The Art of Hasty-Baking
Owner’s Guide & Instruction Manual
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Table of Contents
Welcome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
A Little History. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Unique Features & Benefits . . . . . . . . . . . . . . . . . . 4 - 5
Assembly Instructions
Suburban/Continental/Legacy/Gourmet . . . . . . . 6 - 7
Parts Diagrams
Fiesta & Portable . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Caring for your Hasty-Bake . . . . . . . . . . . . . . . . . . . . . 9
Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . 10 - 11
Getting Started. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
CookingTips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Installing a Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . 14
Trouble Shooting & Common Questions . . . . . . . . . 15
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 - 26
What is Hardwood Charcoal? . . . . . . . . . . . . . . . . . . 27
Hasty-Bake Accessories . . . . . . . . . . . . . . . . . . . 28 - 29
Owner’s Guide & Instruction Manual
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Welcome
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. We have also
included a collection of our favorite recipes to get you
started (we hope you like them as much as we do!).
We sincerely appreciate your business and look forward
to serving all of your outdoor cooking needs. Please do
not hesitate to contact us if you have any questions or
comments about “The Art of Hasty-Baking”. We would
love to hear from you.
Best regards,
Richard Alexander
President
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A Little History
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.
In acknowledgment of Grant Hastings tremendous efforts, Hasty-Bake Charcoal
Ovens have attracted a lot of attention over the years. Hasty-Bake was selected by
the State Department to represent the United States at the Brussels World’s Fair in
1958. Our company won the Hess Award in 1962, and our ovens have been on
display in the Chicago Museum of Science and Industry. The patented Hasty-Bake
design receives continual praise from food and industry critics across the country.
In addition, our ovens have produced blue ribbon results in barbecue competitions
from coast to coast. For example, the Grand Champion of the 1994 American
Royal in Kansas City (known as the World Series of Barbecue Cookoffs), Doug
Steele and his Heat’s Neat team, used a Hasty-Bake to prepare most of their
award-winning recipes.
Though our company has undergone many changes in the last 50 years, the basic
design of Hasty-Bake Charcoal Ovens remains unchanged. Since 1993, Hasty-
Bake has been owned by Richard and Bill Alexander. They have continued the
tradition of producing the finest multipurpose charcoal-burning grill available on
the market today.
Built for the discriminating outdoor chef, Hasty-Bake ovens create a cooking
environment that produces meals which are superior in taste. No other product has
the versatility to grill, bake and smoke with such ease and perfection. Each Hasty-
Bake is constructed by hand from only the highest-quality materials. 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). Our solid stainless steel models can
be expected to last virtually forever!
Even after 50 years, our charcoal ovens continue to grow in popularity, largely
thanks to proud owners who tell others about their Hasty-Baking experiences.
Since satisfied customers have always been our best advertising, we hope you will
carry on the Hasty-Bake tradition by sharing your enthusiasm with others.
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Unique Features & Benefits
VENTLESS HOOD (7)
Your Hasty-Bake has a hinged hood so you can cook with the hood open or closed. The deep “ventless” hood
is just one of the unique features which enables you to prepare foods which are flavorful and juicy (draft vents
placed in the hood of a grill will dry out foods). The main function of your Hasty-
Bake hood is to hold in the heat and smoke so that it rotates around your food. Your
Hasty-Bake cooks like an oven; it turns the heat instead of you having
to turn the meat.
DUAL DRAFTVENTS (8)
Dual draft vents, combined with the adjustable fire box and Hasty-
Bake’s totally enclosed design, provide you with the ability to
control the fire at all times. The intake draft vent is located on
the fire door, just below the fire level. The exhaust draft
vent is located above the fire level on the opposite
side of the grill, by the push handle. Hasty-Bake’s
unique dual draft vent feature creates a cross
draft in the body of the oven, instead of in the
hood, which allows your foods to be cooked on all
sides. Fully opened vents create an intense heat.
Conversely, vents that are barely open lower the heat for
baking and smoking.
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. For
the heat deflector to work properly, confine the coals to not more than half of the fire box (usually the right
hand side, which is the side of the fire box closest to the fire door) and slide the heat deflector into place on
top of the fire box above the coals. Remember to remove the heat deflector when using your Hasty-Bake for
cooking with direct heat (searing).
FULL-WIDTH FIRE DOOR (3)
On all Hasty-Bake models, a full width door permits easy fueling and allows the fire box and ash pan to be
entirely removed for cleaning. The full-width fire door also makes it easy to slide the heat deflector into place
or remove it when necessary. In addition, the fire door makes it easy to access the fire box for refueling during
slow cooking or smoking so that foods never have to be removed from the grill. Use the space at the bottom
of the oven base (below the ash pan) as a warming area while cooking and a storage area when your Hasty-
Bake is not in use.
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ASH PAN (9)
All Hasty-Bake models feature a completely removable ash
pan, making clean up easy. When the fire box is pulled out
for refueling, remember to pull the ash pan out
simultaneously to catch the charcoal ashes and cinders that
may fall through the fire grate. To help reduce corrosion and
to keep clean-up simple, we recommend that you line the
ash pan with heavy-duty aluminum foil.
COOKING GRILLS (4)
Our cooking grills are constructed of heavy 1⁄4” diameter
nickel-plated material providing a clean, durable cooking
surface. The grills are also “V”-shaped, allowing grease to
flow to the center of the cooking grill and travel properly
through the grease drain system.
GREASE DRAIN SYSTEM (2)
The “V”-shaped cooking grills encourage most of the grease and fat to drain off of the meat, follow the “V”
toward the center of the cooking grill, drip into the grease drain rod and continue outside the unit to the
grease cup. Flare-ups are virtually eliminated. Typically, when the hood is closed and the heat deflector is in
place, grease drippings will not cause flare-ups. If you are “searing” or “grilling” your food with the hood open
and the heat deflector removed, flare-ups might occur. You can control them by simply closing the hood and
draft vents for a few seconds.
ADJUSTABLE FIRE BOX & COOKING STYLE INDICATOR (1)
The position of your fire may be mechanically adjusted up or down. 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 counterclockwise lowers the fire box to a “bake” level for cooking chicken, ham, bread, etc. Continue
turning the crank handle counterclockwise and the fire will be in the “smoke” position, for slow cooking or
smoking of turkeys, ribs, briskets, etc. Read the information above about the heat deflector for proper use
with the adjustable fire box. The cooking style indicator on the front of the Hasty-Bake is linked to the lift
mechanism and eliminates any quess work about the position of the fire. Different cooking methods require
varying placements of the fire.
Because the fire box (instead of the cooking grills) may be moved up or down, the cooking space inside the
hood remains unchanged during fire box adjustments. This is important when cooking large turkeys, hams
or both.
THERMOMETER (6)
Accurate to within 1%, this stainless steel bi-metal
thermometer helps you maintain your desired cooking
temperature.
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Assembly Instructions
Suburban/Continental/Legacy/Gourmet
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.
CRANK HANDLE
Screw the crank handle into threaded hole on the left side of the oven (the side of
the oven opposite the full-width fire door) and continue to turn until the lift
mechanism is moving up and down.
