Pan sizes and chafers
Laura
03/23/09 		I made a breakfast strata with cubed bread, wggs, cheese, etc. this weekend tripling a 9x13 recipe and placing in a 20.5 x 13" pan that is 2 " deep. This pan would fit into a chafer with water in base pan and sterno heat foser serving.
I baked at 350 and had just a difficult time judging when it would be done. (I think that was too much to put in the pan. It baked up well above the top of the pan and everything but the edges sunk when I took it out. I tested it a lot between 11/2 - 2 hours. May have even taken longer than 2 hours and it still wasn;t set up right. It ws so dark on top I gave up.
I see your description of the 1/2 pans and realized I do not have those to work with. My 1/2 pans are for the chafers and are about 12.5x10.5 at the lip with the well being about 11.5x8.5" and 3" deep (although total height of pan with lip is 4".
I also have a full pan that is 2" deep and 20.5x13 at the lip. (Actual well size without the lip is a little smaller)
Can you recommend how much breakfast strata could be baked in either of these pans and at what temp and for how long? Or would you forgo
these pans all together and just use 9x13's and not use chafers?
Thanks in advance for your thought!
ellen
03/23/09 		The 20x13 was too full, it only holds double a 9x13 pan. It would be fine with that and cook through. If it was refrigerated overnight before baking, you should have decreased the temp 25 degrees and increased the time another half. Use a quick read thermometer to determine doneness, it comes out at 170-180. Your half pans are small, and I would use 1 to at MOST 1 1/2 times the recipe for a 9x13.