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