Black & Decker Toast-R-Oven Digital Rotisserie Convection Toaster Oven - 9x13

A countertop workhorse I actually used every day

I set the Black & Decker toaster oven on my counter expecting a backup appliance. It ended up replacing my main oven for a lot of weeknight cooking. Between the convection fan and the built‑in rotisserie, this compact box handled toast, pizzas, vegetables, and a small chicken without drama. It’s not the quietest or the smallest toaster oven, but it’s competent, reasonably priced, and easy to live with once you learn its quirks.

Setup, footprint, and build

Out of the box you get the oven, a slide‑out crumb tray, a lightweight baking pan, and the rotisserie spit with forks. At 21.8 x 13.8 x 16.5 inches, it’s on the larger end for a 6‑slice model. It fit under my upper cabinets with a couple inches to spare, but I still pulled it forward during broiling to give the vent a clear path. The 12.1‑pound weight makes it easy to move for cleaning.

Build quality is solid for the price. The glass door closes squarely, the handle stays cool, and the interior light from the heating elements is bright enough to check doneness through the see‑through door. The included baking pan is serviceable for cookies and reheating, though it does “ping” from mild warping at 450°F—common for thin pans. Plan to use your own heavier sheet for serious baking.

Controls and daily usability

The digital push‑button panel is straightforward: large start/stop, time and temp arrows, and one‑touch presets for toast, bake, broil, pizza, and reheat. I prefer digital controls in toaster ovens because canceling a cook is immediate—tap one button and the elements cut off. The display is easy to read across the kitchen.

A few notes from living with it:
- Preheat is quick. To 400°F took 5–6 minutes in my tests (room at 70°F).
- Temperature adjustments move in 5°F increments, time in 1‑minute steps.
- The beeps are audible but not shrill. You’ll hear them in an open plan, but they’re not piercing.

Toasting performance

It’s called a toaster oven for a reason, so I started with bread. Six slices fit comfortably. Using the toast preset on “medium,” my average cycle took about 4–5 minutes and produced a nicely browned top with a slightly softer underside—exactly what I like for butter and jam. On “dark,” the underside gets more color while the top stays evenly crisp without drying out.

Evenness test: the front right corner ran just a touch hotter in my unit, giving a shade darker edge on that slice. A quick swap at the halfway point (not necessary, but I tried it) delivered near‑identical results across all six slices. For bagels, I used broil for a minute after toasting to nail the cut‑side crust.

Baking and broiling

With 1500 W of power and a convection fan, the oven pulled off weeknight tasks easily:
- 12‑inch pizza: Fits without angling. On a preheated stone, I got a good bottom char and bubbling cheese in 9–11 minutes at 450°F convection.
- Vegetables: A sheet of broccoli florets browned nicely at 425°F convection in 13–15 minutes, shaken once.
- Cookies: Two dozen drop cookies in two batches baked evenly at 350°F convection; I lowered the recipe temp by 25°F per convection norms.
- Salmon fillets: Broil on the top rack gave a quick sear; I finished at 400°F convection to avoid overcooking.

Temperature accuracy was acceptable. Using an oven thermometer, my unit ran about 10°F hot at 400°F with the fan on, and dead‑on in non‑convection mode. If you bake often, you’ll adapt quickly: either drop temps slightly for convection or shorten cook times by a minute or two.

Convection that actually helps

The convection fan is more than marketing here. It’s strong enough to smooth out hot spots, crisp edges on vegetables, and accelerate browning on pizza. I kept it on for most savory cooks and shut it off for delicate bakes. The benefit is most noticeable on multi‑tray jobs in a full‑size oven; in a toaster oven, it’s about speed and surface texture. You’ll also see faster preheats and better recovery after opening the door.

Rotisserie: better than I expected

Most countertop “rotisserie” features are an afterthought. This one is worth using. The heat comes from the side, which reduces scorching near the ceiling elements and promotes even browning as the bird turns. A 3.5–4 pound chicken fit comfortably, and after a simple truss and careful balancing of the spit, I got an evenly browned bird in about 60–70 minutes at 375°F. The skin crisped, and the breast stayed juicy.

Tips that made a difference:
- Balance the spit centered so the motor doesn’t strain.
- Let the bird air‑dry in the fridge for an hour, then season; moisture control matters in compact ovens.
- Line only the lower cavity with a rimmed sheet to catch drips—don’t cover the crumb tray with foil, which can impede airflow.

Cleanup is straightforward: the crumb tray slides out from the bottom, and the interior wiped clean with a damp cloth once cool. I needed a nylon brush around the rotisserie sockets after poultry.

Noise and heat management

The fan produces a steady hum during convection that you will notice in a quiet kitchen. I also heard soft relay clicks as the elements cycle—normal for thermostatically controlled ovens. None of this was disruptive for me, but if you’re sensitive to appliance noise, it’s worth knowing.

Like all toaster ovens, the exterior gets hot. The sides and back were too hot to rest a hand on at 450°F; the handle stayed touch‑safe. Give it a few inches of clearance on all sides, avoid draping towels over it, and don’t put it flush against a wall during broiling. The glass door is tempered, but treat it gently: avoid cold splashes or slamming the door when it’s at temperature.

Capacity and flexibility

The 6‑slice capacity is accurate and useful. The cavity handled:
- A 12‑inch pizza
- A 9x13 pan with low sides (without handles) for casserole
- Two small quarter‑sheet pans on different rack heights (one at a time)

It’s not a family‑sized air fryer replacement, but for two to four people it covers a lot of ground and saves you from heating a full‑size oven for small meals.

What could be better

• Fan tone: It’s audible. I’d love a quieter fan or a low‑speed setting for toast.
• Included pan: Functional but thin; upgrade to a heavier tray for high‑heat cooking.
• Hot spots: Minor, but the front right ran a bit hotter in my unit; a mid‑cook rotate solves it for sensitive bakes.
• Size: The footprint is big for a 6‑slice category. Measure your counter depth before committing.

Value and warranty

At a listed $134.99 with a 2‑year limited warranty, this is strong value for the feature set. Many competitors in this price range drop the rotisserie or skimp on convection performance. The Black & Decker strikes a practical balance: not flashy, but competent across all the core tasks. If something goes wrong, a two‑year window is reassuring for a daily‑use countertop appliance.

Practical tips for best results

• Preheat for toast and pizza; skip preheat for gentle reheats.
• Reduce recipe temps by 25°F with convection, or shave a couple minutes off.
• Balance the rotisserie carefully; truss the bird for even rotation.
• Keep the crumb tray clean; it reduces smoke and improves airflow.
• Give it space; heat and airflow matter more in compact ovens.

Final recommendation

I recommend the Black & Decker toaster oven for anyone who wants a capable, do‑most‑things countertop oven with real convection benefits and a surprisingly useful rotisserie. It toasts well, bakes evenly, fits a true 12‑inch pizza, and preheats fast enough to make weeknights easier. The trade‑offs—an audible fan, a modest hot spot, and a larger footprint—are easy to live with, especially at this price. If you need whisper‑quiet operation or a compact footprint for a tiny kitchen, look elsewhere. For most home cooks, this is a dependable, versatile upgrade that will earn its space on the counter.