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Eastman Outdoors Reveo Food Processor/Tumbler manual

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Table of contents for the manual

  • Page 1

    ™[...]

  • Page 2

    w elcome to the Fla v or Rev olution.. ™[...]

  • Page 3

    The Flav orista ™ Credo..........................3 Re v eo ™ Featur es ....................................4 Re v eo Parts ............................................5 Impor tant Saf eguards...........................6 Consumer Saf ety Inf ormation..............6 Using Y our Re v eo..................................7 Car e, Cleaning and Sanita[...]

  • Page 4

    The Flavoristas are a growing movement of cooks who believe in the right to freely flavor , and the right to demand the best taste possible from the food they prepare . W e have uncovered the secret marination tool used by professionals and are now bringing it to your home . It is the beginning of a transformation that will tak e place inside ever [...]

  • Page 5

    3 Th e Fla v orista Credo 1. Free the flavor! All cooks, not just the professionals, deserve the best marination process possible. A marination tool that gives each bite a deeper, richer flavor and liberates the meat’s juices. The patent-pending v acuum seal of the Rev eo dr aws the marinade inw ard to the center of meat, vegetables, fr uit, and [...]

  • Page 6

    4 In spir e y our frien ds an d f amily with righteous, rebellious cookin g. All y ou n eed is y our Rev eo! How to prepare your Reveo for first use: The Flavor Revolution begins… 1. Remo ve all the parts from the pac kaging and check the parts list to make sure y ou have all three components. If anything is missing, ST OP and contact the Eastman[...]

  • Page 7

    Rev eo P arts 1 Re veo base unit: Contains the control panel and high-pow er MariV ac v acuum and hose system (attached in back compartment) 1 Re veo blac k lid with pressure dial 1 Re veo clear barrel High-pow er MariV ac System (attached to back panel) Control panel Rev eo black lid with pressure dial and clear barrel Base unit 5[...]

  • Page 8

    Important Saf eguards When using y our Rev eo, y ou should always f ollo w basic safety precautions, including the follo wing: 1. Read all instr uctions . 2. T o protect ag ainst risk of electr ical shock, do not put tumbler base, cord or plug in w ater or other liquid. 3. Close super vision is necessar y when any appliance is used near children. T[...]

  • Page 9

    7 Usin g Y our Rev eo[...]

  • Page 10

    8 Clean before first use, follow cleaning instructions on page 14. Place the Reveo on a flat, dry surface (kitchen counter or top-secret Flavorista meeting table) away from any heat source and plug it into a 110 Volt outlet. Press the power button on the Reveo control panel and the power light will illuminate. 1[...]

  • Page 11

    9 Place meat, seafood or vegetables in the Reveo barrel and prepare to unleash flavors you've only dreamed about. Add mixed marinade according to the chart on page 15. Note: The Reveo holds a maximum of 5 pounds of food and marinade - more is not better!! Important: For a great experience, every time, do not use pre-marinated meats. When in do[...]

  • Page 12

    10 Place the lid securely on top of the barrel. Attach the vacuum hose into the hole on the pressure valve knob by pushing it into the hole as shown above. Once the hose is seated into the hole, turn the pressure valve dial (on top of the lid) one quarter turn toward the “MariVac Open” position. Then, press the “MariVac” button on the contr[...]

  • Page 13

    11 Once the MariVac process is complete, turn the pressure valve dial (on top of the lid) one quarter turn toward “Tumble Close” position and remove the vacuum hose. Gently lift up on the lid while holding the barrel. If the barrel is properly vacuum-sealed for tumbling, the lid will NOT come off. If the lid does come off, repeat Step 3 until i[...]

  • Page 14

    12 Place the vacuum-sealed barrel on its side on the rollers of the Reveo base, making sure that the lid is facing away from the control panel. It is really important, that if you have gotten the outside of the barrel smeared with marinade, that you clean it off with warm, soapy water or a spray kitchen cleaner then dry it off with a paper towel. I[...]

  • Page 15

    13 When the Reveo tumble time has expired and the barrel stops rotating, remove the barrel from the rollers and stand the barrel upright. Remove the vacuum pressure from the barrel by turning the pressure valve dial (on top of the lid) one quarter turn toward the “MariVac Open” position. The barrel will make a hissing noise from the vacuum pres[...]

