Parchment paper is a must for this recipe. Make sure to line the solid convection steam oven pan with at least one if not two sheets of parchment paper. This will significantly aid in cleanup, as the sheets of parchment can be peeled off after cooling, removing much of the fat and burnt-on grease. It’s also important to not preheat the oven, as it helps the bacon remain flat.
Line the solid convection steam oven pan with one or two sheets of parchment paper. Lay out as many strips of bacon as will fit on the pan. A slight amount of overlapping is okay, as the bacon will shrink while it cooks. Place the solid pan in the convection steam oven on rack position 2. Turn the oven on by selecting the Convection Steam Mode set to 445°F. A good indication of when to start checking the bacon is when you hear the single beep that means the convection steam oven has reached the preset temperature, about 7 or 8 minutes. The amount of time the bacon needs to cook depends greatly on how crisp you would like the bacon to be and how thick the slices of bacon are. When the bacon is done to the desired crispness, remove the pan from the oven and place on a cooling rack. Using tongs, remove the bacon from the solid pan and serve.