Learn to cook perfectly crispy bacon in the oven that everybody will love. Nothing is better than great bacon, and now you can have it with no splattering mess to clean up with these easy step by step instructions.
Preheat oven to 400° convection or 425°. Or start with a cold oven and add a few minutes. You can use a bit lower or higher oven temperature if you want, it will take a few minutes more or less.
Line an 18-inch × 13-inch rimmed sheet pan with a large sheet of aluminum foil (heavy-duty preferred). Place bacon on sheet close together but not touching. Up to 9-10 pieces, about ½ pound, usually fit. If you have issues with sticking or using thinner bacon, then parchment paper may be a better choice.
Place in the middle of the oven. Do something else for 18 minutes and come back. Time will vary with the thickness of the bacon, oven temperature, and your taste. It is done when it looks done. I like my bacon very crispy, so I use 20-22 minutes with thick bacon.
Drain on paper towels and pat "dry" with another paper towel.
A half-pound of bacon will usually fit an 18-inch × 13-inch sheet pan.
You do not have to preheat the oven. It just takes a bit longer.
I have done this with oven temperatures from 350° to 425°. With or without convention. Just adjust time some.
Thinner bacon cooks faster. Very thick bacon will take a few minutes longer.
Thinner bacon and bacon with more sugar and will tend to stick. Use a layer of parchment paper if you are unsure or have a problem.
No flipping or rack is needed although some people will use them.
It is done when it looks done to your taste.
I generally do two sheet pans at a time in a convection oven. I rotate them 180-degrees and switch the top to bottom at 10 minutes.
Cooked bacon is good refrigerated for 4-5 days and frozen for one month.
Reheat bacon in a microwave covered with a paper towel for about 8-10 seconds per piece. If frozen, thaw first.
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