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I get a
lot of questions: "I don't have the pan size to make my recipe. Can I
use another size?" The answer is: "Yes, you can and just read below." |
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CHART:
How full should a pan be filled with batter?:
 | Cakes:
At least 1/2 but never more than 2/3, but
always depends upon the recipe. Deep pans should be filled only 1/2 full. |
| Cupcakes: 1/2 to
sometimes 3/4 full |
| Quick-breads and
muffins: average 2/3 full. |
| Casseroles & Soufflés:
Fill dish up to 3/4 to 1 inch below
the top. |
| Jelly Roll Pans:
Fill 1/2 full up to near the top.
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| Pies: Fill almost
the rim of the pan |
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Bakeware Pan
Sizes
The
Baking Pan Substitutions Chart shows the sizes and
volume of some of the common bakeware pans. The chart will help to assist you in
selecting a successful substitution.
|
 For
easy removal, grease cake pans
with a mixture of solid vegetable shortening, oil and flour, called "Baker's
Grease" ONLY when the recipe calls for preparing or greasing pans. |
When you are preparing to create a recipe that requires the
use of bakeware, you should first determine whether you have the proper size
pan. There are many different types of bakeware, such as, round pans, square
pans, rectangle pans, tube pans, bundt pans, jelly roll pans, loaf pans,
springform pans, roasting pans, and casseroles. Your recipe will suggest that
you use a certain size and type of pan. If you do not have the pan requested,
you can generally substitute a similar size pan without any problem. The
Baking Pan Substitutions Chart will help you make the appropriate substitution.
Pan Size and Estimated Baking Time in a 350
degree F Oven: There really isn't a baking formula for
time to bake... that's why one usually gives a range in a recipe and the baker
her/himself needs to determine the final end point. Be sure to use the visual
indicators to test for the proper doneness. If you select a glass bakeware dish
or a dark, non-stick pan, reduce the oven temperature by 25 degrees F.
| Two 8 x 1-1/2-inch round baking pans -- 35 to 40 minutes |
| Two 9 x 1-1/2-inch round baking pans -- 30 to 35 minutes |
| Two 8 x 8 x 2-inch baking pans -- 25 to 35 minutes |
| Two 9 x 9 x 2-inch baking pans -- 25 to 35 minutes |
| One 13 x 9 x 2-inch baking pan -- 30 to 35 minutes |
| One 15 x 10 x 1-inch baking pan -- 25 to 30 minutes |
| Cupcakes (half full of batter) -- 18 to 23 minutes |
|
TO MEASURE A
PAN'S VOLUME AND DEPTH YOURSELF or, how much batter a pan will hold:
Measure volume by filling the pan with water to its rim and then pouring the
water into a measuring cup to measure how much water is in the pan, or you
can also measure the water as you pour it into the pan.
Pan capacity (volume) can be calculated by pouring water
to the inside rim using a liquid measure. A 1/4 sheet cake pan is
approximately 13" x 9" x 2" deep, and its volume is 12 cups. That does NOT
mean you can pour 12 cups of batter in there...no way! (It's a way of
comparing pan sizes, and it's measured by the amount of liquid a pan holds
when filled to the rim). A pan is filled with batter to a
certain level according
to the type of recipe.
1. Fill a large liquid measuring cup with
water. If using a two-part pan, fill a dry measuring cup with sugar or rice
because if using water, it will leak.
2. Pour water into the pan originally called
for in the recipe until it reaches the rim. Make note of how much water or
dry ingredients were used. The
result
is the pan's volume (how much batter it will hold).
To measure
the depth, place your ruler straight up from the bottom of the pan (do not
slant the ruler).
When measuring a pan,
measure from inside edge to inside edge so that you are not including the
thickness of the sides in your measurement. Measure the depth by placing the
ruler inside the pan and measuring from the bottom up to within ¼ inch of
the top edge. If the pan has slanted sides, be sure to keep the ruler
straight and do not slant when measuring. |
Find the baking pan size in the
Baking Pan Substitutions Chart,
below. If you can't find a pan's volume in
this handy chart, you can
measure it yourself or make a
mathematical
calculation.
