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Step 3
For oil popped corn, pour 1 to 2 tablespoons of oil onto the concentrator, Fig. B. Add
sprinkle with salt. See recipe variations on pages 5 and 6.
For corn similar to air popped corn (without oil), pour
mended that salt be added prior to popping as it will not stick to the corn.
For butter flavored popcorn, pour 1 to 2 tablespoons of butter flavored oil onto the concentrator. Add
Fig. C. If desired, sprinkle with salt.
Step 4
Put the cover on the popping bowl and place in
the center of the microwave oven. All micro-
wave ovens do not cook alike, causing cooking
time to vary. Popcorn will usually be done in 2
to 5 minutes. Do not use "Popcorn Setting"
if your microwave has this feature. For the
first use, set microwave timer for 5 minutes and
begin popping at full power (High). Listen care-
fully. When popping slows to approximately
2 to 3 seconds between pops, stop microwave.
If more or less time is necessary, adjust timer
accordingly for your next batch of popcorn. Do not overcook as popcorn will scorch. Never leave microwave oven unat-
tended during popping. Note: When using
of popping. This is normal.
Step 5
Use the popping bowl carrying handle to carefully remove popper from microwave oven. Carefully lift the cover toward you to
keep any steam away from you. Serve popcorn in popping bowl or pour into another bowl if you would like to make additional
batches of popcorn.
Caution: Some hot oil residue may remain in the bottom of the bowl after popping; use caution when pouring popcorn into
another bowl as the residue could drip out and cause burns. The PowerCup
Use a tongs to remove a hot concentrator or allow concentrator to cool before handling.
Step 6
Before popping additional batches, wipe the PowerCup
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
This popper is designed to pop all kinds of popcorn -- yellow, white, baby rice, and premium brands. Try different brands to find the
one you like best. Yellow popcorn generally pops into larger kernels than white.
Always use fresh popcorn. Fresh popcorn pops into larger kernels and with more consistency than older dried out corn.
You can vary the amount of popcorn popped. Since the popping bowl has a 3-quart capacity, you can pop as much as
yellow popcorn. For other types of corn that produce smaller kernels, a heaping
you can pop as little as a tablespoon of corn. When popping small amounts, make sure you monitor popping closely as popping will
be completed faster than normal.
Because of its fine texture, popcorn salt works best. It is available at most grocery stores. Table salt works well too, however.
You can use any kind of cooking oil (corn, vegetable, peanut, olive, canola, sesame etc.) or any kind of solid shortening or lard in the
popper. No more than 2 tablespoons should be used for any batch of popcorn. Feel free to mix oils or shortenings. Butter and marga-
rine may be used. When cooked at high temperatures, like those in the microwave popper, butter and margarine both tend to brown,
imparting a different, but delicious flavor.
You can preseason your corn by adding salt and other fine powdered seasonings to the oil prior to popping. Avoid the use, however, of
cheese powders or powders made with granulated sugar or chocolate, as they tend to burn. They may be added to corn after popping.
See recipes on pages 5 and 6.
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 pop-
corn with a no-stick cooking spray. This will give you a hint of oil flavor and will also allow salts and other seasonings to stick to the
popcorn better. For a hint of butter flavored popcorn, use the butter flavored sprays.
If you like extra butter or margarine on your popcorn, you can add more after popping. Simply place a few
garine on the popped corn, cover popper, and reinsert in the microwave oven for approximately 20 seconds. Butter/margarine will melt
and can then be mixed through.
You can enjoy the taste of theater popcorn with less harmful fats by using a butter flavored oil, like Orville Redenbacher's
Buttery Flavor
Popping Oil.
⁄
cup popping corn onto the concentrator, Fig. C. It is not recom-
1
3
Fig. B
1
⁄
cup premium yellow popcorn, the popped corn may push the cover up at the end
3
concentrator with a damp cloth to remove remaining salt and oil.
3
1
⁄
cup popping corn, Fig. C. If desired,
3
Fig. C
concentrator becomes very hot during popping.
⁄
cup is recommended. If you want just a little popcorn,
1
3
⁄
cup popping corn,
1
3
⁄
cup of premium
1
3
⁄
-inch pats of butter/mar-
1
8
Gourmet
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