Eastman Outdoors Reveo Food Processor/Tumbler User's Manual
Contents
1. IK SAVAS A Handbook for the Flavor Revolution welcome to the Flavor Revolution Table of Contents The Flavorista Credo sssccsccccin 3 Reveo Features Reveo Parts Important Safeguards Consumer Safety Information Una YoUr Care Cleaning and Sanitation 14 Marinade Guidelines Tumble Time Guidelines Flavorista Flavor Concoctions The Havorista s Handbook Tips and Recipes for Wild Game NAVON ON Marinades The Messengers of Flavor 28 Oonimiing IMEC POVO eere 29 Warranty and Service Information 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 thot will take place inside every kitchen and on every grill Get out there and start soreading the word Liberate your friends and family Viva la Flavor Revolution The Flavorista Credo dl 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 fruit2. 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 preven
3. 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 e 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 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
4. 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 Ur appliance may not operate properly It should be operated on a separate electrical LISTED circuit from other appliances EDW 6 Using Your Reveo 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 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 eve
5. 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 14 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
6. Base fe Parmesan cheese Water 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 R4 Creamy Fruit Salad Ingredients 2 Hard fruit melon pears apples pineapple in 2 inch cubes Marinade 1 Sour cream Sugar 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 le Chopped crab meat 116 Canned artichokes Marinade 1 2 Heavy cream 1 2 stick Butter melted 1 4 C Bread crumbs 2 Whole eggs 1 2 Parmesan cheese Procedure 1 Blend liquid ingredients with dry spices 2 Add crab meot 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 25 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 meot In addition to flavoring meats for grilling and baking the Reveo can bring the flavor of your venison jerky a
7. Base Water Orange juice 1 2 C 1 4C 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 165 F 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 bs Steak or chicken MI 12C 1 SP 1 Tosp 1 Tosp Raspberry jam 0070 01 lt 10 KICN AKOO IAO Limes juiced Seasoned salt l Chipotle pure found in the Mexican food section of most grocery stores Procedure 1 Blend liquid ingredients with dry spices 2 a seak or Chicken and marinade to Reveo arre 3 Attach hose and MariVac 4 Tumble 15 minutes 5 Saut l 6 Serve fajita style with warm tortilla and slices of sweet peppers onions sour cream guacamole and chopped tomatoes Kung Pao Chicken Ingredients 6 Chicken breasts Marinade Ie WAC 1 4C 1 4C 1 Tosp 1 4 C 1 tso Water Pineapple juice Peanut butter Cashews Soy sauce Brown sugar 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 Tumbl
8. Grill bake broil or saut 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 RR Sides Teriyaki Green Beans Ingredients 2 Ibs Fresh green beans de stemmed Marinade 1 4 C Reveo Screamin Samurai Teriyaki Dry Marinade Base 1 2 C Pineapple juice 1 4C 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 saut Enjoy Italian Herb Potatoes Ingredients 3 Ibs Potatoes cut into squares Marinade 1 4 C Reveo Italian Renaissauce Zesty Italian Dry Marinade Base 1 4C 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 25 Marinated Portabello Ingredients 6 Portabello mushroom caps AUK LA LaKe Ke K 3 Tosp Reveo Italian Renaissauce Zesty Italain Dry Marinade Base Le Water 2 Tbsp Oil PALONO 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 Ground beef UKo LA iaKe Ke K 1 4C Reveo Italian Renaissauce Zesty Italian Dry Marinade
9. Pepper 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 Ibs Pork chops 1 4C Crushed pineapple Marinade 1 4C Reveo Rasta Riot Jamaican Jerk Dry Marinade Base 1 4C 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 saut 5 Cook until an internal temperature of 160 F has been reached or to your desired taste Rosemary Pork Honey Mesquite Pork Ribs Ingredients l Ingredients 4 Ibs Pork loin 2 Ibs Pork ribs country style Marinade F Marinade 1 2C Orange juice 1 2 C Reveo Hive Uprising 1 tsp Fresh rosemary Honey Mesquite Dry Marinade 1 4 C Honey Base Procedure 1 2 juice 1 Blend liquid ingredients with dry spices 1 4 ive oi 2 Add pork loin and marinade to barrel 1 4C Water 3 Attach hose and MariVac Procedure l l l 4 Tumble 20 minutes Grill bake broil or saut 1 Blend liquid ingredients with dry spices 5 Bake covered at 350 F for 1 hour 2 Add pork ribs and marinade to Reveo 6 Uncover and bake until an internal barrel temperature of 160 F has been reached or 3 Attach hose and MariVac to your desired taste 4 Tumble 20 minutes 5 Bake covered at 350 F for one hour basting every 15 minutes after the first 30 minutes Cook until tender and serv
10. 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 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 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 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 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 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 part
11. 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 28 The Flavorista s Guide to Optimis Meat Flavor Trim meat of excess fat Fat does not absorb marinade and may impede optimal absorption of the marinade Our guidelines are just a starting point Feel free to experiment with tumble times and flavors 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 Because the marinating process takes less than 20 minutes you can experime
