Hasty-Bake Hastings User manual

Th Art of Hasty-Baking
Own r’s Guid & Instruction Manual
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Hasty-Bake ovens are esigne for out oor
use. If use in an enclose area, proper
ventilation must be provi e . Otherwise, toxic
fumes will accumulate an cause serious bo ily
injury or eath.
Do not a charcoal starter flui or charcoal
impregnate with charcoal lighter flui to hot
or warm coals. Cap starter flui after using an
place a safe istance away from the oven.
Do not use gasoline, alcohol, or other highly
volatile flui s to ignite charcoal.
Do not leave infants, chil ren, or pets
unatten e near a hot oven.
Do not attempt to move a hot oven.
Do not use your Hasty-Bake oven within five
feet of any combustible material.
Do not remove ashes until all coals are
completely burne out an are fully
extinguishe .
Do not wear clothing with loose flowing
sleeves while lighting or using the oven.
Do not use your Hasty-Bake oven in high
win s.
Do not store combustible materials (charcoal,
Firelighters, etc.) in the storage area un er the
ash pan while using the oven.
Keep the oven in a level position at all times.
Open the li of the oven while lighting an
getting the coals starte .
Never touch the cooking or charcoal grates, or
the oven, to see if they are hot.
Barbecue mitts or hot pa s shoul always be
use to protect han s while barbecuing,
opening the fire oor, or a justing the ual
raft vents.
Use proper barbecue tools with long, heat-
resistant han les.
To extinguish coals, close the hoo , fire oor,
an ual raft vents. Do not use water.
To control flare ups, close the hoo an , if
necessary, the fire oor an ual raft vents.
Do not use water.
Han le an store hot electric starters carefully.
Keep electrical cor s away from the hot
surfaces of the oven.
Using sharp objects to clean the cooking grill
or remove ashes will amage the finish.
Using abrasive cleaners on the cooking grill or
the oven itself will amage the finish.
Saf ty
When us ng your Hasty-Bake oven, please observe the follow ng caut ons to ensure that your outdoor cook ng
exper ences are happy and safe.
WARRANTY
Powder-Coated Finish odels (131, 414)
1 year warranty on paint
5 year warranty on parts and workmanship
Dual Finish odels (256, 83)
1 year warranty on paint
5 year warranty on parts and workmanship
10 year warranty on stainless steel components
Stainless Steel odels
(132, 415, 257, 84, 270, 369)
10 year warranty on parts and workmanship
Hastings (290)
10 year warranty on parts and workmanship
Shipping and handling extra

Table of Contents
Welcome....................................2
ALittleHistory...............................3
Unique Features & Benefits . . . . . . . . . . . . . . . . . . 4 - 5
Assembly nstructions
Suburban/Continental/Legacy/Gourmet
Fiesta/Hastings...........................6-7
Parts Diagrams & nstallation nstructions
Hastings...................................8
Fiesta.....................................9
Portable..................................10
Caring for your Hasty-Bake . . . . . . . . . . . . . . . . . . . . 11
GettingStarted..............................12
CookingTips................................13
Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . 14 - 15
nstalling a Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . 16
Trouble Shooting & Common Questions . . . . . . . . . 17
Recipes ................................18-26
What is Hardwood Charcoal? . . . . . . . . . . . . . . . . . . 27
Hasty-Bake Accessories . . . . . . . . . . . . . . . . . . . 28 - 29
Owner’s Guide & nstruction Manual 1

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G
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W lcom
Dear Hasty-Bake owner,
Congratulations an welcome to the prou Hasty-Bake
family. I am confi ent that you will be please with
your ecision to purchase the finest multipurpose
charcoal-burning grill available.
Whether you are a “seasone ” out oor chef or just
getting “fire -up”, the following pages will provi e you
with helpful tips, tricks, an techniques to make your
Hasty-Bake experiences more enjoyable. We have also
inclu e a collection of our favorite recipes to get you
starte (we hope you like them as much as we o!).
We sincerely appreciate your business an look forwar
to serving all of your out oor cooking nee s. Please o
not hesitate to contact us if you have any questions or
comments about “The Art of Hasty-Baking”. We woul
love to hear from you.
Best regar s,
Richar Alexan er
Presi ent

