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recommended Temperature Guide

Food

Desired Result

Recommended

Temperature

Beef, Veal, Lamb, Pork & Game

Rare

120º

Medium Rare

133º

Medium

140º

Medium Well

149º

Well Done

160º+

Poultry, Boneless

Well Done

165º

Poultry With Bone

Well Done

180º

Fish

Rare

116º

Medium Rare

133º

Medium

140º

Vegetables

Medium

181º-188º

*If the meat is thinner than specified, it will cook faster.

** Longer than recommended standing time can cause a change in food texture.

cooking chart

recipes ∙ 21

∙ 21

20 ∙ cooking chart

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Summary of Contents for Chief Series

Page 1: ...Sensor Touch Control Buttons 8 Qt Capacity 700 Watts digital sous vide DSV300 ...

Page 2: ...lieve that taking small steps every day to live a healthier life can have a big impact and that the best path to wellness is to eat whole natural foods At Dash we make products that make it easier for you to prepare and eat real food at home so that you can feel your best In the store in your kitchen and online we gives you the tools and the support to make delicious healthy meals That s what livi...

Page 3: ...ce for repairs under warranty Unauthorized repairs or modifications will invalidate the warranty CAUTION Some parts of this product can become very hot It is advised to use a pot holder or oven mitt when removing the Lid and or Bags Do NOT attempt to cook ingredients in Sous Vide without the Vacuum Seal Bag Do NOT attempt to operate the Sous Vide without water You may use any other Vacuum Sealable...

Page 4: ... Agitator X 2 Vacuum Pump Power Button Temperature Time Set Minus Adjustment Display Panel Plus Adjustment Start Stop Extra agitator included in case of loss or misplacement Use only 1 agitator in the unit at a time PARTS FEATURES PARTS FEATURES 6 parts features parts features 7 ...

Page 5: ... the Pump spout directly onto the Air Valve and press down firmly to ensure that a good seal is formed Step 4 Pump the handle in an up and down motion maintaining a good seal between the Spout and Air Valve Air will begin to leave the bag Continue this process until as much air is removed as is possible A Note on Cleaning The bags are reusable and should be hand washed Do not put them in a dishwas...

Page 6: ...ng apples and pears Soft fruits including plums peaches apricots nectarines papayas and strawberries tips tricks tips tricks 11 4 SIMPLE STEPS TO SUCCESSFUL SOUS VIDE COOKING 1 SEASON Slice ingredients to the appropriate thickness and place in the bag Add your choices of spices herbs butter and oil to marinate the food while cooking 2 SEAL Seal for best results The bag must be vacuum sealed to rem...

Page 7: ...bag is fully compressed and there is no remaining air To preheat your Sous Vide press and hold the power button You will hear a sound and the display will turn on showing the preset temperature of 133ºF and preset time of 8 hours Plug in your Sous Vide An alert will sound and the LED display will flash once then go dark The Power Button will illuminate Place the Agitator in the magnetic center of ...

Page 8: ...e Replace the Lid Do not remove the Lid at any time during cooking The Sous Vide cooks at a very low temperature and will take some time to regain any heat that is lost 13 14 15 Once the cooking time has elapsed 3 beeps will sound and the Power Button will illuminate indicating the Sous Vide has ceased operation Remove the Lid then with a pair of tongs remove your food Caution Be careful as the wa...

Page 9: ...ING Maintenance If the Sous Vide will not turn on ensure that the power cord is plugged into a working outlet Determine if a power failure has occurred in your residence If condensation forms on the inside of the lid so that you cannot see inside the cooker lift the Lid slightly without letting out the heat and tilt it away from you so that the condensation flows back into the water bath If the Ag...

Page 10: ...9 poultry Chicken Breast With Bone 3 5 cm 180º 2 Hours Up To 3 Hours Boneless Chicken Breast 3 5 cm 165º 1 Hour Up To 2 Hours Chicken Thigh With Bone 3 5 cm 180º 1 5 Hours Up To 3 Hours Boneless Chicken Thigh 3 5 cm 165º 1 Hour Up To 2 Hours Chicken Drumstick 5 7 cm 180º 2 Hours Up To 3 Hours Duck Breast 3 5 cm 147º 2 Hours Up To 2 Hours Fish Lean Oily Fish salmon is an oily fish and cod is a lean...

Page 11: ...dium Well 149º Well Done 160º Poultry Boneless Well Done 165º Poultry With Bone Well Done 180º Fish Rare 116º Medium Rare 133º Medium 140º Vegetables Medium 181º 188º If the meat is thinner than specified it will cook faster Longer than recommended standing time can cause a change in food texture cooking chart recipes 21 21 20 cooking chart ...

Page 12: ...igital sous vide RECIPE BOOK Cook ingredients to flavorful perfection and ensure a delicious meal every time Explore our list of collected recipes and enjoy using your Dash Digital Sous Vide for gourmet results ...

Page 13: ...bag with thyme marjoram salt sugar pepper and stock Remove air using the Vacuum Pump Cook one hour Remove from Sous Vide bath and serve with parsley and a squeeze of lemon if desired 2 tbsp unsalted butter 2 shallots minced 2 cloves garlic minced 1 cup baby bella mushrooms chopped 1 cup shiitake mushrooms chopped 1 tsp kosher salt 1 cup arborio rice cup dry white wine 2 sprigs thyme leaves only 2 ...

