaning Popper Cover - Wash cover and plastic cap in warm, soapy water with a dishcloth or sponge. Rinse thoroughly and dry. Do not use scouring pad or abrasive powder on cover as these could cause scratching. Cleaning Stirring Rod - Remove stirring rod from base by unscrewing center knob. Wash rod ...
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