I use the baking tray that came with my oven and line it with aluminum foil, leaving extra on the front and back edges. I do not spray the foil with cooking spray. I lay the bacon slices on the tray, slightly overlapping one another, so that the "ends" of the bacon can be covered by the extra foil I laid out. I can fit 8-10 slices on my tray.
Fold the excess foil loosely over the ends of the bacon and insert the tray so the foil-covered ends are at the back and front of the oven, rather than on the left and right. The foil over the ends of the bacon keeps the ends from overcooking before the rest of the bacon is done.
Select the "toast" setting and set the temperature to 375 degrees F. I set the timer for 10 minutes, during which time I'm preparing other foods. After 10 minutes, I flip the bacon; laying out the slices so that they no longer overlap. I then put it back in the oven for 5-7 minutes.
Check on the bacon every 2-3 minutes to make sure my timing is right. We like our bacon partly crispy, partly chewy. The time varies depending on the thickness of the bacon and the desired crispness.
By Patti F from Alton, IL
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