Rofco B5 Quick guide

BVBA
Dronckaertstraat 289
8930 Lauwe
Tel : [phone]
Email: [e-mail]
Website: www.rofco.be
M a n u a l a n d r e c i p e book
O B5 O K N 4 O R K 3 0
O B 1 0 O N 1 0 O R K 4 8
O B 2 0 O N 1 5
O B 3 0
O B 4 0

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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. 10
Recipe book...……………………………………………………….....p. 11
Remark!
Dear customer:
Please read the manual carefully before using the device.

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CE Conformity Declaration –II A
Firm Rofco BVBA, B-8930 Lauwe
Dronckaertstraat 289
8930 Lauwe (Belgium)
Phone: [phone]
Fax: [phone]
Email: [email protected]
Conserning :
Device : Model:
Device : Model:
Device : Model:
The undersigned Laperre M. authorized by Rofco BVBA declares this device to be built in
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 –93/44/EEG –93/68/EEG
Date:
Signature:

4
M a n u a l s

5
GENERAL 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°. During the heating up open the door every 10 minutes and do this as long as
smoke and odor escapes and until the oven reaches 250° (approximately 2 hours). The oven is now
ready for usage.
New baking trays :
1. Wash and dry the baking trays.
2. Fully grease (inside, outside and the edges) with a baking spray for baking pans.
3. Completely dry the baking trays with paper towels.
4. Put in a hot oven (250°) en let it bake in until they stop smoking.
5. Regularly open the door to let the smoke escape.
6. Remove and let it cool down.
7. Repeat step 2 through 4 once more, so that in the end the trays are baked in twice consecutively.
8. The baking trays are now ready for usage.
Important : After this treatment the baking trays may never be washed again ! This prevents
corrosion. Only clean with a cloth or paper towel.
Maintenance :
For all maintenance of the machine you should for safety reasons unplug the power plug !
The oven may by no means be washed out (interior) with water or any other fluid.
After each baking session on the stone, wipe out the oven with a hand brush. (coconut fiber)
If there would occur a stain of fat or sugar, then the chamotte brick can be made clean with a
dough knife or some sandpaper and after that brush off.
Remarks :
Sugary and fatty products may not be placed directly on the stone, but on a baking tray to keep
the stone clean and to avoid undesirable odors.
When the dough is likely to overflow, for example for cake or pie, it is advisable to first put a
baking tray or tinfoil in the oven.
As long as you’re baking, the oven should be at least set to 50°, so that the interior lighting and
the cooling continue working.
Proper baking temperatures are experimentally determined by yourself.
The closing of the door :
1. Bring the door up to the lock.
2. Now press down the handle until the door closes.
3. Important ! Never slam the door ! This benefits the durability of the rubber and the lock.

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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. When the required temperature has been reached, the green light turns off. The
heating up period is approximately 50 minutes, depending on the environmental temperature.
Always turn on the oven first; only then make the dough ! This way the stones have the time to
absorb the heat.
The baking
You set the thermostat to the desired temperature (for bread approximately 230°). Once you’ve
reached the desired temperature shove the bread or pastry in the oven and keep the thermostat set
until the desired browning has been achieved (8 to 10 minutes). At this time you reduce the
thermostat to 50°. Now you continue baking with the heat of the stone. At the end of the baking
time you need to open the steam vents (see recipe book). During the baking process you may not
open the door.
Baking with steam:
For a nice crust of your loaves, baguettes or pistolets we use steam.
Working method:
1. Heat the steam trays together with the oven. We recommend to place the trays in the middle
of the stones. They will stock more heat this way.
2. When the oven has reached the desirable temperature you can place the trays on the side of
the oven. Please were kitchen gloves to do this! The dough can be placed now in the oven.
3. Now throw about 60ml water into each steam tray. The easiest way to throw the water in the
steam tray is by filling a half little bottle half full and than estimate the 50ml amount.
4. Close the door as soon as possible when you have steamed the batch. .Hold the door for a
few seconds by the door handle. If not, the door could open due to the pressure of the steam.
5. The recipe book mentions when the steam vents in the door need to be opened. This time
depends on what recipe you have chosen.

