2
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.
FOOD
CAPACITY
14-CUP WORK BOWL
CAPACITY
4.5-CUP WORK BOWL
Sliced or shredded fruit, vegetables or
cheese
14 cups
N/A
Chopped fruit, vegetables or cheese
12 cups
3 cups
Puréed fruit, vegetables or cheese
12 cups cooked
8 cups puréed
3 cups cooked
1½ cups puréed
Chopped or puréed meat, fish, seafood
2¼ pounds
½ pound
Thin liquid*
(e.g., dressing, soups, etc.)
10 cups
3 cups
Cake batter
Three 9-inch cheesecakes
Four 8-inch homemade layers
(2 boxes 18.5 oz. cake mix)
N/A
Cookie dough
8 dozen
(based on average chocolate chip cookie recipe)
N/A
White bread dough
6 cups flour
N/A
Whole wheat bread dough
4 cups flour
N/A
Nuts for nut butter
4 cups
1½ cups
