INSTRUCTION BOOKLET Cuisinart® Vertical Rotisserie CVR-1000C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using an electrical appliance, basic precautions should always be followed to reduce the risk of fire, electric shock, and personal injury, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. Use this appliance only as described in this manual. Other uses not recommended may cause fire, electric shock or personal injury. 4. This product is intended for household use only. 5.
FEATURES & Accessories GETTING TO KNOW YOUR CONTROL PANEL 1 Detailed programming and use instructions are on pages 6, 7 and 8. 1. Vented Top Automatically releases heat and steam. 2. Heating Element (not shown) Located on back wall of interior. HOUR 3. Door Handle Stays cool to the touch. MIN 5 4 5. Control Panel See details and instructions on page 5. 425 450 LIGHT START STOP 2 1 TEMP TIME 3 4. Wide Base with Nonslip Feet (not shown) Keeps rotisserie balanced and securely in place.
Assembling your rotisserie 1. Place your Vertical Rotisserie on a flat surface that is not heat-sensitive. 2. Be sure rotisserie is at least 2 to 4 inches (5 cm to 10 cm) away from the wall or any other object. 3. Slide the chrome insert into the guides behind the heating element, located on the back wall of the rotisserie. 4. Open the door and place the rotating tray support rack over the drive shaft, located on the rotisserie deck. 5.
Cooking with the Skewers CLEANING 1. Put the poultry tower onto the drip tray. 1. U nplug your Vertical Rotisserie and let it cool. 2. Take the roasting rack and place it upside down on the poultry tower. 3. Put any combination of meats, vegetables or fruits onto the skewers. 4. Hook the loaded skewers onto the rings, evenly distributing the weight. 5. Lift the drip tray carefully, and place the assembled skewers into the Vertical Rotisserie. Cooking with the Roasting Rack 1.
RECIPES Middle Eastern Spiced Chicken and Vegetable Kebabs . . . . . . . . 19 Spice Rubs Spice Rubs Marinated Shrimp and Roasted Tomatoes . . . . . . . . . . . 19 Five Spice Powder Five Spice Powder . . . . . . . . . . . 11 Jerk Seasoning . . . . . . . . . . . . . . 11 Rotisserie Scallops with Lemon Herb Butter . . . . . . . . . . . 20 Curry Powder . . . . . . . . . . . . . . . 11 Sausage, Peppers and Onions . . 20 Middle Eastern Rub . . . . . . . . . . . 11 Baby Back Ribs . . . . . .
¼ teaspoon (1 ml) ground coriander ½ teaspoon (2 ml) ground cinnamon Lemon Dijon Herb Marinade Makes about ¾ cup (175 ml). pinch cayenne ½ teaspoon (2 ml) sea or kosher salt ¼ teaspoon (1 ml) freshly ground black pepper Place all ingredients in a small bowl. Stir to combine. Use immediately or contain in a sealed glass jar. Store in a dry, cool place. Cajun Rub Makes about 2 tablespoons (30 ml).
2 chipotle chiles in adobo sauce, plus 2 tablespoons (30 ml) adobo sauce ¼ teaspoon (1 ml) freshly ground black pepper ½ teaspoon (2 ml) sea or kosher salt 1½ teaspoons (7 ml) Liquid Smoke Heat oil in a medium saucepan over medium heat until hot and shimmering. Add garlic and onion; sauté until soft and translucent, about 5 to 7 minutes. Add remaining ingredients and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
Place the chicken in the bag with glaze, make sure glaze fully coats the chicken. Place the sealed bag with seasoned chicken in the refrigerator for 2 to 4 hours. After the time has elapsed, remove chicken from the bag and truss well with butcher’s twine. Place dressed and trussed chicken on provided poultry tower fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set temperature to 400°F (200°C). Set timer for 1 hour and 15 minutes.
chopping blade. Pulse until all are finely chopped. Add the Parmesan and pulse again until the cheese is chopped. Pulse in the breadcrumbs, ¼ teaspoon (1 ml) of salt, and ¼ teaspoon (1 ml) of pepper. With the machine running, add the olive oil through the feed tube until the mixture comes together. Lay the lamb out cut side up; evenly spread the herb mixture over the surface of the lamb. Fold the sides of the lamb in and then roll the lamb. Secure well with butcher’s twine and tie in 1- to 2-inch (2.
Rotisserie Scallops with Lemon Herb Butter The butter makes this dish rich and luxurious, but if you’re looking for a lighter meal, substitute extra virgin olive oil for the butter and serve on the side. Makes 4 servings. 2 tablespoons (30 ml) fresh lemon juice ¾ teaspoon (3.
Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F (230°C). Set the timer for 40 minutes. Five Spice Chicken Wings Carefully remove the wrapped fish from the basket; transfer to a serving platter. Serve with the reserved Salsa Verde. Makes 6 servings. Nutritional information per serving Calories 250 (45% from fat) • carb. 11g • pro. 24g • fat 13g • sat. fat 3g • chol. 45mg • sod. 640mg • calc. 36mg • fiber 3g Salmon with Chermoula Marinade Makes 4 servings.
½ teaspoon (2 ml) kosher salt Sweetened Whipped Cream: pinch freshly ground black pepper ¾ cup (175 ml) heavy cream, chilled 3 tablespoons (45 ml) confectioners’ sugar 1 teaspoon (5 ml) pure vanilla extract Place garlic and rosemary in the work bowl of a Cuisinart® Mini Chopper fitted with chopping blade. Pulse 5 times to roughly chop; reserve. In a large mixing bowl, toss potatoes with oil to coat. Add the reserved garlic and rosemary, salt and pepper. Stir to coat.
NOTES WARRANTY Limited Three-Year Warranty We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions.
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