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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
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