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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. When the required temperature has been reached, the green
lights turn off. When you only use the left control knob, you will only heat up the upper baking
surface. So you have two possibilities : you only heat up the upper baking surface or you heat up
the entire oven.
Never use the right control knob alone !
The heating up period is approximately 1h20, depending on the environmental temperature.
Always turn on the oven first; only then make the dough ! This way the stones have the time to
absorb the heat.
The baking
You set the thermostat to the desired temperature (for bread approximately 230°). Once you’ve
reached the desired temperature shove the bread or pastry in the oven and keep the thermostat set
until the desired browning has been achieved (8 to 10 minutes). At this time you reduce the
thermostat to 50°. Now you continue baking with the heat of the stone. At the end of the baking
time you need to open the steam vents (see recipe book). During the baking process you may not
open the door.
Baking with steam:
For a nice crust of your loaves, baguettes or pistolets we use steam.
Working method:
1. Heat the steam trays together with the oven. We recommend to place the trays in the middle
of the stones. They will stock more heat this way.
2. When the oven has reached the desirable temperature you can place the trays on the side of
the oven. Please were kitchen gloves to do this! The dough can be placed now in the oven.
3. Now throw about 50ml water into each steam tray. The easiest way to throw the water in the
steam tray is by filling a half little bottle half full and than estimate the 60ml amount.
4. Close the door as soon as possible when you have steamed the batch. .Hold the door for a
few seconds by the door handle. If not, the door could open due to the pressure of the steam.
5. The recipe book mentions when the steam vents in the door need to be opened. This time
depends on what recipe you have chosen.

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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. When the required temperature has been reached, the green
lights turn off. When you only use the left control knob, you will only heat up the upper baking
surface. So you have two possibilities : you only heat up the upper baking surface or you heat up
the entire oven.
Never use the right control knob alone !
The heating up period is approximately 1h20, depending on the environmental temperature.
Always turn on the oven first; only then make the dough ! This way the stones have the time to
absorb the heat.
The baking
You set the thermostat to the desired temperature (for bread approximately 200°). Once you’ve
reached the desired temperature shove the bread or pastry in the oven. At the end of the baking
time you need to open the steam vents (see recipe book). During the baking process you may not
open the door.
Baking with steam:
For a nice crust of your loaves, baguettes or pistolets we use steam.
Working method:
1. Heat the steam trays together with the oven. We recommend to place the trays in the middle
of the stones. They will stock more heat this way.
2. When the oven has reached the desirable temperature you can place the trays on the side of
the oven. Please were kitchen gloves to do this! The dough can be placed now in the oven.
3. Now throw about 50ml water into each steam tray. The easiest way to throw the water in the
steam tray is by filling a half little bottle half full and than estimate the 60ml amount.
4. Close the door as soon as possible when you have steamed the batch. .Hold the door for a
few seconds by the door handle. If not, the door could open due to the pressure of the steam.
5. The recipe book mentions when the steam vents in the door need to be opened. This time
depends on what recipe you have chosen.

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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.
Clean the mixing bowl and the kneading hook with a wet dish cloth and dry rub with a
kitchen towel.
Clean the frame with a wet sponge and dry carefully –never use caustic cleaning
products.
Cleaning with an abundant amount of water or immersing is completely out of the
question. Such cleaning can cause serious damage.
The machine does not demand internal maintenance.
Instructions :
Before using the machine for the first time u need to thoroughly clean the bowl and all
related equipment.
Never exceed the maximum capacity of the machine ! Maximum kg of dough.
Never let the machine be used by children without the supervision of an adult.
The filling of the bowl :
The machine works faster if u add the ingredients in the right order.
1. Fluid
2. Yeast (this should not be dissolved)
3. Flower
4. The remaining ingredients according to the recipe (eg. sugar, butter, egg, etc.)
5. Salt
Start the machine.
Kneading time KN4 : approx 10 min.
Kneading time N10/N15 : approx 15 min.
Safety :
The machine is equipped with a safety lid with an electrical contact. When the lid is opened, then
the machine will automatically shut off. Only when the lid is brought down again, you can restart
the machine.

