My oven is small and the largest diameter of baking pan or cookie sheet is 12 inches. What do I do when recipes call for 13X9 pan? I do use bundt cake pans, but some recipes need the 13X9 pan. Also where can a person find larger baking pans, in a 12 inch diameter? Help please.
By Sonja Smith from Hemphill, TX
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If you have 2 oven racks, you could use an 8x8 plus one loafpan. These 2 pans nest right inside a 9x13 so this is pretty close. Maybe you could check with a restaurant wholesaler about finding deeper 12 inch pans. I have one in my area that sells to the regular public. Tracey in Jacksonville FL
When I was a kid, the stove we had was an apartment size stove, it had four burners, but no flat surface in between them to set stuff. My mother always managed to use a 9x13 pan in that oven. She also used cookie sheets in it too. What we did was put the length of the pan from front to back. However, I am sure the length of the 9x13 pan would have fit in sideways too.
I have a glass baking pan made by Corning that is 8-1/2X11-1/2, and I use that for recipes that call for a 9X13 pan without any problems. You should be able to find glass bake-ware in this size at Wal-mart.
I also have a small oven. Actually mine is my toaster oven, but I never use my big oven in the summer. So I have had to adapt all my recipes to smaller pans. For something that calls for a 9x13 pan I simply cut it in half and put half in each of 2 8x8 pans. For us it works perfectly because since there are only 2 of us, I freeze the second one (either before or after cooking) to eat later.
For years I had a very small oven. I used two 8 inch pans in place of the 9 by 13. I either used two round 8 inch pans or two square 8 inch pans or times one of each. Also I sometimes used a casserole dish and just kept an eye on what I was baking. When it tested done I took it out and had a interesting shapped cake, meatloaf, or whatever I was making. As for the cookie sheets for the oven all I did was cover the oven rack with aluminum foil and use that as a cookie sheet. It worked everytime and I had no clean up afterwards.
This is a matter of volume:
To have something set an inch deep in a 13*9 area, you need something that has a volume of 117 in^3 (or 13*9*1)...or something real close A 12*10 has a volume of 120 in^3 (the baked item will be a tiny bit thinner than usual). A 12*8 has a volume of 108 in^3. (the baked item will be a tiny bit thicker than usual)
In all honesty, most things calling for a specific pan size are a bit ridiculous. All it would possibly do is throw off the cooking time by less than 5 minutes, if the volume is fairly close. When it is as close as what I wrote out, the timed difference is negligible.
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