For that yeast, I'd go no higher than 21C, no matter what the can says. You want to go by the yeast's optimum fermentation temperature. The manufacturer's website says it works from 15C-24C, but I find that fermenting it on the cooler side gives the best flavor. If you can control the temperature, 17-21C would be ideal.
Keep in mind that I'm talking about the temperature of the wort, not the ambient temperature of the room. Fermentation can cause the heat inside the fermenter to rise quite a bit (even up to 10 degrees above the ambient temperature), so a stick-on thermometer is helpful.