How to Cook Perfectly Crisp, Flat, Bacon in Just FIVE Easy Minutes

Separate Bacon Strips

Let the bacon come to room temperature. The pieces separate more easily. If the bacon is cold, simply slip a knife between the strips and gently pry apart.

Replacing Grill Plates with Griddle Plates

Replace the grill plates with the griddle plates. Place the drip catcher cup under the spout to collect run-off grease. Four full bacon slices (eight half-slices) will yield 1/4 cup of fat.

Bacon Strips on the Griddle

Place the bacon strips close to, but not touching one another, on the COLD griddle. Close the lid.

Control Settings

Set the dial to “Panini/Grill,” as you are heating both the top and bottom elements. Set the temperature to “Medium High.”

Get These Ready

While the bacon is cooking, set out a tray, spatula or tongs, and a paper towel.

Lay the paper towel on the tray, or moisture will collect under the hot bacon on the tray. You want to keep the bacon dry and crisp. You may use a paper plate instead, if you wish.

Almost Done

After approximately five minutes, the bacon will be ready.
(NOTE: Old bacon cooks exceedingly fast. It can burn. Check progress after two to three minutes, if this applies).

Carefully open the Press, as steam will escape. The slices should be light tan, with a hint of crust along the edges.

Enjoy!

Using tongs or spatula, remove the bacon strips to the prepared tray or paper plate.

Your crispy, flat, bacon is ready to use.