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Vessel Shapes, Terminology & Dimension

Bakeware

Terminology and Dimensions

The term bakeware refers to those products used for foods which cook by absorbing heat from the surrounding hot air produced in an oven (indirect heat). The standard measurements for bakeware shall be stated as follows:

Dimensions

The top inside dimension for width, length or diameter shall be stated in inches (cm) with an allowable manufacturing tolerance of ± 1/4" (6 mm).

The inside perpendicular dimension for depth shall be stated in inches (cm) with an allowable manufacturing tolerance of ± 1/4" (6 mm).

Capacities

Capacities may be stated in liquid measurements as level full capacities in quarts or fractions thereof (milliliters or liters) with an allowable manufacturing tolerance of ± 5 percent of the total volume.

Order of Stating Dimensions
The order of stating dimensions for round utensils shall be diameter by depth plus volume, and for square and rectangular utensils shall be length by width by depth plus volume.

Markings
The manufacturer shall mark measurements of baking utensils permanently where applicable or at least with temporary labels.

Definitions and Sizes

General

The definitions and sizes listed in the following sections shall be preferred in both manufacture and recipe development and are generally available in the marketplace.

Cake Pans

A cake pan is a utensil designed primarily for baking cake. It may have a removable bottom and may be of any shape, although usually round, square or rectangular. Some types contain a central tube and have either smooth sides and bottom or a configuration designed to mold the cake sides and bottom.

 

RECTANGLE

Rectangle
     Dimensions    
  Inches CM  
  10 x 6 x 1 1/2 25 x 15 x 4  
  11 x 7 x 1 1/2 29 x 18 x 4  
  11 1/2 x 8 1/2 x 2 29 x 20 x 5  
  11 1/2 x8 1/2 x 1 1/4 29 x 22 x 3  
  12 x 7 1/2 x 2 30 x 19 x 5  
  13 x 9 x 2 33 x 23 x 5  
  13 1/2 x 8 x 2 1/8 33 x 20 x 5  
  13 1/2 x 9 1/2 x 2 34 x 24 x 5  
  14 1/2 x 10 1/2 x 1/2 37 x 27 x 6  
  15 1/2 x 9 1/8 x 1 3/4 39 x 23 x 4  
 

ROUND

Round
  Dimensions  
  Inches CM  
  8 x 1 1/2 20 x 4  
  9 x 1 1/2 23 x 4  
  10 x 1 1/2 25 x 4  
 

SQUARE

Square
  Dimensions  
  Inches CM  
  8 x 8 x 2 20 x 20 x 5  
  9 x 9 x 2 23 x 23 x 5  
  10 x 10 x 2 25 x 25 x 5  
 

TUBE

Tube
  Dimensions  
  Inches CM  
  9 x 3 1/2 23 x 9  
  10 x 4 25 x 10  
 
CAKE MOLD   Cake Mold
(Bundt® Turk's Head, Guglehupf Pan) - A cake mold is a utensil with or without a central tube and a "carved" design in the sidewalls. It is designed for cakes, gelatin salads and desserts. The capacity of the cake mold shall be stated in liquid measurement in quarts or liters to a level 1/4 inch from the top of the mold.
 
CASSEROLE   Casserole
A casserole is a covered or uncovered utensil in which food may be baked and served. lt may have one or two handles. The size is expressed in liquid measurement at its level full capacity. Preferred sizes are about 1/2 quart (500 ml) to about 4 quarts (4 L) in increments of half quarts.
 
CHEESECAKE PAN   Cheesecake Pan
A cheesecake pan is a round, deep pan with a removable bottom. lt is especially designed for making cheesecake and desserts. The measurements are about 9 x 3-1/2 inches (23 x 9 cm). 
 

Cookie Sheet/Tray

A cookie sheet/tray is a flat rectangular utensil which may be open on one, two or three sides. lt is especially designed for baking cookies and biscuits. The sizes for cookie sheets/trays generally are as follows:

 
Cookie Sheet/Tray
  Dimensions  
  Inches CM  
  10 x 8 25 x 20  
  14 x 9 36 x 23  
  14 x 10 36 x 25  
  15 1/2 x 12 39 x 30  
  16 x 11 41 x 28  
  17 x 14 43 x 36  
  18 x 12 46 x 30  
 
CUSTARD DISH/RAMEKIN Custard Dish/Ramekin
A custard dish/ramekin is a small, deep individual, bowl-shaped utensil especially designed for oven use. The size of a custard dish shall be stated in liquid measurement at its level full capacity. Sizes range from about 2/3 cup to about 3 cups (175 ml to 750 ml).
 
