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    13 Oct KASHRUS QUESTIONS OF THE WEEK WITH RABBI MOSHE ELEFANT

    Posted at 12:45h in by
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    What are the steps necessary to allow a meat
    oven to be used for dairy, or a dairy oven to be
    used for meat?

    There are two issues we need to address. First, residue
    from spills may have accumulated on the bottom of
    the oven. Second, we need to kasher the oven itself.
    If I want to bake uncovered dairy food in an oven
    previously used for meat, I must be concerned about
    any remaining residue, since the dairy food could
    contact it. However, this concern does not apply in the
    same way if the dairy food is sealed and covered.
    The first step is to thoroughly clean the oven. Inspect
    the bottom for any residue and use steel wool to
    remove any buildup. If only tiny bits remain, the
    kashering process will burn them away.

    As for kashering the oven itself, most modern ovens have a porcelain or ceramic coating.
    According to many poskim, the oven should remain unused for 24 hours before kashering.
    This means it should not be used for meat during that period. Using the oven for pareve food
    during those 24 hours does not affect this requirement.
    After the 24-hour waiting period, turn the oven to 550 degrees Fahrenheit and leave it on for
    one hour. This process burns away any remaining residue and kashering concerns, allowing
    the oven to be used for uncovered dairy food.

    WHAT BRACHA DO YOU SAY ON: NOODLES?

    PASTA
    Bracha rishonah:
    Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Pasta is made
    primarily from wheat flour,
    one of the five grains.
    EGG NOODLES
    Bracha rishonah:
    Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Egg noodles are
    made primarily from wheat
    flour. The eggs do not
    change the bracha.
    RAMEN NOODLES
    Bracha rishonah: Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Ramen noodles are
    made primarily from wheat
    flour, one of the five grains.
    RICE NOODLES
    Bracha rishonah: Mezonot
    Bracha acharonah:
    Borei Nefashot

    Reason: Rice is not one of
    the five grains, so the bracha
    acharonah is
    Borei Nefashot.
    ZUCCHINI NOODLES
    Bracha rishonah:
    Ha’adamah
    Bracha acharonah:
    Borei Nefashot
    Reason: Zucchini noodles
    are made from a vegetable.
    SPELT NOODLES
    Bracha rishonah:
    Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Spelt is one of the
    five grains.
    SOBA NOODLES
    Bracha rishonah:
    Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Soba noodles are
    often made with both
    buckwheat and wheat flour.
    Since they contain wheat

    flour, the bracha is generally
    Mezonot.
    BEAN NOODLES
    Bracha rishonah:
    Shehakol
    Bracha acharonah:
    Borei Nefashot
    Reason: Bean noodles are
    made from processed bean
    flour.
    UDON NOODLES
    Bracha rishonah:
    Mezonot
    Bracha acharonah:
    Al Hamichya
    Reason: Udon noodles are
    made primarily from wheat
    flour, one of the five grains.
    SHIRATAKI NOODLES
    Bracha rishonah:
    Shehakol
    Bracha acharonah:
    Borei Nefashot
    Reason: Shirataki noodles
    are made from konjac flour,
    not grain.