Page 14: ...g Remove air using the Vacuum Pump Let cook forty five minutes Remove from Sous Vide bath and strain through cheesecloth PRO TIP Strained leftover whey can be used to tenderize meat or add depth to sauces and soups 1 quart whole milk 1 oz lemon juice 1 oz white vinegar INGREDIENTS sous vide ricotta 26 ...

Page 15: ...l skin is golden brown roughly 5 8 minutes Reserve fat Transfer duck breasts to Vacuum Bag Add bay leaves and parsley Remove air using the Vacuum Pump Sous Vide sixty minutes Melt butter in suitably sized Skillet over medium heat Add garlic shallot coriander clove cinnamon and cook two minutes Add Grand Marnier and let cook 3 5 minutes until liquid has reduced by half Add orange juice duck broth h...

Page 16: ...thyme and pat skin very dry Place on Roasting Rack on Sheet Tray and broil until skin crisps and browns approximately five minutes Transfer leftover chicken jus from Sous Vide Bag into Small Skillet over medium heat Add lemon halves cut side down and cook one minute Remove and serve jus and lemons with chicken breasts if desired 2 chicken breasts skin on kosher salt ground black pepper 4 sprigs th...

Page 17: ...whole boneless pork butt 2 sprigs rosemary leaves only 2 sprigs marjoram leaves only 2 bay leaves 2 tbsp Dijon mustard 2 tbsp olive oil cup honey cup ketchup 2 tsp Worcestershire sauce 2 tbsp molasses tsp onion powder tsp granulated garlic tsp caraway seed optional 1 tsp smoked paprika tsp ground black pepper 1 dash red chili flake optional tsp ground cumin tsp cayenne pepper optional cup apple ci...

Page 18: ...l Nonstick Skillet over low heat Add capers garlic salt and cook 2 3 minutes until garlic is soft and cooked through Turn off heat Add chives parsley dill lemon juice and stir to combine Serve over scallops lb sea scallops 2 tbsp unsalted butter 1 tsp capers minced 1 tsp garlic tsp kosher salt 1 tsp chives minced 1 tsp parsley minced 1 tsp dill minced optional 1 tsp lemon juice INGREDIENTS french ...

Page 19: ...pped cup parsley leaves only chopped 2 tbsp marjoram leaves only chopped tsp red pepper flakes optional 1 jalapeno seeded chopped optional 2 tbsp white wine vinegar cup extra virgin olive oil tsp kosher salt tsp ground black pepper 8 tsp white sugar optional INGREDIENTS RACK OF LAMB WITH CHIMICHURRI SAUCE 36 DIRECTIONS Temperature 170ºF Time 12 hours In suitably sized Shallow Pan pour one layer of...

Page 20: ... Reserve at room temperature Remove ribeye and pat dry Heat vegetable oil in suitably sized Skillet on high until slick and shiny Add ribeye presentation side down and sear 30 seconds to 1 minute on the first side Flip and add tbsp to 1 tbsp truffle butter to ribeye Sear another thirty seconds Remove from Pan and let rest three minutes before slicing Ribeye 1 large ribeye 1 tsp kosher salt 2 sprig...

Page 21: ... sliced 10 sprigs thyme leaves only 1 tsp soy sauce 1 tbsp dry white wine optional 1 Gala apple peeled cored minced tsp kosher salt tsp ground black pepper cup unsalted chicken or pork broth 3 tbsp unsalted roasted walnuts chopped INGREDIENTS pork loin roast with apples and walnut 40 DIRECTIONS Temperature 131ºF Time 30 minutes Combine sake and mirin in small sauce Pot over high heat and bring to ...

Page 22: ...ump Transfer to Sous Vide bath and let cook for 90 minutes PRO TIP Weigh down cabbage by adding food safe glass marbles or a few Spoons to the bag before sealing 3 cups red cabbage 1 small cabbage outer leaves removed cored shredded 2 tbsp sherry vinegar can substitute red wine vinegar tsp kosher salt tsp white sugar INGREDIENTS PICKLED RED cabbage 42 ...

Page 23: ... 2 jalapenos sliced 1 cups vodka INGREDIENTS jalepeno infused vodka 44 DIRECTIONS Temperature 135ºF Time 2 hours Preheat Oven to 375 F Place bacon strips on a Rack on Sheet Tray Bake approximately fifteen minutes until bacon is well browned Transfer bacon to Glass Jar with tight fitting Lid and add vodka Seal Jar and place in Sous Side bath at 135 F Let cook two hours Remove from Sous Vide and let...

Page 24: ...re unable to ship returns to a PO box StoreBound will not be responsible for delays or unprocessed claims resulting from a purchaser s failure to provide any or all of the necessary information Freight costs must be prepaid by the purchaser Send all inquiries to support storebound com There are no express warranties except as listed above REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS TH...

Page 25: ...1 800 898 6970 unprocessyourfood bydash com ...

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