Cook's essentials K42947 Technical specifications

page title ∙ 1
Instruction Manual & Recipe Guide
STEAM
GRILL

2 ∙ table of contents
TABLE OF CONTENTS
table of contents ∙ 3
TABLE OF CONTENTS
Important Safeguards........................................................... 4-5
Parts & Features..................................................................... 6-7
Using Your Steam Grill.......................................................... 8-9
Grilling Chart................................................................... 9
Maintenance........................................................................... 10
Troubleshooting..................................................................... 11
Recipes...............................................................................12-25
Customer Support ................................................................. 26
Warranty.................................................................................. 27
STEAM
GRILL

important safeguards ∙ 54 ∙ important safeguards
IMPORTANT SAFEGUARDSIMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should be followed, including:
PLEASE READ AND SAVE THIS INSTRUCTION
AND CARE MANUAL
• Refrain from using attachments
that are not recommended by the
appliance manufacturer, as this
may result in re, electric shock,
or personal injury.
• Be cautious when moving an
appliance containing hot oils or
other hot liquids.
• This appliance is not intended for
use by persons (including children)
with reduced physical, sensory,
or mental capabilities, or lack of
experience and knowledge unless
they are provided with supervision
and instruction concerning use
of the appliance by a person
responsible for their safety.
• Do not operate the Steam Grill with
a wall timer.
• Only use the appliance on a stable,
dry surface.
• Allow Steam Grill to cool completely
before assembling, disassembling,
moving, cleaning, or storing.
• Improper use of the Steam Grill can
result in property damage or even in
personal injury.
• Do not let the cord hang over edge
of table, hang over the sink, or touch
hot surfaces.
• This appliance has a polarized plug
(one blade is wider than the other).
To reduce the risk of electric shock,
this plug will t in a polarized outlet
only one way. If the plug does not
completely t in the outlet, reverse
the plug. If it still does not t,
contact a qualied electrician.
Do not attempt to modify the plug
in any way.
• A short power supply cord is to
be provided to reduce the risk
resulting from becoming entangled
in or tripping over a longer cord.
An extension cord may be used
if care is exercised in its use. If an
extension cord is used, the marked
electrical rating of the extension
cord should be at least as great as
the electrical rating of the appliance.
If the appliance is of the grounded
type, the extension cord should
be a grounding 3-wire cord. The
extension cord should be arranged
so that it will not drape over the
countertop or tabletop where it can
be pulled on by children or tripped
over unintentionally.
• Read all instructions.
• Remove all bags and packaging
from appliance before use.
• Never leave appliance unattended
when in use.
• Make sure the appliance is cleaned
thoroughly before using.
• Do not use appliance for other than
intended use. For household use
only. Do not use outdoors
• Warning: Hot surfaces! Never touch
the Cooking Surface or Cover while
appliance is in use. Always lift and
lower the Cover by the Handle.
• DO NOT lift the Cover so that your
arm is over the Cooking Surface as it
is hot and may cause injury. Lift from
the side.
• Unplug the appliance when not
in use and prior to cleaning
• To prevent the risk of re, electric
shock, or personal injury, do not put
cord, plug, or appliance in
or near water or other liquids.
The Steam Grill and its accessories
are NOT dishwasher safe.
• Close supervision is necessary when
any appliance is used by or near
children.
• Never use abrasive cleaning agents
to clean your appliance as this may
damage the Steam Grill and its
ceramic Cooking Surface.
• Do not operate this appliance with
a damaged cord, damaged plug,
after the appliance malfunctions,
is dropped, or damaged in any
manner. Return appliance to the
nearest authorized service facility for
examination, repair, or adjustment.
• DO NOT use the Steam Grill near
water or other liquids, with wet
hands, or while standing on a wet
surface.
• For maintenance other than
cleaning, please contact StoreBound
directly at 1-800-898-6970 from
7AM – 7PM PST Monday – Friday or
email at [e-mail].
• Do not use metal utensils on the
Cooking Surface as this will damage
the ceramic coating.
• Do not cover appliance while in use.
• Do not operate appliance near
cupboards, curtains, wall coverings,
or other ammable materials.
• Do not place appliance on or near
a hot gas burner, hot electric burner,
or in a heated oven.
PLEASE READ AND SAVE THIS INSTRUCTION
AND CARE MANUAL

