Product review (3 stars): Adequate but More Thought and Better Customer Service would Help
Ovens are supposed to heatpretty prosaic.  But there are high-end ovens that throw in bells and whistles and you pay a premium for them.  So, hows a consumer to know if an oven is worth its premium price?  Hopefully a review like this helps.

Some of this may seem like nit-picking, but if you are paying for an oven to do more than just be hot, it could be helpful for you to know the goods and the not-so-goods.

This is about the Miele H4890.  Yes, it does heat.  But what else would you want from a high-end oven?  Reliability?  Good customer service?  A rotisserie?  Easy to clean?

First, customer service:  Customer service eventually answers you, but its difficult and frustrating.  I waited more than a month to write this review because I wanted to make sure I was not writing only out of annoyance.  My attempts to reach customer service were answered by giving me an email address that bounces emails and a customer service group that told me on more than one occasion they did not get my request.  The Miele website for this oven offers no information (it results in a blank page).  Just for the heck of it, I checked again and it is still that waymore than a month after I told Miele that it appears that something wasn't working.

The rotisserie is unusual in this oven.  There are two within the oven cavity and they are both mounted so that you place the spit in the same direction as the depth of the oven instead of from side-to-side, along its width.  This may be a good idea but because there are two of them and because the depth of the oven is less than its width, you are limited to what you can put on the rotisserie.  The spits are so close to the sides that anything larger than a very large chicken might not fit.

The way the spits are inserted into the interior motor creates a minor inconvenience.  The spits mount so that drippings go into the drip pan (good) but the grill racks are needed to mount the spits properly.  This means that drippings from the roast not only go into the drip pan but they also go onto the grill racks creating just one more thing to clean.  More about that later.

Also, you cannot use the rotisserie at less than 400 F.  Why?  I don't know.

The drip pans and the grill racks use what Miele calls a proprietary Perfect Clean technology.  Its supposed to be easy to clean.  I haven't found this to be the case.  After using the rotisserie and the broiler, the edges of the drip pan became encrusted with hard-to-clean material.  I didn't see any advantage to what Miele is offering here. As with other ovens, you cannot leave the grill racks, nor the drip pan, in the oven when using self-cleaning.  Now, that's a feature I would pay for!

The heating elements are very close to the front of the oven.  This may help create even heating but I found it a little dangerousparticularly on the lower over.  If you reach your hand in you may touch the heating element: I didbe careful!

The ovens have a dehydrating feature.  Its hard to know what that is because its not described well in the manual.  Does dehydrating automatically turn off when the item is desiccated?  Is there a recommended time that should be set?  I do know that it does not turn off automatically.

The ovens have a surround heating feature.  This is supposed to provide even more uniform cooking than convection cooking.  I found the surround feature to work well.

In short, these are adequate high-end ovens that could have used a little more thought and better customer service.  I'm pretty sure they're not worth the premium price but I have not compared them with other high-end expensive ovens.