The rotisserie takes up almost no room at all. I have the books for all my appliances and the rott. stuff and the vent covers ( use them over the fan when you roast fatty stuff) in a small drawer next to the ovens....here is a pic. I keep the 2 drip pans, one in each oven. That is all that there is for the oven. I use the drip pans as baking pans a lot as I do roasted vegs in bulk and also large batches of granola. They are terrific baking pans. Otherwise they just stay under the lowest rack and it doesn't hurt them at all. Mine have been in there for 4 yrs. Still look great. see cab/drawer to left of ovens:

In the deep drawer below the ovens. The rotiss takes up very little space because it's 2 long skewers and the 2 parts that hold those up.

What does take up space is the extra racks and the drip pan. I have vertical tray storage over the ovens -- very tall -- and it's some of the handiest in the kitchen. Trays, roasting pans, the big griddle all slide right in there.

I keep mine in the drawer below the ovens. I tried keeping the pans IN the oven but since I was/am having heating issues I thought they may be blocking the heat from rising from the bottom.

trailrunner, what model is your oven. I know you have responded to my issues on occasion. How long have you had it. Mine is the H4890 BP2. it is about 3 yrs. old and I have had Miele service here at least 3-4 times. I can't get it to cook evenly no matter what adjustment they do.

OP- what model did you get?

Trailrunner - Thanks for the picture and your storage info. That's helpful.

rococogurl - I'm planning on vertical racks above. I'm just hoping that they won't be too full with other stuff.

kathieo - I haven't bought my double ovens yet. Just finishing up the kitchen plans. Unless there's a problem with my budget when we finally get quotes, I'll be getting the latest model.

kathie, My Miele model is H398BP2B. It is the Perfect Clean . I was very lucky and got the end of the season model. It was only $3100. I picked it out Dec 2005 and it was actually delivered 8/06. They held it at the store. My warranty didn't start til it was delivered and I bought the extended for $100 . I have only had one service visit and that was last month when I had the gasket replaced on the top oven...it was frayed in the center. Took a couple minutes to do it. If it needs it after the service expires I can now do it myself.

I have the drawer below the oven also but have it filled with bread pans and tart pans and some other glass pans. I have the very tall cupboard above the ovens too. There is a shelf WAY up there where I keep the canning stuff...also my Maslin Pan. Then there are vertical dividers below that . They have my cookie sheets and glass oblong pans and muffin pans. I don't like my Miele pans out of the oven. Just my preference. I have never had a temp issue and I don't ever take out the extra racks for very long...if I am baking greasy stuff I do or if I am using the baking stone on the bottom shelf. I set them off to the side by the fireplace and then back they go.

Hope this helps your decisions. You are welcome carecooks ! c

I keep all the racks in my ovens. If I absolutley can't store 4 or 5 racks in the other oven, for example, Thanksgiving dinner where both ovens are in use, then I put the un-needed racks on top of the washing machine in the laundry temporarily.

One roasting pan lives under the bottom rack of the upper oven. I bake a lot of bread and I pour boiling water in there to create steam, or I roast veggies in it once a week.

The other roasting pan stays in the cupboard above the ovens where I have vertical storage. There is enough room there for both racks if I need it.

The fan covers, probes and manual (which I still occasionally refer to 3 years later) are all in a drawer next to the ovens while the rotisserie skewers and supports live horizontally accross the front of the drawers under the ovens.

Kathie, FYI, I was at BBB with a coupon and bought an oven thermometer. It's a Tru-temp dial one that can either stand on the rack or hang from it.

I have it on the OPPOSITE side of the oven from the sensor which I believe is on the same wall as the probe.

I did a LOT of baking yesterday, cheesecake crusts at 350, then cheesecakes at 275, then up to 375 for a casserole and down to 350 for the cookies. The thermometer was spot on at every temperature.

I did notice that the oven cooled down from 350 to 275 faster when switched on then when turned off.

Trailrunner,

This is off-topic. How do you like your Maslin pan? I've been thinking about getting one. I use my larger Le Creuset for jams and such but I love the pour spout on the Maslin. Also, what do you think about getting the lid?

Everyone,

How high off the ground is your Miele? How happy are you with the height? I'm just about 5'5" and I was trying to figure out how large a drawer to put underneath and what the best set-up for the Miele would be.

Loves2cook4six,

I noticed elsewhere that you did a toekick for your parchment which is an idea I want to steal. I was thinking of put my parchment and silpats together. It seems to me that I only need about 1.5". What is the interior depth of yours?

carecooksSo if this is the kind of cooking you do then you will love it. Also I never pour from the spout as I ladle everything from it, but again it is a very cool looking pot so it doesn't matter. ( maybe I am missing some important use for the pot ???)
The oven is 15 1/2 from the floor. I would take a pic of inside of my cupboard but my computer is dead and I don't have camera software in this one. Good Luck. c

Trailrunner,

Once again, many thanks. The Maslin pan sounds perfect because I always have a problem with the Le Creuset getting a burnt spot when I make jam and it takes hours to get it clean. Also I love Indian food and rice pudding so I'll have to check out recipes for kheer.

No worries about the lack of pics of your cupboard, 15 1/2" was what I wanted to know ;)

Oh you will love kheer ! It is a splendid dessert. Some have no rice and some have a tiny amount. The less the better....you want to cook the milk SO slowly and let it condense , stir the thick layer on the top back into the milk, it can take most of the day ! But so worth it. Keep me posted . c

loves2cook46, I have the same thermometer. Miele service immediatley took it out of the oven and put it on the counter and gave me the "they will never be the same" speech. I haven't tried it since they were here....but they will be back. I did valentine cookies and I tried to do 3 sheets at once...no way. I used the 1st, 3rd and 4th racks. The top sheet and the bottom sheet appeared to be baking faster. The middle sheet was obviously not the same. I had to switch the top two. I definitely would not walk away and leave them to bake the full time.

carecooks, I have the same maslin pan as Trailrunner and I love it for reductions of any kind. Another cook who highly recommends it. FWIW, mine is also induction capable - a big plus in my book. Do check though as I don't think the ones currently available are induction capable.

BTW, my toe kick drawers actually extend up into the cabinets. The shallow ones where I keep parchment paper sheets are about 4" deep.

Kathie, you have more patience then me. I would be kicking and screaming for new ovens or my money back.

loves2cook4six and trailrunner,

You've got me convinced about that Maslin pan. Since I don't have room for an induction cooktop "induction capable" is not an issue. All of my fruit trees are filled with buds, particularly my pluot which makes the best jam ever. Keeping my fingers crossed that I'll have great fruit this year.