Fat Separators Firkins Fish Slice Flan Moulds Flan Pans Flip Drip Flippers Flour Dredgers Flour Duster Fluted Tube Pans Food Mills Food Processor Food Pushers Fork Thermometers Forks -- Blending Forks -- Ice Cream Frame -- Pastry French-Style Rolling Pins French Knife French Press Coffee Maker Fridge Thermometers Frosting Spatula Fruit Compote Frying Pans Fugu Hiki Knives Funnels Funnels -- Canning Furutsu Naifu Knives Garlic Press Ginger Graters Girdle Girolle Gloves -- Kneading Grape Peelers Grape Shears Previous | Next | Baking Pans© Copyright 2009. All rights reserved and enforcedDon't feel inadequate because you don't have every baking dish size and shape ever known to mankind just lying about on display in your kitchen. Just stock some standard shapes and sizes, and if a recipe writer calls for something really obscure or that you don't have, then tough luck on them -- they'll just have to settle for one of the ones that you do have. Metric baking dishes are thought of in terms of how much volume they hold. This actually has one advantage over our way of measuring baking dishes in dimensions, which is that it makes substituting Baking Pans far easier. Only a few brain cells have to kick into gear to figure out that would fit into a 2 litre round pan would also fit into a 2 litre square pan. A great deal more brain cells may need to rouse themselves to realize that a 9 x 2 inch (23 x 5 cm) round cake pan holds the same amount of batter as a 8 x 8 x 2 inch (20 x 20 x 5 cm) square one. It's odd that baking pans today still don't have their capacity and sizes imprinted right on them; you're reduced to hauling out measuring tapes and pouring water about like you're in a kid's water play centre. To know how much volume your Baking Pans hold, use a measuring cup and pour water in (keeping track as you go, of course, and not letting your mind wander.) Or if you're lucky, it'll be one of the ones listed in a table below. You won't have to do this for casserole dishes -- we already think of these as being in volume by quarts. When calculating a Baking Pan to use, bear in mind that recipe writers envision the recipe's batter filling the pan up only halfway, to allow cakes room in the pan to rise. So if you have 4 cups of batter, don't put it into a 4 cup Baking Pan. Once the cake started rising in the oven, you'd end up with 2 cups of batter cooked in the pan, and 2 cups cooked on the bottom of your oven. For 4 cups of batter, you want about an 7 or 8 cup pan to allow room for expansion. Once you've identified a Baking Pan in your kitchen that will do the trick as far as volume is concerned, the final thing to take into account is whether you are using a Baking Pan shallower or deeper than what the recipe called for. If shallower, you will probably have to lessen the cooking time and raise the temperature just a smidge (as you don't want evaporation to dry the batter out); if deeper, more cooking time will probably be required and the temperature lowered just a smidge, so that it doesn't burn on top while the inside is still raw.) Ideally, you'll find a pan that's within 1/2 an inch (1cm) of the depth the recipe called for, and then no major adjustment in cooking time should be required at all. With a chart such as the one provided below showing how much volume standard Baking Pans hold, then substituting becomes -- well, a piece of cake. The critical table for Baking Pan substitutions is the one below called "Baking Pans by Volume." The measurements of a Baking Pan are determined by measuring inside the pan, from edge to edge. Depth is measured inside as well. Baking Pans by Dimension, Baking Pans by Volume, Casserole Dish SizesBaking Pans by Dimension
Baking Pans by Volume
Casserole Dish Sizes
Also called: Bratpfanne (German)
Other entries for: Baking PansBaking Pans Other entries for: PansAebleskiver Pans, Appachatti Pans, Appakarai Pans, Bread Pans, Broiling Pans, Cast Iron, Chafing Dish, French Roasting Pans, Frying Pans, Kanom Krok Pans, Meat Loaf Pans, Non-Reactive Pans, Non-Stick Pans, Quiche Pans, Roasting Pans Other entries for: Cooking ToolsAlambic Stills, Apple Corer, Avocado Slicers, Baking Mats, Baking Stones, Batterie de Cuisine, Biscuit Brake, Blowtorches, Branding Iron, Bread Bins, Bread Machines, Bulb Baster, Butter Bell, Butter Muslin, Caja China, Can Openers, Canning Funnels, Cans, Chopsticks, Contact Paper, Cookware, Cooling Racks, Corkscrews, CorningWare, Cuppitiello, Dishwashers, Doughnut Cutters, Egg Cups, Esky, Fat Separators, Firkins, Flour Dredgers, Flour Duster, Food Pushers, Funnels, Girdle, Graters, Griddles, Heat Diffuser, Ice Pick, Icing Syringe, Kitchen String, Kitchen Tongs, Kneading Gloves, Knives, Measuring Cups, Melon Baller, Mesquite, Milk Cellar, Non-Electrical Rotisseries, Olive Pitter, Oshibori, Oxo Good Grips, Paraffin, Pastry Brush, Pastry Frame, Pea Sheller, Petites Marmites, Pie Plates, Pie Racks, Pizzelle Iron, Proof Box, Ramekins, Rolling Cookie Cutters, Rolling Pins, Salad Spinner, Salamanders, Scales, Spatulas, Steamers, Sugar Cutters, Sushi-oke, Tassie Cups, Tea Trappings, Thermometers, Tortilla Warmers, Treen, Tupperware, Uchiwa, Waffle Iron, Whisks |
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