Vertigenius Vertical Rotisserie Manual

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Vertigenius Vertical Rotisserie Manual Average ratng: 3,8/5 2566 votes

Best Kitchen Tool Ever!The VertiGenus is simple to operate and cooks Kabobs that I purchase from my grocery perfectly. So far I've cooked Beef, Chicken and Sausage Kabobs. I over cooked a bit t first so I just kept the recommended temperature the same and cut back on the time. It's a pretty appliance and even more so when the light is on while cooking. To start something cooking you touch the buttons in a order from left to right. Set the time then set the temperature, turn on the light and start. Note there is one extra button for controlling the rotary motor but you only touch this button if you want to stop the rotation.

The rotation starts automatically when you start cooking. It is very quite so far but I have only used the machine four times so far. When cooking with the light on it really adds something to the kitchen experience. At least for me.:-)I recommend the VertiGenius!Verified purchase: Yes Condition: New. Excellent RotisserieI purchased my first Cuizen Rotisserie in 2014 and have since purchased two additional units. I found I was using the Cuizen Rotisserie more then I was using my oven. The Cuizen as far as I know offers the largest interior cooking capacity of any vertical rotisserie on the market for home use.

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Considering its size the Cuizen actually takes up very little counter space and the unit is virtually silent when operating. Even dinner guests are kept entertained just watching the food cook in the lighted cooking chamber.Pros: Ease of operation, Multi functional appliance, Large lighted cooking chamber, Silent operation, Variable temperature control, Digital timer with end of cycle beeping, Large full view glass door for easy food access and most of all, fast easy clean up.Cons: None.Verified purchase: No.

The most important part of making a truly great soup is a truly great broth. But what makes a broth great is generally up to the chef. The following recipe is designed to provide a bare bones (if you’ll pardon the pun) description of how to make one version of everyone’s favorite “get well soon” soup. Try the below or let us know your favorite versions!

Ingredients:

Broth:

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  • Cooked Rotisserie Chicken – remove all meat and set aside. Place carcass and skin in large stockpot
  • 4 to 8 cups of water
  • 1T salt
  • 1t pepper

Soup:

  • 12 oz of penne noodles (or type of your prefernce)
  • Olive oil
  • Carrots, peeled and sliced
  • Celery, washed and sliced
  • Peas, frozen
  • Salt
  • Pepper

To make the broth:

Place the cooked chicken carcass and unused/wanted skin into a large stockpot. Fill with water based on desired end quantity (between 4-8 cups). Add 1T salt and pepper. You may add more salt if preferred, please keep in mind the American Heart Association’s recommended daily sodium intake. Set on stove and set on low. Leave for a minimum of 4 hours or overnight, check regularly to avoid boiling overflow. Make sure counter and stove are cleared of all flammable items.

Strain out all chicken products and set aside broth. For use later, separate only the amount you wish to cook with now, and freeze the rest in appropriate storage container(s).

Soup:

Put broth in a large stockpot (minimum). Place on low heat and cover.

Cook noodles per packing instructions or until soft. Strain and add to broth.

In a large frying pan add olive oil to coat. Turn burner to medium low heat and add sliced carrots, celery and peas. Once cooked (about 10 minutes) add rotisserie chicken. Add salt and pepper to taste. Add mixture to broth and noodles.

Let sit on low heat for approximately 30 minutes then serve! Any remaining soup can be stored for use later in appropriate storage containers.

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Let us know how this turned out for you! Send us pictures or your own recipe ideas.