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4
GREASE CUP HOLDER
Attach the grease cup holder to the left side of the cabinet base using either the top
or bottom rotisserie bracket mounting holes located at the center of the oven,
directly below the draft vents. The bolt, nut and lockwasher should already be
attached to the grill base. Leave the remaining bolt in place to plug the unused
hole. (These same bolts are also used to mount the rotisserie should you purchase
one for your grill.) Place the grease cup on the holder and bend the arms to fit
around the foil cup.
GREASE DRAIN ROD
Insert the grease drain rod into the unit. The rod should be positioned with the
notched hole inserted into the retaining hole, which is located on the inside of the
oven, centered and directly above the fire door on the right side of the unit. For the
drainage system to operate properly, DO NOT insert the rod into the rotisserie
spit rod hole on the oven base. The end of the rod without the notched hole
extends through the center draft hole on the left side of the unit and hangs over the
foil cup, positioned on the outside of the grill.
PUSH HANDLE
The push handle fits into holes located on the left side of the unit. This is a
“friction fit”, so work on one side at a time, rotating the handle into the holes.
After you have worked the handle partially into both holes, push the handle in
completely. Attach with the four larger bolts, lockwashers, and nuts provided in
the bag. If your push handle is delivered with a side work table in place,
installation will be easier if the work table is removed first. Once the handle is
bolted in place, snap the table back on. NOTE: Lift and push your Hasty-Bake
with this handle, DO NOT pull the unit behind you.
HOOD HANDLE
Attach the hood handle with the two small bolts and lockwashers provided in the
bag.
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COOKING GRILLS
The two cooking grills sit on lips positioned near the top of base
cabinet along the front and back sides. Set grills with “V” facing
down.
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7
FIRE GRATE
Place the fire grate into the bottom of the fire box.
FIRE BOX
The fire box slides into the channels on the lift mechanism,
which is located inside the unit above the ash pan.
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9
ASH PAN
The ash pan slides into support runners on each side of the
cabinet base.
HEAT DEFLECTOR
The heat deflector slides over and rests on the lift mechanism
rails above the fire box. It can be moved along the length of the
fire box or removed and stored elsewhere, depending on your
chosen cooking method. NOTE: If the fire box is raised to the
highest position (“sear”) with the heat deflector in place, the
grease drain rod will bend.
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FRONTWORKTABLE
The stainless steel front work table simply rests on
the front of the oven base. The table must be removed and
stored, either in the grill or in the storage area under the ash pan,
for your Hasty-Bake grill cover to fit.
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Parts Diagrams
FIESTA
1. Fire box
2. Grease drain system
3. Full-width fire door
4. Cooking grills
5. Heat deflector
6.Thermometer
7.Ash pan
PORTABLE
1. Fire box
2. Full-width fire door
3. Cooking grills
4. Heat deflector
5.Ash pan
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.
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TIPS FOR CLEANING
YOUR HASTY-BAKE
Caring for your Hasty-Bake
Empty ashes frequently (if not before
every use) to avoid having them spill
over the sides of the ash pan. Also, be
sure to remove any ashes that may fall
below the ash pan into the storage
area. Ashes draw moisture, creating a
chemical reaction, which promotes
rust.
Constructed by hand, each Hasty-Bake unit contains only the highest-
quality 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). Our solid stainless steel models can be expected to last virtually
forever!
LINEYOUR ASH PANWITH ALUMINUM FOIL.
This makes clean-up easy and provides a barrier between the caustic ashes
and your ash pan, increasing the life of your ash pan.
Scrape the grease drain rod (after
every cooking usage) to keep the
grease drain system functioning
efficiently and to control and virtually
eliminate flare-ups.
AVOID EXCESSIVE HEAT.
Be aware that operating your Hasty-Bake at extremely high temperatures
can damage the paint and other components of your grill and may void
the warranty.
Scrape off excessive grease build up
on the interior of the oven
DON’T FORCETHE CRANK HANDLE IF IT ISTOO
(periodically) with a putty knife to
avoid obstruction of moving parts.
Excessive grease build up can hinder
many of the movable parts (ash pan,
fire box, heat deflector) which can lead
to grease fires.
TIGHT.
Keep the crank handle lubricated for smooth operation. If the handle
won’t turn, check for obstructions. If there are no visible problems and the
threads are lubricated, then call us. Always remember to store the heat
deflector if you are using the “sear” position, the heat deflector will bend
the grease drain rod.
Clean the outside of your Hasty-
Bake. Use a 3M Scotch-Brite pad and
degreaser such as a Simple Green to
clean the outer surface of the powder-
coated finished parts. For stainless steel
parts, use sudsy ammonia. We also
carry a stainless steel cleaning product
which helps keep stainless steel
LOWERYOUR FIRE BOX AFTER EACH USE.
The heat build-up from cooking on your Hasty-Bake can cause the lift
mechanism to warp if left to cool in a raised position.
PROTECTYOUR INVESTMENT.
Excess moisture can shorten the life expectancy of your Hasty-Bake. So,
try to remember to keep your oven out of the elements by either storing it
in a covered area or by using one of our grill covers (a black cover silk-
screened with the Hasty-Bake logo, made of Sunbrella™ material). NOTE:
Never cover your Hasty-Bake while the oven is still hot and do not use a
plastic cover.
products looking shiny and new.
Clean the window on Gourmet and
Continental models by applying sudsy
ammonia or another degreasing
cleaner. Allow the window to soak for
a minute or two and scrape off any
build-up with a razorblade tool.
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Cooking 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. The fire box
is generally raised to the highest position
("sear" on the cooking style indicator), or 4
to 6 inches below the cooking grills. The
heat deflector should be removed when
using this cooking method. Remember,
that the meat must be turned since it will
cook faster on the side that is directly over
the fire. If you wish to cook utilizing the
entire cooking surface, light the coals as
instructed and then spread them across the
entire fire box after the coals are glowing
red.
INDIRECT COOKING
Indirect cooking is done by cooking
with heat only, instead of using direct
fire. This method is used for smoking,
roasting or baking. The fire box is
usually in one of the lower positions
("bake" or "smoke" on the cooking style
indicator), with the heat deflector in
place over the coals. Food may be placed
on either side of the grill while cooking
with this method, or you can utilize the
entire cooking surface. Recipe times are
based on the fire box being positioned 8
to 14 inches below the cooking grills.
Cooking times will decrease as the fire
box is raised. Your fire will need to be
refueled when using indirect cooking, so
remember to check your fire about 11⁄
to
2
2 hours throughout the cooking process.
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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., directly over the coals at the same time.
Remember that the hood must be closed for
combination cooking, and slower cooking
foods should be started earlier than the
"searing" foods.
ROTISSERIE COOKING
Rotisserie cooking is impressive and fun. However, you can easily and successfully cook anything on a Hasty-Bake
without using a rotisserie since our unique design allows the heat and smoke to rotate around your food. However,
should you desire to use the rotisserie cooking method, we do have rotisserie kits available for all Hasty-Bake models
(except the Portable).
Rotisserie cooking involves having the food rotate constantly throughout the cooking process. Always balance
your meat well on the spit rod and secure it with the spit forks.
