Cuisinart EasyPop CPM-150 Series - Hot Air Popcorn Maker Manual

When using an electrical appliance, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.
3. To protect against electric shock, do not immerse cord, plugs, or this appliance in water or other liquids.
4. Close supervision is necessary when any appliance is used by or near children.
5. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment.
6. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
7. Never put oil or butter into the popping chamber, or operate popper without popcorn kernels in the popping chamber.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. To disconnect, turn switch to OFF, then remove plug from wall outlet.
12. Do not use appliance for anything other than intended household use.
13. A popper that is plugged into an outlet should not be left unattended.
14. 
    Burns can result from misuse of this product. Read instruction manual for proper operating procedure.
15. Do not touch hot surface. Use handle or knob.
16. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
17. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
18. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SPECIAL CORDSET INSTRUCTIONS

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

PARTS AND FEATURES

1. Kernel Measuring Cup
   ½-cup capacity
2. Popping Chute
   removable for cleanup
3. Stay-Cool Housing
   with stainless embossed logo
4. OFF//ON Switch
   for an easy operation
5. BPA Free (not shown)
   All materials that come in contact with food are BPA free.

BEFORE THE FIRST USE

Remove all packaging and any promotional 2 labels or stickers from your popcorn maker. Be sure that all parts (listed above, Parts and Features) of your new popcorn maker have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. Keep all plastic bags away from children before using your Cuisinart ® EasyPop ® Hot Air Popcorn Maker for the first time, remove all protective paper and wrapping. Wipe housing and internal chamber with a damp cloth to remove any dust from the warehouse or shipping.

CORD INSTRUCTIONS

1. A short power supply cord is provided to reduce the risk of becoming entangled in or tripping over a long cord.
2. Extension cords may be used if care is exercised in their use.
3. If an extension cord is used;
   1. The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance.
   2. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

   OPERATING INSTRUCTIONS

   1. Fill the kernel measuring cup with up to ½ cup of kernels.
      
   2. Remove chute from unit and pour kernels into popping chamber.
      DO NOT operate unit without kernels in chamber.
   3. Replace chute.
      
   4. Place bowl under chute large enough to accommodate up to 15 cups of popped corn.
      
   5. Press switch to ON.
      
   6. When kernels stop popping, press switch to to clear remaining kernels and cool down popcorn maker.
      NOTE: Unit will still be warm to the touch, but cool enough to handle and store.
   7. When cool, press switch to OFF and store popcorn maker.
      

   
   AFTER POPPING, THE POPPING CHAMBER IS EXTREMELY HOT. DO NOT REMOVE CHUTE OR PUT HANDS NEAR CHAMBER UNTIL IT IS COMPLETELY COOL.

   CLEANING AND MAINTENANCE

   • Unplug the popcorn maker and let cool completely.
   • Wash the chute and kernel measuring cup with mild detergent and rinse to clean.
   • Exterior of unit can be wiped clean with a damp cloth.
     NOTE: Never immerse the popcorn maker in water.
   • Any other servicing should be performed by an authorized service representative.

   TIPS AND HINTS

   POPCORN AMOUNTS

   Kernels	Popped Popcorn
   ¼ cup	Approximately 7 cups popped popcorn
   1 cup Approximately 10 cups ⁄ 3	popped popcorn
   ½ cup Approximately 15 cups	popped popcorn

   The flavor possibilities for popcorn are endless. Just add melted butter and your favorite seasonings for a quick, easy, and delicious topping!

   For crispier popcorn with more intense flavor, toss popped corn with your favorite topping and heat it in the oven at 300°F for 15–20 minutes on a foil-lined baking sheet covered in nonstick cooking spray.

   NOTE: It is very important to use fresh popcorn. If your popcorn is old, the kernels will not fully pop and/or it may take longer for them to pop.

   SEASONING SUGGESTIONS

   • Cheese
   • Taco seasoning
   • Chili powders
   • Hot sauce
   • Soy sauce
   • Italian seasoning and herbs

   Butter/Seasoning Ratios for Popcorn

   2 tablespoons melted butter for ¼ cup unpopped kernels and a minimum of 1 teaspoon of seasoning.
   3 tablespoons melted butter for 1 cup ⁄ 3 unpopped kernels and a minimum of 2 teaspoons of seasoning.
   4 tablespoons melted butter for ½ cup unpopped kernels and a minimum of 2½ teaspoons 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.

   Note: Use olive oil for a little richer flavor, or grapeseed oil, which imparts no flavor at all to popcorn.

   RECIPES

   The flavors of soy and sesame give this popcorn a uniquely delicious flavor.

