Eastman Outdoors Reveo Food Processor Tumbler Users Manual ReveoBook2

Reveo Food ProcessorTumbler to the manual 924c3574-5b10-7414-e12b-6b39cbb4d088

: Eastman-Outdoors Eastman-Outdoors-Reveo-Food-Processor-Tumbler-Users-Manual-537163 eastman-outdoors-reveo-food-processor-tumbler-users-manual-537163 eastman-outdoors pdf

Open the PDF directly: View PDF .
Page Count: 34

™

welcome to the

Flavor

Revolution..

™

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..................17

The Flavorista’s Handbook............................18

Tips and Recipes for Wild Game............26

Reveo Tips.............................................27

Marinades: The Messengers of Flavor....28

Optimizing Meat Flavor...................................29

Warranty and Service Information..........30

Table of Contents

1

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.

Get out there and start spreading the word!

Liberate your friends and family.

Viva la Flavor Revolution!

Congratulations on joining the

Flavor Revolution. You are now

an official Flavorista!

2

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 center of meat, vegetables, fruit, and seafood. The Reveo beats ALL

conventional soak marinade methods that only coat the surface. Most meat

will pick up more than 10% of its weight in marinade after Reveo marination.

The Reveo lets you season freely and boldly!

2. Free the fork!™ The fork is the test of what is true and tender.

Many types of meat will become “fork tender” after marinating in the Reveo

with our revolutionary marinade flavors.

3. Free the meat!™ Every cut of meat should be the best it can be.

The Reveo can make leaner meat taste better.You don’t need the fat

for flavor. You can also use more economical cuts of meat (flank, ground)

and make them taste as great as restaurant-quality meat with the Reveo

and Reveo Dry Marinade Bases.The patent-pending vacuum of the Reveo

gives food a fresher appearance by increasing moisture within the meat

allowing the marinade ingredients to penetrate the surface.

4. Free your time! Marinate in a fraction of the time.

Using the Reveo, you can marinate in minutes rather than hours or days.

You’ll get better flavor than any soak marinade in a fraction of the time.

5. Free your mind! A multitude of flavors can mix harmoniously in

one meal. The Reveo marination process only takes minutes, so you can

have multiple flavors in the same meal.

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 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. To

prevent scratches while cleaning, avoid soap-filled steel wool pads, any type of abrasive

sponge or harsh abrasive cleaner.

3. Send in your Reveo registration card or register online at www.freethemeat.org.

• The Reveo comes pre-assembled so you are ready to roll.

•The Reveo uses push-button controls for simple operation.

• The Reveo has a built-in automatic MariVac™ pump so no manual pumping is required.

•The Reveo has a built-in automatic shut off pump so the maximum vacuum pressure is

obtained every time.

• The Reveo comes with an easy-to-turn pressure dial on the barrel lid so once the barrel is

vacuumed, the pressure valve can be immediately closed and is ready for tumbling.

• The Reveo barrel and lid are dishwasher safe and easy to clean.

Reveo Features

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. Unplug the power cord from the electrical outlet when appliance is not in use, before putting on

or taking off parts, and before cleaning. Do not disconnect the power cord by pulling on the

cord.

5. Avoid contact with moving parts.

6. Do not operate the appliance with a damaged power cord or plug, or after the appliance

malfunctions or is dropped or damaged in any manner. Call the customer assistance number for

information on the nearest authorized service facility for examination, repair or electrical or

mechanical adjustment.

7. The use of attachments not recommended or sold by Eastman Outdoors may cause fire, electric

shock or injury.

8. Do not use the appliance outdoors.

9. Do not let the power cord hang over the edge of a table or counter.

10. Do not let the power cord make contact with a hot surface, including the stove.

11. Do not use the appliance on wet or hot surfaces, or near a heat source.

12. Do not move the appliance when it is on.

13. To disconnect the power cord, turn the control to OFF; then remove plug from wall outlet.

14. Only use the appliance for its intended purpose.

15. Do not use an extension cord with this appliance.

16. WARNING: To reduce the risk of fire or electric shock, do not remove the bottom cover. Only

authorized personnel should repair the unit.

