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welcome to the Flavor ™ Revolution..
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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 Concoctio
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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. Get out there and start spreading the
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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
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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
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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 Base unit clear barrel 5
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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, an
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Using Your Reveo 7
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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. 8
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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. 9
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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. When
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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. 11
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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. Select the appropriate tumble time (see Tumbling Times on page 16) by pressing
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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. Turn t
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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 dishwa
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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 Sea
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Tumbling Time Guidelines 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
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Flavorista Flavor Concoctions Here are a few marinade ideas. Follow marinade guidelines on page 15. Chicken Wing Marinade Jalapeño Lime Marinade 1 C Water 1/3 C Chopped jalapeño (discard seeds 3/4 C Soy sauce and stems) 1 tsp Ground ginger 1/4 C Olive oil 1 C Brown sugar 1/4 C Chopped fresh cilantro 1/4 C Sesame oil Salt and pepper to taste 1/4 C Pineapple juice Juice from two limes 1 tsp Reveo Sreamin’ Samurai™ 1 tsp Reveo Rasta Riot™ Jamaican Jerk Teriyaki Dry Marinade Base Dry Marinade Base
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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. Rosemary Pork
