Instruction/ maintenance manual of the product Reveo Food Processor/Tumbler Eastman Outdoors
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w elcome to the Fla v or Rev olution.. ™.
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.
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 .
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.
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.
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 barre.
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.
7 Usin g Y our Rev eo.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 .
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 .
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.
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.
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.
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 .
An important point after buying a device Eastman Outdoors Reveo Food Processor/Tumbler (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Eastman Outdoors Reveo Food Processor/Tumbler yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Eastman Outdoors Reveo Food Processor/Tumbler - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Eastman Outdoors Reveo Food Processor/Tumbler you will learn all the available features of the product, as well as information on its operation. The information that you get Eastman Outdoors Reveo Food Processor/Tumbler will certainly help you make a decision on the purchase.
If you already are a holder of Eastman Outdoors Reveo Food Processor/Tumbler, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Eastman Outdoors Reveo Food Processor/Tumbler.
However, one of the most important roles played by the user manual is to help in solving problems with Eastman Outdoors Reveo Food Processor/Tumbler. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Eastman Outdoors Reveo Food Processor/Tumbler along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
