Orbegozo PA 4350 Manuel D'instructions page 15

PA 4350
from the power supply.
•
Ensure the unit has cooled fully prior to cleaning, reusing or storing.
•
Wash the transparent cover and measuring spoon in warm soapy water, rinse and dry
thoroughly.
•
Use a soft, dry cloth to wipe the internal popping chamber.
•
Clean the base of the unit with a damp cloth and dry thoroughly.
•
Never immerse the Popcorn M aker's body, cord set or plug in water or any other liquid. Do
not place any part of the appliance in a dishwasher.
•
Do not use abrasive cleaning products on this appliance.
•
Store the assembled appliance in a clean, dry area.
RECIPES
After making the popcorn in the Popcorn maker various ingredients can be added to the popcorn in
the dish .
This allows a variety of different tasting popcorn to be made. Sweet popcorn can be made by
shaking caster sugar over the popcorn while it is still hot and savoury popcorn can be made by
adding parmesan cheese or salt to the popcorn, for example. The recipes given below are also
ideally suited for making special varieties.
Spicy popcorn with nuts
Ingredients: 1 measuring cup corn, 2 dessert spoons olive oil, 125 g almonds, 125 g cashew nuts, 1
teaspoon cayenne pepper, 1 teaspoon paprika powder.
Preparation: make the popcorn as described earlier. Roast the cashew nuts and the almonds in a
pan. Add the spices to this. M ix the nuts and the popcorn together in a dish. Let it all cool down and
the popcorn is ready for eating.
Walnut popcorn snack
Ingredients: 1 measuring cup corn, 1 small cup of apple syrup, 2 dessert spoons honey and 100
grams ground walnuts.
Preparation: make the popcorn as described earlier. M ix the apple syrup and the honey together
and warm this in a pan until it is all very thin and runny. Grease a dish with a little oil. Add the
popcorn and the ground walnuts to the dish and pour the syrup/ honey mixture over it. Let it all cool
down and the popcorn is ready for eating.
Chocolate popcorn
Ingredients: 60 g popcorn, 80 g cooking chocolate, 2 tablespoons (30 ml) sugar, 1 tablespoon (15
ml) milk, 1 tablespoon (15 ml) butter (or margarine)
Preparation: M elt chocolate, milk and butter before sweetening. Allow the mixture to cool until
lukewarm, then pour it into the bowl, add the popcorn and mix. Put the popcorn in the refrigerator
to chill. Finally, remove from the refrigerator and turn the bowl upside down to release the
chocolate popcorn.
Caramel popcorn
Ingredients: 60 g popcorn, 100 g of sugar, 250 ml water, one cup of water and ice
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