I typically use around 1/2 cup to 3/4 cup of cold water in a bowl that has a lid and just sprinkle about 1 tsp of gel over that, put the lid on and shake it every few minutes. I let it sit for 10-15 minutes and then heat it slowly on the stove in a small pot. I stop just short of boiling it and all of the granules have dissolved so it just looks like water with nothing in it. I let that cool a bit and then add it to secondary and rack the beer from primary on top. This will typically create very clear beer in a few days depending on the rest of your processes. If I want the beer even clearer, I will rack to a keg, chill it overnight (maybe 35° or so), add another batch of gel solution to the keg and then start force-carbing. Using the gel on room-temp beer is good but using it on cold beer will help to drag down what contributes to chill-haze (proteins, tannins?) and it seems like the cold addition is the better bang for your buck.