12. or liquid added Meat is like a soonge 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 Nes Nee 16 avorista Flavor Concoctions ere are a few marinade ideas Follow marinade guidelines Wing Marinade Water 3 4 CG Soy sauce Ground ginger Brown sugar Sesame oil 1 4C Pineapple juice 1 tso Reveo Sreamin Samurai Teriyaki Dry Marinade Base Mix and use or refrigerate for up to one week Ginger Soy Marinade We G Soy sauce Water Minced onion Brown sugar Sesame seeds Ground ginger Sesame oil Reveo Sreamin Samurai l Teriyaki Dry Marinade Base Mix and use or refrigerate for up to one week Italian Parmesan 1 4 Italian dressing 1 tsp 0000 01210 BENAR ON 1 tso Reveo Italian Renaissauce l Zesty Italian Dry Marinade Base Mix and use or refrigerate for up to one week Jalapeno Lime Marinade Vere Slate e el e p010 01a CC exe e REN and stems 1 4 C Olive oil I 4 C Chopped fresh cilontfro Salt and pepper to taste Juice from two limes 1 tsp Reveo Rasta Riot Jamaican Jerk DIAA Liae Le CH X Mix and use or refrigerate for up to one week Kabob Marinade lize Olive oil 3 4 C Soy sauce 1 4 C Worcestershire sauce 2 tso Dijon mustard W2C Wine vinegar 1 2 tsp Minced chopped fresh parsley 2 cloves Minced garlic 1 tsp Reveo LemoNation Lemon
13. 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 vegetable or extra virgin olive oil Meat more than 1Ib 2 Tbsp 2 Tbsp 2 Tbsp Poultry 2 Tbsp 2 Tbsp wiidGame swe tC Vegetables 2 3 Tbsp 2 3 Tbsp 2 3 Tbsp 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 e 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 e 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 15 Tumbling Time Guidelines Type Time Chicken or Turkey less than 2 Ibs Chicken or Turkey less than 2 Ibs nee a Beef Lamb or Pork less than 2 Ibs alltypes 1S minutes C erouameas oses O as oms Fruits or Vegetables 0 5 Ibs all types 10 minutes 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
14. aissauce Zesty Italian Dry Marinade Base For serving 6 slices 6 slices Procedure 1 Blend liquid ingredients with dry spices 2 Add prime rib roast sliced onions and Swiss Cheese 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 Large garlic toasted French Bread Worcestershire Garlic Steak Ingredients 3 Ibs Steak of choice AKo Lalake Ke E 1 4 C 2 Tosp 1 Tosp 1 Tosp 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 saut or cook to desired taste Worcestershire sauce iato e el emir ane leis Chopped fresh parsley Cracked pepper Pineapple Steaks Ingredients Steaks 8 oz Marinade 1 4 C Pineapple juice 12 Pineapple slices 2 tsp TABASCO WAC Soy sauce 1 tso 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 RO Honey Mesquite Grilled Chicken Ingredients 3 Ibs Bone in chicken WV Ke Tdtake Ke f 1 28 Reveo Hive Uprising Honey Mesquite Dry Marinade
15. de 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 12 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 saut This ends your Flavorista training now get out there and free the meat 13 Care Cleaning amp Sanitation Keep your Reveo in optimal working order IMPORTANT UNPLUG BEFORE CLEANING BASE AND DO NOT IMMERSE THE REVEO BASE IN WATER OR
16. e 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 el Seafood Margarita Shrimp Ingredients 2 Ibs Shrimp fresh and peeled Marinade 1 4C Tequila 1 Tsp Chopped fresh cilantro 3 Limes Guiced 1 Toso 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 Saut until finished and serve fajita style with warm tortillas sour cream guacamole chopped tomatoes sweet peppers and onions Cilantro Ginger Shrimp Ingredients 3 Ibs Shrimp fresh and peeled Marinade 1 2C Orange juice 2 Tosp 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 saut Pepper Soy Salmon Ingredients 3 lbs Salmon steaks 2 Ibs Cooked fresh spinach cleaned and de stemmed Marinade 1 4C 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
17. e with basting liquid from roasting pan 18 Zesty Italian Burgers Ingredients 1 Ib Ground beef Marinade 1 Tbsp Reveo Italian Renaissauce Dry Marinade Base 2 Tosp Water 1 Tosp 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 saut Jamaican Pot Roast Ingredients 2 3 Ibs 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 Bourbon BBQ Ribs Ingredients 3 Ibs Pork or beef ribs Marinade V 4C 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 French Onion Prime Rib Ingredients 3 Ibs Prime rib roast boneless 2 Ibs Sliced onions Marinade Balsamic vinegar Water Reveo Italian Ren
18. hen 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
19. nd wild boar sausage to a whole new level 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 tso Cinnamon 1 4 C Molasses Procedure 1 Blend liquid ingredients with dry spices Venison Pot Roast 2 Add all ingredients and marinade to Ingredients _ Reveo barrel 3 lbs Venison stew meat 3 Attach hose and MariVac 1 can Diced tomatoes A Tumble 15 minutes he reel Sie 5 Bake covered at 350 F for 1 hour 7 TOS DO toes On Reo arge Uncover and bake 15 minutes Skin 8 Celery chopped large k Marinade should be crisp but tender 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 300 F for 2 1 2 hours or until tender 26 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 e 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 phosphotes e When flavoring fish in the Reveo choose firm fish such as salmon
20. nt 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 Thick portions of meat greater than 1 inch thick may not achieve complete marinade penetration It is recommended thot 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 meot Remove marinated meat from the barrel and shake off any excess juices Place on a clean baking pan Sprinkle meot liberally with additional dry marinade base used in marinade Rub evenly Bake broil grill or saut and enjoy Remember you re a Flavorista experiment as little or as much as you like Release the Flavor 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
21. ry time do not use pre marinated meats When in doubt check the label or ask your butcher the original Flavorista 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 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 10 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 ll 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 outsi
22. s 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 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 Reveo Features 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 MarivVac 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 Parts 1 Reveo base unit Contains the control panel and high power MariVvac 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 i A Base unit Control panel Reveo black lid with pressure dial and clear barrel Important Safeguards W
23. t 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 50 For more information recipes and contact with other Flavoristas go to www freethemeat org 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 com SP00098 ver 2 8 04
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