Owner’s Guide & nstruction Manual 3
A Littl History
In 1948, Grant Hastings produc d th first Hasty-Bak Charcoal Ov n. As on of
th original manufactur rs of th “backyard barb cu ,” Hastings was a pion r in
th industry. Sp cifically, Hasty-Bak introduc d th first portabl unit, th first
hood d unit, and a n w m thod of cooking using indir ct h at. Hastings’ d sign
controll d th int nsity of h at by using v nts, a h at d fl ctor, a v ntl ss hood and
an adjustabl fir box, r volutionizing th m thod in which food was cook d.
In acknowl dgm nt of Grant Hastings tr m ndous fforts, Hasty-Bak Charcoal
Ov ns hav attract d a lot of att ntion ov r th y ars. Hasty-Bak was s l ct d by
th Stat D partm nt to r pr s nt th Unit d Stat s at th Bruss ls World’s Fair in
1958. Our company won th H ss Award in 1962, and our ov ns hav b n on
display in th Chicago Mus um of Sci nc and Industry. Th pat nt d Hasty-Bak
d sign r c iv s continual prais from food and industry critics across th country.
In addition, our ov ns hav produc d blu ribbon r sults in barb cu comp titions
from coast to coast. For xampl , th Grand Champion of th 1994 Am rican
Royal in Kansas City (known as th World S ri s of Barb cu Cookoffs), Doug
St l and his H at’s N at t am, us d a Hasty-Bak to pr par most of th ir
award-winning r cip s.
Though our company has und rgon many chang s in th last 60 y ars, th basic
d sign of Hasty-Bak Charcoal Ov ns r mains unchang d. Sinc 1993, Hasty-
Bak has b n own d by Richard Al xand r. Th y hav continu d th tradition of
producing th fin st multipurpos charcoal-burning grill availabl on th mark t
today.
Built for th discriminating outdoor ch f, Hasty-Bak ov ns cr at a cooking
nvironm nt that produc s m als which ar sup rior in tast . No oth r product has
th v rsatility to grill, bak and smok with such as and p rf ction. Each Hasty-
Bak is construct d by hand from only th high st-quality mat rials. With prop r
car and basic maint nanc , you can xp ct our black powd r finish, cold-roll d
st l ov ns to last for 15 to 25 y ars (or long r). Our solid stainl ss st l mod ls can
b xp ct d to last virtually for v r!
Ev n aft r 60 y ars, our charcoal ov ns continu to grow in popularity, larg ly
thanks to proud own rs who t ll oth rs about th ir Hasty-Baking xp ri nc s.
Sinc satisfi d custom rs hav always b n our b st adv rtising, w hop you will
carry on th Hasty-Bak tradition by sharing your nthusiasm with oth rs.

