2
FOOD
CAPACITY
12-Cup (3 L) WORKBOWL
CAPACITY
4-cup (1 L) WORKBOWL
Sliced or shredded fruit, vegetables or cheese
12 cups (3 L)
N/A
Chopped fruit, vegetables or cheese
9 cups (2.25 L)
3 cups (750 ml)
Puréed fruit, vegetables or cheese
10 cups (2.50 L) cooked
6 cups (1.5 L) puréed
3 cups (750 ml) cooked
1½ cups (375 ml) puréed
Chopped or puréed meat, fish, seafood
2 pounds (1 kg)
½ pound (250 g)
Thin liquid* (e.g. dressing, soups, etc.)
8 cups (2 L)
3 cups (750 ml)
Cake batter
One 9-inch (23 cm) cheesecake
Two 8-inch (20 cm) 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 (1.25 L) flour
N/A
Whole wheat bread dough
3 cups (750 ml) flour
N/A
Nuts for nut butter
5 cups (1.25 L)
1½ cups (375 ml)
RECOMMENDED MAXIMUM WORK BOWL CAPACITIES
* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups
(500 ml).
