You can easily cook and brown bacon at a lower, less spatter temp. it just takes a little longer. I use a broiler pan, no cover. I saw one suggestion to cook it between two jellyroll pans to control spatters but i find if I cook at 350 or 375 it doesnt spatter.

I've cooked bacon in the oven for years - I prefer it cooked that way. And IME, it creates less spatter in the oven than it does on the stovetop. I use a high sided sheet pan and a rack. And if you line the pan with foil, it simplifies clean up a lot. 420° F and for 6-7 minutes a side. It's perfect every time.

I will say I have never tried this with a large quantity of bacon. Maybe 8 or 10 slices at most and usually less. Have no idea if it works equally as well in quantity.

I used to cook bacon this way until I discovered Hormel Black Label fully cooked bacon. I can reheat in microwave in 10 seconds and have no mess. When I used the oven method I did the same way gardengal did except oven temp I used was 400F (350 for thick sliced) for 15-20 minutes and watch closely-bacon varies a lot. I don't turn mine. I cooked a pound at a time.

I used to cook a pound of bacon at a time....at 350. I put a thick layer of newspaper in a jelly roll pan, a rack on top and the bacon on the rack and cover with paper towel....YES paper towel. Its not so much the splatter that mess es up the oven but the vaporized grease. Just like your oven gets horrible from cooking a lot of pizza.

When the bacon is brown to my liking I just throw all the greasy paper away.

Fat by itself does not splatter. Fat splatters when it encounters water at above 212 F.

All the water in bacon is in the lean meat. So if you first bake the bacon at below 212F to evaporate all the water, you can minimize splatter.

dcarch

We like to cook it on the grill, on foil. Spatters are irrelevant there.

I also microwave a few slices of bacon. Yes splatters, but the micro is easier to clean then an oven. But have never done more than 4 slices at a time....how when another person arises and wants bacon I will then make more bacon. And NO you can't tell the diffefrence between fried baked or microwaved bacon.

I will sometimes microwave bacon too if I just need a few slices for a BLT or breakfast. 2 paper towels below and one on top. ~1-1.25 minutes per slice is about right. No splattering to clean up.

"And NO you can't tell the diffefrence between fried baked or microwaved bacon."

Oh my gosh! Yes you can!

Maybe you can Chessie, but I can't tell the difference.

Why would there be a difference other than the fact that it is sitting in bacon grease as it cooks in a fry pan or in the oven. In the MW that grease is absorbed by the paper towels as it cooks off.

I actually prefer cooking it in the MW because there is no clean up to do and it's easier to get the right amount of crispness. Throw away the paper towels and put the plate in the dish washer. I do still bake it if I need to cook more than 4 pieces.

I did it, but it was far more challenging than I expected. I Started it in a cold oven, set to 400. Set the timer to check it in 15 minutes. But the smell of burning brought me to the oven at less than that (I was making dinner on the other side of the kitchen). Everything in the center had burned already. I removed that, turned down to 350. Still too hard to control. Removed the ones with one overdone edge, set oven to 325. At 325 it looked like it was cooking, but it wasn't getting brown. I started pulling it out every 15 minutes to flip and rotate. Not so easy mass bacon, I thought. Finished it after an hour all together.

"Why would there be a difference other than the fact that it is sitting in bacon grease as it cooks in a fry pan or in the oven"

That makes all the difference in the world. I know people that refuse to even cook bacon in the MW because of the taste factor.

I usually cook bacon of pound at the time. Forget the microwave LOL. If I am just cooking a couple of slices, just for me, I'll do it, but pan fried, or on the grill, gives far superior bacon, in my opinion. Just my 2 cents. Which may not be worth anything to others. :-)

Well, if you put it in an unheated oven, then it was subjected to direct heat from the elements as the oven heated to temp - broiling it if you will.
Try it on a broiler pan in a 325 oven. It won't burn, you might turn it once. No splattering, nicely browned and easy as can be.