Uniqu F atur s & B n fits
ADJUSTABLE F RE BOX & COOK NG STYLE ND CATOR (1)
The position of your fire may be mechanically a juste up or own. Different cooking metho s require
varying placements of the fire. Turning the outsi e crank han le clockwise raises the fire box to the “sear”
position for quick cooking of steaks, burgers, etc. Turning the crank han le
counterclockwise lowers the fire box to a “bake” level for cooking chicken, ham,
brea , etc. Continue turning the crank han le counterclockwise an
the fire will be in the “smoke” position, for slow cooking or smoking
of turkeys, ribs, briskets, etc. Rea the information on page 5 about
the heat eflector for proper use with the a justable fire box. The
cooking style in icator on the front of the Hasty-Bake is linke to the
lift mechanism an eliminates any guess work about the
position of the fire.
Because the fire box (instea of the cooking grills) may be
move up or own, the cooking space insi e the
hoo remains unchange uring fire box
a justments. This is important when cooking
large turkeys, hams or both.
GREASE DRA N SYSTEM (2)
The “V”-shape cooking grills encourage most of the
grease an fat to rain off of the meat, follow the “V”
towar the center of the cooking grill, rip into the
grease rain ro an continue outsi e the unit to the
grease cup. Flare-ups are virtually eliminate . Typically,
when the hoo is close an the heat eflector is in place, grease
rippings will not cause flare-ups. If you are “searing” or “grilling” your
foo with the hoo open an the heat eflector remove , flare-ups
might occur. You can control them by simply closing the hoo an raft vents for a few secon s.
FULL-W DTH F RE DOOR (3)
On all Hasty-Bake mo els, a full-wi th-fire oor permits easy fueling an allows the fire box an ash pan to
be entirely remove for cleaning. The full-wi th fire oor also makes it easy to sli e the heat eflector into
place or remove it when necessary. In a ition, the fire oor makes it easy to access the fire box for refueling
uring slow cooking or smoking so that foo s never have to be remove from the grill. Use the space at the
bottom of the oven base (below the ash pan) as a warming area while cooking an a storage area when your
Hasty-Bake is not in use. W do not r comm nd storing your Hasty-Bak charcoal b low th ash pan.
COOK NG GR LLS (4)
Our cooking grills are constructe of heavy 1⁄4” iameter nickel-plate col rolle steel or stainless steel,
epen ing on the mo el. They provi e a clean, urable cooking surface. The grills are also “V”-shape ,
allowing grease to flow to the center of the cooking grill an travel properly through the grease rain system.
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HEAT DEFLECTOR (5)
The heat eflector plate, which is place on the fire box (when in use), combines with the ventless hoo to
enable your Hasty-Bake to cook like an oven. The heat eflector’s function is to istribute heat evenly
throughout the cooking area without exposing any foo to the irect fire an to control flare-ups. Thus, your
Hasty-Bake becomes a “convection” oven an your foo can be place across the entire cooking surface. For
the heat eflector to work properly, confine the coals to
one half of the fire box (usually the right han si e,
which is the si e of the fire box closest to the fire oor)
an sli e the heat eflector in place on top of the fire box
above the coals. Remember to remove the heat eflector
when using your Hasty-Bake for cooking with irect heat
(searing).
THERMOMETER (6)
Accurate to within 2%, this stainless steel bi-metal
thermometer helps you maintain your esire cooking
temperature.
VENTLESS HOOD (7)
Your Hasty-Bake has a hinge hoo so you can cook with the hoo open or close . The eep “ventless” hoo
is just one of the unique features which enables you to prepare foo s which are flavorful an juicy ( raft vents
place in the hoo of a grill will ry out foo s). The main function of your Hasty-Bake hoo is to hol in the
heat an smoke so that it rotates aroun your foo . Your Hasty-Bake cooks like an oven; it turns the heat
instea of you having to turn the meat.
DUAL DRAFTVENTS (8)
Dual raft vents, combine with the a justable fire box an Hasty-
Bake’s totally enclose esign, provi e you with the ability to
control the fire at all times. The intake raft vent is locate on the
fire oor, just below the fire level. The exhaust raft vent is locate
above the fire level on the opposite si e of the grill, by the push
han le. Hasty-Bake’s unique ual raft vent feature creates a cross
raft in the bo y of the oven, instea of in the hoo , which allows
your foo s to be cooke on all si es. Fully opene vents create an
intense heat. Conversely, vents that are barely open lower the heat
for baking an smoking.
ASH PAN (9)
All Hasty-Bake mo els feature a completely removable ash pan,
making clean up easy. When the fire box is pulle out for
refueling, remember to pull the ash pan out simultaneously to
catch the charcoal ashes an cin ers that may fall through the fire
grate. To help re uce corrosion an to keep clean-up simple, we
recommen that you line the ash pan with heavy- uty aluminum
foil.
Owner’s Guide & nstruction Manual 5
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Ass mbly Instructions
Suburban/Continental/Legacy/Gourmet/Fiesta/Hastings
Your new Hasty-Bake oven shoul arrive almost fully assemble . However, a few items are left unassemble
for ease of shipping or loa ing into vehicles. The unit is not ifficult to assemble an there are only two tools
nee e for assembly: a Phillips screw river an a crescent wrench. If you have any problems assembling your
Hasty-Bake, please call 1-800-4AN-OVEN.
CRANK HANDLE
Screw the crank han le into threa e hole on the left si e of the oven (the si e of
the oven opposite the full-wi th fire oor) an continue to turn until the lift
mechanism is moving up an own.
GREASE CUP HOLDER
Attach the grease cup hol er to the left si e of the
cabinet base using either the top or bottom rotisserie
bracket mounting holes locate at the center of the
oven, irectly below the raft vents. The bolt, nut an
lockwasher shoul alrea y be attache to the grill base.
Leave the remaining bolt in place to plug the unuse
hole. (These same bolts are also use to mount the
rotisserie shoul you purchase one for your grill.) Place
the grease cup on the hol er an ben the arms to fit
aroun the foil cup.
GREASE DRA N ROD
Insert the grease rain ro into the unit. The ro shoul be positione with the
notche hole inserte into the retaining hole, which is locate on the insi e of the
oven, centere an irectly above the fire oor on the right si e of the unit. For the
rainage system to operate properly, DO NOT insert the ro into the rotisserie
spit ro hole on the oven base. The en of the ro without the notche hole
exten s through the center raft hole on the left si e of the unit an hangs over the
foil cup, positione on the outsi e of the grill.
PUSH HANDLE
The push han le fits into holes locate on the left si e of the unit. This is a
“friction fit”, so work on one si e at a time, rotating the han le into the holes.
After you have worke the han le partially into both holes, push the han le in
completely. Attach with the four larger bolts, lockwashers, an nuts provi e in
the bag. If your push han le is elivere with a si e work table in place,
installation will be easier if the work table is remove first. Once the han le is
bolte in place, snap the table back on. NOTE: Lift an push your Hasty-Bake
with this han le, DO NOT pull the unit behin you.
HOOD HANDLE
Attach the hoo han le with the two small bolts an lockwashers provi e in
the bag.
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Hastings/Fiesta Grease Cup

