Summary of Contents for Rofco B5
- Page 1 BVBA Dronckaertstraat 289 8930 Lauwe Tel : 056 21 06 88 Email: info@rofco.be Website: www.rofco.be M a n u a l a n d r e c i p e b o o k K N 4 R K 3 0...
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Page 2: Table Of Contents
C o n t e n t s “CE” Conformity declaration…………………………………...…..…..p. 3 Manuals…………………………………………………………...…….p. 4 General information ovens….……………………………………..…..p. 5 Manual B5, B10 en B20………………………………………….…..p. 6 Manual B30………………………………………………………..….p. 7 Manual B40……………………………………………….………...….p . 8 Manual dough kneaders KN4, N10 en N15 …………..………….…p. 9 Manual provers RK30 en RK48…………………………………..….p. -
Page 3: Ce" Conformity Declaration
Model Device : Model: Device : Model: The undersigned Laperre M. authorized by Rofco declares this device to be built in BVBA compliance with following regulations : Low voltage directive 73/23/EEG with amendments 93/68/EEG The EMC directive 89/336/EEG met amendments 92/31/EEG en 93/68/EEG Machine regulation 89/392/EEG met amendments 91/368/EEG –... -
Page 4: Manuals
M a n u a l s... -
Page 5: General Information Ovens
ENERAL INFORMATION OVENS Connection : Your oven needs to be connected to a power outlet of 230 Volt with grounding – 16 amps. Important ! Before heating the oven, make certain that all protective film was removed from the oven. Initial operation : Set the oven to 250°. -
Page 6: Manual B5, B10 En B20
Oven Model B5, B10, B20 Operation When you turn the control knob to the right, two lights are lit – red and green; as well as the interior lighting. The red light indicates the presence of electric current and the green light indicate that the oven is heating up. -
Page 7: Manual B30
Oven Model B30 Operation When you turn both control knobs to the right, three lights are lit – two greens and one red, as well as the interior lighting. The red light indicates the presence of electric current. Both green lights indicate that the oven is heating up. -
Page 8: Manual B40
Oven Model B40 Operation When you turn both control knobs to the right, three lights are lit – two greens and one red, as well as the interior lighting. The red light indicates the presence of electric current. Both green lights indicate that the oven is heating up. -
Page 9: Manual Dough Kneaders Kn4, N10 En N15
Dough kneaders KN4, N10 and N15 Connection : Your kneader needs to be connected to a power outlet of 230 Volt with grounding. Cleaning : The machine must be cleaned regularly and thoroughly and cleansed of all dough residues. Stop the machine using the switch and unplug the power cord. ... -
Page 10: Manual Provers Rk30 En Rk48
Provers models RK30 en RK48 Connection: Your proofer needs to be connected to a power outlet of 230 Volt with grounding. Instructions: Fill the reservoir with water. 0,5l water = high humidity (0.11 gal (UK)) 1l water = low humidity (0.22 gal (UK)) ... -
Page 11: Recipe Book
R e c i p e b o o k... - Page 12 General method of baking loaves: 1) Weigh out the ingredients. 2) Knead the whole into an elastic dough. If necessary : add water if the dough is too solid add flour if the dough is too limp At the end of kneading, add the salt and let the machine knead a few more minutes. 3) Finishing off the dough : pre-rising of 30 min., covered with damp cloth or plastic push and fold the dough...
- Page 13 The following sorts of bread are made according to the general method (see page 2) (NOTE: all measurement units are according to the metric system, you will have to use a calculator if you use anything else: 1 gr=0.035 oz; 1 kg=2.20 lbs; 1 l=0.22 gal(UK); 1 cm=0.39 inch ) ...
- Page 14 Brown bread 75 % 0,25 kg flour 0,75 kg flakes or whole-wheat flour 0,65 l. water 30 gr yeast 15 gr salt 60 gr fatty substance Brown bread 100 % or whole-wheat bread 1 kg flakes or whole-wheat flour 0,7 l.
- Page 15 Notice : If you are using steam trays, first put them in the cold oven and heat them up together with the oven Pistolets (a small crusty bread roll) 900 gr flour (12 – 13% protein) 100 gr fine whole-wheat flour 0,55 l.
- Page 16 Brown pistolets 0,75 kg flour 0,25 kg flakes or whole-wheat flour 0,5 l. water 75 gr yeast 17 gr salt 10 gr sugar 20 gr fatty substance Method : see white pistolets. French stick / baguette Commence from white or brown pistolet dough. Method : 1) Weigh out dough parts of 250 gr.(for baguettes of 45 cm).
- Page 17 Nut bread 0,75 kg flour 0,25 kg flakes or whole-wheat flour ½ l. water 40 gr yeast 15 gr salt 40 gr fatty substance 15 gr sugar walnuts 150 gr (note : the nuts should always be coarsely crushed!) hazelnuts 150 gr (coarsely crushed) Method : 1) Knead the dough as with all bread doughs.
- Page 18 Unsugared sandwiches 1 kg flour 0,5 l. dough fluid (half milk, half water) 50 gr yeast 2 eggs 100 gr fatty substance 15 gr salt Method : 1) Knead the dough. 2) Pre-rising of 15 min. 3) Push and fold the dough. 4) Weigh out the dough parts of 420 gr and round them.
- Page 19 Koekebrood (flemish style sweet luxury bread) 1 kg flour 0,4 l. milk 50 gr yeast 2 eggs 100 gr sugar 100 gr fatty substance 15 gr salt possible add 300 gr raisins at end of the kneading. Method : 1) Knead the dough as with all bread doughs.
- Page 20 Klaaskoeken (flemish style sweet bread figures) 1 kg flower 0,4 l. dough fluid (half milk, half water) 70 gr yeast 3 eggs 150 gr sugar 130 gr fatty substance 15 gr salt 1/3 coffee spoon cinnamon Method : 1) Knead the dough. 2) Finishing off the dough : pre-rising of 15 min.
- Page 21 Raisin balls 1 kg flour 0,5 l. dough fluid (half milk, half water) 50 gr yeast 1 egg 100 gr sugar 150 gr fatty substance 15 gr salt 310 gr raisins Method : 1) Kneading the dough (note : at the end of the kneading time, shortly knead in the raisins.
- Page 22 Cream mastellen (Flemish donut) 1 kg flower 0,5 l. dough fluid (half milk, half water) 50 gr yeast 1 egg 100 gr sugar 150 gr fatty substance 15 gr salt Method : 1) Knead the doug. 2) Pre-rising of 15 min. 3) Push and fold the dough.
- Page 23 Puff batter 100 gr fatty substance 250 gr water 200 gr flower 300 gr eggs Method : 1) Bring the water and the fatty substance together to a boil. 2) Mix up the flower on the fire until we get a smooth dough. 3) Let it dry on the fire until the dough releases from the cooking pot.
- Page 24 300grams of dough for pizzas fitting in a B30 or B40 oven 200grams of dough for pizzas fitting in a B5, B10 or B20 U can use dough of bread or pistolets for the pizza dough. U can always add some pepper and olive oil in the dough.
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