A jelly roll pan is a baking sheet with sides that are 1 inch deep. They typically are made of aluminum steel, since this makes them more rust resistant. Aluminum also is ideal for cooking, as it distributes heat evenly when baking. The raised edges of the pan help prevent juices from leaking into the oven from some dishes, and are good for baking items with liquid batter such as cakes and other desserts. Substitutions can be made as long as a few changes are made when baking.
If the item being baked does not have a liquid batter or excessive juice, replace a jelly roll pan with a flat pan, such as a cookie sheet. Cookie sheets generally have one raised edge or a low border, and are ideal for cookies, toasting granola and dry roasting vegetables.
Typical sizes for substitutable cake pans include a 9-inch square cake pan, two 8-inch round cake pans, or an 8x3-inch spring form pan. A cake pan can be substituted for a jelly roll pan, as long as a few changes to baking time are made. For example, if the intended confection is a cake, using a pan with less surface area would require a longer baking time, as the batter will lay thicker in the pan. If a larger pan is used, then the baking time must be reduced as the batter will lay thinner in the pan.
If the jelly roll pan was the cooking vehicle used to steam or grill vegetables or a piece of fish, then a foil packet is a clean substitute for a pan. Simply lay a piece of foil on a counter, place the food in the center, and wrap the edges of the foil up and around, making a small foil basket. Place this in the oven to cook, then discard the foil when finished.
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