DASH SMARTSTORE DCCWRS05 (01) PDF MANUAL

The Glass Lid is oven-safe and can be used while cooking or for fridge storage. It pairs with the Steamer Basket to retain heat while steaming vegetables.

It is designed with heat-resistant silicone to prevent heat damage on countertops and tabletops. It also pairs with the Steamer Basket for the ultimate Shallow Baking Pan for steak, fish, and cornbread.

The Steamer Basket pairs with the Roaster and Glass Lid to easily steam vegetables, seafood, dumplings, and more.

The Grill Pan helps get perfect summer BBQ grill marks without leaving the kitchen. The pan also doubles as a lid for the Roaster to create the perfect Dutch Oven.

The all-in-one Deep Roaster is perfect for baking, braising, and roasting.

Clean Before First Use: Remove all packaging material and thoroughly clean the Cookware prior to first use.

Use Low to Medium Heat: The Cookware is oven-safe up to 400°F. Don’t cook on high heat as this can damage the nonstick coating over time, causing staining and a reduction in its nonstick properties. Do not put Cookware in broiler and never heat an empty pan.

Nonstick Utensils Recommended: Avoid metal utensils. Instead, use nonstick-safe utensils like nylon, silicone, or wood to protect the Cookware’s coating and avoid scratches.

Handwash Only: The Cookware is not dishwasher safe. Hand washing is recommended to preserve the life of the Cookware. After cooking, let Cookware cool before washing.

Avoid Abrasive Sponges: The nonstick coating will release food and residue easily while cleaning, making handwashing easy. To clean, handwash using a soft sponge with warm, soapy water.

Stack the cookware pieces as shown in the manual to maximize storage space. The image shows the Roaster at the bottom, with the Steamer Basket nested inside it, and the Grill Pan placed on top as a lid.

1. Combine the rub ingredients in a small bowl and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for at least 30 minutes.

2. Preheat oven to 325°F.

3. Place ribs on the Grill Pan in a single layer. Pour apple cider underneath the ribs, cover with foil, and bake for 90 minutes or until the meat is tender.

4. Prepare the barbeque sauce by mixing all ingredients together in a saucepan. Simmer over medium heat, stirring occasionally, for 40-45 minutes or until thickened.

5. Remove ribs from oven and remove the foil. Drizzle with olive oil and return to oven at 350°F for 15 minutes or until the rub becomes nice and crusty.

6. Remove ribs from oven and transfer to lined tray. Pour any juices from the Grill Pan over the ribs.

7. Return ribs to the Grill Pan with bonier side up. Slather with Barbecue Sauce and bake for 10 minutes.

8. Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce and bake for 5 minutes. Repeat 2 or 3 more times until there’s a thick glaze on the ribs.

9. Slice ribs as desired and slather with more barbecue sauce. Serve and enjoy.

1. Peel and dice sweet potatoes into 1-inch cubes.

2. On the stovetop, add water and diced potatoes to the Roasting Pan. Boil until fork tender, about 8-10 minutes.

3. Drain and move to a mixing bowl. Add butter, milk, and honey and stir until combined. Mash with a potato masher or hand mixer until smooth.

4. Season with salt and fresh ground black pepper to taste.

5. Serve as a sweet side any meal of the day!

1. On the stovetop, add 2-3 inches of water to the Roasting Pan. Top the Pan with the Steamer Basket and add the green beans.

2. Bring the water to a simmer and cover with the Lid. Let steam for 4-5 minutes or until tender.

3. Remove from Basket to serving dish and top with chopped roasted red peppers. Season with olive oil, lemon juice, crushed red pepper flakes, salt, and pepper to taste.

4. Serve as a side with any savory meal!

1. Grease the Grill Pan with a light coating of cooking oil and set aside. Preheat the oven to 400°F.

2. In a medium mixing bowl, add flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

3. Create a pit in the center of the dry ingredients. Add the oil, milk, and egg into the pit. Stir just until the mixture comes together and there are only a few lumps remaining, taking care not to overmix.

4. Pour batter into Grill Pan and bake for 20-25 minutes until the top is a deep golden brown. Test doneness with toothpick.

5. Serve on its own with butter and honey or serve plain with soups, stews, and chili.

Chef Tip! Go Dutch! Top the Roaster with the Grill Pan to make a Dutch Oven.

1. In a large bowl, whisk together warm water, yeast, and table salt until yeast and salt are dissolved.

2. Add flour and mix until a sticky dough forms. Cover bowl with a kitchen towel and set aside in the warmest spot of the kitchen. Let rise for 2-3 hours until doubled in volume.

3. Preheat oven to 400°F. Cover the Roasting Pan with the Grill Pan as a lid to create a Dutch Oven. Place the covered, empty Dutch Oven into the oven while the oven is preheating. Leave the empty Dutch Oven in the oven even after the oven temp reaches 400°F, about another 20 minutes.

4. Scrape the dough onto the edge of a piece of parchment paper dusted with flour. Use the edges of the parchment paper to flip the dough over so the floured side is on top and the dough is in the center of the parchment paper.

5. Remove Dutch Oven from oven and carefully take off the lid. Use the corners of the parchment paper as a handle to place the dough into the Dutch Oven.

6. Cover and return to the oven on the center rack. Bake for 30-35 minutes. Remove Lid and bake for another 5-10 minutes until golden brown. Remove Dutch Oven from Oven.

7. Use the corners of the parchment paper as a handle to remove bread from the Dutch Oven and place it on a wire rack to cool 30-60 minutes before slicing.

8. Slice it up to serve and enjoy!

1. Place chicken on a large plate and pat dry with paper towels. Season chicken with salt, pepper, fresh thyme leaves, and paprika. Cover with plastic wrap and refrigerate for at least an hour or two, if not longer.

2. Remove chicken from fridge and let stand at room temperature for 30 minutes. Preheat oven to 400°F. In a separate bowl, toss carrots, shallots, potatoes, and lemon with 3 tablespoons oil. Season with salt and pepper to taste.

3. Place the vegetables in the bottom of the roasting pan, with shallots in the center and carrots, potatoes, and lemon towards the edges. Rub the chicken with the remaining 1 tablespoon of oil, tie the legs with twine, and then nestle the chicken in the center of the Roasting Pan.

4. Place the Roasting Pan in the oven for 55-60 minutes, flipping the vegetables around the edges once. Cook until the chicken is golden and a thermometer inserted into the thickest part of the breast (avoiding the bone) registers 160°F. Transfer the chicken and lemon halves to a carving board and tent loosely with aluminum foil.

5. Flip the vegetables once more and return them to the oven. Roast until caramelized and tender, about 15 to 20 minutes more.

6. Carve the chicken and transfer to a platter or return to the roasting pan to serve. Sprinkle with fresh parsley, squeeze lemon over the top, and add sprigs of fresh thyme if desired.