Setting The One-Touch White Balance - Olympus E-620 Instruction Manual

Adjusting the white balance in the A direction (Amber-
Blue)
Depending on the original WB conditions, the image will
become more amber when adjusted toward +, and bluer
when adjusted toward -.
Adjusting the white balance in the G direction (Green-
Magenta)
Depending on the original WB conditions, the image will
become greener when adjusted toward
+,
and magenta
when adjusted toward -.
• The white balance can be adjusted in 7 increments in each direction.
•
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Checking the white balance you have adjusted:
- After setting the compensation value, point the camera at the subject to take test shots. When
the AEL/AFL button is pressed, sample images that have been taken with the current WB
settings are displayed.
Adjusting all WB mode settings at once:
- See "ALL
lway-I" (~P.
103).
Setting the one-touch white balance
Fn
button
Point the camera at a sheet of white paper.
• Position the paper so that it fills the viewfinder. Make sure there are no shadows.
While holding down the Fn button, press the shutter
button.
• The one-touch white balance screen appears.
Select [YES] and press the
e
button.
• The white balance is registered.
• The registered white balance will be stored in the camera as
a preset WB setting. Turning the power off does not erase the
data.
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This function is useful when you need a more precise white balance than preset WB can
[ provide. Point the camera at a sheet of white paper under the light source you want to use to
3 determine the white balance. The optimum white balance for the current shooting conditions
o
can be saved in the camera. This is useful when shooting a subject under natural light. as
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Set [IFni FUNCTION] to [8] beforehand.
(~P.
97)
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~TIPS
After pressing the shutter button, [WB NG RETRY] is displayed:
- When there is not enough white in the image, or when the image is too bright, too dark or the
colors look unnatural, you cannot register the white balance. Change the aperture and shutter
speed settings, then repeat the procedure from Step 1.
70
EN