Kashering a meat oven for dairy use | Kitchen | Ask the Rabbi - SHEILOT.COM

Kashering a meat oven for dairy use

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Question

Regarding a question that appeared on the site -

The question was:

We have a four-year-old oven that has been used as meat. Is it possible to make it permanently dairy? What about the oven itself
and the door, and what about the baking trays?

The rabbi’s answer:

Shalom u’vracha,
It is possible to clean the oven and the trays well, and to turn the oven on to its highest temperature for about an hour
with the trays and racks inside, and then to use it regularly for dairy.


I would be happy for some further clarification:


A. Is there a difference in this matter between Sephardim and Ashkenazim?
B. The upper part of the oven, where the heating element is, is hard to clean. There is the heating element there and other
metal parts, which makes it difficult to clean thoroughly. What should one do?

Answer

Shalom u’vracha. 

1. According to Ashkenazi custom, one does not transfer utensils from meat to dairy or vice versa. Rather, one first kashers them to pareve, [and afterwards it is permitted to designate them for the other type]. Alternatively, by kashering them for Pesach, one may then establish whatever use one wishes for them. 

According to Sephardi custom, there is no problem kashering directly from one type to the other. 

2. One cleans whatever can be cleaned, and performs a light libun (heating) by turning on the oven as explained there in the answer. 

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