Sensor Touch Control Buttons | 8 Qt Capacity | 700 Watts
digital sous vide
DSV300
Important Safeguards ....................................................................4-5
Parts & Features .............................................................................. 6-8
Using Your Vacuum Bags ................................................................. 9
Tips & Tricks ............................................................................... 10-11
Using Your Sous Vide ............................................................... 12-15
Cleaning & Maintenance ............................................................... 16
Troubleshooting .............................................................................. 17
Cooking Chart ........................................................................... 18-20
Recipes ....................................................................................... 23-45
Customer Support .......................................................................... 46
Warranty ........................................................................................... 47
We believe 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 living unprocessed is all about!
Dash
digital
sous vide
• Incorrect use of this appliance may cause
personal injury and damage
to the appliance.
• Use for its intended purpose only. The
manufacturer is not responsible for any injury
or damage resulting from incorrect use or
handling (see also Warranty Terms).
• FOR HOUSEHOLD USE ONLY.
Not for outdoor or commercial use.
• Remove all packaging and transport materials
from the inside and outside of the appliance.
• Do not use with any cords other than the one
supplied.
• The appliance should not be used together
with an external timer or a separate remote
control system.
• Turn off the appliance and remove the plug
from the socket before cleaning, or when the
appliance is not in use.
• Avoid pulling on the cord when removing the
plug from the socket. Instead, hold the plug
itself and remove from the socket.
• Keep the cord and appliance away from heat
• The cord should not be twisted or wound
around the appliance.
• If the appliance has been dropped or
damaged, have the appliance inspected and,
if necessary, repaired by an authorized repair
service.
• Connect to 120V, 60 Hz only. The warranty
is not valid if the appliance is connected to
incorrect voltage.
• Never try to repair the appliance yourself.
Please contact the store where you bought
the appliance for repairs under warranty.
•
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 Bag
for Sous Vides, not just the ones included.
• Dispose of used Vacuum Seal Bags.
• Keep the appliance and its cord out of reach
of children.
• Use the appliance only on heat-resistant
surfaces that are solid, level and dry.
• Always place the appliance at a safe distance
tablecloths.
• The appliance should not be placed or stored
near other sources of heat.
• The surface of the Sous Vide
can become very hot during use
and should not be touched when
in operation.
• Do not move the appliance when
in use.
• Please note that the appliance will remain hot
for a while after you switch it off. Always allow
the appliance to cool down completely before
cleaning or storing.
• Never use the appliance if the Lid
is damaged.
• Only place vacuum-packed foods in the
appliance. Do not attempt to cook unwrapped
food.
IMPORTANT SAFEGUARDS: PLEASE READ AND
SAVE THIS INSTRUCTION AND CARE MANUAL.
IMPORTANT SAFEGUARDS: PLEASE READ AND
SAVE THIS INSTRUCTION AND CARE MANUAL.
When using electical appliances, basic safety precautions should be followed, including:
IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS
Lid
Handle
Water Bath Rack Filter Cap
Vacuum Seal Bag
5 Large / 5 Small Included
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
Air Valve Bag Seal
Vacuum Pump
Vacuum Bag
PARTS & FEATURES
Step 1: Place ingredients into the bag.
Step 2: Carefully and thoroughly close the seal of the bag, then place on a smooth, flat surface with
the Air Valve facing up.
Step 3: Position 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 dishwasher.
USING YOUR VACUUM BAGS
TIPS & TRICKS
• Use fresh foods only.
• (below 41ºF) before using.
• Keep fresh and cooked foods separate.
• Use new Vacuum Bags Only.
• Always dispose of used Vacuum Sealed Bags.
• You may use any other Vacuum Sealable Bags used for a Sous Vide, other than the ones included.
• If you choose to slice ingredients pre-sous vide refer to the recommended thickness chart indicated in
the Table Of Cooking Temperatures and Times.
• Only place vacuum-packed foods in the appliance. Do NOT attempt to cook unwrapped food.
