1. Place the popcorn maker on a level surface.
2. Plug in the popcorn maker (if using an extension cord, ensure it is at most a 10 foot cord).
3. Turn on the heat, motor, and light switches.
4. If using prepackaged mix, put the contents of the popcorn bag into the kettle. If using kernels and oil, pour in 1/3 cup of a heat tolerant oil (such as coconut or corn oil), 1 cup of kernels, and salt to taste. Try 1 teaspoon of salt and adjust the following batches to taste. Do not add other seasonings to the kettle as they may burn.
5. When the popping slows to 1 or 2 seconds between pops, dump the contents of the popper and add the next bag. When popping the last bag, as popping slows shut the heat off and dump the contents.
6. Use the heat lamp to keep popped popcorn warm.

NOTE While the heat and motor are on, the machine must be closely monitored or else popcorn may burn. If popcorn burns, turn off the machine entirely; no more popcorn can be made in the machine (until returned to Pedersen’s Rentals for cleaning) as even new batches will continue to taste burnt. The machine may tip in transit, so it should be strapped and/or placed on its side if that makes it more stable. If the machine has a stand, make sure it is locked into place when it is on the stand. It is top-heavy, so be careful when rolling it.