Eastman Outdoors Reveo Instruction Book Download | Manualshive

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23

Italian Herb Potatoes

I n g r e d i e n t s

3 lbs

Potatoes, cut into squares

M a r i n a d e

1/4 C

Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base

1/4 C

Extra virgin olive oil

P r o c e d u r e

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

I n g r e d i e n t s

2 lbs

Fresh green beans, de-stemmed

M a r i n a d e

1/4 C

Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base

1/2 C

Pineapple juice

1/4 C

Brown sugar

2 Tbsp

Sesame oil

P r o c e d u r e

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

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Summary of Contents for Reveo

Page 1: ... ...

Page 2: ...welcome to the Flavor Revolution ...

Page 3: ... 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 ...

Page 4: ...ered 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 ...

Page 5: ...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 fr...

Page 6: ...ning 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 automati...

Page 7: ...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 ...

Page 8: ... 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 ...

Page 9: ...7 Using Your Reveo ...

Page 10: ...s 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 ...

Page 11: ...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 ...

Page 12: ...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 upr...

Page 13: ...d 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 ...

Page 14: ... 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...

Page 15: ...acuum 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 co...

Page 16: ...y 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...

Page 17: ...p 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 ...

Page 18: ... 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...

Page 19: ...efrigerate 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 ...

Page 20: ...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 Hone...

Page 21: ...edure 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 ...

Page 22: ...or 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 ...

Page 23: ...dd 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 Ras...

Page 24: ... 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 Shr...

Page 25: ...tach 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 Att...

Page 26: ...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 ...

Page 27: ... 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 ...

Page 28: ... 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 ...

Page 29: ... 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 s...

Page 30: ...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 reco...

Page 31: ...an 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 marin...

Page 32: ...all 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 shippin...

Page 33: ...31 For more information recipes and contact with other Flavoristas go to www freethemeat org ...

Page 34: ...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 ...

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