400 degrees for about the same time, preheating the oven is essential. Thicker bacon will take longer. It'll take a few tries to get the timing down. Some people pull earlier to leave a little chewyness, others go full crispy. It's up to your preference. Also, don't use that grocery store "more fat than meat" pre-packaged garbage. Find a real local butcher (yes your area has one. All areas have one, some area butchers are just harder to track down than others. Do NOT make the mistake of asking for bacon at a Jewish butcher.). You'll be glad you did.
FWIW - You can use a cooling rack on a cookie sheet if you don't have a broiler pan. The overall goal is the same, drain the fat and allow hot air to circulate around the bacon.