SAVE THESE INSTRUCTIONS • FOR HOUSEHOLD USE ONLY

Consumer Safety Information

POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). To

reduce the risk of electric shock, this plug will fit in a polarized outlet only one way.If the plug

does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified

electrician. Do not modify the plug in any way.

ELECTRIC POWER: If the electrical circuit is overloaded with other appliances, the

appliance may not operate properly. It should be operated on a separate electrical

circuit from other appliances.

LISTED

UL

®

86DW

E224178

6

7

Using Your

Reveo

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

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 doubt, check the label or ask your butcher, the original

Flavorista.

2

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 control panel to initiate the

depressurizing process. When the MariVac process starts, firmly hold the lid

of the barrel down for 5 to 10 seconds to ensure a good seal. The Reveo

will automatically stop when the MariVac process is complete. Average

vacuum time is approximately 2 minutes.

3

Note: Always

insert the

vacuum hose

in an upright

position.

This will

prevent the

marinade

from leaking.

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 it is sealed and will not come off.

4

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. If the barrel

has food or liquid on the exterior, the rollers will slip. Select the

appropriate tumble time (see Tumbling Times on page 16) by pressing

the tumbling button until the desired time is illuminated. The Reveo will

begin and end tumbling automatically.

5

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 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. Turn the key toward the top of

the barrel and pop the lid open. Shake off any excess marinade from the

food (DO NOT dump excess liquids into pan). This will help prevent the

marinade from burning off (especially over a direct flame on a grill). The

contents are now ready for cooking. Grill, bake, broil or sauté. This ends

your Flavorista training - now get out there and free the meat!

6

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 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. Wash lid on top shelf of dishwasher. Select air-dry on dishwasher.

5. Barrel and lid can be washed by hand. Use warm soapy water. Rinse thoroughly and air-dry or

wipe dry with a paper towel.

6. CAUTION; DO NOT PLACE BASE IN DISHWASHER OR SUBMERSE IN WATER!

7. Spray the base down with a kitchen cleaner, preferably bleach based. Let stand for 30 seconds.

Wipe clean with paper towel. For heavy stained areas, repeat cleaning steps until stains are gone.

8. Check the liquid trap (the small bottle attached to the vacuum hose) after every use. If any food or

liquid is present in the liquid trap, unscrew it from the hose leading in the base. Wash the hose and

bottle by hand, and replace.

Note: If the outside of the barrel is wet or greasy clean with warm soapy water or a kitchen

cleaner, wiping dry with a paper towel.

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 stores that sell Reveo

products or at www.freethemeat.org.

Reveo™Dry Marinade Base Guidelines

Per Pound of: Reveo Dry Marinade Base Oil Water

vegetable or extra virgin olive oil

Seafood 2 Tbsp 2 Tbsp 2 Tbsp

Meat (more than 1lb) 2 Tbsp 2 Tbsp 2 Tbsp

Poultry 2 Tbsp 2 Tbsp 2 Tbsp

Wild Game 3 Tbsp 2 Tbsp 2 Tbsp

Roast/Whole Muscle Meat 2 Tbsp 2 Tbsp 2 Tbsp

Bone in Chicken or Turkey 2 Tbsp 2 Tbsp 2 Tbsp

Ground Meat 2 Tbsp 1 Tbsp 1 Tbsp

Meats for Smoking 2 Tbsp 2 Tbsp 2 Tbsp

Vegetables 2-3 Tbsp 2-3 Tbsp 2-3 Tbsp

• Most foods use 1/3 cup liquid marinade per pound of meat.

• DO NOT use more than 2 tablespoons of liquid per pound of ground meat.

• In general, feel free to experiment! Adjust seasoning and liquid amounts to your preferences if you

are making your own marinade. TIP: Fish and seafood usually require less seasoning, whereas wild

game may require more.

