Sheet pans, baking trays or baking sheets are flat, rectangular metal pans used in an oven. They are often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, and swiss rolls.
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.
- 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 Oven trays.|
- "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.