The guideline for the yeast is the desirable fermentation temperature. So if it says "50-58 degrees", for example, that is where it should be fermented, primary and secondary. Remember, you shouldn't rack to secondary until fermentation is finished, so you'll be lengthening your fermentation phase by racking it off the yeast cake before it's done. Don't do anything with it until it's finished- that's rule number one. It sounds like you didn't do a diacetyl rest yet, but that should also be done before racking the first time.
So, at this point, keep it in the fermentation range until done. Check to make sure by taking SG readings. Then, go ahead and raise it to 65 for the diacetyl rest. I'd leave it at the diacetyl rest temperature until there is absolutely no hint of diacetyl at all, via taste test. Fermenting too warm and then racking too early might have stressed the yeast enough to produce quite a few off-flavors, so let it clean that up.
After that is done, you can rack to secondary. I say secondary, because since it's not finished fermenting, it's still technically in primary. Then, you can reduce the temperature 5 degrees per day until you are at 34 degrees. Then you can start counting the time as lagering. I like to lager for 6-12 weeks, depending on what I'm making. I think you'll want to lager at the long-ish time period, since you fermented too warm. That should help smooth it out some.