Bella 13875, Instruction Manual, Page: 11 / 24

9
FISh AND SEAFOOD
1. Most fish and seafood cook very quickly. Steam in small portions or in amounts
as specified.
2. Clams, oysters and mussels may open at different times. Check the shells to avoid
over cooking.
3. You may steam fish fillets in the rice bowl serve steamed seafood and fish plain
or use seasoned butter or margarine, lemon or favorite sauces.
4. Adjust steaming times accordingly.
Type of fish Amount Water fill line
in base
Approx. time
(minutes)
Fillets -Sole, Flounder,
other favorite fillets
3/4 lbs
(1/4-1/2”thick)
MIN 10-12
Steaks
-Halibut
-Salmon
-Tuna
1-2 pieces
1-1 1/2 – Ibs
1”thick
3/4-1”thick
3/4-1”thick
MAX
MAX
MAX
13-14
19-22
20-23
Poached fillets
-your favorite fish fillets
1/2 -3/4 Ib.
(3-4 fillets;
1/4 -1/2”thick)
MAX 30-35
Type of seafood Amount Water fill line
in base
Approx. time
(minutes)
Clams 1/2-1 Ib in shell MIN 12-17
King crab 1 Ib (about
6 pieces)
MIN 15-18
Lobster
-tails
1 or 2 (7 to
8 ozs each)
MIN 18-20
Mussels (fresh) 1 Ib in shell MIN 12-14
Oysters (fresh) About 1/2 dozen MIN 11-13
Scallops (fresh) 1/2 Ib shucked MIN 14-17
Shrimp 1 Ib in shell MIN 15-17