Ben Yomo #5 Ovens Stovetops & Microwave s

[Music] in today's episode of ben yoma we're going to talk about capturing stove tops ovens and microwaves capturing a stove top is pretty clear in chilhonorok that it's a dino vacatsuva and therefore it needs libencao we've got to heat it up so it'll burn straw or paper if you have an old-fashioned electric stovetop you turn it on until it's red and it's going to be cautioned that means the burners are going to be cautious if you have a gas stovetop with grates make sure the grates are clean and put them in the oven while you're cashing your oven and you'll definitely get lumen cow however if you have a glasstop stovetop it's not that simple the burners themselves can be raised to a level of liebenkal easily by turning them on and leaving them on for a while and they're going to be hot enough to burn straw our paper however beyond the burners it's difficult to raise to that temperature using a blowtorch is a reliable way to heat it beyond 500 degrees but will also reliably damage it or destroy it so how are we going to deal with the glass stovetop if you're svardy glass can never become traffic as long as it's clean your stovetop is going to be kosher however ashkenazim will follow the position of revenue gilmi paris that holds the glasses like a clichares are challenged to caution the stovetop effectively in order to use the stovetop your pots should not touch the burners beyond the space where the fire goes so if you have pots that are the size of the burner or smaller you don't have a problem however if you have pots that are larger and you want to use them you got to get something that'll raise the pot off the stovetop and still heat it like a heat diffuser or some other item that is sold to keep your stove top clean but and your glass cooktop can be used on pesach or in a situation where you need it to capture it [Music] it's generally accepted that capturing an oven with liben cow is enough and therefore raising our ovens to a temperature of about 500 degrees for 45 minutes will reliably capture our ovens they do need to be clean in advance but once they're clean and they reach 500 degrees they're going to be questioned the sheer living the behind them shlita is of the opinion that to do something nowadays is is i mean because the the prototype case that is being discussed in by hazal is you have an earthenware oven that you heat up to such a temperature that in case you put a piece of straw on the outside that the straw gets singed our ovens are all insulated double walled and so on and so forth so you're not going to have anything that's going to be necessary of neighborhoods unless you want the fire department to be there every night so what the refinement says is that you can assume that if it gets to a temperature that it's going to be miso maybe flim after you open the door and put a shove a piece of paper or rolled a piece of newspaper against it if that paper will get singed then that is we can assume that that's a shear of kashmir surface now paper ignites at 451 degrees so you would have to assume that the temperature is not less than 450 451 somewhere in that neighborhood now when you set a temperature setting on your oven uh to say you set it at 450 it's not going to necessarily stay at 450. what it does is it cycles to four feet it could go up to 455 down to 4 45 and then back up to 455 and that's what it's going to call 450 because that's the average temperature that it's cycling between generally when we tell people to caution an oven for a living cow we tell them to go much higher we don't need to go for like a neighborhood 5 550. many people have self-clean ovens which clean the oven and cashew it at the same time but self-clean ovens are not as simple as they used to be more and more manufacturers have noticed that self-cleaning cycles destroy ovens and have changed their ovens to steam self cleans which are far below the temperature of liben cow and therefore if you have a steam self clean oven you need to clean the oven and then casher it at the highest temperature of 500 or 550 degrees for at least 45 minutes it's also very important to remember safety if your oven is very dirty and you run a self-clean cycle you can end up with a giant fire so clean your oven beforehand in that case you need to remember to use an oven cleaner that's made specially for the type of oven that you have otherwise your oven cleaner can remove the coatings that are put on the walls of the oven to help the food residue release from your oven if for some reason you can't or don't want to out your oven there's a simple solution double wrapping now it's important to remember that double wrapping means two wrappings not one long piece of aluminum foil but two pieces for example of aluminum foil that completely surround your pan now capturing a microwave is something that we run into all the time we might run into it when somebody makes a mistake in our kitchen we might run into in a hotel room or on a trip microwaves work in a really interesting way they cook the food from the inside out how does that happen the microwave shoots electromagnetic waves from the magnetron into the body of the microwave and the water wants to go in the same direction as the microwave but the microwaves are coming from all directions the water keeps spinning faster and faster and faster until it boils over so there's no heating element in the microwave the entire heat in the microwave comes solely from the food that's being cooked a convection microwave despite its name is not a microwave it's a convection oven with a microwave attached so if you're going to capture it you have to cash it exactly like a regular oven so how do we casher a microwave if you boil water for a long time inside of it so the contents it collects on the walls five or six minutes then you could imagine that you did cabola cachopolte but what about if the rest of the oven is made out of a non-comfortable material the inside of the microwave is metal it has to be metal in order to reflect the microwaves however the food-facing surface is not usually metal it's usually either has an enamel coat or it's plastic not everyone agrees that it can be cautious it's important to know that many microwaves even most microwaves possibly never become traff usually a low power microwave that you find in a hotel room or something like that is not going to heat the walls of the microwave hot enough to actually create trays a practical way to determine whether the walls of the microwave get hot during cooking and create a catrice issue is by cooking an open-faced potato in the microwave until it's ready we're going to see if the potato will make the microwave's