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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 WORKBOWL
CAPACITY
11-CUP WORKBOWL
CAPACITY
4.5-CUP WORKBOWL
Sliced or shredded fruit,
vegetables or cheese
14 cups 11 cups N/A
Chopped fruit, vegetables
or cheese
12 cups 9 cups 3 cups
Puréed fruit, vegetables
or cheese
12 cups cooked
8 cups puréed
8 cups cooked
6 cups puréed
3 cups cooked
1½ cups puréed
Chopped or puréed meat,
fish, seafood
2¼ pounds 2 pounds ½ pound
Thin liquid*
(e.g. dressing, soups, etc.)
10 cups 8 cups 3 cups
Cake batter Two 9-inch cheesecakes
Four 8-inch homemade layers
(2 boxes 18.5 oz. cake mix)
One 9-inch cheesecake
Two 8-inch homemade layers
(1 box)
N/A
Cookie dough 8 dozen
(based on average chocolate chip
cookie recipe)
N/A N/A
White bread dough 6 cups flour N/A N/A
Whole wheat bread dough
4 cups flour N/A N/A
Nuts for nut butter 7 cups 5 cups 1½ cups