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welcome to the Flavor Revolution..
Table of Contents The Flavorista™ Credo..........................3 Reveo™ Features....................................4 Reveo Parts............................................5 Important Safeguards...........................6 Consumer Safety Information..............6 Using Your Reveo..................................7 Care, Cleaning and Sanitation .........14 Marinade Guidelines.................................15 Tumble Time Guidelines...........................16 Flavorista Flavor Concoctions.............
Congratulations on joining the Flavor Revolution. You are now an official Flavorista! 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 transformation that will take place inside every kitchen and on every grill.
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 center of meat, vegetables, fruit, and seafood. The Reveo beats ALL conventional soak marinade methods that only coat the surface.
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 missing, STOP and contact the Eastman Outdoors Customer Service Center at 1-877- REVEO -IT before using the Reveo. 2. Follow the cleaning instructions on page 14 before the first use and after each use.
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 clear barrel Base unit 5
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 appliance is used near children. This appliance is not for use by children. 4.
Using Your Reveo 7
1 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.
2 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 doubt, check the label or ask your butcher, the original Flavorista.
3 Note: Always insert the vacuum hose in an upright position. This will prevent the marinade from leaking. 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 control panel to initiate the depressurizing process.
4 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 it is sealed and will not come off.
5 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. If the barrel has food or liquid on the exterior, the rollers will slip.
6 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 pressure being released. Remove the lid from the barrel using the plastic key attached to the vacuum cord. Insert the key into the groove on the barrel.
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 toss marinade into the trash. 3. Remove rubber seal and wash in warm soapy water, rinse and let dry or wipe dry with paper towel. Set aside DO NOT WASH SEAL IN DISHWASHER! 4. Barrel and lid are dishwasher safe.
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 stores that sell Reveo products or at www.freethemeat.org.
Tumbling Time Guidelines Food A mo unt Type Time Chicken or Turkey less than 2 lbs boneless 15 minutes Chicken or Turkey less than 2 lbs bone-in 20 minutes Chicken or Turkey 2-5 lbs boneless 20 minutes Chicken or Turkey 2-5 lbs bone-in 20 minutes Beef, Lamb or Pork less than 2 lbs all types 15 minutes Beef, Lamb or Pork 2-5 lbs all types 20 minutes Beef: High Quality Cuts 0-5 lbs t-bone/ribeye/N.Y.
Flavorista Flavor Concoctions Here are a few marinade ideas. Follow marinade guidelines on page 15. Chicken Wing Marinade Jalapeño Lime Marinade 1C 3/4 C 1 tsp 1C 1/4 C 1/4 C 1 tsp Water Soy sauce Ground ginger Brown sugar Sesame oil Pineapple juice Reveo Sreamin’ Samurai™ Teriyaki Dry Marinade Base Mix and use or refrigerate for up to one week.
The Flavorista’s Handbook: Recipes to enlighten the masses. Pork Jamaican Pork Chops Ingredients 2 lbs Pork chops 1/4 C Crushed pineapple Marinade 1/4 C Reveo Rasta Riot™ Jamaican Jerk Dry Marinade Base 1/4 C Water Procedure 1. Blend liquid ingredients with dry spices 2. Add pork chops and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 20 minutes. Grill, bake, broil or sauté 5. Cook until an internal temperature of 160ºF has been reached, or to your desired taste.
Beef Jamaican Pot Roast Ingredients 2-3 lbs Pot roast Marinade 1/4 C Reveo Rasta Riot™Jamaican J e r k Dry Marinade Base 1/4 C Water 1/4 C Italian dressing Procedure 1. Blend liquid ingredients with dry spices 2. Add pot roast and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 20 minutes 5. Bake covered at 300°F for 1 to 2 hours. Baste every 15 minutes after the fisrt 30 minutes. Cook until tender. Zesty Italian Burgers Ingredients 1 lb.
