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It works really well and NO SPATTERING!
The even tempurature of the stone is why bacon will not curl. And because you are not using such a high heat to bake it is why there is no spattering.
I do about 2/3 of a pound at 350 degrees for about 20 minutes. I have to tell you though that I love my bacon REALLY CRISPY!
So of course the baking time will vary per person and the doneness they like.
resturaunts bake their bacon all the time. That's how I learned that trick.
My son loved it, he said it was the best bacon he ever had. I did it at 350 for 30 minutes and I drained off the fat about 5 minutes before I took it off. It came out wonderful. So much more flavor then when you fry it!! Wow I will definately pass it on to my customers!!