I have not done a lager, but my memory seems to recall that you will want to wait until the major activity stops in the airlock before transferring. Now, some of us don't rely on the airlock to indicate fermentation, but the point is that you should let the heavy ferment get done before pulling the beer off the yeast.
Fact is, a bit of time on the yeast is not big deal. You can wait several weeks if you like, just to make sure. 7 days is ok for an ale, but I would think that a lager would have plenty of fermentation to do. Maybe up to 3 weeks or so, depending on the recipe, yeast and temps.
What year is this?
It's the Viking age.
That explains the Laser Raptors! F***! I went back in time too far! - Kung Fury