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Cooks Helpers

The document provides substitutions for common baking pans. It lists equivalent pan sizes that can be substituted for each other, such as using two 8-inch round pans instead of a 10-inch Bundt pan. It notes that baking times may vary depending on the pan size used, with deeper pans requiring longer baking times. The document also provides temperature ranges for different candy-making stages.

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njp7183
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© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
58 views

Cooks Helpers

The document provides substitutions for common baking pans. It lists equivalent pan sizes that can be substituted for each other, such as using two 8-inch round pans instead of a 10-inch Bundt pan. It notes that baking times may vary depending on the pan size used, with deeper pans requiring longer baking times. The document also provides temperature ranges for different candy-making stages.

Uploaded by

njp7183
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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BAKING PAN SUBSTITUTIONS

C 2005
......................................
10" x 3B/c" bundt 10" x 2" round
two 8" x 2" rounds 9" x 9" x 2" square
T E M P L AT E

................... .................. CANDY-MAKING

MARTHA STEWART LIVING OMNIMEDIA


standard 12-cup muffin tin 9" x 2" round
TEMPERATURES
...................

www.marthastewart.com
8B/c" x 4B/c" x 2B/c" loaf two 8" x 1B/c" rounds
9" x 1B/c" round 10" x 15" x 1" jelly roll

...................
8" x 8" x 1B/c" square 8" x 8" x 2" square
stage of
NOTE: BAKING TIMES WILL VARY DEPENDING ON PAN SIZE. candy temperature
DEEPER PANS, FOR EXAMPLE, REQUIRE LONGER BAKING TIMES.
C L I P-A R T C R A F T: C O O K’ S H E L P E R S

dark caramel 350–360


medium caramel 338–350
light caramel 320–338
hard crack 300–310
soft crack 270–290
hard ball 250–266
firm ball 244–248
soft ball 234–240
thread 223–234

8 fluid ounces = 1 cup


1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart

16 ounces = 1 pound
MEASURING

1 gallon = 4 quarts
................
EQUIVALENTS

+ 1 teaspoon
1 tablespoon = 3 teaspoons

+ 2 teaspoons

1 cup = 48 teaspoons
B/d cup = 5 tablespoons

B/c cup = 8 tablespoons


B/i cup = 2 tablespoons
B/e cup = 4 tablespoons

D/e cup = 12 tablespoons

1 cup = 16 tablespoons
C/d cup = 10 tablespoons

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