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4
B
EFORE
U
SING THE
F
IRST
T
IME
Follow instructions in the “Cleaning your Kettle Krazy™” section.
Note: Periodically check the handles to ensure that they are completely tightened;
they should feel secure and not wobble. DO NOT OVERTIGHTEN, AS STRIPPING
OF THE SCREWS AND BREAKAGE OF THE HANDLE CAN OCCUR.
U
SING YOUR
K
ETTLE
K
RAZY
™
Place heating base on a flat, dry surface. The heat-resistant base allows for
safe table use.
Preparing Popcorn
Quarts of Popcorn Amount of Oil Amount of Corn Amount of Butter
2 1 Tablespoon Cup 1 Tablespoon
4 2 Tablespoons Cup 2 Tablespoons
6 2 ½ Tablespoons
¾
Cup
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 cup. Use the same amounts of oil and butter specified above.
1. Put the proper amount of vegetable oil and corn into the heating base. Do not
add more corn or oil than recommended. Spread the corn evenly over the
popping surface. Do not substitute butter, margarine, shortening, or lard for
vegetable oil as these will burn or smoke excessively. Use oils recommended
for popcorn, as others do not yield as good results.
2. Place the cover on the heating base making sure the handles of the cover fit into
the handles of the heating base. If buttered corn is desired, divide
recommended amount of refrigerated butter into 6 equal-sized pats and place in
a single layer over the holes in the butter well. (If unrefrigerated butter is used,
add to the butter well after the first kernel of corn pops.) Popcorn will be buttered