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