• Do NOT attempt to operate the Sous Vide without water. Unit requires water to cook.
• CAUTION: The unit can get very hot. Use oven mits or pot holders when removing the Lid and/or
Vacuum Seal Bags to avoid personal injury.
BEST FOODS FOR SOUS VIDE COOKING
• Beef, veal, lamb, pork, and game meats
• Chicken, turkey, and duck
•
• Root vegetables, including potatoes, carrots, parsnips,
beetroot, and turnips
• onions, and squash
• Hard fruits, including apples and pears
• Soft fruits, including plums, peaches, apricots, nectarines, papayas, and strawberries
tips & tricks
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 remove air and moisture. This opens the
the bag, place the cooking rack in the water bath, if desired.
3. SIMMER
Set the Sous Vide to the correct temperature for the food you are preparing. Once the water bath
reaches the selected temperature, place the vacuum bags containing the food gently into the water.
Make sure each bag is completely submerged and that water can circulate around the bags freely,
guaranteeing even cooking.
4. SEAR
in particular will be best if quickly seared after sous vide cooking. Remove the food from the bag
and brown it quickly in a very hot pan or on a grill rack until the surface caramelizes.
tips & tricks
NOTE: The temperature is preset to Fahrenheit. To change it to Celsius,
press and hold the Temperature & Time Set Button for 5 seconds.
USING YOUR SOUS VIDE USING YOUR SOUS VIDE
1 5
2 6
3 7
4 8
Place the appliance on a flat surface that cannot be
damaged by water.
Cover Sous Vide with Lid.
Separately marinate your ingredients (sliced or whole) by
placing it in a Sous Vide sealable plastic bag. Seal it.
After sealing the bag, take the Vacuum Pump and align it
with the circular sticker indicated on bag. Place the suction
cup of the pump over the sticker and begin pumping until
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 the Sous Vide,
then cover with the Filter Cap.
Fill the Tank with warm or cool water. The water level must
be high enough to cover the food bags, and at all times
remain below the maximum level mark. Do not add water
that has a temperature already above desired cooking
temperature.
Place the Cooking Rack inside the Water Bath.
USING YOUR SOUS VIDE USING YOUR SOUS VIDE
9
10
11
12
Press the Temperature button, then adjust the temperature
using the + and – buttons.
Press the Timer button, then adjust the time using
the + and – buttons.
Press the Start/Stop button. After a few seconds, the
Agitator will begin stirring the water. When the desired
temperature is reached the Sous Vide will beep. To change
the temperature or time in the middle of the cycle press the
Start/Stop Button. The temperature will flash on the screen.
You can then adjust the temperature or time to a new level
and press the Start/Stop button to resume the cycle. You
can also press the Power Button to turn the machine off.
Pressing the Power Button, then pressing Start/Stop again,
will heat the Sous Vide to the preset temperature of 133F.
Once desired temperature is reached, remove the Lid and,
using tongs, carefully place the vacuum-sealed food in the
water. Be sure that the bag is fully immersed and that there
is room for the water to circulate. 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 water and the bag will be hot. Set
the food aside and let it cool down. Some condensation can
be present. Be carful when lifting lid off the Sous Vide.
Note: If the food will be served within a few hours, it can
remain in the water bath. Refer to the following table on
page 18 to see recommended standing time limitations. If
you are planning to store the food in the refrigerator, first
place the bags in iced water to reduce the temperature.
If your recipe calls for it, or you prefer, you can sear your
food in a skillet on medium-low heat.
Once your food is seared to perfection, remove from skillet,
and serve.
NOTE: When the water has reached the selected temperature, 3 beeps will sound
and the selected cooking time will start to count down.
• Unplug the Sous Vide and allow it to fully cool before cleaning and storing.
• Always dispose of Vacuum Seal Bags after use.
• Pour out the water, then wipe the Sous Vide Water Tank and Lid with a
wet towel and a small amount of dish soap. Rinse towel and wipe down
parts again.
• CAUTION: Be extremely careful when dumping the water contents from the Sous
Vide as the water will be extremely hot after use.
