Emson Bacon Wave, Microwave Bacon Cooker Bacon Tray, Reduces Fat up to 35% for Healthy Bacon, Make Crispy Bacon in Minutes, Original As Seen On TV

The Bacon Wave is the perfect way to cook bacon. I've owned two at a time for over twenty years. Why two? I'll tell you.First let me preface my long 'review' by stating that I have read a multitude of reviews on Amazon from people who have bought the Bacon Wave.The folks who deride it as junk are not the folks with superior intellect. Yea the directions say you can cook 14 slices of bacon at once, you can't unless you want to let the microwave run for twenty minutes. Not good for energy consumption, not good for the Bacon Wave and you'll still have outside slices burnt to a crisp and the inside slices boiled not browned.The trick is to experiment. If you are cooking thin-normal slices like Oscar Mayer, seven is the maximum number per tray. In my 1200 watt oven that's 4- 4 1/2 minutes for crispy. Always put the slices in every other 'slot'. One in #1, one in # 3, one in #5, etc.If you're cooking Smithfield bacon or any other thicker bacon, don't put more than five in a tray. Same cooking time 4 mins approx. You have to experiment to determine to what 'doneness' you desire. Also, put the thickest slices on the perimeter, the thinnest slices in the middle.Always, always, always drain the grease from the tray after each use and let the tray cool. That's why I use two trays. I drain the grease into a plastic Folgers coffee container. I then use that pure bacon grease for frying pork chops, they taste wonderful!.Another tip: The first batch will cook/brown faster than any other subsequent batch because the water exuded from the bacon humidifies the atmosphere inside the microwave. Your second batch will be just as cooked, but not as browned because of the moisture in the microwave. I leave the microwave door open and wave a newspaper to exchange the air and thus provide a drier environment for the next batch.Also, don't use the plastic skewers that come with the Bacon Wave. Sooner or later they will fall down the sink drain, or melt in the bottom of your diswasher. Buy 8" wood skewers and toss them when you're done.My Routine: Lay out two trays, Place at most seven slices in every other slot in each tray (thin ones in the middle, thicker ones outside). Bunch the bacon so that the ends don't hang more than a bit over the outside of the tray. Try to separate them, no touch zone ( chuckle). Use the 8" wooden skewers. Put one tray in and cook about 4 minutes for crisp bacon. When done, put on a napkin laded ceramic plate and keep in a 170 degree oven. DRAIN the grease from the tray and let cool.Make like a fan with a newspaper, magazine, etal. and 'swat' the humid, warm air from the microwave, a ten second job that's worth it.Cook the next tray a little bit longer, 15 secs.? Then do the same thing, remove the bacon from the skewers onto the ceramic plate. Put the bacon in a warm oven. DRAIN the grease from the tray. Vent the microwave with the least favorite section of the newspaper... ;) and let the tray cool. "Cool" is down to less than the 120 (guess) that the tray reaches while cooking.Take the first tray and load it up with bacon. Take the scond tray and load it up also. Put the first tray in the microwave, and away we go! When done, DRAIN the grease. Second tray in, same story.Also, when the cooking is over, let the trays cool to room temp. Then rinse them with very HOT water and put them on the top shelf of the dishwasher. Generally, mine have lasted 7 - 9 years using my method. $30 for two in that span, I'm happy with the Bacon Wave.

This was a replacement for on I had forever. Was so glad to find it as it makes cooking bacon so easy and always turns out perfect and not dripping with grease.

I really like the ease of use of this bacon cooker. I've seen comments about it being not wide enough, and while the grease tray at the bottom could be a little wider, I think that the uprights are the perfect width, all you have to do is "wave" the bacon between the fins, so that it's shaped like an M, and as it cooks, it shrinks into a straight piece of bacon.The only bad thing is that it is plastic, and over time it has really started to bubble and the fins are coming loose. I think that if they were to make one of these out of glass or ceramic, it would be perfect. As is, after several years of bacon cooking it's time to replace mine, and I'm going to get another one, so that should tell you something.Also, I never used the skewers that came with it. They're just a waste of time and effort. Just lay your bacon in the tray, make it wavy, and cover the whole thing with a paper towel.

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I read a lot of negative reviews on this item, but decided to try it anyway. Found 3 very important things:1) The instructions show / recommend leaving some "slack" in the bacon, and this is how it works even though most bacon slices are longer than it is wide. When cooked, the bacon shrinks (would be nice if bacon didn't but American bacon has as much as 30% water).2) Only use half the slots -forget trying to cook a full pound at a time. Using 7 of the 14 slots gives the bacon enough space for the steam to escape evenly. If you use all the slots the pieces lay on top of each other and bacon cooks unevenly. If you get some low water content "smokehouse" / gourmet bacon like Neuske's, it will work with all the slots filled (did for me).3) Different brands of bacon cook in different times because they have different % water content Fat / meat ratio also affects cooking time. If you are picky about exactly how done your bacon gets, keep notes for the brands you buy, and be as picky about un-fattiness of the bacon you buy as you are "crispness" of it cooked.Other thoughts: Some day the people making microwave bacon cookers (and other microwave cookware) will realize it really is a pain to keep cleaning the microwave, and start making covers / lids for all of their products (this could certainly use one). I use parchment paper folded into a "box" shape - I don't use wax paper as it can leave a residue affecting food, and paper towels (being absorbent) can become a greasy mess. Also, parchment paper will survive higher temps.