parts & features ∙ 76 ∙ parts & features
PARTS & FEATURESPARTS & FEATURES
Cover
Removable Drip Tray 2
9
10
Cooking Surface
2
Handle 1
Removable Drip Tray 1 5
Flavor Channel
8
7
Green Indicator Light
Red Indicator Light
Self Adjusting
Hinge
Drip Outlets
3
6
4

using your steam grill ∙ 9
USING YOUR STEAM GRILL
Using your Flavor Channel: If desired, pour water, broth, wine, or avoring of
your choice into the Flavor Channel surrounding the lower Cooking Surface. While
grilling, the liquid in this channel will evaporate to keep your food moist and avorful.
8 ∙ using your steam grill
USING YOUR STEAM GRILL
Before rst use, remove all packaging material and clean your Steam Grill by wiping the
Cooking Surfaces with a clean, damp cloth.
Place the appliance on a stable and dry surface. Plug the cord into
a power outlet. The Red Indicator Light will illuminate, signaling that
the Steam Grill is heating up.
Once the Cooking Surface reaches the optimal cooking
temperature, the Green Indicator Light will also turn on. Now, you’re
ready to get cooking!
Carefully lift the Cover by the Handle so that it is in the upright
position.
Place food on the Cooking Surface and close the Lid. The Lid will
adjust to the height of the food on the Grill for even cooking. As
the food cooks, any excess fats and liquids will drain through the
Drip Outlets and into the Removable Drip Trays. If cooking a large
quantity of meat, empty the Removable Drip Trays frequently to
prevent overow.
Once the food is cooked to your preference (see Grilling Chart on
page 9 for cooking time guidelines), carefully remove it from the
Cooking Surface with a heat-resistant nylon or silicone cooking
utensil. Do not use metal utensils to remove or place food on the
Cooking Surface as this may damage the ceramic Cooking Surface.
When you have nished cooking, unplug your Steam Grill and allow
it to cool before moving or cleaning.
GRILLING CHART
Food Amount Notes
Pizza Dough 2 oz 5 - 7 minutes
Steak 6 oz 4 - 8 minutes depending on
thickness and your preference
Boneless Chicken Breast 1 breast, halved 8 - 10 minutes
Hamburger 6 oz patty 6 - 8 minutes
depending on preference
Fish – Tilapia 8 oz let 6 - 8 minutes
depending on thickness
Bacon 3 strips, cut in half 5 - 7 minutes
Chicken Wings 6 pieces 8 - 11 minutes
depending on thickness
Onion 4 - 6 slices,
½” thick 3 - 5 minutes
Eggplant 4 - 6 slices,
½” thick 15 - 20 minutes
Shrimp Kebab 4 skewers 4 - 5 minutes
Pork Chops 6 oz 6 - 9 minutes
depending on thickness
1
2
3
4
5

