I've never used it. It will still be wonderful. One other post said that her chicken wasn't sticky. Key is the low oven temp and cooking uncovered. It will be delicious~

Mudlady, I've cooked Rock Cornish hens and a half chicken in my Cuisinart toaster oven and love that I don't have to heat up the large oven. You are right that it splatters and it isn't the easiest thing to clean. Nonetheless I really like using it when there are just the two of us. John, I use my toaster oven frequently for salmon, when I'm not making vinegar-soy salmon which is probably my favorite quick way to cook it. Have you done slow cooked salmon? It works well in a toaster oven although I have set mine at a slightly lower temperature, for part of the time, than you would use in a full sized oven. If you like salmon sushi, you would probably like this. The consistency is very tender and buttery. The recipe I have posted below is from the SF Chronicle and is the first way I did slow cooked salmon and remains my favorite. The picture below is one I saved from the Chronicle and I'm posting it here because they have taken it out of the archived recipe. I do not stuff the endive with the apple, but instead top the fish with the julienne cut apples and the nuts. Sometime I grill endive and sometimes I skip it, just the salmon with the apple, hazelnuts and vinaigrette is delicious. I do like more of the vinaigrette than is shown in the photo, but not so much that it overwhelms the salmon, Lee Serves 4. Slow-Cooked Salmon With Roasted Apple-Stuffed Endive & Hazelnut Vinaigrette From Cortez chef Quinn Hatfield The vinaigrette and the endive can be prepared ahead of time leaving little last-minute work. The vinaigrette is intense so use it sparingly. You will have some left over but it will keep well in the refrigerator for another use. Ingredients: 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/2 tablespoon Dijon mustard 1/4 cup + 2 tablespoons canola oil 1 tablespoon hazelnut oil 1 tablespoon lemon juice 4 heads endive 1 apple 1 tablespoon olive oil 11/2 pounds salmon fillet cut into 4 equal pieces 1/4 cup butter melted 1/2 apple julienned 1 teaspoon olive oil 1/2 teaspoon lemon juice Coarse sea salt freshly cracked pepper 2 teaspoons fresh chives chopped 1/4 cup hazelnuts toasted roughly chopped Instructions: Combine the soy sauce and balsamic vinegar in a heavy medium-size sauce pan. Place over medium heat and reduce by half. Pour into a small mixing bowl and let cool. Once it is cool add the mustard and slowly whisk in the canola oil to form an emulsion. Whisk in the hazelnut oil and lemon juice. Set aside. Split the four heads of endive lengthwise. Peel the whole apple with a vegetable peeler. Continue to cut thin slices of apple flesh with the peeler. Slip the pieces of apple between the endive leaves being careful not to allow the apple to protrude out of the endive. Cook the stuffed endive in a steamer for 10 minutes or until barely tender. Set aside until you have begun to cook the salmon. At that point place the endive cut-side down in a nonstick pan with the tablespoon of olive oil. Cook over medium heat until the endive is golden brown on the cut side and tender throughout about 5 minutes. Preheat the oven to 250¡. Place the salmon on a buttered baking sheet and bake for 11 minutes. Drizzle each piece of salmon with a bit of the melted butter. Return to the oven and cook for an additional 3 minutes for medium- rare or longer to suit your taste. Toss the julienned endive and apple with the olive oil and lemon juice. To serve place two halves of the stuffed endive on each of four plates top with a piece of salmon. Sprinkle the salmon with the salt and pepper and the chopped chives. Drizzle the whole dish lightly with the vinaigrette and sprinkle with the chopped hazelnuts. Recipe and photo from the SF Chronicle Feb. 1, 2004

Pris, I don't know if that's really the case with roasting. It's like yeast, double isn't always better. Chickens differ in size in some areas, overall, the breast and leg, but in general they are quite similar. The wings, for instance aren't remarkably bigger nor is the cavity that much bigger. I think food safety issues might come into play with a larger bird at 250. Don't know. Doesn't matter at this point, I cut it in half and it went in the oven at 1:45. Sorry if I sound unappreciative of your post, I'm not! Thanks for taking the time to write and it helps me (and lurkers) to clarify my concerns.

I haven't used a Miele, but in general, with that kind of roaster, basic directions are roast (bake) at 350" F for an hour and a half. Convection isn't necessary. That would be for a bird that's around 4 lbs. Add another 5-10 minutes if it's much more than 4.25 lbs. Scant the time if it's under 3.75 lbs. Use your thermometer to check if need be. Beware that when you puncture the skin, the juices run out and can leave you with a tough chicken. If you're sure it's cooked, it's better to let it rest before cutting. This device looks denser than many, so it might cook faster than I've said. Caution: When you remove the stand from the oven, make sure to put it down on a dry and not cold surface, or it may crack. A wood trivet would be best, or maybe a silicone hot pad.