Waming Food on Shabbos part 2
In last week’s issue we wrote that one may keep food warming over a covered heat source on Shabbos. If a burner went off and another covered burner is available, he may transfer the pot as long as the food is still warm. If the food cooled down he may place it on top of a pot on a blech as long as there is no liquid in the food which might get recooked.
If there is no heat source available one may cover the pot, but not totally, with blankets or towels to retain the heat. One may pour the contents into another vessel and cover that vessel. Or one may place the food in a thermos-type insulated vessel or even on a radiator.
Food may be removed from an oven which was turned off before Shabbos. If the oven was left on and the flame or element is operating one may remove all the food. However halachic complications arise regarding removing some of the food both while the flame is on as well when it is off. One should ask the advice of a competent halachic authority. One may not place food in a oven which is on whether or not the flame is operating.
The pot in which food was originally cooked, called a k’li rishon, has enough heat intensity to cook. Therefore one may not put uncooked food into a hot pot which has been removed from the flame. As well he should not put already roasted, baked or broiled, or fried food in this pot because the food will become enhanced by the new cooking. He may place an already cooked food in the pot because a cooked food is not subject to the laws of cooking if recooked in a similar method. The halachos of the k’li rishon and the other types of vessels are complex and need to be discussed fully in a separate issue.
In regards to a related aspect of cooking on Shabbos, one should not turn on the hot water of his faucet. Since this causes cold water to enter the hot water heater he is essentially cooking the new water. If the water system is solar heated one can close the system to prevent cold water from entering.
