Instruction manual

5
TIPS AND HINTS
POPCORN AMOUNTS
Kernels
Vegetable
Oil
Popped
Popcorn
¼ cup
(50 ml)
1½ teaspoons
(7 ml)
Approximately
6 cups (1.5 L)
popped
popcorn
1
⁄3 cup
(75 ml)
2 teaspoons
(10 ml)
Approximately
8 cups (2 L)
popped
popcorn
½ cup
(125 ml)
1 tablespoon
(15 ml)
Approximately
10 cups (2.5 L)
popped
popcorn
Note: Premium popcorns have larger
kernels, resulting in a higher yield of popcorn.
If using premium popcorn, the yield of popped
popcorn will be about 1 cup (250 ml) greater
than stated above.
Note: DO NOT use more than
1
⁄3 cup (75 ml)
of unpopped kernels when using premium
popcorn.
The seasoning possibilities for popcorn are
endless. Just add melted butter and your
favourite seasonings to a bowl of popcorn.
With toppings added, popped popcorn will
b
ecome much crisper and the flavours be-
come more intense if it is heated with desired
toppings in a 300°F (150°C) oven for about 15
to 20 minutes before serving. For best results,
heat it on a baking sheet that you have lined
with foil and sprayed with cooking oil.
Note: Serving bowl should not be put
into oven.
It is very important to use fresh popcorn.
If your popcorn is old, the kernels will not
fully pop and/or it may take a long time for
them to pop.
SEASONING SUGGESTIONS
Cheese
Taco seasoning
Chili powders
Hot sauce
Packaged sauces (i.e. Alfredo)
Soy sauce
Italian seasoning and herbs
Butter/Seasoning ratios for popcorn
2 tablespoons (30 ml) melted butter for ¼ cup
(50 ml) unpopped kernels, and a minimum of
1 teaspoon (5 ml) of seasoning.
3 tablespoons (45 ml) of melted butter for
1
⁄3
cup (125 ml) unpopped kernels, and a mini-
mum of 2 teaspoons (10 ml) of seasoning.
4 tablespoons (60 ml) melted butter for ½ cup
(125 ml) unpopped kernels, and a minimum
of 2½ teaspoons (13 ml) to a tablespoon of
seasoning.
The amount of seasoning depends on the
intensity of the ingredients you are using – it is
important to let your taste be your guide.