I've been baking ours for several years now, oven is fineDoesn't seem to be much splatter.
Nice!! I will really have to try it sometime.
Line your pan with foil and you have no clean up
Even better!!
sometimes I hate washing the griddler trays. All those rows. Do you use a regular cookie sheet? Line with foil and bake at what temp?
Sara, I'd never done it before last weekend. Like you, I feared the mess/splatter in the oven.
Here was my experience:
The bacon I used last weekend, was a package of "center cut" bacon. We generally don't buy a lot of bacon, when I do, if it's not too expensive, I get the center cut, but not always, sometimes it's too expensive.
I'd ran across it on sale.
I do always try to buy the leanest I can find though.
I used PW's method using parchment paper outlined here, 350 degrees, mine was done to a crunchy/chewy texture in 15 minutes.
When I removed my parchment paper, one solitary drop of grease got on my jelly roll pan, and that was my fault for dripping.
I'm 100% sold on this method, won't go back to frying ever.
Like Dale, I didn't notice any splatter.
The parchment paper seemed to soak up most of the grease.
I seriously LOVE PW's site and her cookbooks. I think I have the first two.
How to Cook Bacon in the Oven
Yep, bake anywhere from 350 to 400 degrees... I usually stick to 350.Even better!!
Do you use a regular cookie sheet? Line with foil and bake at what temp?
I was surprised when I came back downstairs that there was bacon left 
. I was a good girl, only ate one piece and one muffin.
I'll just chop it up and put it in the breakfast casserole tomorrow.
. I was a good girl, only ate one piece and one muffin. I'll just chop it up and put it in the breakfast casserole tomorrow.
Our oven tends to run hot...at least we think so. I generally back everything down 20 - 25 degrees.Yep, bake anywhere from 350 to 400 degrees... I usually stick to 350.
One piece!?!?I was surprised when I came back downstairs that there was bacon left
I'll just chop it up and put it in the breakfast casserole tomorrow.
What's the point? 
Sara, I'd never done it before last weekend. Like you, I feared the mess/splatter in the oven.
Here was my experience:
The bacon I used last weekend, was a package of "center cut" bacon. We generally don't buy a lot of bacon, when I do, if it's not too expensive, I get the center cut, but not always, sometimes it's too expensive.
I'd ran across it on sale.
I do always try to buy the leanest I can find though.
I used PW's method using parchment paper outlined here, 350 degrees, mine was done to a crunchy/chewy texture in 15 minutes.
When I removed my parchment paper, one solitary drop of grease got on my jelly roll pan, and that was my fault for dripping.
I'm 100% sold on this method, won't go back to frying ever.
Like Dale, I didn't notice any splatter.
The parchment paper seemed to soak up most of the grease.
I seriously LOVE PW's site and her cookbooks. I think I have the first two.
How to Cook Bacon in the Oven
Thank you
That sounds awesome! My pancake muffin recipe is PW. Sweeet!
Do you have a favorite recipe for your breakfast casserole??I was surprised when I came back downstairs that there was bacon left
I'll just chop it up and put it in the breakfast casserole tomorrow.
Pretty sure ours does too, every thing seems to cook faster than recommended
...off to cook up that bacon. 
We have to or it ends up cooking way too fast.Pretty sure ours does too, every thing seems to cook faster than recommended
I cook my bacon in the oven as well but I use a cake rack. Cook bacon like normal, then I pour the grease that's in the pan into a pint jelly jar and refrigerate for when I want/need bacon grease for a recipe. I generally bake a pound at a time and what I don't use, I layer it on paper towels, put in a ziplock then store in the fridge for those times I want quick bacon and eggs, or slices for burgers etc.
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