Your toaster oven is small, fast, and sits close to the food — that's exactly why it's so handy, and why a few basics make everything turn out better. Here's what matters most.
Because the heating elements are close to the food, where you put the rack changes everything:
Most standard pans are too big — always check your oven's inside width first, then reach for:
Convection runs a fan that moves hot air around, cooking faster and crispier. If your oven has it, turn it on for crispy things (fries, roasted veg, frozen foods) and lower the temperature by about 25°F. Turn it off for delicate bakes (cookies, cakes) so they don't brown too fast.
Toaster ovens run hot and a little uneven, and they don't hold heat like a big oven. Two rules: always preheat for anything baked, and start checking early — often a few minutes before a full-oven recipe would be done. When in doubt, go by the look, not just the timer.