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Recipe Categories:

    Baking Pan Sizes & More


    Source of Recipe


    philocrates at rc
    Various baking pan sizes:

    Please note there are quite a variety of baking pans and below lists some typical standard sizes.

    Note: 1 cm=10 mm=3/8 inch
    ...........................................................
    1 inch = 2.54 cm

    5 inch pan = 13 cm

    6 inch cake pan : 15 cm

    7 inch cake pan : 18 cm

    8 inch cake pan: 20 cm

    9 inch cake pan = 23 cm

    9 inch ring pan : 22 cm

    9 inch square cake pan : 22 cm

    9 or 10 inch spring form cake pan : 23 or 25 cm
    ( for cheesecakes etc. )

    9 inch pie plate = 22 x 4 or 23 x 4 cm pie plate

    10 inch round or heart shaped pan: 25 cm

    11 x 7 inch baking pan : 28 x 18 x4 cm

    11 x 17 inches = jelly roll or sheet pan

    12 x 8 inch baking pan : 30 x 20 cm

    12 x 10 inch baking pan: 30 x 25 cm

    15x10x2 inch baking pan = 30x25x2 cm baking tin ( swiss jelly roll pan )

    2 lb loaf tin: 1 kg loaf pan or large loaf pan ( 10 x 5 x 3 inches )

    9 x 5 x 3 inch loaf pan : 23 x 13 cm, usually holds 1 1/2 to 2 lb bread or loaf cake- batter may also fill 1, 9 inch square pan

    8 x 4 x 3 = smaller loaf pan than above

    Individual Brioche pan: 3 1/4 inch ( top ) x 1 1/2 inch ( bottom ) 1 1/8 inch deep

    Large Brioche pan : 8 1/2 inch (top ) x 4 1/2 inch ( bottom ) 3 1/4 inch deep


    Note: some brioche pans are available with center tube, usually Belgium made

    Tart pans with removable bottoms : 8, 9, 10 , 11 inch x 1 to 1 1/2 inch deep

    Jumbo muffin tins: 3 1/2 inch ( 9 cm ) diameter x 1 1/4 inch deep but sizes can vary with manufacturer
    Usually about 6 or so muffins may be made from a standard loaf size quickbread recipe

    Standard muffin tins: 2 3/4 inch diameter x 1 3/8 inch deep but sizes can vary with manufacturer
    Usually about 9 to 12 muffins may be made from a standard loaf size quickbread recipe

    Mini muffin tins: 1 5/8 inch diameter x 3/8 inch deep, sizes can vary with manufacturer

    Turk's head pan = gugelhupf pan ( standard 8 or 9 inch 20/23 cm but sizes can vary) batter may also fill 2, 8 x 4 inch loaf pans or 1, 8 x 12 inch rectangular
    pan

    Tube, bundt, fluted and angelfood pans may come in 6 to 12 inch sizes: 15 to 30 cm- batter may also fill 2 , 9 x 5 x 3 inch loaf pans or 1, 9 x 13 x 2 inch
    rectangular pan instead of the standard 8 or 9 inch tube pan .

    The center tube of these pans conducts heat and is suitable for heavy batters .The center tube also allows batters to rise better ( example angelfood cakes ).
    The center space left in the finished bake good allows for an area which may be filled with fruit etc.

    2 quart rectangular baking dish = 30x20x3 cm baking tin
    ..........................................................

    Volume of Pan Sizes: ( approximate guides only )

    4 to 5 cups = 8 inch layer cake pan, 9 inch pie plate

    6 cups = 10 inch pie plate, 8 or 9 inch layer cake pan, 8 1/2 x 3 5/8 loaf pan

    8 cups = 8 x 8 inch square , 11x 7 inch pan, 9 x 5 x 3 loaf pan or brioche pan

    10 cups = 9 x 9 x 2 inch square pan, 11 3/4 x 7 1/2 inch pan, 15 x 10 inch jelly roll pan, 10 x 2 inch round layer pan

    12 cups = 8 1/2 x 13 1/2 glass baking pan

    15- 16 cups = 9 x 13 inch metal baking pan or similar springform pan

    19 cups= 14 x 10 1/2 roasting pan

    25 cups = 11 x 17 inch oblong pan
    ...........................................................

