Something that I’ve learned is that it’s basically built to contain steam, while an air fryer or regular oven is built to vent steam. If you are doing something like dehydrating, it basically has to run for forever to actually dehydrate things since the interior stays humid. It’s easy to get around though by just leaving the door ajar by a little bit. I prop mine open with a dish towel.

It’s harder when air frying cause you don’t want to let all the heat out. If I’m air frying something like Brussels sprouts that have a lot of moisture, I’ll just open the door a few times during cooking to let out all the steam.