• Never immerse the Sous Vide, cord, or plug in water and make sure no water
enters the base of the unit.
• Wipe the outside of the Sous Vide with a damp cloth and dry with a soft cloth
before storing.
CLEANING & 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
• If the Agitator becomes dislodged in any way that interferes with the stirring
movement, press the Start/Stop button, wait for the unit to turn off, then adjust the
Agitator and replace the Filter Cap. Restart the unit and continue cooking.
• Error Codes E1 and E2 indicate a problem with the temperature sensor. Please
contact customer service for repair.
troubleshooting
TABLE OF RECOMMENDED FOODS, TEMPERATURES & TIMES
Food Thickness
Temperatures
(ºF)
Cooking
Time
Standing
Time
Beef, Veal,
Lamb & Game
1-2 cm
120º or higher
1 Hour Up To 6 Hours
Fillets, Chops,
Ribeye, T-Bone,
Sirloin,
Porterhouse
2-5 cm
120º
2 Hours
Up To 8
Hours
Flank, Thigh,
Shoulder Shank
4-6 cm
120º
8 Hours
Up To 10
Hours
Pork
Pork Chop 3-6 cm
150º or higher
4 Hours Up To 12 Hours
Spareribs 2-3 cm
147º
10 Hours Up To 12 Hours
Cutlets 2-4 cm
133º
4 Hours Up To 6 Hours
Pork Loin 5-7 cm
133º
10 Hours Up To 12 Hours
cooking chart
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
3-5 cm 117º 1 Hour Up To 1 Hour
Shellfish
Shrimp 2-4 cm 140º 1 Hour Up To 1 Hour
Lobster Tail 4-6 cm 140º 1 Hour Up To 1 Hour
Scallops 2-4 cm 140º 1 Hour Up To 1 Hour
Vegetables
Root Vegetables 1-5 cm 181º 1 Hour Up To 2 Hours
Crisp Vegetables 1-5 cm 181º 1 Hour Up To 2 Hours
cooking chart
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
** Longer than recommended standing time can cause a change in food texture.
cooking chart
22
DASH digital
sous vide
RECIPE
BOOK
and ensure a delicious meal every time.
Explore our list of collected recipes and
enjoy using your Dash Digital Sous Vide
for gourmet results.
DIRECTIONS: (Temperature: 183ºF Time: 1 hour)
Melt butter in a sauté pan (or small sauce pan) over medium heat.
Add shallots and garlic and cook one minute. Add mushrooms and
salt and cook 3-5 minutes until the moisture in mushrooms has been
cooked out.
Add rice and cook one minute to toast rice. Deglaze pan with white
wine and let cook 2-3 minutes until “au sec”, or wine has been
absorbed completely. Transfer rice into a Vacuum 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
¼ cup dry white wine
2 sprigs thyme, leaves only
2 sprigs marjoram, leaves only
2 tsp kosher salt
¼ tsp white sugar
¼ tsp ground white pepper
2 cups low sodium chicken or
vegetable stock
1 tbsp parsley, chopped
1 lemon, wedges (optional)
INGREDIENTS:
sous vide
mushroom
risotto
24
DIRECTIONS: (Temperature: 173ºF Time: 45 minutes)
Combine milk, lemon juice and white vinegar in Vacuum bag. Remove air
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
DIRECTIONS: (Temperature: 165ºF Time: 6 hours)
Liberally sprinkle kosher salt on chicken. Place chicken in Vacuum Bag and
add rosemary, thyme and black peppercorn. Remove air using the Vacuum
Pump. Transfer to Sous Vide bath. Let cook six hours.
Preheat Broiler on high. Remove chicken from Sous Vide bath, remove
herbs and spices, dab dry with paper towels.
Place on Roasting Rack or Sheet Tray and broil until skin crisps and browns,
lemon wedges, if desired.
PRO TIP: Leftover chicken jus in the Sous Vide Bag can be easily made into
then add jus and stir to cook 3-5 minutes.
