Black & Decker Extra Wide Crisp 'N Bake Air Fry Toaster Oven

Why I reached for this air‑fry toaster oven

Counter space is precious in my kitchen, so any appliance that earns a permanent spot has to pull its weight. The Black+Decker air‑fry toaster oven checked a lot of boxes on paper: big interior, straightforward knobs, convection fan, and an air‑fry basket in the box. After several weeks of roasting chickens, crisping frozen fries, toasting breakfast, and reheating leftovers, I have a clear sense of where it shines—and where it asks for some patience.

Design and capacity

This is a big countertop oven. At roughly 23 inches wide and 21.5 inches deep, it demands a stable, open stretch of counter with a few inches of clearance on all sides for ventilation. The upside to that footprint is real capacity: it swallowed a 9 x 13 pan with handles, an entire 12-inch pizza, and eight slices of sourdough without cramming. I also roasted a spatchcocked 4‑pound chicken on the air‑fry basket set over the pan, with room to tuck in halved baby potatoes.

The exterior has a clean, stainless look and the door opens smoothly with a wide, unobstructed opening. Inside, the enamel is easy enough to wipe down if you do it while it’s still slightly warm. The included accessories—a decent‑sized mesh air‑fry basket, a combined bake/broil pan, a wire rack, and an external removable crumb tray—cover most daily tasks. The external crumb tray, in particular, is a thoughtful touch; you can slide it out from the front without opening the door.

Setup and controls

Three manual knobs run the show: function, temperature/time, and a dedicated toast shade control. There’s no display. You turn a physical timer to set most cooking times (up to 60 minutes) and select from bake, broil, toast, keep warm, and air fry.

I generally prefer real knobs for a small oven like this—they’re immediate and easy to read from across the counter. One caveat: the printed markings on the bezel around the knobs benefited from gentle cleaning. After a couple of vigorous scrub‑downs, some of the icons started to look a bit ghosted. A soft sponge or microfiber cloth and non‑abrasive cleaner helped keep them legible.

Performance: air fry

Air fry is the headline feature, so I started there. The mode simply uses a high, focused blast of hot, circulating air through the convection fan to drive browning. Preheating made a noticeable difference. From a cold start, frozen fries took longer and browned unevenly; after a 5–7 minute preheat at 400°F, the same fries crisped up with better color in about 14–18 minutes, shaking the basket once halfway. Breaded nuggets and wings behaved similarly: preheat, don’t crowd the basket, and flip or toss midway for even results.

Compared with a dedicated basket‑style air fryer, this oven is more spacious and better at keeping splatter under control, but it’s a touch less aggressive in sheer air velocity. That means you may need a couple extra minutes to hit the same crunch. On the flip side, larger batches cook more evenly because you can spread them out in a single layer. The mesh basket is sturdy and allows good airflow; avoid lining it with parchment in air‑fry mode, which blocks circulation.

I checked temperatures with an oven thermometer and found the oven ran a bit hot in air‑fry mode—roughly 15–20°F above the dial at the 400°F setting. That’s not unusual for countertop ovens; once I knew it, I adjusted recipes accordingly or kept a closer eye on browning toward the end.

Performance: bake and toast

Convection baking is this unit’s quiet strength. Sheet‑pan dinners at 375–400°F came out evenly browned, and the fan helped drive off surface moisture for nicely crisped vegetables. A 9 x 13 lasagna baked through without hot spots; I rotated the pan once at the halfway mark out of habit, and the top browned evenly by the end. Cakes rose predictably at 325–350°F with convection off (the bake mode uses convection, but you can mitigate its effect by dropping the temperature 25°F and avoiding very delicate bakes).

Toasting is fine but not its fastest party trick. Eight slices on the rack took around 5–6 minutes for a golden medium. The shade selector is handy, but like most toaster ovens, perfect edge‑to‑edge uniformity is a high bar—rotating the rack or swapping front and back slices halfway produced more consistent results when the oven was loaded.

Performance: broil and keep warm

Broil uses upper elements to finish a gratin or melt cheese on a tray of nachos. It’s effective, but the heat pattern is a bit narrower than a full‑size oven broiler. Positioning matters: use the top rack slot, and keep a close eye on food in the last minute to avoid scorching. Keep warm does what it says and came in handy for holding roasted vegetables or a pizza at serving temperature without drying them out excessively.

Heat, noise, and energy

The convection fan is audible, a steady whoosh rather than a whine, and never felt intrusive in my kitchen. The exterior does get hot—especially the glass door and top panel—so it’s worth leaving a few inches of clearance around the sides and above. As with most countertop ovens, it heats faster and uses less energy than firing up a full‑size range for small to mid‑size meals. Mine reached an indicated 400°F in about 7 minutes.

Maintenance and accessories

The removable crumb tray simplifies daily cleanup; pull, dump, wipe, and you’re back in business. The basket and pan benefit from a quick soak if you’ve air‑fried something fatty. Avoid steel wool or abrasive scrubbers on both the interior enamel and the knob bezels to protect the finish. The rack, basket, and pan fit in a standard sink for easy washing.

One small gripe: the included bake/broil pan is on the thinner side. It does the job, but if you plan to roast frequently at high heat, upgrading to a heavier 9 x 13 that fits the interior rails is worth it for better heat retention and browning.

Fit and finish quirks

Build quality is generally solid for the price, but I did encounter two quirks. On one unit, the door didn’t sit perfectly flush against the gasket, which let a bit of heat leak at the top edge. Reseating the hinges resolved it, but it’s something I checked before keeping the oven in place. And as mentioned, the control markings appreciated gentle cleaning. Neither issue was a deal‑breaker, yet they’re worth knowing up front.

Tips to get the best results

• Preheat for air fry and bake. A short preheat tightens up timing and browning.
• Don’t crowd the basket. One layer with a little space between pieces is ideal.
• Use rack positions intentionally. Top for broil, middle for toast and most bakes, lower for taller items like a chicken.
• Reduce temperature 25°F for convection‑sensitive bakes, or monitor earlier than the recipe’s time.
• Rotate pans. A quick 180° turn midway improves evenness with full trays.
• Clean while warm. Residue lifts more easily and keeps finishes looking new.

Who it’s for

If you want a roomy countertop oven that can handle family‑size batches, prefers simple knob controls over touchscreens, and values a capable convection bake with a decent air‑fry mode, this Black+Decker fits well. If your top priority is ultra‑fast toasting for one or two slices, or the absolute crispiest results in the shortest time, a smaller dedicated toaster or a high‑velocity air fryer may be a better match.

Recommendation

I recommend the Black+Decker air‑fry toaster oven for its generous capacity, straightforward operation, and well‑rounded cooking performance. It bakes and roasts evenly with convection, air‑fries competently once preheated and not overloaded, and includes the right accessories out of the box. Be mindful of its large footprint, treat the control markings gently, and check the door alignment when you set it up. With those caveats, it’s a versatile, good‑value workhorse that can replace both a basic toaster and many weeknight oven tasks without turning on your full‑size range.