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Recommended work bowl capacity for various foods
FOOD
Chopped Fruits and Vegetables
Chopped or Puréed Meat, Poultry,
Fish or Seafood
Bread Dough
Pizza Dough
Nuts for Nut Butters
Sliced or Shredded Cheese, Fruit,
or Vegetables
Cake Batter
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
11 cups processed food
1¾ pounds meat, cut in 1-inch or smaller cubes, chilled
5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups
each all-purpose and whole wheat flour, yielding two 1¼ pound
loaves; 2¾ cups whole grain flours (no white flour added) for
custom recipes
4½ cups all-purpose flour, yielding 2½ pounds pizza dough
(dough to make up to four 12–14-inch pizzas)
2–4 cups nuts (10–20 ounces)
11 cups (total processed weight varies by food)
1 standard packaged cake mix (18.5 ounces), or homemade batter
recipe for four 8-inch layers
2¾ cups
5–6 cups
8 cups cooked, yielding approximately 5½ to
6 cups thick purée
8 cups fresh, yielding approximately 5 to
6 cups purée
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