| CUT | Average Weight or Thickness | Approximate Total Cooking Time | | BEEF | | Pot-Roast | 3-5 pounds | 3-4 hours | | Swiss steak | 1½-2½ inches | 2-3 hours | | Fricassee | 2 inch cubes | 1½-2½ hours | | Beef birds | ½ inch (× 2 in. × 4 in.) | 1½-2½ hours | | Short ribs | Pieces (2 in. × 2 in. × 4 in.) | 1½-2½ hours | | Round steak | ¾ inch | 45-60 minutes | | Stuffed steak | ½-¾ inch | 1½ hours | | PORK | | | | Chops | ¾-1½ inches | 45-60 minutes | | Spareribs | 2-3 pounds | 1½ hours | | Tenderloin | | | | Whole | ¾-1 pound | 45-60 minutes | | Fillets | ½ inch | 30 minutes | | Shoulder steak | ¾ inch | 45-60 minutes | | LAMB | | | | Breast—stuffed | 2-3 pounds | 1½-2 hours | | Breast—rolled | 1½-2 pounds | 1½-2 hours | | Neck slices | ¾ inch | 1 hour | | Shanks | ½ pound each | 1-1½ hours | | Shoulder chops | 1 inch | 45-60 minutes | | VEAL | | | | Breast—stuffed | 3-4 pounds | 1½-2½ hours | | Breast—rolled | 2-3 pounds | 1½-2½ hours | | Birds | ½ inch (× 2 in. × 4 in.) | 45-60 minutes | | Chops | ½-¾ inch | 45-60 minutes | | Steak or cutlets | ½-¾ inch | 45-60 minutes | | Shoulder chops | ½-¾ inch | 45-60 minutes | | Shoulder cubes | 1-2 inches | 45-60 minutes |
|
|