   Makes about 10 cups

   ¹/ 3 cup popcorn kernels
   3 tablespoons grapeseed oil
   2 tablespoons soy sauce
   ½ teaspoon hot sauce
   ½ teaspoon sesame oil
   1 tablespoon sesame seeds (white or black)

   1. Remove chute and put the kernels into the popping chamber. Replace chute.
   2. Place a large bowl underneath the chute and turn unit on.
   3. While the corn is popping, stir the remaining ingredients together until fully combined.
   4. Once the last kernel has popped, turn unit off. Pour the oil mixture over the popped corn and mix to fully coat. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 76 (60% from fat) • carb. 6g • pro. 2g • fat 5g sat. fat 0g • chol. 0mg • sod. 222mg • calc. 4mg • fiber 1g

   Buffalo-Style Popcorn

   Spice up your popcorn with a little hot sauce!

   Make about 10 cups

   ¹/ ₃ cup popcorn kernels
   3 tablespoons grapeseed oil
   2 tablespoons hot sauce
   ¼ teaspoon cider vinegar
   pinch kosher or sea salt

   1. Remove chute and put the kernels into the popping chamber. Replace chute.
   2. Place a large bowl underneath the chute and turn unit on.
   3. While the corn is popping, stir the remaining ingredients together until fully combined.
   4. Once the last kernel has popped, turn unit off. Pour the oil mixture over the popped corn and mix to fully coat. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 65 (60% from fat) • carb. 6g • pro. 1g • fat 5g sat. fat 0g • chol. 0mg • sod. 158mg • calc. 1mg • fiber 1g

   Cacio e Pepe Popcorn

   There's nothing a little (or a lot of) cacio e pepe— literally cheese and pepper—can't make infinitely better.

   Makes about 10 cups

   ¹/ ₃ cup popcorn kernels
   3 tablespoons unsalted butter, cut into pieces
   Pinch kosher or sea salt, plus more to taste
   2 teaspoons freshly ground black pepper, divided ½
   cup (1 ounce) finely grated Romano cheese

   1. Remove chute and put the kernels into the popping chamber. Replace chute.
   2. Place a large bowl underneath the chute and turn unit on.
   3. W hile the corn is popping, melt the butter in a small skillet over medium-low heat. Once melted, stir in the salt and 1 teaspoon pepper; remove from heat and reserve. (Alternatively, microwave in a small microwave-safe bowl using the BUTTER MELT program.)
   4. Once the last kernel has popped, turn unit off.
   5. Drizzle the melted butter mixture over the popped corn and toss to fully coat. Mix in the Romano cheese. Season with remaining salt and pepper. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 65 (59% from fat) • carb. 5g • pro. 2g • fat 4g " sat. fat 3g • chol. 12mg • sod. 69mg • calc. 51mg • fiber 1g

   Curry Popcorn

   If you love Indian spices, this will be a favorite for sure!

   Makes about 10 cups

   ¹/ ₃ cup popcorn kernels
   3 tablespoons grapeseed oil
   2 teaspoons curry powder
   ½ teaspoon ground turmeric
   ¼-½ teaspoon kosher or sea salt pinch cayenne pepper

   1. Remove chute and put the kernels into the popping chamber. Replace chute.
   2. Place a large bow underneath the chute and turn unit on.
   3. While the corn is popping, stir the remaining ingredients together until fully combined.
   4. Once the last kernel has popped, turn unit off. Pour the oil mixture over the popped corn and mix to fully coat. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g sat. fat 0g • chol. 0mg • sod. 54mg • calc. 2mg • fiber 1g

   Movie-Theater Butter Popcorn

   The key to crunchy popcorn with extra-buttery flavor is clarified butter. Forget about the fake stuff! (The result is a pronounced, clean butter flavoring that won't turn your popcorn soggy. The best part is that it can easily made in the microwave!)

   Makes about 10 cups

   1 stick unsalted butter, cut into pieces
   Popcorn:
   ¹/ ₃ cup popcorn kernels
   3 tablespoons clarified butter (instructions in step 1)
   ½ teaspoon kosher or sea salt, plus more to taste

   1. Place butter in a microwave-safe glass measuring cup. Microwave on HIGH (70% if using a high-wattage microwave) for 1 minute. Melted butter will have separated into three layers. At the center will be the clarified butter: a clear golden-yellow liquid. If not fully melted, let settle then microwave in 30-second bursts until layers are distinct. Let it rest for a few minutes, then spoon off top layer and discard.
      Pour clear golden-yellow liquid through a cheese cloth-lined strainer or coffee filter into an airtight container. Reserve 3 tablespoons for popcorn. Refrigerate the remainder for up to 6 months.
   2. Remove chute and put the kernels into the popping chamber. Replace chute.
   3. Place a large bowl underneath the chute and turn unit on.
   4. Once the last kernel has popped, turn unit off. Drizzle reserved butter over the popped corn and season with salt. Toss to fully coat. Adjust salt to taste. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 57 (63% from fat) • carb. 5g • pro. 1g • fat 4g sat. fat 2g • chol. 10mg • sod. 56mg • calc. 0mg • fiber 1g

