All 68 dishes / Bacon
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
The oven is slower, hands-off, and gives flatter bacon.
Onto paper now — it crisps further as it cools.
| Pan or oven? | Which cut? | How crisp? | Time |
|---|---|---|---|
| Pan | Streaky / American | Chewy | 3:30 |
| Pan | Streaky / American | Crisp | 5:00 |
| Pan | Streaky / American | Shatteringly crisp | 6:15 |
| Pan | Back / medallion | Chewy | 4:35 |
| Pan | Back / medallion | Crisp | 6:30 |
| Pan | Back / medallion | Shatteringly crisp | 8:15 |
| Pan | Thick cut | Chewy | 5:15 |
| Pan | Thick cut | Crisp | 7:30 |
| Pan | Thick cut | Shatteringly crisp | 9:30 |
| Oven (200°C / 400°F) | Streaky / American | Chewy | 10:30 |
| Oven (200°C / 400°F) | Streaky / American | Crisp | 15:00 |
| Oven (200°C / 400°F) | Streaky / American | Shatteringly crisp | 18:45 |
| Oven (200°C / 400°F) | Back / medallion | Chewy | 13:45 |
| Oven (200°C / 400°F) | Back / medallion | Crisp | 19:30 |
| Oven (200°C / 400°F) | Back / medallion | Shatteringly crisp | 24:30 |
| Oven (200°C / 400°F) | Thick cut | Chewy | 15:45 |
| Oven (200°C / 400°F) | Thick cut | Crisp | 22:30 |
| Oven (200°C / 400°F) | Thick cut | Shatteringly crisp | 28:15 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.