Baking Equipment
A well-stocked kitchen contributes to the success of any baking project. When baking in our Land O'Lakes kitchens, we have found the following list of baking equipment to be extremely helpful.
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Bread Pan |
Description
- A rectangular baking pan, sometimes referred to as a loaf pan.
- Standard sizes for bread pans:
- 8 ½ x 4 ¼ x 3 1/8-inch holds 5 cups
- 9 x 5 x 3-inch holds 8 cups
- 5 ½ x 3 x 2 ½-inch holds 2 cups
- 8 ½ x 4 ¼ x 3 1/8-inch holds 5 cups
- Bread pans may be made from aluminum, stainless steel or glass.
- When you don't have the right size bread pan substitute a pan with similar capacity. Fill the pan ½ full but never more than 2/3 full so the bread has room to rise. The baking time may need to be changed.
- If substituting mini loaf pans in place of a larger bread pan, fill each mini loaf pan ½ full. Decrease baking time by ½ and check at that point for doneness. Continue baking, if necessary, checking doneness every five minutes.
- To determine pan size, measure length and width of the pan across the top inside. Measure height from the inside of the pan, holding a ruler straight up from the bottom.
- To prevent a loaf from sticking, always follow the recipe directions for greasing or spraying the pan with no stick cooking spray.
Cake Pan
Description
- Cake pans may be made from aluminum, stainless steel or glass.
- Common sizes for cake pans are:
- 8 x 8 x 1 ½-inch square holds 6 cups
- 9 x 1 ½-inch round holds 6 cups
- 13 x 9 x 2-inch holds 15 cups
- 11 x 7 x 2-inch holds 6 cups
- 10 x 4-inch tube pan holds 16 cups
- 10 x 3 ½-inch Bundt® pan holds 12 cups
- 8 x 8 x 1 ½-inch square holds 6 cups
- When you don’t have the right size cake pan substitute a cake pan with a similar capacity. Fill the pan ½ full but not more than 2/3 full so the cake has room to rise. Vary the baking time if needed.
- An 8-inch square pan holds 1 cup more batter than an 8-inch round pan. Usually square pans are 2 inches deep and round pans are 1 1/2 inches deep, therefore, a square pan will hold more.
- Dark-colored and glass bakeware absorbs more heat than shiny bakeware, therefore a. baked product will brown more quickly in these pans.
- Follow recipe directions for greasing or spraying the baking pan with no stick cooking spray.
- Do not grease a tube pan before baking an angel food cake or sponge cake. The batter needs to cling to the side of the pan as the cake rises during baking -- greasing the pan prevents the batter from sticking to the surface of the pan and the cake will not be light and airy.
Baking/Cookie Sheet
Description
- A flat, rigid, metal sheet, made of aluminum used for baking cookies and biscuits.
- Insulated baking sheets sandwich air between two metal layers, protecting from overbrowning of the baked product. Generally, baking time needs to be increased if using insulated baking sheets.
- Common sizes for baking sheets are:
17x14-inch
12x15-inch
- Turn a jelly-roll pan (15 x 10 x 1-inch pan) upside-down and use it in place of a baking sheet.
- We recommend shiny aluminum baking sheets without sides for best results.
- Allow baking sheet to cool completely before reusing.
- Bake only one sheet of cookies at a time on the middle rack in the center of the oven.
- Baked products will brown more quickly on dark-colored baking sheets, because they absorb more heat than shiny baking sheets.
- Line baking sheet with parchment paper. The paper will withstand high temperatures without discoloring or scorching. The baking sheet is also easier to clean. After baking cookies on parchment, you can slide the sheet of parchment with the baked cookies onto the rack for cooling.
- Follow recipe directions for greasing or spraying the baking sheet with no stick cooking spray.
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Jelly-Roll Pan |
Description
- A very shallow, rectangular pan used to bake thin cakes or bars.
- Jelly-roll pans generally are made from aluminum.
- Common sizes of jelly-roll pans are:
15 x 10 x 1-inch holds 10 cups
12 x 7 x 1-inch holds 4 cups
17x11 x 1-inch holds 13 cups
- Substitute a 13x9 inch baking pan in a recipe for a 15x10x1 inch jelly-roll pan. The baked product will be thicker than the original recipe. Bake time will be longer than stated in the recipe. Check for doneness at half the original baking time. Continue baking until baked product tests done.
