Hey there donk, firstly congratulations on your maiden all- grain, sounds like it was close to an ideal run! Wort cooling problems can be overcome in various ways but if gets to be too much of a PITA, perhaps also consider no- chill.
Its a bit hard to predict when your Final Gravity will be reached, particularly without knowing which strain of yeast you're using! Obviously its an ale strain, IMO most of them will perform best at a little under 20C if you can manage it. Regardless of the strain though, its generally not finished within a week, a healthy pitch has SG plummeting quite rapidly in the first few days but then the rate drops approaching FG, while you want at least two and preferably more days stable at or very near the expected SG before deciding to bottle.
Most commonly, the only time you want to aerate a fermenting wort is in the initial day or two, never past that. Depending on how you got the wort into the fermenter it may have a little or lot of dissolved oxygen, by the sounds of it (an active ferment within a day) it was adequate, however a brief beating with a sanitised whisk, slotted spoon or similar should be helpful, but again only within the initial 24- 48 hours.
When it comes to stirring (as opposed to aeration), that is usually only required when the ferment becomes stuck and it is only to rouse some yeast back into suspension rather than sitting idle on the bottom of the fermenter. Most of the time it is unnecessary, however some strains (Ringwood, 1768PC to name two known recalcitrants) often require it. The decision to rouse should be made on the basis of a suspected incomplete ferment, a forced ferment with a small sample will confirm it. If you're confident the target Final Gravity has been achieved, then it is not required.
Hope that helps!
) so it settles out and clears a bit more prior to bottling / kegging.
