gaggenau oven owners - advise please
I have never used an oven with a side opening door before and I am trying to imagine what it is like to do something like a big turkey. Is it easy to slide out the racks to baste a 20 lb turkey? or will I need to lift it out on to a counter? Would it be useful to build a pull out shelf (like a bread board) underneath the oven to have a place to pull out the roaster on to? I will have a counter directly opposite the oven and could have one beside it as well. Also, do you find you open the door all the way (180 degrees) very often or is something like 145 degrees enough to do things like stirring veggies in a roaster. I'm a little nervous about standing next to a hot door.
Thanks! (Very excited about this oven!)