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R E C I P E S
26
VEGETABLES
SALADS
QUICK BREADS, YEAST BREAD AND PIZZA
DESSERTS
BROWNIES
TIP: Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, puréeing or
kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and bread.
27
27
28
29
29
30
30
CAPACITY
31
Recommended work bowl capacity.
31
32
33
Chopped and Puréed
34
F ruit and Ve g e t a b l e s
34
35
Chopped or Puréed
Meat, Poultry,
Fish or Seafood
35
36
White Bread Dough
36
37
37
37
Nuts for Nut Butters
37
38
C ream for Whipping
38
38
Sliced or Shre d d e d
F ruit, Cheese or
Ve g e t a b l e s
39
Cake Batter
40
40
41
Cookie Dough
41
42
42
Thin Liquid
Thick Liquid
43
44
44
45
45
45
46
47
2 cups
1-3/4 pounds
2-1/2 pounds
(5 cups flour,
yielding two
1-1/4 pound
l o a v e s )
2 cups
2 cups
11 cups
3 pounds
(four 8-inch
l a y e r s )
2-3/4 pounds
(65 cookies)
2-3/4 cups
5 cups
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