CHEF SERIES Digital SouS Vide
Instruction Manual and Recipe Guide DSV300
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CHEF SERIES Digital SouS Vide
Important Safeguards .................................................................... 4-5
Parts & Features ..............................................................................6-7
Tips & Tricks .................................................................................... 8-9
Using Your Sous Vide ............................................................... 10-13
Cleaning & Troubleshooting ................................................... 14-15
Cooking Chart ........................................................................... 16-19
Recipes ....................................................................................... 20-35
Customer Support .......................................................................... 36
Warranty ........................................................................................... 37
Sous Vide Notes ........................................................................ 38-39
table of contents ∙ 3
Important safeguards Important safeguards
PAGE TITLE
PLEASE READ AND SAVE THIS
INSTRUCTION AND CARE MANUAL
To get the best results from your new Sous Vide, please read this user guide carefully before using it for the rst
time. Keep these instructions for future reference.
• 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
sources, hot objects and exposed ames.
• 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.
• Unauthorized repairs or modications 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 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 from
ammable objects such as curtains and 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.
PLEASE READ AND SAVE THIS
INSTRUCTION AND CARE MANUAL
important safeguards ∙ 5 4 ∙ important safeguards
Lid
Handle
Temperature
& Time Set
Display Panel
Minus
Adjustment
Power
Button
parts & Featuresparts & Features
Plus
Adjustment
Start/Stop
Water Bath Rack Filter Cap
Agitator X 2 Vacuum Pump
Vacuum Seal Bag
5 Large / 5 Small Includ-
ed
*Extra agitator included in
case of loss or misplacement.
Use only 1 agitator in the unit
at a time.
parts & features ∙ 7 6 ∙ parts & features
Tips & Tricks
Tips & Tricks
TIPS & TRICKS
• Use fresh foods only.
• Be sure that all meat, poultry, sh and shellsh have been stored correctly (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
• Lean and oily sh, lobster tails, and scallops
• Root vegetables, including potatoes, carrots, parsnips,
beetroot, and turnips
• Crisp vegetables, including broccoli, cauliower, peas, asparagus, corn, onions, and squash
• Hard fruits, including apples and pears
• Soft fruits, including plums, peaches, apricots, nectarines, papayas, and strawberries
4 SIMPLE STEPS TO SUCCESSFUL SOUS VIDE COOKING
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
Some foods, when cooked Sous Vide, should be browned to enhance appearance and avor. Meat
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.
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
pores of meat, poultry and sh so that any marinade is better absorbed and also ensures that all
foods retain their natural avor and optimal nutritional content. After using a vacuum sealer to close
tips & tricks ∙ 9 8 ∙ tips & tricks
NOTE: The temperature is preset to Fahrenheit. To change it to Celsius, press
and hold the button for 3 seconds.
1.
Place the Sous Vide on a at surface and plug
the unit in. The display and the power button will
beep, ash, and illuminate briey.
2.
Place the Agitator in the magnetic center of the
Sous Vide, then cover with the Filter Cap.
3.
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. NOTE: Water must not be above the
cooking temperature.
How to Use your Sous VideHow to Use your Sous Vide
5.
Cover Sous Vide with Lid.
6.
Separately marinate your ingredient (sliced
or whole) by placing it in a Sous Vide sealable
plastic bag. Seal it.
7.
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.
4.
Place the Cooking Rack inside the Water Bath.
8.
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.
how to use your sous vide ∙ 11 10 ∙ how to use your sous vide
How to Use your Sous VideHow to Use 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.
9.
Press the Temperature button, then adjust the
temperature
using the + and – buttons.
10. Press the Timer button, then adjust the time using
the + and – buttons.
11. Press the Start/Stop button. After a few seconds,
the Agitator will begin stirring the water. You can
stop the unit at any time by pressing the power
button.
13. When the cooking time is completed, 3 beeps will
sound and the unit will turn off. You can remove
the Lid and using tongs remove the bagged
ingredients.
CAUTION: Be careful as the water and the bag
will be hot. Set 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 16 to see recommended
standing time limitations. If you are planning to
store the food in the refrigerator, rst place the
bags in iced water to reduce the temperature.
14. Over medium-low heat in a skillet, option to sear
the food to your preference.
12. 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.
NOTE: 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.
15. Once your food is seared to perfection, remove
from skillet, slice on a plate, and serve.
how to use your sous vide ∙ 13 12 ∙ how to use your sous vide
Cleaning & troubleshootingCleaning & troubleshooting
CLEANING
• 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 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.
TROUBLESHOOTING
• 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 ows back into the water bath.
