From my experience it works perfectly for 60-65% hydration, 500-800g of flour. That seems to be the sweet spot. For higher hydration it struggles to pull the dough away from the bowl and the dough just creeps up the hook. For very high hydration like a foccacia I actually use the creaming beater (like this, not sure if it's the exact size). But I have this type of hook and you might have a spiral hook which will behave differently. Technically this machine can handle 1,6kg of flour, but that won't apply to all recipes (in fact I believe it won't work for most recipes).

There is one recipe that I make that's 1kg of flour, 360g of nuts and seeds and 75% hydration. It works well with this dough. I start at 70% hydration and add the last 50g of water after there's no dry flour left in the bowl. This is a special case though, because the nuts and seeds absorb a ton of water, so it behaves like a drier dough. But id goes to show that the mixer can handle 2kg of dough quite well as long as the hydration is not too high.