It is a good idea to double check to make sure
that the meat is secure. Tie or pin fowl wings
flat against the sides of the bird. Rotisserie
cooking times may be faster than those used for
roasting or baking by the indirect cooking
method. To keep fat and juices from falling
directly into the fire, spread the coals along
the outer edges of the fire box and place
aluminum foil beneath the meat to catch
the drippings. The heat will rise along the back
of the unit, cooking the meat on all sides as it rotates. Another option is to
confine the coals to one side of the fire box with the heat deflector in place. This is a form of indirect
cooking, using the spit rod for self-basting. Foods which are rotated while cooking tend to be self-basting,
and therefore more moist and juicy.
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Hardwood Charcoal
Hasty-Bake Hardwood
Getting Started
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
contain any fillers or chemical
additives. Hardwood charcoal
burns hotter and gives food
great campfire flavor, and it
will have you cooking in 10 to
15 minutes without the use of
lighter fluid.
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2
Excess grease build up should be removed from the
top of the heat deflector and the grease drain to
prevent grease fires.
Open the fire door. Slide the ash pan and fire box
approximately half way out. Load the charcoal (we
recommend hardwood charcoal) into the fire box.
The charcoal should be loaded in the right side of the
fire box only, level with the top of the fire box. If you
are planning to sear over the entire cooking surface,
still load the charcoal in the right side only and
spread it evenly across the fire box after the charcoal
has reached desired intensity.
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4
Firelighters
Firelighters are oversized
kitchen matches made of fine
wood particles coated with
paraffin which burn
Slide the fire box back into the unit. Place two
Firelighters on the ash pan and slide the ash pan back
into the unit. Using the crank handle, lower the fire
box until it is positioned approximately 1 inch above
the ash pan. This will allow the flames from the
Firelighters to leap up through the charcoal until the
charcoal is well ignited. If using hardwood charcoal,
the fire should be fully ignited in 10 to 15 minutes.
Should you prefer something other than
Firelighters to start your grill, we suggest using
Firestarter. Hasty-Bake does not recommend using
any type of petroleum-based lighter fluids – they only
ruin the taste of your foods!
completely in 6 to 8 minutes.
Firestarter
Firestarter is an odorless,
alcohol-based fire starting gel,
that helps achieve quicker
ignition times.
Grill Brush
Our grill brush has an 18”
wood handle, brass bristles
and a stainless steel scraper
tool.
Once the thermometer indicates a temperature
between 150 and 200ºF, excess grease build up on the
cooking grills should be removed (we recommend
using a grill brush) to clean the grills and help
prevent grease fires.
5
NOTE: If a grease fire ever occurs, you should
immediately close the hood, dual draft vents and
fire door (if it is open), to quickly suffocate the fire.
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Cooking Tips
CONTROLLINGTHETEMPERATURE
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.
POSITION OFTHE FIRE BOX – Lower the fire box to lower the temperature (slowing down the cooking
process) and raise the fire box to raise the temperature (speeding up the cooking process).
DUAL DRAFTVENTS – Charcoal requires oxygen to burn. Therefore, opening the draft vents will raise
the temperature inside the oven and closing the draft vents will lower the temperature.
TEMPERATURE GUIDELINES
SMOKE
Smoking or slow cooking is done with the hood closed and the food
placed over indirect heat (coals are covered with the heat deflector).
Temperatures are usually kept in the 175 to 210ºF range.
BAKE
Baking is done with the hood closed and the food placed over
indirect heat (coals are covered with the heat deflector). Temperatures
are usually in the 210 to 275ºF range.
SEAR
Searing is done with the hood open and the food placed directly over the coals, (without the heat deflector
in place) for greater heat intensity. The cooking surface will reach temperatures as high as 600ºF. (Be aware
that the temperature will not be measured by the thermometer since the hood is usually left open when
searing.)
USE OFWOOD CHUNKS
You can enhance the flavor of any food with smoke by using either wood chips or chunks. Both do an
excellent job of adding smoke. However, wood chunks are more often preferred since they are bigger and
usually last longer than wood chips. To achieve an intensified flavor, we suggest soaking the wood chips or
chunks in water for a least an hour before use.
Wood chips or chunks can be added to the cooking process by two different methods:
1. Place water-soaked wood chips or chunks in a small aluminum foil pan and place the pan directly on the
coals or on top of the heat deflector. This creates a slow smoke release.
2. Place water-soaked wood chunks directly in the fire box, mixed in with the coals. This creates a quick burst
of smoke flavor.
Following are some guidelines for choosing the “right” woods for the foods you prepare. Of course, we
always recommend that you experiment to find a taste that you like. Remember, your Hasty-Bake oven holds
in the smoke and greatly intensifies the flavor, so be careful to avoid over-seasoning.
Alder – Good for salmon, turkey and chicken.
Apple – Tangy and clean-flavored, good for chichen, pork and fish. The greener the wood, the sweeter the smoke flavor.
Cherry – Sweet and fruity, best with duck and other poultry.
Grapevine – Good for steaks and other meats, poultry and seafood.
Hickory – Rich and smoky, hickory is the “basic” barbecue wood. It is especially good with pork.
Maple – Mellow, mild and sweet, maple is good with poultry, seafood and pork.
Mesquite – Robust and smoky, mesquite is best with beef.
Pecan – Similar to hickory but milder, use with beef, poultry and pork.
Persimmon – Use with beef and pork, also a great choice for wild game.
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Installing 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.
• Assemble spit rod and forks.
• Slide squared end of spit rod into the flap above the fire door.
• Place pointed end of spit rod into the square slot on the motor.
• Plug motor into electrical outlet and turn motor on when you
are ready to begin rotisserie cooking.
CONTINENTAL AND GOURMET
When utilizing a rotisserie on a Continental or Gourmet model, you have
the ability to rotisserie cook without eliminating any cooking surface.
However, you also have the option to use two rotisseries at once. Should you
desire to operate two rotisseries at the same time, simply combine the
installation instructions above with the installation instructions below.
• Remove warming grill (rack).
• Mount motor bracket in the two holes located on the left side of the
grill hood.
• Gently slide motor into bracket.
• Assemble spit rod and forks.
• Slide squared end of spit rod into the flap above the fire door.
• Place pointed end of spit rod into the square slot on the motor.
• Plug motor into electrical outlet and turn motor on when are ready to
begin rotisserie cooking.
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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. By opening the draft vents and fire door, you
should be able to get your fire going again or you may simply need to add more
charcoal to the fire box. However, if the fire has died down almost completely,
and opening the vents and fire door does not reignite the fire, you will need to
simply relight the charcoal.
How much charcoal should I use?
We recommend filling half of the fire box with hardwood charcoal. If you are
planning to sear using the entire grill, you can spread the charcoal to the other
side after it has reached the desired heat intensity.
What if I have charcoal left when I’m done cooking?
Simply close your grill (lid, fire door, draft vents) to smother the fire. You will be
able to reuse the charcoal that is left in the fire box the next time you use your
Hasty-Bake.
How do I regulate the heat in my Hasty-Bake?
There are basically three ways to control the temperature of your Hasty-Bake
oven. Outside factors such as humidity, wind and temperature are beyond your
control, but you will quickly become experienced in controlling the inside
temperature by using these methods:
Amount of charcoal - The more charcoal you use, the higher the temperature.