1 3 lb chicken
kosher salt
3 sprigs rosemary
4 sprigs thyme
10 whole black peppercorn
1 lemon, wedges (optional)
INGREDIENTS:
whole
perfect roast
CHICKEN
28 29
DIRECTIONS: (Temperature: 132ºF, Time: 60 minutes)
Season duck breasts with salt. Place duck breasts skin side down onto suitably-
sized Skillet. Turn Skillet on low heat and let fat render until 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, honey, sugar, salt, white pepper and let cook 5-8
minutes, stirring, until sauce is bubbly and thickened. Remove from heat. Stir in
white wine vinegar. Strain sauce through Strainer.
Remove duck breasts from Sous Vide Bath and pat dry. Heat reserved duck fat on
high heat in suitably-sized Skillet until slick and shiny. Place duck into Pan, skin
side down, and sear thirty seconds until crisp. Remove duck from Pan and let rest
three minutes before slicing.
Seared Duck Breast
2 duck breasts
½ tsp kosher salt
2 bay leaves
4 sprigs parsley
Orange Sauce
1 tbsp unsalted butter
2 cloves garlic, sliced
½ shallot, sliced
1 tsp coriander seeds
2 cloves
1 stick cinnamon
¼ cup Grand Marnier
½ cup orange juice
¼ cup unsalted duck or chicken broth
2 tbsp honey
2 tbsp white sugar
1 tsp kosher salt
¼ tsp ground white pepper
½ tsp white wine vinegar
INGREDIENTS:
perfect duck
breast
l’orange
DIRECTIONS: (Temperature: 165ºF Time: 1 hour)
Liberally sprinkle kosher salt and black pepper on chicken breasts. Place
chicken breasts in Sous Vide Bag and add thyme and butter. Remove air
using the Vacuum Pump. Let cook one hour.
Preheat Broiler on high. Remove chicken breasts from Sous Vide, remove
thyme and pat skin very dry. Place on Roasting Rack on Sheet Tray and broil
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 thyme
1 tbsp unsalted butter
1 lemon, halved (optional)
INGREDIENTS:
perfect roast
CHICKEN
breast
30
DIRECTIONS: (Temperature: 165ºF Time: 24 hour)
Combine all ingredients for the BBQ sauce together in a bowl and
whisk. Place the pork butt, rosemary, marjoram, and bay leaves in
a Sous Vide Bag. Cover with the BBQ sauce. Remove air using the
Vacuum Pump. Transfer to Sous Vide bath. Let cook for 24 hours.
1 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
¼ cup honey
¼ cup ketchup
2 tsp Worcestershire sauce
2 tbsp molasses
½ tsp onion powder
½ tsp granulated garlic
½ tsp caraway seed (optional)
1 tsp smoked paprika
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
¼ cup apple cider vinegar
2 tsp soy sauce
1 tsp liquid smoke (optional)
INGREDIENTS:
sous vide
bbq pulled
pork
32
DIRECTIONS: (Temperature: 123ºF Time: 30 minutes)
Season scallops with kosher salt and pack in Vacuum Bag. Remove
air using the Vacuum Pump. Place in Sous Vide bath and set timer for
thirty minutes.
Melt butter in Small 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.
½ lb sea scallops
2 tbsp unsalted butter
1 tsp capers, minced
1 tsp garlic
¼ tsp kosher salt
1 tsp chives, minced
1 tsp parsley, minced
1 tsp dill, minced (optional)
1 tsp lemon juice
INGREDIENTS:
french
scallops
34
DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF,
Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 2 hours)
Season rack of lamb with salt. Place lamb in Vacuum Bag with parsley and
marjoram. Remove air using the Vacuum Pump. Sous Vide two hours.
Combine all ingredients for chimichurri in Food Processor or Blender. Blend until
well combined.
Remove lamb and pat dry. Heat vegetable oil in suitably-sized Skillet on high until
slick and shiny. Add lamb, outer side down, and sear one minute. Flip and sear
another thirty seconds. Remove from Pan and let rest five minutes before slicing
into chops. Serve with chimichurri sauce.
