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ELLEN'S KITCHEN
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Baking Pan Size
Remember, a liter is 1 quart plus 3 tablespoons-
| 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 pan | 9" pie pan | 11"x4-1/2" loaf pan |
| 9" round pan | 8" square pan OR 10" pie pan | 9"x5"x3" loaf pan |
| 9"x3" springform pan | 10"x3" bundt pan |
| 9"x13" pan | two 9" round pans | or two 8" square pans |
| 15"x10" jelly roll pan | 9" square pan | two 8" round pans |
| 1 Quart casserole | 8 x 6 x 1½-inch baking dish |
| 1-1/2-quart casserole | 9"x5"x3" loaf pan | 8 x 8 x 1½-inch baking dish |
| 2 quart casserole | 8" square pan | 9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch
|
| 2-1/2 quart casserole | 9" square pan | 10 x 10 x 1½-inch baking dish |
| 3 quart casserole | 9"x13" pan |
| 4 quart casserole | 10"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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