# Equivalent humidity settings

**URL:** <https://community.anovaculinary.com/t/equivalent-humidity-settings/29908>\
**Category:** Anova Precision® Oven\
**Created:** [December 21, 2021, 4:30am UTC](https://community.anovaculinary.com/t/equivalent-humidity-settings/29908 "2021-12-21T04:30:42Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![Yh\_Lee](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/yh_lee/32/1423_2.png) [@Yh\_Lee](https://community.anovaculinary.com/u/Yh_Lee)\
**Post date:** [December 21, 2021, 4:30am UTC](https://community.anovaculinary.com/t/equivalent-humidity-settings/29908/1 "2021-12-21T04:30:42Z")

</div>

Have a question here on baking cheesecakes.

Instead of putting a water bath (bain marie method), what is the steam/humidity settings on the APO able to replicate an exact match?

Intuitively I would think it is setting the humidity to 100% but would that be excessively wet for cheesecakes, akin to steaming foods with plumes of steam escaping when opening the oven door?

---

<div class="post-metadata">

**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\
**Post date:** [December 21, 2021, 3:32pm UTC](https://community.anovaculinary.com/t/equivalent-humidity-settings/29908/2 "2021-12-21T15:32:37Z")

</div>

80-100% will get the job done!