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<p>From today's OU Halacha Yomis</p>
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<strong>Q. I only have one oven which I use for <em>fleishigs</em>, and occasionally, when I need to bake something dairy, I
<em>kasher</em> it. When I am finished, I <em>kasher</em> it again to use for <em>
fleishigs</em>. Is this permitted?</strong></td>
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<p>A. We have previously seen that a microwave oven should not be<em> kashered</em> back and forth from
<em>milchigs</em> to <em>fleishigs</em>, since we are concerned that one may forget the status of the microwave and might inadvertently cook dairy in it after using it for meat. However, Rav Schachter said that there is reason to be lenient with regard to kashering
a conventional oven. In a conventional oven, the food is always placed in pans and does not directly touch the surfaces of the oven. Additionally, an oven will not fill with steam to the same degree as a microwave. Therefore, according to some opinions, if
one did not<em> kasher </em>a <em>fleishigs</em> oven before using it for dairy, the food would be still be permitted. (If one actually did so, they should discuss with a rabbi.) The
<em>Beis Yosef</em> (<em>Yoreh De’ah siman</em> 2) writes that we are not concerned that one will forget to remedy a situation if even in the event that they were to forget, the food would still be permitted. Therefore, Rav Schachter said that since many people
do not have the luxury of owning two ovens, they may rely on the lenient opinion in regards to<em> kashering
</em>the oven between meat and dairy. Furthermore, Rav Schachter said that one may do the same with their microwave oven if they are careful to always place the food inside a bowl and place a cover on top. This way there is no direct contact with the microwave,
and the cover will keep most of the steam contained inside the bowl.</p>
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