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INTRODUCTION
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We
are living in quite unusual times, especially for Jews.
Remarkably, perhaps miraculously, Jews of all ages and backgrounds,
are now taking steps to return to the heritage of their
ancestors. Hence, the growing interest in kashruth, and
kosher homemaking. While you may or may not have already
decided to kosher your home, it's important that you realize
that making your home kosher is not only the fulfillment
of a religious precept, but also a vital social and national
action. By making your home kosher, any Jew, from anywhere
in the world will feel welcome in your home, and by taking
this important step, you will also be saying that you wish
to identify with the Jewish people, and be a part of their
cultural legacy. One can become obsessive about almost any
activity in life. Koshering one's home can seem overwhelming,
but it need not be. In fact, with all the modern appurtenances,
a home can be kashered in very few hours, and even if mistakes
are made, now, or in the future, they can be readily corrected.
Not only your rabbi, but also many observant lay Jews are
knowledgeable enough to help you, and are eager to do so.
Whatever you do, do it slowly and considerately. Ask your
rabbi or a knowledgeable advisor to come to your home and
explain to you exactly what is going to happen. Let him/her
inspect your pantry and examine the products, and teach
you how to identify kosher products and the major kosher
symbols. Let the advisor review the dishes, pots, pans,
utensils, silverware and indicate to you the various actions
which need to be taken for kashering, which utensils may
be saved and which must be discarded. Kashering your home
is a bonding action with the Jewish people, past, present,
and future. Be calm, relish the experience, work diligently,
and before you know it you will look upon the kashering
process as a wonderfully meaningful memory. The basic principle
to bear in mind when kashering is: the way the non-kosher
food substances are absorbed into the walls of the utensil,
that is the way it is expelled. Hence, a pot used for stewing
can be kashered by boiling; a pan used for frying or baking
can be kashered only by blowtorching (direct contact with
heat).
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HOW
TO KASHER AN OVEN
GAS
& ELECTRIC
The
most difficult item to kasher properly is the oven, because
it requires an absolutely thorough cleansing. Please note
the following steps in cleaning:
-
The oven should not be used for twenty-four hours prior
to kashering.
-
Spray all internal surfaces of the oven with a chemical
cleanser to remove all surface dirt.
- Disassemble
the inner parts of the oven: remove grates, the shelf
separating the oven from broiler, remove the entire broiler
and its drawer.
-
Check all of the above surfaces for dirt. Use chemical
cleanser a second time, scrub with steel wool, screwdriver,
and/or a scraper to remove remaining spots. Carefully
check difficult areas (use a flashlight, if necessary):
internal corners, door edges, the area behind the flame
burners, and the grooves of the broiler tray shelves.
CAUTION: Do not disturb the thermostat wire. The interior
of oven should look new.
- Reassemble
the oven. Set the oven dial at top heat (broil) for 1«
hours. Unless the broiler tray is blowtorched (or heated
in a self cleaning oven cycle) food should never be placed
directly on it. Cover the tray with the aluminum foil
or place food in a pot or pan on the broiler tray.
-
Some have the custom of blowtorching the interior surfaces
of the oven in order to assure the removal of any remaining
dirt.
SELF-CLEANING
Self-cleaning
ovens are self kashering. Kasher the oven automatically
by putting it through one full cleaning cycle, (approximately
3 hours). Don't forget to clean the top cooking area, as
indicated below.
GAS
RANGE TOPS
-
Disassemble and remove spiders, burner jets, drip trays,
and the entire oven top if possible.
-
Clean with steel wool, soap and water.
-
Clean the entire surface under top of the oven.
-
Reassemble the cooking surface and ignite the fire under
the spiders at top heat until they glow red (15-20 minutes).
If possible, invert spiders so that they get closer to
the fire source.
ELECTRIC
STOVE TOP
Follow
the above cleansing procedures. Set the electric burners
on the highest setting until they glow red after a few minutes.
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COOKING
IN A KOSHER OVEN
There
are various customs with respect to cooking milk and meat
dishes in the same oven. Some people only cook meat in their
ovens, and have small toaster ovens for milk dishes.
A second custom is to wait 24 hours between the cooking
of milk and meat. The most lenient custom is to wait until
the oven has cooled between the cooking of milk and meat.
If the milk or meat is tightly covered (e.g. aluminum foil)
it is not necessary to wait. If there is any spillage of
meat, the oven may not be used for milk before it is cleaned
thoroughly and set at top heat, and vice versa. It is wise
to line the oven bottom and check the broiler for any spillage
before cooking.
MICROWAVE
Clean
the microwave oven thoroughly and put a vessel with a few
ounces of water in the oven. Allow the water to vaporize
into steam.
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HOW
TO KASHER SILVERWARE
Silverware
made of one piece of metal can be kashered. However, any
utensils with a plastic, wood, or bone handle which will
be damaged by boiling water cannot be kashered. If the plastic,
wood or bone will not be damaged and can be cleaned properly.
it may be kashered, employing the following procedure. Clean
the utensils thoroughly of food and rust (especially at
the joints). Wait 24 hours. Kasher the silverware by dropping
them, one by one, into a vat of boiling water. Make sure
that:
- The
water is actually boiling when you place the silverware
in the vat (Remember, that placing the utensils in the
vat often lowers the temperature of the water below the
boiling point).
-
Large utensils may be purged in the water, one side at
a time. But make certain that the part that you are immersing
is completely surrounded by water.
-
Remove the utensil and rinse in tap water. Use tongs or
place a soft wire basket into the pot to help with removal.
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HOW
TO KASHER POTS AND PANS
- Metal
(not enamel or teflon) pots and pans not used for frying,
which can be thoroughly cleaned, can be kashered by the
boiling method described above.
-
Frying and baking pots and pans can be kashered by slowly
and deliberately glowing the utensil with a blowtorch,
or in a self-cleaning oven (full cycle.) It is usually
very difficult to do them correctly. If possible, replace
these utensils with new ones.
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HOW
TO KASHER A SINK
A
sink made of metal can be kashered by rinsing every square
inch of the sink with boiling water (the water must be boiling
right before you pour it.) Porcelain sinks cannot be kashered.
In both instances it is wise to purchase plastic sink tubs,
one for milk dishes and one for meat dishes.
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HOW
TO KASHER COUNTERS
Counters
made of nonporous material can be kashered. (Anything porous
like butcher-block counter must be sanded down and then
kashered.) Simply follow the procedure applicable to sinks.
It is preferable not to place hot utensils directly on the
counters.
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HOW
TO KASHER DISHES
China,
earthenware, porcelain, corningware, corrella, pyrex, duralex
enamel, glazed stoneware, may be kashered only by reglazing
in a kiln at 900 F for one minute, or in a self-cleaning
oven for an entire cycle. Extreme caution should be exercised
since very delicate items may not be able to withstand the
intense heat. Valuable porcelain dishes which were not used
for one year, may, in consultation with your rabbi, be kashered
by dipping in boiling water 3 times.
Glassware
used for cold, or for tea and coffee may be kashered by
soaking in room temperature water for 72 hours, changing
the water every 24 hours.
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HOW
TO KASHER A REFRIGERATOR
A
refrigerator may be made kosher by thoroughly cleaning with
soap and water.
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THE
MIKVAH
Metal
and glassware utensils used in preparing and serving food
require immersion in a Mikvah (ritual pool).
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