2
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES
FOOD
CAPACITY
14-CUP (3.5 L) WORKBOWL
CAPACITY
11-CUP (2.75 L)
WORKBOWL
CAPACITY
4.5-CUP (1.12 L)
WORKBOWL
Sliced or shredded fruit,
vegetables or cheese
14 cups (3.5 L)
11 cups (2.75 L)
N/A
Chopped fruit, vegetables
or cheese
12 cups (3 L)
9 cups (2.25 L)
3 cups (750 ml)
Puréed fruit, vegetables
or cheese
12 cups (3 L) cooked
8 cups (2 L) puréed
8 cups (2 L) cooked
6 cups (1.5 L) puréed
3 cups (750 ml) cooked
1½ cups (375 ml) puréed
Chopped or puréed meat,
fish, seafood
2¼ pounds (1 kg)
2 pounds (900 g)
½ pound (226 g)
Thin liquid*
(e.g. dressing, soups, etc.)
10 cups (2.5 L)
8 cups (2 L)
3 cups (700 ml)
Cake Batter
Two 9-inch (23 cm) cheesecakes
Four 8-inch (20 cm) homemade
layers (2 boxes 18.5 oz. cake mix)
One 9-inch (23 cm)
cheesecake
Two 8-inch (20 cm)
homemade layers (1 box)
N/A
Cookie dough
8 dozen
(based on average chocolate chip
cookie recipe)
N/A
N/A
White bread dough
6 cups (1.5 L) flour
N/A
N/A
Whole wheat bread dough
4 cups (1 L) flour
N/A
N/A
Nuts for nut butter
7 cups (1.75 L)
5 cups (1.25 L)
1½ cups (375 ml)
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity
by 2 cups (500 ml).
