Black & Decker 4-Slice Toaster Oven

Space is precious on my counters, so a small toaster oven has to earn its spot. After months of breakfasts, snack reheats, and weeknight sides, this Black & Decker toaster oven has proven to be a capable little workhorse with a few quirks you should know about before buying.

Design and footprint

The oven keeps a modest profile at 14.5 inches wide, 8.8 inches deep, and 10.8 inches tall, with a weight a touch over 12 pounds. That footprint matters: it fits under upper cabinets and doesn’t crowd a cutting board or coffee maker. The curved interior makes the most of the space, accommodating up to four slices of bread or a 9-inch pizza without feeling cramped. The large viewing window is genuinely useful; I can track browning without opening the door and dumping heat.

The stainless-and-black exterior looks tidy out of the box, though it’s a thin-gauge shell. Expect some flex if you press on the panels and be prepared for the usual stainless smudges. Over time, I noticed light discoloration near the vents that didn’t fully polish out. It won’t stop you from using it, but it’s a reminder that this is built to a price.

Capacity and accessories

Inside is a single rack position sized for small bakes and quick snacks. The included bake pan and broil rack are welcome in a budget oven; I used the pan for cookies, frozen appetizers, and reheating leftovers, while the broil rack lifts food closer to the top elements for melts and quick browning. The removable crumb tray catches the inevitable fallout and slides out easily for cleaning—emptying it regularly keeps smoke to a minimum.

If you’re cooking for one or two, the capacity is spot on. Four slices of sandwich bread fit without overlap. A thin 9-inch pizza sits edge-to-edge; thicker pies benefit from rotating halfway through to even out the browning near the back.

Controls and everyday use

Simplicity is the theme. There are three dials: function (bake, broil, toast, keep warm), temperature for baking, and a 30-minute mechanical timer with a stay-on option. The timer has a clear bell and a firm detent at “stay on,” which I used for longer bakes along with a separate kitchen timer. The lack of digital controls is a plus for anyone who just wants to turn a knob and go.

A note on markings: the dial labels are printed on the face, and with regular wiping they started to fade. On mine, the most-used marks (toast shade and bake temps around 350°F) grew faint after a while. It’s cosmetic, but it makes precise repeatability trickier. I eventually added small tick marks with a fine-tip, heat-resistant marker to restore the reference points.

Performance: toast, bake, broil

• Toasting: This oven uses an interior pattern designed for more even toast, and when loaded with two to four slices I got acceptable, if not bakery-perfect, results. The heating elements cycle on and off under thermostat control—typical for compact ovens—so toast can take a bit longer than a dedicated slot toaster. I saw consistent light-to-medium browning on the front of each slice with slightly darker shading toward the back. Flipping or rotating halfway through evens it out. If you’re particular about toast uniformity, plan on a little trial and error: I had best results preheating on bake for a couple of minutes, then switching to toast.

• Baking: For small portions, this is where the oven shines. Frozen snacks, biscuits, garlic bread, baked oatmeal cups, and a single chicken breast handled well. Preheat is quick because of the small cavity, and the 30-minute timer covers most simple bakes; for anything longer, the stay-on setting works fine, though you’ll want to keep a separate timer. Temperature regulation is mechanical, so you’ll see the usual cycling and some hot spots. I learned to place items slightly forward on the pan and rotate midway for even coloration.

• Broiling: The top elements are effective for melting cheese, blistering vegetables, or finishing a thin cutlet. Because the cavity is shallow, broiling is fast—keep an eye on it to avoid overshoot. The included broil rack lifts food closer to the elements, which helps, but expect a little front-back variation in color.

• Keep Warm: More useful than I expected. It holds sides while a main dish finishes and does a decent job keeping food warm without drying out, especially if you keep items on the rack to preserve crisp bottoms.

This is not a convection oven, so you won’t get that fan-driven, ultra-even browning. If you cook a lot of sheet-pan vegetables or want bakery-level toast consistency, you’ll bump up against its limits.

Heat, noise, and safety

Operation is quiet; you’ll hear the faint tick of the timer and occasional clicks as the thermostat cycles. The exterior gets warm, especially the top and sides. I keep a few inches of clearance around it and avoid storing plastic or paper on top. The door opens smoothly and stays at angle without slamming—useful when sliding out the pan.

Cleaning and maintenance

The crumb tray makes daily cleanup straightforward. For the interior, a quick wipe after the oven cools keeps grease residues from baking on. The enamel coating inside is basic; avoid abrasive pads that can scratch. The exterior stainless cleans up with a damp microfiber cloth and a drop of dish soap, but as noted, some discoloration near vents is stubborn. To preserve dial markings, use gentle cleaners and avoid vigorous scrubbing over the printed areas.

Durability and build

Despite the budget build, the oven has stayed mechanically sound. The door seal is intact, the spring action remains firm, and the timer hasn’t lost its snap. The two durability compromises I’ve noticed are cosmetic: fading dial labels and finish discoloration. Functionally, it keeps doing the job day in and day out, which is what matters most in a utility appliance like this.

Who it’s for

• Small kitchens, dorms, offices, and RVs where space is tight and a full-size oven is overkill.
• Budget-minded cooks who want a reliable tool for toast, snacks, and small bakes.
• Anyone who values simple, analog controls over the complexity of a digital panel.

Who should look elsewhere:
- Toast perfectionists who want uniform browning edge-to-edge every time.
- Cooks who need convection for faster roasting and more even heat.
- Users who are sensitive to cosmetic wear; the finish and markings show age with regular use.

Tips to get the best results

• Preheat briefly on bake before toasting for more consistent browning.
• Rotate pans halfway through bakes to even out front-to-back hot spots.
• Use the broil rack to lift foods closer to the elements when you need quicker top browning.
• Keep the crumb tray clean to minimize smoke and off odors.
• Mark your preferred temperature and shade settings if the labels start to fade.

The bottom line

This Black & Decker toaster oven is a compact, no-nonsense appliance that punches above its size for everyday cooking. It doesn’t promise more than bake, broil, toast, and keep warm—and within those boundaries it’s dependable and easy to live with. The trade-offs are clear: slower, sometimes uneven toast compared to a slot toaster, cosmetic wear on the markings, and the absence of convection. In return, you get a small footprint, quick preheats for small meals, straightforward controls, and useful included accessories.

Recommendation: I recommend this toaster oven for small households and anyone who needs an affordable, space-saving secondary oven for reheating, small bakes, and light broiling. It’s reliable and simple, and it makes weeknight cooking more convenient without taking over the kitchen. If your top priority is perfectly uniform toast or you frequently cook larger, multi-tray meals, step up to a convection model—or pair this with a dedicated toaster. For most everyday tasks, though, this compact oven earns its counter space.