So little ocd but when determining thickness of meat is width always the widest and thickness the narrower. If my roast is 6 inch wide and 2 inchs thick and laying on a rack on the bottom do I cook it to suit 2" cooking times? What if I then have that bit of meat and stand it on edge does it make a difference? I bought this for my bath plan to insulate it and get a lid https://www.ebay.com.au/itm/SOGA-1-x-Gastronorm-GN-Pan-Full-Size-1-1-GN-Pan-200mm-Deep-Stainless-Steel-Tray/352401252643?hash=item520cc06123:g:r1MAAOSwi1lb~JJh&frcectupt=true
Simply… Yes. But it is just a naming convention.
Apply some logic to your question and you can answer it yourself. The bath water doesn’t change. The roast being cooked is suspended in it. It makes no difference if it floats horizontally or vertically it is still the same piece of meat… It’s shape is unchanged.