Exclusive Vented High-Dome Cover
5-quart, 20-cup, 4.7-liter capacity
Precise temperature settings
Works great as a slow cooker, crockpot, popcorn popper
304 Surgical Stainless Steel with Titanium
Take it to a gathering or party. Just plug it in!
Exclusive Hi-Dome Vented Cover for Roasting
Recipe Instruction Cookbook included with Temperature Guide.
Lifetime Warranty on Non-Electric Parts - 1 year on probe
Available in 120v and 220v
240-page Recipe Instruction Cookbook included
Shipping weight: 19.7Lbs.
NEED HELP? Call or Text 1-813-390-1144
EQUIPMENT: 13-inch Oil Core Electric Skillet
- White Popcorn Kernels
- Vegetable or olive oil
Layer the bottom of the pan with a light coat of oil, pure golden Italian olive oil works best.
Cover the bottom of the pan with a single layer of corn kernels.
Turn on your Oil Core Electric Skillet and set the temperature to 390°F (199ºC).
Cover the pan, close the vent. Popcorn will begin popping in 2 to 3 minutes.
When the kernels stop popping, turn off the heat, uncover the pan and add melted butter and salt to taste.
HOMEMADE CARAMEL CORN
EQUIPMENT: Oil Core Electric Skillet, or 13-inch Gourmet Skillet with Glass Lid, Jelly Roll Pan or Stainless-Steel Cookie Sheet
- 1 stick unsalted butter. ½ cup
- ¼ cup Maple syrup, 4 tablespoons
- ¾ cup packed brown sugar.
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 cups popped popcorn.
Over medium heat 240ºF (116ºC), combine the butter, Maple syrup, brown sugar, and salt, bring to a simmer and cook, about 5 minutes. Remove from heat; stir in baking soda and mix well. Add the popcorn and stir to coat.
Reduce the heat to 210ºF (99ºC), cover and bake for about 1 hour, stirring every 15 minutes. Spread on cookie sheet to cool. Enjoy!