A baker places a hot sheet pan full of bread rolls onto a cooling rack.
These pans, like all bakeware, can be made of a variety of materials. Originally made of sheet iron, today's baking trays are made of either aluminum or sheet steel that has been enameled or coated with PFAS.
Common features that may be found in sheet pans include: one or more flat edges to assist food removal, one or more raised edges (lips) to retain food, a contiguous rim to retain either food or shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation (typically air) designed to protect delicate food from burning (air bake pan), or perforations to aid in speeding cooking (pizza tray).
Rigidity of the pan is especially important if the pan is to be placed directly on a flat heat source (hearth stone, induction element, etc.) Rims and ridges contribute to rigidity.
The earliest recorded usage of sheet pans is in Scotland, by the baker Henry A. Gillespie.
Commercial pans are sometimes made from aluminized steel which combines the conductive, reflective, and food adherence properties of aluminum, with the rigidity, mass, and strength of the inner steel core (in this process, the aluminum surface is typically 90% aluminum and 10% silicon, which is not quite the same as pure aluminum).
Mass, thermal conductivity, and colour of the pan play key roles in achieving a uniform cooking temperature. The friction of the pan's under surface may be a safety consideration in some applications.
Types and sizes
Simple tray with rim. This shape is called a jelly roll pan because the sponge cake for a jelly roll can be baked in it.
A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. A pan that has at least one side flat, so that it is easy to slide the baked product off the end, may be called a cookie sheet.
A flat cookie sheet. Because there are no sides on a cookie sheet, this baker used metal binder clips to keep the parchment baking paper from sliding off.
Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 25 mm (1 in) raised lip around the edge, and come in both standard and non-standard sizes. Within each standard, other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably.
Typically, for rimmed trays, each rim will sacrifice 10–20 mm (0.5–0.75 in) of baking surface along that edge. Pans of a single design from a single vendor will usually share the same rim height and rake across all tray sizes in a series, thus the sacrifice of flat baking surface is proportionally greater (relative to outer dimension) for small pans than for large pans.
While nominally half the size—and typically sharing one dimension—quarter sheets will not necessarily nest inside a half sheet side by side (whether for storage or other purposes). Some vendors supply quarter sheets that are half the size of a half sheet in outer dimension, while other vendors supply quarter sheets that are closer to half the size of a half sheet in flat baking area.
In American sizing, the full-size sheet pan is 26 in × 18 in (660 mm × 460 mm), which is too large for most home ovens. A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 in × 15 in (530 mm × 380 mm). A half sheet pan is 18 in × 13 in (460 mm × 330 mm); quarter sheets are 9 in × 13 in (230 mm × 330 mm). The half sheet is approximately the same size as the largest mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes.
Another popular size for home baking is 10 in × 15 in (250 mm × 380 mm).[1] This pan size, traditionally used to make a jelly roll cake, is bigger than a quarter sheet but smaller than a half sheet.
Common U.S. Baking Tray Dimensions
Conventional U.S. Size Name
Outer width (in)
Outer depth (in)
Outer height (in)
Outer width (mm)
Outer depth (mm)
Outer height (mm)
Full
26
18
1
660
457
25
Two Thirds (Three Quarters)
21
15
1
533
381
25
Half
18
13
1
457
330
25
Quarter
13
9.5
1
330
241
25
Eighth
9.5
6.5
1
241
165
25
Values are approximate and vary based on rim size and style.
Institutional use
Unlike other bakeware, smaller sheet pans function as convenient task trays.
Mobile sheet pan rack for shallow baked goods
Commercial sheet pans are used for many purposes besides baking. Kitchen or cooking processes are often designed around kitchen equipment such as sheet pans, presupposing their ubiquity in most commercial food preparation areas.
In bread baking, especially, the bread dough will often go through several long rest intervals on sheet pans stacked in open or enclosed sheet pan racks (sometimes mounted on wheels). Enclosed racks may also be ventilated or temperature controlled to some degree.
^"The essential alternative baking pan sizes". King Arthur Baking. Retrieved 2022-07-16.
