Specifications

What you should know:

How does maize turn into popcorn?

Apart from starch, the inside of a maize head also holds water. By heating the maize

head the water is brought to a boiling point, which then creates steam. This steam

presses against the hard shell of the maize corn and cause it to burst open. The starch

then swells up and so forms a popcorn.

Why are there maize corns left in the pot?

There are two different reasons:

Approx. 3% of the maize corns have minute, almost invisible cracks in the shell. These

cracks allow the steam to escape early during heating up, so preventing the starch from

swelling up.

If maize corns are stored incorrectly or for too long they dry out. They can be refreshed by

immersing them in a tightly sealed container filled with water for a couple of days.

Shaken from time to time. The moisture is soaked up and so refreshes the corn.

How is popcorn maize stored?

The maize should be stored airtight and in a cool place, but not in a refrigerator.

Popcorn is very rich in potassium and contains, apart from dietary fibres, vitamins B1

and B2.

40g popcorn = 148 calories.

Before the initial use

Place the equipment on a strong and horizontal top or tray, never on a hot or warm

surface (e.g. hotplates).

Rinse the transparent top (2) with water, dry it and place it on the rim of the base (3).

Also rinse the measuring beaker (1) with water, dry it and fit it into the upper aperture

of the top (2).

Initial use

Insert the plug into the electric socket.

(Connect only to a 230 V AC supply).

Switch the equipment on using the On / Off switch (5).

In order to remove any possible production residues, operate the equipment for

approx. 3 minutes without a filling.

Now allow the equipment to cool down for 10 minutes.

The Popcorn Classic is now ready for use.

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