Shooting Raw Images - Canon PowerShot G16 User Manual

Shooting RAW Images

RAW images are "raw" (unprocessed) data, recorded with essentially no
loss of image quality from the camera's internal image processing. Use
Digital Photo Professional (= 173) to adjust RAW images as desired with
minimal loss of image quality.
z z Press the <m> button, choose [
the menu, and choose the desired option
(=
Records JPEG images. JPEG images are processed in the camera for optimal
image quality and compressed to reduce file size. However, the compression
process is irreversible, and images cannot be restored to their original,
unprocessed state. Image processing may also cause some loss of image
quality.
Records RAW images. RAW images are "raw" (unprocessed) data, recorded with
essentially no loss of image quality from the camera's image processing. The
data cannot be used in this state for viewing on a computer or printing. You must
first use the software (Digital Photo Professional) to convert images to ordinary
JPEG or TIFF files. Images can be adjusted with minimal loss of image quality.
For details on resolution and the number of shots that will fit on a card, see
"Number of 4:3 Shots per Memory Card"
Records two images, both a RAW image and a JPEG image, for each shot.
The JPEG image can be viewed on a computer or printed without using the
software.
Still Images
] in
24).
(= 204).
• When transferring RAW images (or RAW and JPEG images
recorded together) to a computer, always use the dedicated
software (= 173).
• Digital zoom (= 35), date stamps
reduction (= 45) are set to [Off] in [
Additionally, noise reduction level
and My Colors (= 75) cannot be configured.
• The file extension for JPEG images is .JPG, and the extension for
RAW images is .CR2.
(= 38), and red-eye
] and [ ] modes.
(= 71), i-Contrast (= 72)
Cover
Before Use
Common Camera
Operations
Basic Guide
Advanced Guide
1
Camera Basics
2
Auto Mode /
Hybrid Auto Mode
3
Other Shooting
Modes
4
P Mode
5
Tv, Av, M, C1,
and C2 Mode
6
Playback Mode
7
Wi-Fi Functions
8
Setting Menu
9
Accessories
10
Appendix
Index
88