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No. 52012
HV-29LP
Z
23
Setting item
Colour system
Setting item
Colour system
VIDEO/CHROMA CIRCUIT ADJUSTMENT
The setting (adjustment) using the REMOTE CONTROL UNIT is made on the basis of the initial setting values.
The setting values which adjust the screen to the optimum condition can be different from the initial setting values.
Initial setting value Initial setting value
PAL SE CAM NT SC
PAL SE C AM NT SC
RGB BLK 8.TINT
000
2.WDR R 000 9.SHARP +007
3.WDR G
000
10.VCO ADJUSTMENT
Automatically optimized
after adjustment
4.WDR B
-010
11.VID AGC
000
5. BRIG HT
000
12.SYC SLI
+007
6.CONTRAST
000
13.A MOVIE
+001
7.COLOUR
000 000 000
Item
Measuring
instrument
Test point Adjustment part Description
Ad justment
of WHITE
BALANCE
(High-Light)
Signal
generator
Remote
control unit
2.WDR R
3.WDR G
"
Set the PICTURE MODE to COOL.
1. Receive a black and white signal (colour off).
2. Select 2. V/C from the SERVICE MENU.
3. Modify 2. W DR R and 3.WDR G data to adjust the white
balance ( high light ).
4. Press the MENU/OK key and memorize the set value.
5. Change the contrast and brightness with the remote control up
& down from low–light to high–light and check that the tracking
of the white balanc e is good.
Ad justment
of
SUB BRIGHT
Remote
control unit
5.BRIGHT 1. Receive any broadc ast.
2. Select 2.V/C from the SERVICE MENU.
3. Select 5.BRIGHT with the function UP/DOWN key.
4. Set the initial setting value with the function LEFT/RIGHT key.
5. If the brightness is not the best with the initial setting value,
make fine adjustment until you get the best brightness.
6. Press the MENU/OK key and memorize the set value.
Ad justment
Of SUB
CONTRAST.
Remote
control unit
6.CONTRAST 1. Receive any broadc ast.
2. Select 2.V/C from the SERVICE MENU.
3. Select 6.CONTRAST with the function UP/DOWN key.
4. Set the initial setting value with the function LEFT/RIGHT
key.
5. If the contrast is not the best with the initial setting value, make
fine adjustment until you get the best contrast.
6. Press the MENU/OK key and memorize the set value.
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