If you ask google how to cook bacon in the oven, you will find a plethora of articles advising you to set your oven to 400F (200C). One even talks lovingly about the benefits of cooking bacon slowly ("Starting with a cold oven ensures that the bacon will cook slowly like it needs to.") But it still suggests setting the temperature to 400F.
Even starting from a cold oven, you will probably end up with a smoke-filled kitchen.
We've got a copy of the excellent book "Salt, Fat, Acid, Heat." The author points out that animal fats begin to burn at 176C (about 350F). Just below that, fat will render and the bacon will brown as this happens.
If you've never done this, I can highly recommend it. Lay your bacon in a single layer on a lined tray (I put one layer of alfoil and top that with baking paper). Put in cold oven. Set oven to 175C (adjust for your oven). Give it a turn after 10 minutes or so. Pull it out when it's done to your liking.
No smoke. Crispy bacon. And a lot of fat is rendered off (which you should, of course, keep for some other happy purpose).