You can check out my recipies for ideas on how I do it. Then there are a ton of threads about late extract additions on here. So search for those,& you'll be busy for awhile. You basically use 1/4 to maybe 1/3 of the total extract malts at the begining of the boil. The remainder at flame out. Cover & steep 15 minutes or so. It'll still be plenty hot enough to pasteurize at 180F+,since pasteurization happens about 162F.
This cuts a lot of the mailard reactions that darken the beer & cause extract twang.
Also,when I did my first partial mash (biab,partial boil) I also saved the lil jug of Briesse gold LME for flame out & it tastes great with an amber orange color. So this late extract addition method can carry over to different brewing styles.