How Long to Cook Bacon in the Oven in the UK – Perfect Timing for Crispy Results

Cooking bacon in the oven? It’s honestly one of the easiest ways to get those evenly crispy slices without standing over a pan. If you’re in the UK, aim for a temperature around 190-200°C (fan 170-180°C).

Bake your bacon for 15 to 20 minutes and you’ll get perfectly golden, crisp results.

The exact time really depends on how thick your bacon is—and how crispy you want it. Thinner slices might be done in 15 minutes, while thick-cut rashers could need 20 minutes or a bit more.

Using the oven keeps the mess down and your stovetop free for other things. Once you figure out your ideal timing, oven-cooked bacon is just so reliable.

Oven Cooking Times and Temperatures for Bacon in the UK

Set your oven to the right temperature, and tweak your timing based on how thick the bacon is and what kind of oven you’ve got. Most people stick to 200°C to 220°C.

Baking times usually land somewhere between 10 and 20 minutes.

Standard Cooking Time Guidelines

For regular bacon slices, preheat your oven to 220°C (425°F). Put the bacon on a tray lined with baking paper.

Cook for about 14 to 20 minutes. Start checking at 14 minutes—everyone’s oven is a bit different.

Like your bacon less crispy? Try 10-12 minutes. Want it shatteringly crisp? Let it go up to 20 minutes, but keep an eye out for burning.

Lay slices side by side, not overlapping. That way, every piece cooks up nicely.

Fan Oven vs. Conventional Oven Differences

Fan ovens move hot air around, so food cooks a bit faster and more evenly. If you’ve got a fan oven, lower the temp by about 10-20°C compared to a regular oven.

So if a recipe says 220°C, set your fan oven to about 200°C instead.

You’ll probably need less time too—12-15 minutes is usually enough for standard rashers in a fan oven.

Conventional ovens tend to need the full 15-20 minutes at 220°C. Ovens can be quirky, so peek in early the first time.

How Thickness Affects Cooking Duration

Thicker bacon slices need more time. For thick-cut, bake at 220°C (425°F) for about 18-22 minutes.

If the rashers are extra thick, check at 18 minutes, but don’t be surprised if 22 minutes is the sweet spot.

Thin bacon cooks faster, often 10-14 minutes is all it takes.

Thick slices need longer for the fat to melt down and the meat to crisp up without burning the edges. Adjust based on thickness—nobody wants burnt ends or rubbery bits.

Want more details? Check Allrecipes or The Kitchn.

Bacon Preparation and Oven Methods

To get bacon that cooks evenly and crisps up just right, prep matters. Your choice of tray or rack changes how the fat cooks off and how crunchy the bacon gets.

Different bacon styles—streaky, back, whatever you fancy—may need a tweak in timing or oven placement.

Preparing Rashers for Even Cooking

Lay the rashers flat in a single layer. Try not to overlap them, or the edges won’t crisp up.

If they touch a bit, that’s fine, but stacking them? Not a good idea.

Using bacon straight from the fridge actually helps; the fat renders out more slowly as it heats up. Some folks start with a cold oven at 190-200°C, while others preheat. Both ways work, but starting cold often makes the fat clearer and less greasy.

Trim off any thick or uneven bits if needed. Thin ends can burn before the thick parts finish.

Using Baking Trays and Racks

Line a baking tray with foil for easy cleanup. If you want super crispy bacon, set a wire rack on top of the tray—the fat drips away, and heat hits both sides.

Foil or parchment paper keeps the bacon from sticking. No rack? Just lay bacon right on the foil, but pour off some fat halfway through to dodge soggy rashers.

Pop the tray in the middle of the oven. That way, heat gets to every piece evenly.

Adjustments for Streaky and Back Bacon

Streaky bacon packs in more fat, so it needs a bit longer—usually about 15 to 20 minutes at 190-200°C. I’d start checking after 10 minutes, just to make sure it doesn’t burn.

Back bacon’s leaner and thinner, which means it cooks quicker, maybe 12 to 15 minutes. Keep an eye on it near the end if you want it to stay tender.

Craving that extra crisp? Flip on the broiler for the last 1-2 minutes. Just don’t wander off, or you’ll risk burning the whole batch.