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
F o o d
A m o u n t
T y p e
T i m e
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