   Popcorn Snack Mix

   A healthier version of the store-bought mixes. Make it for your next party and it will be a hit. Makes about 12 cups

   nonstick cooking spray
   ¹/ ₃ cup popcorn kernels
   4 tablespoons grapeseed oil
   ½ teaspoon paprika
   ¼ teaspoon dried oregano
   ¼ teaspoon granulated garlic
   ½ teaspoon Worcestershire sauce dash hot sauce
   1 cup mini pretzels or pretzel sticks (broken into ½-inch pieces)
   1½ cups roasted mixed nuts

   1. Preheat oven to 300°F. Line a ridged baking sheet with foil and lightly coat the foil with the cooking spray.
   2. Remove chute and put the kernels into the popping chamber. Replace chute.
   3. Place a large bowl underneath the chute and turn unit on.
   4. While the corn is popping, stir the oil, spices, Worcestershire and hot sauce together until fully combined; reserve.
   5. Once the last kernel has popped, turn unit off.
      Add the pretzels and mixed nuts, and then pour the seasoned oil over the mixture and toss to fully coat.
   6. Pour mixture onto the prepared baking sheet. Bake for about 20 minutes, stirring occasionally to combine flavors. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g sat. fat 2g • chol. 0mg • sod. 602mg • calc. 21mg • fiber 3g

   Rosemary Sea Salt Popcorn

   The savory, piney note of fresh rosemary transforms an ordinary snack into something special.

   Makes about 10 cups

   3 tablespoons extra virgin olive oil
   1 whole sprig fresh rosemary, plus 1 tablespoon finely chopped fresh rosemary leaves
   ¹/ ₃ cup popcorn kernels
   ½ teaspoon flaky sea salt, plus more to taste
   Freshly ground black pepper, to taste

   1. Heat the olive oil in a small skillet over medium heat. Add the rosemary sprig to the hot oil and let sizzle, flipping once, until darkened and crisp, about 15 seconds per side. Transfer to a paper towel to drain. Remove infused oil from heat and let cool. Reserve sprig and oil.
   2. Remove chute and put the kernels into the popping chamber. Replace chute.
   3. Place a large bowl underneath the chute and turn unit on.
   4. Once the last kernel has popped, turn unit off. Drizzle the rosemary oil over the popped corn and season with chopped rosemary, salt, and black pepper to taste. Toss to fully coat. Garnish with fried rosemary leaves from reserved sprig. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 60 (65% from fat) • carb. 5g • pro. 1g • fat 5g sat. fat 1g • chol. 0mg • sod. 116mg • calc. 1mg • fiber 1g

   Southwestern Popcorn

   All of your favorite southwest flavors make for a delicious treat when paired with popcorn. Throw in some toasted pepitas for extra crunch!

   Makes about 10 cups

   ¹/ ₃ cup popcorn kernels
   3 tablespoons grapeseed oil
   1 teaspoon chili powder
   1 teaspoon paprika
   ½ teaspoon kosher or sea salt
   ¼ teaspoon dried oregano
   ¼ teaspoon granulated garlic
   ¹/ ₈ teaspoon cayenne pepper

   1. Remove chute and put the kernels into the popping chamber. Replace chute.
   2. Place a large bowl underneath the chute and turn unit on.
   3. While the corn is popping, stir the remaining ingredients together until fully combined.
   4. Once the last kernel has popped, turn unit off. Pour the oil mixture over the popped corn and mix to fully coat. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g sat. fat 0g • chol. 0mg • sod. 109mg • calc. 2mg • fiber 1g

   Birthday Cake Popcorn

   A party in every bite! No birthday required.

