West Bend 82306 User Manual
U
SING YOUR
S
TIR
C
RAZY
®
C
ORN
P
OPPER
Place popper base on flat, dry surface. The heat-resistant base allows for safe
table use.
table use.
Preparing Popcorn
There are two models of the Stir Crazy
®
Corn Popper, one for making up to 6-quarts
and the second for making up to 8-quarts of popcorn. Listed below are the proper
amounts of oil, corn and butter (or margarine) to use for making various amounts of
popcorn. Do not attempt to make 8 quarts of popcorn in the 6-quart model.
Quarts of Popcorn
amounts of oil, corn and butter (or margarine) to use for making various amounts of
popcorn. 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
⅓ Cup
1 Tablespoon
4 2
Tablespoons
⅔ Cup
2 Tablespoons
6
3 Tablespoons
1 Cup
3 Tablespoons
**8
3 Tablespoons
1¼ 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 ¼ cup corn; for 4 quarts of popcorn, use ½
cup; for 6 quarts of popcorn, use ¾ 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.
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.
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.
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.
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.
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