Popcorn takes too long to pop - Cretors Goldrush Popcorn Maker

did you add a little bit of oil

The symptoms of only pops half the popcorn is a hard one to trouble shoot.
1.Check your popcorn, old popcorn dries out. As it loses moisture its ability to pop is reduced. Popcorn only lasts about 90 days after opening the air tight packaging.
2. If it is a oil popper, make sure the stirring rod is turning during the popping cycle. They sometimes can stir, but once the popping starts the pressure of the corn can stall a motor. This results in the first half popping, and the second half burning on the bottom.
3. Popper is too cold. This has symptoms of a long, long popping cycle, and half the corn popping the other half just turning brown. Some machines had adjustable thermostats inclosed, most home units do not. Letting it pre-heat longer does not help, the temperature is controlled by a thermo-stat.

Old popcorn is the first thing to check, and that you are measuring correctly. 12oz of popcorn is the correct amount in a 3 min popping cycle. always time the 2nd batch.

That model popper has 2 heat elements, and 2 thermo stats that control them. If the first 2 things to check are good, then you dropped a thermo stat or heater and it is operating on 1 heater instead of 2.

I run a part-time hot dog stand in Nashville, TN. I've bought parts from Fine Entertaining . I'm better sure they sell popcorn popper. Paragon Popcorn Popper Thrifty Pop - the manual is under the resource section.

Your power level should be on high, but you shouldn't rely on the oven to time the cooking. I have yet to find an oven that won't burn popcorn if it has a preset POPCORN button. Press it and walk away and next thing you know, you've got charcoal. You should always stick around while making popcorn. Stop the oven and take the bag out when the time between pops drops to 1 or 2 seconds. The corn will continue to pop on its own for a bit because of stored heat, but you won't burn it. You'll never get 100% of the corn to pop, so don't worry about unpopped kernels.

Generally you want a 3 to 1 ratio of popcorn to oil (for example, 1 cup corn to one third cup oil). The oil is what transfers the heat to the kernels to make them pop. The batch of corn should pop in about three minutes. If it takes longer, then put less corn and oil in and vice versa.

It varies with the wattage of the microwave and the brand of popcorn, to a lesser extent. Generally, higher wattage machines take between 3 and 3.5 minutes. The best way to do it is to let it pop until the popping slows down considerably, then stop. Remove the bag immediately, shake and then open, releasing the steam so the popcorn won't be tough.
Enjoy!

--W/D--

If the microwave functions normally while cooking everything else, but is only burning popcorn, there is no component problem that will cause this. You cannot adjust or replace any internal component to make it not burn popcorn. All power levels and program options are contolled by the consumer at the control panel. Refer to your owner;s manual for their recommendations.

If the oven is equipped with a popcorn feature button, it is programmed for a recommended power level and time. This is an ESTIMATED program feature. The manufacturers of both the oven and the popcorn will also give directions that tell you to turn the oven off when the popping slows to about a pop every 2 seconds. Failure to do so can result in burning.

If the microwave does not come with a popcorn feature button, the manufacturers of the popcorn have directions on the outside of the box that tell you what POWER LEVEL and TIME to set the oven on for the desired result. Again, the you still have to listen as the bag pops to ensure it does not burn.

In addition, on some microwave ovens, there is a feature that allows you to select the SIZE of the popcorn bag. Some popcorn manufacturers have smaller snack size bags that don't take as long to pop. You have to select the appropriate size to get the correct program option.

In any case, you never are to place popcorn in a microwave oven and walk away from it. All these program features are ESTIMATIONS based on manufacturers testing and recommendations for the best results. All microwave ovens are different and operate at different power levels. Your best judge is to listen as it pops.

I hope this helps you.

Hints for getting the best popped corn: Don't pop popcorn in butter as the butter will burn before it can get hot enough. Popcorn pops best in temperatures of 400-460 degrees F. If your oil starts to smoke which happens at 500 degrees F, you've got it too hot. Any oil will work. Use enough oil to cover the bottom of the pan. For your health, you should choose a light cooking oil or better yet, skip the oil all together and use an air popper. The movie houses use yellow dyed coconut oil which does a great job of popping the popcorn although there are healthier oils you can use than coconut oil. To see if you have the oil hot enough, drop a couple of kernels into the hot oil. If it's hot enough, they should pop in just a few seconds. If you don't have a popper, any thick bottomed, high walled pan will do. Popcorn can even be easily made in a Dutch oven over a camp fire. When your oil is the right temperature, pour in your popcorn, shaking the pan to cover all the seeds in oil. Do this with the lid on to prevent burns should the hot oil try to splash out of the pan. Using a lid helps the kernels to heat more evenly and keeps the popping corn from flying all over the place. (If you are using a popcorn popper, shaking it isn't necessary because of it's rounded bottom.) As it begins popping, it's important to continue to shake a flat-bottomed pan. This helps any un-popped kernels to settle to the bottom of the pan where they can pop. As soon as you hear the popcorn stop popping, pull the pan off the heat and pour the popcorn into another container. It will burn if you leave it in the hot pan.

What can you do if you've done everything right but your popcorn still doesn't pop very well? As mentioned above, popcorn must have about 13.5 to 14% moisture to pop properly. This is because as the popcorn kernel is heated, the moisture inside the seed is turned to steam creating a huge inner pressure. As this pressure continues past the shell's strength to keep it in, the skin ruptures and the inner starchy layer of the kernel greatly expands and turns itself inside out. If the moisture isn't there, this pressure build-up can't happen. If you find your popcorn has excessive old maids (un-popped kernels) in it, the problem might be that it lacks moisture. Place 3 cups of un-popped popcorn into a quart bottle. Add a tablespoon of water, put the lid on and shake it to get water on all the kernels. If the water puddles in the bottom of the bottle, shake it again every 10 minutes until enough of the water has been absorbed to prevent puddling. Now let it sit for two or three days while the moisture is evenly distributed into the kernels. If it still doesn't pop correctly, repeat this process but add no more than 2 teaspoons of water the second time. Yes, it's also possible to get it so moist it won't pop, so definitely, don't add water a third time. Lastly, you can even take your old maids that didn't pop, rejuvenate them with water using the above process and re-pop them. (With a measurement of three cups un-popped popcorn, 1 tablespoon of water will increase the moisture content 2.5%. A teaspoon of water will increase the moisture level almost 1%. Air dried popcorn will probably never get below a 10% moisture content on it's own, so adding even two tablespoons of water would be pushing it, raising the moisture content to 15% - that is if it started out at a moisture level of 10%.)

Cuisinart makes fresh, crunchy, homemade popcorn fast, easy¿.and healthy! The Cuisinart Popcorn Maker pops up to 10 cups of popcorn in under 5 minutes, and lets popcorn lovers decide just how much, and what kind, of popcorn, oil and flavoring to use. Popcorn pops right into a clear plastic bowl that flips to serve, and both bowl and poping plate go into the dishwasher.