Introduction: How to Cook Bacon in the Oven

Picture of How to Cook Bacon in the Oven

Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :D

And the best part? The bacon comes out nicely cooked every time and the trays clean up easily.

Read on to learn how to cook perfect bacon in the oven.

P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :)

Step 1: What You'll Need:

Picture of What You'll Need:

And that's it! Dead simple.

Step 2: Lay Out the Bacon

Picture of Lay Out the Bacon

Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well.

Step 3: Bake!

Picture of Bake!

Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.

If you're doing multiple trays of bacon, switch the racks they're on halfway through.

The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :)

Step 4: Drain & Serve

Picture of Drain & Serve

Once it's done, shake off the excess fat and drain on paper towels.

For extra credit, strain the drippings and store them in your fridge. :D

Comments

bryangreen1234 (author)2015-11-23

bacon is the food of the gods.

I MP (author)2015-11-18

I am a deep pan wire rack bacon baker. I also bake at 400 degrees F with no problem.The thing I like about baking bacon on a steel rack is that it is never greasy, all the fat drips away. As an aside if you can find a ridged bacon microwave pan you can nuke it and get almost the same quality. Nuke it at one minute per slice or add another minute or two for crisper bacon.

kenneth k (author)2015-08-01

Thank you for this tip have been cooking bacon on the baking sheet for yrs never blew up. But the pan is only used for bacon because cleaning is impossible.

rfmonaco (author)2015-07-14

1. Lay out the bacon...2. sprinkle them with brown sugar...3. coat them with a fair amt. of bourbon...4. bake til crisp...TASTY!

Jarheadicus (author)2014-12-03

How crunchy is it?

brothertuck (author)2014-11-23

Tthis actually is standard practice in restaurants when you have to do a box of bacon regularly. We used the wire rack, and full sized pans, also with a commercial exhaust fan, the smoke wasn't a problem. I don't remember whether we used baking paper or not to cover it so it didn't splatter. 450 for around 10 minutes and you had bacon for sandwiches and crumbled for other purposes, and don't tell anyone but for the cooks to munch on.

I would have loved to have some of that bacon grease to use.

Cy1701 (author)2014-11-20

Tried this and it worked really well. Nice evenly cooked. Did drop the tempature down to 350 as it started to smoke a little. Thanks for sharing.

Jack Rodgers (author)2014-11-14

Reminds me of the cook in the house who broiled the bacon for 100 people in a gas stove and created so much grease he always started a fire filling the dining room with smoke and loud cheering and clapping.

I think it was the gas flame, popping grease and not just the temperature.

Howdenpines (author)2014-11-13

For all of us in good old Europe, 400 F is just over 200 C!

StuNutt (author)Howdenpines2014-11-13

Thanks for the tip Howdenpines :)

I
remember the Good Old Days, Now everything is marked in the new-fangled
French degrees, and we don't get the nice hot weather we used to - it
rarely goes over 20 degrees here in UK now (brrrr!) and we used to get nice summers
when we could bask in 70 degree temperatures.

WhiteGA30184 (author)StuNutt2014-11-14

this wouldn't be an example of that understated Brit humor, would it?

genera (author)StuNutt2014-11-14

20 C and 70 F are the same!

Howdenpines (author)genera2014-11-14

And 28C is 82F - and minus 40 is the same in both. But the world moves on and the French (metric) system beats any other ever invented for serious calculations. I used to design turbines in imperial units, but when the company moved across to metric it was like a veil being lifted. And that was fifty years ago!!! Anyway, which ever way you go, it's a great way to cook bacon...

StuNutt (author)genera2014-11-14

Yes, but to us oldies, 20 degrees seems so darned COLD!

WhiteGA30184 (author)2014-11-14

I make bacon in the oven with this slight variation; I do everything the way you do but put the tray in a COLD oven . Turn the oven on to 400° and set timer for 20 minutes. Depending on the brand it comes out perfect. Some brands DO cook differently.

RushFan (author)2014-11-10

As a modification, put a wire rack in the sheet pan, and the bacon on the rack. Fat drips through, thus making it easier to collect and store in the fridge!

RichardBronosky (author)RushFan2014-11-14

This is an excellent way to do it. However, I prefer to use a deeper pan with a wire rack. I feel it does a better job containing the grease that can spatter off the edges.

