Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. OPEN CANS AT BOTH ENDS; PUSH OUT BACON.

2. REMOVE PARCHMENT PAPER; SEPERATE SLICES.

3. ARRANGE SLICES IN 3 ROWS ACROSS PAN WITH FAT EDGES SLIGHTLY OVERLAPPING LEAN EDGES.

4. HEAT 6 TO 8 MINUTES UNTIL BACON IS CRISP. DO NOT TURN; DO NOT OVERCOOK AS BACON IS FULLY COOKED.

5. DRAIN ON ABSORBENT PAPER.

NOTE:

1. IN STEP 1, 4 LB 8 OZ (1-NO. 10 CN) CANNED PRECOOKED BACON MAY BE USED. EACH PORTION: 3 SLICES.

NOTE:

2. IN STEP 1, BACON WILL BE EASIER TO REMOVE IF UNOPENED CANS ARE PLACED IN HOT WATER FOR A FEW MINUTES.

NOTE:

3. 3 LB OTHER SIZE CONTAINERS OF PRECOOKED BACON MAY BE USED.

SERVING SIZE: 2 SLICES

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