Making chulent in the oven (on three days yom tov)

I want to make a chulent on friday (yom tov) for shabbos, in the oven set to a low temp (on shabbos mode). anyone ever done this and how? thanks!

Silver Member Joined: Mar 20 2006 Posts: 963

I put my ingredients in a disposable pan, add water, and cover tightly. I do it Friday morning, and put it in the oven. (Double pan it, so it doesn't buckle when I take it out.) On R"H, I made it fleishig, and added the leftover roast. For Sukkos, I made it pareve. I was also told to put a "blech" in the oven- a piece of foil on the bottom. If you are using the oven to warm food for Friday night, it can be complicated though.

thanks for the info. I plan not to use the oven Fri. Night to avoid complications. What degree is your oven set to for the chulent? That's a good idea about double pans.

Silver Member Joined: Mar 20 2006 Posts: 963

I leave my oven on 200 for y"t.

Diamond Member Joined: Oct 08 2009 Posts: 4018

We leave it on 250F and in a huge disposable pan or even in a stainless steel pot, and its delicious.
We have to be careful when to open the door on Shabbos, we can only open it when the fire is burning, because the oven turns on and off. While its off, we can't open the door, as opening the door may make the fire turn on, so we can see thru the glass, and we wait for the fire to go on before opening the door. On yom tov its not a problem, the door can be opened any time, and we use the oven to keep the food warm both at night and during the day.