Jill, do not use paper towels in the pan! Go to the store and buy a roll of Parchment Paper...it is in the same area as the aluminum foil and waxed paper. This is a wonderful pan liner for many purposes including baking cookies in addition to baking bacon. You use paper towels to drain the bacon on AFTER it comes out of the oven. The bacon does not splatter because you are cooking it at only 350*F instead of in a 700-900 degree frying pan...it is a slower process. For our church's parish breakfasts we buy 10 pound boxes of "lay flat bacon" from Sysco (a food wholesaler) that have the bacon already laid out on sheets of parchment paper. We just put two sheets side by side on a big commercial baking sheet pan and put it in the big convection oven set at 350. We do three pans at a time and in 20-30 minutes we have 5 pounds cooked and ready to be drained on paper towels and then go to the steam tables.

• Reply