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Owner’s Guide & nstruction Manual 7
COOK NG GR LLS
The two cooking grills sit on lips positione near the top of the
base along the front an back si es. Set grills with the “V” facing
own in or er for the grease to flow to the center of the unit.
F RE GRATE
Place the fire grate into the bottom of the fire box.
F RE BOX
The fire box sli es into the channels on the lift mechanism,
which is locate insi e the unit above the ash pan.
ASH PAN
The ash pan sli es into support runners on each si e of the
cabinet base.
HEAT DEFLECTOR
The heat eflector sli es over an rests on the lift mechanism
rails above the fire box. It can be move along the length of the
fire box or remove an store elsewhere, epen ing on your
chosen cooking metho . NOTE: If the fire box is raise to the
highest position (“sear”) with the heat eflector in place, the
grease rain ro will ben .
FRONT WORK TABLE*
The stainless steel front work table simply rests on
the front of the oven base. The table must be remove an
store , either in the grill or in the storage area un er the ash pan,
for your Hasty-Bake grill cover to fit.
*Remove plastic protective covering before use!!
Correct Usage ncorrect Usage
Built-in Units

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HASTINGS INSTALLATION INSTRUCTIONS
AND RECO ENDATIONS
LOCATION:
• Locate the Hastings grill only in a well-ventilate
area.
• Never locate the grill in a buil ing, garage,
breezeway, she or other such enclose
area without an approve ventilation system.
• The grill is not to be locate un er any overhea
unprotecte combustible construction.
• The grill may be place a jacent to non-
combustible construction.
BUILT-INSTRUCTURE DIMENSIONS:
ALL DIMENSIONS ARE TO FINISHED SURFACES.
• A minimum of 12” must be maintaine from the
back an si es of the unit to any combustible
construction.
• Never install a Hastings where any parts of the grill
are a jacent to combustible materials. Any flammable
material close to or touching the grill shoul be
protecte .
• We recommen that you research your options
carefully, an on’t forget to insulate behin the unit
as well.
CLEARANCES:
• A minimum of 6” clearance is require on the left
si e of the li to allow for rotisserie motor attachment.
A 110/120 V outlet is also recommen e on the left
si e of the grill to power the rotisserie motor.
• A minimum of 101/2” is require above the top of
unit to open an close the li .
TOLERANCES:
+1/4”, -0”. Any a itional clearance must be
within these tolerances or fit of built-in
structure may be a versely affecte .
CAUTION:
R m mb r that wood n count rtops ar flammabl ! Ev n
if all oth r construction is masonry, b sur to prot ct th
dg s of th count r op ning.
RECOMMENDED ACCESSORIES:
• Hastings Rotisserie
• Hastings Cover (cart or built-in)
• Hasty-Bake Grilling Towel
• Hasty-Bake Cutting Boar
• Hasty-Bake Har woo
Charcoal
• Hasty-Bake Firestarter
• Firelighters
• Hasty-Bake Grill Lifter
Don’t Forg t th Hasty-Bak S asonings:
• Hasty-Bake BBQ Sauce
• Gourmet Greek
• Lemon Pepper an
• Awar -winning Rub N’ Spice
Front View on Cart
Side View on Cart
Front View Built In
Side View Built In
Parts Diagrams
HAST NGS
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1
110/120V Electrical O tlet
for Rotisserie Motor (optional)
Grill m st be s pported
from the bottom!
1. Fire box
2. Storage area
3. Fire door
4. Cooking grills
5. Heat deflector
6.Thermometer
7.Ash pan

Owner’s Guide & nstruction Manual 9
Front View
Side View
Top View
BUILT-INSTRUCTURE DI ENSIONS
All imensions are to finishe surfaces.
Tolerances: +1/4”, -0”. Any a itional clearance must be
within these tolerances or fit of built-in structure may be
a versely affecte .
110/120V Electrical Outlet for
Rotisserie Motor (optional)
1” Trim
Trim Kit
(standard)
Grill m st be s pported
from the bottom!
Parts Diagrams
F ESTA
1. Fire box
2. Grease drain system
3. Full-width fire door
4. Cooking grills
5. Heat deflector
6.Thermometer
7.Ash pan
Built-in Units

PORTABLE
NOTE: Since your new Portable grill is completely assemble , all you nee to o is put the cooking grill in
the proper position.
The fire oor can be a juste to open easier or close tighter simply by slightly ben ing the fire oor clips up
or own. Over time, heat from usage may require the clips to be a juste perio ically.
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1. Fire box
2. Full-width fire door
3. Cooking grills
4. Heat deflector
5.Ash pan
6.Vent
Parts Diagrams