Be careful substituting a pan when the recipe indicates that a
tube pan should be used, such as an angel food cake pan or a bundt pan.
Generally the recipe requires this type of pan so the heat is distributed
properly. This is necessary for the food to get to its proper doneness.
If a casserole dish has to be substituted for a different size
when making a savory dish, use the same guidelines as for baked goods. Use a
dish that holds close to the same volume and if you substitute one that will
affect the depth of the ingredients, adjust the cooking times to use less time
for thinner depths and more time for thicker depths.
Keep in mind
that most home ovens will only accommodate up to a 17 x 14 inch (43 x 36 cm)
pan.
NOTE: If you
choose to scale a cake recipe, in general, I don't recommend adjusting the oven
temperature, unless you are prepared to throw out a lot of recipes. Some baker's
claim you should reduce the oven temperature when baking the recipe in a larger
pan. In general, I won't recommend it because it is a fairly complex decision,
based upon a lot of variables, and is not something I recommend as a blanket
"yes!" on my website. In general, the larger the surface area that's exposed to
the heat, the faster the cake will bake. In discussing this with
Shirley Corriher,
baking911.com's Advisor, she agrees with me. To paraphrase her: It depends on
the new surface area and the size and thickness of the new pan, as well as the
material. And, the decision to adjust baking temperatures is a complex one.
Also, in Rose Levy Beranbaum's book,
The Cake Bible, she does NOT recommend adjusting the oven heat as the
pan size increases. Her charts show that the baking time will increase, as do I.
In general, if the new cake's surface is exposed to more oven
heat than before, watch the cake during baking and if it starts to bake unevenly
and brown quickly at the edges, reduce the oven temperature by 25 degrees F. If
the cake is deeper than before, meaning you're using a deeper pan, then you may
need to use a
heating core to get the middle to bake better, but don't change the
oven's temperature. (6-19-05)
|
Baking Pan Substitution Chart:
Actual sizes vary slightly among bakeware companies.
Conversions: (Dimensions) 1
inch = 2.54 cm (Volume) 1 cup = 237 ml
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|
Approximate Pan Dimensions (inches) Measure inside edge to inside edge of
the pan. Ignore any central cores. |
Approximate Volume (cups)
if pan is filled to its rim.
(How to Measure Volume)
NOTE: A pan is
filled with batter to a
certain level according to the type of
recipe. |
Approximate Pan Dimensions (centimeters) (cm) |
Approximate Volume (milliliters) (ml) |
|
Round |
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Round |
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|
6 x 2
inches |
4 cups |
15 x 5
cm |
948 ml |
|
8 x 1
-1/2 inches |
4 cups |
20 x 4
cm |
948 ml |
|
8 x 2
inches |
6 cups |
20 x 5
cm |
1.4
liters |
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9 x
1-1/2 inches |
6 cups |
23 x 4
cm |
1.4
liters |
|
9 x 2
inches |
8
cups |
23 x 5
cm |
1.9
liters |
|
10 x 2
inches |
11 cups |
25 x 5
cm |
2.6
liters |
|
Springform |
|
Springform |
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9 x 2
-1/2 inches |
10 cups |
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8 x 3 inches |
11 cups |
23 x 6
cm |
2.4
liters |
|
9 x 3
inches |
12 cups |
23 x 8
cm |
2.8
liters |
|
10 x 2
-1/2 inches |
12 cups |
25 x 6
cm |
2.8
liters |
|
Bundt |
|
Bundt |
|
|
7 -1/2
x 3 inches |
6 cups |
19 x 8
cm |
1.4
liters |
|
9 x 3
inches |
9 cups |
23 x 8
cm |
2.1
liters |
|
10 x 3
- 1/2 inches |
12 cups |
25 x 9
cm |
2.8
liters |
|
10 x 3 - 3/4 inches |
12 cups |
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Tube |
|
Tube |
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8 x 3
inches |
9 cups |
20 x 8
cm |
2.1
liters |
|
9 x 3
inches |
12 cups |
23 x 8
cm |
2.8
liters |