  • Page 16

    14 Care, Cleanin g & Sanita tion K eep your Rev eo in optimal w orkin g order . IMPOR TANT : UNPLUG BEFORE CLEANING BASE AND DO NOT IMMERSE THE REVEO BASE IN W ATER OR ANY OTHER LIQUIDS! 1. It is especially important to thoroughly clean y our Rev eo after each use. 2. Completely empty barrel after tumbling and toss marinade into the trash. 3. R[...]

  • Page 17

    15 Marin ade Guidelin es Our culinar y experts have dev eloped a line of marinades that optimize the Rev eo MariV ac pr ocess and release hidden f lav or s. Re veo Dry Mar inades are designed to w or k with w ater and oil. Mix well to ensure a great tasting eating experience. These marinades can be purchased in stores that sell Re veo products or a[...]

  • Page 18

    Tumb lin g Tim e Guidelin es * When f lav or ing f ish in the Re veo, choose f ir m f ish, such as salmon, sw ordf ish or tuna. IMPOR T ANT: Mak e sur e meat has not been m ar inated. If you are not sure whether y ou are buying packaged, pre-tumbled or pre-injected meats, look to see if the meat has an ingredient statement that says “pre-seasoned[...]

  • Page 19

    17 17 Fla v orista Fla v or Con coction s J alapeño Lim e Marin ade 1/3 C Chopped jalapeño (discard seeds and stems) 1/4 C Olive oil 1/4 C Chopped fresh cilantr o Salt and pepper to taste Juice from tw o limes 1 tsp Reveo Rasta Riot™ Jamaican Jerk Dry Marinade Base Mix and use or refrigerate for up to one week. Kabob Marin ade 1 1/2 C Olive oil[...]

  • Page 20

    18 Th e Fla v orista’ s Han dbook: Recipes to enlighten th e m asses. Rosem ary P ork Ingredients 4 lbs P or k loin Marinade 1/2 C Or ange juice 1 tsp Fresh rosem ar y 1/4 C Hone y Procedure 1. Blend liquid ingredients with dr y spices 2. Add pork loin and marinade to barrel 3. Attach hose and Mar iV ac 4. T umble 20 minutes . Grill, bake, br oil[...]

  • Page 21

    19 Zesty Italian Bur ger s Ingredients 1 lb. Ground beef Marinade 1 Tbsp Reveo Italian Renaissauce™ Dry Marinade Base 2 Tbsp W ater 1 Tbsp Extra vir gin olive oil Procedure 1. Blend liquid ingredients with dr y spices 2. Add ground beef and m ar inade to Rev eo barrel 3. Attach hose and Mar iV ac 4. T umble 10 minutes 5. For m into patties and re[...]

  • Page 22

    20 W orcestershire Garlic Steak Ingredients 3 lbs Steak of choice Marinade 1/4 C W orcestershire sauce 2 Tbsp Chopped fresh garlic 1 Tbsp Chopped fresh parsley 1 Tbsp Cr ack ed pepper Procedure 1. Blend liquid ingredients with dr y spices 2. Add steak and marinade to Rev eo barrel 3. Attach hose and Mar iV ac 4. T umble 15-20 minutes 5. Grill, bake[...]

  • Page 23

    21 21 K un g P ao Chicken Ingredients 6 Chick en breasts Marinade 1/4 C W ater 1/4 C Pineapple juice 1/4 C P eanut butter 1/4 C Cashe ws 1 Tbsp Soy sauce 1/4 C Br o wn sugar 1 tsp Reveo LemoNation™ Lemon Pepper Dry Marinade Base Procedure 1. Blend liquid ingredients with dr y spices 2. Add chicken and m ar inade to Re veo barrel 3. Attach hose an[...]

  • Page 24

    22 Mar garita Shrimp Ingredients 2 lbs Shrimp, fresh and peeled Marinade 1/4 C T equila 1 Tbsp Chopped fresh cilantr o 3 Limes (juiced) 1 Tbsp Seasoned salt Procedure 1. Blend liquid ingredients with dr y spices 2. Add shr imp and marinade to Reveo barr el 3. Attach hose and Mar iV ac 4. T umble 5 minutes 5. Sauté until f inished and ser ve f ajit[...]

