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Recommended work bowl capacity for various foods
FOOD CAPACITY
Chopped Fruits and Vegetables 11 cups processed food
Chopped or Puréed Meat, Poultry,
Fish or Seafood
1¾ pounds meat, cut in 1-inch or smaller cubes, chilled
Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups
each all-purpose and whole wheat flour, yielding two 1¼ pound
loaves; 2¾ cups whole grain flours (no white flour added) for
custom recipes
Pizza Dough 4½ cups all-purpose flour, yielding 2½ pounds pizza dough
(dough to make up to four 12–14-inch pizzas)
Nuts for Nut Butters 2–4 cups nuts (10–20 ounces)
Sliced or Shredded Cheese, Fruit,
or Vegetables
11 cups (total processed weight varies by food)
Cake Batter 1 standard packaged cake mix (18.5 ounces), or homemade batter
recipe for four 8-inch layers
Thin Liquids (such as custard for
quiche or cheesecake batter)
2¾ cups
Thick Liquids 5–6 cups
Puréed Cooked Fruits and
Vegetables
8 cups cooked, yielding approximately 5½ to
6 cups thick purée
Puréed Soft Fresh Fruits
(berries, kiwis, peaches, etc.)
8 cups fresh, yielding approximately 5 to
6 cups purée
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