The Art of Hasty-Baking B AKE KE L, O GRI L Owner’s Guide & Instruction Manual OR SM
Sa f et y When using your Hasty-Bake oven, please observe the following cautions to ensure that your outdoor cooking experiences are happy and safe. Do not store combustible materials (charcoal, Hasty-Bake ovens are designed for outdoor Firelighters, etc.) in the storage area under the use. If used in an enclosed area, proper ash pan while using the oven. ventilation must be provided. Otherwise, toxic Keep the oven in a level position at all times.
Table of Contents Welcome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 A Little History. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Unique Features & Benefits . . . . . . . . . . . . . . . . . . 4 - 5 Assembly Instructions Suburban/Continental/Legacy/Gourmet Fiesta/Hastings . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 7 Parts Diagrams & Installation Instructions Hastings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Welc ome Dear Hasty-Bake owner, Congratulations and welcome to the proud Hasty-Bake family. I am confident that you will be pleased with your decision to purchase the finest multipurpose charcoal-burning grill available. Whether you are a “seasoned” outdoor chef or just getting “fired-up”, the following pages will provide you with helpful tips, tricks, and techniques to make your Hasty-Bake experiences more enjoyable.
A Little Histo r y In 1948, Grant Hastings produced the first Hasty-Bake Charcoal Oven. As one of the original manufacturers of the “backyard barbecue,” Hastings was a pioneer in the industry. Specifically, Hasty-Bake introduced the first portable unit, the first hooded unit, and a new method of cooking using indirect heat. Hastings’ design controlled the intensity of heat by using vents, a heat deflector, a ventless hood and an adjustable firebox, revolutionizing the method in which food was cooked.
Un i q ue Features & Benefits ADJUSTABLE FIRE BOX & COOKING STYLE INDICATOR (1) The position of your fire may be mechanically adjusted up or down. Different cooking methods require varying placements of the fire. Turning the outside crank handle clockwise raises the fire box to the “sear” position for quick cooking of steaks, burgers, etc. Turning the crank handle 6 counterclockwise lowers the fire box to a “bake” level for cooking chicken, ham, bread, etc.
HEAT DEFLECTOR (5) The heat deflector plate, which is placed on the fire box (when in use), combines with the ventless hood to enable your Hasty-Bake to cook like an oven. The heat deflector’s function is to distribute heat evenly throughout the cooking area without exposing any food to the direct fire and to control flare-ups. Thus, your Hasty-Bake becomes a “convection” oven and your food can be placed across the entire cooking surface.
A s se mbly Instr uctions Suburb an/Continental/L e g a c y / G o u r m e t / F i e s t a / H a s t i n g s Your new Hasty-Bake oven should arrive almost fully assembled. However, a few items are left unassembled for ease of shipping or loading into vehicles. The unit is not difficult to assemble and there are only two tools needed for assembly: a Phillips screwdriver and a crescent wrench. If you have any problems assembling your Hasty-Bake, please call 1-800-4AN-OVEN.
COOKING GRILLS The two cooking grills sit on lips positioned near the top of the base along the front and back sides. Set grills with the “V” facing down in order for the grease to flow to the center of the unit. 6 7 FIRE GRATE Place the fire grate into the bottom of the fire box. Built-in Units FIRE BOX The fire box slides into the channels on the lift mechanism, which is located inside the unit above the ash pan.
Pa r t s Diagrams HASTINGS 6 1. Fire box 2. Storage area 3. Fire door 4. Cooking grills 5. Heat deflector 6.Thermometer 7.Ash pan 4 5 1 3 7 Front View on Cart 2 110/120V Electrical Outlet for Rotisserie Motor (optional) Side View on Cart H ASTINGS I NSTALLATION I NSTRUCTIONS AND R ECOMMENDATIONS LOCATION: • Locate the Hastings grill only in a well-ventilated area. • Never locate the grill in a building, garage, breezeway, shed or other such enclosed area without an approved ventilation system.
Pa r t s Diagrams FIESTA Front View Built-in Units 110/120V Electrical Outlet for Rotisserie Motor (optional) Side View 1. Fire box 2. Grease drain system 3. Full-width fire door 4. Cooking grills 5. Heat deflector B UILT-I N S TRUCTURE D IMENSIONS All dimensions are to finished surfaces. 6.Thermometer 7.Ash pan Tolerances: +1/4”, -0”. Any additional clearance must be Top View within these tolerances or fit of built-in structure may be adversely affected.
