Black & Decker 4-Slice Convection Toaster Oven

Why I reached for this toaster oven more than my full-size range

On busy weekdays, I want hot food fast without heating the whole kitchen. This compact Black & Decker toaster oven has become my go‑to for exactly that. It’s small enough to live on the counter, yet it handles a 9-inch pizza or four slices of bread thanks to a curved back wall. The stainless exterior looks tidy, the viewing window is clear, and the ready light gives a reassuring glow when the elements are active.

Build and footprint

At 16.4 x 11.3 x 9.4 inches, it’s firmly in the “fits most countertops” category. The footprint is shallow enough that I can keep it tucked under wall cabinets and still have room to open the door fully. The door has a light, smooth action, and the handle stays cool to the touch. Inside, you get a wire rack and a shallow baking pan; both are sized precisely for the cavity, so they slide in and out without rattle. The removable crumb tray lives at the bottom and pulls out easily for a quick shake into the trash.

The casing warms up during longer bakes, as you’d expect from an 1150‑watt, 120V unit, but it never felt alarming. I still give it a couple inches of breathing room on the sides and back.

Controls: familiar, with a learning curve

The control scheme is classic: three dials for function, temperature, and time/shade. You get bake (with convection), broil, toast, and keep-warm modes, with temperatures up to 450°F. The simplicity is welcome, but there’s a small learning curve:

• The timer knob functions as both the toast shade selector and the 30‑minute timer. To start the elements, you need to turn it past the “click” and then set the time/shade. That’s standard toaster-oven behavior, but if you’re new to it, it’s not obvious.
• There’s a “stay-on” position for longer cooks, and I recommend double-checking the knob position before you walk away. Once you get used to the detent, it becomes second nature.
• The dial markings are small. If your kitchen lighting is dim, you’ll appreciate the viewing window more than the labels.

The ready indicator light cycles with the thermostat; it’s not a dedicated “preheat complete” signal. I got into the habit of letting it run for a few minutes until the light started cycling before loading food.

Toasting performance

For a four-slice unit, toasting is the make-or-break test. The EvenToast heat pattern does a solid job of distributing heat across the rack. With four slices, I consistently saw uniform browning, especially if I let the oven come up to temperature first. For a medium toast, I land around the middle of the toast scale; darker shades benefit from a quick flip in the last minute if you’ve packed the rack edge to edge.

Bagels and English muffins do well on the middle rack position; the cut side crisps quickly under broil if you want a bit more color. The toast knob doesn’t offer laser-precise control—think “light/medium/dark” zones rather than 30-second increments—but once you’ve done a couple of breakfasts, you’ll have your setting.

Baking and convection

Convection on a small 1150‑watt oven is less about power and more about circulation, and here it helps. Cookies on the included pan baked evenly without rotating the tray. Frozen items—pizza, nuggets, hand pies—benefit from the fan’s airflow to crisp exteriors without over-drying the interior. I typically reduce recipe temperatures by about 25°F or check for doneness a couple of minutes early with convection on.

Preheat times are reasonable for the class; getting to a typical 400°F bake doesn’t take long, and the cavity recovers heat quickly because of its size. The thermostat cycles appropriately, and the ready light makes it clear when the elements kick back on.

Broiling and reheating

For melt-and-brown jobs—open-face sandwiches, gratins, quesadillas—the broil mode is very useful. Because of the oven’s compact height, you get good top heat without having to move the rack to awkward positions. Just keep an eye on fatty proteins; a thinner pan or a piece of foil shaped into a drip guard will help control splatter, and you’ll want to give the crumb tray a quick clean afterward.

Reheating leftovers is where this oven shines. Pizza slices regain their crisp base in a few minutes, roasted vegetables bounce back without going soggy, and rolls warm through without scorching. The keep-warm function is handy for holding a side dish while the rest of dinner finishes on the stovetop.

Capacity and day-to-day use

The curved interior is a thoughtful touch. A 9-inch pizza fits snugly; four slices of sandwich bread line up perfectly; a pair of chicken thighs or a small fish fillet sits comfortably with air space around it. This isn’t the tool for a sheet cake or a 9x13 casserole; it’s a personal-size baker and a very capable toaster. For one to two people, it covers most weeknight tasks. For a family, it’s a supplement to the main oven, great for sides, snacks, and breakfast.

Cleaning and maintenance

Cleanup is refreshingly simple. The crumb tray slides out for a quick dump and wipe. The interior walls aren’t nonstick, so I avoid cooking projects that splatter heavily without a liner. A piece of parchment on the baking pan catches most drips during bakes. I avoid tightly wrapping the rack or tray in foil, which can block airflow and affect performance. The stainless exterior wipes down easily with a damp cloth and a drop of mild soap.

Heat, noise, and small details

• The convection fan is audible but not intrusive; it’s a soft whir, quieter than many microwave exhaust fans.
• The mechanical timer gives a classic “ding” when it winds down. It’s not loud enough to hear from another floor.
• The feet grip the counter well, and the appliance doesn’t scoot when you open the door.
• The 2‑year limited warranty is reassuring for an appliance that may see daily use.

Quirks worth noting

No product is perfect, and there are a few quirks to understand:

• The timer/shade dial favors ballpark settings over precise minutes. For baking, I often use “stay-on” plus a separate kitchen timer.
• The labeling around the knobs could be higher contrast. Under-cabinet lighting helps.
• There’s no interior light; the viewing window is clear enough, but in a dim kitchen you’ll rely on the exterior lighting to check color.

None of these are dealbreakers, but they’re part of the learning curve in the first week.

Who it’s for

• Apartment or small-kitchen cooks who want a compact, capable toaster oven.
• Households that mostly toast, reheat, and do small bakes for one or two people.
• Anyone who prefers straightforward, mechanical controls over complex digital interfaces.

Who should look elsewhere: If you want an air-fry mode, a larger 12-inch pizza capacity, ultra-precise digital temperature control, or a timer you can set to the second, you’ll be happier with a bigger, more powerful model.

Recommendation

I recommend this toaster oven for its thoughtful size, reliable everyday performance, and uncomplicated design. It toasts evenly, bakes and reheats better than a pop-up toaster ever could, and the convection fan adds meaningful crispness. The removable crumb tray and included pan/rack make it easy to live with, and the 450°F ceiling covers most small-batch cooking. The trade-offs—coarse timer control and small labels—are minor once you adapt. If you’re outfitting a small kitchen or want a dependable countertop companion for quick meals and snacks, this is a smart, space-savvy choice.