Kosher Ovens???

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Dear Rabbi Simon,

We are in the process of buying a new oven and wanted advice on an ideal make/type/what we need to look for to make our lives easier with regards to cleaning, use for milk and meat and opening/use on (shabbat or) yom tov.

Michelle and Michael

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Dear Michelle

Oven: A self-cleaning oven is a good idea, as it provides kashering potential unavailable in a normal oven. Meat and dairy: if used for one, with liquid and uncovered, clean and wait 24 hours before using with the other (unless it is covered). If you use self clean function (which takes about three hours, best done overnight) no waiting is necessary.

Shabbat: This is a bit complicated, as many modern ovens activate lights, icons, etc upon opening. This link is a useful (and thorough) resource for this subject.

Enjoy your new oven and the pleasures that go with it

Questions & Answers
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Questions and Answers

Ask the Rabbi: Quinoa on Pesach
Dear Rabbi Simon,
Where do you stand on quinoa (and the kitniyot ban) for Pesach?
Many thanks,
Dear Tzippy,
In line with other American authorities, I am in favour of quinoa. Although I reject completely the voices (mostly from Israel) seeking to abolish the ban on kitniyot entirely, IMO we do not need to include in the prohibition pseudo-grains that were unknown in the Old World until modern times. Best to buy with a Pesach hechsher though, to be free of any possible wheat contamination.
Rabbi Rashi Simon
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