Bacon in the Oven


Line a baking sheet with foil. Crumple it a bit so the bacon won't stick to the foil. This will make cleanup easier later.

Arrange the bacon slices on the foil and place the baking sheet on the center rack of a COLD oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door.

Turn the oven on to 400°F. Walk away.

Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature. Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn.

Remove the pan from the oven. Transfer the bacon to another pan lined with paper towels to absorb any excess fat.

Remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.

TIP: You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.