troubleshooting ∙ 11
TROUBLESHOOTING
10 ∙ maintenance
MAINTENANCE
Always unplug your appliance and allow it to cool completely before moving, cleaning,
or storing. Do not submerge appliance in water or any other liquids. Never use abrasive
cleaning agents to clean your appliance as this may damage the Steam Grill.
In order to keep your Steam Grill in pristine working order, thoroughly clean the
appliance after each use. This will prevent the build-up of food or oil.
• Unplug Steam Grill and allow it to cool completely.
• Using a damp, soapy cloth, wipe down the Cooking Surfaces and Cover.
Thoroughly rinse the cloth and wipe again.
• To clean the Flavor Channel, remove any excess liquid from Channel with a paper
towel and then wipe with a damp, soapy cloth. Rinse out the cloth and wipe again.
• Wipe the outside of the Steam Grill with a soft, damp cloth. Make sure to wipe the
area under the Self Adjusting Hinge on the outside of the Steam Grill.
• Wash Removable Drip Trays in warm, soapy water.
• Thoroughly dry Steam Grill and all accessories before storing.
• Never use abrasive cleaning agents to clean your appliance as this may damage
the Steam Grill and its ceramic Cooking Surface.
For more persistent stains or burns, try the following cleaning method:
Once the appliance has cooled, place paper towels over the stained area and soak with
white wine vinegar. Allow to soak for 5-10 minutes. Remove paper towels and gently
wipe the surface with a damp cloth.
While Dash products are durable, you may encounter one or more of the problems
listed below. If the issue is either not solved by the solutions recommended below
or not included on this page, please contact our Customer Support Team at
1-800-898-6970 or [e-mail].
1. The Green Indicator Light on the Steam Grill keeps shutting off.
• This is normal. During the cooking process, the heating element will
automatically turn on and off to regulate the temperature and ensure that the
Cooking Surface does not get too hot or cold. When this occurs, the green
Indicator Light turns on and off.
2. How do I know when the Steam Grill is heated and ready to use?
• When the Grill reaches the optimal temperature, the Green Indicator Light will
illuminate and that means you’re ready to get cooking!
3. There is no On/Off Button. How do I turn the Steam Grill off and on?
• To turn on, simply plug in the power cord. When you’re done cooking, turn
off the Steam Grill by unplugging it.
4. When using my Steam Grill, the Cover gets hot. Is this normal?
• Yes, this is completely normal. When using your Grill, always lift and lower the
Cover by the Handle. To prevent personal injury, DO NOT lift the Cover so that
your arm is over the Cooking Surface as it is hot and may cause injury. Lift from
the side.
5. After using my Steam Grill a few times, food is starting to stick to the surface. What
is happening?
• There is probably a build-up of burnt food residue on the Cooking Surface.
This is normal, especially when cooking with sugar. Reference page 10 for
cleaning instructions.
6. The Indicator Light will not turn on and the Cooking Surface is failing to heat.
• Ensure that the power cord is plugged into the power outlet.
• Check to make sure the power outlet is operating correctly.
• Determine if a power failure has occurred in your home, apartment, or building.

12 ∙ recipes
TROUBLESHOOTING
RECIPES
delicious & satisfying ideas for everyday meals

14 ∙ recipes recipes ∙ 15
Honey Soy Sesame Chicken Wings
INGREDIENTS
¼ cup soy sauce
1 tsp ginger, minced
2 cloves garlic, minced
1 tsp lemon juice
1 lb chicken wings, tips
removed and cut apart
at joint
HONEY GLAZE
¼ cup honey
1 tsp hoisin sauce
chili paste or cayenne
pepper, to taste
1 tbsp toasted sesame
seeds, to garnish
salt and pepper, to taste
DIRECTIONS
In a bowl, combine soy sauce, ginger, garlic, and lemon juice. Place wings in shallow
dish and add mixture. Toss to coat. Cover and let marinate in refrigerator for 2 hours.
In a separate bowl, make the honey glaze by combining honey, hoisin sauce, and chili
paste or cayenne pepper.
Remove wings from marinade and pat dry. Discard marinade. Brush wings with honey
glaze and then season with salt and pepper. Grill in the Steam Grill until cooked through.
Pour any remaining honey glaze over chicken wings and garnish with toasted
sesame seeds.
Yield: 4 servingsYield: 2 servings
Yield: 8 servings
DIRECTIONS
Let dough rise at room temperature for about 30 minutes. In a bowl, combine the
cheeses and set aside. Pour a teaspoon of olive oil in a pan and sauté mushrooms
until soft. Remove from pan and set aside. Repeat with spinach until just slightly wilted.
Cut dough into 8 pieces. On a slightly oured surface, roll one section out into a
rectangular shape about 1/4” thick. Brush both Cooking Surfaces of Steam Grill with
olive oil and cook dough about 5 minutes, ipping halfway through.
Open the Steam Grill and carefully top atbread with about 2 tablespoons of pesto,
mushroom slices, spinach, and 1/4 cup cheese. If you can close the Cover without
touching the top of the atbread, do so until cheese is melted. If not, hold the Cover over
the atbread until the cheese melts. Repeat with each dough round. Enjoy!
DIRECTIONS
In a mixing bowl, combine olive oil, garlic, salt, pepper, and balsamic vinegar.
Brush eggplant, onion, and bell pepper with mixture and grill in Steam Grill. Then brush
remaining vegetables with mixture and grill until crisp tender. Season with salt and serve.
INGREDIENTS
1 lb pizza dough
(homemade or purchased)
8 cremini mushrooms,
sliced
2 cups baby spinach
1 cup basil pesto
1 cup mozzarella cheese,
shredded
1 cup Parmesan cheese,
shredded
a little olive oil
Mushroom and Pesto Flatbread
Grilled Mixed Vegetables
INGREDIENTS
½ eggplant, horizontally sliced ½” thick
1 medium onion, horizontally
sliced ½” thick
1 medium yellow bell pepper, sliced
½” thick
3-4 cremini mushrooms, sliced ¼” thick
1 carrot, peeled and sliced ¼” thick
½ cup olive oil
2 cloves garlic, minced
salt and pepper, to taste
¼ cup balsamic vinegar, optional

