West Bend 6 quart User Manual

 

7

 

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. 

 

4 Qts.  Plain 

popcorn 

⅓  Cup 

Butter or margarine 

¼ Cup  Sugar 

1 Tsp  Cinnamon 

¼ 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. 

 

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 hot 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 and knob with hot soapy water using a dishcloth or sponge. Rinse 
thoroughly and dry. Replace stirring rod after cleaning base, making sure it fits into 
notched area around screw. Secure with center knob. 
 
Cleaning Popper Base - 

Clean non-stick surface of base with a damp soapy 

dishcloth, sponge or nylon-scouring pad such as Scotch Brite Cookware Scrub’n 
Sponge

®. Wipe surface with a damp cloth and dry. Do not use abrasive scouring 

pads or powders on non-stick finish as scratching may occur. After consistent use, 
the non-stick finish may discolor. To remove discoloration, use a soft cloth saturated 
with lemon juice or vinegar and rub over finish. Then wipe the finish with a damp 
cloth and dry.