I recently baked off creme caramels for a banquet function. I made sure the rack was completely cooled off in room temperature for 3-4 hours before pushing it into the fridge. I placed a bag over the rack and roll and left for home. The next morning there was condensation on each and every baking sheet. My question is, how can I prevent this condensation from happening? It was not under a fan, it did not go in hot, it was not next to anything hot. Thanks!