Position of the fire box - Lower the fire box to lower the temperature and raise
the fire box to raise the temperature.
Dual draft vents - Fire requires oxygen to burn. Open the draft vents (and even
the fire door) to raise the temperature and close the grill to lower the
temperature.
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Beef
Good Ole Hasty-Bake Brisket
Grilled Lime-Marinated Sirloin Steak
with Chipotle Honey Sauce
1 10 to 12 pound brisket
3
21⁄2 pounds of sirloin steak
⁄
4
cup soy sauce
3
⁄
4
cup Worcestershire sauce
cup burgundy
1
MARINADE
1 canned chipotle (or to taste)
2 cloves garlic, minced
⁄
2
1
⁄
4
cup wine vinegar
cup olive oil
1
⁄
4
1 Tablespoon chopped cilantro
4 Tablespoons vegetable oil
3 Tablespoons lemon juice (fresh is best)
1 teaspoon garlic powder
6 Tablespoons lime juice (about 5 limes)
1 teaspoon onion powder
1 teaspoon Hasty-Bake Gourmet Greek seasoning or
equivalent
SAUCE
1
⁄
2
cup honey
11⁄2 cup peanut oil
Mix all ingredients together for marinade. Pour over
meat and marinate 24 hours in a glass or other
nonreactive container or zip lock bag, turning several
times. Remove meat from container and save
marinade.
2 or 3 canned chipotles
2 Tablespoons balsamic vinegar
4 Tablespoons brown mustard
1
⁄
4
cup fresh lime juice
Over direct heat in your Hasty-Bake, sear the brisket
on all sides. Lower the fire box and put the heat
deflector in place over the coals to continue cooking
with indirect heat. Place the brisket in a Hasty-Bake
baster pan or aluminum foil basting pan. Pour reserved
marinade over the brisket and cook until the internal
temperature reaches 180ºF (approximately 1 hour per
pound at 200ºF). (Optional: At this point, you may
5 cloves garlic, minced
2 teaspoons ground cumin
4 Tablespoons chopped cilantro
2 teaspoons salt
Freshly cracked black pepper to taste
Place steak in large dish, baking pan or zip-lock bag.
Mix all marinade ingredients together and pour over
steak. Cover and let marinate in the refrigerator for 4
to 6 hours, turning occasionally.
remove the brisket from the grill and slice into 1⁄8” to 1⁄
4
”
slices. Put the meat back into the pan with marinade.)
Cover the pan and cook for 2 more hours. Drain
marinade from meat and serve.
To make sauce:
Combine honey, peanut oil, chipotles, vinegar,
mustard, lime juice, garlic, and cumin. Puree in a
blender or food processor. Stir in the chopped cilantro
and add salt and pepper to taste.
Salt and pepper steak to taste. Over very hot direct
heat, grill the steak for 5 to 7 minutes on each side (for
medium rare).
Remove the steak from the grill and let it rest for 3
to 5 minutes so that the juices drawn to the center by
cooking redistribute for even color.
Serve the steak, which should be very juicy, either
plain or on top of sliced French bread. Accompany
each serving with several Tablespoons of sauce.
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Beef
directly onto the cooking grill of the Hasty-Bake.
Continue cooking the meat until the internal
Ain’t Momma’s Meat Loaf
(Smoke & Spice)
temperature reaches 170ºF (approximately 11⁄
hours),
2
dabbing it every 30 minutes with the mop. When
about 30 minutes of cooking time remain, apply a
barbecue sauce of your choice to the top of the meat
loaf.
MEAT LOAF
1 Tablespoon oil, preferably canola or corn
1
⁄
2
cup minced onion
1
⁄
2
green or red bell pepper, chopped fine
After removing the loaf from the grill, allow it to sit
at room temperature for 10 minutes before slicing and
serve warm or refrigerate for later use in sandwiches.
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1
⁄
2
teaspoon cumin
11⁄4 pounds ground beef
3
Bill’s Beef Power Rub
(Paul Kirk’s Championship Barbecue Sauces)
⁄4
pound ground pork
11⁄2 cups dry bread crumbs
3 Tablespoons sour cream
Use this rub on any beef cut. Sprinkle it on heavily and
cook over indirect heat.
2 Tablespoons Worcestershire sauce
1 egg
1
⁄
4
cup stock, preferably beef
1 cup cane sugar
1 teaspoon Tabasco or other hot pepper sauce
to taste
1 cup garlic salt
1
⁄
2
cup paprika
3 Tablespoons black pepper
2 Tablespoons chili powder
1 Tablespoon powdered beef base
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon cayenne
BASIC BEER MOP (OPTIONAL)
12 ounces beer
1
⁄
2
cup cider vinegar
cup water
1
⁄
2
1
⁄
4
cup oil, preferably canola or corn
medium onion
1
⁄
2
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Wild Willy’s Number One-derful Rub
(see Chicken on a Throne recipe) or other savory
seasoning blend
Combine all of the ingredients in a sifter and sift to
blend well. Store in an airtight jar in the refrigerator
for 2 to 3 weeks or in the freezer for up to 6 months.
Prepare your Hasty-Bake to cook with indirect heat
(with the heat deflector in place over the coals),
bringing the temperature to 200 to 220ºF.
In a heavy skillet, warm the oil over medium heat.
Add the onion, bell pepper, garlic, pepper, salt and
cumin and sauté until the vegetables are softened.
Spoon the vegetable mixture into a large bowl.
Add the remaining meat loaf ingredients and mix
well with your hands. Mound the meat into a smoke-
proof loaf pan.
If you plan to baste the meat, stir the mop
ingredients together in a small saucepan and warm over
low heat.
Cook the loaf on your Hasty-Bake for 45 minutes,
or until the meat has shrunk away from the sides of the
pan. Gently ease the meat loaf out of the pan and place
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Poultry
1 Tablespoon Wild Willy’s Number One-derful Rub
Hasty-Bake Signature Recipe Chicken
Two 12-ounce cans beer (no bottles please)
1
⁄
2
medium onion, chopped
cup cider or white vinegar
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
1
⁄
4
4 garlic cloves, minced
The night before you plan to barbecue, combine the
rub ingredients in a small bowl. In another bowl,
combine the ingredients for the injection liquid.
Remove the organs from the cavity of the chickens.
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.)
Cook chicken breasts bone side down at 225 to
250ºF over indirect heat (the heat deflector should be
in place over the coals). Baste every 20 minutes with a
mixture of equal parts soy sauce and Worcestershire
sauce using a spray bottle or brush. Sprinkle chicken
with seasoning after last basting and again to taste
before serving. Boneless breasts will be done in 30 to
40 minutes. Bone-in breasts will take 45 to 55 minutes
to cook.
With a kitchen syringe, inject about 1⁄
cup of the
2
injection liquid deep into the breast and legs of each
chicken in several spots. Massage the chickens
thoroughly, inside and out, with the remaining
injection liquid, working it as far as possible under the
skin without tearing the skin. Cover the chickens well
with the dry rub, again massaging inside and out and
over and under the skin. Reserve at least 1 Tablespoon
of the rub if you are planning to baste the chickens.
Place the chickens in a plastic bag and refrigerate them.