16 ∙ recipes recipes ∙ 17
Yield: 2 servings
DIRECTIONS
Cut the chicken breast in half. Thoroughly cook the chicken on the Steam Grill. Unplug
the Grill, let it cool, and then wipe down the Cooking Surface with a clean, damp cloth.
Meanwhile, spread the pesto sauce on one side of each bread slice. Top with chicken,
roasted peppers, arugula, and the other bread slices.
Butter the outsides of the sandwiches. Cook in the heated Steam Grill until paninis are
warm and toasted.
INGREDIENTS
1 boneless, skinless chicken breast,
pounded thin
6 strips jarred roasted red pepper
4 tbsp jarred pesto sauce
1 handful arugula, washed
4 slices Italian bread or two mini ciabatta
rolls, cut lengthwise
1 tbsp butter
PESTO CHicken Panini
Yield: 4 servings
DIRECTIONS
Pound chicken breasts to an even thickness. Combine lemon juice, thyme, garlic, and
olive oil.
Place chicken and marinade in a large resealable plastic bag or shallow bowl and cover.
Place in refrigerator for at least 30 minutes.
Plug in the Steam Grill. Remove chicken from marinade and discard marinade. Season
with salt and pepper. Place chicken on Cooking Surface and then carefully pour ¼ cup
chicken broth into the Flavor Channel. Grill until chicken is cooked through. Serve with
fresh thyme.
INGREDIENTS
2 boneless chicken breasts, halved
1 tbsp lemon juice
1 tbsp fresh thyme, chopped
2 cloves garlic, minced
2 tbsp olive oil
¼ cup chicken broth
salt and pepper, to taste
Lemon, Garlic and Thyme Chicken

18 ∙ recipes recipes ∙ 19
Yield: 4 servings
Yield: 4 servings
Cheddar & Monterey Jack Turkey Burgers
INGREDIENTS
1.5 lb (24 oz) lean
ground turkey
2 cloves garlic, minced
1 medium onion,
nely chopped
2 tsp Dijon mustard
salt and pepper,
to taste
½ cup Monterey Jack
cheese, shredded
½ cup cheddar cheese,
shredded
4 whole wheat
burger buns
avocado, sliced roasted
red peppers, mixed
greens, to garnish
DIRECTIONS
In a bowl, mix turkey, garlic, onion, mustard, salt, and pepper until just combined. In a
separate bowl, combine Monterey Jack cheese with cheddar cheese.
Divide ground turkey mixture into 8 patties. Top 4 patties with 1/4 cup cheese and cover
with remaining patties. Pinch the edges to seal.
Grill patties until they are cooked through and serve over lightly toasted buns. Garnish
with roasted red peppers, mixed greens, and avocado. Enjoy!
BBQ Brined Chicken Breasts
INGREDIENTS
2 skinless boneless chicken breasts,
halved
¼ cup honey
1 cup hot water
3 cups cold water
1 lemon, sliced
1 onion, sliced
3 cloves garlic, crushed
crushed red pepper, to taste
salt and pepper, to taste
barbecue sauce
DIRECTIONS
Rinse chicken under cold water and pat dry. Place in a shallow dish or large plastic bag.
In a bowl, combine honey, salt, and pepper. Add hot water and whisk until salt and honey
have dissolved. Add cold water and then pour over chicken. Add lemon slices, onion,
garlic, and crushed red pepper.
Allow chicken to brine in the refrigerator for 2 hours, turning occasionally.
Remove chicken and pat dry. Brush chicken with your favorite barbecue sauce and grill
in the Steam Grill.