General Liquid Marinade Guidelines

If you have a favorite store-bought marinade or a great homemade recipe, follow the simple

guidelines below to unleash the flavors!

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 statement that

says “pre-seasoned”,“pre-marinated” or “liquid added”. Meat is like a sponge. Once it is saturated with

liquid, it cannot absorb any more. This is why it is important to ask your local butcher for fresh, un-tumbled

and un-marinated meats.

16

Food Amount 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. strip 10 minutes

Wild Game 0-5 lbs all types 20 minutes

Ground Meats 0-5 lbs all types 10 minutes

Shellfish 0-5 lbs all types 5 minutes

Firm Fish*0-5 lbs all types 10 minutes

Fruits or Vegetables 0-5 lbs all types 10 minutes

Un-tumbled Pre-tumbled

1717

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.

Kabob Marinade

1 1/2 C Olive oil

3/4 C Soy sauce

1/4 C Worcestershire sauce

2 tsp Dijon mustard

1/2 C Wine vinegar

1/2 tsp Minced, chopped fresh parsley

2 cloves Minced garlic

1 tsp Reveo LemoNation™ Lemon

Pepper Dry Marinade Base

Mix and use or refrigerate

for up to one week.

Chicken Wing Marinade

1 C Water

3/4 C Soy sauce

1 tsp Ground ginger

1 C Brown sugar

1/4 C Sesame oil

1/4 C Pineapple juice

1 tsp Reveo Sreamin’ Samurai™

Teriyaki Dry Marinade Base

Mix and use or refrigerate

for up to one week.

Ginger Soy Marinade

1/2 C Soy sauce

1/4 C Water

1/4 C Minced onion

2 Tbsp Brown sugar

2 Tbsp Sesame seeds

1/4 tsp Ground ginger

2 Tbsp Sesame oil

1 tsp Reveo Sreamin’ Samurai™

Teriyaki Dry Marinade Base

Mix and use or refrigerate

for up to one week.

Italian Parmesan

1/4 C Italian dressing

1 tsp Chopped fresh basil

1 tsp Reveo Italian Renaissauce™

Zesty Italian Dry Marinade Base

Mix and use or refrigerate

for up to one week.

Here are a few marinade ideas. Follow marinade guidelines

on page 15.

18

The Flavorista’s Handbook:

Recipes to enlighten the masses.

Rosemary Pork

Ingredients

4 lbs Pork loin

Marinade

1/2 C Orange juice

1 tsp Fresh rosemary

1/4 C Honey

Procedure

1. Blend liquid ingredients with dry spices

2. Add pork loin and marinade to barrel

3. Attach hose and MariVac

4. Tumble 20 minutes. Grill, bake, broil or sauté

5. Bake covered at 350°F for 1 hour

6. Uncover and bake until an internal

temperature of 160ºF has been reached, or

to your desired taste.

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.

Honey Mesquite Pork Ribs

Ingredients

2 lbs Pork ribs, country style

Marinade

1/2 C Reveo Hive Uprising™

Honey Mesquite Dry Marinade

Base

1/2 C Orange juice

1/4 C Olive oil

1/4 C Water

Procedure

1. Blend liquid ingredients with dry spices

2. Add pork ribs and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 20 minutes

5. Bake covered at 350ºF for one hour,

basting every 15 minutes after the first 30

minutes. Cook until tender and serve with

basting liquid from roasting pan.

Pork

19

Zesty Italian Burgers

Ingredients

1 lb. Ground beef

Marinade

1 Tbsp Reveo Italian Renaissauce™

Dry Marinade Base

2 Tbsp Water

1 Tbsp Extra virgin olive oil

Procedure

1. Blend liquid ingredients with dry spices

2. Add ground beef and marinade to

Reveo barrel

3. Attach hose and MariVac

4. Tumble 10 minutes

5. Form into patties and refrigerate for 20

minutes.