Pa r t s Diagrams PORTABLE 1. Fire box 2. Full-width fire door 3. Cooking grills 4. Heat deflector 5.Ash pan 6.Vent NOTE: Since your new Portable grill is completely assembled, all you need to do is put the cooking grill in the proper position. The fire door can be adjusted to open easier or close tighter simply by slightly bending the fire door clips up or down. Over time, heat from usage may require the clips to be adjusted periodically.
Car i ng for your Hasty-Bake TIPS FOR CLEANING YOUR HASTY-BAKE Constructed by hand, each Hasty-Bake unit contains only the highestquality materials to provide unequaled performance, convenience and durability. With proper care and basic maintenance, you can expect our black powder finish, cold-rolled steel ovens to last for 15 to 25 years (or longer).
Hardwood Charcoal Get t i ng Star ted 1 2 Hasty-Bake Hardwood Open the hood and dual draft vents. Charcoal is 100% charred hardwood made primarily from oak and hickory. Easy to light, this key ingredient for Hasty-Bake cooking does not Excess grease build up should be removed from the top of the heat deflector and the grease drain to prevent grease fires. contain any fillers or chemical additives.
C o o k ing Tips CONTROLLING THE TEMPERATURE There are basically three ways in which you can control the inside oven temperature of your Hasty-Bake. You must take into consideration that outside factors such as humidity, wind and temperature are beyond your control, but with continued use of your Hasty-Bake you will quickly become experienced in controlling the inside oven temperature by using the following methods: AMOUNT OF CHARCOAL – The more charcoal you use, the higher the temperature.
C o o k ing Methods Hasty-Bake Charcoal Ovens are proven award-winning smokers, but are much more versatile than traditional smokers, allowing you to grill, bake and smoke, all on the same unit! DIRECT COOKING Direct cooking is done by cooking foods directly over hot coals with the hood either open or closed. This method is also called searing, grilling or even frying.
COMBINATION COOKING Combination cooking is done by cooking some foods directly over the coals while cooking other foods on the opposite end of the fire. The fire box should be in the highest position ("sear" on the cooking style indicator), or 4 to 6 inches below the cooking grills, with the heat deflector removed. With the fire confined to one end of the fire box, you may cook potatoes, corn, bread, chicken parts, etc., at the end away from the fire while searing steaks, chops, etc.
Ins t a lling A Rotisserie SUBURBAN AND LEGACY When utilizing a rotisserie with a Suburban or Legacy model, please note that you will need to remove the cooking grills, which will eliminate your cooking surface. Therefore, you will not be able to cook additional food items while using the rotisserie. • Remove cooking grills and grease drain rod. • Remove grease cup holder and position it on the next lower hole. • Mount grease cup holder and rotisserie bracket together. • Gently slide motor into bracket.
Troubleshooting & Common Questions What should I do if a grease fire occurs? Immediately close the hood, the dual draft vents and fire door (if it is open), to quickly suffocate the fire. Keeping your grease drain clean and cooking with the heat deflector in place will help reduce the chance of grease fires. What should I do if my fire is beginning to die down? Charcoal requires oxygen to burn.
Beef Myers’ Hasty Brisket 1 8 to 12 pound brisket 1 bottle Hasty-Bake Rub 1 large bottle Italian dressing 2 cups beer/cola/juice Hasty-Bake BBQ Sauce Ingredients reserved for Baste 3-4 Tablespoons Hasty-Bake BBQ Sauce 1 cup Italian dressing 3-4 Hasty-Bake BBQ Sauce 2 cups Beer/cola/juice Other Heavy Duty Aluminum Foil Basting brush Basting bowl (any Stainless Steel bowl will work) Smoking wood of your choice soaked in water, fist sized chunks Preparation Remove “hard” fat from brisket.
Beef Ain’t Momma’s Meat Loaf (Smoke & Spice) MEAT LOAF 1 Tablespoon oil, preferably canola or corn 1 ⁄2 cup minced onion 1 ⁄2 green or red bell pepper, chopped fine 3 garlic cloves, minced 1 teaspoon freshly ground black pepper 1 teaspoon salt 1 ⁄2 teaspoon cumin 11⁄4 pounds ground beef 3 ⁄4 pound ground pork 11⁄2 cups dry bread crumbs 3 Tablespoons sour cream 2 Tablespoons Worcestershire sauce 1 egg 1 ⁄4 cup stock, preferably beef 1 teaspoon Tabasco or other hot pepper sauce to taste BASIC BEER MOP (OPTION
Poultr y Hasty-Bake Signature Recipe Chicken Chicken breasts, with or without skin and bones 16 ounce bottle of Italian salad dressing Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent Soy sauce Worcestershire sauce Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.