External links
The dictionary definition of sheet pan at Wiktionary
Media related to Oven trays at Wikimedia Commons
May 11, 2023
sheet, sheet, also, referred, baking, tray, baking, sheet, baking, flat, rectangular, metal, placed, oven, used, baking, pastries, such, bread, rolls, cookies, sheet, cakes, swiss, rolls, pizzas, baker, places, sheet, full, bread, rolls, onto, cooling, rack, t. A sheet pan also referred to as baking tray baking sheet or baking pan is a flat rectangular metal pan placed in an oven and used for baking pastries such as bread rolls cookies sheet cakes Swiss rolls and pizzas A baker places a hot sheet pan full of bread rolls onto a cooling rack These pans like all bakeware can be made of a variety of materials Originally made of sheet iron today s baking trays are made of either aluminum or sheet steel that has been enameled or coated with PFAS Common features that may be found in sheet pans include one or more flat edges to assist food removal one or more raised edges lips to retain food a contiguous rim to retain either food or shallow liquid handles to assist in moving the pan into and out of the oven a layer of insulation typically air designed to protect delicate food from burning air bake pan or perforations to aid in speeding cooking pizza tray Rigidity of the pan is especially important if the pan is to be placed directly on a flat heat source hearth stone induction element etc Rims and ridges contribute to rigidity The earliest recorded usage of sheet pans is in Scotland by the baker Henry A Gillespie Contents 1 Materials 2 Types and sizes 2 1 European sizes 2 2 U S sizes 3 Institutional use 4 See also 5 References 6 External linksMaterials EditCommercial pans are sometimes made from aluminized steel which combines the conductive reflective and food adherence properties of aluminum with the rigidity mass and strength of the inner steel core in this process the aluminum surface is typically 90 aluminum and 10 silicon which is not quite the same as pure aluminum Mass thermal conductivity and colour of the pan play key roles in achieving a uniform cooking temperature The friction of the pan s under surface may be a safety consideration in some applications Types and sizes Edit Simple tray with rim This shape is called a jelly roll pan because the sponge cake for a jelly roll can be baked in it A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan A pan that has at least one side flat so that it is easy to slide the baked product off the end may be called a cookie sheet A flat cookie sheet Because there are no sides on a cookie sheet this baker used metal binder clips to keep the parchment baking paper from sliding off Professional sheet pans used in commercial kitchens typically are made of aluminum with a 25 mm 1 in raised lip around the edge and come in both standard and non standard sizes Within each standard other commercial kitchen equipment such as cooling racks ovens and shelving is made to fit these standard pans In many cases American and European sizes are matched closely enough to be used interchangeably Typically for rimmed trays each rim will sacrifice 10 20 mm 0 5 0 75 in of baking surface along that edge Pans of a single design from a single vendor will usually share the same rim height and rake across all tray sizes in a series thus the sacrifice of flat baking surface is proportionally greater relative to outer dimension for small pans than for large pans While nominally half the size and typically sharing one dimension quarter sheets will not necessarily nest inside a half sheet side by side whether for storage or other purposes Some vendors supply quarter sheets that are half the size of a half sheet in outer dimension while other vendors supply quarter sheets that are closer to half the size of a half sheet in flat baking area European sizes Edit Visual representation of European gastronorm sizes European standard pan dimensions are governed by GN numbers under European Committee for Standardization EN 631 Common European Baking Tray Dimensions Gastronorm sizes DimensionsGN2 1 650 530 mmGN1 1 530 325 mmGN2 3 354 325 mmGN2 4 530 162 mmGN1 2 325 265 mmGN1 3 325 176 mmGN1 4 265 162 mmGN1 6 176 162 mmGN1 9 108 176 mmEuropean sized trays usually come in standard depths of 20 40 65 100 150 and 200 mm U S sizes Edit Baking sheet with rails and parchment paper liner Baking sheet with handles In American sizing the full size sheet pan is 26 in 18 in 660 mm 460 mm which is too large for most home ovens A two thirds sheet pan also referred to as a three quarter size sheet pan is 21 in 15 in 530 mm 380 mm A half sheet pan is 18 in 13 in 460 mm 330 mm quarter sheets are 9 in 13 in 230 mm 330 mm The half sheet is approximately the same size as the largest mass market baking sheets found in supermarkets and the quarter sheet is a common size for rectangular single layer cakes Another popular size for home baking is 10 in 15 in 250 mm 380 mm 1 This pan size traditionally used to make a jelly roll cake is bigger than a quarter sheet but smaller than a half sheet Common U S Baking Tray Dimensions Conventional U S Size Name Outerwidth in Outerdepth in Outerheight in Outerwidth mm Outerdepth mm Outerheight mm Full 26 18 1 660 457 25Two Thirds Three Quarters 21 15 1 533 381 25Half 18 13 1 457 330 25Quarter 13 9 5 1 330 241 25Eighth 9 5 6 5 1 241 165 25Values are approximate and vary based on rim size and style Institutional use EditUnlike other bakeware smaller sheet pans function as convenient task trays Mobile sheet pan rack for shallow baked goods Commercial sheet pans are used for many purposes besides baking Kitchen or cooking processes are often designed around kitchen equipment such as sheet pans presupposing their ubiquity in most commercial food preparation areas In bread baking especially the bread dough will often go through several long rest intervals on sheet pans stacked in open or enclosed sheet pan racks sometimes mounted on wheels Enclosed racks may also be ventilated or temperature controlled to some degree See also EditGastronorm sizes European standardized cookware dimensions Parchment paper sometimes used for lining sheet pansReferences Edit The essential alternative baking pan sizes King Arthur Baking Retrieved 2022 07 16 External links Edit The dictionary definition of sheet pan at Wiktionary Media related to Oven trays at Wikimedia Commons Retrieved from https en wikipedia org w index php title Sheet pan amp oldid 1123537623, wikipedia, wiki, book, books, library,
