For starters, I set up a whirlpool in the kettle while chilling, then drain from the edge so that most of the hops and break material stay in the kettle. To rack from the fermenter, I set it up on the counter a day before I plan to transfer so that everything has a chance to settle. Then I just set the auto-siphon down into the yeast cake and start it. It pulls a lot of yeast for the first few seconds, but that turns out to be a pretty minimal amount relative to the full batch - and since the siphon has the little plastic cap on the end, it won't pull yeast after that. I stop the transfer when the beer level is still about 1/2" off of the yeast cake. The key is not to move anything before or during the transfer.