TIPS FOR CLEANING
YOUR HASTY-BAKE
E pty ashes frequently (if not before
every use) to avoi having them spill
over the si es of the ash pan. Also, be
sure to remove any ashes that may fall
below the ash pan into the storage
area. Ashes raw moisture, creating a
chemical reaction, which promotes
rust.
Scrape the grease drain rod (after
every cooking usage) to keep the
grease rain system functioning
efficiently an to control an virtually
eliminate flare-ups.
Scrape off excessive grease build up
on the interior of the oven
(perio ically) with a putty knife to
avoi obstruction of moving parts.
Excessive grease buil up can hin er
many of the movable parts (ash pan,
fire box, heat eflector) which can lea
to grease fires.
Clean the outside of your Hasty-
Bake. Use a 3M Scotch-Brite®pa an
egreaser such as Simple Green®to
clean the outer surface of the pow er-
coate finishe parts. For stainless
steel parts, use acetone for tough
grease an a stainless steel polish to
clean. We also carry a stainless steel
cleaning pro uct which helps keep
stainless steel pro ucts looking shiny
an new.
Clean the window on Gourmet,
Continental an Fiesta mo els by
applying a egreasing cleaner. Allow
the win ow to soak for a minute or
two an scrape off any buil -up with a
razorbla e tool.
Owner’s Guide & nstruction Manual 11
Caring for your Hasty-Bak
Constructe by han , each Hasty-Bake unit contains only the highest-
quality materials to provi e unequale performance, convenience an
urability. With proper care an basic maintenance, you can expect our
black pow er finish, col -rolle steel ovens to last for 15 to 25 years (or
longer). Our soli stainless steel mo els can be expecte to last virtually
forever!
L NEYOUR ASH PAN W TH ALUM NUM FO L.
We recommen using a heavy- uty foil. This makes clean-up easy an
provi es a barrier between the caustic ashes an your ash pan, increasing
the life of your ash pan.
AVO D EXCESS VE HEAT.
Be aware that operating your Hasty-Bake at extremely high temperatures
can amage the paint an other components of your grill an may voi
the warranty.
DON’T FORCE THE CRANK HANDLE F T S TOO
T GHT.
Keep the crank han le lubricate for smooth operation. If the han le
won’t turn, check for obstructions. If there are no visible problems an the
threa s are lubricate , then call us.
LOWERYOUR F RE BOX AFTER EACH USE.
The heat buil -up from cooking on your Hasty-Bake can cause the lift
mechanism to warp if left to cool in a raise position.
PROTECTYOUR NVESTMENT.
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 covere area or by using one of our grill covers (a black cover silk-
screene with the Hasty-Bake logo, ma e of Sunbrella™material). NOTE:
Never cover your Hasty-Bake while the oven is still hot an o not use a
plastic cover.
On pow er coate units, we recommen that you use a high
temperature touch up paint to touch up any parts beginning to show rust
an /or paint burn off. This shoul be one annually, an will significantly
exten the life of your unit. San own the rust an clean with acetone
before using the touch up paint.