Prepare your Hasty-Bake to cook with indirect heat
(with the heat deflector in place over the coals),
bringing the temperature to 200 to 220ºF.
Remove the chickens from the refrigerator and let
them sit at room temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink
half–and only half–of each beer. With a can opener,
remove the tops of the half-empty beer cans. Place half
of the onion, vinegar, garlic and reserved rub in each
can. Insert the replenished beer cans into the cavities of
the chickens, balancing the birds so that they rest
upright with their legs bent forward. The cans should
sit flat on the grill or on a cooking tray, holding the
chickens at attention while their insides are steaming
and their outsides are smoking.
If you are going to use the mop, combine the
ingredients in a saucepan and keep the mixture warm
over low heat.
Transfer the chickens to the Hasty-Bake. Cook for
approximately 2 to 3 hours, mopping every 30 minutes
or so. When the chickens are done, the legs will move
freely and the internal temperature should be 165ºF.
Let the chickens sit for 5 to 10 minutes. Remove the
skins, carve the chickens, and serve.
Chicken on aThrone
(Smoke & Spice)
Two 31⁄2 pound whole chickens
WILD WILLY’S NUMBER ONE-DERFUL RUB
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne
INJECTION LIQUID
12 ounces beer
1
⁄
4
cup oil, preferably canola or corn
cup cider or white vinegar
1
⁄
4
2 teaspoons Wild Willy’s Number One-derful Rub
THRONE MOP (OPTIONAL):
12 ounces beer
1 cup chicken stock
1
⁄
2
cup water
1
⁄
4
cup oil, preferably canola or corn
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Poultry
Quick Chick
Hasty-Bake SmokedTurkey
(Smoke & Spice)
(It’s not just for the holidays)
6 boneless, skinless, individual chicken breasts,
pounded lightly
4 quartered onions
1 10 to 12 pound turkey (if you need more turkey, it
is best to smoke two small birds)
SPLIT-SECOND DRY RUB
1 Tablespoon paprika
Hasty-Bake Gourmet Greek seasoning or poultry rub
6 to 8 cloves peeled garlic
1 teaspoon salt
Basting liquid of your choice: white wine, chicken
stock, flat champagne, apple juice, beer
1 teaspoon sugar
1
⁄
2
teaspoon freshly ground black pepper
teaspoon onion powder
1
⁄
2
Clean all internal parts from the turkey. Rub the
seasoning over the entire turkey, getting on and under
the skin and in the cavity. Stuff the cavity with the
onions and cloves of garlic.
Pinch cayenne
SPLIT-SECOND MOP
1 cup orange juice
Put the turkey in a large aluminum baking pan or
Hasty-Bake baster pan. Fill the pan with 1⁄4” to 1⁄2” of
the basting liquid of your choice. Make sure the heat
deflector is in place over the coals and bring your
Hasty-Bake to about 200ºF. Cover the breast of the
turkey with a flourcloth or cheesecloth soaked in olive
oil, butter or bacon grease. Baste the bird about every
30 minutes – it is important that you don’t let the
turkey dry out.
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.
Combine the rub ingredients in a small bowl. Rub
the breasts with the mixture and let them sit at room
temperature for about 20 minutes.
Smoke the turkey approximately 1⁄
plus one additional half hour. You will need to refresh
the supply of hardwood charcoal about every 1 to 11⁄
2
hour per pound,
Combine the mop ingredients in a small saucepan,
placing the pan over low heat to melt the butter. Keep
the mop warm over low heat.
2
hours. Small amounts of fruit wood, such as apple or
cherry, may be added to the fire to give your turkey a
stronger smoke flavor. To test for doneness, use an
Insta-Read thermometer. The thickest part of the
breast should be 165ºF.
Note: To have a picture-perfect bird, you should
remove the flourcloth or cheesecloth to brown the
breast about 30 minutes prior to removing the turkey
from the grill.
Drizzle the breasts with about 1⁄
of the mop.
3
Transfer the chicken to the Hasty-Bake and cook for
30 to 40 minutes, or until cooked through. Either mop
the breasts half-way through the cooking time, or
drizzle with mop as soon as you remove them from the
grill.
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Pork
Jerked PorkTenderloin with Orange-
Red Onion Salsa
Lone Star Spareribs
(Smoke & Spice)
2 pork tenderloins, 10 to 12 ounces each
3 full slabs of pork spareribs, St. Louis cut (trimmed
of the chine bone and brisket flap), preferably 3
pounds each or less
MARINADE
4 green onions, chopped fine
4 cloves garlic, minced
BARBECUED RIB RUB
1
2 serrano chiles, chopped fine
1 teaspoon salt
⁄
3
cup ground black pepper
cup paprika
1
⁄
4
2 Tablespoons jerk seasoning
2 Tablespoons sugar
2 teaspoon cider vinegar
1 Tablespoon salt
1
⁄4
cup vegetable oil
1 Tablespoon chili powder
11⁄2 teaspoons garlic powder
11⁄2 teaspoons onion powder
To make marinade:
Combine all ingredients and mix well.
BASIC BEER MOP (OPTIONAL)
SALSA
12 ounces beer
1 orange, peeled, seeds removed, divided into
sections and cut into smaller pieces
1 red onion, diced small
1
⁄
2
cup cider vinegar
cup water
1
⁄
2
1
⁄
4
cup oil, preferably canola or corn
medium onion
1 teaspoon minced garlic
1
⁄
2
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of
your choice
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Barbecued Rib Rub
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
The night before you plan to barbecue, combine the
rub ingredients in a small bowl. Apply the rub evenly
to the ribs, reserving about half the spice mixture. Place
the slabs in a plastic bag and refrigerate overnight.
Remove ribs from the refrigerator. Pat them down
with remaining rub, reserving 1 Tablespoon if you plan
to use the mop. Let the ribs sit at room temperature for
30 to 40 minutes. Prepare your Hasty-Bake to cook
with indirect heat (with the heat deflector in place over
the coals), bringing the temperature to 200 to 220ºF.
If you are going to baste the ribs, mix together the
ingredients in a saucepan and warm over low heat.
Cook the ribs on your Hasty-Bake for 3 to 5 hours,
turning and basting them with the mop about once an
hour. When ready, the meat should be well-done and
pulling away from the bones. Allow to sit for 10
minutes before slicing into individual ribs.
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set
aside. (This mixture will keep, covered and
refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with
marinade and massage well. Refrigerate for 2 to 4
hours.
With the heat deflector in place over the coals, bring
the temperature of your Hasty-Bake to 225 to 250ºF.
Cook the tenderloins until the internal temperature
reaches 160ºF (approximately 1 hour). Remove and let
rest for 10 minutes before serving. To serve, slice into
⁄
14” medallions and top with salsa.
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Pork
CAROLINA SANDWICH SLAW
2 cups chopped cabbage
The Renowned Mr. Brown
(Smoke & Spice)
2 Tablespoons minced onion
2 Tablespoons white vinegar
11⁄2 Tablespoons mayonnaise
6 to 8 pound Boston butt
2 teaspoons sugar
SOUTHERN SUCCOR RUB
1
⁄4
teaspoon salt
1
⁄
4
cup ground black pepper
cup paprika
Generous grinding of black pepper
1
⁄
4
1
⁄
4
cup turbinado sugar
Mix all ingredients together in a bowl and refrigerate,
covered, for at least 30 minutes before serving.
