Capacity: 2 scoops of oil, 2 scoops of corn, can pop 3.6L popcorn for one operation.

OPERATING INSTRUCTION

• 1. Place the popcorn popper on a flat, dry and level surface.
• 2. Plug the power cord into a standard outlet and press the switch to the on position. The rod will begin rotating and the base will begin heating.

Measure out oil and unpopped kernels according to the table below.

NOTE: It is recommended to use vegetable oil when popping. Substituting butter, margarine, lard or shortening may cause popcorn popper to smoke excessively. Healthier oils such as extra virgin olive oil, canola oil or sunflower oil can be substituted, but quantities should be experimented with to determine personal preferences.

• 1. Add vegetable oil to the popper base. Add unpopped popcorn kernels to the popper base, spreading them evenly across the nonstick popping surface.

• 2. Position the serving bowl so the handles of the cover fit properly into the handles of the popper base.

NOTE: DO NOT PLACE THE VENT CAP OVER THE VENT DURING THE POPPING PROCESS. PUT THE VENT CAP

IN PLACE AFTER THE POPPING PROCESS IS COMPLETE AND BEFORE FLIPPING OVER THE BOWL FOR SERVING.

• 3. In approximately 3-5 minutes the corn will begin to pop. When the popping speed slows down, switch off the popcorn popper and

unplug from the outlet

• 4. Place the vent cap securely in place over the vent. The vent cap must be in place before the popper is flipped for serving the popped corn. Using a hot pad or oven mitt, grasp the handles of both the popcorn popper and the serving bowl and rotate them upside down. Remove the popper base by opening it away from you to allow steam to escape. Set popper base aside. The clear bowl can now be used as a serving container.

If popping additional batches of popcorn, transfer popped corn from the serving bowl to another container and repeat the popping process above.