Cuisinart FP-14BK Instruction Manual - Page 2

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD Sliced or shredded fruit, vegetables or cheese Chopped fruit, vegetables or cheese Puréed fruit, vegetables or cheese Chopped or puréed meat, fish, seafood Thin liquid* (e.g. dressing, soups, etc.) Cake Batter Cookie dough White bread dough Whole wheat bread dough Nuts for nut butter CAPACITY 14-CUP (3.5 L) WORKBOWL 14 cups (3.5 L) 12 cups (3 L) 12 cups (3 L) cooked 8 cups (2 L) puréed 2¼ pounds (1 kg) 10 cups (2.5 L) Two 9-inch (23 cm) cheesecakes Four 8-inch (20 cm) homemade layers (2 boxes 18.5 oz. cake mix) 8 dozen (based on average chocolate chip cookie recipe) 6 cups (1.5 L) flour 4 cups (1 L) flour 7 cups (1.75 L) CAPACITY 11-CUP (2.75 L) WORKBOWL 11 cups (2.75 L) 9 cups (2.25 L) 8 cups (2 L) cooked 6 cups (1.5 L) puréed 2 pounds (900 g) 8 cups (2 L) One 9-inch (23 cm) cheesecake Two 8-inch (20 cm) homemade layers (1 box) N/A N/A N/A 5 cups (1.25 L) CAPACITY 4.5-CUP (1.12 L) WORKBOWL N/A 3 cups (750 ml) 3 cups (750 ml) cooked 1½ cups (375 ml) puréed ½ pound (226 g) 3 cups (700 ml) N/A N/A N/A N/A 1½ cups (375 ml) * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups (500 ml). 2