Rectangular Tins

For baking biscuits, Danish, or different kinds of large or individual pastries, you can use a baking sheet or a rectangular swiss roll tin. These come in a variety of sizes, including 33 x 25 x 3cm (domestic size) and 44 x 30 x 2.5cm commercial half-sheet tins. Thin, flexible baking sheets without sides are useful for moving dough and cake layers and for chilling pieces of dough in addition to baking biscuits. Insulated baking sheets are worth the expense if your oven has a tendency to burn things on the bottom. Only use them in the bottom of the oven, though. You can also get the same effect by stacking two tins together for baking in the bottom of the oven. A 23 x 33 x 5cm rectangular tin is called for in some recipes.