FOOD
CAPACITY
12-CUP WORKBOWL
CAPACITY
4-CUP WORKBOWL
Sliced or shredded fruit, vegetables or cheese
12 cups
N/A
Chopped fruit, vegetables or cheese
9 cups
3 cups
Puréed fruit, vegetables or cheese
10 cups cooked
6 cups puréed
3 cups cooked
1½ cups puréed
Chopped or puréed meat, fish, seafood
2 pounds
½ pound
Thin liquid* (e.g. dressing, soups, etc.)
8 cups
3 cups
Cake batter
One 9-inch cheesecake
Two 8-inch homemade layers
(1 box 18.5 oz. cake mix)
N/A
Cookie dough
6 dozen (based on average chocolate
chip cookie recipe)
N/A
White bread dough
5 cups flour
N/A
Whole wheat bread dough
3 cups flour
N/A
Nuts for nut butter
5 cups
1½ cups
RECOmmENdEd maxImUm wORK BOwL CaPaCITIES
* when processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.