G tting Start d
Open the hoo an ual raft vents.
Excess grease buil up shoul be remove from the top of
the heat eflector an the grease rain to prevent grease
fires.
Open the fire oor. Sli e the ash pan an fire box
approximately half way out. Loa the charcoal (we
recommen har woo charcoal) into the fire box. The
charcoal shoul be loa e in the right si e 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 loa the
charcoal in the right si e only an sprea it evenly across
the fire box after the charcoal has reache esire intensity.
Sli e the fire box back into the unit. Place Firelighter
match on the ash pan an sli e the ash pan back into the
unit. Using the crank han le, lower the fire box until it is
positione approximately 1 inch above the ash pan. This
will allow the flames from the Firelighters to leap up
through the firegrate until the charcoal is well ignite . If
using har woo charcoal, the fire shoul be fully ignite
in 10 to 15 minutes an is rea y when bright re .
Shoul you prefer something other than Firelighters to
start your grill, we suggest using Firestarter. This alcohol-
base gel oes a won erful job of lighting your grill
without the o or of petroleum-base lighter flui s. DO
NOT squirt gel on coals, but rather put an approximate 2”
iameter of gel on the ashpan, light the gel, an then
lower the firebox to allow the flame through the firegrate –
just as you woul with the firelight or matches. Hasty-Bake
oes not recommen using any type of petroleum-base
lighter flui s – they only ruin the taste of your foo s!
Once the thermometer in icates a temperature between
150 an 200ºF, excess grease buil up on the cooking grills
shoul be remove (we recommen using a grill brush) to
clean the grills an help prevent grease fires.
NOTE: If a grease fire ever occurs, you should i ediately close the
hood, dual draft vents and fire door (if it is open), to quickly suffocate
the fire.
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Hardwood Charcoal
Hasty-Bake Har woo
Charcoal is 100% charre
har woo ma e primarily
from oak an hickory. Easy to
light, this key ingre ient for
Hasty-Bake cooking oes not
contain any fillers or chemical
a itives. Har woo charcoal
burns hotter an gives foo
great campfire flavor, an it
will have you cooking in 10 to
15 minutes without the use of
lighter flui .
Firelighters
Firelighters are oversize
kitchen matches ma e of fine
woo particles coate with
paraffin which burn
completely in 6 to 8 minutes.
Firestarter
Firestarter is an o orless,
alcohol-base fire starting gel,
that helps achieve quicker
ignition times.
Grill Brush
Our grill brush has an 18”
woo han le, brass bristles
an a stainless steel scraper
tool.
Firelighter match
Firestarter
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Owner’s Guide & nstruction Manual 13
Cooking Tips
CONTROLL NG THE TEMPERATURE
There are basically three ways in which you can control the insi e oven temperature of your Hasty-Bake. You
must take into consi eration that outsi e factors such as humi ity, win an temperature are beyon your
control, but with continue use of your Hasty-Bake you will quickly become experience in controlling the
insi e oven temperature by using the following metho s:
AMOUNT OF CHARCOAL – The more charcoal you use, the higher the temperature.
POS T ON OF THE F RE BOX – Lower the fire box to lower the temperature (slowing own the cooking
process) an raise the fire box to raise the temperature (spee ing up the cooking process).
DUAL DRAFTVENTS – Charcoal requires oxygen to burn. Therefore, opening the raft vents will raise
the temperature insi e the oven, an closing the raft vents will lower the temperature.
TEMPERATURE GU DEL NES
SMOKE
Smoking or slow cooking is one with the hoo close an the foo
place over in irect heat (coals are covere with the heat eflector).
Temperatures are usually kept in the 180 to 225ºF range.
BAKE
Baking is one with the hoo close an the foo place over
in irect heat (coals are covere with the heat eflector). Temperatures
are usually in the 225 to 325ºF range.
SEAR
Searing is one with the hoo open an the foo place irectly over the coals, (without the heat eflector
in place) for greater heat intensity. The cooking surface will reach temperatures as high as 600ºF. (Be aware
that the temperature will not be measure by the thermometer since the hoo is usually left open when
searing.)
USE OF WOOD CHUNKS
You can enhance the flavor of any foo with smoke by using either woo chips or chunks. Both o an
excellent job of a ing smoke. However, woo chunks are more often preferre since they are bigger an
usually last longer than woo chips. To achieve an intensifie flavor, we suggest soaking the woo chips or
chunks in water for a least an hour before use.
Woo chips or chunks can be a e to the cooking process by two ifferent metho s:
1. Place water-soake woo chips or chunks in a small aluminum foil pan an place the pan irectly on the
coals or on top of the heat eflector. This creates a slow smoke release.
2. Place water-soake woo chunks irectly in the fire box, mixe in with the coals. This creates a quick burst
of smoke flavor.
Following are some gui elines for choosing the “right” woo s for the foo s you prepare. Of course, we
always recommen that you experiment to fin a taste that you like. Remember, your Hasty-Bake oven hol s
in the smoke an greatly intensifies the flavor, so be careful to avoi over-seasoning.
Alder – Good for sal on, turkey and chicken.
Apple – Tangy and clean-flavored, good for chichen, pork and fish. The greener the wood, the sweeter the s oke flavor.
Cherry – Sweet and fruity, best with duck and other poultry.
Grapevine – Good for steaks and other eats, poultry and seafood.
Hickory – Rich and s oky, hickory is the “basic” barbecue wood. It is especially good with pork.
Maple – Mellow, ild and sweet, aple is good with poultry, seafood and pork.
Mesquite – Robust and s oky, esquite is best with beef.
Pecan – Si ilar to hickory but ilder, use with beef, poultry and pork.
Persi on – Use with beef and pork, also a great choice for wild ga e.

