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).