Like everything else in brewing, there isnt necessarily a fixed rule on how to do it, there are probably different opinions on it, you just need to understand the processes and decide what has the least risks for your situation. What I do and probably is most common is drop the beer onto the dissolved sugar solution, give a gentle non-aerating stir and bottle immediately.
Posssible advantages of waiting 60 mins would be
-density and chemically driven motion should improve the mixing of the sugar through the beer and may give slightly more even carbonation
-the yeast will have a chance to start on the sugar and generate a little CO2. When you put the beer in the bottle, the headspace will maybe have a bit more CO2 to protect the beer by the time you cap it.
The main risk might be the potential for something nasty (wild yeast, bacteria, insects, oxygen, my dogs tongue) to get into the beer while in the 2nd fermenter, especially since there wont be much of a CO2 blanket on it.
So I would think the risks outweigh any potential advantages, and would bottle immediately, get the beer safely protected in the bottle.
Another reason to bottle immediately would be if the beer has been cold conditioning. If you let the beer warm up, dissolved CO2 will come out of solution, and the bottling process gets foamy and messy.