Steaming Guide: Fish And Seafood - Bella 13872 Manual De Instrucciones

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
Fillets -Sole, Flounder,
other favorite fillets
Steaks
-Halibut
-Salmon
-Tuna
Poached fillets
-your favorite fish fillets
Type of seafood
Clams
King crab
Lobster
-tails
Mussels (fresh)
Oysters (fresh)
Scallops (fresh)
Shrimp
Amount
3/4 lbs
(1/4-1/2"thick)
1-2 pieces
1-1 1/2 – Ibs
1"thick
3/4-1"thick
3/4-1"thick
1/2 -3/4 Ib.
(3-4 fillets;
1/4 -1/2"thick)
Amount
1/2-1 Ib in shell
1 Ib (about
6 pieces)
1 or 2 (7 to
8 ozs each)
1 Ib in shell
About 1/2 dozen
1/2 Ib shucked
1 Ib in shell
9
Water fill line Approx. time
in base (minutes)
MIN 10-12
MAX 13-14
MAX 19-22
MAX 20-23
MAX 30-35
Water fill line Approx. time
in base (minutes)
MIN 12-17
MIN 15-18
MIN 18-20
MIN 12-14
MIN 11-13
MIN 14-17
MIN 15-17