Bought my first one a couple months ago from Costco priced at a "can't refuse" low price. All I use it for is seafood - salmon or trout fillets and oysters. Also, a small serving of sweet potato fries. The results are very good. I don't even bread the fish fillets to further hold down calories. No complaints about the results.
I had pretty much avoided cooked seafood for many years, not caring for it baked or broiled, and the calories / fat being too high if fried. For pork or chicken I prefer the George Foreman grill. And beef I normally broil.
Do you have one? What if anything do you use it for?
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At my stage in life I'm channeling my children here "what did that fool need this thing for?"
She liked the old one, but thought she needed a bigger for cooking, like a whole chicken.
I use it or the microwave for most routine stuff. I also use my Instant Pot for big jobs (roasts, soups, etc.) Love it because I can just take the food out of the freezer, add a little liquid and seasoning and set and forget it.
On my countertop are toaster / roaster/ broiler, microwave and air fryer. A 4th gizmo, the George Foreman grill, doesn't take up countertop but is frequently used. All have their place in food preparation. The electric range is still used a couple times a week for boiling things, heating up sauces, making French toast or stir-frying veggies. Can't remember last time I fired up the "real" oven.
Enjoy your meal, Derf
I use the 'basket' for about everything. I did chicken breasts untreated and while the outside was kind of dryish the interior was really something: perfect, wet, cooked. Not salmon yet. I am timid to try my usual serious proteins' saucing.
I follow the instructions but not strictly.
It is amazing to put big vidalia slices on the basket, spray w a little oil, sprinkle w panko, and out come faux onion rings a little while later.
Asparagus came out browned and perfect.
https://www.amazon.com/Ninja-DG551-Dehydrate-Thermometer-Generation/dp/B0B3S5GWX7?th=1
Most confusing thing to learn was the temp setting & cook time. Web searches turn up conflicting info & too many advertisements. In the end, I developed an intuition based on size of fish filet, thickness as well as type of fish. Ordered paper liners from A and held off using for the first couple months. There's a lot of verbage online about how they impede the cooking. In the end, I gave in and used them. Can't tell the difference in how the skin-on fish fillets turn out and so much nicer not to have to scrub the equipment after every use. I did reduce the size of the fillets a bit and ramp up the temp to compensate for the paper liners. Mine aren't perforated, although those are available. I learned to be sure and remove the liners after the fish is cooked. Accidentally running the AF without weight on the liners causes them to blow around and char from heat.