Poultr y Quick Chick (Smoke & Spice) 6 boneless, skinless, individual chicken breasts, pounded lightly SPLIT-SECOND DRY RUB 1 Tablespoon paprika 1 teaspoon salt 1 teaspoon sugar 1 ⁄2 teaspoon freshly ground black pepper 1 ⁄2 teaspoon onion powder Pinch cayenne SPLIT-SECOND MOP 1 cup orange juice 3 Tablespoons butter 1 Tablespoon Worcestershire sauce Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250ºF.
Pork Jerked Pork Tenderloin with OrangeRed Onion Salsa 2 pork tenderloins, 10 to 12 ounces each MARINADE 4 green onions, chopped fine 4 cloves garlic, minced 2 serrano chiles, chopped fine 1 teaspoon salt 2 Tablespoons jerk seasoning 2 teaspoon cider vinegar 1 ⁄4 cup vegetable oil To make marinade: Combine all ingredients and mix well.
Fish Jalapeno-Lime Shrimp (Smoke & Spice) 1 pound large shrimp, peeled and deveined JALAPENO-LIME MARINADE ⁄3 cup pickled jalapeno slices 1 ⁄4 cup pickling liquid from jar or can of pickled jalapenos Juice of 2 limes 4 Tablespoons corn oil, preferably unrefined 3 Tablespoons minced fresh cilantro 4 green onions, sliced 3 garlic cloves, minced 1 JALAPENO-LIME MOP Remaining Jalapeno-Lime Marinade 1 ⁄2 cup seafood or chicken stock Juice of 1 lime Slices of fresh red jalapeno or other red chile, for garnish (
Veggies Roasted Red Peppers Cut each bell pepper in half and remove the core and seeds. Place the pepper over a medium-hot direct fire on the grill and roast, turning occasionally, until completely charred (about 10 minutes). Place the pepper in a paper bag and let it steam for about 10 minutes, until it’s cool enough to handle. Peel away the skin and slice the pepper into strips.
Bread Garlic Bread Make diagonal slices into a loaf of French bread about 11⁄2” apart, being careful not to cut all the way through the bottom. Mash one clove of garlic (or use about 1⁄4 teaspoon of garlic powder) and mix well with 1⁄2 cup of butter. Spread butter mixture on both sides of each slice. Wrap the whole loaf in foil and heat at 180 to 200ºF in your Hasty-Bake with the heat deflector in place over the coals until the bread is heated through (about 20 minutes).
Desser t Baked Apples Core a large cooking apple (the firmer and tarter the better). Fill the whole with red cinnamon candies, raisins and a bit of butter. Dot the rest of the apple with butter. Place the apple in the center of a sheet of foil. Bring the corners together and twist, leaving the foil rather loose around the apple. Cook on your Hasty-Bake at about 200ºF with the heat deflector in place over the coals until the apple is soft, about 30 minutes.
Wh a t is Hardwood Charcoal? The Hasty-Bake Philosophy For over 60 years we • 100% pure charred hardwood • Chemical free • Natural chunk form • Good “old fashioned” campfire flavor • Lights without charcoal lighter fluid have been leaders in the barbecue industry. It is our belief that superior flavor and healthier meals are a result of • Burns hotter using pure, chemical-free Hasty-Bake Hardwood Charcoal hardwood charcoal. Petroleum 10 lb.
Ac c es sories Hasty-Bake Grill Brush Hasty-Bake Apron Black apron with embroidered Hasty-Bake logo. Hasty-Bake T-Shirt Black or gray T-shirt silk-screened with Hasty-Bake logo and design. Please specify size M, L, XL, or XXL. 18” wood handle, brass bristles with stainless steel scraper tool. Hasty-Bake Grill Extender Increase your cooking surface or use as a warming rack.
Cookbooks Disposable Grease Cups Hasty-Bake is proud to offer Grilling Grant’s Way, a collaboration of founder Grant Hastings plus the best charcoal grill cooks. Hasty-Bake also offers a selection of popular cookbooks by Cheryl Alters Jamison and Bill Jamison for all your grilling needs: These little jewels need to be replaced every so often to keep your HastyBake grease drainage system in proper condition. They can also be used for soaking wood smoking chips.
P.O. Box 4609 Tulsa, Oklahoma 74159 Phone: (918) 665-8220 or 1-800-4AN OVEN (1-800-426-6836) Fax: (918) 665-8225 www.hastybake.
