Summary of Reveo
Page 1
™.
Page 2: Flavor
Welcome to the flavor revolution.. ™.
Page 3: Table of Contents
The flavorista ™ credo..........................3 reveo ™ features....................................4 reveo parts............................................5 important safeguards...........................6 consumer safety information..............6 using your reveo..................................
Page 4: Viva La Flavor Revolution!
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. We have uncovered the secret marination tool used by professionals and are now bringing it to your home. It is the beginning of a tra...
Page 5: The Flavorista Credo
3 the flavorista 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 vacuum seal of the reveo draws the marinade inward to the...
Page 6: Need Is Your Reveo!
4 inspire your friends and family with righteous, rebellious cooking. All you need is your reveo! How to prepare your reveo for first use: the flavor revolution begins… 1. Remove all the parts from the packaging and check the parts list to make sure you have all three components. If anything is miss...
Page 7: Reveo Parts
Reveo parts 1 reveo base unit: contains the control panel and high-power marivac vacuum and hose system (attached in back compartment) 1 reveo black lid with pressure dial 1 reveo clear barrel high-power marivac system (attached to back panel) control panel reveo black lid with pressure dial and cle...
Page 8: Important Safeguards
Important safeguards when using your reveo, you should always follow basic safety precautions, including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put tumbler base, cord or plug in water or other liquid. 3. Close supervision is necessary when any...
Page 9: Using Your
7 using your reveo.
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 ...
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 tim...
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. The...
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. 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 kit...
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 ...
Page 16: Care, Cleaning & Sanitation
14 care, cleaning & sanitation keep your reveo in optimal working order. Important: unplug before cleaning base and do not immerse the reveo base in water or any other liquids! 1. It is especially important to thoroughly clean your reveo after each use. 2. Completely empty barrel after tumbling and ...
Page 17: Marinade Guidelines
15 marinade guidelines our culinary experts have developed a line of marinades that optimize the reveo marivac process and release hidden flavors. Reveo dry marinades are designed to work with water and oil. Mix well to ensure a great tasting eating experience. These marinades can be purchased in st...
Page 18: Tumbling Time Guidelines
Tumbling time guidelines *when flavoring fish in the reveo, choose firm fish, such as salmon, swordfish or tuna. Important:make sure meat has not been marinated. If you are not sure whether you are buying packaged, pre-tumbled or pre-injected meats, look to see if the meat has an ingredient statemen...
Page 19: Jalapeño Lime Marinade
17 17 flavorista flavor concoctions jalapeño lime marinade 1/3 c chopped jalapeño (discard seeds and stems) 1/4 c olive oil 1/4 c chopped fresh cilantro salt and pepper to taste juice from two limes 1 tsp reveo rasta riot™ jamaican jerk dry marinade base mix and use or refrigerate for up to one week...
Page 20: The Flavorista’S Handbook:
18 the flavorista’s handbook: recipes to enlighten the masses. Rosemary pork i n g r e d i e n t s 4 lbs pork loin m a r i n a d e 1/2 c orange juice 1 tsp fresh rosemary 1/4 c honey p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add pork loin and marinade to barrel 3. Attach hose ...
Page 21: Zesty Italian Burgers
19 zesty italian burgers i n g r e d i e n t s 1 lb. Ground beef m a r i n a d e 1 tbsp reveo italian renaissauce™ dry marinade base 2 tbsp water 1 tbsp extra virgin olive oil p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add ground beef and marinade to reveo barrel 3. Attach hose...
Page 22: Worcestershire Garlic Steak
20 worcestershire garlic steak i n g r e d i e n t s 3 lbs steak of choice m a r i n a d e 1/4 c worcestershire sauce 2 tbsp chopped fresh garlic 1 tbsp chopped fresh parsley 1 tbsp cracked pepper p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add steak and marinade to reveo barrel...
Page 23: Kung Pao Chicken
21 21 kung pao chicken ingredients 6 chicken breasts marinade 1/4 c water 1/4 c pineapple juice 1/4 c peanut butter 1/4 c cashews 1 tbsp soy sauce 1/4 c brown sugar 1 tsp reveo lemonation™ lemon pepper dry marinade base procedure 1. Blend liquid ingredients with dry spices 2. Add chicken and marinad...
Page 24: Margarita Shrimp
22 margarita shrimp i n g r e d i e n t s 2 lbs shrimp, fresh and peeled m a r i n a d e 1/4 c tequila 1 tbsp chopped fresh cilantro 3 limes (juiced) 1 tbsp seasoned salt p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add shrimp and marinade to reveo barrel 3. Attach hose and mariv...
Page 25: Italian Herb Potatoes
23 italian herb potatoes i n g r e d i e n t s 3 lbs potatoes, cut into squares m a r i n a d e 1/4 c reveo italian renaissauce™ zesty italian dry marinade base 1/4 c extra virgin olive oil p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add potatoes and marinade to reveo barrel 3. ...
Page 26: Garlic Herb Meatballs
24 garlic herb meatballs i n g r e d i e n t s 2 lbs ground beef m a r i n a d e 1/4 c reveo italian renaissauce™ zesty italian dry marinade base 1 egg 1/4 c parmesan cheese 1/4 c water p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add ground beef and marinade to reveo barrel 3. A...
Page 27: Creamy Fruit Salad
25 25 crab and artichoke casserole i n g r e d i e n t s 1 lb. Chopped crab meat 1 lb. Canned artichokes m a r i n a d e 1/2 c heavy cream 1/2 stick butter (melted) 1/4 c bread crumbs 2 whole eggs 1/2 c parmesan cheese p r o c e d u r e 1. Blend liquid ingredients with dry spices 2. Add crab meat, a...
Page 28: Venison Pot Roast
26 venison pot roast i n g r e d i e n t s 3 lbs venison stew meat 1 can diced tomatoes 1 lb carrots (chopped large) 3 large potatoes (chopped large) 8 celery (chopped large) m a r i n a d e 1/2 c red wine 1/2 c tomato sauce 1/4 c reveo italian renaissauce™ zesty italian dry marinade base p r o c e ...
Page 29: Reveo Tips
27 27 reveo tips plan a rebellious meal that wins over the masses. Our squad of culinary experts has designed an easy-to-follow, step-by-step process for using the reveo. Use the following tips, the marinade guidelines and the tumbling time guide on pages 15 and 16, to ensure proper flavor. • when u...
Page 30
28 marinades: the messengers of flavor tips on making your own marinades: you know the right marinade can make the best food taste even better. But what exactly makes a marinade work? How does reveo revolutionize the process, bringing flavor to heights that traditional marinating could never hope to...
Page 31: The Flavorista’S Guide to
29 29 the flavorista’s guide to optimizing meat flavor 1. Trim meat of excess fat. (fat does not absorb marinade and may impede optimal absorption of the marinade). 2. Our guidelines are just a starting point. Feel free to experiment with tumble times and flavors. 3. If the meat has excess marinade ...
Page 32: Eastman Outdoors
30 warranty and service information eastman outdoors ® limited warranty eastman outdoors warrants this product against all manufacturing defects in materials and workmanship for a period of one year from the date of purchase. This warranty is nontransferable if the product is sold to an individual o...
Page 33: Www.Freethemeat.Org
31 for more information, recipes and contact with other flavoristas go to www.Freethemeat.Org.
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 exclusive rights in the following trademarks which it considers property. Reveo ™ , flavor revolution ™ , flavorista ™ , free the fork ™ , free the mea...