PRO TIP: Wrap lamb bones in plastic wrap to ensure they do not puncture the
Vacuum Bag.
Rack of Lamb
1 rack of lamb (7-8 chops), frenched
1 tsp kosher salt
4 sprigs parsley
2 sprigs marjoram
1 tbsp vegetable oil
Chimichurri Sauce
1 tbsp garlic, chopped
¼ cup parsley, leaves only, chopped
2 tbsp marjoram, leaves only, chopped
½ tsp red pepper flakes (optional)
1 jalapeno, seeded, chopped (optional)
2 tbsp white wine vinegar
¼ cup extra virgin olive oil
½ tsp kosher salt
¼ tsp ground black pepper
¹/ 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 kosher salt. Place
duck thighs into Pan in single layer. Top with another layer of kosher
salt. Let cure eight hours or overnight.
Remove duck thighs from salt cure, rinse under cold water and pat
dry. Place duck thighs into Vacuum Bag with black pepper, duck fat,
thyme and bay leaves. Remove air using the Vacuum Pump. Sous Vide
twelve hours.
Remove duck thighs from Sous Vide and place, skin side up, onto
Sheet Tray with Roasting Rack. Preheat Broiler on high. Broil duck
thighs until crispy, approximately 2-3 minutes. Let rest three minutes
before serving.
2 duck thighs
kosher salt
¼ tsp ground black pepper
2 tbsp duck fat
2 sprigs thyme
2 bay leaves
INGREDIENTS:
DUCK
confit
37
DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF,
Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 90 minutes)
Season ribeye with salt. Place ribeye in Vacuum Bag with 1 sprig of
rosemary, oregano, thyme on each side. Remove air using the Vacuum
Pump. Sous Vide ninety minutes.
Bring butter to room temperature. Mix butter with white truffle oil until
well combined. 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 ½ 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 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
1 tbsp vegetable oil
Truffle Butter
2 tbsp unsalted butter
1 tsp white truffle oil
INGREDIENTS:
ribeye with
truffle
BUTTER
38
DIRECTIONS: (Temperature: 137ºF, Time: 3hours)
Score pork skin with knife. Season pork with salt.
Heat bacon in suitably-sized Saucepan over medium heat until fat has rendered,
1-2 minutes. Add onion, garlic, sage, thyme, soy sauce. Cook 2-3 minutes until
onion is translucent. Deglaze pan with white wine. Add apple, kosher salt, black
pepper and cook 1-2 minutes. Add broth and cook 5-8 minutes until apples
are very soft and broth has completely reduced. Remove Pan from heat. Stir in
walnuts. Let cool.
Once filling is cool to the touch, spread filling across pork loin leaving 1” on all
sides. Roll loin like a jelly roll, starting with the longer side, pulling tightly to keep
center as compressed as possible. Secure loin with butcher’s twine, tying a knot
every 2” along the loin.
Transfer loin to Vacuum Bag. Remove air using the Vacuum Pump. Sous Vide three
hours. Remove loin from Sous Vide and pat dry with paper towels. Preheat Broiler
to high. Place loin under broil, skin side up, and let broil 2-3 minutes until skin is
golden brown. Remove and let rest five minutes before slicing.
1 2-2.5lb pork loin roast, butterflied
1 tsp kosher salt
4 slices bacon, minced
½ yellow onion, minced
3 cloves garlic, minced
10 sage leaves, sliced
10 sprigs thyme, leaves only
1 tsp soy sauce
1 tbsp dry white wine (optional)
1 Gala apple, peeled, cored, minced
½ tsp kosher salt
¼ tsp ground black pepper
½ 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 a boil
for twenty seconds. Lower heat to low and whisk in miso until fully dissolved.
Add soy sauce and white sugar. Continue to whisk and cook another one minute
until marinade is thoroughly mixed. Remove from heat and let cool to room
temperature.
