All the times you will ever see listed are guidelines. I cannot stress enough that every single beer you brew will be different, even if you are brewing the exact same recipe.
Use your hydrometer to determine when fermentation is done, then you can bottle. I usually sample one bottle a week to see whether the beer is ready (I've had some carb in a week while others took a month). Secondary is unnecessary unless you're adding fruit or dry-hopping (and even then its use is debatable).
Yes your beer will get better over time, I usually keep a sixer around for at least 3 months, but no one says you can't drink it all right away if you want (although it will be green).
And now we go AG!
On Tap: Nadda
Planning: Extra Special Bitter