• 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.
cleaning & troubleshooting ∙ 15 14 ∙ cleaning & troubleshooting
cooking chartcooking chart
TABLE OF RECOMMENDED FOODS, TEMPERATURES & TIMES
Food Thickness
Beef, Veal,
Lamb & Game
Fillets, Chops,
Ribeye, T-Bone,
Sirloin,
Porterhouse
Flank, Thigh,
Shoulder Shank
1-2 cm
2-5 cm
4-6 cm
Temperatures
(ºF)
120º or higher
120º
120º
Cooking
Time
1 Hour Up To 6 Hours
2 Hours
8 Hours
Standing
Time
Up To 8
Hours
Up To 10
Hours
Pork
Pork Chop 3-6 cm
Spareribs 2-3 cm
Cutlets 2-4 cm
Pork Loin 5-7 cm
150º or higher
147º
133º
133º
4 Hours Up To 12 Hours
10 Hours Up To 12 Hours
4 Hours Up To 6 Hours
10 Hours Up To 12 Hours
poultry
Chicken Breast With Bone 3-5 cm 180º 2 Hours Up To 3 Hours
Boneless Chicken Breast 3-5 cm 147º 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 147º 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 sh and cod is a lean sh)
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
16 ∙ cooking chart recipes ∙ 17 cooking chart ∙ 17
cooking chart
recommended Temperature Guide
Food Desired Result
Beef, Veal, Lamb, Pork & Game Rare 120º
Medium Rare 133º
Medium 140º
Medium Well 149º
Well Done 160º+
Poultry, Boneless Well Done 147º
Poultry With Bone Well Done 180º
Fish Rare 116º
Medium Rare 133º
Medium 140º
Vegetables Medium 181º-188º
Recommended
Temperature
*If the meat is thinner than specied, it will cook faster.
** Longer than recommended standing time can cause a change in food texture.
18 ∙ cooking chart recipes ∙ 19 ∙ 19
cooking chart ∙ 19
20
RECIPES
get cooking, tastiness awaits!
rosemary chicken
Ingredients
2 chicken thighs
salt
olive oil or butter
1 sprig of rosemary, chopped
Directions
Fill the Digital Sous Vide with warm water and
set to 147ºF. Place the chicken thighs in a vacuum bag. Sprinkle with
some salt and add enough
oil or butter to lightly coat the thighs. Add a chopped sprig of
rosemary. Seal the bag with
a vacuum sealer.
Place the bag gently in the Sous Vide, making sure it is completely
submerged and water can circulate around it freely. Cook for one
hour.
When the chicken is nished cooking, remove it from the bag and
gently pat it dry. Add a little oil or butter to a skillet and heat over
medium-high heat. Sear the thighs on each side for 2 minutes or
until golden brown. Slice into pieces or serve whole.
recipes ∙ 23
22 ∙ recipes
Tarragon Chive Salmon
Fresh Herb Rubbed Pork Cutlets
Ingredients
(4) 6 oz salmon lets
with skin, 3-5 cm thick
1 lemon, thinly sliced
4 tbsp butter
4 tbsp fresh tarragon,
roughly chopped
4 tbsp chives,
roughly chopped
fresh parsley
salt and pepper
Directions
Fill the Sous Vide with warm water and set to
117ºF. Season the salmon lets with salt and
pepper. Top each let with 1 tbsp of the tarragon,
chives, and butter. Place in a vacuum bag with
sliced lemon and seal with the vacuum sealer.
Place bag in the Sous Vide for 1 hour. When
nished cooking, remove the bag from the Sous
Vide, cut open the bag and gently plate the sh.
Pour remaining sauce from the bag over the sh
and serve. Garnish with parsley and a lemon slice.
Ingredients
(4) 6-oz. boneless pork cutlets,
2-4 cm thick
¼ cup parsley
10 large basil leaves
6 sprigs thyme,
remove stems
2 cloves garlic, minced
zest of 1 lemon
1 tbsp. white
balsamic vinegar
½ tsp. salt
1 tsp. fresh
cracked pepper
¼ cup virgin olive oil
Directions
Fill the Sous Vide with warm water and set to 140ºF.
Pulse fresh herbs, garlic, lemon zest, vinegar, salt,
pepper, and olive oil in a food processor until
a paste is formed. Rub the cutlets liberally with
herb mixture. Place in a vacuum bag and seal with
vacuum sealer to remove the air.
Place in the Sous Vide for 2 hours. When nished
cooking, remove the bag from the Sous Vide. Add
olive oil to a skillet and heat over high heat. Sear
each side of the cutlets for 1 minute, and serve or
until golden brown. Transfer cutlets to a plate.
24 ∙ recipes
recipes ∙ 25
Mexican Style Steak
Ingredients
2 ribeye, strip, porterhouse, or
t-bone steaks, 2-5 cm thick
1 tsp. chili powder
1 tsp. black pepper
1 tsp. oregano
1 tsp. dried cilantro
1 tsp. cumin
1 tsp. granulated garlic
2 small sweet peppers, of your
choice
½ tsp. cayenne pepper
½ tsp. salt
1 tbsp. lime juice
olive oil
Directions
Fill the Sous Vide with warm water and set to 134ºF. In a small bowl,
mix together the spices and lime juice until a paste is formed. Spread
the rub over all surfaces of the steak and massage into meat. Place in
a vacuum bag and seal.
Cook for 2 hours. When nished, remove the bag from the Sous Vide.
Add olive oil to a grill pan and place over high heat. Sear steaks over
high heat for 30-45 seconds per side. Serve.
