The kitchen must be Kosher for Passover before the morning of Friday April 11.
DISHES & UTENSILS
Have special sets of dishes, silverware, pots, pans and other utensils for Passover use only. (If necessary, certain ‘year round’ utensils may be used, provided they are koshered for Passover. To do so, consult a competent Rabbi.)
STOVE & OVEN
Please Note: There are numerous factors to be considered when koshering any stove or oven. The following is merely an outline. Before koshering your stove or oven, please consult with a rabbi who is expert in the laws of koshering.
Thoroughly clean and scour every part of it. Do not use stove, microwave or oven for 24 hours. Then heat the oven to the highest temperature possible for 1-2 hours. Heat the grates and the iron parts of the stove (and elements if electric) until they glow red-hot. It is suggested that the oven and stove-top should be covered afterwards with heavy-duty aluminum foil.
MICROWAVE OVENS
Clean the oven thoroughly. Fill a completely clean container, that was not used for 24 hours, with water. Turn on the microwave and let it steam heavily. Turn it off and wipe out the inside. To use the microwave during Passover, use a flat piece of styrofoam or any other thick object as a separation between the bottom of the oven and the cooking dish. When cooking, the food should be covered on all sides.
SINK
Meticulously clean the sink. For 24 hours before koshering it, do not pour hot water from chametz pots into it. Afterwards, boil water in a clean very large pot (or several pots) which was (were) not used for 24 hours, and pour the water, whilst as hot as possible, 3 times onto every part of the sink, including the drain stopper. Then pour cold water onto every part of the sink. Afterwards, line the sink.
REFRIGERATOR, FREEZER, CUPBOARDS, CLOSETS, TABLES & COUNTERS
Thoroughly clean and scrub them to remove any crumbs and residue. After -wards, cover those surfaces that come into contact with hot food or utensils.
TABLECLOTHS & NAPKINS
Launder without starch.
