I cooked 3/4 a lb of bacon on a cookie sheet lined with foil (for easy cleanup) at 375F for 20 minutes, flipped, and another 15 minutes.

Different temp/time combos give different results. Too low and you don't render out enough fat, too high and you make briquettes. It's something to keep in mind if you need to modify it.

Nice thing about the oven is the pieces are all flat and evenly cooked, and you can make whole lbs at a time with enough or big enough baking trays.