- Follow recipe directions for greasing or spraying the pan with no stick cooking spray.
- To make cake removal easier, line bottom of jelly-roll pan with waxed paper or parchment paper. Grease the paper on one side so it will adhere to the baking pan and on the other side to make baked product easy to remove from pan.
Muffin Pan
Description
- A special metal baking pan, sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum.
- The sizes of muffin cups are:
- Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter
- Giant or Texas-size muffin cup is about 3 ½ inches in diameter and holds 5/8 cup batter
- Miniature muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tablespoons batter
- Muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep.
- Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter
- Substitute another size muffin cup for original size listed in recipe. If substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. The bake time will be changed also. Bake a larger muffin longer than the original time and smaller muffins a shorter time.
- Grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup.
- For rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup.
- Use paper liners in muffin cups for easy clean-up.
- If muffin cups are filled more than ¾ full the muffins will have flat, “flying saucer” tops. If sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top.
- If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the unused muffin cups to keep the pan from warping.
- If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes.
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Measuring cup |
Description
- There are two types of measuring cups:
- For measuring dry ingredients: These measuring cups are made of metal or plastic, sometimes nested together, and come in sets of 1/8-cup to 2-cup sizes
- For measuring liquid ingredients: These cups, made of glass or plastic, come in 1 to 8-cup sizes. Measures are marked on the side and cup has a spout for pouring the measured ingredients.
- For measuring dry ingredients: These measuring cups are made of metal or plastic, sometimes nested together, and come in sets of 1/8-cup to 2-cup sizes
- Use the proper measuring cups for dry and liquid ingredients. Do not substitute liquid and dry measuring cups for one another.
- A large glass measuring cup, such as a 4-cup or 8-cup size, is a great mixing bowl especially for thinner mixtures that can be poured.
- Measuring Ingredients
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Measuring spoon |
Description
- Measuring spoons come in sets of 1/8 teaspoon to 1 tablespoon. They can be made of metal or plastic.
- It is important to measure accurately particularly in baking since the ratio of dry to wet ingredients is very important. However in some recipes you may note some measuring terms handed down through generations. As a guideline these measures should equal:
- 1 heaping teaspoon = 1 ¾ to 2 teaspoons
- 1 heaping tablespoon = 1 ½ to 2 tablespoons
- 1 rounded teaspoon, tablespoon = measure ingredient so it is slightly rounded over rim of measure
- 1 dash = 1/16 teaspoon
- 1 heaping teaspoon = 1 ¾ to 2 teaspoons
- Never measure ingredients over the bowl or pan you are adding to. It is very easy to overflow the measuring spoon as you pour into it.
- Buy several sets of measuring spoons to be sure you always have clean spoons available.
- Tableware spoons should not be used for measuring since they vary in size.
- Measuring Ingredients
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Pastry blender |
Description
- A pastry blender is made of five or six parallel U-shaped steel wires attached at both ends to a handle.
- A pastry blender is used to cut cold butter into a flour mixture to distribute the fat without melting it such as in making pie crusts or biscuits.
- Two knives held together at an angle may be substituted for a pastry blender. Use the knives to cut the fat into the dry ingredients until the pieces of flour-coated fat become smaller and have the texture of coarse crumbs. A fork may also be used instead of two knives.
- Be sure the butter is cold when cutting it into the flour. If the butter is too soft, the mixture becomes overworked, resulting in a pastry that is not flaky and tender.
- Cut butter into chunks before mixing with a pastry blender so the butter will be easier to mix.
Cookie cutter
Description
- A cookie cutter is used to cut decorative shapes from dough that has been rolled out.
- Cookie cutters are made from aluminum, copper or plastic. Common sizes are 2-inch to 3-inch, however cutters are available in 1/2-inch up to 12-inches.
- A drinking glass may be used as a substitute for a round cookie cutter.
- To make your own cookie cutter shape, cut a template from cardboard or paper. Place the template over the rolled out cookie dough; carefully cut around design with a sharp knife.
- Dip cookie cutter into flour to prevent cutter from sticking to the dough.