6. Grill, bake, broil or sauté.

Bourbon BBQ Ribs

Ingredients

3 lbs Pork or beef ribs

Marinade

1/4 C Bourbon

1/2 C Favorite BBQ sauce

Procedure

1. Blend liquid ingredients with dry spices

2. Add pork or beef ribs 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

basting every 15 minutes after the first 30

minutes. Cook until tender and fallin’ off

the bone!

Jamaican Pot Roast

Ingredients

2-3 lbs Pot roast

Marinade

1/4 C Reveo Rasta Riot™Jamaican

Jerk 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.

Beef

20

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. Grill, bake, broil or sauté or cook to desired

taste

20

French Onion Prime Rib

Ingredients

3 lbs Prime rib roast , boneless

2 lbs Sliced onions

Marinade

2 tsp Balsamic vinegar

1 C Water

1/4 C Reveo Italian Renaissauce™

Zesty Italian Dry Marinade Base

For serving

6 slices Large garlic toasted French Bread

6 slices Swiss Cheese

Procedure

1. Blend liquid ingredients with dry spices

2. Add prime rib roast, sliced onions and

marinade to Reveo barrel (set aside toasted

French Bread and cheese slices).

3. Attach hose and MariVac

4. Tumble 20 minutes

5. Bake covered at 300°F for 1 to 2 hours, or to

desired taste

6. Slice into 8 oz. portions and serve over

toasted French bread and cheese

Pineapple Steaks

Ingredients

2 Steaks (8 oz.)

Marinade

1/4 C Pineapple juice

12 Pineapple slices

2 tsp TABASCO®

1/4 C Soy sauce

1 tsp Reveo Screamin’ Samurai™

Teriyaki Dry Marinade Base

Procedure

1. Blend liquid ingredients with dry spices

2. Add steak and marinade to Reveo barrel

3. Attach hose and MariVac

4. Tumble 10 minutes

5. Grill or cook to taste

Beef

2121

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 marinade to Reveo barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

5. Cook thoroughly, turn frequently on medium to

medium low heat. Drizzle with pan juices.

6. Serve with sticky rice or on lo-mein noodles.

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.

Hint: When grilling, ask you butcher to cut

the chicken into halves, quarters or 8 pieces.

It will be easier to cook and will crisp up on

the coals much easier.

Raspberry Chipotle Fajitas

Ingredients

2 lbs Steak or chicken

Marinade

1/2 C Raspberry jam

1 Tbsp Chopped fresh cilantro

3 Limes (juiced)

1 Tbsp Seasoned salt

1 Tbsp Chipotle pureé (found in the Mexican

food section of most grocery stores)

Procedure

1. Blend liquid ingredients with dry spices

2. Add steak or chicken and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

5. Sauté

6. Serve fajita style with warm tortilla and slices of

sweet peppers, onions, sour cream, guacamole

and chopped tomatoes.

Poultry

22

Margarita Shrimp

Ingredients

2 lbs Shrimp, fresh and peeled

Marinade

1/4 C Tequila

1 Tbsp Chopped fresh cilantro

3 Limes (juiced)

1 Tbsp Seasoned salt

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. Sauté until finished and serve fajita style

with warm tortillas, sour cream,

guacamole, chopped tomatoes, sweet

peppers and onions

Pepper Soy Salmon

Ingredients

3 lbs Salmon steaks

2 lbs Cooked fresh spinach, cleaned

and de-stemmed

Marinade

1/4 C Soy sauce

2 Tbsp Sesame oil

1/4 C Rice vinegar

Procedure

1. Blend liquid ingredients with dry spices,

reserve 1/4 C for dressing

2. Add salmon and remaining marinade to

Reveo barrel (set spinach aside)

3. Attach hose and MariVac

4. Tumble 10 minutes

5. Grill, bake, broil or sauté to desired taste

6. Toss spinach with 1/4 C marinade

7. Serve salmon on top of spinach salad for a

crisp and flavorful treat!

