Rotisserie recipes are hard to find. Most every place I looked online was an advertisement for purchasing cookbooks. As I do not personally have one of these cookbooks, any rotisserie recipe you would like to share/have me add would be appreciated.
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Don't remember where I found the information below:
A rotisserie is a unit that cooks food while it slowly rotates. A rotisserie
contains a spit fitted with a pair of prongs that slide along its length.
Food (usually meat) is impaled on the spit and the prongs (which are
inserted on each side of the food) are screwed tightly into place to hold
the food securely. Modern rotisseries have a motor that automatically turns
the shaft, while their predecessors relied on humanpower. Many ovens and
outdoor barbecue units have built-in electric rotisseries. This type of
cooking allows heat to circulate evenly around the food while it self-bastes
with its own juices
Rotisserie roasting is one of the easiest ways to prepare a delicious feast.
Meat that is simply seasoned tastes wonderful but meat that has been
marinated and is brushed from time to time with more sauce, tastes superb.
When using the rotisserie function in the Gaggenau oven select the Broil or
Top Heat modes, since the food is rotating it is not necessary to use the
Convection mode.

The largest cut of meat that I have cooked on the rotisserie is 10lbs,
accommodating a few more pounds in weight may not be a problem the issue is
to ensure that there is enough room for the meat to rotate without hitting
the back of the oven. Since there are no markings on the skewer place the
skewer with the prongs on the frame in the oven before threading the meat
on, this way you can judge where to place the meat so that the skewer can
rotate without the screw hitting the frame or the back of the oven.