walls hot enough that their yachts will let us [Music] now let's see if this microwave is really hot so i'll put my hands on the top of the microwave and hold it there for a long time not too hard i'll pick the potatoes however the glass plate is not going to be comfortable for ashkenazim will have to be covered or removed it's hard to recommend for people to bake a potato every time they come to a hotel room to check if their microwave became tray for not so it's a good idea to double wrap your stuff when you're on a short trip he had a very interesting shita that he held that you concussion oven even though that an oven needs living he said that you can cash it with cabala carpal tunnel which means that if you you have to clean it that's for sure after you've cleaned it if you don't use the oven at more than 450 degrees or 400 degrees which is not usually used at more than the 400 degrees then you only have to put on the heat to 400 degrees in order to capture it you say kabal kharpalta by lemon also which is not agreed by all the poiskon because the poshlup shot is that there are two ways of capturing one is with hot water and in that case the issa goes into the water so then you're drawing out the issa but when you're using lib1 it doesn't come out where's it going to go out to uh what you're doing is you're burning up the issa so burn issa is no issa so then you've got to get it to the sheer of how hard it is to get burnt so then it doesn't matter if you only used it at 200 degrees you can't crush it 200 degrees that won't burn up at 200 degrees you have to get it to the shear when it's going to be burnt up now how what is that shear so there are two two shurim um the regular shear is until it gets red hot that's why it's called nibbling little means gets white um and the best way to do that is to do it at night in the dark so then because it's for some reason it seems to get redder starts to get red and then in the dark before it does in the light and the um the the other way uh so that that means get red now the other shear is the um lemon cow which is mentioned by salmonella chinese and whatever hagala helps live on cow also helps so evidently but can burn up this with little cow as a matter of fact lumen cow if there's only a little bit of mamas of issa wilt will take care of that the way you can tell is when you put a blow torch on it or whatever heating method you're using and you take it off if it smokes still it's a sign that's not completely burnt so that's why the best thing is to clean it but if you let's say you have a self-cleaning oven which will get rid of all of my mushrooms now if it'll be considered cashewing or not depends on whether you need that it should get red hot which it doesn't do or if it is um um or if it is a liben cow which is about uh 500 degrees maybe a little bit less um which kashmir for me that means you put the heat on one side on the other side um paper or straw will will get singed will get burnt so then um you can do you can do that so very ah so the uh the rap show hanaro says the kashmir circle the lima cow is good with the azulet as well so that's a very big critic no one else seems to agree with that and so we're not knowing to use that we're not unlike to use that and in the stockade we are very careful we're not making caches just for one brand of yiddish kite we try to make casuals for every once and it should be acceptable by everyone or as many um types of units possible so wherever it's possible we make sure that it is kosher the holidays wherever it's possible my my refrigerator got this question from a slaughterhouse in california where they wanted to use warm water to wash off the chickens because the warmer the water is the easier the feathers come out and since the government doesn't like feathers on the chicken and in some places they're very machia so the answer is extra expense the highest people that the feathers the little feathers that the machines left on that you have to hire people to take them off so they wanted to use warm water which is less than yesterday as well in order to um in order to heat up these chickens so the feathers should come out easier they asked that question and myra she got the question and he felt he should answer it and so he got a big bowl a metal bowl which was maybe at least two feet across maybe was maybe 26 or 28 inches they put hot water in it and they um hot water from the faucet which was maybe about 100 degrees and then they had he got 10 bachram and they had to keep their hand in the water and the they put one hand in the water and the the there was an another buck who had a a kettle with boiling hot water and this boiling hot water he was he was pouring it in and stir and stirring with a wooden spoon to make to make sure that it gets mixed up right away and as soon as the first uh baka couldn't keep his hand in anymore then he said we already have to imagine because the gemara says two shurim of yes lettuce bow one is that you can't keep your hand in and the other one is that crazy nervous if the stomach of a baby will get boils on it from this water that yes right as well so rashi says why does the guava bring to showroom because the shear with the hand is not such an accurate shear because some people keep their hands in hot water longer and some people can't keep it as long so therefore it's very hard to determine but um he gets boils in the uh balls in in on the uh the stomach of a of a baby that's a clear shear but the problem was there were not so many mothers who would give their babies to us for this experiment so therefore my resident phil we have 10 bachrim so taken at random we don't know how much they can take the heat so as soon as the first one took it out so we said that we have to already be mahmed that's going to say yes and there was a thermometer in this basin and this person was doing slowly put in the water and then at 120 degrees the first bacha pulled out his his hand so therefore my roshiro determined that 120 degrees is yasalet as well now some people are unless as a matter of fact ramos says if you want to use yes cooler let's say you want to make wine that is cooked that once it's cooked if a guy touches it it doesn't become samyam anymore so ramosa held that one says yes let us go it's enough to be considered cooked so there he says the share is 165 degrees or maybe even more there's two truths they don't say but in other words it's not for sure that yes that 120 degrees is the ass of lettuce well it's just that we're mahmee about 120 degrees to consider yesterday's bone that's what we use in the stockade for all of our cases all of our showroom that we consider yes that as well 120 degrees fahrenheit you