Electric mixer
Description
- An electric mixer is a kitchen appliance used to beat, mix or whip batter.
- Electric mixers can be small and portable for small jobs or larger and more powerful for more difficult jobs. Many of the more powerful stand mixers have special attachments such as dough hooks or paddle beaters.
- Mixtures may be creamed, mixed or beaten by hand using a wooden spoon or whisk. It may be more difficult to create the same consistency by hand as with an electric mixer.
- A large food processor can be used for some baking recipes instead of a mixer. Be careful to process ingredients just until mixed.
- We do not recommend mixing ingredients for a baking recipe in a blender. The batter is generally thick and the shape of the blender container is not designed to mix these batters.
- Be sure beaters are clean before beating egg whites. Any fat, even a drop of egg yolk, on the beaters can prevent the whites from reaching optimum volume.
- Whipping cream will be faster if the bowl and beaters are chilled at least 15 minutes before beating.
- The action of the beaters in mixing will tend to warm the butter in a cookie dough and help to soften it.
Mixing bowl
Description
- A mixing bowl is used to hold ingredients you are mixing, beating or whipping.
- A mixing bowl can be made of glass, aluminum, stainless steel, enamel, ceramic, copper or plastic.
- Common sizes of mixing bowls range from 1-quart to 4-quart.
- A large, glass measuring cup (4-cup or 8-cup) may be substituted for a mixing bowl.
- Keep a variety of sizes of mixing bowls on hand so you have just the right size for each mixing step.
Hot pad
Description
- A hot pad is a thick cloth pad or glove/mitt used to protect your hands when removing a pan from the oven.
- Hot pads can be made from any fabric that can withstand the temperature of an oven; cotton and wool are popular materials.
- Select hot pads that are made from thick layers of fabric. When the hot pads begin to wear thin, replace them.
- Keep hot pads dry. If a wet hot pad is used, your hands will get burned.
Kitchen timer
Description
- A kitchen timer is used to help accurately keep track of the baking time.
- Electronic timers digitally display the time remaining. Clock-like timers have markings around the outside like a clock so you can easily read how much time is remaining.
- Most ovens have built-in timers.
- Prevent over-baking by setting the timer for the minimum baking time in a recipe. Test for doneness and continue baking, if necessary.
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Rolling pin, pastry cloth and rolling pin cover |
Description
- A rolling pin is a long round cylinder used to roll out dough or crush cracker crumbs.
- Rolling pins are generally made from wood, but can be made from marble, glass, ceramic, porcelain or plastic.
- Some rolling pins have handles at each end, making the rolling pin easier to handle and to allow for uniform pressure to be exerted.
- A pastry cloth is a large canvas cloth on which pastry or dough can be rolled.
- A rolling pin cover is a stretchable "stocking" that fits over the rolling pin.
- A large wooden dowel about 12 inches long may be substituted for a rolling pin.
- A plain white cotton plain weave dishtowel may be substituted for a pastry cloth.
- A clean white athletic tube sock can be used as a substitute for a rolling pin cover. Slip over one end of a rolling pin, then cut off the opposite end.
- Only a light dusting of flour is needed to prevent dough from sticking to the pastry cloth or rolling pin cover, eliminating the tendency to use too much flour when rolling out soft dough.
- The pastry cloth and rolling pin cover must be cleaned before storing to prevent any fat residue from becoming rancid.
Spatula
Description
- A spatula is a flat, narrow kitchen utensil, made from rubber, plastic or metal, that comes in several sizes.
- Rubber scrapers, pancake turners and frosting spreaders are all generically called spatulas.
- Flexible metal spatulas are good for spreading frostings on cakes.
- Turners are used to lift or remove food from a baking pan or sheet or for turning food that is being cooked.
- Use a plastic turner on a non stick baking pan or sheet.
- Using a turner with holes or slots allows liquids or fats to drain off the item being lifted.
- If crumbs or residue from baked cookies stick to the edge of spatula when removing cookies to a cooling rack, be sure to clean edge of spatula before continuing so cookies do not distort in shape as they are being removed from the baking sheet.
Thermometer
Description
- An oven thermometer is used to verify that the oven temperature is correct. Oven thermometers are made to stand in the oven or hang from one of the racks.
