The rotisserie wheel is very common in european ranges, it works with the grill ....opps ... broiler element.
As it rotates, it alternately exposes the food to the broiler, so that it will be crisp cooked without being cremated.

Convection is a stewing/baking mode, not a BBQ mode like the rotisserie.
The use of the rotisserie with convection would be a nonsense, cause with forced air there's no need to change place to food while cooking.

To have a clue many convection ovens don't have a rotisserie. They rather have a "forced air broiling mode" : when the broiler reaches the target temp the convection fan engages. Then, when temp drops down fan shuts and element engages. This story cycles all the time within the target cooking time

Also, IMHO sometimes you have a somewhat miraclistic approach/expectation to some euro appliances.
Ok, this oven is well built, cooks well ... but no matter it is no able to walk on waters :)

yeah well, yes and no hidroman. I mean, rotis. will give you 360 exposure of the bird, as opposed to bottom sitting in a pan. Even on a rack sometimes the skin will stick and pull apart after cooking when you remove it. Also the fat drips off. So i guess its not EXACTLY the same.

That said, i just installed my miele oven and was wondering whether doing chx on rotis would create a big mess in the oven- anyone have any feedback on that?

My thanks to you both....Brianhs, having just made my first one, the oven did get a bit greasy but not too bad. I wiped it down and as I've had the oven for about six months I'm thinking it may be time for the self clean feature.

Tracy

Tracy, come on now dont hold back! How did it turn out? Was it worth the little mess? Was it better than a convection roast in a pan? Is it gimmick or is it great feature???? Any tips? :-)

Put about a cup of water in the pan below. This will greatly reduce splattering and smoke. Works great.

Ditto Baver. That tip works great

Just be careful with big items. Once we rotissed a big chicken. Wings opened while cooking and went stuck on the broiler, so blocking the motor that went burned. That has been the only one repair on that oven (our fault)

Ok...I have to admit it presented beautifully and tasted wonderful:-) so I'd certainly do it again! Even my 10 year old loved it.

I really appreciate the comments regarding the water. Fortunately, I realized early that I needed to tie the bird so that the legs wouldn't hang up. I'm not sure why but while I was at it I tied the wings too (sounds like this was a lucky decision).

Thanks, again, everyone!

The rotisserie produces delicious chicken. Yes, it does require trussing but since it's rotating it's self-basting and wonderfully moist.

The other way to do chicken that's a bit less messier and also delicious is to use the rack on the lowest runner with the drip tray underneath. Make sure the chicken is patted dry -- I rub it with some olive oil and herbs or spices. Put it in the center directly on the oven rack and use autoroast at 400 for 1 hour 10 to 15 minutes. No need to truss though doing so will give the cooked chicken a better appearance (not always necessary) and may make it easier to handle. If you like the chicken on the stand this one should be even easier.

Thanks, Rococogurl....what else have you used the rotisserie for? I'm really interested to learn which features are best for certain dishes. I loved our turkey on autoroast and our salmon on convection.

Thanks, Tracy

ok tracy and rococogurl now you have me eager to try this out- i think my little girls are going to love the whole spinning bird thing as well.

Soon as soapstone guys show up to put some counters in i think the birds will be a 'spinnin!

rococogurl: How long do you leave your avg sized chicken (usually fryers-most common, right?) in using the rotisserie? Do you change the heat setting on it, or leave it on 'ROTISSERIE HIGH'?

Thanks for the auto-roast tip, I'll try that and compare.

Also, curious to hear what other people use their rotisserie for...

Rotisserie can be used for chicken, small birds any tender boneless meat cut (loin, leg, filet) within weight guidelines in instruction manual. Those need to be tied so they are compact enough to turn evenly and secured well with the sliding prongs (no flopping).

For larger foods and roasts with bones I use the rack with drip pan underneath and autoroast setting with probe.

Miele has recipes on their site and a full-time home economist who is paid to answer questions on the link below.

Here is a link that might be useful: Miele Recipes & Home Economist