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Recommended work bowl capacity for various foods
FOOD
Chopped fruits and vegetables
Chopped or puréed meat, poultry,
fi sh or seafood
Bread dough
Pizza dough
Nuts for nut butters
Sliced or shredded fruit, cheese, or
vegetables
Cake batter
Cookie dough
Thin liquids (such as custard
for quiche or cheesecake batter)
Thick liquids
Puréed cooked fruits and vegetables
Puréed soft fresh fruits
(berries, kiwis, peaches, etc.)
CAPACITY
8 cups processed food
1¼ pounds meat, cut into 1-inch or smaller
cubes, chilled
4 cups fl our (32 ounces), yielding two
1-pound loaves
3 cups fl our (26 ounces), yielding three
12-inch pizzas
4 cups (20 ounces)
9 cups (total processed volume varies by food)
1 box (18.5 oz.) cake mix batter for three
8-inch layers
dough for about 50 cookies (2 pounds)
2¾ cups
6 cups
7 cups cooked, yielding approximately 4 cups
thick purée
7 cups fresh, yielding approximately 4 cups
thick purée
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