Cooking bacon in a convection oven is easier than cooking it in a regular oven. Plus it produces a better result with the cooked bacon. Also when you are cooking bacon for a crowd this is a good way to cook it. But what makes it easier? Let’s take a look!
Cooking bacon in a convection (forced fan) oven is easier than cooking bacon in a regular oven. The reason why is because when you cook bacon in a convection oven, the heat is directed towards the center of the oven typically with fans. Plus the oven tends to have less. hot spots and cold spots. Whereas a regular oven typically does not have such a good temperature profile.
This means that the bacon cooks faster and more evenly plus it doesn’t burn as easily.
You May also be interested in
How to Cook Bacon in a Convection Oven
The convection oven cooks food evenly from all sides, so if you don’t have a convection oven, then an air fryer will work also and in some respects is similar to the forced air method.
Simply preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the strips of bacon on the baking sheet and bake them for 10 minutes. Flip the bacon and bake for another 5 to 7 minutes, or until they reach the desired crispiness.
Understanding Convection Ovens
The convection oven cooks food evenly by circulating hot air all around the inside of the oven. This method allows you to cook foods at lower temperatures than conventional ovens, which means less energy consumption and better results.
The best results come from using the convection setting (or “convex”) on your oven. This allows the heat to circulate evenly throughout the oven, which means that the temperature stays consistent and the food cooks evenly. Convection also helps to prevent grease splatters on the walls of the oven.
Get the oven to preheat Temperate
The first thing you should do before starting to cook bacon is to set the temperature of the oven to 350° F (180° C). This ensures that the bacon cooks evenly and crisps up beautifully.
The best temperature to bake bacon
To ensure the perfect crispiness, you should always check the internal temperature of your bacon before serving. This means that you should aim to cook your bacon at 180°C/350°F.
How long do you bake bacon in a convection oven?
Baking times depend on how thick the bacon is. Typical, you should cook it for about 25 minutes. Quickly check the bacon after 25 minutes and put back for a further 5-10 if it is not done. Don’t overcook it or else it will become too crispy and dry.
Why use a baking rack?
Baking racks allow air to circulate around food, which helps the bacon cook evenly. They’re especially useful if you’re using a convection oven because they prevent grease from dripping onto the oven walls, and it can drip into the tray underneath.
Can I use aluminum foil in a convection oven?
It is best not to – just let the bacon cook on a rack. If you do not have a rack – you can use parchment paper. But use the shiny side up so it does not stick.
Air Fryers vs Convection Ovens
The convection oven cooks food evenly by circulating hot air all around the inside of the oven. This makes it perfect for roasting vegetables, grilling meat, and frying foods like bacon.
Is it better to bake or fry bacon?
The best way to cook bacon is by frying it. This method produces the most tender, juicy meat. Baking bacon tends to dry out the meat and results in less flavorful bacon.
Why can’t you use aluminum foil in a convection oven?
The convection oven cooks food by circulating hot air all around the food instead of using radiant heat from below as a conventional oven does. This means that if you wrap food in aluminum foil, it won’t brown properly because the foil doesn’t allow enough oxygen into the food.
How do you cook bacon in the oven without smoking the house?
The first thing you should know is that if you don’t have a convection oven, you won’t be able to bake your bacon this way. But if you do have one, here’s what you need to do:
1) Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2) Place the bacon strips on a parchment paper-lined baking sheet.