20 ∙ recipes recipes ∙ 21
Yield: 2 servings Yield: 4 servings
DIRECTIONS
Lightly toast burger buns by
placing them face down on
the Cooking Surface until
slightly golden and set aside.
Place burger patties in heated Steam Grill. Cook to desired doneness. If using frozen
burger patties, defrost patties before placing on Cooking Surface.
Right before patties are done cooking, open the Cover and place cheese on the patties.
Let cook for a minute with the Cover open so that the cheese melts. Remove the patties
with heat resistant silicone tongs.
Stack patty, bacon, lettuce, and tomato on the bottom bun. If desired, add ketchup,
mustard or mayonnaise. Cover with the top bun and serve immediately. DIRECTIONS
In a shallow dish, combine 1 cup red wine, olive oil, onion, garlic, rosemary, and crushed
red pepper. Cut steaks in half and place over rosemary marinade. Cover and refrigerate.
Allow to marinate for 2-4 hours (or overnight), turning occasionally.
Remove from marinade and season with salt and pepper.
Once Steam Grill is heated, place steaks on Cooking Surface and then carefully pour
¼ cup red wine in the Flavor Channel. Grill steaks to desired doneness.
INGREDIENTS
2 (6 oz) burger patties
2 slices cheddar or
American cheese
2 sesame burger buns
4 strips bacon, cooked
lettuce and tomato,
to garnish
ketchup, mustard, or
mayonnaise, optional
INGREDIENTS
2 8-oz New York strip steak or beef
tenderloin
1¼ cup dry red wine, divided
2 tbsp olive oil
½ small onion, chopped
2 garlic cloves, minced
2 sprigs rosemary, chopped
crushed red pepper, to taste
salt and pepper, to taste
Bacon CHeeseBurger Rosemary & Red Wine Marinated Steak

22 ∙ recipes recipes ∙ 23
Yield: 4 servings
DIRECTIONS
In a pot, combine curry paste, oil, ginger, coconut milk, sugar, salt, and pepper.
Let simmer for 5 minutes. Remove from heat and set aside.
Thread 3 shrimp, 3 pieces bell pepper, 3 pieces of squash, and several pieces of onion
alternately onto each skewer. Brush skewers with curry sauce and grill. Serve with
remaining sauce. Enjoy!
DIRECTIONS
In a bowl, combine oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and
pepper. Place llets in a shallow dish and pour marinade over sh. Allow to marinate
for 20 minutes.
For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime,
mayonnaise, and honey in a separate bowl. Remove llets from marinade and place on
heated Cooking Surface. Carefully pour ¼ cup water into Flavor Channel and cook until
the sh is opaque and akes easily. Transfer to a plate and separate into large chunks.
Wipe the Steam Grill with a clean, damp cloth and heat corn tortillas two at a time until
soft. To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage
slaw. Garnish with radish slices and serve with a fresh squeeze of lime (optional).
INGREDIENTS
24 medium shrimp,
deveined and cleaned
1 red bell pepper, sliced
1 summer squash, cut into 1” pieces
½ medium onion, cut into 1” pieces
8 wooden skewers
COCONUT CURRY SAUCE
2 tbsp Thai red curry paste
2 tbsp olive oil or coconut oil
¼ tsp ground ginger
1 cup unsweetened coconut milk
1 tsp sugar
salt and black pepper, to taste
Coconut Curry Shrimp Kebabs
Yield: 4 servings
DIRECTIONS
Turn on Steam Grill. Pat salmon llets dry and coat both sides with olive oil. Season
with salt and pepper. When Steam Grill is heated, place llets on Cooking Surface and
then carefully pour ¼ cup water into Flavor Channel. Cook until the llets reach desired
doneness.
Combine salsa ingredients together in a bowl. The mango salsa is best if prepared at
least 1 hour before serving. Serve llets with mango salsa on the side. Enjoy!
Grilled Salmon with Mango Lime Salsa
INGREDIENTS
4 6-oz salmon llets
olive oil
salt and pepper, to taste
MANGO SALSA
1 ripe mango, peeled and
diced
2 Roma tomatoes, diced
½ red onion, chopped
2 tbsp cilantro, chopped
1 tbsp lime juice
1 tsp apple cider vinegar
1 clove garlic, minced
salt, to taste
Yield: 3 servings
INGREDIENTS
2 8-oz cod llets
2 tbsp olive oil
1 clove garlic,
minced
¼ tsp chili powder
¼ tsp cumin
¼ tsp smoked
paprika
½ lime, juiced
¼ cup radish,
thinly sliced
1 avocado,
mashed
6 corn tortillas
lime wedges, to
garnish (optional)
salt and pepper,
to taste
RED CABBAGE
S L AW
1 cup red cabbage,
shredded
¼ small red onion,
sliced
1 medium carrot,
peeled and
shredded
¼ cup fresh cilantro,
chopped
½ jalapeño, seeded
and minced
(optional)
¼ lime, juiced
1 tbsp mayonnaise
honey, to taste
salt and pepper,
to taste
Fish Tacos with Red Cabbage Slaw

