Breakfast
Flat, evenly crisp rashers with no spitting pan. Water in the drawer is the difference between breakfast and a smoke alarm.
175° · 9m ✓63° 175°C / 350°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
Your note
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Log inIngredients
- 8 slices streaky or back bacon
- 2 tbsp water, for the drawer under the basket
Steps
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Add the water to the drawer beneath the basket — it stops the dripping fat from smoking — and preheat to 175°C / 350°F.
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Lay the rashers flat in a single layer. Cut them in half if that is what it takes to stop them overlapping.
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Cook for 5 minutes.
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Flip the rashers (optional, but it evens out the crisping).
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Cook for a further 4 minutes, checking at 3 — thin bacon goes from perfect to brittle quickly.
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Drain on paper towel and empty the grease drawer before the next batch.