Line a rimmed baking sheet with foil, extending it up the sides to catch grease. Optionally place a wire rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

将烤箱设置为204°C。您可以在预热时在冷烤箱中启动培根，或等到完全预热——两者都有效。如果您的烤箱运行不准确，请使用外部温度计。 在14–15分钟时开始检查。薄切：10–14分钟。标准切：15–20分钟。厚切：20–22分钟。不需要翻转。在第一次检查后每隔几分钟检查一次——过度烹饪发生很快。在看起来完成之前拉出培根；它在热量外继续烹饪一两分钟。

Transfer bacon to a paper-towel-lined plate immediately. Rest for at least a few minutes — it keeps crisping as it cools. Don't skip this; slightly underdone bacon on the pan often hits perfect crispiness after resting. To save the fat, let it cool on the foil for ~10 minutes until liquid but not dangerously hot, then pour into a heat-safe jar. Pull bacon slightly early — it finishes cooking off the heat and can go from perfect to overdone fast.