DURING THE COOKING PROCESS, WHEN THE LEGS WERE SMALLER, SOME FALL OFF THE STAND. THEY MOSTLY STAY AT THE BOTTOM OF THE TRAY BUT DON'T FRY. ALSO, THE TRAY IS TOO SMALL, SO THE DRIPS MAY OVERFLOW IF IT IS NOT REMOVED DURING COOKING FOR A TIME. I LOVE THE CONCEPT BECAUSE THEY AIR FRY WITHOUT COVERING THE MEAT AND THE END RESULT IS CRISPY AND JUICY BUT THERE SHOULD BE A WAY TO AVOID THE ABOVE PROBLEMS.
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