I put my bacon on a rack over a foil-lined pan in a cold oven. I then set the oven to preheat to 425 degrees, and I turn the bacon once after about 25 minutes (depending on the thickness of the bacon) and bake it for about 5-10 minutes more. It comes out crisp because the fat is gradually rendered, as it would be from frying, and if you spray the rack with cooking spray, cleanup's easy.

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