Most helpful client reviews
250 of 251 persons found the following review helpful.
Easy, clean, attractive, quiet, and delicious results.
By W. C. Bryant
Our firstborn rotisserie was an older compact Ronco with a cylindrical cooking chamber and a horizontal spit, a nice sufficient product that delivered fine results — but it was a hassle. The chicken had to be very conservatively and tightly trussed, because of the side-to-side orientation of the spit. The quad spikes that made up the spit had to be very conservatively centered on the bird, so that the comparatively weak motor wouldn’t hang up as it tried to lift the heavier side, a routine elaborated by moving bird parts if the chicken wasn’t perfectly trussed. Anything more than a 3.5-4 pound bird ran the risk of brushing up versus the drip tray on each rotation, and in general, we found the whole routine to be more disturb than it was worth. We just didn’t use it very often.
Enter the Cuisinart CVR-1000. Everything that was faulty when it comes to the Ronco was right in regards to this one. The vertical spit, the broad interior cooking space, the capacity to choose dissimilar temperature settings, even the clean lines and stainless exterior. The cooking procedure couldn’t be much more comfortable and more convenient. Because it’s a vertical spit, you just truss the legs together (or not), and slide the cavity of the bird down over the central support. That’s it. No sharp metal spikes to drive through the bird, no attempting to the right way orient the weight of it all, no attempting to match the ends of the spikes to metal sockets on another round disk. The support sits in the round drip tray (looks like a little cake pan), and both come out of the oven easily. So you may set everything up on the counter, slip it right into the oven, turn it on and an hour later you have a terrifically cooked bird.
Cleaning is a cinch. There’s a polished heat reflector behind the heating elements that just slides right out. The drip tray catches all the juices, so what’s left is just a quick and easy wipe-down on the glass door and interior walls.
The oven sports an interior light, which is genuinely more novelty than tool, but it’s nice to be competent to see a little more without doubt or question how dark the skin may be getting.
I try to refrain from superlatives in reviews, but with merchandise like this one, it’s okay to fail sometimes. This is the best rotisserie I’ve owned. Performance and aesthetic appeal matched with wondrous ease of use and convenience. I do highly commend brining your birds before cooking. While rotisserie chickens are often times juicy and flavorful without, you may end up with a lot of utterly awful results with. A delicious maple brine we use comprises of 2 quarts water, 1 cup dark brown sugar, 1/2 cup soy sauce, 1/2 cup real maple syrup, 1/4 cup + 2 tablespoons sea salt, 5 whole cloves garlic (peeled), 4 whole bay leaves, 2 huge sprigs of thyme, 1 teaspoon whole black peppercorns. Mix it together, fetch it to a boil and cook it until all the sugars are dissolved. Let it cool to room temperature before adding the bird. Refrigerate both together (bird entirely submerged — this is sufficient brine for one 4-4.5 pound chicken) for among 5.5 to 6 hours, then toss it in the rotisserie according to the included instructions (about an hour + 5 minutes for that sized bird). What you’ll have at the end is a subtly flavored smoky sweet very juicy and flavorful bird, superior to anything you might find at typical groceries or rotisserie fast feed places.
Love this machine, and will highly commend it to friends and family.
74 of 80 people found the following review helpful.
Cooks A Good Chicken Without Much Help From The Manual
By Rick L. Parrish
This is not the Cuisinart solid construction that you knew in the 80′s and 90′s. It’s not rickety by any means, but it falls short of the Cuisinart tradition. It cooks a good chicken, but if you want one more than 4 1/2 lbs it’s hit or miss. The included cookbook doesn’t even have a frequent cooking chart for dissimilar foods. Just recipes that call for specific weights and rubs, etc. For the seasoned rotisserie cook this will not be a problem, but for the occasional roaster like myself you get a two hundred dollar piece of eye-candy (It does look sleek and modern) that you have to figure out the cooking times for on your own. One tip I see often times commended here is the brining and I will go along with that. I had never brined a chicken before and I WAS amazed at the results. The cookbook does have instructions for that. I just wish they’d done a road map chart and it would have been a utile cooking tools for each level of chef.
30 of 31 persons found the following review helpful.
Excellent Rotisserie
By Aurel Fratila
The chiken you get after using this Cusinart is delicious. Easy to use, easy to clean, fast cooking and most significantly great results. I haven’t seen a similar product on the market yet. Lets not forget in regards to price, which is very convenient. My friends are envious and some already ordered the same rotisserie.
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