Beef Worcestershire Garlic Steak Ingredients 3 lbs Steak of choice Marinade 1/4 C Worcestershire sauce 2 Tbsp Chopped fresh garlic 1 Tbsp Chopped fresh parsley 1 Tbsp Cracked pepper Procedure 1. Blend liquid ingredients with dry spices 2. Add steak and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 15-20 minutes 5.
Poultry Raspberry Chipotle Fajitas Honey Mesquite Grilled Chicken Ingredients 3 lbs Bone-in chicken Marinade 1/2 C Reveo Hive Uprising™ Honey Mesquite Dry Marinade Base 1/2 C Water 1/4 C Orange juice Procedure 1. Blend liquid ingredients with dry spices 2. Add chicken and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 20 minutes 5. Cook or grill thoroughly until an internal temperature of 165ºF is reached and juices run clear in the thigh and drumstick area when pierced with a fork.
Seafood Cilantro Ginger Shrimp Ingredients 3 lbs Shrimp, fresh and peeled Marinade 1/2 C Orange juice 2 Tbsp Chopped cilantro 1/4 C Diced onions 1 Tbsp Chopped ginger 1/4 C Extra virgin olive oil 1/4 C Reveo Screamin’ Samurai™ Teriyaki Dry Marinade Base Procedure 1. Blend liquid ingredients with dry spices 2. Add shrimp and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 5 minutes 5.
Sides Italian Herb Potatoes Ingredients 3 lbs Potatoes, cut into squares Marinade 1/4 C Reveo Italian Renaissauce™ Zesty Italian Dry Marinade Base 1/4 C Extra virgin olive oil Procedure 1. Blend liquid ingredients with dry spices 2. Add potatoes and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 10 minutes 5.
Sides Marinated Portabello Ingredients 6 Portabello mushroom caps Marinade 3 Tbsp Reveo Italian Renaissauce™ Zesty Italain Dry Marinade Base 1/4 C Water 2 Tbsp Oil 2 Tbsp Vinegar Procedure 1. Blend liquid ingredients with dry spices 2. Add portabellos and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 10 minutes 5.
Sides Creamy Fruit Salad Ingredients 2C Hard fruit (melon, pears, apples, pineapple) in 2-inch cubes Marinade 1/2 C Sour cream 2/3 C Sugar 1 tsp Vanilla Procedure 1. Blend liquid ingredients with dry spices 2. Add fruit and marinade to Reveo barrel 3. Attach hose and MariVac 4. Tumble 10 minutes 5. Chill and serve Crab and Artichoke Casserole Ingredients 1 lb. Chopped crab meat 1 lb.
Tips and Recipes for the Wild Game Lover The Reveo is perfect for taming the wild game taste. The charts on pages 15 and 16 have guidelines for all cuts of wild game meat.
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 using frozen shrimp, check the ingredient label to make sure it does not contain phosphates. Shrimp with phosphates will not pick up as much flavor in the Reveo as shrimp without phosphates.
Marinades: The Messengers of Flavor Tips on making your own marinades: You know the right marinade can make the best food taste even better.
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 on the outside after the tumbling process, shake off the excess before cooking or grilling. This helps prevent the marinade from burning (especially over a direct flame on a grill). 4.
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 other than the original purchaser. This warranty does not cover defects resulting from normal wear and tear on the product.
For more information, recipes and contact with other Flavoristas go to www.freethemeat.
Eastman Outdoors, Inc. claims exclusive rights in the following trademarks which it considers property. Reveo™, Flavor Revolution™, Flavorista™, Free the Fork™, Free the Meat™, Eastman Outdoors®, MariVac™, Italian Renaissauce™, Screamin’ Samurai™, Hive Uprising™, Rasta Riot™, and the Reveo logo. All Rights Reserved. P.O. Box 380 • Flushing, MI 48433 Phone: 877-REVEO-IT • Fax: 810-733-2077 www.eastmanoutdoors.