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. Grill, bake, broil or sauté

Seafood

23

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. Bake at 350°F for 15 to 20 minutes or until

done and crispy

Teriyaki Green Beans

Ingredients

2 lbs Fresh green beans, de-stemmed

Marinade

1/4 C Reveo Screamin’ Samurai™

Teriyaki Dry Marinade Base

1/2 C Pineapple juice

1/4 C Brown sugar

2 Tbsp Sesame oil

Procedure

1. Blend liquid ingredients with dry spices

2. Add green beans and marinade to

Reveo barrel

3. Attach hose and MariVac

4. Tumble 10 minutes

5. Bake, broil or sauté. Enjoy!

Sides

24

Garlic Herb Meatballs

Ingredients

2 lbs Ground beef

Marinade

1/4 C Reveo Italian Renaissauce™

Zesty Italian Dry Marinade Base

1Egg

1/4 C Parmesan cheese

1/4 C Water

Procedure

1. Blend liquid ingredients with dry spices

2. Add ground beef and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 10 minutes

5. Form contents into 1 inch balls and

refrigerate for 20 minutes

6. Bake on a sheet pan 30 minutes or until

your desired level of taste - serve with your

favorite marinara and pasta.

24

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. Grill or cook to taste

Sides

2525

Crab and Artichoke Casserole

Ingredients

1 lb. Chopped crab meat

1 lb. Canned artichokes

Marinade

1/2 C Heavy cream

1/2 stick Butter (melted)

1/4 C Bread crumbs

2 Whole eggs

1/2 C Parmesan cheese

Procedure

1. Blend liquid ingredients with dry spices

2. Add crab meat, artichokes and

marinade to Reveo barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

5. Place in shallow baking dish and bake

uncovered at 300°F for 25 minutes until

top is brown and bubbly

Creamy Fruit Salad

Ingredients

2 C 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

Sides

26

Venison Pot Roast

Ingredients

3 lbs Venison stew meat

1 can Diced tomatoes

1 lb Carrots (chopped large)

3 Large potatoes (chopped large)

8 Celery (chopped large)

Marinade

1/2 C Red wine

1/2 C Tomato sauce

1/4 C Reveo Italian Renaissauce™

Zesty Italian Dry Marinade Base

Procedure

1. Blend liquid ingredients with dry spices

2. Add all ingredients and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 20 minutes

5. Cover and bake @ 300ºF for 2 1/2 hours or

until tender

Holiday Game Hens

Ingredients

4 Cornish game hens

16 Potatoes, cut into squares

12 Pearl onions

16 Baby carrots

Marinade

1/2 C Orange juice

1 tsp Cinnamon

1/4 C Molasses

Procedure

1. Blend liquid ingredients with dry spices

2. Add all ingredients and marinade to

Reveo barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

5. Bake covered at 350ºF for 1 hour

Uncover, and bake 15 minutes. Skin

should be crisp but tender

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. In addition to flavoring meats for grilling and baking, the Reveo can

bring the flavor of your venison jerky and wild boar sausage to a whole new level!

2727

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.

• When flavoring fish in the Reveo, choose firm fish, such as salmon, swordfish or tuna.

• Do not freeze tumbled fish or seafood. You can freeze meat, just shake off the

excess marinade beforehand.

• Product marinated in the Reveo will be fine frozen for up to 3 months. However, if

you are going to freeze meat, it is best to thaw it and Reveo it just before cooking.

• Do not store tumbled meats or vegetables in a pressurized Reveo barrel. Release

pressure before storing the Reveo barrel in the refrigerator.

• Follow all cleaning and sanitation guidelines. A true Flavorista is always careful as

well as fun and exciting!

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 match? And how can you use this

knowledge to bring maximum flavor to your own food and express your individuality?

First, it’s important to know that every great marinade is made up of three ingredients: acid,

flavoring and other liquids. Marinating works to “tenderize” meat by breaking it down

with the acid and softening it with the liquid. The problem with traditional marinating is that

it’s only able to drive in the flavoring in so far. The Reveo works by removing air and pressure

from the marinating process, so food opens up to accept juices through to its core.

