{"id":5638,"date":"2011-03-04T11:03:58","date_gmt":"2011-03-04T09:03:58","guid":{"rendered":"https:\/\/ph.yhb.org.il\/en\/?p=5638"},"modified":"2021-03-22T11:26:58","modified_gmt":"2021-03-22T09:26:58","slug":"04-11-03","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/en\/04-11-03\/","title":{"rendered":"03.\u00a0Baking Ovens and Trays"},"content":{"rendered":"
The oven itself and the racks on which trays are placed are kashered by cleaning them and running the oven on its hottest setting for half an hour.<\/p>\n
Baking trays are not kashered because they absorbed through fire, and kashering them requires libun<\/strong> at a temperature of 400o<\/sup>C, which will likely cause them serious damage (above, 10:5 and 9). One should therefore buy special baking trays for Pesa\u1e25, while the \u1e25ametz<\/strong> trays should be cleaned and put away like all other \u1e25ametz<\/strong> utensils. Instead of special Pesa\u1e25 trays, one may use disposable trays.[3]<\/a><\/sup><\/p>\n