Cuisinart Rotisserie Convection Toaster Oven

With all the hype around small counter top convection ovens these days (e.g. air fryers), I was surprised it was hard to find one with a rotisserie function. The last one we had (different brand entirely) lasted about 2 years, but it started making strange noises after only a couple of uses. This one has been a dream so far. Since it arrived, it has rotisserie'd 6+ 5lb chickens, baked 6+ full size loaves of bread, and baked a few dozen cookies. It does all it says it will do. My only complaint is with the digital user interface trying to be to helpful. It was much easier on our last one when you simply turned a knob to set the temp, turned a second knob to set the timer, flipped a switch if you wanted the convection fan on, flipped another switch if you wanted the rotisserie to spin. The menu on this thing is navigated by turning a knob like a jog wheel and pushing the center to select. Then repeating for all the settings. There are also two other extra buttons that take you into the rotisserie and convection menus as well. The interface looks like it should be simple, but it feels overly complex in use.

I love to cook. Currently I'm working away from home and had missed cooking. I looked around a while and finally settled on this oven partially for its features but also because of its price. I bought last year's model for a little over $110. It's versatile, intuitive (I still haven't read the instructions) and oh so functional. I waited over a month to write this review. Wanted to test, retest and test again all its features. I can't speak to the handful of bad reviews but for me it's worked flawlessly.Two little things that bugged me a bit. The convection fan is a bit weak. And no internal light .... But considering every other feature and my overall experience I'm not complaining one bit. Oh, I did order a second rack from Cuisinart. It only comes with one.

I AM IN LOVE WITH MY ROTISSERIE CONVENTION OVEN !!!!! It’s awesome. Arrived in secure packaging. Easy to use, surprisingly easy to clean.. my regular oven takes soooo long to heat up and annoying to clean bc of this little guy I NEVER use it anymore. I’ve used all of the modes on it so far and never ceases to disappoint. Cooked a rotisserie chicken and it was so much better than buying it at a store!! I just started cooking so while I’m a noob, I am trying so many dishes bc im learning. Have had this for a few months and works great. No issues. Looks great on the counter too.

Purchased Cuisinart TOB-200N almost exclusively for rotisserie function.First test was to bake chicken wings at 400 deg for a baseline. Could NOT believe how hot unit immediately got on counter with nothing around or above it to impair ventilation. Almost as if the unit has no insulation. It could have set anything near it on fire. Not kidding.Still, I decided to test it next for rotissering. In this test, the unit didn’t put out nearly the level of heat that the baking function did. I watched the product video where they demonstrate how to rotisserie a pair of Cornish game hens. She used the rotisserie function but a custom, rather than standard chicken, duck, or meat mode. At 425 deg for 40 min. So I seasoned one hen inside and out, skewered it onto the spit, and did it. All went according to plan until I noticed parts were nearly burning and other parts looked barely browned. The built in timer dinged and I thought, nope. She’d said the other modes crank up the heat for the last few minutes to get the skin crispy, so I set it again to rotisserie but the chicken mode, at 275 deg for about 15 min. or so. It looked a little better. But still pretty ugly. After resting, I cut into it. It was fabulous — moist and flavorful. In hindsight, I think my biggest error was using EVOO in my seasoning. Not only did it make the tiny bird almost impossible to truss, it probably acted as a barrier in the areas that barely browned. Too, it caused bizarre streaks where it must have been dripping as it turned. So glad I wasn’t entertaining! Lesson learned.My next and final test will be to rotisserie a small duck. Duck is my specialty, but I’ve never been able to achieve the all-over crispiness every great duck demands. Crisp duck takes a rotisserie. I’ll need a deep pan to catch the drippings, and expect to empty it along the way. If it turns out well, I’m revisiting this review to give it 5 stars.

I love this convection toaster oven with rotisserie! So far it’s cooked almost everything perfectly. Only thing it doesn’t do well is blacken peppers for peeling the skin off; it does it, but cooks the peppers too much. But for me, that’s no deal breaker, I’ll just keep doing them over my gas burners. Everything else - yeast rolls, cornbread, rotisserie tri-tip, lamb and chicken, French bread, etc, has worked great. I even did broccoli under a rotisserie chicken and it was great! It takes up a bit more space in my little RV than I’d like, but is so worth it! I mean: I can make bread!!! Hallelujah!UPDATE: I still love this little workhorse. Pizza: yes! Bread: yes! Roasted veggies: yes! Perfect Yorkshire pudding: YES! Rotisserie

For the price, this was a steal. Previously listed much higher, this was a steal at the price reduction. Bakes very good. Includes rotisserie rack, includes a drip pan. The blue light never turns off. Or at least I haven’t figured out how to turn it off. The blue light staying on is my only dislike. The rotating dial has a learning curve, but easy enough after a few tries with it.Update: Blue LED does turn off after 10 minutes of non-use.