Combine black cod, scallion and miso marinade, mixing to coat thoroughly.
Divide black cod into two Vacuum Bags with equal parts marinade and scallion.
Remove air using the Vacuum Pump. Let marinate three days in Refrigerator.
Cook black cod in Sous Vide for thirty minutes. Remove fillets and pat dry with
paper towels. Heat vegetable oil in suitably-sized non-stick Saute Pan over high
heat until slick and shiny.
Sear black cod, skin side down, 30 seconds to 1 minute until skin has crisped.
Remove black cod and let rest one minute before serving.
¼ cup junmai sake (not nigori)
¼ cup mirin
¼ cup sweet white miso
1 tbsp soy sauce
2 tsp white sugar
2 scallion, chopped
1 lb black cod fillet, portioned
into 4oz pieces
1 tbsp vegetable oil
INGREDIENTS:
miso
black cod
41
DIRECTIONS: (Temperature: 183ºF Time: 90 minutes)
Combine the shredded cabbage, sherry vinegar, salt, and sugar in a
Sous Vide Bag. Remove air using the Vacuum Pump. 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)
½ tsp kosher salt
¼ tsp white sugar
INGREDIENTS:
PICKLED RED
cabbage
42
DIRECTIONS: (Temperature: 135ºF Time: 2 hours)
Seal Jar and place in Sous Vide bath at 135°F. Let cook two hours.
Remove from Sous Vide and let cool in Refrigerator two hours. Strain
before serving.
PRO TIP: For a spicier vodka, add an additional 2 sliced jalapenos to
vodka one hour before serving.
2 jalapenos, sliced
1½ 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.
Seal Jar and place in Sous Side bath at 135°F. Let cook two hours.
Remove from Sous Vide and let cool in Refrigerator two hours. Strain
4 slices bacon
1½ cups vodka
INGREDIENTS:
BACON
INFUSED
VODKA
45
customer support
We welcome and value all concerns and questions from our customers. Please do not hesitate
to contact us for product support, warranty, and maintenance related questions directly at:
1(800)-898-6970 from 7AM - 7PM PST, Monday - Friday, or by email at support@storebound.com.
Feel free to give us a call at 1 (800) 898-6970
during the hours below
7AM to 7PM
8AM to 8PM
9AM to 9PM
10AM to 10PM
Hey Hawaii! You can reach our customer service team from 5AM to 5PM HAST.
And also, Alaska, feel free to reach out from 6AM - 6PM UTC.
WARRANTY
STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY
Your StoreBound product is warranted to be free from defects in material and workmanship for a period of
one (1) year from the date of the original purchase when utilized for normal and intended household use.
Should any defect covered by the terms of the limited warranty be discovered within one (1) year, StoreBound,
LLC will repair or replace the defective part. To process a warranty claim, contact Customer Support at
1-800-898-6970 for further assistance and instruction. A Customer Support agent will assist you by troubleshooting
indicating the date and place of purchase is required and should accompany the return. You must also include
your full name, shipping address, and telephone number. We are 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 THE EXCLUSIVE REMEDY OF THE
CUSTOMER. STOREBOUND SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES
OR FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE EXTENT
REQUIRED BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE ON THIS PRODUCT IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on
how long an implied warranty lasts. Therefore, the above exclusions or limitations may not apply to you. This
REPAIRS
DANGER! Risk of electric shock! The Dash Digital Sous Vide is an electrical appliance.
Do not attempt to repair the appliance yourself under any circumstances.
Contact Customer Support regarding repairs to the appliance.
Capacity:
Total capacity: 9.0L/9.5QT
Max working capacity: 7.6L/8QT
Setting Range:
Default setting: Temperature: 133°F Time: 08:00
Temperature setting range: 104-194°F
Time setting range: 10 min~72 hours
TECHNICAL SPECIFICATIONS
Voltage 120V ~ 60Hz
Power Rating 700 W
Stock#: DSV300_2017508_V18
1-800-898-6970 | @unprocessyourfood | bydash.com
