Bosch Universal Bowls Explained


at least 7 bowls, 2 series of mixers, multiple splash rings: extreme chaos

I went looking for a stainless steel bowl for my Bosch Universal mixer. Oh boy. That wasn’t fun. I quickly got a headache. There are at least 6 Bosch bowls spanning two Bosch Universal classifications and no website seemed to agree with any other. Here’s what I learned.

First some history and definitions:

Bosch Universal Mixer Enamel on Steel Mixing Bowl The original Bosch bowl was a flat-bottomed, dough-only bowl that had a three-pronged dough hook that mounted on the bottom of the bowl. This bowl started out with the first Universal mixer in 1951. Some time later Bosch introduced the white, all-purpose, donut-shaped bowl with the center post. I have currently narrowed this down to sometime between 1961 and 1970. I’ll refer to Universal mixers prior to 2007 as Classic Universals. I am lumping together everything from the original 1950’s mixers, to the 2007 redesign into this category – UM3, MUM6, Comfort Plus, the whole lot. The post-2007 mixer is the Universal Plus and will be referred to as such. Note: the links below will take you to pages on this site with more in-depth coverage of each bowl.

The current line-up:

Bosch Universal Original Bowl in StainlessBosch makes the MUZ6ER1 stainless steel bowl. This bowl is the original-style dough-only bowl that has shipped with Bosch Universals since their inception. This bowl is the flat-bottomed bowl that has the dough hook mounted to the bottom. This bowl will fit on all Classic Universals as-is. It does not have the built-in locking mechanism on Universal Plus bowls and is unstable on the Universal Plus. To fix this issue people are using rubber bumpers to keep it stable. There have been at least two versions. The current version has 3 locking pins on the inside of the bowl and use the newer splash-ring that fits inside the rim of the bowl. The ER1 has an approximate capacity of 6 quarts by volume and is rated at 14 pounds of dough.

Bosch Universal Plus Stainless Steel Bowl MUZ6ER2Bosch also makes the MUZ6ER2 stainless steel bowl. This is the all-purpose stainless bowl designed for the Universal Plus. It is specific to the Universal Plus and will not fit the Classic Universals. This bowl uses the standard French whisks, batter whisks, cookie paddles and dough hook. This bowl has 4 locking pins and requires a 4-pin splash ring. The ER2 has a removable center post for easy clean-up. The ER2 has an approximate capacity of 6 1/2 quarts or 15 pounds of dough.

Bosch Universal Stainless Steel Bowl MUZ6SB4L’Equip makes two stainless bowls for Bosch Universal mixers. MUZ6SB3 and MUZ6SB4. These bowls are identical except for the number of splash-ring locking pins. These bowls fit both Classic Universal mixers and Universal Plus mixers. They both have removable drive shafts for easy cleaning. While you can use the SB4 with a Classic Universal and an SB3 with a Universal Plus, you will wind up with mis-matched splash-rings. If this isn’t a concern for you, feel free to mix n match! These bowls are able to hold approximately 5 1/2 quarts or 12 pounds dough.

Bosch Universal Bowl MUZ6KR4UCBosch makes two all-purpose plastic bowls designed for both kneading and mixing. These are the MUZ6KR4 and MUZ6KR4UC. The MUZ6KR4 has three splash-ring locking pins and uses a splash-ring that fits inside the bowl. This is the bowl that I believe was introduced in 1984 with the MUM6 series of mixers. The KR4 has an approximate capacity of 5 1/2 quarts or 12 pounds of dough. The MUZ6KR4UC bowl is the newest design and is specific to the Universal Plus. It has 4 locking pins and a removable drive shaft for easy cleaning. The UC is rated at approximately 6 1/2 quarts and can knead 15 pounds of dough.

Bosch Universal Mini Dough Hook for the Slicer Shredder BowlThat brought me up to 6 bowls; I thought my research was finished. I had forgotten about the slicer-shredder bowl. I knew that there was a set of whisks for the slicer-shredder bowl – I had even used them. Then L’Equip dropped a bit of a bombshell into the mix with the release of a mini dough hook for the slicer-shredder bowl.

Vintage Bosch Deluxe Stainless Bowl Parts List

I found the parts list below and thought it would be interesting to archive for posterity. Bosch still makes the big bowl show below. It is the [easyazon-link asin=”B0006DOROQ” locale=”us”]MUZ-6ER1 Stainless Steel Bowl[/easyazon-link]. Unfortunately, the small bowl with double beaters is no longer produced.

See my post for the original Bosch Stainless Bowl.

Bosch Deluxe Stainless Steel Bowl Parts List

Bosch Universal Mixer Small Batch Dough Divider

Does the Bosch Universal handle small batches of dough? Do you have to have the dough divider?

People always ask how the Bosch Universal mixer handles small batches of dough and whether the dough divider (also called the small-batch attachment) is necessary.

My opinion is that the mixer and small batches get along just fine and that the divider is unneeded. You can make up your own mind by watching my Universal knead a batch of challah dough that uses only 338 grams of flour:

Lime Chiffon Cheesecake

The third variation – and possibly my favorite – of my grandmother’s refrigerator cheesecake. I’ve done a lemon version as well as an orange Dreamsicle version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.

1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz lime Jell-o
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
3 limes, juiced and zested

Refrigerate cans of cream and mixing bowl and mixer beaters.

Melt butter and prepare crumb-crust according to package directions. Press into bottom of a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.

Place strained lime juice in measuring cup and fill with water to 1 1/3 cups. Boil. Fully dissolve Jell-O in the water and juice. Set aside to cool.

Beat together cream cheese, sugar and lime zest.

After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.

Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close. Note: the colder the cream and bowl are, the more air will be able to be whipped into the cream and the lighter your cheesecake will be.

Fold the cream into the lime mixture until there are no streaks remaining. Pour into crust and refrigerate.

The lime zest getting ready to be mixed with the cream cheese and sugar:
Lime zest sitting atop cream cheese and sugar

The lime Jell-O prepared with the lime juice:
Lime Jell-O with lime juice

Folding the whipped evaporated milk into the Jell-O & cream cheese mixture:
Folding the whipped cream into the Jell-O and cream cheese mixture

The finished cheesecake, topped with sugared lime zest:
The cheesecake, topped with sugared lime peel

Jim’s Lemon Chiffon Cheesecake

My grandmother’s refrigerator cheesecake, updated with fresh lemon.

I’ve morphed this into lime and orange-creamsicle versions as well. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.

1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz lemon Jell-o
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
2 large lemons, juiced and zested

Refrigerate cans of cream and mixing bowl and mixer beaters.

Melt butter and prepare crumb-crust according to package directions. Press into bottom a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.

Place strained lemon juice in measuring cup and fill with water to 1 1/3 cups. Boil. Fully dissolve Jell-O in the water and juice. Set aside to cool.

Beat together cream cheese, sugar and lemon zest.

After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.

Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close.

Fold the cream into the lemon mixture until there are no streaks remaining. Pour into crust and refrigerate.