  • Page 25

    23 Italian Herb P ota toes Ingredients 3 lbs P otatoes , cut into squares Marinade 1/4 C Reveo Italian Renaissauce™ Zesty Italian Dry Marinade Base 1/4 C Extra vir gin olive oil Procedure 1. Blend liquid ingredients with dr y spices 2. Add potatoes and marinade to Rev eo barrel 3. Attach hose and Mar iV ac 4. T umble 10 minutes 5. Bak e at 350°F[...]

  • Page 26

    24 Garlic Herb Meatballs Ingredients 2 lbs Ground beef Marinade 1/4 C Reveo Italian Renaissauce™ Zesty Italian Dry Marinade Base 1 Egg 1/4 C Parmesan cheese 1/4 C W ater Procedure 1. Blend liquid ingredients with dr y spices 2. Add gr ound beef and m ar inade to Re veo barr el 3. Attach hose and MariV ac 4. T umble 10 minutes 5. For m contents in[...]

  • Page 27

    25 25 Cr a b and Artich oke Casser ole Ingredients 1 lb. Chopped cr a b meat 1 lb. Canned ar tichokes Marinade 1/2 C Heavy cream 1/2 stick Butter (melted) 1/4 C Bread cr umbs 2 Whole eggs 1/2 C Parmesan cheese Procedure 1. Blend liquid ingredients with dr y spices 2. Add cr a b meat, artichokes and marinade to Rev eo barrel 3. Attach hose and MariV[...]

  • Page 28

    26 V enison P ot Roast Ingredients 3 lbs V enison stew meat 1 can Diced tom atoes 1 lb Carrots (chopped lar ge) 3 Lar ge potatoes (chopped lar ge) 8 Celer y (chopped large) Marinade 1/2 C Red wine 1/2 C T om ato sauce 1/4 C Reveo Italian Renaissauce™ Zesty Italian Dry Marinade Base Procedure 1. Blend liquid ingredients with dr y spices 2. Add all[...]

  • Page 29

    27 27 Rev eo Tips Plan a rebellious meal that wins over the masses. Our squad of culinar y exper ts has designed an easy-to-f ollow , step-by-step process f or using the Re veo. Use the f ollowing tips, the marinade guidelines and the tumbling time guide on pages 15 and 16, to ensure proper f lavor . • When using frozen shrimp, check the ingredie[...]

  • Page 30

    28 Marin ades: Th e Messen gers of Fla v or Tips on making your own marinades: Y ou know the right marinade can make the best f ood taste ev en better . But what exactly mak es a marinade w ork? How does Rev eo re v olutionize the process, bringing flav or to heights that traditional m arinating could nev er hope to match? And how can y ou use this[...]

  • Page 31

    29 29 Th e Fla v orista’ s Guide to Optimizin g Meat Fla v or 1. T r im meat of excess f at. (Fat does not absorb marinade and may impede optim al absor ption of the marinade). 2. Our guidelines are just a starting point. F eel free to experiment with tumble times and f lavors. 3. If the meat has excess marinade on the outside after the tumbling [...]

  • Page 32

    30 W arranty an d Service Inf or m ation Eastm an Outdoors ® Limited W arr anty Eastman Outdoors w arrants this pr oduct against all m anuf acturing defects in materials and w or km anship f or a period of one year from the date of pur chase. This w arranty is nontr ansfer able if the product is sold to an individual other than the original purcha[...]

  • Page 33

    31 F or mor e inf or m ation, recipes an d contact with oth er Fla v oristas go to www .freeth em eat.or g[...]

  • Page 34

    P.O. Box 380 • Flushing, MI 48433 Phone: 877-REVEO-IT • Fax: 810-733-2077 www.eastmanoutdoors.com #SP00098 ver: 2 8/04 Eastman Outdoors, Inc. claims ex clusive rights in the following trademarks which it considers proper ty . R eveo ™ , Flavor Revolution ™ , Flavorista ™ , F ree the Fork ™ , Free the Meat ™ , Eastman Outdoors ® , Mar[...]