Pat Yisrael: Definition of Jewish Participation

In order for bread and most other baked goods[1] to be considered “pat yisrael,” a Jew must be involved in the baking process. Breads baked by a non-Jew, without any Jewish participation, will either be considered “pat palter,” when baked for commercial purposes,[2] or “pat akum,” when baked privately in the home of the non-Jew. As a general rule, the former is essentially permissible (especially when pat yisrael is unavailable[3]) while the latter is almost always forbidden.[4] Nevertheless, it is commendable to eat only pat yisrael,[5] and this is especially true on Shabbat[6] and during the aseret yemei teshuva.[7] So the question remains: how much must a Jew be involved in the baking process in order for baked goods to be considered pat yisrael?

Halacha generally recognizes three components in the baking process: lighting the fire, placing the bread into the oven, and stoking the coals. If a Jew does any one of these three things, the bread is considered to be pat yisrael. Therefore, if a non-Jew turned on the oven, but a Jew placed the dough into the oven, then the bread is considered to be pat yisrael. Furthermore, it is explained that even just stoking the fire is enough because it demonstrates that a Jew participated in the baking.[8] Some authorities say that merely “throwing a toothpick into the fire” is adequate participation of a Jew in the baking to render the baked good pat yisrael.[9]

There are a number of fascinating modern-day applications of the three methods of participation mentioned above. For example, a modern application of “stoking the coals” or “throwing a toothpick” would be to raise the temperature of the oven by means of the knobs, and the like. Some even include turning on a light inside the oven to be adequate for this purpose, as this too contributes to the heat inside the oven. So too, some authorities rule that if a Jew sets a timer to cause an oven to go on at a later time (when the Jew is no longer present), it suffices to render all the baked goods baked in the oven as pat yisrael.[10] Similarly, the OU kosher agency allows bakeries to install a device on their ovens that enables a Jew, usually sitting in an office many miles away from the bakery, to turn on the oven by remote control, usually accomplished by telephone hook up.[11] This is considered to be even better than setting a timer because a timer only allows a Jew to turn on the oven at a later time, and the Jew’s involvement in turning on the oven is quite indirect, whereas the remote-control system allows the Jew to turn on the oven in a more direct and immediate manner.

[1] This is defined as bread and most other baked goods (to the exclusion of fried or boiled) that are made primarily from one of the “five species of grain.” YD 112:1; Rema, YD 112:6, Aruch Hashulchan, YD 112:31.

[2] Rema, YD 112:2

[3] YD 112:2,16; Shach, YD 112:8.

[4] YD 112:2,5,8; Aruch Hashulchan, YD 17,18; Kitzur Shulchan Aruch 38:1; Ben Ish Chai, Chukat 2; Igrot Moshe, YD 2:33; Rivevot Ephraim 5:596; Minchat Yitzchak 3:26; Chelkat Binyamin 112:18:81.

[5] YD 112:2; Chochmat Adam 65:2; Aruch Hashulchan, YD 112:17; Ben Ish Chai, Chukat 2.

[6] Magen Avraham, OC 242:4; Shulchan Aruch Harav, OC 242:13; Kitzur Shulchan Aruch 72:6; Aruch Hashulchan, OC 242:45; Mishna Berura 242:6.

[7] OC 603:1; Shach, YD 112:9.

[8] Rambam, Hilchot Ma’achalot Asurot 17:13.

[9] Rema, YD 112:9, 113:7.

[10] Minchat Yitzchak 4:28:4. But see Shevet Halevi 9:164 for a dissenting opinion.

[11] See Even Yisrael 9:70.