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Owner’s Guide & Instruction Manual Getting Started 1 2 3 4 5 Open the hood and dual draft vents. 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. 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! Once the thermometer indicates a temperature between 150 and 200.F, 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. 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. Hardwood Charcoal Hasty-Bake Hardwood 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. Firelighters Firelighters are oversized kitchen matches made of fine wood particles coated with paraffin which burn 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. 12 Cooking Tips CONTROLLING THE TEMPERATURE There are basically three ways in which you can control the inside oven temperature of your Hasty-Bake. You must take into consideration that outside factors such as humidity, wind and temperature are beyond your control, but with continued use of your Hasty-Bake you will quickly become experienced in controlling the inside oven temperature by using the following methods: AMOUNT OF CHARCOAL – The more charcoal you use, the higher the temperature. POSITION OF THE 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 DRAFT VENTS – 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 210.F 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 275.F 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 600.F. (Be aware that the temperature will not be measured by the thermometer since the hood is usually left open when searing.) USE OF WOOD 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 o...

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