2 Tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
VAUNTED VINEGAR SAUCE
1 cup white vinegar
SOUTHERN SOP (OPTIONAL)
1 Tablespoon sugar
Remaining Southern Succor Rub
2 cups cider vinegar
1 teaspoon salt
1
⁄
2
teaspoon freshly ground black pepper
1 cup water
1
⁄
2
teaspoon cayenne or hot red pepper flakes
3 Tablespoons ground black pepper
2 Tablespoons salt
Combine all the ingredients in a bowl and stir until the
sugar dissolves.
1 Tablespoon Worcestershire sauce
1 Tablespoon paprika
1 Tablespoon cayenne
Down-Home Barbecue Sauce
(Paul Kirk’s Championship
Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping
The night before you plan to barbecue combine the
rub ingredients in a small bowl. Massage the pork well
with about half of the rub. Transfer the pork to a
plastic bag and refrigerate overnight.
sauce for pork of any kind (it’s also good on chicken).
Remove the pork from the refrigerator. Pat down
with another coating of rub. Let the pork sit at room
temperature for about 45 minutes.
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
Prepare your Hasty-Bake to cook with indirect heat
(with the heat deflector in place over the coals) bring-
ing the temperature to 200 to 220ºF. If you plan to
baste the pork, stir any remaining rub together with
the mop ingredients in a saucepan and warm over low
heat.
1 teaspoon salt
1
⁄
2
teaspoon cayenne
1 32-ounce bottle of ketchup]
1
⁄
2
cup prepared yellow mustard
cup cider vinegar
1
⁄
2
Cook the pork on your Hasty-Bake for about 11⁄
2
1 cup brown sugar
hours per pound, or until the internal temperature
reaches 180ºF. Mop the pork about once an hour.
Remove the pork from the grill and let it sit for
about 15 minutes, until cool enough to handle. Pull
off chunks of the meat, and either shred or chop them
as you wish.
For a real Southern treat, top your pulled pork
sandwich with slaw and vinegar sauce, squishing the
bun together so that the meat juices and sauce mingle:
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke
Combine the chili powder, black pepper, cinnamon,
allspice, salt, and cayenne in a nonreactive saucepan.
Blend in the ketchup, mustard, vinegar, brown sugar,
Worcestershire sauce, soy sauce, and liquid smoke.
Bring the mixture to a boil. Reduce the heat and
simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight
jar in the refrigerator.
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Fish
Jalapeno-Lime Shrimp
T-Shirt Fish
(Smoke & Spice)
Go fishing and get lucky enough to pull out a few 10
ounce/1 pound trout, salmon or other fish, or just go
buy some at a good fish store. Gut each fish and season
with salt, pepper and lemon.
1 pound large shrimp, peeled and deveined
JALAPENO-LIME MARINADE
1
Prepare a hot bed of coals (in your Hasty-Bake).
Decide to part with an old t-shirt, but save the
cleaned and bleached relic for its final sacrifice. Soak
the shirt in salt water to remove any impurities. Rinse
and machine dry.
⁄
3
cup pickled jalapeno slices
cup pickling liquid from jar or can of pickled
jalapenos
1
⁄
4
Juice of 2 limes
4 Tablespoons corn oil, preferably unrefined
3 Tablespoons minced fresh cilantro
4 green onions, sliced
Buy some dill or fennel grass, about 1⁄
2
to 11⁄
pounds.
2
Spread it out onto the t-shirt and top with the fish. Put
a branch of celery, carrot and/or onion in the cavity for
seasoning. Roll the fish up in the herbs and t-shirt and
tie with a string. Brush the whole t-shirt with oil. Set it
to smoke directly on the live coals. The t-shirt will
catch fire. Close the lid of your grill and allow the
package to smolder.
3 garlic cloves, minced
JALAPENO-LIME MOP
Remaining Jalapeno-Lime Marinade
1
⁄
2
cup seafood or chicken stock
Juice of 1 lime
Flip the fish once after 4-5 minutes. Remove after 10
minutes with the assistance of 2 spatulas. Allow the fish
to cool overnight.
Slices of fresh red jalapeno or other red chile, for
garnish (optional).
The fish technically steams in the herb and cotton
jacket, but gains the smoke from the fire. It handles
best when cold.
Peel off the t-shirt and herb wrap and discard.
Separate the skin from the flesh. Pick out the bones
and fins.
Puree the marinade ingredients in a food processor
or blender.
Place the shrimp in a shallow, nonreactive dish or
plastic bag. Pour the marinade over the shrimp and let
the shrimp marinate at room temperature for 30 to 40
minutes.
Serve the fish with a light green salad with boiled
potatoes, lemon dressing and olive oil.
Prepare your Hasty-Bake for barbecuing, bringing
the temperature to 180 to 200ºF.
Drain the shrimp from the marinade, pouring the
marinade into a saucepan. Add the stock and
additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat
and boil for several minutes. Keep the mop warm over
low heat.
Place the shrimp on a small grill rack and baste
liberally with the mop. Transfer the shrimp to the
smoker and place away from the fire (make sure to
have your heat deflector in place over the coals). The
shrimp should cook in approximately 25 minutes, but
watch them carefully. They are ready when opaque,
slightly firm, and lightly pink on the exterior. Remove
the shrimp from the grill and mop them heavily again.
Place the shrimp on a platter, scatter the red chiles over
them, if you wish, and serve.
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Fish
Tasty SatayTuna
Scallops in BalsamicVinegar
(Sublime Smoke)
(Sublime Smoke)
4 tuna steaks, each approximately 1 inch thick
MARINADE
1
1
⁄
4
teaspoon coarse salt
⁄
2
cup inexpensive balsamic vinegar
1 Tablespoon extra-virgin olive oil
3 plump garlic cloves, minced
PASTE
1
⁄
4
cup peanut oil
Juice and zest of 1 lemon
11⁄2 pounds sea scallops
2 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh mint
1 Tablespoon creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon extra-virgin olive oil
2 Tablespoons minced fresh basil
Coarse salt to taste
Combine the marinade ingredients in a bowl. Place the
scallops in a nonreactive dish or plastic bag and pour
the marinade over them. Marinate the scallops at room
temperature for 30 minutes.
1 Tablespoon minced fresh ginger
2 garlic cloves, minced
Lemon wedges for garnish (optional)
In a food processor, process the paste ingredients to a
thick puree. Rub the paste over the tuna steaks. Wrap
the tuna in plastic and let it sit at room temperature for
30 minutes.
Bring your Hasty-Bake to 225 to 250ºF. Warm a
skillet over high heat and sprinkle in the salt. Add the
steaks and sear them quickly on both sides. Transfer
the steaks to the Hasty-Bake. Cook them until
medium rare (still a pink tint to its warmed through
interior), about 15 minutes. Avoid overcooking the
tuna. Serve hot, garnished with lemons if you wish.
Drain the marinade into a small saucepan. Arrange the
scallops on a small grill rack, grill basket or piece of
heavy-duty foil and transfer them to your Hasty-Bake.
