EN
201
Basic photo settings
4. Press the joystick in the desired direction to move the cross
hairs to the detail you want the new white balance setting to
be based on.
5. Press the click wheel or the joystick inwards.
• The image’s color is adjusted accordingly.
6. Either save this setting by pressing the shutter release button
to the 1
st
pressure point, or the BR button, or repeat the
metering by performing steps 3-6 again.
Using direct access, calling up the
Graycard Live View screen
and operating the function differ slightly between photo and video
preview modes.
During photo mode
Press the button the function is assigned to, e.g. the
FN button in
the camera's default condition.
During video preview mode
Press the joystick down. Pressing it up comfirms the setting.
Notes:
• A value set in this way remains saved for and will be used for all
pictures until it is superseded by a new metered value or you use
one of the other white balance settings.
• In parallel to a saved white balance setting, the corresponding
picture is also always saved, i.e. in addition to the unchanged
original picture.
• This function can be assigned to the
FAVORITES menu.
Direct color temperature setting
You can directly set values between 2000 and 11500. This
provides you with a broad scope, covering most of the color
temperatures that can occur in practice and within which you can
adapt the color reproduction very sensitively to the existing light
color and/or your personal preferences.
Setting the function
1. In the menu's
IMAGE section, select White Balance, and
2. in the submenu,
K.
3. Press the click wheel or the joystick inwards to call up the
respective submenu, and
4. select the desired value by turning the click wheel or pressing
the joystick to the left or right.
• The displayed image‘s color hue changes accordingly.
5. Confirm your setting by pressing the click wheel, the joystick,
or the shutter release button.
Steps 2. and 4. can also be performed using gesture control,
basically as described for automatic and fixed presets on p. 199.
SL_EN.indd 201 16.09.2015 15:04:29
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