Filter
Top Products
Adjusting the white balance
When RGB signals from a personal computer or other signal source are being projected, the picture may become
over-saturated with red or blue color, and the white color may not be at the desired degree of whiteness. In such
cases, adjust the white balance by the following procedure. (Only effective during RGB signal input)
Adjustment procedure <for white balance adjustment of the red component>
1. Press the MENU button to display the MENU screen.
2. Press the “ ”
and “
” buttons to select “PICTURE”.
3. Press the ENTER button to display the PICTURE screen.
4. Press the “ ” and “ ” buttons to select “W-BAL R”.
5. Press the ENTER, “ ” or “ ” button to display the W-BAL R individual
adjustment screen.
6. Continue pressing the “ ” and “
” buttons to adjust the W-BAL R setting.
The current setting will be displayed on the screen by numerals and a bar.
Adjustment func-
tion display
Numeric adjustment
level display
Bar display
Adjustment Item
Button
Adjustment Details
Adjustment Range
W-BAL R
Press the “ ” button.
The red component becomes stronger.
Press the “ ” button.
The red component becomes weaker.
W-BAL G
Press the “ ” button.
The green component becomes stronger.
Max. value 63
Press the “ ” button.
The green component becomes weaker.
Min. value 0
W-BAL B
Press the “ ” button.
The blue component becomes stronger.
Press the “ ” button.
The blue component becomes weaker.
NOTE:
If these adjustments are not made correctly, none of the colors will be reproduced correctly.
If you make an error in adjustment so that the colors do not match correctly, press the STD (Standard) button
while one of the individual adjustment screens is being displayed. The value and the bar display will be appeared
in yellow and only the item being displayed will be reset to the factory pre-setting.
If the MENU button is pressed, the display will return to the MENU screen, or the MENU screen will be cleared if
it is already being displayed.
Separate adjustments can be carried out for RGB 1 and RGB 2.
26