I’ve been using my Cuisinart oven several times a week for about 10 months with no problems. Out of the blue, the bottom heating elements stopped working rendering it pretty much useless except for broiling. My previous (much cheaper) countertop convection oven lasted for many years so I’m really disappointed that the Cuisinart I splurged on died so quickly.

I would have loved to give this a higher rating. While it does a great job toasting, baking, and even the rotisserie was amazing in terms of how moist and juicy the chicken came out. BUT and this is a biggie to me...it states it is nonstick and yet after cleaning it for 20 minutes there were still spots that wouldn’t come off. And I attempted the cleaning within about a half hour of the completion of the cooking cycle. So it isn’t like it was left for days or utilized again before cleaning it. This one thing makes it a big disappointment to me.

Tried out a toaster over for the first time, enticed by the idea of having an appliance that could roast/bake/broil more easily than the oven, that could still reheat frozen foods, and that best of all, had a rotisserie. I was quite disappointed in all areas. (I didn't mention the toaster since I rarely toast bread.) I tried doing some simple cooking and reheating like I might have used the oven for. Although the Cuisinart probably used less electricity, the food was not as evenly cooked and took just as much time as the oven. As for reheating, forget it. I admit I was naive, but I was unaware that a frozen burrito that took 3 minutes to cook in a microwave would take 40 minutes or more in this oven, and it came out drier and less tasty. Finally, however, I had to try the rotisserie since that's what attracted me the most to this machine. I figured out a way to cook a beef skewer and it was fun to watch it slowly turn as it cooked. I expected the outsides of the beef cubes to get very brown, perhaps a little charred, while the insides would be moist and juicy. This is what I would get on an outdoor grill or even what I get broiling a skewer in the oven. However, it took a long time for the outsides to get really brown (they never got as brown as they would be on a grill or in a broiler oven) and by that time, the insides were overdone and quite dry. Experiment a failure. But there was still the idea of roasting a chicken.I used a 3-lb. chicken tightly trussed (as recommended) and put it on the rotisserie. It took longer than expected to cook, but the outside skin did get very nicely browned. I had expected the skin to also be crispy, but no, the skin was very brown but not crispy at all. The inside was very moist and tasted very good. Oddly, I had cooked the chicken for longer than recommended, yet the inside came out just just cooked through. Pretty different from when I cooked the beef skewer. But now came the big problem - cleaning. The inside of the oven was an absolute mess! Cooked on chicken grease was heavily caked onto the drip pan, and to a lesser extent on the oven rack, the walls and even the top of the oven. The recommendation by Cuisinart is to use warm soapy water and no harsh scouring cloths or pads. I used their recommendation and could in no way clean off all the grease, especially on top-inside of the oven, and I spent about an hour trying to clean. And the oven is supposed to have non-stick sides. Well, that didn't help. There's no way I would purchase an appliance that takes an hour to clean (and even then not get the job all done) after one use of the rotisserie.There is also a problem with heat when cooking. On the outside of the machine, the top and left side get dangerously hot and it's also tricky and potentially dangerous when using the rotisserie since a common practice in such cooking is to baste the meat. Reaching in to baste can be tricky and could result in injury.All in all, this machine failed to do what I wanted. I think Cuisinart just tried to cram too much into one machine (roast/bake/broil/rotisserie/convection/toast) and it can't do it all. Coincidentally, I notice that on their website, Cuisinart has discontinued marketing a toaster oven with rotisserie. Perhaps my experience wasn't unique. Not recommended, but easy to return to Amazon (thank you) if done within 30 days of purchase.

Firstly, the results are superb! I already have a Breville toaster oven and chose this one to replace my Ronco that died after many years. In my experience, the Ronco was THE perfect rotisserie because it was so simple. The Cuisinart is more complex. I still haven't gotten used to NOT having the chicken centered on the spit; even in the manual it shows the chicken clearly flush right and it's not adjustable. What happens is drippings slide down the wall and create smoke, even using the drip pan. It's just inevitable. It also recommends a 4 LB. chicken. I have to admit, I'd never been concerned about chicken weight w/the Ronco. I have cooked a 4.5 lb. chicken, but any more than that creates more smoke from dragging the drip pan out of its place. The actual product, once you are aware of the chicken weight, the less than perfect spit, etc. is quite tasty. But so was the Ronco, with none of these issues. Wish Ronco would make a comeback!