    Specialty Pans:

    6 x 4 inch charlotte mold= 7 1/2 cups
    7 inch bundt pan = 6 to 8 cups
    7 x 5 1/2 x 2 inch melon mold = 6 cups
    9 x 3 1/2 bundt pan = 9 cups
    9 x 3 1/2 angel pan = 12 cups
    10 x 3 1/2 inch bundt pan = 12 cups
    10 x 4 inch angel pan = 18 cups
    8 x 3 inch springform pan = 12 cups
    9 x 3 inch springform = 12 to 14 cups
    9 1/2 x 3 1/4 inch brioche = 8 cups
    Souffle baking dishes:
    1 1/2 quart casserole dish = 1.5 liter casserole
    2 quart casserole dish = 2 liter casserole
    Mini speciality pans: please be aware sizes vary with manufacturer!:
    Most common :
    mini muffins tins ( 1 5/8 x 3/8 inches )
    mini loaf pans: ( 6 1/2 x 3 inches), usually makes about four loaves from the standard 9 x 5 x3 pan recipe
    mini pie pans: ( 5 1/2 x 3/4 inches )
    mini tart: ( 3 1/2 x 1 1/2 x 2 inches )
    mini fluted , bundt, ring or angel pans ( 3 1/2 x 1 1/2 inches )
    Recipes for these mini pans are often hard to find. A few mini cake recipes may be found at:

    www.recipesource.com


    TIP: the easiest way to approximate how much volume a pan holds is to fill the pan with water and measure the amount of the water. Remember though, when baking cakes, one usually fills the pan at least half full with batter allowing the batter room to rise and bake evenly!! As for baking time factors refer to my Cake Primer to judge when a cake is finished baking. Usually round single layer or square cake pans take 20 to 30 minutes to finish baking. Oblongpans about, 45 to 60 minutes and tube and angel cake pan 45 minutes to 1 hour and 20 minutes depending on the recipe and temperature factors.

    Remember these are only approximate guides! Mini pans, take the least time to bake of all .
    So let your eyes, ( look ) nose ( smell ) and hands
    ( feel ) guide you. After a while you can easily judge when your baked goods are done.




    Use the guide below to help figure the metric pan size conversion you need

    1 inch= 2.54 cm

    3 inches = 5 cm

    5 inches = 13 cm

    6 inches = 16 cm

    7 inches = 18 cm

    8 inches = 20 cm

    9 inches = 23 cm

    10 inches = 25 cm

    11 inches = 28 cm

    12 inches = 30 cm

    16 inches = 40 cm

    ..........................................................
    Large/professional size Baking pans

    There are a large variety of professional size baking pans available. Consult professional bakeware outlets/catalogs for specific products. For example:
    round layer cake pans sizes vary greatly in size and some can be up to 20 inches in diameter. Loaf bread pans are available in 11, 12 and 14 inch long loaf
    sizes etc.

    ..........................................................
    The most common pans you may come across in institutional kitchens:
    Steam or sheet pans : 12/14 x 20 x 21/2 inches
    Most common size sheet pans 18 x 26 x 1/ 2/ 3 inch )


    To cut consistent portion sizes for brownies, cakes etc. from the 18 x 26 inch pan do this:

    25 portions: score the long side into 5 equal pieces and the short side into 5 equal pieces and then cut through to get 25 pieces

    48 portions : score and cut into 6 x 8 sections

    50 portions: score and cut into 5 x 10 sections

    60 portions: score and cut into 6 x 10 sections

    100 portions: score and cut into 10 x 10 sections


    An easy way to get more pieces from a round cake is to: Cut a circular ring around the center of the cake, leave intact. Then cut slices all around the outside area of the ring and then in the inside area of the ring.

 

 

 


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