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Typical baking pans, pan sizes and substitutions
Select the pan size from the following list to see possible pan substitutions:7 1/2" x 3" bundt tube pan 8" round cake pan 8" x 1 1/2" round layer cake pan 8" x 2" round cake pan 8" x 2 1/2" springform pan 8" x 4" x 2 1/2" loaf pan 8" x 8" x 2" square pan 8 1/2" x 4 1/2" x 2 1/2" loaf pan 8" x 3" bundt pan 9" x 1 1/2" round pie pan 9" x 1 1/2" round layer cake pan 9" x 2" round cake pan 9" x 2" round pie plate (deep dish) 9" x 3" angel-cake pan or tube pan 9" x 3" tube pan 9" x 3 1/2" springform pan 9" x 5" x 3" loaf pan 9" x 9" x 1 1/2" square pan 9" x 9" x 2" square pan 9 1/4" x 2 3/4" ring mold 9 1/2" x 3 1/4" brioche pan 10" x 1 1/2" round pie plate 11" x 1" round tart pan 11" x 7" x 1 1/2" baking pan 11" x 7" x 2" rectangular pan 10" x 1 1/2" round pie plate 10" x 2" round cake pan 10" x 2 1/2" springform pan 10" x 3 1/2" bundt pan 10" x 4" fancy tube mold 11" x 7" x 2" rectangular pan 11 3/4" x 7 1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 14" x 10 1/2" x 2 1/2" roasting pan 15 1/2" x 10 1/2" x 1" jelly-roll pan Typical pans (for cakes, pies, tarts, bread etc.)
Pan substitutions Use
the table below to substitute pans from one size to another. This can
be helpful if you are making a recipe that calls for a pan size that
you do not have. Please note though that changing a pan to another one
with a different depth might require changes in the baking time (a 3
inch high cake batter for example takes more time to cook than a 2
inches high batter). Substitution notes:
Substitute a 7 1/2" x 3" bundt tube pan with one of the following pans:
Substitute a 9 1/2" x 3 1/4" brioche pan with one of the following pans:
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