Using an Oven for Milk and Meat

In our first class we will briefly deal with the problem of ריח (smells) produced when baking.

Then we will discuss the issue of זיעה (steam and condensation).

Beginning with the reasons for strictness in refraining from using one oven for both milk and meat, we will proceed to the basis of leniency permitting such use.

An outline of Hebrew sources is available through the link. In class we will explain these sources.