26 ∙ recipes
recipes ∙ 27
Curried Vegetables
Ingredients
1 cup cauliower orets
1/2 cup carrots sliced into
matchsticks
1/2 cup zucchini matchsticks
1/4 cup green beans
1/4 cup snap peas
2 tsp olive oil
1 tbsp curry powder
1 tsp kosher salt
Directions
Fill the Sous Vide with warm water and set to 180ºF.
Place all the green vegetables in one bag and
the others in a separate bag. In a small bowl, mix
remaining ingredients into a marinade and split
evenly between the two bags.
Vacuum seal each bag.
Cook the green vegetables for 15 minutes, and
the other vegetables for an additional 5 minutes
(20 total). Remove bags and serve hot as a savory
side dish.
28 ∙ recipes
recipes ∙ 29
Sweet Glazed Carrots
Lamb Chops with Chimichurri
Ingredients
6-8 carrots, stems off
and peeled
4 tbsp organic unsalted
butter, melted
2 tsp brown sugar
Salt and pepper
Directions
Fill the cooker with warm water and set to 185ºF.
Place the carrots in a Vacuum bag along with the
melted butter, sugar and salt. Massage the carrots
inside the bag so the glaze distributes evenly.
Vacuum and seal.
Cook the carrots for 1 hour. Remove bag and
serve hot.
Ingredients
2 rack of lamb, frenched
2 cloves garlic, minced
Salt and pepper
Chimichurri Sauce
½ cup cilantro, minced
3 garlic cloves, minced
1 shallot, nely chopped
½ cup red wine vinegar
¾ cup extra-virgin
olive oil
1 tsp kosher salt
2 tbsp oregano, nely chopped
Directions
Fill the cooker with warm water and set to 133ºF. Season the lamb
chops with garlic, salt and pepper. Place in a vacuum bag and seal.
Place into preheated Sous Vide for 2 hours. As you wait, prep the
chimichurri sauce by pulsing the cilantro, garlic, shallot, salt and olive
oil in a food processor. Once nely chopped, mix in the red wine
vinegar in a separate bowl. Let sit.
When the timer has elapsed, remove the bag from the Bath,
cut open the bag and sear the lamb chops for a minute on each
side over medium-heat in a skillet with olive oil. Once seared
to perfection, serve the lamb chops on a dish and top with the
chimichurri sauce.
30 ∙ recipes recipes ∙ 31
Chicken Marsala
Ingredients
4 chicken breasts
3 sprigs thyme
1 tsp garlic powder
1 cup our
3 cups sliced baby Portobello
mushrooms
¼ cup Italian parsley, chopped
¾ cup Marsala wine
¾ cup chicken stock
3 tbsp butter
Salt and pepper, to taste
Olive oil
Directions
Fill the Sous Vide with warm water and set to 140ºF.
Season the chicken breasts with the thyme, garlic
powder, and salt and pepper and place breasts in
a vacuum bag and seal.
Place in the cooker for 2 hours. As you wait,
prepare the Marsala toppings. Over medium-heat
and some olive oil, sauté the mushrooms, ower,
parsley, wine, chicken stock,and butter in a skillet.
Once the chicken breasts are done, remove the
bag from the Bath. In another skillet, heat some
olive oil and sear the chicken breasts over high
heat for 1 minute on each side or until golden
brown. Transfer to a plate then top it off with
your sautéd toppings. Serve and enjoy.
32 ∙ recipes
recipes ∙ 33
Brussel Sprouts n’ Bacon
Ingredients
2 (32 oz) lb brussel sprouts
2 cloves garlic, chopped
4 strips bacon
Directions
Wash the brussel sprouts and cook the bacon strips until crispy.
Remove the bacon strips from the skillet, set aside, and add the
chopped garlic to the bacon fat. Fry the garlic until golden brown.
Set aside.
Fill the cooker with warm water and set to 185ºF. Place the brussel
sprouts into a Vacuum bag followed by the garlic/fat mixture. Give
the bag a shake so the brussel sprouts are coated evenly. Add salt
and pepper. Vacuum and seal.
Let the brussel sprouts cook for one hour in the Sous Vide. Then
remove and scatter the brussel sprouts over a cookie sheet. Chop
the pre-made bacon and sprinkle it onto the brussel sprouts. Put the
pan in the oven and let cook for under 10 minutes or until brussel
sprouts are blackened. Remove from oven when nished and serve
hot.
34 ∙ recipes recipes ∙ 35
WARRANTYCUSTOMER SUPPORT
For product support, warranty, and maintenance related questions, please contact StoreBound directly at
1-800-898-6970 from 7AM - 7PM PT
Monday - Friday, or by email at support@storebound.com.
REPAIRS
DANGER! Risk of electric shock! The 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: 7L/7.4QT
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_V10
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 1-800-8986970 for further assistance and instruction. A Customer Support agent will assist you by troubleshooting minor
problems. If troubleshooting fails to x the problem, a return authorization will be issued. Proof of purchase
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
warranty gives you specic legal rights and you may also have other rights, which vary from state to state.
36 ∙ customer support
warranty ∙ 37
SOUS VIDE NOTES
notes ∙ 39 38 ∙ notes
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