A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes´, swiss rolls and pizzas.
These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal. Common additional features that may be found in sheet pans include a lip on one or more edges to prevent food from sliding off, handles to aid in placing the pan into the oven, and removing it again, or a layer of insulation or air (air bake pan) designed to protect delicate food from burning.
Types and sizes
||The examples and perspective in this section deal primarily with standard US sizes and do not represent a worldwide view of the subject. (January 2014)|
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.
Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 1 in (2.5 cm) raised lip around the edge, and in the United States come in standard sizes. The full-size sheet pan is 26 by 18 in (66 by 46 cm), 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 by 15 in (53 by 38 cm). A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm). The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes. Other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans.
|Conventional Size Name||Width (in)||Depth (in)||Height (in)|
|Two Thirds/Three Quarters||21||15||1|
Liners and Coatings
|This section does not cite any references or sources. (July 2013)|
Some bakers prefer to use a lining, rather than bake directly on a sheet pan, particularly for delicate or sticky pastries. Sometimes using no lining is better, and for many reasons: the linings or wrappers may have chemicals that get into the cake; research has shown that it takes less time to cook without a lining.
Sheet pans may be coated with a glaze to prevent food from sticking to their surface. When purchased with a glaze, sheet pans are often straightened and/or re-coated with glaze.
|Look up sheet pan in Wiktionary, the free dictionary.|
- Cooling rack
- Griddle, a type of flat cooking surface usually used for a type of shallow frying, or conductive cooking
- Parchment paper (baking), sometimes used for lining sheet pans
|Wikimedia Commons has media related to Baking sheets.|
- "Crestware 15 by 21 by 1.33-Inch Sheet Pan: Kitchen & Dining". Amazon.com. 2014-02-12. Retrieved 2014-03-03.
- "Three Quarter-Sized Sheet Pans | Chicago Metallic". Cmbakeware.com. Retrieved 2014-03-03.