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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))
Set the desired temperature.
When you turn the control knob to the right, two lights are lit –red and green. The red light
indicates the presence of electric current and the green light indicates that the proofer is
heating up. When the required temperature is reached, the green light turns off.
After about 10 minutes the proofer has reached the temperature and u can fill it with dough.
When the dough has risen enough (doubling of the volume), u place the dough in the oven.
After using:
Set the thermostat on zero and unplug the power cord.
Always empty the water reservoir after usage and open the door for about 10 minutes so that
all moisture escapes.
If the proofer is dry again on the inside, you may close the door.
This is necessary to prevent mouldification!
Maintenance:
Clean the water reservoir regularly with some water and vinegar to remove calcification.
Clean the inside of the proofer with a wet cloth.
Never pour water or any other fluid in the proofer!
Always unplug the power cord before cleaning.
The closing of the door :
4. Bring the door up to the lock.
5. Now press on the handle until the door closes.
6. Important !Never slam the door ! This benefits the durability of the lock and prevents glass
breakage.

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R e c i p e b o o k

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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
4) Making breads :
-weigh out the dough parts : large bread 900 gr. / small bread 450 gr.
-round the dough parts and lay, with the fold downwards, on the boards sprinkled with
whole-wheat flour
5) After half-rising, briefly move the loaves so they don’t stick to the boards.
6) Continue rising up to double size.
7) 10 min. before the baking, carve the loaves with a sharp knife.
8) Bake in the oven on 230° C (large bread 45 min., small bread 30 min.).
9) 10 to 15 min. before the end of the baking time open the steam vent(s).
Note : you can also use baking trays or baking tins instead of boards.

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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 )
White bread
- 1 kg flour
-0,5 l. water
-30 gr yeast
-15 gr salt
-possible 25 gr fatty substance (oil, margarin or butter)
Brown bread 25 %
- 0,75 kg flour
-0,25 kg flakes or whole-wheat flour
-0,5 l. water
-30 gr yeast
-15 gr salt
-possible 25 gr fatty substance
Brown bread 50 %
- 0,5 kg flour
-0,5 kg flakes or whole-wheat flour
-0,6 l. water
-30 gr yeast
-15 gr salt
-40 gr fatty substance

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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. water
-30 gr yeast
-15 gr salt
-100 gr gluten or 100 gr pistolet (a crusty bread roll) flour (12 to 13 % protein)
Rye bread
-0,5 kg flour
-0,5 kg rye flour
-0,6 l. water
-40 gr yeast
-15 gr salt
-40 gr fatty substance

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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. water
-60 gr yeast
-17 gr salt
-20 gr fatty substance
Method :
All raw materials on room temperature
1) Knead dough as with all bread doughs.
2) Making pistolets :
-weigh out dough parts of 540 gr.
-round the dough parts and lay with the fold downwards
-divide into 8 equal parts with a large knife
3) Round the smaller dough parts, cover and let it rise for 30 min.
4) Flatten the smaller dough parts and round again and lay, with the fold downwards,
on a non-stick baking sheet with a board beneath it.
5) Let it rise to double size.
6) Let the non-stick baking sheets glide on the stone and quickly start steaming.
7) Baking in the oven on 230°, and after 7 min. set the knob on 50° and open
the steam vent(s).
8) After 15 min. pull out the pistolets.

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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).
2) Round the dough parts and lay with the fold downwards.
3) Pre-rising of 30 min.
4) Push flat, stretch, fold and roll a few times until 45 cm long
5) Lay, with the fold downwards, on a baking sheet.
6) Let it rise to double size.
7) Before placement in the oven carve with a sharp knife
8) Let the non-stick baking sheets glide on the stone and quickly start steaming.
9) Baking in the oven on 230°, and after 7 min. set the knob on 50° and open
the steam vent(s).
10)After 18 min. pull out the baguettes.
Brown raisin bread
-0,75 kg flour
-0,25 kg flakes or whole-wheat flour
-0,5 l. water
-30 gr yeast
-15 gr salt
-25 gr fatty substance
-350 gr raisins
Method :
1) Knead the dough as with all bread doughs. Beware: you can only add the raisins if
the dough is well kneaded. Shortly knead in the raisins (reason: the raisins would
otherwise get damaged).
2) Normal finishing dough process.
3) Bake the breads on baking trays or tins.
4) Same baking time and temperature as with brown bread.

