Bacon is one of several foods that I cannot prepare properly on the top of the stove and it doesn’t make much sense to bake just two or three slices. So this is one thing for which the microwave oven is ideal.
I have a friend who says she can never get her bacon crisp enough to suit her in the microwave and, besides, she prefers the pre-cooked bacon (which I think is horrid.). But the microwave oven seems to work okay for me.
Through experimenting, regular bacon placed on a microw-wave safe plate between paper towels takes about 1 minute 15 seconds per slice on high to get to the proper crispness to suit me. I prefer the thick cut bacon so I usually give it 1 minute 30 seconds per slice or about 4 minutes for 3 slices.
On the other hand I don’t do a very good job of cooking weiners in the microwave oven. Unless I ‘boil’ them in a small quantity of water they turn out all shriveled and curled up, even if I do put knife cuts in them as the cook book suggests. A frying pan, for me, is better for weiners, and Spam.
jhs