What are your best / favorite AF tips & hacks?

Bonjour. This is my first post here.

So, I've only had my AF for a year or two, and am still finding uses. Now, I might be forgetting something, but here's my tips, below:

You?

• Veggies: I use a basting brush (actually a small paintbrush, hah) to coat veggies, etc with a thin coating of healthy oil (like olive for low heat, peanut for high heat) between rounds of 'frying.' I keep the brush in a mason jar with a little oil at the bottom so that I don't have to necessarily keep cleaning and drying it afterwards.

• I find that the store-bought grill-liners work okay, but can still let stuff through, dirtying the grill element over time, which can later be a chore to clean. So, for most food I use a disposable aluminum baking pan sitting on top of the grill to bake stuff. Various sizes work, and you can easily bend them to fit. When they get dirty it's super-easy to toss 'em in the sink to soak and clean a bit later. Or if necessary, just toss 'em, period. (not sure if they can be recycled at that point)

Note: Using a baking pan *does* mean that you won't get the nice convection effect of the hot air cycling underneath the grill to help cook foods evenly. In which case you'll usually need to turn your food and cook it in shorter steps. Point is-- sometimes you'll want to do it one way, and sometimes the other.

• The AF is AMAZING at crisping up stale snacks! You'll just need to find the right mix of heat and time variables. 240°F at 3min is generally a safe place to start, altho should be eased back for snacks with coatings, like cheese, which can easily burn. Other snacks like crackers can actually tolerate the default heat of 370°F, so it's good to make a little 'snack-heat-chart' for your particular AF and regional elevation.

Note: The baking pan is generally a must for this step, because the snacks tend to blow all around. Also, if you hear the snacks bumping in to the fan, then it's probably a good idea to put some kind of metal mesh on top of the pan in order to preserve the life of your AF.

• Altho I'm generally vegetarian, sometimes I have a well-seasoned salmon or tuna steak, in which I put a little oil, butter or ghee (clarified butter) in the bottom of a pan, and I find that the fish bakes up quickly and beautifully (300°F), turning once for two steps total. Indeed, I understand that other meats also work well in the AF, altho seem to take more time to cook up. I'd think that poultry would be next-quickest after fish, with beef taking the longest due to its general density.

* For those in a 'centigrade region,' I believe that the default AF heat should be ~188°C.