Continuous cleaning regular over
There are different opinions as to which method is indicated: (1.) Libun Gamur or (2.) Libun Kal. Consult with your Halachic authority as to which method is
required.
Libun Gamur
A torch must be passed over
each part of the metal interior
surface slowly enough so
that each part begins to glow
red. Thermostats should be
removed before this procedure.
WARNING: In the hands of the
inexperienced, this oftens leads
to destroyed wiring, warped
ovens and frayed nerves,
therefore only the experienced
should carry out this process.
Libun Kal
Apply caustic oven cleaner
liberally to all surfaces of the
oven, including the door. Check
the oven to see if all surfaces
are clean, if not, this process
must be repeated. The oven
should remain out of use for
twenty-four hours. Thereafter,
operate the oven at the highest
temperature for at least one
hour. The oven racks must be
in the oven while the Kashering
procedure takes place.
Self cleaning oven
A complete self-clean cycle should be run with the racks inside the oven. The oven may then be used for Pesach without covering the racks. This Kashering may be done even if the oven wasn’t left out of use for 24 hours. Should the racks not have been inside the oven during the Kashering process, they should then be Kashered separately. After the cleaning cycle, some line the glass window of the inside oven door with aluminum foil. Note: all oven cleaners are acceptable for year round use, including Pesach.
Stove tops electric
Stove tops must be cleaned
thoroughly as new. This includes the metal rim around the
element, the enamel surface
between burners, drip pans and
the area under the drip pans
if accessible. The stove knobs
should be removed and cleaned
or replaced. Electric elements
are Kashered by turning them
on the highest setting for
5 minutes. Enamel surfaces
between burners, as well as
drip pans beneath burners
and the metal rim around the
elements should be covered
with aluminum foil. Be careful
not to short circuit the stove
with excess foil. Some have
the custom of having special
metal rims and drip pans for
Passover. Use extreme caution
when doing this. Do not leave
the stove unattended. Do not
Kasher all burners at the same
time.
Stove tops Gas
Stove tops must be cleaned
thoroughly as new. This includes
the iron grid on which the
pot rests, the enamel surface
between burners, drip pans and
the area under the drip pans
if accessible. The stove knobs
should be removed and cleaned or replaced. The iron grids which have
been cleaned thoroughly, should be placed into a
self-cleaning oven and left for an hour on the selfcleaning cycle. If this is not possible, the iron grid
should remain on the stove top and each burner
should be turned on to the highest temperature
for fifteen minutes. It is preferable that for those
fifteen minutes, the burner should be covered
with a piece of metal such as a Blech. Kasher one
burner at a time. Enamel surfaces between burners
as well as drip pans beneath burners should be
covered with aluminum foil. Use extreme caution
when doing this. Do not leave stove unattended.
Do not Kasher all burners at the same time.
Hoods
The hoods over stoves are prone to being filled
with food remnants. These should be cleaned well,
and covered with aluminum foil. The filters must
be cleaned as new or changed.
Metal sinks
Step One
All sinks to be Kashered must first be thoroughly
cleaned like new, paying special attention to
crevices and cracks. Additionally, the taps as well as
the faucets must also be thoroughly cleaned.
Step Two
After the cleaning, they must not be used for a
minimum of 24 hours with hot water. Prior to
Kashering, in order to ensure that no hot water is used, it is a good idea to turn off the hot water
valve under the sink. Pour a very strong drain
cleaner down and around the drain/s. The method
of kashering the sink is with Erui. The entire sink
surface must be dry prior to the pouring of the
boiling water, so as not to cool down the water.
Therefore it is recommended to Kasher the base
of the sink first and then to Kasher the sides. Take
a special Passover Kashering kettle and fill it up
with water. Bring the kettle to a boil. Immediately
after the water boils, it should be poured over the
surface to be kashered. Pour boiling water over
every part of the sink, concentrating on small areas
at a time, ensuring that as you pour the water, it
remains boiling hot. Some have the custom of
pouring the boiling water onto a hot stone, and
moving the stone around, while pouring the water.
After the sink/s are Kashered, pour cold water
over them. Boiling hot water must also be poured
over the faucet/s as well as the hot and cold
water knobs. If the spout has a strainer, it must be
changed for Passover. (Sink stoppers should also
be changed). After Kashering, some people have
the custom of covering the sink/s with an insert.
Enamel, Porcelain, Corian, Fiberglass, & Granite composite Sinks
These sinks can not be Kashered. They should be cleaned thoroughly as new. Pour a very strong drain cleaner down and around the drain. Thereafter, the sink should be covered with special Pesach inserts. Since the hot and cold water taps, as well as the faucets are metal, these
should be Kashered with Erui
as explained above (See Metal
Sinks). If the spout has a strainer,
it must be changed for Passover.
(Sink stoppers should also be
changed).
Coutner tops, Formica, Corian, Surrell, Quartz, Resin, Granite Composite
There are various types of counter tops commonly in use and we list below those which are frequently questioned: These cannot be Kashered.
The counter should be spotlessly
cleaned and covered with
contact paper or an additional
piece of Formica.
Coutner tops, Polished Marble, Stainless Steel Commercial Counter, Polished Granite
These may be Kashered. Step One
All surfaces to be Kashered
must first be thoroughly cleaned
as new.
Step Two
After the cleaning, they must
not be used for a minimum of
24 hours for anything hot, prior
to the Kashering. The entire
surface must be dry prior to
pouring the boiling water, so as
not to cool it down. The method
of Kashering this counter is with
Erui. Take a special Passover
Kashering kettle and fill it up
with water. Bring the kettle to a
boil. Immediately after the water
boils, it should be poured over
the surface to be kashered. Pour
boiling water over every part of
these surfaces, concentrating on
small areas at a time, ensuring
that as you pour the water it is
boiling hot. After the counter is
Kashered, pour cold water over
it. After the Kashering, many
have a custom of covering the
surface. If the polished marble or
granite is cracked, filled, or when
installed, coated with a special
sealant, please consult your Halachic authority, whether it
can be Kashered.
Tablecloths & Dish Towels
The usual method of cleaning e.g. dry cleaning, laundry by washing machine is sufficient. There are however those who prefer to have separate tablecloths and dish towels for Pesach. Make sure that STARCH is not used. Towels and tablecloths should be washed with detergent, with the machine at the hottest setting. Before doing this, temporarily set your hot water heater to its highest setting. (Don’t forget to lower it afterwards to avoid scalding) New tablecloths may contain a starch which is not acceptable for Passover. Be sure to wash them before Pesach use. Plastic tablecloths previously used for Chametz should not be used on Pesach. New plastic table coverings need no special Pesach certificate or preparation.