I always wait a little longer before pouring, as the temperature is usually still too high. And since I work with scented oils and different colours, it is recommended that the temperature is not too high, because otherwise the oil no longer has a strong enough scent and there is also residue in the colour at the bottom of the melting container. Therefore, I would also recommend between 70/75 degrees, 80 is the upper limit.

Approx. 70-80 degrees, you can observe it with a meat thermometer. The water must not boil.

I don't know the exact melting point, just don't heat it on the highest setting and let it melt slowly, it will all be liquid quickly, it also depends on the amount, just pour it into the moulds when the lumps are gone.