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Kashering the Kitchen for Pesach: Difference between revisions
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# If a vessel is used in it’s majority for solids like oven racks it is cleansed through making it red hot. <Ref>Chazon Ovadyah (pg 124) </ref> | # If a vessel is used in it’s majority for solids like oven racks it is cleansed through making it red hot. <Ref>Chazon Ovadyah (pg 124) </ref> | ||
# Grills and skewers need Libun since it probably touched meat that was mixed with Chametz and should be heated until it sparks. <Ref>Chazon Ovadyah (pg 126) </ref> | # Grills and skewers need Libun since it probably touched meat that was mixed with Chametz and should be heated until it sparks. <Ref>Chazon Ovadyah (pg 126) </ref> | ||
# An electric oven should be cleaned from all specks of Chametz and left 24 hours unused and then heated to the highest temperature possible for 1 hour. <Ref>Chazon Ovadyah pg 73, Sh”t | # An electric oven should be cleaned from all specks of Chametz and left 24 hours unused and then heated to the highest temperature possible for 1 hour. <Ref>Chazon Ovadyah pg 73, Sh”t Yechave Daat 2:63 </ref> | ||
# Racks of electric ovens should be cleansed with Libun and if one does it with Hagalah one has to what to rely on. <Ref>Chazon Ovadyah (pg 132-4) </ref> | # Racks of electric ovens should be cleansed with Libun and if one does it with Hagalah one has to what to rely on. <Ref>Chazon Ovadyah (pg 132-4) </ref> | ||
==Countertops== | ==Countertops== | ||