Cooking M thods
Hasty-Bake Charcoal Ovens are proven awar -winning smokers, but are much more versatile than tra itional
smokers, allowing you to grill, bake an smoke, all on the same unit!
D RECT COOK NG
Direct cooking is one by cooking foo s
irectly over hot coals with the hoo either open
or close . This metho is also calle searing,
grilling or even frying. The fire box is generally
raise to the highest position ("sear" on the
cooking style in icator), or 4 to 6 inches below
the cooking grills. The heat eflector shoul be
remove when using this cooking metho .
Remember, that the meat must be turne since
it will cook faster on the si e that is irectly over
the fire. If you wish to cook utilizing the entire
cooking surface, light the coals as instructe an
then sprea them across the entire fire box after
the coals are glowing re .
ND RECT COOK NG
In irect cooking is one by cooking with
heat only, instea of using irect fire. This
metho is use for smoking, roasting or
baking. The fire box is usually in one of the
lower positions ("bake" or "smoke" on the
cooking style in icator), with the heat
eflector in place over the coals. Foo may
be place on either si e of the grill while
cooking with this metho , or you can utilize
the entire cooking surface. Recipe times are
base on the fire box being positione 8 to
14 inches below the cooking grills. Cooking
times will ecrease as the fire box is raise .
Your fire will nee to be refuele when using
in irect cooking, so remember to check your
fire about 11⁄2to 2 hours throughout the
cooking process.
CONCEPTS: Rad ant Heat vs Convect on Heat
Wh n cooking by th dir ct m thod, th majority of h at transf rr d to th food is accomplish d by radiant h at. Exampl s of
this typ of h at includ wh n you stand in th shad v rsus standing in th sunlight. Ev n though th t mp ratur is ss ntially
th sam , th radiant h at from th sun is much warm r. Anoth r xampl is th broil r f atur in your hous hold ov n. Wh n
you brown toast, it is not du to th ov n t mp ratur , but rath r th radiant h at mitting from th l m nt at th top.
Conv ction cooking is h at transf rr d by air and is th primary sourc of h at wh n cooking by th indir ct m thod using your
h at d fl ctor. That is why you must k p all th coals dir ctly cov r d in ord r to r mov th radiant h at (dir ct) from th
proc ss in ord r to slowly cook your foods without burning th outsid s.
14
Cooking style
indicator

COMB NAT ON COOK NG
Combination cooking is one by cooking
some foo s irectly over the coals while
cooking other foo s on the opposite en of
the fire. The fire box shoul be in the
highest position ("sear" on the cooking style
in icator), or 4 to 6 inches below the
cooking grills, with the heat eflector
remove . With the fire confine to one en
of the fire box, you may cook potatoes, corn,
brea , chicken parts, etc., at the en away
from the fire while searing steaks, chops,
etc., irectly over the coals at the same time.
Remember that the hoo must be close for
combination cooking, an slower cooking
foo s shoul be starte earlier than the
"searing" foo s.
ROT SSER E COOK NG
Rotiss ri cooking is impr ssiv and fun. How v r, you can asily and succ ssfully cook anything on a Hasty-Bak
without using a rotiss ri sinc our uniqu d sign allows th h at and smok to rotat around your food. How v r,
should you d sir to us th rotiss ri cooking m thod, w do hav rotiss ri kits availabl for all Hasty-Bak mod ls
( xc pt th Portabl ).
Rotisserie cooking involves having the foo rotate constantly throughout the cooking process. Always balance
your meat well on the spit ro an secure it with the spit forks. It is a goo i ea to ouble check to make sure
that the meat is secure. Tie or pin fowl wings flat
against the si es of the bir . Rotisserie cooking
times may be faster than those use for roasting or
baking by the in irect cooking metho . To keep fat an
juices from falling irectly into the fire, sprea the coals
along the outer e ges of the fire box an place
aluminum foil beneath the meat to catch the
rippings. The heat will rise along the back
of the unit, cooking the meat on all si es as
it rotates. Another option is to confine the
coals to one si e of the fire box with the heat eflector in place.
This is a form of in irect cooking, using the spit ro for self-basting.
Foo s which are rotate while cooking ten to be self-basting, an
therefore more moist an juicy.
Owner’s Guide & nstruction Manual 15

Installing A Rotiss ri
SUBURBAN AND LEGACY
When utilizing a rotisserie with a Suburban or Legacy mo el, please note
that you will nee to remove the cooking grills, which will eliminate your
cooking surface. Therefore, you will not be able to cook a itional foo
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.
CONT NENTAL, GOURMET, F ESTA, AND HAST NGS
When utilizing a rotisserie on a Continental, Gourmet, Fiesta or Hastings
mo el, you have the ability to rotisserie cook without eliminating any
cooking surface. However, you also have the option to use two rotisseries at
once. Shoul you esire 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 you are ready to begin rotisserie cooking.
16
Hastings

