Dash Chief Series Manual
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Dash Chief Series Manual

Digital sous vide, sensor touch control buttons, 8 qt capacity
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digital sous vide
Sensor Touch Control Buttons
|
8 Qt Capacity
|
700 Watts
DSV300

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Summary of Contents for Dash Chief Series

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

  • Page 2: Table Of Contents

    Using Your Vacuum Bags ..............9 whole, natural foods. At Dash, we make products that make it easier Tips & Tricks ................10-11 for you to prepare and eat real food at home, so that you can feel your best.

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS: PLEASE READ AND SAVE THIS INSTRUCTION AND CARE MANUAL. When using electical appliances, basic safety precautions should be followed, including: Incorrect use of this appliance may cause If the appliance has been dropped or Use the appliance only on heat-resistant •...

  • Page 4: Parts & Features

    PARTS & FEATURES PARTS & FEATURES Display Panel Handle Temperature Minus Power Plus Start/Stop Adjustment Button Adjustment & Time Set *Extra agitator included in case of loss or misplacement. Use only 1 agitator in the unit at a time. Water Bath Rack Filter Cap Agitator X 2...

  • Page 5: Using Your Vacuum Bags

    PARTS & FEATURES USING YOUR VACUUM BAGS 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 Vacuum Pump Air Valve...

  • Page 6: Tips & Tricks

    tips & tricks tips & tricks TIPS & TRICKS 4 SIMPLE STEPS TO SUCCESSFUL SOUS VIDE COOKING Use fresh foods only. • SEASON Slice ingredients to the appropriate thickness and place in the bag. Be sure that all meat, poultry, fish and shellfish have been stored correctly (below 41ºF) before using. •...

  • Page 7: Using Your Sous Vide

    USING YOUR SOUS VIDE USING YOUR SOUS VIDE NOTE: The temperature is preset to Fahrenheit. To change it to Celsius, press and hold the Temperature & Time Set Button for 5 seconds. Place the appliance on a flat surface that cannot be Cover Sous Vide with Lid.
  • Page 8 USING YOUR SOUS VIDE USING YOUR SOUS VIDE NOTE: When the water has reached the selected temperature, 3 beeps will sound and the selected cooking time will start to count down. Press the Temperature button, then adjust the temperature Once the cooking time has elapsed, 3 beeps will sound and using the + and –...

  • Page 9: Cleaning & Maintenance

    CLEANING & Maintenance troubleshooting Unplug the Sous Vide and allow it to fully cool before cleaning and storing. If the Sous Vide will not turn on, ensure that the power cord is plugged into a • • working outlet. Always dispose of Vacuum Seal Bags after use. •...

  • Page 10: Cooking Chart

    cooking chart cooking chart poultry TABLE OF RECOMMENDED FOODS, TEMPERATURES & TIMES Chicken Breast With Bone 3-5 cm 180º 2 Hours Up To 3 Hours Temperatures Cooking Standing Food Thickness (ºF) Time Time Boneless Chicken Breast 3-5 cm 165º 1 Hour Up To 2 Hours Beef, Veal, Chicken Thigh With Bone...

  • Page 11: Recipes ∙ 21

    cooking chart recommended Temperature Guide Recommended Food Desired Result 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...
  • Page 12 DASH digital 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 sous vide mushroom risotto INGREDIENTS: 2 tbsp unsalted butter 2 sprigs thyme, leaves only 2 shallots, minced 2 sprigs marjoram, leaves only 2 cloves garlic, minced 2 tsp kosher salt 1 cup baby bella mushrooms, ¼ tsp white sugar chopped ¼...
  • Page 14 sous vide ricotta INGREDIENTS: 1 quart whole milk 1 oz lemon juice 1 oz white vinegar DIRECTIONS: (Temperature: 173ºF Time: 45 minutes) Combine milk, lemon juice and white vinegar in Vacuum bag. Remove air using the Vacuum Pump. Let cook forty-five minutes. Remove from Sous Vide bath and strain through cheesecloth.
  • Page 15 perfect duck whole breast perfect roast l’orange CHICKEN INGREDIENTS: Seared Duck Breast 2 cloves INGREDIENTS: 2 duck breasts 1 stick cinnamon 1 3 lb chicken ½ tsp kosher salt ¼ cup Grand Marnier kosher salt 2 bay leaves ½ cup orange juice 3 sprigs rosemary 4 sprigs parsley ¼...
  • Page 16 perfect roast CHICKEN breast INGREDIENTS: 2 chicken breasts, skin on kosher salt ground black pepper 4 sprigs thyme 1 tbsp unsalted butter 1 lemon, halved (optional) 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.
  • Page 17 2 sprigs marjoram, leaves only 1 tsp smoked paprika 2 bay leaves ½ tsp ground black pepper 2 tbsp Dijon mustard 1 dash red chili flake (optional) 2 tbsp olive oil ½ tsp ground cumin ¼ cup honey ¼ tsp cayenne pepper (optional) ¼...
  • Page 18 french scallops INGREDIENTS: 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 DIRECTIONS: (Temperature: 123ºF Time: 30 minutes) Season scallops with kosher salt and pack in Vacuum Bag.
  • Page 19 RACK OF LAMB WITH CHIMICHURRI DUCK SAUCE confit INGREDIENTS: INGREDIENTS: Rack of Lamb 2 tbsp marjoram, leaves only, chopped 2 duck thighs 1 rack of lamb (7-8 chops), frenched ½ tsp red pepper flakes (optional) kosher salt 1 tsp kosher salt 1 jalapeno, seeded, chopped (optional) ¼...
  • Page 20 ribeye with truffle BUTTER INGREDIENTS: Ribeye 2 sprigs thyme 1 large ribeye 1 tbsp vegetable oil 1 tsp kosher salt Truffle Butter 2 sprigs rosemary 2 tbsp unsalted butter 2 sprigs oregano 1 tsp white truffle oil DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF, Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 90 minutes) Season ribeye with salt.
  • Page 21 pork loin roast with apples and miso walnut black cod INGREDIENTS: INGREDIENTS: 1 2-2.5lb pork loin roast, butterflied 1 tsp soy sauce ¼ cup junmai sake (not nigori) 2 scallion, chopped 1 tsp kosher salt 1 tbsp dry white wine (optional) ¼...
  • Page 22 PICKLED RED cabbage INGREDIENTS: 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 DIRECTIONS: (Temperature: 183ºF Time: 90 minutes) Combine the shredded cabbage, sherry vinegar, salt, and sugar in a Sous Vide Bag.
  • Page 23 jalepeno BACON infused INFUSED vodka VODKA INGREDIENTS: INGREDIENTS: 2 jalapenos, sliced 4 slices bacon 1½ cups vodka 1½ cups vodka DIRECTIONS: (Temperature: 135ºF Time: 2 hours) DIRECTIONS: (Temperature: 135ºF Time: 2 hours) Combine jalapenos with vodka in Glass Jar with tight-fitting Lid. Preheat Oven to 375°F.

  • Page 24: Customer Support

    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.
  • Page 25 1-800-898-6970 | @unprocessyourfood | bydash.com...

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Chief dsv300

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