- Place the oven thermometer in the middle of the oven away from the sides to obtain an accurate temperature reading.
- Baking products at the wrong temperature can cause unpredictable and undesirable results. For example, cookies may dry out or spread too much if baked at too low a temperature or burn if baked at too high a temperature.
Toothpick
Description
- A toothpick is used to determine doneness of cakes, bars and quick breads. Generally, if the toothpick inserted near the center of the baked item comes out clean, the baked item is done..
- A metal cake tester may be substituted for a toothpick when determining doneness of a baked product.
- Use a clean toothpick each time you check for doneness. Any batter that clings to the toothpick from a previous doneness test may cause cake particles to stick to the toothpick, even though the cake is done.
Wire cooling rack
Description
- A cooling rack is a rack made from closely spaced wires or spokes, and small legs that elevate the rack above the countertop.
- Cooling racks are often metal, however can be made from wood or other heatproof material.
- The rack speeds the cooling of cookies, cakes or breads. It allows steam to escape from all sides of the baked product so the bottom doesn't get soggy.
- Cool cookies on parchment on the countertop rather than on a cooling rack. As cookies begin to cool turn them over to speed complete cooling and prevent bottom of cookies from getting soggy.
- When baking cookies use a cooling rack with closely spaced wires or spokes so cookies have adequate support when cooling.
- Cover the rack with a sheet of waxed paper before placing a delicate cake on the rack to prevent the surface from getting damaged or sticking to the rack.
Wire whisk
Description
- A wire whisk is made from a series of looped wires fastened at the top by a long handle.
- Whisks are used to whip air into ingredients, such as egg whites or whipping cream. The more wires a whisk contains the more effectively it will incorporate air into a mixture.
- Whisks are available in a variety of different sizes for different tasks.
- Use a portable electric mixer or wooden spoon. If whisking a very small amount such as one egg white, a fork can be used to whip the mixture and incorporate air.
Wooden spoon
Description
- Wooden spoons do not scratch non-stick pans.
- The bowl end of a wooden spoon is thicker in size than a metal spoon of the same size. Therefore it is easier to mix batter because it does not cut into the batter but rather stirs or mixes it.
- Keep a variety of wooden spoons available for baking projects.
- Always wash and dry wooden spoons after use. Allow them to air dry.
- A large sturdy plastic spoon can be used instead of a wooden spoon.
- Keep a variety of wooden spoons available for baking projects.
- Wooden spoons do not scratch non-stick pans.
- The bowl end of a wooden spoon is thicker in size than a metal spoon of the same size. Therefore it is easier to mix batter because it does not cut into the batter but rather stirs or mixes it.
- Keep a variety of wooden spoons available for baking projects.
- Always wash and dry wooden spoons after use. Allow them to air dry.
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Pie Weights |
Description
- Small ceramic or aluminum pellet-like weights used to keep an unfilled pie or tart crust from shrinking during baking.
- Pie weights can be found in gourmet stores and in the baking section of some supermarkets.
- Rice or beans can be used as an alternative. If rice or beans are used repeatedly, they will burn and become musty with use.
- Pour 1 to 2 cups of pie weights into an unfilled, foil lined pie crust before baking.
- Crust should be pricked with a fork prior to adding the pie weights.
- Some recipes call for removing the pie weights and lining half way during baking time. Read recipe directions carefully.
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Pastry Brush |
Description
- A baking tool that looks similar to a small paintbrush, about 1 to 1 1/2-inches thick.
- Common liquids used with a pastry brush are milk, water and egg whites. Use a pastry brush to brush marinades over meats also.
- To avoid bacteria, or other contamination, clean pastry brush in dishwasher or with hot tap water after each use.
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Kitchen Shears |
Description
- A heavy-duty strong scissors with one serrated blade.
- Used for cutting fish, poultry, meats and produce. They can even be used to crack nuts or trim herbs into a dish.
- Some kitchen shears have additional tools as part of the handle, such as a can opener or screwdriver.
- In certain baking or cooking applications, a sharp knife can be used.
- To avoid bacteria, or other contamination, clean shears carefully after each use.
- We suggest using kitchen shears for cutting various foods, rather than cutting paper and fabric.