Smoke them until opaque and just barely cooked
through, about 10 to 15 minutes at 225 to 250ºF.
While the scallops cook, boil the marinade over high
heat for several minutes, reducing it until syrupy.
Toss the scallops in a bowl with the oil. Add the basil
and salt and toss again. Drizzle some of the reduced
marinade into the scallops, 1 or 2 teaspoons at a time,
until it just complements but doesn’t mask the
scallops’ sweetness. Spoon the scallops on individual
plates and serve.
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Veggies
Lift the beans out of the marinade with a pair of tongs.
Grill the beans, tossing frequently, until tender and
browned, 8 to 10 minutes.
Place the beans in a serving dish. Pour over any
remaining marinade. Serve hot.
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.
Calico Pepper Salad
(Smoke & Spice)
3 large bell peppers, preferably 1 each of red, yellow
and green
Herb Butter-Basted Corn-on-the-Cob
1 small onion
(TheVegetarian Grill)
1 fresh green chile, preferably New Mexican,
Anaheim or poblano (optional)
1 fresh jalapeno or 1 to 2 fresh serranos
3 garlic cloves
6 ears corn, unhusked
1 fresh herb sprig (such as basil, cilantro, oregano,
thyme, chives, etc.)
1 Tablespoon oil, preferably canola or corn
1 Tablespoon garlic-flavored oil
1 garlic clove
1
⁄
2
teaspoon salt
11⁄2 Tablespoons unsalted butter
1 Tablespoon minced fresh cilantro
1
⁄
2
teaspoon ground cumin
Dashes of red wine vinegar
Salt to taste
Prepare a medium-hot direct fire in your Hasty-Bake.
Peel back the husks from the corn and remove the
silks. Place in water to soak for at least 10 minutes.
On a cutting board, or in a mortar, combine the
herb, garlic and salt. Mince finely or pulverize. Add the
butter to the mortar or combine in a bowl with the
herb mixture, and work until you have a smooth paste.
Lightly spread on the corn. Bring the husks back over
the cobs.
Prepare your Hasty-Bake to cook with indirect heat
(with the heat deflector in place over the coals),
bringing the temperature to 200 to 220ºF.
Rub the bell peppers, onion, green chile, jalapeno,
and garlic with enough canola or corn oil to coat their
surfaces lightly.
Transfer the vegetables to the smoker. Cook until
they are well softened, 25 to 30 minutes for the garlic
and 65 to 75 minutes for everything else. Remove each
of the vegetables as it is done.
Grill the corn, turning frequently, until the husks are
dry and the kernels are beginning to brown, 15 to 20
minutes. Serve hot off the grill.
Place the bell peppers, the green chile and the
jalapeno in a plastic bag to steam. Chop the garlic and
onion finely and transfer them to a bowl. Remove the
peppers from the bag and pull the skin off of each.
Slice the bell pepper and green chile into thin ribbons
and add them to the garlic and onion. Mince the
jalapeno and add about half of it to the bowl.
Stir in the garlic-flavored oil, cilantro, cumin and a
bit of vinegar and salt to taste. Add more jalapeno or
the other seasonings as desired. Serve warm or chilled.
Soy-Grilled Green Beans
(TheVegetarian Grill)
1 pound green beans, trimmed
2 Tablespoons toasted sesame oil
1 Tablespoon soy sauce
1 Tablespoon dry sherry or Chinese rice wine
2 garlic cloves, minced
Prepare a medium direct fire in your Hasty-Bake with
a lightly oiled vegetable grill rack or grill wok in place.
Place the beans in a shallow dish. Add the sesame
oil, soy sauce, sherry or rice wine and garlic. Toss to
coat.
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Bread
grill, then unfold so the crust is directly over the coals.
Garlic Bread
Close the lid and wait about 3 minutes. Lift lid to
check. The dough should be puffing up. When it is
lightly browned, remove and invert it so the browned
side is up on a pizza peel or a sheet pan.
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⁄
garlic powder) and mix well with 1⁄
cup of butter.
4
teaspoon of
Now place the toppings of your choice (sauce,
chicken, veggies, cheese, etc.) on the cooked side. Slide
the pizza back onto the grill, this time not directly over
the coals. Close the lid and cook for another 10
minutes or until nicely done.
2
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).
(Note: The best way to arrange the charcoal to make
pizza on your Hasty-Bake is to confine your fire to the
right side of your grill. Put the dough on the right side
to brown the first time. Then use the left side to finish
cooking the pizza with toppings.)
Hasty-Baked Pizza Dough
1 package dry active yeast
1
⁄
4
cup tepid water
1 Tablespoon honey
4 cups unbleached flour
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
11⁄2 cup cold water
In the bottom of a food processor, mix tepid water,
yeast and honey. Process for a couple seconds.
Add flour, salt, oregano, basil and oil to the bowl of
the food processor and pulse to combine.
Add water to bowl and process until dough is
formed. Stop the machine and feel the dough. If it is
too moist, sprinkle a little flour over the dough and
process a couple more turns. Let the dough rest in the
food processor for 4 to 5 minutes.
Now start the processor again and let the dough
rotate in the bowl 25 to 30 times. This completes
machine kneading. Remove the dough from the bowl
and place on a lightly floured surface. Let dough rest
another 2 minutes.
Place dough in an oiled bowl and cover with plastic.
Put in a warm place until dough has doubled in size
(approximately 1 to 11⁄
hours).
2
Remove dough from bowl and knead in order to
deflate and redistribute yeast. Divide for the number of
pizzas you will be making.
Prepare a medium direct fire in your Hasty-Bake.
Clean grill surface well with a brush. Roll out dough to
the appropriate size. Fold dough in half and lay on the
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Dessert
Baked Apples
Honey-Nut Fruit Kabobs
(TheVegetarian Grill)
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.
1 pineapple
2 large bananas, peeled and sliced 11⁄2 inches thick
2 oranges, peeled and sectioned
3 Tablespoons butter
2 Tablespoons honey
1 Tablespoon Grand Marnier, Cointreau or other
orange-flavored liqueur
1 cup finely chopped nuts (such as almonds, walnuts
or pecans)
Prepare a medium-low direct fire in your Hasty-Bake.
On a cutting board, cut off the crown and bottom of
the pineapple so it can stand. Slice down the sides,
removing the peel and eyes. Cut into quarters and
Foil-Wrapped Apple Brown Betty
(TheVegetarian Grill)
remove the core. Slice each quarter into chunks 11⁄
2
4 apples, peeled and thinly sliced
inches thick.
1
⁄
2
cup crushed graham cracker crumbs
cup brown sugar
Arrange pineapple, bananas, and oranges on skewers.
Combine the butter and honey in a small pan or
microwave-save container and heat until butter is
melted. Stir in the liqueur. Brush the mixture onto the
fruit and sprinkle each kabob with nuts.
Grill, turning occasionally, until the nuts are golden
brown (5 to 10 minutes). Serve warm.
1
⁄
4
4 Tablespoons butter, melted
1 teaspoon ground cinnamon
Prepare a low fire on the grill (over a hot fire, the
apples will scorch and their flavor will be bitter).
