"nancree" > wrote in message
oups.com...
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once. I will freeze it in
> Rubbermaid plastic rectangular boxes and remove it piece by piece when
> I need it.
> Enjoy,
> Nancree

I tried this a few years ago per a Cook's Illustrated article. The thing
was, my whole apartment filled with smoke. If you have a tiny studio oven or
you can't open your window tops to provide good ventilation it can get kinda
hairy.

I didn't get any smoke when I cooked the bacon at 375 degrees. There
was the usual smell of bacon cooking, easily aired out. That's the
point of my post--you don't have to deal with that every time you want
bacon.
Nancree

"nancree" > wrote in message
oups.com...
> I didn't get any smoke when I cooked the bacon at 375 degrees. There
> was the usual smell of bacon cooking, easily aired out. That's the
> point of my post--you don't have to deal with that every time you want
> bacon.
> Nancree
>

Ok, well we had different experiences. I already described my situation in
my last post. It might help others with the same type of oven and apartment

cheers

rox formerly rmg wrote:

> "nancree" > wrote in message
> oups.com...
>
>>I didn't get any smoke when I cooked the bacon at 375 degrees. There
>>was the usual smell of bacon cooking, easily aired out. That's the
>>point of my post--you don't have to deal with that every time you want
>>bacon.
>>Nancree
>>
>
>
> Ok, well we had different experiences. I already described my situation in
> my last post. It might help others with the same type of oven and apartment
>
> cheers

I wonder if it was a small oven that the grease just splattered on the
heating elements? That would certainly cause some smoking.
Goomba