All crockery, corning ware, pyrex and any utensils that have been used in the oven or hot food

CALL KOBIE 072 239 3981

ב"ה

. You've decided to go kosher MAZAL TOV
BEFORE YOU GO KOSHER:
1 Get educated
Chabad House offers a regular basic kashrut Course*. It is essential that before you Kosher the
kitchen, that you know exactly how to keep it kosher and be appraised of what the koshering process
involves.
2 Separate Meat and Milk items
Before you kosher the kitchen have a few weeks practice with your pots pans, cutlery and crockery
separated into meat, milk and parev(if needed). This will help you, your family and your kitchen staff to be
aware of the system and of the potential problems,
3 Only Buy Kosher
Purchase only kosher products. A full list is available from the kashrut Department at the Beth Din, and
fortunately m South Africa most products are marked with the Beth Din stamp of approval,
4 Get a kashrut advisor
Connect with your Rabbi, Rebbetzin or a Rabbi from Chabad House will gladly assist, and understand
that no question is silly or unnecessary. Ask, inquire and have a good relationship with the person with
whom you will discuss your kashrut problems.

NOW THE KOSHERING:

You've been on our Kashrut course* and now know exactly how you're going to run your kosher
home. Now for the 'fun' part of it - actually koshering the kitchen and the utensils. Here we can help:
but there
are still some things that you have to do.
The following is a guide for you with details of what we will do for you and perhaps more importantly
what you need to do to make this a painless and positive experience.
Your kitchen should be completely cleaned prior to koshering. Toothpick clean if possible. The main food
areas e.g. around the stove plates and in the oven. Oven racks need special easy-off type cleaning.
Please use mr muscle 3 in 1 oven clean for oven + stov only Not handy handy or vim or
green clean . it is not working well .2 All the counters should be scrubbed, the inside of the
oven should be cleaned as well as the steel racks /shelving.3 If the stove a glass top it should be scrubbed
and the edges cleaned of oil or fatty deposits.4 Have a collection of old towels to keep the floors dry when
we kosher, as well as pillow slip (which you are prepared to part with) to kosher your smaller items in the
kitchen.5 The kitchen should not be used for 24 hours before we kosher.

WHAT YOU CAN DO - KOSHERING:

1 You can start the koshering process by doing your glassware. The following
glassware can be koshered by you. All drinking glasses, glass salad bowls, glass
serving platters, glass decanters for wine or any glassware that has been used for
the serving of cold foods,
2 Fill a bath tub or large plastic bowl with cold tap water. Place the glassware m the
water (totally submerged) and leave it to soak for 72 hours (3 days). The water
must be changed every 24 hours.
3 After 3 days remove the glassware. This process can be started to be completed by
the time the rest of your kitchen is koshered and the other utensils rare ready to go to
the Mikva.
4 NB Glassware that has been in the oven or microwave is not glass but pyrex and
will be dealt with later.
5 You can kosher your microwave. Thoroughly clean it. Leave it for 24 hours
unused and then place a cup of water in the microwave. Turn on for 5 minutes, or
until the door is coated in steam.

TUPPERWARE:

I The only plastic or Tupperware utensils that can be koshered are items that have
been, used for cold storage. These will be done by our team at your home on
the day of koshering.
. 2 Any plastic/tupperware that has been in contact with hot food cannot be
koshered and. has to be discarded.

WHAT MUST BE SENT TO THE KILN

1 All crockery, coming ware, pyrex and any utensils that have been used in the oven or
for hot foods.
2 The kilning is done by private individuals who are experts in their trade. They will
advise you if the item cannot be kilned, the risks involved and the costs: call kobie on 072 239 3981 or blackberry pin no 26055A90

WHAT WE WILL KOSHER:

1 All cutlery, kitchen utensils including stainless steel, silverware and the like. These
will be done in boiling water.
2 All hard plastic, including guzzini, salad bowls and the like. This will also be done in
boiling water.
3 Pots. Here the pots have to be thoroughly cleaned - e.g. handles and lids
removed and cleaned.
4 Other miscellaneous smaller items in the kitchen which can be koshered in
boiling water, including silver cups, trays etc,
5 We will kosher your stoves and ovens,
6 We will kosher your sinks.
7 We will kosher your kitchen counters, rnelamine, granite or steel.

WHAT CANNOT BE KOSHERED;

1 Frying pans. These have had primary contact with fatty foods etc at high
temperate. The method of koshering that would be warranted will destroy the
vessel
I':-
2 Baking tins and baking trays. Impossible to clean entirely and will be
destroyed by blowtorching.
3 Wooden boards, wooden spoons (that have had contact with hot food). Too
much absorbed.
4 Snackwich or waffle machines. For similar reasons to the frying pans.
5 You may have an item or two which is unique and may not be "kosher-able". We
will advise you when we come to Kosher.

MIKVA - .

I Once everything is koshered it needs to go to a mikva. There are several mikvaot where the
Please note:
this brief guide is intended to give an outline. It is by no means exhaustive.Please be in
touch with one of the rabbis at chabad house should you require any further information.

Thanks kobie 072 239 3981

Blackberry pin no 26055A90