This bacon cooking method was the best way to satisfy 100 or more people daily. With the oven's convection fan, we cooked five baking sheets with a dozen bacon strips each in 10 minutes.

High heat evenly cooked and crisped the bacon. After removing the pans from the oven, we would neatly gather all the strips with tongs and tilt the pans to capture the rendered fat. 

We then added more bacon-topped parchment sheets to the pans and baked again. We ate bacon, blueberries, and coffee between baking sessions.

I still prefer baking bacon at home if I need more than a few slices. I put parchment paper and bacon slices on one or two rimmed baking sheet pans and bake at 400°F for 15 minutes.

As easy and efficient as at the hotel. I like oven-baking bacon, as does F&W's Justin Chapple. The bacon strips are placed on a metal rack in the pan to render fat on the baking sheet.

He suggests folding a large sheet of aluminum foil into an accordion and spreading it out the length of the pan to replace the metal rack.

My favorite way to cook bacon is in the oven, but only if you have a baking sheet with a half-inch rim on all sides so that the rendered bacon fat can be captured. 

Like the convection ovens I used at that Maine hotel, an air fryer cooks bacon quickly and evenly. In a 400°F air fryer, arrange bacon strips evenly. Cook thick-cut bacon 10 minutes, thin slices 7–8 minutes.

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