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Baking Pan Sizes

Source of Recipe

A little of every where.


Recipe Introduction

incomplete.-Baking in glass or ceramic pans, reduce heat by 25 degrees.

List of Ingredients










Recipe

Loaf Pans
8 x 4 x 2 1/2-inch - 6 cups
9 x 5 x 3-inch - 8 cups


Baking pans

1 quart or 4-cup baking dish or 9 inch pie plate; 8 x 1-1/4 inch layer cake pan; or a 7-3/8 inch x 3-5/8 inch x 2-1/4 inch loaf pan.
6-cup baking dish or an 8 or 9 x1-1/2 inch layer cake pan; a 10 inch pie plate; 8-1/2 x 3-5/8 inch x 2-5/8 inch loaf pan.
8 cups. or an 8 inch x 8 inch x 2 inch square pan; an 11 inch x 7 inch x 1-1/2 inch baking pan; or a 9 inch x 5 inch x 3 inch loaf pan.
10 cups or a 9 inch x 9 inch x 2 inch square baking pan; 11-3/4 inch x 7-1/2 inch x 1-3/4 inch baking pan; or a 15 inch x 10 inch x 1 inch jelly roll pan.
12 cups, a 13-1/2 inch x 8-1/2 inch x 2 inch baking dish.
15 cups, A 13 inch x 9 inch x 2 inch baking pan.
19 cups. A 14 inch x 10-1/2 inch x 2-1/2 inch roasting pan.

Brioche Pan 9 1/2 x 3 1/2-inch pan - 8 cups

Charlotte Mold 6 x 4 1/4-inch mold - 7 1/2 cups

Cake pans

Round Cake Pans
8 x 1-1/2 in = 50 sq inches
9 x 1-1/2 in = 64 sq inches
8 x 2 inches = 50 sq inches
10 x 2 inches = 79 sq inches
12 x 2 inches = 113 sq inches

Square Cake Pans
6 x 3 x 2-1/4" = 18 sq inches
8 x 8 x 1-1/2" = 64 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches = 38 sq inches
9 x 5 x 2-3/4 inches = 45 sq inches
9 x 9 x 1-1/2 inches = 81 sq inches
9 x 13 x 2 inches = 117 sq inches
10 x 15 x 2 inches = 150 sq inches
10-1/2 x 15-1/2 x 1 inch = 163 sq inches
11 x 4-1/2 x 2-3/4 inches = 50 square inches
11 x 7 x 1-1/2 inches = 77 square inches
11 x 18 x 1 inches = 198 square inches
13 x 9 x 2-inch - 14 to 15 cups
14 x 10 x 2-inch

Jellyroll Pan 15 x 10 x 1-inch - 10 cups

Custard Cup=6 ounce or 10 ounce

Melon Mold

7 x 5 1/2 x 4-inch mold - 6 cups

Pie plate

8 x 1 1/4-inch or 9x1 1/2 inch layer cake pan
7 3/8 x 3 5/8 x 2 1/4-inch loaf pan
9-inch pie plate=4 to 10 cups$ if a custard type, 10 if juicy berries that will shrink.
10-inch pie plate or 8 1/2 x 3 5/8 x 2 5/8-inch loaf pan

Pudding Steamers

Usually 1-2 quart

Ring Molds

8 1/2 x 2 1/4-inch mold - 4 1/2 cups
9 1/4 x 2 3/4-inch mold - 8 cups

Springform Pans

9 x 2 1/2-inch pan - 10 cups
9 x 3-inch pan - 12 cups
10 x 2 1/2-inch pan - 12 cups

Tube Pans

7 1/2 x 3-inch Bundt tube pan - 6 cups
9 x 3 1/2-inch fancy tube or Bundt pan - 9 cups
9 x 3 1/2-inch angel cake pan - 12 cups
10 x 3 3/4-inch Bundt or Crownburst pan - 12 cups
10 x 4 inch tube pan = 12 cup bundt pan = two 9x5-1/4 inch pans
9 x 3 1/2-inch fancy tube mold - 12 cups
10 x 4-inch fancy tube mold (Kugelhupf) - 16 cups
10 x 4-inch angel cake pan - 18 cups