Owner’s Guide & nstruction Manual 17
Troubl shooting & Common
Qu stions
What should I do if a gr as fir occurs?
Imme iately close the hoo , the ual raft vents an fire oor (if it is open), to
quickly suffocate the fire. Keeping your grease rain clean an cooking with the
heat eflector in place will help re uce the chance of grease fires.
What should I do if my fir is b ginning to di down?
Charcoal requires oxygen to burn. By opening the raft vents an fire oor, you
shoul be able to get your fire going again or you may simply nee to a more
charcoal to the fire box. However, if the fire has ie own almost completely,
an opening the vents an fire oor oes not reignite the fire, you will nee to
simply relight the charcoal.
How much charcoal should I us ?
We recommen filling half of the fire box with har woo charcoal. If you are
planning to sear using the entire grill, you can sprea the charcoal to the other
si e after it has reache the esire heat intensity.
What if I hav charcoal l ft wh n I’m don cooking?
Simply close your grill (li , fire oor, raft 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 r gulat th h at in my Hasty-Bak ?
There are basically three ways to control the temperature of your Hasty-Bake
oven. Outsi e factors such as humi ity, win an temperature are beyon your
control, but you will quickly become experience in controlling the insi e
temperature by using these metho s:
A ount of charcoal - The more charcoal you use, the higher the temperature.
Position of the fire box - Lower the fire box to lower the temperature an raise
the fire box to raise the temperature.
Dual draft vents - Fire requires oxygen to burn. Open the raft vents (an even
the fire oor) to raise the temperature an close the grill to lower the
temperature.

yers’ Hasty Brisket
18 to 12 pound brisket
1 bottle Hasty-Bake Rub
1 large bottle talian dressing
2 cups beer/cola/juice
Hasty-Bake BBQ Sauce
ngredients reserved for Baste
3-4 Tablespoons Hasty-Bake BBQ Sauce
1 cup talian 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 “har ” fat from brisket. Soft fat will melt
making the meat juicy, while har fat takes 12+ hours
to cook away. If it feels “har ”, cut it out. Flat brisket
will NOT require trimming as it has ha “har ” fat
remove .
Perforate/poke holes in meat with a fork about 1-
inch apart to allow fat to escape an seasoning to
penetrate.
Heavily apply Italian ressing an massage it into
the meat.
Heavily apply Hasty Bake Rub an pat until entire
brisket is covere .
If cooking is to be one soon, allow brisket to set out
for 1 hour. This allows it to warm up to room
temperature an lessens the cooking time significantly.
If brisket is to be cooke later, put it in a large
plastic bag (trash bags work for larger cuts), remove
excess air, an seal the top. Place it in the refrigerator
to store overnight. One hour before cook time remove
from refrigerator an allow it to warm up before
cooking.
Start an in irect fire an heat the grill up to 200 to
225 egrees.
Cooking
Place brisket on grill FAT SIDE UP, to allow the juices
to run own the meat.
DO NOT OPEN THE LID FOR 1 HOUR–Use
the vents to regulate the temperature. Usually the
temperature will ecrease when the foo is first put on
the grill but it will gra ually raise back up.
A woo chunks (1 to 2 fist size pieces will smoke
for approximately 1 hour).
Baste
Use the first hour to mix up the BASTE! The baste
keeps the meat juicy on the outsi e as the insi e slowly
cooks.
2 cups beer or cola or apple juice
1 cup talian dressing
3-4 Tablespoons of Hasty-Bake rub
3-4 Tablespoons of Hasty-Bake BBQ Sauce that will
be served with the brisket when finished.
Anyth ng else that sounds good, be creat ve!
Mix all basting ingre ients in a stainless steel bowl an
allow to set until it reaches room temp or until nee e .
Col baste will cool the brisket a ing more cooking
time.
After brisket has been on for 1 hour begin to baste
every 15 to 20 minutes with the basting brush. Keep
grill temperature between 200 an 225 egrees, a
charcoal an woo as nee e .
Repeat basting for 2 to 3 hours, turning brisket is
OK an may be necessary to keep the bottom moist.
After 3-4 hours of TOTAL COOK TIME, use an
internal meat thermometer to test the internal
temperature. Plac th rmom t r in th thick st part of th
c nt r of th m at.
When an internal temperature of 160 –165 egrees
is reache (it may take longer), remove the brisket
from the grill an wrap it tightly in heavy uty
aluminum foil. At this point, lightly brush bbq sauc ov r
ntir brisk t, it ads flavor and stickin ss!
After the brisket has been wrappe in foil the
temperature of the grill must not excee 200 egrees.
The sugar in the rub, as well as bbq sauce, will burn at
temperatures over 200 egrees.
Place foil wrappe brisket back on the grill at 180-
200 egrees for 1 a itional hour. Check internal
temperature with meat thermometer. At 185 egrees
the brisket can be pulle off, unwrappe , an slice .
For soft r brisk t (for sandwich s) continu to cook until
int rnal t mp ratur r ach s 190+ d gr s.
ENJOY!
18
B f