Carbonation is a function of temperature and your gas pressure. Check out this
site for volumes of CO2 for various styles, as well as a chart to figure out the pressure to set based on your desired volumes of CO2 and the temperature of your beer. Set it at this pressure for one week and you'll be good to go. It's a lot easier to do when it isn't your first keg of course!
You could set it a bit higher and rock the keg to get the CO2 in solution quicker, but it's easier to overshoot your mark and have overcarbonated beer. You can fix this by lowering the pressure and venting occasionally, but it's a lot easier and quicker to get gas in than let it out.
Depending on how long your lines are, you may have to knock the pressure down and vent the keg for serving.