Nothing beats the smell of bacon cooking in the morning. If you are used to frying bacon and cleaning messy splatter, you'll welcome the idea of baking your bacon. By using your convection oven, you can look forward to little mess, no crinkled bacon and evenly cooked pieces.
Convection ovens create a consistent temperature that gets pushed out through internal fans from the back. Instead of one rack receiving the brunt of the heat, all racks are subjected to the same amount. Gone are the problems of food being more cooked underneath. Because of this attribute, food will cook in a shorter time and at a lower temperature. Generally speaking, you will want to set your oven for 176 degrees C to cook bacon.
Bacon is the fatty meat taken from a pig's sides, back or belly. Not all bacon is the same. The belly produces fattier cuts, while the back and loin have more meat. What to choose is based on personal preference. Many people love their bacon to have veins of fat for more flavour. Others love the meat with a slight taste of fat. Bacon producers employ two methods for making bacon: dry curing and brining. Dry curing will produce a smoky tasting bacon. Brining subjects the bacon to a wash that it will be left in for a number of days. Cheap bacon's flavour is compromised from the lack of time in the wet curing process. If you are eating bacon by itself, it's best to pick up a good brand.
Line a cookie sheet with parchment paper. Place bacon in rows without any of the edges touching each other. To prevent crinkling, slice small cuts through the fat. Pop it into the oven for roughly 15 minutes or until cooked to your taste. For a flavourful addition, add brown sugar to the top of the bacon before it cooks. As the fat is being rendered, the sugars begin to caramelise. The result is a sort of candy bacon. The thicker the cut of bacon, the more time it's going to take to cook, so be near the oven while cooking to keep an eye on it.