How to Prepare a House to Make it Kosher
• Get rid of the not kosher - and learn how to shop
  kosher. Learn the art of running a kosher kitchen.
  Speak to Rivky about that at (718) 850 -8144.
• Don’t use the stuff for 24 hours before
  making it kosher.
• Everything must be perfectly clean.  Make it easy
  on yourself & hire a maid for this.
• Buy the small accessories  [see list ] that can’t be
  kashered and that you’ll also need two sets of.
• Stovetop, Refrigerator & Microwave* - just clean off
   the surface residue.  (We’ll do the rest!)
• Oven – clean the entire inside with “Easy-Off” until no gook
   is left. [Objects used directly over the fire or used dry inside
   the oven , as well as self -cleaning ovens, do not have to be
   cleaned at this time.]
• Pots -A real toughie! Remove knobs & handles to reveal trapped grease. Even extra clean people like you have it! [Write down what goes where to make it easy to re-assemble.] Folded-over rims of pots & covers also have trapped grease. Let the Easy-Off penetrate into the cracks & rims overnight. Blast all gook away with steel wool & lots of Easy-Off (you can also soak small pieces overnight in ammonia).
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* This appliance cannot always be made kosher, depending on the circumstances.
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After all that hard work - call Rabbi Chaim Muskat at the STAR Office (718) 263-STAR to make a date for the actual “kashering” - making the kitchen kosher.

Get an early start so that you’ll get a good night’s sleep.
• Dishes - Wash off any film or residue.
• Knives - Scrub blade with steel wool even if it’s clean. Also remember that there’s usually gook where the blade hits the handle.
• Dishwasher* -Be careful to clean all seals, around the hinges on the bottom and the rubber gasket all around.
• Remember that even kosher dishes must still go to the mikvah before initial use [see Tevilat Kelim sheet].