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Recommended work bowl capacity for various foods
FOOD CAPACITY
Chopped Fruits and 11 cups processed food
Vegetables
Chopped or Puréed 1-3/4 pounds meat, cut in 1-inch or smaller
Meat, Poultry, Fish or cubes, chilled
Seafood
Bread Dough 5 cups all-purpose flour yielding two 1-1/4
pound loaves
2-1/2 cups each all-purpose and whole wheat flour,
yielding two 1-1/4 pound loaves
2-3/4 cups whole grain flours (no white flour added)
for custom recipes
Pizza Dough 4-1/2 cups all-purpose flour,
yielding 2-1/2 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, 11 cups (total processed weight varies by food)
Fruit, or Vegetables
Cake Batter 1 18.5 ounce standard packaged cake mix, or
homemade batter recipe for four 8-inch layers
Thin Liquids (such as custard 2-3/4 cups
for quiche or cheesecake batter)
Thick Liquids 5 – 6 cups
Puréed Cooked Fruits 8 cups cooked, yielding approximately 5-1/2 to
And Vegetables 6 cups thick purée
Puréed Soft Fresh Fruits 8 cups fresh, yielding approximately 5 to
(berries, kiwis, peaches, etc.) 6 cups purée
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02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 2