Bars Galore: Maximizing Your 9X16 Pan Yield

Baking pan sizes and conversions can be confusing, but it's an important topic to understand if you want to be a confident baker. The good news is that there are plenty of resources available to help you figure out how to adjust a recipe or make substitutions based on the pans you have.

The first thing to know is how to calculate the volume of your pan. You can do this by filling your pan with water, one cup at a time, and counting until it's full. Or, for square and rectangular pans, you can multiply the length of the sides. For example, a 9x13-inch baking pan is 117 square inches (9x13=117). For circular pans, you need to multiply the radius (half the diameter) squared by pi (3.14). So, the area of a 9-inch round pan is 63.5 square inches (radius of 4.5 x 4.5 = 20.25, multiplied by 3.14 = 63.5).

Once you know the volume of your pan, you can figure out how to substitute it for the pan in a recipe. For example, if a recipe calls for a 9x13-inch pan, which has a volume of 117 square inches, you could use two 9-inch round pans, which have a total volume of approximately 120 square inches (63.5 x 2 = 127).

It's important to remember that when substituting pans, the baking time may need to be adjusted since the dimensions of the baked good will change. Always keep an eye on the oven and start checking for doneness earlier than the recipe states. And, unless otherwise instructed, it's best to fill pans only about halfway or two-thirds full to allow room for rising.

How to determine the volume of a pan

To determine the volume of a pan, you will need to measure its length, width, and height. The volume of a pan is important to know as it helps determine the right amount of ingredients to use, ensures even cooking, and prevents overflow.

Measuring the Pan

First, it is important to measure the inside of the pan, as the material of the pan itself adds thickness. When measuring the width, length, and depth of the pan, use a ruler and place it straight up and down, even if the pan has slanted sides.

Calculating the Volume

The volume of the pan can be calculated by multiplying the length of the pan by the width of the pan, and then multiplying the result by the height of the pan. The formula for this is:

> Volume (cubic units) = Length (units) x Width (units) x Height (units)

For example, if you have a pan with a length of 5 units, a width of 3 units, and a height of 2 units, the volume of the pan would be 30 cubic units.

Alternative Methods

If you would prefer not to use math to calculate the volume of your pan, there are alternative methods you can use. One simple method is to fill the pan with water, one cup at a time, and count until the pan is full. Another method is to use a digital kitchen scale. Place your empty pan on the scale and tare it to zero. Then, fill the pan with water until it reaches the rim and note the weight. The weight of the water will be equal to the volume capacity of the pan in milliliters as 1 ml of water weighs 1 gram.

Baking Pan Conversion

It is also important to note that the volume of a pan can help determine pan substitutions. For example, an 8" x 8" x 1.5" square pan has a volume of 64 cubic inches, while a 9" x 9" x 1.5" square pan has a volume of 128 cubic inches. Therefore, two 8" square pans can be used as a substitute for one 9" square pan.

How to calculate the area of a pan

Calculating the area of a pan is a simple process that can be done in a few steps. First, you need to measure the dimensions of the pan. This is done by measuring the inside edge of the pan to get the width and length. For rectangular pans, simply multiply the length by the width to get the area. For round pans, you need to multiply the radius (half the diameter) of the pan by itself and then by pi (3.14) to get the area.

For example, let's calculate the area of a 9x13 inch pan. First, we multiply the length (13 inches) by the width (9 inches) to get 117 square inches. This is the area of the pan.

Now, let's calculate the area of a 9-inch round pan. The radius of the pan is 4.5 inches (half of the diameter). We multiply the radius (4.5 inches) by itself (4.5 x 4.5) to get 20.25. Then, we multiply that number by pi (3.14) to get 63.5 square inches, which is the area of the pan.

You can use this same process to calculate the area of any pan, regardless of its shape. Simply measure the dimensions, apply the appropriate formula, and you'll have the area of your pan!

How to substitute pans of similar volume

When substituting pans of similar volume, it is important to keep in mind that the depth of the batter will change, which will affect the baking time. If the batter is shallower in the new pan, it will bake faster, and if it is deeper, it will take longer to bake. The ideal pan substitution is one that keeps the same batter depth as the original recipe, as this will not require any changes in baking times and temperatures.