Blue Hawaii (author)2014-11-10

Been doing this for years sans parchment paper and a 18"x32"x3/4" baking sheet. I cook at 350 degrees and flip every 8 minutes for 32 minutes total. Turns out crispy. I pour the grease into a used jar while it's still liquid - never, ever down the drain.

Use parchment paper and you can skip the flip. Totally worth the few cents investment.

FamilyGuy2006 (author)2014-11-11

I discovered 400F caused way too much smoke. It would set off the smoke alarm and make a visible smoke cloud in the house (that didn't smell like lovely bacon). I set it as high as I can without smoking 340F to 380F . And it takes forever to finish like 1 to 2 hours! But the finished product is delicious and very mess contained.

I agree, I'm more of a low and slow bacon guy too. Stove top or oven, it's just cleaner and easier to take your time. So long as my bacon gets to the "oh so crispy" stage, I'm a happy camper.

I find bacon exceptionally hard to make when camping. ;-) Better to carry precooked bacon and raw eggs. Oh, and for coffee this is awesome! http://www.walmart.com/ip/Outdoor-Products-Coffee-Press/36547591

I'm also a big advocate for the racks. No need to flip if you use racks. And to be clear for those learning, low and slow is not low enough or slow enough to make jerky. Just low enough to not send smoke signals.

Agreed. I cook on medium low on the stove top. I haven't used the oven in a while (for bacon).

dkrmwiz (author)2014-11-14

ok, i use the thick cut bacon and make it in the oven. i heat the oven to 500F, heavy duty foil line a rimmed baking sheet (also called a jellyroll pan?) and place the bacon not touching. cook for about 6 minutes in the middle of the oven, then use tongs to flip the bacon and cook for about 3 more minutes. you really have to pay attention to it in the final part of cooking, don't walk away. when done, take it out and place on paper towels to drain. pour grease from pan into container if you want, or just let it set up and cool, remove foil and throw away. i've been making bacon like this for years and my cleaner stove top thanks me ;)

coolvillen (author)2014-11-14

Use a Bakers rack to drain it. If you lay it on a paper towel it doesn't drain as well. I learned that on good eats ( great show )

dropkick (author)2014-11-13

I used to cook for the military. This was the only way we ever prepared bacon.

Hints:

Parchment paper is very nice and makes things easier, but it isn't necessary. If your sheet pans are clean the bacon won't stick. - I never used used parchment paper when I was in the military, and I baked enough bacon to feed from 300 to 500 people most mornings (I do use it now).

While it's better if you don't have to, if you need to slightly overlap the bacon lay the "meat edge" on top of the "fat edge" of the bacon (not the other way) and the majority of it won't stick together.

If you want to do 2 or more rows of bacon on a sheet pan and the bacon is too long to fit on the pan, get a long handled implement (I usually used a meat fork, or a serving spoon - a wooden spoon would work) put it on the the pan and lay your bacon over top of it. after you lay a row down pull the implement out, leaving a u shaped bulge standing up in the bacon. This will shorten the length of the strips, and won't harm the cooking of the bacon (the bulge disappears when the bacon shrinks while baking).

greedpower (author)2014-11-13

We have recently learned about cooking bacon in the oven from our neighbors and will never cook bacon on the stovetop again. We put the bacon in a cold stove, warm to 350 and cook til your preference. Bacon is always straight, flat and never wrinkled. Awesome and easy!!!

bharmer (author)2014-11-13

I stayed at a B&B once, and what they did was sprinkle brown sugar on the bacon

and as it cooks in the oven it carmelizes. The bacon is really crisp and crunchy.

leongene (author)2014-11-13

This is how i have cooked bacon since 1969. Learned it from a NYC chef working in South.
400 / 425 degrees for 12 to 15 minutes makes it perfect. Never a mistake and always straight.

dave367 (author)2014-11-13

Tiny variations; I use a broiler pan, unlined, with the oven on bake (350, not 400), not broil. Fat drains away from the bacon, and since the whole mess never exceeds 350 degrees, the pan is easy to clean--350 isn't hot enough to carbonize the drippings, so no heavy scrubbing. Lining the pan is fine, too, but I'm lazy--and cheap.

