Seconding what Sammy said.. Life's too short for secondaries..
In all seriousness, the concept of secondary fermentation is outdated for most home brews, and should probably be considered an "advanced" concept that starting brewers don't need until they have the basics(sanitation) down.
Even let it sit for 21 days if you can wait, bottle with priming sugar, go another 14-21 days warm(ish), chill and enjoy. The more times you open that fermenter, the more chances of something "bad" getting in
Remember though that with anything but super hoppy beers, the last bottle will probably be the best.
Once you have a few "under your belt", you will get a better feel for it. Take notes, follow the instructions(except for secondary) the first few times. Open a few bottles(and drink them) early to get a feel for how long it takes. Once you feel comfortable with your practices, do the same during fermentation to understand the process.
When you start adding fruit or trees or age to your beers, then you will need to look into Secondary fermentation.