   Makes about 10 cups

   ¹/ ₃ cup popcorn kernels
   3 tablespoons unsalted butter
   ½ cup box yellow or white cake mix
   1 cup (6 ounces) white chocolate chips, melted
   1 teaspoon vegetable oil
   ¹/ ₃ cup rainbow nonpareils or sprinkles, or a combination of both

   1. Preheat the oven to 300°F. Line a baking sheet with parchment paper; reserve.
   2. Remove chute and put the kernels into the popping chamber. Replace chute.
   3. Place a large bowl underneath the chute and turn unit on.
   4. While the corn is popping, melt the butter in a small skillet over medium-low heat. Remove from heat and reserve. (Alternatively, microwave in a small microwave-safe bowl using the BUTTER MELT program.)
   5. Once the last kernel has popped, turn unit off.
   6. Drizzle melted butter over the popped corn; toss to coat. Spread out on prepared baking sheet. Sift dry cake mix over buttered popcorn and toss to evenly coat. Bake popcorn for 10 minutes, tossing once halfway. (This step, known as heat-treating, eliminates the risk of ingesting harmful bacteria that can be found in raw ingredients, such as the flour used in box cake mix. It also cooks off the raw taste of flour, so the popcorn can develop the cake flavor we love!) Let cool.
   7. Meanwhile, melt white chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. (Alternatively, microwave in a small microwavesafe bowl using the CHOCOLATE MELT program.) Stir in vegetable oil to thin. Keep mixture warm.
   8. Using the tines of a fork, drizzle most of the white chocolate over cooled popcorn. Sprinkle most of the nonpareils and/or sprinkles evenly over the top. Transfer to freezer just to set. Break up mixture and arrange so any bare pieces of popcorn are now exposed. Repeat with remaining white chocolate and nonpareils and/or sprinkles. Transfer to freezer once again to set. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 225 (35% from fat) • carb. 33g • pro. 2g • fat 4g sat. fat 6g • chol. 12mg • sod. 123mg • calc. 88mg • fiber 1g

   Caramel Popcorn

   This caramel corn has a buttery toffee flavor. Follow these easy steps to turn it into yummy popcorn balls.

   Makes about 10 cups

   3 tablespoons unsalted butter
   ¹/ ₃ cup packed light brown sugar
   2 tablespoons light corn syrup
   1 tablespoon water
   ¼ teaspoon sea salt
   ¼ teaspoon baking soda
   2 teaspoons vegetable oil
   ¹/ ₃ cup popping kernels

   1. Put the butter, brown sugar, corn syrup, water, and salt into a heavy-bottomed small saucepan. Set over medium-high heat and bring mixture to a boil.
   2. While the caramel mixture is heating, remove the chute from the popcorn maker and put the kernels into the popping chamber. Replace chute.
   3. Watch the caramel mixture on the stove closely. Using a candy thermometer, monitor the temperature of the caramel. It should be between 240°F and 260°F, not exceeding 260°F. Once it is boiling and turning golden brown (about 6 to 8 minutes), it should start to thicken slightly. Turn the popcorn maker on to begin popping. Leave the caramel on warm until popcorn is popped.
   4. Once corn has popped, take the saucepan off of the heat and whisk in the baking soda.
   5. Once the last kernel has popped, turn the unit off. Drizzle the caramel sauce on top of the popped corn and mix to fully coat. Serve immediately.
   6. This popcorn recipe also makes delicious popcorn balls. To do so, line a tray or pan with aluminum foil. Lightly coat the foil and a one cup measure with nonstick cooking spray. Rub a little spray on your hands as well. Using the oiled measuring cup, scoop out 1 cup of the caramel corn and form into a ball. Put onto the oiled foil. Repeat with remaining popcorn. Yield should be about 8 to 10 popcorn balls. If not serving immediately, wrap in waxed paper.

   Nutritional information per 1-cup serving:
   Calories 89 (36% from fat) • carb. 14g • pro. 1g • fat 4g sat. fat 2g • chol. 9mg • sod. 24mg • calc. 1mg • fiber 1g

   Kettle Corn

   Classic kettle corn made fresh right at home.

   Makes about 10 cups

   ¼ cup granulated sugar
   ¼ cup unsalted butter, cut into small cubes
   ¹/ ₃ cup popcorn kernels
   ½ teaspoon kosher or sea salt

   1. Put the sugar into a heavy-bottomed saucepan and place over medium heat. Leave the sugar over the heat for about 10 to 15 minutes, shaking the pan every few minutes. The sugar should still be white and granular, but will smell of caramel.
   2. Put the butter into the saucepan a little at a time; the butter should begin to melt instantly once it hits the pan. Whisk in all of the butter.
      The mixture should be smooth and glossy. Leave on very low heat until ready to use.
   3. Remove the chute and put the kernels into the popping chamber. Replace chute.
   4. Place a large bowl underneath the chute and turn unit on.
   5. Once the last kernel has popped, turn unit off. Pour the sugar mixture over the popped corn and sprinkle in the salt; mix to fully coat. Serve immediately.

   Nutritional information per 1-cup serving:
   Calories 88 (48% from fat) • carb. 11g • pro. 1g • fat 5g sat. fat 3g • chol. 12mg • sod. 118mg • calc. 1mg • fiber 1g

   

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