Combine the apples, crumbs, brown sugar, butter and
cinnamon in a bowl and mix well. Divide the mixture
between 2 large pieces of heavy-duty foil and seal the
packets so no liquid or steam will escape. Grill the
packets, turning once, until apples are soft, about 20
minutes. Open the packets very carefully and serve
warm.
Caramelized Bananas
(TheVegetarian Grill)
2 Tablespoons butter, melted
2 Tablespoons brown sugar
4 bananas
Prepare a medium direct fire. Combine the butter and
brown sugar in a shallow dish. Peel the bananas, slice
in half lengthwise, then again crosswise. Add the
bananas to the butter mixture and toss very gently to
coat. Grill the bananas, turning ounce, until a crispy
brown coating of caramelized sugar forms on the
surface (about 5 minutes per side). Watch carefully;
don’t allow sugar to char. Remove from the grill and
serve hot.
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The Hasty-Bake
Philosophy
What is Hardwood Charcoal?
For over 50 years we
• 100% pure charred hardwood
• Chemical free
have been leaders in the
barbecue industry. It is our
belief that superior flavor and
healthier meals are a result of
using pure, chemical-free
hardwood charcoal. Petroleum
products have their place. But,
given the choice, why taint the
flavor of your food? We prefer
to enjoy great campfire flavor
as it was intended!
• Natural chunk form
• Good “old fashioned” campfire flavor
• Lights without charcoal lighter fluid
• Burns hotter
Hasty-Bake Hardwood Charcoal
10 lbs. bag
(5 bags minimum order)
How is hardwood charcoal different than
charcoal briquettes?
Generally speaking, manufacturers grind small pieces of natural charcoal
(not necessarily hardwood) to face powder consistency. Then they mix it
with 60% fillers (i.e., sand, straw, etc.). It is bound together with a
petroleum coating to hold its form. It takes so long to turn a gray ash color
because you must first burn off the chemical coating. Using lighter fluid
adds one more chemical to your cooking process.
Hasty-Bake Hardwood
Charcoal, used in conjunction
with our Hasty-Bake Charcoal
Ovens, is a winning
How is natural charcoal made?
Hasty-Bake Hardwood Charcoal is 100% charred hardwood made primarily
from oak and hickory. These low-resin hardwoods have long been
recognized for their superior charcoal. They produce a very dense charcoal
that burns cleanly and gives a high amount of energy for its weight.
combination! You can grill,
bake or smoke a variety of
foods to perfection including
red meats, fish, vegetables,
fruits, stews, and even breads.
Imagination is
The wood is stacked in large steel ovens where the temperature inside rises
to approximately 900ºF, which
cooks the liquors out of the
wood. The wood
becomes carbonized –
creating natural
hardwood charcoal.
the only limitation!
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Accessories
Hasty-Bake Grill
Brush
Hasty-Bake Apron
Black apron with embroidered
Hasty-Bake logo.
18” wood handle, brass
bristles with stainless steel
scraper tool.
Hasty-Bake Grill Extender
Increase your cooking surface or use as a warming rack.
Small (for Suburban and Continental)
Hasty-Bake T-Shirt
White T-shirt silk-screened with
Hasty-Bake logo and design.
Large (for Legacy and Gourmet)
Please specify size L, XL, or XXL.
Hasty-Bake Baster
Pan
Accessory used in place of a
cooking grill for water, chili,
beans and smoking meats.
Small (for Suburban and
Continental)
Hasty-Bake Baseball Cap
Khaki cap with black trim on bill
and embroidered Hasty-Bake logo.
Large (for Legacy and
Gourmet)
Firestarter
Odorless, alcohol-based firestarting gel.
(24 oz. bottle)
Wok Topper/Grill Topper
Great porcelain coated grill accessories! Use when cooking foods
that are small enough to fall through the grills. Wok topper has
bowl-like sides to allow
you to stir-cook
vegetables, shrimp, etc.
(you’ll never use kabobs
Firelighters
Oversized matches that burn for 6 to 8
minutes.
again). Flat grill topper
has 1⁄
edges on three
2”
(8 matches per box)
sides – works best for
cooking fish.
12” Wok Topper
Stainless Steel 12” Wok Topper
Grill Topper (16” x 12”)
Hasty-Bake Grill Cover
Black cover silk-screened with
Hasty-Bake logo, made of
Sunbrella™ material. Each cover
is designed to fit your particular
Hasty-Bake model.
Portable Cover
Suburban Cover
Continental Cover
Legacy Cover
Poultry Roaster
Holds a chicken in the vertical position,
searing the cavity to hold in the juices
while draining fat.
Gourmet Cover
Fiesta Cover
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Disposable Grease Cups
These little jewels need to be replaced
every so often to keep your Hasty-
Bake grease drainage system in proper
condition. They can also be used for
soaking wood smoking chips.
(5 cups per package)
Cookbooks
Hasty-Bake offers a selection of
popular cookbooks by Cheryl Alters
Jamison and Bill Jamison for all your
grilling needs:
Born to Grill (a great book for high
temperature grilling)
Smoke & Spice (one of the best
books on cooking with smoke)
Sublime Smoke (another great
resource for low temp cooking)
Rib Rack
These are the best rib racks
money can buy! Ribs stand
vertically, allowing fat to drain
while
the meat cooks evenly. Racks will hold country ribs, baby
back ribs, even chicken quarters. Utilizes grilling space more
efficiently.
Lamson Sharp Utensil Sets
Simply the best barbecue
utensils we have found!
Stainless steel tools have
rosewood handles.
4 piece set (includes spatula,
basting brush, tongs and fork)
Small Rib Rack (4 slots)
Large Rib Rack (8 slots)
Hasty-Bake Rub and Seasonings
Selection of seasonings made from blends of
herbs, spices and a few “secret” ingredients.
Rub n’ Spice - Won Best Rub on the Planet
at 2002 American Royal
Gourmet Greek
Honey Lemon Pepper
Hasty-Bake Front Storage Table
A stainless steel front work table with a storage compartment
to hold utensils, matches, etc.
Small (for Suburban and Continental)
Large (for Legacy and Gourmet)
!
ACK
S B
’
T
I
Hasty-Bake Barbecue Sauce
A mild and sweet sauce with a traditional taste.
(12 oz. bottle)
Dale’s Marinade
Since 1946, gourmet chefs have been marinating
their steaks, ribs, chicken and vegetables with this
concentrated blend of herbs and spices.
(10 oz. bottle)
Hasty-Bake Rotisserie
A rotisserie is not really necessary on a Hasty-Bake due to its
natural convection cooking effects. However, some people
simply prefer cooking with a rotisserie. So we offer the finest
motor, spit rod and forks that we can find (kit also includes
mounting bracket).
Wood Chunks
Put extra flavor into your outdoor
meals with our wood smoking chunks.
Hickory and pecan are great with beef.
Most fruit woods such as apple and cherry compliment
poultry and pork. (Availability may vary.)
Small (for Suburban and Continental)
Large (for Legacy and Gourmet)
Apple
Cherry
Pecan
Pear
Peach
Alder
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®
P.O. Box 471285
Tulsa, Oklahoma 74147
Phone: (918) 665-8220 or 1-800-4AN OVEN (1-800-426-6836)
Fax: (918) 665-8225
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