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Pastry Crimping Wheel/Pastry Cutter |
Description
- A pastry crimping wheel is a rolling-bladed tool with a fluted design. It is used to cut dough and add a decorative edge treatment to pie crusts.
- A pastry cutter has a straight-edged rolling wheel and is often used to cut narrow strips of dough for a lattice topped pie.
- For a pastry cutter, you could use a pizza cutter or sharp knife.
- For a crimping wheel, choose an alternate edge treatment, such as a forked edge.
- To avoid bacteria, or other contamination, be sure to clean grooves carefully after each use.
- You can find these tools in gourmet kitchen stores.
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Pie Plates/Pie Pans |
Description
- A pan shaped like a plate with sides; used to bake pies, quiches and frittatas.
- Pie plates are commonly made from heat-resistant glass or aluminum. The glass pie plates give the flakiest results and are what we recommend. Glass also produces a more evenly browned crust. Aluminum pans with a dull finish or darkened pans yield a well-baked, tender browned under-crust. Shiny metal pie pans reflect the heat and result in soggy bottom pie crusts and are not recommended.
- Common sizes for pie plates are:
- 9 inches in diameter by 1 inch deep; holds approximately 4.5 cups
- 10 inches in diameter by 1 inch deep; holds approximately 6 cups
- Deep Dish: 9 inches in diameter by 2 inches deep; holds approximately 6 cups
- Deep Dish: 10 inches in diameter by 2 inches deep; holds approximately 8 cups
- 9 inches in diameter by 1 inch deep; holds approximately 4.5 cups
- If you’re not sure about the size of your pan, measure the diameter from the inside rim.
- Do not grease a pie plate, unless recipe states to do so.
- Make sure to secure the edges of a pie crust to the rim of pie plate to avoid shrunken or misshaped pies.
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Candy Thermometer |
Description
- A candy thermometer is used to test the temperature during the cooking of candy, jams and jellies. A candy thermometer often has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan.
- Use the cold water temperature test if you do not have a candy thermometer. Drop a small amount of the butter toffee mixture into a cup of very cold water. Carefully remove the cooled mixture with your fingers. Test for the desired candy stage according to the following guidelines:
Soft Ball Stage -- Syrup forms a soft ball in the water but flattens when removed from the water (234° -240° F) (110° -115° C). Used for fudge, penuche and fondants.
Firm Ball Stage -- Syrup forms a firm ball that holds it shape when removed from the water (242° -248° F) (115° -120° C). Used for soft caramels.
Hard Ball Stage -- Mixture can be rolled into a firm ball (250° -260° F) (120° -130° C). Used for divinity and nougats.
Soft Crack Stage -- Syrup separates into threads which are hard but not brittle (270° -284° F) (130° - 145° C). Used for butterscotch and hard candies.
Hard Crack Stage -- Syrup separates into threads that are hard and brittle (300° -310° F) (150° -155° C). Used for nut brittles and toffee.
- Test candy thermometer for accuracy before using. Place bulb of candy thermometer in a pan of rapidly boiling water. Be careful not to let the bulb touch the bottom of the pan. Read the temperature at eye level while the thermometer is in the water. It should read 212° F or 100° C.
- If the thermometer does not measure boiling temperature correctly, remember to adjust the candy temperature during cooking to reflect the difference.
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Convection Oven |
Description
- Both conventional and convection ovens use air heated by a gas or electric burner. The main difference is that a convection oven has a fan generally at the back of the oven that circulates the heat.
- A convection oven continuously circulates hot air with a fan through the oven cavity. The accelerated effect of the circulating air is one reason for the superior results you get when baking in a convection oven. For example, the butter in a pie crust releases its steam quickly, creating flaky layers.
- Hot air circulating throughout the oven eliminates hot and cold spots for more even baking and cooking.
- Experiment with your favorite recipes by reducing the oven temperature by 25° F. and adjusting the baking time. Food baked in a convection oven is done about 25% faster than in a conventional oven
- Preheat the oven prior to convection baking as you would also do if using a conventional oven. The oven temperature should reach the correct baking temperature prior to baking.
- Allow at least 1 inch between the pans and also between the edges of the pan and the oven walls. This space is needed so the air is circulated evenly in the oven.
- It is best to keep the oven door closed as much as possible during the baking time so that airflow is maintained.
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