24 ∙ recipes recipes ∙ 25
Yield: 2 servings
DIRECTIONS
To make the marinade, combine olive oil, lemon juice, garlic, oregano, and thyme in a
large plastic bag or shallow dish. Place lamb chops in marinade and refrigerate for at least
3 hours or overnight, turning occasionally.
Discard marinade and season lamb chops with salt and pepper. Grill until lamb chops
reach desired doneness.
Combine Greek yogurt, mint, dill, garlic, lemon juice, salt, and pepper. Serve lamb chops
with a side of yogurt mint sauce. Enjoy!
INGREDIENTS
4 lamb chops
¼ cup olive oil
1 lemon, juiced
2-3 cloves garlic, minced
2 tbsp oregano
1 tbsp fresh thyme,
chopped
salt and pepper, to taste
YOGURT MINT SAUCE
1 cup plain Greek yogurt
½ cup fresh mint leaves,
nely chopped
2 tbsp fresh dill, minced
1 garlic clove, minced
1 tbsp lemon juice
salt and pepper, to taste
Greek Lamb Chops with Yogurt Mint Sauce
Yield: 2 servings
DIRECTIONS
In a pot, combine water, apple juice, sugar, garlic, rosemary, allspice, salt, and pepper.
Bring to a simmer, stirring occasionally until all sugar and salt has dissolved. Remove
from heat and pour over 2 cups of ice. Let brine cool and then add pork chops and brine
to a large plastic bag. Brine for up to 24 hours in the refrigerator, turning occasionally.
In a large plastic bag, combine orange juice, mint, ginger, and vanilla extract. Add apple
slices and allow to marinate for 1-2 hours.
Remove pork and and pat dry. Discard brine. Season pork chops with salt and pepper.
Grill until they reach desired doneness. Remove apple slices from marinade and grill.
INGREDIENTS
2 pork chops
1 cup water
½ cup apple juice
2 tbsp brown sugar
3 garlic cloves, minced
1 tbsp rosemary, minced
½ tsp allspice
2 cups ice
salt and pepper, to taste
GRILLED APPLES
2 apples, cut crosswise
into ½” slices
⅓ cup orange juice
½ tbsp fresh mint, chopped
¼ tsp ground ginger
½ tsp vanilla extract
Grilled Pork Chops with Apples
Yield: 4 servings
DIRECTIONS
Cut off the top of the pineapple and carefully slice the peel off. Cut the pineapple into
½” thick rounds and remove the core of each round.
Combine brown sugar and cinnamon. Rub cinnamon and sugar on pineapple rounds
and grill on the Steam Grill. Serve with vanilla ice cream and garnish with mint leaves
and maple syrup.
INGREDIENTS
1 pineapple
¼ cup brown sugar
2 tsp cinnamon
vanilla ice cream
mint leaves and maple syrup,
to garnish
Grilled Pineapples with Ice Cream

warranty ∙ 27
WARRANTY
26 ∙ customer support
CUSTOMER SUPPORT
TECHNICAL SPECIFICATIONS
Voltage 120V ~ 60Hz
Power Rating 1440 W
Stock#: CSGL_20150518_V5
For product support, warranty and maintenance related questions, please
contact StoreBound directly at: 1-800-898-6970 from 7AM - 7PM PST,
Monday - Friday, or by email at suppor[email protected].
REPAIRS
DANGER! Risk of electric shock! The Steam Grill is an electrical appliance.
Do not attempt to repair the appliance yourself under any circumstances.
Contact Customer Support regarding repairs to the device.
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 conduct troubleshooting in an
attempt to x any minor problems. If troubleshooting fails to x the problem,
a return authorization will be issued. Proof of purchase indicating 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: [e-mail]
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 PROHIBITED 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
specic legal rights and you may also have other rights, which vary from state
to state.

For more information, please visit bydash.com
Customer Support 1-800-898-6970