Pan sizes and measurements-- Ellen's Kitchen

ELLEN'S KITCHEN

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 Sprinform 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

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 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

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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