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ELLEN'S KITCHEN

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you came from

Remember, a liter is 1 quart plus 3 tablespoons-

Baking Pan Size

Utensil Size in inches or quarts Metric Volume Size in Centimeters
Baking or Cake pan (square or rectangular) 8 x 8 x 2
9 x 9 x 2
11 x7 x 1 1/2
12 x 8 x 2
13 x 9 x 2
15 x 10 x2
18 x 12 x 2
2 L
2.5 L
1.5 L
3 L
3.5 L
4.5 L
5.5 L
20 x 20 x 5
22 x 22 x 5
27 x 18 x 3.5
30 x 20 x 5
33 x 23 x 5
39 x 25 x 5
44 x 30 x 5
Ring molds, bundt, angelfood or tube pans 7 1/2 x 2 ring mold
7 1/2 x 3 bundt
9 1/4 x 2 ring mold
9 inch bundt
9 Inch angel
9 inch fancy tube
10 Inch bundt
10 Inch fancy tube
10 Inch angel
1 L
 
6 cups
 
2 L
 
9 cups
9 cups
3 L

 
3 L
4 L
 
18 cups




23

26

Brioche or turban pan 9 1/2 x 3 1/4 2 L 24
Loaf Pan 7 1/2 x 3 1/2
8 x 4 x 3
9 x 5 x 3
1 L
1.5 L
2 L
18 x 8 x 5
20 x 10 x 7
23 x 13 x 7
Flat pans Biscuit
11 x 7
11 3/4 x 1 1/2
jelly roll
15 x 10

2 L
2.5 L

2.5 L
 
Round layer Cake pan 8 x 1 1/2
9 x 1 1/2
1.2 L
1.5 L
20 x 4
23 x 4
Round Springform pan 8 x 3
9 x 3
3 L
4 L
20 x 8
23 x 8
Pie Plate 8 x 1 1/4
9 x 1 1/4
10 x 1 1/4
10 x 2
750 ml
1 L
1.25 L
1.6 L
20 x 3
23 x 3
25 x 3
25 x 5
Baking dish or Casserole dish 1 quart
1 1/2 quart
2 quart
1 L
1.5 L
 
2 L


Pan Sizes and Portions

Pan Size (Inches) Capacity (Gallons) Service Size (Cups) Ladle (Fluid Ounces) Scoop No. Number of Servings
12"x20"x2 1/2" 2 1/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
64
80
96
128
12"x20"x4" 3 1/2 1/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
112
135
168
224
12"x20"x6" 5 1/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
160
200
240
320

Steam Table Pan Sizes and Capacities

Full-Size Pan (approximately 12×20)

Depth
in inches

Capacity in Quarts
(approximate)

4-Ounce
(1/2 cup)
Portions

1

3½ quarts

28

2

7 quarts

56

3

11 quarts

88

4

15 quarts

120

6

22 quarts

176

8

31½ quarts

252

Half-Size Pan (approximately 10×12)

Depth
in inches

Capacity in Quarts (quarts)

4-Ounce
(1/2 cup)
portions

1

1½ quarts

12

2

3½ quarts

28

4

7 quarts

56

6

10 quarts

80

8

15 quarts

120

Quarter-Size Pan (approximately 6x10)

Depth
in inches

Capacity in Quarts (quarts)

4-Ounce
(1/2 cup)
Portions

1

2 1/2 cups

5

2

1¼ quarts

10

4

3 quarts

24

6

4¾ quarts

38

Adapted from
Schmidt A. Chef’s Book of Formulas, Yields, and Sizes. 3rd ed. Hoboken, NJ: Wiley and Sons; 2003.

Approximate Dimensions of Serving Sizes from Different Pan Sizes
  Number and Approximate Size Servings Per Pan
Pan Approximate Pan Size 24
25
50 100
Baking or Steamtable 12"x20"x2 1/2" 2"x3 3/4" 2"x2" ........
Sheet or bun pan 18"x26"x1" 3 1/4" x 5" 3 1/4" x 2 1/2" 1 3/4" x 2 1/2"
8 inch pie plate
cut 4 servings
8"x1 1/2" 6 pies 12 pies 24 pies
9 inch pie plate
cut 6 servings
9"x1 1/2" 4 pies 8 pies 17 pies
10 inch pie plate
cut 8 servings
10"x1 1/2" 3 pies 6 pies 13 pies

Cutting Portions from large pans or baking sheets, 18x26

For 24 servings cut 4x6
For 25 servings cut 5x5
For 50 servings cut 5x10
For 100 servings cut 10x10
For 48 servings cut 3x8, then cut each rectangle diagonally.

Volume Measurements (dry)

Teaspoons, Tablespoons and Cups Milliliters
1/8 teaspoon .5 ml
1/4 teaspoon 1 ml
1/2 teaspoon 2 ml
3/4 teaspoon 4 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
2 tablespoons 25 ml
1/4 cup 50 ml
1/3 cup 75 ml
2/3 cup 150 ml
3/4 cup 175 ml
1 cup 250 ml
2 cups or 1 pint 500 ml
3 cups 750 ml
4 cups or 1 quart 1 L


Volume Measurement (fluid)

Ounces Tablespoons and cups Milliliters
1 fluid ounce 2 tablespoons 30 ml
4 fluid ounces 1/2 cup 125 ml
8 fluid ounces 1 cup 250 ml
12 fluid ounces 1 1/2 cups 375 ml
16 ounces 2 cups 500 ml


Weight (mass)

Ounces Grams
1/2 ounce 15 grams
1 ounce 30 grams
3 ounces 85 grams
3.75 ounces 100 grams
4 ounces 115 grams
8 ounces 225 grams
12 ounces 340 grams
16 ounces or 1 pound 450 grams

Pan Swapping
Pan Size Equivalent Pans and Casseroles*
8" round pan9" pie pan11"x4-1/2" loaf pan
9" round pan8" square pan OR 10" pie pan9"x5"x3" loaf pan
9"x3" springform pan10"x3" bundt pan
9"x13" pantwo 9" round pans or two 8" square pans
15"x10" jelly roll pan9" square pan two 8" round pans
1 Quart casserole8 x 6 x 1½-inch baking dish
1-1/2-quart casserole9"x5"x3" loaf pan8 x 8 x 1½-inch baking dish
2 quart casserole8" square pan9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch
2-1/2 quart casserole 9" square pan10 x 10 x 1½-inch baking dish
3 quart casserole9"x13" pan
4 quart casserole10"x14" pan
*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly.

 
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