If you are force carbing, you need to set the pressure depending on temperature and desired level of carbonation.
if you are naturally carbing, you are usiing the yeast, so room temp.
EDIT: here is a carbonation chart for you
Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier