Are you referring to the ambient temperature or the temperature of the actual beer? Typically fermenting beer is several degrees warmer than the ambient room temperature. I think 24C (about 75F) is too warm, especially for a "lager", but at this stage in the fermentation process, I wouldn't worry about it. I don't think your beer will continue to ferment at this point. If it were me, I'd probably give it a few more days and take another gravity reading. If it's the same gravity, you can bottle.