Whirlpool hopping a very, very new technique so there is no formal way to do it. We're still learning how to do this.
That said, I'm similar to Day_Trippr. I use whirlpool hops for flavor, not bittering, so I want to dump my temp to 170F to avoid isomerization. I also use an IC, I prefer putting it in at 5min to make certain that it's good and sanitized and I want to use the thermal mass of my IC to reduce my evaporation rate a bit for my finishing hops--but I've also used Day_Trippr's technique and it makes great beer. This isn't mashing, you don't need to hit hard numbers--find a technique that works for you, establish it until you can do it repeatedly, then start experimenting.
Regarding the pump, I like to open my valves at 20min to get boiling wort into the impeller housing, then I'll turn the pump on for maybe 30secs with my LODO/whirfloc/nutrient addtion at 10min, just to make certain.
Regarding time, twenty minutes will get the job done. Personally, I like 40min @170F falling to 150F for lagers, 60min @ 170F falling to 130F for maybe an hour for hoppy ales.
I think whirlpool hopping is much more useful for lagers. For hoppy ales, I prefer dry hopping. But that's just my opinion.