You can but the mixture will be less thickly spread in the 9 x 13 pan. You may want to increase the amount of batter that you use (assuming you're making a cake or something that spreads to fill the tin).
Yes, you can substitute a 9x9 pan for an 8x11 pan, but keep in mind that the baking times may vary. The 9x9 pan will have a slightly smaller surface area, which could affect the thickness of your baked goods. You may need to adjust the baking time, so keep an eye on the dish as it cooks.
Pour 2 quarts of water into the 9 x 13 pan and you will see for yourself - that's what I always do if I'm not sure.
a 9x13 pan is rectangular a loaf pan is rectangular. There are many.
A 9-inch round pan has a surface area of about 63.6 square inches, while a 9x13 inch pan has a surface area of 117 square inches. To determine how many 9-inch round pans equal a 9x13 pan, you divide the area of the 9x13 pan by the area of the 9-inch round pan. This means approximately 1.84 (or 2) 9-inch round pans are needed to equal the volume of a 9x13 pan.
4.5 x 6.5
11x8 - 9x9 = 7
Some delicious 9x13 pan recipes featuring cheesecake as a key ingredient include cheesecake bars, cheesecake brownies, and cheesecake-stuffed strawberries.
Yes. The second one is turned around through 90 degrees!
A 9x13 pan has a much greater volume than a round cake pan... if you need to use round pans you would probably be better off substituting two 9' round pans for one 9x13' pan. Ex.: The volume of a 9x13 pan is 9*13*1.5 = 175.5 Volume of a 9' round pan is 3.14*4.52*1.5 = 95 So a 9' round pan will hold about half the batter of a 9x13' pan.
You can figure it out exactly by filling a 9 in cake pan with water and then putting in the cake pan you think might be it (do this 3 times). I'm guessing a deep 9x13 pan. A cake mix usually makes 2 9in cakes, or one 9x13. Hope this is helpful
To make a delicious cheesecake in a 9x13 pan, combine cream cheese, sugar, eggs, and vanilla extract. Pour the mixture over a graham cracker crust in the pan and bake at 325F for about 45-50 minutes. Let it cool before refrigerating for at least 4 hours. Enjoy your tasty cheesecake!
Yes, Ilike to use a dry rub and slow cook the brisket.