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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. Beware : you can only add the raisins
if the dough is fully kneaded.
2) Shortly knead in the raisins.
3) Finishing off the dough :
-See general method page 2
-Weigh out the breads on 550 gr.
4) Bake in the oven on 230°, approximately 30 min.
5) Open the steam vent(s) the last 5 min.
Little cheese breads
-1 kg flour
-0,5 l. dough fluid (half milk, half water)
-50 gr yeast
-1 egg
-10 gr sugar
-100 gr fatty substance
-7 gr salt
-150 gr ground gruyère cheese
-200 gr ground gruyère cheese (to sprinkle on it)
Method :
1) Knead the dough (note : at the end of the kneading time, shortly knead in the
ground cheese).
2) Finishing off the dough : - pre-rising of 15 min.
- push and fold the dough
3) Making the little cheese breads :
-weigh out the dough parts of 420 gr and round them
-2nd pre-rising of 15 min.
-Divide the dough parts in 8 equal parts
-round the dough parts and lay, with the fold downwards, on a baking tray
with baking sheet
4) Let the little cheese breads rise.
5) After half-rising, smear in the upper side with a beaten egg and then sprinkle
ground cheese.
6) Third rising and bake in the oven set on 210°, approximately 12 min.
7) Open the steam vent(s) the last 2 min.

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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.
5) 2nd pre-rising of 15 min.
6) Making the sandwiches :
-divide the dough parts in 8 equal parts and round them
-let the dough balls rest for 10 min.
-push the dough balls flat with your palm and roll up, a few times
7) Lay down the sandwiches on a baking tray and baking sheet with the fold
downwards (you can recognize the fold by the line that formed during step 6).
8) Let the sandwiches rise.
9) After half-rising, smear in the upper side with a beaten egg.
10)Continue rising (warm).
11)Bake in the oven on 210°, approximatelly 12 min.
12)Open the steam vent(s) the last 2 min.
Sugared sandwiches
-1 kg flour
-0,5 l. dough fluid (half milk, half water)
-1 egg
-50 gr yeast
-150 gr sugar
-150 gr fatty substance
-15 gr salt
Method : the same method as with that the unsugared sandwiches.

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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.
2) Making breads :
-weigh out dough parts of 700 gr and round them
-pre-rising of 15 min.
-make the dough parts long and lay on greased in baking tin or baking tray
with baking sheet with the fold downwards
-push the breads slighly flat with the flat hand
-smear in a first time with a beaten egg
3) Let the breads rise.
4) After half-rising : smear in again with a beaten egg.
5) Continue rising.
6) Bake in the oven on 200°, approximately 40 min.
7) Open the steam vent(s) the last 5 min.
8) After baking, remove the breads immediately from the trays or tins and let it cool
down on a grill.
9) Clean the baking tins with a cloth while they’re still slightly warm.
Milk Brood
-1 kg flour
-0,4 l. milk
-0,2 l. water
-30 gr yeast
-15 gr salt
-20 gr fatty substance
Werkwijze :.
1) Knead the dough as with all bread doughs.
2) Last rising : after about 10 min. slightly push the breads flat.
3) possible carve the breads 5 min. before putting them in the oven.
4) The dough needs to be sufficiently risen before putting them in the oven.
5) Bake on 230°.
6) Open the steam vent(s) the last 5 min.
7) The bread can be baked with without steam.

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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.
3) Making klaaskoeken :
-roll out the dough with a rolling pin until 1,5 cm thick
-cut out the figures with metal shapes
-lay on baking tray with baking sheet
-smear in with a beaten egg
4) Let the klaaskoeken rise.
5) After half-rising, smear in with a beaten egg for the 2nd time.
6) Second rise (warm : approximately 30°).
7) Bake in a oven on 210°, approximately 12 min.
8) Open the steam vent(s) the last 2 min.
Chocolate sprinkles bread
-1 kg flour
-0,5 l. water
-15 gr salt
-50 gr yeast
-90 gr granulated sugar
-350 gr chocolate sprinkles
Method :
1) Knead the dough as with all bread doughs. Beware : you can only add the
sprinkles if the dough is well kneaded. Shortly knead in the chocolate sprinkles.
(Reason : the chocolatesprinkles would otherwise get damaged).
2) Normal finishing dough process.
3) Bake the breads on baking trays or tins.