Water boils at 100 °C at sea level but at a lower temperature on a mountain, because pressure sets the boiling point. Refrigerants behave the same way, just at much lower temperatures. At the low pressure in the evaporator, the refrigerant boils well below the cabinet temperature; at the high pressure in the condenser, it condenses well above room temperature.
Each refrigerant has a published pressure-temperature chart, and service gauges usually carry temperature scales for common refrigerants. When the technician reads 'evaporating temperature' or 'condensing temperature', they mean the saturation temperature at the measured pressure. A freezer evaporator might run around −25 to −30 °C; a chiller coil a few degrees below zero.
Saturation temperature explains why the condenser matters in Indian summers. The refrigerant must condense at a temperature comfortably above the surrounding air to reject heat. In a 43 °C kitchen the condensing temperature, and therefore the pressure and compressor work, rise sharply. Lifting ambient by a few degrees costs real capacity and electricity.