I put hot water in the tray and started with the Temp dial at just under 1 and the Humidity dial at 10 (limited experience has taught me to start there).
At 30 minutes the temp/hum indicator (I placed one on a tray in the box about 2/3 from floor) read 90deg and 81 hum.
I then opened the box to pretend to place a few pans and closed up.
Three minutes later: 90 deg and 69 hum.
12 more minutes: 90 deg and 81 hum.
15 more minutes: 90 deg and 81 hum. and the door is fogging up.
So, do these readings seem normal?
Will I ever need more than 80 humidity? Reinhart says that 90 F and 80 humidity is norm for bakers (TBBA p87).
The room temp/hum during testing was 77F and 50 hum.