• Measure the dimensions and volume of your pans to determine if they can be used interchangeably. You can calculate the volume of a pan by filling it with water to the brim and then pouring the water into a measuring cup.
• For square and rectangular pans, multiply the length and width of the pan to get the baking area (capacity). For example, an 8" x 8" square pan has a capacity of 64".
• For round pans, you can calculate the capacity by multiplying the radius (half the diameter) of the pan by itself and then by pi (3.14). For example, a 9" round pan has a capacity of 63.6, or 64" when rounded.
• An 8" square pan and a 9" round pan have almost the same capacity and can usually be substituted for each other.
• If you want to substitute a 9" x 13" pan, you can use two 9" round pans or two 8" round pans. The 9" rounds offer about 10% more space, while the 8" rounds fall about 9% short.
• For Bundt pans, the volume is usually given as the "fill to the brim" capacity, but the actual baking capacity is much less. A typical 9" to 10" Bundt pan has a listed capacity of 10 cups, but the baking capacity is about 6 cups.
• If you are making a cake roll, you must use a jelly roll pan, as no other pan can be substituted.
• For pie plates, you cannot simply switch to a different size pan. You may need to adjust the crust size or use a different type of pan, such as a tart pan or springform pan.

How to adapt recipes to fit certain pans

Adapting recipes to fit certain pans is a simple process that requires some basic mathematics. Here are the steps to help you adjust a recipe to fit your desired pan size:

Understand the Importance of Pan Size:

The size of the pan can significantly affect the outcome of your baking. Using a pan that is too big can lead to overcooked edges and an undercooked centre, while a pan that is too small might cause the batter to overflow.

Measure the Pan's Volume:

Measure the volume of your chosen pan by filling it with water, cup by cup, to determine how much it holds. This will help you compare it to the pan specified in the original recipe.

Adjust for Pan Volume:

Assess the volume of your chosen pan compared to the original recipe's pan. Adjust the recipe quantities based on this difference.

Modify Baking Times and Temperatures:

When using a different pan size, it is crucial to adjust the baking times and temperatures accordingly. Deeper pans with thicker batters require more time at lower temperatures, while shallower pans with thinner batters cook faster at higher temperatures.

Understand Baking Ratios:

Knowing the fundamental ratios of baking ingredients (e.g., 1:1:1:1 ratio for flour, butter, eggs, and sugar in pound cakes) can help maintain the structure and texture of the recipe when scaling it up or down.

Experiment with Different Pans:

Don't be afraid to experiment with various pan sizes and shapes to discover unique presentations and textures in your baked goods. Keep in mind that altering the pan size can change the texture and appearance of the final product.

Consider Pan Materials:

The material of the baking pan can also impact the outcome. Dark metal pans absorb more heat and may lead to faster browning, while glass pans might require a slight temperature reduction.

Adjust for Specialty Pans:

When using specialty pans like Bundt or loaf pans, consider their unique shape and depth. A Bundt pan, for instance, requires a denser batter to hold its shape and may need a longer baking time due to its depth.

Weigh Your Ingredients:

It is essential to weigh your ingredients accurately when adapting recipes to different pans. Use grams or ounces for precise calculations.

Adjust for Eggs:

When halving a recipe that calls for three large eggs, you can either beat the eggs and use half the quantity by weight, or replace them with two regular eggs.

Monitor Baking Progress:

Regardless of the adjustments made, always use a toothpick or cake tester to check if your baked good is done. Insert it into the centre, and if it comes out clean, your creation is ready!

How to avoid the math

If you're looking to avoid the math when it comes to working out how many bars you can get from a 9x16 pan, there are a few things you can do.

Firstly, you can use a baking pan conversion chart. This will tell you what other pans hold the same volume as your 9x16 pan. For example, a 10x15-inch jelly roll pan or a 12x17-inch jelly roll pan holds the same volume as a 9x16 pan. So, if you have a recipe that calls for a 9x16 pan, you could use one of these instead, without having to adjust the recipe.

If you don't have access to a conversion chart, you can work out the volume of your pan by filling it with water, one cup at a time, and counting until it's full. Then, you can compare this to the volume of other pans.

Alternatively, you can use a simple formula to work out how to adjust a recipe to fit a different pan size. This involves dividing the area of the pan size in the recipe by the area of the pan size you want to use. So, if you have a recipe for a 9x9 pan, but want to use a 13x9 pan, you would divide the area of the 9x9 pan (81) by the area of the 13x9 pan (117), which equals 0.69. You then multiply every ingredient in the recipe by this number (or 0.7 for ease).

However, if you don't want to do any math at all, you could simply make 1.5 batches of the recipe, or even make two batches and freeze any leftovers. This way, you will definitely have enough batter for your 9x16 pan, without having to worry about adjusting the recipe.

Frequently asked questions