JELLY ROLL PAN/TRAY Jelly Roll Pan/Tray
A jelly roll pan/tray or baking sheet is a shallow rectangular utensil, usually l inch deep. The most common size is 15 1/2 x lO l/2 x 1 inches (39 X 27 x 2.5 cm).
 

 

Loaf Pan/Dish

A loaf pan/dish is a deep, narrow, rectangular utensil with slightly flared sides and flat bottom, designed for oven use for baking bread, meat loaf, etc. The sizes generally available are as follows.

 
Loaf Pan/Dish
  Dimensions  
  Inches CM  
  7 1/2 x 3 3/4 x 2 1/4 19 x 10 x 6  
  8 1/2 x 4 1/2 x 2 1/2 22 x 11 x 6  
  9 x 5 x 2 1/2 23 x 13 x 6  
  9 x 5 x 3 23 x 12 x 8  
  9 1/2 x 5 x 3 24 x 13 x 8  
  11 x 7 x 3 24 x 18 x 8  
 
MUFFIN OR CUPCAKE PAN   Muffin or Cupcake Pan
A muffin or cupcake pan is a tray-like utensil containing a number of individual cups which are formed from the tray metal (seamless) or are mechanically attached to the tray. Dimensions of cups range from 1 ¾ x 1 inches (4 x 3 cm) to 3 x 1 ½ inches (8 x 4 cm).
 

Pie Pan/Plate

A pie pan/plate is a round, open utensil with flared sides, especially designed for baking pies. The most Commonly used sizes for pie pans/plates are as follows:

 
Pie Pan/Plate
  Dimensions  
  Inches CM  
  2 1/4 x 1 1/4 11 x 3  
  5 x 1 13 x 3  
  6 x 1 15 x 3  
  7 x 1 3/4 18 x 4  
  8 x 1 1/4 20 x 3  
  9 x 1 1/4 23 x 3  
  9 1/2 x 1 1/2 24 x 4  
  10 x 1 1/2 25 x 4  
  11 x 1 1/2 28 x 4  
  12 x 1 1/2 30 x 4  
 

Roasting and Baking Pan

A roasting and baking pan is a large rectangular or oval pan (covered or uncovered) especially designed for roasting meats and poultry, and for baking. The length and width shall be measured overall outside including handles. The sizes generally available are as follows:

 

ROASTING AND BAKING PAN

Roasting and Baking Pan
  Dimensions  
  Inches CM  
  13 1/4 x 7 3/4 x 3 1/2 34 x 20 x 9  
  13 1/2 x 9 x 2 34 x 23 x 5  
  14 x 10 x 2 36 x 25 x 5  
  15 1/8 x 8 3/4 x 4 39 x 22 x 10  
  15 1/2 x 10 1/2 x 2 1/4 39 x 27 x 6  
  17 1/4 x 11 1/2 x 2 1/4 44 x 29 x 6  
 

Soufflé Dish

A soufflé dish is similar to a casserole dish with sides that are vertical and fluted decoratively on the outside. The size is expressed in inches and centimeters for top inside diameter and perpendicular depth with volume at level full capacity in quarts (L). The sizes generally available are as follows:

 

SOUFFLÉ DISH

Souffle Dish
  Dimensions  
  Inches CM  
  5 1/2 x 2 14 x 5  
  6 3/4 x 2 1/2 17 x 6  
  7 3/4 x 2 1/4 20 x 10  
 
SPRINGFORM PAN   Springform Pan
A springform pan is a round, deep pan whose side section is equipped with a lock or clamp so that it can be completely released and removed without disturbing the contents of the pan. It may have a flat or tubed bottom or both for interchangable use. The size is expressed in inches (cm) for top inside diameter and perpendicular depth.
 
STEAK PLATTER   Steak Platter
A steak platter is usually an oval shallow pan used for broiling steaks, chops, etc. and as a serving piece. The length and width of a steak platter shall be measured overall outside including handles in inches (cm).
 
SALAD OR DESSERT MOLD   Salad or Dessert Mold
A salad or dessert mold is a utensil for holding mixtures which are to be refrigerated or baked. It may be of any decorative shape or size. The capacity shall be stated in liquid measure by cups (ml) or quarts (l) level about 1/4 inches (6mm) from the top of the mold.
 

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