I was hoping to take this oven along to Newark this year as the original delivery date was mid May. Sadly there were production delays which meant it arrived today (June 5th). I was admiring John's oven featured here and mentioned the Hajka to him and to Duncan @Twoberth. I said I'd report back on it after having had a chance to use it. This isn't an indepth description or review, just my first impressions after trying a few recipes. If you want to read more I'd start at the website below... HAJKA Outdoor Oven and then watch some YouTube reviews. They all seem to be an earlier version, and there have been some revisions to the design, especially the heat deflector that no longer has fold out wire hooks seen on the videos but solid hooks attached by bolts and wing nuts. The design at first looks like the Omnia but there is no central heating tube, rather heat enters through a hole in the base circulates under and around the sides of a heat deflector and over the food, exiting around the sides of the lid. There are several ways of cooking with the Hajka, including a carbon steel baking plate for pizza scones and bread, an oven rack for fish, veg, chicken amongst other suggestions, and a ceramic lined baking tin for cakes, buns, gratins, lasagne etc. If you're wondering it fits on a Trangia 25, but the inventor suggests best results are obtained with gas for the better temperature control. All my first efforts have been using the baking tin to avoid too much burning at the base... Cheese scones Vanilla sponge (too much mix and some stuck to the lid!) If you look closely you'll see the heat distributor gadget they sell to help heat reach the centre of cakes. It apparently reduces cook time by 20%. And finally.... pear cobbler All were edible and a reasonable success. I'd say the learning curve is far less steep than that of the Coleman oven, which I've still not mastered. Not a cheap item but probably comparable with the omnia once you've bought all the extras needed to do what this can (and without the hole!).
@Robert Radcliffe Thanks for posting that Rob, having spoken about it at Newark last week. Well done on all that test baking! Rigorous, like the scientist you are by training. Impressive results, though the Outback Oven does as well I think. You said £120 or so. Not unteasonable. John
@presscall Yes, agreed, I also think the cost is reasonable especially considering it's pretty much a one man start up. To go from an idea to the sale of a product is something I find quite impressive.
@Twoberth thanks Duncan, I've since done toad in the hole and it also turned out edible, so I'm happy with my purchase.