|
9
1/2 x 4 inches |
16 cups |
|
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10 x 4
inches |
16 cups |
25 x 10
cm |
3.8
liters |
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Square |
|
Square |
|
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8 x 8 x
1 -1/2 inches |
6 cups |
20 x 20
x 4 cm |
1.4
liters |
|
8 x 8 x
2 inches |
8 cups |
20 x 20
x 5 cm |
1.9
liters |
|
9 x 9 x
1 -1/2 inches |
8 cups |
23 x 23
x 4 cm |
1.9
liters |
|
9 x 9 x
2 inches |
10 cups |
23 x 23
x 5 cm |
2.4
liters |
|
10 x 10
x 2 inches |
12 cups |
25 x 25
x 5 cm |
2.8
liters |
|
Rectangular |
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Rectangular |
|
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11 x 7
x 2 inches |
6 cups |
28 x 18
x 5 cm |
1.4
liters |
|
13 x 9
x 2 inches |
14 cups |
33 x 23
x 5 cm |
3.3
liters |
|
Loaf |
|
Loaf |
|
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8 x 4 x
2- 1/2 in. |
4 cups |
20 x 10
x 6 cm |
948 ml |
|
8-
1/2x4 -1/2x2- 1/2 |
6 cups |
21 x 11
x 6 cm |
1.4
liters |
|
9 x 5 x
3 inches |
8 cups |
23 x 13
x 8 cm |
1.9
liters |
|
Muffin Cup |
|
Muffin |
|
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1- 3/4
x 3/4 in. |
1/8 cup |
4.5 x 2
cm |
30 ml |
|
2 -3/4
x 1 -1/8 in. |
1/4 cup |
7 x 3
cm |
60 ml |
|
2 -3/4
x 1- 1/2 in. |
1/2 cup |
7 x 4
cm |
120 ml |
|
3 x 1
-1/4 inches |
5/8 cup |
8 x 3
cm |
150 ml |
|
Heart Shaped |
|
Heart Shaped |
|
|
8 x 2
-1/2 inches |
8 cups |
20 x 6
cm |
1.9
liters |
|
Pie |
|
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|
8" x 1 1/2" |
4 cups |
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9" x 1 1/2" |
5 cups |
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|
9" x 2" |
8 cups |
|
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|
10" x 1 1/2" |
6 cups |
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Tart |
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11 x 1
inches |
4 cups |
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Casserole |
|
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|
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1 quart |
4 cups |
|
|
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1 1/2 quarts |
6 cups |
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2 quarts |
8 cups |
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2 1/2 quarts |
10 cups |
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|
3 quarts |
12 cups |
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4 quarts |
16 cups |
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Jelly Roll/ Sheet Pan - Home Sizes |
|
Jelly Roll/ Sheet Pan |
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|
10-1/2
x 15 -1/2 x 1 |
10 cups |
27 x 39
x 2.5 cm |
2.4
liters |
|
12-1/2
x 17 -1/2 x 1 |
12 cups |
32 x 44
x 2.5 cm |
2.8
liters |
|
Jelly Roll/ Sheet Pan - Commercial Sizes |
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Full sheet
pan Standard Bun Pan:26x18x1-inch or Cake Pans: 24x16x2 or
24x16x3-inches; can also be 26x22 - serves 60 to 96 |
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Half sheet pan
Standard 18x13x1 or 16x12x2 or x3 or 18x12x2 - approx. 12 cups - serves
30 to 48 |
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Quarter sheet
pan Standard 13x9x1 or 13x9x2 or 12x8x2
or
x3; 10-1/2 x 15-1/2x2 or x3- approx. 10
cups - serves 12 to 20 |
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Volume of
Special Baking Pans:
MELON MOLD:
7 x 5-1/2 x 4" Mold - 6 cups
CHARLOTTE MOLD:
6 x 4-1/4-inch mold - 7-1/2 cups
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BRIOCHE PAN:
9-1/2 x 3-1/4-inch pan - 8 cups
RING MOLDS:
8-1/2 x 2-1/4-inch mold - 41/2 cups
9-1/4 x 2-3/4-inch mold - 8 cups |
FINDING A
NEW PAN SIZE VIA A MATHEMATICAL CALCULATION:
QUESTION: I need to increase a recipe for lemon bars from an 8X8
pan to a commercial full sheet pan. One pastry chef told me to increase x 5,
but I need to know if this is correct. thanks!
