Well, you could use the entire pack... or half a pack. The yeast will multiply up to what they can by themselves, so the amount you pitch, to a certain degree, just determines how quick a start the yeast gets. You do want enough so that they can immediately out-compete any other nasties, but a half pack in just a gallon of cider would be plenty... and you could use the rest on the next batch.
As for temperature, technically your packet of yeast should list its survivability range. Beyond that, it's somewhat a matter of preference. You shouldn't really go above, say, 75 degrees, and most people stick between 60 and 70. It's not a hard rule, though. A higher temp will ferment faster, but could (maybe) lead to off flavors (that could probably be aged out). A lower temp will lead to a much slower fermentation, but many feel the resulting taste is better.