You must live in a different world than I do.
I can't imagine what a thermometer that only reads 35°C and higher is for ... maybe you bought oven thermometers, but I'd think that would be clearly labeled...
If they start at 35°F, there's no problem.
I'd look harder for my thermometer.
But, if you have a good idea of the ambient temp of your processing area and can let the liquids stabilize at that temp, then you can simply adjust processing times as per the Ilford time/temp chart here:
https://www.ilfordphoto.com/wp/wp-content/uploads/2017/03/Temperature-compensation-chart.pdf
I'd buy a new refrigerator too
Doremus