Geofficus (author)2014-11-13

Hi, nice job! I've been using foil on the pan and I pinch it first to create "splines" for the bacon to rest on, pinch the corners to create a pan and it catches all the grease too....this parchment way could be easier. I leave mine in there for about 15 - 20 mins at 350 deg. perfect bacon every time.

ed.alexander (author)Geofficus2014-11-13

I concur we bend up the sides of the paper to align with the sides of the tray (your paper is not very wide). This creates a paper dish that captures all the bacon fat/grease. Allow to cool for easy cleanup. Our baking sheets stay clean

sgtlebrun (author)2014-11-11

We have been doing this for 3 or 4 years, saving the bacon grease to flavor popcorn (tastes amazing, depending on the bacon flavoring kinda like kettle corn).

jessyratfink (author)sgtlebrun2014-11-13

I love doing that!! Bacon flavored popcorn is the best. And it's so easy to do on the stove top. :D

Bindox (author)sgtlebrun2014-11-13

Oh.. my.. GOD. Is there a Nobel prize for the Culinary arts? You just won it!!

Bacon + Popcorn = Best freakin' movie snack in the history of the world.

BlueJinxie (author)sgtlebrun2014-11-13

Your pop corn thing... it is genius. I love it.

buck2217 (author)2014-11-10

So --Turn on oven, put in bacon, cook - have I missed anything! :-)

-A-N-D-Y- (author)buck22172014-11-13

It involves bacon so you are allowed to do instructables about it I think :) Tune in next week for how to boil potatoes :p

buck2217 (author)-A-N-D-Y-2014-11-13

mmmmmmmmmmm bacon,

I read one on boiling potatoes once, it said stand in boiling water for 20 minutes---I really burnt my feet!!!

Tada thank you I will be here all week -- try the fish!

rusty2926 (author)2014-11-13

Great Job!

throttlehog (author)2014-11-13

After reading all the replies, I was surprised to find that no one suggested using a broiling pan and broiler.After trying this method a number of years ago, I have never cooked bacon in the skillet again. No need to flip and bacon doesn't cook in a bath of it's own fat which means there's no spattered fat to clean from inside the oven. Best part is that bacon cooks sooooo much quicker using this method. One important note: do not broil bacon close to burner as is done in the traditional method. In my oven I use the second from the top rack setting, which is approximately 10 -12 inches from the top. Also...do not forget to place the oven door in the broiling position (slightly ajar).

hsteinbe (author)2014-11-13

Here is the easiest, fastest and cleanest way to do it… NO TURNING, NO SMOKING, No pans or racks to wash… Just PERFECT bacon every time.

1) line baking pan with aluminum foil, overlap edges by 1/4 to 1/2”.

2) place bacon on aluminum foil.

3) place pan full of bacon in COLD oven.

4) turn on oven and set to 400°F, set timer for 20 minutes.

5) check bacon at 20 minutes, add 5 more minutes if needed (depends on how crispy you want it).

6) remove pan from oven, turn off oven, remove bacon from pan.

7) place bacon on paper towels to drain.

If you want to collect the fat, pore fat off of pan into container.

8) toss aluminum foil in recycle bin or trash, put pan back in cupboard.

If you don’t collect the fat, move bacon from paper towel to plate. Put used paper towel on fat in the pan. The paper towel will soak up all of the fat. Toss towel, recycle foil, or toss them both.

mthomp1 (author)2014-11-13

Change the oven temp to 350 degrees. Bake for 20 to 25 minutes. Bake longer for thick sliced bacon, 25 to 35 minutes or bake until the bacon come out the way you like them. 400 degrees is too hot and will cause excessive smoking. also may cause fire.

Another tip. If you don't use drippings for anything. Soak the paper towels with the drippings and use it to start the fire in your wood burning stove or fireplace. It does get the fire going. No need to worry about dumping grease down the drain and that is a no-no.

BlueJinxie (author)2014-11-13

This is the only way I'm able to cook crispy bacon.

shambuda2000 made it! (author)2014-11-11

I've been using this method for a few years. Although, I have to say 10 minutes at 350 works better for me. As far as I'm concerned, this is the only way to cook bacon.

Wepwopper (author)2014-11-11

I recently cooked bacon and burgers in the oven. I put them straight onto the cookie sheet. Burgers inside and bacon around the edges. They cooked quickly with one flip at 350F degrees and cleaned

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