7
1. Plug the power cord into an electrical outlet.
2. Pour water (to the MAX fill line) into the Oil Drip Tray (7). Do NOT pour water
onto the heating element. Place Oil Drip Tray (7) under the heating elements.
3. Adjust the Variable Temperature Control (5 or 8, depending on which function
you are using) to desired cooking setting (1 is 160°F, 5 is 480°F).
NOTE: If you are using the Hot Pot (6), the Stainless Steel Cooking Pot (4) is
optional.
NOTE: It is best to use the Glass Lid (3) with steam vent to prevent splatters
while cooking with the Stainless Steel Cooking Pot (4).
NOTE: During initial use, you may notice some smoke when the unit is first
turned on. This is normal and will eventually go away.
4. Place the food you are cooking on either the Grill Plate or in the Hot Pot
(depending on which feature you are using).
5. Use heat-safe nylon or wooden cooking utensils when cooking. Metal utensils
will scratch the nonstick finish.
6. Turn to “OFF” after use.
1. Make sure that the Variable Temperature Controls (5, 8) are in the “OFF”
position.
2. Allow the Combo Cooker to cool completely before putting on or taking off
parts and before cleaning.
3. All parts except for the Cool Touch Base with Heating Element (1) are
dishwasher safe. Do NOT immerse the Cool Touch Base with Heating Element
(1) in water. Wipe it clean with a damp cloth.
4. Use nylon or wooden tools to clean the nonstick surface. Do NOT use abrasive
cleaners as they may scratch the nonstick coating.
INSTALLATION & GROUNDING
CLEANING & CARE
6
10
RECIPES
Ginnys.com • 1.800.544.1590
6
7
HOW TO OPERATE
RECIPES
Grilled Chicken Noodle Soup
INGREDIENTS:
Directions:
1. Grill chicken breast on the grill at setting 4, turning once, until lightly browned.
Internal temperature should read 160°F.
2. Cut cooked chicken breast into bite-sized pieces and set aside.
3. In a saucepan, heat oil over medium heat (setting 4), add the onion and sauté for
5 minutes.
4. Add the carrots and celery and sauté for an additional 5 minutes.
5. Dissolve the broth mix in 2 cups of boiling water (water taken from 8 cups) and
stir thoroughly.
6. Add the remaining 6 cups of water to the saucepan with the sautéed vegetables.
7. Add thyme, garlic and broth and bring to a boil.
8. Reduce heat to medium low (setting 2) and simmer for 30 minutes.
9. 10 minutes before serving, add chicken pieces and cooked egg noodles and heat
through.
Serves 6–8
TIP:
**Grilling chicken breast brings out more flavor for the soup, rather than poaching.
1 skinless, boneless chicken breast, grilled**
1 small onion, chopped
1 stalk celery, chopped
8 cups water
1/4 tsp. thyme leaves, crushed
2 cups egg noodles, cooked
1 Tbsp. vegetable oil
1 small carrot
3 Tbsp. Better-Than Bouillion broth
mix
1/4 tsp. garlic powder
