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Within each standard, other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably. Typically, for rimmed trays, each rim will sacrifice 10–20 mm (0.5–0.75 in) of baking surface along that edge.
Gastronorm (GN), sometimes spelled Gastro-Norm, is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in most of the United States and Canada, which ...
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
A baker's rack is a type of furniture with shelves, typically made of wrought iron or some other metal. "Since the 17th century, baker's racks have been part of many homes around the world. "Since the 17th century, baker's racks have been part of many homes around the world.
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake .
A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking . The most common shape of the bread pan is the loaf , or narrow rectangle, a convenient form that enables uniform slicing.
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