I respectfully disagree. While roasting on a rotisserie, the meat is roasted by the fire itself, hence the term tzli. When covered in an oven, it is not baked (cooked) by the fire, but by the boiling heat of the juices of the meat itself. These hot juices are considered liquid. In the rotisserie, the fat and juices drip out, unlike the oven where the liquid juices are maintained inside.
I cannot see any problem of mar’is ayin if something is in an oven. Furthermore, since there are different minhagim , and some allow for baking meat, or even using a rotisserie, there can be no issue of mar’is ayin.