Here are the three key ingredients of all great marinades:

Acid: The acid portion of your marinade can be vinegar, citrus juice, milk, yogurt

or wine

Flavoring: This category is wide open! Use salt, spices, seasonings, herbs, liquid smoke

or even Worcestershire sauce, soy sauce, honey... you name it.

Other Liquids: Any water or oil. We recommend using flavored oils or virgin olive oil.

We recommend that you use Reveo Dry Marinade Bases, which are available at your

Reveo retailer or online at www.freethemeat.org. They are specially formulated for optimum

flavor during the MariVac process. Please see page 15 for more information on using Reveo

Dry Marinade Bases.

Let the Flavor Revolution begin!

You know the right marinade can make the best food taste even better. Have you been a

Flavorista for years? Do you have your own recipes for really great marinades? Send us your

recipe by going to www.freethemeat.org to submit it!

2929

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. Because the marinating process takes less than 20 minutes, you can experiment with

different flavors for a meal. Marinate your appetizers and side dishes, too! (Make sure you

clean the Reveo thoroughly between marinade cycles.) Refer to the cleaning guide on

page 14.

5. Thick portions of meat (greater than 1 inch thick) may not achieve complete marinade

penetration. It is recommended that you butterfly cut thicker portions to maximize the

MariVac process. Another way to maximize marinade penetration for thicker meats is to

pierce the meat several times with a fork, or inject marinade into meat using an Eastman

Outdoors Marinade injector.

Adding Dry Rubs to Marinated Meat

Dry rubs can be applied to marinated meat.

Remove marinated meat from the barrel and shake off any excess juices. Place on a clean

baking pan. Sprinkle meat liberally with additional dry marinade base used in marinade.

Rub evenly. Bake, broil, grill or sauté and enjoy!

Remember, you’re a Flavorista, experiment as little or as much as you like. Release the

Flavor!

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 other than the original purchaser. This warranty does not cover

defects resulting from normal wear and tear on the product. This warranty is void if the product has

been subject to accident, misuse, abuse, improper set-up, acts of God or unauthorized modification. If

this product is found to be defective during the warranty period, Eastman Outdoors’ entire liability

and your exclusive remedy is repair or replacement at Eastman Outdoors’ expense. NO OTHER

WARRANTIES, WHETHER EXPRESSED OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY AND

FITNESS FOR A PARTICULAR PURPOSE, SHALL APPLY TO THE PRODUCT. Eastman Outdoors shall not be

liable for any incidental or consequential damages, either in the breach of this warranty or any other

reason, resulting from the use of this product. This warranty gives you specific legal rights. You may also

have other rights that vary from state to state.

If warranty service becomes necessary:

1. Call the Eastman Outdoors Customer Service Department at 1-877-REVEO-IT.

2. Explain the nature of your problem. The representative will ask for proof of purchase with

date. Proof of purchase is a sales receipt from an authorized Eastman Outdoors dealer or

distributor. The representative will determine if the product or parts need to be replaced,

issue you a Return Authorization Number and explain shipping and handling charges. The

customer may be responsible for shipping and handling charges of the returned item and

replacement parts. All defective parts need to be shipped to Eastman Outdoors before

replacement.

3. Follow the Customer Service Representative’s instructions. Pack the product carefully in

order to prevent damage.

Eastman Outdoors, Inc., makes no claim of fitness of this product for a particular purpose or use

and assumes no liability for damages resulting from use of the product. Liability of the manufacturer

is limited to the amount of the original purchase price of this product. Eastman Outdoors will not be

held liable for any losses due to negligent operation on the part of the user. Eastman Outdoors will

not be obligated to repair or replace equipment that has been altered or used other than in

accordance with the manufacturer’s operating instructions. Upon the expiration of the warranty, such

liability shall terminate. There are no other warranties, expressed or implied, pertaining to this product.

31

For more information, recipes and

contact with other Flavoristas go to

www.freethemeat.org

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 Meat™, Eastman Outdoors®, MariVac™, Italian Renaissauce™, Screamin’

Samurai™, Hive Uprising™, Rasta Riot™, and the Reveo logo. All Rights Reserved.