ANSWER:
In order to convert your recipe you need to use the calculation
to find the volume of your pans. Your objective is to fill the larger pan to
the same depth with your batter as the smaller pan would be filled, so
calculating the volume of both pans will give you the number of times you
need to increase your recipe.
To better answer your question it is necessary to know what kind of
"commercial full sheet pan" you are using.
Commercial full sheet CAKE pans are 24x16x2 and 24x16x3. If your 8x8 pan is
at least 2 inches deep either one of these pans will work.
A commercial full sheet BUN pan, also called a sheet pan, is 26x18x1. You
cannot use this size pan. It is not deep enough.
Lets assume your recipe calls for an 8x8x2 pan instead of a domestic 8x8x1
1/2.
Calculate the volume of your pan: 8x8x2=128
Calculate the volume of a full sheet cake pan: 24x16x2= 768
Divide the volume of the larger pan by the volume of the smaller pan:
768/128= 6
You need to increase your recipe by 6 times.
If your recipe DOES call for a domestic 8x8x1 1/2:
8x8x1 1/2=96
768/96= 8
You need to increase your recipe 8 times.
QUESTION:
I have a question. I bought 4 mini cheesecake pans
that are 4.5 inches. One would think that if I cut a 9" recipe in half then
it would work in a 4.5 inch pan. Is this correct or?
ANSWER:
kme309 saved the day: To put a recipe for a 9 inch round pan into a
4.5 inch round pan you need to divide it into four. That is because when you
divide the diameter of a circle by two you are dividing the surface area by
4. I have found that a little math can go a long way in the kitchen. Any
time you want to chance pan size you should find the surface area of the
original pan and the surface area of the pan you want to use and then divide
the original size by the smaller size and that will tell you how many of the
smaller pans you need, or by how much you should divide all of your
ingredients. For example Surface area of a circle is 3.14 x 1/2 diameter x
1/2 diameter.
9in = 4.5 x 4.5 x 3.14 = 63.585
4.5in = 2.25 x 2.25 x 3.14 = 15.9
63.6/15.9 = 4
So you either need 4 pans or you need to divide all of your ingredients
amounts by 4. I use this method to convert from large to small pans or
square to round, and it never fails.
QUESTION: If you bake in
9x3 cake pan, can i just halved it and bake in 6x3 cake pan instead? I need
to bake 12 , 6" cakes. I'm not sure how many 6"cake pan can hold the batter
baked in 9x3
ANSWER:
from auzzi
pi X radius squared X height = volume of cylinder.
pi is roughly translated to be 3.14159.
22/7 is roughly translated to be 3.14286. Near enough is close enough....
~
Round cake pans
9 x 3 Volume = 22/7 x 4.5 x 4.5 x 3
= 190.93
6 x 3 Volume = 22/7 x 3 x 3 x 3
= 84.86
Required twelve 6" cakes
12 x 84.86 = 1018.32
From 9" cake recipe
1018.32 divided by 190.93 = 5.33 [ 5 1/3]
so for twelve 6" cakes, you will need 5 1/3 x recipe of the 9" cake |
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