How Long to Cook Oven-Baked Bacon (Regular-Cut Strips) in the sheet pan
Specification: 1 lb regular-cut bacon strips laid flat, not overlapping, on a foil-lined rimmed half-sheet pan
3-Step Execution Protocol
Preheat oven to 400°F (204°C). Arrange oven-baked bacon (regular-cut strips) (1 lb regular-cut bacon strips laid flat, not overlapping, on a foil-lined rimmed half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 18–22 mins. Do not flip; allow surface to develop undisturbed.
Fat is fully rendered and translucent, meat has gone deep brick-red, strips lie flat and stiff on the pan rather than curling — pull earlier for chewy bacon, later for shatter-crisp. Rest for 2 minutes before serving.
Cured supermarket bacon carries no USDA FSIS minimum internal temperature — it is judged by rendered-fat and crisp-texture cues rather than a probe reading, so the field is omitted rather than guessed (HR-2). The 400°F/18–22 minute window reflects standard oven-bacon technique for regular-cut strips on a rimmed half-sheet; thick-cut adds 4–6 minutes.